Pride On: LGBTQ+ Campus Resources

This June marks the 48th anniversary of the Stonewall Inn riots, a series of demonstrations in response to a police raid at a Manhattan gay club. The riots are considered a pivotal turning point in the LGBTQ+ civil rights movement. Ever since the Stonewall Inn Riots, Pride Month has been a means for people to celebrate non-normative gender and sexual identities. Although, Pride Month is officially celebrated during the month of September in Champaign-Urbana, we can still commemorate locally by taking a moment to look back and retrace LGBTQ+ history at our campus.

In 1971, the Gay Liberation Front at U of I was formed. In 1976 the Gay Switchboard as well as the Gay Illini Resource Center opened. The following year, Champaign approved the Human Rights Ordinance, a historic win for the community. In 1986, the Chancellor conducted a campus-wide taskforce on Sexual Orientation, producing a report on campus climate. In 1987, the Board of Trustees passed a resolution to prohibit discrimination on the basis of sexuality. You can check out the full timeline on the LGBT Resource Center webpage.

You can also look through issues of our school’s newspaper, the Daily Illini for primary source information. Entire issues have been digitized up to the year of 1975 and are available to browse online. Select articles have been highlighted below to portray the historic realities of the campus atmosphere during the early 1970s, soon after the Stonewall Inn riots.

Please note that when reviewing these or other primary sources, they are historical documents that may potentially contain content and/or language that today is considered offensive. The opinions and views expressed within these articles are solely those of the respective authors and/or their interview subjects.

Silhouette outline of two men holding hands

Published in the Daily Illini, October 1971

Daily illini article: Gay liberation trying to break down barriers

Published in the Daily Illini, October 1971

Daily illini article: gay rights act necessary

Published in the Daily Illini, November 1972

Daily Illini article: gay illini discuss concerns on weekly basis

Published in the Daily Illini, October 1975

Daily Illini article: gay illini discuss concerns on weekly basis

Published in the Daily Illini, October 1975

If you are interested in digging deeper into LGBTQ+ history in Champaign-Urbana, be sure to explore the LGBTQ+ Articles Archive.

The library also has a lot of resources to both meet your research needs and to feed your general interest. For more information, be sure to check out the UGL’s Gender and Sexual Identity subject guide.

The Social Sciences, Health, and Education Library (SSHEL) has a collection of resources in Lesbian, Gay, Bisexual, and Transgender studies. This guide includes detailed suggestions for databases, journals, websites for statistics and data, and other general information, including research tips.

Looking for more resources? The Office of Inclusion and Intercultural Relations’ LGBT Resource Center and the University YMCA’s Uniting Pride Center  are great community centers for LGBTQ+ resources.

Happy Pride!

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Therapy Dogs Returning to the Library!

Winter has come, and with it, finals week and all the associated tension. Thankfully, the library has your bark — I mean back.

Take a break from studying for finals and stressing about deadlines to hang and take selfies with therapy dogs at the library (#UGLPawParty). This year’s pack is all geared up to play away your anxiety on the following dates:

Thursday 12/8/16 (2-4 PM): Nala, Henri, Star, and Raven will be sitting and waiting for you at Grainger Library.

Monday 12/12/16 (2-4 PM): Atlas, Maisey, and Zeus are already rolling over in excitement at Funk ACES Library.

Tuesday 12/13/16 (2-4 PM): Atlas, Star, and Widgeon are itching for you to scratch behind their ears at the Undergraduate Library.

Now, let’s meet a few of our canine pals:

Atlas

atlas

Atlas is a Rottweiler that was adopted from South Suburban Humane Society when he was a year old. He especially loves hanging out with kids at libraries and schools, helping them read. His favorite toy is his Kong and his favorite spot to be scratched is his “bow tie” on his chest.

Henri

 henri

Henri is a 2 year old Field Spaniel who comes to us all the way from France (yes, he is bilingual)! He enjoys long walks on the beach, cuddles, and ear scratches. Don’t think he’s too serious, though! This guy is a goof with some serious heart melting eyes and a huge heart. When not doing therapy work, Henri enjoys showing, lure coursing, tracking, and living life on a farm.

Maisey

maisey

Maisey is an Australian Shepherd-Retriever Mix that was adopted back in 2011 from a local shelter in Muncie, Indiana. Maisey participates in various therapy dog events, including visits to the Carle Foundation Hospital, kids read to dogs programs at local libraries, and a number of school visits. When not doing therapy dog work, Maisey enjoys taking long walks, chasing squirrels, and squeaking her plush hedgehog toy.

Raven

raven

Raven is a Standard Poodle. She does most of her therapy work at libraries and loves people of all ages. In her downtime, Raven likes to play fetch with Frisbees and tennis balls.

