Ashley Tway, For The Miami Student The Miami community celebrated the marriage of two Miami graduate students, Yi Sang and Weiguo Xia, with the reenactment of their modern Chinese wedding at the Armstrong Student Center April 23. Sang is currently a graduate student in education psychology and Xia is a graduate student in computer engineering. The two Chinese students were officially married in their homeland over the 2014 spring break. Sang is Daur, a small ethnical group in the inner Mongolia area in China, while Xia is Han, the dominate ethnic group in China. The couple’s union reflects the modern Chinese culture. The Comparative Education Club, EPIC Graduate Program and the Confucius Institute hosted this wedding reenactment as an opportunity to share modern Chinese culture with the Miami community. “We hope today’s event will serve as a small window for you to pick into people’s life and culture in modern China,” Chen Zhao, Director of the Confucius Institute and Farmer School of Business professor, said. The wedding reenactment was complete with several Miami department heads standing in for the couple’s parents and an introduction speech given by President David Hodge. Associate Dean for Academic Affairs College of Education, Health and Society Judith Rogers, Dean of College Education, Health and Society Carine Feyten, Dean Marek Dollar of College of Engineering and Computing, Susan Mosley-Howard, chair of the Department of Education Psychology and Ron Scott, associate vice president for Institutional Diversity all played roles in the wedding reenactment. The wedding reenactment was rich with Chinese wedding traditions, which were performed at the original wedding and replayed on video for the reenactment. The ceremony started with a musical performance on a Daur horse-headed fiddle, also known as a Matouqin. Entertainment included traditional Daur dancing and long song, a vocal style typical of the Mongolian grasslands, which took place after the ceremony as the couple changed into traditional Daur costumes for the wedding reception. The guests at the wedding reenactment were able to participate in the typical wedding traditions as well. Audience members volunteered to reenact the tradition of “yingqin” or escorting the bride to the wedding site. Other traditions included a wedding game, where the newlyweds attempted to jointly eat apples on a rope and inevitably ended up kissing. As the couple exchanged rings and toasted to each other, the audience congratulated them, reciting a Chinese congratulations phrase in unison. As a final symbolic gesture, Scott presented the couple with red T-shirts saying “I am Miami” in Chinese. “It was an honor and a pleasure. It is fascinating to learn about other customs, and it is always a pleasure to share such joyful mom
Alexis Clifton, For The Miami Student Getting dinner with friends on Miami’s campus is no easy task for first-year Siv DeBoom. For her, every meal comes with frustration, impatience and uncertainty. DeBoom is one of many Miami students on a gluten-free diet. It is estimated that 25 percent of the allergies registered through Miami’s Culinary Service are gluten-free. Whether it be a minor sensitivity to gluten or celiac disease – a condition that affects one in 133 Americans – these students have found eating on campus to be one of the most difficult adjustments to college. “One time I went to get lunch at Armstrong between classes,” DeBoom said. “When I went up to the guy at the pizza place to see if they had gluten-free pizza crust, he said he did not know what gluten-free was so he did not have any.” Gluten is a protein found in mostly wheat, barley and rye. When consumed, those with the allergy get very sick. The only treatment for both sensitivity and celiac disease is to be on a completely gluten-free diet. Someone with gluten sensitivity will find themselves with cold-like symptoms, headaches, stomach aches and vomiting, whereas a person with celiac disease has a condition which triggers an autoimmune attack in the small intestine. The attack damages the villi, which will then prevent the absorption of nutrients into the body. With such costly and undesirable symptoms, students with the allergy try very hard to avoid the substance at all costs. But many, like DeBoom, are having very little luck at Miami. “A lot of the student workers are not educated enough to make gluten-free food,” DeBoom said. “They do not know to change their gloves or use a separate knife to cut things because of cross contamination, which then leaves me sick for days because of a simple sandwich.” At the start of the school year, student workers in the dining halls are not fully trained for their jobs until halfway through the semester. With more and more students in need of gluten-free options, student workers must have as much knowledge as managers about the dietary differences. McKenna Meath, a first-year recently diagnosed with gluten intolerance, has found the same troubles of living a gluten-free lifestyle at Miami. “I had a student worker not know what gluten-free pizza crust was, so they put the cheese on a flour tortilla instead, which still is not gluten-free,” Meath said. As for the student workers, serving gluten-free can be just as difficult for them. In Phil’s Deli, if the bread is frozen in the freezer, the student must thaw it out and toast it. This process can take up to several minutes, creating a long line of hungry students and a particularly impatient gluten-free student. “When the lines start to get really long, we are trying really hard to move as fast as we can to make it less crowded,” Scoreboard student-worker Maili Morales said. “Asking for gluten-free breads at busy eating hours makes it harder for us to follow all the protocol of handling gluten-free food.” Gluten-free students have found it is easier to avoid eating on campus all together with so few options. Walking into Martin Dining Hall, the gluten-free options provided up front at every meal are grilled chicken breast and white rice. “Eating grilled chicken and rice for every meal gets really redundant, and the few options they have in the back kitchen for gluten-free students is all the same, we either get pasta or a bagel,” first-year Julie Blumenfeld said. When planning to eat in the dining halls, gluten-free students are asked to call the kitchen an hour in advance if they want something prepared from the back. The chefs can prepare gluten-free pasta, grilled cheese, bagels, waffles or pancakes if ordered in advance. With several options to choose from, students are still having difficulty eating