North Texas Daily (Denton, Tex.), Vol. 89, No. 59, Ed. 1 Tuesday, January 25, 2005 Page: 4 of 10
ten pages : ill.View a full description of this newspaper.
Extracted Text
The following text was automatically extracted from the image on this page using optical character recognition software:
News
North Texas Daily
Union renovations include new vendors
Chris fergusson
Staff Writer
Acquiring one of the coun-
try's last legal drugs became
a little easier since the com-
pletion of the Corner Store
on the second floor of the
University Union. Jazzman's
Café, a newly added coffee
shop, has been open for the
past week, quenching the
needs of NT's caffeine junk-
ies.
"I'm a big coffee drinker
and this place is very conve-
nient/' M.C. Gilberry, Piano
junior, said.
The Corner Store houses
three new eat-on-the-go
geared eateries: Subcon-
nection, Freshens Smoothie
Company and Jazzman's
Café.
With the trio of new grub
dispensers, students have
another stop on campus to
take a break from absorbing
knowledge.
NT officials would not
comment on an exact figure
for the renovation, but did al-
lude to a shared responsibil-
ity for the financial burden.
Sodexho, a national foodser-
vice chain that spearheaded
the renovations, paid for the
majority of the work and
gives NT a
portion of
its profits
for utilities
and
com-
mission.
"That
area was in
decline and
the renova-
tion proved
to provide a
place that is
very picturesque ... it brings
a lot to campus and provides
more ambiance," said Pete
Johnston, Sodexho's North
Texas general manager.
During the renovations,
Sodexho moved Jazzman's
W e wanted to build
another destination, as far
as an eatery, and we're
hoping Subeonneetion fills
that void"
- Pete Johnston -
Sodexho general manager
from the rear of the store to
the front, hoping to create
a free-flowing space for the
other two vendors.
"We wanted to build an-
other destination, as far as
an eatery, and we're hop-
ing Subeonneetion fills that
void," Johnston said. "There
had been
many re-
quests for
that type of
food."
The Cor-
ner Store,
while being
more aes-
thetically
appealing
with a wid-
er variety of
food, also provides more jobs
for students. Johnston said
that approximately six new
positions have been made
available, which he hopes
are filled by students.
Construction began at the
end of last semester and its
completion coincided with
the beginning of the spring
semester.
"I think it's a lot more
practical, I'm in and out
quicker than the old one and
the storefront looks a lot less
corporate, and it seems to
run a lot smoother," John
Holt, College Station senior,
said.
Jazzman's Coffee offers an
assortment of "Seattle's Best"
espresso, hot teas and fresh
baked goods. If a caffeine
delivery drink isn't what one
desires, fresh sub sandwich-
es, smoothies and ice cream
are also readily available.
Chuck Fuller, NT assistant
vice president for business
services, said the new Cor-
ner Store "is physically more
appealing. It is a much more
up-to-date concept concern-
ing food options and student
tastes ... the old place was
pretty stale."
JONATHAN WHITNEY/NT DAILY
Man Goddard, Austin graduate student, serves a hot
chocolate to Richard Gilreath, League City graduate stu-
dent at NT's renovated cafe in the University Union Monday
morning.
Squibbs
from page 8
studio with friend Craig
Douglas.
"We were both in the same
situation trying to do some re-
cording/' Douglas said.
"He was one of the few peo-
ple I knew in Houston who
was onthe same level as me,
and although we came from
working with different styles,
we managed to work our re-
cording styles together."
The project lasted until
Squibbs sold his share to
Douglas, who has continued
the business.
At Hailey's, Squibbs has
managed to draw acts rang-
ing from Modest Mouse to
Explosions in the Sky, one of
his favorites. He has honed a
technique that he now uses
regularly to lure such artists.
"It's all about cultivating
a good relationship with the
bands," Squibbs said. " I focus
more on good bands and per-
sonal relationships rather than
focusing on big names."
Squibbs has plans to con-
tinue to work with artists and
recording, and is also contem-
plating the idea of leaving
Texas again.
Tenure
from page 1
Howard Johnson's decision
to deny them tenure. Johnson
denied 12 candidates' applica-
tions for promotion in April,
more than any other major
Texas university in 2004.
Each professor received the
approval of six levels of their
peers and superiors before
being denied by Johnson,
and since Oct. 28, the com-
mittee has upheld positive
decisions of four appellants.
Another is waiting for the ten-
ure committee's decision, and
two more appeal hearings are
scheduled for February.
With little more than four
months left until their con-
tracts expire May 31, several of
the professors say that in a long
process that has already been
marked by missed deadlines
and delays, justice is being
denied once again by officials'
delays and dishonesty.
A spokesperson for the
president said Pohl is no lon-
ger commenting on the issue
while he deliberates the four
cases on his desk and waits
for the last three decisions.
The tenure committee
asked Pohl to announce his
ESTABLISHED IN CHARLESTON, IL
IN 1983 TO ADD TO STUDENTS 6PA
AND GENERAL DATING ABILITY.
