tl19680520-000 "Vol. XX, No. 25 TOWSON STATE COLLEGE, BALTIMORE, MARYLAND 21204 May 20, 1968 Student Life Liberalizes Current Alcoholic Policy A proposed revision of the Campus Alcohol Regulations was presented and approved by the Student Life Council at their last meeting April 29, The new regulations repre-sent a liberalization of those found on page 56 of the Gold and White. The proposal, prepared by a Student Life Committee headed by Miss Shelia Sweed, was based on the results of the ques-tionnaire distributed to stu-dents, faculty, and administra-tors. Basically, the new regulations Would allow alcohol to be served at social events scheduled for the Special Dining Room and would allow College organiza-tions to serve alcoholic beverag-es at any off-campus gatherings. According to Miss Sweed, these changes affect the present policy in the areas where a ma-jority of discontent was indica-ted on the questionnaires. In regard to drinking in the dorms or the establishment of a permanent 'Campus drinking spot, the committee felt that the results of the questionnaires were not significant enough to merit a policy change in these areas. A complete list of those re-sults was printed on page 6 of the May 3 issue of Tower Light. involved Processes Lead to Stacks of Unused Books The view into the library of-fice windows iS one of stacks and stacks of books. These hooks sit not on circulation Shelves, nor on reserve shelves, but on shelves untouched by student hands. , All of these books are going through the complicated pro- C! 3 of ordering, waiting, ar- !Tying, filing, and finally shay- Ing. According to the librarian, L1�55 Dorothy Reeder, this pro-cess may take anywhere from one month to one year. Book orders may take as long as one year before they finally reach the book shelves and are available for use by the stu-dents. A staff of twelve student as-sistants work on the processing of the books arriving con-stantly at the library. Book orders , arrive daily in order to meet the demands of departmental heads and stu-dents. The number of book orders and the amount of time it takes for them to arrive is dependent mainly upon the money made available by the State Board of Trustees Budget. The following regulations concerning alcohol on campus have been formulated to replace those on page 56 of the Gold and White. The proposal was accepted by the Student Life Council and will now be sent to College Senate. On Campu 1. The presence or drinking of alcoholic beverages on cam-pus is permitted at special (so-cial) events scheduled in ad-vance for the Special Dining Room with the permission of the Dean a Students Office. Off Campus 2. When an organization holds an event at an off-campus establishment, licensed for the sale or service of alcoholic bev-erages, students must comply with the state law prohibiting the consumption of alcoholic beverages by minors. 3. For on and off campus events, the sponsoring group and the individual are responsi-ble for complying with the state law. Judicial Board 4. Students whose actions on the college campus or at off-campus college-sponsored func-tions indicate overindulgence in the use of alcoholic beverages are subject to the disciplinary action of the student-faculty judicial board. Photo by Taylor Glen Esk, home of TSC's president and site of the world-renowned Phillipine Room, gets a face-lift. Painting, replacement of rotten timbers and general refurbishing of the exterior are all involved in the restoration. Planned sereval years ago, the work has just begun. Class Election Results In the elections for class offi-cers for the coming year held in the Student Centre May 6 & 7, 293 students voted. This was 11.3% of the total eligible v(A-ers. CLASS OF 1969 82 in the class voted. President�Jim Kolb Vice President�Mary Baker Treasurer�Donna Branscome Corresponding Secretary� Pat Cox Recording Secretary� Karen Walker CCB (3 Day)� Beth Bri ttingham Cathy Carr Linda Cox COB (2 Dorm)� Dottie Fischer One to be appointed Senator�To be appointed Social Chairman (Day)� Sue Freeze (Dorm)� Sheila Braniff Inspections Prove Cafeteria Clean, Efficient by DAVID STURM Cumplain:ng about cafeteria f9ed is the universal, long-en-during, famous, and cherished bine of college students every-where; and nowhere is this tra-dation closer to the heart than at Towson. Do these complaints have any foundation? That wasfinest, leanest meat is bought. this reporter's concern in writ-ing this article. The food itself should be the first area of investigation. I personally was taken on an im-portant tour of the establish-ment. All of the food bought is absolutely top grade. Only the Robert Sharp, working a meat slicer, is one of of the crew that runs TSVIs cafeteria services. Photo by Quante the members The vegetables are always fresh.The refrigeration equip-ment is extensive and the raw foods are carefully frozen. Bids are placed by different compan-ies for all of the meats and much of the other foods. The lowest bid for the quality de-manded receives the contract. This insures that the food on your plate is the highest quali-ty possible. The methods of cooking should be considered next. I in-spected the equipment. I found it to be clean and in good con-dition. But it is here, admitted-ly, that the flavor of much of the food is lost. Our kitchen has no facilities for broiling and li-mited facilities for frying food. This absence of broiled food and the rarity of fried food (food can be fried for everyone, but in order that it remain hot, stu-dents would have to wait for it Ito be fried, and students have an abhorrence for waiting for 'their meals) leads to monotony in the flavor of the food. Also, 2000 to 2500 students are fed each day. This amounts to about 40,000 a month. Food handled in these quantities will tend to lose some of its flavor and occlisionally taste flat. What about the students themselves? What are their re-actions to their opportunities to improve their lot? Students are actually resistant to innovation in their meals. If they are not sure what it is or what is in it, they simply pass over it. In or-der to learn the students' feel-ings 'toward the meals, meetings of the Foods Committee are an-nounced well in advance. Stu-dents with complaints are urged to come and air their gastron-omical greivances. However, the students are conspicuous in their absence. Certain com-plaints are absolutely justified. Pisnr3cially cold food. ""Cold food is inexcusable."" emphasized Dr. Ethel Gardner, the cafeteria di-etician. ""If any student finds his food cold, I want to know about it."" The dorm student pays $217.- 50 each semester for his meal ticket. In the past, this money went totally toward the cost of raw food. This year it must also cover salaries, uniforms, re-placement of equipment, paper (Continued on page 4) Publicity Chairman (Day)� Phil Amrhein (Dorm)� John Kroh Parliamentarian�Nancy Cox (Run-off)�Jeanne Prigel Historian�Judi Cole CLASS OF 1970 151 in the class voted. President�Rick Brown Vice President--Brad Schwab Treasurer=Gay Hunter Senator�Winnie Joyce Corresponding Secretary� Paula Kroh Recording Secretary� Joyce Hines Social Chairmen (Day)� Gloria Zajac (Dorm)� Dianne Robert CUB (3 Day)�Bernie Kesler Sharon Liebert Cathy Noppenberger (2 Dorm)� Mike Kulansky One to be appointed. Publicity Chairmen (Day)� Phil Carey (Dorm)� Bob Little Parliamentarian� Russell Hudson Historian�Ivy Patterson CLASS OF 1971 60 in the class voted. President�Mike Wright Vice President� Mark Lachewicz Senator�John Albee Treasurer�Valerie Amato Recording Secretary� Barbara Young Corresponding Secretary� Paige Smith CCB (3 Day)� Kathy Limber Two to be appointed. (2 Dorm)� John Davidson Christine Fatula Social Chairmen (Day)� Joe Organ (Dorm)� Arlene Brandt Publicity Chairman (Day)� To be appointed (Dorm)� Chrys Heyer Parliamentarian� Richard Schmidt Historian�Cynthia Bowen "