at these dining halls. Beverley Rambo of Miami’s Demske Culinary Support Center suggested students make appointments with culinary support in order to talk about providing and finding gluten-free foods on campus. Making appointments helps the student and dining hall staff become familiar with each other and the foods they request. By reaching out to culinary support, students can also request personal gluten-free items that culinary support will get at local grocery stores, Rambo said. “Food services say that they will prepare gluten-free students anything students want, but the kitchen is always running out and not restocking in a timely matter,” Blumenfeld said. Meath shared similar frustrations, specifically with the call-ahead protocol for gluten-free students. “Calling an hour in advance for food is one of the biggest problems about eating at dining halls, I do not know an hour ahead of time when I’m going to eat,” Meath said. “If you ask for the food from the back when you are at the dining hall, they get really angry, making me not want to eat at all.” Despite the chaos of being gluten-free free on Miami’s campus, students have one go-to that never fails: MacCracken Market, located in Central Quad. The market is sacred to gluten-free students. The market keeps stock of an endless supply of gluten-free granola, pretzels, frozen meals, fruits and vegetables. “The options at MacCracken are endless,” DeBoom said. “I can get a huge variety of food without the contamination, waiting, and frustration by the dining halls.” To the culinary services at Miami, Meath offered some suggestions. “Miami needs to improve the way in which it serves gluten-free students,” she said. “They need more variety and a better strategy for serving students at busy hours. Even though we are gluten-free, we still have to eat.”
Alison Block, For The Miami Student When it comes to scholarships, students often settle for what Miami initially gives them when they enroll. That should not be the case, as Miami has a multitude of scholarship opportunities for current students, usually based on a combination of merit and financial need. In 2013 alone, Miami gave $53 million in scholarships. Miami’s financial aid office reviews student records when choosing to award scholarships for the upcoming semester. The criteria for many of these awards are often related to students’ Miami GPAs. For donor-created scholarships, criteria can be based on other, more specific factors, often dealing with aspects such as financial need or the student’s major, Director of the Financial Aid Office Brent Shock said. “Miami looks for some level of academic achievement, but they are also based on a level of financial need,” he said. Students often receive these awards without applying for them, but there are many additional scholarships students can seek out and apply for as well. Shock said a smart place for students to start looking for scholarships is within his or her own department at Miami. Colleges, departments and programs within the university often have annual scholarships for which their students can apply. For more information about these scholarships, students should check with the department chair, his or her academic advisor, the administrative staff that work in the department or even on the department’s website, Shock said. Students can also visit the Office of Financial Assistance in the College Avenue Building (CAB) for help with scholarships. Miami publishes a list of trusted outside scholarship opportunities on the Financial Aid website, and there are useful search engines that match students’ criteria to outside scholarships, such as schoolsoup.com and iefa.org. Students should be wary though, Shock said, as scholarship searches should always be free and anonymous. “Never, ever pay for a search service,” he said. The Office of Financial Aid also assists students in compiling applications for scholarships with more extensive requirements. “We do our best to provide help,” Shock said. “Counselors are available every day, Monday through Friday, except Wednesday mornings. Students need to know what they’re looking to apply for when they come in.” He also encouraged students to utilize other resources at Miami when preparing applications. “Use the Howe Writing Center,” he said. “It’s a great resource to use for essays.” In addition to scholarships, Shock mentioned several other ways students can alleviate the financial burden of college expenses. He stressed the importance of planning ahead, working and saving and creating and sticking to a budget. “Every choice has a dollar associated with it,” he said. There are also many options for students studying abroad. Associate Director of Global Initiatives Karla Guinigundo explained how students can make their study abroad experiences affordable. “One of the keys to making study abroad as affordable as possible is to really plan ahead,” she said. With the help of her office and Miami’s study abroad advisors, students have several resources available to help them do this. There are multiple scholarships available for students going abroad, both from endowed scholarships within Miami as well as outside scholarships. Miami offers a variety of scholarships, usually by academic departments or the student’s study abroad program itself. “We have some scholarships available that are specific to some departments or programs,” Guinigundo said. “The Luxembourg program has scholarships, for instance; the Farmer School has pools of scholarships that are just for Farmer students. We have some scholarships that are specific to exchange programs, which are a specific type of study abroad program, and then we do have some that are general and can be used on different types, like the Havighurst minority scholarship, the Moloney, Ostberg, and Saylor Scholarships, and the Western College Alumni Association also has some support available from time to time.” The Global Initiatives office provides a list of common non-Miami scholarships students apply for and receive, as well as recommended scholarship search sites students can utilize, found on the “financing” tab of the Study Abroad website. Guinigundo encouraged any students preparing to go abroad to come to their office, where advisers can work with them directly to maximize the students’ chances of receiving a scholarship. They have done this already: nine Miami students have been chosen for the Gilman International Scholarship this coming summer, which Guinigundo said is a major achievement. “It’s absolutely phenomenal,” Guinigundo said. “Miami students actually do win these.”
