Lindsey Treffry | The Argonaut
Voices boomed over a loudspeaker outside the Idaho Commons as a crowd held up signs for economic reform.
A local branch of Occupy Wall Street, a mass protest movement against “corporate greed and corrupt politics,” gathered at the University of Idaho and students picketed from 12:30 to 3:30 p.m. Thursday before marching downtown to join forces with Occupy Moscow in Friendship Square.
Sarah Sundquist, a landscape architecture major and Occupy Moscow member, helped form the Occupy UI group and handed out fliers to inform students prior to the event.
“Basically, Occupy Wall Street started by a group of people that saw that the system of government was not working as is,” Sundquist said. “(One) of the main goals is to … just make it so that corporations are not involved in politics because as it is right now, basically whoever has the most money wins elections.”
Sundquist has been meeting with the Occupy Moscow group for two weeks now. She said there seemed to be a disconnect between the campus and the rest of the Moscow community.
“A lot of people are still just unaware of what this movement is,” Sundquist said.
Another Occupy Moscow member, Raleigh Blum said during a general assembly for the Occupy Moscow group members set up a student outreach committee to get them interested in the movement. Blum said the movement is essential for economic reform.
“It’s hard to get a job right now,” Blum said. “Jobs are being outsourced and cut.”
Blum also said students are graduating with degrees, yet don’t get degree-specific jobs.
Overall, Sundquist said the movement is different for every member.
“There are some things there seems to be a consensus on … the economy is one right now,” Sundquist said.
Katelyn Taylor, a UI political science major, attended Occupy UI and wasn’t previously involved in Occupy events.
“I’m scared my voice will no longer be valid no matter how hard I work,” Taylor said to Occupy UI attendees and bystanders over the microphone.
Fliers at the event also promoted “Bank Transfer Day,” which endorses the movement of funds from major banking institutions to non-profit credit unions Nov. 5 as part of the Occupy Wall Street movement. Taylor said Occupy UI prompted her to take money out of bank accounts in order to “stick it to the man.”
“Our ability to create situations (like Occupy Wall Street) is what our government — our democracy — should be about,” Taylor said.
A voter registration table was also set up at Occupy UI.
“Students can be involved in their democracy and we as a group have the power to do that,” Sundquist said.
Blum said Occupy Wall Street has had a hard time convincing people to join the movement. “This movement is happening in 82 countries worldwide,” Blum said.
Sundquist said a date is not set for another Occupy UI event, but students can attend Occupy Moscow pickets every day from 4 to 6:30 p.m. in Friendship Square.
“Generally it’s just important to note that even though main stream media portrays this movement as being kind of a bunch of hippies playing on bongo drums, it’s really not,” Sundquist said. “Everyone who has been coming in our group is a full-time student or works full time … It’s a really diverse group of people. I kind of just want to encourage people to not look at the stereotypes, and think of what is important to them and how the system is working for them.”
As seen in the Oct. 21 issue of The Argonaut.
Tuesday, October 25, 2011
Banana squash, plums and lentils
Lindsey Treffry | rawr
With the weather dropping below 50 degrees, University of Idaho students and the Moscow community are preparing for winter — with fruits and vegetables.
The UI Cooking Basics classes are funded through Student Health and co-sponsored by Verna Bergmann, the campus dietitian, and the Wellness Program. The classes, hosted by Bergmann, feature a guest chef or instructor, and are held once a month at the Student Recreation Center.
“Generally, the focus is how to start where you’re at with what cooking equipment and facility you have,” Bergmann said.
The Oct. 13 cooking class, featuring Sandy McCurdy, an extension food safety specialist, focused on canning and drying fruits and vegetables. McCurdy, with the assistance of students enrolled in UI nutrition and science courses, prepared a lesson on how to can salsa, dry fruit leather and apple rings, and how to make dried “apple pie.”
“Students might end up with some extra apples,” McCurdy said. “You may think, ‘These would be great if I preserved them and dry them into a snack later.’”
Class attendees included a small handful of Moscow community members and UI students. The assistants helped slice and dice fresh produce that was then made into salsa and canned using a water-bath method, where glass jars are placed into an oversize kettle, that provides at least a 1 1/2 inch space of water over the jar top.
Other attendees helped slice apples into rings to dry in a dehydrator, while an assistant smoothed commercial applesauce over a tray to be dehydrated too.
Kenna Gardes, UI senior nutrition major, had never attended a Cooking Basics class before, but said she learned a lot.
“My mom just got a dehydrator so now I have some ideas,” Gardes said.
Gardes said she plans on trying the apple pie recipe on her own, and if successful, she will try to make other flavors.
“I really like cooking,” Gardes said. “I like to find new ways to make food, preserve food and new techniques.”
Samples of the recipes were set to the side of the room, surrounded by seasonal vegetables and fruit, to taste at the end of the class. Two boxes of fresh produce were also available for attendees to take home, donated by the Soil Stewards, a UI club for organic farming and sustainable community food systems.
