Alumni News/University of North Carolina at Greensboro

28 Pages·1996·1.4 MB·English

Fish Don't Have to Be Friec
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As seafood education specialist for the
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North Carolina Sea Grant, she may know
more about buying, preparing, and storiii
y
seafood than anybody in the state.
SUMMER1996 VOL.84,NO.3
COMING'UP
THE ALUMNI ASSOCIATION
OFFICERS
N.SusanWhittington72,Wilkesboro,President For details 910-334-5696 or http://www.uncg.edu
BobbieHaynesRowland '51,Gastonia,PrcsUlcnt-Elect
BethMcLambNorris'59,Raleigh,FirstVicePrcsldeiil
JayleeMontagueMead '51,Washington,DC, Homecoming portraitofafamily's development. To all of
BeveSrelcyoiiSthieVeitcsePPruegfuhici'7i6t,Lexington,RecordingSecretar}/ October 4-6 herwork Mann introducesa psychological
GayeBarbourClifton '81,Greensboro,Treasurer dimension and the possibilityforvarious
TRISTEES interpretations. This exhibition is a survey of
CDloanrnaBlaiBioJi.knBAdhriaiBiseiwlieliil'lC4o7n',8i7Wi,eiiGnlrdCesheoanirsrb,oerxoo,fficio JAulnuemn9i-1C3ollege 1996 tMhaennp'hsotwoogrrkapfhreormhe1r9s7el1f.to 1991, selected by
CarolynJordanClark'43,Lumberton
SarahLangstonCowan'65,Greensboro "The Victorian Era: Portrait ofan Age" Form, Figure, Formula:
LAidsaaAM..CFriisshper'8'87,0,WCihnisctaogno-,SaIlLem will be held atthe Alumni House. TheArt of Pinchas Cohen Gan
AdelaideFortuneHolderness'34,Greensboro, Dr. Keith Cushman (English) and August 18-October 13, 1996
ElizaAlbieitinhiiKieHeoivie!^rc'C7o2n,unFaiyletteteevCihlalier,,exofficio Dr. Ronald Cassell (History) will be Pinchas Cohen Gan is one of Israel's
CoiiininiiiL'atioiifiCouncilChair,exofficio thefaculty. foremostartists. The presence ofart, science,
DPiaamnnMearJsohMnasloenstLeero'n6a8,rdBa'l7t8i,mAosreh,ebMoDro and philosophy in his work might suggestthe
C.ThomasMartin'70,Greensboro Exhibitions at the « humanist's unified world. It could simulta-
EDdailtphheMneewbCororwndMearrMtianys'51',83S,nRoeiwdsHviilllle Weatherspoon neously indicate both fragmentation of, and a
LeahWhitfieldMcFee'50,Spencer systems approach to,thatvery ideal. Cohen
PMaatrrtichiaaFHualrcrhiesrMMcoNenitlglom'6e4r,yNo'5r6w,oDoadvidson • Traditional Japanese Woodblock Gan's explorations of philosophy led to his
JZAeilalepnvhaWiniadlePlroioaMlm.sOP'PeHrtaeelvrlossotr'8a3'n,50R,'a5T1l,reyiRgoehendville,VA CPorlilntesctfirono:mRteheceLnetnoAicrquCi.siWtriiognhst ddeefvienleospmheisnta,rtinin1t9e7r5m,sooffaitfsorremlualtaiownhsihicphto
BCBraeiraaomnlyMFn.unSSdttyearrrobknu'rT92kh,oWGmerlaelsesns''5b449o,,rDGourreehnasmboro April 7-September 15 ninateuvreeryanmdedcuilutumref.rTohmisdrparwoilinfgi,c apratiinsttinwgo,rkasnd
RuthWhite'43,Asheville • Roger Shimomura: sculpture, to installation, conceptual
COMMINICATIONS COUNCIL Delayed Reactions "activities," and theoretical writing. The
ElizabethKeever'72,Fayetteville,Chair IVIay5-July28, 1996 Weatherspoon exhibition will survey more
NatarshaBryant'96,Greensboro,StiuiculRepresentative Gallery? thantwenty-fiveyears of Cohen Gan's work
