When junior , an environmental engineering major in the , was growing up, her parents taught her the sensibility of re-using goods, thrifting what she needed and making the best use of everything she had. Around her Bentonville, Virginia, home, she picked up things at auctions, thrift stores and even out of the garbage. “Dumpster diving,” something she had wanted to try, became part of her routine once she arrived at Syracuse University.

One day, a Department of Public Safety officer stopped Lubkemann at a campus dumpster and asked for identification.�� After confirming her student status, the officer recounted how the night before, he’d ejected a man who wasn’t a student for doing the same thing Lubkemann was doing.

“That was one of the most impactful experiences I’ve had, not only at the University but in my life,” Lubkemann explains. “To me, it was so unjust that a piece of plastic set me apart from others who might need things.” She says she recognized that removing the person from the scene “might have been the difference between a man and his dinner.”

After that incident, Lubkemann began to reflect on her privileged student status and the injustice that she could access found objects on campus while others were barred from obtaining those throwaway goods. “I grew up very privileged, but I was instilled with the value of not taking more than you need. There are things in the garbage that aren’t actually garbage. A lot of stuff is thrown away before its expiration date,” Lubkemann says. “I found my calling in environmental engineering due to the critical shortage of professionals in the field and by a passion for sustainability, which I see as not just an environmental issue but also a social and economic imperative.”

A ‘Revamped’ Idea

After observing high levels of textile waste on campus and how those without a vehicle have limited access to donate clothing or buy affordable used things,�� Lubkemann devised the idea for her business, “.”

Her company is a research-based, pioneering, sustainability-driven mobile enterprise redefining textile waste management through a mobile thrift store and donation hub, currently operating from a repurposed minibus. It takes in discarded yet valuable textiles from their point of disposal and offers an accessible, community-centered solution that diverts waste from landfills while ensuring that high-quality secondhand goods remain in the local economy.

Lubkemann spoke about her idea with ,�� Syracuse University Libraries strategic initiatives advisor and a faculty member in the . She encouraged Lubkemann to submit her idea for a mobile donation center/thrift store/re-distribution hub in the competition. Lubkemann then developed a 10-page business plan, entered the competition and won $5,000.

“I never thought anyone would find interest in this; I thought it was a pipe dream. Who would think a top U.S. university would invest in such a small idea? But Linda gave me the confidence to pursue it, and that was one of the things that totally launched me into this initiative. I like to say Revamped was born from a dumpster, which gives me hope any idea or dream can take shape if you work towards it. It’s really taken off from there,” she says.

Adding Funds, Growth

Lubkemann has continued to refine and grow her company and gain funding. She has won $25,000�� from campus competitions since November 2024, including the at the , a award, the and research monies. Her achievements include the following:

• Obtaining a DBA (“doing business as”) certificate and starting a limited liability corporation (Ava Lubkemann LLC).
• Acquiring a minibus and outfitting it to serve as mobile thrift shop/donation center.

  

• Establishing a account for potential investors.
• Hosting pop-up sales, cross-campus co-branding events and creating a to distribute on campus.
• Researching textile waste distribution to define more community re-distribution channels.
• Contacting local businesses seeking storage space for additional collected items.
• Ideating two podcasts about Revamped and sustainable living.
• Asking the Sustainability Management group to add sustainable entrepreneurship student ambassadors.
• Contacting George Washington University and Lewis and Clark College to gauge their interest in replicating the Revamped program.

That’s hardly Lubkemann’s limit. From finding goods, to reworking and repairing them, to setting up the mobile store and planning distribution points, she does most of Revamped’s work herself, helped by , the company’s marketer, a student in the Newhouse School of Public Communications.

Ava is also a resident advisor, entrepreneur-in-residence at the�� student business incubator, a part-time Orange Innovation Scholar worker and a research fellow on the ’s Carbon Capture Team. She continues to enter competitions such as and present at the . She’s also taking 17 course credits.

The Long View

The busy student has no shortage of vision, either. Lubkemann envisions expanding the company and hopes its success lets her form a 501C3 nonprofit organization to funnel a mass accumulation of textile waste to people who really need it.

