The Independent Issue 44 by The Independent Student Press

Fort Lewis College News Magazine

Issue 44

TO SMOKE OR

NOT TO SMOKE,

AND WHERE TEACHER POLICIES

OFFER QUALITY EDUCATION GETTING THE MOST

OUT OF A STUDENT STATUS

FROM WATER

TO PLATE MOLLUSCUM: ANOTHER GENITAL WART

COUNSELING CENTER AVAILABLE TO ALL

COMING FULL

CIRCLE: FLC’s COMPOSTER

March 2013 FREE

HOW TO BALANCE IT ALL theindyonline.com

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Bryanna Kinlicheene Tom Rosenbaugh REPORTING

Hana Mohsin

Graeme Johnston

Allie Hutto

Carter Solomon Meagan Prins Deanna Atkins Christina Tsosie

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MARKETING & PR DIRECTOR

VISUAL DIRECTOR

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BUSINESS DIRECTOR

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CONTENTS Breaking Campus News

FROM THE E d i t o r ’s D e s k

To Smoke or Not to Smoke, and Where Story by Meagan Prins

Campus Living

Teacher Policies Ensure Quality Education

Dear Indy Readers,

Story by Carter Solomon

Money Saver

Getting the Most Out of a Student Status Story by Christina Tsosie

COVER

From Water to Plate Story by Deanna Atkins

Sex

10 Molluscum: Another Genital Wart Story by Deanna Atkins

Health

Counseling Center Available to All Story by Christina Tsosie

Green

Coming Full Circle: FLC’s Composter Story by Meagan Prins

D.I.Y.

This semester has proven to be the hardest thus far in my educational career, being in senior seminar, working at The Independent, and having two other classes. On top of having two jobs while searching for the perfect internship. All this is proving to be very time consuming and taking quite the toll on my life. It’s all I think about, all day every day, following a multitude of deadlines for myself, making a list every morning as to not forget what I have to do for the day, and trying to keep my health on track all at the same time is not an easy task. I find myself wishing the semester away and awaiting the summer, praying for the time to pass a little bit faster so all of this can be behind me. And then I just stopped one day, and realized how lucky I am to be receiving and experiencing a liberal arts college education. We are all so lucky to be able to wake up every morning and see the sunshine beaming around us, to experience life in this beautiful place, and to have the opportunity to build strong relationships and connections with those we encounter every single day. Soon enough, this will all be behind us and we will be wishing for quite the opposite, wanting to go back to college and be filled with new knowledge every day, craving those late nights in the library or at the coffee shop, and those early mornings rushing up to campus to perfect the last bit of a paper or project. I have so much to look forward to in the future; I’m planning a backpacking trip to Europe with my best friend for the summer, going home and visiting my family, graduating in December and much more beyond that. But living in the present is my main goal right now. Taking time to look around me and appreciate how fortunate I am to be here is most important, not rushing to get things done but taking my time and doing the best I can. Life isn’t just about where you are going to be; it’s about where you are right now. And, I must say, I couldn’t be happier anywhere else on earth.

How to Balance it All Story by Carter Solomon Emily Griffin

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Breaking Campus News

To Smoke or Not to Smoke... and Where

Story by Meagan Prins Photos by Hana Mohsin Graphics by Allie Hutto

his year Fort Lewis College hired an Americorps member to help consult FLC’s smoking policy and evaluate future tobacco usage on campus. Susan Raleigh is the first Americorps member to be working on substance abuse for the college. Two Americorps programs exist on campus, and it is reasonably inexpensive for FLC to have a member on staff. Members do not do it for the money, they do it because they are motivated to work in this field, Raleigh said. The position is temporary and deals with student initiatives, she said. One of the main initiatives is to promote and enforce the 50-foot smoking rule, but the position evolved into handling the smoking policy’s future, she said. Since January, thoughts on moving towards a smoke-free campus, a national trend, have been brewing, she said. “December 2011, there were only 400 campuses that had gone

“

smoke-free,” Raleigh said. “That has since leaped to 1100 campuses.” Over the past few years, an implemented taskforce tried to figure out what to do about the tobacco policy on campus, she said. FLC President Dene Thomas appointed the taskforce, which looked at the smoking policy on campus and policies from other schools, said Marc Goldfarb, the director of orientation and family programming at FLC. At first, the plan was to reinforce the 50-foot rule and examine its effectiveness, which is why the trashcans and ashtrays were moved 50feet from building entryways, he said. The President’s goal as of last spring was to try and reinforce the 50-foot rule to see if it would work, but unfortunately, it does not, Goldfarb said. Because the smoking rule is not accomplishing its goal of keeping smokers 50-feet from buildings, implementing designated smoking areas is being considered, he said. These smoking areas come at a price.

