Syracuse University’s Women in Sports Club (WISC) is making history through a new partnership with . As the organization’s first on-campus student group, WISC will expand opportunities for students to connect with industry professionals, develop leadership skills and prepare for careers in sport.

The initiative was announced Oct. 13 at the Women Leaders in Sports National Convention in Chicago, where the served as presenting sponsor of the keynote session.

“As the ‘Women in Sport Club at Syracuse University empowered by Women Leaders in Sports,’ we are thrilled to announce our partnership as their first official collegiate chapter,” says Maggie Grejda ’27, a sport management major in Falk College and president of WISC. “Our relationship will set a leading example for universities across the nation of what this amazing organization can offer female students for professional development, networking opportunities and sport industry confidence.”

Through the collaboration, WISC members will receive access to Women Leaders in Sports membership, including its national professional network, leadership development resources, mentorship and internship and job opportunities. Members can also join the Rising Stars Circle, a community for students and early-career professionals to learn from industry leaders, share best practices and gain career insights.

The partnership provides dedicated programming each semester, including virtual professional development sessions, in-person leadership experiences and opportunities to connect with sport industry executives and professionals. Participation is open to Syracuse University students across all academic programs.

“The partnership between Women Leaders and Syracuse is truly innovative and impactful, aiming to advance knowledge and elevate the professional skills of sports administrators and executives,” says Jennifer Williams, board president of Women Leaders in Sports. “Falk College stands out as one of the premier sport management programs in the country, and their dedication to recruiting and advancing women in sports perfectly aligns with the mission of Women Leaders.”

The initiative builds on a between Falk College, Syracuse University’s Women in Leadership Initiative and Women Leaders in Sports. Since then, the collaboration has connected Syracuse students with industry leaders through networking and professional development opportunities.

“By partnering with Women Leaders in Sports, WISC’s network of mentors, educational opportunities, and exploration of the sport industry will grow tremendously,” Grejda says.

—Story by Lizzie Barlow

The Falk College of Sport hosted the 2026 Joan Christy Lecture Series on Food and Culture, featuring registered dietitian and body image coach and Falk College teaching professor . The two are co-authors of the new textbook��“,” released in July by McGraw Hill.

Their talk, “Protein-Max with Real Food: Nutrition Hacks that Don’t Break the Bank,” focused on maximizing protein intake but from sources other than animals.

“We were kind of sneaky here. We got you in with ‘protein-maxxing,’ but we’re going to show you how to do it with plants,” said Burrell at the start of the lecture.

Beyond the Protein Hype

Basham, who traveled from Austin, Texas, opened by putting the current protein craze in historical context.

“When I graduated, it was all about low-fat and sugar-free. That was the phase of nutrition that I entered the world in,” she told the audience. “Every five, eight years there are trends that come through. Currently the trend is protein.” She pointed to protein popcorn, protein Pop-Tarts and protein-fortified beverages as examples.

Burrell offered a reality check. “I’d like to dispel the myth that we’re not getting enough protein. Most of us do get enough protein, but we might not be doing it right,” she said. Many people, including student-athletes, load up at dinner or after a workout and skip protein earlier in the day. Spreading it out is more effective, Burrell explained. “If you have protein throughout the day in smaller doses, you’re actually maximizing how your body can use it.”

Stay Open-Minded

Both speakers prepared a dish in the Falk College of Sport’s , with preparation done ahead of time in the Klenk Learning Café and Kitchens by students and teaching professor .

Basham made crispy pesto tofu with roasted sweet potatoes and black beans, a dish she said is a favorite of her daughter. She also addressed some of the misconceptions surrounding tofu, calling it “a highly beneficial plant-based protein” that contains all nine essential amino acids and is both accessible and affordable.

“Stay open-minded,” Basham said. “Try it in different ways, because one tofu might be different than the next depending on the recipe or the preparation method.”

Senior nutrition major Daphnee Chu said the subject matter reminded her of a phenomenon called the omnivore’s paradox, which she previously learned about in one of Burrell’s classes.

“We’re wired to be wary of new foods even though we’re capable of eating widely, which makes this lecture a natural way to help people see plants as a legitimate and delicious source of protein,” said Chu.

