The Ch ron 13 120410 1 *?*+?++*+'> DIGIT 27101 N C ROOM FORSYTH f I < HIM I I I IBFARY 6 60 W MM <..;r WINSTON SALIM NC i ''101 ? ?7br> Vol. XXXVII No. 3 WINSTON-SALEM, N.C. THURSDAY, September 16, 2010 wssu receives five CIAA honors -See Pane BIO Cook of 50 years celebrated at Salem -See Huh? AJ i 75 cents Kitchen &\ebra/// Pass<* 3 million Forsyth (S>i milestones -See Huge HI Hair today. Gone Tomorrow Well-known business owner makes personal sacrifice on 9/11 Day of Service BY TODD LUCK I III ( HRONtCl I Vivian Joyner is as well known for her endless dreadlocks as her Trade Street eatery. Sweet Potatoes, is for its stellar eats and long line of customers. While Sweet Potatoes is still the most popular place downtown to grab lunch and dinner, Joyner's salt and pepper mane is no more. On Sept. 1 1 - billed as a National Day of Service in honor of the vic tims of the terrorists attacks that occurred nine years ago - Joyner sac rificed her mane for a worthy cause. She was among the 104 men and women who publicly had their heads shaved during a Saint Baldrick Foundation fundraising event to ben efit childhood cancer research. The brave souls faced a large crowd and the clippers on a makeshift stage in front of Finnegan's Wake - a restaurant just a hop, skip and jump from Sweet Potatoes. The event took place amid the annual BookMarks Festival of Books. As Joyner took her seat in one of the four barbershop chairs, emcee Roger Rutlege got the crowd fired-up while encouraging the on lookers to make cash donations in honor of the "shavees." Joyner's turn in the chair immediately piqued the crowd's interest. Hers were no ordinary tress es. Joyner's dreads extended well below her waist. She had spent the last 16 years giving them lots of ten der-loving-care. Cheers and donations were quick ly made in support of Joyner. They increased as a volunteer barber took See Joyner on A 10 Vivian Joyner before and after her daring haircut. PhOfctt by Tixld .Luck Wake kicks-off Prosser tribute program BY LAYLA FARMER THE CHRONICLE Members of Wake Forest University's Men's Basketball Team visited fourth graders at Petree Elementary School on Monday to kick-off yet anoth er year of the university's lit eracy program. The children's excitement Prosser was palpa ble as they sat in the sc hoo I 's library - craning their necks in hopes of being the first to spot a towering hall player. Screams erupted when the Demon Deacon, the university's familiar mascot, entered the room, preceded by players Gary Clark and Carson Desrosiers. Seated in rocking chairs at the head of the room. Clark, a senior guard, and freshman center Desrosiers took turns reading Dr. Seuss's "Oh. the Things you can Think!" to the students. "My parents had me read See Reading on A 10 Gary Clark (left) and Carson Desrosiers hand out Wake Forest bookmarks to eager Petree students. Ph? h* I^jiv !m Farmer Photo* by UtyU Farmer Former FTCC President Harvey Affeldt with Dr. Gary Green, the school's current leader. Forsyth Tech turns 50 BY l.AYl.A PAKMKR THE CHRONig I Forsyth Technical Community College alumni, supporters and students joined others Tuesday to kick-off a slate of activ ities to mark the college's 50th anniversary . Dozens gathered in the school's newly-constructed Alumni Oval in the center of its main campus to celebrate the milestone. "We have a great history." said Forsyth Tech President Dr. Gary Green. "We have done a tremen dous amount of work in the last 50 years." Of all those present at the out door celebration, no one could attest to the changes that have taken place on the school's campus over the years better than Harvey Affeldt. Affeldt. a native of Portsmouth, Va., left his job as a F.arline Parmon's commemora tive brick is one of many in the Alumni Oval. high school teacher to become the first employee hired b> the institu tion in July I960 The school con sisted of two buildings at the time, he said. The 84-year-old became the school's second president in 1^71 . a puts it ion he held for a decade. The school established its first pro crams for health care workers dur ing his tenure. "In the W70s. we were the step children." he related. "We were the school that pot our hands dirty " Affeldt. who spent a total of 27 years at Forsyth Tech. said he is pleased with the direction the school has taken in recent decades "It's unbelievable. Gary (Green) is doing a super good job." he said of the sprawling campus, which now includes two satellite locations and a campus in Stokes County. "It's really exciting: it's great we were really a part of (its history ) " City Council Member Dan Hesse read a proclamation from Mayor Allen Joines designating Sept. 14 as "A Day of Celebration See KTC'C on A5 Otto Steele addresses the graduates. A Tasty Future Reformed felon tells cooking grads to defy expectations BY I AVI \ t \RMI K I HI. C HROSK I.fc Second Harxest food Bank dI Northwest Nl"s Triad Community Kitchen released yet another class ot culinary hopefuls into the community this week Seventeen students com pleted the 10-week program They were feted Monday morning at the Food Hank's headquarters on Reed Street "Cherish the jo\ you feel right n i) w S e c o n d H a r \ e > t Executive Director Clyde Fit/gerald told the excited Fitzgerald graduates. "Let it be your be a con to a sale harbor in the dM ficult times you may face in the future." The adult student* all ol whom were deemed under employed or unemployed to qualify for the program learned culinary and sanitary skills under l:\ecuti\c ("he! Jeff Bacon before spending a week in the field as interns The Class honed its skills at the h>od Bank by preparing ready-to-heat meals from donated food: The meals were distributed to Second Harvest's many partner agen cies "You folks took a risk You turned problems and fail ures in the past into a \ery big success, and we are \ery proud." lit/gerald told the class. "Success i\ a matter ot character, and each of you has demonstrated true character by overcoming problems and turning your li\es around." Not all students make it to graduation. but the Community Kitchen has been successful overall. Bacon said. "There are over 250 grad uates out in the community now," he said. " Triad Community Kitchen grows Sec