There are many smokers and non-smokers who do not want a policy of the college to tell them what they can or cannot do here

”

-Marc Goldfarb, the director of orientation and family programming

To have seven designated smoking areas with new ashtrays set in cement, the cost would be around $34,500, Raleigh said. The idea of seven designated smoking areas was thought with consideration. If someone who is addicted to cigarettes has all of their classes on one side of campus, but the closest place to smoke was on the other side, he or she is going to have problems getting to class on time, Goldfarb said. With seven designated areas, most people can utilize the ashtrays from anywhere on campus within a two to three minute walk, he said. Moving towards a smoke-free campus could affect enrollment, which is why some are reluctant to send FLC down this route. The upper-administration is not going to want to take a risk, unless there is something that proves there is little effect on enrollment, Goldfarb said. When responsible for an enrollment driven budget as large as the one for FLC, decisions will not be made unless a good research study is available, he said. “If this decision could significantly affect our students in a

negative way, we better not go there,” he said. “That is the crux of what goes on with the decision-making at that level.” Attempts to reach Thomas for comment were unsuccessful. Other opinions on campus are present. Some believe this is a morality argument, despite one that is health-related, and they say that administration cannot legislate morality. Many smokers and non-smokers do not want a policy of the college to dictate what they can or cannot do, Goldfarb said. Those opposed to smoking bans would argue that a smoker smoking is their own prerogative, said Colin Glennon, a professor of political science at FLC. The statistics of second hand smoke negatively impact public health, which makes finding a middle ground of this debate difficult, Glennon said. The seven designated areas is a fair compromise, he said. Let’s provide a place for smokers to smoke, and let’s provide a place for the masses to walk across campus without breathing it in, Glennon said.

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Chis Sowder smokes a cigarette between classes. The 50-foot rule has not kept smokers at a reasonable distance from the buildings, so other smoking rules may be in FLC’s future.

Campus Living

Teacher Policies Ensure Quality

Education wu

Story by Carter Solomon

Jillian Wenburg, a visiting instructor for the writing program, grades papers during her office hours. All instructors should have a degree that is one level above the instructional level.

any Fort Lewis College policies help ensure that students are receiving the highest quality of education possible and that hired staff are well versed in their area of teaching. “Whoever is instructing should have a degree that is one level above the instructional level,” said Maureen Brandon, the dean of the school of natural and behavioral sciences and the interim dean of arts, humanities, and social sciences. This policy is recognized by the college’s regional accreditation body, the Higher Learning Commission, she said. A terminally degreed teacher, which is a teacher with the highest degree possible in their field, is a requirement for prospective teachers at FLC, though there are a few exceptions, she said. A PhD is preferred in a given teacher’s field, though not all fields require a PhD, said Betty Dorr, the convener of the faculty handbook committee and a professor of psychology. An exception can come in the form of a certification class where an instructor may meet some other kind of certification but not have anything higher than a bachelor’s degree, Dorr said. “We’re very careful when we hire faculty to explain that these are our credential expectations,” she said. The faculty handbook includes expectations of each faculty position, as well as multiple processes involved with being a faculty member. The handbook implies that a teacher’s job consists mainly of teaching. It also includes scholarship and research, as well as service to the college through activities including participation in a committee or policy making, Dorr said. “It really guides us in how we operate,” Brandon said. “In my opinion, the handbook is there to clearly explain what the processes are, to guarantee that people are treated fairly.” Also included are multiple governance and evaluation committees formed by faculty members, she said. “The handbook is essentially the contract to the faculty,” said Barbara Morris, the provost and vice president of academic affairs. “It is a legal document.” Most teachers are hired at the entry level position as an assistant professor, Brandon said. As the faculty member progresses, he or she begins to take on more discipline and expectations, and hopefully show more and

