FEATURESS&D>> Page 3

Don’t Buy Food From Strangers>> Page 6

and UpUp,

Away

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The pampered feet of Auburn-Opelika residents can relax. No more treks to the big city are necessary to find brands like Stuart Weitzman, Donald J. Pliner and Vaneli

These names can now be found at The Blue Shoe on University Drive across from the movie theater. Beth Witten, owner of The Blue Shoe, said she was inspired to open the diverse store with her passion for art and shoes. Witten, who grew up in the world of art around her family’s custom framing business, said she has worn classic brands like Donald J. Pliner and Vaneli as long as she can remember. “They’re just tried and true,” Witten said. The Blue Shoe does include new lines, such as Re-Mix Classic Vintage. Re-Mix is a line of faithful reproductions from styles of the 1920s to the 1950s. “We just wanted to bring some things that weren’t found here before,” Witten said. The Blue Shoe also carries jewelry, scarves and handbags, the perfect sidekicks to a pair of good heels. One of the premiere jewelry lines, Avant Garde, boasts its design from L.A. and its fashioning in Paris.

There’s an added bonus, too, for moms who want to indulge in yet another pair of heels: a children’s play room. With large windows for observing the little ones, mothers can shop with a safe conscience. Prices vary from $6 orange and blue bracelets to $25 Rena Luxx scarves. As far as shoes, there’s a wide variety with prices starting around $75. The store also includes men’s shoes for the fashion-minded male. The layout of the boutique shies away from the typical shoe store. The spacious design is similar to an art gallery. An appropriate aspect to have, since they also carry regional and local art. The store’s wooden flooring and comfy couches make for a luxurious shopping experience. Witten said the vision for it all came in pieces as she was traveling to different places. “It just evolved over time,” Witten said, who ran the design ideas past her girlfriends for advice and encouragement. The Blue Shoe is open from 10 a.m. to 6 p.m. Monday through Friday and 10 a.m. to 3 p.m. on Saturday. They are located at 2140 E. University Dr., Auburn, Ala., across from Carmike Cinemas Wynnsong 16.

Luxury lines, local art now found at new store on East University Drive

“They’re just tried and true.”

—Beth Witten, on the brands found in her boutique, The Blue Shoe

Boutique Adds Luxury to Closets

Beth Witten discusses her inspiration for The Blue Shoe.

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Students, residents and aviary lovers crowded the Towncreek Park pavilion on Thursday, Sept. 2, at 6:30 p.m. to experience the release of five barn owls into the wild.

“They’ll probably stay close for a day to acclimate,” said Liz Crandall, veterinary technician at the center. Crandall said the owls will eventually return to their nest in Albany, Ga., near the Flint River Aquarium where they were found. The owls, which become stressed easily, were only available to be seen for a short time, in order to have a successful, stress-free release. The owls, four of which came from the same clutch, came to the Southeastern Raptor Center near the end of May 2010 to be rehabilitated. After months of cautious care, the volunteers of the Raptor Center had the honor of releasing the birds back into the wild, a tradition of the raptor center. Attendees had the opportunity to take pictures for a few minutes before the volunteers released the birds on a count of three. Other birds were available for photos, which are a part of the Raptor Center’s education program that includes about 25 birds. The Raptor Center included a brief presentation as well as a history of the owls that were released. Most cases seen at the center are trauma cases, and up to 100 birds can be cared for at a time, which means there’s a large need for volunteers. “Thankfully, we’ve been pretty popular this semester,” said Crandall. According to Crandall, one more volunteer position is available on Wednesdays or Thursdays, anytime from 8 to 11 a.m. Volunteers, who are usually Auburn students, have a range of backgrounds. From pre-vet to English

majors, all are welcome. “Be prepared to get your hands dirty because it’s definitely a messy job, but I love it,” said Ansley Norman, sophomore in hotel and restaurant management, who had the honor of releasing one of the owls. On Sept. 24, the Raptor Center’s Guardian Barn owls will be attending the release of Legend of the Guardians: The Owls of Ga’Hoole, available in 3-D, at the Carmike Wynnsong 16 at 5 p.m. Football fans can also attend Football, Fans and Feathers Raptor Program on Friday, Sept. 17 at the Edgar B. Carter Educational Amphitheater. Hawks, falcons, and eagles will be free-flown from flight towers allowing guests to see these raptors flying close. The 350-seat Edgar B. Carter Educational Amphitheater is on Raptor Road off Shug Jordan Parkway. Roadside signs mark the program’s location on the day of each show. Raptor Road is a dirt road with red gate off Shug Jordan Parkway just north of the Wire Road and Shug Jordan Parkway intersection.

