2016 housing expo

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8-Page Pull-out Guide

Look inside for great ideas and offers from our exhibitors!

8 | N Lofts 50/50 Student LIiving Aspen Heights Canopy Lofts CIP

Cort Furniture HIP Kabredlo's Property Latitude The Links

Parkhaus Prime Place Richdale Group Sam's Club Triangle Fraternity

University Theatre The View Wells Fargo

AND MORE!

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COUPLES: FROM 4 Early chimed in to agree.

“I’ve turned more basic than ever since being in Nebraska.”

The two are comfortable around each other, and not afraid to playfully shove the other or get into a flour fight when baking cookies, they said.

“This is going to sound weird,” Early said.

“But he’s kind of like my sister almost.”

“Oh my God,” Harmon interrupted. “That was really weird.”

“I can just gossip to him.”

“This is on the record.”

“Like he’s a girlfriend or something,” she said. “But then, you can also be a boyfriend.”

They said the best example of their relationship is the story of their first kiss. Harmon was dropping off Early at her house and parked on a hill.

As he leaned in, the car started rolling backward down the hill. In initiating the kiss, he’d let go of the brake.

“So he puts on the (emergency) brake, gets it all situated, and he’s like ‘Okay,’ and then he leans in and kisses me,” Early said. “I was just like ‘Oh, that’s the most awkward kiss ever.’

But it wouldn’t have been us if it wouldn’t have been awkward.”

Liz and Glen Glen Ready, an agriculture economics major, said his first impression of his now-fiancée Liz Uehling was she was weird.

“I mean, I was 12,” he said. “So cooties and stuff.”

Uehling, an agricultural and environmental sciences communications major, said her first impression wasn’t much better.

“I just remember thinking he’s just really quiet,” she said. “I remember trying to talk to him and get a rise out of him, and he’d just like shrug his shoulders.”

Uehling and Ready have known each other since before middle school. It wasn’t until the end of their senior year of high school that the two started to date.

Now, they’re nearing the end of their senior year of college. Uehling said they encourage each other to be involved and to make a dif-

ference in the community. They were also on homecoming court together, something Uehling called a “humbling moment.”

The two are planning a September wedding.

Ready proposed last Christmas, surprising Uehling by driving to see her in Branson, Missouri, where she was spending Christmas with her family. After waking up at 5 a.m. and driving eight hours, he shocked her by showing up in a suit and dropping down on one knee.

“I changed into the suit in a gas station,” Ready said. “You get some really weird looks from the gas station attendant when you go into the bathroom wearing sweats and you walk out in a suit.”

Ready joked that Uehling’s first reaction was to say “no.”

“It’s not true,” she said. “When he got down on one knee, I just got super surprised.

He got on his knee and I said ‘no’ and he like turned around and came back. Then I started crying. It was great.”

This Valentine’s Day, the two just enjoyed the chance to take a break from it all.

“Both of us are kind of busy, so just getting a chance to do stuff together is going to be really nice,” Uehling said.

Uehling said something that’s kept their relationship strong is their ability to be independent, even when they’re a couple.

“Don’t depend on the person you’re dating,” she said. “Date someone because they want to make you a better person and you know they encourage you to aspire to do the things that you want to do. I know that I can be myself outside of this relationship and still have a really healthy and strong relationship with him.”

Ready said being patient with each other is part of what makes their relationship work so well.

“Whoever you date is going to annoy you in some way, but can you put up with that thing or whatever for the next however many years?” he said. “And I think we’re both willing and able to do that.”

NEWS@ DAILYNEBRASKAN.COM

Culinology alum realizes childhood dream MARCELLA MERCER DN Katie Swanson, a 2012 University of Nebraska-Lincoln graduate, entered the food industry at an early

age. Her mother was a food microbiologist who exposed Swanson to the culinary field as she grew up.

“I got a back-scenes tour of what she did,” Swanson said. “So I got to be 5 years old and go to the Pillsbury taste kitchen and found out you could be an ice cream taste tester as a job.”

