Untitled Document

Thursday, June 1, 2006

Good morning! Here's today's summary of news coverage of Auburn University.

Total Clips: 9

	Date	Outlet
Light turnout, big ideas at forum for AU president search	06/01/2006	Opelika-Auburn News
Boeing to Develop New Electronic Circuits for Extreme Space Environments	06/01/2006	SpaceRef.com
Fultondale residents get look at creek park proposal	06/01/2006	Birmingham News, The
Fact lines help students, entertain bar patrons	06/01/2006	Lantern, The
I Was Sacked For Feeding Cornell Cats	05/31/2006	nypost.com
Submerged aquatic vegetation is vital part of bay ecosystem	05/31/2006	Press-Register
Roast a Chicken and Rave	05/31/2006	CookingLight.com
Jimmy Carter Plant Materials Center offers Silvopasture Field Day	05/31/2006	Weekly, The
AUM to host forum for Auburn presidential search	05/30/2006	Montgomery Advertiser


Light turnout, big ideas at forum for AU president search 06/01/2006 Opelika-Auburn News Amy Weaver		Return to Top
Opelika-Auburn News' coverage of Wednesday's Presidential Search Advisory Committee open forums in Auburn. The Presidential Search Advisory Committee got its first glimpse Wednesday of the characteristics the Auburn University community wants in its next president. The open forum at The Hotel at Auburn University and Dixon Conference Center drew a small number of university staff, but enough administrative and professional personnel to have what committee members called a decent discussion. A minimal number of students and community members shared their opinions throughout the all-day session. About 40 faculty members attended. Nearly half addressed the committee. Students say the timing was poor because of class schedules and mid-terms. "I know a lot of people wanted to be here," said senior Annah Grace Barclift. "It is a big issue to Auburn students." By midday, Sarah Newton, a member of the Board of Trustees and advisory committee, said people skills emerged as a common theme. "That has been a huge focus of all three groups," she said. Another common theme was approachability and accessibility. Keven Schreiber, who graduated in December, remembered past presidents who had true open door policies. One was even receptive to a visit from Schreiber's brother at the residence one evening. The president listened to his issue for an hour. That kind of openness is gone from AU, he said. Henley Groves will graduate before a new president takes office, but she said seniors like herself are concerned about who will be the next leader. With various interim presidents, she said students haven't felt any sense of stability for probably a decade. "You want to leave (the university) better than when you found it, which for us means finding someone who will stay for the next 10 years," said Groves. There was some discussion about whether the next president should have a business or academic background. According to a survey of AU faculty, history professor Larry Gerber said an earned doctorate degree was the highest priority. Work at a land grant university was the lowest. Senior Andy Newton suggested seeking a candidate outside the academic community. Groves wanted someone "who can see Auburn as a business." Senior Matt Hinshaw would like a leader with the proper management skills to move AU forward. "I think it is going to take a lot more business sense than we may have looked for in the past," he said. Associate professor Kathryn Flynn from the School of Forestry and Wildlife Sciences was not convinced a business leader would be what's best for Auburn. "It's not a business," she said. "The motive should not be profit." Sadik Tuzun, a professor of plant pathology, was certain he wanted the next president to not be just an academic, but a scholar, and diversity will be a priority. "Anyone who brings any kind of diversity to this university is an asset," he said. The right candidate, however, should not have any ties - past or present - to AU. "It's a no-no," Tuzun stressed. "We want a fresh start. No history at all." Alumni would be the one exception he would make. Physics professor Joe Perez didn't think it was right to limit the search like that. He said it was more important to focus on specific qualities of the ideal candidate, rather than their connection to the university. A similar forum will be held today at AU-Montgomery to give students, faculty, staff and community members there the chance to share their opinions. Comments can also be made via e-mail at AuburnPresident@kornferry.com. A summary of each forum will be posted on the board's Web site, Newton said. Korn/Ferry International was hired by the board to seek applicants. The committee hopes to identify a successor to Ed Richardson by the end of the year.
