Tuesday, January 30, 2001
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The University Daily Kansan
Section A • Page 5
Education dean finalists announced
By Andrew Davies
writer@kanson.com
Kansas staff writer
The search for a new dean of education is entering its final stage.
Five finalists have been selected to interview for the dean position, but only two names have been released: Dianne Ashby and Jerry Baily.
Ashby is the chairwoman of the department of educational administration and foundation at Illinois State University. She said it was a privilege to be a finalist for the position and that the School of Education's reputation was one of the main attractions to the job.
Ashby said one of the issues she would address would be the quality of teachers put in the field. Beyond that, she said she would not know any specific issues she would address until she got to campus.
"Part of what I need to do is spend time at the institution, talk to the faculty and to students and find out what direction they want to go," she said.
Ashby will be interviewed on campus Feb. 4 to 6.
Bally now serves as the interim dean for the School of Education at the University of Kansas.
Baily said he decided to apply for the position because his year as interim dean had been a good experience.
"I've appreciated this year, and I've appreciated support of faculty and staff and hopefully, students," he said.
Baily will interview Feb. 6 to 8.
"I've tried to keep the search process completely and totally separate," he said.
Susan Twombly, professor of teaching and leadership and chairwoman of the search committee, said all the finalists shared common traits.
"They all have leadership experience in schools of education. They have a track record of working in institution graduate and undergraduate programs," she said. "Most of them have some actual experience working in public schools at some point early in their careers."
The committee plans to release the finalists' names shortly before their visit to campus.
Fred Rodriguez, director of the Center for Teaching Excellence and a member of the search committee, said the finalists were everything the committee could ask for.
"I think, given the role and responsibility of a dean today, the slate of candidates is impressive," he said.
Rodriguez said he had not decided who to vote for. He said he wanted to see the personality of each candidate, their ability to think and connect with the committee, and the direction they want the School of Education to go before he made up his mind.
Twombly said at this point in time only five finalists were selected, but that the search is officially open until the new dean is named.
A frozen treat for every season
Cold doesn't melt demand for ice cream
Edited by Jay Pilgreen
By Sarah Warren
writer at kanson.com
Kansas staff writer
Snow, sleet and sheets of ice can't keep Katie Mitchell from her ice cream.
The Wichita senior will have a frozen treat any day, any place, any time — summer, spring, fall or winter.
"I go out to get ice cream twice a week, but I'd say I eat ice cream about five times a week," Mitchell said. "I'm addicted to Dairy Queen's frozen hot chocolate and I love The Custard Cup."
Looking out her window and surveying the snowy, sleet-filled day yesterday, Mitchell said that she'd have no problem heading out for a frozen concoction at one of Lawrence's many establishments specializing in ice cream.
Kevin Cole, manager of Sylas and Maddy's Home Made Ice Cream, 1014 Massachusetts St., said Mitchell was not alone with her love of ice cream on days with below-freezing temperatures.
"We have several people who come through twice a week, summer or winter, it doesn't matter," Cole said. "In fact, they like the winter because they can get better parking."
Cole said his store tended to rely on the business from regulars and organized groups when winter hit.
"We have several college groups that come in regularly." Cole said. "During Monday evenings a lot of the sororities come through because they have chapter that night. You can really tell when winter break is because it gets really lonely in here."
Ostin Sweeney eats chocolate ice cream while his twin sister Taylor enjoys a cup of thin mint cream. The Lawrence residents braved the cold with their parents, Jamie and Haly, to eat ice cream while picking up their birthday cakes at Baskin-Robbins 31 Flavors Ice Cream Store. 1524 W. 23rd St. . on Monday afternoon. Photo by Kimball Kimba/KANSAN
Susan Potter, owner and manager of the Dairy Queen at 1835 Massachusetts St., said that her company ran special promotions every year to bring in customers during the winter months.
"They run the dollar days promotion every winter," Potter said. "During it you can get a Blizzard or a Peanut Buster Parfait for a dollar each when they are usually over $2."
Cole said at Sylas and Maddy's, treats with spoons, like Dairy Queen's Parfait and Blizzard seemed to be more popular in the winter.
"We notice that people's tastes change with the seasons," Cole said. "Right now the people will typically get a sanduze or a malt, while in the summer they'll get cones and walk up and down the street."
"I like fruitier flavors in the summer," Mitchell said. "In the summer you don't want things as rich, but chocolate's good any season."
Mitchell said her tastes did change from season to season.
Cole said he had a customer who went out of his way to get Sylas and Maddy's watermelon sherbet in the dead of winter.
"We make a watermelon sherbet in the summer time, but we can't get watermelon in the winter," Cole said. "But we have a gentleman who brings us back a watermelon from Texas when
ing ice cream when there was snow on the ground.
he visits in the winter so we can make his watermelon sherbet."
Mitchell said she'd never do anything that extreme to get her fix, but in her opinion, there was nothing wrong with eat-
"It still tastes good in the winter," Mitchell said. "As long as it's in a warm place."
