NSAN
2009
PETER A. HUNGSTEIN
DOVE MODEL SPEAKS ON WOMEN AND THE MEDIA
Stacy Nadeau will talk about stereotyping and eating disorders. BEAUTY|6A
MARCUS TRADES IN AIR BALLS FOR NET
Freshman hopes to capitalize on strong showing in Manhattan. SPORTS | 10A
THE STUDENT VOICE SINCE 1904
THE UNIVERSITY DAILY KANSA
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WWW.KANSAN.COM
TUESDAY, FEBRUARY 17, 2009
VOLUME 120 ISSUE 101
eRoth
Press
STATE
Lack of budget could delay checks
BY BRIANNE
PFANNENSTIEL
bpfannenstiel.kansan.com
The state of Kansas employs 42,455 people, more than 10,000 of whom work for the University of Kansas. But if Republican legislative leaders have their way, none of those employees, including student workers, will be getting paid until Gov. Kathleen Sebelius signs the 2009 budget sent to her after approval from the Kansas House and Senate.
Republicans demanded Sebelius sign the 2009 budget before they would issue a certificate of indebtedness. This certificate would allow money that exists in other accounts to be transferred into the one used for paying bills on time.
These certificates have been approved every month for the past decade. Without one for the month of February, the legislature will be unable to pay state employees, issue income tax refunds or make payments to health care providers and public schools on time.
Students employed by the University rely on paychecks from the state to pay for groceries, tuition and monthly bills.
Alex Miller. Bonner Springs junior, works 26 hours per week at the Ambler Student Recreation Fitness Center. He said he counts on his biweekly paychecks to pay his bills.
"We're already in a recession so not getting paid for a few weeks would really suck." Miller said. "I believe there's a little bit of room left on the credit card if it comes down to it."
Sebelius said she would not sign the budget bill without reviewing it closely, even in the face of such demands from the legislature.
"The problem is, due to the slow action by the legislature, the bill has not been delivered to my desk, so I have nothing to sign." Sebelius said in a press release. "Furthermore, because this bill deals with hundreds of millions of dollars affecting almost every Kansan — once it is delivered — it would be prudent for me to review it thoroughly with my staff to make sure there are no errors in the text of the bill, as there have been in the past."
— Edited by Melissa Johnson
KANSAN.COM
Visit Kansan.com to see more coverage of the state budget gridlock through our video partner, KUJH-TV.
NATURAL NOURISHMENT
OCEAN FRIENDLY SUSHI
Guide advises how to steer clear of fishy ingredients and make sushi more sustainable
BY AMANDA THOMPSON athompson@kansan.com
Jessica Levy eats sushi two to five times each month. Her favorite restaurant is Yokohama Sushi and her favorite roll is the Rookie Roll: Spicy crab with cucumber, topped with avocado. She also loves spicy tuna, and has been ordering a lot of rolls with eel lately.
Levy, Dallas senior, says she orders her rolls based on taste.
in then mouths because of environmental factors. The Blue Ocean Institute, a national conservation organization, recently released a guide on how to make sure the sushi on your plate is sustainable. The
guide ranks the environmental friendliness of fish based on farming and catching methods, the risk of overfishing and health concerns. A green ranking is the best, followed by yellow-green, yellow, orange and red for worst.
While Levy said the environment didn't usually enter her mind when looking at the menu, she said shed consider changing her waws.
Students can print a pocket-sized sushi guide at www.blueoceaninstitute.org. They can ask their
"If I had the information in front of me, I would definitely try to make better choices on which fish I eat," Levy said.
The guide ranks the environmental friendliness of fish based on farming and catching methods, the risk of overfishing and health concerns.
favorite sushi chef what kind of fish is used in his restaurant, and then base orders off sustainability and taste.
THE BEST AND WORST OF TUNA
Skipjack tuna, called Katsuo on menus, is one of the most ocean-friendly tuna varieties according to the guide. They breed quickly and are more abundant than other tuna populations. Albacore tuna, called Binnaga maguro, is another good variety. Like the skipjack, it has a high reproduction rate
and is found easily in tropical waters. But the sushi guide emphasizes the importance of knowing how the fish is caught. Albacore is sometimes longline caught, a process that can often snag and kill
seabirds, sea turtles, sharks and other fish by accident.
