Newspaper Page Text
m
GEOR&Ift N
C OMPL
ATTN: CMR
U&A MAIN
ATHENS
EdSPAPEP PrtOJE^J
IstiME dROdN
LIBRARY
GA
30fiOi
Black
An independent student newspaper serving the University of Georgia Community
INSIDE
Profile of Georgia’s
“Terminator” freshman
volleyball player
Sue Novak.
5
Weather: The roads will be wet so
please drive carefully. Today. 100
percent chance of rain, low 50s,
tonight, cloudy, 40s, Sat., fewer
clouds, high in upper 50s.
* WEEKEND EDITION * FRIDAY, NOVEMBER 9, 1990 • ATHENS, GEORGIA • VOLUME 98, ISSUE 32
Student crowned Miss
By MICHAEL W. McLEOD
Staff Writer
A University student took on the world
last night, and won.
Gina Tolleson, a broadcast journalism
sophomore, was crowned Miss World
Thursday night in London, England. She
won $19,000 in cash and a work contract
worth $59,000.
“I’m not surprised, really I’m not," said
Amy McCrory, Tolleson’s freshman pledge
trainer for her sorority, Kappa Alpha Theta.
“She is so poised, so confident."
The weekend before she left for the pag
eant, Tolleson said, “Of course I’d love to
win, but I have mixed emotions about it
after this year," she said.
Tolleson previously won first runner-up
at the nationally televised Miss USA pag
eant March 2 and left her home in Spartan
burg, S.C., Oct. 21 for London.
From there she went to Oslo, Norway, to
film video clips and to be photographed for
the pageant.
She left the University in January to pre
pare for the Miss USA competition, but
she’s still taking independent study
courses. Since winning first runner-up, her
life had been a whirlwind of activities like
traveling and modeling, she said.
“Pve been running around like crazy.
You’ve got to travel a lot and you get sore
from standing so much; it’s not as glamou
rous as everyone thinks it is,” Tolleson said.
“I’ve had to get up at five o’clock in the
morning. You have to be on set when the
sun rises: that’s the best light.”
Women from about 90 countries com
peted in Miss World this year and for the
first time representatives from Eastern Eu
ropean countries, such as Russia and Yu-
goslovia, were in the pageant.
Tolleson said that her roommate for the
pageant was Miss United Kingdom. Be
cause the room assignments go in alphabet
ical order, she’d hoped to get Miss United
Soviet Socialists Republic, but the contes
tant from the Soviet Union went under the
title Miss Russia.
Tolleson said she’d been to Los Angeles,
New York and Chicago in the past year
modeling for different companies, but she
still wants to become a broadcast journalist.
“It’s really hard work and people ask me,
*Why do you want to come back to school?’
But I want to go back and try to balance the
two.”
Her success in the Miss USA competition
has helped her as she tries to break into
television broadcasting.
“It’s great. A few stations have been in
terested in internships because of the expo
sure I’ve gotten,” she said.
Tolleson said she hasn’t forgotten her
World
school or her sorority. She came to Athens
the week before sorority rush in September.
“It was really strange. I went shopping
downtown and a few of the people in the
shops recognized me. It’s been six months,"
Tolleson said.
“It was scary to walk into Theta again; it
was almost like walking into a house full of
strangers, but everyone had written me
notes, so I actually felt like I grew closer to
everyone since I’ve been gone," she said.
McCrory said, “I think she’ll be back;
she’s real good about that.”
Theta President Ellen Rossiter said
Tolleson was featured this fall on the board
of famous Thetas. She said the entire so
rority was very proud of Tolleson.
More recently, Tolleson and her family
accepted Athletic Director Vince Dooley’s
invitation to watch the Georgia/Clem son
game Oct. 13. At half time she was escorted
on the field by Georgia’s mascot, Harry.
Gina Tolleson
Candlelight vigil
Jewish service remembers Holocaust
Tr*cy St«nb*rg/The Red and Black
Lesley Waterman, sophomore, left, and freshman Sarah Kristamacht at ceremony
By KERRIN HOWARD
Contributing Writer
Passersby grew quiet. Perhaps
they felt the strength and hope em
anating from the candlelit circle of
Jews in the main library quad
rangle.
The United Jewish Appeal at
tracted about 150 people
Wednesday night as part of
Freedom Week for the second an
nual vigil commemorating Kristal-
lnacht, The Night of the Broken
Glass.
On that night in 1938, the Nazis
corralled thousands of Jews for de
portation or shipment to concen
tration camps, said Cori Sackin,
chairman of the University’s stu
dent campaign for UJA.
Nazis broke into Jewish homes,
stores and synagogues, littering
the streets of the ghettos with
glass.
‘If I were oppressed as
a Jew in a country,
knowing I had a
homeland to go to, I
hope I could rely on my
brothers and sisters to
get me there.’
— Cori Sackin
UJA Chairman
“Over 30,000 people were
rounded up in one night.” Sackin
said. That’s bigger than the Uni
versity of Georgia.”
Freedom Week is sponsored by
UJA to raise money for the hun
dreds of thousands of Soviet Jews
who have travel visas but no
money to emigrate, Sackin said.
