NEWS MANAGEMENT
Editor-in-chief Trevor Graff
Managing editors
Allison Kohn
Dylan Lysen
Art Director
Katie Kutsko
ADVERTISING MANAGEMENT
Business manager Mollie Pointer
Sales manager Sean Powers
NEWS SECTION EDITORS
Associate news editor Emily Donovan
News editor Tara Bryant
Sports editor
Mike Vernon
Associate sports editor Blake Schuster
Entertainment editor Hannah Barling
Copy chiefs
Lauren Armendariw
Hayley Jozwiak
Elise Reuter
Madison Schultz
PAGE 2
Designers Cole Anneberg Allyson Maturey
Opinion editor Will Webber
Photo editor
George Mullinix
special sections editor Emma LeGault
Design chief
Trey Conrad
Web editor
Wil Kenney
ADVISERS
Sales and marketing adviser Jon Schlitt
CONTACT US
editor@kansan.com
www.kansan.com
Newsroom: (785) 766-1491
Advertising: (785) 864-4358
Twitter: UDK_News
Facebook: facebook.com/thekanan
The University Daily Kansas is the student newspaper of the University of Kansas. The first copy is paid through the student activity fee. Additional copies of The Kansan are 50 cents. Subscriptions can be purchased at the Kansan business office, 2051A Dole Human Development Center, 1000 Sunnyside Avenue, Lawrence, KS, 66045.
The University Daily Kansan (ISSN 0746-4967) is published daily during the school year except Friday, Saturday, Sunday, fall break, spring break and exams and weekly during the summer session excluding holidays. Annual subscriptions by mail are $250 plus tax. Send address changes to The University Daily Kansan, 2051A Dole Human Development Center, 1000 Sunnyside Avenue.
HI: 97
LO: 71
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TUESDAY, AUGUST 27, 2013
Sunny Zero percent chance of rain. Wind SSW at 6 mph.
For real?
HI: 98
LO: 68
Sunny. Zero percent chance of rain. Wind SW at 10 mph.
Ninety-eight, Death Valley ain't got nothin' on us
Thursday
HI: 98
LO: 71
Ninety-eight, wait...
Tuesday, Aug. 27
What: Bold Aspirations Visitor and Lecture Series: Deborah Blum (Lecture)
When: 4 p.m.
Where: Spooner Hall, The Commons
About: The Poisoner's Guide to Life
What: Society of Women Engineers Welcome Back (Student Group Event)
When: 6 p.m. to 8 p.m.
Where: Spahr Engineering Classroom, Eaton Hall
About: The Society of Women Engineers (SWE) hosts an event to welcome students back to campus and introduce them to the organization.
What: Hawk Week Art Trek
When: 5 p.m.
Wednesday, Aug. 28
Where: Spencer Museum of Art About: KU students are invited to seek out objects of wonder and curiosity within the SMA collection. This interactive scavenger hunt will challenge teams of students to engage with the collection in a personal way while using smart phones to creatively document their discoveries. The activity will be followed by a screening of the 1967 film Bonnie and Clyde, starring Faye Dunaway and Warren Beatty, in the Museum's auditorium. This activity and film screening is a qualifying event in Visual Art or Film & Media Studies for Arts Engagement students.
Where: Spencer Museum of Art auditorium
About: Outlaw lovers and celebrated folk-heroes Clyde Barrow (Warren Beatty) and Bonnie Parker (Faye Dunaway) rob banks across the Depression-era Southwest, leaving a trail of violence and bloodshed in their wake.
Hunted by police, Bonnie and Clyde continue in their reckless pursuit of love, fame and ill-gotten money until their notorious back-fires, taking them beyond the point of return to a "normal" life. Released in 1967.
Thursday, Aug. 29
What: Screening of "Bonnie and Clyde"
When: 6 p.m.
What: Lawn Games and Librarians (Hawk Week)
When: 2 to 4 p.m.
Where: Front lawn of Watson Library About: Join us for bocce, washers, croquet and more on the lawn in front of Watson Library. Grab some freebies and discover all that the KU Libraries have to offer including academic resources, research expertise and great spaces for both solo study and group work.
What: University Dance Company Auditions
When: 5:30 to 8:30 p.m.
Where: Robinson Center, 242
Where: Robinson Center About: The University Dance Company is a pre-professional performance ensemble, accepting members by audition only. Students rehearse approximately four hours a week per piece for three months prior to the performance. Dancers perform at the Lied Center of Kansas, one of the most prestigious performing arts venues in the country. University Dance Company concerts feature choreography by faculty members and guest artists in modern, ballet, jazz, tap, flamenco, East Indian and other dance forms. Occasionally, outstanding student choreography is featured in the program.
Friday, Aug. 30
What: Last day for 90 percent tuition refund
When: All day
Where: All University
What: Frost Frenzy
When: 4 to 6 p.m.