“The effort (of leading the classes) is to talk to and teach students how to use what they’ve got and what’s seasonal — the most tasty, nutritious meals on a budget,” Bergmann said.
According to McCurdy, canning equipment is generally inexpensive, but dehydrators can be more than $100. McCurdy said dehydration can be done in the oven at home, with the door propped open, as long as the oven can reach low temperatures of 145 to 155 degrees Fahrenheit.
Bergmann said students should attend classes to enjoy, learn and get to know food in a personal way.
“It’s really empowering to students,” Bergmann said. “Students have said they had no idea they could make their own food and be creative. It’s all about wanting to take care of yourself, to eat better and with less cost.”
The next Cooking Basics class is from 4 to 5 p.m. Nov. 17 in the SRC classroom. Monir Desouky from UI campus dining will be the guest host for “Bake Your Own Bread.”
To see a full list of classes throughout the year, visit www.uidaho.edu/studentaffairs/studenthealthcenter/campusdietitian.
As seen in the Oct. 21 issue of rawr.
With the weather dropping below 50 degrees, University of Idaho students and the Moscow community are preparing for winter — with fruits and vegetables.
The UI Cooking Basics classes are funded through Student Health and co-sponsored by Verna Bergmann, the campus dietitian, and the Wellness Program. The classes, hosted by Bergmann, feature a guest chef or instructor, and are held once a month at the Student Recreation Center.
“Generally, the focus is how to start where you’re at with what cooking equipment and facility you have,” Bergmann said.
The Oct. 13 cooking class, featuring Sandy McCurdy, an extension food safety specialist, focused on canning and drying fruits and vegetables. McCurdy, with the assistance of students enrolled in UI nutrition and science courses, prepared a lesson on how to can salsa, dry fruit leather and apple rings, and how to make dried “apple pie.”
“Students might end up with some extra apples,” McCurdy said. “You may think, ‘These would be great if I preserved them and dry them into a snack later.’”
Class attendees included a small handful of Moscow community members and UI students. The assistants helped slice and dice fresh produce that was then made into salsa and canned using a water-bath method, where glass jars are placed into an oversize kettle, that provides at least a 1 1/2 inch space of water over the jar top.
Other attendees helped slice apples into rings to dry in a dehydrator, while an assistant smoothed commercial applesauce over a tray to be dehydrated too.
Kenna Gardes, UI senior nutrition major, had never attended a Cooking Basics class before, but said she learned a lot.
“My mom just got a dehydrator so now I have some ideas,” Gardes said.
Gardes said she plans on trying the apple pie recipe on her own, and if successful, she will try to make other flavors.
“I really like cooking,” Gardes said. “I like to find new ways to make food, preserve food and new techniques.”
Samples of the recipes were set to the side of the room, surrounded by seasonal vegetables and fruit, to taste at the end of the class. Two boxes of fresh produce were also available for attendees to take home, donated by the Soil Stewards, a UI club for organic farming and sustainable community food systems.
“The effort (of leading the classes) is to talk to and teach students how to use what they’ve got and what’s seasonal — the most tasty, nutritious meals on a budget,” Bergmann said.
According to McCurdy, canning equipment is generally inexpensive, but dehydrators can be more than $100. McCurdy said dehydration can be done in the oven at home, with the door propped open, as long as the oven can reach low temperatures of 145 to 155 degrees Fahrenheit.
Bergmann said students should attend classes to enjoy, learn and get to know food in a personal way.
“It’s really empowering to students,” Bergmann said. “Students have said they had no idea they could make their own food and be creative. It’s all about wanting to take care of yourself, to eat better and with less cost.”
The next Cooking Basics class is from 4 to 5 p.m. Nov. 17 in the SRC classroom. Monir Desouky from UI campus dining will be the guest host for “Bake Your Own Bread.”
To see a full list of classes throughout the year, visit www.uidaho.edu/studentaffairs/studenthealthcenter/campusdietitian.
As seen in the Oct. 21 issue of rawr.
Monday, October 24, 2011
Local, healthy, sustainable: Campus Dining serves local food as part of National Food Day
Lindsey Treffry | Argonaut
Locally-grown meats and vegetables were served to University of Idaho students Monday as part of National Food Day, a national effort to bring together students, instructors, health professionals, community members, and food providers to support healthy, local and sustainable food.
“It’s been explained as ‘Earth Day for food’ with the focus being on local and sustainable food options,” said Nathaniel Prior, the marketing manager for UI Campus Dining.
For the event, vegetables offered at J Street Cafe in the Idaho Commons and at Bob’s Place were purchased from Soil Stewards, an organic UI plant science research farm, while pot roast and sausages were purchased from Vandal Brand Meats. The UI Sustainability Center set up a table in the Commons to inform students of fair trade, pesticides, and smart food purchases, and campus dietitian Verna Bergmann was at Bob’s to talk about eating well and nutrition. Donna Mills, from Soil Stewards, provided pumpkins for a painting contest that will be judged over the weekend.