AAlnidcreeGwarBreetrtezBnraokwn'81',65L,ibGerreteynsboro,AlnmmBoard RogerShimomura is athird generation from early performance "activities" and
Representative Japanese-American artistwho creates conceptual installationsthatdealtwith
EClairzoalbyenthThHruorcdklmeoDretiosnheGrre'e68n,B'e70l,leGfroenetanisnbeo,rOoH provocative worktoday based onthe cultural conflict during the 1960s and 1970s
CharlesHager'80,Greensboro experience of growing up intwo through his art investigations and artist's
MLaaurrtahaDaNneieedleslsKeKeevrearvu'7o2r,iGr'6e1e,nRsabloeriogh distinctcultures inthe United States. books ofthe 1980sto more recentworks on
DianneJohnsonLeonard'78,Asheboro,Board Shimomura's artcombineselements of paperand paintingsthat he refersto as
PamRMeparresseMntaalteisvteer"68,Baltimore,MD American comics and Pop Artwith "progress" and "comments."
JaneMcFarland'89,ChapelHill forms from traditional Japanese Cohen Gan will beavisiting professorof
BCaotbhbaireinHeayBnreesweRroSwtlearnndb,er'5g1h,G'a70s,toGnrieae,nesxboofrfoicio woodblock printsto conveythetragedy art in residence at UIMCG during the fall 1996
JodyKinlawTro\ler'72,Greensboro and humor inherent inthe conflict of semester. A48-page illustrated exhibition
LMaiurriiaemL.CoWrhnitBea,rGkrleeeyns'7b4o,rGor,eFeancstiblotir/oR,epErdeitsoern,taAthiivemniNews cultures he has experienced. A painter cataloguewill be published in conjunction
N.SusanWhittington'72,Wilkesboro,President, and printmakerwith a strong national with the exhibition.
AhiiiuuAssociation reputation, Shimomura has extended
his workto include installations and Education Through Travel
PUBLICATION STAFF
£(//7L»r MiriamCBarkley'74,'77MLS performance art. He brings allthree of For reservations, write orcall the Alumni
FGPehraoattpuohrgiercaEpDdheiestrio:grneBrCo:hbaKrCliaemvsiDWnahveiesler'93MALS ttihveeseexhmiebdiitiaont,ogwehtihcehr iwniltlhiisncrleutdreosapnec- O2f7f4i1ce2,-A5l0u0m1ni House, UNCG. Greensboro, NC
AssistantPhotographer: WendyHood installation entitled "American 910-334-5696
ALUMNINEWSispublishedbytheAlumniAssociationof Potluck," paintings and works on
TheUniversityofNorthCarolinaatGreensboro, paper, and a performance. • July22-August3
1000SpringGardenStreet,Greensboro,NC27412.
MembersoftheAlumniAssociationreceiveAinmniNeios. Sally Mann: Still Time TMhiidrntiegehntdSauysnwEixtphrethsesMainddniAglhatskSaunPaEsxspargeess
July14-September29, 1996
train and the cruise ship Regal Princess
Galleries 1 & 2
Sally Mann is a nationally recognized • October15-October28
photographerwhosework has been Road to Damascus
exhibited in major museums and Fourteen days inthe Middle East, including
published in various monographic Syria, Jordan, and Israel
books. For many years, shefocused on
her immediate family, particularly her Black Alumni Council
® three children, creating what was Meets at6:30pm firstWednesday
essentiallyan ongoing photographic
IVintedwithnon-petroleuminkonrecycledpaper. ofeach month inthe Alumni House.
dialogue, a sensitive and candid
All alumni welcome.
