NEWS MANAGEMENT
Editor-in-chief
Katie Kutsko
Managing editor -production Allison Kohn
managing editor -- digital media Lauren Armendariz
Associate production editor Madison Schultz
Associate digital media editor Will Webber
PAGE 2
ADVERTISING MANAGEMENT
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Sales manager Kolby Botts
Digital media and sales manager Mollie Pointer
News editor Emma LeGault
Associate news editor Duncan McHenry
NEWS SECTION EDITORS
Associate sports editor Ben Felderstein
Entertainment editor
Christine Stanwood
Sports editor Blake Schuster
Special sections editor Dani Brady
Head copy chief
Tara Bryant
Copy chiefs
Casey Hutchins
Hayley Jozwiak
Paige Lytle
Opinion editor
Anna Wenner
Photo editor
George Mullinix
associate photo editor Michael Strickland
ADVISERS
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Brett Akagi
CONTACT US
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Calendar
Monday, April 21
What: Last day to drop a class or withdraw from spring 2014 semester When: All day About: Contact the Office of the Registrar in 121 Strong Hall for more information.
Tuesday, April 22
What: Vigil for the Jewish Community Center
When: 7 p.m. to 8 p.m.
Where: Off Campus: Lawrence
Jewish Community Center, 917
Highland Dr.
About: Members of various faith
communities will gather and
respond to the recent shooting in
Overland Park with prayer, silence
and song.
What: Earth Day Awards Celebration
When: 3 p.m. to 5 p.m.
Where: Potter Lake, Dance Pavilion
About: An awards ceremony presented by the Center for Sustainability.
The awards recognize individuals,
programs and projects that have contributed to sustainability at KU,
and will also highlight new Green
Offices on campus, Recyclemania
winners and 21-Day Challenge
participants.
What: KU Jazz Combos I-VI Performance
When: 7 p.m.
Where: Lawrence Arts Center, 940 New Hampshire St.
About: A free jazz concert presented by the School of Music.
Wednesday, April 23
What: "Got Drugs?" National Initiative
When: 10 a.m. to noon, 1 p.m. to 3 p.m.
p.m.
Where: Wescoe Hall, Watkins Memorial Health Center
About: Happening at two different times and locations on campus,
the national "Got Drugs?" initiative allows anyone to dispose of unused or expired medications in a safe manner.
What: The Hidden Hungry: Ending Senior Hunger When: 7:30 p.m. to 8:45 p.m. Where:Dole Institute of Politics About: Enid Borden, founder president and CEO of the National Foundation to End Senior Hunger, will discuss her research focused on finding solutions to the complexities of senior hunger.
Thursday, April 24
What: 50-Year Vision for Kansas Water
When: 4:30 p.m. to 6 p.m.
Where: Kansas Union, Kansas
Room
About: Vision Team representatives from the Kansas Water Office, Kansas Department of Agriculture and Kansas Water Authority will be present seeking input from campus and community stakeholders. Topics of discussion will focus on the status of the Ogallala Aquifer, Kansas reservoirs, and the objectives of the Vision project. RSVP to this free event at KURES@ku.edu.
CAMPUS
What: The Arab Spring and its Surprises
When: 7:30 p.m. to 9 p.m.
Where: Spooner Hall
About: Asef Bayat, professor of Global and Transnational Studies and Sociology and Middle Eastern Studies at the University of Illinois at Urbana-Champaign, will present a lecture and discussion on the Arab Spring. Attendance is free.
University carillonists share secrets of Campanile bells
news@kansan.com
MADDY MIKINSKI
Climbing up the stairs in the Campanile is not for those weak of heart or suffering from claustrophobia. The spiral staircase is narrow and boxed in with concrete walls. The staircase ends at a tiny office unknown to most except for the University's carillonists.
A carillon is "an instrument that consists of at least 23 tuned bells," said Professor Elizabeth Berghout, a class of 1997 alumna and the University's carillonist since 2000. "We actually have 53 bells."
Though most people don't know the carillons exist, they do know the history behind its iconic home. The idea of the Campanile was born in the 1940s after World War II. In 1950, the Campanile was erected as a dedication
to students and alumni who had played a part in the war. The bells, cast in England and brought to America on a ship, were installed a year later.
Though the bells are over sixty years old, they require little upkeep. When bells are cast at the foundry, they're tuned for life. "They're not tuned again unless there's something really wrong with a bell," Berghout said.
Part of Berghout's job as carillonist is to oversee the upkeep of the bells and, with the help of a technician, to keep them ringing.
Berghout was first introduced to the instrument as a child.
"When I was about 8 one of my mom's piano students played the carillon at BYU," she said. "Then I actually went to school at BYU and every hour the bells would chime, but I wasn't interested
in learning to play it there."
in learning to play it there." When Berghout came to the University of Kansas for her master's degree in 1994, the bells were being renovated. After she attended a recital played by then carillonist Albert Girkin, her interest grew.
"I attended the rededication recital played by Albert Girkin and he gave tours," Berghout said. "I really enjoyed the recital, I loved the mellow sound of the bells. I came up on a tour and he showed us the practice room and we went upstairs and he played for us."
