issue 58 of the independent

April 2014FREE

TheFort Lewis College News Magazine www.theindyonline.comIssue 58

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Ayla Q

uinn

ASSOCIATE EDITOR IN CHIEF

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From the Editor’s Desk

CONTENTSBreaking News: 3FLSIZZLE Competition Heats UpStory by Emma Vaughn

Privacy: 5Health Survey Results Will Remain PrivateStory by Sean Summers

COVER STORY: 7Future Plans of FLC SeniorsStory by Taylor Ferraro

Community News: 9Work and Play in Durango This SummerStory by Sean Summers

Fire Prevention Tips to Ensure Summer FunStory by Ian Peters

Green: 11Local Farms Supported by Com-munity MembersStory by Remi Majeski

Entertainment: 132014 Graduates List and Indy on the Street

To All Our Loyal Readers,

As my time as Editor in Chief comes to a close I am left with a bitter-sweet twinge. I have been wrestling with the idea of how to say goodbye to something that I have dedicated my heart and soul to during my time at Fort Lewis. With the future ahead of me, I have been taking moments to reflect on everything I have gained through my time in college. Entering into The Indy, I could not have predicted what I would gain; from the hands on expe-rience I get every day running a news organization, to the extremely talented and driven individuals I get the pleasure of working with who share the same passions as I do.

Countless hours are spent not only working on the actual publication, but building the vision in our heads of how the ending product should look. Over my many years, I have seen countless faces pass through the Media Center doors. And as I look at the editor’s tables for one of the last times, I see faces of those I call my peers and friends. I couldn’t be more confident with the hands The Indy is in. I look forward to seeing how the organization will continue to grow as I move into the next chapter of my life.

I want to take a moment and thank all those who support the work we do for The Independent. To those who continually pick up our new issue, read The Indy Online updates, like our posts every day, and watch every Fort Fuel News videos, thank you. Your support has meant the world to me.

To all of my returning editors and staff members that plan to take The Indy in future semesters, thank you. It takes a team to do what we do. I ap-preciate your limitless effort and time you invest.

Finally, to an individual I have worked with for the last two years and who will be the new Editor in Chief, Trevor Ogborn. Your knowledge, ambition, and integrity will propel you far not only with what I know you will achieve over the next two years as Editor in Chief, but in life. Working with you has been a true pleasure and I wish you the best as you continue to advance The Independent.

Here is to the class of 2014! The world and its endless possibilities are laid out in front of us and it is our job to take advantage of every new oppor-tunity we get to experience. I wish everyone the best of luck!

Here’s to the next journey,

Ayla Quinn

Story by Emma VaughnPhotos by Jonathan HelvoigtDesign by Julia Volzke

On April 3, the San Juan Dining Hall hosted the inaugural FL-Sizzle cooking competition for students at Fort Lewis College.

The competition between three FLC students, Nakoma Goins, Garrett Lun-dberg and Chandra Reed, was presented by Union Programming, Student Union Productions and Sodexo, said the Union Programming Coordinator at FLC, Eliza-beth Roberts.

The competition challenged the contes-tants to create a dish of their choice in a timed event while using a secret ingredi-ent, Roberts said.

It is a mixture of the cooking competi-tion television series Iron Chef, Chopped and Master Chef, she said.

In the competition, contestants had 10 minutes to gather ingredients for their dishes and 30 minutes to create their dish using any ingredients of their choice and a secret ingredient, which was unveiled at the start of the competition.

This year’s secret ingredient was ra-men noodles.

The contestants had to make a dish for the judges using the ramen in the dish in some way, Roberts said.

“It’s pretty open. They can do breakfast, lunch or dinner. They can do a dessert. It doesn’t matter what they cook as long as they cook a meal,” she said.

The winner of this year’s competition of FLSizzle was Chandra Reed, who made vegetarian calabacitas tacos as well as tradi-tional Mexican sugar cookies. However, the cookies were not completed within the 30 minute time limit and could not be judged.

We wanted to bring something new and fun into the dining hall, Roberts said.

We are hoping to do this twice a year in the future, once each semester, she said.

Since this is the first time they have held the event, Roberts said the future FLSizzle events will be just as fun for students.

As far as Roberts knows, this was the first time the school has done something

like this, and the first three students who responded to the posters around campus were chosen to participate, she said.

“It was first come, first serve,” she said. Students did not have to have previ-

ous work experience in order to par-ticipate, Roberts said.

Before the contest, all three contes-tants had to work with Sodexo by tak-ing a knife training class and a cooking safety class, she said.

The contestants were given a previous walk-through in the kitchen several days before the day of the competition in order to give the students a chance to learn the layout, she said.

After arriving at the Dining Hall at 5 p.m. to familiarize themselves with their cooking areas and their assistants, the students began the competition an hour later at 6 p.m.

Held in the main room of the San Juan Dining Hall, and open for all students to view, the contestants each had their own workstations on six-foot tables, complete

FLSIZZLE Competition Heats Up

Chandra Reed’s Vegetarian Tacos with Fried Avocado wins FLSizzle.

Breaking News

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with burners, pots, pans and knives for making their dish, Laura Harmon, the residential dining manager for San Juan Dining Hall, said.

The rules of the competition were simple.Each contestant was paired with a cook

from Sodexo, who assisted them during the competition.

While the contestants were not allowed to return to the kitchen area after the ini-tial 10 minutes, their assistants were al-lowed to go back to cook or fry anything that could not be done at the table.

Contestants were allowed to create more than one dish such as an entrée with a dessert or beverage, however, each dish also had to include the secret ingredient, Harmon said.

The dish had to be completed and plated for all four of the judges before the 30 minutes were up in order to be qualified, Roberts said.

There were also prizes for all three contestants.

Reed received a GoPro camera and a trophy, she said.

Her winning dish was also served the following Thursday night at the Melting Pot in the dining hall, said Pedro Ulibarri, the executive chef of Sodexo at FLC.

All three contestants were given custom aprons for the event and varying amounts of SkyCash, according to the place they took in the competition, Harmon said. They also got to keep the knives they used during the competition.

