Engagement, Inclusion, and Diversity

What is E.I.D. ?



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.”



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.



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

Image of Kimchi

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  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!
  7. 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.
  8. 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.
  9. 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.

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EID Committee Members

Sarah Demont

Credentials: Verona Operations

Email: sarah.demont@wisc.edu

Phone: (608) 497-4440

Ina Dick

Credentials: Bursar's Office

Email: ina.dick@wisc.edu

Phone: 608-265-9738

Michelle Discher

Credentials: Risk Management

Email: michelle.discher@wisc.edu

Phone: (608) 265-9475

Imad Mouchayleh

Credentials: Financial Internal Control Advisory Services

Email: mouchayleh@wisc.edu

Phone: (608) 890-3764

Laura Rader

Credentials: Bursar's Office

Email: laura.rader@wisc.edu

Phone: (608) 262-5529

Dawn Rekoske

Credentials: CMCT

Email: dawn.rekoske@wisc.edu

Phone: (608) 262-9680

Michael Verhagen

Credentials: Financial Info. Mgmt.

Email: mrverhagen@wisc.edu

Andrew Waskow

Credentials: Disbursements

Email: waskow@wisc.edu

Phone: (608) 265-1120

Megan Williams

Credentials: Purchasing Services, EID Chair*

Email: mawilliams6@wisc.edu

Phone: (608) 262-0059

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EID Committee Meeting Notes

*Represents Business Services on the VCFA E.I.D. Council

To learn about the work of the EID Committee, view the EID Committee Charter.

If you are interested in joining the EID Committee please fill out this form.

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.