Announcements
May is Mental Health Awareness Month
Mental Health Awareness Month has been observed in May in the United States since 1949. The month is observed with media, local events, and film screenings. Mental Health Awareness Month began in the United States …
Capstone Conversations for Race: The Power of An Illusion
Throughout Fall 2020, twenty-three employees from the Division of Business Services participated in shared viewing and discussions of the PBS documentary, Race: The Power of An Illusion. Bradley Thomas facilitated. To wrap up this event …
EID Fan Mail Drawing and VCFA Survey
Good Afternoon Everyone, Yesterday would have been the quarterly FAN Mail drawing, however, due to the present circumstances we will not be able to draw names until a later date, which will be decided by …
UW–Madison community respect and support
Fellow Badgers, As we adjust to a virtual environment this week for classes, gatherings, and continued work, we want to reaffirm our commitment to a welcoming and inclusive environment for all members of our …
Upcoming Event: Go Big Read Spring Semester 2020- The Poison Sqaud
Business Services (DoBS) will once again host a brown bag optional discussion series for 2019-2020 UW-Madison’s Go Big Read selection – The Poison Squad by Deborah Blum Whether you currently ‘love to read’ or are …
Diversity Related Resources
Books, Blogs, Articles and more
What is E.I.D. ?
E
Engagement
Engagement is the feeling of being fully involved in and enthusiastic about work. Engaged employees have a heightened connection to their work, the organization and its mission and their co-workers. Engaged employees find personal meaning in their work and are more likely to go above the minimum and expend “discretionary effort.”
I
Inclusion
Inclusion refers to a sense of belonging; feeling respected, valued, and seen for who you are and valued as a contributing member of the team, workgroup, or organization. An inclusive culture is one in which barriers to contribution and negative biases are eliminated, and people are respected and able to give their personal best.
To better understand the EID Committee’s purpose and activities please review our charter.
D
Diversity
Diversity is the range of human qualities that impact and influence how people are perceived and how they behave. These qualities include but are not limited to age, gender, race, ethnicity, color, physical and mental attributes, sexual orientation, marital status, geography, location, spirituality, education, and values and beliefs.
Spring Recipe – Kimchi
We’ll be updating this recipe periodically. Each recipe is based on our current season. Have fun!
Finished Product
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Ingredients
- 1 medium head napa cabbage (about 2 pounds)
- 1/4 cup iodine-free sea salt or kosher salt (see Recipe Notes)
- Water, preferably distilled or filtered
- 1 tablespoon grated garlic (5 to 6 cloves)
- 1 teaspoon grated peeled fresh ginger
- 1 teaspoon granulated sugar
- 2 tablespoons fish sauce or salted shrimp paste, or 3 tablespoons water
- 1 to 5 tablespoons Korean red pepper flakes (gochugaru)
- 8 ounces Korean radish or daikon radish, peeled and cut into matchsticks
- 4 medium scallions trimmed and cut into 1-inch pieces.
- Cutting board and knife
- Large bowl
- Gloves (optional but highly recommended)
- Plate and something to weigh the kimchi down, like a jar or can of beans
- Colander
- Clean 1-quart jar with canning lid or plastic lid
- Bowl or plate to place under jar during fermentation
How to cook it
- Cut the cabbage. Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Cut each quarter crosswise into 2-inch-wide strips.
- Salt the cabbage. Place the cabbage in a large bowl and sprinkle with salt. Using your hands, massage the salt into the cabbage until it starts to soften a bit. Add enough water to cover the cabbage. Put a plate on top of the cabbage and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.
- Rinse and drain the cabbage. Rinse the cabbage under cold water 3 times. Set aside to drain in a colander for 15 to 20 minutes. Meanwhile, make the spice paste.
- Make the spice paste. Rinse and dry the bowl you used for salting. Add the garlic, ginger, sugar, and fish sauce, shrimp paste, or water and stir into a smooth paste. Stir in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons); set aside until the cabbage is ready.
- Combine the vegetables and spice paste. Gently squeeze any remaining water from the cabbage and add it to the spice paste. Add the radish and scallions.
- Mix thoroughly. Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!
- Pack the kimchi into the jar. Pack the kimchi into a 1-quart jar. Press down on the kimchi until the brine (the liquid that comes out) rises to cover the vegetables, leaving at least 1 inch of space at the top. Seal the jar.
- Let it ferment for 1 to 5 days. Place a bowl or plate under the jar to help catch any overflow. Let the jar stand at cool room temperature, out of direct sunlight, for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid.
- Check it daily and refrigerate when ready. Check the kimchi once a day, opening the jar and pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it is best after another week or two.
Division Events
Campus Events
- July
- July 27
- July 29Summer Education Research Scholars (SERP) Research PresentationsInvitation to Attend Research Presentations10:30 AM, Online
- July 29Summer Education Research Scholars (SERP) Research PresentationsInvitation to Attend Research Presentations2:00 PM, Online
- August
- August 11
- August 18
EID Plans and Reports
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2020
2018
2017
2016
2015
2014
Additional Resources
Engagement, Inclusion and Diversity Initiative
The EID initiative addresses our goal to recruit and retain the best and most diverse faculty and staff. It helps us create a work community in which every employee feels welcomed, valued, included, and heard.
Gender and Sexuality Campus Center
The Gender and Sexuality Campus Center provides education, outreach, advocacy, and resources for UW-Madison student communities and their allies to improve campus climate and their daily intersectional experiences.
Forward Together
Learn more about the current Diversity Framework on campus.
Creating Community
Learn more about how UW Madison is promoting Equity, Diversity and Inclusion.
Institutional Statement on Diversity
Diversity is a source of strength, creativity, and innovation for UW–Madison. We value the contributions of each person and respect the profound ways their identity, culture, background, experience, status, abilities, and opinion enrich the university community. We commit ourselves to the pursuit of excellence in teaching, research, outreach, and diversity as inextricably linked goals.
The University of Wisconsin–Madison fulfills its public mission by creating a welcoming and inclusive community for people from every background — people who as students, faculty, and staff serve Wisconsin and the world.