Historical Newspapers of South Carolina

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P,ollfi? JL JL Vy 4m \ A lifcA T ^ 1/VllMt* tf poll With the increasing cost of difficulty of finding a job, mar what's the real point < TAMARA LAW Staff Writer 1 When you arrive at college, professors and advisers will tell vou that vou're not iust here to find a job, but to learn and experience new things that you will 1 use for the rest of your life. But the real question is, , does college really do this for graduates? Most students probably will agree that college opens your mind more than ever before. These four years are most definitely a learning experience. You grow as an individual. But do colleges successfully meet both of these objectives? We know every college tries to, but is there more concentration on helping us think rather than teaching us the skills for our future occupations? Two journalism professors offered insight into how colleges on campus try to teach students skills not only to find a job, but to make the students more wellrounded. "Ideally, we should do two things," Professor Ronald Farrar said. "We should prepare students for their first job, but we are awfully short-sided if we don't go beyond that, because the students we are going to be working with eventually should be moving into positions of leadership. "What we don't always do is prepare students with the proper state of mind to begin thinking like managers and leaders and editors early on." Farrar said students come to college to learn how to learn and be able to adapt to changes in times and - III I V > A^ k] J . |m . ^I^rvy ^fjpgs^pgj^M - f -- - ? /y| & |||i| '* V U:' JiV'.r; W HIl rusTQK r1" > : > . ' 3&dentiaifll BMege HI? = 1805^1995 A (JSC Tradidoa gf Th? Qamecock 11 a college education and the ly students probably wonder Df attending school. technology. "The average college graduate will change jobs a number of times and change careers perhaps a number of times," he said. "This, on the other hand, is the only undergraduate experience you're ever going to get, so during that four years we need somehow to give the students the capacity to raise their sights, think over the long haul, but also the technical competence to get them in the ballgame." Professor Ernie Wiggins also agreed, explaining the College of Journalism's commitment to the liberal arts. "We have a strong commitment to liberal arts, where wo wont mip otuHontfl tn ho woll-rrmnrJor? ly," he said. "So we do not just require them to take technical courses where they just learn how to write, operate a computer and design things." Louisa Santos, a chemistry graduate student, believes there should be more occupational training in college. "What I learned as an undergrad was very broad, and I had to come back to school to get more specific," she said. "Therefore, the last year of school should be a little more training toward the job market so you can get a little more experience and contact with the real world, instead of having only theoretical knowledge." || The tmditioneontinues.cFallJ9 % Residential College offers the opj t residential living at the Universitj stimulating eommunity/Fotfurth Residential College, contact your Preston Residential College Faculty/Student Residential Living Exp ; the Principal, will live with additional fac B and common rooms 1 1 n rrtolo onH 11 O famolo cno^oc . i ivy 11 iu.iv/ uiiu i ivy lvinuiv o^/avvo < MP Seminar room plus a Junior and Senior < Common dining area Visitation Plan C Minimally set meal plan Combination of academic majors, class Wdn?day, February 1, 1995 Students brew up I Coleg? Pr? Sarvtc* If you want something done right, do it yourself. Such is the attitude of home beer brewers, those liquid pioneers looking for an alternative to today's mass-produced beverages. Michael Sterba, an undeclared sophomore at the University of California-Santa Barbara, began homebrewing as an attempt to match some of the more expensive import and microbrewery beers available in stores, he said. "During my freshman year, we started drinking the $8 six- packs," he said. "I stumbled upon a homebrewing kit and made my mom buy it for me. She feigned disapproval, u.,4. t ?a t UUt 1 till 11 A. SI1C was lllipi C5SCU W11C11 X piuuLU/Cix XXXJ mot batch." The only drawback is the possible inconvenience for roommates of homebrewers, Sterba added. "It's a big hassle for my housemates," he said. "They think it smells bad. It's not very conducive to roommate relations because for four or five hours you basically occupy the whole kitchen." V k Each individual brewer must make not ml only a physical commitment but a mental 9k one as well, Sterba said. "It takes men- jpijp tal exercise because you have to plan j everything out," he said. "The more \ patient you are, the better brew you Like Sterba, many are at- vk traded to the thrill of creating something unique, said Mark Stevens, co-au- VS thor of "Homebrew F avorites." > "Many homebrewers are gadget hounds and technical people who also like tweaking things, trying to improve i on them and to invent things," Stevens said. iHF Wt "Homebrewing gives you the chance to try Jr bizarre combinations. Like adding fruit, chocolate, spices, unusual grains, coffee, tea or other things a that a commercial brewer is not likely to want to risk on f the scale of hundreds or thousands of barrels." 