With that realization, Swanson began to churn up dreams of entering the culinary field.

Swanson, who is from Mendota Heights, Minnesota, entered UNL with aspirations of being a food scientist. But looking at food from a methodical standpoint didn’t quite sit right with her. Food

wasn’t just technical; it had to taste good too.

Then, she heard about the culinary science – or culinology – major. Part scientific method and part traditional chef training, Swanson said the major

CULINOLOGY: SEE PAGE 12

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Housing Expo this week STAFF DN

The Daily Nebraskan will be hosting the 2016 Housing Expo on Wednesday, Feb. 17 from 11 a.m. to 4 p.m. at the Nebraska City Union. The theme this year is Super Heroes, and will promote a variety of housing options for the next school year.

Most exhibitors will offer incentives and prizes at their booths, so don’t miss this exclusive opportunity. This year’s Expo Exhibitors include:

50/50 Student Living 8|N Lofts Aspen Heights Canopy Lofts Commercial Investment Properties (CIP)

Cort Furniture Gallup Holroyd Investment Properties (HIP) Kabredlo’s Properties Latitude Apartments The Links Parkhaus Prime Place Richdale Group Sam’s Club Triangle Fraternity University Theatre The View Wells Fargo Make plans to lock down your new place for the fall on Wednesday! For more information, email dn@unl.edu or call 402.472.2589.

Where you live the good life!

Tower View - (402) 437-8322 16th & ‘J’ Street

The Georgetown - (402) 488-0400 70th & Van Dorn

Villa Tierra - (402) 421-3034 South of 27th & Highway 2

Southwood Village - (402) 432-5420 27th & Highway 2

The Willows (402) 437-8322 18th & Cornhusker

- All complexes within 10 minutes from campus - houses and duplexes also available - newly renovated apartments - move-in specials

Southwood Village - (402) 432-5420 27th & Highway 2 (Remodeled ‘F’ Building Pictured)

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Triangle

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Student voice: What are you looking for in offcampus housing?

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“For me, I’m living in Turtle Creek (townhomes) next year and I feel like that’s pretty ideal because I’ll have my own space. I live in a sorority house right now and it’s just too much. I just see everyone all the time and I need my own space. So I think that’s an important thing, to have your own space, where you can sit down and do your homework or do whatever and have your alone time. But also places that have amenities, where things are paid for because I know money’s a big issue. Paying for all the amenities – they really add up.”

-Kailee Hernandes

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DAILYNEBRASKAN.COM “Somewhere downtown, close enough to walk to.

I’m 21, so it’d be cool to live somewhere downtown and just walk to class or wherever I want on the weekends and stuff. I don’t know if I like the apartments, like 50/50 or anything. It’d be cool to have like a different type of apartment but not too expensive, not like the kind of dormlooking ones.”

-Dillon Soukup “Ideally close to campus, like in walking distance of most of the buildings. Clean, some kind of store within it would be ideal, like a grocery store or something like that, so I don’t have to go additional places.

That’s probably the big three.”

-Joe Massey

“Probably something close to campus. Has enough room for roommates, so the price is cheaper. Because the one I live in right now, I have three roommates so it’s cheaper for everybody. I guess workout facilities are nice, so you have it right there so you don’t have to come all the way back to campus and I guess nice, friendly staff to talk to when you’re getting your packages and stuff.”

-Landon Schneider “Like a quiet neighborhood, like not the Bottoms. Like a small house, that’s not like super (crappy) or anything, that doesn’t need anything really repaired. I don’t really care about what it looks like or anything.”

-Parker Durham NEWS@ DAILYNEBRASKAN.COM

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Taking a ‘PAWS’ from studies to smooch pooches AIDAN CONNOLLY DN Two organizations offered an event to allow students to take a break from studying and hang out with dogs while benefitting a local charity.

University of Nebraska-Lincoln’s Phi Mu Sorority and student organization Promoting Animal Wellness and Safety teamed up to host Smooches for Pooches on Friday, Feb. 12, an event for students to spend time with animals while eating Valentine’s Day-themed snacks and listening to a disc jockey.