Victoria Slater, Associate Editor Miami University Student Health Services confirmed a case of mumps in a female student on campus May 2. Mumps is a contagious viral disease of the respiratory system spread through saliva or mucus when someone coughs, sneezes or speaks. Director of University News and Communications Claire Wagner said symptoms can mirror those of more common and minor viral infections, such as fever, headache, muscle aches, tiredness and loss of appetite. However, a noticeable characteristic of the disease is swollen salivary glands beneath the ears or jaw. “Incubation period can be a few weeks,” Wagner said. “That is why it is important to get the word out, because it can look like a cold at first, but can progress into something much worse. We want students to be aware.” Symptoms last on average between seven and 10 days and serious complications are rare, but could amount to infertility or meningitis. According to the Centers for Disease Control and Prevention (CDC), mumps was once a common illness in children and young adults, but has become relatively rare since the creation of the measles-mumps-rubella vaccine (MMR) in 1963, which is now widely used. The vaccine is usually administered in two doses to children – the first when the child is around 12 months old and the second before the child attends kindergarten. Further doses of the vaccine are generally not recommended. Those who did not receive the vaccination are susceptible to developing mumps. Mumps outbreaks are popping up throughout the state, with 265 cases confirmed in central Ohio, according to USA Today. The first case was reported at The Ohio State University Feb. 11, and 176 cases have been reported there since. To prevent the spread of mumps, Student Health Services advises students to wash their hands well with soap, avoid sharing food or utensils, clean surfaces that are frequently touched, minimize contact with those who are sick and cover their mouths when sneezing or coughing. Those with concerning symptoms or seeking more information about mumps and how it is spread can visit the Health Center or call 513-529-3000 to make an appointment.
Dana Humen, For The Miami Student With college students making up nearly half the city’s population, Oxford, Ohio has earned its title as a college town. According to the city of Oxford’s website, “over 44 percent of Oxford’s population is between the age of 20 and 24 due to the strong influence of Miami University.” From mid-May until late August, however, classes end and many students return home for the summer. With students gone, local business owners must find ways to adjust to the slower summers. “Summertime is about survival,” said Andy Amarantos, co-owner of Skipper’s Pub. According to Amarantos, owning a business in Oxford offers about eight months to make a good living, while the summer months are about making enough money to pay bills and make payroll. Amarantos owns Skipper’s with his brother Terry, and said they generally don’t get paid over the summer. Although business is slower, Amarantos said between outside visitors, the locals and students spending the summer in Oxford, he is able to run a consistent business. “For as many years as we’ve been here, we’re pretty steady,” Amarantos said. “Of course the numbers aren’t what they are during the school year, but we know everybody around here.” Co-owner of Bagel and Deli Shop Gary Franks also said there is enough going on in the summer to keep business going. According to the two, Miami does a good job of bringing different events to Oxford. ” decreases but there’s a lot going on in the summer too,” Franks said. “There’s a reunion weekend in June, orientation goes all of June and almost every weekend there’s a wedding because a lot of Miami alumni come back and get married.” Roger Perry, the owner of Bruno’s Pizza, said although business slows, Bruno’s still has a lot of local customers that return once the students leave Oxford. “The summers, they are bad, but they are not as bad on us as they are on businesses that are strictly catered to the students,” Perry said. Franks said it is not until the last few weeks of summer – once summer school is over – that business gets really slow. In order to cope with less business, Skipper’s, Bruno’s and Bagel and Deli all adjust the size of their staffs and shorten their hours. Amarantos said his summer staff is cut by at least 50 percent, if not more, and Franks said he has around half to a third of his normal staff working during the summer. Rather than closing at 2:30 a.m. on weekends during the school year, Skipper’s cuts its hours in the summer and closes food around 10 p.m. on weekdays and around 12 a.m. on weekends. Bagel and Deli also closes earlier and is only open until 2:30 a.m. on Thursday, Friday and Saturday nights. While Bruno’s is open until 3 a.m. Tuesday, Wednesday and Thursday during the school year, Perry said he closes around 10 p.m. in the summer. According to both Franks and Amarantos, sluggish business over the summer offers them more free time and they generally don’t go into work as much as they do during the school year. Even if they only have a few busy nights a week, the three business owners said it is worth it for them to remain open in the summer. “If you happen to have one or two good nights a week, it’s a good week,” Amarantos said. “It’s a steady summer, but it is still summertime.”
