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��Ӱֱ�� State announces the following accomplishments achieved by faculty and staff this semester:

��Ӱֱ�� State will be hosting a bone marrow drive on Monday, Dec. 10 from 11 a.m. to 2 p.m. in the Student Gathering Place located in the Central Dining Hall on the ��Ӱֱ�� campus. The event is open to the public.

��Ӱֱ�� State freshmen soccer players Kali Muhleisen (��Ӱֱ�� Almond) and Hannah Holmok (��Ӱֱ�� Almond) have been named to the NJCAA Division III All-American team. Muhleisen was a 1st team selection while Holmok was named to the second team.

��Ӱֱ�� State culinary arts students will be hosting their annual Holiday Buffet dinner at the Culinary Arts Building on the Wellsville campus on Thursday, Dec. 6 from 5-7 p.m.

Eleven area residents have completed a CNC machining training program through ��Ӱֱ�� State which prepares dislocated workers in Allegany County for employment opportunities with area businesses.

��Ӱֱ�� State’s vocal ensemble, “Voices!” will present a winter concert on Friday, December 7 at 7 p.m. in the Cappadonia Auditorium in the Orvis Activities Center. Admission is free and open to the public.

New York State Senator Catharine Young (R-Olean) joined special guests of ��Ӱֱ�� State recently to see a large granite stone engraved with the year '2011' placed at the entrance of the new Student Leadership Center (SLC) on the ��Ӱֱ�� campus.

A collection of White House Christmas cards will be exhibited at the Hinkle Memorial Library Gallery on the ��Ӱֱ�� State campus, Dec. 10-17. An opening reception for the public will be held on Wednesday, Dec. 12 from 5 to 7 p.m.

Six ��Ӱֱ�� State construction management engineering technology students placed third in the Associated Schools of Construction, Region 1 competition, a major east coast event held last week in Morristown, NJ.

“We are very pleased to see our community garden gain national recognition,” said Julian Dautremont-Smith, ��Ӱֱ�� State’s chief sustainability officer. “The garden has generated a great deal of excitement on campus and in the community and is helping people connect more directly with their food production and consumption, a key for sustainability.”