MOBILE FARMERSMARKET

It’s time to sign upfor your weekly boxof produce, deliveredfresh to Duke fromarea farmers.

WORKING

DUKE

SUSTAINABLE DUKE

Duke introduces anew Web site thatoffers employees theoption of discontinuingpaper pay statements,among other features.

NEWS YOU CAN USE :: Volume 3, Issue 2 :: March 2008

This paper consists of 30% recycledpost-consumer fiber. Please recycle after reading.2007 Gold Medal, Internal Periodical Staff Writing2007 Bronze Medal, Print Internal Audience Tabloids/Newsletters

t’s an unseasonably warm January afternoon, and head women’sbasketball Coach Joanne P. McCallie is sitting behind a desk in herimmaculate fourth floor campus office with a pristine view of a bluesky and the hustle and bustle of campus life.Below, the tent villageknown as Kville is teeming withtents and students willing tosleep in the elements forbasketball tickets, a reminderof how important the sport isto the Blue Devil faithful.McCallie, or Coach P asshe’s affectionately called (theP stands for her maiden namePalombo), dreamt of one day being in this very position. Butshe’s been so engrossed inleading a new program andliving what she described as her“dream job,” she hasn’t had anopportunity to process how itcame to fruition.“I haven’t had thechance,” said McCallie, 42.“I imagine that will happen in the spring some time, when I can look around and really absorb that feeling of, ‘Isn’t it really great to be at Duke.’ ”McCallie was hired last April as Duke’s fourth head women’sbasketball coach in Blue Devil history, replacing Gail Goestenkors, whonow leads the women’s team at the University of Texas.Entering her 16th season as a head coach, McCallie made her way toDurham via Michigan State, where she spent seven seasons, leading theSpartans to a 149-75 record. She led the team to five straight NCAA Tournament appearances, four straight 20-win seasons and an appearancein the NCAA Championship game in 2005. She molded Michigan Statebasketball into an elite national program with a 81-23 record in her lastthree years. The daughter of a Navy pilot, McCallie is known in basketball circlesas an intense competitor with anaffinity for Duke since she was astandout point guard at Brunswick High School in Maine and had todecide where to play ball and attendcollege. She narrowed her final choicesbetween Duke and Northwestern,eventually deciding on Northwestern.But she kept an eye on the Dukeprogram.“At Duke, our staff is blessed tobe at the best basketball laboratory nationwide,” she wrote to fans in heronline journal, Coach P Notebook.“We can do so much with such fine,smart, athletic and tough-minded women. There are no limits and ourplay and attack will reflect that fact.Fast, furious, tough and talentedmarked by a fighting spirit that will be second to none.”McCallie played her collegiate career at Northwestern, where, as asenior, she was an All Big Ten honorable mention selection. After graduating from Northwestern in 1987 with a degree in politicalscience, McCallie worked for a Chicago telecommunications firm. She wanted to get an MBA and began looking for graduate assistant positionsaround the country and landed at Auburn, where she earned a master’sdegree in business administration and joined the staff of women’sbasketball coach Joe Ciampi as a full-time assistant.

>> See

DREAM JOB

PAGE 5

BLEED BLUE, LIVEGREEN

Tallman Trask and BillChameides discussDuke’s environmentalefforts during an Aprilfaculty and staffforum.

‘I LOVE THE CROWD AT CAMERON. THEY SHAKE THE PLACE.’

Duke head women’s basketball Coach Joanne P. McCallie was hired last April as Duke’s fourth head women’s basketball coach in Blue Devil history.

Coach P’s

DreamJob

There are nolimits and ourplay and attack will reflectthat fact. Fast, furious,tough and talented markedby a fighting spirit that willbe second to none.”

— Joanne McCallieDuke head women’s basketball coach

“

M a x T u r n e r

LOOKING

AHEAD

DUKE

For more events, check theuniversity’s online calendarat http://calendar.duke.edu

News

briefs

MARCH 6

: :

First Thursday atthe Nasher Museum of Art; JeremyStrick, director of the Museum ofContemporary Art, Los Angeles,talks with Nasher Museum DirectorKim Rorschach, 6 p.m.,reception with cash bar.

MARCH 19

: :

Wednesdays at TheCenter, “Beyond Hallie and Whoopi:Black Women and American Cinema –A Conversation;” noon, John HopeFranklin Center, 2204 Erwin Rd,Room 240.

MARCH 23

: :

Easter SunriseService, 6:30 a.m., Duke Gardens,near fish pond.