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Boeing to Develop New Electronic Circuits for Extreme Space Environments 06/01/2006 SpaceRef.com		Return to Top
Story mentions AU as part of a team that will help Boeing fulfill a NASA contract to develop technology to allow robotic and human space missions to operate in extreme environments. The Boeing Company is part of a university-industry team that received a one-year, $2.75 million NASA contract to further develop a reliable, cost effective electronic technology that helps robotic and human space missions operate in environments of extreme cold and space radiation. Led by principal investigator Dr. John D. Cressler, Byers Professor in the School of Electrical and Computer Engineering at the Georgia Institute of Technology, the team will continue to develop Silicon-Germanium (SiGe) mixed-signal circuits for extreme environments, first initiated by NASA in 2005. Mixed-signal circuits contain components that process analog and digital signals and are essential to the design of electronics that operate, control, monitor and reconfigure many space systems. The Phase 2A contract period concludes in April 2007, and Phase 2B is anticipated to run until April 2009. Under the contract, the team will build on its Phase 1 successes and continue to define application tasks; design and fabricate integrated circuits; develop simulation and modeling tools for design; assess reliability and radiation tolerance; develop integrated packaging; and qualify the performance of the devices in extreme cold temperatures and under incident radiation. The technology could be used for upcoming NASA Robotic Lunar Exploration Program (RLEP) initiatives. Starting with the Lunar Reconnaissance Orbiter launch in October 2008, the RLEP is responsible for a series of robotic missions to the moon and supports future exploration activities for sustained robotic and human exploration to Mars and beyond. SiGe electronics have intrinsic tolerance to space radiation and reduce the need for housing the electronics in warm boxes, conserving energy, reducing launch weight and improving reliability. This technology would allow extended mission range and duration, could be used in lunar landers, hoppers, rovers or data gathering stations, and also may benefit human space transportation systems for returning astronauts to the moon, Mars and beyond. "Future spacecraft returning to the moon will determine if ice exists in a form usable by humans in the permanently dark craters of the south polar region," said Dr. Leora Peltz, the leader of the Boeing team in Advanced Network and Space Systems, a division of Boeing Integrated Defense Systems. "Water, if found, could be used as an in-space fuel source. SiGe technology could enable robots and humans to remain longer and accomplish more, either searching for existing resources or performing scientific missions on the lunar surface." "We are confident that we will continue to achieve the level of success that will have a lasting impact on space exploration missions," said Cressler. "The successful execution of our SiGe integrated electronics effort requires the synergy of many disciplines and team members. We have a truly world-class team of researchers, representing a nice blend of industry, university and NASA team members." The team includes the Georgia Institute of Technology, NASA's Jet Propulsion Laboratory, Auburn University, the University of Tennessee, Vanderbilt University, the University of Maryland, the University of Arkansas, Boeing, BAE Systems, IBM and Lynguent. SiGe technology is rapidly making inroads in high-speed communications because of its low cost and ease-of-integration. The project, which leverages and adapts SiGe technology for specific space exploration needs, is part of the NASA Exploration Systems Research and Technology Program in support of the nation's Vision for Space Exploration. The Georgia Institute of Technology is one of the nation's premiere research universities, with strengths in engineering, the sciences and computing. Ranked 9th in U.S. News & World Report's list of top public universities, Georgia Tech operates a research program that totals more than $400 million per year. A unit of The Boeing Company, Boeing Integrated Defense Systems is one of the world's largest space and defense businesses. Headquartered in St. Louis, Boeing Integrated Defense Systems is a $30.8 billion business. It provides network-centric system solutions to its global military, government, and commercial customers. It is a leading provider of intelligence, surveillance and reconnaissance systems; the world's largest military aircraft manufacturer; the world's largest satellite manufacturer; a foremost provider of advanced concepts and technologies; a leading provider of space-based communications; the primary systems integrator for U.S. missile defense; NASA's largest contractor; and a global leader in sustainment solutions and launch services.
