Month: February 2013

Alex Alam

WVBU Senior Adviser

Monday morning was not business as usual for WVBU, the University’s student-run radio station. During some routine maintenance, a circuit board in the soundboard shorted out, briefly shutting down operations of the station.

“Fortunately we were able to at least get [the automation] to bypass the board, so there wasn’t a whole lot of dead air,” Station Manager Charlie Geitz ’15 said.

The station uses a dedicated automation system to be able to broadcast at all times, even when there are no DJs in the studio. Production staff were able to connect this system directly to the main output of the station to keep music on air.

“It almost sounded like nothing happened, which is good. The final broadcast is the most important thing,” Geitz said.

This incident comes shortly after the station was gifted with a new digital processor, courtesy of University alum Kathy Gilbert ’82. However, they were still left with a non-functioning console. While some staff tried to inspect the board to figure out what went wrong, others took to the station’s Facebook and Twitter accounts: “Even the station hates Mondays,” read one of the initial updates. A later Twitter post attempted to explain why this problem is significant: “… the mixer is the ‘heart’ of the station. It lets us take all the inputs (iPods, mics, etc) and send them where we want.” It soon became clear that they needed to send the faulty circuit boards off for repair, but the manufacturer was willing to ship temporary replacements.

For the time until the parts’ arrival, Production Directors Joe Duvall ’16 and Will Christner ’16, along with Alex Alam ’13 and staff engineer Todd Fogle were able to set up a temporary system so that DJs could still run their regular shows.

“It’s a little bit unorthodox, but we set it up so that [DJs] can go straight on-air from our recording studio,” Duvall said.

This new solution came with its own problems, as it required the use of an entirely different type of soundboard than most of the DJs were trained to use. With a little bit of hurried training, the affected staff performed impressively.

“People were able to pick it up pretty quickly … we’re lucky to have DJs that are good at what they do,” Duvall said.

“The whole mess has just been a lot of work on pretty much no notice,” Geitz said, “but that’s part of the job … the cool thing about radio is that it’s always going, so we have to stay on top of our game.”

By William Fierman

Assistant News Editor

The University’s Uptown nightclub has provided the campus with both new and traditional events so far this semester including a Pub Night, Speed Dating, Candy Land Trivia Night, Karaoke Night, a Poetry Slam, a Rave and a Super Bowl party.

“Uptown is a space that constantly evolves in response to students’ interests and we are open to bringing whatever events and entertainment appeal to the most people on campus,” Uptown manager Steph Wyld ’14 said.

The potential for Uptown is large, and staff members and students hope to take advantage of the space for future event scheduling.

“I could see a kind of hang out vibe like a seventh street for uphill,” Kelsey Fletcher ’14 said. “If it could have coffee, or a larger extension of snacks offered I think it would be a cool place to do homework. I’ve also liked the comedians and performers that come there. I think that it has a more intimate vibe than seeing something in the Weis Center.”

“There have been some events that were really fun, like the Karaoke Night and Speed Dating,” Ivan Flores ’16 said. “But the one I enjoyed the most was the International Party. I loved that they played such a huge variety of music. I think that having more dance parties would be really fun for everyone, but especially for the people who don’t drink, so there is a place for them to party without alcohol involved.”

Uptown also hosted magician and entertainer Michael Kent on Feb. 15, and looks forward to hosting Lee DeWyze, American Idol Season 9 winner on March 1.

“I’d like to see more music acts in the future,” Conor Pierson ’15 said. “I’ve liked when music acts or bands play there. I usually try and make it out when Uptown has music on the schedule.”

With the planned construction of new uphill housing likely to shift the student body onto the campus, Uptown is likely to see increased usage by the student body.

The University administration is aware of a possible movement of the downtown drinking culture to uphill locations by limiting the availability of downtown housing to students in the future. Dean of Students Susan Lantz has suggested making Uptown open to underage students when serving alcohol to those over 21 is an option at events.

“What will younger kids do when they don’t have a downtown party to go to when there is less of a downtown–might be going to a dorm with hard alcohol rather than a downtown party with a keg when only 200 students can live downtown,” Lantz said. “The administration is open to students’ opinions. Should we open Uptown to underage students when it’s serving alcohol? We don’t know. But we’re asking these sorts of questions.”

