KSU Hosts Symposium, Bert T. Combs Hall Grand Reopening and Legislative Fish Fry
Kentucky State University (KSU) held its annual Legislative Fish Fry on February 25, 2025. In addition to this much celebrated event, the day also brought a Symposium and the grand reopening of the Bert T. Combs Hall.
The day began with a two-part Symposium which provided forums to discuss policy and agricultural economic development, showcased KSU agriculture, aquaculture, and Extension programs and research, and informed stakeholders of Kentucky’s legendary history in the distillation and fermentation industry as well as its global impacts within the agricultural value chain.
“Kentucky State University is a land-grant institution. We have in our mission a focus on improving the quality of life for Kentuckians. Focusing on things like agriculture, nutrition, health, economic and community development - that’s the root of who we are,” said Dr. Marcus Bernard, Dean of the College of Agriculture, Health, and Natural Resources.
The ribbon cutting ceremony of Bert T. Combs Hall celebrated the grand reopening of the newly renovated residence halls. KSU partnered with Schmidt Associates, CMTA, KPFF, Element Design, and Devere Construction to reimagine Bert T. Combs Hall with a design focused on durability, sustainability, and student well-being. Veena Reddy was the lead architect for the project.
“The Schmidt Associates transformation team is incredibly proud to partner with the University to provide exceptional residential space that is focused on KSU student happiness, health, inclusivity, and modern amenities- All while sustainably revitalizing an existing legacy building- Bert T. Combs Hall,” said Project Architect Veena Reddy.
The day concluded with the much-anticipated Legislative Fish Fry which welcomed Kentucky legislators, students, community members, faculty, staff, and alumni to celebrate Kentucky’s elected officials and showcase KSU’s programs and achievements.
The Legislative Fish Fry featured a southern-inspired menu crafted by Chef Isaiah Screetch, James Beard Award Semifinalist. Ingredients were sourced locally, supporting a network of Kentucky Small Aquaculture and Agricultural Farmers and Producers.
“Today’s events testify to the many ways KSU is leading for impact both on and off campus. This was only a small preview of the many innovative programs and exciting advancements happening on our campus every day,” said KSU President Dr. Koffi C. Akakpo.
