Quarters to Semesters: A Faculty Perspective

by Megan Tyler and Mollie Welly

Ohio University has made it very clear that they are trying to make the transition from quarters to semesters as painless as possible for students, but what about faculty and staff?  Curricula are changing to meet the needs of semesters, causing professors to change the courses they have taught for years.  Some faculty and staff are embracing the switch from quarters to semesters, while others aren’t thrilled with the changes that are happening.  Many students have strong opinions as to the effects of the transition on the faculty, as well.

Privately Owned Exotic Animal Controversy

Privately Owned Exotic Animal Controversy

In light of the exotic animal escape in Zanesville, Ohio, during the fall of 2011, the state is currently drafting legislation to put restrictions on private ownership of dangerous exotic animals. Senate Bill 310 is the legislation that is under construction and debate.

When Terry Thompson released  56 exotic animals from his property in Zanesville, it cause quite a dangerous situation and resulted in reaching international audiences. Majority of the animals had to be killed to preserve public safety. 

Tom Stalf, Chief Operation Officer at the Columbus Zoo, and Cy Vierstra, District 4 Trustee of the Ohio Association of Exotic Animal Owners, shared their views with us, in addition to members of the local community of Athens. 

Take a look at what the experts and common citizens had to say about the issue. What's your opinion? 

By Ryan Dentscheff & Heather Wilson

Big School, Big Meals: Food Waste at Ohio University

Food waste at Ohio University is an interesting and controversial that is not widely discussed or debated in Athens. Ohio University holds a strong reputation as being a "green" and sustainable campus, however what about the food from the dining halls? We talked to two experts, Kevin Hurst, chef at Latitude 39 in Baker University Center, and Scott Miller, Director of Energy and Enviornmental programs at Ohio University. We talked to two students, Michelle Schechter, senior and intern at the Office of Sustainability and Amy Whitman, senior and student office manager at Boyd Dining Hall. Our four interviewees provided insightful information and challenging opinions. We are left with two sides; Ohio University does a good job with food waste and the other, Ohio University has a lot of room for improvement. Which do you agree with?

By: Danielle Szabo and Klair Smith 

 

 

Alcohol Service at Ohio University Baker Center Lounge

Our project discusses the service of alcohol in the Baker Lounge on the first floor of
Baker University center. This lounge provides an alternative atmosphere to the bars
on court street, and will host concerts and stand up comedy. Some are worried that
the service of alcohol in a relaxed environment like that of the lounge will get out of
hand and be more trouble than its worth. Others think it is a good place to drink in a
safe responsible way, in a fun environment. We look at both sides of the issue from
the point of view of administrators, students, and employees of Baker Center.

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JOUR 231 Ohio University News Writing
Winter Quarter 2012

Videographers
Susannah Kay, Photojournalism Major and Maddie Meyer, Photojournalism Major

Editor
Sonya Paclob, Photojournlaism Major

Fracking Athens

Hydraulic fracturing is an issue widely debated in Athens recently. Another debate is whether or not fracking will affect students at Ohio University. We talked to two experts on the issue, Camille Scott and Brad Harder to get their opinions. We also spoke with two students at OU, Eric Schafer and Trenton Kline about if and how fracking will affect them.

By Kate Loveless, Chelsea Simmons, Paige Perigo

Baker University Center Service Interviews

Our project discusses the service of alcohol in the Baker Lounge on the first floor of

Baker University center. This lounge provides an alternative atmosphere to the bars

on court street, and will host concerts and stand up comedy. Some are worried that

the service of alcohol in a relaxed environment like that of the lounge will get out of

hand and be more trouble than its worth. Others think it is a good place to drink in a

safe responsible way, in a fun environment. We look at both sides of the issue from

the point of view of administrators, students, and employees of Baker Center.

---

JOUR 231 Ohio University News Writing

Winter Quarter 2012

Videographers

Susannah Kay, Photojournalism Major and Maddie Meyer, Photojournalism Major

Editor

Sonya Paclob, Photojournlaism Major

Quarters 2 Semesters: Is Change Always a Good Thing?

By: Brent Silbiger

Allison McDonald

Brady Smock

Ohio University is switching from the quarters system in favor of semesters beginning fall of 2012. This means OU will be going from their typical 3 ten week quarters to two 15 week semesters. For many students this creates a sense of urgency to finish their majors quickly before the change.  Other students will not meet graduation requirements because of the switch and will become the dreaded 5th year senior.  Other students are finding themselves graduating early and are excited to experience the change and believe it will utilize their time better and feel less condensed.  Faculty will be effected by the change also. Will it end up a positive change for OU? Only time will tell.

Food Waste at Ohio University

Food sustainability is an important issue at Ohio University due to their thousands of students and multiple dining facilities. Athens is known for being "green" and focused on environmentally-friendly efforts. However, little seems to be known about Ohio University's food waste and current food sustainability initiatives. 

This topic has lead us to reach out to local experts and knowledgeable students. Does Ohio University have a productive food compost program? Is food sustainability a top priority over budget? We will find out and leave the ultimate decision up to you.