OK, so my subs really aren't gourmet and
— — p m we're not french either. my subs just taste
^ f# TOfB V iffj| Wjf a little better, that's allí i wanted to
«É ili'm, • M mm call it jimmy John's tasty sandwiches, but
m W JE*® my mom told me to stick with gourmet.
\ she thinks whatever i do is gourmet, but
~ i don't think either of us knows what it
means. so let's stick with tastyí
Since 1983
JI
¡ti 0o°«m ^spwvcw clüb sandwiches
V
ft" sue SANDWICHES
All of my tasty sub sandwiches are a full 8 inches of
homemade French bread, fresh veggies and the finest
meats & cheese I can buy! And if it matters to you,
we slice everything fresh everyday in this store, right
here where you can see it. (No mystery meat here!)
#l pepe®
Real applewood smoked ham and provolone cheese
garnished with lettuce, tomato, and mayo. (Awesome!)
#2 big john®
Medium rare shaved roast beef, topped with yummy
mayo, lettuce, and tomato. (Can't beat this one!)
#3 sorry charlie
California baby tuna, mixed with celery, onions, and
our tasty sauce, then topped with alfalfa sprouts,
cucumber, lettuce, and tomato. (My tuna rocks!)
#4 turkey tom®
Fresh sliced turkey breast, topped with lettuce,
tomato, alfalfa sprouts, and mayo. (The original)
#5 vito™
The original Italian sub with genoa salami, provolone,
capicola, onion, lettuce, tomato, & a real tasty Italian
vinaigrette. (Order it with hot peppers, trust me!)
PLAIN SUMS*
Any Sub minus the veggies and sauce
SLIM I Ham & cheese
SLIM 2 Roast Beef
SLIM 3 Tuna salad
SLIM 4 Turkey breast
SLIM 5 Salami, capicola, cheese
SLIM 6 Double provolone
Low Carb Lettuce Wrap
,0!) 035
Same ingredients and price of the
sub or club without the bread.
#6 vegetarian ®
Several layers of provolone cheese separated by real
avocado spread, alfalfa sprouts, sliced cucumber, lettuce,
tomato, and mayo. (Truly a gourmet sub not for vegetarians
only peace dude!)
J.J.B.L.T.151
iacon, lettuce, tomato, & mayo.
(The only better BLT is mama's BLT, this one rules!)
★ SIDE ITEMS ★
★ Soda Pop $1.29/$1.49
★ Giant chocolate chip or oatmeal raisin cookie... $1.29
★ Real potato chips or jumbo kosher dill pickle.... $0.99
★ Extra load of meat $1.25
★ Extra cheese or extra avocado spread $0.65
★ Hot Peppers Free
FREEBiES (subs $ clubs only)
Onion, lettuce, alfalfa sprouts, tomato, mayo, sliced
cucumber, Dijon mustard, oil & vinegar, and orégano.
BOX LUNCHES, PLATTERS, PARTIES!
DELIVERY ORDERS will include a delivery
charge of 49c per item (+/- 10c).
**★* JIMMYJOHNS.COM
_Ab.*9V
THE J.J.
GARGANTUAN1"
This sandwich was invented by
Jimmy John's brother Huey. It's huge
enough to feed the hungriest of all
humans! Tons of genoa salami, sliced
smoked ham, capicola, roast beef,
turkey & provolone, jammed into
one of our homemade French buns
then smothered with onions, mayo,
lettuce, tomato, & our homemade
Italian dressing.
My club sandwiches have twice the meat and cheese, try it
on my fresh baked thick sliced 7 grain bread or my famous
homemade french bread!
#? GOURMET SMOKED HAM CLUB
A full 1/4 pound of real applewood smoked ham, provolone
cheese, lettuce, tomato, & real mayo! (A real stack)
#8 billy club®
Roast beef, ham, provolone, Dijon mustard, lettuce,
tomato, & mayo. (Here's to my old pal Billy who
invented this great combo.)
#9 italian night club®
Real genoa salami, Italian capicola, smoked ham, and
provolone cheese all topped with lettuce, tomato, onion,
mayo, and our homemade Italian vinaigrette.
(You hav'ta order hot peppers, just ask!)
#10 hunter's club®
A full 1/4 pound of fresh sliced medium rare roast beef,
provolone, lettuce, tomato, & mayo. (It rocks!!!)
#11 country club®
Fresh sliced turkey breast, applewood smoked ham,
provolone, and tons of lettuce, tomato, and mayo!
(A very traditional, yet always exceptional classic!)
#12 beach club® ®
Fresh baked turkey breast, provolone cheese, avocado
spread, sliced cucumber, sprouts, lettuce, tomato, and
mayo! (It's the real deal folks, and it ain't even California.)
#13 gourmet veggie club®
Double provolone, real avocado spread, sliced
cucumber, alfalfa sprouts, lettuce, tomato, & mayo.
(Try it on my 7-grain whole wheat bread. This veggie
sandwich is world class!)
#14 bootlegger club®
Roast beef, turkey breast, lettuce, tomato, & mayo.
An American classic, certainly not invented by J.J. but
definitely tweaked and fine-tuned to perfection!
#15 club tuna®
The same as our #3 Sorry Charlie except this one has a
lot more. Homemade tuna salad, provolone, sprouts,
cucumber,lettuce, & tomato. (I guarantee it's awesome!)