- Edited by Jason McKee
Students at risk for food poisoning
By Livi Reagenbaum
Kansan staff writer
A bowl of chill introduced Sally Puleo to the immediate effects of food poisoning.
A few hours after eating the chili, Puleo, St. Charles, Ill., senior said she felt terribly sick.
"I remember getting horrible stomach cramps and vomiting as a result of food poisoning." Puleo said.
Randall Rock, physician at Watkins Memorial Health Center, said Watkins had helped several students suffering from food poisoning. He said food poisoning came from contaminated and uncooked food that had not been handled properly.
"Many times people do not wash their hands properly before and after handling food and as a result, can get food poisoning," he said.
According to Rock, symptoms of food poisoning include cramping, nausea, vomiting and watery or bloody diarrhea.
Ann Chapman, nutrition director at Watkins, said uncleanliness in refrigerators and kitchens could also cause food poisoning.
"Often times food that goes out of date can contaminate other foods." Chapman said.
Chapman also advised students not to leave leftovers out for more than two hours because they can become contaminated.
"I cooked these pork chops thoroughly that I had in my refrigerator for a while thinking that they would be OK," she said. "After eating them, I got very sick and had to go to the
Coker advised students not to eat foods when they questioned their freshness.
Jenna Coker, office supervisor of the Student Organization and Leadership Center, said she experienced food poisoning from spoiled pork chops.
hospital."
"I have learned my lesson. If you are in doubt about the quality of any food, throw it out," she said.
"Food is often not cooked at proper temperatures, " Heldeman said. "Beef should be cooked at 155 degrees and poultry should be cooked at 165 degrees in order to avoid contamination."
Mike Heldeman, state information officer for the Kansas Department of Health and Environment, said some students set their ovens at temperatures too low to kill bacteria that causes food poisoning.
Heldeman said students should thoroughly wash their hands before preparing food and should defrost food in either a refrigerator or microwave instead of out on a counter.
FOOD POISONING PRECAUTIONS
Cook beef at 155 degrees and poultry at 165 degrees.
- Wash hands before preparing food.
Keep refrigerator and kitchen clean
Source: Mike Heldeman, state information officer for the
Kansas Department of Health and Environment.
Rock said symptoms of food poisoning usually were relieved within 36 to 48 hours but if symptoms continued or worsened, students should go to Watkins.
"If one is defrosting food, they should not leave it out at room temperature," he said. "This can cause contamination. They should store it in a refrigerator and can also microwave it safely to defrost it."
- Edited by Jay Pilgreen
County offers leniency for lucky speeders
By Lauren Brandenbenden
writer@kansan.com
Kansan stuff writer
You're hurrying to get home, and you don't see any police cars — until flashlight lights appear in your rearview mirror.
You've been caught speeding. Is there any way to keep the ticket off your record?
In Douglas County, people ticketed for speeding can apply to get their tickets reduced through the district attorney's office.
To be eligible for the maximum reduction, which reduces a speeding ticket to a non-moving reduction, someone should not have any moving violations on their record within a "reasonable" amount of time, said Rekha Sharma-Crawford, assistant district attorney.
Sharma-Crawford said Douglas County approved about three-fourths of the applications for speeding ticket reductions.
The "buffer zones" — or the number of miles over the limit that will not show up as moving violations on your record — differ between speed zones. If you're going 80 mph in a 70 mph zone, the 10 miles will show up on your record, but they'll appear as a non-moving violation, which keeps insurance costs from going up. Sharma-Crawford said.
In a 70 mph zone, a five-mile reduction can be made if no moving violations existed on the person's record. Sharma-Crawford said if a driver with a clean record was going 85 in a 70 mph zone, the reduction would be the five miles. With the reduction made, the speed would count as 80 mph, which is within the buffer zone, keeping it from being a moving violation.
This system is unique to Douglas County. Sharma-Crawford said.
"The ticket reduction policies are to the district attorney's office's discretion," she said. "This is what we're going to do. You'll find differing ways that it's handled in different jurisdictions."
Scott Chapman, Shawnee junior, said he was clocked at 86 mph in a 70 mph zone.
Chapman said he applied for a ticket reduction, but it was not approved because he had another ticket on his record.
Chapman said he had worked to get violations off his record before in Leavenworth, Wyandotte and Johnson counties. In Johnson County, he said he had paid double the fine, and the tickets were moved down to non-moving violations.
Drivers who have been ticketed in other counties sometimes think they can pay double the fines to keep tickets off their records, but Sharma-Crawford said that wasn't the case.
"Johnson County may let someone pay double, but we don't," she said.
According to the speeding ticket reduction policy in the district attorney's office, speeds more than 100 mph will not be reduced. There is a five-mile buffer zone in 55 to 65 mph zones and no buffer zone for posted speed limits of 50 mph and below.
In 65 mph zones and below, people with no moving violations can receive a 10-mile reduction. People with no more than three moving violations on their records can receive a five-mile reduction.
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