“That’s what matters to me, trying to make a positive impact in the community. I was raised on the principle, ‘Wherever you go leave it a better place than you found it,” Lubkemann says. “I think that’s the core of making Revamped what I want it to be—a community-oriented program that connects universities with their communities and advocates for the little guy and people who are in need.”

Goods can be purchased from Revamped’s Instagram page, listing, or soon-to-launch website, revampedthrift.com. Lubkemann also plans to announce future campus sales and events via those avenues.

Using simple objects such as stones, eggs, paper plates, colored markers and a globe, and employing techniques of light, shadow and motion, a dozen Syracuse area high schoolers are making original short films this summer using their smartphones. “” is a four-week, community-based project designed to empower the teens, give voice to their ideas and bring the skills the faculty mentors teach in their college courses to a wider circle of neighbors.

It’s co-led by , associate professor of film and media arts (FMA) in the College of Visual and Performing Arts (VPA), and G’23, FMA instructor, alongside , adjunct in photography at Onondaga Community College. The trio, whose work is internationally exhibited and renowned, is assisted by several undergraduate and graduate FMA students.

The initiative “is a way to break out of the university bubble a little bit and connect to the neighborhoods around it, creating a new web of connections between neighbors and neighborhoods so that what we do here as artists and teachers can reach more people,” Bode says.

Art + Science

This summer’s theme, “,” explores topics and skills in both art and science. Teens learn about cinematic storytelling, animation, light and shadow, film editing and creative sound design. They hear of astronomer ’s discoveries and Syracuse astronaut trips to space. They study artists’ techniques, view the century-old movie, “,” and enjoyed an enlightening field trip to the University’s to see a telescope made in 1887.

While the project informs Mišo Suchý’s research in filmmaking, a key objective is helping teen artists experience a sense of empowerment by voicing their ideas through images and public presentations, he says. “We have a lot of talented and hardworking youth in this community, and I think they have things to say. Empowering young creatives may be as simple as listening, giving your time and attention and respecting their vision.”

The project is based on the ethos of independent cinema and low-budget filmmaking minus the massive budgets of Hollywood special effects, says Mišo Suchý. “We explore how teens can use accessible filmmaking strategies to craft fantastical stories of adventure and exploration and how can they reach the moon while standing here in Syracuse,” he says. “At first, these questions may seem impossible, but that’s exactly why they require creative thinking to uncover the answers.”

Campus Feel, College Setting

Workshops occur four afternoons a week at . The campus setting helps students imagine a future college path even if they hadn’t considered one before, Lida Suchy says. “We do find that they become more comfortable with the idea of the college campus environment and can see themselves in it much more clearly.”

Participant Laniya Tillie of Nottingham High School says she has a great time making little films. “It makes me feel really good about myself. I get to jump into my creative side and actually make all the things in my head come to life. There are a lot of shows that I find comfort in. I want to create shows that help people have a comfort place.”

Shantell Shallo, a senior at Corcoran High School this fall, joined the project to make new friends after moving here recently from Georgia. “I’m usually doing things alone and I wanted to work with other people in film. [For this] you just look at the stuff you have around you, think of the idea you have and just pick up what you think will work. And if it doesn’t work, you get something else. It’s all just getting, building, thinking.” �� �� �� �� �� �� �� �� ��

VPA film program graduate Morgan Albano ’25 is helping with the project while she applies to law schools. “It’s mostly around the ethos of building community and trying to work together to make art projects that feel fun, engaging and everybody who’s here has a chance to contribute meaningfully.”

Graduate Learning, Teaching

Assisting helps FMA alumnus Tevvon Himes G’24 and graduate student Shokoofeh Jabbari G’25, who are both pursuing film careers, learn more about how to work with young artists. ��

An international student who intends to make independent films,��Jabbari says her participation has helped boost her understanding of American culture and norms. “Working with teens, you get to know what they like to see and what this generation needs,” she says.

Mišo Suchý says working with the teens informs his filmmaking research. “What I’m trying to do is to make movies from within the community, with the community. There’s this research of collaborating and connecting what we know as filmmakers and when you start to understand the images, you start to think about the representation, you start to think about the stories. My hope is that it is kind of a dialogue.”

