October 18 2010

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ʻDOGS BOUNCE BACK WITH WIN Fresno State smashes New Mexico State, 33-10

Band celebrates centennial A&E Vote no on Prop 25 OPINION Students’ belly dance FEATURES

MONday Issue OCTOBER 18, 2010 FRESNO STATE

COLLEGIAN.CSUFRESNO.EDU

SERVING CAMPUS SINCE 1922

Kinesiology’s 100-mile walk Aid for studies abroad By Oscar Perez The Collegian

Angela Salinas / The Collegian

The Kinesiology Walk of the Century participants joined the Centennial Parade which ended at the Tailgate of the Century.

By Reganie Smith-Love The Collegian The kinesiology department celebrated Fresno State’s birthday walking 100 miles to honor their faculty, students, staff and alumni Participants marched in the Homecoming Parade which went throughout campus. Without a float or cars to drive in, the group was a unique addition to the parade. The Kinesiology Walk of the Century involved 35 peo-

ple walking the parade route. Each contributor’s walking distance was added up to create the 100 miles. “One of the initial goals of this was to make 100 miles and we weren’t sure if we’d make it,” said Associate Professor and coordinator of the event Scott Sailor. “We had 35 people walking and the parade route was about 3.4 miles so that was right at 100 miles.” In order to achieve the 100mile goal, the kinesiology department needed walkers,

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Infographic by Michael Uribes / The Collegian

so they approached some of the clubs in the department and found some students willing to walk along with them. “I’m in this department because I love it,” said kinesiology and athletic training major Megan Nelson. “I want to show my support for all of the alumni.” Though walking 100 miles was the initial goal, it wasn’t the only thing that the kinesiology department did. In preparation for the event, faculty went to the archives in

the library and sifted through the materials of Fresno State’s history compiling the names of faculty members that have taught in their department for the last 100 years. Those names were then separated into 25-year segments and put on four signs that were carried during the parade. Many staf f and faculty members enjoyed the historical aspect of their involvement in the parade. See WALK, Page 3

Though the high cost of studying abroad usually prevents students from pursuing it, financial aid and scholarships made it possible for Bestina Mounenalath, an economics major at Fresno State, to experience life in a new country. “There does seem to be a bit of a myth that studying abroad is really, really expensive, which isn’t always the case,” said Marcia Romsa, adviser for the Study Abroad and International Exchange Office. “In some cases it can be less expensive than studying here at Fresno State. It all depends on the location you want to go to.” Romsa also said that even if the tuition is more expensive, it’s usually not by very much. Many students don’t realize that financial aid helps them with finances when they study abroad as if they were attending Fresno State itself, so whatever financial aid the student currently receives can be applied toward studying abroad. Financial help also comes in the form of scholarships. The Gilman Scholarship offers awards for undergraduate studies abroad, which can provide up to $5,000 for a student. See FINANCES, Page3

Culinary major wins national baking contest By Tara Albert The Collegian Fresno State student Chee Her took first place Saturday in the student artisan bread category of the third annual America’s Best Raisin Bread Contest. Chee said the experience was better than she imagined and being selected as the winner felt like a dream. “I’m very happy because I put a lot of work into it,” she said. “I proved to myself that I can do more than what I think.” The national competition was put on by the Fresnobased Califor nia Raisin Marketing Board, which represents nearly 3,000 growers of California raisins. Larry Blagg, raisin board senior vice president of marketing,

said the competition was held at the American Institute of Baking Inter national in Manhattan, Kan., which is the largest baking training school in the United States. Chee was the first student from California to ever be a finalist in the competition, Blagg said. T we l ve s t u d e n t a n d 2 6 professional finalists competed in six categories, Blagg said. A total of 12 winners we re s e l e c t e d . T h e y w i l l each receive a five-day trip to visit the Culinary Institute of America in Napa Valley, Yosemite National Park and the San Joaquin Valley. “They get a chance to see raisin production,” Blagg said. “We will actually take them into the factories.” Chee competed against two other students in the student

artisan bread category. The competitors were judged on the appearance, taste, marketability and ingredients of their item as well as their technique and execution in making the product. Chee’s entry was called “Pan de Pasas” to reflect the language spoken in the Central Valley and the ingredients that were used, said Klaus Tenbergen, Chee’s mentor and coordinator of Fresno State’s Culinology program. Her bread was a combination of sweet and spicy, with cocoa nibs, pepper flakes, Parmesan cheese and golden and natural raisins. The triangular bread offers a variety of colors, with a brown crust, yellow Parmesan cheese shaped like wine leaves baked on the See BAKING, Page 3


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