Carefully tucked away in Layale Bazzi’s academic portfolio sits a certificate she received in Grade 11.

This certificate, while not her most notable accomplishment, represents a moment that forever influenced her academic career.

“When I first saw the University of Windsor’s department of physics in all its glory and met some of the students in the physics club at the time, it was like a whole new world opened up to me,” Bazzi said on Tuesday.

“Going to Science Academy in Grade 11 not only carved the first chip in the stone for my love of physics but also made me want to attend UWindsor.”

That first introduction to the University’s Faculty of Science was five years ago when Bazzi was a student at École Secondaire E.J. Lajeunesse.

This week, the physics major was helping to lead a group of 48 of the top academic Grade 11 students from across Essex County and introducing them to the various scientific programs and activities at the University of Windsor.

Science undergraduates Kiruthika Baskaran, Jake Frank and Layale Bazzi were all introduced to Science Academy as high school students and now help to lead the program.

Michelle Bondy, USci Coordinator in the Faculty of Science, said the week-long academy allows high school students to participate in lectures, hands-on laboratory exercises and research lab tours within each department in the Faculty of Science.

“This is one of my favourite weeks of the year because we get to work with these awesome high school students and do science with them,” Bondy said.

“It provides a great opportunity for these high school students to meet UWindsor faculty, graduate students, undergraduates and staff members in these departments.”

Current Science Society president Jake Frank said attending Science Academy five years ago encouraged him to get more involved on campus.

“If it wasn’t for Science Academy, I may not have had that positive interaction with the Science Society president at that time,” Frank said, who is completing his undergraduate degree in health and biomedical science.

“Science Academy really opened up the various paths of scientific study and ways for me to get involved on campus.”

A Grade 11 participant and undergraduate leader participate in the "Amazing Race" event during the UWindsor Science Academy on Wednesday, July 11, 2018.

Kiruthika Baskaran was also among the first group of Grade 11s to attend Science Academy.

A student at Vincent Massey Secondary School, Baskaran said she originally had her sights set on other universities away from home.

“When you first attend Science Academy you see that you are part of something, not just one in 1000 like you would find at other universities,” Baskaran said, who recently graduated with a three-year general science and will be attending medical school in the fall.

“You feel more important, more engaged and it’s much easier to get involved in research and extracurriculars.”

Bondy said over the last five years, Science Academy has grown to become an exciting program that is sought out by high schools in Essex County.

For more information about the UWindsor Science Academy, visit uwindsor.ca/scienceacademy.

By Dylan Kristy

A short survey emailed July 11 to UWindsor employees and retirees will gauge their opinions about the Annual Giving Campaign, says co-ordinator Nicole Broderick.

“We want to know what motivates people to give to the University and just as importantly, why some choose not to give,” Broderick says. “Do donors feel their contributions are making an impact? Do they believe our recognition efforts show appropriate appreciation?”

She says the survey results will help her office respond to the interests and concerns of faculty, staff, and retirees.

The survey will take less than five minutes to complete, and every respondent will be entered into a draw for a $50 Amazon gift card. To find the survey, check your UWin inbox for a message with the subject line “Please complete the Annual Giving survey for a chance to WIN....”

Becoming proficient in English has opened up community life for her, says Bayan Basar.

A native of Saudi Arabia, she followed her husband to Canada when he began studies in engineering at the University of Windsor. On first arrival, she found language barriers hard to overcome. So she enrolled in the English Language Improvement Program.

She says that the program gave her skills and confidence.

“I couldn’t talk any place — restaurants, Shoppers, Tim Hortons,” says Basar. “Now I can order anything for myself. I have made a lot of relationships.”

She says she found the readings interesting and the teachers engaging.

“The instructors are very proficient and patient with us,” Basar says. “I learned a lot of things in ELIP.”

Now she hopes that when she completes her studies at the Centre for English Language Development, she can pursue a graduate degree, “maybe a master’s of nutrition.”

The Centre for English Language Development will celebrate international language students and their contributions to campus and community on World Student Day, Friday July 20. UWindsor faculty, staff, and students are invited to join in free activities, entertainment, and a lunch on Turtle Island Walk from 10 a.m. to 1 p.m.

Research saves lives, say the members of the Windsor Cancer Research Group.

“Because of research, we now better understand the actions of cancer and ways to protect ourselves from the disease,” the group notes in a report detailing its impact, titled “Bridging Research and Hope.”

The group brings together academics, clinicians, and partners from industry and the community to seek new treatments and develop prevention measures.

The report notes that while advances have a global benefit, additional benefits accrue to local research:

“Research brings cutting-edge infrastructure to the community, delivers the latest innovative treatments to local patients, elevates knowledge of all healthcare providers, and attracts and retains the brightest professionals.”

Read the 2017 Impact Report of the Windsor Cancer Research Group.

Lowly kale has gotten a bad rep as a “healthy but you hate it” food known for its place in post-workout protein shakes, says Paolo Vasapolli, executive chef for UWindsor Food Services. But kale is a versatile variety of cabbage that has been used by most cultures around the world and cultivated for food since about 2,000 BC.

The leafy green is versatile, hardy, easy to grow, and available in dozens of varieties, he says, some of which are strictly ornamental and can grow to a spectacular seven feet tall.

His recipe for roasting kale cooks it to a lively crisp providing a colourful showcase for tender potatoes and grilled chicken. So enjoy this easy and colourful summer meal on the patio or deck and give poor old kale a break.

Grilled Chicken with Roasted Kale

Yield: Four servings

Ingredients:

• 1/2 pound small red-skinned potatoes, cut into 1/2-inch pieces
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 1 large bunch kale, stems removed, leaves torn (about 10 cups)
• 3 cloves garlic, thinly sliced
• Kosher salt and freshly ground pepper
• 2 large skinless, boneless chicken breasts (about 1 1/2 pounds)
• 4 cups mixed salad greens
• 1/2 cup cherry tomatoes, halved
• 1/3 cup grated parmesan cheese
• 1 tablespoon fresh lemon juice

Directions:

• Preheat oven to 425°F. Toss the potatoes with 1/2 tablespoon olive oil on a rimmed baking sheet; spread in a single layer and roast 5 minutes.
• Toss kale in a large bowl with the garlic, 1/2 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste. Add to the baking sheet with the potatoes and toss. Roast until the kale is crisp and the potatoes are tender, stirring once, 15 to 20 minutes.
• Meanwhile, preheat a grill or grill pan to medium and brush with olive oil. Slice the chicken breasts in half horizontally to make four cutlets. Coat evenly with 1/2 tablespoon olive oil and season with salt and pepper. Grill the chicken until well marked and cooked through, two to four minutes per side. Transfer to a plate.
• Toss the kale, potatoes, the remaining 1/2 tablespoon olive oil, the salad greens, tomatoes, parmesan, lemon juice, and salt and pepper to taste in a large bowl. Divide the chicken among plates and top with kale and potato mixture.