The gamecock. (Columbia, S.C.) 1908-2006, September 04, 1996, Page 5, Image 5
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