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Show DAILY UTAH CHRONICLE Monday, February 13, 2012 Week to promote sustainability BEER continued from Page 1 beer, but still good," Jiracek said. Beer is made by carefully mixing and boiling its key ingredients: malt extract, barley or wheat, hops and other flavorings. This substance, called "wort," is then cooled and later filtered into bottles for storage. Yeast is added to the mixture to begin the fermentation process. The beverage can be left to ferment for various amounts of time, depending on the brewer's preference. The club's first brew will be left to ferment for about a month before it's ready to be tasted. "Ready just in time for St. Patrick's Day," Ferrin said, a senior in mechanical engineering. The group said the process of brewing can be as simple or complicated as the brewer wants to make it. "There's so much room for creativity," Jiracek said. "Different grains make different flavors — even the types of yeast you use can change the texture of the entire brew" He said he plans to use scientific analysis in the brewing process. "We're experimenting a bit by trying different ways of fermenting," he said. "Some have less yeast, some have more — we're even trying a few with nothing but yeast from the air, which is called spontaneous fermentation." For the six members, it was their first experience with crafting any alcoholic drink. However, they think they have an advantage by coming from the College of Engineering. "It's heavily science-based, which comes easy to most of us," Ferrin said. Jiracek said he has had a long interest in brewing. His first experience was making cider. He got the idea while walking by a yard with an apple tree with fallen apples. Rather than see them go to waste, he asked the owners if he could clean their yard in exchange for the apples. "I couldn't possibly eat all of those apples, so I just got the idea to turn them into cider," Jiracek said. Besides the actual brewing, he has other activities and events in mind for the club. "I think it's fun teaching people about beer," he said. "A lot of people don't know the difference between a pilsner and a porter." He said possible activities would be outings to local breweries and festivals. "There are a lot of great breweries and festivals around here," he said, such as Epic, Uintah, Wasatch and Squatters. For other meetings, they might brew mead or root beer. Utah prohibits making hard liquor, or distilled spirits, at home. "[Utah law] does get frustrating," said Samantha Winkle, a senior in chemical engineering. "Beer here is either expensive or just plain bad." Utah law contributes positively to Utah's reputation for microbrews and breweries, Ferrin said. He said he would consider entering their beer into brewer's competitions. There are no restrictions on the club as long as they adhere to ASUU and U rules, particularly the school's dry campus policy. "It's kind of a lame policy, strict too, since you can get in trouble for just having an empty bottle lying around," Winkle said. Brewing root beer is an activity the club can hold on campus since it's an easy and non-alcoholic process, she said. Ultimately, beer brewing is about art and science, Jiracek said. "Really you learn from experience and from others," he said. "You get out of it as much as you put in." a.rivera@chronicle.utah.edu PANG continued from Page 1 "It reminds me of home." Pang is a native of Seattle, but his job takes him all over the country. Described as a budget-minded foodie, he said there are changes that come with a down economy, like gourmet burgers popping up FRESH PARTY continued from Page 1 not the responsibility of others to tell them what they can or cannot do. Stratford reinforced this statement, when Fresh claimed they were not adequately warned about what constitutes early campaigning, if in fact that was what they were doing with the Greater Good Alliance. The Fresh Party did not intend to use the student group for pre-campaigning, only to "identify and train campus leaders," Knight said. The group was also used as a networking method. 3 The Office of Sustainability will begin its fourth-annual Sustainability Teach-In Week on Monday. The week is structured as a teach-in event with dozens of professors in disciplines such as architecture, urban planning, law, education, social work and environmental studies incorporating issues of climate change into their 75 course curricula for at least one day during the week. The main event of the week will be a community symposium Wednesday, which will cover various issues of sustainability. Dr. Richard Louv, an environmental writer, will headline the sympo- sium with a lecture on modern naturalist movements. U professor of campus sustainability Stephen Goldsmith is also sponsoring the event. The U is one of 3o participating colleges and universities nationwide. The week is being sponsored nationally by the Fo- _A Do your taxes on the way to class. rREt . , REE TO DOWNLOAD I FEDERAL 1040EZ FREE TO FILE STATE Simplified tax preparation is even simpler with the H&R Block 1040EZ App. Call **TAX or scan the QR code to download the app and maximize your tax refund now. H&R BLOCK® NEVER SETTLE FOR LESS'"' You must qualify to file a Form 1040EZ. Fees apply for other types of filings. Free State filing only through 2/29. Visit www.hrblock.com for details. on high-end menus. When he reviews a place, he's less interested in the menu and more curious about the chef who determines the quality of the menu on a longterm basis. Pang began journalism by writing hard news, covering crime and police beats in Los Angeles. He said even he is a bit surprised where he has ended up. When presented with the food and dining section for the Chicago Tribune, Pang accepted what he