Community Outreach

Past projects were projected on the exterior of the with a second showing at with a public-audience question-and-answer session. This year’s films will debut Feb. 7, 2026, at the ArtRage Gallery in Syracuse and be exhibited through March 21 as part of the Syracuse Symposium series. ��

“I think whenever we show something on a screen, that’s a way of saying that it matters, that it’s worth looking at, says Bode. “And so, I hope that the teens leave with the message that their voices matter, their visions matter. And I think celebrating it on the big screen with their community is a beautiful way of doing that in a way that can be affirming and empowering.”

View the Trailer

This shows how the students work to create and previews parts of the completed film.

In addition to VPA and the University’s undergraduate research program, many local groups support the project, including the , ., , , , and , and the . The effort is funded by the regrant program administered by the , and a grant from the .

Videos captured, edited and produced by Amy Manley, senior multimedia producer

From shaking a bottle of salad dressing to mixing a can of paint, we interact with emulsions—defined as a blend of two liquids that typically don’t mix, such as oil and water—daily.

For a vast range of foods and other technologies, scientists have devised emulsifying agents which help stabilize mixtures. By incorporating small granular particles to certain foods, it can help prevent spoilage and extend shelf life, important for safeguarding our food supply. When added to chemical mixtures, emulsifying agents can reduce viscosity, making liquids such as petroleum easier to pump and transport through pipelines, potentially leading to energy savings.

Researchers are continually investigating new emulsifiers to improve the control of liquid-liquid mixtures. Recently, , a physics professor in the College of Arts and Sciences, collaborated with scientists from the and to make a surprising discovery.

They found that when magnetized particles are added to a simple oil-and-water “salad dressing,” the mixture consistently separates into patterns resembling the elegant curves of a Grecian urn immediately after being shaken. The team’s results, published in ,��uncover a novel method of using magnetic particles to control liquid-liquid mixtures.

The study, led by UMass Amherst, began when UMass graduate student Anthony Raykh was experimenting in the lab. He added magnetized nickel particles to a batch of “salad dressing” instead of spices, which are normally what allow the oil and water in dressing to remain mixed. He chose magnetized particles because fluids containing them can be engineered to exhibit unique and useful properties. After shaking his mixture, Raykh was astonished to see it consistently form a pristine urn shape. Regardless of how many times or how vigorously he shook the mixture, the urn shape always reappeared.

To help explain this shocking phenomenon, the UMass team invited in Paulsen from Syracuse, along with colleagues from Tufts, to conduct theoretical analysis and simulations. Paulsen, whose research focuses on soft condensed matter, explores the ways in which materials like liquids and soft solids bend, deform and mix—research which lent itself well to this study.

Typically, particles added to an oil-and-water mixture, such as spices, decrease the tension at the interface between the two liquids, allowing them to mix. But in a twist, the team found that particles that are magnetized strongly enough actually increase the interfacial tension, bending the boundary between oil and water into a graceful curve.

“We turned the nature of particle-decorated interfaces on its head,” says Paulsen. “Now, you can have an emulsion droplet that you can imagine controlling in a variety of ways with a magnetic field, but the droplet will nevertheless coalesce with other droplets — something that particle-coated droplets typically resist.”

Their research on magnetic particles uncovered two surprising effects. First, the particles, being small magnets, form large networks with many holes due to magnetic interactions. These holes help droplets coated with the particles merge quickly into single oil and water portions. Second, the strong attraction between the magnetic particles increases the surface tension at the interface, further promoting droplet merging.

While there’s no application for this novel discovery yet, the team is excited to see how this never-before-seen state can influence the field of soft-matter physics.

“Liquid-liquid mixtures are ubiquitous in consumer products and industrial processes,” says Paulsen. “This discovery, which offers a new approach to managing these mixtures, could one day help produce better products with longer shelf lives or save energy in chemical transport and processing. I’m eager to see the future implications of this breakthrough.”

This research was funded by the U.S. National Science Foundation and the U.S. Department of Energy.

Editor’s note: Portions of this article have been adapted from a .

In a newly-published paper, “,” researchers at Syracuse University College of Arts and Science examine how certain strains of bacteria, and specifically the genetic diversity of acetic acid bacteria, influence the smell and flavor of sourdough bread and even how it is processed by the body.

While previous research has focused more on lactic acid bacteria and yeast in sourdough bread, acetic acid bacteria (AAB) and its the ecology, genomic diversity, and functional contributions remain largely unknown.