Berghout took lessons from Girkin until he retired and she became the University's carilionist.
As carillonist, Berghout doesn't pull strings like a modern day Quasimodo; she sits at a keyboard, which is about six feet long and arranged slightly that of a
piano.
We play with our fist," she said. "The the keys kind of look like the end (sic) of broom handles."
Carillonists play the bells by bouncing their fists upon the handles while also moving their feet.
"The carillon incorporates both your hands and both your feet." said junior political science major Michael Lindgren. "For me it's been a learning experience to coordinate the two."
Lindgren plays the trumpet and has been playing the carillon for four semesters. Lindgren said he practices for two hours per week. He was first introduced to the instrument when his sister played it at the University of Michigan.
"I think a lot of people who play it are organ students," he said. "I mostly take it for fun. The Campanile itself is such a
centerpiece to the University. It's cool to say that I can go up and play the instrument."
Lindgren is one of Berghout's students. Berghout's approach to the class is different than most.
"We meet individually so it's like a private lesson," she said. "I meet with each of my students once a week and they have certain practice times."
Once students have learned a piece, they get the opportunity to play it during recitals.
"I play most of the recitals then when a student is ready to perform something, they can participate in that recital," Berghout said.
Recitals take place Tuesdays and Thursdays starting at noon.
Edited by Tara Bryant
BARON FROM PAGE 1
from Costa Rica; we were having so much fun. They joked that the amount of food I ate was worth more than what I made picking coffee. Every year I go back, my host mother reminds everybody of that fact.
UDK: You later founded The Roasterie in your basement back in the '90s. What was it like starting your own business?
DO: There were a lot of big companies, but there wasn't really much of a local culture to speak of. Even though some of us had a local attitude because I was born in Iowa and raised in a small town where, of course, you do everything you can locally; it's stupid not to. Some folks had to go away to college to learn that, but for us it was just baked in, I guess you could say. But there also weren't that many coffee shops and people were just used to buying nasty coffee and having crappy coffee in restaurants, and so we really had to build it. It was
pretty just me the first four months, although my dad came down from Iowa to help me. But a typical day would be I'd get up at 7 a.m. and then go deliver everything I'd sold the day before and then I'd make sales calls until 5 or 6 p.m. Next, I'd go home and start roasting and packing and I'd do that until about 4 in the morning then get back up at 7. On Saturdays I would do demos in the grocery stores and then on Sundays wed do charity events handing out cups of coffee, you know — we did that for about a year and a half.
UDK: The Roasterie sources coffee directly from farmers who grow the beans. How are you able to make that a profitable business model?
DO: Most [farmers] we deal with are an average of about two acres. So we'll typically have multiple farmers we work with in the same microclimate. They want to mitigate as much of that risk as they can. We so can say, "Hey, we'll buy this coffee this year for $2 or $3 a pound, and we'll take
it for two years at $3." If that's the case, they can plan them; they can take care of their people. They can offer healthcare if they need to and want to; they can offer benefits and take so much better care of their plants. They don't have to worry about if the market goes south — they're covered.
We [also] try to be non imperialistic about it, so we don't say, "Gee, I like you, I'm going to build you a statue, or I'm going to build you a road." And the typical person is going to be so nice they're going to think, "Well, I don't need a statue or a road, what I really need is a daycare," or "What I really need is a school." So we say, "What needs do you guys have?" In Costa Rica it was preschool, in Brazil it was a school, in Colombia it was a community daycare center, so we take a little bit of the money from what we buy and we rebate it back. In that way, for us, it's more sustainable because they don't just say, "Some rich Gringo sent in a check." That's not sustainable; I'm going to get hit by a truck and I'm going to end up with needs of my own. So in
a perfect world, [the growers] think, "Our coffee is so high quality, and this company, The Roasterie, is buying it, and they're being able to pay more because they can sell it for more because it's so high quality and they send some of that back." As long as we can continue to produce this extraordinary high quality then we can keep the partnership going. It's been working now for 15 years in one case and 16 years in another case.
DO: I can't give away what we're going to do, but I'd say if you look at our plane out there and if you think, "What would they do if they were going to do a drive thru?" It's going to be pretty different and radical. I hope before fall starts that we'll have one up and open and if that works out we'll do a bunch more. And then we'll continue to grow outside of Kansas City in concentric circles.
UDK: What advice might you give to KU students who want
L
UDK: What's next for The Roasterie?
to start their own business like you did?
DO: Love serving others in whatever capacity it is, whether it's a camera shop. a craft brewery, whatever it is. I knew the owners of Wheatfields [bakery] in Lawrence and they both loved baking bread and serving, and here they are 25 years later and still going strong. If they were doing it for a buck there they'd have been out of business a long time ago. So I think if you have this passion and you just work unbelievably flippin' hard, maybe you'll be successful — no guarantees. And then if you are successful and you have a high quality product then the financial rewards will follow, but it's got to be in that order. There's a saying that, "The marketplace has no grace." I don't care who you are, how nice you are or what you do, there just is not much grace in the marketplace, so you've really got to earn it.
— Edited by Chelsea Mies
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