Page 2 SMALL TALK November 20,1992
editorials
God Talk - Rev. Carrie
Frederick Buechner, a prolific writer, preacher and theologian, in a book entitled.
Listen To You Life, has put together a wonderful set of daily devotions. He invites
each of us to: Listen to your life.
All moments are key moments, (p. 2)
The author goes on to identify and elaborate upon some of the key moments in a
person's Ufe. He writes:
Because we believe that differences and diversity of opinion are important to the intellectu
al life of the college community. Smalt Talk prints letters to the editor, but the opinions and
viewpoints and interpretations of facts expressed in letters to the editor are not necessarily those
of Small Talk, its editors, faculty advisor, staff, or Methodist College.
The opinions expressed are those of who write the write these letters .
...taking your children to school and kissing your
[spouse] goodbye. Eating lunch with a friend. Trying
to do a decent day’s work. Hearing the rain patter
against the window.
There is no event so commonplace but that God is
present within it, always hiddenly, always leaving you
room to recognize him or not to recognize him, but all
the more fascinatingly because of that, all the more
compellingly and hauntingly...
..JListen to you life. See it for the fathomless mystery
that it is. In the boredom and pain of it no less than
in the excitement and gladness: touch, taste, smell
your way to the holy and hidden heart of it because in
the last analysis all moments are key moments, and life
itself is grace, (p. 2)
How are you "listening to your life?" What are you learning about yourself, your
neighbors, world, God? How is your life at Methodist College a matter of "key mo
ments?" I encourage you to remember that all your moments are gifts from the God
who walks daily with you, wants the best for you, from you, because of you.
Won't you spend some of those moments in worship on Wednesdays at 1 PM?
Invest 30 of those moments in the fellowship breakfast on Fridays, 7:30 AM, in din
ingroom #3.
Don't forget the THANKSGIVING SERVICE for all students, staff and faculty
on Monday, November 23, at 7:30 PM, in Hensdale Chapel. Our own Methodist Col
lege chorus will provide the anthem.
Have a great day! Thanksgiving break is almost upon us; may it be a blessed
time for you. PEACE. Carrie
SMALL TALK
Editors-in-Chief:
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Last Word Editor.
Manager for Advertising and
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Bill Billings, Keith Jacobs
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Dr. Robert Perkins
Published monthly by the SMALL TALK staff during academic sessions of Methodist
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tees Building, 630-7085.
Opinions expressed herein are those of the respective writers and do not necessarily reflect
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Letter to the Editor
Dear Editor,
Mrs. Heyward and Mrs. Jerch wish to assure Ms. Foti's Education 362 class that
they thoroughly enjoyed their vacation. Frankly, they wonder if the Bahamas will
ever be the same! They know, they will not. Just an update-Mrs. Heyward's prema
ture aging has regressed into a semi-conscious mid-life funk. In addition, Mrs. Jerch's
blindness should not impede her acutely obnoxious nature. Never before and never
again will these two unsuspecting travelers board a flight with such sheer igtiorance as
to their intended destination. They now realize that "The Time of Your Life Travel
Agency" really means just what it says! We thank you all.
—Mrs. Heyward, and Mrs. Jerch
Dear Editor,
I have a number of complaints involving the meal plan here at Methodist. I find
the food to be tasteless, fattening, very hard to digest, and very costly. These are just
some of my complaints about the cafeteria food.
First, it is obvious that the food is very fattening. Most of the meals contain a
food that has been cooked in saturated fats and oils. These foods are high in calories
and cholesterol. On the average, female students complain of gaining 5 -10 pounds as
a result of eating the cafeterias food here at Methodist.
Second, there are several students who say they find it very difficult to digest
these fatty foods. They have complained of constipation and problems with their di
gestive systems as a result of eating the cafeteria food. Some students have actually
complained of permanent irregularity.
Last, but not least, the cost of board for a resident student is 1,000 dollars. Obvi
ously the entire 1,000 dollars does not go to the food providers, but the entire 1,000
dollars is coming out of student's pockets. The students deserve better food for their
money. One might ask why student just don't get off the meal program? Well, they
must have a medical reason along with a doctor statement in order to get off. Aren t
these medical reasons enough?
Ketha Michelle Bonner
Dear Editor,
As Director of Dining Services at
Methodist College I welcome the oppor
tunity to talk with students regarding
how we can best meet their needs in this
area. I meet with the cafeteria committee
and try to be sensitive to the concerns
brought to the committee. I have been at
Methodist College for four years and
take my responsibilities very seriously.
I would like to clarify a few points.
In a recent cafeteria survey, cleanli
ness of the cafeteria, variety of foods and
overall value of the food plans ranked the
highest among a sample of 150 students,
faculty members and staff personnel.
The cooking oil that we use is cho
lesterol free and is 40% lower in saturat
ed fats. On the average, our entrees con
tain less than 300 calories and 10 grams
of fat. As for the students who gain 5 -
10 pounds 1 would recommend that they
try to lower their intake of foods such as
ice cream with fudge topping and Cap
tain Crunch cereal.
Remember, pizza and cheeseburgers
eaten every-day will certainly run havoc
on a digestive system. We offer a full
salad bca with plenty of green vegetables
and a deli bar which includes 95% lean
ham. The same ham is used in many of
our casseroles and side dishes. Our vege
tables are steamed and when we do boil
our vegetables we use very little vegeta
ble oil or salt.
The cafeteria offers two meal plans
with a meal transfer option to the snack
bar. A salad bar that contains 40 items, a
deli bar with fresh cold cuts and hand
made salads and fresh soups are options
to the hot line. For breakfast we offer
whole grain and natural cereals. Those
are just a few of the many options availa
ble in our resident dining program.
Last, I would like to emphasize that
we are here to serve all your dining
needs. I am always willing to listen to
suggestions that will help make your din
ing experience a pleasurable one.
Don Sawicki
Director of dining services