APRIL 11 - APRIL 18, 2017
FEATURES
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Prof-iles: Religious background assists prof. on ethnohistory research
Reaching high speeds, being in the mountains and coaching an alpine ski team are part of Madeline Taschappat’s winter pleasures
PHOTO COURTESY OF MADELINE TASCHAPPAT
Tschappat posing with her skis. At the age of four, Taschappat’s parents enrolled her in ski lessons at Hilltop Ski Area, and she has been skiing, and coaching ever since.
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Following in her father’s footsteps, Madeline Taschappat-Larson, found the passion for skiing as a child. At the
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Localize It: UAA sophomore designs wireless headphones
Radical Recreation: Rather be skiing
By Brenda Craig
THENORTHERNLIGHT.ORG
UNIVERSITY OF ALASKA ANCHORAGE
age of four, Taschappat’s parents enrolled her in ski lessons at Hilltop Ski Area, but, after noticing how fast she was progressing, they decided to take her out of the class and let her hit the slopes with her father. After
that, all Taschappat wanted to do was ski with her dad and go inside for the occasional hot chocolate and soft pretzel. At the age of six, Taschappat joined the Nordic cross country skiing program and soon found a greater love for alpine skiing. The ability to reach high speeds is what attracted her to downhill skiing. “My favorite thing about skiing is the snow and being able to go really fast,” Taschappat said. “I downloaded an app on my phone that tracks miles per hour just by being in my pocket and bolted down Silvertip, a run at [Alyeska Resort], to the bottom of chair four, maxing out at a speed of 78 mph. It was thrilling.” Taschappat is going to UAA as a full-time student to pursue her justice major, working as a medical assistant at Hillside Family Medicine and coaching a five and six-year-old alpine race team for the Hilltop Alpine Race Team (HART). “It is one of the most rewarding things that I do with my
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UAA’s ESL program to be cancelled By Alexis Abbott
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University of Alaska Anchorage’s English as a second language (ESL) program was recently announced to be canceled prior to this academic year. ESL provides entry-level courses for students who’s first language is not English. Classes in the program give international and non-English speaking students practice including pronunciation, reading, writing and other critical skills. For students that come from other countries, ESL courses are vital to ensure a successful transition into their college classes. The cancellation of ESL will affect current students as well as prospective international students who will need to find language assistance off campus. Cuts to the ESL program may result in loss of tuition revenue and lack of diversity on campus. International students pay a higher level of tuition than Alaska residents or US citizens that attend UAA. Thus, the university will suffer a loss of tuition earnings and incoming foreign
students. Irasema Ortega, a language education instructor and investigator for Project Language Equity and Academic Performance believes that ESL classes are crucial for many students at the university. “The level of English proficiency required for success at UAA and at many other institutions is greatly improved by ESL classes in each of the academic English domains,” Ortega said. “Cancellation of classes could potentially cause international students to consider attending other colleges and universities. This will result in a loss of cultural and linguistic diversity in our campus thus decreasing the richness of the college experience for all students who attend UAA.” International students whose first language is not English must demonstrate proficiency in either the test of English as a foreign language or the international English language testing system before being eligible to advance to regular content
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Cheese and wine pairing, weird things and bullshit: Fall 2017 classes By Cheyenne Mathews cmathews@thenorthernlight.org
What do cheese and wine pairing, weird things and bullshit all have in common? They are all topics being covered in 2017 fall semester classes. Tim Doebler is the director of the Culinary Arts, Hotel Restaurant Management program, and he developed the course called World Cheese Exploration and Wine Pairing. He says this course, along with a whole series of Culinary Arts 490 classes, are one credit classes that teach students with any level of culinary experience some of the history behind cheese and wine, with the opportunity to sample pairings as well. “We think students learn best when they can actually see, hear, taste, touch and feel if you will,” Doebler said. “In this class, they actually do sample cheese samples. They sample wine samples and they’re all paired so they can see how it all goes together.” This class is new as of the fall semester, and Doebler intended it to be less about becoming a wine connoisseur and more about earning the history, process and traditions.
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“What we really wanted to do was enlighten people about the history, first and foremost about cheeses and then the process,’ Doebler said. “Then we also wanted to do likewise with wines. We want to explore history and the process of making wines and really look at world wines. The class is a sampling of all of that. We give students the historical background, the traditions, we look in different regions and we talk about cheeses and wines.” Outside of world cheese exploration and wine pairing, the culinary arts program also offers similar one credit style course about foods of Italy, foods of the Mediterranean, tastes of Asia and artisan breads. For students who know absolutely nothing about cooking, Doebler says there are classes they can take, like Culinary 490: Culinary Survival Skills, or another class on how to use knives. While the cheese and wine pairing class is only open for students who are 21 and older at the time of the course, assistant professor Mychal Machado’s Honors 292 class, Why People Believe Weird
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GRAPHIC BY JIAN BAUTISTA
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