family weekend feature FE ATURE , page
REVIEW:
ROMEO & JULIET
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A&E , page 9
INTERVIEW: ASWC PRESIDENT
Nadim Damluji NEWS, page 3
WHITMAN COLLEGE Walla Walla, WA Volume CXXV / Issue 7 whitmanpioneer.com O ,
)DFXOW\ FRPPLWWHH GUDIWV SURSRVDO IRU VFKHGXOH by ERIC NICKESONMENDHEIM Staff Reporter Whitman faculty, feeling the stress of large course loads, advising and overseeing senior theses, are working on a proposal to decrease their teaching load. A proposal from the Feasibility Study Committee would decrease faculty workloads from three courses each semester to three one semester and two the following. The committee is surveying faculty about the plan, which would put Whitman on par with schools such as Kenyon College and Bates College. Discussion will continue at the next faculty meeting on Wedneady, Nov. 4. If approved, the transition would take place over a number of years. “The normal teaching load is three classes each semester,” said chair of the committee and Associate Professor of astronomy Andrea Dobson. “What we want to do is make it so teachers teach three classes one semester and two the next, with credit for things like experiential trips counted. The three-three system was made a long time ago and is outdated.” The current faculty schedule does not account for extra advising, senior theses and one-on-one interaction. Because of this, many professors spend a great deal of time on work they do besides their classes. Professor of classics Dana Burgess, however, sees potential problems in this proposal. “We won’t be able to offer as many special courses,” he said. “We’ll have to offer and preserve courses that serve our major programs; additional courses will be less likely to be taught. There is also a danger of increased class size.” A cut in courses may make it more FACULTY, page 2
Parents boost local economy 'RZQWRZQ WR EHQHÀW IURP )DPLO\ :HHNHQG by JOSH GOODMAN Associate News Editor Downtown Walla Walla hotels and restaurants are set to get an economic boost this Friday, Oct. 23, and Saturday, Oct. 24, when parents of Whitman students come for Family Weekend. Visiting parents, who book hotels and dine out with their students, will bring business to sellout levels at several local establishments. That’s good news for the bottom line of hotels and restaurants in the middle of a recession and is even prompting some to hire additional staff
by MATT MANLEY Columnist My father and I have a tradition of patronizing one of Walla Walla’s many elite eateries every fall and after much consideration settled on Creektown Café as this year’s venue of choice. We soon learned why it is a local favorite. Creektown Café is located at 1129 S. Second Ave., a five-minute drive or 15-minute bike ride from campus. The restaurant is situated in what I could only describe as a strip mall, but once
be in a full service hotel where they can have meals in the restaurants or go to our lounge.” The extra business is also a boon for employees. “We run full, so we’re always geared up, and there’s a whole bunch of people we employ who we hire because of the business we enjoy from Whitman,” Anderson said. “It definitely has a positive impact on our bottom line.” The Walla Walla Vineyard Inn, located across the street from campus, PARENTS, page 2
Network unites local activists, student leaders by GALEN BERNARD News Editor
CREDIT HUBANKS Ian Field ‘12 and other Walla Walla University students listen to representatives from the Network for Young Walla Walla Tuesday in the Student Association Center at WWU. The network wants to connect students from Whitman, WWU and Walla Walla Community College and community youth to work together to address local social issues.