Researchers from Syracuse University and Tufts University sequenced 29 acetic acid genomes from a collection of over 500 sourdough starters and constructed synthetic starter communities in the lab to define the ways in which AAB shape emergent properties of sourdough. The team’s work was supported by a����awarded to Syracuse University Professor����earlier this year.

“While not as common in sourdough as lactic acid bacteria, acetic acid bacteria are better known for their dominant roles in other fermented foods like vinegar and kombucha,” says Beryl Rappaport, a Ph.D. student at Syracuse University and lead author of the report along with Oliverio. “For this study, we were interested in following up on previous findings which stated that when present in sourdough, AAB seems to have a strong impact on key properties including scent profile and metabolite production, which shape overall flavor formation.”

To assess the consequences of AAB on the emergent function of sourdough starter microbiomes, their team tested 10 strains of AAB, some distantly related and some very closely related. They set up manipulative experiments with these 10 strains, adding each one to a community of yeast and lactic acid bacteria.

“Since we can manipulate what microbes and what concentrations of microbes go into these synthetic sourdough communities, we could see the direct effects of adding each strain of AAB to sourdough,” says Rappaport. “As we expected, every strain of AAB lowered the pH of the synthetic sourdough (associated with increasing sourness) since they release acetic acid and other acids as byproducts of their metabolic processes. Unexpectedly, however, AAB that were more closely related did not release more similar compounds. In fact, there was high variation in metabolites, many related to flavor formation, even between strains of the same species.”

According to Rappaport, strain diversity is often overlooked in microbial communities, in part because it is difficult to identify and manipulate levels of diversity due to the vastness of microorganisms within a given community. By zooming into the diversity among closer relatives in the lab, researchers can start to understand key interactions in the microbiome.

The impact of this research is two-fold. ��When it comes to baking, she says their findings offer bread makers a new direction to shape sourdough flavor and texture.

“Since AAB reliably acidified the starters we worked with and released a large variety of flavor compounds, bakers who want their sourdough to be more sour or to create new flavors may try sourcing a starter with AAB or attempt to capture AAB themselves,” says Rappaport. “We hope that this study helps to shine a light on the diversity of microbes found in sourdough and their important functional roles.”

Their research could also have implications on the health benefits of sourdough bread.

During the fermentation process, AAB generates acetic acid, which significantly aids in breaking down gluten and complex carbohydrates, enhancing the digestibility of sourdough. By examining the genetic diversity of AAB and its influence on acetic acid production, researchers can develop strains that optimize this process.

The team uses sourdough primarily for its use as a model system because the sourdough microbiome is relatively simple to culture and use for repeated experiments in the lab. But their results stretch far beyond baking.

“Our findings will be relevant to people interested in more complex microbial communities, like the human gut or soil,” says Rappaport. This is because the sourdough system can be used to ask questions about ecology and evolution which would be more difficult to ask with more complex systems.

When it comes to the human gut, microbial communities can help build resilience to infections and improve efficiency in breaking down complex carbohydrates, fiber, proteins and fats. In the case of soil, microbes help to break down organic matter and maintain overall soil ecosystem stability. There are many unknowns, however, about how multiple levels of genetic diversity impact these processes.

By recognizing how strain diversity can have community-wide consequences on a microbiome, the team’s insights could have wide-ranging benefits for human health, wellness and environmental sustainability.

To arrange interviews with the researchers, please contact executive director of media relations Ellen James Mbuqe, ejmbuqe@syr.edu.

Update Oct. 6: The concert has been for Thursday, April 18, at 7:30 p.m. Further information about tickets will be forthcoming.

Update Sept. 7: The concert has been postponed due to artist illness and will be rescheduled for a future date. Ticketholders will receive further information from concert organizers.

Rock icon Bruce Springsteen and his legendary E Street Band will perform on campus for the third time Thursday, making a stop in Syracuse at the JMA Wireless Dome on the second U.S. leg of their marathon 2023 tour. The concert is scheduled to begin at 7:30 p.m., with gates opening at 5:30 p.m. Concertgoers are encouraged to arrive early to avoid delays at entry and download their tickets to their mobile device prior to entry. Springsteen has no opening act and is anticipated to take the stage promptly at 7:30 p.m.

