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Students Newsletter

Associated Students Feb '25

Traditions, Touchdowns & Triumphs

Director's Message: Michelle Zamora

Hello A.S. family, I hope your semester has started off on a good note. 

If you didn’t know, every year the Children’s Center creates a theme to reflect the path we take to reach our mission and goals of providing quality child care to our SDSU community. This year our theme is “Joy in the Journey.” With this mindset, we have been encouraging our families and staff to find joy in everyday moments. 

The Spring semester always brings much Joy to the Children’s Center as we prepare for our annual fundraiser, A is for Art. The children and teachers spend much of the semester studying an inspiring artist to create the artwork that is auctioned at the event. A is for Art highlights the creative ability of young children and underscores the importance of the arts in the lives of children. This event includes a live auction of 11 canvases created by children at the Center studying the work of inspiring artists. This year's event is set for April 26 at 6 p.m. in the Student Union Courtyard. Hope to see you there! 

On a personal note, my family and I look forward to spring and the joy it can bring. For us our days are filled with dance practices, sporting events, enjoying the sunny San Diego skies and collecting passport stamps. With the longer afternoons, you might just find us chasing sunsets in our roller skates or planning our next trip. These moments bring us joy as we spend time together.  As we journey our way into the spring, I invite you to do some “joy spotting” in your daily lives and share those moments with your family, friends and our A.S. family. 

Michelle Zamora
Children’s Center Director

Michelle Zamora and her family
Michelle and her family

Black History Month

This month, we celebrate Black History Month. Since 1976, Black History Month has been celebrated annually to honor and commemorate the lives of African Americans and the contributions they have made to our country. Read below as Raquel Herriott, A.S. Associate Director of Marketing Communications, shares her reflection on Black History Month:

“Black History Month is a time to honor and celebrate the resilience and achievements of the Black community. While reflecting on those who came before me, I am deeply grateful for their relentless advocacy for equal opportunities despite facing systemic challenges. My community’s sacrifices and triumphs serve as a source of inspiration and call to action. While Black Americans have shaped innovation, culture and history, I also recognize that the impact of my community extends beyond U.S. borders and has deeply shaped the world. Black History Month is not only a time to recognize the past but also acknowledge that our current achievements are part of a greater story toward a brighter and more inclusive future.”

A.S. staff are encouraged to learn more about SDSU’s celebration of Black History Month. Each year, the Association for the Study of African American Life and History (ASALH) provides a theme for Black History Month to highlight important developments in the Black community. This year’s theme, “African Americans and Labor,” focuses on the various and profound ways that work intersects with the collective experiences of Black people.

Black History Month

My A.S. Journey: From Student to Assistant Director

by Amanda Grant

My job interview 19 years ago for ARC Membership Services Representative still lives vividly in my mind. Scottie Lee, former ARC Membership Services Supervisor, sat on the other side of a table and asked during a group interview, “If you could be any food, what would we be, and why?” My response not only landed me the job but also paved the way for my fulfilling career.

The first time I stepped foot on campus at SDSU, I remember being so impressed by the ARC. At that time, I had played sports in high school, but working out wasn’t part of my daily routine. The idea of having the tools and space to make fitness a part of my everyday life while in college was a huge reason why I chose to attend SDSU.

I started attending SDSU in the fall of 2004. One night in Tenochca Hall, I remember hearing two dormmates arrive home late at night raving about how they worked as Ticket Takers/Ushers at Cox Arena (now Viejas Arena). They got paid to attend concerts and I thought, Wow, I definitely need to apply when the position opens up. Sure enough, in the fall of my sophomore year, I applied and landed the job. While the work was fun, it was sporadic, and I needed a steadier income to afford college, which led me to become a Membership Services Representative at the ARC two months later. Throughout my remaining three years at SDSU, I worked my way up to part-time supervisor positions at both the ARC and the Arena.

The experience I gained as a student supervisor led me to be selected as a temporary Events Supervisor as soon as I graduated. One of the Events Supervisors at the time went on maternity leave, so I got to spend a few months alongside Ryan DeLong working late-night concerts, sold-out basketball games and so much more. Some of the most memorable concerts I worked at the Arena included performances by Beyonce, Lady Gaga, Rod Stewart, Foo Fighters and a completely sold-out The Fray show at Open Air Theatre, where it was pouring down rain without a single attendee leaving.

