Signpost (Weber, Utah), 2008-06-101
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The- I , I A; - W O WEBER STATEUNIVERSITY Ninlh-place finish impressive See page 4 M 0 Vn fnl a rv .. ', O.J PHOTO BVBRICE KELSCH IHt SIGNPOST WSU chapter president Cameron Morgan (second from the right) stands with fellow STAND members outside the Smiths on 42nd and Harrison. The students organized a bake sale to benefit societies affected by genocide. Bake sale to fight genocide overseas By Scott Chamberlain sr. reporter I The Signpost The Weber State University chapter of STAND: A Student Anti-Genocide Coalition held a bake sale to raise funds for rape victims Saturday morning at Smith's on Harrison Boulevard in Ogden. People who attended the bake sale enjoyed all sorts of treats such as various cheesecakes, cookies, brownies and even some healthy dishes were sold at the bake sale. One dish, called vegan cookies, was topped with preservatives and although the name didn't sound too appealing to him, one WSU student sophomore was not deterred. "Scrumtrulescent," Tyler Brown said as he ate one. Most people coming to get their grocery shopping done had no problem making donations with their leftover money not spent at the market. Proceeds from the fundraiser went to the non-profit organization Women for Women International. STAND member Dave Lindblad said he encourages students to get involved. "The U.S. is a very powerful country," Lindblad said, "and we should use our abilities to help others in need." Women for Women International has helped women war survivors since 1993. They most recently assisted during the Sudanese infiltration of the Congo region. More than 125,000 women and men in more than 100 countries mobilized around the world to reach out and support women survivors of war. Students interested inthe organization can visit Women for Women International at www.womenforwomen. org. Ending genocide is the main focus of active anti-genocide groups such as STAND and The Save Darfur Coalition. Genocide has beenatoughbattlethroughoutrecenthistory. Many believe the Bush administration hasn't delivered on the promises George W. Bush gave upon entering into his second term in 2004. "Bush just hasn't done enough," said Cameron Morgan, the president and founder of the WSU chapter of STAND. STAND formed in 2004, and now has more than 700 university chapters. Interested students can visit www.standnow.org for more information about STAND and learn how to donate. Much political advocacy has come from STAND and other Darfur groups pushing for more aid to help end genocide in Darfur and other Third World countries. Many feel the aid the U.S. offered hasn't helped end this ongoing endeavor, despite the constant pressure these activist groups have created. The women are most often the victims of rape and other sexual violence in the refuge camps in and around Darfur. STAND works with genocide intervention networks to help prevent these violent acts from occurring. Although this is a new chapter on campus, STAND is part of the largest ever-growing anti-genocide campaign. Morgan said the organizations may work slowly, but they have hope for the future. STAND has been one of the largest growing humanitarian movements. STAND will be having various fundraisers throughout the summer and fall, and will have meetings starting this Fall. Those interested in joining Morgan can attend one of the STAND meetings or e-mail morgan at richardmorganmail.weber.edu . Comment on this story at wsusignpost.com. wh y summer shivers By Gina Barker asst. news editor I The Signpost Summer seems to have been put on hold by April showers in June, the weather may be starting to bother some. "The Weather is very depressing," said Samantha Burroughs, a Weber State University student. "I miss going outside, swimming, golfing ... all the outdoor activities." Memorial Day, one of the most popular days for Americans to pull out the grill, was drizzly and gray in Utah. "This year is cooler than normal," said Professor RobertFordoftheWSUGeosciences department. "The storm track just hasn't moved further north like it normally does." The months of March and April were approximately three to five degrees cooler than normal, and according to the National Oceanic and Atmospheric Administration (NOAA) the average national temperatures rank this spring as the 36th coolest on record. Cooler temperatures throughout the year can be caused by La Nina. A La Nina year is characterized by the colder temperatures of the world's oceans, and its effects are more greatiy seen during the winter months. These colder waters will affect global temperatures worldwide both in winter and, like now, during spring and summer. Heavy snows last winter are due to the 2008 La Nina year. While Utah had a cooler winter than normal, China experienced record-breaking cold temperatures in the mountainous regions. WSU Geosciences Professor Anna Lang said the cold water from the Gulf of Alaska and off the coast of South America is affecting Utah temperatures. "This water temperature has been affecting our weather via the position of the jet stream and various other factors," Lang said. According to Ford, there has been a very weak La Nina this year. "In Utah, a La Nina's effects are not very strong," Ford said. "During a strong year for La Nina, there will normally be concerns about hurricanes in the Atlantic Ocean." The colder waters of the Atiantic create strong storm systems, and potentially more devastating hurricanes. Heavy snowfall during the winter means more snow melting over the spring and summer months. While snow has been melting' steadily over the last few months, the mild temperature over spring makes snow-melt floods less likely than in other years. NationalWeather Service's hydrologist, Brian Mclnerney said high temperatures have reduced the snowpack in the mountains. Flooding from snowmelt may not be the concern this season; however, flooding is not the only natural disaster dependant on precipitation. "Wildfires will depend on the weather later this summer," Ford said. "Although with all this moisture recently, there