Some of the main goals for Food Day, as posted on the movement’s website, included the expansion of accessible food to alleviate hunger, the support of sustainable farms and fair conditions for food and farm workers, as well as the reduction of diet-related disease and the promotion of safe, healthy foods. Food Day also calls for protection of the environment and animals by reforming factory farms, and for the reduction of junk-food marketing to children.
“It’s a fun way to be able to showcase (campus dining sustainability efforts) and inform patrons that may not have been aware,” Prior said.
Fact sheets about campus dining sustainability efforts from 2010 to 2011 were posted around the cafe. These efforts include the eradication of food trays as well as disposable plates and silverware. Individual condiments are now offered in bulk. And, if students bring their own reusable cups, espresso drinks are discounted by 25 cents and drip coffee by 10 cents in order to reduce paper waste. Other efforts include the use of Aspretto coffee and tea at Bob’s Place, which is 100 percent USDA certified Organic, as well as the use of biodiesel in Sodexo delivery trucks.
Prior said campus dining has purchased produce from Soil Stewards in the past, but more so this year. They have also partnered with Vandal Meats in the past for concession, retail and resident dining.
Fred Hisaw, animal science major, works at Vandal Meats as part of his undergraduate research. He said Sodexo purchased pot roast as part of Food Day.
“One of the big benefits is that it just keeps that money local, so the local area producers can get that money back that they invested in the product,” Hisaw said.
According to Prior, 1.9 percent of campus food comes from Latah County, while 73.1 percent is from the Northwest region.
“We try very, very hard to try and purchase food locally,” Prior said.
Jennifer Emerson, volunteer coordinator for the UI Sustainability Center, helped set up a display for Food Day to showcase campus sustainability efforts as well as information on the local food economy.
“I think that maybe it’ll just make (students) more aware of purchases they make and what they put in their body and the economy around food,” Emerson said. “It will give them a chance to take a look at where food comes from and to appreciate it better.”
Emerson said the center also gave out information about foods with high amounts of pesticides, like apples, and information on how to make healthier choices when shopping at the grocery store.
This was the first ever Food Day at UI and around the country, but it is planned to occur annually on Oct. 24 throughout the nation.
“We definitely hope to continue it and it will catch on,” Prior said. “Food is something that is very important to all of us — to be more aware of what we’re eating and how it really impacts everything around us.”
As seen in the Oct. 25 issue of the Argonaut.
Locally-grown meats and vegetables were served to University of Idaho students Monday as part of National Food Day, a national effort to bring together students, instructors, health professionals, community members, and food providers to support healthy, local and sustainable food.
“It’s been explained as ‘Earth Day for food’ with the focus being on local and sustainable food options,” said Nathaniel Prior, the marketing manager for UI Campus Dining.
For the event, vegetables offered at J Street Cafe in the Idaho Commons and at Bob’s Place were purchased from Soil Stewards, an organic UI plant science research farm, while pot roast and sausages were purchased from Vandal Brand Meats. The UI Sustainability Center set up a table in the Commons to inform students of fair trade, pesticides, and smart food purchases, and campus dietitian Verna Bergmann was at Bob’s to talk about eating well and nutrition. Donna Mills, from Soil Stewards, provided pumpkins for a painting contest that will be judged over the weekend.
Some of the main goals for Food Day, as posted on the movement’s website, included the expansion of accessible food to alleviate hunger, the support of sustainable farms and fair conditions for food and farm workers, as well as the reduction of diet-related disease and the promotion of safe, healthy foods. Food Day also calls for protection of the environment and animals by reforming factory farms, and for the reduction of junk-food marketing to children.
“It’s a fun way to be able to showcase (campus dining sustainability efforts) and inform patrons that may not have been aware,” Prior said.
Fact sheets about campus dining sustainability efforts from 2010 to 2011 were posted around the cafe. These efforts include the eradication of food trays as well as disposable plates and silverware. Individual condiments are now offered in bulk. And, if students bring their own reusable cups, espresso drinks are discounted by 25 cents and drip coffee by 10 cents in order to reduce paper waste. Other efforts include the use of Aspretto coffee and tea at Bob’s Place, which is 100 percent USDA certified Organic, as well as the use of biodiesel in Sodexo delivery trucks.
Prior said campus dining has purchased produce from Soil Stewards in the past, but more so this year. They have also partnered with Vandal Meats in the past for concession, retail and resident dining.
Fred Hisaw, animal science major, works at Vandal Meats as part of his undergraduate research. He said Sodexo purchased pot roast as part of Food Day.
“One of the big benefits is that it just keeps that money local, so the local area producers can get that money back that they invested in the product,” Hisaw said.
According to Prior, 1.9 percent of campus food comes from Latah County, while 73.1 percent is from the Northwest region.
“We try very, very hard to try and purchase food locally,” Prior said.
Jennifer Emerson, volunteer coordinator for the UI Sustainability Center, helped set up a display for Food Day to showcase campus sustainability efforts as well as information on the local food economy.