Burrell prepared three sisters stew, built around corn, beans and squash, the trio at the heart of Native American agricultural tradition. The plants support one another as they grow: corn provides a stalk for beans to climb, beans return nitrogen to the soil and leaves from the squash plant shade the ground.

The same logic holds on the plate. “Foods that grow together go together,” Burrell said, noting that corn and beans together supply a complete set of amino acids. While cooking, she explained that vitamin C from the stew’s peppers helps the body absorb iron from plant sources.

Keeping It Affordable

The budget theme ran through every recipe and tip. Burrell noted that the proteins featured in the most recent dietary guidelines, such as steak and full-fat dairy, tend to be the most expensive. Her advice was to save those for occasional enjoyment and to build plates around more affordable, nutritionally complex foods such as beans, tofu and seafood, which delivers omega-3 fats in addition to protein. Protein only needs to occupy about a quarter of the plate, and swapping in plant proteins even twice a week is a meaningful step, she said.

Other money-saving strategies included planning meals ahead and shopping seasonally. “This is the most abundant time of year,” Burrell said. “Everything is available. It’s cheap. It’s beautiful. It’s so nutritious.” Eating a variety of colors across the week, she added, is a simple way to cover nutritional bases without overspending.

Students, faculty, staff members and community members in the audience sampled both dishes as the demonstrations wrapped up, and the food made an impression.

“I really enjoyed the food samples they handed out, and I’m thinking of how to implement their recipes into my own food prep,” said Archer Pendleton, a sophomore studying nutrition science.

Sarah Harper, a nutrition science graduate student, said she appreciated how informative the lecture and demonstration were on the benefits of plant-based eating.

“It was a lovely representation of how to prepare easy-to-make, flavorful meals that are nutrient dense. I have already made both recipes at home,” Harper said.

The Joan Christy Lecture Series is made possible by The Christy Food and Culture Fund, established in 2005 through the generosity of Syracuse University nutrition alumna Joan Christy ’78, G’81.

Syracuse University Libraries’ awarded three student teams a total of $4,000 in prizes at its Freelance, Small Business and Creatives Pitch Competition on Oct. 2. Undergraduate and graduate students building careers or side hustles through services or products delivered 4-minute pitches followed by a 2-minute Q&A session with a panel of expert judges.

Winners were:

• First Place: EXCHKR, founder Gabi Josefson ’28 (Martin J. Whitman School of Management, S.I. Newhouse School of Public Communications). EXCHKR is a platform that simplifies how clubs, sports teams and Greek organizations manage payments and track budgets.
• Second Place: Frutecho, founder Carolina Aguayo Plá ’28 (School of Information Studies and Martin J. Whitman School of Management). Frutecho is a modular cooling retrofit for non-refrigerated trucks that reduces produce spoilage and helps small farmers access premium markets.
• Third Place: Scout Szn, founder Daelan Pinsky ’28 (David B. Falk College of Sport). Scout Szn is a free college football scouting platform covering all 15,102 FBS players across 138 programs.

Twenty-two student teams competed across three breakout rooms, with one team per room advancing to the finals.

The next entrepreneurial competition hosted by the LaunchPad is the ’ on Oct. 16 from noon to 3 p.m. ’Cuse Tank is hosted during Family Weekend, and judges include accomplished parent innovators, entrepreneurs and alumni. Winners receive prize funding to help advance their business idea. Students interested in pitching in ’Cuse Tank must

Mark your calendar: The Summit kicks off festivities on Thursday, Sept. 17.

Reflecting Chancellor Haynie’s belief that the University’s greatest strength is its people, The Summit invites the University community to explore the ideas, people and collaboration defining Syracuse University’s future.

The schedule is designed so community members can drop in for a single session or take part in the entire day.

The Passport Challenge

Pick up a limited-edition Syracuse keychain and event passport in Panasci Lounge during the Summit Showcase, then collect three different commemorative charms as you move through the day. Complete at least five passport activities and turn it in at Orange Fest on Sept. 18 for a chance to win tickets to the University Suite at a men’s basketball game. Also stop by for inauguration keepsakes, including blankets and drinkware, showing your Syracuse University spirit.

