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This Newspaper is brought to you for free and open access by the Associated Students of the University of Montana (ASUM) at ScholarWorks at University of Montana. It has been accepted for inclusion in Montana Kaimin, 1898-present by an authorized administrator of ScholarWorks at University of Montana. For more information, please contact [email protected]. 6 CULTURE 10 SPORTS Black cats mean good Sedgwick out as luck for local bakers soccer coach 5 CULTURE Dancers seen from all angles

montana Volume CX111 Issue 42 www.montanakaimin.comkaiminWednesday, Nov. 17, 2010

CAMPUS Regents to discuss in-state tuition rates for graduate students

Heidi Groover Montana Kaimin sities in the state to set tuition Since most research and means more prestige, more ductivity,” Sprang said. “All for non-resident graduate re- teaching assistants attend UM grants and, ultimately, more of those contributions are the Prospective graduate stu- search and teaching assistants on grant programs and receive students looking to Montana mechanism through which dents pondering where they at in-state rates. stipends, those programs will for graduate school, Sprang universities generate reputa- want to spend their late nights “This would put us in a far see savings from the change, said. tions as research institutions.” doing research or grading pa- more competitive position to said Stephen Sprang, Associate “Much of the research that Improving UM’s graduate pers as they earn their next de- attract top graduate students Provost and Dean of the Grad- is ultimately conducted is con- programs and reputation as gree could see a new incentive to our program,” said Provost uate School. ducted by graduate students a research institution while to choose Montana next year. and Vice President for Aca- With lower tuition rates, and the quality of that research working within budget con- When the Board of Regents demic Affairs Perry Brown. such programs may be able is reflected in publications, in straints are priorities for the meets at The University of Montana is one of three to offer more assistantships, new knowledge and conceiv- administration, Sprang said. Montana this week, members states without such a policy, he which would increase research ably also in new inventions See TUITION, page 4 will consider allowing univer- said. at UM, he said. More research and possible commercial pro- International Week serves up culturally-themed food and lectures

Lily Rabil Montana Kaimin

The University of Montana will host a Thanksgiving dinner with a cultural twist Saturday to culminate the annual International Week, highlighted by a presentation by journalist and Boston University Professor Stephen Kinzer. Education is the key to international relations, Kinzer said. He said students need more opportu- nities like this to broaden their cultural understanding. Jeanne Loftus, program coordinator for international programs, said this week is a way to let students know what’s going on across the globe. Events like the Work Abroad Workshop and the Peace Corps Information Ses- sion are meant to engage students in overseas programs. “The events this week are both let- ting students know how to get abroad, but also what’s going on here on this campus so that they can be involved here as well,” Loftus said. Some of the most popular events are food-oriented. Loftus said the In- Sally Finneran/Montana Kaimin ternational Food Festival in the spring A Food Zoo employee fills pitas for Greek gyros during lunch on Tuesday. The Food Zoo will be serving different dishes from around the world attracts thousands of people, but this this week as part of International Week. See INTERNATIONAL, page 4

twitter.com/ 37°F | 33°F UM’s Independent Campus Newspaper Since 1898 UM’s Independent Campus Newspaper Since 1898 KaiminNews Montana Kaimin 2 OPINION Wednesday, November 17, 2010 EDITORIAL COOKING COLUMN

