dailygamecock.com UNIVERSITY OF SOUTH CAROLINA
TUESDAY, AUGUST 24, 2010
VOL. 104, NO. 4
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Keri Goff / THE DAILY GAMECOCK
Saunders suspended Tight end Weslye Saunders has been suspended indefinitely for violating team rules.
President Harris Pastides and his wife, Patricia Moore-Pastides, enjoy the opening of the newly improved McCutchen House kitchen in early August.
McCutchen House renovations complete Restaurant equipment gives students top-notch amenities, experience
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Josh Dawsey NEWS EDITOR
5 Artists You’re Missing The Mix highlights a few acts your iPod needs, and you probably haven’t heard of, including The Sunshine Underground, Todd Wright and Leigh Nash.
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Pattented Wisdom Bear baying, legal only in South Carolina, is deliberate animal cruelty and should be Sydney outlawed immediPatterson ately. First-year
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print journalism student
Just three months ago, the kitchen inside the McCutchen House was cramped, full of antiquated gas stoves and lacking necessary storage space. Not anymore. A t wo-month, $370,000 renovation this summer left the facility gleaming with state-ofthe-art kitchen equipment, a walk-in industrial cooler and enough space to fit two times the students the kitchen formerly held. The project was funded with federal stimulus dollars and money from the School of Hotel, Restaurant and Tourism Management. During a ceremony on the Horseshoe in early August, university officials trumpeted the kitchen as an improvement for the restaurant’s customers as well as the students who operate it. “We’re now training and teaching in a truly
commercial k itchen,” McCutchen House Director Neal Smoak said. “It’s been a dream of ours since 2003, but it’s finally in place.” The project started early this summer and was completed by July. It enables the college to double its students to 20 inside the kitchen, offer more cooking classes to the general public and hire more staff. Most importantly, it allows st udents to experience life in a kitchen similar to a top-level restaurant. “It opens the doors up to different foods and different cuisines,” said Executive Chef Jules Pernell . “We were very limited before this renovation, and now we can give our students more of a global culinary perspective.” Before, it was hard to teach certain cooking techniques, like sautéing, pan-searing and stirfrying, Pernell said. The menu of the restaurant will expand with the new kitchen, he said. The kitchen serves two purposes on campus. Students in the School of Hotel, Restaurant and Tourism Management are responsible for its operations. They prepare, cook, serve and clean
for thousands of guests each month. USC officials said the opportunities inside the kitchen prepare students for careers in restaurant management upon graduation“The students are required to experience every part of working in a real-world laboratory,” USC President Harris Pastides said. “People look at this college and they see fun and games and good food, and it’s easy to miss the importance. But I’m fully committed to the valuable work this college does for our state.” It also serves as a popular restaurant for university guests, alumni and leaders around the city for a fresh, buffet lunch. It hosts hundreds of private events every year as well. “I bring guests of the University here every week, and they often tell me their favorite part of the visit is the lunch at the McCutchen House,” Pastides said. “Not only do they enjoy a delicious meal, they get to interact with students and network.”
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Provost’s Office clarifies miscommunication Writing Center stays open despite initial e-mail notification Josh Dawsey NEWS EDITOR
E-mails were sent, the news was posted online and various faculty and staff members were told the Writing Center, a long-standing model of academic support at USC, wouldn’t reopen its doors for the 2010 school year. The problem: budget cuts. “We regret to announce that
due to the recent cuts in funding for higher education, the Writing Center at the University of South Carolina has closed, effective immediately,” the letter said. T he le t t e r w a s s i g ne d b y Writing Center Director Christy Friend and English department chair William Rivers. It listed the center’s various accomplishments over t he past t h ree decades, including its service to tens of thousands of students. The date was Aug. 10. But less than 24 hours later, the decision was reversed by the Provost’s Office. The confusion
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was attributed to an embarrassing miscommunication, said Helen Doer pinghaus, associate v ice president and Dean of Students. She attributed the communication error to heav y work loads and st ress during t he r ush period before classes begin. “ T he dec ision h ad n’t reached the Provost’s Office,” Doerpinghaus said. “W hen we realized they were concerned they couldn’t keep it open, we stepped in and said we’d keep it open. It just had to stay open.” Doer pi nghau s a nd Provost Michael Amiridis learned about
t he closure of t he nat ionallyrenowned center just as many ot hers did — t hrough a mass e-mail and postings to hundreds of people. The communication shouldn’t have been sent, Doerpinghaus said. She promised the Provost’s Office would find all necessary funds to keep the center open. Doerpinghaus said decisions are made by an individual college only when the decisions only affect students in the respective college. T he Provo st ’s O f f ice m a ke s WRITING ● 2
Jennifer Allison & Joseph Colbert Though the infamous Carolina heat makes it seem otherwise, all other evidence points to a startling truth: the cherished summer vacation has ended. Classes are rolling with full force, and while you might not be ready to start hitting the books, it’s never too soon to reminisce over memories made during the past three months. From South Carolina to South Africa, many Gamecocks truly made the most of their summer breaks. Check out some of their stories in this three-part series, “Your Summer.”
Biology students work hands-on with reptiles Sara Hartley
ASSISTANT NEWS EDITOR
Post Practice Interviews Steve Spurrier discusses th e We s l ye S a u n d e r s situation and more and special teams coordinator Shane Beamer talks about the kickoff team.
Online @ www.dailygamecock.com Courtesy of Jennifer Allison and Joseph Colbert
Colbert (top) and Allison pose with reptiles they tracked and studied over the summer.
Wild alligators and rattlesnakes may strike fear into the average South Carolina resident, but not for USC students Jennifer Allison and Joseph Colbert. In fact, the biolog y students spent their summers tracking and studying these reptiles in Bluffton, S.C., as part of a research internship coordi nated by t he Science Tech nolog y Engineering Math program (STEM) at the University of South Carolina. “The goal is to look at their movement patterns in places that are to be developed,” said Colbert, a fourth-year transfer student. “We want to find a happy medium between humans and wildlife.” With interests in conservation biology, Allison
and Colbert also contributed to salamander research in St. Matthews, S.C. Allison’s favorite experience of the summer was being able to participate in a rattlesnake surgery. “As far as being able to be that close ... and actually open [the snake’s] mouth and see the fangs was so cool,” said Allison, a fourth-year transfer student. The Irmo, S.C., native was in charge of the snake’s breathing while it was under anesthesia to have a radio telemeter, or tracking device, replaced. Her job was to squeeze a balloon to pump oxygen into the snake, watching its body inflate and deflate during the process. “If I screwed up, the snake would die,” she said. “I had to make sure not to squeeze too much air in ... It was a fine balance.” Allison said this surgery is just one example of the variety of field experiences she and Colbert got this summer. While Allison focused mainly on observing patterns of alligators, Colbert SUMMER ● 2