Food for Thought EDITOR’S NOTE
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Food for Thought EDITOR’S NOTE Fall 2003 I Vol. 93, No. 1 About six months ago, my husband and I went on a week-long cooking vaca- tion. This wasn’t the kind of class where you sit back and watch as a master Publishers chef dazzles you with perfect soufflés and sinful sauces and then unleashes Cindy Paavola ’84 BS, Director of Communications you on your home kitchen to flounder and wonder to yourself, ‘Now how Martha Van Der Kamp, Executive did he do that?’ This was a hands-on introductory class in which each stu- Director of Alumni and dent was a member of a team that made, presented, and then ate a four- Development course meal every day—all under the close supervision of a professional chef. Editor On the first day of class, before we had so much as cracked our first egg, Karen Wallingford ’02 MA our chef told the class that if all we left with at the end of the week was a News Director booklet of 25 recipes, he had failed us. But if we left his class with a few solid Kristi Evans techniques that we could apply to our day-to-day cooking, he had succeeded. Graphic Design As the class quickly discovered, having the recipe in hand is one thing, Cam Hadley ’82 BFA but executing it successfully requires both a familiarity with the recipe and a Alumni Relations and Development mastery of a host of techniques. Fund Staff Wendy Carlson Learning in any discipline is a shared venture between understanding Deanna Hemmila ’88 BS concepts and being able to apply those concepts to real-world situations. Robyn Stille ’00 BS This kind of experiential learning is one of the things I valued most about LuAnne Thurston ’93 BS Virginia Zinser my education at Northern. NMU professors work hard to introduce con- cepts in the classroom, but they work just as hard outside the classroom to Contributing Writers Miriam Moeller ’00 BA, ’02 MA help students find opportunities that will enable them to apply what they’ve Ryan Sjoholm ’99 BS learned in a professional environment. I found out first hand just how important experiential learning is in the Horizons, the magazine for alumni and friends of food and hospitality industry. In this issue of Horizons, you’ll get a taste of Northern Michigan University, is published three times a year (winter, spring/summer, and fall) by the how Northern faculty and staff are helping students develop and hone their Office Communications and Marketing and the NMU culinary and hospitality management skills. You will also read about a few of Alumni Association. our alumni who have taken what they’ve learned at NMU and are now influ- Funding is provided by Northern Michigan University, NMU Alumni Association members, alumni, and encing and shaping these dynamic industries. friends. Subscriptions are available at $15 per year, —KW $7.50 for NMU retirees. Views expressed are not nec- essarily those of the NMU Alumni Association. Letters Policy: Unless noted as “not for publication,” communications to the editor are considered for pub- SPECIAL MAILING OF HORIZONS lication. Letters will be printed as space permits and may be edited for space and clarity. Please limit your We’ve added a few additional names to our usual mailing list of alumni and comments to Horizons magazine or to topics men- friends for this issue of Horizons magazine. So if you have received this tioned in the magazine. Mail to: Editor, Horizons, Northern Michigan University, 1401 Presque Isle Ave., magazine unexpectedly, it’s not a mistake. You are part of a special, cele- Marquette, MI 49855; fax: 906-227-2722; e-mail: bratory mailing, and here’s why. [email protected]. On June 1, 1996, Northern launched its first comprehensive fundrais- Northern Michigan University is an affirmative ing campaign—This Decisive Season: The Campaign for Northern Michigan action/equal opportunity institution. University—with a goal of raising at least $30 million in private giving for POSTMASTER: Send address changes to Horizons, Office of Communications and Marketing, Northern the university. Seven years later and, perhaps fittingly, nearly $7 million Michigan University, 1401 Presque Isle Avenue, over its goal, the campaign has closed. Marquette, Michigan 49855. Third-class postage paid at Midland, Michigan 48642. This issue of Horizons is dedicated to the successful close of This Decisive Season. Inside you’ll find a special, four-page section that highlights the goals and accomplishments of the campaign—goals that would not have been reached and accomplishments that could not have been made without the support of every donor to NMU. Thank you for your contribution. ContentsF ALL 2003 DEPARTMENTS 2 Campus News 14 Alumni Association 16 Development Fund 20 Sports 22 Keeping Track FEATURES Ojibwe spirit food 6 As Native American elders age, many take long-held