“I think that maybe it’ll just make (students) more aware of purchases they make and what they put in their body and the economy around food,” Emerson said. “It will give them a chance to take a look at where food comes from and to appreciate it better.”
Emerson said the center also gave out information about foods with high amounts of pesticides, like apples, and information on how to make healthier choices when shopping at the grocery store.
This was the first ever Food Day at UI and around the country, but it is planned to occur annually on Oct. 24 throughout the nation.
“We definitely hope to continue it and it will catch on,” Prior said. “Food is something that is very important to all of us — to be more aware of what we’re eating and how it really impacts everything around us.”
As seen in the Oct. 25 issue of the Argonaut.
Wednesday, October 19, 2011
Organic grass-fed music
Lindsey Treffry | rawr
Music flows through the aisles of tofu and gluten-free breads. The espresso grinder whizzes and cashiers ring up groceries, filling empty green bags. Groups of people sit near round tables with soups and salads fresh from the deli, all facing a man with a guitar. It’s just another Tuesday night at the Moscow Co-op for the music series.
The free, live music performances are from 5 to 6:30 p.m. year-round and are led by Co-op music coordinator Chelsey Bryd Lewallen.
“It’s a good place to come relax and take a break from homework, (and) to unwind after a busy Tuesday,” Lewallen said.
Lewallen is in charge of booking all the gigs. She recruits new musicians and asks previous performers to return. She said she often goes to Bucer’s or One World Cafe to find new musicians.
“I have a big list of 50 musicians,” Lewallen said.
David Roon is one of them. The University of Idaho fish and wildlife and biology professor performed his Celtic folk-rock music on Oct. 4 at the Co-op. Roon plays guitar and sings original songs and covers.
“(The Co-op musicians) are extremely talented and there is lots of UI community,” Roon said.
Roon will be taking over Lewallen’s position, while she is on leave for the end of her pregnancy.
“We’re interested in a wide range of performers,” Roon said. “It’d be great to set students in here to do sets.”
Lewallan said interested musicians can drop off their demos to her on Tuesdays or during the week to any cashier.
“A lot of people enjoy playing,” Lewallan said. “They get a Co-op gift card and a $5 deli voucher.”
Performers can play outside, but since the recent change of weather, they have been set up in the front corner of the Co-op, near the deli.
UI microbiology and medical graduate student, Chuck Schultz, said he comes to the Co-op once in a while, but didn’t know it was Music Tuesday.
“It’s open and no one’s doing anything that music would take away from,” Schultz said.
Schultz said he comes for the food, where a slice of bread and tea costs a total of $1.85.
The remaining performances for October include Dan Faller, a contemporary country artist, and Bart Budwig who plays alternative country and blues.
As seen in the Oct. 14 issue of rawr.
Music flows through the aisles of tofu and gluten-free breads. The espresso grinder whizzes and cashiers ring up groceries, filling empty green bags. Groups of people sit near round tables with soups and salads fresh from the deli, all facing a man with a guitar. It’s just another Tuesday night at the Moscow Co-op for the music series.
The free, live music performances are from 5 to 6:30 p.m. year-round and are led by Co-op music coordinator Chelsey Bryd Lewallen.
“It’s a good place to come relax and take a break from homework, (and) to unwind after a busy Tuesday,” Lewallen said.
Lewallen is in charge of booking all the gigs. She recruits new musicians and asks previous performers to return. She said she often goes to Bucer’s or One World Cafe to find new musicians.
“I have a big list of 50 musicians,” Lewallen said.
David Roon is one of them. The University of Idaho fish and wildlife and biology professor performed his Celtic folk-rock music on Oct. 4 at the Co-op. Roon plays guitar and sings original songs and covers.
“(The Co-op musicians) are extremely talented and there is lots of UI community,” Roon said.
Roon will be taking over Lewallen’s position, while she is on leave for the end of her pregnancy.
“We’re interested in a wide range of performers,” Roon said. “It’d be great to set students in here to do sets.”
Lewallan said interested musicians can drop off their demos to her on Tuesdays or during the week to any cashier.
“A lot of people enjoy playing,” Lewallan said. “They get a Co-op gift card and a $5 deli voucher.”
Performers can play outside, but since the recent change of weather, they have been set up in the front corner of the Co-op, near the deli.
UI microbiology and medical graduate student, Chuck Schultz, said he comes to the Co-op once in a while, but didn’t know it was Music Tuesday.
“It’s open and no one’s doing anything that music would take away from,” Schultz said.
Schultz said he comes for the food, where a slice of bread and tea costs a total of $1.85.
The remaining performances for October include Dan Faller, a contemporary country artist, and Bart Budwig who plays alternative country and blues.
As seen in the Oct. 14 issue of rawr.
Tuesday, September 20, 2011
UI graduate to be contestant on 'The Biggest Loser'
Lindsey Treffry | Argonaut
Three out of 10 college students are overweight or obese, according to the Centers for Disease Control.
