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SATURDAY’S HOLA FESTIVAL AT BOOSE FIELD Will HIGHlIGHT LATINO CULTURE

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WRITTEN BY ALFONSO VIDAL

The HOLA Festival has become a staple of the Evansville, IN region highlighting the Latino culture, food and people that work and live this community. This event showcases the diversity within our own Latino community to an eager crowd that wants to learn and taste more of this rich heritage.

On its 5th year, the HOLA Festival has built its foundations with financial partners like Center Point and Toyota that again this year have been the fuel that allowed HOLA to start the process of organizing the event. The process started with securing the award-winning entertainment that draws the crowd enthusiastic to have fun, dance, and listen to their favorite artists.

You will be able to find an excellent variety of Latin American food, from people’s favorite Mexican tacos to exotic Peruvian ceviche to intriguing pupusas to the many different and flavorful empanadas to trusted and local BBQ to delicious and refreshing chicha Morada to the sweetest Venezuelan Arroz Con Leche to the many more different opportunities to try new things. Many of these you have probably tried, but do you know the origins of these delicious foods.

Tacos:

The origins of the taco are not precisely known, and etymologies for the culinary usage of the word are generally theoretical. Taco in the sense of a typical Mexican dish comprising a maize tortilla folded around food. Indigenous origins are also proposed. One possibility is that the word derives from the Nahuatl word “tlahco”, meaning “half” or “in the middle,” in the sense that food would be placed in the middle of a tortilla. Furthermore, dishes analogous to the taco were known to have existed in Pre-Columbian society—for example, the Nahuatl word “tlaxcalli” (a type of corn tortilla). This meaning of the Spanish word “taco” is a Mexican innovation and in other parts of the Spanish-speaking world “taco” can mean other things as well. But in terms of food, when we speak of a “taco”, our mouth waters when we think of the wonderful flavors that we all know.

Lidio Vargas and his Taqueria Vargas is an old and trusted friend of the HOLA Festival and has worked with several restaurants in the area.  This year for the first time he will feature his brand-new food truck. When you visit his food truck, buy his tacos and bite into it you will feel transported to Mexican streets where the flavors of this proud and rich culture will fill your senses and imagination.

Don’t forget to check out Teresa Alfaro and her booth Los Alfaro’s, now also a restaurant located on Weinbach Ave. Teresa’s hard work, helped by her husband Pedro, has persevered through enormous adversities to bring you the flavors of her food. They have always also been wonderful partners for the festival.

El Patron, in English “The Boss”, is a food truck coming to us from Lexington, KY to give us a taste of their wonderful tacos.

You can find other great tacos of the festival at Taqueria Doña Gloria and Taqueria Darly.

Tortas:

Tortas are the Mexican version of that old staple of world cuisine: a length of bread split lengthwise and filled with meat, cheese, or any other product that tickles the culinary imagination. Even though its origins are not completely clear, the torta is beloved in Mexico as a symbol of a gastronomical culture that favors convenience, imagination and versatility. For example, El Chavo del Ocho, the main character of one of the most popular Mexican sitcoms of all time famously craved tortas and was always plotting to get one.

One of the earliest mentions of a torta dates back to February 1864, when a newspaper ad included a reference to a “torta compuesta”, which can be roughly translated as “mixed torta”.

Some historians claim that the torta was created in Puebla, in south-central Mexico, before the Mexican-American war of 1846-1848. Under those circumstances, people sometimes lived hand-to-mouth and the torta reflects that kind of culture: it’s filling, cheap to make, and easy to carry around.

According to others, the creator of the torta was Armando Martínez Centurión, a humble man living in Mexico City, who in 1892 decided to sell bread stuffed with whatever filling he was able to find. To this day, Mr. Martínez’s tortería (torta place) is still open as a sanctuary for lovers of tortas from all around the world.

What sets apart the torta from, say, the hoagie, or other types of sandwiches, is the bread. There are different types of bread to make a torta, but the telera is among the most popular in Mexico. Historically, the ancestor of the telera is a whole wheat roll that was favored by Andalusian workers and was then modified in Mexico. The telera is oval in shape and the two incisions on its surface form three sections that are one of its main characteristics.

You will find these tortas at the Taqueria Doña Gloria where Gloria Reyes and her crew will delight you with her flavors. Taqueria Doña Gloria has been selling food at the HOLA Festival since the first year of the event and you can find her easily by the long lines that form in front of her booth. The HOLA Festival would not be the same without this trusted vendor.

Down from the south, in Kentucky, we bring you the new and exciting Taqueria Darly, where you will find also some delicious tortas. Welcome them and their efforts by enjoying every bite.

Burritos:

The roots of the burrito go back thousands of years. As early as 10,000 B.C., using corn tortillas to wrap foods was a common practice among the Mesoamerican cultures living in the region that is known as Mexico today. Historians believe this was the precursor to modern tortilla-based dishes like tacos and burritos.

