Diversity Luncheon 2019
TK-5 Thursday, August 15, 2019: 11:30 AM-1:15 PM
(purchase through Meeting Registration)
Galt House Hotel- Grand Ballroom C, Louisville Kentucky
Reflections on becoming an ecologist:
Diverse Motivations, Challenges, and Experiences
The ways that we become ecologists reflect our diverse backgrounds, interests, and ways of meeting challenges. At professional meetings, we typically present our research findings. The 2019 Diversity Lunch presentation provides an opportunity to consider the reflections of three ecologists about the “why and how” of their careers. Each will present a brief narrative that focuses not on their research perspectives, but rather on the benefits they have encountered, how they have (or have not) overcome their challenges, and insights they might have for other ecologists.
Dr. Pamela Templer, Boston University
ESA Vice President, Education and Human Resources
Pamela H. Templer is an ecosystem ecologist and professor at Boston University who focuses on plant-microbial interaction and their effect on carbon exchange and nutrient cycling. She is also interested in examining how urban ecosystems function, how human actions influence nutrient cycling, atmosphere-biosphere interactions, and other ecosystem processes.
Dr. Zakiya Leggett
Dr. Rena Borkhataria
Dr. Zakiya Leggett is a professor at North Carolina State University in the College of Natural Resources. She currently teaches Introduction to Environmental Science and serves as the campus director for the Doris Duke Conservation Scholars (DDCS) Program. In addition to these duties, Dr. Leggett conducts research related to forest and soil ecology.
Dr. Rena Borkhataria founded and directs the Doris Duke Conservation Scholars Program at University of Florida. So far she has served nearly 130 students and is grateful to have gotten the opportunity to know so many outstanding young conservation leaders
Esbeiry Cordova recently graduated from Indiana University of Pennsylvania in Ecology, Conservation and Environmental Biology. Her research interests include fungal decomposition in arid environments, phylogenetics and phylogeography. She is also 2018-2019 ESA SEEDS Partnerships for Undergraduate Research (SPUR) Fellow.
- Mixed Greens, Fire Roasted Tomato, Corn & Black Bean Relish
- Spicy Chipotle Ranch Dressing
- Shredded Chicken Tinga
- Flour and Corn Tortillas
- Tortilla Chips and Cilantro Lime Salsa
- Lettuce, Cheddar cheese, Olives, Jalapenos, Sour Cream
- Cheese Enchiladas
- Spanish Rice
- Stewed Black Beans, Queso Crema
- Grilled Street Corn with Cilantro & Tajin
- Chef’s Selection of Desserts
Drinks: Fresh Brewed Ice Tea, Coffee Serve
Where: Galt House Hotel- Grand Ballroom C, Louisville Kentucky
When: 8/15/2019, 11:30 AM – 1:15 PM