Keeping us warm Poor, drunk and hungry Teamwork by Justin Franz, News Editor by Kate Whittle Two years ago this month, Michael Burke sat in his second story office in the Heating Plant and looked out the window as students rushed to and from classes in a futile attempt to stay warm on I cook most things by my- it from clumping together son measures ingredients that early winter day. self — I’m a kitchen lone wolf, enough, which will give and shreds cheese. You “That’s what I’m here for,” he said, as he turned to me to answer if you will. But some reci- your sauce a weird texture. can switch off, if you like. another question for a story I was working on in a reporting class. pes are simply better made These days, my roommate Ingredient person: Turn heat Burke makes his living as the chief engineer for The University by two people. Homemade Elise and I combine our col- on low to medium. Melt but- of Montana’s Heating Plant, which is responsible for turning natu- macaroni and cheese is one of lective dairy products to make ter in a pot. Add in flour. (Vo- ral gas and water into heat to keep each campus building warm. the most beautiful things in a big pot of deliciousness. She cab bonus! This base is called But this week, as the Board of Regents gather here in Missoula, a life, and requires teamwork. stirs while I shred cheese. a roux.) Add a few shakes of decision to change that process could be made, one of the rare mo- Mac ‘n’ cheese is a deeply This recipe is not for the garlic powder and pepper. ments in which an interesting and crucial campus system is noticed. personal thing, since most faint of heart or intolerant of Stir person: Stir. Located between Washington-Grizzly Stadium and Aber Hall, of us grew up with it. Dad lactose. This version made Ingredient person: As roux the Heating Plant likely goes unnoticed by most people, even with stayed at home with us kids enough for us to share with browns and thickens, shred its industrial appearance that makes it stand out among the other when we were little, and we our third roommate. cheese and sprinkle some in. thought he was a greatly tal- Then, pour in a few table- buildings. Built in 1922, the Heating Plant replaced a smaller wood- It Takes Two to Noodle: ented chef for his Kraft-maca- spoons of milk. Let it all melt fueled plant that was located where the Davidson Honors College Basic Stovetop Mac ‘n’ Cheese sits today. Every day the Milwaukee Road would deliver 75 tons of roni-with-hot-dogs lunch spe- and thicken for a few minutes, • 2 cups cooked macaroni coal to the plant to heat the entire campus until 1957, when the plant cial. Then Mom, who really then repeat until the sauce is noodles switched to natural gas. is a good cook, started hav- suitably cheesy and delicious. • Lots of cheese (Yes. Lots. Even with the switch to gas, the process has remained virtually ing more time at home and Stir person: Stir. At least 1/4 pound of the same since 1922, as water is turned into steam to bring heat (and made us proper stovetop mac Once your sauce suits cheese. Sharp cheddar and some electricity) to the campus. And it wouldn’t be surprising if the ‘n cheese. In high school, my your cheesy desires, add in pepper jack are best.) scene behind those heavy metal doors — three massive boilers with little sister and I tried and the cooked macaroni noo- • 2 tablespoons butter ladders and pipes that wrap and climb around it in a million direc- failed many times to replicate dles. We firmly believe in a • 2 tablespoons flour tions — has remained relatively unchanged since 1922. her recipe, never understand- high cheese-to-noodles ratio. • Garlic powder To make this whole operation work, Burke oversees a crew of ing why our sauce clumped. Turn off the heat and let the • 3/4 cup warm milk (set it out four firemen, or boiler operators, and two maintenance people. For I’ve since learned that creat- noodles and cheese sit for a ing a smooth cheese sauce on the counter or heat it up in few minutes — yes, patience the most part the system runs itself, but the presence of watchful the microwave for a minute.) eyes really serves as an added safety feature, or as one of the fire- requires patience, warm milk again; this is tough, I know — men said two years ago, “I’m here if something goes chicken shit.” and hand-grated cheese. Note: One person should and then enjoy. [email protected] Earlier this year, UM received a grant from the Department Store-bought shredded cheese stir this constantly with a of Natural Resources and Conservation to look into building a contains additives that keep whisk while the other per- biomass-fired boiler to add onto the Heating Plant. On Friday the Board of Regents will vote on whether to spend $16 million on the Corrections: new system that, ironically, will again bring heat to the campus by burning wood, just like it did a century ago. This time, however, it An article published in the Wednesday, Nov. 10 edition of the Kaimin, titled “University’s will be waste woodchips that will be thrown into the fire, some of bid to purchase Macy’s building falls through,” stated that former president George Denni- which may come from trees that have fallen victim to beetle-kill. son’s official bid for the building is $2.5 million. The university’s official bid is $500,000, but the The addition will also reduce UM’s carbon footprint by almost a university has asked Macy’s to give a “charitable donation” of $2 million toward the purchase quarter and will reduce the campus’ use of natural gas by 70 per- of the building. Negotiations for the building have not been finalized, and more informa- cent. According to UM, the university will work with a Canadian tion concerning the building’s purchase will be made available to the public in December. company to maintain emissions at or below what natural gas cur- An editorial published in yesterday’s edition of the Kaimin, titled “Pink isn’t always rently produces, meaning less pollution in the skies above campus cute,” stated that parking tickets make up about five percent of the University of Mon- and Missoula. tana Office of Public Safety’s budget. Parking ticket revenue, which came in at $476,163 last For these reasons alone, it seems like a step in the right direction year, actually makes up about 25 percent of the Office of Public Safety’s total budget. for the regents to approve this expansion. If they do, planning will begin this winter and construction would start in the spring. A story published in the Wednesday, Nov. 10 edition of the Kaimin, titled “The War Within,” But until then, Burke and his crew will keep the boilers going, stated that training took place at Fort Benton, Ga. It should have read Fort Benning, Ga. bringing heat to each and every person on campus, even though “most people don’t know we’re here.” Pissed? So next time you’re taking a shower and you turn on the hot wa- Pleased? ter, be sure to think of the folks who brought it to you. Petrified? Write a letter to the editor or a guest column.

Letters should be 300 words or fewer, and columns should be about 700 words. Please e-mail both to [email protected], [email protected] or drop them off in Don Anderson Hall 208. Make sure to include a phone number. montanakaimin Newsroom Phone 406-243-4310 Business Office Phone 406-243-6541

Editor Photo Editor Alyssa Small Photographers Piper Haugan The Montana Kaimin, in its 113th Roman Stubbs Alisia Duganz Hannah Stiff Steel Brooks Tor Haugan year, is published by the students of Business Manager Design Editor Kate Whittle Ben Coulter Brandy Kiger the University of Montana, Missoula. Stefan Gladbach Alison Kilts Arts+Culture Reporters Sally Finneran Ashley Oppel The UM School of Journalism uses News Editors Web Editors Emerald Gilleran Greg Lindstrom Chris Wells the Montana Kaimin for practice Taryn Chuter Steve Miller Hannah Ryan Designers Jesseca Whalen courses but assumes no control over Justin Franz Brady Moore Sports Reporters Miranda Dalpiaz Columnists policy or content. Joe Pavlish Reporters Taylor Anderson Dillon Kato David Elison The Montana Kaimin is printed on Arts+Culture Editor Erin Cole AJ Mazzolini Billie Loewen Jed Nussbaum campus by Printing and Graphics. Josh Potter Emily Downing Daniel Mediate Amy Sisk Chance Petek Send letters to the editor to Sports Editor Jayme Fraser Troy Warzocha Copy Editors Hannah Spry [email protected] Tyson Alger Heidi Groover Michael Bloomquist Joe Veltkamp Lily Rabil Rebecca Calabrese Montana Kaimin Wednesday, November 17, 2010 NEWS 3 CAMPUS Griz Food vs. Cat Food UM aims to beat MSU in annual food drive competition Grizzly fans gathered 5,000 people at the food bank about pounds. how we can get the community This year, though, Katie involved and tell as many peo- Koga, the Campus Corps team ple as possible,” Koga said. leader who is spearheading the Koga worked alongside the University of Montana effort, Missoula Food Bank to get thinks the Griz have a shot at more businesses to participate winning. in the drive this year. Addition- “We started working on Can al donation drop off boxes were the Cats a month earlier this added at the Good Food Store, time around. I spoke to the See FOOD, page 12

