The MUM Annual Fund has helped fund the University’s payroll substantially over the last few years, as the University continues to work on ways to provide additional funds for faculty and staff stipends. The Fund has been key in supporting our operations, which allow for needed resources for faculty and staff. The overall MUM payroll has increased annually over many consecutive years.
MUM is a self-insured institution. “Self-insured” means that we use a risk alleviation strategy to finance group health plans in which expenses are paid as they are incurred, rather than paying fixed premiums to a traditional insurance company.
MUM can provide insurance and other benefits due to the support of the Annual Fund and its donors, which helps to fund the University’s operating budget. In terms of faculty and staff, MUM has an aging demographic, and the slightly higher insurance costs reflect that market reality. Even though MUM’s insurance costs have risen over the years, they remain far below the national norm in terms of cost and user needs per this demographic. That is one reason why the University remains self-insured. MUM gratefully thanks all donors to the Annual Fund who help make it possible to meet the University’s faculty and staff insurance needs.
Photo courtesy Soren Pearson
Thanks to generous donor contributions to the Annual Fund, a resurfacing of the parking lot serving the Ladies Dome has been completed. The cracks in the surface are now sealed and the lot resurfaced, and new parking lines have been repainted.
The lot is now smoother than ever and looks great. This work will preserve surface and the lines for an additional 10 years at least and improve the experience for all lot users. This was a substantial investment, the first real update to the lot since it was originally paved. A job well done.
The miles of sidewalks that serve campus have been systematically repaired and upgraded over the past several months, made possible by generous contributors to the Annual Fund. At the writing of this post, repairs to the sidewalks around Building 112 are well underway and are expected to be completed soon.
MUM alumnus Daniel Gorman
Daniel packaging sauerkraut
The three flavors offered by Bubbling Brine Brothers
Daniel Gorman is co-founder of Bubbling Brine Brothers, a sauerkraut business he started while a student at MUM. In fours years he went from cutting vegetables by hand in his basement to renting and renovating a commercial kitchen and selling his products to 12 grocery stores.
Daniel came to MUM from northeastern Missouri, inspired by his mother. They both have practiced yoga, and Daniel became interested in Eastern philosophy in high school. When he began studying soil biology at MUM, he became fascinated with the role of microbes. He wanted to apply what he learned about microbiology and apply it to food fermentation.
“It’s all ecology: our stomachs are very similar to roots the way we pick up nutrients and minerals,” said Daniel. “When we become deficient, we get sick just like plants do.”
Daniel completed an internship with a small sauerkraut manufacturing company in Oregon and decided to follow their model. He teamed up with fellow entrepreneur Noah Loin of Noah’s Raw Chocolate and fellow sustainable living student Jonathan Buzan and began experimenting with various recipes.
Daniel graduated in 2014 with a major in sustainable living and a minor in music. He appreciated the small class environment and the focus on a healthy lifestyle.
Bubbling Brine Brothers now produces three kinds of sauerkraut which they sell to grocery stores in southeast Iowa, including numerous Hy-Vees and Everybody’s Whole Foods in Fairfield. They use organic ingredients and source them locally during the growing season. The company recently started supplying the University of Iowa, and they hope to secure additional wholesale contracts.
“There is a paradigm shift to live foods and healthier organic foods,” said Daniel. “Everyone’s mind is changing from the industrialized foods system to local, quality food; that’s a big part of my motivation.”