Reed will also have her winning recipe as well as her personal favorite recipe compiled in a cookbook that will be used for future winners of this competition, Roberts said.

There were four judges on the panel, which included Anna Moran, a Student Union Productions volunteer, Phil Carter, a senator, student services chair and pro tempore of the student government at

FLC, who was sitting in for Student Body President Alex Thompson, Julian Hom-meyer, a cook for Sodexo, and Jae Borgan, a student chosen from the crowd before the competition.

The judges were told to base their deci-sions on the taste, color, aroma, the plating of the dish and the creative use of the in-gredients, Roberts said.

“It has to be beautiful,” she said.Elizabeth Roberts presented the con-

testants during the event and provided commentary while Laura Harmon helped oversee the contestants.

“I think it went quite well. They were three of the most delicious things I have ever eaten in this room,” Phil Carter, one of the competition judges, said.

All contestants did an outstanding job, and it was difficult to pick a winner, he said.

“I’d like to see this become a tradition,” Carter said.

Reed, who has had previous work expe-rience cooking in restaurants, was pleased with her dish.

“I think that everyone loves tacos, so I feel like everyone’s going to be pretty stoked,” Reed said. “And also, it’s a vegetar-ian meal, so everyone will be able to eat it.”

In second place was Garrett Lundberg with his dish of Ramen fried ice cream with brown sugar and Red Bull.

Lundberg had the idea of making fried ice cream beforehand but wasn’t sure what the secret ingredient was going to be.

When they revealed that the necessary ingredient was ramen, Lundberg said he thought his fried ice cream idea would not work until he remembered that the sauce packet was not mixed in with the ramen.

“It was cool to see everyone else cooking, and I learned a little bit for myself,” he said.

In third place was Nakoma Goins with his dish, Polish Sausage Gumbo. It was a

secret family recipe from the South used from home, he said.

“It’s really cool that the college hosted a competition like this because it gave stu-dents like me a chance to show that, ‘Hey, I can cook, and I’m a guy’,” Goins said.

The contestants had some advice for fu-ture FLSizzle competitors.

“The cooking time was OK. I did it in the time. It was just the shopping that got to me,” he said.

A little bit more shopping time might be helpful for future competitions, he said.

We had a walk through a few days ago, but some things in the kitchen had been moved, he said.

Go with what you know, Reed said. “I cook tacos every night, so you can’t

really mess it up,” she said. “I would say be ready for the unexpect-

ed,” Lundberg said. “Try to plan ahead as much as you can.”

Students who were watching the com-petition were encouraged to approach the tables and see the contestants cook.

I think that all the dishes are really unique, Michaela Steiner, a student who watched FLSizzle, said.

“I think it’s a great collaboration, and I think having it in the Dining Hall is a real-ly good idea to get more students involved who don’t usually participate,” Steiner said.

Harmon is looking forward to helping again next year.

We already implemented a few things we needed to change, Harmon said.

“We’re going to have to discuss this be-cause I think it went pretty well the way it was,” she said.

The dishes that came out were far be-yond what I was prepared for, she said

“I can’t wait to do the next one,” Har-mon said.

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Students at Fort Lewis College were recently encouraged to complete a health survey conducted by the Health Center, and although the

information has been gathered, the results will not be released to the student body.

Students were sent a link to the survey through their FLC email accounts and asked to answer the questions contained within the survey, Kendra Reichle, the co-ordinator of Student Wellness Initiatives at FLC, said.

The survey, which opened on Feb. 19, closed to students on March 19, and the data that was gathered was sent to the third-party organization that conducted the survey, Reichle said.

The main concern with releasing the data to the public is the fear of misrep-resentation of the data, Marc Goldfarb, the director of Orientation and Student Health Services, said.

If a person or organization not trained in reading data sets accurately and cor-rectly gains access to the results, it is likely that information could be misunderstood or taken out of context, he said.

If a party requests access to specific pieces of information in the data, they will

likely be granted access, he said. The American College Health Associa-

tion, an organization responsible for con-ducting many health-related surveys for college campuses, was commissioned by FLC to conduct the survey, Reichle said.

The anonymous National College Health Assessment survey focused on questions about many aspects of student health, she said.

Topics students were asked about includ-ed drug and alcohol use, sexual health, causes of stress and levels of contentment, she said.

The survey produced an 18 percent re-sponse rate. Over 600 students at FLC completed the survey, Reichle said.

It is important for FLC to try to en-courage as many students to participate as possible because the survey is not con-ducted every year, she said.

“We were impressed with the response rate,” Reichle said. “We aim for a 20 per-cent response rate.”

This year, FLC provided incentives for students to complete the survey, which in-cluded a GoPro camera and two Kindles, Goldfarb said.

The American College Health Asso-ciation selected 10 participants to receive

prizes from the list of students who com-pleted the survey, he said.

The last survey was conducted in 2010, Reichle said.

Once the data was gathered through the National College Health Assessment survey, it was collected by the American College Health Association, Reichle said.

It will be processed into a comprehen-sive report of the findings, she said.

The results will be returned to FLC within four to six weeks of the closure of the survey, she said.

The survey allows for FLC to see where the students’ needs lie, Reichle said.

Results will point out where FLC needs to increase programming to promote awareness for certain issues, she said.

The survey will also reveal where the student body is strongest, where program-ming has been effective and where pro-gramming may be increased, she said.

If a certain issue is common among the students, Student Wellness Initiatives will consider different programs to target that issue, she said.

The survey was also designed to examine students’ use of facilities on campus, she said.

FLC paid the American College Health

Health Survey ResultsWill Remain Private

Story by Sean SummersPhotos by Andrea AraizaDesign by Julia Volzke

The Student Health Center in Miller Hall (shown above) has yet to release the results of a recent survey due to the outcomes.

5

Privacy

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Association additional money to include specific questions about students’ use of services and facilities at FLC, she said.

In total, the survey cost FLC about $7,000 dollars to conduct, Goldfarb said.

The survey asked students about their use of the health center and counseling center on campus, Reichle said.

If the results reveal an issue that stu-dents perceive in a service, FLC will take into account the issues and devise ways to improve the services, she said.