Ben Coulter/Montana Kaimin Campus Corps team leader Katie Koga peers over cans of food donated to the Can the Cats Food Drive Tuesday morning in the Office of Civic Engagement. the annual Brawl of the Wild. against each other for a good Hannah Stiff Montana Kaimin But the Grizzlies have been los- cause. The goal is simple: Each ing a different game to the Cats school tries to collect more In a tradition that began in for over a decade. non-perishable items than the 1897, the Montana Grizzlies The Can the Cats Food other in the two weeks before have amassed 34 more victo- Drive, an effort to raise food the gridiron showdown. In ries than the Montana State for the two university commu- 2009, Bobcats fans collected just Bobcats on the football field in nity food banks, pits the rivals under 15,000 pounds of food. Montana Kaimin 4 NEWS Wednesday, November 17, 2010 TUITION and most attend the university them a chance to see that we do United States is ignorant. He regard to the Middle East. He From page 1 on grants with tuition waivers. serve stuff from other areas,” said Americans are not the only said a military option would be Administrators at UM and Zachariasen said. ignorant people, but the differ- disastrous for both countries. Erik Hurd, a graduate stu- Montana State University and International foods are dis- ence is Americans tend to act on “Sometimes negotiating with dent studying sociology and staff in the office of the Com- played with small flags to mark that ignorance, and as a world a person like President Ahma- president of the Graduate Stu- missioner of Higher Education, the country of origin. She said leader, this is dangerous. dinejad in Iran seems abso- dent Association, said he hopes who is appointed by the Board it’s not just about showing the He said the United States lutely unbelievable or unaccept- UM will eventually offer in- of Regents and is the chief ex- diversity of the Food Zoo, it’s has a responsibility as a leader able,” Kia said, “but look, we state tuition to all graduate stu- ecutive officer of the Montana also about education. to understand the nations it have negotiated with Vietnam dents, but the tuition decrease University System, drafted the Loftus said that while food hopes to influence, and part of and communist China, and we for research and teaching assis- proposal, Brown said. gets a lot of attention, Tuesday that comes from international started by saying those were tants would be a “good start.” The regents will not make night was the highlight of the education. He emphasized the also impossible.” “These students bring in a their final decision until they week with Kinzer’s presenta- point that Americans cannot Both professors agreed that lot of money and increase the vote Friday, but Brown said he tion “Turkey and Iran: Ameri- think they have all the answers. understanding the Middle East prestige of the university, pre- is confident the proposal is in ca’s Partners in the New Middle It’s not true. is an important key in develop- senting their work at confer- line with their goals. East?” “Other cultures have other ing U.S. foreign policy. Kinzer ences, getting exposure for the “Many researchers have Kinzer said the Middle East strengths, other weakness and said educational programs like university,” he said. “Students been asking for this for quite is one of the most important other desires,” Kinzer said. the nationally recognized Inter- are deciding, ‘I can apply to all some time,” he said. “Certainly areas of focus for the United “That means that a system that national Week go a long way in these expensive schools or go one of the goals of the board is States. He cited U.S. foreign pol- brings prosperity and secu- shaping American perspective. to UM for a lot cheaper and just economic development for the icy as a major point of conflict, rity and freedom to one nation “If other universities that as quality of [an] education.’” state, and economic develop- adding that the United States is might not be the system that participate in the international Hurd said financial assis- ment will come partly through a fairly young country and has would bring those wonderful week idea would offer a pro- tance from universities is as expanded research and gradu- not yet learned to reconceive its values to other cultures.” gram as richly varied as this much of a deciding factor for ate programs.” approach to international rela- As far as U.S. foreign policy one I think we’d probably get a graduate students as a pro- [email protected] tions. is concerned, Kinzer thinks great deal out of it,” Kinzer said. gram’s credibility and location. INTERNATIONAL “Our success as a country de- building a relationship with Saturday’s Thanksgiving When he attends graduate stu- From page 1 pends on our ability to change Iran is the next step in the peace Banquet is hosted by the Inter- dent conferences, his peers are as the world changes,” Kinzer process. national Students Association at often surprised when he tells week, one of the main events is said. “So far, we’re not doing too Professor Mehrdad Kia, who 6:30 p.m. in the UC Ballroom. It them UM doesn’t offer in-state the international menu in the well.” is from Iran, agrees. is the only event this week that tuition to non-resident gradu- Food Zoo. Education is the best way “Regardless of what we think costs money: $10 for students, ate assistants, he said. Cristin Zachariasen, Food to go about changing a na- right now about the composi- $12 for non-students in advance If the decrease in tuition Zoo manager, said mixing up tion’s global perception, Kinzer tion of the Iranian government and $16 at the door. funds passes and goes into ef- the menu tends to attract a lot of said. He added the university’s and Tehran,” Kia said, “Iran is A schedule of events for In- fect next fall it will not apply attention from students. program is the perfect way a very prominent player in re- ternational Week can be found to enough students to cause “They get so use to saying for young Americans to learn gional politics.” at www.umt.edu/ip/newsevents/ budget shortfalls, Brown said. ‘Oh well, it’s just always chicken about and understand the world He said in spite of what events1/internationalweek.html Not all graduate students are and burgers, chicken and burg- around them. Americans may think, Iran and [email protected] research or teaching assistants ers and pizza,’ so it kind of gives Globally, Kinzer said the the U.S. have similar interests in Montana Kaimin Wednesday, November 17, 2010 ARTS+CULTURE 5 Dancers get up close and up high story by Emerald Gilleran | photos by Ben Coulter