But when we try to pinpoint the origin story of the burrito, things become a little murky. A very persistent theory alleges that the inventor of the burrito was a man named Juan Méndez, who rode around on a donkey. The “food of the donkey” became very popular and earned the ingenious invention the name “burrito” (“little donkey” in Spanish).

Another popular theory tells of an unnamed street vendor in Ciudad Juárez, who created the burrito in the 1940s, to sell to poor children at a nearby school. There is one more theory, according to which the burrito was invented in Sonora (a region in northwest Mexico) as a food that was easy to carry around while traveling. Since traveling was commonly done by donkey, the burrito was named after the travel companion. 

You can eat the famous burrito at the Taqueria Doña Gloria or Taqueria Darly or Taqueria Vargas.

Quesadillas:

Like so many items on our festival, quesadillas originated in central and northern parts of Mexico, but the food item rapidly spread to all regions of the country. The literal meaning of quesadilla is “little cheesy thing”.  The southern regions of Mexico are where we see the first use of queso and stringy cheese-filled quesadillas. 

There is a great debate of course of who is responsible for the creation of the quesadilla. Was it the natives, or the Spanish settlers? Turnovers had recently become extremely popular in Europe and the Spanish settlers did bring those with them to Central America as they began to colonize, but the native people had been using corn tortillas for many years before the first Spanish arrived. This may be a debate similar to the chicken or the egg. Speaking of which, both are fantastic in a quesadilla!

We all love quesadillas, and here in the festival you can get them at Taqueria Doña Gloria, Taqueria Vargas, Taqueria Darly, El Patrón and Cinia’s Salvadorean Kitchen.

From a 2-hour drive, from Louisville KY, Cruz Barrientos puts forth her best to bring us the wonderful quesadillas made by the Pollo Chapín team. We are so happy to have them participating this year in our Evansville Latino Festival.

Tamales:

Tamales originated from Mesoamerica from as early as 8000 to 5000 B.C. From here it spread to Mexico, Guatemala and the rest of Latin America. Typically, tamales consist of a meat of your choice, processed corn, fillings of your choice, and leaf or other wrappers. Each country has its own twist on this famous dish.

Today we make and eat tamales for common holidays but back then it was said to have been made for the gods. Many families make tamales for special occasions like Christmas. Tamales were seen as “peasant” food and it fell out during the 19th century, but this changed after the Mexican revolution and tamales were considered a cuisine food and national cultural food.

Tamales can be a rigorous food to make if done from scratch, with as many as 120 steps. The classic tamal consists of one or more of the following: pork, chicken, jalapeños, beef, chili sauce, onion fillings, and garlic. However, one can prepare the tamales with the modern “masa” that is ready to go. This makes it much more convenient to buy the masa pre-made from the store when one decides to make them to sell, and even more convenient for our own consumption.

Regardless of making it from scratch or the “modern way” go to try a charming tamal at Taqueria Doña Gloria or Cinia’s Salvadorean Kitchen or Gollita Peruvian Cuisine.

Also, a great addition to the festival line-up is, Los Garcia, where Yenimar Garcia (Cinia Garcia’s daughter) brings us the proud heritage of the central America region. A region where the native and Spaniard cultures blended many, many years ago like many other places in the Americas. Come and eat their wonderful tamales.

Ceviche:

It is often spelled seviche or cebiche, depending on which part of South America it originates from.  Ceviche is seafood prepared in centuries old method of cooking by contact with the acidic juice of citrus juice instead of heat. The chemical process that occurs when the acid of the citrus comes in contact with the fish is similar what happens when the fish is cooked, and the flesh becomes opaque and firm. 

Many have become fascinated by the tempting flavors of exotic tropical fruits and vegetables. From this fascination, many versions of Ceviche were developed. Ceviche is easy to make and can be prepared as a meal or as a fabulous appetizer for your next dinner party. The possibilities are endless.

Ceviche’s birthplace is disputed between Peru and Ecuador, and as both countries have an amazing variety of fish and shellfish. Every Latin American country has given seviche/ceviche its own touch of individuality by adding its own particular garnishes. In Peru, it is served with slices of cold sweet potatoes or corn-on-the-cob. In Ecuador, it is accompanied by popcorn, nuts, or corn nuts.  It is also served in a large crystal bowl with the guests helping themselves, either by spearing it with toothpicks or filling the pastry shells. In Mexico, seviche is accompanied by slices of raw onions and served on toasted tortillas.

One of Evansville’s own favorite and another trusted partner for the HOLA Festival is Gollita Peruvian Cuisine. HOLA is especially proud of Gloria Bautista, whom after many years of coming to this and many other festivals, opened her own restaurant located on Morgan Ave. Ceviche can only be tasted at her booth in this festival. Gollita’s daughter Patricia Saavedra supports and helps her mother to make it a family affair.

Also seviche is served at Taqueria Vargas.

Elotes:

Elote simply translates to “corn” in Spanish (from Mexico). Elote goes all the way back to the Aztec civilization, and its popularity was well known throughout Mexico and Central America. Indigenous tribes would grow the crop and enjoy it on their journeys, but many would also sell and barter with it if there was a particularly successful harvest. Eventually, the crop spread to North America after Christopher Columbus landed on the continent. 

