Casteen Selected As New President
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The Summer Campus A publication of The Daily Campus Monday, July 1, 1985 Casteen selected as new president Will succeed Talks to The Daily Campus DiBiaggio By Matt Cookson, Assoc. Managing Editor John T Casteen III, the unanimous choice of the Board of Trus- John T. Casteen III, 41, Sec- tees as UConn's new president, was on campus last week to meet retary of Education in Virginia, with the vice-presidents, his executive staff, and other campus was named the 11 th president officials Between appointments Casteen.found time to talk to of UConn June 7 by the Board The Daily Campus. of Trustees. Casteen, who will become the 11 th president of UConn on August 1, is excited about beginning his job, and being part of Casteen, also an associate the university. professor of English at the "The board members and the students impressed me and my University of Virginia will wife during the search and gave us a sense of purpose to join a assume the $95,000 a year first-rate public university," Casteen said post on Aug 1. Casteen feels that the university has prospered in the past five years during the presidency of John DiBiaggio, and is ready to undertake the challenge that is ahead of him "John is an exceptional "What President DiBiaggio has accomplished here is extraor- candidate who understands dinary. I can't just step into his shoes, it would be a different pair the issues of public higher of shoes. John DiBiaggio and I are very different people" he education," said Andrew J. said Canzonetti, chairman of the He has been an English professor, a dean, and most recently, Board of Trustees. "He will be the Secretary of Education in Virginia Known for demanding high able to articulate those con- academic standards, he believes that this was one reason the cerns exceptionally well for board selected him the people of Connecticut" "The trustees must have felt that the university has come to a point where academics,, as well as other things must be worked He described the new presi- on," he said dent as warm unflappable DiBiaggio wanted to move UConn from among the top 60 to but firm and having a "style John T. Casteen III among the top 20 public research universities in the nation Cas- that will make him a confort- teen wants to complete this within the next decade but does not able figure for faculty and degrees in English from the Casteen is noted in Virginia feel that academic standards at UConn will have to change. students." University of Virginia He has for his support of a solid "UConn is in very good shape," Casteen said "I don't think of been secretary of education liberal arts curriculum for academic standards as grade point averages and test scores. It "I think John Casteen is an in the Commonwealth of both high school and college involves distribution and core courses, and sum cumulitave excellent choice and will make Virginia since 1982. Before students. He has strongly learning and depth Much of the work involved in changing the a fine president of this univer- that, he was dean of ad- endorsed tighter course academic process is the faculties' work I want to work with the sity," UConn President John missions at the University of requirements for colleges and faculty to make it better." A DiBiaggio said Virginia He has taught at the universities and is noted for Casteen feels that to become one of the top 20, UConn will believing that faculties and have to grow physically as well as mentally. school boards—rather than "There is a high expense that goes with the product Some- As secretary of education, University of Virginia the the state—should make times insitutions have to get better before they get wealthier. If s Casteen is responsible for University of California at elementary, secondary and curriculum decisions going both ways here" he said "but we're moving in the right Berkeley, the University of direction higher education, and for Delaware and Maryland Virginia's museums and lib- "We need to build on the good image DiBiaggio captured men- State College. He has been a strong advo- tally and athletically. I don't walk in with the prescription" raries. He is in charge of cate of college professors con- annual budget of $3.5 billion. One key area in UConn's development according to Casteen is Since 1982, he has been an ferring often with high school annual giving through public and private support He hopes it will adjunct professor of English teachers to ensure quality help build library collections contribute to the endowement A Phi Beta Kappa Casteen at Virginia Commonwealth preparation for college- has BA, MA and PHD. University. bound students. See page 3 Alcohol policy revised By Matt Cookson Assoc Managing Editor Beerfests open to the public, consumption of alcoholic beverages in dorm i tory common areas and open containers will not be allowed on campus next fall due to recent revisions in UConn's alcoholic beverage policy. The alcoholic beverage review committee and Carol Wiggins, vice-president of residential life updated the policy because of the raise of Connecticut's legal drinking age to 21 (effective Sep- tember 1), and the problems caused by drinking on campus Wiggins feels that the goal of events that serve alcohol has become distorted "The focus (at an open event) was on serving alcohol, as opposed to having an event that alcohol was served at" she sajd "Open events which had temporary alcohol or beer permits were ending in several problems including vandalism and per- sonally endangering behavior." The revised policy defines "open events" as "the presence of See page 3 photo)* °f hay mark the 8pot for a new wal1 ,n front of E-a Sm,th <Dan Denneny "N^" Inside Today: Weather Forecast: • UConn teams up with Harvard and the Forsyth Dental Center to produce a new kind of dental researcher. See Mostly sunny today with high temps in page 4. the low 80s • What UConn never taught you but should have See page 12. Page 2 The Summer Campus, Monday. Jury 1. 1985 News Food for thought By Andy Rooney LONDON—Some comments on the food in Europe I'm pleased to be able to report to you that the food in Germany and England is as good as ever, which, of course, is not very. The Germans and the British share a well-deserved reputa- tion for serving meals that are fair to terrible There are people, who like German cooking and I accept their personal taste unless they try to tell me German cooking is good Inevitably, there are a few native dishes that are interesting but, overall, the German cooking style tends toward heavy, steamed and stewed foods. It's unfortunate for both England and Germany that both countries are so close to France No other cooking tastes very good if you've been eating French cooking One of the greatest true statements ever made about food was David Shoeburn's remark that "its difficult to find a good restaurant in America and it's difficult to find a bad one in France" One thing that has been some help in England and Germany is the proliferation of foreign restaurants. There are more of them in England than in Germany, though, and that's why it's easier to find a good restaurant in London than in Berlin, Bonn or Frankfurt Passerbys stop by for a bite to eat at one of many mobile luncheonettes on campus Last week, in an expensive restaurant in Frankfurt, I (Mark C as we 11 photo). ordered asparagus soup. This is the time of year for asparagus and I thought I'd see what they did with it If I'd been given a blindfold taste test 1 wouldn't have been able to identify the flavor. The soup was a non-descript brown color and it had Cartoons aren't just for kids been thickened so much with cornstarch that all I could think Surely you didn't believe of was how hard it was going to be for someone to wash the And interestingly, these day mornings in front of the bowl later. that Frisbee free-for-alls and entertainment outlets have tube food fights were the only rec- One remarkable thing is that in a French, Italian or Chinese found a significant audience Nearly one in-every-seven reational opportunities with restaurant in Germany or England unmistakable signs of Ger-' over and beyond the vast kid- students—that* s 13.8%— wide appeal to American dieland for which they were watch the cartoons every man and English cooking come through I suppose that's collegiates There is, after all, because of the basic ingredients used in the cooking Even a originally designed They are week another one in-five Saturday morning television great Chinese chef in a foreign country has to cook with the big on campus! watch every other week And There is also a very wide things that are available there A recent study of collge that means that over a third of choice on the TV menu, in- In an Italian restaurant in Berlin last week, for instance the students' Saturday am tele tomorrow's leaders are cluding the ratings champs: vision viewing habits conduc- hooked and at least every pasta was thick and overcooked and the tomato sauce had a "The Smurfs," "Alvin and the strong taste of smoked meat The Germans like smoked meat ted by Asst Professor Albert second Saturday, indulge in Chipmonks," "Mr.