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Why I Work/Teach at EMU
 

March 20, 2007 issue

Why I - Susie Ervin

In 1979, I was a single mom with two daughters, and looking for a job. Somebody suggested that I apply at EMU. I remember HR was here in Welch Hall and I took a typing test and passed. I was hired as a temporary cashier in Briggs Hall in April 1979.

That's when you pulled class cards during registration, and a lot was done without the help of computers. For fall and winter registration, students lined up out the door of Briggs, down the sidewalk where the new greenhouse now sits, and around the corner to Mark Jefferson. A permanent position opened up in the Cashier's Office that summer, so that's where I officially started — taking departmental deposits. I've worked in student accounting; was the secretary in McKenny food service; worked as the account specialist in the bookstore when it was in the basement of McKenny; was secretary at the Coatings Research Institute for four years; and went back to student accounting in Pierce Hall. From there, I came to this office — VP for business and finance — 12 years ago.

I've made a few friends here through the years, seen a lot of good people come and go. It's hard to believe I've been here this long — it goes by fast. The campus is really looking good. In the springtime, it's gorgeous. I'm a garden nut, so I like looking at the different plants and trees on campus, watching them change with the seasons. There used to be a Kentucky coffee bean tree growing near Hover. I gathered the pods and, after a few failures, finally got six seedlings to germinate. Had better luck with the sycamore pods. So, there's a few trees in Scio Township with EMU ancestry.

My youngest daughter, Elizabeth, works in the Cashier's Office, and does the same job I did when I started here.   The position's been modified, with responsibilities added to it.

The University is going through some rough times, and it affects every one of us. I'm not sure where all the answers are. I think we need to take care of ourselves first, make the most of what we have and what we're good at, and the rest will follow.