Thank you to all who participated in the Survey of Administrative Services.  Your feedback has been immensely helpful as we pursue our goal to elevate service excellence.

The results have been shared with each applicable unit leader with the intent to:

• Celebrate the positives
• Constructively view the negatives
• Prioritize areas for improvement

The survey tool itself is not punitive, rather in keeping with our Generosity of Spirit, it assists us to continuously improve. In the coming months, you’ll see each applicable unit sharing back on the bullet points above.

As always, please ask questions—my door is always open.

Nate Reagen, Office of the President

Thank you everyone who attended another successful Chili Cook off event.  Please enjoy the recipes from the top 3 winners:

Chili Recipe provided by Joe Campos (winner of the 2018 contest)

Ingredients

• 1 medium sized onion
• 1 bell pepper
• 1-2 cloves diced garlic
• Drizzle of olive oil
• 1 pound ground turkey
• 1 can tomato paste
• 1 can petite diced tomatoes
• 1 packet taco seasoning
• ½ a packet chili seasoning
• 24oz of your favorite liquid (I like beer)
• 1-2 cups frozen corn
• 2 cans Great Northern Beans
• ½ a can of Chipotle peppers in adobo sauce
• Tablespoon of Oregano (optional)
• Sour Cream or Mexican Crema

1. So, you’ve decided to make chili. This will undoubtedly be the best decision you’ve made today. Let’s start by dicing up that onion and bell pepper into medium sized pieces.
2. Now that you’re probably crying from the onion, it’s a good time to turn on some music and set the scene. Dancing while you cook has been shown to make food taste better.
3. Drizzle that olive oil into a sturdy pot and let it warm. Once warm, add the onion, bell pepper, and garlic and sauté over medium heat.
4. Once the onions are translucent, add the ground turkey and brown that turkey until it’s cooked through and through. Dance like no one is watching.
5. If you haven’t gathered all your ingredients yet, do that now and start opening all the cans so you don’t have to do that later.
6. Now that the turkey is browned, add in the tomato paste and stir it up real good. It’s going to be thick. Heat the meat/tomato paste combination up. A little charring on the bottom of the pot is okay. It’ll add flavor.
7. Stir in your 1 packet of taco seasoning and ½ packet of chili seasoning. No, I don’t know where you can get a half packet of chili seasoning- just eyeball it.
8. Prepare your liquids. It can be chicken stock or water, or beer (which is what I use). But probably not wine. If you use wine and it turns out great, drop me a line.
9. Add that liquid to the pot and stir stir stir. Any charred bits at the bottom should come up. Now would also be a good time to have a liquid of your own- it’s important to hydrate. Chef’s choice (I think you know what I’ll be having).
10. Once the pot is bubbling at a low boil, add in the can of petite diced tomatoes.
11. If you haven’t yet, put the beans in a colander and rinse them with cold water.
12. Once that’s done, add the beans and corn to the pot as well. You should probably give it a good stir.
13. Take half the can of chipotle peppers and dice them up real small. They’re in the adobo sauce and pretty tender so it shouldn’t take much to dice them up. Add the chopped chipotle peppers and any sauce that’s left on the cutting board and add it to the pot. Stir.
14. You should still be at medium heat. Once it’s boiling at a good pace, turn it down to low enough just to keep it simmering. Simmer down now, simmer down.
15. How’s that liquid? Time for a new one?
16. After about 10 minutes on a low simmer add the oregano to the pot and stir it in. I do not think you need to do this, but I do it, and I won so who are you to question the recipe? Plus my grandmother said it helps with digestion. She’s the one who I learned it from.
17. Simmer for another 10-15 minutes until everything is cooked through and tasty. Sample your wares with a clean spoon (each time!) and decide when it’s ready.
18. Serve in bowls with a generous helping of sour cream or Mexican crema.
19. Grab another beverage
20. Find someone else to do dishes. You’ve just made a delicious hearty chili and had fun whilst you did it. Good job!

Chili Recipe provided by Sandra Harris

• 2 28 oz. cans of crushed/diced tomatoes
• 28 oz. can of chili beans
• Green pepper
• Poblano pepper
• Garlic
• Onion
• Sausage
• Hamburger
• Worscheshire sauce (4 or 5 tbl)
• Tabasco   (dash)
• Liquid smoke (2 tbl)
• Chili powder (2 tbl)
• Cayenne Pepper (light sprinkle)
• Coriander (1 tsp)
• Salt & Pepper
• Cumin (1 tsp)

I usually use 1 lb each of hamburger and sausage.  I do not drain the beans or the tomatoes.  Everything else that doesn’t specify an amount – I simply do to taste!

Pete’s World Famous Turkey Chili

(As Interpreted by Drinda Williams)

• ½ large onion, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, smashed and minced
• 1 pound ground turkey
• Salt and pepper; additional spices as you wish
• 1 can chopped chilies
• 1 can chopped tomatoes with chilies
• 1 can Bush’s Chili Magic beans
• Red Pepper flakes to taste
• Chicken stock (if needed)
• Handful of green olives, sliced
• Fritos for garnish
• Shredded cheese for garnish

Sauté onion and pepper until onion starts to caramelize, add garlic. Add turkey and stir around until it’s crumbed and no longer pink. Salt and pepper and additional spices to taste. Stir in all canned items and red pepper flakes, simmer. If it needs liquid add chicken stock. Serve with the Fritos and cheese.

-Heidi Weiss, University Advancement

It was a warm but breezy autumn afternoon for the Drake Social, Friday, Oct. 19, in the FAC Arcade. Attendees enjoyed a popcorn bar, hot apple cider, and lemonade.

From the list of over 40 nominees for faculty or staff who exemplify Joyful Accountability, three winners were randomly drawn by Provost Sue Mattison. Winners and prizes were: Evan Favrea, office breakfast; Erica Hartschen, St. Kilda’s gift card; and Venessa Macro, lavender bread.

The next Drake Social will kick off International Education Week, Monday, Nov. 12. There will be a 3:30 p.m. Town Hall meeting to highlight International Education Week, and the Social from 4–6 p.m.

Drinda Williams, Office of the Provost

Please join Cowles Library faculty and staff as we welcome new dean, Gillian Gremmels, and celebrate our newly renovated main floor from 3—5 p.m. on Friday, Nov. 2. We will provide tours of the new space, along with hors d`oeuvres and drinks. Guests will receive one drink ticket for beer or wine, and tea, coffee and water will also be served.

Leslie Noble, Cowles Library

Earlier in the month, Drake’s All Staff Council Recognition Committee celebrated the Office of the Registrar team with a surprise treat delivery, compliments of Drake Dining. This spotlight provides a few fast fact about the Registrar’s Office. Thank you to the team for everything they do to make Drake a great place.

Office of the Registrar 
Staff: 7 staff members

Longest serving team member: Nancy Geiger, Student Information Analyst, started in 1984—There are no words to describe how valuable.

Newest team member: Michael Kline, started in 2017

What has the Office of the Registrar been working on that the Drake community should know about? We recently completed an office restructure to support our transition from Office of Student Records to the Office of the Registrar.  One challenge, which is also an accomplishment, is our ongoing effort to centralize and streamline processes for faculty, staff, and students.

In addition, we are pretty excited about our new carpet and paint colors (as a result of water damage from the storm in June). We encourage everyone to stop by and check out our updates.

Good to know: If you add up all of our teams’ years of service, we have over 80 years of Drake experience.

The Office of the Registrar is located in Old Main.

Cathy Williams, University Advancement/All Staff Council