considered a challenge — to provide coverage of softer news and to keep the focus on the human aspects. "Sometimes when writers all have the same training, they end up using the same wording and conventions in their work. It gets stale," he said. Compelling journalism means coming at a story in a different way, he said. It's something Pang tries to do for food. Pang's visit was made possible through a grant from the ScrippsHoward Foundation awarded to Kimberley Mangun, a communication professor. Mangun spent a week as the guest of the Chicago Tribune earlier this year and negotiated the writer exchange. k.jones@chronicle.utah.edu "Everyone gets involved in networking. It's essential to running an effective campaign," he said. Knight brought up presidential candidate Geneva Thompson's volunteer work with the Conference on Social Awareness and asked how it wasn't any different. the Stratford reaffirmed court's ruling that the Greater Good Alliance was used as a front organization to give the candidates an extra five to eight months of campaigning by meeting with people and earning face time. The group denied this and disagreed that it gave them any ad- vantage over other parties, but admitted they could have done things to avoid the appearance of the GGA being a front organization for Fresh, such as not holding their meetings directly after the student group's. Committee member Mary Wells, a professor of parks, recreation and tourism, reminded the two sides that the appeal hearing was not a reexamining of the facts but the proceedings of the actual trial. Potential compromises mentioned included a re-trial, or allowing the party to run with a handicap, which Knight said would be the case anyway since most of their senate and assem- bly candidates were forced to file with another party or independently. "At the end of the day, we just want the chance to run," Knight said. Stratford said the court's decision should stand. "The only way to keep a level playing field is to disqualify the Fresh Party," he said. Bryce Williams, ASUU elections registrar, said now that the party has failed to appeal to the committee, they could potentially bring it to the attention of the Board of Trustees, but he doesn't think they will go that far. a.rivera@ chronicle.utah.edu cus the Nation Forums-to-Action program, which seeks to create young leaders committed to sustainability nationwide, according to a press release. Several colleges are sponsoring the weeks events. Compiled by Emily T. Andrews Interview with Chicago journalist Kevin Pang Kelley Jones STAFF WRITER Kevin Pang has been working professionally in newsrooms since 2003 — working at the Arizona Republic, Los Angeles Times, and for the past seven years, at the Chicago Tribune. The Daily Utah Chronicle: What work are you most proud of Kevin Pang: I suppose I'm most proud of the James Beard Award that I won for The Cheeseburger Show, a 12-part web/TV show I produced about burgers in Chicago. I was also quite happy with covering the Olympics in Beijing four years ago — the professional thrill of a lifetime. Is there a news situation that's stayed with you and influenced your writing? Probably the first time I tackled what we call a "narrative story." Narratives are typically longer stories, more reported out, and have a structure similar to fiction. It was about a hospital magician and his relationship with a 15-year-old boy who was getting sicker by the day. What's the most influential news source that you rely on? The New York Times, I believe, is the most essential news organization in the world. I read it daily. For longer pieces with context, I turn to The New Yorker, who goes more indepth than most publications. For pop culture fun, Esquire has terrific writing and are spot-on with their trend watches. Twitter is also a terrific source for news as it breaks. I follow a lot of journalists, who tweet out breaking stories within seconds of them finding out. Some say that journalism as a profession is threatened by the advent of citizen journalists and bloggers. How do bloggers factor into your work and how do you view this kind of instant feedback? Does the Chicago Tribune encourage you to interact with readers? I don't think bloggers affect what we do. I find it a symbiotic relationship. What journalists will always have are resources. At the end of the day, we're being paid to do all the grunt work. Bloggers and citizen journalists might write about topics they're passionate about, but usually it's a labor of love with not a lot of monetary compensation. As far as interacting with bloggers, I feel the more professional journalists build relationships with them, the better the community becomes. I promote their work, they promote ours. It's a win-win situation. Newspapers have relied heavily on advertising to survive. Now that news is online, how do you think they can remain financially solvent? Do you anticipate that the Tribune will start charging for online views like The New York Times? That's a tough question. If I knew the answer I'd be retired by now One of the biggest mistakes the news media made happened 15 years ago, when newspaper sites popped up online and editors decided to give away content for free. In the 15 years since, consumers have been trained to receive news for free. This is a cultural change we have to make in order to survive. So yes, I expect to see our paper — as well as every other paper — go into a pay model sometime in the near future. So I have to ask, what is your favorite food? Can you have one? And do you root for the Cubs or the White Sox? I'm a sucker for fried chicken. And nothing beats a bone-in rib-eye steak. As for a baseball team? I'm from Seattle, so I'm going to root for the Mariners. k.jones@chronicle.utah.edu .dailyutahchronicle. co |