Widgeon

widgeon

Widgeon is a Yellow Labrador born in Ireland more than a decade ago. He spent his younger days traveling, training, and hunting in Oxford, Mississippi before taking on his current position as a therapy dog operating out of Champaign, Illinois. Though he still loves trekking all over America, Widgeon is happy to take on his new, more suburban role.

Have any questions about therapy dogs? Want to express how excited you are to meet these animals? Tweet at us (@askundergrad), check our Instagram (@askundergrad), or contact us on Facebook (Undergraduate Library at Illinois), and don’t forget to come see all of these dogs and more furry friends in person!

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Alternative Thanksgiving Recipes

With Thanksgiving Break right around the corner, you may be looking forward to an abundance of football, family, and FOOD! This Thanksgiving, instead of the usual turkey, mashed potatoes, and green bean casserole, try changing it up a bit with one of these fun alternatives. All of these recipes are vegetarian, vegan, gluten-free, or kosher, and taste just as great as the traditional! All these recipes are from the UGL’s cookbook collection, so get creative and explore what fall food has to offer!

 

Thanksgiving - Flickr Creative Commons

Thanksgiving – Flickr Creative Commons

Butternut Squash Latkes (vegetarian, kosher)

1 3- to 4-pound butternut squash, peeled, seeds and pith removed

1 medium onion, grated

1 cup matzo meal

½ cup chopped fresh sage

5 large eggs

1 teaspoon Diamond Crystal kosher salt

½ teaspoon freshly ground black pepper

Canola oil

Makes 25 to 30 small latkes

Cut the squash into chunks and pass them through the grating disk of a food processor. Then combine the squash and grated onion in a large bowl and mix them together with your hands. Add the matzo meal and mix together, then add the sage. Finally, add the eggs and massage them into the squash mixture until thoroughly incorporated. Add the salt and pepper and mix it in with your hands.

Heat 2 to 3 tablespoons of oil in a large skillet over medium-low heat. Work in batches so that the latkes are not crowded in the skillet, take a golf ball-size portion of the squash mixture, flatten it between the palms of your hands, and add it to the skillet. Repeat. Cook the latkes until they’re crisp and brown around the edges, about 4 minutes; then flip and cook for another 3 minutes, until crisp and deep golden brown all over and still tender inside. Transfer to a paper towel-lined plate or baking sheet. Repeat with the remaining squash mixture, adding a tablespoon or so of oil between batches.

You can reheat the latkes in a 450 degree oven in 3 to 4 minutes.

Source: Bernamoff, Noah and Rae. “Butternut Squash Latkes.” The Mile End Cookbook: Redefining Jewish Comfort Food, from Hash to Hamantaschen. New York: Clarkson Potter, 2012. 168-169. Print. Call Number: TX724.B4646 2012

 

Onion Gravy (vegetarian, vegan)

4 tablespoons light sesame oil

A pinch of sea salt

¾ cup onion, sliced into thin half-moons

4 garlic cloves (optional)

1 tablespoon soy sauce

1 teaspoon apple cider vinegar

1 teaspoon rice or agave syrup

2 tablespoons unbleached plain/all-purpose flour

1 cup water

2 teaspoons Dijon mustard

Crushed black pepper

2 tablespoons chopped herbs

Makes two cups

Slice the onions in thin half-moons lengthways. Add the sesame oil and salt to a large frying pan/skillet over a low heat and sauté the onions until they’re translucent and soft. You can also add a few chopped fresh mushrooms or 2 tablespoons soaked, drained and chopped dried mushrooms to the onions while sautéing, for extra flavor. Add 4 crushed garlic cloves if desired, and cook until fragrant. Slightly bring up the heat, add the soy sauce, vinegar, and syrup and stir well until it sizzles.

Slowly add the flour and whisk vigorously for a minute, then, still whisking, add the water little-by-little until a gravy consistency is reached. There should be no flour lumps! (If you want to avoid flour you can use a diluted thickener of choice, such as cornflour/cornstarch, kuzu or arrowroot powder). Add mustard and pepper, taste and add more soy sauce if needed. Finally, sprinkle with chopped herbs to garnish, just before serving.

Source: Gulin, Dunja. “Onion Gravy.” The Vegan Pantry: 60 Naturally Delicious Recipes for Modern Vegan Food. London: Ryland Peters & Small, 2014. 160. Print. Call Number: TX837.G85 2014.

Lemon-Garlic Crusted Leeks (vegetarian, vegan, gluten-free)

6 medium leeks, white and pale green parts only

1 large lemon

2 tablespoons olive oil

4 garlic cloves, minced

cup Gluten-Free Bread Crumbs

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

To prepare the leeks: Trim the leeks, discarding the dark green leaves. Cut the leeks in half lengthwise and rinse well in cold water, being careful to keep the halves intact. Set aside.

