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KANSAN
The University Daily
Tuesday, November 17, 1981 Vol.92, No.61 USPS 650-640
University of Kansas Lawrence, Kansas
DA subpoenas nine in arson inquisition
By LILLIAN DAVIS Staff Reporter
The Douglas County district attorney supposed nine KU students yesterday to testify tomorrow at an inquisition into the Nov. 6 arson fire at Naismith Hall.
Mike Malone, district attorney, said eight of the nine students were Nasmith residents.
Malone said those subpoenaed had already been interviewed by the arson squad but were being called to court because he thought they had additional information important to the case.
The fire, which caused $90,000 damage, was set in a side elevator with several pieces of fur.
Although the fire was confined to the elevator, the first five floors had extensive heat and smoke damage.
Police arrested John McMillan, Parsons freshman, last early lesson after an anonymous
caller told police McMillan said he had set the fire and would set another one.
Police later reduced the charge of making terroristic threats, a felony, to falsifying an alarm, a misdemeanor, when they determined that McMillan had been joking.
Malone said the inquisition was scheduled to begin at 1:30 p.m. tomorrow
Chief of Police R. Richard Stanwix said the room and disbandment brought 93 people into the court, with 75 people in the case.
However, Douglas County Sheriff Rex Johnson said two additional leads would be found by the D.C. police.
The squad had been working steadily since the fire. Its headquarters were in Neswich
Paul Schultz, head investigator and a KU detective, said Natshimsa's staff had "bent our expectations" in the investigation.
He said they provided interview rooms, a conference room, meals and anything else the company needed.
ASK requests money for faculty, Washburn
"They were just great," Schultz said.
By MICHAEL ROBINSON Staff Reporter
Staff Reporter
The Associated Students of Kansas legislative assembly convened Saturday and the student lobby group pledged that a 13 percent faculty salary increase would be ASK's top priority.
But several members of the KU delegation to the assembly were not altogether pleased with the outcome, and one called for a reassessment of KU's role in ASK.
The faculty salary increase was one of five priorities that ASK will pursue in the coming year and during the Kansas legislative session in the spring.
"There is a demonstrated need for increased support of our faculty through salaries that reward their performance," stated a resolution, which presented the increase as ASK's highest priority. The resolution was submitted by Kansas State University.
"Kansas needs to treat education as an investment for the future of all Kansans," the
The second and third priorities, included in the
same resolution, were an 11 percent increase in the state's other operating expenses fund for state universities and enrollment adjustments called for by the Kansas Board of Regents.
Anorexia makes thin women feel fat
ASK CHOSE to support increased financial support to Washburn University as its fourth priority. The fifth priority was a 100 percent graduate student fee waiver.
But there were mixed feelings among the members of the KU delegation about the overall success and productiveness of the legislative assembly.
"I think that the LA itself went pretty well," said Dan Cunningham, KU's ASK campus
However, he added that there was an attitude at the assembly, particularly from K-State, that we were doing wrong.
Cunningham said there was a reluctance to take stands on issues that the Board of Regents or the Student Advisory Committee to the board had not taken stands on.
"It was a move to the hands and gag the mouth of ASK." Cunningham said. "There was a gun."
See ASK page 3
By LISA BOLTON Staff Reporter
Ignoring the "Love Boat" cast chatterring from the television set, three sorrow sisters watched Kim, an Overland Park senior, leave with a date on a recent Saturday night. Her thick hair was freshly curled, and her jeans were enviably small.
"She's so beautiful," one girl said after the front door closed. The others nodded.
"I'm going to look like her when I grow up," one said dejectedly.
No one had envied Kim two years earlier when she collapsed in a hospital bed after
Kim had anorexia nervosa, an emotional disorder peculiar to adolescent women and characterized by drastic loss loss, according to John Adams Atchley, a New York City psychiatrist and president of the American Anorexia Nervosa Association.
"These people feel fat even when they're emaciated," Atchley said recently. He devotes half his practice to treating victims of the disorder.
ATCHLEY LISTED the five characteristics common to anorexics. Each intensely fears obesity; is disturbed about her appearance; refuses to maintain a normal weight; loses 25 percent of her normal weight; and has no physical reason for weight loss.
He said researchers were trying to determine what caused anorexia, a symptom of eating disorders.
Kim herself said she didn't know why she
cultivated so recently starving her almost
three years ago.
"I think it was something that had been within me for a long time, but it didn't really surface until my first year of college," she said. "It really changed me. I saw a part of myself that I didn't know was there, and it scared me."
Always wanting to look good, Kim said, she went on a diet the summer before her mother. "We all want to be strong," she said.
"For some reason, I thought I was fat. I was never fat. I don't think," she said slowly.
Kim remembered, "In high school, I wouldn't go out the front door if my makeup wasn't perfect, my hair wasn't perfect. I didn't wear it to the milk store and I didn't look just right."
ATCHLEY SAID 17 was the mean age of his patients, who range from 12 to 57 years old. They were born at the origin of their anorexia to something that happened when they were 15 to 16 years old.
Kim's mother said, "Kim was always very conscious of her weight, and she dieted and exercised. I really didn't think that much about her dieting, at first."
Kim stopped to reflect
See ANOREXIA page 5
Turkey troubles in raising, selling
Nationwide oversupply causes gobbler glut
Staff Reporter
By MARK ZIEMAN
Turkey lovers have a lot to be thankful for this year.
A nationwide oversupply of turkeys has caused a gobbler lust, according to Al Adams, professor of animal science at Kansas State University.
"The main reason we have an oversupply is that the industry has increased the number of turkeys the last two years at a 2 percent rate," he said yesterday. "The two previous years we had a situation where competing producers were much larger" (were) a little more rare and higher price."
