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Foto Friday: Honoring Dr. Martin Luther King Jr. at the 2023 Freedom School

Beaudry Allen, Digital and Preservation Archivist. Photo courtesy of Ethan Shea, Graduate Assistant Falvey Library.

Rebecca Oviedo, Distinctive Collections Archivist. Photo courtesy of Ethan Shea, Graduate Assistant Falvey Library.

Linda Hauck, Business Librarian. Photos courtesy of Kallie Stahl, Communication & Marketing Specialist.

Thanks to everyone who attended the 2023 Freedom School yesterday! Falvey Library staff celebrated the legacy of Dr. Martin Luther King Jr.  with two workshops focusing on various topics surrounding MLK’s vision and work:

  • “Nurturing Social and Economic Justice on Campus: Affordable Materials Project” by Linda Hauck, Business Librarian, and Amy Spare, Associate Director for Law Library Services & Legal Research Instructor.
  • “Students Call for Divestment: Student Activism and their Records” by Beaudry Allen, Digital and Preservation Archivist, University Archives, and Rebecca Oviedo, Distinctive Collections Archivist.

Gina Duffy, Communication & Marketing Program Manager, and Kallie Stahl, Communication & Marketing Specialist, were also in attendance sharing helpful library recourses with attendees.

Gina Duffy, Communication & Marketing Program Manager, and Kallie Stahl, Communication & Marketing Specialist. Photo courtesy of Ethan Shea, Graduate Assistant Falvey Library.





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Foto Friday: Celebrating 30 Years of Performance Studies

Explore the history of one of Villanova’s College of Liberal Arts and Sciences most popular majors, the Department of Communication’s Performance Studies concentration. Since 1993, Villanovans have committed to developing original solo and ensemble performances to raise awareness and bring about positive change on a range of social justice issues. The University Archives, which serves as Villanova’s institutional memory, will be digitizing and preserving a wealth of scripts, posters, photographs, and more from this area’s fascinating history.

Keep an eye on the progress digitizing material from the collection and explore more Villanova history at Contact Dr. Heidi Rose or Dr. Evan Schares for more information on Performance Studies in the Communication Department—and follow @vuperformancestudies to stay up to date on performances!

Kallie Stahl ’17 MA is Communication and Marketing Specialist at Falvey Memorial Library.



Looking for some reading recommendations for the new year? Former President Barack Obama shared his favorite books of 2022. His recommendations are listed below. All titles are available at Falvey Library through interlibrary loan.

Other lists:

Falvey Library staff shared their reading recommendations last year, if you’d like to add more titles to your “to be read” list.

Kallie Stahl ’17 MA is Communication and Marketing Specialist at Falvey Memorial Library.





Dig Deeper: the Rev. Jim Wallis, 2023 MLK Keynote Speaker

The Rev. Jim Wallis. Image courtesy of Georgetown University.

The Rev. Jim Wallis will deliver the 2023 Dr. Martin Luther King, Jr. Keynote Lecture at Villanova University on Wednesday, Jan. 25, at 7 p.m. in the Villanova Room, Connelly Center.

Born in Detroit, Wallis was raised by an Evangelical family in Redford Township, a small suburb of Detroit. During this time Wallis “questioned the racial segregation in his church and community and later became involved in the civil rights and antiwar movements at Michigan State University.” He attended Trinity Evangelical Divinity School in Deerfield, Illinois. In 1971, Wallis, along with his fellow seminarians, founded the People’s Christian Coalition in Chicago. He also founded a Christian magazine named Post American that same year. The People’s Christian Coalition moved to Washington D.C. in 1975 and adopted the name Sojourners (Post American became Sojourners magazine.) Sojourners’ ministries “are a committed group of Christians who work together to live a gospel life that integrates spiritual renewal and social justice.”

A bestselling author, Wallis served on President Obama’s White House Advisory Council on Faith-based and Neighborhood Partnerships in 2009. He is currently serving as the first Chair in Faith and Justice, and leader of the Center on Faith and Justice in the Georgetown University McCourt School of Public Policy. Prior to his current role, Wallis was a research fellow at the Georgetown University Berkley Center for Religion, Peace and World Affairs. He taught courses at Harvard University’s Kennedy School of Government and Georgetown University, and was awarded an honorary doctorate in humane letters from Georgetown University in 2007. Produced by Georgetown University’s Center on Faith and Justice, Wallis hosts The Soul of the Nation, a bi-weekly podcast with more than 15,000 listeners. In 2022, Wallis was named one of Washington DC’s 500 Most Influential People by the Washingtonian staff.