Start the Day With Big Ideas

Head to Schine Student Center at 9 a.m. for the Syracuse Summit Showcase, where schools and colleges from across campus will have tables organized around five themes: artificial intelligence, experiential inquiry, creating (innovation, invention and design), engagement and access. Presentations include the following:

• Check out hands-on demos, including an immersive crime scene experience from Forensic and National Security Sciences; live hearing tests from the Gebbie Speech, Language and Hearing Clinic team; and inventions built by students from Invent@SU.
• The College of Engineering and Computer Science and School of Information Studies are teaming up on an AI and robotics showcase.
• The Newhouse School of Public Communications will spotlight student-led national reporting alongside an interactive opportunity with the Center for the Creator Economy.
• The College of Arts and Sciences will showcase community-engaged humanistic scholarship and its impact on the Syracuse community.
• The College of Visual and Performing Arts (VPA) will showcase art, design and performances across all disciplines.
• Other participants also include the School of Architecture, Falk College, the College of Law, the Maxwell School of Citizenship and Public Affairs and the National Veterans Resource Center.

Keynote: Future in Focus

At noon, Goldstein Auditorium is the place for Future in Focus, where members of our community will share personal stories of change, resilience and reinvention through a series of short talks.

Doors will open at 11:30 a.m. for a complimentary lunch buffet, and the program will begin at noon.

An Afternoon of Discovery

From 11 a.m. to 5 p.m., there will be a full slate of collaborative sessions across campus.

• Discover study abroad and away. Find out about the variety of opportunities available from representatives on the Quad (11 a.m.-3 p.m.).
• Committing to Academic Access and Inclusion for All Learners at SU and Beyond (1-1:45 p.m., Huntington Hall Commons), a panel with the School of Education, College of Law and College of Professional Studies.
• VPA in the Making: Ideas, Experiments, Performances and Possibilities (1-5 p.m., first floor, Shaffer Art Building), featuring a college-wide exhibition of student, faculty and alumni work, with pop-up performances in Shemin Auditorium.
• Game Changers: A Conversation with Mike Levine of CAA Sports (2-3 p.m., Flaum Grand Hall, Whitman School of Management). Levine, the co-founder of CAA’s Sports Division, talks career and the business of sports media with Falk College Dean Jeremy Jordan.
• Veteran and Military-Connected Syracuse: Education, Research and Impact (3-4:30 p.m., National Veterans Resource Center Lobby). Meet student veterans and ROTC cadets, tour the Hall of Honor and NVRC Gallery, and grab complimentary coffee from the Canteen Café.
• Solving Grand Challenges Together (3-3:45 p.m., Schine Student Center). College of Arts and Sciences faculty and researchers dig into interdisciplinary work spanning the University.
• The 38th Annual Herbert Lourie Memorial Lecture on Health Policy (3:30-5 p.m., Strasser Legacy Room, Eggers Hall). Journalist and author Gary Taubes will speak on diet, disease and the limits of scientific consensus.
• AI Across Syracuse: Ideas, Innovation and Impact (4-4:45 p.m., Schine Student Center). Faculty from across the University will share how their program, unit or initiative is working with AI and why it matters.

Elsewhere, don’t miss two exhibitions at Bird Library: “” (all day) tracing the impact of the University’s 13 chancellors across more than 150 years, and “” (2 to 5 p.m.), a University Archives pop-up on how students have driven change on campus.

On the Einhorn Walk, stop by “Charting Our Future Together.” At this interactive station, you can add your own ideas about where Syracuse should be headed, from what campus looks like in 20 years to what every student should experience by 2045.

The has launched the applied nutrition track, a new pathway within the college’s . Approved by the New York State Education Department, the track will be available to incoming first-year and transfer students this fall.

The applied nutrition track provides a flexible, science-based curriculum for students pursuing careers related to human health and sport performance beyond the traditional registered dietitian nutritionist (RDN) credential.

Whether aspiring to work alongside elite athletes in sport nutrition, join a professional team’s performance staff, or pursue graduate study in exercise science, human performance or healthcare professions, students in this track will develop the deep nutritional science foundation their careers demand.

Coursework covers the same rigorous core curriculum as the college’s existing dietetics track, while allowing students to personalize their degree in ways that align with their specific ambitions. Options for interdisciplinary coursework include exercise science, culinary studies and health humanities, giving each student the ability to design a course of study that is uniquely their own.

