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VOL. VII, NO. 4
WINSTON-SALEM STATE COLLEGE, WINSTON-SALEM, N. C.
Aid Funds Cut,
Federal appropriations for sev
eral of the college’s student finan
cial aid programs have been r(
duced, according to W. C. Jordan,
director of student aid.
“As a result,” Jordan said,
“there will be a corresponding re
duction in the amounts available
to students next year.”
Jordan said the only recourse is
to write representatives in Con
gress and complain about the re
He suggested two men: The Hon
orable Charles Jonas, U. S. House
of Representatives, Washington,
D. C.; and The Honorable Sam J.
Irvin, Jr., U. S. Senate, Washing
ton, D. C. Both representatives
serve North Carolina, and Jonas
holds a position on the House Com
mittee on Appropriations.
Jordan also pointed out that
since funds are reduced students
should be very sure they need fi
nancial aid if they request it.
“If students are requesting aid
and are not actually in need, they
are depriving worthy students of
a i d,” Jordan said. “Students
should be reminded that this is
against the law.”
The English Club closed its ac
tivities for the year with a meet
ing on 'lay 8. Outgoing President
Arth’T Blue reviewed program
highlights before election of offi
cers for the coming year.
The newly elected officers are:
president, Leslie Kimbrough; vice
president, William Richardson; re
cording secretary, Marion Pitt
man; corresponding secretary and
reporter, Jacqueline Strong; and
treasurer, Vivian McKnight.
Nearly 300 Students Cited
Two students and one faculty
member from Winston-Salem State
College have been accepted for
the 1969 Intensive Summer Stud
ies Program (ISSP) conducted by
Harvard, Yale and Columbia uni
The students are Curtis Pal
mer, Rt. 1, Winston-Salem, and
Jeanette McKinney, Forest City,
N. C. Both are currently sopho
The faculty member is Norio
Ohta, instructor of sociology.
The ISSP provides 200 students
from both white and black colleges
the opportunity for special study
designed to prepare them more
fully for graduate school.
Students are eligible during
summers following their sopho
more and junior years. Acceptance
is based on demonstrated ability
and future goals.
ISSP students attend regular
summer sessions, taking formal
coursework at an advanced level
at Harvard, Yale or Columbia, and
in addition receive individual tu
toring from graduate students.
Miss McKinney, a history major,
will attend Columbia, and Palmer,
an elementary education major,
MR. NORIO OHTA
will study at Harvard.
A total of 59 faculty members
from all ISSP-participating schools
are eligible for scholarships for
advanced study at one of the three
Ohta will study race relations
for eight weeks at Harvard.
All participants receive financial
support from the program, which
is funded by the Ford Foundation
and the Carnegie Corporation, and
students receive a $500 stipend
upon re-entering their regular
school in September.
Student, faculty and members of j
the administration gathered in
Fries Auditorium on May 7 for
the annual Scholars and Awards
Following brief opening cere
monies, which included an address
by senior Jacqueline Taylor on
“The Price of Leadership,” near
ly 300 awards were presented to
Mr. Robert Cummings, history
instructor and adviser to SGA,
presented the scholastic awards.
Recognition for the highest class
scholastic averages went to Emma
Dockery, freshman; Mary Hag-
wood, sophomore; Mrs. Asenath
Plowman, junior; and Dorothy
Pearson and Henry Foote, seniors.
Recognition for the highest schol
astic averages in specific academic
areas was given to Flora Riddick,
art; Jimmy Murphy, science;
Johnnie Johnson and Flora Rid
dick, business education; Jessie
Hailey, drama; Dorothy Pearson,
English: Mrs. Robertha Brown
and Ruthie Grier, education and
Dsychology; Williams Crews, his
tory; Lasenia Howe, mathematics;
Doris Hall, music; Mrs. Alice
Johnson, Mrs. Asenath Plowman,
and Maxie Stokes, nursing; and
Gloria Herring, sociology.
Special recognition was given
Warner Howard, William Richard
son and Albert Newton, winners of
the newly established Winston-Sa-
lem Journal and Sentinel scholar
ship for WSSC students planning a
The freshman award for achieve
ment in chemistry, given by the
Chemical Rubber Company of
Cleveland, Ohio, went to Augustus
Jessie Hailey and Lawrence Mc
Bride were recognized for scholar
ships to an eight-week summer
drama workshop at Lincoln Univer
sity, Jefferson City, Mo.
Two faculty members — Dr.
Joseph Patterson and Mr. Robert
Cummings — were honored for
making the greatest contributions
’ in classroom teaching, campus ac
tivities. and community service,
i Greek organizations presented
' several awards to students. Annie
Graves won the Zeta Phi Beta Wo
man of the Year Award; James
Simington and Alberts Tombs re
ceived the Alpha Phi Omega Tre
foil Award; Lottie Robinson won
the Kappa Alpha Psi Student Rec
ognition Award; and Robbin Kirk
land received an award for out
standing service from Omega Psi
All Greek organizations were
presented plaques by Redic N.
Smith of the Pabst Brewing Com
Awards for leadership in class
organizations went to Stan Tur
man and William Richardson,
freshman class; Jacquiline Vance,
sophomore class; Ernest Clem
mons, junior class; and Patricia
Story, senior class.