Siobhan Murray

Economics Major

The Economics Department received 145 applications for the economics major this year, some 40-50 percent higher than last year. The department, which usually receives 90-110 applicants, had to turn many students away to reach its target of 100 majors.

“I would say the economy has been sluggish, it could be some students feel the need to choose a major that’s more marketable; the market for jobs is competitive, when the economy is going well students might choose differently,” said Professor of Economics Thomas Kinnaman, who participated in the selection of economics majors.

“I think the economics major has definitely become a lot more relevant because of the state of the economy in recent years. These issues were highlighted in the 2012 presidential race, which may have turned a lot of attention on the economy,” said Morgan Beams ’15, who applied and was accepted into the economics major.

Nationally, starting median salary for an economics major is $48,800 according to Forbes magazine. The Economics Department faculty looked at grades, particularly economics courses grades, of the students considered as well as an essay students submitted on an economic event or decision. Kinnaman also pointed to the department’s transition to an online application process, which may have made the major easier for students to apply to.

“I’m surprised all 4,000 students aren’t applying,” Kinnaman said. “We’d like to think that it’s because we’re doing a good job teaching fantastic and relevant courses. Many faculty believe that economics program here is very unique and offers broad range of courses not offered at peer institutions.”

The Economics Department offers such courses as African Economic Development, Political Economy of the Caribbean, Gender and Migration, Health Economics and Population and Family Economics.

“My favorite class was Urban Economics with Nancy White,” said Michel Ajjan ’14, who hopes to be employed in the aviation industry with his major. “I think that the support I get from the economics professors here will ensure my success in the future.”

Increased student interest in economics may point to the need for expansion of the University’s economics department, but the trend would have to continue for “at least three years” for a strong enough case to expand the department’s faculty, according to Kinnaman. Students who were denied the major are encouraged to reapply if their grades in economics improve.

Kerong Kelly

Arianna Huffington, president and editor-in-chief of the Huffington Post Media Group, addressed members of the campus community regarding the impact technology has had on society thus far on Feb. 19. 

In 2005, Huffington launched The Huffington Post as a news and blog site. Huffington is the author of 13 books, some of which include the New York Times best-seller “Pigs at the Trough: How Corporate Greed and Political Corruption are Undermining America” and “Right is Wrong: How the Lunatic Fringe Hijacked America, Shredded the Constitution and Made Us All Less Safe.”

As the final speaker of the “tech/no” spring series, Huffington spoke about the positive and negative aspects of social media. A mogul in the world of information and technology, Huffington recognized the change from passive consumption of news media to a world where “news is about participating and engaging.” She was adamant that the Internet is a way for people to engage themselves in activities and causes that bring meaning to their lives.

Despite her place on the cutting edge of the media landscape, Huffington placed emphasis on the idea that it is important to take a break from technology. She spoke about popular addiction to technology and the constant need for communication. Huffington then in turn said how technology is causing people unnecessary stress. Huffington spoke about the incorporation of “nap rooms” which have been a popular way that people in the office can detach themselves from the mobile and hyper connected world.

“Humorous, engaged and intelligent, Arianna Huffington warned us of our growing dependence on technology, and in order to become healthier, urged us to disconnect from it whenever possible. Coming from a media giant like herself, you must take this advice to heart,” Chris Schwake ’16 said.

Huffington also pitched the Huffington Post’s newest mobile application called “GPS for the Soul,” which enables the user to make healthier choices and find a way to disconnect in the modern world.

After she finished speaking, students and members of the surrounding Lewisburg community asked questions regarding ways in which technology will change in the future and how to bring a component of personal meaning into the equation.

Increase in Student Hospitalizations

Kerong Kelly

Alcohol intoxication is responsible for a steep increase in the number of student hospitalizations, including eight hospitalizations in the first week of the Spring semester alone. As of Feb. 19, there have been 17 hospitalizations. The drastic increase has caused concern among members of the University administration.

As part of an initiative to inform students on the increase of alcohol abuse, pamphlets with information regarding the recent numbers of hospitalizations were placed in each student’s mailbox.

