From working with college students to lifelong Muncie residents, Jason Haney’s key focus is education.
November has arrived, and the season of giving has officially begun. Due to the COVID-19 pandemic, traditional ways of counting our blessings and showing our gratitude have changed.
When Devon Hayakawa, a 2019 Ball State alumna, returned to theater for the first time in eight months, she said, performing on stage felt electric.
Raised by a single mother who was the “backbone” for him and his eight siblings, Marwin Strong, a 2011 Ball State alumnus, said he wasn’t “born with a silver spoon in his mouth.”
In the ’90s, Cynthia Gaultney was diagnosed with fibromyalgia and neuropathy, and the side effects from her medications were causing her pain.
When Sheli Plummer was a Ball State undergraduate, she enjoyed coaching swimming, so she wanted to become a physical education teacher at a school with a pool. However, her goals changed when she took her first scuba class at Ball State.
Celebrating Halloween may look different this year because of the COVID-19 pandemic.
As the chilly October wind whips up the litter at the corner of McGalliard Road and Walnut Street, an alien dances, lighting up the Texas Roadhouse building.
Ashlyn Marcum, senior nursing major, said one of her favorite memories from tutoring involved a “Jeopardy!” game she created to help her students prepare for their first exam.
One way to get into the fall spirit is by embracing some of the season’s flavors: pumpkin, apple and cinnamon.
Many nights, Siara Sandwith can be found descending a flight of stairs to the basement of Cooper Science Building to finish her experiments in her 12-by-24-foot, 65-degree lab.
If you told Brittney Goulet Russell five years ago she would be a personal trainer, she would have laughed.
As you continue with your online classes this semester, you may feel an increase in your stress levels and caffeine intake.
Amanda Reninger, president of Sea Salt and Cinnamon, said the best and easiest way to invite people into the vegan community is to hand them a cupcake.
Karin Hartwell, a 2018 Ball State alumna and owner of Hite’s Bakery, spends her weekends in her Greenfield, Indiana, home kitchen whipping up homemade cookies, fresh cinnamon rolls and sticky buns to raise money to find a cure for her son’s cancer.
Now that autumn is here, with it comes cool weather, pumpkin-flavored foods and colorful leaves.
“In all reality, I have been overweight for so much of my life, it began to take a toll on my life. I hated how I felt, how I looked and how people treated me. I knew I had to reclaim my life. Along with that, I wanted to prove everyone wrong.”
When Judith Gill was looking to find her next pair of leggings, she said, no store seemed to have her size, quality material or the colors and prints she liked.
What was once an empty patch of dirt now houses more than 16,000 sunflowers, each one with its head turned toward the sun, looking at the bright side — how Garret Conway did last spring.
For Mel Isenbarger, a senior physics and astronomy major, one of the first constellations she learned to locate and identity was Cassiopeia.
