University of South Carolina Libraries
Wednesday, September 4,: A web mas I remember using Mosaic for the 1 1993, and marveling that real-time sa people's dogs were being pushed acros The Web was young! and the ".coi miniscule part of the whole. And, like in those days, I was a religious follow "What's New" list. At the time, there were supposedly i sites - a manageable number, to be su would check on the "Whafs New" pag of a select few sites. In those da^ communicated with other site main published material with the hope tl number of people would be exposed to So it was that I published Luke's ] Response to the Nerd Page was veiy' talking about it, and, more important! In mid-1994,1 grew disheartened school to go around the world. I kept a months later, I put the journal on the It was a changed Web. "Informatio: of the press, although nobody quite saw and the 500-channel pipe dream. Ever and on PCs no less. I noticed that the keeping up with all the entries it was I also noticed that accesses of my b dropped sharply since then. The Nerd better things out there. Yanoffs list had called Yahoo was trying to categorize Ownership of the Web passed out c new realm of ".com." Those of us publis a losing battle: even as more and more ] more Web to browse. Unless you hac Doom levels, forget getting any exposi Now, there are just too many useless are sites telling you how to get to other Page. Now, you have to really be commit! publish your work in a totally envir chance of being noticed. Like me, man; go out and browse aimlessly these da; offer daily news or solid opinion, beca till uugu CI a p. So'why are there so many sites? 1 If s this popular misconception that s< the Web." Sure, it makes sense for son There are so many Web Presence Prxn convincing inappropriate customers ol Tell me one good reason why a rest* needs its own domain name. TYue, the and the restaurant publishes a URL, bi to the tiny percent of the wired commui the restaurant in the first place? We,; for a major backlash and we don't eve The few good sites out there are o: add worth to the Web. Webzines and o a browsing populace disgusted with v sites with no discernible reason for being 1 S I ill rlnn ill ii liunt 1996 iter's gripes first time back in n" domain was a iver of the NCSA ^ Jjjm about 50,000 Web re. Every day we ;e and choose one f cunifUOABBlt /s you actually tainers, and you ^KE ROBINSON lat a significant it. Hippy Dippy Nerd Page, and It Was Good, enthusiastic, and I knew that people were ly, linking to it in their own pages, with the idea of being an engineer and left i journal, and when I returned to school six Web for all to see. ti Superhighway" was the new buzz-phrase the connection between the current Internet /one was using this new Netscape browser, Vhafs New" list seemed to be having trouble receiving. lerd Page had peaked right after I left, and Page was old news. There were newer and a gigantic repository of links, and something the whole Web! >f individual hands and into the frightening hing independent content on the Web fought people browsed the Web, there was infinitely 1 naked women, or the scoop on the latest ire. pages, and the most popular Web destinations sites. I gave up trying to maintain the Nerd ed to what you are doing, because you must onment; one in which you have a smaller y old-hand websurfers find it difficult to just ys. I find myself sticking to a few sites that use wandering astray often means wading Tie answer is that people respond to hype. iys, "If you're a business, you have to be on le businesses, but it has gotten out of hand, dders looking to make money, that they are f their need to be wired, turant (not a chain, just one little restaurant) ! presence provider makes some quick cash, it what benefit does it see from the exposure fiity who a) live in the area and b) care about is Web developers, are setting ourselves up n see it coming. nes that honestly believe in their ability to p-ed pages are constantly drawing hits from irasteful, ungainly, commercial advertising ;. The Web is not too big - its too unnecessary. IP?8?* I I Fk I I v . ... 