Photo by Tom Rosenbaugh

more maturity within their respective departments and disciplines, she said. When a faculty member is tenured, the institution grants a long term contract to a teacher after completing years of dedicated service to the college and providing evidence of growth and excellence in teaching, Morris said. It gives teachers the academic freedom to question and help their students question some of the social norms and more taboo topics, she said. When Brandon is considering someone for tenure, she looks at whether the person is an exemplary teacher and if they have and will continue to grow as a teacher, she said. “A person with tenure is guaranteed a position at the institution, a permanent position, as long as certain conditions continue to be met,” she said. Most of these conditions are performance based and laid out in the handbook, she said. There are multiple layers of evaluation on a host of different levels to warrant that teachers are doing the best job they can, Brandon said. “It’s a multi-year process of evaluation, so that a new assistant professor can get guidance along the way,” she said. Teachers that have not been tenured are evaluated yearly within their departments by the dean and every three years by the school through the provost, which ensures they are doing the best job they can in educating students, Dorr said. If something is unsatisfactory, a means for correction is provided. If after a year nothing has changed, more actions will be taken, Morris said. The most important way for students to voice their input of instructors is through teacher evaluations at the end of the term, Brandon said. “It’s really, really important that students take those seriously,” Morris said. “We take them seriously as faculty members; we take them seriously as evaluation tools.” Constructive criticism is the only way that faculty members can improve, she said. Students don’t realize how important feedback from the evaluations is, Brandon said. If a situation in a classroom is terrible, which does not happen often, students should speak with a department chair, and then move to the dean, she said.

Getting the Most Out of a Student Status

Money Saver

Story by Christina Tsosie Photos by Bryanna Kinlicheene

stablishments all over Durango offer discounts towards students, and although a comprehensive list of these businesses is not available, finding such places can help keep one’s wallet under control. These offers incorporate fun activities, restaurants, and other businesses. Students wanting to soak at Trimble Spa & Natural Hot Springs pay $10.50 with a valid college ID, opposed to the $13 local price or the $17 adult price. Many restaurants across town also offer special student offers. For T’s Smokehouse & Grill, fliers on campus advertise a 10 percent off food purchase when a Fort Lewis College ID is presented. At Raider Ridge Café, student discounts are offered specifically to FLC and San Juan Community College students. “We have a variety of student combos,” said Tess Perran, an employee at Raider Ridge Café and student at FLC. Cold Stone Creamery offers a two for one deal on “Students simply have to present their student IDs and they get the student Monday nights with an FLC ID. discount,” Perran said. “And that applies to members of faculty as well.” For breakfast, students can choose from the student combo menu, which includes a grab-and-go burrito and a 16 ounce latte for $6, she said. For lunch, a $10 meal deal consists of a choice between a bacon lettuce, and tomato wrap, a Thai wrap, or a beef wrap with a 16 ounce smoothie, she said. Flashing a student ID can also get you a student discount at Polished Salon, a spa, beauty, and personal care salon on College Drive. “We offer a student discount specifically for students of Fort Lewis College,” said Robin Wicka, the co-owner of Polished Salon. Any service for nails, haircuts, and dyeing, along with a FLC ID, results to a 10 percent discount, Wicka said. “We’re so close to the college,” she said. “We understand that as college students, they’re struggling.” On Monday nights, Cold Stone Creamery offers students a buy one get one free deal when students present their ID. This discount is only in effect when school is in session. “We don’t get a lot of students now that the weather is cold,” said Kacie Sober, an employee at Cold Stone Creamery. “But there are students who still participate in the Student ID Night on Mondays despite the cold.” While these establishments in town offer discounts specifically toward FLC students, other establishments such as Spaaah Shop & Day Spa, DelSol, and Durango T-shirt Company offer local discounts. Some hotels in Durango also offer deals for student parents visiting town. Best Western Durango Inn & Suites, located on US highway 160 West, offers an FLC Parent Rate which consists of a 15 percent discount that includes free deluxe continental breakfast. Also, Best Western Plus Rio Grande Inn, located in the historic downtown Durango, offers a special rate for parents of FLC students. Raider Ridge Cafe offers a variety of student combos. “We try to get the word out about this discount,” said Mary Kay, the manager of the hotel. “The discount can get parents 15 percent off regular rates.” Parents of students only need to ask for the discount to be applied to their bill at the time of check-in, she said. Though some clothing stores in Durango offer student discounts, • Personalized cuts, specialized students can ask about them at larger corporations not in Durango, color, & perms such as J. Crew, Banana Republic, Juicy Couture, Madewell, Ralph • Brow Design Lauren Rigby, Topshop, Ann Taylor, Vineyard Vines, and Ann Taylor • Facials & Peels Loft. All offer a 15 percent off your in-store purchase if a student • Lash Extensions shows their student ID or simply inquire if they offer one. FULL SERVICE SALON • Body Waxing 130 W. 8th Street • Goldwell, Redken, Bosley, and Durango, CO 81301 Eufora products 970.247.5620

