W I N T E R / S P R I N G U O F L M A G A Z I N E | 5 5
A L U M N I L I F E
Alumni Director
Dear alumni and friends,
I am so excited to begin
this new year and new
semester at the University of
Louisville. Winter is a great
time for rest and rejuvenation
that leaves us energized
and ready for all of the
opportunities spring
ushers in.
Within the past year,
the alumni relations off ce
has worked tirelessly to bring you the type of programs and
engagement opportunities that are most important to you. In
September, we kicked off our f rst of many successful "Making
Our Mark: Women's Leadership Series" events, featuring
alumnae who have left their mark through their careers. A
partnership with UofL's Institute for Optimal Aging spawned
an "Optimal Aging Lecture Series," covering important topics
such as Alzheimer's, Parkinson's and dementia. We are
extremely proud to now offer both off cial alumni ID cards,
as well as a virtual career services program where graduates
can share and review resumes, look for jobs and learn
best practices. A full list of all events can be found at:
UofLalumni.org/events.
No matter where you live, show your Cardinal spirit wearing
off cial alumni gear that is now available online! Shop now
at UofLalumni.teamfanshop.com to purchase your off cial
Louisville Cardinals and alumni apparel. Look for special
discounts on our UofL Loyalty Cards mobile app. As always,
please let us know how we can best serve you, and we hope to
see you soon at one of our live or virtual events.
Go Cards!
Josh C. Hawkins
Chief Operating Off cer,
Alumni Relations and Annual Giving
UofL, Texas A&M;
to team up for
bowl service
project
UofL alumni, students,
faculty and staff joined
their counterparts from
Texas A&M; University
for a service project prior
to the Music City Bowl.
The volunteers worked
at Second Harvest Food
Bank in Nashville, assisting
with food sorting projects
that address hunger for
children, families and
seniors in the Middle
Tennessee region.
Along with the volunteer
hours, UofL delivered
more than 430 pounds
of food for Second
Harvest to distribute
to those in need.