thebattalion
campus news Women faculty receive grant for new center
Haley Lawson, staff writer
● tuesday,
october 19, 2010
● Serving
Texas A&M since 1893
Building businesses
Aggie entrepreneurs benefit from networking Joanna Raines The Battalion The Aggie Network is a hot topic around campus. Some question its existence, while others brag of the opportunities they have gained from alumni. John Schneider, class of 1994, is living proof that the Aggie Network is very much alive and is here in College Station. Schneider started out as an average college student. He began working at Papa John’s to earn money to pay for college, and was upgraded to manager after working for just six weeks. “I told him, the day you graduate, I will pay you more than you could ever imagine and promote you to be an area supervisor,” Keith Sullens, now Sch-
neider’s partner, said. Schneider went on to supervise five more restaurants, and eventually became president of Papa John’s in California. Now he’s opening a new restaurant in College Station. At Texas A&M, students everyday are preparing to follow in Schneider’s footsteps and brave the entrepreneurship world. Founded in 1999, the Center for New Ventures and Entrepreneurship provides aid to students who are passionate about owning their own business. “Entrepreneurship is hard work, you have to love what you’re doing,” said Richard Lester, clinical professor and executive director of the Center for New Ventures and Entrepreneurship. Those willing to endure the harsh industry have a chance for great
Animal science professor honored Jeff Savell, regents professor in the animal science department at Texas A&M, has been chosen for induction to the Meat Industry Hall of Fame. Nominees were members of academia, executives and leaders Savell from all parts of the meat industry. “We are delighted to include 12 of the legendary names in our industry this year,” said Dan Murphy, executive director and co-founder of the Hall of Fame. “These people are rightfully credited with fostering much of the profound change, remarkable progress and success of our North American meat industry. We’re proud to celebrate their legacies.” Savell has been at the University since 1927; he has been a part of A&M’s faculty for 32 years. “I was very honored and humbled,” Savell said. “I am being inducted along with so many great leaders who have made a profound impact on the meat industry throughout the world. I have had so many great mentors, colleagues and students who have been so important in my career.” The induction ceremony for the 2010 Meat Industry Hall of Fame members will be held Oct. 30 in Scottsdale, Ariz. Reginald Clark, special to The Battalion
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Evan Andrews — THE BATTALION
Texas A&M University has received a $3.5 million grant from the National Science Foundation to establish a new center dedicated to women faculty to improve their odds of success through a more psychologically healthy workplace. A&M’s ADVANCE Center for Women Faculty is a program promoting women’s faculty success in science, technology, engineering and mathematics. ADVANCE centers are already established in hundreds of universities throughout the U.S. and A&M’s women faculty will be joining them. “Since 2001, the NSF has invested over $130 million to support ADVANCE projects at more than 100 institutions of higher education and STEM-related not-for-profit organizations,” said Sherry J. Yennello, principle investigator of the grant and associate dean for faculty affairs in the College of Science. “There have been 37 Institutional Transformation awards including University of Wisconsin-Madison, University of Michigan-Ann Arbor … We are thrilled that Texas A&M now joins with this elite group of institutions.” The ADVANCE center will contribute to a more diverse workforce and will encourage women to consider academia as a career option, Yennello said. The improvement of A&M is the ultimate goal for this grant. “By creating a more psychologically healthy workplace Texas A&M University will improve the success of not only women STEM faculty, but of all faculty and staff in the university,” Yennello said. “While our interactive theater performances will directly involve students, the indirect impact of an enhanced learning environment will make the students of Texas A&M the greatest benefactors of this institutional transformation.”
reward. Lester said in today’s economy, it is actually beneficial to start new businesses. The first step is creating a plan. “One of the first steps to being successful is being educated in the process,” Lester said. Experience is crucial, and he said students should get as much as possible and pursue a business that interests them. Schneider has been where Aggies are today. He sat in class, took exams and is now a major franchise owner. It is his hope in opening Genghis Grill that he will improve the quality of life in College Station by offering students a cheaper, healthier place to eat and offering students the opportunity to work. Genghis Grill provides a unique experience for See Entrepreneur on page 6
Students work to eat healthy, stay fit Luz Moreno-Lozano The Battalion
Jeremy Northum — THE BATTALION
Farmers Market brings fresh produce to campus Paula Harman The Battalion With the trend to adopt healthier eating habits, the on-campus Farmers Market is an excellent and convenient opportunity for students to access fresh fruits and vegetables. The Farm Patch Market in Bryan sets up in front of Sbisa Dining Center between 10 a.m. and 2 p.m. every Thursday during the months of September, October, April and May. It is a convenient location for students to come by before or after class to purchase from a large selection of fruits, vegetables and other fresh foods such as local honey and homemade peanut butter, as well as plants and herbs. “We’ve been doing this a long time, about three years now probably,” said Sam Weido of the Farm Patch Market. “The Farm Patch Market in Bryan is open seven days a week, but Food Services at Texas A&M suggested we come here as a convenience to the students, so they could have more healthy choices on campus.” By having the Farmers Market avail-
able on campus, students who do not have regular access or time to make it to the grocery store to buy fresh fruits and vegetables can stop at the market in between classes or on their way to their dorms. Senior English major Sruti Narayanan bought tomatoes. “I don’t have a car, so having this on campus is very convenient for me,” she said. “If you don’t have time to go to the store, this is a great alternative and the prices are really reasonable. I bought a basil plant here just last week.” Although the market is small, there really is plenty of selection. “The produce is extremely fresh — more so than from a grocery store,” said Mike Marino, assistant manager of the Farm Patch Market. Diana Garcia, a junior nutritional sciences major, was in between classes, but took the time to stop by. She bought bananas, apples and oranges. “It’s easy to get fruit from here … I’m trying to eat healthier so that I can have more energy to study.” See Market on page 6
Healthy eating can be hard to maintain. Food options on campus are limited and good choices aren’t always available, but some students have found a way. According to the American Dietetic Association, a healthy eating plan emphasizes fruits, vegetables, whole grains and fat-free or low-fat milk and milk products, includes lean meats, poultry, fish, beans, eggs and nuts and is low in saturated fats, trans fats, cholesterol, sodium and added sugars. “Healthy eating is about the choices you make,” said Franciel Dawes, a senior food science and technology and nutrition major. “Salad vs. hamburger or a hot dog vs. vegetables. Portion size is often neglected too.” Cost is one of the barriers students face when deciding to eat healthier. Chris Shepley, chef with Dining Services said it is a result of the corporations playing on healthy eating options. They know people will pay an additional price for healthy food. Fresh foods also have shelf-life and require a lot more attention, such as temperature and space. “More goes in to make a fruit cup, fries and chicken are easy,” Dawes said. “You can just dump [the chicken and fries] in the frying oil and serve. With a fruit cup you have to purchase a cup and then cut and assemble the fruit.” Shepley said Sbisa is working toward making healthy options more convenient. The menu is undergoing changes to create more options for those with food allergies. Vegetarian and vegan
dishes are being worked on as well. “I think that there are certainly healthy eating options on campus, but there are also plenty of unhealthy eating choices,” said Laura Zimmerer, a senior food science and technology major and Food Science Club president. “Each student is entitled to eat as healthy or unhealthy as they want. A Which Wich sandwich can be good for you as long as you don’t load up with things like mayonnaise, ranch, and bacon.”
EmphaFile photo sizing healthy eating isn’t the only important factor for a healthy lifestyle, but also physical activity. According to the ADA website, exercise helps to regulate body weight, promotes a healthy feeling of well-being and reduces the risk of chronic diseases. See Healthy on page 6
10/18/10 7:49 PM