1 f^^Pi 111 k | I n . SttSF we? (By ?wfi ?gp IP* fpr ATHlMIHa ^IB 1 tainrortt ETC. Let's Get Cc Preston Residential College principals Kevin and Becky Lewis host monthly socials at their residence within Preston College. The "Preston Teas"provide an opportunity for student members of the college and faculty associates to gather in a social setting and enjoy a smorgasbord, of desserts and beverages. The /Ull '? .i.na auhmiHorl hv Proctnn Tfoei rlonti nl Cnlloao /uwjiving i ety/c u/uo ?.u??r.vw ^ ? -v^ov. Preston College Strawberry Tea Preston Tea is a unique combination of flavors that taste nothing like tea! To make Preston Tea, mix one bottle of ginger ale and one bottle of white grape juice. A jello mold can be filled with ginger ale or white grape juice and strawberries and frozen before hand. When ifs time to serve, add the strawberry mold. Make sure you will have plenty of Strawberry Tea on hand because it will disappear fast! K! i m i ? opeciai iu i ne oamecocn Preston Residential College members Jonathon Cooper, Anne Knight and Jason Gudeman attend a college social. Such socials as "Preston Teas" often took place on the front porch of Preston or In the principals' apartment within Preston. iTHI l^^^HB^BBi^HHB ? |^BB |jjlC 1 o?h kllq\ ^ b ?j \\\ w? i l JI I i i m A. | r\.?? Tkle r>n>innn In E I viu)i I ma uuupuu La' OJ) I SC Bookstore Univ * <=~\\ j 803 Main Street F y^JJ ' (803) 799-7188 (I bME ! = "= ; / I City,State, Zip jpi I Phone J Winners will be notific ""J >okin' | The following recipes ate provided I by Health and Wellness Programs. Hot Artichoke Dip 1 (14 oz.) can artichoke hearts, drained | 2 tbsp. grated Parmesan cheese 2 tbsp. low fat sour cream 1 small clove garlic 1 tsp. lemon juice 4 drops hot sauce 3/4 c. plain low fat yogurt paprika Position knife blade in food processor L bowl; add first 6 ingredients and process y until artichokes are finely chopped, i Combine artichoke mixture and yogurt ' ri (at room temperature). Stir well. Spoon y into a 1 qt. baking dish; sprinkle with st paprika. Bake at 350 for 25 minutes. 2 Serve with french bread or breadsticks. y Yields 2 cups. s? Calories?10 per tbsp. Fat?less than 1 g. Cholesterol?1 mg. Sodium?33 8 mg. y Source: Healthy Cooking, Health Directions. Lexington Medical Center. 0i it Black Bean Dip 116-ounce can black beans, drained and ^ rinsed st 1/2 cup lower-sodium tomato salsa, hot pj nrmilH 2 tbsp. fresh lime juice a< 2 tbsp. chopped fresh cilantro to 1/4 tsp. ground cumin p Salt and freshly ground black pepper to fc taste a In a food processor, combine the black g| beans, salsa, lime juice, cilantro, and C( cumin. Process until smooth. Season c< with salt and pepper and transfer to a s small bowl. Makes 1-1/2 cups (12 w servings). Per serving (with no added salt): d Calories?24. Total fat?0 g (0% of y, calories). Fiber?2 g. Sodium?99 mg. a Sat. fat?0 g. Cholesterol?0 mg. 0 Carbs?5 g. c, Source: Nutrition Action Healthletter & d Turkey and Bean Enchiladas a 1/2 lb. ground turkey - s; 2 tsp. vegetable oil, preferably canola oil y 1 onion, chopped u 3 cloves garlic, finely chopped 4 ^ 1 "I 11 1 l-z jaiapeno peppers, cored, seeaea ana finely chopped 1 1 tbsp. chili powder s 2 tsp. dried oregano k llf ?H MUfll I CEI* L ~ s- :-^j|j _ 1 Q?fKS toxes Provided at these Locations: ersity Bookstore Addam's University Bookstore Russell House 601 Main Street 303) 777-4160 (803)256-6666 I id by Phone September 9,1996 5 v V iV. *' t % ' ' ?& 4 tsp. ground cinnamon 15-oz. can pinto beans, drained and nsed 2 cup defatted, reduced-sodium chicken ock cups prepared tomato salsa 2 cup chopped fresh cilantro or parsley ilt and freshly ground black pepper to taste corn tortillas r2 cup grated sharp cheddar cheese Preheat oven to 450 degrees. Lightly 1 an 3-by-ll-l/2-in. baking dish or coat with nonstick cooking spray. Heat a large nonstick skillet over tedium-high heat. Add turkey; cook, irring to break up meat, until no longer nk, about 5 minutes. Drain in a colander id set aside. Add oil to the skillet, then Id onions and saute until softened; 3 * 4 minutes. Add garlic, jalapenos, chili owder, oregano and cinnamon; saute >r 1 minute more. Mash beans coarsely nd add to the skillet, along with chicken ?ck, 1 cup of the salsa and the reserved ioked turkey. Bring to a simmer and )ok until thickened, about 5 minutes, tir in cilantro or parsley and season ith salt and pepper. To assemble enchiladas, heat a tortilla irectly on a hot stovetop burner, turning ith tongs, until the tortilla is softened, bout 30 seconds. Spoon about 172 cup f the turkey and bean filing down the enter of the tortilla. Roll up and place eam-side-down in the prepared baking ish. Repeat with the remaining tortillas nd filling. Spoon the remaining 1 cup alsa over the enchiladas and sprinkle rith cheese. Bake for 10 minutes, or ntil heated through. Serves 4. 549 calories per serving; 31 g protein; o g iat; /1 g caroonyarate; /au mg odium; 62 mg cholesterol. Source: The Eating Well Rush Hour i in i||h h B v a x^j 0/M Hk 'NHM ALL OTHER \ I Tieiretc nunilnhla n* Coliseum Box Office, all Capital Ticket Outlets, all Select-A-Seat Outlets, ind C&C Conceits in Camden. , Charge-by-Phone jl 803-251;2222! I