Welcome to the EMU photo scavenger hunt! We have a list of over 50 tasks for you to complete before, during and after the homecoming football game Saturday, October 10th. The tasks are a mix of participation in campus homecoming events and showing your EMU spirit. There are tasks to do on campus, at home, and even during your commute. Grab your smart phone and get ready to snap some photos.
There will be levels of points each team will need to reach in order to receive prizes. (breakdowns are below). The team who has the most points at the end of the week will win the grand prize. The more tasks completed, the more points you will get!
Here is a list of rules to qualify for our prize packs.:
Download the Scavify app. You will have to create a log-in and create a unique username. You can work in teams of up to four people, but only one username is to be used for each team.
Once you have the app downloaded and have picked your team username, please register your team here: http://bit.ly/1KdGuEM You will include team member names, email addresses and user name. (This way we can notify you about your prizes) Have this information ready when you open the form. If this is not done you will be disqualified from winning the grand prize.
Search for “EMU Code Green” within the Scavify app. Note that this will not be available until the first day of the hunt (Sunday Oct. 4 at 8am)
You must post at least once a day in order to be in the running for a prize. If you are not participating, your team will be removed from the scavenger hunt.
Teams cannot have more than four people.
Not all team members need to be in every photo, but only one user name will be counted per team.
Any posts that violate the EMU Student Code of Conduct will be removed and your team will be disqualified.
30 Points: EMU Water Bottle
50 Points: EMU Mug
100 Points: EMU Baseball Hat
200 Points: EMU Crewneck or Hooded Sweatshirt
Note: In case of a tie, there will be a tiebreaker photo. The most creative team, chosen by the EMU Marketing Department, will win.
Questions? Comment below or email email@example.com
Name: Dr. Jamie Ward
B.A. Communications, U of M – Dearborn
M.A. Communications, Eastern Michigan University
PH.D. Media and Communication, Bowling Green University
How long have you been teaching?
I have nine years of university teaching experience and over a decade of professional public relations experience. I knew early on that I wanted to go into education.
What is one professional job that you think you got a lot out of?
I took a job as the director of public relations for the Girl Scouts of Macomb County. I loved everything about working for a nonprofit organization and enjoyed being a part of various departments.
What kind of things did you do for Girl Scouts of Macomb County?
I had my hands in different types of work from marketing, fund development and social media to employee communication and speech writing.
What did you like the most about working for a non-profit?
Nonprofit work helped me find a passion for storytelling.
How did you transition from the professional world to academia?
I continued my nonprofit work as I pursued my education. I began combining my passion for nonprofits with my work in the classroom. I incorporated service learning into my public relations courses and gave students the opportunity to work with various nonprofit organizations. I also primarily focus my research on storytelling for advocacy and engagement.
As an alumnus of the communication program, I am excited to be returning to campus this fall! I look forward to both teaching and learning from my students. I am eager to learn their stories and to share more of mine!
Every spring my fiancé and I look forward to scavenging in the woods for our favorite Michigan delicacy, morel mushrooms. Although Michiganders experienced a lengthy winter and late spring this year, the morel mushrooms have come through and can be found throughout the state.
Morel mushrooms are a unique fungus with a distinctive cap that resembles honeycomb. When cleaned and cooked properly, this mushroom ignites the taste buds with its savory, unami flavor and sponge-like texture. This fungus is prized by chefs around the world and is commonly eaten fried or paired with butter and meat. In addition to its remarkable taste, morel mushrooms are low in calories and are an excellent source of vitamin D and iron. Five morel mushrooms rank at only 20 calories and provide 2g protein, 2g fiber, and 8mg iron.
In addition to its unique flavor and nutritional properties, this fungus is also considered a rarity due to its peculiar growing conditions. This is made evident by morel mushrooms staggering retail prices which range from $200 to $900 per dried pound depending on the variety, origin, and availability. For this reason, these extravagantly priced fungi are often hunted for throughout the world.
Morel mushrooms are traditionally found during the spring months in Michigan due to the increasing temperatures and moisture present after spring showers. Often, morel mushrooms are found along forest floors near fallen bark or the decaying roots of elm trees. According to the Michigan Department of Natural Resources, areas with previous wildfires and prescribed burns typically present large crops of morel mushrooms the following year.
When picking morel mushrooms, the DNR recommends pinching the mushrooms at the stem to encourage growth and reduce the amount of dirt in the edible portion. Like all wild mushrooms, gathers must be cautious of poisonous mushrooms. “False morels” are mushrooms very similar in appearance to edible morels and can cause illness and fatality. Before eating any wild morel mushrooms be sure to clean them thoroughly and identify if they are “false morels” with the Michigan State University (MSU) Extension’s poisonous mushroom guide “Don’t Pick Poison!”
Smoked Asparagus & Morel Mushroom Sauté
Makes 4 Servings
2 slices applewood smoked bacon
6 oz fresh morel mushrooms, quartered
1 Tbsp salted butter
1 lb asparagus, cut into 1-inch pieces
¼ tsp salt
¼ tsp ground black pepper
¼ cup green onion, thinly sliced
1. In a large skillet, cook applewood smoked bacon over medium-high heat until crisp.
2. Remove bacon from pan and let cool. Reserve bacon grease.
3. Add butter to bacon grease and evenly coat pan.
4. Add quartered morel mushrooms to bacon grease and sauté for 4 minutes.
5. Add asparagus, salt, and pepper and sauté for an additional 5 minutes.
6. Remove skillet from heat and transfer ingredients to a serving dish.
7. Crumble applewood smoked bacon on top and garnish with green onion.
Nutrition (per 2/3 cup serving): 73 Calories, 5g fat, 11mg cholesterol, 5g carbohydrates, 3g fiber, 4g protein, 234mg sodium
Written by: Callie L. Gavorek, RD
Executive Chef’s Assistant
For more nutrition information and recipes, follow Callie on Twitter, & her blog Sweet Pea Corner!