Elote starts with a small piece of corn on the cob. The exact toppings vary, but it is usually covered in mayonnaise or crema, cotija cheese, salt, cilantro, cayenne pepper, and lime juice. For those who want to enjoy Mexican street corn as a mobile dish, a wooden stick is added to the center, and the corn is placed in a small paper container.

So obviously you can get the elote right here in Bosse Field, the name of the food truck? None other than CRAZY CORN. Vicky Reyes comes this year with a following that has developed from years of coming to the festival. We are so happy to have her again in the green lawns of the baseball field. If you want your palate to delight in the sweetness and spice of the famous Mexican elote, don’t forget to stop and get one.

Pupusas:

Traditional Salvadoran pupusas are thick hand-made tortillas made of rice or corn flour filled with cheese, shredded pork, beans, or Loroca (Local edible flower). Pupusas, the national dish of El Salvador, is then topped with homemade “curtido” (a sour cabbage salad) and tomato sauce.

Salvadoran pupusas origin is the country of El Salvador. The history of Pupusas tells us that Pipil Indians invented the tasty Salvadoran pupusas in pre-colonial times. However, pupusas are found in any country or city that has a large Salvadoran population.

Pupusas are the most popular food consumed in El Salvador; they can be eaten for breakfast, lunch, dinner, or even snacks. It does not matter what part of the country you find yourself in; if you want to eat pupusas, you will always find a pupuseria nearby.

And here in Evansville it was really hard to find this tasteful dish, until recently. One of the latest restaurants in Evansville is Pupuseria Los Miranda located in Washington Ave. This restaurant was started by one of the most entrepreneurial families in this region, Los Miranda have food markets, car repair shops, beauty salons, graphic design company and other businesses. Come to eat their pupusas at Los Miranda food booth.

Another successful food truck in Evansville to eat pupusas is Cinia’s Salvadorean Kitchen. Cinia Garcia brings her wonderful cooking again this year to enchant us with her flavors. 

You can also eat pupusas at Pollo Chapin food truck.

Flautas:

Flautas are a crowd-pleasing Mexican dish that can be made many different ways. “Flautas” is Spanish for “flutes.” If you’ve ever had this cuisine at a Mexican restaurant, you’ll immediately understand why. Flautas are made from tortillas that are filled and then rolled up and fried. The result: a long, thin, flute-shaped roll that’s extra-crispy and bursting with a savory, spiced filling.

Flautas are typically made with corn tortillas. They’re stuffed with a filling that may include shredded meat (usually beef or chicken), cheese, onions, or potatoes. The filling is usually spiced with additions like cumin, garlic, bay leaves, lime juice, cilantro, and/or cayenne pepper.

The filling is cooked on the stove so the flavors meld together. The filling gets spooned along the center of each tortilla. Then they’re rolled up tightly and secured with a toothpick. Each flauta is then fried in hot oil until golden brown and crispy.

Beatriz Fernandez in her booth Jalisco serves the crunchy and flavorful flauta and this booth will be the only one in the festival serving the dish. 

Empanadas:

Empanadas are fried or baked pastries stuffed with sweet or savory fillings. They’re known and loved throughout Portugal, the Caribbean, Latin America and the Philippines. The name comes from the Spanish verb empanar, which means to wrap in bread.

The empanadas we enjoy today are thought to have originated in Galicia, Spain. The idea of wrapping a hardy filling in pastry dough may well have stemmed from the Moors who occupied Spain for hundreds of years. A cookbook published in Catalan, Spain in 1520 includes empanadas made with seafood. The first empanadas in Western Hemisphere are credited to Argentina. 

It’s said that the art of making a perfect empanada is to hold the dough, spread open, in one hand, while using the other hand to fill it and to crimp the edges. It’s considered acceptable to eat empanadas at any meal, including breakfast, but they’re usually enjoyed at lunch or as a snack. They can make a full meal on their own and no one will leave the table hungry.

Many booths and food trucks in the festival are making empanadas for you to enjoy right now. Come to Jalisco or Pollo Chapin.

Especial mention for empanadas is Taste of Cuba, Barbara Gutierrez DeJarnett y Don DeJarnett reminds us that Cuba is not only the Island in the Caribean with the tumultuous history but it is also a rich culture full of tasteful dishes. Other dishes from Taste of Cuba are fruit pastries, meat pastry, and Cuban sandwiches. Try Taste of Cuba for an immediate trip to the island’s heritage.

Arepa:

The Arepa is the fundamental base of the Venezuelan diet, but certainly, it is also present in other countries of the region like Colombia. Between these two nations exists a silent fight about who invented it. But the truth is that it is hard to determine the origin of the Arepa, because at one point in the history of the continent, both countries shared territory, so, the indigenous, who are those responsible for its creation, were spread all over the land.

In the 1950’s, the precooked corn flour or meal was invented, just needing water and salt to create a homogeneous dough that can be cooked and eaten in many different ways. 