Candles, sold Wednesday night
at $1 each, began a year-long fund
raiser for Operation Exodus to aid
in the emigration of Soviet Jews to
Israel.
Suzie Garfein, assistant
chairman for the campaign, said
Soviet Jews want to leave because
other citizens blame Jews for the
weak economy.
“Pamyat is an anti-semitic group
in the Soviet Union that employs
the same tactics as Hitler," Garfein
said. “It blames the economic prob
lems of switching over to a market
economy on the Jewish race.”
Garfein fears that something
like the Holocaust may happen
again if Jews stay in a place where
they’re persecuted.
“We can’t be silent,” she said.
"We need to get them out of there
since we know what’s going on.”
Sandra Gutkin, a sophomore
pre-journalism major, said the vigil
was an emotional occasion for her.
“It makes me think of all the
hardships Jews have been
through, all the hatred we’ve
faced,” she said. “It’s very impor
tant that people don’t forget the
Holocaust.
Sackin said UJA provides aid to
more than 34 countries, including
the United States.
“If I were oppressed os a Jew in
a country, knowing I had a home
land to go to,” Sackin said, “I hope I
could rely on my brothers and sis
ters to get me there, which is what
Operation Exodus is all about.”
Budget cuts force
GPA standards up
By ANGELA HORNSBY
Staff Writer
Due to more applicants and
budget cuts, students are facing
higher grade point average re
quirements for entrance into sev
eral of the University’s colleges.
George Abney, director of the
office of Undergraduate Student
Services at the Henry W. Grady
College of Journalism and Mass
Communications, said averages
hnve risen in all mryors ofTered
by the college.
He said the biggest increases
are in telecommunications arts,
broadcast news and advertising.
The GPA requirement in tele
communications for fall quarter
is 3.05, broadcast news is 3.2 and
advertising is 3.0, he said.
Abney said the two biggest fac
tors affecting the increases have
been more applicants and high
GPAs from those applying.
Providing quality education for
students in the school may suffer
if more applicants are accepted,
he ndded.
'We make every effort that
those admitted receive a quality
education and graduate as close
to time as possible,” he said. "If
too many students are let in, they
won’t be able to get classes.”
J. Thomas Russell, dean of the
college, said budget cuts totaling
$85,000 couldn’t have come at a
worse time.
“It’s not a new problem," he
said. “Its become more acute now
that demand has grown. Without
the cuts, we’d be part way where
we are now.”
John Albright, associate di
rector of admissions for the Col
lege of Arts and Sciences, said
the reauired GPA of 2.0 has gone
up in the last three years.
He said the admissions index,
set by the faculty admissions
committee and administration,
has hovered between 2.1 and 2.2
for the last couple of years.
The main reason behind the
rise has been an increase' in the
number of applicants for
freshman spaces, he said.
“We are seriously considering
setting the index in March that
will limit the freshman class size
even more, perhaps 10 percent
smaller,” he said.
Ken Duke, the assistant to the
dean of the College of Pharmacy,
said there has been a marginal
increase in GPAs over the last
three years.
He said it was 3.25 in 1988,
3.34 in 1989 and 3.4 in 1990.
Duke said he attributes the in
crease to a lurger applicant pool.
"We hnd over 420 applicants
for this year,” he said. “We had to
have a limited class size.”
The class limit for this year is
120 students, he said.
Betsey Barth, director of the
undergraduate program at the
College of Business Administra
tion, said over the last three
years the school has participated
in a “mnnage enrollment” pro
gram.
"We’ve received national atten
tion through various articles,"
she said. "We’re also getting a
great number of students who
want to get into the school. We
hnd to set limits some place.”
The required GPA wus 2.4 in
1989 and 2.5 in 1990, she said.
She estimates the predicted
average for next year will lx* 2.6.
The predicted average is deter
mined by a complex formula that
combines Scholastic Aptitude
Test scores and high school GPA,
she said.
Barth said she expects the av
erage to level off.
Cowins: No contest
on drug possession
By MICHAEL W. McLEOD
Staff Writer
Former Georgia linebacker
Norman Cowine pleaded no con
tent to drug possession charges in
Clarke County Superior Court
Thursday, but said afterwards he
didn’t own the crack cocaine
found in hia truck Sept. 16.
Cowing, a junior economics
major from Douglaeville, was
sentenced to five years of first-of
fender probation and 120 hours
of community service.
His wife, Christy Beavers-
Cowins, said Thursday her hus
band’s probation was contingent
on his pursuit of his degree at the
University.
He was arrested on charges of
possession of a controlled aub-
stance with intant to distribute,
possession of a firearm during
the commission of a crime and
carrying a concealed weapon.
After a plea-bargain agreement,
Cowins only answered to the
drug possession charge.
A no contest plea is not an ad
mission of guilt, but means
Cowins didn't contest the charge.
Once the eentence is served
Co wins’ record will be wiped
clean.
Hia attorney, Ed Tolley,
couldn't be reached for comment
Thursday.
Cowins said the crack was in
his truck because, “I guess
someone wanted to smoke it. See,
what they didn’t take into ac
count was there were a lot of
other people besides me there.’’