This was the case for University of Idaho graduate Courtney Rainville, before she was a contestant on season 12 of “The Biggest Loser,” which premieres at 8 p.m. Tuesday on NBC.
Rainville graduated in 2009 with a degree in communications and now works as an Internet marketing specialist in Scottsdale, Ariz. She was born in Lewiston and has struggled with weight since she was a young girl.
“I’ve always been aware that I was overweight,” Rainville said.
At 270 pounds, she said there were many moments throughout her day when she couldn’t fit comfortably in clothes and couldn’t cross her legs. She said she is 24 years old and had never had a boyfriend or gone on a date. According to an NBC press release, her father had a heart attack two years ago, as did her grandfather who died. So she applied to be a contestant on “The Biggest Loser.”
“The first time I applied, I was a senior at UI and kind of had help from my sorority sisters to help make a video and put myself out there,” Rainville said. “It was more on a limb to try and see if I could get a call back, what I never thought could happen.”
Rainville said words could not describe her reaction to her call back. Although she was a fan of “The Biggest Loser,” she said she had a hard time watching the show because she was envious of the people who had a chance to lose weight. She also said for those who watch the show at home, there is a misconception that contestants are overweight and lazy, and that viewers themselves can do the same work.
“It’s harder than anyone expected — physically and mentally,” Rainville said.
Depending on the day, Rainville trained an average of six to eight hours. Trainers like Bob Harper, professional tennis player Anna Kournikova and fitness expert Dolvett Quince intimidated Rainville initially, but she was excited to meet Harper, the veteran trainer.
“I was a little celebrity guru and all giddy and nerdy about it and he was fantastic,” she said.
Jill Carmen, “The Biggest Loser” and NBC publicist, said production of the show already finished except for a shoot in October and the live finale.
Rainville gave some wisdom to those trying to lose weight.
“Push yourself with that friend,” Rainville said. “Try something you enjoy doing: riding a bike, classes, basketball, something that’s going to give you activity.”
Rainville said to also take advantage of the UI Student Recreation Center, even though she did not.
“If you think that you can’t (keep going) or you want to give up, you can go that extra mile or an extra 30 minutes,” she said.
“The Biggest Loser: Battle of the Ages” runs at 8 p.m. every Tuesday on NBC and episodes can be viewed online at nbc.com, after the episode’s premiere. Rainville’s first interview can be viewed at nbc.com/the-biggest-loser/video/meet-courtney/1354605/.
“Tune in every week to watch and root me on,” Rainville said. “I love the support I’ve gotten from the university already.”
As seen in the Sept. 20 issue of The Argonaut.
Three out of 10 college students are overweight or obese, according to the Centers for Disease Control.
This was the case for University of Idaho graduate Courtney Rainville, before she was a contestant on season 12 of “The Biggest Loser,” which premieres at 8 p.m. Tuesday on NBC.
Rainville graduated in 2009 with a degree in communications and now works as an Internet marketing specialist in Scottsdale, Ariz. She was born in Lewiston and has struggled with weight since she was a young girl.
“I’ve always been aware that I was overweight,” Rainville said.
At 270 pounds, she said there were many moments throughout her day when she couldn’t fit comfortably in clothes and couldn’t cross her legs. She said she is 24 years old and had never had a boyfriend or gone on a date. According to an NBC press release, her father had a heart attack two years ago, as did her grandfather who died. So she applied to be a contestant on “The Biggest Loser.”
“The first time I applied, I was a senior at UI and kind of had help from my sorority sisters to help make a video and put myself out there,” Rainville said. “It was more on a limb to try and see if I could get a call back, what I never thought could happen.”
Rainville said words could not describe her reaction to her call back. Although she was a fan of “The Biggest Loser,” she said she had a hard time watching the show because she was envious of the people who had a chance to lose weight. She also said for those who watch the show at home, there is a misconception that contestants are overweight and lazy, and that viewers themselves can do the same work.
“It’s harder than anyone expected — physically and mentally,” Rainville said.
Depending on the day, Rainville trained an average of six to eight hours. Trainers like Bob Harper, professional tennis player Anna Kournikova and fitness expert Dolvett Quince intimidated Rainville initially, but she was excited to meet Harper, the veteran trainer.
“I was a little celebrity guru and all giddy and nerdy about it and he was fantastic,” she said.
Jill Carmen, “The Biggest Loser” and NBC publicist, said production of the show already finished except for a shoot in October and the live finale.
Rainville gave some wisdom to those trying to lose weight.
“Push yourself with that friend,” Rainville said. “Try something you enjoy doing: riding a bike, classes, basketball, something that’s going to give you activity.”
Rainville said to also take advantage of the UI Student Recreation Center, even though she did not.
“If you think that you can’t (keep going) or you want to give up, you can go that extra mile or an extra 30 minutes,” she said.
“The Biggest Loser: Battle of the Ages” runs at 8 p.m. every Tuesday on NBC and episodes can be viewed online at nbc.com, after the episode’s premiere. Rainville’s first interview can be viewed at nbc.com/the-biggest-loser/video/meet-courtney/1354605/.
