THE UNIVERSITY DAILY KANSAN
THURSDAY, MAY 8, 2008
2A NEWS
quote of the day
"There are only two things our customers have, time and money - and they don't like spending either one of them, so we better sell them their hamburgers quickly."
James McLamore, founder of Burger King
fact of the day
2. Jayhawks to return top players
3. Kansan hiring for the Fall 2008 semester
The USDA actually prepared a survey to ask Americans how they liked their hamburgers cooked. Questions were based on taste and tenderness of meat, among other things.
-www.usda.gov
most e-mailed
4. To hell and back
Want to know what people are talking about? Here's a list of Wednesday's most e-mailed stories from Kansan.com:
1. 'Generation Debt' afflict ing students
The University Daily Kansan 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 25 cents. Subscriptions can be purchased at the Kansan business office, 119 Stauffar-Flint Hall, 1435 Jayhawk Blvd., Lawrence, KS 66045.
5. Trapped in a game
et cetera
The University Daily Kansan (ISSN 0746-4967) is published daily during the school year except Saturday, Sunday, fall break, spring break and exams. Weekly during the summer session excluding holidays. Periodical postage is paid in Lawrence, KS 66044. Annual subscriptions by mail are $120 plus tax. Student subscriptions of are paid through the student activity fee. Postmaster: Send address changes to The University Daily Kansan, 119 Stauffer-Flint Hall, 1435 Jayhawk Blvd., Lawrence, KS 66045
Spotlight KU Culinary on Organizations Club
Mindv Ricketts/KANSAN
BY JENNIFER TORLINE
jtorline@kansan.com
The University of Kansas Culinary club is making its reappearance after being absent for several years.
Dana Schmidt, Wichita sophomore and president of the club, restarted the organization at the beginning of the semester.
"My brother was involved in the club the first time it existed." Schmidt said. "I thought it was such a good idea and we should bring it back."
Dana Schmidt, Wichita sophomore and president of KU Culinary club, Mike Conner, Shawnee senior, and Jamie Wenkle, Topeka sophomore, test recipes for hamburgers and veggie burgers in Schmidt's kitchen. Some of the club's executive members meet early in the week to make sure recipes will work for the full club meetings.
Schmidt and other members of the club spent the beginning of the semester planning and organizing the budget, meetings and rules of the club. They developed the mission statement of the club: "To educate ourselves and enjoy food through hands-on experience."
To provide the hands-on experience, the club had its first cooking meeting on April 26 at Grace Pearson Scholarship Hall. Members cooked hamburgers and veggie burgers at the meeting. They plan on cooking a main dish or a challenge side dish at every meeting.
"We are trying to get a good number of vegetarian and vegan
dishes so that everyone can get involved, regardless of eating habits." Schmidt said.
To help the club get off to a good start, Higgins, a student senator, is helping the club seek general funding for food supplies from Student Senate for next semester.
"Generally student funding is not supposed to be used for food unless it is essential to the organization," Higgins said. "In this case, it is."
The club gets together on at 6 p.m. on Saturdays at Grace Pearson Scholarship Hall. Fifteen members come to meetings on a regular basis.
"A lot of people come to college not knowing how to cook anything other than Ramen or toast, and this gives them the opportunity to cook without disastrous results," Schmidt said.
The club provides members with the ingredients for each meal, but members pay fees to take care of the food costs. Membership to the club is $35 per semester or $5 per meeting.
Claire January, vice-president and Wichita junior, said that the organization was a good fit for her because of her love for cooking and
Next semester the club would like to host classes to give demonstrations and teach cooking techniques. Members are talking about going to Williams-Sonoma in the Country Club Plaza in Kansas City, Mo. to attend cooking classes. The club would also like to have cookie or dessert cooking nights.
"The best part about being in the club is cooking with my friends because it is always more fun to cook with your friends than by yourself," Elise Higgins, Topeka sophomore,
said.
"We would love to partner with any other student organization to help with their fundraisers or really anything pertaining to food," January said. "Food and cooking bring people together, and that always contributes to a stronger community."
trying new recipes.
To find more information on the KU Culinary club, e-mail Schmidt at kuculin@gmail.com.
Edited by Mandy Earles
cherry burgers
1/2 small sweet onion, such as Vidalia or Walla Walla, cut into thin rounds
12 ounces lean ground beef
1/2 cup dried cherries, finely chopped
1/2 cup coarse dry whole-wheat breadcrumbs
1 clove garlic, minced
1 tablespoon balsamic vinegar
2 teaspoons Dillon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 lettuce leaves
4 whole-wheat English muffins,
salt
1/4 cup Cherry Ketchup (recipe follows)
1. Place onion in a medium bowl, cover with ice water and let soak while you prepare burgers.
2. Preheat grill to medium (see Broiler Variation).
3. Place beef in a large bowl and gently mix in cherries, bread-crumbs, garlic, vinegar, mustard, Worcestershire sauce, salt and pepper until combined. Divide into four equal portions and form into 1/2-inch-thick patties. Make a slight impression in the center of each. (This is so the patties cook evenly and don't puff up.)
4. Oil the grill rack. Grill the patties until browned and an instant-read thermometer inserted
into the center registers 160°F, five to six minutes per side. 5. Toast English muffins. Drain the onions. Assemble the burgers on the English muffins with onion slices, lettuce and about 1 tablespoon Cherry Ketchup each.
