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Tiffany Lopez is named dean of UCI’s Claire Trevor School of the Arts
Tiffany Lopez, visionary artist and administrator and proven champion for diversity and inclusion, has been named dean of the Claire Trevor School of the Arts at the University of California, Irvine, following a nationwide search. She will assume the post on July 1.
Lopez comes to UCI from Arizona State University, where she serves as vice provost for inclusive excellence and as a Foundation Professor in the Sidney Poitier New American Film School in ASU’s Herberger Institute for Design and the Arts.
“UCI’s visionary founders included a school of fine arts in our academic plan so that the study and creation of art would be integral to our students’ experiences,” said Chancellor Howard Gillman. “Tiffany Lopez’s artistic and administrative achievements and her commitment to inclusion and diversity will advance the school’s excellence and enhance its far-reaching impact across campus and in the community.”
Hal Stern, UCI’s provost and executive vice chancellor, said: “We welcome Tiffany Lopez to UCI and look forward to engaging her exceptional talent and expertise in academic administration and the arts,” added Hal Stern, provost and executive vice chancellor. “Her experience working with faculty, staff and students to advance inclusive excellence initiatives and arts programs will benefit the Claire Trevor School of the Arts and our entire campus community.”
Lopez was previously director of the former School of Film, Dance and Theatre at ASU. She led the film program to launch as the Sidney Poitier New American Film School, diversified faculty across the school’s programs, and increased opportunities for students to engage with regional artists and experience intergenerational mentorship.
“I am thrilled and honored to be joining the Claire Trevor School of the Arts as its next dean,” Lopez said. “What’s particularly exciting is how the school collectively embraces the call of our moment to enrich and expand pathways for 21st-century art making and to cultivate citizen-artist leaders who exemplify the role of creativity in exploration. I’m inspired by the stellar range of artists, scholars and advocates and look forward to collaborating to advance the work being done by this incredible community.”
The granddaughter of migrant farmworkers and a first-generation college student, Lopez has dedicated her career to increasing opportunities in higher education, furthering the role of the arts and forging routes to support success through leadership.
Prior to ASU, Lopez spent more than two decades at UC Riverside, where inclusion and community engagement were instrumental to her teaching, research and creative activity on how artists use their work to stage conversations about trauma and violence to generate paths for personal and social change. At UCR, she was a professor and the Tomas Rivera Endowed Chair in the Department of Theatre, Film and Digital Production.
Lopez is a founding member of the Latino Theater Alliance of Los Angeles, and she has also worked as a dramaturge with numerous theaters, including the Mark Taper Forum, Cornerstone Theater Company and Oregon Shakespeare Festival. A community college transfer student, she earned a bachelor’s degree in English at California State University, Sacramento and a master’s degree and Ph.D. in English at UC Santa Barbara. Lopez was also the first Cesar Chavez Dissertation Fellow at Dartmouth College.
She’s the recipient of many prestigious honors – including being named an ASU Faculty Women’s Association Outstanding Faculty Mentor (2019), a Hispanic Lifestyle Latina of Influence (2015) and a Fulbright scholar (2004) – and has been awarded numerous grants and fellowships from the Mellon Foundation, the National Endowment for the Humanities, the National Endowment for the Arts and The Rockefeller Foundation.
Lopez will replace Dean Stephen Barker, who is retiring.
“I am delighted that Dr. Tiffany Lopez will be taking over the reins of the Claire Trevor School of the Arts,” Barker said. “Her remarkable background as a researcher, teacher and community builder are perfectly suited to take the school and the campus to the next level of achievement. The many strengths she brings to UCI are a model for students, staff and faculty, as well as for the greater community.”
About the Claire Trevor School of the Arts
The Claire Trevor School of the Arts is UCI’s creative laboratory, exploring and presenting the arts as the essence of human experience and expression through art forms ranging from the most traditional to the radically new. CTSA has proven itself to be a national leader in training emerging artists and performers since its establishment in 1965. In 2000, the school was named in honor of Academy Award-winning actress Claire Trevor and her involvement with the school and its students.
CTSA is home to the departments of art, dance, drama and music. Undergraduate and graduate degree courses include extensive studio, workshop and performance experiences; theoretical and historical studies; and arts and technology practices.
Boasting an acclaimed, international faculty who work across a wide variety of disciplines and partner with others across campus, CTSA also provides excellent facilities to support artistic development and research. These include four theaters; a concert hall; three art galleries; the Beall Center for Art + Technology; electronic music studios; cutting-edge costume, lighting and scenic design studios; a stage production shop; digital arts labs; and a video production studio.
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Award-Winning Parma! Introduces New Nut-Free Garlic Basil & Jalapeno Bacon Vegan Parmesan Flavors
Popular Plant-Based Brand Offers Cheese Lovers A Delectable Range of Dairy-Free,
Protein-Rich Condiments Ideal For Main Dishes, Salads, Pizza & More!
Yet again shaking up the burgeoning plant-based cheese category, award-winning Parma! (www.eatparma.com), the brand behind a highly popular array of dairy-free parmesan alternatives, today introduces a new line of entirely nut-free products. The announcement was made by company CEO Shannon Schnibbe, who founded Sister River Foods and its Parma! subsidiary in 2004.