Now, Adams said, the buildup of turkeys and the more competitive prices of beef and pork have led to lower prices for consumers and higher losses for producers.
"Turkey producers are losing a lot of money right now. They sure are," he said.
"The price of turkeys (in the stores) isn't even covering the manufacturing price."
MEAT MARKET managers in five Lawrence grocery stores echoed Adams'
statements. Store officials from Dillons, Food4-Less, Rusty's Food Center, Kroger and Food Barn all reported turkey prices to be as low or as lower than last year's prices and said that the average price of their turkeys hovered around 59 cents per pound.
However, the smart turkey shopper may want to wait until tomorrow, when the stores begin their annual holiday sales. Although the store officials weren't letting out so much as about possible prices, Adams said that he expected sales to for sell as low as 30 cents per pound.
That's a good news for gobbler gourmet, but Kathy Simons, director of Sellars Scholarship Hall, is especially relieved about the possibility of lower prices.
"We're having our big Thanksgiving dinner Thursday. I have not bought the turkeys yet because I was waiting for the prices to go down."
Simons said she expected to buy four 20-pound turkeys, enough to feed 100 people.
"I hope so. I'm praying!" she said yesterday.
sun and ocean biurbs may serve
sunken and ocean biurbs may serve
"The modern turkey is a processed food," the magazine said. Gone are the days of "a nicely browned, crisp-skinned bird, with tender, slightly to moderately juicy meat," she added. But the fresh flavor that makes you think a crab berries and baked sweet potatoes."
Today's turkeys are raised in close quarters to limit weight loss from exercise; the
The turkeys were judged on a broad spectrum of aspects ranging from A to Z, including "C--dry dark meat," "U--pin feathers on skin" and "Z--coagulated blood
KEITH FLANERY/Kansan Staff
The top-rated whole turkeys were Riversi-
land OLakes and Empire Kosher
Land Turkey.
IN A LENGTHY study that "takes a close look at the modern turkey," this month's edition of Consumer Reports reported the results of its tests on hundreds of samples representing 42 turkey products—whole turkey breasts, and turkey roasts and rolls.
Turkkeys are as nutritious as ever, the magazine reported, with none of the samples tested containing any remnants of pesticides or fertilizers, such as PCBs, polychlorinated biphenyls.
Still, regardless of the bird's safety, consumers must face a terrible truth.
eggs are artificially inseminated, and their food is stuffed with additives and medication.
NUTRITIONALLY, the whole turkeys and turkey breasts averaged 26 percent protein; the turkey rolls and roasts averaged 19 percent. The whole turkeys, including skin, were 11 percent fat on the average, and the breasts, rolls and roasts were about 7 percent fat. Calories for the whole turkeys ranged from 133 to 201 per three-ounce serving.
There's nothing to recommend the turkey roils and roasts in the magazine, which called it "the best dish."
Turkey growers few here
By JOE REBEIN
Staff Reporter
The already sparse turkey population in Douglas County falls dramatically around this time of year, with most turkeys but only a few returning for record cloaking to one tender of a local turk牧场.
If you want to see a turkey farm, make sure you get there before Thanksgiving.
"Our flock is down to four birds," Ruth
Harris said on Friday yesterday. We had 17
birds earlier in the week.
"Mostly we sell them to our neighbors and
our own use of Grandma. Grandma gets one
of the four grandkids."
THE TURKEY FLOCK started as a 4-H project of Eric_her_11-year-old son.
"There are not many turkey farms in Douglas County because large, commercial turkey farms can produce the birds a lot more cheaply than we can." Branham said.
*Raising turkeys is hard work too. They are disease prone, expensive to feed and labor-intensive.*
The turkey flock is only one part of a family
of birds on the Branham farm. Her aviary also includes chickens, reese and ducks.
"Nobody is very much interested in the Christmas goose anymore," she said. "Now do you want to come?"
"We can also sell every turkey we raise strictly by word-of-mouth advertising. And we are not afraid of that."
BRANHAM SAID turkeys were not very intelligent birds and had to be treated diffierent.
"Turkeys and chickens can transmit diseases," she said. "Turkeys also need more oxygen."
Branham said they usually use the turkeys about nine months and then butchered them for dinner.
See GOBBLER page 8
The turkeys were allowed free run of the
farm and were separated from the other
birds at night.
"We had one flock of turkeys that liked to sunbathe on the road and wouldn't get out of the way when cars came," she said. "Each flock has a different character."
Brianham said turkeys were not afraid of humans and were easy prey for dogs or cats.
Staff Reporter
By STEVE ROBRAHN
Green Sprite's not been tainted; it's just tinted
Hawk's nest customers smiled as they slurped the bubbling, blush-green brew.
The liquid, served on the second floor of the KKM Building, is like a window cleaner or antifreeze than Sprite.
It was Sprite, nonetheless.
"It sounds like they're adulterating our pu-
rts," spokesman for the Coca-Cola Co.
bottles of Pepsi.
The spokesman, Mike Tascher, director of planning for the Lenexa-based Coca-Coca Bottling Co. of Mid America, said that he had never imagined like it and called the concoction unnatural
THE SPRITE was colored green so cashiers could distinguish it from water, said Lilly Collins. Kansas Union food secretary. Taylor caused no difference in the taste, she said.
See SPRITE page 3
Weather
It will be clear to partly cloudy today with a high around 70, according to the National Weather Service in Topeka. The low tonight will be around 40, and the high tomorrow will be around 50. The southwest is sutherly today from 10 to 15 mph.
Thursday will be cooler with a high only in the 40s and a low in the 20s or 30s.