Issues brought up by students can range from complaints about quality to simply not being aware of the availability of ser-vices, Goldfarb said.

One of the main focuses for the re-sults of the survey is to improve mar-keting, he said.

The results of the survey will reveal what services and amenities on campus are be-ing used and which ones need to increase their usership, Goldfarb said.

In addition to revealing the amount of usership of certain facilities on campus, the survey will also reveal the participants’ views of the staff members associated with the services, he said.

The results allow for a more thorough assessment of services and facilities at FLC, he said.

Student responses will reveal how the facilities are perceived by FLC’s student body and will influence decisions for im-provement in the future, Goldfarb said.

Once the results are returned to FLC, the data will not be released to the public or the FLC community, he said.

In the past, students, FLC faculty and members of the Durango community have asked for access to the survey results, Reichle said.

When a person requests access it is usu-ally for the sake of curiosity and a desire for awareness of issues on campus, she said.

FLC conducts other surveys targeted at improving amenities and services on cam-pus such as the on-campus housing and MAP-works survey, she said.

Prior to FLC using the American Col-lege Health Association’s survey, FLC conducted surveys concerning the health of students through other associations such as the Core Institute, Reichle said.

The National College Health Assess-ment focuses on more broad health topics,

whereas the Core Institute survey focused specifically on drug and alcohol use in stu-dents, she said.

The National College Health Assess-ment compiles the data of all of the surveys taken at schools around the country and al-lows for participating schools to compare their results to one another, she said.

The use of a third-party organization allows for a greater sense of anonymity for students who participate in the survey, Reichle said.

Additionally, the expertise of the American College Health Association al-lows for more accurate and comprehensive results than if the survey were conducted by FLC, she said.

The survey focused on health issues within the student body as well as stu-dents’ use of the health center and ques-tions concerning personal health, she said.

“I thought it was very relevant to health issues,” Mike Wilkinson, a FLC student who completed the survey, said.

The questions regarded health and well-being, including questions about substance use and sexual health, he said.

“I think the incentives helped to en-courage students,” Reichle said.

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Cover Story

FUTURE PLANS of FLC Seniors

The approaching spring welcomes warm weather, outdoor activities and the Fort Lewis College 2014

commencement ceremony.“I am very proud of the accomplish-

ments of our students and am very im-pressed with their dedication, hard work and commitment to their futures as well as the futures of their communities and those around them,” Doug Lyon, dean of the School of Business Administration, said.

The students have incredibly bright fu-tures in front of them, Lyon said. It has been an enjoyable experience working with them the past four years.

“I look forward to staying in touch with them in the coming years as their careers develop,” he said.

This year, the registrars office received about 560 graduation applications for winter graduation, Sharon Doty, student services specialist, said.

Of those 560 applications, 20 were de-

clined, Doty said.If a student’s application for gradua-

tion is declined, it is either because they have to apply for summer courses, they are short the 120 credits needed to graduate, or they are missing some of their require-ments within their major, she said.

After going through the graduation applications, the Class of 2014 includes 540 students, she said.

This is a larger graduating class than FLC normally has, Doty said.

When a student applies to graduate, they have the option to not participate in the commencement ceremony, she said.

Participating in commencement is cer-emonial and does not guarantee a degree has been earned, she said.

A student graduates from FLC when he or she completes their graduation require-ments and is awarded a degree, she said.

The Registrar’s Office will determine whether each student’s degree require-

ments have been met after final grades are submitted and processed for the spring 2014 semester, she said.

If a student has not completed all of their requirements for graduation, he or she will be notified by letter or email, she said.

Diplomas will be sent out six weeks af-ter the commencement ceremony, she said.

If a student is completing their gradua-tion requirements during any of the three summer sessions, the student will get his or her degree in August, she said

If a student is graduating in the sum-mer, he or she will participate in the win-ter commencement ceremony, she said.

Students can pick up their caps and gowns at the FLC Bookstore from April 28 to May 2. The bookstore is open from 8:00 a.m.- 4:30 p.m., Monday through Friday, she said.

Graduation rehearsal will be held on Friday, May 2 at 1:30 p.m. in the Whalen Gymnasium. Students graduating will be

Story by Taylor FerraroPhoto Illustration by Hana MohsinDesign by Graeme Johnston

8

given important information about the commencement ceremony, she said.

The commencement ceremonies will be held on May 3, 2014.

The first ceremony will be at 8:30 a.m. and will include the following majors:

AccountingHumanitiesPolitical ScienceBusiness AdministrationInterdisciplinary StudiesPsychologyComputer ScienceLiberal StudiesSociologyEconomics

MarketingStudent Constructed MajorsEnglishPhilosophy

The second ceremony will be at 11:30

a.m. and will include the following majors:Adventure EducationEngineeringMathematicsAnthropologyEnvironmental StudiesMusicArtExercise ScienceNative American & Indigenous Studies

Athletic TrainingGender and Women’s Studies PhysicsBiologyGeologyPublic HealthChemistryHistorySpanishTheatre

A post-graduation reception in the Student Life Center lobby will be held di-rectly following the ceremony. Cake and punch will be served, Doty said.

There are four student marshals for the graduating Class of 2014. There will be two marshals leading the graduates in for each cer-emony. Student marshals are determined by GPA. Students leading in the 8:30 a.m. ceremony:

Luke M. HanstedtMajor: Political ScienceGPA: 4.0“Right now, I’m talking to

the Marine Corps about be-coming an officer.”

Ronnie ToplynMarketingGPA: 3.94“I’ve applied to gradu-

ate school at the University of Denver. Depending on whether or not I get in, I will move up to the Denver area and look for an internship at the consulting firm or try to find some other marketing type job up there.”

Students leading in the 11:30 a.m. ceremony:

Hari J. Baumbach Art- Graphic Design OptionGPA: 3.98“My plans after graduation

are to find work doing some-thing meaningful. I’m really interested in the intersection of design and how our world works and ways that design can help create a better world. What I want to do is maybe work for a firm that caters to issues that are less commercial or work with nonprofits and exercise my profession in a way that helps others.”

