• Format
  • Publications (documents)
• Type
  • Text
• Source institution
  • Western Carolina University
• Identifier
  • HL_WesternCarolinian_1992-12-10_Vol58_No15_06

The Western Carolinian Page 6 Thursday, December 10. 1992 Features Volume 58 Number 15 Grief by Chris Gunn, Ph. D. Contributing Writer The recent deathsof a WCU studenta were - like the death of one and the coma-producing injury to another student in August's caraccident-painful tragedies. And, understandably, grief abounds. Grief is a natural human reaction to loss - the loss of a loved one, as well as the loss of a job, home, relationship, dream or ideal. We all grieve at different times in our lives and, perhaps, in dramati cally different ways, depending on several factors. Though having survived a significant loss doesn't completely dull our sensitivity, the experience of grieving in the past does help us know that thecurrentgrief will lessen overtime, that life does goon. One's relationship with the lost person also effects our experience of grief. For example, our grief reaction is understandably stronger (i.e., possibly more painful and longer lasting) if we lose 3 roommate, parent, or lover compared to die loss of an acquaintance, distant cousin or TV personality. The cause and nature of the loss can also make a difference. Dying of natural causes at 89 years old, though still causing grief in friends and family members, is typically less traumatic for die survivors than die death of a young person in an auto or hiking accident. Sudden losses, as in the deaths of these Western students, take us by surprise, depriving us of a chance to end the relationship on a positive note or to say goodbye. Adding that personal touch Deaths of young people are particularly painful and anger-producing because we feel they were cheated out of their futures, and we were r- r? A r^ cheated out of continuing to know Dodson cashier Jane O'Brien enjoys togetherness or rood ^ourt and love them. As Elizabeth Kubler-Ross described, grief comprises several emotions and stages: denial, anger, bargaining, depression and accep- Michelle Watterson StaffWriter tance. During a time of grief, it is important to take care of ourselves, making sure we eat and sleep adequately, giving ourselves permission to take things more slowly and to feel "bad" at times. Though we will never forget our lost loved one - in fact, holidays and anniversaries are often accompanied by some feelings of grief for this reason - time and support do usually help heal the pain of grief. If you are concerned that your grief reaction is severe, complicated or lasting too long, talk with friends, family, spiritual mentors, or stop by the Counseling Center (114 Scott) to make an appointment with a counselor. For three and a half years, Jane O'Brien, cashier for the Food Court and former cashier for Dodson cafeteria, has warmed the hearts of WCU students with her never-ending smile and caring attitude. O'Brien lived in Miami Beach for 29 years before moving to Cullowhee and says, " lam very happy here." Despite a few minor differences in switching from the cafeteria to the Food Court, O'Brien said, "I'm the type that likes everything. I get into it!" "Working in the cafeteria did require more preparation for die meals, but 1 still loved it," O'Brien said. She admits diat the Food Court atmosphere is more enjoyable than the cafeteria. Food tips for the holidays: Keeping it safe "The Food Court is more together and I get to know the students better," says O'Brien. O'Brien also says that the cafeteria is having a difficult time with understaffing. "The cafeteria has had a hard time because students that are hired to work don't show up, and then you are short of help. This is the main problem with the cafeteria and sometimes with die Food Court" she said. Whether O'Brien is in the cafeteria or the Food Court, she calls students by name and shares her smile. "She acts like she enjoys her job, and she really seems to care about us," says Kim Cormier. O'Brien is also known for going out of her way for students as she did for Donna Lyda. "I use to ask her how many fat grams were in the yogurt because I was dieting and she went and got me a pamphlet on it," says Lyda. I Carolinian photo by Hex Hall Jane O'Brien Freshman Nicole Cormier said, "Because I'm a freshman at Western, the first time I went to the cafeteria I was kind of scared, but when the cashier called me by my name and asked me how I liked school, it made me feel good." Joan Gosper Contributing Writer For many people, the holidays bring out the urge to throw a party. If you are planning to serve a buffet at a holiday party this year, be sure you do not serve food poisoning bacteria along with your food, say food scientists at the U. S. Department of Agriculture. Bacteria like salmonella can make a guest feel like he or she has the flu. The distressing symptoms can be avoided if you keep the hot foods hot and cold foods cold. If food will be out all evening, fix small platters and serving dishes of each item. For example, arrange cold sliced turkey and roast beef on three or four smaller platters instead of putting all the food on one large plate. Then you can put out the first platters for guests, while you hold the other safely in the refrigerator. Foods that are to be served hot can be popped into the oven throughout the evening. Hot food should be served from chafing dishes or warming trays that keep food at least 140°Farenheit. Check your chafing dish—often these dishes can only hold food at 110 to 120 