If you think that a night at the movies should offer something a bit more thought-provoking and artistic than the usual Hollywood fare, check out the KSC Film Society’s picks for May:
Wendy and Lucy
May 1–7
2008, USA, directed by Kelly Reichardt, rated R, 80 minutes, 35mm print.
Dillinger is Dead
May 8–14
1969, Italy, directed by Marco Ferreri, not rated, 90 minutes, 35mm print
Timecrimes
May 15–21
2008, Spain, directed by Nacho Vigalondo, rated R, 92 minutes, 35mm print.
I Love You, Man
May 22–28
2009, USA, directed by John Hamburg, 110 minutes, rated R, 35mm print.
Che, Part I
May 29–June 42009, USA/Spain/France, directed by Steven Soderbergh, rated R, 126 minutes, 35mm print. In English and Spanish with English subtitles.
The Putnam Arts Lecture Hall is in the east wing of Brickyard Pond and is equipped for films up to 70-mm format and for Dolby Digital Sound. Show times are Friday through Thursday at 7 & 9 p.m. with matinees on Saturday & Sunday at 2 p.m.
Ticket prices are $4 for adults; $3 for students, KSC staff, and alumni; $3.50 for matinees; $3 for children 12 and under; and $2 for KSC students with valid ID. Visit the Putnam Schedule page for descriptions of each film and a more complete schedule. Or call 603-358-2160 for information about showings.
Friends and family of a former Keene State College journalism student will hold a brief dedication ceremony at the Media Arts Center on Saturday, May 16 at 1 p.m. Silas River Bennett (Sy) died May 27, 2008 after a difficult and courageous battle against lung cancer. He was 29 years old and a junior at Keene State, a good friend, son, brother and a talented journalist. A hand-made wooden park bench will be placed in the Media Arts Center in his memory. Everyone is welcome to attend.


Be a part of history on April 15 as we celebrate the 100th anniversary of the founding of Keene Normal School. Everyone is invited! Please join current students, faculty, staff, alumni, parents, and the community.


Do you eat meat? Where does it come from? Where does it really come from? You’d be surprised. Michael Pollan made some amazing discoveries about the real ingredients and costs of our food in his book