Available in 3.5 ounce and 7-ounce jars on Amazon and on the www.eatparma.com site (please find links below) and soon in retail stores nationwide, the new nut-free line from Parma! is debuting with two irresistible vegan flavors – Jalapeno Bacon and Garlic Basil.
Pumpkin Power!
Both new Parma! products have replaced walnuts with organic pumpkin seeds. Hailed as a superfood given their many health benefits, pumpkin seeds are a major natural source of L-arginine – the amino acid that plays a significant role in nitric oxide production, a key ingredient in fighting heart disease.
In addition, pumpkin seeds are important for men’s health as a result of their high zinc content, are good for post-menopausal women, are able to help the body build protein, are rich in essential minerals and are food allergy friendly.
Nut-Free Parma! is made in dedicated equipment in a facility that processes walnuts.
Commenting on the new flavors, Ms. Schnibbe said, “Parma! fans have been asking us to create a nut-free line for quite a while and after taking the time necessary to formulate the tastiest and most nutritious products possible, we think our new Jalapeno Bacon and Garlic Basil flavors will soon become consumer favorites. We look forward to a successful launch of our new nut-free products and to adding additional flavors to the line in the near future.”
Plant-Based Parmesan Takes A Bold Step Forward With Parma!
With just the right condiment, a plain salad becomes a festival of flavors, a plate of vegetables transforms into a delectable stroll through a country garden, and an ordinary bowl of pasta becomes a savory work of art. And perhaps no condiment covers as many different foods and as many different cultures as classic parmesan cheese.
Created to offer consumers who follow a vegan or allergen-free diet an authentically mouth-watering alternative to traditional parmesan, Parma! is comprised of six deliciously distinct varieties. Beyond the two new nut-free flavors, the Parma! family of products includes Better Than Bacon Parma! (voted Favorite Bacon-Flavored Product in 2017 by VegNews magazine), Original Parma!, Chipotle Cayenne Parma! and Garlicky Green Parma!
A plant-based umami superfood line of convenient and affordable complete protein products, all Parma! flavors are paleo and keto-friendly, dairy-free, soy-free, gluten-free, non-GMO and Certified Kosher. Moreover, all six Parma! flavors contain whole raw ingredients, are low in sodium, heart-healthy, packed with essential B vitamins and trace minerals, replete with beneficial animo acids and an excellent source of healthy oils.
A World Of Flavor
Available in health stores nationwide as well as on the www.eatparma.com site, Amazon, VitaCost and other online retailers, Parma! is ideal for environmentally conscious consumers, vegans, vegetarians, flexitarians and all health conscious eaters. Unlike some other vegan cheese alternatives, Parma! has also proven highly appealing to mainstream cheese aficionados who are ready to eschew traditional cheese so long as a healthier option boasting authentic flavor, aroma and texture is available.
Sold in 3.5 and 7-ounce bottles, Parma! can be savored on pasta, lightly steamed vegetables, pizza, salads, potatoes, avocado toast, popcorn and countless other hor d’oeuvres, main dishes and desserts. For suggested recipes, please visit https://eatparma.com/cat
egory/recipes/. 
Only The Beginning
Founded in 2004, Parma! has steadily grown to its current status as a leader in the dairy-free cheese alternative arena and a key player in the multi-billion-dollar global vegan food category.
According to Tofurky founder Seth Tibbott, an advisor to Parma! since the company’s inception, “Like Tofurky, Parma is an authentic, trailblazing brand with deep roots that took hold when the plant-based world was very young. I love that it is a family owned business run by kind, passionate people producing a wholesome vegan food with exceptional flavor.”
Adds Ms. Schnibbe, “Parma! gives you that cheesy flavor without all the dairy baggage. It provides an excellent food source of high-quality vitamins and minerals, including B vitamins, omega 3’s and trace minerals, along with the natural goodness of hemp, and it tastes great! We’re truly grateful for the exceptionally warm reception our brand has received from consumers and industry leaders since our very first days on the market and look forward to continuing to shake up the dairy-free industry for many, many years to come.”
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‘THE MAGIC OF MODERN ART: How to Love Modern & Contemporary Art’ by Robyn Jamison
Artist and author Robyn Jamison will introduce her book, ‘THE MAGIC OF MODERN ART How to Love Modern & Contemporary Art,’ at the ‘Link and Pin’ gallery, located at 2235 E 6th St, Austin, TX 78702 (https://linkpinart.com/). The book is available there from April 7 – 30, 2022. Ms. Jamison will conduct a book signing April 23, 2022, from 3:00 – 5:00 pm.
The ‘Link and Pin’ is perfect for the first public introduction of ‘THE MAGIC OF MODERN ART How to Love Modern & Contemporary Art’ as Ms. Jamison’s ‘Woman as Object’ art installation, along with others of her signature works, are on display.