To prepare the lemon and steam the leeks: Zest the lemon into a small bowl and set aside. Cut the zested lemon in half and keep squeeze 1 teaspoon of juice into the zest. Squeeze the remaining lemon juice into a large pot equipped with a steaming basket. Add the 2 lemon halves to the pot, along with enough water to steam the leeks. Place the pot over high heat and bring the water to a boil. Arrange the leeks, cut-sides up, in the basket. Fit the basket in the pot, cover, and steam the leeks until slightly tender, 10 to 15 minutes. Drain well. Arrange the leeks, cut-sides up, on a lightly oiled baking sheet and set aside. The leeks can be prepared 1 day ahead. If preparing them ahead, cover and refrigerate.

To prepare the topping: In a saucepan over medium heat, sauté the garlic in the olive oil until tender, about 2 minutes. Remove the saucepan from the heat and add the bread crumbs, lemon zest, salt, and pepper. Stir until blended.

To cook the leeks: Preheat the broiler. Position the oven rack 3 to 4 inches from the heat source. Using a teaspoon, spoon the breadcrumb mixture onto the cut side of the leeks and gently pat the mixture down with the back of the spoon. Broil until the leeks are golden brown, about 3 minutes. Watch them carefully so they do not burn. Serve hot or warm.

Source: Jardin, Denise. “Lemon-Garlic Crusted Leeks.” Dairy-Free and Gluten-Free Kitchen. Berkeley: Ten Speed Press, 2012. 115. Print. Call Number: RM234.5.J373 2011

 

Lentil Loaf (vegetarian, vegan, gluten-free)

1 ½ tablespoons avocado oil

6 mushrooms

3 celery stalks

½ white onion

¼ cup fresh parsley

3 cloves garlic

1 cup firm tofu

1 16-oz. can lentils

1 cup gluten-free rolled oats

3 tablespoons tomato sauce

3 tablespoons tamari

1 tablespoon chia seeds

Salt and pepper to taste

½ cup pumpkin seeds

Makes two loaves

Preheat the oven to 350 degrees and grease your loaf pan with ½ tablespoon of oil. Finely chop mushrooms, celery, onion, and parsley. Mince garlic. Place remaining oil in frying pan and add veggies and minced garlic. Sauté for about 4-5 minutes, or until soft. Place in large mixing bowl.

Next, crumble tofu and add to bowl with sautéed vegetables. Add lentils, oats, parsley, tomato sauce, tamari, chia seeds, salt, and pepper. Mix well. Once the mixture is the right texture (you should be able to form into balls if desired), place in greased loaf pan. Sprinkle with pumpkin seeks and bake for about 45 minutes, or until crust is browned.

Remove from oven and let cool for 10 minutes before slicing to serve. Enjoy!

Source: Browne, Jennifer. “Lentil Loaf.” Vegetarian Comfort Foods. New York: Skyhorse, 2015. 155. Print. Call Number: TX837.B876 2015.

 

Rosemary Drop Biscuits (gluten-free, dairy-free)

1 cup Dairy Milk Alternative

1 tablespoon apple-cider vinegar

2 cups Gluten-Free Flour Mix

1 tablespoon minced fresh rosemary

2 teaspoons gluten-free baking powder

½ teaspoon baking soda

½ teaspoon xantham gum

½ teaspoon salt

3 tablespoons coconut oil or dairy-free margarine

Makes 10 biscuits

Preheat the oven to 450 degrees. Line an insulated baking sheet with parchment paper.

To prepare the dough: Combine the milk and vinegar in a measuring cup, stir to blend, and set aside. Combine the flour, rosemary, baking powder, baking soda, xantham gum, and salt in a large bowl. Whisk until thoroughly blended. Add the coconut oil and crumble the mixture with your fingertips until it resembles coarse pebbles. Add the milk to the flour mixture and stir with a rubber spatula until just incorporated and the batter pulls away from the sides of the bowl.

To form and bake the biscuits: Using a greased ¼-cup measuring cup, scoop a level amount of batter and drop it onto the prepared baking sheet. Repeat with the remaining batter, placing the biscuits about 2 inches apart. Bake until golden brown, 16 to 18 minutes. Serve warm.

Source: Citation: Jardin, Denise. “Lemon-Garlic Crusted Leeks.” Dairy-Free and Gluten-Free Kitchen. Berkeley: Ten Speed Press, 2012. 144. Print. Call Number: RM234.5.J373 2011

Looking for more non-traditional Thanksgiving ideas? Have some ideas of your own? Hit us up on Twitter, Facebook, or Instagram!

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