Throughout the Venezuelan territory, you can find and infinity of types of Arepas. The Venezuelan Arepa is internationally famous for its colorful fillings and historic names, Reina Pepeada, or Beauty Queen (chicken with avocado, mayonnaise and peas), Sifrina, or Upper Class Girl (Ham and cheese), Pelúa or Hairy (Shredded beef and chicken), Domino (White cheese and black beans), Llanera or Country (Grilled meat with tomato and cheese), among many others.

The Colombian Arepa has different uses and is consumed differently and became popular in other ways like the famous “Arepa de huevo” or egg Arepa, which is a fried Arepa, opened, with an egg on the inside and fried again.

The versatility of the Arepa underlies the fact that it is a dish with no time to eat: it can be breakfast, lunch or dinner, and is the favorite of Venezuelans after a party night and it is never missing at the end of a wedding or graduation.

The Gemelas de Venezuela or Twins from Venezuela in English, are the only booth serving this wonderful dish. Come and taste the pride of every Venezuelan living both in Venezuela and outside of this country where the recent migration of its people are exporting the flavors of a proud nation.

Others:

We have many more flavors for you to taste. 

It could be a good’ol USA barbeque from C&W BBQ or loaded fries from Let’s get fried. 

Or some sweet tasting from Kona Ice, or Gemelas de Venezuela with “Arroz con Leche” and ice cream. 

Or some refreshing drinks like Tizana from Gemelas de Venezuela, aguas frescas from Taqueria Doña Gloria, Chica Morada from Gollita Peruvian Cuisine, Orchata or Jamaica from Cinia’s Salvadorean Kitchen.

Tacos el Meny, brings us a tasteful and refreshing combination of aguas frescas and fruits especially made the Mexican way. You don’t want to miss this rush of flavors especially made by Roberto Gomez and his team.

But the HOLA Festival is not only about food and music. Every year we have a number of vendors with artisan pottery, traditional clothing, boots, hats and much more that encompasses a wide range of items. Come to the bazaar area to visit with some of these vendors.

 

Eaton Named IU Swimming Assistant Head Coach

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BLOOMINGTON, Ind. – Indiana head swimming coach Ray Looze announced the promotion of Emily Eaton to assistant head coach on Thursday.

“I am excited to promote Emily to an assistant head coach here at Indiana University,” said Looze. “In a very short period of time, she has proven to be a fantastic coach, recruiter, and leader. We look forward to many more years with Coach Eaton here at IU.”

Eaton enters her third season as a swimming coach for Indiana in 2021-22 and her first season as the Director of Men’s and Women’s Recruiting.

During her first two seasons at Indiana, Eaton has helped the Hoosiers achieve four top-3 finishes at the Big Ten Championships. IU has produced 26 All-Big Ten swimmers, two Big Ten Swimmers of the Championships and one Big Ten Freshman of the Championships during her tenure.

At the 2021 NCAA Championships, Indiana finishes sixth on the men’s side and 15th in the women’s meet. The squad combined for 47 All-American honors from 17 different swimmers.

Eaton arrived in Bloomington after two seasons at Missouri including the 2018-19 year as an assistant coach and the program’s director of operations since June 2017. During her time with the Tigers, Eaton helped the program to a men’s second-place finish at the 2018-19 Southeastern Conference Championships and 11th place finish at NCAA Championships. The women placed seventh in the SEC last season and 22nd at national championships. She coached 17 All-Americans during her tenure.

Eaton came to Mizzou from Albion College, where she was an assistant coach for the 2016-17 season. With the Brits, she helped the program achieve a history-making campaign as the men’s team claimed its first Michigan Intercollegiate Athletic Association championship since 1971. At the NCAA Championships, the men’s team finished 13th, highlighted by two All-America first team and four All-America honorable mention performances.

Before Albion, Eaton coached at the Genesys Athletic Club in Grand Blanc, Mich. She began as assistant coach in 2012 and was elevated to head coach in 2014. Under her direction, Genesys achieved its best-ever conference finish in her first season at the helm before claiming the dual meet championship in 2016.

Eaton was a three-time All-American at Grand Valley State and still holds top 10 program times in three different events. She also earned Collegiate Swimming Coaches Association of America Scholar All-America honors all four years.

She earned a bachelor’s of science in Secondary Education with a triple emphasis in mathematics, health, and physical education in 2016. Eaton later earned her master’s of education in counseling psychology from the University of Missouri in 2020.

 Police: Drive Sober This Labor Day, Or Get Pulled Over 

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 Police: Drive Sober This Labor Day, Or Get Pulled Over 

Evansville, IN— Labor Day weekend is coming up, and the Evansville Police Department is warning residents against drinking and driving. 

The department is taking part in the national Drive Sober or Get Pulled Over enforcement mobilization to educate motorists about the dangers and consequences of impaired driving. Now until Sept. 6, officers will be increasing patrols showing zero tolerance for anyone caught driving under the influence of drugs or alcohol. 

