Four SJO alumni among 3,523 ISU grads this spring

Colton Bowser (left) maintains control of the ball in SJO's home game against Urbana University High School. This past May, Bowser, from Ogden, received his Bachelor of Science from Illinois State University. (Photo: PhotoNews Media/Clark Brooks)

Illinois State University awarded more than 3,500 college degrees on May 11. Among the recipients were four St. Joseph-Ogden High School alumni.

Colton Bowser and Dalton Smith, both from Ogden, earned a Bachelor of Science from the university located in Normal. Katie Kurtz, also from Ogden, received her Bachelor of Science in Education.

Brandon Burnett, from St. Joseph, completed the requirements for a Bachelor of Science and eligible to walk at the spring commencement ceremony.

Illinois State will awarded 3,523 baccalaureate degrees and 708 graduate degrees. There were a total of 3,885 students scheduled to participate in the spring ceremonies across the campus.

Illustrious - Showcases and the stories behind Illinois’ most iconic high school gyms

CHICAGO - On a quiet Saturday afternoon in January 2012, at the Oak Park-River Forest field house, a simple thought refused to leave Vincent Johnson alone.

Covering a girls basketball game for the Oak Leaves, Johnson found himself looking beyond the box score and into the bones of the building itself. The space was overwhelming in the best way. Big. Empty. Striking. The field house - massive, architectural, overwhelming in character - was alive with echoes. The gym itself demanded his attention.

Get the full story...

Microplastics and our water: What families should know

By StatePoint Media

Statistics show if that if you’re not filtering your water the right way, your family is likely consuming microplastics.

An overwhelming 94% of U.S. tap water is contaminated with fragments of plastic pollution called microplastics, and bottled water does not fare ...

How good is your next steak? Look closely at the marbling

By Casey Cartwright

A premium steak makes an impression before it even reaches the grill. Fine streaks of fat run through the muscle, creating the visual pattern known as marbling. Those delicate flecks do much more than make a steak look appealing. They influence flavor and tenderness and affect how the beef performs over high heat.

Marbling plays a major role in the experience people expect from premium beef, but understanding it takes more than looking for the fattiest steak in the case. The amount and distribution of intramuscular ...

Four SJO alumni among 3,523 ISU grads this spring

More Sentinel Stories

Photo Galleries

Varsity Snapshot

Top stories this year

Directory

On This Day