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THE UNIVERSITY DAILY KANSAN
THURSDAY, AUGUST 18,2011
COMMENTARY
Film school dean doubles as 'Smurfs' director
PATRICK GOLDSTEIN
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LOS ANGELES — Veteran movie producer Jordan Kerner spent nearly 10 years finding a way to make "The Smurfs", which earned $35.6 million in its opening weekend in the U.S. But it's not his long track record in Hollywood, which includes producing everything from "Less Than Zero"
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UNCSA are getting an education not just in theory and production but in the often less-than-glamorous aspects of life in the trenches of Hollywood.
Kerner has recruited a host of faculty members who still have their day jobs, which helps give students a grounding in the kind of problem-solving necessary to survive on a film set. Through a shadowing program, students get
up to talk to an actor, our kids would be right there with him. They also got to spend time with our editors, visual effects supervisor, sound designers and other crew members. Sometimes the discussions were difficult, but that was the whole point — it's a way to learn the whys and why nots of filmmaking." (With it being 2011, students had to sign release forms promising not to blog about what
"Alvin and the Chipmunks: Chip-Wrecked," which will hit theaters this Christmas. He also has his students listen in on his conversations with his agent so they can develop an understanding of the demands of the marketplace.
Kerner never imagined himself being a film school dean — in fact, he never went to film school himself. But after surviving a freak staph infection and enduring the
their experiences. But Kerner felt the school needed more outside professionals on the faculty, so he recruited a host of industry pros, including producer Bob Gosse and Peter Bogdanovich, who teaches a freshman film class.
My biggest concern with today's film schools is that they tend to offer students far more instruction in technique than in actual ideas.
But the student films I watched
Immersion project, where students gain a deeper understanding of character and story by spending several weeks at places like the Veterans Artificial Limb Hospital in Philadelphia and Habitat for Humanity in New Orleans.
"They can't take cameras or recording devices — just a pad and pen," he says. "The whole idea is to go out and get to know people, hear their stories and get under
THURSDAY, AUGUST 18, 2011
PAGE 30
FOOD COST
THE UNIVERSITY DARY KANSAN
Eat this, not that. Prepping lunches off-campus saves dough
KYLIE NUTT editor@kansan.com
As the summer semester begins and food prices remain high, one way to save money may be to avoidbuying food on campus.
Soda, bottled water, salads, cookies, chips, granola bars and iced coffee were compared in on-campus dining locations and an off-campus grocery store, the Dillons at 4701
When buying items at a grocery store, it's best to buy in bulk to get the most for your money. Instead of buying one 20-ounce Coca-Cola bottle on campus for $1.26 in the Underground or $1.25 in a vending machine, it's cheaper to buy a six pack of 24 ounce Coca-Cola bottles for $4.69. In the end, you will be spending an average of 78 cents per bottle plus tax, and gaining 4 more ounces.
West 6th St.
Some students are finding this to be the better route.
Luke Underwood, a senior from Overland Park, has been buying a soda, pizza and breadsticks from Pizza Hut on campus for lunch so far this summer. He realized he is paying about $15 a week for two lunches.
"But really the cheapest is just making your own salads and stuff like that, and just bringing it up to school," Underwood said.
Tunde Bakare, a junior from Woodbridge, Virginia, agreed with Underwood. Bakare spends about $9 three times a week for on-campus lunches.
Because this summer is Bakare's first semester on campus, he found out fast he will be spending about $27 a week or $216 for 24 lunches for eight weeks during the summer.
While some students prefer to save money by buying food off campus, others don't mind paying
the price for convenience. Quentin Chediak, a sophomore from Topeka, goes to the Underground about once a week to buy a coffee at the Pulse coffee shop and a sandwich from Brellas Sandwich Crafters.
Chediak watches what he spends at the Underground and tries to eat at Mrs. E's when he has more time in between classes because his meal plan there has been paid for already.
Here's some recipes for cheaper at-home versions of popular fare
CRANBERRY SPINACH SALAD
INGREDIENTS
1 (6 ounce) package fresh baby spinach
1/2 cup chopped pecans, toasted
1/2 cup dried cranberries
1/3 cup olive or vegetable oil
3 tablespoons sugar
2 tablespoons red wine or balsamic vinegar
1 tablespoon sour cream
1/2 teaspoon Dijon mustard
DIRECTIONS
In a bowl, combine the spinach, pecans and cranberries. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat; serve immediately.
AllRecipes.com
DIRECTIONS
ICED COFFEE
Brew a pot of fresh coffee using 2 tablespoons of dark-roasted ground coffee per cup.
Let the coffee stand at room temperature for 3 to 5 hours, or refrigerate it until cold, about 1 1/2 to 3 hours.
Transfer the hot coffee to a carafe or pitcher.
ON-CAMPUS VS. OFF-CAMPUS FOOD PRICES
Fill a tall glass with ice cubes. Pour the chilled coffee into the glass.
Stir the coffee to equalize its temperature. Add milk if you like.
20 ounce bottle of Coca-Cola purchased on campus $1.25
Over $5,000 in Prizes!
Go to pg 6 in news or pg 7 in sports,to fill out tickets from each sponsor
Step 1
Challenge Rules -
Step 2
Drop off tickets at business location (map on pg.35) or scan here:
Step 3
Celebrate Back-to School with the UDK at our all-day blowout at the Legends Place and Abe & Jake's.