TECHNICIAN
tuesday october
12 2010
Raleigh, North Carolina
technicianonline.com
Club sells ice cream at State Fair Howling Cow ice cream has been produced since 1968 on campus and is considered a State Fair tradition.
for our students, several scholarships, [and] our outreach groups,” Beckner said. April Morrison, the junior faculty advisor for the Food Science Club and academic advisor for food science, nutrition science, and bioproAllison Saito cessing science, said selling HowlStaff Writer ing Cow ice cream is the club’s only The ever-popular Howling Cow ice fundraiser. “We really don’t need any other cream will be sold, by students and faculty, at the N.C. State fairgrounds [fundraisers],” Morrison said. According to Fletcher, food science booth “The Dairy Bar,” to raise money faculty and staff help the club. for the Food Science Club. “The whole department gets inHowling Cow ice cream is produced volved. Proon campus, usfessors and ofing milk from fice staff, they the University’s all help us out dairy cattle. The s c o opi ng ic e herd produces cream,” Fletcher ove r 4 0 0 , 0 0 0 said. gallons of milk The Dairy Bar each year, part is most likely to of which is used be staffed by facto make the ice Kelly Fletcher, a graduate student in ulty during the food science cream. Howling day, according to Cow ice cream is Morrison. produced at the “The kids take care of all the night dairy processing plant, the Feldmeier Dairy Processing Lab, in Shaub Hall. and weekend shift, but we fill in durKelly Fletcher, a graduate student ing the day,” Morrison said. Students and staff have been preparin food science, said the ice cream is a good fundraiser for the Food Sci- ing for the fair since this summer. Fletcher said, “We started making ence Club. “We get people who come back year the ice cream in July. We have only after year, from all over the state. We been working on this for about three even attract some Carolina fans,” months now. Morrison said the ice cream is made Fletcher said. According to Megan Beckner, a in advance so the dairy can make the graduate student in food science, sales large amount that the club orders. “It takes a lot of time. It really is a from The Dairy Bar fund the Food Science Club activities throughout the science to hit those heat points… and not hitting the melting point,” Moryear. “Our fundraising goes to help every- rison said. Fletcher said the quality of the ice thing from professional development
“We had to make over 4,800 gallons of ice cream. We think we’ll sell out.”
ICE CREAM FLAVORS Butter almond Campfire Delight Cherry vanilla Chocolate Chocolate Chocolate Chip Chocolate Peanut Butter Swirl CocoNutt Cookie Dough Cookies & Cream Java Bean Lime Sherbet Orange Sherbet Pecan Krunch Raspberry Sherbet Strawberry Vanilla
• • • • • • • • • • • • • • • •
SOURCE: HOWLING COW WEBSITE
cream is not affected by being made ahead of time. “When it was made, the milk was fresh from the cows,” Fletcher said. “It’s been deep frozen since July.” Students hope that their preparation will pay off in sales at the fair. Fletcher said she is confident that the club will sell lots of ice cream. “We had to make over 4,800 gallons of ice cream,” Fletcher said. “We think we’ll sell out, at least the most popular flavors we hope to sell out.” Megan Beckner, a graduate student in food science, said she shares this confidence. “We sold over 1,000 3-gallon tubs of ice cream last year, closer to 1500,” Beckner said. “We expect to sell more this year, simply because of the [nicer] weather. I’d like to shoot for sixteen to seventeen-hundred tubs.” According to Beckner, the top sell-
ICE CREAM continued page 3
‘Dialogue on Diversity’ will address immigration issues Both sides of the “illegal immigration debate” will be discussed on Thursday in the hopes of forming constructive and comprehensive solutions. Brooke Wallig Staff Writer
In light of the ongoing controversy regarding illegal immigration in the United States, several N.C. State offices and organizations are working together to host a “Dialogue on Diversity.” The main speakers presenting the opposite sides of the issue at the event are Dr. Marisol McGee, an adjunct lecturer on social work, and John Hood, president of the John Locke Foundation, an organization that focuses on policy issues. Andrew Behnke, assistant professor and human development specialist, will moderate the discussion. Although the event has been advertised in flyers as a debate, it is designed to be more of an intellectual discussion, according to Behnke. “This is not a debate. We are not here to lecture one another, or convince each other of a particular viewpoint,” Behnke said. “Instead, I hope we can create a collaborative and open space for discussion about these topics for both sides of the aisle to find some common ground. We really want it to be a constructive opportunity.” An open space is exactly what students like Juana Hernandez say they are hoping will come from this discussion. Hernandez, a junior in criminology, said she worked with Behnke on part of the organization of this forum. Hernandez said she hopes people will see this event as an opportunity to learn the truth about immigration in the United States, as it is a topic she
