Month: November 2016

Michigan State University Spartans to Upgrade Basketball Facilities

Michigan State University Image:
Michigan State University


Aric Keck serves as regional manager for Vectra Networks in Georgia. An avid sports fan and Michigan State University graduate, Aric Keck continues to follow Spartan football and basketball.

In late October, Dan and Jennifer Gilbert, two Michigan State University alumni, announced a $15 million donation that will partially fund a renovation of the existing Breslin Center as well as a brand-new addition to the building.

With this gift, the pair hopes to support what has become a leading basketball program at their alma mater. The funds will help tend to critical repairs, including improvements to parking, entryways, plumbing, and restroom facilities. School officials believe the changes will greatly improve the spectator experience for fans and help support a healthy basketball program.

In addition to the stadium renovation, some of the Gilberts’ donation will fund special academic programs at the university. Part of their gift will support the Resource Center for Persons with Disabilities, and part will help fund scholarships for local students.


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Mistakes Commonly Made When Cooking Quesadillas

Quesadillas pic

Based in Smyrna, Georgia, Aric Keck is a sales and business development professional with years of experience in software and hardware technology sales, currently serving as a regional manager with Vectra Networks. In his free time, Aric Keck enjoys cooking, especially Italian and Mexican cuisine.

Quesadillas are one of the easiest and most satisfying Mexican dishes to prepare at home. However, it is also easy to make mistakes. Here are some to avoid:

1. Using corn tortillas. Corn tortillas are great for tacos, but quesadillas require flour tortillas: the flour is more pliable and will hold the cheese and filling together. Flour quesadillas are also easier to flip.

2. Using two tortillas. It is tempting to make larger quesadillas with two tortillas laid flat on top of each other, but the folded, half-moon approach is much easier to handle. First, fill one side of the tortilla with cheese and filling, then fold the other half over.

3. Overstuffing. To avoid breaking apart and spilling the contents, limit the quesadilla to two heaping tablespoons of filling per tortilla, aiming for a balance of cheese and filling.