Those “Born to Run,” “Born in the USA” or who simply want to do “The E Street Shuffle” for a couple of hours are in luck, as tickets are still , starting as low as $51.20 plus fees.

This is the fifth major musical act to perform in the JMA Dome since significant “Phase 1” renovations of the facility were completed in fall 2020. Springsteen follows on the heels of recent performances by Paul McCartney (June 2022), Elton John (September 2022), the Red Hot Chili Peppers (April 2023) and most recently, Def Leppard and Mötley Crüe (August 2023).

University Vice President and Chief Facilities Officer Pete Sala is thrilled to welcome an act of this caliber and credits the transformation of the JMA Dome—which continues its second phase through 2024—with being able to draw major acts to come play at Syracuse University.

“This is why Bruce is here,” Sala says of the renovations. “The air conditioning alone is a huge upgrade for these acts, but the overall shape of the facility is just phenomenal. We have a reputation out there in the business for being a really easy venue to work with. We treat people well because we want them to come back.”

For those heading to the show, here is the know-before-you-go information to make your travel and concert experience as smooth as possible.

Concessions/Merchandise

Cash is not accepted at any concession locations, the box office or merchandise stands. Major credit cards, debit cards and mobile payment (Apple Pay, Android Pay and Google Wallet) are accepted. For those who just can’t resist buying a tour poster or T-shirt, there will be an outdoor tent located outside of Gate N prior to the show selling artist merchandise. Once the show begins, additional merch booths will open inside the venue as concourse traffic eases.

Clear Bag Policy

As with all events at the JMA Dome, a clear bag policy will be enforced. Each fan is allowed one clear bag and one small clutch or purse, with exceptions for medically necessary items. Please visit the for additional information. Being aware of the policy ahead of time will help expedite entry into the venue.

Parking

If you are a member of our campus community planning to attend the concert, your existing campus parking pass will be honored in University Avenue Garage, Comstock Avenue Garage, University Avenue North and South lots, and the Irving Avenue Hill lot, as space allows.

All parking is cashless. Customers may pay via credit card (including tap and pay), or through Google Pay or Apple Pay. Have payment ready for the lot attendants, to ensure an efficient flow of traffic.

Pay parking is available at several locations around campus, including:

• Comstock/Colvin Lots: $25 per car, includes free shuttle service to and from College Place
• Skytop Lot: $25 per car, includes free shuttle service to and from College Place
• Drumlins Country Club: $25 per car, includes free shuttle service to and from College Place; Drumlins will provide a light bar tailgate menu beginning on its property at 4 p.m.
• Limited availability in University Avenue Garage and Comstock Avenue Garage: $35 per car, please note that garages close two hours after the event ends
• Accessible parking for those with a nationally-recognized handicap placard or license plate will be available at the Skytop Lot for $25 per car, which includes free shuttle service to and from Gate A of the JMA Wireless Dome

Those who haven’t purchased a parking permit in advance are encouraged to use the Brighton Avenue exit off 1-81 and take Ainsley Drive to the Skytop Lot.

Campus Travel Before and After the Concert

Regular shuttles to South Campus and other campus and Centro shuttles will continue to run during and after the event, though arrivals and departures may be delayed due to the large amount of vehicular traffic in the University area.

Syracuse University’s Parking and Transportation Services (PTS) will make a temporary change to campus traffic patterns following the conclusion of the concert.

As the concert ends, PTS and the Syracuse Police Department will close Comstock Avenue to all traffic except parking shuttles, which will travel between the College Place bus stop, the Colvin Street and Comstock Avenue Lots and the Skytop Lot.

The concert is anticipated to end between 10:20 and 10:50 p.m., and at that time, PTS will direct all traffic away from Comstock Avenue between Waverly Avenue and East Colvin Street. As a significant crowd is expected for the concert, this will allow for the efficient exit and transportation of the concert attendees from the shuttle stop at College Place to their parking lots on South Campus. The road will reopen as soon as the concert shuttles are cleared. More information about parking is available on the .

Be Ready to Rock

When asked what it means to have The Boss return to campus after a 31-year hiatus, Sala says, “I can’t wait. You’re going to see some special stuff and it’s going to be a really good show … They’re going to do some things we’ve never done here before. So the crowd should have a really good time.”