Scene Magazine

Profile: An Alumnus Tackles Global Challenges With His Bite-Sized Chocolate

As a student, Ben Conard ’16 had a vision to produce fair trade chocolate snacks. Geneseo’s VentureWorks program helped him launch a successful, award-winning business. Ben Conard ’16 says he has always had an entrepreneurial spirit, but it was the VentureWorks program at Geneseo that gave him the experience and training to launch his business,

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Explorer. Scholar. Teacher.

Since 1969, Ronald Herzman has examined culture, the arts and humanity across the world and through time. Students and colleagues say the voyages they have taken have been transformative. On a Wednesday in early April, Ronald Herzman, Distinguished Teaching Professor of English, Geneseo faculty member since 1969 and international scholar, now in the last month

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The First Human Cyborg

Emily Borghard ’11 was one of the first people to receive a brain stimulator implant. For Borghard, a life without seizures has opened up a new world.  By Kris Dreessen As part of her daily commuting routine, Emily Borghard ’11 stands outside the 168th Street subway station in New York City with a stash of

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Zebrafish May Advance Our Vision

Small pet-store fish with regenerative powers may help conquer sight loss in humans. By Kris Dreessen The National Eye Institute estimates that the number of people affected by eye diseases will increase significantly by 2050. Many of these disorders, such as age-related macular degeneration, result in the breakdown of the retina, which contains photoreceptor neurons

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Living the Dance

Seven questions with Geneseo Dance Ensemble member Emily Ellmann. As the Geneseo Dance Ensemble celebrates its 50th anniversary this April, Emily Ellmann ’18 has found joy practicing and performing with the group since her freshman year. The ensemble, she says, has inspired her to take new challenges, and nurtured her creative side. This year, Ellmann

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A World Journey, Through Food

A dinner series inspires connections across cultures, as guest chefs serve up dishes from their homeland. Ethiopian misir wat and shiro wat burst with the soft tan and orange hues of spicy red lentils and chickpeas respectively. That’s what was cooking for the evening’s meal at the Letchworth Dining Hall, as guest chef Habiba Boru

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