“Tune in every week to watch and root me on,” Rainville said. “I love the support I’ve gotten from the university already.”
As seen in the Sept. 20 issue of The Argonaut.
Missing student confirmed dead
Archive from June 2011
Lindsey Treffry | The Communicator
SFCC student Leighton Welch, 35, missing since March, was found dead in the Spokane River on May 19.
On March 28, Michonda Weaver, Welch’s fiance, was talking to him via cellphone. He described a steep cliff, she said. Welch also told her that a dog in the area had spooked him.
Welch was intoxicated when he left home that day, according to Weaver. Spokane detectives said his cellphone was last used in the vicinity of 330 S. Oak St., near Browne’s Addition.
Welch’s body was found in the Spokane River close to the Stevens County line and near the Nine Mile boat launch, according to a May 21, Spokesman-Review article by Meghann Cuniff.
Welch was the father of two of Weaver’s children, Elijah, age 2, and Achellis, 7 months. The couple also raised an autistic child, named Zackahriha, age 4. The day after Welch’s body was found, Weaver discovered she was pregnant with Welch’s third child.
“He was the best father any child could ask for,” Weaver said. “He was always there for his kids.” Welch was studying social work and planned to transfer from SFCC to Eastern Washington University in the fall to become a drug and alcohol counselor.
Gerontology and social services instructor Polly McMahon had Welch in some of her classes.
“I could depend on him to want something better,” McMahon said. “For himself, his family, and his children.”
According to McMahon, he sat at the same table in class everyday. Part of the Coeur D’Alene tribe, Welch was paid to attend college, and through the payments supported his family, according to Weaver.
“Whatever grade he got he’d always ask ‘What can I do to get a better grade?’,” McMahon said. “Even if he had the maximum points, he’d want extra credit — a revise, a redo.”
Welch was the third student that the human services department lost this year, according to McMahon, who assumes Welch had an alcohol relapse the day he was on the cliff.
“When you drink you have impaired coordination. It happens,” McMahon said. “Especially if you have a grueling background (like) he did.
“He had turned his life around.”
According to Cuniff’s article, Welch had felony convictions, but according to Weaver, he had not committed a crime since the early 2000s.
“We had our problems, but we had an autistic child,” Weaver said. “Every relationship with a developmental child has a problem.
“But we overcame it.” Although plans are not concrete, McMahon and other social services students are planning a tribal-themed memorial for Leighton.
“He was a great guy,” Gerontology student Kerry Picard said. “He was personable (and) always wanting to help.”
According to McMahon, he was a iconoclast, always questioning and defying what is considered normal.
“A day without Leighton is a day without sunshine,” McMahon said. “He made me laugh and my eyes roll.”
According to Weaver, there has been some controversy over his death, especially online. Comments under the Spokesman story claimed that he committed suicide.
“He would never have done that,” Weaver said. “He was the person he was now because of our family.”
As seen in issue 42.11 of The Communicator.
Lindsey Treffry | The Communicator
SFCC student Leighton Welch, 35, missing since March, was found dead in the Spokane River on May 19.
On March 28, Michonda Weaver, Welch’s fiance, was talking to him via cellphone. He described a steep cliff, she said. Welch also told her that a dog in the area had spooked him.
Welch was intoxicated when he left home that day, according to Weaver. Spokane detectives said his cellphone was last used in the vicinity of 330 S. Oak St., near Browne’s Addition.
Welch’s body was found in the Spokane River close to the Stevens County line and near the Nine Mile boat launch, according to a May 21, Spokesman-Review article by Meghann Cuniff.
Welch was the father of two of Weaver’s children, Elijah, age 2, and Achellis, 7 months. The couple also raised an autistic child, named Zackahriha, age 4. The day after Welch’s body was found, Weaver discovered she was pregnant with Welch’s third child.
“He was the best father any child could ask for,” Weaver said. “He was always there for his kids.” Welch was studying social work and planned to transfer from SFCC to Eastern Washington University in the fall to become a drug and alcohol counselor.
Gerontology and social services instructor Polly McMahon had Welch in some of her classes.
“I could depend on him to want something better,” McMahon said. “For himself, his family, and his children.”
According to McMahon, he sat at the same table in class everyday. Part of the Coeur D’Alene tribe, Welch was paid to attend college, and through the payments supported his family, according to Weaver.
“Whatever grade he got he’d always ask ‘What can I do to get a better grade?’,” McMahon said. “Even if he had the maximum points, he’d want extra credit — a revise, a redo.”
Welch was the third student that the human services department lost this year, according to McMahon, who assumes Welch had an alcohol relapse the day he was on the cliff.
“When you drink you have impaired coordination. It happens,” McMahon said. “Especially if you have a grueling background (like) he did.
“He had turned his life around.”
According to Cuniff’s article, Welch had felony convictions, but according to Weaver, he had not committed a crime since the early 2000s.
“We had our problems, but we had an autistic child,” Weaver said. “Every relationship with a developmental child has a problem.
