2 CAMPUS
SF SPEAKS OUT WHAT’S YOUR CRAZIEST HALLOWEEN STORY?
WE WENT OUT AND BOUGHT THIS BLOCK OF ICE AND SHAVED A PATH IN THE MIDDLE. THEN WE’D DUMP THESE SHOTS OF LIQUOR DOWN THEM AND PEOPLE WOULD CATCH IT AT THE END. WE CALLED IT THE LIQUOR LUGE. ANTHONY AGRESTI THEATER ARTS, SENIOR
MY FIRST HALLOWEEN EXPERIENCE THAT COMES TO MIND IS MY FIRST KISS. IT WAS WITH THE FIRST GIRLFRIEND I HAD AND WE WERE BOTH PIRATES. TAYLOR JOHNSON BECA, JUNIOR
10.26.11
Learning to live organically Sustainability events taking place on campus this week intend to provide fun ways to learn how to compost, eat organically and to become enviornmentally friendly.
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CHOP: Erin Lares, a senior dietetics major, chops fresh cauliflower for a roasted vegetable dish during the Veggie Iron Chef in Burk Hall Monday. PHOTO BY REBEKAH DIDLAKE
BY DEVERY SHEFFER
dsheffer@mail.sfsu.edu
F STATE, WITH THE COOPERATION OF its organizations and departments, will promote environmentally friendly lifestyles through events and awareness for Sustainability Days, which began Monday. Transforming SF State into a more environmentally friendly campus has been priority since 2007 when President Robert A. Corrigan signed the American College and University Presidents’ Climate Commitment. This year the campus was named one of the greenest in the country by Princeton Review in part because of the Climate Action Plan that was comprised in 2009. In order to achieve the goals of the CAP and to raise awareness among students and faculty, Physical Planning & Development, the Dietetics department and ECO Students put together a series of on-campus events to take place this week. These events focus on how to live a lifestyle that isn’t damaging to the natural surroundings. Liza Sternik, student sustainability coordinator at SF State, has been helping to plan Sustainability Days since she started working for the PP&D in September. “Having sustainability in the curriculum and in the school environment is so crucial for our future generations to be able to fully understand the problems and the issues that are facing this world, I think for me is the most important thing,” said Sternick of the upcoming events. Monday was Sustainable Food Day. Activities promoted eating more organic and locally-grown produce along with meat that has been raised in a healthy and humane environment. Michelle Gallemore is a 24-year-old environmental studies junior and campaign co-chair of ECO Students. “San Francisco being a progressive city, we need to have a progressive school as well and we need to be proactive instead of
HARD TO LEAVE: GRADUATION HARD TO DO CONTINUED FROM PAGE 1
THERE WAS THIS PARTY IN BEVERLY HILLS UP IN THIS RICH, EXPENSIVE HOUSE. THESE GROUP OF KIDS WITH A LOT OF MONEY WERE TRYING TO RECREATE A KEN KESEY ACID TRIP. THEY WERE DROPPING ACID ON PEOPLES TONGUES OLD FASHIONED STYLE. NEIL PETTIJOHN PHILOSOPHY, GRAD STUDENT
MORE STORIES AT GOLDENGATEXPRESS.ORG PHOTOS BY GREGORY MORENO COMPILED BY MIKE HUBER
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Volkert cited developments such as academic road maps and restrictions that prohibit students from repeating courses infinitely as measures that aim to help students speed up their progress. Volkert also said students changing majors, enrolling part time for work and taking semester-long breaks are other reasons students take longer to graduate. Altura said that while students come to plan their schedules, they don’t do so on a long term basis and lack the classes to graduate. Super senior Karina Magana is in her fifth year of school, and is double majoring in Latino/a studies and history, because she didn’t know Latino/a majors weren’t accepted by the teaching program. “You have to study what you’re teaching and Raza studies isn’t accepted by the teaching program,” Magana said. “But I have to study what I am passionate about.” Even with the roadblocks students face toward graduation, Altura said not all students have to be in school for longer than they need. “With careful planning, it’s still possible to graduate in four years,” Altura said. Despite the long journey and academic difficulties, Jackson said he benefited from the setbacks. “I would definitely say I was a lot more serious when I came back a second time around,” said Jackson who is currently exploring his options as a translator for start-up companies in downtown San Francisco.
reactive,” Gallemore said. Davin Wentworth-Thrasher, technical services coordinator at SF State, helped put together the Veggie Iron Chef contest, which took place Monday. Students from the dietetics program gathered in BH 406 to cook with an assortment of fresh produce. Local vendors donated the majority of the food including fresh corn, Thai basil and cauliflower, which was complemented by edible flowers and fresh flavors gathered from the herb spiral located in front of Burk Hall. What started off as a competition turned into a collaborated team effort. “I think we did a really amazing job,” said Erin Lares, a dietetics senior who helped to prepare the food. “We only had two hours and so many ingredients.” The students made a variety of dishes including squash pasta in a cheese sauce, sauteed chard with sun chokes and horseradish hummus with flat bread. “What we’re really trying to do in a gentle way is talk about the values of reducing meat consumption and make it a fun social space,” Wentworth-Thrasher said. Other events Monday included a photo petition for better food on campus, meatless Monday at the Vista Room and a screening of the film “In Search of Good Food” directed by local San Franciscan Antonio Roman-Alcala. “If we want to change our food policies on campus at SF State, to have that community, student support is very important,” Sternick said. Wednesday is Campus Sustainability Day, which includes two education sessions about compost and recycling and a clothing swap. Students can help improve the campus by joining the Volunteer Work Park Thursday by the Science building on 19th Avenue, where they will be rolling out native meadow grass. “If this event affects one person and one person decided to make a change, I think it’s totally worth it,” Gallemore said. For more information about the events visit the Sustainable SF State events website.
CRIME BLOTTER DUDE, WHERE’S MY CAR?
While driving in San Francisco can be a hassle, it is often faster than waiting for the 28 or 29 busses. One individual took it upon himself last Saturday to forgo waiting for Muni and went “shopping” at one of the largest auto malls near SF State: the Stonestown Mall parking lot. While inspecting a car (probably with a bent coat hanger) campus police caught and arrested the individual.
HALL OF (DE)FAME Remember sore losers back in elementary school? There was always some kid yelling at everyone on their team because their team lost. While this often disappears by adulthood (for some), it apparently didn’t for one person who decided to damage the SF State Hall of Fame photos in the gym last Wednesday, October 19. Perhaps they were infuriated at the excellence that the Gators sports teams have put forth over the years? Or maybe it was jealous lover tampering with the photo of a former companion? Either way, police are looking into the matter.
HOLLER, HOLLER, HOLLER, HOLLER, HOLLER While dodging cat-callers on the street isn’t always too difficult, it’s harder when they do it in a dorm hallway. Just that happened last Saturday when a man followed a female student and her friends all the way to her dorm in Mary Ward Hall. The man, who was described as a black male with a red shirt and beard, was cited and barred from the campus. While his description could account for several thousand different people in San Francisco alone, it’s worth nothing for future reference.
10.19 through 10.24 Compiled by Aaron Williams