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Show Westminster College ORTUM I irtiipptiy.iv Ufo, By Audrey Maynard Staff Writer Westminster holds a unique niche among educational institutions in Utah. A beautiful campus, attentive administrators and overall centers allow students here to a enjoy personal and welcoming atmosphere. Perhaps Westminster's strongest point lies within its passionate and dedicated faculty. Because Westminster's class sizes are conveniently small, there are those teachers whose classrooms are always full and their waiting lists seem never-endinASWC Professor of the Year, Susan Cottier, is renowned for her ability to effectively impact her students. "I would have to say that I connect to many students in a meaningful way because I care passionately about their intellectual development," she said. "I also do not take myself very seriously-s- o as long as I poke fun at myself, I am free to poke fun at user-friend- Crt.mng n dilili) o ly g. i.y& (cilia o W.n, W$U iteUB tegTI force has always been to teach. "I have always wanted to be a collegeuniversity level teacher of adult learners," he said. "From the moment I entered my first freshmen class I understood that this was my goal because I truly enjoy the learning and teaching experience." Although Merkley says he wishes his popularity lies in driving a "hot car" or wearing "terribly fashionable clothes," he knows his position is far more reaching than that. Success in Merkley7 s classroom comes from "good stories, practical application of principles discussea, activities, games and pizza every once in a while." Like Cottier, Merkley feels that a successful teacher is one who takes the initiative to participate in classroom experiences. "The those we study." Humor, therefore, is a key ingredient Cottier believes in capturing the interest of her students. "Understanding the humorous side of a very serious subject is liberating and fun," she said. "I think I have been successful with some students because humor is contagious and because they understand that I care deeply about their developing intellect." Anna Hansen, junior, says that Cottier is always surprising in the classroom. 'You never know what to expect," she said. "There is never a dull moment. With that in mind, you always pay attention." Sophomore Don Farmer says that Cottier is unique because she is not afraid to be herself. "She is her own woman and needs no one to define her." Speech professor Mark Merkley is another teacher who has left a positive mark on his students. Merkley has been teaching on the college level for 12 years and says his driving greater the shared experience between individuals, the better they will communicate, relate, explain and teach one another," he See Faculty, Page 4 rw By Amanda Shiner Staff Writer Imagine walking down Mill Street in Phoenix, Arizona. Suddenly, you come upon a completely empty Ben and Jerry's ice cream shop. You notice two doors down people are lined up out the door waiting to get into a store. As you approach the building, you hear music ana singing. The sign above the door reads Cold Stone Creamery. This is exactly how Steve Hard was introduced to the Cold Stone Creamery franchise. When he entered the building, he asked for information on opening a franchise in Utah. After all, Utah is the ice cream state. "If you can dream it. . .we can cream it!" is the motto of the Cold Stone Creamery stores. Patty Gardiner has a daughter attending Westminster and her fiance Steve Hard will be opening a Cold Stone Creamery in Foothill Village. The grand opening will be on April The new location of the Cold Stone Creamery Village, offers ice cream so good, Its deadly. in Foothill 18, 2000. Patty Gardiner said, "Our ice cream is so good. It's so deadly." The menu describes Cold Stone Creamery in this way; "The ' moment you walk into a Cold Stone Creamery, the aroma of fresh made waffle cones fills your senses. You know you have arrived at your destination. You now need to prepare for a ten minute vacation into a true taste sensation. You will be greeted at the counter with an endless array of combinations of the richest, fresh made, premium quality, all natural ice cream and yogurt creations. Your wish is our command, with thousands of flavor combinations available." The ice cream at Cold Stone Creamery is made fresh each and every day. They use a frosted granite slab or the "cold stone" to make any concoction a customer may request. The concoctions that customer's can choose from and make up, total at least 100,000 different combinations. If they do not have a flavor of ice cream someone may want, they ' have the extract to make it. For example, if a customer walked in and wanted root beer ice cream and it is not on the menu, the staff could mix up some root beer ice cream right then and there. Among the variety of flavors they have to mix together, they also have tons of See Ice Cream, Page 7 |