Southeastern Raptor Center Releases Barn Owls at Towncreek Park

Up, Up and Away...

“Be prepared to get your hands dirty.”

—Ansley Norman, Raptor Center volunteer

Liz Crandall tells the crowd about female barn owl’s spots.

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Engineering Student Shares Passion for Helping Others, Technology

The average student at Auburn has one major, a minor and a printer, if they’re lucky. Grant Moore is not the average student. Moore will graduate with two majors, electrical

and wireless engineering, and a minor in business engineering technology. To graduate with a dual degree and just one extra year, Moore takes from 15 to 18 hours every semester. “But, I’m not gonna complain,” Moore said. “Auburn’s a great place, and I can’t get enough of it.” His study habits, though are similar to the average Auburn student: staying up late and cramming. His printer isn’t your average printer though. Moore spent last summer saving up for a 3-D printer. The device, which he purchased online and assembled himself, takes plastic and molds it into whatever Moore chooses to design. “This is real affordable compared to most (prototype printers),” Moore said. “And, it’s a lot of fun.” Moore is also involved in helping to start a student-led club called Innovative Humanitarian Products Organization, or IHPO. Moore and some fellow students formed the group after developing a prototype for a water purifier that runs

without batteries. “One billion people in the world supposedly don’t have access to clean water,” Moore said. With this in mind, Moore and the other members of IHPO thought taking their idea worldwide would be an opportunity for change. “I think it’s good on a lot of levels,” Moore said. “It helps the people there. It’s good experience for us here. We’re learning how to do things we had no clue how to do.” The not-so-average printer will be important in helping to realize the goals of the club. “I can use the printer to make a case for us that holds all the components of the water purifier,” Moore said. “And so it’s really going to be useful.” Currently the club is looking for sponsors to help take the water purifiers to countries like Uganda, where clean water is scarce and energy for making it is expensive. Be looking for more information about IHPO as the organization grows. “We’re just a provisional club right now,” Moore said. “But, we have a tax ID number and a bank account. So, we’re official.”

Student Spotlight:Grant Moore

“One billion people in the world...”

—Grant Moore on the number of people without access to clean water

Grant Moore explains how he uses his homemade 3-D printer.

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Art Museum Co-Sponsors Concert, Looks to Draw More Students

Guitar Prodigy in Concert

The Chattahoochee Valley Guitar Society and Jule Collins Smith Museum of Fine Art are sponsoring a classical guitar performance on Thursday, Sept. 16 at 7 p.m. at the museum.

Classical guitar, sometimes called Spanish guitar, involves a 6-string guitar that allows the performance of complex musical material, in the same way a piano does. The performer, Mark Edwards, studied at Columbus State University’s Honors Program under Dr. Andrew Zohn and Douglas Back. Edwards has been performing concerts since the age of 14. The event is $5 for members and $10 for non-members. A free membership is available to Auburn University students online at http://www.jcsm.auburn.edu/membership/membership_student.php. “We want students here,” said Colleen Bourdeau, marketing and events manager at JCSM. Bourdeau said in the past the student membership was $25, but it has been removed because not as many students were signing up for it. “I think they thought they had to dress up or it was expensive,” Bourdeau said. The museum is on the Tiger Transit bus route, giving opportunities for students to check out the galleries in between classes. “Maybe you’ll see something that inspires you,” Bourdeau said. The museum has also started Third Thursday Late Night, when the galleries are open from 5-8 p.m. and a free program begins at 5 p.m. “You don’t even have to go to the program if you don’t want to,” Bourdeau said. The program usually lasts 45 minutes to an hour. This Thursday, Sept. 16., the program is “Poetry &

Practicality: Old Master Drawings from the Ringling Museum of Art” by Alexandra Libby, a doctoral candidate in the Department of Art History and Archaeology at the University of Maryland. The museum also hosts a variety of other programs, including the Southern Circuit Tour of Independent Filmmakers, a free program beginning Sept. 21 with DIVE! The SCTIF is open to the public and includes refreshments and discussion with the filmmakers following the film. DIVE! follows the story of people who eat well by salvaging good food from grocery store dumpsters. The JCSM also supports local artists and craftsman through its museum gift shop. “Always willing to look at people’s work,” said Carol Robicheaux, manager of the gift shop. Courtney Starr, senior in graphic design, is one example of student pottery work available in the shop. For more information about the Jule Collins Smith Museum of Fine Art, visit http://www.jcsm.auburn.edu.