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Fultondale residents get look at creek park proposal 06/01/2006 Birmingham News, The WAYNE MARTIN		Return to Top
Birmingham News story centers around meeting today at which AU landscape architecture students will unveil proposed designs for a Fultondale Park. Fultondale residents will get a first look Thursday at the proposed historical park along the banks of Five Mile Creek. The proposal is to turn 14 acres into a historical park featuring the abandoned coke ovens that provided north Jefferson County with one of its earliest industrial sites. Coal mined in the area was processed into coke to be used in Birmingham's steel-making industry. The ovens were abandoned and the area has been overgrown. "This would be extremely significant in the preservation of history in our area, and passing it on to the next generation," said Daryl Aldrich of the City of Fultondale. "We are in the process of acquiring the property. When we get the land we want a plan in place so work can begin immediately." Thursday's public meeting will be for Auburn University landscape architecture students to show proposed designs for the park. "This is very preliminary," Aldrich said. "What the final plan will be depends to a certain extent on what we hear at Thursday's meeting. We want people to look at what is presented, to point out how it could be changed for the better, and to give us ideas to be a part of a final product to be presented at later meetings." The land is owned by United Land, and Aldrich said some environmental work has already been done with funds provided by Cawaco Resource Conservation and Development Council. Plans are for the City of Fultondale to take ownership of the land. Aldrich said when that happens, the city will work to have it placed on the National Registry of Historic Places. "They would allow us to apply for grants to fund the major work on the park," he said. "But we can't really set a timetable until we actually have the land in our possession." Thursday's meeting is open to the public. It starts at 7 p.m., at Fultondale City Hall on Walker Chapel Road. Additional information is available by contacting Hilary Aten at 264-8464.
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Fact lines help students, entertain bar patrons 06/01/2006 Lantern, The Bryan Bullock		Return to Top
Story from The Ohio State University's student newspaper features AU's Foy Information Line, renowned for being able to find an answer to any question. Q: How many Oreos would it take to stack from the surface of the Earth to the moon? A: "Double stuff is 23 billion, normal is 26 billion," said John-Eric Dyer, a Foy Information Line operator at Auburn University in Alabama. Ohio State student Zac Kerns boasted certainty that his guess of 750 million cookies was correct as he waited on hold, cell phone in one hand, a beer in the other, Thursday night at Larry's Bar on High Street. An anxious group of friends huddled near the phone as their faces lit up and dimmed in harmony with the blinking Christmas lights fastened to the ceiling. The bar clock ticked just past 11:30 p.m. as the operator returned with an answer. A roaring laughter burst out from the table. "No way! I can't believe it is that high," exclaimed Kerns, a sophomore in psychology. Kerns and his friends were making calls to a student-run information line at Auburn University. The service, known as the Foy Information Line, named after the Foy Student Union building that the phone service operates from, is free for anyone to call and will answer nearly any conceivable question. Several public universities offer similar phone services, but Ohio State is not one of them. "The Ohio Union hasn't really considered offering such a service," said Matt Couch, assistant director of the Ohio Union. Some students, like Kerns, have turned to other universities for their immediate Q&A gratification. The Foy Information Line receives a number of student and non-student callers from across the country. "We accommodate any question you have," said Shrenik Dodhia, a senior in computer science at Auburn University and student supervisor of the Foy Information Line. "If the question is vulgar it depends on the person answering. If they are uncomfortable answering, then they may redirect them or not answer, but we generally try to answer every question." The Foy hotline started as a resource for students in locating campus services and information, and evolved into a no-holds-barred information database. It is one of the nation's longest running service of its kind, according to Melissa Howell, coordinator of Union Building Operations and overseer of the information hotline. "The union building was built in the '50s, and there has been some sort of information line since that time. Of course, it has sort of changed and evolved over the years," Howell said. Q: Who would win in a fight, a ninja or a samurai? A: "A ninja because he's quicker," said Bob, a Fact Line operator at Bowling Green State University. Auburn University is not the only school to have an all encompassing information line. Bob, who could not give his last name because of Fact Line policy, said to his knowledge the Fact Line is the only student hotline in Ohio. "We answer every question known to man. We've pretty much gotten them all, I'm sure," said Bethany, a Fact Line phone