The extra high-visibility enforcement is funded by the National Highway Traffic Safety Administration (NHTSA) through the Indiana Criminal Justice Institute (ICJI). 

About 28 people die in the U.S. in drunk driving crashes every day. That’s approximately one person every 52 minutes and more than 10,000 annually, according to NHTSA. 

In Indiana, drunk driving has been on the rise. Of the 898 traffic fatalities that occurred last year in the state, 151, or 17 percent, were alcohol-related. That’s up from 130 in 2019. During Labor Day weekend alone, there were 12 fatal collisions with one involving a driver over the legal limit. 

“Impaired driving continues to take a terrible toll on our state and nation,” said Devon McDonald, ICJI Executive Director. “While these overtime patrols are effective and will undoubtedly save lives, we can’t enforce our way out of this issue. It’s up to everyone to drive sober and make smart choices behind the wheel.” 

In Indiana, it is illegal to drive with a BAC of .08 or higher. In addition, drivers under 21 with a BAC of .02 or higher are subject to fines and a license suspension for up to one year. 

However, impaired driving includes more than just alcohol. Drugs and even some over-the-counter medications can also cause impairment and can slow coordination, judgment and reaction times on the road. 

Officers will be on the lookout for all forms of impairment, in which the consequences can include thousands of dollars in legal fees, increased insurance rates, loss of license, a criminal record and possible jail time. 

To avoid those, plan a safe and sober ride home before going out. Even if only one drink is consumed, designate a sober driver or plan to use a rideshare service, public transportation or taxi. “Driving under the influence can have severe and, in some cases, tragic consequences, so we’re asking everyone to plan ahead and don’t risk it by drinking and driving”, said Chief Bolin. 

*Motorists that encounter a drunk driver on the road are encouraged to call 911 

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Board of Trustees Receives Updates On How Vincennes University Is Boosting Student Success

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JASPER, Ind., August 26, 2021 – Vincennes University’s enhanced efforts focusing on student success, learning outcomes, and retention were in the spotlight at the Board of Trustees meeting on the VU Jasper Campus on Wednesday, Aug. 25.
The Board heard from VU Provost Dr. Laura Treanor, who presented a report on retention, completion, and achievement gaps. According to Treanor, the University is working in three key areas to improve these measures: retention efforts; Diversity, Equity, and Inclusion Council work; and continuous quality improvement efforts.
She highlighted the work of the DEI Council, which includes developing a culture of success for all students. She shared VU has improved overall retention rates over each of the past three years, but there is still room for improvement.
Treanor detailed VU’s newest student-driven initiative that has the potential to lead to significant student outcomes and boost student engagement. The University recently launched CircleIn, a National Science Foundation-funded and researched all-in-one studying app.
“CircleIn capitalizes on what is very key with our student population right now, which is gamification where they are all about points, badges, and earning things,” Treanor said. “Students are actually going to be rewarded for engaging in behaviors that we know are associated with academic success.”
VU is one of 25 institutions utilizing the app which bridges the gap between class and when students do their homework. The app enables VU students to study together anywhere, any time.
“Although we have a lot of people ready, willing, and able to help students, they are going to go to a peer first if they can,” Treanor said. “We essentially adopted CircleIn with three goals in mind. We wanted to build community and we wanted to build peer-to-peer interaction. We wanted to make access to resources easier, and we wanted to break down the stigma of seeking help.”
VU President Dr. Chuck Johnson cited a notable example of the University’s success in helping students to persist and graduate.
He pointed to a recent Indiana Commission for Higher Education report that announced VU was among the state institutions with the greatest one-year improvements in on-time graduation rates in 2020, despite seismic shifts caused by the global pandemic. VU’s on-time completion rate improved to 33 percent, which is substantially above the national average for community colleges, noted Johnson.
Johnson said, “VU faculty and staff are doing many great things in order to help our students to graduate, and CircleIn is an example of the focus on retention and student success that Dr. Treanor and her team have led.”
VU Director of Admissions Ryan Barbauld noted in his report that community colleges continue to see enrollment declines this fall as 9.5 percent fewer students enrolled. He shared positive news that VU’s Distance Education numbers were up this past year and Dual Credit and Early College enrollment bounced back strong this past year. Enrollment overall will be close to flat in total headcount for Fall Semester 2021, according to Barbauld. He said efforts and initiatives are in place to communicate and capture more students who decided to sit out a semester due to burnout caused by the pandemic or other factors for Spring Semester 2022.
The Board also heard from VU Jasper Assistant Vice President and Dean Christian Blome. He highlighted the extraordinary expansion of the Dubois County Scholastic Excellence Awards, which award full-tuition scholarships and provide other resources to eligible students. It welcomed its largest cohort of 37 recipients to the VU Jasper campus this semester. Blome also shared that through its partnership with the Patoka Valley Career and Technical Cooperative, VU Jasper continues to see growth in its part-time student enrollment and it is up 82.4 percent this year.
Blome and the VU Jasper team were praised by Johnson for their outstanding work of cultivating unique and interesting partnerships.
“I’m very proud to say that what is happening at VUJ is really the model of a modern community college,” Johnson said. “This campus is central to the community, and it’s becoming even more core with every new program and partnership opportunity we have.”
In other business,
  • The Board approved an extension of the University’s strategic plan that focuses on six important strategic priorities through 2025.
  • The Board authorized the University administration to work out terms granting a drainage easement for a new apartment project being planned for a location adjacent to the VU Jasper campus.
  • A list of recipients of the 2021 Peer Recognition Awards was shared with the Board. The staff and faculty will be honored with a future ceremony.
  • Student Trustee Conner McKinney of Sumner, Illinois, was recognized for his service and contributions to VU. McKinney’s term expires in October.
  • Johnson commended Trustee and North Knox School Corporation Superintendent Darrel Bobe on North Knox Jr./Sr. High School is the sole Indiana school recognized by Special Olympics North America with National Unified Champion Banner status for its Champions Together Program. Johnson also congratulated Trustee Kelly Clauss for recently being awarded the Rotary Club of Jasper’s 2021 ATHENA International Leadership Award.