Citizenship awards were given
to George Bernard Shaw, Brown
Hall; Marian Parker and Betty
Morgan, Atkins Hall; Janet Mason
and Lara Webber, Bickett Hall;
Cynthia Black and Claudia Fer
guson, Colson Hall; Shelia Springs
and Mary Harris, Moore Hall;
Marjorie Toms and Ruth Davis,
Awards for leadership in extra
curricular organizations went to
Stella Cook, Afro-American Club;
Joseph Lightsey and Albert Mc
Daniel, News Argus; Patricia
Story, yearbook; Arthur Blue,
English Club; Queen Isler, Student
Nurses Club; Yvonne Grier, Li
brary Literary Ch’b; and John
Michael, Groove Phi Groove Fel
To clcse cut the orogram Coach
Clarence Gaines cited outstanding
athletes. Among those recognized
were Daniel Grady, named to the
all-CIAA football team, and Wil
liam English, chosen for the all-
CIAA basketball team and who
has been drafted by the Detroit
Pistons of the National Basketball
MR. COUCH WORKS FOR STUDENTS
On May 9, 1969, the News Argus
sent a writer to interview Mr.
Tony Couch, food service manager
at Winston-Salem State College.
Here are the results of that inter
Reporter: Mr. Couch, it has been
said that the food served in your
establishment is second class. Will
you comment on this?
Mr. Couch: I should say not. I
don’t know how this rumor got
started, but you can see for your
self that we have the best quality
brand names that money can buy:
Campbell’s, Kellogg’s, Swift & Co.,
Armour, etc. These are definitely
the best foods that money can buy.
Reporter: I would like to know
where your cooks come from and
just what type of training they
Mr. Couch: We have our own
training program here in the kitch
en. Somewhat like the military “on
the job training program.” We
have one chef and one first cook.
Their job is to supervise personnel
under them. They are highly qual
ified and trained in the food ser
Reporter: Recently there was a
survey conducted on campus to ob
tain a general idea of the kind of
foods the students preferred. Can
you tell me what has been the re
sult of this survey?
Mr. Couch: The survey has not
been returned to us as of yet. But
this will be posted, and every ef
fort will be made to please the ma
jority of the students.
Reporter: Mr. Couch, does the
state have anything to do with the
purchasing of food for this school?
Mr. Couch: No, the state has
nothing to do with the ordering of
the food. They do have some say
in regards to the food equipment
that we use. They have also set up
certain standards in contract re
garding the quality of our food.
Reporter: Are steps being taken
to improve sanitation in the dining
Mr. Couch: By all means. Maybe
you’ve noticed the servers are
wearing plastic gloves on the line.
They also wear hairnets to pre
vent hair in the food. At a recent
food preference survey taken here,
sanitation was judged as our main
asset. We are constantly striving
to improve sanitation.
Reporter: Could you tell me why
there have been b"gs and worms
found in your starched foods and
Mr. Couch: Sure. Bugs have
been found in some of our vege
tables. This is a problem which
neither I or my staff can cope with.
Let’s face it, I can't see through
cans. The only thing we have to go
by is the lebel on the cans. As far
as starched foods are concerned,
we haven’t had any trouble with
anything but noodles. When we
buy these products we have no
way of knowing how long they
have been in stock. Sometimes
worms get into the noodles and
bore their way inside the noodle.
While the product is cooking the
heat drives the worms out. Only
then can he be detected. If you
have noticed, we no longer serve
Reporter: Do you inspect the
food on the line before it- is served
to the students?
Mr. Couch: Yes, I do this before
Reporter: During a mild demon
stration on campus, there were
some complaints about the food
service. Would you care to explain
Mr. Couch: Yes. I think the big
gest complain was against my em
ployees. The students didn’t feel
as though they were getting the
proper respect they were due while
being served. This problem has
Reporter: Why aren’t students
allowed to get second helpings?
Mr. Couch: According to con
tract, there are unlimited seconds j
on potatoes, vegetables, punch,
salads, and soft drinks. I have
given students the liberty to eat
all the bread they want and to
drink all the milk they want. This
is against the contract.
Reporter: Why not seconds on
Mr. Couch: The students’ board
rate only covers one serving of
Reporter: The baseball team are
usually the last st”dents to eat
each day. When you have an abun
dance of food left over, why can’t
they get seconds?
Mr. Couch: Sometimes I let the
team get seconds. But each time I
do this I leave myself open for
criticism from the other students.
Just because a student is an ath
lete, it doesn’t entitle him to any
more than other students who are
paying the same price that he is.
Reporter: Does this hold true
with the football and the basketball
Mr. Couch: Yes, it does.
Reporter: There has been a
rumor that the dining hall will be
remodeled. Is there any truth to
Mr. Couch: I am hoping so. This
has created quite a problem to me.
The same sights each day tends
to change the students attitude
about eating here. When he walks
through the door he sees the same
loathssome sights each day. By
the time he reaches the serving
line he is totally disgusted. I be
lieve that remodeling will help to
remedy this a great deal.
I think the students should get
more involved in their dining serv
ice. There should be a committee
here on campus composed entirely
of students devoted to the solving
of dining hall problems. I don’t
think we would )iave had any prob
lems during the demonstration if
this had existed.
Reporter: What are your plans
for next semester?
Mr. Couch: Next semester we
plan to post menus in the dormi
tories. If the boarding rate is
raised we will have a larger varie
ty of foods and soft drinks. Milk
will be served three times daily
instead of twice. Dessert will be
served twice daily instead of once.
The new boarding rate will also
bring you to a better equipped din
ing hall to become equal to other
Reporter: What can the students
do to help you?
Mr. Couch: I don’t think the stu
dents realize how much money it
(Continued on Page Four)