Newspapers / Elon University Student Newspaper / March 7, 2012, edition 1 / Page 1
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TAKING A PEAK BACKSTAGE Applicants to Elon’s BFA programs discuss their journey to the stage. » PAGES 12 & 13 HOOP DREAMS END IN ASHEVILLE Men’s and women’s basketball teams fall in the SoCon Tournament. » PAGE 24 THE PENDULU ELON, NORTH CAROLINA j WEDNESDAY, MARCH 7, 2012 | VOLUME 38, EDITION 7 www.ElonPendulum.com I PI t aa- i_ ^. . , , , GLORIA SO 1 Staff Photographer in Professor Michael Stnckland s Garden Studio class, students gain a hands-on learning experience in home-scale gardening and food production by working in the Elon Community Garden on campus. Sophomore Tyire Bigbie (left) and senior Abbey Keifer prepare the garden behind Powell House. Garden class grows self-productivity Course teaches students skills needed to eat from own backyards Kyra Qemberling Design Editor Instead of picking up fast food for lunch, students in a new Garden Studio class can make their own meal — literally. Michael Strickland, professor in English and environmental studies, decided to start the class two years ago as a way of teaching students of any major how to properly plant and maintain a home-scale garden and harvest their own food. “It’s really about producing good food in small amounts of land in the most efficient manner,” Strickland said. “I also wanted students to learn techniques that will connect back to the land and will supplement life skills later on.” The idea for the class came from a student who created the Elon Community Garden behind Powell House for her senior thesis project. Strickland was on the student’s thesis committee, and he immediately got his students involved with the project. “There was a lot of student interest, and if we were going to run the garden in a coherent fashion, it had to be more GLORIA SO I Staff Photograpt^er Students in the Garden Studio class learn to harvest their own food and prepare their own meals. than just a club or organization,” he said. This new project project spawned into two classes of 35 students, divided into labor groups to focus on a particular aspect of preparing the garden. Junior Kileigh Browning is part of the infrastructure group, which is in charge of making an archway and paths for the garden. See GARDEN I PAGE 14 Students help tackle the ‘Impossible’ at nearby restaurant Grace Elkus News Editor When Elon University students were offered the opportunity to join the “Restaurant: Impossible” crew as they re-modeled University Grill, appreciation and excitement came from both ends. Students who participated in the effort had the chance to go behind the scenes of the popular Food Network show, in which chef Robert Irvine has two days and $10,000 to transform a failing restaurant. “I literally was watching them create a show, which is what I want to do,” said junior Julie Morse, a broadcast journalism major and a self-proclaimed addict of the series. “That’s real life studying. It was cool to see the parts they filmed and then cut together.” But it wasn’t just the Elon students that were thankful for the unique i opportunity. For the first time in the i show’s history, the crew was able to ; renovate the exterior of a restaurant, ; thanks to the long hours put in by the students. “By working with the university, we didn’t have to pay money to have them come help our designer (Lynn Kegan)," said Jodi Goren-Rode, the producer of “Restaurant; Impossible.” “(Kegan) didn’t have to stop what he was doing, so we could work in tandem, in unison. And look at the results." The result was a colorful, intricately designed mural painted on the brick wall of University Grill, which is located on West Webb Avenue. Before the transformation, which took place on Feb. 29 and March 1, the building appeared run-down and abandoned, prompting Irvine's decision to add life to the fading brick and attract people to stop and eat, according to Goren-Rode. “This mural wall is just to me so amazing,” she said. “This building had no identity and the Elon students have given it an identity.” The partnership between the network and the university began when Nicholas Smalarz, the associate producer of “Restaurant Impossible,” contacted Michael Pels, chair of Elon’s art department, and asked if his students would be interested in submitting designs for a mural. After the designs went through city council for approval. Pels and some of his students sketched the design onto the brick wall before beginning to paint on See RESTAURANT I PAGE 3 Elon applicants, current students aim to impress during Fellows Weekend ^sten Olsen Senior Reporter The applicants aren't the only ones competing Fellows Weekend. While Fellows Weekend provides Elon •acuity with the opportunity to assess perspective students, the weekend also enables the faculty and current students to impress fellows applicants. This year’s annual Fellows Weekend osted the largest number of potential . ows students in the university’s mstory. For the 2012-2013 academic year, a total of 1,634 perspective students applied to the seven fellows programs, and 602 were invited back this weekend, 10 percent more than last year. Scott Buechler, interim dean of the School of Business, said that of the 90 Business Fellows who were invited to come this weekend, 90 percent are already committed. “We are looking for students with Intellectual curiosity and leadership potential” said Buechler. While those in the program certamly value the quality of each individual, the number of applicants alone indicates the amount of growth the program experienced, Buechler said. Every year, Elon hosts a weekend for potential fellows who are interviewing and applying for one of 205 spots in the program. The weekend begins with information sessions about the five Elon experiences, campus tours and program receptions and ends with 20-minute interviews for each prospective student and a panel of Fellows alumni. This year yielded the highest number of applicants and the highest GPA and grade averages, according to Greg Zaiser, the co-chair of the fellows committee. “We are looking for students with passion, real interest, the ability to articulate and an awareness for the world around them,” he said. The average GPA of the applicants this year is 4.5, and the average SAT scores is 1250, the highest it has ever been. See FELLOWS I PAGE 2 FOR THE
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