HOT JOBS IN EVANSVILLE

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Office Manager
European Granite Design – United States
$17 – $30 an hour
Fully Remote
Basic knowledge of home renovations a plus. Showroom position with general retail and office duties. Sell to walk-in clients & promote our products.
Easily apply
1 day ago
Front Desk Manager
The Salon Professional Academy 3.3/5 rating – Evansville, IN
$11 – $13 an hour
Greet and check in guests upon arrival. Answer and direct all phone calls. Train students on front desk operations. Job Types: Full-time, Part-time.
Easily apply
3 days ago
Secretary – Food and Nutrition – Payroll/Personnel
Evansville Vanderburgh School Corporation 3.8/5 rating – Evansville, IN
$16.46 an hour
Annual, incremental pay increases are given for each year of service with the EVSC in this role. Benefits: EVSC offers six (6) Anthem medical insurance plans.
3 days ago
Office Assistant – Pulmonology, Full Time, Days
Ascension 3.7/5 rating – Evansville, IN
We support work-life balance through generous paid time off and encourage spirituality in the workplace. Greet patients and visitors, check patients in and out,…
Just posted
Patient Care Coordinator – Office Manager
Ascension at Home – Together with Compassus 3/5 rating – Evansville, IN
Primary function is to schedule patient services and coordinate with staff. Schedules and appropriately documents patient schedules in a timely manner.
Easily apply
Just posted
Administrative Assistant
American Wholesalers, Inc. – Evansville, IN
$14 an hour
Our business hours are Monday-Friday 7am-4pm, with occasional overtime as business needs call for it. Punctuality is crucial for this position as it will be…
Easily apply
1 day ago
Business Office Assistant – Woodbridge
Golden LivingCenters 3.2/5 rating – Evansville, IN
No waiting period for enrollment. Disability, Critical Illness, Accident & Legal Coverage. Maintains all personnel records, employee medical records, and…
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29 new administration jobs in Evansville, IN

These job ads match your saved job alert *

Office Manager
European Granite Design – United States
$17 – $30 an hour
Fully Remote
Basic knowledge of home renovations a plus. Showroom position with general retail and office duties. Sell to walk-in clients & promote our products.
Easily apply
1 day ago
Front Desk Manager
The Salon Professional Academy 3.3/5 rating – Evansville, IN
$11 – $13 an hour
Greet and check in guests upon arrival. Answer and direct all phone calls. Train students on front desk operations. Job Types: Full-time, Part-time.
Easily apply
3 days ago
Secretary – Food and Nutrition – Payroll/Personnel
Evansville Vanderburgh School Corporation 3.8/5 rating – Evansville, IN
$16.46 an hour
Annual, incremental pay increases are given for each year of service with the EVSC in this role. Benefits: EVSC offers six (6) Anthem medical insurance plans.
3 days ago
Office Assistant – Pulmonology, Full Time, Days
Ascension 3.7/5 rating – Evansville, IN
We support work-life balance through generous paid time off and encourage spirituality in the workplace. Greet patients and visitors, check patients in and out,…
Just posted
Patient Care Coordinator – Office Manager
Ascension at Home – Together with Compassus 3/5 rating – Evansville, IN
Primary function is to schedule patient services and coordinate with staff. Schedules and appropriately documents patient schedules in a timely manner.
Easily apply
Just posted
Administrative Assistant
American Wholesalers, Inc. – Evansville, IN
$14 an hour
Our business hours are Monday-Friday 7am-4pm, with occasional overtime as business needs call for it. Punctuality is crucial for this position as it will be…
Easily apply
1 day ago
Business Office Assistant – Woodbridge
Golden LivingCenters 3.2/5 rating – Evansville, IN
No waiting period for enrollment. Disability, Critical Illness, Accident & Legal Coverage. Maintains all personnel records, employee medical records, and…
Easily apply
Just posted

Operation Prevention

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The DEA has joined forces with Discovery Education to provide no-cost online tools that support every member of the community with the power of prevention. Help kickstart life-saving conversations today with standards-aligned English & Spanish-language resources for students in grades 3-12, plus additional resources designed for educators, families, and professionals. 

