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Work/Life Balance

This session will focus on building and sustaining a healthy, long-term balance in your professional and personal lives, using anecdotes from Dr. Worley's own experiences practicing medicine and raising a family.
Session Facilitator: Dr. David Worley (UMD Health Services)
Date: December 9, 2015
Time: 12 noon to 1 p.m.
Presentation Slides
Ted Talk - Nigel Marsh: How to make work-life balance work

Who Are Our Students?

Susana Pelayo Woodward will be presenting this session called "Who are our students" with a focus on Students of Color. Join us for an opportunity to understand our students more deeply, and to apply that understanding to improving our campus climate for them and with them.
Session Facilitator: Susana Pelayo Woodward
Date: Thursday, March 3, 2016
Place: Kirby Student Center 333

Cooking with a Garden Harvest

Join UMD Dining Services Executive Chef Tom Linderholm for an engaging adventure in cooking with vegetables harvested in the fall. Chef Tom will be cooking with produce from our own UMD Farm, the UMD Sustainability Agriculture Project (SAP).
Session Facilitator: Chef Tom Linderholm (UMD Dining Services)
Date: October 6, 2015
Time: 12 noon to 1 p.m.
Place: Garden Room, Kirby Student Center

Watermelon-Tomato Gazpacho
  • 1 lb watermelon (rind removed)
  • 1 lb ripe tomatoes
    Chef and lady cooking watermelon gazpacho

    Photo from "Cooking with a Garden Harvest" October 6th, 2015.

  • 1/2 lb peeled cucumbers
  • 1/2 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tsp chipotle powder
  • 1 tsp kosher salt
  • 1/2 tsp white pepper
Rough chop above ingredients and combine in a blender, blend till smooth & strain seeds out. Garnish equally with the following ingredients.
  • 1/4 cup diced red onion
  • 1/4 cup cilantro
  • 2 oz goat cheese

Cooking with Lake Superior Whitefish

Join UMD Dining Services Executive Chef Tom Linderholm for an another engaging adventure in cooking, this time with Lake Superior Whitefish.
Session Facilitator: Chef Tom Linderholm (UMD Dining Services)
Date: Thursday, April 1, 2016
Time: 12 noon to 1 p.m.
Place: Ianni Hall Conference Room

Lake Superior Whitefish Lettuce Wraps
  • 8 oz. fresh whitefish fillet
  • 1 lime
    Chef cutting up whitefish

    Photo from "Cooking with Lake Superior Whitefish" April 21st, 2016

  • 1 tsp. chopped garlic
  • 1/2 tsp. ginger
  • 2 tbsp. fresh cilantro
  • Butter lettuce or tortillas
  • 1 avacado
  • 1 cup fresh salsa
  • 1 cup pickled slaw
  • 1 cup shredded cabbage
  • 3 oz. julienne red onion
  • 2 fluid oz. sweetened rice vinegar
Start by cutting your fish fillets into 2 inch by 1/2 inch strips and set aside. Next step is to create your marinade by combining the juice of one lime, garlic, ginger, and fresh cilantro. Pour marinade over fish and allow to sit for 5 minutes while it absorbs the acid from the lime. Meanwhile, combine the cabbage, julienne red onion, and sweetened rice vinegar and set aside.

Over a medium heat, in a nonstick pan, simmer the fish in the marinade lightly, stirring along the way. Once the fish starts to break apart, remove from heat.

Arrange your fulll leaves of lettuce to allow for placement of fish. Place fish and follow it with the pickled slaw, a slice of avocado and a tablespoon of fresh salsa and enjoy!