operator and junior in Spanish at BGSU. Bethany said she often receives opinionated questions and she does her best to give an answer and justify it, while reminding the caller it is not provable. More frequently, she said, students call the hotline for basic campus information and homework questions. Students are encouraged to call the Fact Line with academic problems, but Bethany said they are instructed not to answer a series of questions if it appears as if they are doing a student's homework. The Fact Line operates from the Bowen-Thompson Student Union at Bowling Green State University. There are two students working the main desk at the student union at any given time, Bethany said, and one is assigned to the Fact Line. Their responsibilities include general student services, such as selling tickets and renting out laptops, in addition to answering callers. Bethany, who has been employed there for nearly two years, said the line usually receives 20 to 25 calls per day. The Fact Line is open from 9 a.m. to 9 p.m. every day during the regular school year. Q: How long would it take a turtle to walk across the U.S. from coast to coast? A: "Umm … what? I would say like a year … maybe," said Lisa Hayes, an Information Center specialist at the Ohio Union. In addition to the Fact Line there are at least a dozen other student-run information lines on the East Coast, Howell said. "We sort of do general information for the Union, that's our main focus," said Hayes, a first-year graduate student in social work. "We can offer them information for the university and we try to have some literature here and knowledge about the greater Columbus area." Hayes said line attendants can do things such as helping a caller find a good restaurant on campus, but they did not field academic or hypothetical questions. Both the Walter E. Dennis Learning Center and the math and English tutoring services available to students at OSU said they do not offer assistance over the phone, but they can help in person. Couch said he first became aware of student information lines from a counterpart of his at the University of Pittsburgh several years ago. "The sense I got from Pittsburgh is that it is something they are proud of (having), but that it was becoming more of a askjeeves.com than an academic resource," Couch said. He also raised concerns about training the phone staff and the cost-benefit of the service. "It makes you wonder why, if other schools have these 'godlike' phone services, a school the size of OSU wouldn't do something more similar," Kerns said. "I'm sure it would be helpful to students and it's just entertaining." Dodhia, of the Foy Information Line, said he has received numerous calls by students interested in starting up a similar program at their school, but he feels the concept is not that widespread because most people do not know the service exists. Q: What is George W. Bush's favorite food? A: "That would be Mexican food," Dyer said. "We don't advertise at all," Dodhia said. "We don't need to, the people who call us basically do it for us." The Foy hotline is one of the busier student information lines. It has three to four operators at any given time and they receive an average of 1,000 calls per day, Dodhia said. Since most cell phones offer free long distance service, they receive a number of calls from other states and sometimes international calls, Dodhia said. The Foy hotline is also unique in that it operates 24 hours during the week and until 9 p.m. on weekends. The Foy line, much like other hotlines, uses Internet and paperback resources to research queries, but employees also use a computer system that catalogs frequently asked questions to quicken responses. Despite the oddity of the position, it is just another job to the nearly 30 students who work there, Dodhia said. "It's an interesting job from whatever you had previous," Dodhia said. "To be honest, it's really the easiest job you could have as a student." He said that the average training time for employees is about four hours, but fine tuning ones research skills takes a little more practice. All said and done, he said, there is some insight to be gained in answering questions, but the job becomes routine after a while. "During the day, especially from like 6 a.m. until about 5 p.m., we normally have students calling for numbers, or where a certain class is or things like that. In the evening there are calls that tend to be like getting numbers to certain restaurants. And from midnight to 3 a.m., you get the drunk calls," Dodhia said. The Foy Information Line can be reached at (334) 844-4244 and the Fact Line at (419) 372-2445.
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I Was Sacked For Feeding Cornell Cats 05/31/2006 nypost.com DAVID ANDREATTA		Return to Top
