Montana Kaimin, November 17, 2010 Students of the Niu Versity of Montana, Missoula
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University of Montana ScholarWorks at University of Montana Associated Students of the University of Montana Montana Kaimin, 1898-present (ASUM) 11-17-2010 Montana Kaimin, November 17, 2010 Students of The niU versity of Montana, Missoula Let us know how access to this document benefits ouy . Follow this and additional works at: https://scholarworks.umt.edu/studentnewspaper Recommended Citation Students of The nivU ersity of Montana, Missoula, "Montana Kaimin, November 17, 2010" (2010). Montana Kaimin, 1898-present. 5370. https://scholarworks.umt.edu/studentnewspaper/5370 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.