Historical Newspapers of South Carolina

Below is the OCR text representation for this newspapers page. It is also available as plain text as well as XML.

Quote of the Day ‘Coming from a family of four children, who will all be in college out of state at the same time as of next fall, any raise in tuition will be hard on us’ Erin Morrison, Third-year College of Liberal Arts student Wednesday, June 20,2001 v'"'- -v ' WaiiiSl mmflmmb %U (Bamecock Serving the Carolina Community since 1908 t Editorial Board Mackenzie Clements, Editor in Chief Ann Marie Miani, Viewpoints Editor David Cloninger, Sports Editor Cristy Infinger, News Editor Rick Johnston, Asst. Sports Editor Tuition increases unfair to students How can the Board of Trustees expect regular college students to pay ridiculous amounts of money for an increase in tu ition? Already our classes have been cut, our freshman class increased, and all our professors are being used to teach all the new freshmen coming in instead of teaching the previously mentioned upper-level classes that were cut. Students are now expected to pay more tor an education that has been cut to a bare minimum, with everything thought to be “ex tracurricular” suffering. The students do realize this money has to come from somewhere and that it is a complicated system to allocate funds, but research has been increased and new buildings are all we see. It is hard to “go with the flow” when we can see the funds being spent right and left. It is impossible to attract new students if all that is held dear at USC is cut at the expense because of a budget cut. Maybe the Board of Trustees should do a little less slap-happy cutting here and there in a last-ditch effort to make up for an un planned losses. This increase in tuition affects USC at one of its strongest selling points: its affordability. It will soon be impossible to sell our wonderful music program, the affordability and the diver sity of possibilities of the University of South Carolina if they do not exist. Prospective students will not ignor e the fact that their tuition will be increased about $400 when it comes down to it. Maybe that in creased freshman class won’t happen after all. The fact that the uni versity is trying to downplay this problem does not mean parents will ignore it. About Us The Gamecock is the student newspaper ot the University of South Carolina and is published Monday, Wednesday and Friday during the fall and spring semesters and eight times during the summer with the exception of university hofidays and exam periods. Opinions expressed in The Gamecock are those of the editors or author and not those of the University of South Carolina. The Board of Student Publications and Communications is the publisher of The Gamecock. The Department of Student Media is the newspaper's parent organrzation. The Gamecock is supported in part by student activities fees. One free copy per reader. Additional copies may be purchased for one dollar each from the Department of Student Media. Mouness The Gamecock 1400 Greene Street Columbia, SC 29208 Offices on third floor of the Russell House. Student Media Area code 803 Advertising 777-3888 Classified 777-1184 Fax 777-6482 Office 777-3888 Gamecock 803-777-7726 Editor in Chief gamecockeditor@hotmail.com News gamecockudesk@hotmail.com Viewpoints gamecockviewpoints@hotmail.com Spotlight gamecockspotlight @ hotmail.com Sports gamecocksports@hotmail.com Online www.dailygamecock.com IHE VjAMECOCK Betsy Baugh Todd Money - Community Affairs Copy Editor Student Media Erik Collins Sarah Sims Faculty Adviser Advertising Manager Ellen Parsons Maegen Thornton Director of Advertising Sales Student Media Carolyn Griffin Susan King Business Manager Creative Director Sherry Holmes Todd Hooks Classified Manager Creative Services Herblock ‘'HEY, IT'S MY FAVORITE SNACK!" “FILL 'ER UP-AND MAKE IT SNAPPY!” British cuisine has big-time issues We discussed bangers and mash, minced meat and clotted cream, as well as a whole array of puddings and non-puddings. I never would have guessed one man expressing his simple love of pudding would leave me scarred, but Ian’s next statement has forever changed my outlook on food. He said “Blood pudding is lovely.” Those are his exact words, and he wasn’t being sarcastic. For those who haven’t ever traveled across the pond, blood pudding is pig blood, pig liver and lard mixed into a congealed goo greatly resembling a giant blood clot. I knew this is what it was when Ian made his statement, but just to be sure, I looked it up in a British cookbook. I found that I was correct about the ingredients. I also found out a lot about British food, or the cook’s, at least. Just below the list of ingredients was a footnote that reminded the cook not to consume the pig blood while cooking. Is this really a problem? When I make cookies, I eat a little dough, but cookie dough is tasty. When we cook a turkey, do we sample the entrails? No! Common sense tells us raw animal parts, especially anything liquid, are bad. Furthermore, I have never once seen an annotation reminding the reader not to consume raw entrails. Different people like different **For those that haven’t ever traveled across the pond, blood pudding is pig blood, pig liver and lard mixed into a congealed goo greatly resembling a giant blood clot. things, though, and taste has a lot to do with culture. There are hundreds of things that I will never eat. They could taste like candy, but I’m not touching them. For example, pig’s feet, pickled eggs, hog jowls, and the ever-popular Cuisine seepages I realized quite recently that I have given up my ties to my culture. Not all of it per se, but the one _ collective area Brad Dawgert that helps us as is a featured a society decide columnist. He can what is flt t0 eat. be reached at gamecockviewpoints I ve come @ hotmail.com. to the conclusion that no culture or society has any right to tell me what’s good. From now on I’m eating what I personally believe is edible, and from a recent conversation, I don’t think British food quite fits the bill. My friend Ian, an exchange student from England, was telling a few of us about the cuisine he misses most here in America.