Reis Thebault, News EditorJohn Dolibois John Dolibois (’42), the namesake of Miami’s European Luxembourg program, passed away Friday in Cincinnati, Ohio. He was 95 years old. “It is difficult to adequately describe John and his accomplishments,” University President David Hodge said. Dalibois, his friends and family said, was a man of extreme loyalty. “He was loyal to Miami, loyal to his country, loyal to his family,” one of Dolibois’ sons, Bob Dolibois, said. A native of Luxembourg, Dolibois served as an intelligence officer for the U.S. Army during World War II and the Nuremburg War Trials. “The role he played at Nuremberg is amazing,” Hodge said. He was the last surviving interrogator of some of the highest-ranking Nazi officials, including Herman Goering, Julius Streicher and Rudolf Hess. After his service and a brief stint at Procter & Gamble, Dolibois returned to Miami in 1947 and became the university’s first director of alumni affairs and development. Twenty years later, he was appointed the first vice president for development and alumni affairs and, later, served as vice president for university relations. During his tenure at MU, Dolibois was instrumental in the founding of the John E. Dolibois European Center in Luxembourg. Upon his retirement from Miami, Ronald Reagan appointed Dolibois as the Ambassador to Luxembourg, a position he held from 1981 to 1985. He was the first person to be appointed and serve as the ambassador of his birth country. Dolibois has a penchant for leaving a lasting mark: the American embassy residence in Luxembourg is now called the
Abbey Gingras, For The Miami StudentSophomores Allie Whitaker and Alli Robben assist senior Elizabeth Nie with her wardrobe backstage. (Abbey Gingras | The Miami Student) A flurry of activity bustles behind the looming black curtains in Millet Hall as makeup artists and hairstyles put the finishing touches on models. Meanwhile, designers inspect their collections one last time as the workers double check and triple check their to-do lists on clipboards. This was the scene during Saturday’s fashion show, which was hosted by the Miami University Club of Fashion and Design and UP Magazine. After months of long hours and what seemed like endless planning, students involved in all aspects of the show finally got to see their development come to life. “It’s been really great to see how much the show has grown and developed, along with fashion week as a whole,” senior Sally Stearns, editor-in-chief of UP Magazine, said. “We have really been trying to market it and make it more upscale. People haven’t known in the past that fashion week was happening, and we were happy to see that change. This is what I love to do and I was so proud to watch it come together.” Students worked tirelessly all day Friday and Saturday to get Millet set up perfectly, from chairs to lighting to gift bags. The production takes hundreds of people to put on, but the finished product is nothing less than what would be expected at a professional fashion show. “UP and MUCFD have weekly meetings between our two executive boards all semester to prepare,” Stearns said. “We plan all the events of fashion week together between our two staffs. This year we were able to have an after party for both organizations, which was a great way to celebrate each other and all the hard work that was put in, not to mention fashion.” The show this year was the 8th production Miami has hosted, and the event has grown a lot since it’s founding. What started as a small event for club members has blossomed into an event for the whole university and community with seats for 600 people, including VIPs. This year’s fashion show was especially meaningful to the designers, who now have the opportunity to study fashion design at Miami thanks to the efforts of MUCFD and UP who worked with university officials to install a fashion program. “Seeing my designs on the runway was overwhelming,” senior Kasey Goedeker said. “To see months of hard work being presented to my friends and family in such a great way was really the cherry on top of an amazing year. The fashion minor will only enhance the show in future years.” MUCFD and UP are proud of where their fashion week has come from and where it is headed. Both organizations hope to see the program grow larger each year and continue to become an event that all of campus looks forward to participating in. When the lights were shut off in Millet on Saturday night, fashion week for this year was over; but the planning for next year was just beginning.“Beewash,” junior Bryan Washington, strikes a pose for the crowd during the fashion show put on by Miami University Club of Fashion and Design and UP Magazine. (Robert Donato | The Miami Student)
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