It also provides the flexibility to meet medical school requirements, or those looking to double major with . This breadth of customization reflects Falk College’s commitment to preparing graduates not just for their first job, but for lifelong careers in a rapidly evolving health and wellness landscape.

“We are excited to begin recruiting students into the applied nutrition track for fall 2026,” says chair of the Department of Human Performance. “This track significantly expands opportunities for students seeking a science-based nutrition degree aligned with a broad range of professional goals. Whether a student sees themselves on the sidelines of a championship game or in a hospital consulting with patients, this program gives them the foundation to get there.”

Prospective students interested in sport nutrition, pre-medicine, pre-physician assistant studies, public health or health-related research are encouraged to explore the applied nutrition track and connect with . To learn more or to request information, visit our page.

Syracuse University’s three study away locations, which provide distinct and wide-ranging opportunities for students, are an equally valuable resource for their professors.

Several faculty members capitalized on those resources this summer, supported by funding from the new program offered by the . The awards were established as a direct result of work done on the University’s academic strategic plan, “,” with the aim of facilitating in Los Angeles, New York City and Washington, D.C.

“These locations give our faculty a rare kind of reach,” says , associate provost for strategic initiatives. “These are fully embedded footholds in three of the most influential cities in the world. They provide an opportunity to extend the classroom into the center of the industries our students are preparing to enter, and to let that experience shape both scholarship and pedagogy in expansive ways.”

Participating faculty members agree that the experience enhanced their professional work and helped lay the groundwork for new academic experiences. , associate professor of public administration and international affairs at the Maxwell School of Citizenship and Public Affairs, was one of them. He conducted archival research at the United Nations Dag Hammarskjöld Library and think tank collections with an eye toward building a study away program centered on peacekeeping and global governance. “New York City is one of the world’s great cities and a hub for innovation, international business, civil society and global governance,” he says. “It has been great spending the summer learning how to access the best of what the city has to offer to enhance the education of Syracuse students.”

Hundreds of high school students spent their summer at Syracuse University. They experienced life as a college student—taking a university-level course, living in a dorm and eating with friends—before starting their higher education journey.

Syracuse University’s have been giving high school students the chance to explore potential majors and careers since 1965. Today, students get the option of attending , or at the University’s Manhattan and Los Angeles academic centers for the Summer College program.

“Students not only learn what it’s like to be a college student, but they leave the program feeling confident, enthusiastic and ready for college,” says , executive director of the Office of Pre-College Programs in the .

This year, 1,275 students attended from across 38 states; Washington, D.C.; Puerto Rico; Guam and 28 countries.

What It Offers Students

The on-campus program gives high schoolers as much of the undergraduate experience as possible: living in residence halls, eating in dining halls, attending evening and weekend social events and field trips, and taking a college-level course taught by a faculty member.

“Being away from home in the environment Summer College provides is a transformational experience for many students,” Cofer says. “Students and their parents often report how the Summer College experience was the most significant factor in preparing the student for applying to, and then leaving home for, their undergraduate career. ”

Students can confirm the major they want to pursue—or discover it is not what they want to study in college. Those in credit classes receive a Syracuse University transcript with a letter grade, and credits may transfer to other institutions.

Many also seek and secure a letter of recommendation from the professor to include in their college applications.

“Attending a pre-college program can be a transformational experience and not just here,” he says. “The transition (the gap) from high school to college is larger than most realize and attending a pre-college program provides a low risk experience where students go back home to process it while finishing high school and before they begin their college applications.”

Students who attended in recent years say it helped solidify their plans to attend Syracuse as undergraduates.

What Students Say

Evan Gohil ’29,
Attended on-campus Summer College in 2023

Evan Gohil learned about Summer College during his sophomore year of high school and attended for free through a partnership between the University and the Syracuse City School District. He says the program, where he studied neuroscience, convinced him that Syracuse University was where he belonged.

The program clarified the college experience for Gohil.

“Going through the program, I gained memories and a clearer idea of what to expect,” Gohil says. “In retrospect, the first few weeks of college were very similar to what Pre-College was.”

Learning to manage on his own and being given a level of freedom in the program was eye-opening, he says. Taking the neuroscience course, he also learned that he could pursue a pre-med track in areas beyond just biology.

The entire experience was invaluable for students with no reference for what college will be like, he says.

“This is especially important with first-generation students like myself,” he says.