Serena R. Mancha General Biology and Bio-

chemistryGPA: 3.93“I will be attending Colora-

do State University School of Veterinary Medicine this fall.”

Community News

9

Work and Play

In Durango This Summer

With the semester coming to an end at Fort Lewis College, summer plans and responsibilities are just

around the corner.Summer Employment

The summer months see a large surge in pop-ulation for Durango, mostly by way of tourists, Jack Llewellyn, executive director of the Du-rango Chamber of Commerce, said.

With the increase of tourism there comes an increase in local businesses hiring for positions in the service industry, Llewellyn said.

Many local businesses are eager to tap into the workforce that college students comprise, he said.

While some areas of employment, such as the winter sports industry, decrease once sum-mer comes, many other options for employment increase, he said.

The Durango and Silverton Narrow Gauge Railroad is a popular attraction for tourists visit-ing Durango, and the Railroad hires many college students during the summer months, he said.

Popular places that hire students include res-taurants and bars, Llewellyn said.

The availability of manual labor positions increases with the onset of warmer weather as well, he said.

Construction companies often hire more la-borers in the summer months to work on new structures being built in Durango throughout the summer, he said.

Agriculture is another popular option for students seeking employment, Llewellyn said. Local farms and ranches often look for laborers for the summer, and college students are ideal for these positions.

Durango also has a large number of busi-nesses that are willing to provide students with internships throughout the summer, he said.

“Local businesses see the value of hiring stu-dents,” Llewellyn said.

Some internships can lead to paid positions and are invaluable in providing networking op-portunities for students, he said.

In recent years, there have been more intern-ship positions through local businesses than there have been students to fill them, he said.

Once the summer draws to an end, the tour-ist numbers decline and the student population increases again, he said.

The seasonal shift in population combined with the decrease in tourism and the decline in tourism-centered jobs combine to make a more competitive work environment when summer ends, Llewellyn said.

Summer ActivitiesDurango hosts many events throughout the

summer including festivals, parades and compe-titions, Cynthia Sims, a visitor host at the Du-rango Welcome Center, said.

On average, there are about 10 events put on each month throughout the summer by various organizations, Sims said.

Although tourist numbers skyrocket in the summer months, locals still enjoy what the town has to offer, she said.

One of the most popular events is the annual Iron Horse Bicycle Classic, which is held at the end of May each year, Anne Klein, the public relations con-sultant for the Durango Area Tourism Office, said.

“Almost every weekend, you can find an event,” Klein said.

Durango is currently in the middle of a tran-sitional period in which the snow sports season is ending and the events planned for the sum-mer haven’t begun yet, Sims said.

The steady stream of summer events in Durango begins around the end of April, with the Bluegrass Meltdown serving as the first major event, Klein said.

The most popular event held in the summer is the Animas River Days festival, she said.

The festival will be held on June 7 and June 8 this year, she said.

Floats are made by locals and sent down the low-running Animas river, creating a parade of sorts, Sims said.

Animas River Days is open to all ages, but al-cohol will be served to legal participants, she said.

The most common activity which people en-joy in the summer is hiking, she said.

Many people also enjoy the world-class fish-ing available locally and nearby, she said.

The Taste of Durango event draws in the big-gest crowd of any event in the summer, she said.

Tourists and locals alike enjoy the booths that many local restaurants set up on Main Street which serve different types of food, she said.

The Durango and Silverton Narrow Gauge Railroad attracts the largest number of tourists, with Mesa Verde bringing in the next highest amount of visitors, Sims said.

The Fourth of July celebration in Silverton is a popular event with a powerful fireworks show, she said.

The welcome center compiles lists of events happening throughout the summer which are available to anyone who asks, she said.

The Welcome Center provides details on events happening in Durango.

Story by Sean SummersPhotos by Josh PluttDesign by Leah Payne

10

Residents of Durango, Colo. are neither strangers to forest fires nor outdoor adventures that involve the use of fires.

Fires, whether deliberate or accidental, have led to more community education, prevention methods and techniques to better prevent for-est fires and ensure outdoor safety and fun.

According to the U.S. Department of Agri-culture, the 7,600 acre fire in Durango in 2009 and the Waldo Canyon fire in 2012, which burned in excess of 18,000 acres, required over 32,000 residents to be evacuated and imple-mented stricter fire prevention methods.

Prevention and maintenance programs, in-cluding specialized training for campers and hikers, have made a better educated and pre-pared community to uphold fire prevention measures and guidelines as well as to better re-act in the event of a fire, Randy Black, the bat-talion chief at Durango Fire Department, said.

Because the city of Durango is populated with outdoor adventurists and has endless resources and opportunities to fulfill their adventures, it is crucial to know how to do participate safely with respect to summer fire prevention, he said.

The Durango Fire Department is one of the city’s resources when fighting fires, he said.

“When planning a camping trip or camp-ground useage, ensure that rules and regula-tions are followed of the specific campground and follow all fire restrictions instructed by that campground,” Black said.

Thad Ferrell, an employee at Backcountry Experience and expert camper agreed.

“Being aware of all fire regulations and re-strictions at your campsite of choice is most important,” Ferrell said.

“When having a campfire, ensure you choose

a previously fired site, place rocks around the fire site and clear away all dried grass and ground fall around the site,” Ferrell said.

Collect deadfall and other debris for fires in-stead of cutting and burning green wood, he said.

“Respect for the environment is a huge part of camping,” he said.

Campers should only have and use camp-fires in the approved designated areas in camp-sites, Black said.

“Ensure before leaving that the fire is all the way out, using water and stirring the ashes,” he said.

“If campers are going to utilize camp stoves such as the Whisperlite stove, be cautious of spill-ing white gas while priming and for other models. Use the same preventive measures not to spill gas that may act as an accelerant,” Ferrell said.

For those campers and adventurers that smoke, it is imperative to maintain control of the ashes and cigarette butts when finished smoking.

“Smoking in the outdoors environment is our biggest problem, as it becomes a habit-changing event to remember to put our finished cigarette in a metal or glass container,” Black said.

Throwing a finished cigarette out of a car window, regardless if it is no longer hot, is just as hazardous, he said.

