Author: Caelin Bragg

Turn ideas into action with the Entrepreneurial Experience (ENTR 310), CRN: 30776, offered online starting June 29. Learn what it takes to launch, fund and grow a business while thinking like an innovator. This course lets you condense an entire semester’s worth of class into just four weeks, helping you graduate sooner and freeing up time in the fall.

Check out what’s currently growing at the Community Garden for the week of June 22, 2026. The garden now has signage to let you know what is ready to be picked and what is still in the process of growing. Make sure to wash what you pick thoroughly before enjoying:

• Basil – Not ready to be harvested.
• Beets – Not ready to be harvested. Expected to be ready for harvest mid to late August.
• Carrots – Not ready to be harvested. Expected to be ready for harvest late August to mid September. 
• Chili peppers – Not ready to be harvested.
• Cilantro – Ready to be harvested. To pick, use clean scissors or gently pinch with your fingers and cut stems about one to two inches above the soil. Be sure to take the outer stems first to allow the inner leaves to keep growing. Gardeners also ask that you avoid pulling the entire plant or more than one-third of the plant at a time. Watch a video guide to harvesting cilantro.
• Cucumbers – Some are ready to be harvested.
• Peppermint – Ready to be harvested. Use clean scissors to cut or pinch at the stem just above a leaf node (the spot where two leaves grow from the stem). Gardeners ask that you avoid pulling off individual leaves, because cutting the stems encourages the plant to become bushier and produce more growth. For uses of peppermint, try blending it with basil for a basil-mint pesto; chopping and adding it to a summer salad; or muddling the leaves for a summer beverage.
• Radishes – Not ready to be harvested. Expected to be ready for harvest mid to late July. 
• Squash – Not ready to be harvested.
• Sunflowers – Not ready to be harvested. The sunflowers have been planted to add some colorful beauty to the garden. Gardeners ask that you refrain from harvesting the sunflowers until they have reached their peak maturity. 
• Sweet Potatoes – Not ready to be harvested. Expected to be ready for harvest mid to late October. 
• Tomatoes – Not ready to be harvested.

The Community Garden is a project of the Student Government Association, the President’s Office and Student Engagement & Belonging.

For questions, concerns or requests to plant your own produce in the garden, reach out to Lauren Madison, student governance coordinator for SEB, at lauren.madison@wichita.edu.

Wichita State hosts an online portal for our Innovation Campus partners. The portal offers a “one-stop shop” for the resources available on campus:

• Where to find news and events at WSU
• How to access the weekly Campus Connection newsletter and where to submit posts
• What amenities are available on campus
• How to sign up for emergency communication through Shocker Alerts
• Where to park on campus
• And more

Wichita State’s Braeburn Square, conveniently located on the Innovation Campus, is home to a number of restaurants that make for a perfect outing during the lunch break.

Enjoy dining at our numerous partners:

• Subs, sandwiches and more from Jersey Mike’s
• Affordable and speedy pizza from Pizza Shuttle
• Mexican food and frosty beverages with Fuzzy’s Taco Shop
• Pizza, burgers, drinks and more from Social Tap Drinkery, including Sungrano Pizza and Wheatly’s Burgers
• Korean-style corn dogs and sides from Two Hands Corn Dogs
• Authentic Indian options from Rajadhani Indian Cuisine
• Coffee, tea, snacks and much more from the free-standing Starbucks

Additionally, do some shopping and fly your Shocker pride by purchasing merch from the Shocker Store, or stop by Meritrust Credit Union for convenient, on-campus banking services.

Want to stay up on developments happening in Shocker Athletics? Keep yourself up to date through the following ways:

• Subscribe to Shocker Brew, the Shocker Athletics newsletter, publishing every Monday, Wednesday and Friday.
• See all upcoming scheduled events by viewing the Shocker Athletics calendar.
• Order tickets to events on the Shocker Athletics ticket office website.
• Stay up to date on Shocker Athletics news by visiting the Roundhouse and listening to the Roundhouse podcast.
• Follow Shocker Athletics on Instagram, Facebook and X.
• Want to keep up with a specific team? Consult the Shocker Athletics social media directory.

Find your voice and own the room by taking Public Speaking (COMM 111), CRN: 30963, this summer starting June 29. Build confidence, sharpen your message and learn how to speak with impact. This is a four-week course, meaning you can finish your public speaking degree requirement before the semester even begins.

Check out what’s currently growing at the Community Garden for the week of June 15, 2026. The garden now has signage to let you know what is ready to be picked and what is still in the process of growing. Make sure to wash what you pick thoroughly before enjoying:

• Cilantro – Ready to be harvested. To pick, use clean scissors or gently pinch with your fingers and cut stems about one to two inches above the soil. Be sure to take the outer stems first to allow the inner leaves to keep growing. Gardeners also ask that you avoid pulling the entire plant or more than one-third of the plant at a time. Watch a video guide to harvesting cilantro.
• Peppermint – Some are ready to be harvested. Use clean scissors to cut or pinch at the stem just above a leaf node (the spot where two leaves grow from the stem). Gardeners ask that you avoid pulling off individual leaves, because cutting the stems encourages the plant to become bushier and produce more growth. For uses of peppermint, try blending it with basil for a basil-mint pesto; chopping and adding it to a summer salad; or muddling the leaves for a summer beverage.
• Potatoes – Ready to be harvested. To pick, locate the base of the potato plant and dig down until you spot a potato. The leafy part of the plant can be thrown away or placed in the compost bin to the right of the shed. 
• Green peppers – Some of the green peppers have begun producing, so keep an eye on their size and harvest them once they reach your preference.
• Basil – Not ready to be picked.
• Chili peppers – Not ready to be picked.
• Cucumbers – Not ready to be picked.
• Squash – Not ready to be picked.
• Tomatoes – Not ready to be picked.

The Community Garden is a project of the Student Government Association, the President’s Office and Student Engagement & Belonging.

For questions, concerns or requests to plant your own produce in the garden, reach out to Lauren Madison, student governance coordinator for SEB, at lauren.madison@wichita.edu.

Wichita State University’s National Institute for Aviation Research (NIAR) officially opened its new Hub for Advanced Manufacturing and Research (HAMR) following a two-day grand opening event that brought together industry leaders, federal partners, Wichita State and NIAR employees, and the greater community.

The 170,000-square-foot facility is now open for industry and government research, development, training and collaboration. Located on Wichita State’s Innovation Campus, HAMR unites applied research, emerging technologies, advanced materials, digital engineering, precision machining and smart automation under one roof — expanding NIAR’s legacy as a global leader in innovation and workforce development.

Think global, compete everywhere. Explore how culture, economics and policy shape business across borders and what it means for today’s world by taking International Business (IB 333), CRN: 30784, offered online starting June 29. By taking this course, you can condense an entire semester’s worth of class into just four weeks, all before the start of the fall semester.

Wichita State University is expanding its Teacher Apprentice Program™ (TAP) to include new middle-school-level math and science pathways to address critical teacher shortages across Kansas.

The expanded program will prepare paraprofessionals to become licensed teachers for grades 5-8, helping school districts keep educators in communities that have struggled to recruit and retain qualified candidates.

Enrollment is now open, and the first cohort — limited to 30 middle-level science and 30 math candidates — will begin this fall.