Photos by Kevin Fitzsimons Steinberg advises mass communications major Amber Newman, who also is active in PRSSA.

Instructor transforms theory into careers

By Joni Bentz Seal, onCAMPUS staff

Public relations wouldn't be much without the "relations," which is the message that Dan Steinberg, a communications instructor in the School of Journalism and Communication, tries to impart to his students. In the classroom and out, Steinberg offers his students a wealth of opportunities to build critical relationships, but just as importantly, he hopes they recognize how valuable the skill will be in their professional lives.

"In the classroom I teach students the theory," Steinberg said. "But, by incorporating real-life clients into class projects, and by taking PR and media-related field trips, I give students an opportunity to apply that theory and see it in action."

Relationships not only make Steinberg a better teacher, but help him open doors for his students, especially those involved with the Ohio State chapter of the Public Relations Student Society of America. Under Steinberg's advisement, PRSSA members have observed two press conferences and met Ari Fleischer at the White House, interviewed the executive editor of, and toured, the Washington Post, met Donald Rumsfeld in the Pentagon, met with the Yankees' PR director while taking in a game from the owner's suite at Yankee Stadium, and conversed with the owners of renowned public relations agencies in New York and Washington, D.C.

These opportunities -- and others -- have resulted because of Steinberg's relationships with important contacts, through Ohio State alumni, or just from the clout of the University when he calls to inquire.

"The opportunities I had through PRSSA exposed me to different career options and a host of resources that gave me the competitive edge while seeking a job after graduation," said Melissa Fostyk, a regional marketing coordinator for Max & Erma's Restaurants and a June communications graduate. "Professor Steinberg showed genuine interest in our future goals and created avenues and experiences to help us achieve them."

But learning activities like these, and the very existence of Ohio State's PRSSA chapter, were once threatened by low meeting attendance and membership. In fall 2001, Carroll Glynn, director of the School of Journalism and Communication, asked Steinberg to take the reins of the 20-member chapter. Experiencing first-hand the value of the organization as both a student and a professional, Steinberg and a determined PRSSA board transformed the chapter into a thriving, 200-plus member organization.

Upon arriving at Ohio State in fall 2000, Steinberg's diverse background allowed him to teach a variety of courses, including Editing, Strategic Communication Principles, Public Communication Campaigns and Creative Message Design. The new Strategic Communication focus, which debuted autumn quarter 2002 and incorporates the school's public relations program, blends business with journalism and communication, providing an even stronger platform for Steinberg's experience.

Dan Steinberg

Steinberg's background includes working as an account executive at a full-service PR and advertising agency, as communications director for the Corvallis (Oregon) School District, and as an adjunct professor at the University of Oregon. He was manager of public affairs and communication for Sacred Heart Medical Center in Eugene, Ore. for five years, and has experience as a high school teacher. He holds a B.A. from the University of California at Berkeley, a Teaching Credential from Berkeley's School of Education, and an M.A. from San Francisco State University.

"It was clearly an excellent decision to hire Dan," Glynn said. "He is an excellent teacher and a wonderful colleague who has helped us build the Strategic Communication program in numerous ways."

Now in his third year at Ohio State, Steinberg continues to stimulate interest and initiative in his students. In fact, Steinberg suggests that students who wish to gain the most from their college experience should join a group like PRSSA and become active members.

"Professionals often come to me when they're hiring or offering internships. PRSSA students are the ones who come to mind, because I know their strengths and their professional goals," Steinberg said. "I have complete faith in referring students whom I've worked with successfully outside the classroom."

Steinberg feels PRSSA -- or any professional organization for that matter -- provides invaluable experience and preparation for a career. For instance, regular activities of PRSSA members include consulting on projects for local companies and organizations, including many Ohio State units.

"PRSSA students have actually developed or are developing communication plans for the College of Engineering, Facilities Management, the Alumni Society and the Jack Nicklaus Museum," he said.

Students who don't belong to PRSSA still benefit from Steinberg's hands-on teaching style. His students have participated in corporate focus groups, heard guest lecturers, and secured internships from class visitors and field trips. They also have observed press conferences with Buckeye's Football Coach Jim Tressel and the Columbus Blue Jackets. Winter quarter, his Public Communication Campaigns class will consult on a project with COSI to formulate a communication plan to increase the museum's attendance, among other goals.

His investment in his students has paid off. He was awarded the 2002 Alfred J. Wright Faculty Adviser Award, presented on behalf of the 508 student organizations at Ohio State. And in November, he received the Dr. Frederick H. Teahan Award for outstanding faculty adviser at the PRSA International Conference (see sidebar).

When he's not making things happen, Steinberg sits back and relishes the satisfaction he receives from teaching: "I can't deny I have a lot of fun doing what I do," he said. "I'm providing the theory and tools, but it's up to the students to recognize the opportunities and seize them."

Holiday Recipes

As promised, onCampus is running in this issue a few more of our favorite recipes submitted by faculty and staff. Best wishes for a safe and sound holiday season!

Chili Relleno Casserole

Serves 6-8

1 13 oz. can evaporated milk

3/4 to 1 lb. mild cheddar cheese, grated

3/4 to 1 lb. Monterey jack cheese, grated

2 7 oz. or 3 4 oz. cans whole Ortega green chilis

3 large eggs

1 15 oz. can Hunt's herbal or an Italian flavored tomato sauce

(not paste, chopped or stewed tomatoes.)