Where: Eaton Hall, Engineering Courtyard About: A fun Amazing Race-style event to help School of Engineering freshmen meet the classmates and learn more about the KU campus. Prizes, followed by free food. Hosted by Engineering Student Council. Participants should wear shoes they can run in and dress for the weather.
FOOD
John  Ruff, who former
ASSOCIATED PRESS
In this Friday, Aug. 9 photo, a tour group waits for an interactive experience to begin before entering the vault chamber containing the "secret recipe" for Coca-Cola at the World of Coca-Cola museum, in Atlanta.
Popular snacks change formulas
ASSOCIATED PRESS
ATLANTA — Coca-Cola keeps the recipe for its 127-year-old soda inside an imposing steel vault that's bathed in red security lights. Several cameras monitor the area to make sure the fizzy formula stays a secret.
But in one of the many signs that the surveillance is as much about theater as reality, the images that pop up on video screens are of smiling tourists waving at themselves
"It's a little bit for show," concedes a guard at the World of Coca-Cola museum in downtown Atlanta, where the vault is revealed at the end of an exhibit in a puff of smoke.
The ability to push a quaint narrative about a product's origins and fuel a sense of nostalgia can help drive billions of dollars in sales. That's invaluable at a time when food makers face greater competition from smaller players and cheaper supermarket store brands that appeal to cash-strapped Americans. It's why companies such as Coca-Cola and Twinkies owner Hostess play up the notion that their recipes are sacred, unchanging documents that need to be closely guarded. As it turns out, some recipes have changed over time, while others may not have. Either way, they all stick to the same script that their formulas have remained the same.
ly headed research & development at Kraft Foods, said companies often recalibrate ingredients for various reasons, including new regulations, fluctuations in commodity costs and other issues that impact mass food production.
This summer, the Twinkies cream-filled cakes many Americans grew up snacking on made a comeback after being off shelves for about nine months following the bankruptcy of Hostess Brands. At the time, the new owners promised the spongy yellow cakes would taste just like people remember.
"It's almost this mythological thing, the secret formula," said the president of the Institute of Food Technologists, which studies the science of food. "I would be amazed if formulas (for big brands) haven't changed."
A representative for Hostess, Hannah Arnold, said in an email that Twinkies today are "remarkably close to the original recipe", noting that the first three ingredients are still enriched flour, water and sugar. Yet a box of Twinkies now lists more than 25 ingredients and has a shelf-life of 45 days, almost three weeks longer than the 26 days from just a year ago. That suggests the ingredients have been tinkered with, to say the least, since they were created in 1930.
NOMZ ON NOMZ
MARK ARCE
marce@kansan.com
New campus dining options to open
Among the whirlwind of new classes, teachers and syllabi, University students will experience new food options to enjoy and look forward to this coming year.
Panda Express, the restaurant chain known for such favorites as orange chicken, Beijing beef and kung pao chicken, is coming to campus. The popular fast-food Asian restaurant is expected to arrive in January 2014, on the third floor of KU Memorials Union, near The Market.
"I think it will be widely successful," said David Mucci, Director of KU Memorial Unions. "I think it will be a great addition to campus and its different offerings." The Market itself experienced some remodeling during the summer. Its look and food offerings have been changed extensively and include Serrano's Latin Cuisine, World Kitchen International Comfort Foods
Elsewhere on campus, another popular chain, Café Spice opened earlier this week. It is one of the many food offerings in The Underground and has already proved popular. "We were actually really sur-
Sweet Baby Jay Bakery and Earb
Rird. Made-to-order breakfast.
"We were actually really surprised," said Brandon Heidel, General Manager of Café Spice.
Along with the new food offerings in The Union and The Underground, Mrs. E's, the Daisy Hill staple, also saw some changes. A complete renovation happened over the summer, which started from the last meal of the spring semester and ended before the dinner meal last Friday. New food concepts were added, such as KYou Zone, a food op-
We sold out of all of things and we were just constantly cooking." It has an emphasis on vegan, vegetarian and gluten-free dishes. The franchise is focused in the Northeast part of the country, and this is its first location in the Midwest.
nion that caters to students with special diets, Smokey's, which offers smoked meats and housemade barbecue sauce, and Al Dente, serving a variety of pasta and grain-focused dishes. These changes, along with the arrival of Panda Express, Café Spice and improvements to The Market, were made based on results from a survey KU Memorial Unions distributed last spring. The survey asked students about their dining preferences and what they would like to have available on campus. Claudia Larkin, Director of Marketing for KU Memorial Unions, said she thinks the changes will be successful, especially the arrival of Panda Express and Café Spice. "I think they will be received really well, particularly since what drove the decision to put those two particular restaurants in was student input telling us about the kinds of food they want to see on campus." Larkin said.
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