In her book, Ms. Jamison dispels misconceptions about modern and contemporary art. Ms. Jamison’s narrative is a fresh, accessible approach to appreciating modern and contemporary art. “When I inquire into my own love affair with modern and contemporary art,” writes Jamison, “I see clearly that when I am focused entirely on the art in front of me—setting aside judgment and cognitive thinking—that’s when I find myself profoundly moved and deeply satisfied.”
This book provides readers with a tried-and-true process for transforming their visits to modern and contemporary art exhibits into joyful, enriching experiences—experiences they eagerly anticipate, avidly soak in, and never get over.
About Robyn Jamison
Robyn Jamison is a visual artist and published author. She has a Master of Fine Arts degree in Painting and Drawing from the University of North Texas. Her work is in collections worldwide. She and her husband live in Austin, Texas. To learn more about Robyn Jamison, visit her web site: https://robynjamison.
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Cook an Easter Spiral Ham While the Kids Hunt for Pastel-hued Colored Eggs
While the kids hunt for pastel-hued colored eggs, and neon-colored plastic eggs that pop open to reveal candy, stickers, or tiny toys inside, the adults usually look forward to Easter brunch or family dinners that traditionally include glazed spiral ham or rack of lamb, potato salad, crisp green beans and roasted asparagus. Primal Kitchen’s Easter ham uses a bone-in spiral ham, which is precut for easy carving and is already cooked. Simply heat in a low oven for a couple of hours, and brush with Primal Kitchen sweet and savory No-Soy Island Teriyaki for an all-in-one sauce without the brown sugar, soda, or syrup used in other ham glazes. This two-ingredient Easter ham recipe provides a show-stopping centerpiece for any holiday meal.
Why Do We Eat Ham on Easter?
Sweet, salty, and savory, Easter ham provides a delectable main dish that serves a crowd. It pairs well with young spring green vegetables like asparagus or a baby gem lettuce salad, snappy green beans or buttered sweet peas, and the salty, savory flavor of the ham accentuates the creaminess of potato salad.
Flavor aside, why do we tend to eat ham on Easter? The tradition appears to date back to the sixth century in Europe, where pig farmers would slaughter, cure, and hang pigs during the fall. Ham would be one of the few meats available to eat by early spring, the timing of which conveniently matched that of the Easter holiday of Christianity. It’s reasonable to believe that early settlers in America brought these traditions with them.
Ingredients
- 1 spiral ham (8–10 pounds)
- 1 bottle Primal Kitchen No-Soy Island Teriyaki Sauce
How to Cook an Easter Spiral Ham
Time: 2 hours 35 minutes
Servings: 20
Instructions
- Preheat oven to 250ºF.
- Remove packaging on the ham, and remove any plastic disk that may be on the underside of the ham bone.
- Place ham in a shallow roasting pan, cut side down.
- Bake ham for about 1 hour and 40 minutes (for an 8-pound ham), or 2 hours and 10 minutes (for a 10-pound ham).
- Remove ham from oven and baste with Primal Kitchen No-Soy Island Teriyaki Sauce
- Apply several coats of the teriyaki sauce to the ham. Place ham back in the oven to bake for another 20 minutes.
- Total bake time for spiral ham: Bake ham for about 15 minutes per pound until the internal temperature reaches 140ºF (about 2 hours for an 8-pound ham, and 2 hours and 30 minutes for a 10-pound ham; these times are estimates, and your oven may differ.).
- Remove ham from oven once the internal temperature reaches 140ºF. Spoon juices over top of the ham, and tent with aluminum foil to keep warm.
- Let ham rest for 15 minutes before carving and serving.
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Pliability for Runners – The Breakthrough Method to Stay Injury-Free, Get Stronger and Run Faster
With over dozens of exercises and sport-specific workout plans—all backed by modern, field-tested science—Pliability for Runners is the key to achieving optimum athletic performance while breaking the injury cycle.
Recreational runners, cross country and track runners, competitive road racers and professional athletes across the globe understand the critical importance of taking proper care of your body. Without proper upkeep, muscle fatigue, repetitive motion injuries and the general wear-and-tear of day-to-day living takes its toll on our body, making it less coordinated, more restricted and less responsive to the demands of athletic activity.
Pliability for Runners changes all that. By offering a complete and thorough breakdown of improving your body’s pliability, runners of all skill and experience levels can take advantage of increased flexibility, stronger muscle resilience and better performance during (and after) workouts.
Pliability for Runners also features targeted stretches and exercises perfect for every fitness level, helping to improve the following: muscle strength, range of motion, explosive power, chronic muscle tension, endurance, and flexibility.
About the Author
Joseph McConkey, MS, is a running coach and exercise physiologist, specializing in injury-prevention. He has worked with the full spectrum of running athletes, from first-time runners, to marathoners around the world, to Olympic athletes at the elite high altitude training camps of Ethiopia and Kenya. He has coached at the club, college, and pro levels and has been the director of the Boston Running Center’s Gait Analysis Lab for more than a decade. Joseph holds the highest accreditation by the USA Track and Field Association and the IAAF, as well as a Masters in Exercises Science with a focus on Injury Prevention and Sports Performance.
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