https://www.youtube.com/watch?v=hTCYtFTwrxw
Our latest "Cooking in the Cave" episode puts a Southern staple in the spotlight. Mercer Dining Food Services Director Jarvis Napier and Executive Chef Jimmy Brown break down how to make the classic shrimp and grits.
Their tasty recipe includes...
Un próximo evento comunitario en el campus de Mercer será una celebración cultural además de una oportunidad educativa.
Need a little help with your dance moves? Mercer Ballroom Dance Club members Noah De Mers and Sarah Storch showed us how to look cool and confident on the dance floor. Follow along as they teach the basics of...
Preparation for a March 2020 Mercer Theatre production was in full swing when it was halted by the COVID-19 pandemic. With an almost entirely new cast and crew, “The Commedia Pinocchio” is now coming to life as the first...
Mercer University Dining Food Services Director Jarvis Napier and Executive Chef Jimmy Brown show how to make a fast and easy mug brownie
After a pause due to COVID-19, in-person study abroad opportunities are once again open to Mercer University students. Seven students have already gone overseas for the fall semester, and the Office of International Programs plans to offer its full...
A new Mercer University initiative is celebrating staff members who go above and beyond to meet the unique needs of their students. The Bear Excellence Committee for Student Service has created a monthly superlative called the Excellence in Student...
When fall semester kicks off at Mercer University this week, freshman Cameron White won’t be the only one in her family attending class.
While the residential undergraduate will begin her studies in Macon to become a physician assistant, her father,...
Just in time for the new academic year, the dining hall inside Connell Student Center has a fresh new look and some brand-new offerings, including an allergen-friendly food station.
Mercer Dining Food Services Director Jarvis Napier and Executive Chef Jimmy Brown demonstrate how to make creamy fettuccine with Brussels sprouts and mushrooms.
