Marcie Ponder, the secretary for the English and Modern Languages Department, was willing to give me a post-it note with a doodle drawn on it.

While in the English Department, Christina Triezenberg was willing to share the story of her academic success.

Professor Christina Triezenberg is an English Ph.D. and English and Modern Languages professor at Morningside College who has an impressive academic success story.

Triezenberg stated that she has always had a large curiosity for learning and that it continued all the way through her schooling. A Ph.D. education is plenty of work over many years, and hers was no different.

Her course towards a Ph.D. began rather late in her life. She was in her 40s when she first began to pursue her doctorate, mostly because there was no one to encourage her. There were many men in her family with Ph.D.s but no women to set an example.

She was still largely under the idea that men were able to pursue anything, but women were more tethered. She soon learned that female ambition was important and that it was acceptable to have, especially when she was finally surrounded by many female mentors.

Most of these were women who were either on the same track as Triezenberg or had crossed their own finish lines. This completely changed her view of women and higher education and she became the first woman in her family with a Ph.D.

She stated that achieving her Ph.D., even at an older age, gave her a “tremendous sense of accomplishment” that she has been able to pass to her daughter. Her Ph.D. has opened many possibilities, including her option to come teach at Morningside.

Triezenberg is originally from Detroit, Michigan but moved to Sioux City, Iowa when offered a tenure-track job in every aspect of her degree that she enjoyed.

College campuses across the country are notorious for their calorie-driven, starchy food content and their limp vegetables. Though most cafeterias keep their students full and fed, they often aren’t offering as many nutritional options as they should be.

According to USA Today College, many students who live and eat on campus are not even eating one serving of fruits and/or vegetables when it is recommended that they should be in taking between four-and-a-half and five servings per day.

The food that is offered to students, such as many choices of pizza and large amounts of pasta, often overshadow the smaller, less appetizing portions of fruits and vegetables.

It becomes easy in situations for students to “put healthy eating aspirations on the back burner” and forget their eating options.

As well as students being unmotivated in choosing healthy options, fresh fruits and vegetables are much more expensive to buy and provide when trying to feed a campus of thousands of hungry mouths. Many students are less inclined to pay more money for fresh foods when they could be putting the extra cash towards their tuition.

Students, especially incoming freshman, have obtained a type of food insecurity within their college campuses. Access to nutritional food is always waning, and many students report that their campus cafeterias are one of the causes of their food insecurities within the last thirty days.

College campuses are becoming more notorious for their “lack of reliable access to sufficient quantities of affordable, nutritious food,” according to The National Student Campaign Against Hunger and Homelessness. Without access to nutritional food on college campuses, most students’ educations also begin to falter. Nutritional food is a necessary ingredient in the growth of college life.

College kitchen staffs are tasked with the large responsibility of prepping and preparing meals for thousands of students between two to three times per day, including weekends and some holidays. Receiving fresh ingredients on an everyday basis in the amounts necessary to produce enough food for the entire campus is an almost impossible job within itself.

While preparing this food, these kitchen staffs are tasked with “the important responsibility of…[providing food]…in a nutritious, thoughtful manner” all at a cost that is affordable to the common college student according to the Cornell University Blog Storying the Foodshed.

While it is the choice of most college students to eat healthy foods, it also comes down to the fact that the kitchen staffs don’t have the resources to provide many healthy, appealing options. Campuses cannot provide students with fresh, healthy options daily, thus making it a struggle to eat foods high in nutritional value.

One female student from Armstrong Aeronautical University died early this morning after her and 3 friends were left stranded after their boat capsized.

Wapniarski and her 3 friends were attempting to swim 4 miles to shore when she cried out for help. They had been stranded in the water without lifejackets since 5 pm the night before. Randy Cohen, swimming in front of Wapniarski, swam back to help.

Wapniarski was unconscious when Cohen reached her and was pronounced dead by Daniel Perrin, another member of the group. Cohen swam with her body as long as he could.

After leaving Wapniarski, it took the three 6 more hours to reach shore. They were taken to Halifax Hospital, where Cohen is still a patient and the others were released.

No news has yet been given as to what the actual cause of death for Wapniarski was.

United Airlines Flight 553, a 61 person flight, crashed into a residential area killing most of the passengers aboard Friday afternoon.

42 of the 55 passengers have been found within the debris of the crash. 16 others, including the 3 flight attendants, were admitted to Holy Cross Hospital with injuries.

One eyewitness stated that the plane continued to descend when it was supposed to be rising. The plane’s destination was Omaha, NE, but it crashed while approaching Chicago’s Second City Airport.

The National Transportation Safety Board in Washington immediately dispatched an investigative team. Board Officials were already in Chicago discussing a recent commuter train crash and stated that they “will look into this thoroughly.”

                  College campuses across the country are notorious for their calorie-driven, starchy food content and their limp vegetables. Though most cafeterias keep their students full and fed, they often aren’t offering as many nutritional options as they should be. According to USA Today College, many students that live and eat on campus are not even eating one serving of fruits and/or vegetables when it is recommended that they should be consuming between four-and-a-half and five servings per day. The food that is offered to students, such as many choices of pizza and exuberant amounts of pasta, often overshadow the smaller, less appetizing portions of fruits and vegetables. It becomes easy in situations such as this for students to “put healthy eating aspirations on the back burner” and forget their eating options. As well as students being unmotivated in choosing healthy options, fresh fruits and vegetables are much more expensive to buy and provide when trying to feed a campus of thousands of hungry mouths. With college education expenses rising, many students are less inclined to pay more money for fresh foods when they could be putting the extra cash towards their tuition.

                  Students, especially incoming freshman, have obtained a type of food insecurity within their college campuses. Access to nutritional food is always waning, and many students report that their campus cafeterias are one of the causes of their food insecurities within the last thirty days. Food insecurity has also been linked to housing insecurity which also correlates with education efforts, which are usually harmed. College campuses are becoming more notorious for their “lack of reliable access to sufficient quantities of affordable, nutritious food,” and this continues to be an alarming cause in housing and educational insecurities according to The National Student Campaign Against Hunger and Homelessness. Without access to nutritional food on college campuses, most students’ educations also begin to falter. Nutritional food is a necessary ingredient in the growth of college life.

                  College kitchen staffs are tasked with the large responsibility of prepping and preparing meals for thousands of students between two to three times per day, including weekends and some holidays. Receiving fresh ingredients on an everyday basis in the amounts necessary to produce enough food for the entire campus is an almost impossible job within itself. While preparing this food, these kitchen staffs are tasked with “the important responsibility of…[providing food]…in a nutritious, thoughtful manner” all at a cost that is affordable to the common college student according to the Cornell University Blog Storying the Foodshed. While it is the choice of most college students to eat healthy foods, it also comes down to the fact that the kitchen staffs don’t have the resources to provide many healthy, appealing options. Campuses cannot provide students with fresh, healthy options daily thus making it a struggle to eat foods high in nutritional value.