#16 club lulu™
Fresh sliced turkey breast, bacon, lettuce, tomato, &
mayo. (JJ's original turkey & bacon club)
WE DELIVER! 7 DAYS A WEEK
DENTON 107 AVE
"YOUR MOM WANTS YOU TO EAT AT JIMMY JOHN'S!"
©2005 JIMMY JOHN'S FRANCHISE INC. ALL RIGHTS RESERVED. We Reserve The Right To Make Any Menu Changes.
first decision on Nov. 11 of
last year, then extended that
deadline to Nov. 18 when Pohl
asked for more information.
Pohl said in December that
he expected to make a deci-
sion by mid-January but later
extended that until February.
"I believe Dr. Pohl is pro-
ceeding deliberately and
thoughtfully with respect
to the hearings before him/'
Footer said. "It's proven to be
a lengthy process."
For Dr. Jacqueline
Lambiase, "lengthy" doesn't
begin to describe it.
"It's been eight months
with no resolution/' said
Lambiase, an appellant pro-
fessor from the public rela-
tions faculty. "If there's no
end to the process, you can't
say there is a process."
In previous interviews,
Pohl said he is reviewing the
cases individually and will
announce his decisions on a
case-by-case basis. The tran-
scripts of the appellant hear-
ings, however, are missing.
University policy requires
that a verbatim recording be
taken of any hearings by the
University Tenure Committee,
and copies will be made avail-
able to the appellant faculty
member at his or her request.
Lambiase said that policy
has been ignored — a pub-
lic information request for the
transcripts she submitted Nov.
11 still has not been fulfilled.
Officials told her the documents
have not been completed.
The Texas Public
Information Act requires gov-
ernment bodies to fulfill an
information request within 10
days or appeal the issue to
the Texas Attorney General.
They must provide a written
explanation to the requestor
explaining why the request
has been denied or delayed.
"I can't get my written
transcript of my hearing even
though the university policies
say that I should be able to
get one," Lambiase said. "It's
been more than two months."
NT officials contacted for
this story said they did not
know the name of the tran-
scription service hired for the
job. According to Paula King,
executive assistant to the
president, the documents got
backlogged with the transcrip-
tionist. The company has now
distributed the job to other
transcriptionists to expedite
the situation, she said.
"We're in hopes that we
will receive them in a timely
manner," King said. "We're
in contact with them weekly,
but these are very large docu-
ments and taking longer than
we expected."
Some of the hearings
lasted more than 10 hours,
and Paula Burns, owner of
Burns Transcription Service in
Dallas, said that is a daunting
project for any company to
produce. Documents that size
would take about two weeks
of work, she said. Burns is not
involved with NT's transcrip-
tion, but estimated a maxi-
mum of 72 hours of labor on
each transcription.
Assuming a worst case sce-
nario, with lots of background
noise, many unidentified
speakers, and extremely long
tapes, Burns said each hour
of tape would require about
six hours of work. According
to Burns, if she were handling
the job, each hearing would be
given to a different employee
to speed up the process.
"This sounds like, frankly,
kind of a hard job," Burns
said. "But still, I think two
months is an awfully long
time. Maximum of three
weeks. We're looking at two,
reasonably, two weeks."
Peak said he has not received
any official word on the state of
the transcripts or on several
other requests he submitted .
"We all requested those
months ago and the universi-
ty hasn't even notified us that
we will be receiving them late
or if ever," Peak said. "All that
we know is what we read in
the paper, that they're having
problems transcribing them."
Peak said he submit-
ted another request Jan. 11,
requesting both copies of the
tapes and transcripts, but he
has received no communica-
tion from the administration.
"The university counsel
has its head in the sand," he
said. "I've sent numerous
communications ... every-
thing from breaching my con-
tract to breach of ethics to
failure to observe the [Texas
Public Information Act.] Their
response is silence."
According to Wolper, Pohl
planned to use the transcripts
in his deliberations, but he
is now forced to review the
orginial tapes themselves.
Because the president is
reviewing each case individu-
ally, Wolper said he has not
set a date to announce his
recommendations.
"[Pohl] did not begin his
deliberations until after the
university left for break,"
Wolper said. "I have heard
him saw that many times in
different forums. Lie was not
going to make a decision until
he could devote his full time
to them."
For Lambiase, the only
update worth anything
will be an announcement
that she has been approved
for tenure.
For the rest of the story,
visit www.ntdaily.com
Upcoming Pages
Here’s what’s next.
Search Inside
This issue can be searched. Note: Results may vary based on the legibility of text within the document.
Tools / Downloads
Get a copy of this page or view the extracted text.
Citing and Sharing
Basic information for referencing this web page. We also provide extended guidance on usage rights, references, copying or embedding.
Reference the current page of this Newspaper.
North Texas Daily (Denton, Tex.), Vol. 89, No. 59, Ed. 1 Tuesday, January 25, 2005, newspaper, January 25, 2005; Denton, Texas. (https://texashistory.unt.edu/ark:/67531/metapth145177/m1/4/: accessed April 30, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting UNT Libraries Special Collections.