Split chilis open and rinse well under cold water, removing all seeds. (Be careful not to touch your face.) Layer 1/2 of chilis on bottom of large baking dish. Mix cheeses together. Heap cheeses on top of layer of chilis. Mix eggs and milk together in blender until frothy. Pour evenly over cheese. Top with layer of remaining chilis. Bake in 350 degree oven for 45 minutes. Pour tomato sauce on top and return to oven for 15 minutes. Let cool slightly before serving so it thickens a little. Can also be made the day before and reheated in oven or microwave. (Hard to reheat as center stays cold.)

-- KATHIE HESS, secretary and receptionist, Mathematical and Physical Sciences

Pam's Stuffing Balls

Servings: 10-12

Grease a deep lasagna-type pan or cookie sheet.

Sauté together in 1-2 sticks of margarine or butter:

1 cup celery (with greens)

crumbled sage

1/2 cup chopped onion

some parsley

Optional: chestnuts or walnuts are good to use in addition or some dried apricots for a change!

Add 1 or 2 small cans low sodium chicken broth or make a pint or so with bullion cubes. For the bread ingredient, you can use a combination of 1 box seasoned dried bread cubes and some fresh homemade bread or Italian bread torn up. Add bread to the moist mixture until you get a lightly moist, tasty mixture. You also may add some onion soup mix and poultry seasoning here too. After you get it right for your taste, add two beaten eggs to help hold all together, then press gently into balls. (These can be made without egg.) Then, add a little more parsley to the outside of each ball. Cover with foil and freeze. To serve, just thaw slightly, heat through at 325 or 350 degrees for 40 minutes or so, and brown a little when ready to serve. Serve with gravy. Enjoy!

-- SUSAN SCRITCHFIELD, coordinator of consumer health education, James Cancer Hospital

Sweet Potato Souffle

1 large can sweet potatoes -- drained

1 cup sugar

2 eggs

1/2 cup milk

1/2 teaspoon salt

1/3 stick melted butter

1 teaspoon vanilla

Mix well the above ingredients; pour into an 8 x 8 greased pan.

Topping:

1 cup brown sugar

1/2 cup flour

1 cup chopped pecans

1/3 cup butter

Crumble together and sprinkle over potato mixture. Bake uncovered at 350 degrees for 35-45 minutes.

-- THEA CESNER, office administrative associate, Natural Resources

Pound Cake

1 pound of butter

3 cups of sugar

3 cups and 3 tablespoons of flour

6 eggs

1 teaspoon of vanilla (or an equal

amount of amaretto or both)

1 pint of whipping cream

Cream the butter and sugar. Add the eggs one at a time. Add vanilla. Add flour and cream alternately. Grease a large tube pan. Place in cold oven. Set the oven at 300 degrees and bake for 1 and 1/2 hours. If using loaf pans, fill about 2/3 full and bake until a knife inserted in the center comes out clean. This recipe goes very well with fresh fruit and whipped cream.

-- MARGO THACKER, program coordinator, University Registrar

Green Pea Casserole

2 cans green peas

1 can cream of mushroom soup

1 large can fried onions

1 diced white onion

1/2 cup sour cream

freshly ground black pepper to taste

Pre-heat oven to 350 degrees. In a 9 x 9 glass baking dish, combine the peas, cream of mushroom soup, diced onion, sour cream and 1/2 of the fried onions. Pepper to taste. Bake for 20 minutes. Remove and top with remaining fried onions. Return to oven and continue baking for another 10 minutes.

-- STEPHANIE RANKIN FRIEDMAN, personnel technician 1, Student Affairs

Holiday Cheese Ball

4 packages (3 oz. size) cream cheese

6 oz. blue cheese (softened)

6 oz. processed cheddar cheese spread

2 tablespoons grated onion

1 teaspoon Worcestershire sauce

1 cup ground or finely chopped pecans

1/2 cup finely chopped parsley (dried parsley flakes)

In a medium bowl, combine cheeses, onion and Worcestershire. Beat until well blended. Stir in 1/2 cup pecans and 1/4 cup parsley. Shape into a ball and wrap with plastic wrap and then foil. Refrigerate overnight. About 1 hour before serving, roll cheese ball in remaining pecans and parsley. Serve with crackers.

-- DARIAN TORRANCE, CRA grants manager, Comprehensive Cancer Center

Scalloped Oysters

1 pint oysters

2 cups medium-coarse cracker crumbs

1/2 cup butter or margarine, melted

3/4 cup light cream (I use half and half)

1/4 cup oyster liquor (from the oysters)

1/4 teaspoon Worcestershire sauce

1/2 teaspoon salt

Drain oysters, reserving 1/4 cup liquor. Combine crumbs and butter. Spread 1/3 of crumbs in greased 8 x 1.5 inch round pan. Cover with half the oysters. Sprinkle with pepper. Using another third of the crumbs, spread a second layer; cover with remaining oysters. Sprinkle with pepper and top with remaining crumbs. Combine cream, oyster liquor, Worcestershire and salt. Pour over the top. Bake in moderate oven (350 degrees) for about 40 minutes. Makes 4 servings. Hints: I usually double this recipe and put it in a 2.5 or 3 quart casserole dish. (I have been known to make 3 times this much. It just might have to bake a bit longer because it is denser.) I also use a knife to cut down into the layers when adding the liquid over the top, to be sure it gets all the way to the bottom. Also, I have found when I make this in advance and refrigerate it, it tends to get even "lighter" when I bake it. Enjoy!

-- LINDA AYRES, ARMS project associate, OIT

next page...