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Daily Toreador The

FRIDAY, MARCH 25, 2011 VOLUME 85 ■ ISSUE 115

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SGA debates Pulitzer Prize winner speaks at Tech freshmen role Alumnus returns to Tech for lecture By KASSIDY KETRON

by trying to make himself a person of intrigue and passing intelligence to the Lebanese government, leading to his kidnapping by Hezbollah militiamen. This was just one of Robberson’s examples of how not to win a Pulitzer Prize at the annual Buesseler Lectureship on Thursday evening in the Merket Alumni Center.

STAFF WRITER

SGA passes parking bill By STEPHEN GIPSON STAFF WRITER

Members of Texas Tech’s Student Government Association met Thursday to discuss freshmen involvement within the senate as well as parking issues for residence halls. Stuart Williams, SGA senator and author of a bill proposing freshmen representation within the senate, said freshmen do not have a voice within the senate.

The legislation proposes that the members of the Freshman Council choose two elected representatives. Williams said he believes the Freshman Council currently in place does not sufficiently represent Tech’s freshmen class. Williams said he sees the council as a yearlong, senate-sponsored grooming of students to become senators. SGA continued on Page 2 ➤➤

Community Day creates new opportunity to serve By TRAVIS BURKETT STAFF WRITER

This weekend, Texas Tech students will have a new opportunity to serve the Lubbock community. The Salvation Army and the Tech Student Government

Association put together Tech Lubbock Community Day, an event bringing Tech students and Salvation Army staff together to complete many community service projects.

Tod Robberson said he deserved to be kidnapped. After all, he said, he violated everything he knew about journalistic ethics. When working for the Arab News in the mid 1980s, Robberson said he inadvertently turned himself into a spy

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2010 PULITZER PRIZE winner and Texas Tech Alumnus Tod Robberson speaks Thursday at the 2011 Buesseler Lectureship series. Robberson currently works for the Dallas Morning News.

PRIZE continued on Page 2 ➤➤

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PHOTO BY LESLEY LASTUFKA/The Daily Toreador

Tech hosts Iron Chef competition

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University employees honored for service

DWIGHT HILL, A chef at the Horn-Knapp dining hall, plates his entrees during the Tech Iron Chef competition Tuesday in the Student Union Ballroom.

PHOTOS BY BRAD TOLLEFSON/The Daily Toreador

BOB SMITH, PROVOST and senior vice president, thanks Linda Owens, with Facilities Planning & Construction, for her 15 years of service during the annual service awards Wednesday in the Student Union Ballroom.

Ceremony honors length of time spent working at Tech By ROCIO RODRIGUEZ STAFF WRITER

Texas Tech honored 250 employees Thursday afternoon for their service to the university at the annual TTU Length of Service Awards Ceremony. “I think this is just a neat

INDEX Classifieds..................5 Crossword..................4 Opinions.....................4 La Vida........................3 Sports..........................6 Sudoku.......................6

SERVICE continued on Page 3 ➤➤

DREW LATHAM, A chef at The Market, plates his final entrees during the Tech Iron Chef competition on Wednesday in the Student Union Ballroom.

By HALLIE DAVIS STAFF WRITER

Ashlie Haas clicked the timer button, and the race began. In one hour, two of Texas Tech’s top chefs had to complete an appetizer and an entrée as part of the annual Tech Iron Chef Culinary Cuisine Showcase on Wednesday in the Student Union Ballroom. The chefs, Drew Latham, from the Market in Stangel/Murdough residence halls, and Dwight Hill, from Horn/Knapp, had to use chicken — the “secret” ingredient. Haas, a senior electronic media and communications major from Deer Park, said the Tech Activities

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way to say thank you to those employees that have been with us for some time and have dedicated their lives to students and education,” said Justin Clark, managing director of Human Resources.

PHOTOS BY BRAD TOLLEFSON/The Daily Toreador

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We pride ourselves on the quality of food we put out there every day. This shows the university we do have quality people involved.” Alan Cushman Hospitality Services

Board wanted to be as true to the Food Network’s “Iron Chef” show as possible. The audience watched as the two cooked and eventually got to sample the dishes after the hour was finished. “It’s interesting,” said junior Brittany Bymnu, an early childhood education major from Abilene. “I like seeing their creations.” These creations included Hill’s chicken frittata — angel hair pasta and crusted chicken with a lemon butter sauce — and Latham’s polenta dish — chicken and polenta with a wild mushroom sauce. CHEF continued on Page 3 ➤➤

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Keys: Dating on a tight budget not impossible OPINIONS, Pg. 4

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Serving the Texas Tech University community since 1925

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