Marywood Students Receive Multiculturalism Awards

Three Marywood University clinical psychology doctoral students including, Amara Chukwunenye, Bertnie Jeanniton, and Tyshawn Thompson, were recently notified that they won the Pennsylvania Psychological Foundation’s (PPF) Student Multiculturalism Award. The awards were announced officially on Aug. 4, during the Pennsylvania Psychological Association’s Virtual Webinar.

pennsylvania_psychological_association_ppa_1587358264The Pennsylvania Psychological Foundation, in collaboration with the Pennsylvania Psychological Association’s Committee on Multiculturalism, established a Student Multiculturalism Award in 2010. The award is given to psychology students attending school in Pennsylvania who have produced distinguished psychology-related work on issues surrounding multiculturalism, diversity, advocacy, and/or social justice. 

The submissions must be a formal paper, or other product, such as a notable community service project, work history or other activity, that demonstrates considerable sophistication in advancing the field’s understanding of, or ability to positively impact, issues related to diverse populations.

Brooke Cannon, Ph.D., professor of psychology and director of clinical training for the doctoral program in clinical psychology (Psy.D.), and Lindsay Phillips, Psy.D., ABPP, assistant professor in the Psy.D. program, nominated the three doctoral students for the PPF Student Multiculturalism Award based on the establishment of the University’s student-faculty organization, UPSIDE: Underrepresented Psychology Student Inclusion, Development, and Empowerment. The mission of UPSIDEis to promote greater recruitment and retention of graduate psychology students from underrepresented groups. Ms. Chukwunenye, Ms. Jeanniton, and Mr. Thompson were among several founding members of the UPSIDEorganization. Each of the three students attended every UPSIDEevent and meeting that has been hosted to date; made significant contributions to the organization; and they are all contributing to scholarship on multiculturalism, diversity, and inclusion.

Dr. Phillips and Dr. Cannon said in a joint statement, “Through their leadership, Amara, marywoodBertnie, and Tyshawn have inspired other students in our program to become a part of UPSIDE. These three are excellent Psy.D. students and deserving of the PPF Student Multiculturalism Award.”

For additional information about Marywood University’s Psychology and Counseling Department, please visit marywood.edu/psychology-counseling, or call the Office of Admissions, at (570) 348-6234. For more information about UPSIDE, please visit www.focusontheupside.org.

 Information about the PPF Multiculturalism Award can be found at www.papsy.org.

Remembering Margaret Luchko

Margaret Luchko
June 11, 2020

Margaret Luchko, Dunmore, died Thursday night at home.  Her husband, the late Joseph Luchko, preceded her in 1970.

Born in McKees Rocks, PA, daughter of the late Adolph and Pauline Semonick Sauer, she was a gradute of Simpson High School, and was a member of Our Lady of Mount Carmel Parish in Dunmore.  Prior to retirement, she had been employed in housekeeping at Marywood University.

Surviving is a son, Joseph, with whom she resided; and daughters Mary Lou Zaustowicz and husband Edward of Throop, and Karen Boland and husband Tim of Dunmore; grandchildren David and Tina Zauztowicz; nieces and nephews.  

She was preceded in death by her brother, Joseph Sauer.

A private funeral service will be held at the Carlucci-Golden-DeSantis Funeral Home, Inc., Dunmore, with interment to follow in St. John’s Cemetery in Throop.

To offer the family a condolence, please visit www.DunmoreFuneralHome.com.

Cheryl’s Cuisine: June 2020

By Cheryl Radkiewicz 

We’re keeping our fingers crossed that this first week of June will bring us out of the “Red” into the “Yellow” of the Covid pandemic.  There aren’t that many  differences as far as eating out until we enter the “Green” phase, which can’t come fast enough for many of us, however, it’s a step in the right direction.

When our quarantine first started in March, the weather was cold.  Just a hop, skip and jump later we’re in the 80’s and 90’s.  Now it’s time to look forward to summer and eating cool.   The answer to my prayer this week has been watermelon.  

The fruit, so sweet, cold, and juicy, has been a welcome delight in our home.  Immediately after returning home from my weekly shopping trip, I place it in our refrigerator.  In a day or two, it’s time to cut it out of its rind into chunks….sweet, juicy chunks.

Watermelon isn’t as versatile as other summer melons as it is nearly all water. However, the advantage of this is that it’s wonderful just plain…doesn’t need any seasoning…and no, I don’t like salt on it…I savor the sweetness.   