President Tifaine Thompson co-founded the group to raise awareness for animal safety. PAWS plans events for the public to learn about the group and to raise funds for local animal shelters. PAWS wanted to work with a Greek organization and found a partnership with Phi Mu. “The purpose of the event was to provide a fun, relaxing atmosphere on a Friday to students and passersby by giving out free treats and having dogs and cats to play with,” said Elizabeth Snyder, Phi Mu’s public relations officer.

Thompson said students could get their pictures taken with the dogs in a “kissing booth.”

“I loved being able to see the joy that they were getting out of petting the animals,” she

said.

Phi Mu member Kelly Kuwitzky enjoyed brightening other people’s day.

“With midterms coming up, everyone is getting kind of rundown,” Kuwitzky said. “It was fun to see everyone smiling and excited to see the dogs and have cupcakes.”

Students could participate for free, but donations were encouraged. All proceeds went to the Good Dog Rescue of Nebraska.

Good Dog Rescue is a volunteer-run, non-profit organization that is based out of eastern and south-central Nebraska. Volunteers take in dogs from shelters and try to find homes for them. All funds donated to the organization go toward rescue efforts and caring for the rescued dogs.

“PAWS just finished raising money for an exercise yard for Good Dog Rescue, and with this event we were able to get enough donations that we will be able to donate good, sturdy dog toys,” Thompson said.

As the event was successful, Thompson said PAWS and Phi Mu plan to partner again for another event, likely in the fall.

“I was glad that everyone had a chance to come out and learn about our organization and see the animals while raising awareness,” Thompson said.

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CULINOLOGY: FROM 6 seemed like the fit she was looking for.

“Say you’re browning onions,” Swanson said.

“A culinology major will say you’re browning the onions to enhance the flavor, because it looks better. A food scientist will approach it from a chemical perspective.”

UNL is one of 14 universities in the world to offer a culinary science-related degree certified by the Research Chefs Association, or RCA. Of these universities, UNL is one of four schools to offer a bachelor’s of science in culinology.

The university began offering culinology in 2003, when it became the first program in the nation to be recognized by RCA, according to Fayrene Hamouz, a professor in the UNL Department of Nutrition and Health Sciences. Graduates of the program are prepared for jobs in product development for food manufacturers and restaurant chains, she said.

A meat culinology certification program allows students to study online as well. It’s aimed toward students who want “additional expertise in meat science concepts,” Hamouz said.

There are currently 15 UNL students in the culinology major. Students can transfer into the major from an associate’s degree program at Metropolitan Community College in Omaha.

Culinology majors study economics and organic chemistry along with taking classes on food quality. Because there are so few culinary science students, they’re often placed in classes with food science majors.

In her product development class, Swanson said she noticed how culinology majors approached problems differently than food science majors. Her assignment was to make a chocolate

and peanut butter candy that was also a good source of fiber.

“I was the only culinology major on the team,” she said. “(Food science majors) were focusing on how many grams of fiber we need. I was approaching with what has a better mouth feel and what has a better texture. It was a very fun project, getting to interact with a different science.”

After graduating, Swanson returned to Minnesota. She now works for Bellisio Foods – the thirdlargest producer of frozen entrees in the U.S. – as a research and development assistant, where she assists with anything from shipping to creating new formulations for better frozen entrees.

Every day, she gets to play with her food, she said.

“It’s fun to able to come to work every day and get really good snacks,” she said. “But in addition to that, to be able to develop something where you could be able to tell your friends and family, ‘I developed this.’”

But whether she’s working with chefs or food scientists, she finds her peers can be unfamiliar with her degree.

“Describing what you do to other fields, trying to get people to understand why it’s important or what exactly you do… there’s a lot of things that are hard to explain,” she said.

Culinology will always be needed though, Hamouz said.

“As long as the consumer demand for convenience thrives,” she said. “Culinologists will continue to make contributions to food industry.”

ART BY MICHAEL JOHNSON | DN

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