– Photos by Cindy Davis Meixel, writer/photo editor;
and Jennifer A. Cline, writer/magazine editor
Young chemists experiment with the pH scale ...
... assessing where liquids land within the acidic-to-alkaline range.
Chet Beaver (right), coordinator of veteran & military services, hosted “Chillin’ with Chet” each morning in the Field House, offering military-style and other obstacle courses to jump-start the youngsters' day. The activity continued on the Fish Real Estate Leadership Challenge Course, with an assist from Spyke M. Krepshaw (left), assistant professor of web & interactive media.
A helping hand among tomorrow’s leaders
With mentors like Krepshaw, one can’t help but have fun!
Cody R. Englehart (left), a Challenge Course facilitator and human services & restorative justice student, "spots" campers to ensure safety on the seesaw.
With adroitness to "spare," a camper topples pins with a bowling ball attached to an excavator bucket.
Girls wave before they take off in the large diesel truck for a drive around campus (honking the horn included).
Chris S. Weaver, assistant professor of diesel equipment technology, takes obvious pride in his young mentee.
Sparking curiosity with coding robots called Ozobots!
A detailed map sets a colorfully coded course for a 'bot to follow on its Thursday morning drive through a hand-drawn town.
Creative solutions always arise in the Woodlands Bank Innovation Lab.
All on a summer's day, Ozobots double as accessories to a boy's sunglasses.
Melissa A. Webb, technology instructor and information literacy/course coordinator, works with a young Tomorrow Maker.
Liquid nitrogen, poured over ice cream mix by Chef Todd M. Keeley, assistant professor of baking and pastry/culinary arts, makes for a showy demonstration – and a uniquely tasty treat.
An industrial-size salad spinner provides a challenge.
Pizza-dough pro Christopher R. Kelley, a dining service leader, tosses dough – not only in the air, but behind his back – to the delight of My Tomorrow explorers.
Campers get hands-on experience stretching the dough for their personal pizzas.
Honing the toss technique …
... and the slap technique.
Chef Frank M. Suchwala, associate professor of hospitality management/culinary arts, supervises the final pizza topping station – with options for pepperoni, peppers and onions.
Scrubbed and gowned for the OR in surgical technology.
In surgical technology, participants begin donning the accessories necessary for working in a surgical suite.
After a thorough hand (and arm) scrub, the last step is to get gowned and gloved – with help from Scott A. Geist (left), director of surgical technology.
In the radiography lab, campers get a hands-on feel for “Pixy,” the manikin used by radiography students to gain experience taking real X-rays. Pixy contains manmade bones and organs to provide realistic images.
Joined by Chris L. Eckenrod, director of radiography, participants point out the foreign objects (including a flashlight) they added before taking Pixy’s X-ray.
In the Paramedic Lab, middle schoolers practice what to do when a friend has a severe cut on their leg. (Step 1: Cover with gauze – or whatever fabric can be found.)
Participants provide chest compressions and apply an automated external defibrillator.
Brady L. Breon, director of paramedic programs, talks participants through an emergency scenario.