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Cover Story

From water to plate Story by Deanna Atkins Photos by Hana Mohsin

For most sushi restaurants in Durango, the fish is no more than three to four days old. The bloodier the fish, the fresher it is.

ushi is a hot item in Durango provided at multiple locations, and although many enjoy dining on the fresh entrée, some may not know where the fish actually comes from. Local sushi restaurants receive their fresh fish from several different suppliers across the nation and the globe. “You can get it from anywhere,” said Toshihiro Hiraoka, the chef and owner of Sushitarian. Sushitarian provides its customers with a wide variety of fish including salmon, bass, mussels, tuna, crab, octopus, Scottish salmon, clam and more, he said. “We order three times a week and most fish we order is in pounds or whole fish,” he said. The freshness of the fish depends on the company. “As soon as I receive the fish I will know how fresh it is,” he said. “If the fish is not fresh, then I return it.” Sushitarian receives their fish from Seattle Fish Co. based in Denver, Colo., Japan Food and Oyster Co., JFC International in Tokyo, Japan, Honolulu Fish Co. in Hawaii, and Mountain Valley Fish and Oyster in Montrose as a backup, Hiraoka said. Nutritional value of the fish is important as well. All fish is healthy and every fish has different nutrition contents, he said. Customers can mix their fish dishes or order certain types of fish at any time, he said. “They can order whatever fish they want,” he said. “We have a lot of variety and you can order however many you would like.” Sushitarian’s menu marks their dishes with symbols labeled vegetarian, sustainable, and health conscious foods. Other sushi restaurants in Durango use similar companies to purchase fresh fish. Rice Monkeys also orders from Seattle Fish Co. in Denver, Ho-

nolulu Fish Co. in Hawaii, and uses Mountain Valley Fish and Oyster Co. in Montrose as a middle man for orders, said Jimmy Nguyen, the chef and owner of Rice Monkeys. “The shipping is so great now that you can get it from anywhere,” Nquyen said. “The only difference is how much it costs.” Most orders are shipped directly to the restaurant. Rice Monkeys also orders fresh fish three times a week, sometimes four if they need it, he said. The order is made in pounds and based on the grade, which refers to the grit and blood content, he said. “The bloodier the fish, the fresher it is,” he said. Rice Monkeys receives fish caught fresh, meaning the fish have been dead two or three days, he said. “They caught it three days ago and then send it over and it is pretty fresh,” Nquyen said. Along with the freshness of the fish are nutritional values of oils, omega-3s, and vitamins, he said. Rice Monkeys provides its customers with salmon, tuna, shrimp, crab, and basic sushi meals, and also mixes its fish by texture, he said. For East by Southwest, a more complex ordering process is used to accommodate their demand. “We go through 60 pounds of tuna a week, 40 pounds of salmon, 30 pounds of Hamachi, and 20 pounds of exotic white fish, and I order them individual on different days,” said Sergio Verduzco, the chef and owner of East by Southwest. East by Southwest receives their fish from a number of different suppliers, including Seattle Fish Co. based in Denver, True World Foods in Japan, Tsukiji Fish Market, Mountain Valley Fish and Oyster Co. in Montrose, and JFC International in Tokyo, Japan, Verduzco said. Verduzco orders sauces and dry goods once a month from JFC

International, and he receives orders five days a week, Monday through Friday, from the Kangaroo Express airplane from Denver specifically through True World Foods, he said. Mountain Valley Fish drives to Durango twice a week on Tuesdays and Fridays, and Seattle Fish Co. comes three days a week where Verduzco receives fish on Mondays and Thursdays, he said. “I get it shipped directly to me at the store, and I base my orders on grade,” he said. “It is all sustainable and wild with the exception of the salmon that is farm raised.” The freshness of the fish varies week to week, but East by Southwest does not buy anything frozen, he said. “Some fish are packaged and frozen and treated with carbon monoxide for color retention, and we don’t touch that fish at all,” he said. “However it is prevalent to the sushi industry.”

