I™ HERALD
Johnson Hall Renovations Continue
October 28, 2015
Katrina Thomas, Staff Writer
In 1926, students, faculty, and staff
officially moved from downtown Ra
leigh to the new Meredith campus.
Today, six of those original buildings
still stand - Johnson Hall, Belk Dining
Hall, Brewer, Faircloth, Stringfield,
and Vann. As thei25th anniversary
approaches, the main administrative
building at Meredith College, Johnson
Hall, is slated to be newly renovated
within the next several months.
Meredith’s current president. Dr. Jo
Allen ’80, sat down with the Meredith
Herald to provide additional insight
and information regarding the reno
vations. When Johnson Hall was first
built, it was very different from what
it looks like today. For instance, there
were only two floors, and the base
ment or bottom floor was the library.
There are also aspects of the build
ing that, while here to stay, reflect a
much more conservative atmosphere.
For example, there are large Bibli
cal verses etched into the walls, and
because Meredith was still Baptist
when the building was constructed,
the Board of Trustees named it after
well-known Baptist Livingston John
son a few years after its construction.
Not all of the older details are neces
sarily religious, though; some, like the
columns, may simply be a reflection of
the level of formality Johnson has. The
first- and until this year, only- major
renovation was completed in the late
1960s and early 1970s, during which
time the library was moved, the rotun
da was opened up, and the floor was
lowered, fully opening the building’s
three floors.
Today, the beloved building is once
again in need of an upgrade. It has
started to show some “wear and tear”
due to rotting woodwork and an over
all slightly dated appearance. Addi
tionally, the building is a bit difficult to
navigate in terms of both office place
ments and accessibility—a reality that
has become more and more evident as
the college has grown. As part of an
overall appearance update, the slate
roof is being replaced, and a copper
dome is being placed atop the build
ing. Construction work on the exterior
is already in progress, so watch out
if you’re headed for the nearby Vann
or Brewer entrance. On the inside of
Johnson, the large, central staircase
will be moved, and students will also
be able to enjoy an expanded view
from the entrance.
Dr. Allen added that when renova
tions are complete, all of the business
offices will be on the first floor and all
of the administrative offices will be on
the second floor, making the building
less of a maze. In the meantime, how
ever, several offices will be temporar
ily relocated to the Science and Mathe
matics Building, so if you can’t find the
person you’re looking for, it can’t hurt
to ask if they’ve moved. Also, keep in
mind that students who are touring in
the midst of all of this displacement
will start here after the renovations
are finished, so it is important to let
them know about the changes that will
be in place when they return to start
their Meredith careers.
Dr. Allen emphasized that all of the
changes to Johnson Hall would not be
possible without the generosity of sev
eral donors. Meredith College would
like to thank the following donors. Jud
Ammons is donating $3.5 million in
honor of his wife, Jo Ellen Ammons
’57. Ammons’s contribution will fund
the Jo Ellen Amrnons Welcome Center
for the Offices of Admissions, Finan
cial Aid, and the Registrar, as well as
an official Business Office.
In addition. Bill and Bobbitt Wil
liams (Class of 1957) are donating $1
million in honor of their 60th wed
ding anniversary. Their donation will
fund the transformation of the cur
rent Office of Admissions into a Vice
Presidents’ Executive Suite. Overall,
Meredith is thrilled about the upcom
ing renovations to one of its most im
portant buildings.
Ring Dinner Causes Anticipation for All
Emily Chilton, Staff Writer
Meredith College is known for its
array of unique traditions and events
that take place all year on campus,
but the most admired and often
anticipated event is Ring Dinner.
Ring Dinner is when the junior class
receives their class rings, better
known as the Onyx. Ring Week, which
precedes Ring Dinner, is an entire
week of excitement where the junior
class wears a different ring each day
to symbolize their journey up until
junior year. But what if it’s a student’s
first tradition at Meredith, or her
first semester entirely? Do transfer
students have less anticipation for the
event?