In the fall of 2008, when my temporary position was about to end, I heard that Mission Bay Aquatic Center was hiring an Office Supervisor, and all of my supervisors at the time (Miss Vicki, Tim Ripke and Aaron Woods) encouraged me to apply. I loved the idea of continuing to work for Associated Students, but I didn’t know much about watersports. I had visited the aquatic center one time before as a student to rent a kayak, but that was about it. Kevin Waldick took a risk and hired me – someone who knew little about watersports and nothing about MBAC. I had no idea that working at MBAC would change my life in some of the best ways.

After being hired at MBAC, I spent weekends learning all of the watersports, and absolutely fell in love with surfing and wakeboarding, spending many years trying to master both. One particular wakeboarding instructor, Scott Grant, started spending time around the office and invited me wakeboarding with him. We spent many evenings after work wakeboarding, which led to getting married and then having two kids who now attend the Children’s Center.

During that interview at the ARC, I never would have envisioned this amazing life that I now have stemmed from my jobs at Associated Students. Every decision that was made, either by me applying to certain jobs, or my supervisors believing in me and hiring me, is what led me to this place in life of now being the Assistant Director at Mission Bay Aquatic Center all while having a beautiful family who I now get to share watersports experiences with. So, back to my answer to the question, “If you could be any food, what would we be, and why?” My response was, “Jello. Because I can easily mold into new situations and am flexible.” I think that still holds true to this day and has been a huge part of how I got where I am today.

Amanda and family
Amanda and her family

Culinary Touchdowns: Super Bowl Recipes

Looking for a way to elevate your Super Bowl party? A.S. staff have shared four recipes that are sure to make your game day unforgettable. Whether you’re there for the game, commercials or just the snacks, these dishes will be the real MVPs of your Super Bowl Party!

  • Potato Salad

    David McGrew
    Aztec Student Union Assistant Director of Facilities

    I have always rooted for Washington — it stems from a Washington vs. Dallas rivalry my best friend and I have had since we were 5 years old.

    Good potato salad goes with everything and is great for any occasion, as long as it is made right. I love it because it is simple and down to basics. This potato salad is one of my wife's and my favorites, and I hope you enjoy it.

    Ingredients

    • 3 Yukon Gold potatoes, peeled and cubed
    • 4 celery stalks, sliced against the grain
    • 1/3 sweet onion, finely diced
    • 1 cup mayonnaise, plus extra if needed for taste (usually add a teaspoon or two extra)
    • 5 sliced hard boiled eggs
    • Salt and pepper to taste (I like a lot of salt and pepper, but be careful, you can not take it out once you put it in)
    • 1/2 a teaspoon or two of cayenne pepper power if you want a little bit of heat
    • Parsley for garnish, if desired

    Instructions

    1. Bring a large stockpot of water to boil.
    2. Add peeled and cubed potatoes and cook until potatoes are tender (13-14 minutes after returning to boil).
    3. Drain potatoes into a colander, then spread them out to cool to room temperature.
    4. In a large bowl, combine cooled potatoes, celery, onion, mayonnaise and sliced hard-boiled eggs.
    5. Season to taste with salt and pepper (add cayenne pepper power now if desired).
    6. Cover the bowl and leave in the refrigerator overnight or at least 3 hours.
    Potato Salad
  • Pulled Pork Sliders

    Ryan DeLong
    Aztec Student Union Director

    I love the Super Bowl because it's time to get together with friends, watch football and not care about your caloric intake for just one day. I usually love the Super Bowl a lot more when my Niners are playing but I will have to settle for good food and great friends this year.

    My go-to Super Bowl food I enjoy making each year is pulled pork sliders with coleslaw. The recipe is fairly simple and the only change that I might make year to year is the barbeque sauce.

