香蕉视频

Kima Cargill is used to thinking outside the box.

With a PhD in psychology from the University of Texas and three published books under her belt, Cargill’s research journey has taken a unique perspective on people’s relationships with food. In her latest book, Anxious Eaters, she and her co-author dive into the ties between food and identity, anxiety and culture and the notion that what we choose to eat is never just about nutrition.

It’s not a surprise, then, that Cargill’s teaching and leadership philosophy takes an inquisitive, research-based approach—asking important questions and relying on data to drive the answers.

“No matter what I'm doing in higher education, I'm always asking: who are we serving? Who's being left out? How can we serve them better?” Cargill says. “I also believe leadership in higher education must be data informed. So, this combination of being values driven and data informed creates a compass for where I'm going with all my leadership decisions.”

Cargill’s values of holistic education, equity and access to higher education drew her to 香蕉视频, where she began her role as the new Vice Provost for Graduate, Online and Professional Education and Dean of Graduate Education on July 1.

“I've admired 香蕉视频, really, for my whole career, since I've been in the Pacific Northwest,” Cargill says. “I was especially attracted to helping shape graduate education at a Jesuit institution that is rooted in the tradition of educating the whole person and that is also ready to innovate."

Along with her doctorate, Cargill earned a bachelor’s in philosophy and government at the University of Texas. She relocated to the Pacific Northwest to join the faculty at the University of Washington where she developed a new course, “Psychology of Food and Culture.” Most recently, Cargill served as the Associate Dean for Academic Affairs & Planning at the UW Graduate School, overseeing 300 graduate degree programs and certificates.

A tenacity for innovation shined in the development at the UW of stackable certificates and stacked degrees, an initiative that allows students to “stack” different certificates to create a master’s degree. Cargill realized that many students had to leave graduate programs for various reasons and never returned to finish their degree. The policy allows curriculum to be flexible, creating access to education for people who can’t commit to a two-year degree, such as students in the military.

“Meeting evolving needs means having more flexibility in online programs, hybrid programs and modular credentials,” Cargill says. “It’s a model for lifelong learning.”

In her first months on the job, Cargill will be doing what she loves—research. She plans to learn from students, faculty, staff and community partners to better understand SU’s strengths and aspirations. She will also conduct a landscape analysis of current graduate and professional offerings, trends and market opportunities to best develop a strategic roadmap for growth in collaboration with faculty and Provost Shane P. Martin.

Cargill recognizes the importance of staying nimble and developing interdisciplinary programs and flexible pathways that respond to labor market needs.

“The biggest challenge is also the biggest opportunity—relevance,” Cargill says. “Graduate education needs to evolve to meet the needs of the rapidly changing workforce as well as a diverse population of adult learners.”

With more than a decade of experience in the graduate education landscape, Cargill is eager to build SU’s presence on a national level.

When she's not leading graduate programs to new heights, Cargill loves to cook and she’s not afraid to go off-script. Over the summer, Cargill will be taking her innovative mindset into the kitchen to experiment with recipes, including savory gazpacho. If you’re lucky enough to be at the same potluck, you may even get to try her famous boozy tiramisu.

“There was a conversion or translation accident that caused me to put, like, 10 times as much rum as you were supposed to, but everyone loved it, so I just made that my recipe,” she says of the Italian dessert.  
 
Feast on Books by Dr. Cargill 
with Janet Chrzan