Saturday, July 8, 2017 |4:00 pm to 6:00 p.m. | Miguel Cocina | 1351 Orange Ave, Coronado, CA 92118
This will be 1 hour CLE and then 1 hour of full dinner and mixer!
This program will define the term implicit bias, and describe the empirical research that suggests implicit biases are wide spread, and can coexist with explicitly avowed anti-racist and tolerant attitudes. We will explore the questions of whether it is ethically condemnable to harbor an implicit biases and whether we should suspect ourselves of racial bias, and therefore correct for it in ordinary activities, including how we practice law. Finally, we will discuss strategies to reduce the influence of implicit bias on our decisions and actions.
Alfred Ray English is currently the Assistant Dean of Career and Employment Services at the Sandra Day O’Connor College of Law, Arizona State University. Prior to joining ASU, Ray served as the Associate Director of Career Services at Georgia State University College of Law. He attended Wentworth Military Junior College and was recognized as a Distinguish Military Graduate, receiving a commissi in the U.S. Army Reserve. Rayreceived his B.S. from The Ohio State University and his Juris Doctor from Howard University School of Law, where he graduated cum laude. He served six years as a Staff Judge Advocate in the U.S. Air Force. Upon leaving the military, Ray served as an Assistant Professor of Law teaching criminal law and litigation skills. He left teaching to become the attorney/policy advisor for the Atlanta City Council and the Managing Director for a national legal staffing firm. Ray has been appointed to serve on the NALP Board of Directors, and elected to serve on the NALP Nominating Committee. He has presented on the subjects of implicit bias and diversity on numerous occasions, including at the NALP Annual Education Conference, and law firms such as Perkins Coie, and Jennings Strouss.
Here is the menu for the dinner/mixer:
Mixed Green Salad : with jícama, cucumber, cotija cheese & chile-limon vinaigrette
Fajitas: skirt steak, chicken, and shrimp sautéed with mushrooms, onion, bell pepper and tomato; served with rice and beans, house-made guacamole, salsa fresca, and warm tortillas
Slow Roasted Carnitas: tender marinated pork with salsa fresca, sliced onion and avocado; served with rice, beans, and warm tortillas
Fire Grilled Chimichurri Skirt Steak: grilled medium and served with cilantro mashed potatoes and fresh asparagus
Beer, House Wine, House Margaritas & Well-Brand* Cocktails: Early Times whiskey, House of Stuart scotches, Relska vodka, Boords gin, Castillo rum, Korbel brandy, Montezuma gold tequila