Babcock serves as executive creative director at EVB, which is a full service creative agency that specializes in digital and social media. Prior to his time at EVB, he was a vice president and executive creative director at Crispin Porter + Bogusky (CP+B) in Boulder, Colo., where he worked for six years. Babcock worked on accounts including Volkswagen, Geek Squad and Amex OPEN, and managed Domino’s Pizza, Guitar Hero, Best Buy and Applebee’s, among other accounts. Babcock has won several industry awards for his team’s creative campaign that helped Domino's Pizza turn its reputation around, including a 2009 Cannes Integrated Lion for “You Got 30 Minutes,” and a slew of Pencils, Lions and Clios for the “Domino's Pizza Tracker.”
The Dixie Forum is a lecture series designed to introduce DSU students, faculty, and the St. George community to diverse ideas and personalities and to widen their world views. Forum lectures are free and open to the general public for participation. Dixie students can earn one college credit by signing up for HUM 1000, attending lectures regularly, carefully considering the ideas expressed, and writing about the presentations.
The weekly Dixie Forum series will continue its 2014 Spring Semester slate on Tuesday, April 1, featuring presentations by several DSU students as part of the annual Dixie State Research Day.
For further information on DSU's Dixie Forum series, please contact DSU Forum coordinator John Burns at email@example.com, or visit www.dixie.edu/humanities/dixie_forum.php.
The remainder of the spring Dixie Forum schedule will be as follows. All forums will be Tuesdays (unless noted) at noon in the Dunford Auditorium:
April 1 DSU Associate Professor Dr. Stephen Armstrong and DSU Research Day Presentations
April 8 David Bish, Professor of Mineralogy at Indiana University-Bloomington “Mars Science Laboratory Experience”
April 15 Marnie Powers-Torrey, Managing Director of Books Arts Program at the University of Utah and Red Butte Press “The Art of the Book: Object, Text, Image, Experience”