Before the trial some specu
lated the search of Cowins’ truck
might have been deemed illegal,
but Cowins said, “It was like a
50/50 chance. We thought it was
best not to draw it on out and get
it over with.
“It’s pretty good,” he said of the
verdict. “It’s good to get out of the
house." Cowins has been under
house arrest since September
and was only allowed out of the
house for classes and after re
questing special permission on
occasion.
Cowins also verified reports
that he’d received treatment for
alcohol abuse at Charter Winds
Hospital in Athens.
Cowins said he would be on the
football field again next fall. Ath
letic Department ofiicals couldn’t
be reached for comment
Thursday.
For now, he’a planning to
watch the Georgia/Florida game
from the stands.
“You get to see it from a dif
ferent perspective. I’ve always
wanted to be a student and see
what it looked like from the other
side.”
Soul food legend alive in Athens restaurants
By MIRA SHAH
Contributing Writer
Chitterlings.
Fried chicken, collard greens and peenn pie
characterize one of the South’s oldest traditions
—soul food cooking.
In Athens, soul food restaurants distinguish
themselves by their down-home appeal.
Weaver D’s Delicious and Wilson’s Soul Food
are two establishments in which the legend of
soul food lives on every day.
Though neither Angela Wilson, port of the
family-owned Wilson’s Soul Food, nor Dexter
Weaver, owner of Weaver D’s, think of soul food
as a tradition; it is something they hnve known
all their lives.
"It was the kind of food we were brought up
eating. It’s not necessarily a tradition, it was
something we grew up with," Wilson said.
Weaver said, "Growing up in a single-parent
home, I prepared meals for myBelf, my mother
and my cousins. But I never dreamed I’d have
my own business."
Underneath the savory nromns that fill the
air and draw everyone to the kitchen lies a col
orful past. Soul food originated in the slave
quarters of southern plantations.
In “Southern Food,” author John Egerton ex
plains why slaves transformed the task of
cooking into creative expression.
"The kitchen was one of the few places where
their imagination and skill could have free rein
and full expression,” Egerton wrote. Their le
gacy of culinary excellence is nil the more im
pressive considering the extremely adverse
conditions under which it was compiled."
A slave’s weekly rations consisted of corn and
pork.
“With just these meager rations, the slaves
managed to find a measure of variety,"
according to Sheila Ferguson, author of “Soul
Food: Classic Cuisine of the Deep South.”
Slaves from Africa brought seeds which pro
duced collnrd greens, black-eyed peas, yams,
okra and malaguetta pepper. Chili peppers
were brought from the Caribbean. The combi
nation of these foods doctored-up the bland ra
tions.
Ferguson explained how this led to the
spread of soul food cooking: “As seasonings,
they gave poor cuts of meat more zest. Both in
North America and in the Caribbean, blacks
used near-lethal doses of hefty spices and that
taste was quickly appreciated and taken up by
their white masters.”
Soul food cooking is a process learned slowly,
according to Ferguson.
“You learn to hear by the crackling sound
when it’s time to turn over the fried chicken,”
she wrote.
"You taste rather than measure the season
ings you treasure; and you use your eyes not a
clock, to judge when that cherry pie has
bubbled sweet and nice. These skills are hard to
teach quickly They must be felt, loving, and
come from the heart and soul."
After the Civil War, some ex-slaves went
north and took with them many culinary tal
ents and secrets that were passed down from
generation to generation Many soul food res
taurants emerged in Harlem, each one with a
tradition for a certain dish
“Anything and everything seemed to be
available and 24 hours a day," explained Fer
guson. They didn’t seem to lx* competing with
one another. In a brotherly spirit, each would
gladly head me towards the best rib joint. Ined
chicken house or whatever fit my bill "
Weaver D’s Delicious evolved from n entering
business into a restaurant, according to
Weaver.
“I operated out of my house serving bum
nesses,” he said. “It was something I was inter
‘You learn to hear by the
crackling sound when it's time
to turn over the fried chicken.’
— Sheila Ferguson
author
ested in doing. I had been in f<x>d management
for 10 years. It just happened.”
Wilson told how Wilson’s Soul Food started.^
“We’ve been open for 11 years —since 1979,"
Wilson said. “My father and mother asked me if
I wanted to go in with them to open up a restau
rant. It’s a family business.”
Though soul food is characterized by certain
dishes, the two restaurants view specialties dif
ferently.
“It’s what you eat at home,” Wilson said. “It’s
nothing special because it is an everyday meal."
Weaver said his specialties —chicken, home
made pies and homemade biscuits — are the
most popular.
Wilson feels the market for soul food is good
because people are trying to get away from fast
food and back to nutrition.
“Chain restaurants serve good fixid, but it’s
not always fresh or seasoned like at home,"
Wilson said
"People want a home-cooked meal some
times It’s a more comfortable atmosphere In
modern times, there’s not always enough time
to cook a lag meal and people really need a hal
anced meal "
Weaver also felt nutrition is the key. lie son!
"IVonIe are trying to get away from pi:ra and
fries," Weaver said "They want things that are
moil* nutritious "