olos, duets, jazz, ballet, will also be a 2 p.m. matinee and show them what I’ve been food, an aerial trapeze on Saturday. up to for the last 20 years.” Shoop and an array of This year’s “Dance Up The first performance fea- other themes from the avant- Close” brings internationally tures the students’ aerial per- garde to the thoughtful are renowned Cirque du Soleil formance. In the second pro- brought to the stage in the aerialist Holly Rollins to the gram, audience members will 2010 “Dance Up Close” perfor- stage. Rollins graduated from see Holly Rollins’ solo aerial mance. the UM School of Theatre and performance. University of Montana’s Dance in 1994 and has been Karen Kaufmann and Mi- School of Theatre and Dance traveling as a Cirque du Soleil chele Antonioli produced the takes dancers and the audi- and circus performer. She has programs. Kaufmann said they ABOVE Steve Teran gets a boost from Collin Ranf during their ence to a new dimension with also worked as a choreogra- put on the performances in performance of “Yeeeeha!” Tuesday night at the Masquer Theatre. their performance in the Mas- pher. the Masquer Theatre to give quer Theatre this week. Fifty “I’m used to performing in the choreographers a chance dancers will perform in two big cities in front of strangers,” to work in a three-sided venue TOP LEFT Dancers perform “You Can Always Go Home” by Lauren different programs that run Rollins said. “I’m excited to be because it’s something they Hancock Tuesday night in the Masquer Theatre as part of the UM Tuesday through Saturday back in Missoula and perform will see when they venture School of Theatre and Dance’s production titled “Dance Up Close.” at 7:30 p.m. each night. There for people that I know here into the professional world. See DANCE, page 12

RIGHT Dancers prepare for Tuesday night’s performance of “Dance Up Close” in the Green Room backstage at the Masquer Theatre. From left: Lee McAfee, Catlin Schneider and Shelby Schneider. Another bakery success in already muffin-laden city