INSIDE
You Don't Have to Fry Them
Joyce Taylor '54 is state's seafood education specialist
Respect at the Buzzer
tJNCG makes itsfirstappearance in
ttie men's NCAA basketball tournament
Dear Chancellor
A member ofttie Class of 1948writes,
"Let's not lose our history"
10 New Alumni President
11 On Campus
JoyceWinston '48 14 Association News
18 Alumni in Training
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19 Professor, Please Explain
-Of% 20 Class Notes
at
WHEN WRITING OR CALLING... ^%'^ff^
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OnmatterspertainingtotheAlumniAssociationanditsprograms: ''Or. %S
TfieAlumniOffice,AlumniHouse,UNCG,Greensboro,NO 27412-5001 • [phone]
e-mail; [email protected]
ToreacfiAlumniNews:
UniversityPublicationsOffice,208IVIclverStreet,UNCG.Greensboro,NO 27412-5001 • [phone]
WWV^BWHV
have torn
THEM
FRY
Joyce Taylor '54 Teaches North Carolinians
That Fish Don't Require Hot Oil and Cornmeal
2 ALUMNINEWS•SUMMER '96
Taylor '54 taught capped water from the window county Extension offices across the
Joyce
English foreighteen years behind her desk, only the wet state.
beforebecoming a seafood highway, a convenience store, and a "People are really interested in
evangelist, spreading her take-out chicken franchise. S—he is seafood," she says, "but for some
message of "Fish! Fish! Eat eating a fried fish sandwich just reason they are uncomfortable
more fish!" while traveling kidding. Actually, she's on the cooking it."
the plains, piedmont, and telephone, confirming time, date, and To allay the discomfort,Joyce
mountains to reach the palates and site for another ofher seafood usually arrives at a workshop with a
kitchens ofNorth Carolina. workshops. She has done about cooler filled with ice and fish and
"You don't have to fry them," twenty-five ofthese a year for the proceeds to conduct a hands-on
Joyce tells heraudiences matter of past twenty years, mostly through demonstration ofhow they maybe
—
factly startling news for some baked, broiled, poached, steamed,
Tarheel stoves,judgingby the hisses and sautee—d. She will talk about—safe
and sputters. "They don't have tobe DON'T EAT SEAFOOD RAW handling keep it refrigerated
greasy." Calabash and its emulators: —and the nutritional aspects ofseafood
Please take note. it's low-fat,—low-cholesterol, and
As seafood education specialist high-protein as she prepares three
since 1975 for the North Carolina Sea dishes for the participants to sample.
Grant,Joyce may know more about Recipes for the dishes she
buying, storing, and preparing prepares have appeared or will
« -^ -^
seafood than anybody in North V*^^ appear in hernewsletter, "Mariner's
Carolina, including charter boat !>'i Menu," published quarterly and
captains namedJack and thosebait §yi distributed free upon request.
and tackle shop owners who wear \ From her office wewalk down a
"ill^QJFj
baseball caps. She is, by any scale, an corridor to the right, turn left, and
expert, and one ofonly two or three there's the kitchen, a windowless but
—
people who hold such positions Rawseafood isn'tworththerisk well-lighted L-shaped room with two
the equival—ent ofa maritime home saysJoyceTaylor. "1 nevereat i[ electric stoves, a microwave, two
economist along the eastern thatway." The riskstemsfromcI stainless steel sinks, dishwasher, two
seaboard. bacteria, Vibrio bulnificus, that refrigerators, and maple countertops.