    Instructions

    1. 3 lbs. of pork shoulder or butt in a crock pot with sliced onions and 1 can of Dr. Pepper (start it early in the morning so it's ready for kick-off).
    2. Buy the pack of cole slaw produce mix from the store and mix it with the seasonings of your choice. I do apple cider vinegar, mayo, lemon juice, sugar, salt and pepper. Keep refrigerated until ready.
    3. King Hawaiian slider rolls for putting the pork and slaw on.
    4. Cheese (if you want), mayo, barbeque sauce and pickles to finish off your slider.
    Pulled Pork Slider
  • Guacamole

    Rodrigo Mercado
    Human Resources Associate Director

    My favorite simple yet delicious dish for the Super Bowl or any get-together is guacamole. Plus, it’s vegan and low-carb.

    Ingredients (Serves 10-12 people)

    • 6-7 large, ripe avocados
    • 5 limes, juiced (you can add more if you really enjoy the add citrus flavor)
    • 1 Roma tomato, diced
    • 1/2 cup cilantro, finely chopped
    • 1 Serrano pepper or jalapeño, diced (depending on the spice level you can remove or adjust pepper quantity)
    • 1/2 cup red onion, diced
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • Other optional ingredients depending on your flavor preference
      • Other seasonings such as garlic powder, onion powder, etc.
      • Grilled corn
      • Chopped fruit

    Instructions

    1. Cut the avocados in half and remove the flesh.
    2. Place the avocados in a bowl and mash the avocado halves with a serving spoon to make the avocados as smooth or chunky as you would like.
    3. Add the rest of your ingredients (lime juice, tomato, cilantro, serrano pepper, red onion, salt and pepper).
    4. Mix your ingredients with a spoon. Adjust the taste to your liking.

    Ready to serve right away! If you need to store it for a later time, I recommend the steps below.

    Storage

    1. Use an airtight container.
    2. Before sealing the container, add lime juice over the surface of the guacamole. Just half of a lime is needed.
    3. Cover the guacamole with plastic wrap. Press the plastic firmly against the guacamole surface making sure to limit any air within the guacamole.
    4. Store in the fridge to help to slow down browning.

    Fly Eagles, fly!

    Guacamole
  • Mr. Potato Skins

    Brandon Wallace
    A.S. Safety Manager

    When I'm watching the "big game," I like to chow down on one of my favorite recipes called "Mr. Potato Skins" — it's a game day classic.

    Instructions

    I typically bake about 10-12 russet potatoes at 400 degrees Fahrenheit for 60 minutes. Once cool to the touch, I cut each potato in half and scoop out the filling until I have a little potato boat. Place the potato filling in a bowl and set to the side. This could be used to make twice-baked potatoes, if you whip it up with some of my game day essentials like bacon, chives, green onions, cream, garlic, cheese, etc.

    I then season the freshly halved potato skins with salt, pepper and extra virgin olive oil on both sides and bake for another 30 minutes (15 minutes on each side).

    I cook up just the right amount of bacon and chop up some green onions. I then combine the chopped up bacon and green onions and just the right amount of colby jack cheese together and place the mixture in each little halved potato and back in the oven until it's popping, usually 15 minutes.

    I serve my potato skins with sour cream, plain greek yogurt and hot sauce! With the additional mixture I scooped out, I'll either use it to make mashed potatoes or I'll twice bake'em if I'm wanting to fancy it up.

    Here's the recipe that'll help get you started.

    P.S. My homemade skins look better in person! I'm a huge Seattle Seahawks fan! And although my team isn't playing, I'm happy to share in this moment as a fan!

    Potato Skins
  • Healthier Buffalo Chicken Dip

    Dawn DiNardo
    Aztec Recreation Office Coordinator

    This recipe is from Erin Lives Whole. by Erin Morrissey

    This recipe is always a crowd pleaser at any gathering and the Super Bowl is one I am expected to bring this to. I serve it with carrot and celery strips along with rounds of bread to load the dip onto. It makes a good size batch. If there's any left, I'll serve it with baked potatoes!