tribal traditions and practices to their graves. Michael Loukinen, NMU professor of sociology and social work and documentary filmmaker, is helping the Lac Vieux Desert Band of Lake Superior Chippewa Lac preserve their heritage through a series of documentary films designed, in part, to teach tribal history and traditions to Ojibwe children and educators. Catch of the day 8 If you’re looking for a premier destination for fresh fish and seafood, the Midwest probably isn’t the first place to come to mind. Steve LaHaie ’75 BA is doing his part to change that perception. With a combination of homegrown expertise, advanced training, and industry experience, LaHaie is bringing some of the freshest fish and seafood to Midwestern diners. This successful restaurateur has helped launch several successful Chicago restaurants with tastes ranging from classic American meat-and-potatoes fare to traditional Thai cuisine. Taste of the twenties 13 This year, not only did students in NMU’s hospitality management and culinary arts programs get a taste of real-world party planning when they hosted their annual scholarship fundraising dinner, they also got a lesson in the history, literature, and cuisine of one of the most colorful decades in twentieth-century America. ON THE COVER AND ON THIS PAGE Steve LaHaie, senior vice president with Lettuce Entertain You Enterprises, sits at the oyster bar at Shaw’s Crab House in Chicago. This is just one of four restaurants LaHaie manages. Photography by Andrew Campbell. CAMPUS NEWS Roy will not seek NMU presidency ike Roy, interim president pursuing the position of president.” of Northern Michigan When Judi Bailey resigned in M University, has announced May to accept the top post at that he will not seek a permanent Western Michigan University, the appointment to the position. Roy NMU Board of Trustees voted to told NMU faculty and staff attend- name Roy as interim president. ing a university forum in October Chair Mary Campbell said he was a that he has no intention of adding logical choice, given the legislative his name to the pool of prospective and fiscal challenges confronting candidates. higher education in Michigan. “My primary reasons for not Roy will continue to serve on seeking the presidential position are an interim basis until a new presi- related to time,” he said. “On a per- dent is selected. The process began Michael Roy sonal level, being president requires in late June when the NMU board the first review of applications at its one to devote their days and nights contracted with A.T. Kearney, an next meeting in November. to the university and your family executive search firm based in Prior to his interim appoint- tends to take second place. On a Alexandria, Va. ment, Roy served as vice president professional level, Northern is facing The board also named trustee for finance and administration. His a major financial challenge because Sam Benedict as chair of the Presi- previous titles at Northern included of falling state revenues and the like- dential Search Advisory Committee, assistant vice president for finance lihood of additional reductions in which is composed of university, and controller, and chief account- our state appropriation. I believe my community, and alumni representa- ant. Before joining NMU in 1978, attention needs to be focused on tives. The PSAC has convened three he was controller at Central addressing this challenge rather than times and is scheduled to conduct Michigan University. NMU enrollment picture ‘upbeat’ all semester enrollment at will climb because it currently does grade point average. Northern con- Northern Michigan not include enrollment in educa- tinues to draw a large market share F University increased 4 per- tional programs that start later in of Upper Peninsula students. cent—or 345 students—over last the semester like the Public Safety “Fifty percent of U.P. graduates year, according to 10th-day figures Institute. Overall, the numbers are going to one of the state public uni- released by NMU Institutional pretty upbeat.” versities choose Northern,” Duby Research. The total headcount is Duby reports increases at each said. “In Marquette County, it is 9,009. This compares with 8,664 undergraduate class level, from incom- closer to 80 percent. However, the reported at the same time a year ago. ing freshmen to seniors. The only size of the pool is shrinking as high “The university’s enrollment drop is in graduate enrollment, which school graduating classes decline in management network projected a is down 6.2 percent, or 42 students. the region. Dominating a smaller final fall enrollment of about 9,350, The academic credentials of pool doesn’t help much in terms of and Northern is on track to meet first-time, full-time freshmen are achieving our enrollment goals, so that target,” said Paul Duby, associ- identical to 2002.