Extraordinary, don't you think, occurs naturally in marine wa Here, one morning a month, the test
for someone who grew up in panel convenes. UnderJoyce's
Asheville, more than three hundred ters. Its presence has nothing tc) supervision, six to eight volunteers
miles, as the seagull flies, from the dowithpollution,and itthrivesir) from the surrounding area invent,
nearest ocean? both culturedandwildfish, mol modify, test, and evaluate recipes for
One rainy Tuesday morning in lusks, and shellfish. It causes seafood.
early spring we find her at her desk 85 percent of all seafoocj The volunteers evaluate the
in a second-floor office in a rather results ofthe morning's work with a
illnesses.
drab concrete-blockbuilding in taste test and rate the recipes on a
Morehead City offUS Highway 70, Studies show that Vibric continuum with 1 the lowest rating, 5
several hundred yards from Bogue bulnificus can be particularly/ the highest. All recipes published in
Sound. A low shelfspans the width virulent among the young, thf the "Mariner's Menu" rate atleast a
ofheroffice, and it's lined with elderly, and people with liver 4.5 on the taste test.
cookbooks: Smoking Salmon and DoesJoyce have a favorite?
Trout, Smoke-Cooking, ReitzFood problems, diabetes, and other "No," she says, "I can't say that I
immune system disorders
Guide. You can'tsee the white- do."
%
ALIMNINEWS'SUMMER 3
DoesJoyce eat seafood? "Yes, I the reach oflow-income people.
do/' she is quick to say. "I like it. It's When I first started doing this gray
good, and it's good foryou." trout were thirty cents a pound and
She finds that tastes vary from croakers less than that. Seafood now
east to west across the state. "Along is an upper middle-class item."
the coast and across Eastern North • And a tidbit: The fish youbuy
Carolina, people eat croaker, spot, at the fish and chips shops in Britain
bluefish, and trout. The farther inland is shark.
you go, the more popular flounder
becomes." She describes flounder as
bland, almost tasteless.
HOW ID AIIEND
These marked geographical
preferences are changing. "Catfish are A JOYCE lAYLOR
now one ofthe mostpopular fish on
WORKSHOP
the market. They're farm-raised,
grain-fed, and so bland that without
some sort ofseasoning theyhardly The seafood workshops
have any taste at all." Joyce doesn't
mind saying what she thinks. Joyce conducts across the
• "People in North Carolina are state usually are arranged
going to fryfish. There's nothing through a countyExtension
wyoruonsghowuiltdhn'itt.eFartiefdrifeidshfiasrhefigvoeodd,aybsuta Use your nose if you can when office inviting her to hold
week,just once in awhile; nobody buying fisli. Iftliey smell—strongly one. I
needs all that fat. There are s—ome fish offisli, don't buythem they're
I don't think should be fried spoiled. Fresh fish smell fresh, Tosubscribetothefreequar-
grouper and snapper for starters, and almost odorless. terly newsletter, "Mariners
there are others. Menu," write the NCSU
• "The worst things that people If you're in a supermarket that
— SeafoodLaboratory,POBox
do to fi—sh and all seafood for that wraps its fish in plastic and you
matter is overcookand oversalt. As can't use your nose, inspect the 1137, Morehead City, NC
a general rule, cook fish ten minutes fish carefully. The eyes should be 28557orcallJoyceTaylorat
per inch ofthickness, but always
clear, and the fish should look 919-726-7341.
check; don'tjust leave them for ten
moist, not dry.
minutes without looking at them. Fish
cook so much faster than other meats. Fattyfish such as bluefish, mack-
It's that one more minute that dries erel, and salmon have more
them out. Seafood doesn'tneed tobe
flavor than lean fish such as cat-
salted. Don't do it. Use herbs, wine, or
fish, flounder, grouper and
citrus instead.
• "People who devein shrimp are snapper.Fattyfisharebettersuited
people who don't have enough to do. for grilling than lean ones.
It's simply not necessary. The diges-
Shrimpandcrabarewarmweather
tive tract of the shrimp is removed
with the head. creatures. Ifyou buythem in win-
• "Yes, seafood is expensive. The ter, know thatthey are not local.
demand for it is such that prices have
risen to such an extent that it is out of
ALUMNINEWS•SUMMER '96
Lime-Marinated Snapper witii
Cilantro Butter
4 medium snapper or other lean fillets
3 1/2 tablespoons fresh lime juice
1/2 cup unsalted margarine
2 cloves garlic, pressed
3/4 cup fresh cilantro, finely chopped
1/2 teaspoon dried red pepperflakes
lime wedges Shrimp with Fennel Indonesian Grilled Shrimp
Place fillets in baking dish or nonreactive 1 pound shrimp 2 pounds shrimp, peeled
pan and pour lime juice overthem. 1 cup water 2 tablespoons fresh lemon juice
Marinate 20 minutes, turning once. 3/4 teaspoon ground fennel seed 1 tablespoon fresh lime juice
freshly ground black pepper 1/4 teaspoon cayenne pepper
Melt margarine in small, heavy saucepan
over medium heat. Add garlic; cook one 4 tablespoons unsalted margarine 1/2 teaspoon ground coriander
minute. Mix in cilantro and pepperflakes 1 tablespoon fresh lemon juice 3 tablespoons molasses
and cook until cilantro is heated through, Peel shrimp and reserve shells. In small 1 large clove garlic, pressed
2 teaspoons grated fresh lemon peel
about 1 minute. Brush overfish. Broil saucepan, bring water, 1/2 teaspoon
about four inches from heat until fish fennel, pepper, and shells to boil. Simmer 2 tablespoons vegetable oil
flakes easily when tested with a fork, uncovered until liquid is reduced to Stirtogether all ingredients except shrimp.
about 8 to 10 minutes. Garnish with lime 1/2 cup. Strain and reserve liquid. Place shrimp in marinade and marinate for
wedges. Serves 4. In medium skillet, saute shrimp in 1/2 hour.
3 tablespoons margarine, sprinkling with Remove shrimp and reserve marinade.
remaining 1/4 teaspoon fennel. Remove Thread on metal or wooden skewers. (If
Grilled Fish with Wine Sauce shrimp to serving dish. using wooden skewers, soak them in cold
2 pounds firm fillets Make a sauce by whisking together in waterfor 1 hour before grilling.) Grill
1 cup dry vermouth skillet reserved shell liquid, lemon juice, about 4 inches over hot coals until lightly
3/4 cup vegetable oil and remaining margarine. Pour over browned, about 4 minutes on each side,
1/2 cup fresh lemon juice shrimp. Serves 4. brushing with reserved marinade.
2 tablespoons chopped green onions Serves 8.
1 clove garlic, pressed
1/4 teaspoon dried marjoram Steamed Clams in Wine Broth
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground thyme 36 small clams in the shell
1/2 cup dry white wine
1/8 teaspoon dried sage
2 tablespoons unsalted margarine, melted
1/8 teaspoon Tabasco sauce
1 lemon or lime, cut in wedges
Place fish in baking dish or nonreactive
pan. Combine other ingredients and pour Scrub clams throughly with stiff brush
under cold, running water. Place wine and
overfish. Marinate for 30 minutes,
turning once. Remove fish; reserve sauce margarine in bottom of large pot or
steamer. Place rack in pot. Arrange clams
for basting. Place fish in hinged wire grill
or basket. Cook about 4 inches over hot on rack. Cover and steam for 6 to 10
coals, basting occasionally and turning minutes until clams open. Arrange clams
once until fillets flake easily when tested in their shells in shallow soup bowls and
pour steaming broth overthem. Serve
with a fork, about 10 to 15 minutes.
with melted margarine and wedges.
Serves 6.
Serves 6.
ALUMNINEWS'SUMMERS 5
At the buzzer the heavily
favored Bearcats ofCincinnati,
ranked seventh in thenation and the
numbertwo seed in the Southeast
Regionals ofthe NCAA Tournament,
jogged to their locker
roominOrlando Arena
knowing they were
lucky to have survived
to play another day.
Unknown UNCG,
seeded fifteenth in the
sixteen-teamfield and
making its first appear-
anceever in the men's
NCAAs after only five
years ofplay at the
Division 1 level, had
pushed the perennial
national powerto the
brink.
