TECHNICIAN
thursday october
16 2014
Raleigh, North Carolina
technicianonline.com
University Dining offers students a taste of Spain
Emily Duckett Correspondent
KEENAN HAIRSTON/TECHNICIAN
Wolfpack Pick Up is officially up and running. This transportation program was put in place to help students with physical impairments get around main campus.
Wolfpack Pick Up aims to reach more disabled students Mark Iakvenko Correspondent
Wolfpack Pick Up, a new transportation service for NC State students with temporary or permanent disabilities, began providing crosscampus rides as an official university program on Oct. 6 to help aid students with an injury or chronic impairment in getting to class on time. Paige Maxon, the founder of Wolfpack Pick Up and a senior in biomedical engineering, said Wolfpack Pick Up gave more than 800 rides in the spring. “I expect this spring to see 1600 rides,” Maxon said.
Maxon said she can relate to the plight students with disabilities. When she was a freshman, Maxon developed Postural Orthostatic Tachycardia Syndrome, which affects the heart rate. Maxon said it made walking to class the hardest part of her day, hindering her academic success. “It was very difficult to walk far distances with my respiratory and cardiovascular issues, and I really wished someone could help me get to class,” Maxon said. “I would get to class, then pass out on a bench and would never end up making the class. So it was very hindering to my academic success.” Maxon said the idea of the pickup
Big Sean to headline homecoming concert, T-Pain, Jerimih open Staff Report
Big Sean, T-Pain and Jeremih will be performing at the Pack Howl Homecoming Concert on Thursday, Nov. 6 at Reynolds Coliseum. The event is being hosted by the Union Activities Board, and doors will open at 7:00 p.m. with the concert starting at around 8:00 p.m. Student tickets will be $10, while alumni, faculty and staff tickets will be $20; general admission tickets will be $25. The UAB will be selling tickets on campus from 11 a.m. to 1 p.m. in the Brickyard Thursday, Oct. 16. There will be a promotion event with $5 tickets to the first 300 students with valid student IDs. Students can purchase up to two tickets at the promotional event, Kelly Cravener, senior in business administration and president of UAB, said. Tickets will also be sold on Oct. 21 and 28 as well as Nov. 4 from 11 a.m. to 1 p.m.
The UAB is selling additional tickets on its website, and all of the tickets will be general admission seating, according to Cravener. “It’s first come first serve for the floor, so if you want to be by the stage you should get there early,” Cravener said. So far students seem to like these artists, according to Cravener. “So far the Twitter and Facebook buzz has been outstanding,” Cravener said. “We were trending in Raleigh yesterday which is pretty cool.” The process of choosing the artists is not taken lightly, according to Cravener. Some factors contributing to the decision include the allocated budget, the artists who students want and what genres they have chosen in the past. “We were trying to find someone who was pumping and enjoyable that students would like,” Cravener said.
program came to her naturally, and she started working on its implementation soon after. “I found out in June that we won a $25,000 grant from the Alumni Association, and we were able to purchase two brand new golf carts,” Maxon said. In the future, the program will be funded through student fees, according to Maxon. “We’re really excited to continue to help students as much as possible,” Maxon said. The program began later this semester because transitioning from a pilot program to an official pro-
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University Dining hosted a Spanish-themed meal Wednesday evening to educate students about the culture and food of Spain. Fountain and Clark dining halls held the event from 4:30 p.m. to 8:30 p.m. “Usually we do Oktoberfest this time of year,” said Steven Lester, evening chef for Fountain Dining Hall. “But this time we figured we’d do something a little bit different.” Typically, Fountain Dining Hall serves about 1,500 meals per night, and Clark serves about 800, but attendance increases for themed meals, said Keith Smith, director of dining halls at NC State. University Dining prepared for the estimated 3,300 people were expected to have attended, according to Smith. “I didn’t even know it was happening, I just kind of came,” said Shawnak Doshi, freshman in civil engineering. “I thought the environment and atmosphere were well set up. I thought the food was really good and unique.” The meal offered dishes such as seafood paella and vegetable empanada. “When all the dishes are out there together, there’s so much color and brightness,” said Julie Staples, recipe development chef for University Dining. “I think the paella is probably one of my favorites.” The goals of the meal including highlighting the talents of the culi-
nary staff and to educate students on Spanish culture, Smith said. “Here at Fountain we have a lot of really diverse talent,” Lester said. “Coming from New York, I’ve worked with Spanish my whole life. We have a lot of diversity in New York.” Some students came specifically to get a taste of Spanish culture and to experience new foods. “I came to the Spain meal, because I’m actually going to study abroad in Spain in about two years,” said Sam LaFell, freshman in communications. “It was a good meal. I think it met my expectations pretty well. They did a really good job at trying to incorporate the culture into such a small space.” Themed meals at dining halls are a good opportunity for students to try new foods, Smith said. “When you’re somewhere where people have to pay for each individual item, I think it’s harder to get people to try the different foods,” Smith said. “At a themed dinner, everyone usually gets one of everything and tries it out.” The menu for the meal was planned about a year ago, and the dining staff worked hard to prepare for the event, according to Smith. “We had over 1,000 pounds of fresh ham, 600 pounds of potatoes and just a really huge amount of product,” Lester said. “When you have to peel and slice 600 pounds of potatoes, it’s a lot of work.” Organizers of the event tried to incorporate cultural education and
THROUGH CAIDE’S LENS
Roundin’ up the turkeys BY CAIDE WOOTEN
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arah Tong, sophomore in poultry science, carries a market-age turkey hen down an aisle within the poultry exhibition tent at the state fairgrounds Wednesday afternoon. Each year, 4-H students raise turkey poults from one day old to market age (roughly 18 weeks) to be judged at the fair in the Youth Market Turkey Show sponsored by the NC Cooperative Extension. The turkey exhibition, which takes place Friday at 9 a.m., along with other livestock shows hosted throughout the duration of the fair can serve as educational opportunities to many members of the public without much background in agriculture. “I enjoy teaching people about poultry, especially when the public is frequently misinformed about the poultry industry,” Tong said.
Come see us in Talley in front of Port City Java on Mondays and Wednesdays 1:00-3:00p.m.
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Who: Why: When: You! A $30 donation allows To help us reach our goal of November 21, you to pack 100 meals for packing 50,000 meals for 6pm-Midnight children in need. children in need. What: go.ncsu.edu/servicencstatemeals Where: 9th Annual Meal Carmichael Gym Packaging Event
Service NC State
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