story by Hannah J. Ryan | photos by Sally Finneran

he naked cinnamon croissants have cooled ing into getting a wholesale license so they can sell aging a flawless cooking shift. and baker Jack Wich dips his hands into a pot their goods in other places around town. Jack gained his baking prowess by studying and of sugar glaze to adorn the top of the golden Christy said she and Jack respect the other bakeries teaching on the East Coast in a number of esteemed toasted dough. in town and how they operate. schools and kitchens. T“These are one of my favorites,” said Wich, co-own- “I think there’s room for all of us,” she said. One of Jack’s prestigious positions as chef had him er of the Black Cat Bake Shop. When they were baking out of their house, Christy apprenticing under former White House pastry chef Having impressed the wives of presidents, sur- said there were employees working around 24 hours a Roland Mesnier. Jack shared one of his stories about vived world-renowned apprenticeships and gained day. After 13 years, the mess and the stress, as well as his years in the D.C. kitchen. acclaim at the Missoula Farmers Market, the pastry the nagging customers, finally pushed them to open The staff loved President Ronald Reagan. guru has taken on a new business challenge. In May, next to Noodle Express on West Broadway. “But when Nancy (Reagan) walked down the hall, he and his wife, Christy, opened yet another bake- Jack said one of his favorite comments from a farm- the staff would scatter,” he said. shop in Missoula’s already bakery/coffeehouse-sat- ers market customer desiring Black Cat scones year For one event she wanted bowls made of spun sug- urated economy. round was along the lines of, “Why don’t you just open ar filled with fruit-shaped sorbets. One staff member Now, seven months after opening, the Black Cat a store; are you just stupid or something?” gently told her they had only three days to prepare all Bake Shop owners think they’ve found their niche. So they did. of the food for the event. “We provide a product that you can’t get anywhere “It’s a whole different animal selling from home “You also have three nights,” she responded. else in town,” Jack said. “Our stuff is just a step above.” than in a shop,” Christy said. However, one occasion sticks out in Jack’s mind As far as they know, Jack said, their bakery is the Now with a daily bakeshop, she said they are con- where Mrs. Reagan was won over. only one in town using organic flour. A regular bag stantly getting hit up for donations. The First Lady was a very health-conscious per- of flour costs $7, but if it has an organic label, he said Therefore they have chosen to focus on one charity son, Jack said, and cheesecake was a high-fat treat she it costs $30. to “make the most difference possible.” didn’t want to see. But one night when she caught the But the product comes out differently when using They selected AniMeals, a Missoula animal food kitchen off-guard with an unplanned dinner, they cre- poached in vanilla milk, placed in a pool of cream and organic flour, he claims. He especially likes the tex- bank and no-kill adoption center. ated a masterpiece that was called “Floating Islands” then dribbled with glaze. ture of the mill he gets from a North Dakota company, “We’re really big animal people,” Christy said. “A using ingredients on-hand, in reflection of the heart- When Nancy tasted the dessert and heard its name which is essential in his Pain de Campagne. black shelter cat was our first baby after we got mar- healthy egg and toast breakfast. she exclaimed that it should appear with every meal. “And I think Missoula holds organic stuff higher,” ried.” A success, said Jack. he said. “Just look at the Good Food Store.” Each month at the Black Cat bakery, 40 per- Jack brings the lessons from those years into his In the coming months, Christy said they are look- cent of the profits from a featured baked good own bakery. is given to AniMeals. Last “ Jonah Elliott, a Black Cat baker, hopes to take over month 677 pumpkins muf- At Black Cat there are the Black Cat when Jack is ready to retire. fins raised nearly $700 for Elliott gets to work at 1 a.m. At an hour when most the food bank. This month’s no cutting corners. college students are just going to sleep, he is setting AniMeals item are cran- There’s no powdered milk the bread dough to rise, mixing muffins and rolling berry almond and currant croissants. scones. or watering down, and if After culinary school at The University of Mon- The bakery’s namesake also tana’s College of Technology, Elliott worked the night draws from their love of furry someone has a new idea, shift at Bernice’s Bakery. He said the operations at Ber- creatures. nice’s — their recipes and the bakeshop’s following — That shelter cat, named Ka- we’re not afraid to try it. is a different arena than Jack’s kitchen. tie, seemed to represent good “At Black Cat there are no cutting corners,” Elliott luck for the couple, contrary to ” said. “There’s no powdered milk or watering down, its reputation. A similar say- Jonah Elliott, Black Cat baker and if someone has a new idea, we’re not afraid to try ing developed among Jack’s it.” cooking students hoping to The ingredients used in Black Cat products are top create a perfect dish beneath of the line and special ordered. The chocolate for the the chef’s scrutinizing eye. This sweet entailed an egg-shaped scoop of cheese- croissants comes from France, the apricot glaze on the “Let’s have a black cat cake that was taken from the mixing bowls of prepared Danishes is Italian, and other items come from Ger- night,” Jack would say, encour- cheesecake for another event. That “egg” was then many, Switzerland and across the United States. “It takes so much every single day,” Christy said. “With baking, there are so many steps involved; it’s labor in- tensive and expensive.” Despite the baker’s hours and hard work, the owners and a dozen employ- ees appear to enjoy their jobs. To the beat of an early James Taylor album, Elliott pulls fresh loaves from the hy- brid bread/pizza oven and barista Siene Allen boxes up huckleberry cof- fee cake for the day’s first customers. Kelly Smith, a Missoula resident, selects a cinnamon croissant — one of Jack’s favorites, which he glazed mo- ments before — and cup of Craven’s coffee to go. He lingers in front of the glass case of still-warm pastries. “It’s my first time in here,” Smith said. “But I’ve heard about their good- ies, and it all looks to be true, so I’m just taking my time.” [email protected] poached in vanilla milk, placed in a pool of cream and then dribbled with glaze. When Nancy tasted the dessert and heard its name she exclaimed that it should appear with every meal. A success, said Jack. Jack brings the lessons from those years into his own bakery. Jonah Elliott, a Black Cat baker, hopes to take over the Black Cat when Jack is ready to retire. Elliott gets to work at 1 a.m. At an hour when most college students are just going to sleep, he is setting the bread dough to rise, mixing muffins and rolling croissants. After culinary school at The University of Mon- tana’s College of Technology, Elliott worked the night shift at Bernice’s Bakery. He said the operations at Ber- nice’s — their recipes and the bakeshop’s following — is a different arena than Jack’s kitchen. “At Black Cat there are no cutting corners,” Elliott said. “There’s no powdered milk or watering down, and if someone has a new idea, we’re not afraid to try it.” The ingredients used in Black Cat products are top of the line and special ordered. The chocolate for the croissants comes from France, the apricot glaze on the Danishes is Italian, and other items come from Ger- many, Switzerland and across the United States. “It takes so much every single day,” Christy said. “With baking, there are so many steps involved; it’s labor in- tensive and expensive.” Despite the baker’s hours and hard work, the owners and a dozen employ- ees appear to enjoy their jobs. To the beat of an early James Taylor album, Elliott pulls fresh loaves from the hy- brid bread/pizza oven and barista Siene Allen boxes up huckleberry cof- CLOCKWISE FROM TOP RIGHT fee cake for the day’s first customers. Kelly Smith, a Missoula resident, Jack Wich, owner of the Black Cat bakery, frosts freshly baked cinnamon-glazed croissants. selects a cinnamon croissant — one of Jack’s favorites, which he glazed mo- Head baker Jonah Elliott places freshly-rolled dough on a tray. ments before — and cup of Craven’s coffee to go. He lingers in front of the Wich frosts an orange blossom. The bakery always has the blossoms available every Friday. glass case of still-warm pastries. Siene Allen prepares the front of the bakery for customers. “It’s my first time in here,” Smith said. “But I’ve heard about their good- ies, and it all looks to be true, so I’m just taking my time.” [email protected] Montana Kaimin 8 ARTS+CULTURE Wednesday, November 17, 2010 REVIEW At long last, singer-songwriter comes home Josh Potter And Tollefson’s obvious self- quaint singer with an acoustic Montana Kaimin satisfaction was not a product guitar. Judging by his lyrics, of the cliche that he was com- he was probably, at one point, It’s an obvious cliche for a fortably home but rather that another angsty twenty-some- musician to repeatedly discuss he simply put on one hell of a thing singing through a quar- how excited he or she might be show. ter-life crisis. to come home. Home as a con- The familiar faces. The But that is no more. De- cept, for any artist, is a source old places. The bar stools on spite the fact that he charges of both inspiration and anxiety which they might’ve made forward with an acoustic gui- and always fuels the creative bad decisions that later tar, the guy belts. His backup process. turned into lyrics. When it band, another act that goes by Too often the comfort of comes back to a writer in a Empty Space Orchestra, rocks home leads to complacency. flood of memories and faces, hard and the Americana and They’ll say ‘thank you’ to the the tap to creative juices gets folk influences of his Pacific audience, and how great it is stuck open. Northwest upbringing merge to be back at the ‘old watering It’s clear that Tollefson was See TOLLEFSON, page 12 hole’ then walk off stage with a awash in all these emotions as Josh Potter/Montana Kaimin he led his all-star band with shit-eating grin. Eric Tollefson, right, plays a few songs in the Montana Kaimin office with Yet, when singer-songwrit- a voice that pined for the re- bass player Pat Pearsall before his show on Saturday. Tollefson played as Tollefson played a short set er Eric Tollefson came back to sponse of the audience, and a solo musician in Missoula while he attended The University of Montana in the offices of the Montana Missoula with a band to play lacked the usual apologetic between 2002 and 2006. Kaimin before his show on one night at the Top Hat after whispering usually conducive Saturday. For videos from performing solo at Sean Kelly’s to singer-songwriters. neau, Alaska, or when he was sity of Montana from 2002 to that concert, visit www.mon- this summer, the legendary bar When he started writing getting his degree in business 2006, it might’ve been differ- tanakaimin.com. was anything but complacent. songs in his hometown of Ju- management from The Univer- ent. He might’ve been another