According to transfer student Autumn
Gruber,“When I toured [Meredith] I
felt like there was a sisterhood here
and that I’d easily make friends.” And
when it comes to arguably the most
important tradition of a Meredith
student’s time here? “I’m excited and
a little nervous,” said Gruber. “Since
it’s my first tradition, I really don’t
know what to expect. Everyone else
has had the hype of Ring Dinner for
over two years...but I’m really excited
to become part of the sisterhood and
learn more of the traditions!”
After Ring Dinner, once the hype was
over and the bling was on, Gruber said
“[Ring Dinner] was really fun! I was
surprised to see how nice everything
was set up, our co-chairs did a great
job. It was everything I expected and
more!”
The Onyx is sometimes nicknamed
“The Ring that Binds Us” and that
description applied in this case.
Gruber said, “I feel connected to the
sisterhood and like I’m really part of
something at Meredith. I’m excited to
be part of many more traditions!”
NC State Fair Attracts Many
Erin Murray, Staff Writer
Photo Credits Erin Murray
The 2015 North Carolina State Fair
began October 15 and ran through
October 25. At the conclusion of the
fair, over 1,019,738 people visited at
least once. The State Fair featured
many new foods and rides for guests
to experience and enjoy.
Bacon and pork were high on
the menu for this year’s consumer
demands. Bubba’s Bacon on a Stick in
Maple Syrup featured a 1/4 lb. ofbacon
on a stick grilled in your choice of
maple syrup or s’mores. Bubba’s also
had bacon popcorn, chocolate covered
bacon, and bacon balls. Pig-in-a-Jar
was a savory parfait with pulled pork,
baked beans, and coleslaw. Bacon also
made an appearance from the vendor
who contributed the world’s largest
gummy bear. The vender provided a
Gummy Breakfast which combined
gummy treats with bacon.
Unique burgers also made their
debut at the fair and also featured
bacon add-ins—Bacon Cheeseburger
with Mac & Cheese, Garbage Burger
and the High on the Hog burger.
which included BBQ, bacon, cole slaw,
pickles and secret sauce. As usual, the
array of fried foods also attracted many
Fair-goers. Some of the most popular
included fried Pop Tarts, S’mores,
Klondike Bars, Peanut Butter Pickles
and Bacon Wrapped Tootsie Rolls.
Those with a sweet tooth are also able
to try some of the new foods the fair
has to offer. A State Fair staple, the
Candy Apple, saw a few spins on the
classic with inventions of Amazingly
Sour Blue Warhead Candy Apples—
as well as—Coconut Macadamia
Cream Pie, Cherry Pecan Streusel and
Cotton Candy Crazy by Miss Debbie’s
Specialty Apples.
Five new rides appeared at the Fair
including the Music Express, Super
Cyclone, Mighty Mouse Spinning
Coaster, Balloon Fiesta Wheel, and
Pirate’s Island Interactive Play Port.
Larger rides were typically 3-5 tickets
and more thrilling rides were around
6-8 tickets. Carnival games required
no tickets, just cash. Guests could
even bring five cans of Food Lion
brand food to the Fair and earn free
admission in return. The food was
donated to the Food Bank of Central
and Eastern North Carolina. It was one
of the largest single-day canned-food
drives collecting 43 million pounds of
food. The outlook for Fair attendance
is positive for next year with more new
foods and rides to come.
STAFF
Editors: Cody Jeffery, Editor in Chief. Rachel Pratl, Assistant Editor. Emily Chilton, A & E Editor and Copy Editor. Cheyenne Williams, Editorials Editor. Laura Douglass, News Editor.
Kristen Lawhorae, Online Editor. Olivia McElvaney, Online Editor. Savanna Matthews, Layout Editor. Dr. Rebecca Duncan, Advisor.
Staff Writers: Katherine Soost, Abigail Ojeda, Brooke Mayo, Julia Allsbrook, Alexa lanuale, Katrina Thomas, Erin Murray, Sarah Kiser, Caroline Garrett, M’Beyanna Robinson.
The Meredith Herald is produced by the College throughout the academic year. The paper is funded by the College and through independent advertising. The opinions expressed in the edito
rial columns do not necessarily reflect those of the college administration, faculty, or student body. The policy of this paper requires that submissions be made by 5:00 p.m. the Thursday before
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