Verduzco’s number one requirement is that the fish are sashimi grade or sushi grade fish, meaning they are no more than three to four days, sometimes two days, out of the water before they enter his restaurant, he said. East by Southwest provides its customers with tuna, exotic fish, organic farm raised salmon from Scotland, wild caught Tasmanian King Salmon from New Zealand, organic striped bass from Montrose, Colorado, and more, he said. “Our number one requirement as well is a sustainable resource,” Verduzco said. “We do not sell endangered fish like the blue fin tuna or the freshwater eel.” For these three restaurants that specialize in raw fish cuisine, all utilize similar fish dispensaries.

Colorful platters of sushi are available at various restaurants in Durango.

Sex

MOLLUSCUM: Another Genital Wart

Story by Deanna Atkins Photo illustration by Hana Mohsin

n addition to avoiding unprotected sex, students at Fort Lewis College should consider not sharing their personal towels or clothing for fear of contracting molluscum, a genital wart. Molluscum is a viral genital wart passed through unprotected sex, said Rachael Carlevale, the education program manager at Planned Parenthood. The name molluscum is in reference to an oyster or mollusk because the virus has a hole or domelike center that can be mistaken for a regular wart, said Jane Cobb, a registered nurse at the FLC Health Center. “They stay in your body for life,” said Carlevale. “You can take medicine to help curb the symptoms.” The virus will always remain in the body, and once the symptoms are cured the person can always contract it again, said Caitlin Prescott, a nurse practitioner at the San Juan Basin Health Department, in a phone interview. “Not having sex, using a form of protection like male condoms, female condoms, or dental dams, will prevent them,” Carlevale said. A person could also contract molluscum through sharing of personal items, such as towels and clothing, Prescott said. It can also be seen in children, who may contract the virus by being in close proximity to one another from playing in a sand box to sharing clothes, Cobb said. “Some people might not show any side effects at all,” Carlevale said. Whether or not symptoms occur depends on the person’s body type, genetic makeup, and lifestyle, she said. “The visual side effects are small little bumps that are pink,

red, or flesh colored, which are different from acne because there is an actual growth,” Prescott said. The bumps occur on the outer layer of skin but can form on the back, legs, and arms, she said. Using lasers is another form of removal as well as using certain creams for treatment, Prescott said. “It can be treated the same way we treat warts by creams, freezing them, or with acids like TCA or trichloroacetic acid,” Cobb said. For some people the bumps can actually go away without certain treatments, Prescott said. Sometimes it can take six to twelve months or up to four years for symptoms to disappear, but they can still reappear, she said. The virus will not spread unless the person who has it touches the infection and then touches a different part of their body without washing their hands, she said. “We can see it in training rooms, locker rooms, and community recreational centers,” Cobb said. “Avoid bare contact with surfaces that could have had bare contact.” People should not sit on public benches at a community rec center without being clothed or sitting on a towel, she said. The only way to know for sure if someone has molluscum is to get tested, Carlevale said. There is no specific test for molluscum other than coming in to a center and getting evaluated, Prescott said. To avoid molluscum’s spread, students who are sexually active should get tested, receive treatments, and not share contaminated personal clothing and belongings with others.

Counseling Center Available to All Story by Christina Tsosie

Health

Photos by Bryanna Kinlicheene

ach semester is filled with midterms, papers, exams, presentations, and finals, and some students may feel the heat as the term is drawing near the end. One way students can cope with their stress is to seek counseling, which is available at Fort Lewis College through the Counseling Center, located in Noble Hall room 260 and open Monday thru Friday, 8 a.m. to 12 p.m. and from 1 p.m. to 5 p.m. The first 4 visits are already paid through student fees, but after the initial 4 visits, students will be required to pay $35 for 45 minute sessions. Those with lower income may qualify for a sliding scale fee, meaning that the Counseling Center will consider all the bills that the student is responsible for and adjust the bill according to that. Students can seek counseling for many reasons. “We get about 25 to 30 percent of the student population coming in for counseling,” said Judy Gerhardt, the office manager at the Counseling Center. If students have infractions within the dorms involving drug or alcohol abuse, they will be required to attend counseling, Gerhardt said. Though some student visits may be sanctioned, many are voluntary. “We have varying reasons why students come here,” she said. “It can be academic distress, family distress, anxiety, sometimes drug and alcohol use and abuse.” In addition to sanctioned and unsanctioned behavioral assessments, the Counseling Center also provides group therapy, psychiatric consultations, individual counseling, and couples counseling. Though there are many services provided, the common reason most students seek counseling is depression. “Depression is one of the primary reasons students seek counseling,” said Karen Nakayama, the current interim director of the Counseling Center. The type of depression most students experience is not short-term, but lasts for a longer period of time and is severe, Nakayama said. “The way that a lot of students describe it to me is that they have fallen into a black hole, an abyss, or into the chasm, and it doesn’t feel like they can get themselves out of it,” she said. Depression has many symptoms, including apathy towards academic responsibilities, changes in appetite or sleep patterns,