“But we overcame it.” Although plans are not concrete, McMahon and other social services students are planning a tribal-themed memorial for Leighton.
“He was a great guy,” Gerontology student Kerry Picard said. “He was personable (and) always wanting to help.”
According to McMahon, he was a iconoclast, always questioning and defying what is considered normal.
“A day without Leighton is a day without sunshine,” McMahon said. “He made me laugh and my eyes roll.”
According to Weaver, there has been some controversy over his death, especially online. Comments under the Spokesman story claimed that he committed suicide.
“He would never have done that,” Weaver said. “He was the person he was now because of our family.”
As seen in issue 42.11 of The Communicator.
Wednesday, April 27, 2011
Tuition rates to increase Fall 2011
Lindsey Treffry | The Communicator
Beginning in 2012, tuition will cost CCS students at least $315 more per year.
Given the 14.6 to 16.4 percent reduction in state funding, CCS administrators have already taken other measures to balance the district’s cost of operation. These include employee reductions and a plan to raise student fees.
In her recent budget, Gov. Christine Gregoire proposed a reduction of the state’s portion of higher education spending. The state senate and house budgets echoed these cuts. The tuition hike will save the state $344.7 million, according to the Senate budget released April 12.
According to Greg Stevens, CCS Chief Administration Officer and acting Chief Financial Officer, CCS has already taken a 23 percent cut in its state operating budget since 2007, not including the additional cuts outlined in the new budget proposals. These previous cuts resulted in reductions to travel, training, goods, and supplies.
“All our budget fat is gone,” Stevens said.
EMPLOYEE POSITIONS
According to Stevens, the easy cuts have been made. Now CCS is left with difficult decisions: those that impact people directly.
The released budgets loosely agree on a 3 percent cut in compensation (employee salaries). According to Stevens, CCS has already begun laying off classified employees, faculty, and administrative personnel. The number of employees to be cut or redistributed through the district is unknown.
According to CCS’ response to the September 2010 SBCTC Budget Reduction Survey, in a plan for a potential 10 percent cut in the 2012 fiscal year, approximately 17 staff positions would be laid off. An additional $500,000 in further personnel-related reductions were “to be determined.”
“We are trying to be as empathetic and sympathetic as we can,” Stevens said. “By starting early, we’ve been able to find other spots in the district for every employee, with the exception of one [employee].”
TUITION AND FEES INCREASE
The 10 to 12 percent increase in tuition will amount to $315 to $375 a year, respectively, for a 15-credit student. Not all tuition is going to pay for teacher salaries and electricity, though. Three percent of this increase will fund a statewide enterprise resource planning (ERP) implementation—essentially an updated IT computer system.
Additionally, excess tuition will likely be captured to fund state needs grants given to students. According to accounting and economics instructor, and SFCC Association for High Education Vice President, Don Brunner, students’ tuition is going up to fund the grants that students receive.
Tuition only pays for about one-third of a student’s college education, according to Brunner.
“[The students] think the college has more [money],” Brunner said.
According to Stevens, Washington technical and community colleges are subsidized differently than universities. For example, if Washington State University (WSU) were to have a 12 percent cut, they are granted the authority to raise tuition by 12 percent. At CCS, a 1 percent budget reduction requires a nearly 2.5 percent tuition increase to offset it because, unlike a university, all tuition funds do not go directly towards a budget deficit. Despite this fact, Stevens said tuition will not be raised more than the legislature proposed.
According to Stevens, with a 10 percent tuition increase and a 12 percent budget reduction, there is still an 8 percent gap.
Part of the gap may be filled by a raise in student fees.
“[CSS has] local authority over [student] fees,” Stevens said. “The Board has always held [the fees] to cost of living adjustments.”
According to Stevens, historically CSS’ Board of Trustees has not raised fees to the maximum amount allowed by statute.
FUTURE PLANS/STRATEGIC BUDGET PLANNING COMMITTEE
On April 19, CCS Chancellor Christine Johnson led a strategic planning and budget forum. At this meeting, Johnson shared the projected cuts that are to be made and where some of the state money will be redistributed.
SFCC President Pam Praeger also discussed a savings fund that is available to the college. This fund is much like a contingency or “rainy day” fund that may be used upon request from the Board. The enrollment for 2011 was over target by 17.5 percent, so other revenue may come from excess tuition and additional Running Start students.
“Many states are saying colleges are now state-located, but not [state-] supported,” Johnson said. “Colleges are entrepreneurs and have to ask ‘How else can we generate revenue?’.”
Some federal budget projections, from the fiscal year 2012 budget, include a reduction of Perkins funds and the rate per student for Pell grants, according to Johnson. According to Stevens though, there are some increases in other financial aid, like state need grant funds.
“[Financial aid increases] will help needier students,” Stevens said. “But it will put a squeeze on people who don’t qualify.”
CCS budget specifics cannot be decided until Gov. Gregoire, the state senate and house come to an agreement and finalize the budget. The CCS budget will be presented to the Board for approval in June.