Dig deeper and explore the links below to learn more about Wallis before his visit to campus:

Wallis’ Books Available at Falvey Library:

Kallie Stahl ’17 MA is Communication and Marketing Specialist at Falvey Library.





About Jim Wallis. (n.d.). Center on Faith +Justice. Retrieved December 21, 2022, from

Jim Wallis. (2012, November 1). Sojourners.

Jim Wallis | Biography & Facts | Britannica. (n.d.). Retrieved December 21, 2022, from

Obama Announces White House Office of Faith-based and Neighborhood Partnerships. (n.d.). The White House. Retrieved December 21, 2022, from



Photo Friday: Calm and Bright

Campus is calm (and bright) this evening. Looking forward to your return, Wildcats! Enjoy the last few days of winter break.

Kallie Stahl ’17 MA is Communication and Marketing Specialist at Falvey Library. 





Advent Calendar Cookbook—Day 28: Challah

Advent Calendar Cookbook—Day 28: Challah

Recipe submitted by Kallie Stahl, Communication & Marketing Specialist (via Joan Nathan for The New York Times) 

Photo courtesy of Evan Sung for The New York Times.

Ingredients (makes 2 challahs):

  • packages active dry yeast (about 3½ teaspoons).
  • 1tablespoon plus ½ cup sugar.
  • ½cup vegetable oil, more for greasing bowl.
  • 5large eggs.
  • 1tablespoon salt.
  • 8 to 8½cups all-purpose flour.
  • Poppy or sesame seeds for sprinkling.


  • In a large bowl, dissolve yeast and 1 tablespoon sugar in 1¾ cups lukewarm water.
  • Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading.)
  • Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.
  • To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1½ inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.
  • Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.
  • If baking immediately, preheat oven to 375 degrees and brush loaves again. If freezing, remove from freezer 5 hours before baking. Then dip your index finger in the egg wash, then into poppy or sesame seeds and then onto a mound of bread. Continue until bread is decorated with seeds.
  • Bake in middle of oven for 35 to 40 minutes, or until golden. Cool loaves on a rack.

View the entire Advent Calendar Cookbook here.



Photo Friday: Sing Joy

Photo courtesy of Shawn Proctor, Communication and Marketing Program Manager.

Falvey staff members Brian Warren, Library Technology Developer (second row, second from right), and John Banionis, Metrics and Assessment Librarian (bottom row, first from left), along with Nicole Subik, Director, Learning Support Services (second row, first from right), sing joyful carols to all those in attendance at the University’s staff Christmas party on Thursday, Dec. 15. Interested in joining Villanova’s Faculty-Staff Choir? The volunteer choir accepts singers of all ability levels and interests. For questions or more information please email Betsy Springuel ( Merry Christmas and Happy Holidays!

Looking for more holiday tunes? Check out this playlist by Olivia Dunn ’23.

Kallie Stahl ’17 MA is Communication and Marketing Specialist at Falvey Library. Her favorite holiday albumsThe Carpenters: A Christmas Portrait and A Swingin’ Little Christmas by Jane Lynch, Kate Flannery, Tim Davis and The Tony Guerrero Quintet.




Advent Calendar Cookbook—Day 27: Sweet Potato Casserole Pie

Advent Calendar Cookbook—Day 27: Sweet Potato Casserole Pie

Recipe submitted by Kallie Stahl, Communication & Marketing Specialist (via Jerrelle Guy for The New York Times)

Image courtsey of David Malosh for The New York Times. Food Stylist: Simon Andrews.


  • 2 pounds small sweet potatoes, unpeeled.
  • cups pecan halves.
  • ½ cup plus 2 tablespoons packed light brown sugar.
  • 4 tablespoons unsalted butter (½ stick), softened.
  • 1 teaspoon kosher salt.
  • 1 teaspoon ground cinnamon.
  • ½ teaspoon ground nutmeg.
  • ¼ teaspoon ground ginger.
  • 1 (12-ounce) can evaporated milk.
  • 2 teaspoons vanilla extract.
  • 3 large eggs, at room temperature.
  • 6 ounces marshmallows (about 27).