a lack of enjoyment in activities or people, and in some cases, suicidal thoughts, she said. One common symptom that really affects students at FLC is a decrease in motivation, she said. Sometimes, professors refer a student to the Counseling Center if they notice a drastic change in a student’s behavior or academic performance. “If our faculty see a student is not doing so well academically or if they see that there is a change in behavior, they will either walk a student over or simply refer them to us,” Nakayama said. All sessions are strictly confidential. If a parent calls and asks whether their child is attending counseling, the Counseling Center cannot inform whether or not their child walked through the door. Information can be shared with others only if the student signs a voluntary release of information form. Few exceptions do apply. If a student is in imminent danger to themselves or others then confidentiality must be breached. If a student releases information involving the abuse of anyone under the age of 17, then by law the Counseling Center must report that information to the Social Service Agency and State. In some circumstances, if records are subpoenaed by law, then the Counseling Center must also release information. Lastly, if counselors suspect a student is a terrorist, the center must also alert authorities. This, however, has never occurred at FLC, Nakayama said. The two weeks before midterms, all the way up until the end of the semester, are the busiest times for the Counseling Center. “Because of the stress of mid-terms and finals, we do see a lot of students coming in with high stress levels,” Nakayama said. Though most upper classmen jokingly claim to be afflicted with “senioritis,” it is one of the reasons some students seek counseling and is no joke at the Counseling Center. “It is taken seriously here,” she said. “I have seen quite a few seniors who don’t know how they are going to finish up their last year and they are very stressed.” The center can help students with that, along with any other problems a student may wish to talk about.

Four visits at the Fort Lewis College Counseling Center, located in Noble Hall 260, are paid for through student fees.

Green

Coming Full Circle: FLC’s Composter Story by Meagan Prins Photos by Bryanna Kinlicheene

The compost machine, located beneath the Student Union Building, is used to turn food waste into a substance that will be used for campus landscaping and the Environmental Center garden in the future.

nside the inner-most workings of the Student Union Building, it smells. Unused and uneaten food is washed down a trough, ground up and sent down pipes into the back of the building where it is spit out, all smashed up and mixed together. Once this smelly compound is shoveled into a machine, it eventually exits as freshly smelling soil. Many students at Fort Lewis College do not know that the campus has implemented a large and functioning composter located in the back of the Student Union Building. Using the composter takes food waste and turns it into a composted product, bringing everything full circle, said Alexander Brooks, the assistant manager of the Environmental Center at FLC. “I think composting is a fascinating way of eliminating our waste,” said Mo Igoe, a FLC student who works with the Environmental Center and is one of those responsible for cleaning the composter. “Through composting, we transform what is considered garbage into a substance with a use.” The idea for a composter began in 2009 as a student initiative. It was installed last year and underwent a start-phase that began last spring and has continued into this fall, Brooks said. “Anything off of the conveyor belt that is food waste can go into the composter,” said Kevin Gutierrez, the director of operations of campus dining services, Sodexo. The Student Union Building that houses the process also recycles the water used to wash everything down before waste is ground and put in the composter, Gutierrez said. The composter takes food waste and also wood chips. The wood chips are donated by local arborist companies and are added to provide a carbon source, serving as a bulking agent that helps the compost from getting too dense, he said. “Weekly we are composting on average about 50 gallons of food waste