Operation Prevention provides curriculum for students in grades 3-12 on with lessons on opioid prevention as well additional multi-drug modules.  It also has an opioid prevention curriculum for employees in the workplace, and cultural resources for the American Indian/Alaska Native community. All components are available online at www.OperationPrevention.com and are free.

Attached are a combined flyer with information for both the school curriculum and the workplace, as well as a flyer for just the school curriculum (English on one side, Spanish on the reverse) and a fact sheet about the program, for more detailed information please view www.OpreationPrevention.com.

JUST IN: Over 3,300 Gather for Right to Life Annual Banquet at Old National Events Plaza

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Over 3,300 Gather for Right to Life Annual Banquet at Old National Events Plaza

EVANSVILLE, IN (August 26, 2021) –Right to Life of Southwest Indiana will host its Annual Banquet at the Old National Events Plaza tonight at 6:00 p.m. with over 3,300 guests in attendance.  Headlining the evening is keynote Candace Owens, founder of the BLEXIT foundation, an organization dedicated to driving conservative principles into urban communities; and, the host of the weekly “Candace Owens Show.”

The Banquet serves as the organization’s primary fundraising event which helps with its major programs and projects such as the three Safe Haven Baby Boxes which have been installed in Boonville and Evansville Fire Departments and providing over 30,000 diapers to local pregnancy care centers.

Along with having a star-studded speaking lineup with Owens, Right to Life will announce its intent of purchasing a Mobile Clinic that will provide services to women such as ultrasounds, pregnancy testing and counseling for those who are in underserved areas within Southwest Indiana.

“Right to Life has always been pro-life and pro-woman,” said Mary Ellen Van Dyke, executive director for Right to Life.  “We are now providing more ways than ever to reach out to women who need help in unplanned pregnancies.”

Other speakers featured are Mike Fichter, CEO and President of Indiana Right to Life; Dr. Christina Francis, Chairwoman of the American Association of Pro-Life Obstetricians/Gynecologists; Jennifer Christie, who will share her testimony of choosing life after a brutal rape; and, Father Frank Pavone of Priests for Life, who will be awarded the 2021 Life Achievement Award for his lifetime work dedicated to ending abortion.

The Banquet was sold out, but donations may still be made through the website atwww.rtlswin.org.

 About Right to Life of Southwest Indiana

THE MISSION – The mission of Right to Life of Southwest Indiana is to protect life.

THE VISION ‐ The vision is to protect the right of human life from fertilization to natural death.  www.rtlswin.org

 

CenterPoint Energy Seeks Approval For 335 Megawatts Of Renewable Energy Serving Southwestern Indiana

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    Proposed Power Purchase Agreements Represent The Next Component Of Company’s Smart Energy Future Plan

Evansville, Ind. – Aug. 25, 2021 – CenterPoint Energy (NYSE: CNP) today announced its Indiana-based electric and natural gas business, CenterPoint Energy Indiana South, has filed a request for approval from the Indiana Utility Regulatory Commission (IURC) to enter into two power purchase agreements (PPAs) for an additional 335 megawatts (MWs) of solar energy as part of the next component in the company’s long-term electric generation transition plan.

The company is requesting approval to purchase 185 MWs of solar power, under a 15-year PPA, from Oriden, which is developing a solar project in Vermillion County, Ind., and 150 MWs of solar power, under a 20-year PPA, from Origis Energy, which is developing a solar project in Knox County, Ind. Subject to necessary approvals, both solar arrays are expected to be in service by 2023. The total 335 MWs from these developments is expected to supply enough power to meet the needs of more than 70,000 homes or 12,000 commercial customers per year.

“These additional renewable resources would serve our local electric customers, providing a cost-effective, stable energy option,” said Steve Greenley, Senior Vice President, Indiana Electric Operations for CenterPoint Energy. “We look forward to partnering with Oriden and Origis Energy as they bring these projects to fruition.”

In addition to the proposed PPAs, the company has filed and is awaiting an order on two other components of its electric generation transition plan. In February, the company filed a request with the IURC seeking approval to acquire a 300 MW solar array and an additional 100 MW PPA. In June, the company filed an application requesting approval to construct two natural gas combustion turbines to replace portions of its existing coal-fired generation fleet.

“Oriden is proud to support CenterPoint Energy’s efforts to diversify their electric generation portfolio and contribute to the future of cleaner energy for its customers,” said Masahiro Ogiso, President and CEO of Oriden. “It really takes a team effort with our stakeholders to develop a successful renewable energy project like this. We would like to thank the leadership team at the Vermillion Rise Mega Park and our partners in Vermillion County for supporting this important initiative.”

