2008 Woodie Awards
Springfest celebrates diversity
Anthony Ha--The Stanford Daily (Stanford U.)
Issue date: 5/23/03 Section: Campus Life
(U-WIRE) STANFORD, Calif. - Thousands gathered in Ford Center Plaza at noon yesterday to watch performances, enjoy displays of art and eat free food as a part of Stanford's 9th Annual Multicultural Springfest, an event designed to celebrate the diversity of the University's staff.
"We have over 7,000 staff members and almost 35 percent are people of color," said LaDoris Cordell, vice provost for campus relations and one of the event's MCs. "The administration recognizes how critical it is to recognize the contributions of staff who work so hard here, especially in light of budget cuts and the hiring freeze. Springfest is one of the ways that we let staff know that diversity and affirmative action with respect to staff hiring and promotion are of great importance to the University administration."
From 11 a.m. to 1:30 p.m., entertainers ranging from the Socaribbean Dancers to R.T. Carr, a folk-singing librarian - all of them members of Stanford's staff - took the balloon-decorated stage, while staff artists displayed their work at booths and Bon Appetit offered a Carnaval-themed buffet. The event opened and closed with performances by the Stanford Soul Line Dancers, a collection of largely middle-aged women - including Cordell - dancing to songs such as Nelly's "Hot In Herre."
Rosa Gonzalez, director of the Diversity and Access Office and one of the event's main organizers, estimated that 4,000 staff members attended Springfest this year, compared to the first Springfest's 300-person turnout. Gonzalez said she spent five months organizing the event, assisted by a staff of approximately 100 volunteers.
"It started out as a way to bring staff groups together, and has just grown enormously every year - to the point now when we have people from all seven University staff groups," she said.
Both event volunteers and attendees said that this year's Springfest was the best yet.
"It gets better and better every year," said Carol Skladany, an employee of the Work-Life Office and a Springfest volunteer. "More people show up and the quality of the performances and food improves. It's great to see everybody coming out and contributing."
"We have over 7,000 staff members and almost 35 percent are people of color," said LaDoris Cordell, vice provost for campus relations and one of the event's MCs. "The administration recognizes how critical it is to recognize the contributions of staff who work so hard here, especially in light of budget cuts and the hiring freeze. Springfest is one of the ways that we let staff know that diversity and affirmative action with respect to staff hiring and promotion are of great importance to the University administration."
From 11 a.m. to 1:30 p.m., entertainers ranging from the Socaribbean Dancers to R.T. Carr, a folk-singing librarian - all of them members of Stanford's staff - took the balloon-decorated stage, while staff artists displayed their work at booths and Bon Appetit offered a Carnaval-themed buffet. The event opened and closed with performances by the Stanford Soul Line Dancers, a collection of largely middle-aged women - including Cordell - dancing to songs such as Nelly's "Hot In Herre."
Rosa Gonzalez, director of the Diversity and Access Office and one of the event's main organizers, estimated that 4,000 staff members attended Springfest this year, compared to the first Springfest's 300-person turnout. Gonzalez said she spent five months organizing the event, assisted by a staff of approximately 100 volunteers.
"It started out as a way to bring staff groups together, and has just grown enormously every year - to the point now when we have people from all seven University staff groups," she said.
Both event volunteers and attendees said that this year's Springfest was the best yet.
"It gets better and better every year," said Carol Skladany, an employee of the Work-Life Office and a Springfest volunteer. "More people show up and the quality of the performances and food improves. It's great to see everybody coming out and contributing."