A committee called the Learning Collaborative for High-Risk Drinking, which communicates with other universities in order to address the problem, includes members from the Communications Department, Psychological Services, Fraternity and Sorority Affairs, Student Activities, Public Safety, faculty, staff and students. The committee works to educate the student body and hopefully cut down on the number of hospitalizations as a result of intoxication.

Student opinions of the University’s initiatives are mixed.

“To some extent the university might need to look at their own procedures. It’s not like the students are any different,” Tom Lukow ’16 said.

“It’s good that the University is trying to cut back on dangerous drinking but having Public Safety walk around the halls more frequently isn’t helping anything,” Ivanna Bihun ’16 said.

A reason for concern pertains to the recent incidents of inappropriate behavior exhibited by students toward the Evangelical Community Hospital staff. One specific case in particular involving a student and a member of the nursing staff is currently being handled by the Buffalo Valley Regional State Police.

University administration has stressed that keeping the student body aware of such incidents is a priority.

“We’re trying to get the word out that these are what our concerns are on campus. We want to engage students in initiatives that they think will be effective,” Dean of Students Susan Lantz said.

Christina Oddo

News Editor

Jeremy O’Sullivan ’09 and Melissa Nelson ’09 launched FroBot, “The RedBox of Frozen Yogurt” a few years after their graduation. O’Sullivan, chief executive officer, holds a bachelor’s degree in economics and is a Certified Public Accountant. O’Sullivan was working at a Big Four accounting firm when he decided to lead FroBot.

Nelson, chief development officer, received a bachelor’s degree with honors in accounting, and spent two years as an auditor for Deloitte & Touche after college. Currently, Nelson is pursuing her JD at the University of Maryland School of Law.

FroBot is a new kind of vending machine that is the smallest, single-unit frozen yogurt retailer. FroBot freezes real organic yogurt, flavored with organic ingredients. There are three simple steps involved in this new frozen yogurt shop experience. First, the customer places a cup down on the serving area. Second, the customer selects cup size and flavor from the touch screen. Last, the customer pays by swiping a card and in a matter of 15 seconds, a frozen treat is customized and served.

O’Sullivan and Nelson’s interest in frozen yogurt and vending machines was sparked by their boredom and disgust with regular vending machines.

“We’ve never celebrated mediocrity,” Nelson said. “Why not create something people actually look forward to using?”

The two believe that real, wholesome food is fundamental to the health of communities and to the success of people.

“With today’s technology, there’s just no reason for it,” Nelson said. “We were dissatisfied and our friends and co-workers felt the same way. We wanted to do something disruptive. We believe FroBot speaks for our generation’s demand for something better.”

O’Sullivan and Nelson believe that frozen yogurt is the perfect on-the-go food, because it is both delicious and healthy. The two also attribute this start-up, as well as their innovation and devotion to this new project, to their college experience.

“Bucknell encouraged us to find our passion,” Nelson said. “We dabbled a bit in everything–from lending a hand at theater performances to TA-ing various classes. Ultimately we ended up as members of the Student Managed Investment Fund and Jeremy became part of the student government. We’ve learned that Bucknellians appreciate a good idea. The best example of this is when Jeremy was a part of BSG and they were planning the senior last-day-of-class celebration. Jeremy persuaded BSG to make it a champagne toast, despite some reluctance, and people loved it. And as far as we know, it became a lasting tradition.”

On Nibletz.com, Nelson speaks further on her University experience, by mentioning the limited eating options in Lewisburg.

“We would make the mile and a half hike to this place called ‘The Freez’ to get something good. This got us talking about possibilities. Years later, we we’re still complaining about the same thing: a good place to go that was convenient and didn’t close by the time we got off work. We also knew we weren’t alone in our discontent, hearing frequent complaints from coworkers.”

According to Nibletz.com, O’Sullivan and Nelson wish they could freeze time for a year and add new technology to the market. For the immediate future, they look to advance the scope of toppings in vending machines, to include toppings like fresh fruit.

“Jeremy and I both lived on McDonnell 2NW our freshman year,” Nelson said. “We might as well have been from different planets but became best friends almost overnight. We definitely make a profound team. FroBot is a product of an amazing seven years.”

Visit the following sites for more information about FroBot: