Saint Mary’s student senate met Tuesday night to discuss a new amendment to the student government constitution and to establish the fiscal budget for the remainder of the school year. The meeting was the first official Student Government Association (SGA) senate meeting of the year and was open to all students. Student body president Kat Sullivan said this all-inclusive town-hall meeting encourages members of SGA, board members and students alike to come with questions and learn more about the future goals of the school year. “My personal goal for this year is to get more people involved and aware of what our student government does,” Sullivan said. In attendance were representatives of each “big board” on campus, which includes the Student Diversities Board (SDB) president, Residence Hall Association (RHA) president and Student Activities Board (SAB) president. These representatives were joined by senators elected from each class, officers of SGA and ordinary students. The meeting began with an introduction of each member of the senate board, when each member took the opportunity to share their personal and senate goals for the year. Following introductions, student body vice president Maddy Martin proposed a new amendment to the SGA constitution related to the structure of the senate board. “We are proposing the following structure because we want to add more voting and non-voting members to represent the Student Body in a more holistic manner,” Martin said. The new structure will include nine voting members, mostly members from SGA, and the rest of the senate will be made up of non-voting members from an assortment of programs on campus, including a representative for international students. Vice president of external affairs and junior Kelly Gutrich said this way all students and their interests are represented equally in the senate’s movements. “With such a wide variety of student representatives in the senate, all of us can be informed with what each organization on campus is doing and what decisions have been made,” Gutrich said. Martin said the meetings would be run according to Robert’s Rules, a set of rules containing guidelines for parliamentary order within the senate. “Essentially it’s a way to go about things in a proper manner and in a way that will make our senate be most effective,” Martin said. “Starting next week, the agenda will start looking a little different because it will be in accordance with Robert’s Rules procedures.” Martin and Sullivan said they hope the guidelines will encourage efficiency within the senate and uphold the traditions set in place by previous SGA officers. The motion to approve the new amendment and abide by Robert’s Rules was unanimously carried by the senate board members.
Mrs. Effie (Beard) Cook Rich Armes, age 93, of Canaan, Indiana, entered this life on July 26, 1924, in Carroll County, Kentucky, the loving daughter of the late, Corbett and Mary B. (Skirvin) Beard. She was raised in Patriot, Indiana and attended the Vevay High School. Effie was united in marriage on January 20, 1944 in Covington, Kentucky, to Ralph Theodore “Ted” Cook and to this union arrived a son Gary to bless their home. She was later united in marriage to James L. Rich on November 24, 1994 at the Brushy Fork Baptist Church. Effie was later united in marriage to George Ray Armes on November 28, 1998 at the Brushy Fork Baptist Church. George and Effie shared 10 years of marriage together until George passed away on December 18, 2008. Effie was employed as a line worker for Reliance Electric, retiring in 1986, after 25 years of service. She was a member of the Brushy Fork Baptist Church and Hope Rebecca Lodge in Bennington, Indiana and resided in the Canaan community since 1944. Effie will be remembered for her love of singing, dancing, shopping and traveling. Effie passed away at 7:49 p.m., Tuesday January 16, 2018, at the King’s Daughters’ Hospital in Madison, Indiana. Effie will be deeply missed by her granddaughters, Shanna Cook of Greenwich, CT and Nicole Cook-Ficaro and her husband: Jason of Kenner, LA; her grandson, Sean Cook and his wife: Hannah of Vevay, IN; her great-grandchildren, Macy Laine Cook, McKenna Faith Cook, Bevyn and Brayson Cook-Ficaro; her special niece, Connie Ireland and her husband: Geoff of Snellville, GA and her several other nieces and nephews.She was preceded in death by her parents, Corbett and Mary B. (Skirvin) Beard; her 1st-husband, Ralph Theodore “Ted” Cook, died in 1992; her 2nd-husband, James L. Rich, died in 1996; her 3rd-husband, George Ray Armes, died December 18, 2008; her son, Gary Ralph “Cookie” Cook, died January 13, 2018; her daughter-in-law, Beverly Sue “Bev” (Kelley) Cook, died September 18, 2009; her brothers, Jefferson D. and Leslie “Les” Beard and her sisters, Louise Snyder Burnham and Helen Russell.Funeral services will be conducted Saturday, January 20, 2018, at 1:00 pm, by Rev. Mike Jones at the Canaan Community Academy Gymnasium, 8775 North Canaan Main Street Canaan, Indiana 47224. Interment will follow in the Grandview Memorial Gardens, Madison, Indiana. Friends may call 10:00 am – 1:00 pm, Saturday, January 20, 2018, at the Canaan Community Academy Gymnasium, 8775 North Canaan Main Street Canaan, Indiana 47224. Memorial contributions may be made to the Gary and Beverly Cook Memorial Fund. Cards are available at the funeral home.
Published on September 28, 2015 at 4:54 pm Comments Facebook Twitter Google+ This is the seventh episode of the “On The Beat” podcast, where Daily Orange beat writers discuss relevant topics in Syracuse football and men’s basketball.You can read all The Daily Orange’s coverage of Syracuse-LSU here.If you have thoughts on the LSU game or the season, leave us a comment beneath the podcast. Thanks for listening.
London: Scientists have decoded the physics behind a key chocolate-making process that gives the confectionary its distinctive smooth texture. The team from University of Edinburgh in the UK studied mixtures resembling liquid chocolate created using the conching process, which was developed by Swiss confectioner Rodolphe Lindt in 1879. Conching is a mixing process that evenly distributes cocoa butter within chocolate and may act as a “polisher” of the particles. Also Read – Add new books to your shelfIt promotes flavour development through frictional heat, release of volatiles and acids, and oxidation. The findings, published in Proceedings of the National Academy of Sciences, may hold the key to producing chocolate with lower fat content, and could help make chocolate manufacturing more energy efficient. The analysis, which involved measuring the density of mixtures and how they flow at various stages of the process, suggests conching may alter the physical properties of the microscopic sugar crystals and other granular ingredients of chocolate. Also Read – Over 2 hours screen time daily will make your kids impulsive”We hope our work can help reduce the amount of energy used in the conching process and lead to greener manufacturing of the world’s most popular confectionary product,” said Wilson Poon, a professor at the University of Edinburgh, who led the study. “By studying chocolate making, we have been able to gain new insights into the fundamental physics of how complex mixtures flow. This is a great example of how physics can build bridges between disciplines and sectors,” Poon said in a statement. Until now, the science behind the process was poorly understood, researchers said. The research shows that conching – which involves mixing ingredients for several hours – produces smooth molten chocolate by breaking down lumps of ingredients into finer grains and reducing friction between particles. Before the invention of conching, chocolate had a gritty texture. This is because the ingredients form rough, irregular clumps that do not flow smoothly when mixed with cocoa butter using other methods, the team said. Their insights could also help improve processes used in other sectors – such as ceramics manufacturing and cement production – that rely on the mixing of powders and liquids.