    Ingredients (Serves up to 10-12 people)

    • 2 – 12.5 oz cans of chicken or 2.5 cups of finely shredded chicken breasts (or rotisserie chicken)
    • 1 – 8 oz package light cream cheese or Neufchâtel, softened
    • 1/2 cup Franks hot sauce
    • 1/2 cup mozzarella cheese
    • 1/2 cup plain Greek yogurt
    • 1/4 cup chopped green onion
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • 3/4 cup cheddar cheese for topping
    • Optional toppings: green onion and blue cheese

    Instructions

    1. Preheat the oven to 400 degrees Fahrenheit and grease a baking dish. You can use any round or square dish around 8×8. If using a bigger dish, reduce the cooking time.
    2. In a large bowl, shred the chicken with a fork.
    3. Add in softened cream cheese, hot sauce, mozzarella cheese and greek yogurt and stir until combined.
    4. Mix in green onion, garlic powder and onion powder.
    5. Pour into a greased baking dish. Top with cheddar cheese.
    6. Bake in the oven for 16-20 minutes or until bubbly throughout.
    7. Top with blue cheese and more green onion and serve immediately.
    Buffalo Chicken Dip

New A.S. Employees

Karla Gonzales

Aztec Student Union Assistant Director of Event Operations

Hello, Associated Students Staff! I am the Aztec Student Union Assistant Director of Event Operations at the Student Union. With over a decade of experience in directing multiple operations departments at the San Diego Convention Center, I am thrilled to be part of the Student Union team.

I started in the events industry as a banquet setup houseman and progressed my way through Lead, Supervisor and Manager. Of my many event operations responsibilities, I am particularly passionate about event logistics and training a safe and informed team. High-pressure event turnovers, which you might refer to as conversions, truly energize me. I believe that preparation and adaptability are essential skills in this line of work.

I am also an active member of the International Association of Venue Managers or IAVM and am a graduate of their Venue Management School.

My very first job after moving to San Diego 13 years ago was at SDSU, where I worked in parking control for the Aztec basketball games. I am also a passionate music lover and attend at least two shows a year at my favorite venue, Cal Coast Credit Union Open Air Theatre.

I look forward to getting to know everyone and learning from each of you.

New A.S. Employee
Karla Gonzales, Aztec Student Union Assistant Director of Event Operations

National Love Your Pet Day

Let's be honest, our pets are basically our furriest (or feathery, scaly, etc.) children! They greet us with more enthusiasm than any human could, offer the best cuddles when we're feeling down and demand belly rubs with the most adorable persistence. In celebration of National Love Your Pet Day on Feb. 20, we want to honor these four companions.


Ruby

Meet Ruby! Ruby is a Tonkinese, which is a crossbreed between the Siamese and Burmese.

  • Ruby's Human: Raven Tyson
  • Favorite Snack: Ruby loves the “Here, Kitty Kitty” cat treats from Trader Joe’s – oh, the crunch.
  • Favorite activity to do with their human: Talking! Ruby is a chatty companion who yells “Mama” until she gets Raven’s attention—and yes, it really sounds like “Mama.” She also loves playing fetch and will keep going as long as you keep throwing her toys.
  • Favorite Toy: It’s a 3-foot felt garland (also from Trader Joe’s) that she drags around everywhere, especially when it’s play time (see above answer).
Ruby, a Tonkinese cat

Finn

Meet Finn! Finn is a 2.5 year old Golden Retriever.

  • Finn's Human: Cole Davis
  • Favorite Snack: Pizza
  • Favorite activity to do with their human: Beach walks and swims, followed by snuggles on the couch!
  • Favorite Toy: Rope (for tug of war!)
Finn, a Golden Retriever

Rolling Stoney

Meet Rolling Stoney! Rolling Stoney is a 4 and a half year old African Sulcata Tortoise.

  • Rolling Stoney's Human: Donna Buenafe
  • Favorite Snack: Strawberries and hibiscus flowers on occasion.
  • Favorite activity to do with their human: Hand-feeding dandelion greens, going for walks and grazing in the backyard.
  • Favorite Toy: None, tortoises like to graze, burrow and sleep. We placed a small frog figurine in his enclosure, hoping it would brighten up his day when he sees it. We have no idea if he really likes it.
Rolling Stoney, an African Sulcata Tortoise

Jax

Meet Jax! Jax is a 5 year old Australian Kelpie Rottweiler mix.

