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Volume 6 |
November 1, 2004
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No. 5
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HOME | CAMPUS PEOPLE | CALENDAR | ABOUT THE BULLETIN | PAST BULLETINS
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The students in Dr. Kim Gunter’s English 105 class spent much of the semester writing and working in a “service learning” project on behalf of the Wagram Nutrition Site, a non-profit organization that offers low-cost meals and social opportunities to elderly and disabled members of the nearby community.
Much of the work culminated October 23. Dr. Gunter, students and residents of Wagram and Scotland County worked most of the day to renovate the site.
“My students and I especially wanted to send our warmest thanks to our sponsors,” Dr. Gunter said. “We were able to pool support from campus units, for-profit and non-profit organizations and government offices, thus proving not only that writing works but that collaborative efforts between campus and community can make a real difference in people’s lives.”
Student Kristen Sharpe was inspired by the experience.
“Since everything went so well and we bonded as a class and with the clients and community...could we continue this and make a service learning project for English 106?” Sharpe wrote in an email to Dr. Gunter.
The following provided assistance on the project:
The American Legion, Wagram Chapter (particularly Joe Jones), Ron and Mrs. Terri Colville, Dr. Judy Curtis (Mass Communications), English, Theatre, and Language faculty (particularly in their support of the book drive), Emma Evans (English), Lester Locklear (Town of Wagram), the Lumber River Council of Governments, Hyder Massey (Scotland County), McDonald Brothers Building Supplies of Laurinburg, Nik's Pik Quik of Wagram, Operation Inasmuch, Dr. Jesse Peters (English) and Sigma Tau Delta (the English honors society), Schenk Construction Company, Billy and Gwen Sharpe, Karen Swiney (Bookstore) and Sue and Jim’s Nursery of Laurinburg.
“While our work will continue at the Wagram Nutrition Site throughout the semester, Saturday's project was an enormous one and was overwhelmingly successful,” Dr. Gunter said. “One of the elderly clients said: ‘This is the nicest thing anyone's ever done for us.’ That achievement would have been impossible without the support of the above.”
Gender Studies program to meet November 3
The first meeting of the interdisciplinary Gender Studies minor will be Wednesday, November 3 from 10 – 11 a.m. in Room 233 of the Chavis University Center.
Departments that participate in the minor are encouraged to send a representative to the meeting (history, sociology, English, American Indian studies, nursing, criminal justice, and social work). Anyone interested in Gender Studies at UNCP is welcome and encouraged to attend, according to Dr. Leslie Hossfeld, program coordinator.
Bert’s ‘Kitchen’ serves it up hot and cold to go
Some like it hot; some like it cold, and Bert’s serves it up fresh both ways.
The newly remodeled Bert’s Café in the University Center can deliver meals – for an individual or an entire family - seven days a week.
The new Bert’s “Kitchen” serves up complete hot meals for people on the go, or cold dinners to take home. Both are value priced.
For $3.25 (plus tax), Bert’s patrons can take out a hot meal, such as fried or baked chicken with all the sides, mashed potatoes, broccoli, rolls and salad.
Abdul Ghaffar, director of Student Activities, took a hot meal back to his desk recently.
“Today, I spent my dinner hour lifting weights, so I was hungry and needed something fast,” Ghaffar said. “Bert’s Kitchen is the connection.”
Scott Bigelow, associate director of University and Community Relations, took home a whole barbecued chicken.
“It was one of those nights,” Bigelow said. “It worked for me and the family too.”
One side of the new display case is hot and ready to eat the other is cold to go.
“We’re looking to answer a lifestyle question with our new home meal replacement at Bert’s,” said Sodexho’s Food Services Manager Mike Nance. “Bert’s Kitchen is the answer to the question of how to get a complete home-style meal when you’re in a hurry.”
Monday, Wednesday and Friday, it’s chicken and Tuesday and Thursday Bert’s offers entrées, including roast beef, country fried steak, salmon steak, meatloaf etc.
“The blue plate special is never over $5,” said Goldie Edwards, Sodexho marketing specialist. “We’re trying to keep the price right. It’s cheaper than fast food and a whole lot better for you too.”
Bert’s hot and cold section can feed an army too for $12.75, a meal that includes a whole chicken, 16 ounces of cole slaw and 16 ounces of mashed potatoes. And, through November, buy a whole chicken to go and Bert’s will throw in the side dishes free.
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