Thursday March 31, 1988
THE UNIVERSITY DAILY KANSAN
Published since 1889 by the students of the University of Kansas
Vol. 98, No. 124 (USPS 650-640)
Student body leader vows to veto budget amended by Senate
Krakow objects for $1,600 for Crew
By Jeff Moberg
Kansan staff writer
Student body president Jason Kraak now light nvoyed to veto any budget that contained additional money for the KU Crew.
“If this is the only capital expenditure request made, I don't think it's a sound budget and I veto it,” Krakow said during a special budget session of Student Senate. “It's not consistent.”
Senate last night amended the Senate Finance Committee's proposed budget and voted to give KU Crew an additional $1,600 to buy a set of eight oars. The committee's original recommendation called for KU Crew to receive $7,875. Krakow said it would not be fair to other student organizations to give only the crew team money for capital expenses.
Krakow also objected to KU Crew's
"Obviously, that was not the case," Krakow said. "I thought they would stick to what they said last year with a good faith agreement."
Earlier in the evening, John Cissel, liberal arts senator, made a motion to restore a request from KU Crew that would have used Senate money to buy a four-man shell costing $8,200. This request was denied by the Finance Committee during budget hearings because the committee was hesitant to finance any large expenditure unless it was necessary for a group's survival.
"They not only bring good times and an education, but they bring recognition to the University," he said.
Cissell said that KU Crew deserved the new shell as well as the set of oars.
David Brandt, KU Crew captain.
Glenn Shirliffe, Finance Committee chairman, said that the Senate should not finance the shell because of the cost and because KU Crew needed to plan for future expenditures.
"If this goes through, they are going to walk out of here with one-fourth of the budget," Shirtliffe said. "I really have some problem with that."
Roger Templin, Nunemaker senator, noted the amount of money KU Crew had received in the past.
"We do have a fixed amount of money and there will be future requests," Templin said. "The question for this body to decide is whether they want to spend that much on one organization, especially with the large amounts we've spent in the past."
By 10:30 p.m. yesterday, the
HOME
Dwight Burnham makes 300 gallons of beer and wine each year in his basement brewery.
T
STORY BY NORISSA S. GORDON PHOTOS BY JAN M. MORRIS
he sample of brew reached the red line on the tester. He message above the line said, "Bottle here." Dwight Burnham and his professor buddies siphoned the fermented barley and hops into empty glass a bottle and left the bottles in the cellar for their final aging. A week later, the three returned to taste their creation. Burnham saw it first
three readied cups. A shard of brown glass stuck in the dry wall above the bottles they had left the Pale Ale. The bottles had exploded under pressure and left a mishmash of glass and smelly, bubbly liquid.
sultry, bubbly. Ten years after the Pale Ale disaster, Burnham was in ten his cellar fermenting home recipes, this time making wine. He had made a grape mixture that was ready to be poured into the plastic fermenting tub. All he needed was one more ingredient: sugar. He reached to the shelf and grabbed a five-pound bag. In it now. All he had to do was wait for grapes, yeast and sugar to transform into wine.
wine.
Days, then weeks, went by with no sign of life in the tub.
No bubbles, no froth, no heady aroma, no warmth created from the biochemical reaction.
Then, it hit him. That five-pound bag of granulated white stuff wasn't sugar. He hrummed through a big bin in the corner and found the evidence: an empty bag with white letters that said, "canning salt."
Burnham keeps more than 1,000 bottles of wine and beer aging in a four feet high room of his basement. The large bottles in the foreground contain wine that is still in the early stages of fermentation. Some of the bottles are more than 10 years old.
Every master has one or two humbling stories to tell. These are Burgham's. Even so, the salt wine wasn't a total flop. Instead of throwing it away, he added some sugar and fermented it. It made a great meat marinade and good Christmas gifts. Out of the five gallons he made in 1974, only one quart remains. Since then, Burgham has successfully made thousands of gallons of wine and beer. Some have been so superior that they have earned him national awards at home brewing and winemaking contests.
Art teacher and Stones fan
When he's not conecting libations, Burham teaches drawing. He is an associate professor in the School of Fine Arts. After more than 40 years of teaching, he will retire this spring.
He is a likable man, full of energy and mischief. Although
he will turn 70 this year, he acts as if he were 30. He wears T-shirts and jeans, plays the Rolling Stones at his parties and dances to soul and jazz music.
