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Show Page 14 Statesman Campus News Monday, Nov. 23, 2009 Iran begins war games Food: Visitors travel the world through food to protect nuclear sites continued from page 1 TEHRAN, Iran (AP) — Iran on Sunday began large-scale air defense war games aimed at protecting its nuclear facilities from attack, state TV reported, as an air force commander boasted the country could deter any military strike by Israel. It said the five-day drill will cover an area a third of the size of Iran and spread across the central, western and southern parts of the country. Gen. Ahmad Mighani, head of an air force unit in charge of responding to threats to Iran's air space, said Saturday the war games would cover regions where Iran's nuclear facilities are located. The drill involves Iran's elite Revolutionary Guard, the paramilitary Basij forces affiliated with the Guard as well as army units. The United States and its European allies accuse Iran of embarking on a nuclear weapons program. Iran denies the charge and insists the program is only for peaceful purposes. Israel has not ruled out military action to stop Iran from obtaining nuclear weapons. The commander of the Guard's air force, Gen. Amir Ali Hajizadeh, meanwhile sought on Sunday to play down the significance of Israel's threats against his country, saying they amounted to psychological warfare. "We are sure they are not able to do anything against us since they cannot predict our reaction," Hajizadeh was quoted as saying by the Guard's official Web site, Sephahnews. Also on Sunday, Iran's defense minister, Gen. Ahmad Vahidi, said Iran planned to pursue designing and producing its own air defense missiles, according to the official IRNA news agency. CEU: Hearings to be held December continued from page 1 COLLEGE OF UtahState U n iversity Eastern Utah hearings will be held in Price, Albrecht said. As the merger does not pose to impact student life in Logan, Albrecht said it was not deemed necessary to hold such meetings here. King said the hearings will likely be held in mid-December and will allow community members a chance to react to and ask ques- tions regarding the merger and details in the memorandum. "It will give folks here in southeastern Utah a chance to give some input," King said. King expects that the community will be supportive of what the schools have accomplished in the memorandum. "I think it does a pretty good job of laying the groundwork for the future," King said. "We are going to be able to maintain our traditions while taking part in what USU has to offer." — b.c.wood@aggiemaiLusu.edu Lorie Barton who brought her three sons to expose them to the foreign foods. She said, "With the way our world is, we need to know how other people think. It helps us to be more balanced and tolerant and get along with others because we can understand them." Attendants were told by Martin that if they cracked open a walnut in Bulgaria on Christmas Eve, the fruit of the nut would unveil the events that would unfold in the coming year. A full, sweet nut promises a good year, Martin said. Martin said ideas for the dishes served were gathered from friends of the museum staff who have traveled to other countries and tried a wide variety of foods. They shared with Martin their favorite dishes in hopes that more than a few museum attendants would enjoy them, she said. "It's so close to Thanksgiving, we just really wanted to be able to do something with food," said Aurora Durfee, junior and history major, as she served the matzo ball soup. Other dishes provided included Vietnamese sticky rice, rice containing less gluten than white rice; Puerto Rican arroz con hebichuelas; apple strudel from Vienna and African couscous. Martin said couscous is made from durum wheat, which is used to make pasta noodles. She said durum, native to northern Africa, has been used to make couscous for 1,000 years. All the food was washed down with a swig of coconut milk. To represent the U.S., cheese and grits, a common southern dish, was prepared. Martin said the origin of grits is traced back to east Africa and is usually eaten with something savory and rarely with sugar. "Food is an essential part of culture," said museum employee Liz Gabbitas, freshman in theatre arts. "Trying it gives you a better understanding of a Southern USA- Cheese Grits are a common dish found •M the you way back to East Africa. They are usually eaten cheese, and seldom are eaten with sugar. Grits 20th centu are is then t ry people would take their own corn to a m sifted, and the finer powde r For more i is used to: meal nformation corn on the history of Grits go 219xinito Ingredient s •1 waler I 111/ 1 (4 11111i k 0 14/111,) tit oiLlog grits irr111,, vi I 1.1t .1, INTERNATIONAL FOOD SAMPLES and recipes gave Anthropology Museum guests a glimpse into other cultures Saturday. CODY GOCHNOUR photo culture's values and traditions through something that all cultures have in common." The museum staff is currently planning for next semester's exhibits. There will be two more opportunities to visit the Museum of Anthropology's Saturday exhibits before the end of the semester. "Christmas Around the World" will be held the Saturday after Finals Week. — catherine.meidell@aggiemail.usu.edu THE TRAILHEAD IS NOW CAMP SAVER! OPENING WEDNESDAY, NOVEMBER 25T" JUST IN TIME FOR OUR THANKSGIVING SALE ON FRIDAY! 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