4The Daily Tar HeelThursday, May 21, 1992
L
Teaching Fellows grads going back to school
By Jennifer Ingram
Staff Writer
For the first graduating class of Caro
lina Teaching Fellows, the education
has just begun.
The 55 students who graduated in the
University's May 10 commencement
ceremony are the first to enter the sec
ond phase oftheN.C. Teaching Fellows
program, which receives its funding
from the N.C. General Assembly.
Teaching Fellows scholarships, avail
able at all 16 UNC-system campuses,
give students $5,000 each year in ex
change for a promise to teach in North
Carolina for a minimum of four years
after graduation.
, The program provides "an opportu
nity for the best and brightest to pursue
a. career in teaching when they might
not have done so otherwise," said Bar
bara Day.directorof the Carolina Teach
ing Fellows program, the University
division of the N.C. Teaching Fellows
program.
Mark Kleinschmidt, a 1992 Teach
ing Fellow graduate from Goldsboro, is
planning to teach high school social
studies.
"I think I'll be fortunate that I'll be
able to do something in the field I love
immediately," he said.
But Kleinschmidt said he also found
there were certain drawbacks to the
program. "The rest of my friends, if
they can't find a job here, they can go
anywhere," he said. "I have to find a job
in this finite space."
The strength of the Teaching Fel
lows program lies in the experience it
provides the student, said Holly Drerup,
a graduate from Charlotte. "Right now,
I'm glad I have a leg up," she said.
Teaching Fellows begin preparing '
for careers in education their freshman
year, when they are placed on 15-stu-dent
teams, assigned a mentor a
professor in the School of Arts and
Sciences and attend monthly semi
nars featuring educators from across
North Carolina.
During their sophomore year, stu
dents get their first in-class experience,
spending two hours a week at a local
high school.
Then, along with other students in
the School of Education, Teaching Fel
lows spend one semester of their senior
year student teaching.
Kleinschmidt said that because of his
Teaching Fellows experiences, he prob
ably was more prepared for actual class
room teaching than other School of
Education graduates.
"There's no way the School of Edu-
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STraawRT"s to ri tF
cation can teach you (everything)," he
said. "You learn about diversity and
history, then you can go in, and with
your own knowledge, make a decision.
Some communities are very poor. The
priorities are different in some schools.
Most other education majors wouldn't
know that."
Drerup said her student teaching ex
perience enabled her to get a feel for the
frustrations currently facing American
teachers. Drerup taught ninth grade civ
ics at Durham's Hillside High School.
As a part of her classroom instruc
tion, she engaged the students in de
bates, a mock murder trial and mock
congressional sessions.
In these sessions, "things always
worked out in the end," Drerup said.
But Drerup said that after leaving her
position, she felt she may have misled
the students about the country's social
conditions.
The acquittal of four white Los An
geles police officers accused of using
excessive force on motorist Rodney
King may be a more accurate depiction,
she said.
"I never showed (the students) the
reality," she said. "I felt I should have
thrown something in there to make them
think. Now it's left up to someone else.
I always have a problem about sending
them mixed messages."
Because of their Teaching Fellows
experience, many students say they feel
they have a competitive edge over other
education majors.
"I suppose the biggest advantage of
being a Teaching Fellow is that school
systems are specifically trying to hire
us," said Yolanda Lyght, a 1 992 gradu
ate from Chapel Hill. "At the Job Fair,
saying that I am a Teaching Fellow was
like saying a password which opened
special doors for me."
Lisa Bowers, a senior at Chapel Hill
High School who will be attending UNC
next year as a Teaching Fellow, said she
was aware of the program's growing
reputation. "My original plan is to be
come a teacher, and I think being a
Teaching Fellow will help me get a job
a lot easier," she said.
The problem with today's teachers is
that they become resentful of the pro
fession because they don't think they
can do anything else, Drerup said.
"I made a promise to myself that if I
wake up and don't want to do it any
more, that's the day I'll quit," she said.
Day said the N.C. Teaching Fellows
program is an investment with lasting
dividends. Part of this can be attributed
to the rigorous screening each applicant
goes through.
A maximum of 60 students are cho
sen each year to be Carolina Teaching
Fellows. This year, more than 400 stu
dents applied, Day said.
