Oregon daily emerald., May 29, 1987, Image 1

‘Gypsy’ presentation
“excellent,” says reviewer
See Page 7
Oregon Daily
Emerald
Friday. May 29, 1987
Eugene. Oregon
Volume 88. Number 94
Semester switch
plans discussed
By Chris Norred
Of I hr Kmrrald
The committee in charge of planning the Univer
sity’s switch to semesters met Thursday to map the trail
through hundreds of issues expected to arise during the
transition process.
Committee members brought preliminary lists of
changes to be made in almost every area of campus. The
lists will serve as guidelines for the various offices and
departments as they begin the work of reorganizing and
rewriting policies, curricula and schedules, which will
forge the look of University life beginning in 1990.
The State Board of Higher Education decided this
year that all Oregon public four-year colleges and
universities should switch from the current quarter
system to semesters beginning in the fall of 1990
University professor Mavis Mate, chairwoman of
the committee, presented a list of proposed guidelines
for academic departments to follow when designing
new curricula for the semester system.
The proposal calls for a minimum of 124 semester
credits required for graduation. A minimum of 24
credits will be required in each major and 15 in each
minor.
Academic departments must choose which courses
to drop, contract or expand. If courses that are currently
required are dropped, transition courses or alternatives
will be offered under the semester system.
The proposal suggests renuml>ering the new
semester courses in a "logical fashion," and offering all
semester courses at least every other year
Registrar Herb Chereck presented a list of
preliminary concerns identified by student affairs
departments.
The Office of Academic Advising and Student Ser
vices listed about 20 issues of concern, including a
desire for a full year of freshman-level English composi
tion. And the OAASS was concerned that few faculty
advisers could attend the New Student Week, which
would come during the third week of August with the
proposed semester calendar.
The Office of Student Development listed a dozen
questions that need answers during the conversion pro
cess, including: “Should we continue with the Early
Orientation Registration Program? When should we
have New Student Orientation W'eek? How will the
Turn to Semester, Page b
/VttK
Hands off!
Demonstrators made a showing in front of the Federal Building Thursday to protest U S
intervention in Nicaragua.
Highlighting the demonstration was a vigil paying respect to Ben Linder, a Portlander kill
ed by U.S.-backed Contra minds.
Photo by Andy C'.rip«
Projected fall enrollment rises
By Sarah Kitchen
Of liie Km«r«l«f
Next year * University enroll
merit is expected to be around
17.HIM) students, an approximate
increase of tiTiH students from this
year, according to Wayne
Nishimuru. the assistant director of
admissions.
The freshman recruitment pro
((ram, which is at its strongest dur
ing fall term, is still continuing its
efforts to attract new students to
the University. Nishimuru said
So far the Univeristy has receiv
ed 2.4(H) applications from in state
residents and l.t»50 from out-of
state residents, he said.
Economics is the main reason
the number of out-of-state ap
plicants has been steadily
ing over the past few years
However. this year's figure re
mains pretty much constant with
last year's figure. Nishimura said
On the other hand, economics is
the reason Oregon residents have
chosen to remain in the state, lie
Turn to Enrollment, Page 6
Future looks bright for Eugene's new cheese factory
patci,
Photo by (Nana Moy
Ricotta and mozzarella are two of the cheeses to be produced if
plans for the Delgrossi cheese factory go through.
By Janet Paulson
Of I hr Kimrald
I’lans for a building a cheese
fac tory in Eugene moved ahead
this week as the state Economic
Development Commission ten
tatively approved issuing $9.4
million in industrial develop
ment bonds to help finance the
project.
Tentative approval of the
bond sale means the project is
eligible for financing under the
state's revenue bond program.
The program was designed to
provide low cost financing for
business economic develop
ment activities which create
jobs for Oregon citizens accor
ding to Chuck Smith, municipal
bond manager for the State
Treasury Dept.
The bond issue will now tie
reviewed by the State
Treasurer's office, which gives
final approval of the sale.
If the remaining financial
hurdles are crossed, the cheese
factory will be built on a 20-acre
site in west Eugene near 11th
Avenue and Ueltline Construe
lion Is tentatively scheduled to
begin in August and should be
completed by February ItlHH
The factory would provide 51
full-time jobs at about $10 an
hour, according to Deane Funk
of the Fugene-Springfield Metro
Partnership, which has been in
volved with the arrangements
for the factory.
Two Italian industrialists.
Carlo Delgrossi and CiacnblH!
Uustaffa. settled on the Fugene
location after visiting dairy
farms in several West Coast
locations. Funk said they settl
ed on Fugene because of the
quality of the milk here
Hustaffa, whose family has
produced cheese for nearly 100
years in northern Italy, declared
that the quality of cheese that
will be produced here should be
"equal or superior to cheese in
Italy."
The Delgrossi cheese factory
will produce "fresh cheese"
rather than processed cheese,
such as that produced in
Tillamook. Funk said The
Delgrossi factory will !>e the on
ly fresh chw'se factory on the
West Coast, he added. The fac
tory will produce ricotta,
mo/.arellu. and two other types
of Italian soft cheeses.
Fresh cheese is produced,
packaged and “shipped out the
door" in one day anil has a shelf
life of hImuiI 30 days, he said.
Processed cheese normally goes
through an aging process,
which makes it more
“durable,” before being ship
ped to stores.
In addition, fresh cheese has a
higher moisture content, mak
ing it lower in both calories and
cholesterol. Funk said. Salt is
added to processed cheeses dur
ing production, hut not to fresh
cheeses.
IJelgrossi plans to take advan
tage of the large California
market with the product, Funk
said. Because die fresh cheeses
are low-salt and low-fat.
Dolgmssi believes it will appeal
to health-conscious and older
people.
Turn to Cheese, Page 4