and 50 gallons of wood chips,” he said. During this process the products breakdown in volume to about half, allowing the composter to produce roughly 50 gallons of compost per week, Gutierrez said. The composter cost around $60,000 and was purchased from a company called Tiny Planet, Brooks said. The device has not paid off its initial investment, but it is producing compost, he said. A problem with the composter, however, is causing the device to function at less than maximum capacity. The composter is capturing 15-20 percent of food waste from the dining hall, when originally it was supposed to compost about 90 percent, Brooks said. “We are currently working with the manufacturer to troubleshoot our lack of capacity,” he said. It is hard to say what is causing the problem, as the source is not yet definite, but the hope is that this problem is fixed in the next few weeks, he said. Making compost is a delicate process. The compost that is outputted depends on a balance between nitrogen, carbon, oxygen, temperature, and moisture content, Brooks said. It takes 10 to 14 days for food waste to go through the composter. Brooks and Phil Shuler, a professor of biology, are partnering for an experiment using bean plants to test whether or not the compost currently produced is good for growing. The ultimate goal is to turn the waste into usable product, Brooks said. Eventually, the compost soil that is produced will be used for on-campus landscaping and the Environmental Center garden, he said. Sodexo would like to feature some of the vegetables from the EC garden in the salad bar in the future, allowing the waste from the device to turn into something reusable, instead of sitting in a landfill, Gutierrez said.

D.I.Y.

o ow t

Balance It ALL

Story by Carter Solomon

eing a college student is no walk in the park. Students have to be able to complete their studies, maintain themselves, and also be a socialite, often all at once. How does one balance studies, a personal life, and a social life? Susan Decker, the director of STEM3, one of many programs designed to help students at Fort Lewis College, recommends that students learn to say, “No.” STEM3 is federally funded through the TRIO program, Decker said. “TRIO programs are designed to serve students who are first generation, and or low income,” she said. First generation refers to a student who is the first individual in their family to attend college. STEM3 provides multiple services including tutoring, academic advisement, graduate school advisement, financial literacy training, and financial aid information. It also offers students the chance to be part of an academic community of like-minded people, Decker said. Students should make sure they are not taking on more responsibility than they can handle, she said. “You need to be able to really look at what you have going on, and what you are capable of completing, and what your time allows,” Decker said. “I think that’s the number one problem students’ face, is time management issues.” A planner to organize due dates and test dates would be a very useful tool for students, she said. For studies, one huge resource is a tutor, Decker said. Tutors are not only for students who are struggling though. “All of my 4.0 students have tutors,” she said. “All of them.” Decker recommends students to find a tutor who does not only help with studying, but someone who is motiving and helpful in keeping the student on track, she said. A good tutor does this not because they have to, but because they generally care about the student and about their job, Decker said. Taking care of one’s personal life, partly through managing health, helps maintain balance. Teenagers and college-aged adults should receive between eight to nine hours of sleep, though many students do not get that much, said Susan Pugh, a registered nurse at FLC’s Health Center. “It does keep you healthier,” she said. “Lack of sleep can affect you emotionally.” It can also make it difficult for students to focus, she said. Exercise can make you feel better and maybe help your

Graphics by Livia Hooson confidence, she said. Sugar and bad fats could hurt your mood as well, while fruits, vegetables, and lean meats are good for all of your organs, Pugh said. The Health Center and the Counseling Center both operate closely with each other, so if students find themselves suffering from something such as depression, they should utilize the centers for help, as depression can affect every aspect of life, she said. To help discuss anything going on in life, be it good, bad, or somewhere in between, students have four free sessions with an FLC counselor, said Rob Cowen, a counselor at the FLC Counseling Center. For some students, coming from high school and from parents’ houses, they have always had a “roadmap,” or a set path to guide and help balance their life, Cowen said. When college hits, this map is no longer there, and students have their first taste of freedom, he said. Though this is on a case to case basis, coming to college and finding an individual “roadmap” is a large challenge, he said. Finding what works is part of the challenge. College is filled with a diverse group of people so students have to find their own balance, Cowen said. Balance is important and because students are all different, college is filled with trial and error, he said. Experimentation is key. “Just go for it, and take the hit,” he said. “Make the speech, ask the girl out, do the thing that is uncomfortable, and then we’ll see what that feels like.”