Kokoro, 601 Kasold Dr,
and Yokohama Sushi, 811 New Hampshire St. use mostly bluefin tuna, one of the worst-rated fish on the sushi guide. The bluefin population is extremely endangered and has been overfished in most oceans, according to the pocket guide. Bluefin tuna can also contain levels of mercury or Polychlorinated Biphenyls, PCBs, that could pose potential health
Hla Moe, sushi chef for Sushi with Gusto at the Underground, said he uses albacore or bluefin tuna, depending on what's available.
risks.
Kevin Shin, owner of Kokoro, said tuna and salmon were the most popular fish ordered in his restaurant. He said he was aware of some of the risks in certain types of tuna, but said he didn't think Kokoro received any dangerous varieties in its shipments.
THE BEST AND WORST OF SALMON
Wild Alaskan salmon is the top-rated fish on the sushi guide. The wild salmon comes from a fairly clean and healthy habitat, and is certified sustainable by the Marine Stewardship Council. Wa, 740 Massachusetts St., uses wild salmon imported from Scotland, which is not a place mentioned in the sushi guide. Sushi with Gusto, the sushi offered at the Underground and in the Union, uses only wild salmon. Yokohama Sushi uses farm-raised salmon. Along with bluefin tuna, farm-raised salmon is one of the worst-rated fish on the guide. The sushi guide says salmon farming pollutes ocean waters and can spread disease to wild fish in the areas near salmon farms. The guide says all Atlantic salmon sold in the U.S. is farmed. Shin said Kokoro carried wild and farm-raised salmon, depending on the market.
THE BEST AND WORST OF MACKEREL
Mackerel, called Saba on
SEE SUSHI ON PAGE 3A
THE HISTORY OF SUSHI:
Sushi originated in Southeast Asia because of the need to preserve fish, an important source of protein. During monsoon seasons, an abundance of fish were caught in what is today Thailand. Rains and overflowing rivers would flood rice paddies, allowing farmers to easily catch fish. Farmers could pickle the fish by packing them with cooked rice.
The rice would ferment in the hot climate and give the fish a tart flavor. This style of sushi spread through China before reaching Japan and eventually led to the popularity of nagiri, Nagiri is a slice of raw fish eaten on top of a small ball of sushi rice.
Source:www.blueoceaninstitute
SOME SUSHI TIPS;
Ask your sushi chef questions; there are six different types of tuna and ways of catching it, so be specific if you really want to know what you're eating, if you forget your guide, the Blue Ocean
Institute also offers an immediate way for students to know about the fish they're getting. Tex "FISH" followed by the species name to 30644 for more sustainability information
Faculty fellow and professor of molecular biosciences lim Orr advises a group of premed students at Nunemaker Hall Monday evening. The honors program is facing an influx of applicants.
Chance Dibben/KANSAN
CAMPUS
BY KEVIN HARDY khardy@kansan.com
More honors students, less cash
While many University departments are facing budget shortfalls, the KU Honors Program is struggling to fight a surplus.
A surplus of applicants, that is.
After receiving a record number of applicants this year, the honors program is considering raising the bar on its admissions standards. The honors program is also facing the possibility of eliminating
some honors classes as a result of budget cuts.
A surplus of applicants, that is.
John Daly, associate director of the honors program, said more than 2,400 incoming freshmen to date had applied to the honors program for next fall.
After reviewing every applicant, 303 freshmen were admitted, Daly said.
Daly said the current application process had no minimum
SEE HONORS ON PAGE 3A
KANSAN.COM
index
Check out a report by KUJH reporter Andrew Neubauer, featuring more interviews with honors program staff and students discussing the program's budgetary situation.
Classifieds
Classifieds. 8A
Crossword. 4A
Horoscopes. 4A
Opinion...5A
Sports...10A
Sudoku...4A
All contents, unless stated otherwise, © 2009 The University Daily Kansan
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