Fifteen times during
the game the Bearcats
6 ALLMNINEWS•SUMMER '9b
Big South Champions
UNCG received an automatic
bidtoplayintheNCAAtourna-
ment after the Spartans won
theBigSouthConferenceTour-
nament by defeating Liberty
College, 79-53, on Liberty's
homecourt in Lynchburg, VA.
Although the Spartans were
regular season champions of
the Big South, it'sthe tourna-
menttitlethat's a sure betfor
anNCAAbid. Lastyear, UNCG
lostthetournamenttitlegame
at the buzzer by one point to
CharlestonSouthern.IntheBig
Southtourneythisseason,the
Spartans defeated Coastal
Carolina, 78-67, and Charles-
ton Southern, 69-60, before stretch, 1 felt we could have won it. Students, faculty, and staff,
playing Libertyforthetitle. "We talked before the game about 500 in all, jammed
Cone Ballroom to cheer on
about competing at a high level."
the Spartans in the South-
Coach Peele said, "and we made it a eastRegionals.Therewasa
pulled away with leads often points game." big screen TV and free
or more. Yet over and over, the Bob Huggins, the Cincinnati sodas, chips, and cookies.
Discjockeysfrom a Greens-
stubborn Spartans refused to fold coach, said indeed, the Spartans did. bororadiostationplayedrock
and responded with scoring runs of "We were never able to get into music duringtimeouts.Stu-
their own to keep the outcome in what we wanted to. It's a credit to dents slapped high-fives at
each Spartan basket. "We
doubt with less than a minute to go. them. They're a good basketball
hung with the best," said
"We weren'tjust happy tobe team. We're just happy to make it to MikeGrey,asophomorefrom
here," senior guard Scott Hartzell of the next round." Albany, NY.
the Spartans said afterward, "we UNCG outrebounded Cincin-
wanted to win." nati, 39-38.
It almost happened. The final "What this is all about," Coach
—
score Cincinnati 66, UNCG 61. Peele said, "is respect." The Spar-
"There was never any point in tans didn't earn a little; they earned
this game when we were out ofit," a lot.
said UNCG Coach Randy Peele.
"With a littlebit ofluck down the
ALUMNINEWS-SUMMERS 7
COACH PEELE
Randy Peele this year took the coaches, and the University com-
Spartans to where they'd never been munity. He is an outstanding
before, the NCAA Tournament. tactician and a student of the game.
The experience was new to Peele, "Just as he left no stone
too. The season not only was his first unturned as a recruiting coordina-
as head coach of the Spartans, it was tor, he will leave no duty undone
his first season as a head coach on and no lesson unlearned as head
the college level. Peele, however, coach."
played a huge role in shaping the
team that went to Orlando.
As recruiting coordinator and
assistant coach for the past four Randall Davis Peele
years, Peele personally recruited most Birthdate: June 13, 1957
Hometown: Norfolk, VA
of the players on the Spartan roster.
He became head coach after Mike
Education:
Dement resigned to become head
• BA in secondary education/
coach at Southern Methodist Univer- history, Virginia Weslyan College,
sity. 1980
According to IMelson Bobb, • AA, Louisburg College, 1978
director of athletics at UNCG, "Randy
Experience:
has been integral to every aspect of
• Headcoach, Portsmouth
our program for four years and has
Catholic High School, Portsmouth
been instrumental in recruiting the
VA; 1979-83
student-athletes who have led us thus
• Assistantcoach, St. Michael's
far. College, Winooski, VT; 1983-85
"We aspire to greater heights, and • Assistantcoach. University of
there is no individual who is better Tennessee-Martin, 1985-88
qualified to continue our steady • Assistantcoach, Campbell
progress than Randy Peele." University, Buies Creek, NC;
1988-91
Bobb added, "Randy is more than
• Assistantcoach, UNCG,
a recruiter. Through hard work and
1991-95
dedication, he has earned the respect
of our student-athletes, his fellow
ALUMNINEWS•SUMMER '96