“While hiking, stop for a deliberate smoke break if necessary, finish the cigarette, pack the trash, then continue your hike,” Ferrell said. “A conscious effort of prevention is key.”

Currently, going into this summer, there are no fire bans in effect in the Durango area, he said.

“Fire bans are emplaced on two levels of ju-risdiction. The Durango Fire Department has the jurisdiction within the county to issue a fire ban, and the federal government may do the same through the US Forestry Service at state

level,” Black said.“We are currently not restricted from any

camp sites based on fire prevention,” he said. Being aware of all regulations to prevent

forest fires is key, and education programs are available, he said.

“Education, precautions and preventive maintenance are accomplished here in Du-rango by the Southwest Conservation Corps, Four Corners Office,” Mandy Beatty, the Four Corners Program manager at SCC, said.

The SCC is currently involved with preven-tative maintenance measures.

Within the community, the SCC is cur-rently engaged in forest and tree conservation efforts like invasive plant species removal in riparian areas consisting of Russian Olive and Tamarisk trees, Beatty said.

They are also involved with native planting, strengthening and protection of wildlife and forests areas, she said.

Trail maintenance such as rock work, stair repair, drainage and thinning of trail intersec-tion areas of forests are some of the preventions SCC takes to prevent and control fires, she said.

One such example of SCCs efforts is the Dalla Mountain Park Project, she said.

The SCC, working with the city of Duran-go, is currently creating man-made fire breaks and barriers to stop fires, Beatty said.

These barriers make a fire unable to produc-tively get through or “jump” to spread to further areas, she said.

“Fire prevention and safety is a community responsibility,” Black said. “Not knowing is not an excuse, as current updates on restriction and ban information may be found online and at the Durango Bureau of Land Management.”

Be vigilant of your fires and keep them under control.

Fire Prevention Tips To Ensure Summer Fun

Always make sure to put cigarettes out.

Story by Ian PetersPhotos by Josh PluttDesign by Leah Payne

11

Green

Local Farms Supported by Community MembersStory by Remi Majeski

Photos by Andrea AriazaDesign by Graeme Johnston

Community supported agriculture is growing in Durango with the help of a local restaurant and local farms

through home-cooked meals.Linda’s Local Cafe in Durango is partner-

ing with local farms, who provide commu-nity supported agriculture programs in the area, to support their market while providing the community with fresh, organic produce in the form of pre-cooked frozen meals.

CSA stands for community supported ag-riculture, Heidi Rohwer of Rohwer’s Farm, a family owned business, said in an email.

It is a program in which people buy shares for the produce from particular farms, Rohwer said.

The idea of a CSA is to encourage the success of local farms by involving the com-munity in the process, Linley Dixon, owner of Adobe House Farm, said in an email.

A true CSA involves upfront payment early in the season when farmers incur the majority of their costs in exchange for weekly produce throughout the season, Dixon said.

This is a shared risk between the farmer and CSA members, she said.

A strong consumer and farmer relation-ship is also in place in which farms update their members weekly with information from the farm including crop varieties, growing practices, recipes and often invita-tions to farm for events, she said.

The CSA that involves Linda’s Local Cafe, called CCSA, takes this idea to the next step and provides members with fro-zen meals made from local produce.

“CCSA is Cooked Community Sup-ported Agriculture,” Linda Illsley, owner of Linda’s Local Cafe, said.

This is their effort to support local farm-ers and provide community members with convenient food that is prepared and frozen for them, Illsley said.

“It is locally produced. Therefore, we can tell them exactly where it comes from, so it’s accountable,” she said.

Illsley buys excess produce from local farmers in the summer, chops and freezes it and then makes cooked dishes out of the ingredients, Dixon said.

Illsley also supplements the frozen goods with fresh greens from Adobe House Farm and other farmers in the area, she said.

“We don’t tell the farmers what we want. We ask them what they need us to buy,” Illsley said.

This gives the farmers a market that they didn’t have before, she said.

“Right now, one of the problems of farming in this area is that everybody grows fresh greens, and not enough of us are buy-ing them,” she said.

Dixon said their season is so short, yet when it hits, there is more local produce than there is demand.

Illsley’s CSA is centered around alleviat-ing the problem of too much local produce in the summer and then hardly any produce the rest of the year, Dixon said.

Some of the farms the cafe has talked to had up to 30 percent waste, Illsley said.

Illsley said she approaches farms before growing season, during preparation, when most farmers are putting out more expenses to have a successful growing season.

Every season, Adobe House Farm starts working and buying supplies three months before they can sell produce, Dixon said.

The cafe speaks to the farmers ahead of

time, especially in the winter because there are a smaller number of farmers, and asks, ‘We have 45 people to feed, what do you have?’ she said.

The farmers reply, ‘I have 30 pounds of spinach, 20 pounds of kale, 15 pounds of chard and 350 pounds of potatoes I need to get rid of,’ she said.

Then, the cafe sets the price and has a budget for each pickup that they fill for produce, she said.

Illsley said she buys the most of whatever product the farms have excess of and then splits it up amongst her CCSA members.

People come in and fill in the form with the understanding that they do not have a choice as to what they get because it’s about supporting the farmer, she said.

“You can either pay for the month or pay for the three months, and in some cases where people aren’t able to pay the full amount, they’re working off half at the cafe,” Illsley said.

“You come in, we show you what the packages are, we explain what the goal is, which is to support the local farmers, that it’s a matter of what the farmers need to use that determines what we make, and that determines what you get,” she said.

Illsley said pickups occur every two weeks, and members get six quart-sized packages of prepared frozen food alongside fresh greens, root crops, or whatever the farmer needs to be purchased.

With each of the pickups for the CCSA, Illsley also provides some fresh produce that is in season, which is what Rohwer’s Farm provides for her, Rohwer said.

“You pick up six times during the three month period. We email you three to five days

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before, depending on when we can get the in-formation from the farms. We let you know what vegetable you’re going to get, and we have a date for the pickup,” she said.

If members can’t make it on that day, then they can let the cafe know when they are available to pick it up, she said.

The meals are frozen, so members can pick them up at another time, she said.