New York Post story quotes Brenda Griffin, an assistant professor of clinical sciences in AU's College of Veterinary Medicine. A cat-loving former farmhand at Cornell University has filed a $20 million lawsuit against the Ivy League school for firing him - because he refused to stop feeding a pack of feral felines that hung around the dairy barn. John Beck claims he cared for about 20 cats at the 2,600-acre Animal Science Teaching and Research Center in upstate Harford while working a weekend graveyard shift for about nine months prior to his firing in August 2003. It was at that time, Beck claims, that he rebuffed repeated orders from the farm's supervisor to stop feeding the cats - using his own money to buy no-name kitty kibble and even once slipping them leftover pizza crusts he found in the center lunchroom. "I didn't want to see them starve," said the 67-year-old ailurophile. "Have you ever heard cats howling for food? I would come to work at 11 at night and it's pretty disturbing hearing those cats crying." Beck, who also worked part-time at the farm for five years in the 1990s, claims all the farmhands fed the cats and that the university had even provided the food in the past. But according to a letter he received from the university's vice president for human resources, Mary George Opperman, it was explained to Beck "on several occasions that [feeding the cats] was not consistent with the needs of the farm." "You were let go from your temporary position at the farm because, despite repeated instructions to the contrary, you continued the practice of feeding the feral cats," the letter stated, adding that he was welcome to take the cats home. Cornell spokesman Joseph Schwartz declined to comment on why Beck was fired, but noted the university filed a motion in Tompkins County state Supreme Court last week to throw out the lawsuit. There is no state or federal law that obligates property owners to care for feral cats, although animal-control organizations insist the humane way to handle a burgeoning population of strays is to have them spayed or neutered. William Carr, an investigator with the Cortland County SPCA, which looked into the dispute at the research farm in 2003, said Cornell did bring some of the barn cats to the shelter for adoption and had others fixed at the university veterinary school. But Beck, who milked cows at the dairy barn, contends that because the cats had come to rely on the farm as a source for food, they deserved to be fed. "That's what the farm is there for, to take care of animals, not mistreat them," said Beck, who recalled caring for 18 barn cats when he ran his own farm as a younger man. Dr. Brenda Griffin of Auburn University, one of the country's preeminent experts on feral cats, said they pose no risk to livestock if managed properly and that cutting off their food source would not make them go away. "I don't know how anyone could advise someone to not feed them, that is cruel in and of itself," Griffin said. "A lot of dairy farms have cats around intentionally because of the rodent control their provide." Beck admitted that his lawsuit was a long shot, but said he filed it for "the principle of the thing." "How do you fire somebody for feeding cats?" he asked.
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Submerged aquatic vegetation is vital part of bay ecosystem 05/31/2006 Press-Register		Return to Top
This column was written by Jody A. Thompson, an environmental extension assistant at AU's Marine Extension and Research Center. As you cross over the Bayway or the Causeway, you've probably noticed the salt marshes, composed of emergent wetland plants. But did you realize that there are plants living underneath the water? These plants, known as submerged aquatic vegetation, are a vital component of our Mobile Bay ecosystem. Submerged plants, much like land-based plants, have roots, leaves and stems. They reproduce by spreading seeds produced by underwater flowers and by rhyzomes, root-like structures that are buried beneath a sandy bottom and can sprout new leaves. Leaves of these plants look similar to grass blades, making them easily mistakable for seaweed, which is actually a type of algae. Submerged plants play many important roles in an estuary like Mobile Bay. Just like the plants in your garden, SAV plants use the sun's energy to photosynthesize and produce oxygen that is then used by aquatic animals, including the shrimp, oysters and fish we enjoy eating. The leaves of these plants provide the nursery of the estuary environment - a "hiding place" for young fish, shrimp and crabs - and also provide food for these animals. In fact, some researchers estimate that as much as 90 percent of commercial and recreational fish spend some time of their lives in SAV beds. SAV beds provide other benefits as well. Their roots hold sediment in place, preventing erosion, and their leaves and roots trap sediments from the water column, improving water clarity and the quality of the water. Very little study has been made of the SAVs of Mobile Bay. SAVs are delicate, however, and sensitive to extremes. They depend on sunlight and sandy bottoms, both of which are affected by increased turbidity (sediments in the water column). Submerged plants are also sensitive to extreme increases in salinity, the amount of salt in the water and nutrients, usually associated with stormwater runoff of fertilizers from surrounding land. SAV beds can also be impacted by hurricanes and other storms. Submerged aquatic vegetation is a valuable resource that plays many important roles ecologically, recreationally and economically. SAVs are important nursery areas in estuaries, providing food, shelter and water quality for aquatic animals, including fish, shrimp, and crabs. However, submerged plants are delicate and sensitive to human changes in the aquatic environment. You can learn more about the values of estuarine SAV beds from the Chesapeake Bay Program at www.chesapeakebay.net.