MARCH 26

: :

Learn IT @ Lunch,Creating a Personal Web site at Duke,noon, Collaboratory Lab inside theOffice of Student Activities &Facilities in 101 Bryan Center.

ast fall, students, staff and faculty submitted morethan 200 ideas in two days on how to conserve waterat Duke.Since then, Duke has distributed free low-flow showerheads, disabled the automatic flush in many campusbathrooms and installed 200 new water-efficient washing machines in residence halls, among other efforts. The persistentdrought is one striking example of the impactour environment hason the lives, work and studies of Dukecommunity members.In the future, how Duke manages water,transportation, powerand heat may look much different andrequire changes inhow we work andlive.In July 2007,Duke took a boldstep to make such changes with the signing of the American College University Presidents ClimateCommitment. The commitment requires Duke to developa plan over time to eliminate campus greenhouse gasemissions – gases produced to generate electricity, createsteam to heat buildings and clean hospital instruments andtransport thousands of people.Late last year, Duke established a committee co-chaired by Executive Vice President Tallman Trask and BillChameides, dean of the Nicholas School of theEnvironment and Earth Sciences, to develop the plan toachieve this ambitious endeavor.On April1, during the Primetime quarterly forum,faculty and staff will have the opportunity to hear from Trask and Chameides about the climate commitment,other Duke efforts to address environmental issues andhow faculty and staff can make a difference.Primetime begins at noon in the Bryan Center’sGriffith Film Theater. All attendees will be entered in araffle to win a free rain barrel.

Take the Pledge

Attendees of Primetime will be able to sign theSustainable Duke Pledge, which encourages members of the Duke community to consider the environmental, socialand economic impact of daily decisions. Everyone whosigns the pledge will receive a Sustainable Duke reusableshopping bag made from organic cotton. The reusable bag will help reduce the use of paper and plastic bags andshare the sustainability message with others.

— By Paul Grantham AssistantVice President, Office of Communication Services

Primetime:Hear how Duke is Going

Green

Children's summer camp schedule available

Got plans for your children thissummer? Duke Staff & Family Programshas a list of the summer camps andprograms in Durham, Orange and WakeCounties. The list includes campssponsored by Duke, as well as other campsin the area. Select from camps withconcentrations in athletics, recreation,academics, arts, music and more. Somecamps offer discounts and scholarships.Spaces fill quickly, so reserve now. Visit

www.hr.duke.edu/family/camps.php

Duke Run/Walk Club begins March 17

The Duke Run/Walk Club isa 12-week walking and running program that includes cardiovasculartraining for all fitness levels, from new exercisers and beginningrunners to those training for 5K events. This spring, participants willhave the chance to attend anApril workshop hosted by AlBuehler, Duke’s former track andfield coach of 45 years. Buehlerwill speak about the basics ofgood form and technique whilewalking and/or running. Otherfitness workshops will be heldthroughout the program. The club meets 5:30 p.m. to 6:30 p.m. everyMonday and Wednesday at both East and West Campus. The Run/WalkClub is coordinated by LIVE FOR LIFE, Duke’s employee healthpromotion program, and is open to all Duke faculty and staff. For moreinformation, and to register, visit

www.hr.duke.edu/runwalk

or call(919) 684-3136, option 1.

Test your basketball skills during “Shootout”on the Plaza

Duke faculty, staff and students are invited to show off theirbasketball skills March 26 during the “Duke University Stores AnnualShootout On the Plaza.” The friendly competition runs from 11 a.m. to2 p.m. on the West Campus Plaza. Participants compete against theclock to determine who can make the most free throws or three-pointshots in one minute. Winners receive a trophy and a gift card fromDuke Stores. In case of inclement weather, the event will bepostponed, and a new date will be announced at

www.dukestores.duke.edu

New monthly research magazine launched

A new monthly online publication called Duke Researchhighlights the personalities and projects that have helped Dukebecome one of the nation’s largest research universities. Created byDuke’s Office of News and Communication (ONC), the periodical Website and e-mail newsletter makes extensive use of short video andother multimedia and covers a range of topics from biomedical andengineering advances to studies of global climate change, gunviolence and consumer behavior. Readers will meet students andfaculty engaged on the cutting edge of many fields.The site offers concise navigation to important researchresources around the campus, making it a new “front door” for Duke’sresearch activities. See it on the Web, or subscribe to a monthly e-mailor RSS feeds at

www.research.duke.edu

Duke’s annual report looks ahead

Duke’s Year In Review, or annual report, is available online. Likepast reviews, it is loaded with reports of accomplishments for theacademic year 2006-2007 — such as faculty promotions and newappointments, student awards and achievements and new programsand buildings.However, the focus of the latest Year In Review is as muchforward-looking as it isreflective of the past. One ofthe major milestones of thepast academic year was thedevelopment of a $1.3 billion,eight-year strategic blueprintto guide the future of Duke.The report also detailsthe activities andaccomplishments withinindividual schools and departments, such as student and facultyawards, major gifts of support and significant research findingsgarnering media attention. The Year In Review also includes a detailedfinancial statement covering Duke University and Duke UniversityHealth System.Read the annual report at

www.yearinreview.duke.edu

Letters to the Editor must include name and contact information. E-mail letters to working@duke.edu or mail them to Working@Duke Editor, Box90496, Durham, NC 27708. Fax letters to (919) 681-7926. Please keeplength to no more than 200 words.