“It’s very easy,” Rohwer said.“I’ve heard of someone keeping them for

six months because they went on holiday,” Rohwer said.

Illsley said the program runs year-round, but the number of farms her cafe works with depends on the season.

“In winter, it’s primarily two to three farms that we work with because they are the ones that are willing to take the risk of growing the food during the winter,” she said.

Most CSA’s run from the end of June to mid-October in this area, but there are dif-ferent variations on this idea, Dixon said.

Adobe House Farms grows year-round in our tunnels but doesn’t produce enough di-versely during the winter for a CSA, she said.

“In the summer of last year, we worked with 32 different farms,” Illsley said.

“It’s the second year of our CCSA, and we’ve seen a massive increase in production, so we’re really excited about it,” she said.

Since last season, they put out 7,000 pounds of produce. Hopefully, this program will start changing people’s minds about our food, Illsley said.

“We hope this is one of the missing pieces to changing what’s happening to our food system,” she said.

“I understand that this kind of food is more expensive, and I know it’s hard for students, but this is one of the reasons we are offering the work trade,” she said.

For every dollar a customer spends lo-cally with an independent business, that customer is generating more wealth for the community, Illsley said.

“When you plant a field of food, you have new wealth, and if you as a consumer buy from these farmers, that money is stay-ing in our community and is benefiting ev-erybody,” she said.

This program helps provide income dur-ing the off seasons, and Illsley’s cafe helps in a great way because it takes produce for her cooked meals that would otherwise not be sold, Rohwer said.

Local farmers everywhere compete with subsidized crops, oil and large farms that by design can’t produce food sustainably or free of toxic inputs, Dixon said.

CSA members support a better way of farming and a healthier product for them-selves, the local economy and the planet, she said.

People come to local farmers wanting to be involved. Community members know the struggle farms face when trying to pro-duce better produce, she said.

“We believe that real food is a right, not a privilege, and we want everybody, espe-cially people that care,” Illsley said.

“Why should you not be able to eat right just because you don’t have the money? We hope to address this more fully in the fu-ture,” she said.

Dixon’s goal is to make the CSA so good that people keep coming back and word spreads.

“We’re not exactly making a profit off it at this point. We need it to grow in order for that to break even,” Illsley said.

Dixon said it would be wonderful to see local farmers marketing together through a cooperative.

The problem is that established, success-ful farms have established wholesale mar-kets, so they don’t have much of an incen-tive to form a cooperative, she said.

Dixon said this is why the CSA has been so wonderful for them. It has allowed them to have a market when they were small and expand as they gained experience.

In order to grow the CSA, Dixon said her farm would ideally have a local distribution center so that farmers can keep farming in-stead of spending time marketing.

That distribution center would buy our product at a lower cost and distribute it for us, she said.

When there is excess, the distribution center would chop and freeze but still pro-vide the farmers a market, she said.

There are several obstacles to overcome, though, Dixon said. The first obstacle is be-ing able to find a certified kitchen, refrig-eration, freezer space and market area to work with.

The second obstacle is paying an indi-vidual to run it, she said. When it comes down to it, the farmers are swamped in the summer and often working other jobs in the winter to make ends meet.

“Those of us that work here are under the understanding that without local farms we all face a rather bleak future,” Illsley said.

There is an argument that farmers should be able to make it on their own without help from volunteers or shared risk with the community, but it is not highly talked about, Dixon said.

Adobe House Farm’s work and share program always sells out quickly, she said.

Understanding the desire to do it and how much can be learned from taking part in these programs after several hours volun-teering on farms is important, she said.

Dixon said they would not likely be farming right now if it weren’t for their vol-unteers and CSA members.

“We want to do everything we can to support the farmers,” Illsley said.

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Graduating Class of 2014

STUDENTS APPROVED AS CANDIDATES FOR DEGREE COMPLETION FOR THE SPRING AND SUMMER 2014 COMMENCEMENT CEREMONY

SATURDAY, MAY 3, 2014

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TO BE ELIGIBLE TO GRADUATE WITH HONORS FROM FORT LEWIS COLLEGE

IF YOU ARE ON THIS LIST, YOU HAVE BEEN APPROVED AS A CANDIDATE FOR DEGREE COMPLETION AND YOU MAY PARTICIPATE IN THE MAY 3, 2014 COMMENCEMENT CEREMONY. IF THERE IS AN ASTERISK NEXT TO YOUR NAME, YOU INDICATED ON YOUR APPLICATION FOR GRADUATION YOU WILL *NOT BE PARTICIPATING IN THE

COMMENCEMENT CEREMONY. IF THERE IS A DOUBLE ASTERISK BY YOUR NAME YOU HAVE **PREVIOUSLY PARTICIPATED IN A PRIOR CEREMONY.

GRADUATION TERM PW/NW LAST FIRST MI DEGREE MAJOR 1 MAJOR 2

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201303

Kvidera Allison Grace BA ExerSci-Exer Specialist Option 201303

LaBate Sophia Kay BA Public Health

201303

Lafferty Carson Gilmore BA Political Science 201303

Laing Conor Ross BA Political Science

201303

Lark Amber Victoria BA Anthropology 201303

Larson Drew F BA Environmental Studies

201303

Leach Christopher L BS Geology 201303 * Lebofsky Alison M BA Art- Business Art Option 201303

Leigh Conor Ross BA Economics

201304

Leigh Dylan Ross BA Philosophy 201303

Lesjak Stephen G BA Environmental Studies

201303

Lewis Robert Steven BA Business Administration 201303

Lipke Dylan Andrew BA Art-Graphic Design Option

201303

Loera Sandra Paola BA Psychology 201303

Long Michael Dana BA World History

201303

Lopez Megan Rose BA Music- K-12 Teaching Option 201303

Love Morgan J BA Interdisc St-Teacher Ed Option

201303

Lucy Nathan Andrew BA Psychology 201303

Luneau Oliver W BA Env Studies-General Option

201303

Macdonald Lindsay Marie BA Theatre-Design & Tech Option 201303

Maddox Robert Dylan BA Philosophy Economics

201303 ** Madigan Joseph James BA Exer Sci-Sport Admin Option 201303

Magliocchetti Carl Thomas BA Psychology

201303

Mallinger Hunter Lee BA Env Studies-General Option 201303

Mancha Serena R BS General Biology Chemistry-Biochemistry

201303

Maness Shelby Noel BA Political Science 201303 ** Marfia Anthony David BA Business Administration 201304