“We want students here.”—Collleen Bourdeau, marketing and events manager for JCSM

Carol Robicheaux displays a piece of student pottery for sale.

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“I love it because it’s a challenge.”

—Miguel Figueroa , restaurant chef at Ariccia

Some customers look over fresh tomatoes from a local farmer.

Local Chef Supports Agriculture Community, Collaborates with Market

Don’t Buy Food from Strangers

Fresh cherry tomatoes. Baby zucchini. Creamy goat cheese with fresh local blueberries and butter pecan honey granola.

These and more are found every Thursday at The Market at Ag Heritage Park, which extends until the end of September. Those same ingredients also find their way on the farm-to-table menu every Thursday night at Ariccia’s “Veni Vidi Vino” in The Auburn Hotel and Conference Center. Miguel Figueroa, restaurant chef at Ariccia, picks produce each Thursday at 3 p.m. and returns to create a 3-course menu to be ready by 5:30 p.m. “Veni Vidi Vino” includes the farm-to-table menu as well as half price wines by the glass that have been paired with the evening’s course. “I love it because its a challenge,” said Figueroa. Figueroa said he has formed direct connections with some local farmers because of the Market. Most of the produce and even meat for Ariccia and its sister Piccolo, is purchased as close to home as possible. “It’s hard, and for some ingredients, it’s impossible,” said Figueroa.

But, Figueroa strives for supporting local foods. Even the farm-to-table menu quotes,”Don’t buy food from strangers.” “Why buy something from thousands of miles away, when you can get it five minutes down the road?” said Figueroa. Katie Jackson, first manager of the Market, said the market began with some women at the College of Agriculture reminiscing about old Auburn days. In those days, farmers pulled into the campus parking lot and sold produce straight from the truck bed. Apparently parking was not an issue back then. Eventually, Jackson managed to bring a few farmers together in 2005 for what became The Market at Ag Heritage Park. Even with such humble beginnings, the Market now includes bakers, students, homemakers and many farmers. Customers can find local shrimp, beautiful bouquets, whole wheat bread and fine goat cheese. All local. They can even roll their own bag of oats. For more information, visit http://ag.auburn.edu/themarket, which includes links to websites of the vendors to learn more about Alabama produce.

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There’s not an official number, but Auburn has about 59 minors listed in the AU Bulletin.Entomology is one many students may not recognize at first glance.

So, what is entomology exactly? The study of insects. Dr. David Held, assistant professor of entomology, said his entomology classes see a wide variety of students. “We even have some communication students who pop into our classes,” Held said about demographics, “and also some economic students.” Held said the main reason students choose to take entomology classes is to gain a broader perspective than they get in their discipline. Knowing that the average student will more than likely have a house and pets, Held said he tries to teach his classes from the practical perspective. And with nearly 10 quintillion insects in the world, according to the Entomological Society of America, the average person needs to be entomologically literate. A quintillion — that’s a one with 19 zero’s behind it. The entomology department isn’t stuck in the woods all day studying insects though. Held said the graduate students had the opportunity to race Madagascar hissing cockroaches for children at the Fall Festival, a fundraiser for the public schools in the Auburn area. “They were all yelling ‘Speedy, Dash! Go!’,” Held said. The cockroaches have a permanent home in the office of Dr. Wayne Clark, professor of entomology. Held suggested a few non-technical books for students considering entomology: “To Know a Fly” by Vincent Dethier and “Naturalist” by E.O. Wilson, which are both short reads.

E.O. Wilson is a two-time Pulitzer Prize winner for general non-fiction. Wilson was born in Birmingham, Ala., and grew up around Mobile, Ala., according to “Naturalist”. Wilson discovered the first colony of fire ants near Mobile when he began surveying all the ants of Alabama. Wilson began studying insects after he blinded himself in a fishing accident, reducing his ability to observe mammals or birds. “These are great places for a freshman student to begin reading to determine if entomology is one of their passions,” Held said. Students who take Introduction to Entomology have the chance to win “Naturalist.” Each semester Clark, who teaches the class, holds a poetry contest for the class. Whoever has the best poem about his or her assigned insect, wins a copy of the book. reads their poem to the next semester’s class. For more information about getting a minor in entomology contact Clark at clarkwe@auburn.edu.