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Roast a Chicken and Rave 05/31/2006 CookingLight.com		Return to Top
Cooking Light story quotes Patricia Curtis, director of AU's Poultry Product Safety and Quality Program. Few entrées are as familiar and welcoming as a succulent roast chicken. It's often the star of homey weeknight suppers and company-worthy dinners. Roast chicken's broad appeal is well deserved because its neutral-tasting meat harmonizes with many flavors, from those of Lemon-Rosemary Roast Chicken with Potatoes to Oven Barbecue Beer-Can Chicken. Although picking up a rotisserie chicken at the supermarket is a convenient option, there are a number of advantages to roasting your own bird at home. Taste is the best reason. You can use virtually any combination of herbs and spices to suit your preference. Roasting a chicken allows you to control the sodium, as well as the quality of the ingredients. Best of all, it's simple, mostly hands-free cooking if you follow a few steps. Use the Right Equipment Use a heavy metal roasting pan that is designed to withstand high heat and a cooking rack that fits in the pan. The pan will catch the flavorful juices (essential to preparing a delicious pan gravy) that drip as the bird roasts. The rack elevates the bird off the pan, allowing the chicken to roast rather than simmer in its juices. You'll also need a reliable kitchen thermometer. Since oven temperatures vary, a thermometer is the truest test of doneness. The USDA recommends that whole chickens be cooked to 180 degrees. Our recipes direct you to pull the bird from the oven at 170 degrees and let it stand 15 minutes. The internal temperature of the chicken continues to rise as it stands, reaching the desired temperature without overcooking and drying out. Check the accuracy of your thermometer by immersing the stem in at least two inches of boiling water and waiting 30 seconds to check the reading. If it registers 212 degrees, it's accurate. Select the Best Bird Our recipes call for meaty "roasting" chickens. Because they're older and larger than broilers-fryers, they have more muscle and fat. When the fat cooks off, the roast chicken is moist and tasty. Overall, we find roasting a fresh bird offers better results in terms of flavor and texture than frozen chicken (although many people keep frozen birds on hand for convenience). Look for a fresh, never-frozen chicken at larger supermarkets. There are subtle differences among free-range, organic, and traditional farm-raised birds. Read the label, and look for a bird that contains no added ingredients. Patricia Curtis, director of Poultry Product Safety and Quality Program at Auburn University in Alabama, says chicken is often injected with water, broth, or saline. This slightly increases the weight of the bird and flavors it. Store and Handle Properly Cook a whole fresh chicken within one to two days after purchasing. If you start with a frozen chicken, let it thaw in the refrigerator overnight. Never thaw a chicken at room temperature, as that allows bacteria to grow. Always make sure the chicken has thawed completely before cooking because a partially frozen chicken can cook unevenly and overbrown on the outside before the interior reaches the proper temperature. Many people wash chickens before roasting them out of habit or a belief that washing reduces the risk of salmonella. In fact, cooking the bird to the proper temperature is the only safeguard against bacteria, and rinsing can spread bacteria to the sink or other areas where water may splash. For this reason, we do not call for rinsing chickens before cooking. Prepare the Bird Roasting the chicken with the skin intact flavors and moistens the lean breast meat as it cooks. Most of the fat cooks off, but some is absorbed from the skin into the meat. Herbs and spices rubbed over the outside of the chicken will only flavor the skin, but seasonings rubbed under the skin will permeate the meat. Since our recipes call to remove and discard the skin after roasting, it's important to rub seasonings directly on the flesh. To loosen the skin, start at the neck cavity. Insert your fingers between the skin and flesh, and work all the way to the drumsticks, pressing gently as you go. Take care not to tear the skin because this will cause it to shrink during roasting, exposing the meat beneath. Without the protection of the skin, the meat dries out easily. Once the skin is loose, it's simple to rub seasonings on the meat. Seasoning can be as simple as a little salt and pepper, but chicken marries well with a variety of flavors, from classic lemon and rosemary to barbecue to Mexican chipotle chile. However, there are other tricks that contribute to a tasty bird. Stuff the cavity, and the meat absorbs flavor from the inside out. Brining (soaking the chicken in a mixture of water, salt, sugar, and spices before roasting) is another technique that delivers a moist and delicious bird. Classic technique for roast chicken calls to truss or secure the bird with twine. With the exception of Oven Barbecue Beer-Can Chicken, our recipes call for trussing the chicken. We recommend this procedure mostly for aesthetic purposes. If you plan to present the whole bird at the table before carving, trussing makes it look attractive. Otherwise, it neither helps nor hinders the cooking. Roast The key to a beautifully roasted chicken is to keep the lean breast meat moist while allowing time to fully cook the legs. Although we discard the skin, browning is another consideration since crisp skin provides a shield for the delicate meat. High-heat roasting produces a beautifully bronzed bird, but it may also toughen the meat. Chicken cooked at a low temperature comes out moist but yields a lackluster-looking bird. A combination of high and low heat produces the best results. Our recipes direct you to begin at 375 degrees and increase the oven temperature to finish the cooking. This allows you to control the browning during the final few minutes of roasting. Carve Once you've roasted the perfect bird, wait at least 15 minutes before carving. This allows the internal temperature of the chicken to reach the proper level, (180 degrees) and the juices to redistribute throughout the meat. For an impressive display, place the whole roasted bird on a platter and present it at the table before carving. To carve the bird, first remove and discard the skin. Use a sharp knife to remove each leg by cutting through the joint where the thigh attaches to the body. You can then separate the drumstick and the thigh by cutting through the joint where they meet. Serve each piece whole, or cut the meat away from the bone. Carve the breast meat by holding the knife parallel to the breast and thinly slicing. Or cut away the whole breast, and slice it on a cutting board.