Masayesva Marshall

BA Adventure Education

201303

Mass Ryan James BA United States History 201303

Matter Jonathan


201303

Matthews Michael Joseph BA Business Administration 201303

Mazurkivich Stephen Jad BS General Biology

201303

McBrown Laurel

BA Accounting 201303

McCormick Stephen Michael BA Bus Admin - Management

201303 * McCoy Callie J BA Spanish-Latin American Option 201303

McCue Conner James BA English

201303

McCutchen Eliza

BA Adventure Education 201303

McDermott Mathew Sean BA Athletic Training

201303

McDowell Joshua Eugene BA ExerSci-Exer Specialist Option 201303

McEldowney Kailien W BA Public Health

201304

McKenzie Wesley Alan BA Business Administration 201303

McKinney Wade S BS Physics

201303

McLaughlin Nicholas Arthur Edwards BA Athletic Training 201303 * McMorrow Seamus


201303

Mears Taylor A BA Psychology 201303

Mele Serae


201304

Melville Brent Alexander BA Bus Admin - Management 201303

Meneghin Carolyn Helene BA Env Studies-General Option

201303

Meyer Brianna Michelle BA Spanish 201304

Miles Cody Coy BA Marketing Business Administration

201303

Miller Autumn E BA Accounting 201303

Miller Collin R BS Engineering

201303

Miller Daniel Jordan BA Bus Admin - Tour & Hosp Mgt 201303

Mills Janille Rose BA Sociology & Human Services

201304

Mills Sokaiheechee I. BA Marketing 201303

Miszkiel Thomas Anthony BS Geology

201303 * Mohrbacher James Robert BA Accounting 201303

Molina Marissa

BA Political Science

201304

Molle Carl John BA Anthropology 201303

Moller Miriam Emma BS Geology

201304

Montour Jess Allen BA Psychology 201304

Moody Derrick Robert BA Adventure Education

201303

Morris Callie Ann BA Marketing 201303

Morris Kylie Ann BS Environmental Biology

201303

Morris Stephen Christopher BS Environmental Biology 201303

Mortensen McKenzie Blaine BA Marketing

201303

Murphy Erin Ashley BA ExerSci-Exer Specialist Option 201303

Murray Marlena

BA Humanities-Prim Conc-Soc

201303

McCutchen Eliza

BA Adventure Education 201303

McDermott Mathew Sean BA Athletic Training

201303

McDowell Joshua Eugene BA ExerSci-Exer Specialist Option 201303

McEldowney Kailien W BA Public Health

201304

McKenzie Wesley Alan BA Business Administration 201303

McKinney Wade S BS Physics

201303

McLaughlin Nicholas Arthur Edwards BA Athletic Training 201303 * McMorrow Seamus


201303

Mears Taylor A BA Psychology 201303

Mele Serae


201304

Melville Brent Alexander BA Bus Admin - Management 201303

Meneghin Carolyn Helene BA Env Studies-General Option

201303

Meyer Brianna Michelle BA Spanish 201304

Miles Cody Coy BA Marketing Business Administration

201303

Miller Autumn E BA Accounting 201303

Miller Collin R BS Engineering

201303

Miller Daniel Jordan BA Bus Admin - Tour & Hosp Mgt 201303

Mills Janille Rose BA Sociology & Human Services

201304

Mills Sokaiheechee I. BA Marketing 201303

Miszkiel Thomas Anthony BS Geology

201303 * Mohrbacher James Robert BA Accounting 201303

Molina Marissa

BA Political Science

201304

Molle Carl John BA Anthropology 201303

Moller Miriam Emma BS Geology

201304

Montour Jess Allen BA Psychology 201304

Moody Derrick Robert BA Adventure Education

201303

Morris Callie Ann BA Marketing 201303

Morris Kylie Ann BS Environmental Biology

201303

Morris Stephen Christopher BS Environmental Biology 201303

Mortensen McKenzie Blaine BA Marketing

201303

Murphy Erin Ashley BA ExerSci-Exer Specialist Option 201303

Murray Marlena

BA Humanities-Prim Conc-Soc

201303

Myers Christine Suzanne BA Nat Amer & Indigenous Studies 201303

Myers Dakota D BS Cellular & Molecular Biology

201303

Myers Linzie L BA Psychology 201303

Naglak John Eliot BS Engineering

201303

Nakai Anisa B BA ExerSci-Exer Specialist Option 201303

Nash Joshua Gregory BA Env Studies-General Option

201303

Neal Kenyon Tremaine BA Adventure Education 201303

Nelson Enes Robert BA Accounting

201303

Nelson Remington Nash BA English 201303

Nelson Veronica Lynne BA Accounting

201303

Neumann Hannah Hawley BA Bus Admin - Tour & Hosp Mgt 201303

Neve Taylor Ryan BA Art- Business Art Option

201303

New Lindi A BS Cellular & Molecular Biology 201304

Newkirk Randy Thomas BA Humanities-Prim Conc-Phil

201303

Newlin Freeman

BA Art-Graphic Design Option 201303

Nez Shaina April BA English-Writing Option

201303

Norby Jessica C BS Geology - Environ Geology Opt 201304 * Nurse Catherine M BA Student Constructed Major 201303

