8
Wednesday, February 27, 1980
University Daily Kansan
Journalist returns to academics
By SUE SCHMID Staff Reporter
Philip Whitcomb
One of KU's $4,000 non-traditional students decided to give up his 66-year journalism career and return to school to pursue "what I have always wanted to do."
Philip W. Whitechott, 88, returned to the University of Kansas last fall and attended a lecture by William Schaffer on philosophy after resigning his post as European economic correspondent for the Bank of England.
Witcomb, whose career has spanned 17 countries, said he had never been as comfortable as a working worker as he was as a teacher. He was also going to get his Ph.D. in scholastic metaphysics.
"The journalist is about the only person who can go back to scholastic work without any real change." Whitcomb said.
The 66 years Whitbomb was not in school does not seem to bother him. He said the
only obvious difference in colleges today was a change in the atmosphere.
Whitcomb and his wife, Genevieve, live in Jayhawer Tower apartments and are like typical college students. Genevieve attends the university while Whitcomb works on his dissertation, while Whitcomb works on his dissertation.
Whitcomb said his life as a working newsman was "necessary preparation" for the work he was doing now.
He was a U.S. news correspondent for Harper Weekly, the Boston Evening Post, Baltimore Sun and the Christian Science Monitor. He wrote over 10 million words during his career and received the Overseas Press Club's best economic reporting in 1979 and 1975.
Whitcomb said he did not expect his dissertation to have great effect on anyone, but it fascinated him as a professional scholar.
"I don't think what I write is going to attract any particular attention," Whitcomb admitted. "I'm doing what I've always wanted to, after I did what I had to do."
making it and leaving the appropriate amount.
From page one
"I don't think there was a thing taken that hard. I had been paid for." Smith said.
It was only one of the many kindnesses KU students have paid him over the years, Smith said.
SCHANCK SAID the seniors decided to honor Smith "because he's an institution here at K!."
This year, the senior class has decided to name Smith an honorary member of the class of 1900, Grock Schrape, KU student president and senior class president, said.
Smith learned to bake while in the U.S. Navy during World War II. He said that after the war he came to Lawrence looking for a job.
He found one at Ford's Bakery on Massachusetts Street, and after six months there, he went to work for Bascom Fearing, who owned a bakery on Ninth Street.
Smith worked for Fearing and his wife until they decided to let him buy the place on credit. Joe's was born.
Smith says he'll always be grateful to the Fearings for allowing him time to come up with the money to buy the bakery.
"At 25 I didn't have any money, but they gave me a chance," he said.
He made the most of it: midnight "Jee's runs" have become a KU tradition. But Smith says that when he first opened his store, he didn't wear up and down the street after 9 p.m.
THAT FIRST bakery was at 412 Ninth St., but in 1963 Smith moved down the street to the present location.
The University of Kansas Rock Chalk Revue 1980
Seventeen years later, Smith looked around the kitchen of his bakery and took a few steps across the pine-board floor to the sink where he wore brown work shoes caked with flour.
"This mixer was in the bakery when I started," he said. "And that dough breaker was also here, and the oven."
He opened the oven, pushed the button and the doughtrain traps—most empty at this time of night—revolved slowly around in the oven, drowned like buckets on a waterhead.
Friday, February 29. 8:00
Saturday, Mar. 1. 8:00
Saturday Matinee. 2:00
Rock Chalk Celebrates 30 Years
Hoch Auditorium
Tickets on Sale
Monday, Feb. 11
At: SUA, Kief's, Raney Drugs
Smith doesn't know how many doughnuts have come out of this oven in all the years he's worked it, but he says all the famous Mount Redmond has had sold could build a mount Spread Orange.
WHAT JOE Smith has built during the past quarter of a century has become more than a business. It has become a tradition that goes on after they leave the University of Kansas.
And it is very probable that there are some former KU students who remember买 doughnuts from the man who now has glazed rings to their sons and daughters.
There is, of course, at least one difference.
Earlier patrons bought the glazed doughnuts for a nickel. They're now a dime.
"The ten-cent doughnuts, they'll sell from
125 to 300 dozen a night," Smith said. "That might not seem like much, but when you realize we cut every one of those by hand . . ."
Smith has used the same doughnut cutter since before he bought Joe's. He "inherited" the cutter from another baker for whom he worked.
"I was working for that man the night he bought it," he said. "I can remember that man complaining that the doughnut cutter cost him 75 cents."
Smith said doughnut cutters usually sold for 50 cents then.
His doughnut cutter, however, soon may be worth considerably more than four bits.
Smith said the doughnut cutter would go on the mantelpiece in his farmhouse.
"Well, I've always said I would get it dipped in gold when I left the business," he said, "but I may just have to get it spray-painted gold."
I'm gonna get it dipped in gold, he said.
REMINDED OF the high price of gold these dabs, he laughed and reconsidered.
Smith said that, in some ways, he hated to leave the business.
"I know when school starts again I'll have to stay out of town, because whenever you see these cars and the cars packed with you to uphold them that it makes you want to up again," he said.
JOE'S BAKERY has always opened up with the advent of a counter Club web. But when students return this fall, the club is operating—will be under another name.
Until then, Joe Smith will continue to do what he's done for the past 30 years—make and sell doughnuts.
At the bakery, Smith hands a customer a half-doux doughnuts free of charge. The customer protests, but Smith merely replies, "I'll charge you extra next time."
Soon, there will be no more "next times" at Joe's Bakery.
Have your hair professionally styled before Spring Break at Gentleman's Quarters. Haircuts are only $10.
Holiday Plaza
2120 C W. 25th
843-2138
Just ask! DOMINO'S PIZZA
Order any size pizza
and get two free cups
of Coke!
No coupon necessary.
All you have to do is ask!
*You can reference 1980_C116R-924-1*
© Copyright 1980 C116R-924-1
Save!
Order a small peppermint pizza or a small medium pizza for $3.50 Free Coke for each cup of coffee One cupidge for pizza Espresso / 6/80
Fast free delivery
448-91 20th
Telephone 841-7900
B10 Florida
phone number 841-8002
phone number 841-8002
"Go Navy" This Summer In
The Two-Year NROTC College Program
Applications are being accepted for the two-year NROTC College Program leading to a commission as an Ensign, U.S. Navy or 2nd Lieutenant. U.S.Marine Corps.
Qualifications:
- Second year college student or third year student in a five-year course, in good standing with a "C" average.
* Minimum requirements:
- At least 18 years of age and no more than 27½ on June 30 of the commissioning year.
- Excellent physical condition. Waivers for defective vision available.
- Applicants desiring Nuclear Power Training must have demonstrated proficiency in calculus and physics.
- Successfully complete the 6-week Naval Science Institute at beautiful Newport, Rhode Island this summer.
Benefits:
- Top students will be offered full scholarships covering all tuition, fees, and books.
* All candidates applying for and qualified for Nuclear Power training will be awarded
- $100 per month subsistence allowance.
- $100 per month subsistence allowance
* $40 for attending the Naval Science Institute
Deadline for Application - May 1. Apply Now for Fall Semester 1980 at the NROTC Unit, Room 15, Military Science Building, 843-3161.