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Aquarius (Jan. 20- Feb. 18) – Slow down and begin to map out some of the ideas you’ve been thinking about. Never be afraid to express yourself and your mind. Pisces (Feb. 19 - March 19) – Be the unique individual that you are and have no fear. Success will come when you are truly honest with yourself. Aries (March 20 – Apr. 20) – This is the final chapter of your annual zodiac cycle, so prepare to be inspired. Find what grounds you in your life and go for it. Taurus (Apr. 21 - May 21) – It is time to work with others if you expect to grow as a human being and not wear yourself out. Relax and you will find the right path. Gemini (May 22 - June 21) – This is a time of proffessional success for you. Challenge yourself and don’t be satisfied with the bare minimum. You’ll be surprised at what you can do. Cancer (June 22 - July 22) – This month may be a little rough for you. The past may seem to be stirred up, but strive through and remember all you’ve already overcome. Leo: (July 23 – Aug. 23) – You’re especially charismatic and intense this month. Remember to not overuse these powers, though, and continue with meaningful interactions. Virgo (Aug. 24 - Sept. 23) – If you feel yourself craving security and commitment, remember that solitude is peaceful and you must love yourself before others. Libra (Sept. 24 – Oct. 23) – Be good to yourself and try to eat healthy this month. Your kindness to yourself will be reflective throughout your entire being. Scorpio (Oct. 24 - Nov. 22) – Let your wild side out, but try not to come on too strong. Your energy will bring you much joy. Sagittarius (Nov. 23 - Dec. 21) – Your body, mind and soul are craving some down time this month. Recharge and give yourself the alone time you’ve been wanting. Capricorn (Dec. 22 - Jan 19) – Open yourself up and don’t be afraid to try new things this month, especially relationshipwise. People may actually surprise you.

WORD SEARCH D L O B M Z V O J L M H A C K S D H L A U R K C V M G L K K H J X Q E P D R V N O O W S M A N D H L P I V S T V O H F D M G L Z K I R Z X E V I H N N R T Y A M T E E R W L V E N A O V N D L O G T C L X X P U L C M Y I B S G H E H U X W W E K O Z A A W B L O B A I Z O R U M Y B Y S A J O D G U B E I Y K C U L G O G P C F G N F O I K K N H R H I G R D K J E H W O B N I A R H L N P E O B S Q X N F Y S D G G T J V Z E Q Z W N K C I R T A P Y E G B D IRELAND GOLD RAINBOW CLOVER LUCK SHAMROCK PATRICK SAINT LEPRECHAUN SHILLELAGH

Indy on the Street What is the worst thing you’ve ever come home to? Ashley Fife 20 Littleton, Colo.

Nico Foster 32 Juneau, Alaska

Pissed off roommates.

Frozen pipes, a rat in the bathroom, subzero temperatures, and empty fridge, and a raging roommate, all at the same time.

Rachael Hensen 18 Telluride, Colo.

Recipe

Finding out my mom’s shop in Dolores burnt down that day.

Thin-Crust Garlic and Olive Oil Pizza submitted by Kylie Morris and Jimi Giles (2 to 3 servings)

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1015 Main Ave • Durango, C0

Preheat oven to 450 degrees In 3/4 C. hot water, add one packet of dry, active yeast and a pinch of flour and sugar to initiate yeast activation Let yeast mixture sit for five minutes, stirring occasionally to avoid clumped particles In a mixing bowl, combine dry ingredients: 2 C. desired flour, 1 tsp. sugar, 1 tsp. salt, and desired seasonings (in pizza pictured, whole wheat flour was used and a combo mixture of Italian seasonings and black pepper was added to taste; all-purpose flour is recommended for first-time pizza makers) When yeast mixture is done sitting, add to dry ingredients Mix together until dough forms, adding minimum additions of hot water until dough is moist and in one piece Cover with a dishtowel and place in a warm envrionment for at least 20 min. (usually the top of the oven provides a warm enough place for dough to rise) Once dough has risen (should have doubled in size), roll with a rolling pin using plenty of flour to avoid the dough adhering to the rolling surface and rolling pin Place rolled dough on a baking sheet (pizza pan is desired but a cookie sheet will work too) and roll outer edges to form crust Preheat dough for 5 min. in oven After dough has heated, add enough olive oil (including crust) and diced garlic to taste Add cheese and other desired ingredients (for pizza pictured, mozzarella, parmesean, pepperoni, and fresh bell pepper were used) Bake until crust and cheese are golden brown

Adams State University Masterâ&#x20AC;&#x2122;s Degree in Counseling Internet Classes and On-Site at Fort Lewis Financial Aid is Available

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