1 10-ounce package (2 cups) frozen pitted cherries (not in syrup)
1/2 cup dried cherries
1/2 cup cider vinegar
1/3 cup water
2 cloves garlic, crushed
1 tablespoon sugar
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
Combine pitted cherries, dried cherries, vinegar, water, garlic, sugar, ginger, allspice, cardamom, cinnamon and cayenne in a large saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the fruit is tender, 15 to 20 minutes. Let cool slightly. Transfer to a blender. Cover the lid with a kitchen towel. Holding lid securely in place, blend until smooth. (Use caution when blending hot liquids.) Transfer the ketchup to a small bowl.
IRAQ
ASSOCIATED PRESS
Green Zone golf brings entertaining relief
BAGHDAD — The weight of the 9-iron felt just right. My first
"But it's loads of fun," he said. "The NATO boys that came up with it — it is one of the best things they could have done for morale out here."
swing off the first tee was smooth and the ball sailed straight and true.
For a brief moment I forgot where I was. Then I gazed down the fat way — actually just a few clumps of grass, scrub brush and plenty of rocks.
The course — a total of 479 rugged, dusty and nerve-fraying yards — was created a year ago by a British military officer who was part of a NATO training mission. Its name comes from one of Saddam Hussein's eccentric architectural legacies that's now a Green Zone landmark; two giant hands holding curved sabers that served as an archway for the late dictator's parade grounds.
So long as you don't expect anything resembling the country club back home.
This is golf, Green Zone style.
The course "is the sole entertainment that we have here in Iraq," said Air Force Maj. Al Gerald of San Diego as he finished a round. He reported his score was somewhere between "abysmal and miserable."
But there's nothing really open about it. The nine-hole Crossed Swords Golf Course is closed in by 15-foot concrete blast walls and watched over by humorless Gurkha guards from Nepal.
called "browns" as they are made of dirt. The cups are fashioned out of baked bean cans sunk into the ground with large, creepy beetles crawling in the bottom.
One recent afternoon — squeezed in between sandstorms and incoming mortar rounds — a colleague and I hit the links. We dubbed it the Baghdad Open.
Black Hawk helicopters buzzed overhead. Bursts of gunfire interrupted backswings. The threat of incoming rockets and mortars was ever present.
There was, of course, a sand bunker. But oddly, for a desert country, just one.
Arguably the most hallowed spot of American golf — Augusta National, home of the Masters — bills its Amen Corner, holes No. 11, 12 and 13, as among the toughest tests in the golfing world. But I would challenge Tiger Woods to a round at the Green Zone course any day — just to see how his steely concentration would hold up when the mortar alarm blares: "Incoming! Incoming! Take cover!" and shells land nearby.
The greens would more aptly be
Players are allowed only two clubs — a short iron or a pitching wedge, along with a putter. I chose a 9-iron, the club my father taught me to use for my short game since my first feeble swings in preschool.
on campus
The lecture "Senior Sessions" will begin at 10 a.m. in the Spencer Museum of Art.
The KU libraries book sale will take place from 9 a.m. to 8 p.m. at Watson Library.
The social event "Grad Grill" will begin at 5:30 p.m. at the Adams Alumni Center.
The social event "SUA Tea Time" will begin at 3 p.m. in the Traditions Area of the Kansas Union.
The KU Youth Chorus Infor- mance Concert will begin at 5 p.m. in 328 Murphy Hall.
The concert "Faculty Artist Julia Broxholm; Soprano" will begin at 7:30 p.m. in the Swarthout Recital Hall in Murphy Hall.
The film "Branded to Kill" will begin at 7 p.m. at the Spencer Museum of Art Auditorium.
The Osher Institute Special Event "Jammin Up the Town" will begin at 5:15 p.m. in Kansas City, Mo.
on the record
A 22-year-old KU student was arrested by the Lawrence Police Department on Tuesday on charges of urinating in public, interference with the duties of an officer and carrying an open container.
A 19-year-old KU student reported the theft of a wallet and other items to the Lawrence Police Department on Monday. The crime occurred between 4:30 and 8:30 p.m. on the 2300 block of Iowa St. and the losses were valued at $80.
Yesterday, during the KU Employee Recognition Ceremony, one person was honored for 55 years of service to KU, another for 50, and three for 45. Eighteen were honored for 40 years of service, for a grand sum of almost 1,000 total years of service.
contact us
Tell us your news
Contact Daria Slipke,
Matt Erickson, Dianne
Smith, Sarah Neff or Erm
mer at 864-4810 or
editor@kansan.com.
Kansan newsroom
11 Stauffer Flint Hall
143 Lawrence
Lawrence, KS 60454
(785) 864-4810
Sunflower Broadband Channel 31 in Lawrence. The student-produced news airs at 5:30 p.m., 7:30 p.m, 9:30 p.m, and 11:30 p.m, every Monday through Friday. Also, check UKJU online at tk.uku.edu.
media partners
KJIK is the student voice in radio. Each day there is news, music, sports talk shows and other content made for students, by students. Whether it's rock 'n' roll or reggae event, KJIK90;
NEWS KUJH For more news, turn to KUJH-