believes is often misrepresented. “As a previously undocumented student, I think it is very important for people to gain knowledge about what is going on instead of simply thinking what they want to think,” Hernandez said. “Honestly, I know there are pros and cons to immigration, but there are so many families who aren’t hurting anyone. They are just like everyone else. They just want to make a better future for their families.” Hernandez said she hopes students who attend will learn to be more openminded about immigration and less inclined to discriminate based on heritage. Less discrimination is exactly what cousins Magdalena Gaspar, a freshman in math education, and Charlie Miguel, a freshman in aerospace engineering and philosophy major say they would like to see. Miguel and Gaspar said their family left a small village in Guatemala over 25 years ago, and both are U.S. citizens. They said while they aren’t openly discriminated against, the issue is there. “Most of the people I hang out with are pretty smart and don’t discriminate on age, race, or gender. We are all equal. I’m lucky because I have seen discrimination based on where we are from,” said Miguel. Gaspar said although her family has gone through the naturalization process and she is a U.S. native, people are often quick to assume she is an illegal immigrant because she is Hispanic. “There are people who assume just because you are Hispanic or from somewhere else, that you’re illegal,” said Gaspar. “I just think the community exaggerates immigration as a problem. Yeah they take many of the jobs, but imagine if we didn’t have immigrants. Who would be doing the jobs then? Many people from other countries work in our library, dining
WANT TO GO:
Dialogue for Diversity will be held Thursday from 3-5 p.m. in Room 126 of Witherspoon Student Center.
GROUPS INVOLVED IN THE PRESENTATION: • • • •
University Office of Diversity and Inclusion Department for 4-H Family and Consumer Services AMEXCAN (Association of Mexicans in North Carolina)
SOURCE: ANDREW BEHNKE, ASSISTANT PROFESSOR AND HUMAN DEVELOPMENT SPECIALIST
halls, janitorial staff and so on.” Miguel said illegal immigration is a serious problem because the United States cannot handle such an annual influx in population. “In my opinion it is a problem. It’s overpopulating this country and we can’t support that many people,” said Miguel. “When people immigrate here illegally they often fall into poverty. More and more people these days are dying from poverty-related issues, and we don’t need any more people contributing to that number.” While they hold differing views on the immigration issue, both said they think people need to learn the facts before they form an opinion, something Behnke said is a major goal of the forum. “Serving Latino family’s is my passion, my life’s work. People have a tendency to only look ‘their’ issues and disregard others,” said Behnke. “But we have some quality speakers, so I hope we have a high attendance this year.”
MONDAY LAST CHANCE! TUESDAY WEDNESDAY NC State Bookstores from 12pm to 6pm
MARISA AKERS/TECHNICIAN ARCHIVE PHOTO
Esra Cakir, a doctoral student in food science, scoops ice cream for patrons at the State Fair on Saturday. “It’s very fun. It’s my third year doing this,” said Cakir. The ice cream stand serves only Howling Cow ice cream, made by NC State, and is one of the fundraisers for the food science club.
General Raymond Odierno commencement speaker Odierno was the Commanding General for the U.S. Armed Forces for two years and has his Master’s degree from N.C. State. Chelsey Francis Deputy News Editor
Raymond Odierno will be the guest speaker at December’s commencement. Odierno was the Comma nding Genera l for the United States Armed Forces in Iraq until September 1, 2010. He served for two years as the Commanding General. Raymond O d ie r no b e g a n Odierno United States his second tour of Army general duty in Iraq in 2006 as the second in command for the troops. General Odierno also commanded the 4th Infantry Division during its deployment to Iraq from
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April 2003 to March 2004. According to Chancellor Randy Woodson, the administration at the University is excited to have chosen and solidified that Odierno is speaking at the December commencement ceremony. “General Odierno is an outstanding leader,” Woodson said. “We’re really excited to be able to have him speak at the ceremony.” General Odierno was chosen as the commencement speaker for two reasons, according to Thomas Stafford, vice chancellor of student affairs. “We chose him, number one, because he is a N.C. State alum, and number two, because he has reached a very high level or responsibility in the U.S. Military,” Stafford said. “Not many people achieve the level of a 4-star commanding general. In the military, that is a very prestigious accomplishment.” “There are not many universities
SPEAKER continued page 3
Red Rally to unveil basketball teams
Men’s and women’s basketball teams to be introduced Friday night in Reynold’s Coliseum See page 8.
Ashes to ashes, news to beer
Raleigh Times Bar preserves the memory of thee deceased newspaper while offering a selection of good food and beer. See page 5.
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le Fall Clearance Sa Going on NOW!