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Patricia J. Williams
Author of
The Alchemy of Race and Rights:
Diary of a Law Professor,
speaking on
"Incredible Women: Sex, Lies and the
Sabotage of the Women's Movement"
Free and Open to the Public
7:30 pm, Friday, May 29, The Friday Center, UNC-Chapel Hill
Opening Address of
What Difference Does Difference Make?
The Politics of Race, Class, and Gender
May 29-31, 1992
A conference in celebration of the tenth anniversary of the
Duke-University of North Carolina Center for Research on Women
31 Reception immediately following the address.
For information, call Rachel Davis, 962-1124.
No on-site registration for the remainder of
the conference. The Friday Center is located
on Laurel Hill Parkway, 2 miles west of
Interstate 40 off Highway 54
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Cartoons & Comedy Short Films
plus Free Refreshment
7:00 pm Thursday
May 28 Union Ccboret
Films Include:
Bugs Bunny Charlie Chaplin
Daffy Duck Laurel and Hardy
Road Runner The Little Rascals
Speedy Gonzales The Three Stooges
The Marx Brothers
PICNIC IN THE PARK
June 9 7:00 PM Polk Place
Deli owner brings
slice of Middle East
to West Franklin St.
By Donna van def Dijs
StaffWrito-
Jamil Kadoura says the key to run
ning a restaurant is keeping prices
low, having a good time with custom
ers and maintaining quality.
"The key is to keep good food here,
to be consistent," Kadoura said. "You
want your customers to come back "
Kadoura opened the Mediterranean
Deli at 418 W. Franklin St. about five
weeks ago. He and his mother had
been considering opening a restaurant
for a long time.
Some of the food served is cooked ;
at home by Kadoura's mother, and
other dishes are cooked by Kadoura :
and his sister at the restaurant. "All my
mother's recipes," Kadoura said.
The Mediterranean's prices range
from $2 to $4, and the restaurant is
open from 10 a.m. to 1 1 p.m., Monday
through Saturday.
Kadoura, who hails from the Israeli-occupied
West Bank, comes from
a Lebanese and Palestinian back
ground. His father was married to two
women, and he has a total of 1 6 broth
ers and sisters.
Kadoura came to the United States
about 14 years ago and went to the
Minnesota School of Business for two
years. After that he began working in
hotels.
"I started as a dish washer and ended
up as a food and beverages director.'"
he said.
He worked at, the Durham Hilton
and a Marriott in Tennessee as restau
rant manager and at the Omni Europa
Hotel in Chapel Hill as food and bev
erages director.
Kadoura has been in the Triangle
since about 1984.
Kadoura, who works in the West
Franklin Street restaurant most of the :
day, said most of his customers were
American
"There are hardly any Arabs here,"
he said.
Many who eat at the Mediterranean
; Deli have had contact with Arab cul
ture, he said, adding that many know
the dishes and a few even speak some
Arabic.
"A lot of vegetarian people also
like the food," Kadoura said.
Carlos Haas-Castro, a customer of
the deli, said he enjoyed eating dinner
at Kadoura's restaurant. T love it, it's
great," he said.
Ruben GarciaOjeda, also a cus
tomer at the deli, said the food is more
flavorful than at other restaurants. "It's
very spicy, adds flavor," he said.
Both Haas-Castro and GarciaOjeda
said that the food also is healthy and
inexpensive. GarciaOjeda said he liked
the people who work there and the
good service.
All the Middle Eastern specials are
: served on pita bread and contain veg
etables. "Most of our food is from New
York," Kadoura said.
He said he buys much of the food
from a Lebanese company that im
ports it from Lebanon.
Of all the dishes sold at the Medi
terranean Deli, the Falafel and the
Gyro are the most popular, Kadoura
said.
The Falafel is made of chick peas
combined with spring onions, pars
i ley, other herbs and spices, deep-fried
and served in pita bread with salad and
tahini dressing.
The Gyro is a mixture of beef, lamb
and spices served with lettuce, green
pepper, onions and cucumber sauce
: on a grilled pita.
Other Middle Eastern specialties
served include stuffed grape leaves,
Kofta and Tabouli.
For dessert the deli serves Baklavah
with pistachios or walnuts and
Ballourie with pistachios, Kadoura
said.
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