Delicious downtown dining accessible at RESTAURANT REVIEW
for the weekend. Ron Anderson, general manager of The Marcus Whitman Hotel, expects full occupancy this weekend, as opposed to an annual average of 65 to 70 percent. Three-quarters of the hotel’s guests will be Whitman families. “The hotel industry in general has really been hit hard with the recession,” he said, noting that his hotel has been fortunate throughout the past year. “One of the reasons we do well with Whitman is because we’re the only full-service hotel [in Walla Walla] and the parents like to come with their sons and daughters and
DOUGLAS
Professors deliberate reduced courseload
Getting students involved in community activism isn’t always about capturing their interest in the issue at stake. Sometimes it’s necessary to engage other interests first. In its kick-off events at Whitman College and Walla Walla University, the Network for Young Walla Walla opted for balloons and banana splits, respectively. The network held its second event of the year Tuesday, Oct. 20, at Walla Walla University. The first took place Saturday, Oct. 10, on the Whitman campus, representing th’s efforts to include students from each of the three institutions of higher education in Walla Walla: Whitman, Walla Walla University and Walla Walla Community College. “We’re trying to get the three campuses united so we can take on community issues together,” said WWU sophomore Katie Whittlake in her opening statement at the university’s Student Association Center. The event drew 25 to 30 university students to meet and learn
about the network. Attendees were encouraged to sign up for the network on a laptop. Senior Camila Thorndike was the only Whitman student present. She has directed the network’s development, but emphasized to university students that neither she nor Whitman holds power in the network. “There is no leadership within the network itself; it is just a way to connect to take on issues,” she said. The rhetoric about issues is intentionally vague. Network organizers stress that the network does not have a specific agenda, but rather aims to connect and train a diverse group of youth to address issues that interest them. “Come with an interest; spin it into action,” said Whitman sophomore Zach Duffy, the network’s Web master. One focus has emerged, however, that would allow students to take on numerous issues that interest them. “Perhaps our biggest fight is getting youth in decision-making roles. We want a seat at the table,” Thorndike said. NETWORK , page 3
C REEKTOWN C AFÉ
inside its doors, you can forget about its somewhat-pedestrian surroundings. Booths and tables are mixed on the efficiently spaced dining floor, and a charming patio under a vined arbor awaits outdoor diners. You won’t find any white tablecloths at the café’s unembellished tables, but they won’t be missed in the restaurant’s friendly bistro ambiance. While my party was sitting nearby other tables on two sides, we still had adequate privacy and felt free to laugh above mezzo forte. The place is, in a word, accessible. Accessible, too, is the cuisine of executive chef Michael Kline’s establishment. The menu changes seasonally according
to what’s fresh, and some local farms even grow crops expressly for Creektown plates. Kline’s café also contracts with dozens of local providers to provide the freshest (primarily organic) produce to be had locally. The restaurant, he says, has a simple ethos: to provide superb food and great memories. As we mulled over the menu offerings, we were delighted to receive a basket—and then another, and another—of complimentary artisan bread, baked inhouse. Turns out, Kline knows a thing or two about bread; he is also the owner of Walla Walla Bread Co. on Main St. My group rapidly reached a consensus that the still-warm, crispy-chewy crust and
FA MI LY W E E K E N D C A L E NDA R friday saturday
HUBANKS
moist, substantial quality of the baguette made it the top gratis bread we had ever tasted. Once our server Nikki succeeded in distracting us from the bread—she may have realized that free bread of such quality is a dangerous business model—we finally made our meal and appetizer selections. Our hors d’oeuvre, mapleseared scallops ($12), arrived quickly, but this rapidity was by no means reflected in the taste. The maple sweetness permeated the CREEKTOWN C AFÉ , page 12
sunday 4th & Main St., 9 a.m.-1 p.m.
Listen to music at the Coffeehouse with ‘09
M D D Reid Campus Center, 10 a.m.-1 p.m.
alum Ranger Sciacca and the Re-Arrangers.
An opportunity for families to spend one
Market for fall produce, food and crafts. Also
Ryan Creal ‘12 jumps through the Com-
hour (or more) volunteering for a local charity.
taking place on Saturday.
GLBTQ and Coalition Against Homophobia
Reid Campus Center, 9-11 p.m.
V N Maxey Hall, 10-11 p.m.
Come to the Walla Walla Valley Farmer’s
Coming Out Day ing Out Door on Ankeny on Oct. 16.
hosted the door to encourage Whitties
Organic Garden, 10-11:30 p.m.
Whitman’s improv-comedy troupe, performs.
A Cordiner Hall, 9-11 p.m.
Free tickets are available in Reid Campus
Featuring Lights Out, the Sirens of Swank,
harvest.
Center.
Schwa and the Testostertones.
Decorate a pumpkin and celebrate the fall
to embrace their identity, be it sexual orientation or any other identity. National Coming Out Day is observed each Oct. 11, but GLBTQ and Coalition Against Homophobia decided to host the Coming Out Door last week to avoid overlap with the mid-semester break.