Dr. David Held shares some reading for interested students.

“They were all yelling ‘Speedy, Dash! Go!’”

—Dr. David Held, professor of entomology, on the cockroach races

Professor of Entomology Encourages Students to Explore Their Interests

Entomology: Forgotten Minor?

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“Research, teaching and extension. That’s us.”

—Barney Wilborn, manager of meats lab

Lambert-Powell Meats Lab Corrects Common Misconceptions

Waste Not, Want Not:Auburn’s Meats Lab

“The mission of the university, which is the mission of the college of Ag, which is the mission of the animal science department is a three-pronged approach,” said Barney

Wilborn, manager of the meats lab. “Research, teaching and extension. That’s us.” But, the name “meats lab” may raise flags for some customers. It might bring to mind crazed professors sporting needles filled with unauthorized medications poking them into helpless cattle. “That’s just not it at all,” Wilborn said about common misconceptions of the meats lab. The lab, located at 500 Chug Jordan Parkway, is an environment for teaching. Although faculty conduct some research, it may not be as crazy as some might assume it to be. “Alot of [the research] we do is comparing raising cattle on grass and forage systems compared to grain based systems,” Wilborn said. And if their own good intentions aren’t enough to ensure their customer’s trust, the facilities are carefully watched by the USDA. “We have a USDA inspector that’s here every day,” Wilborn said, “and he doesnt work for us. He works for

the taxpayer.” The meats lab is comprised of a state of the art demonstration kitchen, classrooms and even a large stadium style room that holds up to 120 students. All which maintain the low temperatures required to ensure its safety, according to the department’s website. “Doing the work is very expensive,” Wilborn said. “It would not make sense to use these animals for teaching and then waste them.” Because of their waste-not-want-not way of thinking, the unit is able to support itself largely on it’s own. “It’s not a hundred percent self-supporting,” Wilborn said. “We get assistance in the form of utilities and some of our salaries.” The retail sales room has a range of products from pork to beef to chicken. Eggs are sold by the 2-and-a-half dozen for $2.73. But, according to Wilborn the most popular item is the bacon. “The way that we make bacon is still kind of the old way to make bacon,” Wilborn said. They dry-cure it by hand and then smoke it, then cut it by hand. For more information about prices and products sold at the meats lab, visit their website or click here for a list.

Carrie Richmond shares her suggestions for new customers.

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“It’s a different world within a university.”

—Camille Barkley, manager of marketing

Auburn University’s Office of Communication and Marketing

Integration in Higher Education

Integration is a familiar term in the world of public relations and marketing.Mike Clardy and Camille Barkley are two, real world examples of marketing, public relations and

communication integration. Clardy, director of communication at Auburn University, works together with Barkley, director of marketing and creative services, to ensure the Auburn story is told in mass media, social media and on the web. The office of communication and marketing staff draws from various communication-related backgrounds, Clardy said. “That’s what makes our unit successful,” Clardy said. Clardy represents the old school side of communication, with a background in broadcast news. Clardy is not one to resist change though. “We can speak directly to about 400,000 people,” Clardy said about social media, “and that’s direct contact with those who want to know about Auburn University.” The marketing side of the office uses its expertise to research Auburn University’s audiences in social media and other channels of communication used by the office. “The beauty of communications and marketing,” Clardy said, “is we have two different groups that do two different things but for the same cause.” Barkley, who has a background in publishing and an MBA from Wake Forest, manages the marketing side of the office. “Our office has marketing, public relations, news, media relations,” Barkley said. “We work together on projects as teams.” The integration doesn’t stop with the office of communication and marketing though. “We have partnerships all across campus,” Barkley said

about the abundant resoures they utilize. Barkley and the office of communication and marketing help to form and oversee these partnerships. “Once you make one of those relationships with the department,” Barkley said, “there’s a pipeline of great information you do stories about.” Those faculty members not only influence content, but numbers as well. According to a consultant for higher education marketing, who Barkley recently met with, the average business uses more qualitative research methods for feedback. At a university, though, statistics professors and people on campus want to see the numbers. “It’s a different world within a university,” Barkley said. With relationships like these, Clardy and Barkley take the idea of integration to a level that makes their department fresh and successful, with the numbers to back it up.

Mike Clardy describes the day-to-day activities of his office.

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