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The May 2018 Staff Council E-Newsletter

The CEHD Staff Corner newsletter is intended to create community and keep you informed. For more information, please visit our website.
What has your Staff Council been up to?

Pay it Forward Challenge
If there is a colleague who deserves a smile today, please e-mail your Staff Council at so we can spread a little workplace happiness in hopes that it becomes contagious!

Please plan to attend our June Staff Mixer at Top Golf!
See upcoming events.

Thanks to all who came out to the TEDTalk moderated by Leslie Gillett entitled: The Puzzle of Motivation by Dan Pink
Call for Nominations!
We are currently seeking 1 person to serve on the CEHD Staff Council for a 2-year term! If you are interested in serving, please e-mail us at
Summer Grilling Ideas!
Grilled Salmon with Summer Salad

This easy dish is summer on a plate. What’s not to like?


  • 1 tablespoon minced shallots
  • 2 teaspoons sherry vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 ears sweet corn, husked
  • 1/2 cup quartered cherry tomatoes
  • 1/4 cup finely chopped fresh basil
  • 4 salmon fillets (with skin), 6 to 8 ounces each, about 1-inch thick
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • Extra virgin olive oil


To make the salad, whisk together the shallots, vinegar, mustard, salt, and pepper in a medium-size bowl. Slowly whisk in the olive oil to make a smooth vinaigrette.

Place the corn in a large pot of boiling salted water. Turn off the heat, cover, and allow to cook until barely tender, 4 to 5 minutes. Remove the corn from the water. When cool, cut the kernels from the cobs and add to the vinaigrette along with the tomatoes and basil. Stir and set aside.

Season the flesh side of the salmon fillets with salt and pepper. Generously brush or spray with olive oil. Grill, flesh side down, over direct medium heat until you can lift the fillets with tongs without their sticking to the grate, 7 to 8 minutes. Turn, skin side down, and finish cooking for 2 to 3 minutes more. Slide a spatula between the skin and the flesh and transfer the filets to serving plates. Spoon the salad over the fillets and serve immediately.


4 servings
This Recipe comes from the James Beard Foundation

We invite you to participate in the
50 Years of Moving Lives Forward Service Challenge!


Upcoming Events


CEHD Spring Convocation
May 9, 2018 3 p.m.
GSU Sports Arena

Staff Mixer
Whistle While We Play!
The tentative June Staff Mixer will be held at Top Golf!
June 22, 2018 5:30 - 8 PM
Be there or Be square!!!

Co-Worker Kudos

Have you seen a co-worker do something great in your office, your floor or the college as a whole that supports a positive working environment? Take a moment to acknowledge them and we'll feature one of these colleagues each month.
Fun Facts about your co-workers!

This month, we are featuring Celeste Christopher, Field Placement Coordinator in the Department of Middle and Secondary Education.

Christopher brings extensive knowledge on processes associated with facilitating student success within higher education, as well as a passion for assisting others reach his or her highest potential. Along with her dedication to providing quality customer service and accurate information regarding departmental concerns, she believes in the idea that adequate education for all, globally, is the foundation to achieving greatness within humanity.

She enjoys quality time with loved ones, traveling, reading and writing in her time away from the office.

Thank you for being an such an asset to MSE, the CEHD and the University Celeste!!


Celebration Corner

Do you have a birthday coming up? Want to celebrate your work anniversary? Want to share a cute photo of your pet? Fill out this form and you could be featured in an upcoming issue of this newsletter!


Letitia Williams - May 17

Michael Moore - May 22

Copyright © 2017, CEHD Staff Council. All rights reserved.

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The college Staff Council will act as an advisory board to the college dean acting on behalf of the staff of the College of Education & Human Development. The college Staff Council will facilitate the flow of communication among all departments, divisions, centers, etc., of the college and will make recommendations concerning actions that impact staff. The college Staff Council will keep staff members informed of issues and activities affecting them. The college Staff Council will not serve as a substitute for the formal grievance procedure of Georgia State University.

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College of Education and Human Development · 30 Pryor St SW · Atlanta, GA 30303-3219 · USA

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