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