Today, Burnham uses state-of-the-art home brewing equipment and scientific methods to make an average of 200 gallons of beer each year. He also makes 100 gallons of wine.
Lard tubs and light bulbs
wine.
Last year one of his beers placed third in a national competition in Kansas City. The beer, "Roastaroma Deadline Delight," got its name from the Celestial Seasonings he used to flavor it. Burnham has won at least 10 beer awards, both national and regional, since he began entering contests in 1981. When someone recently asked to see his awards, Burnham fumbled through stacks of crumpled papers in his musty basement and produced a few wrinkled satin ribbons. His wife, Lillian, says that the ribbons are only a quarter of the awards he has won. But Burnham doesn't care about awards. He makes beer and wine for himself and his family, not to impress judges.
Burnham tried his first batch of home brew 50 years ago when he was a freshman at Rhode Island School of Design. It was awful stuff, he recalls. He and his roommates made it in an old lard tub in the closet of their coldwater flat. They didn't have a recipe, just improvisation and hand-me-down instructions from upperclassmen. They strung up a light bulb and let it hang right in the beer to keep the brew warm enough for the yeast to work its magic. When the bubbles stomped, they bottled the brew.
Burnham does his brewing in the basement of his Lawrence home. Plastic barrels and big glass jugs, some brown liquid inside, stand on shelves around the room. In one corner, empty wine and beer bottles are heaped three feet high. On the wall near his workbench, like a child's growth chart, numbers and letters are scribbled to keep track of batches of beer. Between the empty bottles and his workbench, in the crawl space underneath the house, rests his treasure — more than 1,000 bottles of wine and beer. One dates back to 1972 — his oldest remaining bottle of wine, he thinks. A Rose Peach. He's not sure because he has never kept an inventory. He just makes the stuff and撕hes it.
Burnham began making wine many years after he made his first hatch of beer. In 1970, he fermented his first grapes, making one gallon of peach-flavored wine from a kit. The wine was pretty good, he says, so he kept doing it. Now, he makes 500 bottles a year, allowing him a bottle with dinner every night and enough left over to give to friends who visit. He also gives friends a bottle of wine along with a loaf of homemade wheat bread for Christmas.
nothing else. Full, Burnham buys 200 pounds of freshly harvested Evan Carbett Sauvignon grapes from California. He buys them right off the truck in Mission and waits while they are crushed on site. During the grape crushing, the skins and stems are left in, giving the red wine its intense color and the taste that makes the mouth pucker when one drinks the wine. Burnham also buys 20 gallons of white grapes, already pressed. Pressing, unlike crushing, renders only the juice, which gives white wine its lighter, less full-bodied character.
Rhubarb and pawpaw wine
Rhubarb and a nut in season, Burnham makes five-gal-
ton batches of wine from canned grape concentrate.
Sonny adds her other fruits to the mixture to lend
subtle flavor to the wine. Some of the more unusual
flavorings he has used are gooseberries, rosehips, raisins
and rhubarb. Occasionally, he uses wild fruits that he
KANSAN MAGAZINE March 30, 1988
(Continued on page 10)
er Service is calling for a high
iversary
serve Land Day.
chaidal Najib, president of the cup, said that the purpose of the hibit was to show the American apple that Palestinians are a people o are proud of their heritage and stoms. Najib's family was forced 'leave the West Bank in 1948.
the group also sponsored a demotion yesterday. Najib said that proximately 40 students participated in a peaceful march from the nasas Union to Strong Hall and k.
ansan reporter Kathleen Faddis conuted information to this story.
freeby said that the national sibytery might dismiss Swagt from the denomination if he immed preaching May 22 but Swaggt could appeal that.
Burnham checks a
ns to defy ulpit ban
dileen Turnage, a spokeswoman
the national office of the
embies of God in Springfield,
said Swaggart's option to
turn after three months "does
exist anymore."
The General Presbytery over-
lmingly and without a dissen-
vote affirmed the authority of
Executive Presbytery to make
sions on matters concerning
interial credentials," she said
eray
through the 13-member Executive Presbytery, which acts as the chair board of directors, intered its regular monthly meet-to watch Treeby's televised conference. "We don't con- that we've heard from my Swaggart, because we communicate through televi-nes conferences with our olined ministers." Turnage
revs. G. Raymond Carlson, revs.'s general superintendent, said Tuesday that if heart did not accept its ruling, Executive Presbytery would oblate take action to dismiss
need if Swaggart had considered leaving the Assemblies, he said, "He is considering availability of an appeal.