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Jimmy Carter Plant Materials Center offers Silvopasture Field Day 05/31/2006 Weekly, The		Return to Top
Story mentions AU as co-sponsor of silvopasture event in Bleckley, Ga. Athens, Ga. - James E. Tillman Sr., State Conservationist for the USDA-Natural Resources Conservation Service (NRCS) in Georgia, today announced a Silvopasture Field Day, to be held on Thursday, June 15, at the Mack Evans farm in Jakin, near Bleckley, Ga in Early County. Silvopasture, the practice of intentionally combining the production of trees, shrubs, forage crops, and livestock through intensive management, works to simultaneously produce forest products, high quality forage, and livestock on the same land area. One of the major benefits of silvopasture is that many cool and warm season grasses and legumes yield high levels of quality forage when grown under as much as 50 percent shade. This concept is being applied to design integrated timber-grazing systems in conifer stands, especially loblolly pine in the Southeast. Mack Evans, an Early County small farmer and host farm site for the field day, bought his first herd of cattle in 2003 and noticed his trees growing faster since he adopted silvopasture. He received cost-share funding through the Environmental Quality Incentives Program (EQIP) to help plant pasture grass. "After doing some research, I found that farmers can make more money out of saw timber," Evans said. "I would go on the web at night. I found silvopasture on a USDA web site." Donald Surrency, NRCS plant materials specialist, says this event will provide on-site information to participants. "Farmers often don't have the time or know where to go for resources to implement new practices," said Surrency. "Touring the Mack Evans farm may give other farmers just the motivation that they need to adopt practices like silvopasture." In 2005, Evans visited the Jimmy Carter Plant Materials Center in Americus to obtain information on native warm season grasses. Later, he decided to plant Iuka eastern gamagrass and a mixed native grass which included big bluestem, Americus indiangrass, alamo switchgrass and little bluestem. It is ready for grazing this year. The field day will begin at 10:00 a.m. and highlight topics such as planting methods, forest stewardship, silvopasture concepts and the importance of native grasses. "We continue to make it a priority to share good practices, such as silvopasture with farmers and the broader agricultural community," said Tillman. "This field day is a great knowledge sharing opportunity." The Silvopasture Field Day is sponsored by the USDA-NRCS Jimmy Carter Plant Materials Center, Auburn University, Fort Valley State University, Alabama A&M University, USDA National Agroforestry Center, USDA-Natural Resources Conservation Service, Georgia Forestry Commission and the Flint River Soil and Water Conservation District. For more information about the Silvopasture Field Day, including registration and directions to the Mack Evans farm, please contact the Donald Surrency, Plant Material Specialist at (706) 595-1339, Ext. 109 or email at don.surrency@ga.usda.gov.
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AUM to host forum for Auburn presidential search 05/30/2006 Montgomery Advertiser		Return to Top
Brief from May 31 Montgomery Advertiser on AU's Presidential Search Advisory Committee open forums. Auburn University Montgomery and Auburn University are hosting community forums this week to get the public's input on the qualities they would like to see in the new AU president. The first session will be held from 3 p.m. to 4 p.m. Wednesday at the Auburn University Hotel and Dixon Conference Center in Auburn. The second session will take place from 3:15 p.m. to 5 p.m. Thursday at the Montgomery campus on the 10th floor of the AUM Library Tower. For information, call 334-844-9999.
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