Talia Klein ’27,
Attended on-campus Summer College in 2022

Talia Klein attended the program because she wanted to experience what college life was like before making “such a big decision,” she says.

“Being able to spend time on campus, take a real college course and meet current students made everything feel much more real,” she says. “By the end of the program, I could genuinely picture myself at Syracuse, and it confirmed that it was the place where I wanted to spend the next four years.”

The course gave her a glimpse of the creative, collaborative environment at Newhouse, reinforcing her excitement to pursue media and entertainment.

What also stuck with Klein was how independent she became in a short time, navigating campus, collaborating with classmates and balancing assignments.

“It was the first time college felt less intimidating and more exciting,” she says.

It also showed her how welcoming and supporting the Syracuse community is.

“It made the transition to Syracuse so much easier because I already felt connected to the campus and community,” she says.

Elena Pantoja ’29,
Attended online Summer College in 2023

For Elena Pantoja, taking an online nutrition course through Summer College was the biggest factor in her decision to return to Syracuse for her undergraduate degree. Now majoring in , she’s taken classes again with Jane Burrell, associate teaching professor in the Falk College.

Pantoja says the online experience surprised her with how productive the learning environment was. One moment she still remembers is the course’s final assignment.

“My professor had us go to a farmers market and purchase one item of our choice, research the process the farm took to get that product to the market and cook it,” she says. “I appreciated my professor’s dedication to getting us off the Zoom meeting and into our community.”

Pantoja encourages high schoolers to consider Summer College.

“Even if you can’t take a class for your major, take one that interests you just to get an idea of what your classroom expectations will be in upcoming years,” she says.

High school students and families: the 2027 Summer College application opens in mid-December, but it’s never too early to start planning ahead. Visit����for more information.

Two Syracuse University leaders have been tapped for national roles in college athletics governance. will serve on the Atlantic Coast Conference (ACC) Board of Directors for the 2026-27 academic year, while Jeremy Jordan, dean of the David B. Falk College of Sport, has been appointed vice chair of the NCAA Division I Committee on Infractions.

Consisting of the presidents and chancellors of the ACC’s 18 member institutions, the ACC Board of Directors “provides strategic oversight and governance for the league,” which is “dedicated to upholding the league’s founding values of academic excellence, athletic competition at the highest level and integrity,” according to a .

Chancellor Haynie was appointed to the ACC Executive Committee, along with Virginia Tech President Timothy D. Sands, University of Pittsburgh Chancellor and CEO Joan Gabel, University of California, Berkeley Chancellor Rich Lyons, University of Notre Dame President Robert Dowd and Stanford University President Jonathan Levin.

Additionally, , dean of the , was appointed vice chair of the . Jordan, who currently serves on the committee alongside Director of Athletics Bryan Blair, will take over as vice chair effective Sept. 1.

In this role, Jordan will work closely with both the chair and the staff members on the Office of the Committee on Infractions to adjudicate cases involving Division I member schools.

Jordan was appointed dean of the Falk College in September 2023, and leads the academic departments of exercise science, nutrition and food studies, sport analytics and sport management.

competes in the ACC in the following sports: basketball (men’s and women’s), cross country (men’s and women’s), field hockey, football, lacrosse (men’s and women’s), soccer (men’s and women’s), softball, track and field (men’s and women’s), tennis (women’s) and volleyball (women’s).

In its 74th year, the ACC supports 28 NCAA sports—15 for women and 13 for men—and features 18 member schools. Besides Syracuse, the conference includes Boston College; California, Berkeley; Clemson University; Duke University; Florida State University; Georgia Tech; University of Louisville; University of Miami; University of North Carolina; NC State University; Notre Dame; Pittsburgh; Southern Methodist University; Stanford; University of Virginia; Virginia Tech and Wake Forest University.

“It’s nice to wake up in the morning and know that the things I’ve just planted will be ready to harvest in a couple of weeks,” says Darika Djusupova ’28, one of two student managers at this summer. “The vegetables will be donated, and somebody will get to enjoy the tomatoes I’ve grown.”

That simple, quiet joy is at the heart of everything happening at Pete’s Giving Garden this summer on South Campus, where student managers Djusupova and Maria Buscaglia G’27 spend their days weeding, planting and harvesting food that will be supplied to the at .