degrees, and diat is a good growth temperature for some bacteria. If any food remains on diese trays after they have been sitting out for two hours, discard the food. Replace widi fresh, full trays. It is not a good idea to add new food to a serving dish that has already been out at room temperature for over two hours. Following these guidelines will bring an extra bonus: your buffet table will remain attractive throughout die evening, because you will be replenishing die food with fresh trays and serving dishes. Old Wives' Tale Breastfeeding mothers should not drink a beer, thinking that it will increase the flow of milk. "That's an old wives' tale," says Dr. Carolyn Dunn, extension foods andnutrition specialist atNorth Carolina State University. "If you do drink alcohol, do not drink within two or three hours before you breastfeed," Dunn says. "You should have no more than 2 ounces of liquor or 8 ounces of table wine or two cans of beer in any one day. A small woman should drink even less." Thenutritionspecialistalso recommends avoiding excess caffeine in coffee, cola or from other sources. "Try to keep your intake of beverages that contain caffeine to no more than two servings a day," Dunn says. "Caffeine is passed through the breast milk to your baby." Lite Eating If you are planning to cut back on fattening foods after overeating during the holidays, you may want to try these recipe substitutions offered by extension food and nutrition specialists at NCSU. Use skim milk widi 90 calories acup instead of whoie milk, whichhas 170caloriesacup. Evaporated skim milk at 220 calories a cup can be whipped into cream while regular whipping cream has 830 calories a cup. Low-fat yogurt with 140 calories per cup can be substituted for sour cream, which has 412 calories a cup. The Jewelry Outlet Jay and Irene Ball 34 W. Main St. Sylva (704) 586-4599 / — Diamonds \ Watches Coins Chains Major Credit Cards Accepted Open 9-5:30 Monday thru Saturday 20% DISCOUNT ON NON-SALE ITEMS WITH AD "A Quiltin"' up a storm at the MHC Cheryl Cheney StaffWriter Members of the Smoky Mountain Quilter's Guild demonstrated their skills Wednesday, Nov. 18. Thedemonstration complemented a new exhibit entitled "A Quiltin'," which is part of a display in the University Mountain Heritage Center. The exhibit display opened on Sept. 28, Mountain Heritage Day. It contains eight quilts from various time periods and represents several different styles of quilts. The focal point of the exhibit was an old fashioned quilting frame which was being put to good use as the women worked diligendy on a quilt called grandmother's flower garden. The frame is suspended from the ceiling. Another quilt on display is a patch quilt which was made in the late 1800's by Martha SiltonRigdon of the Speedwell Community. This type of quilt contains a variety of fabrics all of one hexagonal shape which are sewn together. Bettie Hughes Buchaman is the artist of a piece pattern quilt on display which was produced in the late 1880's. Fabric samples from men's clothing are stitched together. On top of the fabric samples is bright, decorative embroidery which includes the names of the maker and her family members. A baby block patterned quilt which was made in the 1870's by Malerein Becknell Barker of Onsley County, Kentucky, is also part of the exhibit. One example of a more practical quilt is the piece quilt which is also part of the display. A piece is designed by sewing pieces or patches together using a running stick on the wrong side. The fifth quilt on display was designed by Julie Precheman of Henry, Virginia. This quilt has a satin border and backing. This crazy quilt was made in 1874, but because it is so fragile it was only used for decoration and display. The Wike family of Cullowhee created the Lone Starquilt which is also part of the exhibit. The center of this 20di century quilt contains a multicolored star which radiates outward. The star is surrounded by block and fan shapes which were sewn togetlierwithcontrasting thread. The final quilt on display represents appliqued quilts. Appli- qued quilts were not practical or economical because material was wasted. Sewing one layer of material onto another layer wasted material as opposed to sewing all the clothes together. Similar demonstrations have been planned for the first and thud Wednesday of each month throughout the winter. These demonstrations as well the exhibit are free and open to Ihe public. For more information, call Suzanne McDowell of the Mountain Heritage Center at (704)227- 7129. Pizza Hut Delivers on Campus Fast, Hot and for $5.99! 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The Western Carolinian is Western Carolina University's student-run newspaper. The paper was published as the Cullowhee Yodel from 1924 to 1931 before changing its name to The Western Carolinian in 1933.

• Creator
  • Western Carolina University
• Format
  • Publications (documents)
• Type
  • Text
• Date
  • Date original: 1992-12-10
  • Date digitized: 2019-10-09
• Extent
  • Dimension: 22.75" x 14.25"
  • Pages: 10 pages
• Subject - Topic
  • College student newspapers and periodicals
  • Cullowhee (N.C.) -- Newspapers
  • Universities and colleges -- North Carolina -- Cullowhee -- Newspapers
• Location
  • Jackson County (N.C.)
  • Cullowhee (N.C.)
• Source institution
  • Western Carolina University
• Source Collection
  • WCU Students Newspapers Collection
• Identifier
  • HL_WesternCarolinian_1992-12-10_Vol58_No15
• Repository
  • Western Carolina University Hunter Library