 It’s the kind of fruit you can’t get enough of during its prime season, which is May through September.    So here are some drink and salad recipes highlighting this luscious summer fruit.

Frozen Watermelon Daiquiri:

1/2 seedless watermelon, cut into 1″ cubes then freeze in a freezer bag
1/2-1 cup rum (not spiced)
1 Tbsp. confectioners’ sugar
Handful of mint leaves, chopped

 Put frozen watermelon cubes in blender.  Add rum, confectioners’ sugar and mint leaves.  Blend.  Note: you may have to push watermelon down several times until smooth.  Pour into glass.  Makes 4-6 drinks.

***

Caribbean Cooler:

3 cups chopped, seeded watermelon, rind removed
2-4 Tbsp. fresh lime juice
2 Tbsp. granulated sugar, plus more, to taste
1/2 cup ginger ale

 Place watermelon in single layer on rimmed baking sheet.  Cover and freeze until solid, at least 1 hour.  Remove from freezer and set aside at room temperature to soften slightly, about 5 minutes.  In a small bowl, combine 2 Tbsp. lime juice and sugar and stir until sugar dissolves. 

In blender, combine the lime-sugar mixture and ginger ale and, with motor running, add watermelon, a few cubes at a time, until mixture turns to slush. Taste and adjust amount of lime juice and sugar accordingly.  Serve immediately.  Serves 2.

***

Watermelon Fizz:

2 cups seedless watermelon chunks
6 oz. club soda
2 Tbsp. frozen limeade concentrate
10 ice cubes
3 oz. watermelon-flavored vodka, Smirnoff
1 Tbsp. sugar
Whole strawberries

In blender container, combine watermelon, club soda, limeade concentrate, ice, vodka and sugar.  Cover and blend until smooth.  Pour into chilled glasses.  Garnish with strawberries.   Serves 2.

***

Watermelon Spritzer:

4 cups watermelon, cut in chunks, seeds removed
2 Tbsp. sugar
2 Tbsp. lime juice
2 cups sparkling water, chilled

In blender, combine watermelon, sugar and lime juice.  Cover and process until smooth.  Strain into pitcher.  Top with sparkling water.  Pour into glasses and serve.  Serves 4.

***

Watermelon Salsa:

4 cups seeded, chopped watermelon
2 Tbsp. lime juice
1 Tbsp. finely chopped red onion
2 tsp. finely chopped jalapeno pepper
1 Tbsp. minced fresh cilantro or parsley
1/8 tsp. salt

In large bowl combine all ingredients.  Cover and refrigerate for at least 1 hour before serving.  Serve with slotted spoon.  Makes 4 cups salsa.

***

Watermelon Tomato Salad:

10 cups cubed seedless watermelon
2 pints grape or pear-shaped tomatoes
1 medium red onion, chopped
1/2 cup minced fresh parsley
1/2 cup minced fresh basil
1/4 cup lime juice

In large bowl, combine watermelon, tomatoes and onion.  In small bowl, combine parsley, basil and lime juice.  Pour over watermelon mixture and toss to coat.  Refrigerate until serving.  Yield: 16 servings.

***

Watermelon Cucumber Medley:

1/2 cup vegetable oil
1/4 cup lemon juice (or lime juice)
1 tsp. sugar
1/2 tsp. salt
Dash pepper
6 cups watermelon, cubed
3 medium cucumbers, thinly sliced

In a jar with  tight-fitting lid, combine oil, lemon or lime juice, sugar, salt and pepper; shake until sugar is dissolved.  In a bowl, combine watermelon and cucumbers; drizzle with dressing.  Cover and refrigerate for at least 1 hour before serving.  Serves 10.

***

Watermelon Sherbet:

8 cups seeded chopped watermelon
1 1/2 cups sugar
1/2 cup lemon juice
2 envelopes unflavored gelatin
1/2 cup cold water
2 cups milk
In a large bowl, combine watermelon, sugar and lemon juice.  Chill for 30 minutes; place half in blender.  Blend until smooth; pour into large bowl.  Repeat with other half and set aside.  In saucepan, cook and stir gelatin and water over low heat until gelatin dissolves.  Add to watermelon mixture; mix well.  Stir in milk and mix until well blended.  Freeze in an ice cream freezer according to manufacturer’s directions.  Serve immediately or freeze and allow to thaw about 20 minutes before serving.  Makes 1/2 gallon.