4 The number of homebrewers in the United States is currently on the rise, said Lori Tullberg-Kelly of the American Homebrewers Association, an organization that promotes competitions among brewers and education of wouldbe manufacturers. "No one's done an extensive study of how many homebrewers there are," she said. "But based on sales figures, nnn)YiYimntt>lu 1 K million in fho TT S hrpw t.hpir own hppr " Since its inception in 1978, the AHA has experienced a steady yearly membership increase, said Tullberg-Kelly, adding that the rate has jumped to 25 percent to 35 percent over the past three years. A single batch of homebrewed beer requires about three weeks of preparation, though longer periods of time may be required depending on the type of beer produced, said Rafael Maldonado, who has been selling homebrewing supplies out of his Isla Vista, Calif.,home for 15 years. The brewing process requires the boiling of malt and hopes, which determine the character of the beverage, for about one hour. After a cool-down period, yeast is added, which will ferment and produce the beer's alcohol. This resident! the F Sounds like Ch? HI Totally... ifsco* M gggg and; class MVels> |Hb ?fli| Awesome lj|?|i ' % ... .:; , -M il?MM<ICtyj^?Mi ?5. USC was founded on the concept )pitunity to combine ihO experience c i of South Carolina. Became a part o sc information about or to get an app] area office, the front desk of Preston Deadline is February 14,1995. erience: A faculty member, :ulty associates using offices available Commons area levels and personal interests iquid refreshment part of the process can take anywhere from three days to a month, depending on the type of beer desired and the temperature at which the fermentation takes place, Maldonado said. After removal of the sediment produced by the yeast, priming sugars are added to produce the carbonation, and the beer is bottled. After about two weeks, the beer is sufficiently carbonated for drinking. "D f V* a firwa ^a*? onnV\ a a i i /I a*?t 1/ jjuu iui i/iiuac wiiu la^rv tiic tiuic iui ouui ail unaci uaiv ing, special kits are available that only require the brewer to add water and wait, Maldonado said. Currently, state and federal laws allow people of drinking age to engage in limited homebrewing for private use and entries into specific competitions. Current statutes allow for the production of 100 gallons per year for one adult or 200 gallons per , year in households with two or more drinking-age J residents. The brewed beverage can't be sold but M can be entered in homebrewed beer competitions, m said Rick Feldan of the California Department of jH Alcoholic Beverage Control. MH However, enforcement of the Um jt age requirement is difficult, as the ^ingredients that go into beer are food items available to anyone, Feldan said. "^an y?u buy the ingredients? Ab^ solutely. Should they be regjjjTV ulated? No. The ingredients for plkSma^ing beer are food products," he said. "Do you really think it's a good St \\\y idea to say you have to be 21 jus4" to buy barley, com sugar, yeast or honey? These are things you "In practice, most homebrew supply shops have a policy where they don't I T ^ knowingly sell to underage F o. perez The Gamecock drinkers. They do this for ethical reasons because they believe it llr/\111 Ua 1 m?a?r\a?>rtlV*l a I a ?]a a a X-X autoitai* f Vt alf a ?*a lliof wuuiu. uc iiicapunoiuic tu uu sw. iiuttcyci, ihcj aic juat selling food products", nothing containing alcohol." In most cases, the effort involved in homebrewing is enough to make a minor rethink homebrewing as a way to obtain beer, Stevens said. "Most underage drinkers also have a logistical problem in brewing," he said. "How do you hide the smell of the boiling hops from mom and dad or neighborhood dorm rooms? Certainly, some people can work around this, but if they can, they can also figure out ways to buy it." "If you think that homebrewing is an easy way around the drinking age, you're more than a bit naive. It takes many hours to brew beer. It's bulky, messy and smelly. smart underage drinker will just find a fake I.D., a store that doesn't card them or make friends with someone older. It's a hell of a lot easier, less risky and ultimately cheaper. He believes despite the time, sacrifice and hard work, homebrewing pays off in the end. "Because of the effort you put into it, no matter what you make, it tastes like the nectar of the gods to you," he said. al college. < I 'rince Charles thing. er in the hall... eat with social interaction irle^sl you have to be a l|igit people to get in... ^1|i3|oi||ayn application. > > Yw . ; >S y '/- s?/11 '/1p| Jftafbrs, ichools, sYYn*./. |' |Sp| / a.: . / '' S r"r : : '" . :*. ; r* 1 /> 1 1 /"* />/% n I ) ?/% n 4- ^-v u*ji&aiuciiuai ric&iun >f academic learning with f this academically and socially lication to live in Preston College or call Housing and ft :