is a lot of vegetative growth, which may later dry out and become more fuel later on." Some students remain unbothered by the cooler weather. "I actually like this weather, said WSU sophmore Kaylee Isaacsi. "I like the rain, but I don't like the very hot then very cold weather." Utah's May temperature range spans 92 degrees to a chilling 30 degrees, but as June sets in, the average temperature seems to be rising. Viki Anderson, employee at the Shepherd Union Building, said she could take the cold weather for now. "As long as it doesn't snow again," Anderson said, "I'm okay." Comment on this story at wsusignpost. com . i- -Ji . . .. V w vV r " ' Y- '"X. t : ' - . t - i V r f I,1 J ' ill PHOTO BY CATHERINE MORTIMER THt SICNfOSr A tree stands ready to be moved to its new location on the WSU campus. The tree, approximately fifty years old, was moved because it stood in the way of the Dixon Drive Realignment. Dixon Drive will be closed until mid to late August. During construction, students must use the Edvalson Street or 4100 S. entrances to campus. Jens in Brief Sophomore vocalist to study in Salzburg A Weber State University vocal student won the international classical music, like being a co nte stant o f "Ame ric an Idol.'" Ximberly Waite, a 19-year-old Ogden native, is one of 30 vocalists worldwide invited to attend the University of Miami's summer academy at Salzburg College in Austria. From July 12 to August 14, Waite will be studying German and taking voice lessons.Waite is a vocal performance major with an emphasis in opera. Donors needed for global event Ogden is hosting a special blood drive in observance of World Blood Donor Day on June 14. Donor technicians will be available at. MountainStar Blood Services from 10 a.m. to 2 p.m. at 5475 S 5800 East inside Ogden Regional Medical Center. The center is generally closed on Saturdays, but they are hoping the special blood drive will encourage more citizens to give blood on World Blood Donor Day. 000 tail t cranoSi forces financia creativity By Jessica Schreifels editor-in-chief I The Signpost With the price of food and gasoline soaring, some food companies compromise quality or raising prices to help cover risng food costs. Sodexho, Weber State University's dining services, expressed they are not one of those companies. Monica Zimmer, spokesperson for the Sodexho services, said the company is actively pursuing ways to cut back on waste, rather than raising food prices and throwing food away. "Sodexho is not immune," she said. "We are using this as a real opportunity to re-examine how we can reduce or eliminate waste. If we can do that, we don't have to pass that cost onto the consumer." The company reduced the amount of food produced when business is slow so they aren't throwing away as much food at the end of the day. They also are reducing quantities on unpopular items such as black olives in a taco bar. "We are looking at the whole operation and how we can eliminate waste, "Zimmer said. Besides eliminating food wasted, Zimmer said they are also looking at having vendors making trips less frequently, eliminating the cost of fuel for both the vendor and Sodexho. But WSU students aren't completely safe from a food increase. All of the schools meet with Sodexho every year and analyze what students prefer, the cost of food, and other elements and create a plan for the coming year. Zimmer said those meetings have not been completed, and she did not know when WSU would reach a decision on any menu or price changes. Sarah Massie, a WSU junior majoring in interior design, said if the cost of the food at the gallery goes up, she wouldn't eat there. "It would be cheaper for me to drive home or go to a grocery store or other food place rather than stay on campus," she said. Many universities feeling the pinch of food costs have begun to cut back on the quality of food, opting for white bread instead of whole grain or sliced tomatoes over grape tomatoes. Zimmer said Sodexho won't compromise the food's quality. "I don't see that happening," she said, "We are trying to trim cost, not the quality of the food." Katy Westover, a freshman who said she wants to become a social worker, said she learned about cutting the cost of food while training to be a cook at the DATC. "In the long run, using leftover food to me is the best way to cut waste,"Westoversaid."Forinstance, if you had leftover chicken one day you can turn that into a soup the next day. It does help cut costs. It's a great way to use your resources." In addition, Zimmer said he saw an upside to the rise in prices which caused Sodexho to rethink the way they do business. "If we can find a silver lining in diis cloud of higher food cost," Zimmer said, "it's an opportunity to reduce waste, use less water, less energy, and less fuel. That's a positive." Comment on this story at wsusignpost.com. ! . ) - X PHOTO BY NANCY RIVERA IHt SIGNPOST Hogi Yogi employees prepare sandwich toppings for storage as Sodexho managers scrutinize food preparations for possible savings.
|Title||Signpost (Weber, Utah), 2008-06-10, Vol. 78, No. 51|
|Creator||Weber State University|
|Contributors||Associated Students of Weber State University; A generous grant from the Utah State Library and the Institute of Museum and Library Services.|
|Description||Weber's current student newspaper, the Signpost, first appeared on September 29, 1937. For two years prior to that time, campus news was disseminated via announcements posted on a bulletin board known as the "Signpost". As a result, the masthead of the first issue of the paper itself featured a rudimentary wooden sign with the title spelled out in rustic-looking letters. Over the years the paper has been published continuously, though the look, size and style has changed several times.|
|Subject||College student newspapers and periodicals; Weber State University|
|Publisher Digital||Stewart Library, Weber State University|
|Source||University Archives LD5893.W55 S5, Stewart Library, Weber State University|
|Rights Management||Public Domain. Courtesy of University Archives, Stewart Library, Weber State University.|