A Garden Rooted in Need

Pete’s Giving Garden was founded in 2019, after it became clear the Hendricks Chapel Food Pantry needed a steady source of fresh produce. Hendricks Chapel partnered with to bring the idea to life. What started as a single raised bed has since grown into additional raised beds, , ADA-accessible beds, a pollinator garden, apple and pear trees, raspberry bushes and four traditional row gardens. The garden has produced over 600 pounds of produce for the pantry to date and has expanded its partnerships to include the ‘s Food Studies and Nutrition Program.

The garden’s mission has grown, too, now encompassing wellness and research opportunities. But at its heart, the purpose hasn’t changed: growing food for students and using sustainable agriculture practices, row by row.

The food grown finds its way to the , named for beloved , who never forgot what it meant to go without the necessities as a child during the Great Depression. The pantry serves any Syracuse University or SUNY-ESF student with a valid ID, built on the belief that no student should have to choose between groceries and other essentials.

Two Managers, Two Family Gardens

Ask Buscaglia and Djusupova how they first fell in love with gardening and you’ll hear two very different stories that land in the exact same place: family.

Buscaglia traces it back to her dad, who grew tomatoes in their yard when she was a kid. Later, elementary school garden programs introduced her to radishes, jalapeños and corn. Then, something clicked.

“I’ve always had a love for food,” she says, “and what better way to get food than growing it yourself?”

Now a graduate student pursuing her MA in Nutrition Science at the Falk College of Sport, Buscaglia found her way to the garden after meeting the previous managers at an orientation event and thinking, “I want to work in a garden.”

Her advisor agreed she’d be a great fit, and she applied.

Djusupova’s roots in gardening stem from her grandmother’s yard in Kyrgyzstan, where the family had apple trees they’d harvest together each summer, along with tomatoes that became , a Central Asian tomato salad often served alongside the rice dish, plov (pilaf). Djusupova, a rising junior studying computer science, hadn’t gardened much since her childhood, but when she saw the garden manager position posted on Handshake, she was curious and decided to apply.

Neither Buscaglia nor Djusupova came in as an expert. Both are still learning on the job, one weeded row at a time.

What the Garden Has Taught Them

Ask either manager for a favorite harvest, and carrots and cucumbers come up fast. Buscaglia loves pulling carrots that rarely come out in the shape she expects. She’s come to appreciate just how different homegrown vegetables look from what populates grocery store shelves. She’s also had to make peace with bees, an ongoing project for someone who isn’t naturally fond of things that sting or have “unexpected flight patterns,” Buscaglia�� adds with a laugh.

Djusupova has grown especially fond of cucumbers and radishes; she enjoys making her own homemade pickles with both. Radishes from the garden are barely bigger than a nickel and come in shades of pale pink, deep purple and red, nothing like the uniform bunches at the store.

She’s also discovered an unexpected parallel between gardening and her studies as a computer science major in the .

“It’s kind of like a trial-and-error thing, same as with coding,” Djusupova says. “Once you run the script, sometimes it may not work, and you have to tweak a few things.”

When the garden’s first batch of cucumber transplants died from the shock of moving straight from a warm greenhouse into cooler outdoor nights, Djusupova and the team didn’t scrap the plan. They stored the plants in their work shed and then gradually eased the next batch outside until the plants took root and thrived.

For Djusupova, the most meaningful part of the job isn’t the science of it. It’s the knowledge that everything she plants has somewhere to go.

“I have a direct impact on other people’s lives,” she says. “That’s something I really like about the work that I do here.”

“Our Coach Mac Food Pantry patrons are so grateful to receive the fresh produce from the garden,” Alison Murray, Hendricks Chapel’s assistant dean for student assistance, says. “With lettuce, tomatoes, carrots, garlic and more, our students can make almost any dish they’d like. I’m thankful that Maria and Darika bring the veggies to the pantry after each harvest!”

Lydia Krayenhagen, project manager for Sustainability Management, says the two student managers have done a great job overseeing the garden this season.

“In the spring, they created a map detailing where the vegetables and herbs would be planted,” she says. “Now that we’re in the peak of summer, the garden is thriving. They’ve also done a wonderful job leading volunteers when they visit the garden, whether it be students, faculty, or staff.”