Fall of 2023 marked the initial launch of the KSCS Wildcat radio network. The newly formed club, on the campus of North Dakota State College of Science, debuted with a diverse line-up of podcasting programs created by students.

As of March, the station hosts seven different podcasts that stream on Spotify monthly.

“We are thrilled with the diverse programming and the educational skills that are being learned.” stated club advisor Bryan Poyzer.

The recording station is located in the Harry Stern and Ella Stern Cultural Center, right alongside the Performing Arts Department. The center of campus provides a convenient hub for students of all programs to participate in this unique opportunity.

The show’s themes are not necessarily associated with the student’s programs on campus. There is one show dedicated to Playing Dungeons and Dragons, and another focusing on college life and mental health. Other shows are more specific and includes advice on auto maintenance and the future of agriculture education.

Due to the ease of Spotify, the campus station is getting attention from three continents. “Keeping it Real with Brooke” has had listeners in Australia and the faculty hosted podcast “Down and Dirty with Diesel” has found a home in Ireland. The latest editions to the KSCS family are “The Ag Bros” who discuss agriculture education and “The Procrastination Station” which has the format of a two hour radio broadcast.

All KSCS shows can be found on Spotify or accessed through the NDSCS webpage NDSCS.edu/Wildcat-Radio

NDSCS Culinary Arts students and faculty hosted the 3^rd annual Scholarship Dinner on Thursday, February 29^th.

The annual Culinary Scholarship Dinner helps raise funds to support scholarship dollars for Culinary Arts students, increasing accessibility for students to attend this program at NDSCS. This dinner is also an excellent opportunity for students to help create and serve a multi-course fine dining experience for guests, teaching important on-the-job skills and benefiting their overall Culinary education. This year’s event brought in over $9000, which will be added to the growing program-specific endowments for student scholarships!

This 6-course dinner was prepared and served by culinary students, faculty, and program alumni. Guests enjoyed a social hour with appetizers, and then soup, salad, fish, entrée, and dessert courses and wine pairings, along with great conversation and a relaxed atmosphere. 75 patrons attended this year’s event, which was the highest number of guests present at the Culinary Scholarship Dinner.

This year’s event chefs included Alyssa Burger from 84 Italian Steakhouse, Kevin Roller from NDSCS Dining Services, Summer Peterson from Bernbaum’s, Joe Brunner from Mezzaluna, Mark Schmidt from Bix Produce, and Grace Lamberson from the Toasted Frog. Our guest chefs are not only helping create dishes and teach our students, they’re also getting future employees! At least 3 Culinary Arts students typically get job opportunities because of the event. The businesses who invest in the program are able to attain much needed manpower.

After the event, Chef Kyle Armitage, the Culinary Arts program coordinator recalled, “The success of the 2024 Culinary Scholarship dinner is not just a celebration of fundraising, but a demonstration to the shared belief in the power of education to transform lives. Each person there, and those who support the event by donating, are helping our future students pursue their dreams. An event like this shows that there are limitless possibilities when a community comes together.”

The Culinary Arts program would like to include a special thank you to donors to the event: Brew Restaurants, Bix Produce, Sysco Foodservice, Mezzaluna, Bernbaum’s, 84 Italian Steakhouse, Toasted Frog, NDSCS Dining Services, NDSCS Alumni Foundation, ND Beef Commission, and the many others who donated wine for our Wine Wall Raffle. The Culinary Arts program is hoping to expand the wine wall next year, and appreciates donations to that portion of the event.

Chef Kyle Armitage remarked, “As a program, we can’t thank our guest chefs enough for sharing their talents, time, and knowledge with our students and community. As we reflect on the incredible success of this year's event, we eagerly anticipate the culinary delights and cherished moments that await us at next year's gathering.”

Photo courtesy of Haley Frost Creative.