“Tuition and fee increases are a last-resort option,” Stevens said. “We want education to be affordable.
“We’re trying to do everything we can.”
To find a detailed report of the meetings and budget drafts formed by the CCS Strategic Planning committee, visit ccs.spokane.edu/About-CCS/Strategic-planning.aspx.
As seen in issue 42.9 of The Communicator.
Beginning in 2012, tuition will cost CCS students at least $315 more per year.
Given the 14.6 to 16.4 percent reduction in state funding, CCS administrators have already taken other measures to balance the district’s cost of operation. These include employee reductions and a plan to raise student fees.
In her recent budget, Gov. Christine Gregoire proposed a reduction of the state’s portion of higher education spending. The state senate and house budgets echoed these cuts. The tuition hike will save the state $344.7 million, according to the Senate budget released April 12.
According to Greg Stevens, CCS Chief Administration Officer and acting Chief Financial Officer, CCS has already taken a 23 percent cut in its state operating budget since 2007, not including the additional cuts outlined in the new budget proposals. These previous cuts resulted in reductions to travel, training, goods, and supplies.
“All our budget fat is gone,” Stevens said.
EMPLOYEE POSITIONS
According to Stevens, the easy cuts have been made. Now CCS is left with difficult decisions: those that impact people directly.
The released budgets loosely agree on a 3 percent cut in compensation (employee salaries). According to Stevens, CCS has already begun laying off classified employees, faculty, and administrative personnel. The number of employees to be cut or redistributed through the district is unknown.
According to CCS’ response to the September 2010 SBCTC Budget Reduction Survey, in a plan for a potential 10 percent cut in the 2012 fiscal year, approximately 17 staff positions would be laid off. An additional $500,000 in further personnel-related reductions were “to be determined.”
“We are trying to be as empathetic and sympathetic as we can,” Stevens said. “By starting early, we’ve been able to find other spots in the district for every employee, with the exception of one [employee].”
TUITION AND FEES INCREASE
The 10 to 12 percent increase in tuition will amount to $315 to $375 a year, respectively, for a 15-credit student. Not all tuition is going to pay for teacher salaries and electricity, though. Three percent of this increase will fund a statewide enterprise resource planning (ERP) implementation—essentially an updated IT computer system.
Additionally, excess tuition will likely be captured to fund state needs grants given to students. According to accounting and economics instructor, and SFCC Association for High Education Vice President, Don Brunner, students’ tuition is going up to fund the grants that students receive.
Tuition only pays for about one-third of a student’s college education, according to Brunner.
“[The students] think the college has more [money],” Brunner said.
According to Stevens, Washington technical and community colleges are subsidized differently than universities. For example, if Washington State University (WSU) were to have a 12 percent cut, they are granted the authority to raise tuition by 12 percent. At CCS, a 1 percent budget reduction requires a nearly 2.5 percent tuition increase to offset it because, unlike a university, all tuition funds do not go directly towards a budget deficit. Despite this fact, Stevens said tuition will not be raised more than the legislature proposed.
According to Stevens, with a 10 percent tuition increase and a 12 percent budget reduction, there is still an 8 percent gap.
Part of the gap may be filled by a raise in student fees.
“[CSS has] local authority over [student] fees,” Stevens said. “The Board has always held [the fees] to cost of living adjustments.”
According to Stevens, historically CSS’ Board of Trustees has not raised fees to the maximum amount allowed by statute.
FUTURE PLANS/STRATEGIC BUDGET PLANNING COMMITTEE
On April 19, CCS Chancellor Christine Johnson led a strategic planning and budget forum. At this meeting, Johnson shared the projected cuts that are to be made and where some of the state money will be redistributed.
SFCC President Pam Praeger also discussed a savings fund that is available to the college. This fund is much like a contingency or “rainy day” fund that may be used upon request from the Board. The enrollment for 2011 was over target by 17.5 percent, so other revenue may come from excess tuition and additional Running Start students.
“Many states are saying colleges are now state-located, but not [state-] supported,” Johnson said. “Colleges are entrepreneurs and have to ask ‘How else can we generate revenue?’.”
Some federal budget projections, from the fiscal year 2012 budget, include a reduction of Perkins funds and the rate per student for Pell grants, according to Johnson. According to Stevens though, there are some increases in other financial aid, like state need grant funds.
“[Financial aid increases] will help needier students,” Stevens said. “But it will put a squeeze on people who don’t qualify.”
CCS budget specifics cannot be decided until Gov. Gregoire, the state senate and house come to an agreement and finalize the budget. The CCS budget will be presented to the Board for approval in June.
“Tuition and fee increases are a last-resort option,” Stevens said. “We want education to be affordable.
“We’re trying to do everything we can.”
To find a detailed report of the meetings and budget drafts formed by the CCS Strategic Planning committee, visit ccs.spokane.edu/About-CCS/Strategic-planning.aspx.
As seen in issue 42.9 of The Communicator.
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