Got a sustainability question for Primetime? Submit it atwww.hr.duke.edu/primetime

ATTENDPRIMETIMEAND ENTER ADRAWING TOWIN A

RAINBARREL!

hef Jeff Henderson strode confidently across the Reynolds Theater stage in aspotless white apron and freshly-pressed chef’s jacket.“I’m just a homeboy from the neighborhood who woke up one day anddecided I wanted to make a difference,” he told about 200 people, many of whom were Duke Dining employees gathered for culinary training.Henderson, 43, whose life story was featured on Oprah, spoke about histransition from convicted crack cocaine dealer to award-winning executive chef andthe New York Times best-selling author of “Cooked: From the Streets to the Stove,from Cocaine to Foie Gras.”“When I got out of prison and started looking for a job, I had to make thefelony persona, the prison stigma, disappear,” he said. “I had to improve my appearance, my attitude.”During a motivational presentation, Henderson emphasized the power of potential and the importance of knowledge, dedication and professionalism. Hismessage: Success is attainable if you’re willing to put forth extra effort, andchallenges can be overcome with persistence and a positive attitude.“What you’re looking at was 20 years in themaking,” Henderson said.“Change didn’t come overnight.” After his conviction,Henderson served nine years inprison, where he honed hiscooking, read his first book andreceived a GED. He got out in1996. His first culinary job was as adishwasher at a Beverly Hillsrestaurant. A strong work ethic – arriving early and staying late – paidoff. He later became executive chef atCafe Bellagio in Las Vegas.Columbia Pictures has purchasedthe film rights to Henderson’s story,and Henderson has a new cookbook due out soon.

Chef Jeff’s Signature Lump Crab Cakes

From “Chef Jeff Cooks” arriving in stores this summer

WHAT YOU NEED:

1 pound lump crab meat2 large eggs¼ cup minced red & yellow bell peppers¼ cup minced red onion¼ cup minced cilantro4 tablespoons mayonnaise2 tablespoons sour cream1 teaspoon Dijon mustardZest from 1 lemon Juice from ½ lemon2 tablespoon barbecue sauce3 dashes of Tabasco sauce2 teaspoons kosher salt1 ¾ teaspoons cracked black pepper1 ½ cups dried cornbread crumbs(or bread or cracker crumbs)3 tablespoons canola oil

WHAT TO DO:

●

In mixing bowl, combine eggs, mayonnaise, sour cream,mustard, barbeque sauce and Tabasco.

●

Drain liquid from crab meat if it has been pasteurized.Pick the meat clean off all shells. Gently fold remainingingredients (except canola oil) into mix, being careful tokeep crab meat in lumps and not to over mix.

●

Add enough corn bread crumbs (about 1 cup) to absorbexcess moisture and hold mixture together.

●

Form into medium-sized cakes. Cover and refrigeratecakes for15 minutes.

●

Remove from refrigerator and dust both sides of thecake in remaining cornbread crumbs.

●

Drizzle 3 tablespoons of canola oil in sauté pan; placeover medium heat. When temperature is right, gentlyadd crab cakes. Cook about 5 minutes on each side,until brown on both sides. Drain on paper towel.Makes 4 to 6 servings.

A Recipe for

Success

C he fJe f f ’sI ng red ie n tsfo rS uccess

Li feisa bo u tconseq uencesandc hoices.

“ Iusedtobeab la me r– un t i lIacce p tedres pons i b i l i t yf o rm yac t ions. ”

Po lis hyo urbrand.

“ I t ’sa bo u tb u i ld ing yo u rb rand,i m p ro v ing yo u r i mag e,e le va t ing yo u rg a me. ”

Beas t uden tforli fe.

“ T hosew hog e tt hek no w ledg e,g e tt heho useont heh i l lw i t ht hew h i tep ic k e tf ence. ”

Mo veq uic ker,fas ter.

“Co metowo r k ea r l y,s ta yla te.H us t lee ve r yda y. ”

Bigears,li t t lemo u t h.

“ E x p lo i te ve r yo p po r t un i t ytolea rn. ”

— By Missy Baxter SeniorWriter, Office of Communication Services

During a motivational presentation at Duke in January, Chef Jeff Henderson drewa crowd of 200 people, many of whom were Dining Services employees gatheredfor culinary training. He also signed copies of his best-selling memoir.