with The Crystal Method by Josh Potter The Crystal Method can be considered the godfathers of electronic music. In 1997, their first album “Vegas” took over the Q+ top-40 charts with a sound that was then almost completely unexplored. Since then, they’ve recorded three more albums. A This year, they released “Divided by Night” and toured through Missoula on Saturday to support it. Q: “Divided by Night” was the first album you re- Q: It’s been almost a decade-and-a-half since “Ve- but there’s a lot of virtual instruments – a lot of computer corded in your new, self-built, studio Crystalwerks. gas” was released in 1997. And, as you said, tech- versions of old synthesizers. In a lot of cases, the virtual How did you like recording in the new studio and nology changes on a month-to-month basis. How ones will work better. It always functions better because was it different than your previous work? do you guys stay on top of the changing trends and, you just select it and it runs where a lot of times, with A: We were in a comfort zone, being in the old studio. specifically, technologies? the old vintage synthesizers, you have certain faders that We were there 13 years. We had a lot of success record- A: It is part of the job, you know? Once you decide you’re aren’t working. But at the same time you do miss out on ing there so it was different, it was a challenge just getting going to work with computers and software, that means some of the analog sound and warmth. They haven’t really used to the sound of the room. But, we were able to take you’re committing to staying on top of all the software perfected that on the virtual side. advantage of all our old equipment and new equipment, updates that go on. So, when you buy a vintage piece of and it’s just nicer to bring in singers and vocalists now that hardware, that’s it. You might need to do occasional main- Q: When you started in 1997, electronic music was we have proper overdub rooms. It used to be quite em- tenance on that box, but you won’t have to worry about still in its infancy. Do you ever lament the prog- barrassing at the old place. any software updates for that hardware. If you’re going to ress of electronic music and wish it would return to take advantage of technology, you just have to stay up-to- the days of analog when everything was richer and Q: You weren’t working with that kind of technol- date on it. warmer-sounding? ogy before? A: We definitely embrace all the new technology, but we A: We were, but technology changes on a month-by- Q: Did you incorporate the older technology on also appreciate what is a good part of analog – tubes, or month basis. We were basically in the old studio, in the “Divided by Night”? even tapes. Those things have a sound that is still some- mid-90s. We were still updating as time went on, but we A: We have a lot of old analog gear; a lot of guitar pedals, thing we like to use. We just try to combine them all in the still had a lot of outdated stuff in the old one. stomp boxes, distortion pedals. We still use all that stuff, best way possible. [email protected] Montana Kaimin Wednesday, November 17, 2010 SPORTS 9 BASKETBALL Griz look to get past roadblock in Utah A.J. Mazzolini Selvig and his shorter teammates avoid the Montana Kaimin Utah monster’s mammoth blocking reach? “A lot of pump fakes,” Selvig said with By most standards, Montana basket- a chuckle. “And we’ll have to get into his ball’s Brian Qvale and Derek Selvig are gi- body and get him in foul trouble.” ants on the court. Qvale, the team’s senior But for Montana to pull out a victory center, stands at 6-foot-11, and is just nar- on the road, it’s going to take a lot more rowly overshadowed by junior forward than neutralizing Foster’s defense, said Selvig, who measures in at 7 feet tall. Montana assistant coach Andy Hill. Ad- But when the Grizzlies (0–1) step on the ditional focuses are in-house issues that court in Salt Lake City tonight at 7 to take need to be cleaned up after last week’s on the University of Utah (1–0), the Mon- 81–66 loss at Nevada, a game in which tana men won’t be the tallest in the arena the Griz held a lead at halftime. Too — not even close, actually. They’ll be look- many quick, missed shots sunk the Griz- ing up at the Utes’ 7-foot-3 junior center zlies’ chances of knocking off the West- David Foster, the reigning Mountain West ern Athletic Conference squad, allowing Conference Defensive Player of the Year. Nevada to go on several long scoring “I haven’t really played against a guy runs that quickly put them far in the lead that much taller than me,” said Selvig, a in the second half. Glendive native. “As post players, we’ve Hill said that when the Griz run their Steel Brooks/Montana Kaimin seen some pretty good ones the past cou- game right, they can play with any team. Junior forward Derek Selvig (24) drives to the basket in the second half of the Grizzlies’ game ple years, me and Brian [Qvale]. Still, no It is when the frantic pace of the game against Lewis and Clark State earlier this month. The Griz went on to win the game 59–39. one’s going to intimidate us.” becomes overwhelming that players — Having a tower like Foster in the post ranging from incoming freshmen to the man forward Kareem Jamar, who start- Some bright spots emerged for the will pose some problems for the Grizzly most steadfast veterans — begin aban- ed against Nevada. “We’ve got to pull coaching staff during the loss to Nevada. offense if dealt with poorly, Selvig added. doning the plan. together like a family.” Jamar ended up starting the game for the The Utah big man makes his living on “The main thing is when we execute Protecting the ball on offense will be Griz after several weeks of solid practices. blocked shots, recording 115 during his within our offense, we’re a really good crucial if Montana wants a shot at beating The 6-foot-5 signee from Los Angeles sophomore season and shattering Utah’s team,” Hill said. “But when things got Utah, a team that has averaged 78 points in played the second most minutes on the single-game and single-season records. confusing, then we were just OK.” two games this fall. Against Nevada, the team and registered seven points. Coach In a contest against Weber State last sea- When things got confusing, Nevada Grizzlies turned the ball over 15 times. Hill Hill said Jamar played his way into the son, he tied the team mark for blocks in a scored. The Wolf Pack posted scoring said the Griz can’t give teams any more starting lineup in practices and performed game with 10 — by himself. runs of 8–0, 17–5 and 21–7. opportunities than they already have to well enough to likely keep himself there. It’s tough to block a 7-foot shooter like “When a team makes a run like that, score, especially when the opposing team “We’ve been big on making him earn Selvig, but Foster could do it. So how can we can’t get out of sync,” said true fresh- can put up points as easily as Utah. it,” Hill said. [email protected] Montana Kaimin 10 SPORTS Wednesday, November 17, 2010 SOCCER Head soccer coach to be replaced Daniel Mediate will not be renewed following needed,” O’Day said about his coaching position, which the Sedgwick’s best season Montana Kaimin its expiration this winter, UM decision. committee expects to fill before came in 2006 when the Griz- Director of Athletics Jim O’Day A search for Sedgwick’s re- the end of January. Fellow zlies went 10–8–2, and earned a University of Montana wom- announced Tuesday. placement will be handled by assistant coach C.J. Cooper re- ticket to the four-team confer- en’s soccer head coach Neil “For the best interest of the a committee with broad-based signed earlier this month. ence tournament. Since then, Sedgwick’s annual contract program, I felt a change was representation, O’Day said, Sedgwick, who recently Montana has had 16 total wins and will begin completed his seventh year over the last four seasons, with after Thanks- with Montana, came to Mis- only one showing in Big Sky giving. soula after three years as an postseason tournaments. This sea- assistant coach at USC, and [email protected] son Montana compiled a record of 37–77–13 went 2–4–1 in overall and 16–24–7 in Big Sky conference play, Conference matches. earning a tie for Sedgwick was hired in 2004 fifth in the Big to replace Betsy Duerksen, who Sky. The Griz- started the team in 1994 and zlies went 3–12– built it into a premier program. 3 overall, and Duerksen won four Big Sky were outscored Conference regular-season 39–8. championships in her ten years A s s i s t a n t and took the Grizzlies to two coach Peter Un- NCAA tournaments, notching derwood, who a 117–69–7 record. is in his second In his first season, Sedg- year with the wick led Montana to an 8–8–2 team, will be record and an appearance eligible to ap- in the Big Sky tournament ply for the head championship match. Greg Lindstrom/Montana Kaimin Neil Sedgwick, center, head women’s soccer coach at The University of Montana, will not have his annual contract renewed, according to Director of Athletics Jim O’Day. The soccer team went 3–12–3 this past season. Montana Kaimin Wednesday, November 17, 2010 SPORTS 11 FOOTBALL Around the Big Sky by Daniel Mediate

