Contact: Noah Riley, 435-797-1723, noahr@cc.usu.edu
Writer: Jacob Roskelley, 435-797-1719, asusupr@cc.usu.edu
LOGAN—Associated Students of Utah State University President,
Noah Riley, was one of 13 student body presidents nationwide to
attend a seminar in Israel. The seminar, hosted by Project
Interchange, ran from Dec. 26 to Jan. 4.
During the week long seminar, the group held discussions with
politicians, religious leaders, students, and Israeli immigrants. They
also toured various sites of cultural, religious and political
significance.
The application process included writing essays and a phone
interview. The group was chosen last summer and scheduled to go at
the end of July but due to the war between Lebanon and Israel, the
trip was postponed until January.
“This was a great opportunity for me to connect with a few other
student body presidents from across the nation,” Riley said. “Israel
is a fascinating country with a long history that the major of the
world’s population can connect with. The seminar was definitely an
experience that will change your perspective on life.”
Project Interchange, a nonprofit organization affiliated with the
American Jewish Committee, conducts seminars that present
differing viewpoints on the complexities and nuances of controversial
issues in Israel and the Middle East such as the Israeli-Palestinian
and Israel-Hezbollah conflicts. The organization hosts seminars for
groups ranging from U.S. congressional staff to college newspaper
editors and from Christian clergy to university student body
presidents.
According to Project Interchange’s website “countless American
leaders began their careers in public life as student body presidents.
Project Interchange believes it is critical to educate emerging leaders
about Israel while they are still formulating their views on a variety
of issues.”
#####
Thursday, February 22, 2007
Tuesday, February 20, 2007
TSC Policy Board Approves More Student Friendly Food Policy
Contact: Tabitha Perkins, 435-797-1721, tabitha@cc.usu.edu
Writer: Jacob Roskelley, 435-797-1719, asusupr@cc.usu.edu
Logan—A more student friendly food policy will be in effect starting
July 1 after the Taggart Student Center Policy Board approved
revisions at their meeting Thursday, Feb. 15.
The board, which is comprised of representatives from ASUSU,
faculty, administration and alumni, is charged with reviewing and
updating the policies in place within the TSC.
“This is a great example of how students working with the
administration can make things happen,” said Tabitha Perkins,
ASUSU programming vice president and chair of the TSC Policy
Board. “This is something various student groups expressed concern
about and these changes will directly address those concerns.”
The old policy gave USU Food Services exclusive rights to food
services in the TSC and on the patio. All off-campus caterers had to
be approved through Food Services. Perkins said students were
finding that they could get lower prices from off-campus caterers and
they began moving their events out of the TSC.
“The Taggart Student Center is just that; a student center. We
wanted to make sure it was as student friendly as possible,” said
Shaun Kjar, ASUSU campus diversity and organizations vice president
and a voting member of the TSC Policy Board. “In looking at the way
food services and products were provided, these revisions were
developed to better serve the students and the campus community.
The new policy allows student groups to choose whether to use Food
Services or bring in an outside caterer for their event. Food
purchases totaling more than $150 will require a quote from Food
Services which, according to Kjar, will allow them to try and stay
competitive. The board feels this new policy will bring some more
variety into the TSC, Perkins said.
“We as the TSC Policy Board and the Dining Services Advisory
Committee spent significant time and discussion in making the
changes to the policy,” said Eric Olsen executive director of the
TSC. “We have to try to balance the needs and wants of the
customers (students, faculty and staff) and the needs and wants of
Dining Services. I think these revisions take a great step toward that
goal.”
#####
Writer: Jacob Roskelley, 435-797-1719, asusupr@cc.usu.edu
Logan—A more student friendly food policy will be in effect starting
July 1 after the Taggart Student Center Policy Board approved
revisions at their meeting Thursday, Feb. 15.
The board, which is comprised of representatives from ASUSU,
faculty, administration and alumni, is charged with reviewing and
updating the policies in place within the TSC.
“This is a great example of how students working with the
administration can make things happen,” said Tabitha Perkins,
ASUSU programming vice president and chair of the TSC Policy
Board. “This is something various student groups expressed concern
about and these changes will directly address those concerns.”
The old policy gave USU Food Services exclusive rights to food
services in the TSC and on the patio. All off-campus caterers had to
be approved through Food Services. Perkins said students were
finding that they could get lower prices from off-campus caterers and
they began moving their events out of the TSC.
“The Taggart Student Center is just that; a student center. We
wanted to make sure it was as student friendly as possible,” said
Shaun Kjar, ASUSU campus diversity and organizations vice president
and a voting member of the TSC Policy Board. “In looking at the way
food services and products were provided, these revisions were
developed to better serve the students and the campus community.
The new policy allows student groups to choose whether to use Food
Services or bring in an outside caterer for their event. Food
purchases totaling more than $150 will require a quote from Food
Services which, according to Kjar, will allow them to try and stay
competitive. The board feels this new policy will bring some more
variety into the TSC, Perkins said.
“We as the TSC Policy Board and the Dining Services Advisory
Committee spent significant time and discussion in making the
changes to the policy,” said Eric Olsen executive director of the
TSC. “We have to try to balance the needs and wants of the
customers (students, faculty and staff) and the needs and wants of
Dining Services. I think these revisions take a great step toward that
goal.”
#####
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