The PPAs totaling 335 MWs represent the next component of the company’s Smart Energy Future Plan to meet stakeholder sustainability goals and implement a cost-effective, well-balanced energy mix for its 145,000 customers in southwest Indiana as outlined in last summer’s Integrated Resource Plan (IRP). In June 2020, CenterPoint Energy presented the IRP results, which illustrated a preferred portfolio including nearly two-thirds of energy generated from renewable resources and includes flexible generation to meet seasonal peak loads. The portfolio seeks to maintain continued reliability while saving electric customers an estimated $320 million over the 20-year planning period.

Johan Vanhee, Chief Commercial and Procurement Officer with Origis Energy said, “We thank CenterPoint Energy for partnering with Origis Energy to acquire clean power from our solar project in Knox County. We look forward to the completion of the project to assist CenterPoint Energy in meeting the future energy needs of its southwestern Indiana electric customers.”

Greenley added, “The additional energy obtained through the power purchase agreements will further CenterPoint Energy’s Smart Energy Future strategy. We’re pleased to be working with trusted developers in pursuit of continued renewable generation to support the communities we serve.”

CenterPoint Energy delivers electricity to approximately 145,000 customers in southwest Indiana in all or portions of Gibson, Dubois, Pike, Posey, Spencer, Vanderburgh, and Warrick counties. Programs and services are operated under the brand CenterPoint Energy by Southern Indiana Gas and Electric Company d/b/a CenterPoint Energy Indiana South.

Forward-Looking Statement

This news release includes forward-looking statements within the meaning of the Private Securities Litigation Reform Act of 1995. When used in this news release, the words “anticipate,” “believe,” “continue,” “could,” “estimate,” “expect,” “forecast,” “goal,” “intend,” “may,” “objective,” “plan,” “potential,” “predict,” “projection,” “should,” “target,” “will” or other similar words are intended to identify forward-looking statements. These forward-looking statements are based upon assumptions of management which are believed to be reasonable at the time made and are subject to significant risks and uncertainties. Actual events and results may differ materially from those expressed or implied by these forward-looking statements. Any statements in this news release regarding future events, such as the entry into and proposed regulatory approval of the two PPAs and timing thereof, the Company’s long-term electric generation transition plan and expected timing, benefits and generation mix resulting therefrom, expected timing of completion and power to be generated from the solar projects related to the two PPAs, anticipated cost savings and other benefits to customers, and any other statements that are not historical facts are forward-looking statements. Each forward-looking statement contained in this news release speaks only as of the date of this release. Important factors that could cause actual results to differ materially from those indicated by the provided forward-looking information include risks and uncertainties relating to: (1) the impact of COVID-19; (2) financial market conditions; (3) general economic conditions; (4) the timing and impact of future regulatory and legislative decisions; (5) effects of competition; (6) weather variations; (7) changes in business plans; and (8) other factors, risks and uncertainties discussed in CenterPoint Energy’s Annual Report on Form 10-K for the fiscal year ended December 31, 2020, CenterPoint Energy’s Quarterly Reports on Form 10-Q for the quarters ended March 31, 2021 and June 30, 2021 and other reports CenterPoint Energy or its subsidiaries may file from time to time with the Securities and Exchange Commission. 

About CenterPoint Energy

As the only investor-owned electric and gas utility based in Texas, CenterPoint Energy, Inc. (NYSE: CNP) is an energy delivery company with electric transmission and distribution, power generation and natural gas distribution operations that serve more than 7 million metered customers in Arkansas, Indiana, Louisiana, Minnesota, Mississippi, Ohio, Oklahoma and Texas. As of June 30, 2021, the company owned approximately $36 billion in assets and also owned 53.7 percent of the common units representing limited partner interests in Enable Midstream Partners, LP, a publicly traded master limited partnership that owns, operates and develops strategically located natural gas and crude oil infrastructure assets. With approximately 9,500 employees, CenterPoint Energy and its predecessor companies have been in business for more than 150 years. For more information, visit CenterPointEnergy.com. 

About Oriden

Located in Pittsburgh, Oriden develops, constructs, finances, owns and operates renewable energy projects throughout the United States. As local governments, public institutions and corporations prioritize cleaner sources for their energy needs, they want a developer with the ingenuity, the agility and the speed of a start-up — a fearless pioneer. But they also want to mitigate risk with a proven veteran that has the financial strength and experience to develop, commercialize, operate and own a highly complex project. Oriden is an authorized provider of the power solutions brand of Mitsubishi Power Americas, Inc., which has more than a century of experience manufacturing, servicing and providing power and energy solutions globally. For more information, visit the Oriden website and the Mitsubishi Power Americas website.

About Origis Energy

Origis Energy is bringing clean and cost-effective solar and energy storage solutions within reach for utility, commercial and industrial as well as public sector clients. The Origis team has worked to ensure the interests of all stakeholders are upheld in 170 projects worldwide totaling more than 4 GW to date of developed solar and energy storage capacity. Headquartered in Miami, FL, Origis Energy delivers excellence in solar and energy storage development, financing, engineering, procurement and construction (EPC) and operations, maintenance, and asset management for investors and clean energy consumers in the U.S