Weber State (6–4, 5–3 Big Sky) at Idaho State (1–9, 0–7 Big Sky) at East- Portland State (2–8, 1–6 Big Sky) at Sacramento State (6–4, 5–3 Big Texas Tech (5–5, 3–5 Big 12) ern Washington (8–2, 6–1 Big Sky) Northern Arizona (5–5, 3–4 Big Sky) Sky) at UC Davis (5–5, 3–1 Indep.)

Weber State has won four of its last Heading into the final weekend of Northern Arizona, a team that was Winning four of its last five games, five, including two key conference road conference play, the Eastern Washing- picked to finish high in the race for Sacramento State will look to continue wins, but they face a stiff competitor this ton Eagles have their sights set on a Big the Big Sky title and a playoff spot, their late-season success against in-state weekend in Big 12 team Texas Tech. Sky title — their first outright title in will have their hands full at home this rival UC Davis. The Wildcats are coming off a pivotal over a decade. weekend against a scrappy Portland The Hornets have been a big surprise 27–26 win over Northern Arizona on the Tavoy Moore and the lowly Bengals State team. in the Big Sky this season, scaring the road, keeping their hopes alive for an at- are the only obstacles standing in their Hyped with the return of a veteran top three teams, Eastern Washington, large bid into the FCS playoffs. way. quarterback and a stout defense, this Montana and Montana State, while Weber State running back Vai Tafu- The Eagles and Bengals will clash season has been less than stellar for manhandling all other conference na’s 2-yard touchdown run with 38 sec- on Eastern’s fancy red turf this week- the Lumberjacks, which is coming off members. onds remaining lifted the Wildcats over end in Cheney, Wash. The Bengals are a narrow 27–26 home loss to Weber Sacramento State is fresh off a thump- the Lumberjacks on Saturday. coming off a 45–17 drubbing by Sac- State. ing of Idaho State, in which junior quar- Cameron Higgins set the Big Sky Con- ramento State at home last weekend, Quarterback Michael Herrick went terback Jeff Fleming threw for over 200 ference touchdown pass record at 97 with where they allowed four sacks, three 24 of 45 passing for 310 yards with a yards and three touchdowns in the a 64-yard scoring throw to senior wideout forced fumbles and two interceptions, touchdown, but threw two costly in- first half. Wide receiver Chase Deadder Joe Collins, who also had eight receptions including one returned 68 yards for a terceptions for Northern Arizona in caught two of Fleming’s scoring strikes for 191 yards and another score. touchdown. the loss. Senior wide receiver Daiveun and recorded 102 yards. Higgins had been tied at 96 TD passes Idaho State scored both of its Curry-Chapman had 10 receptions for UC Davis has had a shaky season but with Matt Nicholls of Eastern Washing- touchdowns in the fourth quar- 104 yards for the Lumberjacks. has found success the last two week- ton and Dave Dickenson of Montana. ter with one score coming from the Portland State fell for the sixth ends, coming off a big win over Cal Early in the third quarter, however, speedy Moore. straight week last Saturday to Northern Poly, who stunned Montana earlier this Higgins was injured, and was replaced The Eagles are riding a six-game Colorado, 35–30. season. by backup quarterback Mike Hoke, who win streak, with their most recent vic- The loss spoiled a landmark day for The Aggies’ top offensive threat, se- completed 11 of 15 passes for 168 yards tory coming over soon-to-be conference Portland State running back Cory Mc- nior wide-out Sean Creadick, caught a and an 80-yard touchdown to Collins to foe Southern Utah, 31–24. Jones again Caffrey, who rushed for 226 yards and 5-yard touchdown pass with 35 seconds help the Wildcats rally from a 26–13 defi- proved himself as the conference’s top a touchdown. The Vikings had trouble left Saturday to cap a 16-point fourth cit in the fourth quarter. ball carrier, amassing 158 yards on the moving the ball in the second half and quarter that helped UC Davis rally for Though Texas Tech is coming off a ground and one score. managed just a field goal late in the a 22–21 victory over Cal Poly last Satur- thumping from nationally ranked Okla- The Eagles handled the Bengals match. day. homa, it still boasts nearly two dozen last year in Idaho. With a grasp of the With both teams struggling in the With both Sacramento State and UC more scholarship players than Weber conference title, there’s no way they’re last lap of the year, the team who Davis peaking in the season’s conclud- State and should have enough to hold going to let it slip away to an ugly ISU turns the ball over the least should ing weeks, expect a hard-fought battle off the Wildcats. squad. prevail. in Davis, Calif., Saturday.