  • Heat the oven to 425 degrees and line a baking sheet with parchment; set aside. Using the tines of a fork, carefully poke holes into the surface of each sweet potato. Place the sweet potatoes on the prepared baking sheet and bake until fork-tender and the skins are crisp, 45 to 50 minutes.
  • Lower the oven to 350 degrees, remove the sweet potatoes and let sit until cool enough to handle, 15 to 20 minutes. Peel them, discarding the skins, and transfer peeled sweet potatoes into a large bowl; mash until creamy (you should have about 2 generous cups). Place the bowl into the refrigerator to chill while you make the crust.
  • Line the bottom of a 9-inch springform pan with a piece of parchment. In a food processor, combine the pecans, 2 tablespoons light brown sugar, 2 tablespoons butter and ½ teaspoon salt; blend on high until the mixture looks like coarse bread crumbs, about 20 seconds. Sprinkle the mixture into the bottom of the pan and press down firmly to compact the crust. (If using a pie plate, press up the sides as well.) Bake until deep golden brown and fragrant, 18 to 20 minutes. Let the crust cool while you make the filling.
  • Lower the oven to 325 degrees. Into a stand mixer fitted with a paddle attachment, add the chilled potatoes and beat on medium for 3 minutes, scraping the sides of the bowl and beater as you go. Add the remaining ½ cup light brown sugar, 2 tablespoons butter and ½ teaspoon salt, along with the cinnamon, nutmeg and ginger. Beat on medium speed to combine for 2 to 3 minutes, again stopping to scrape down the sides of the bowl and beater as you go. Reduce the speed to low and add the evaporated milk and vanilla, beating until combined. Add the eggs, one at a time, beating until fully incorporated, then turn the speed to medium-high and beat for another 45 seconds before pouring the mixture into the cooled crust. Set the pie on top of a baking sheet, then bake until set around the edges but just slightly jiggly in the center, 60 to 70 minutes.
  • Allow the pie to cool for 10 to 15 minutes, then carefully arrange the marshmallows on top in an even layer. (If you set the marshmallows on the hot pie as soon as it comes out of the oven, they’ll melt into a flat layer. Allowing the pie to cool a bit first helps them retain their shape.) Once the pie cools to room temperature, cover it with foil and transfer it to the fridge to chill, at least 4 hours or up to 2 days.
  • When ready to serve, heat the broiler and position an oven rack close to the broiler. Place the pie under the broiler until marshmallows are browned in spots, 1 to 3 minutes, depending on how charred you prefer your marshmallows, watching closely. Remove from the oven and let the pie rest for 10 minutes to allow the marshmallows to set and harden before running a knife around the edges of the pan and releasing the ring. Slice and serve immediately.



TBT: Annie L. Tuttle’s Coco Pudding

Image courtesy of the Villanova University Digital Library.

Enjoying Falvey Library’s Advent Calendar Cookbook? If you’re looking for more recipes, check out this notebook (no date) from author Annie L. Tuttle (nee Gribus), of New Haven, Connecticut. Newly digitized, the Annie L. Tuttle papers are comprised of 13 notebooks filled with Tuttle’s “manuscript writings…poetry, short stories, songs, and recipes, along with a copy of sheet music for ‘The Quinnipiac River,’ a song she composed the lyrics to, and was published in 1912.” Shown above, the page from Tuttle’s notebook features three pudding recipes. Happy cooking, Wildcats!

Kallie Stahl ’17 MA is Communication and Marketing Specialist at Falvey Library. 





Advent Calendar Cookbook—Day 26: Lemon Latkes

  • 6 Yukon Gold potatoes (about 2½ pounds), peeled.
  • 1 large onion.
  • 2 large egg yolks.
  • 3 garlic cloves, grated.
  • 2.5 ounces finely grated Parmesan (about 1¾ cups).
  • 1 tablespoon finely grated lemon zest.
  • Pinch of Kosher salt.
  • 2 tablespoons rice flour.
  • ¾cup plus 2 tablespoons canola oil.
  • 1 cup ricotta (preferably Calabro).


  • Grate potatoes and onion on the large holes of a box grater into a large bowl. Squeeze out excess liquid from potatoes and onions with a dish towel into a medium bowl; reserve liquid. Add egg yolks, garlic, Parmesan, and lemon zest to potatoes and onion and mix well; season with salt. Gently fold in flour, adding reserved liquid if needed, until mixture is loose but still holds together.
  • Heat ¼ cup oil in a medium nonstick skillet over medium. Squeeze about ⅓ cup potato mixture into a rough ball with your hands to get rid of excess liquid. Press ball down to make a 3½”-diameter flat round. Working in batches, cook latkes, turning occasionally and adding 1–2 Tbsp. oil between batches, until both sides are golden and crunchy, about 4 minutes per side. Transfer to paper towels to drain.
  • Process ricotta in a food processor until super smooth and silky. Serve alongside latkes.



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Last Modified: December 22, 2022