  • Jax's Human: Viviana Rodriguez Diaz
  • Favorite Snack: Peanut butter and jerky sticks.
  • Favorite activity to do with their human: Long walks on the beach.
  • Favorite Toy: Teddy bears
Jax, an Australian Kelpie Rottweiler mix
A cat and a dog sit side by side.

Chili Cook Off

It’s that time of the year…it’s A.S. Chili Cook Off time! Grab some of your colleagues and join in the fun of the annual A.S. Chili Cook Off!

Four awards are up for grabs this year:

  • Rookie of the Year
  • Best Display
  • Chef’s Choice (chosen by chefs from Aztec Shops)
  • People’s Choice

The winning team will receive a trophy, gift certificate and prize and be added to the coveted A.S. Chili Cook Off plaque!

Teams can be up to three individuals composed of A.S. full-time and/or part-time staff. A $60 reimbursement is given per team for chili ingredients. Stay tuned for more details about how to apply.

Team Chili Chili Bang Bang receiving an award and other prizes in the 2024 A.S. Chili Cook Off.
Team Chili Chili Bang Bang won two of the four awards in the 2024 Chili Cook Off: Chef’s Choice and People’s Choice.

15 Questions

Caitlyn McFadden

Basic Needs Supervisor

  1. What is your name and title?

    Caitlyn McFadden, Basic Needs Supervisor

  2. Which A.S. department do you work in?

    I work in the Aztec Student Union, where I oversee the A.S. Food Pantry and coordinate basic needs initiatives and programs for students with other departments on campus.

  3. How long have you worked for A.S.?

    A year and a half.

  4. What do you like most about working for A.S.?

    The sense of community. We have 150+ volunteers at the Food Pantry each year, and many of them start volunteering to fulfill service requirements for a class but then continue volunteering because they enjoy spending time at the Food Pantry. I love that A.S. fosters an environment of students supporting students!

  5. What was the last movie you saw? Thumbs up or thumbs down? 

    I watched Nosferatu in theaters a few weeks ago — two thumbs up, a really beautiful and eerie movie.

  6. Do you collect anything? What do you collect and why?

    I collect Sonny Angels! They’re little cherub figurines that have different animals, fruits, etc. on their heads. My best friend lives in New York and also collects them, so we buy Sonny Angels every time we’re together. Each one reminds me of different trips we’ve had over the past few years.

  7. What is your favorite dessert? 

    Homemade ice cream, my favorite flavor to make is jasmine tea. 

  8. Do you prefer pens or pencils? Why?

    I write almost exclusively with the Pilot G2 gel pens. My handwriting is so much neater with pens.

  9. What is your favorite book?

    It’s a tossup between “Frankenstein” and “The Sirens of Titan.” “Frankenstein” was my introduction to gothic horror, which is my favorite genre to read. “The Sirens of Titan” was the first book I read by Kurt Vonnegut, who is probably my favorite author. All of his books are insightful, effortlessly funny and usually pretty quick reads.

  10. Would you rather be a superhero or the world’s best chef?

    I would rather be the world’s best chef. I usually go out to eat for dinner during the week, so it would save me a lot of money if I could accurately and efficiently recreate my favorite meals at home! 

  11. There is a free, round-trip shuttle to Mars. The catch: it will take one year of your life to go, visit, and come back. Are you in?

    No. I have so many trips and experiences on my Earth bucket list, I wouldn’t dedicate an entire year to visiting Mars.

  12. What is your favorite breakfast food?

    Chilaquiles, because there are so many different flavors and toppings. My favorite place to order chilaquiles is Cocina 35 in Downtown.

  13. “Most people don’t know that I like to…”

    …crochet! I’m currently crocheting 150 plumeria flowers to make graduation leis for a few of my friends that are graduating from law school and medical school this year.

  14. When you visit the Zoo, which animal do you make sure you see?

    I always visit the koalas because they’re my favorite animals. I’m also an avid viewer of the live koala cam on the zoo’s website.

  15. What is one of your favorite things to do on the SDSU campus?

    I love the terrace by Storm Hall. It’s too far to walk to on my lunch break, but I enjoy reading there after work during the summer.

Caitlyn McFadden on a bus holding a plushie.