Prediction: Red Raiders dash We- Prediction: Eagles stomp Bengals Prediction: Herrick, NAU get it Prediction: Hornets best Aggies, ber’s playoff hopes, 34–17 to win title, 35–21 done at home, 32–21 28–20 [email protected] Montana Kaimin 12 ARTS+CULTURE Wednesday, November 17, 2010 FOOD said right now Missoula has never been to Missoula and DANCE Kaufmann said the two pro- From page 3 amassed over 4,000 pounds of who have been based out of From page 5 grams are evenly matched with food. Bend, Ore., were just excited to 11 different dances and 11 dif- Orange Street Food Farm, the “I spoke with Bozeman yes- be shredding in front of a crowd Dance student Collin Ranf ferent choreographers. YMCA, the Missoula Public Li- terday and we’re neck and neck that was all too ready to dance. is performing in both pro- The first program runs Tues- brary and Karl Tyler Chevrolet. in terms of what our totals are,” When Tollefson’s in front of grams and said performing in day, Thursday and Saturday For the first time, all four Al- Roberts said. the band, the six-piece outfit a three-sided black box theater at 7:30 p.m. The second runs bertsons locations in Missoula He added that the food bank goes by Eric Tollefson and the is a lot different than dancing Wednesday and Friday at 7:30 are pre-packaging bags of food is grateful for all non-perish- World’s Greatest Lovers, and the on a normal stage. He said the p.m. and Saturday at 2 p.m. that costumers can buy when able food donations. synergy they create is an acces- choreographers went all out Kaufman said what makes they are shopping and then “If students in the dorms sible combination of foot-tap- and tackled the challenge of a dance performances art, like drop off right at the store. The can grab a box of whatever’s ly- ping bluesy folk and measured black box theater spectacularly. “Dance Up Close,” is that each idea is that people with just a ing around, that’s great,” Rob- chaos. The guitars shred. The “You have to dance out to audience member sees and in- few minutes can buy a thought- erts said. drummer — a female drummer all sides,” Ranf said. “Not just terprets each dance differently. fully packed bag with food sta- The winner of the food drive who should be more famous front and outwards, you have “Come notice what you feel ples they might not have time will be announced at the foot- than Meg White — crushes, and to be aware of your back move- and trust your own percep- to pick out themselves. Bags ball game this Saturday. it’s all to the tune of time-tested ment too.” tion,” Kaufmann said. “‘Dance start at $5. “This competition isn’t just folk rock. Rollins also said this is one Up Close’ is very dancy. It’s Karl Tyler Chevrolet has about winning. It’s about get- It’s a new take on an old stan- reason that she loves dancing pure dance for the joy of pitched in this year to help ad- ting diehard fans and people dard that Montanans just love. in an intimate theater like the dance.” vertise the event on the radio who don’t care about football to And Tollefson’s love for it rubs Masquer. [email protected] and encourage other business- be involved in a positive way,” off on anyone who crosses his “You have to be aware of ev- es to donate. Sandi Tyler, gener- Koga said. path. Missoula will always be erything,” Rollins said. “The al assistant of Karl Tyler Chev- [email protected] the place Tollefson’s music came expression on your face. How rolet, said she’s been receiving of age, and as his career takes much you are sweating and calls from various Missoula TOLLEFSON off, Montana can only hope he breathing. The audience can see businesses that want to have From page 8 won’t forget it. everything. It’s an opportunity inter-office competitions to see [email protected] to connect with the audience.” who can raise the most food. with Empty Space Orchestra’s Tyler also hopes game day con- monstrous stage presence with tributions will be significant unprecedented energy. enough to give the Griz their Tollefson, himself, was first food drive win. clearly excited to be in the town “If 26,000 people show up to he says made him the musician the game and bring one 16-oz. he’s become. You could see it in food item, that’s 26,000 pounds the way he smiled even when of food!” Tyler said. he was singing sad lyrics about Missoula Food Bank Devel- love and death. But members of opment Director Nick Roberts his band, many of whom had

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