Oberriter Julie B BA Athletic Training

201303

Obletz Merridith Page BA Interdisc-St-General Option 201303

Ogle Jonathan David BS Engineering Chemistry

201303

Oliver James Matthew BA Anthropology 201303

O'Malley Steven N BS Engineering

201303

Ontiveros Caleb

BA Philosophy 201303 * Opatken Zachary E BA Student Constructed Major 201304

Ortega Anna Caroline BS Environmental Biology

201303

Ortiz Miriah M BA Psychology 201303

Ott Courtney Elizabeth BA English-Writing Option

201303

Overton Amanda H BA Exer Sci-Physiology Option 201303

Owens Laura Jenelle BA Env Studies-Policy Opt

201303

Pallat Alexandria Elizabeth BA English 201303

Pate Taylor M BS Environmental Biology

201303

Pearce Taryn N BA Interdisc St-Teacher Ed Option 201303

Pearson Risa N BA Mathematics

201303

Pecore Tyler Thomas BA English - Communication 201303

Peneku Kamali'i Pikake Hoahu On BA Art-Graphic Design Option

201303

Penry Garrett Allen BS Cellular & Molecular Biology

201303

Perry Sunshine Woman With Two Lives BA Nat Amer & Indigenous Studies

201304

Persson Hunter David BA Bus Admin - Management 201303

Phair Michelle D BA Anthropology

201303

Phelps Kristal Kay BA Liberal Studies-Prim-English 201304

Plas Joline Hazel BA Bus Admin - Management

201303

Plate James Joseph BA Bus Adm - Agricultural Bus 201303

Platero Michael Steven BA Political Science

201303

Plotke Timothy Anton BA Business Administration 201304

Porter Shannon M BA Adventure Education

201303 ** Potter Bradley Andrew BA Env Studies-Culture Opt 201303

Powell Bethany Grace BA English for Sec Tchrs Option Student Constructed Major

201303

Pruitt Jacquelyn Haley Renee BA English - Communication Psychology

201303

Quimby Parker Lyons BS Cellular & Molecular Biology 201303

Quinn Ayla M BA English - Communication

201303

Ramone Rashawn Alan BA Interdisc-St-General Option 201303

Raso Amanda L BA Psychology

201303

Redmond Caitlin Oddo BA Psychology 201303 ** Reed Melissa Brooke BA Env Studies-General Option 201303

Reese Lyle T BA Nat Amer & Indigenous Studies

201303

Reynolds Jeffery Dylan BA General Music Studies 201303

Richards Erika Jaci BA Exer Sci-Physiology Option

201303

Riedberger Clark Jesten BA Marketing 201303

Rigney Danial O BA Env Studies-General Option

201303

Riley Lauren N BA Marketing 201303

Riley Nicholas G BS Chemistry

201303

Riley W Alexander

BS General Biology 201303

Ripe Megan Kelsey BA English - Communication

201303

Pearce Taryn N BA Interdisc St-Teacher Ed Option 201303

Pearson Risa N BA Mathematics

201303

Pecore Tyler Thomas BA English - Communication 201303

Peneku Kamali'i Pikake Hoahu On BA Art-Graphic Design Option

201303

Penry Garrett Allen BS Cellular & Molecular Biology

201303

Perry Sunshine Woman With Two Lives BA Nat Amer & Indigenous Studies

201304

Persson Hunter David BA Bus Admin - Management 201303

Phair Michelle D BA Anthropology

201303

Phelps Kristal Kay BA Liberal Studies-Prim-English 201304

Plas Joline Hazel BA Bus Admin - Management

201303

Plate James Joseph BA Bus Adm - Agricultural Bus 201303

Platero Michael Steven BA Political Science

201303

Plotke Timothy Anton BA Business Administration 201304

Porter Shannon M BA Adventure Education

201303 ** Potter Bradley Andrew BA Env Studies-Culture Opt 201303

Powell Bethany Grace BA English for Sec Tchrs Option Student Constructed Major

201303

Pruitt Jacquelyn Haley Renee BA English - Communication Psychology

201303

Quimby Parker Lyons BS Cellular & Molecular Biology 201303

Quinn Ayla M BA English - Communication

201303

Ramone Rashawn Alan BA Interdisc-St-General Option 201303

Raso Amanda L BA Psychology

201303

Redmond Caitlin Oddo BA Psychology 201303 ** Reed Melissa Brooke BA Env Studies-General Option 201303

Reese Lyle T BA Nat Amer & Indigenous Studies

201303

Reynolds Jeffery Dylan BA General Music Studies 201303

Richards Erika Jaci BA Exer Sci-Physiology Option

201303

Riedberger Clark Jesten BA Marketing 201303

Rigney Danial O BA Env Studies-General Option

201303

Riley Lauren N BA Marketing 201303

Riley Nicholas G BS Chemistry

201303

Riley W Alexander

BS General Biology 201303

Ripe Megan Kelsey BA English - Communication

201303

Rivera Brittany T BA Bus Admin - Tour & Hosp Mgt 201303

Roberts Caitlin Coy BA European History

201303

Roberts Katherine Summer BA Public Health 201303

Rodgers Jacob S BS General Biology

201303

Roe Shannon Murphy BA English - Communication 201303

Rogalcheck Leah Marie BA Interdisc St-Teacher Ed Option

201303

Rogers Rachel C BA Anthropology Psychology

201303

Romero Adam J BA English - Communication 201303

Romero Arturo

BS Engineering

201303

Romero Elizabeth Therese BA Business Administration 201303

Romero Karin Lily BA Interdisc St-Teacher Ed Option

201303

Root Sara Maryanna BA Interdisc St-Teacher Ed Option 201303

Roseberry Jesse Wayne BS Engineering

201303

Rosenbaugh Brett Andrew BA Marketing 201304 * Ruckel Dylan James BA Environmental Studies 201303

Rymer William Scott BS Physics

201304

Salganek Danielle S BS Environmental Biology 201303

Sander Johannes

BA Exer Sci-Sport Admin Option

201303

Sandoval Wilhelmina

BA Student Constructed Major 201303

Santa Kirstin Noelle BA Interdisc St-Teacher Ed Option

201303

Santistevan Sonny James BA Political Science 201303

Schafer Andrew J BA Bus Adm - Agricultural Bus

201303

Schlau Nicholas B BA Art 201303

Schlichter Bryan Joseph BA Marketing

201303

Schmidt Garrett L BS General Biology 201303

Schofield Alexander Jungmin BA World History

201304

Schranck Paul Allen BA Business Administration 201303

Schumacher Nicole Anne BA Athletic Training

201303

Scruby William Allen BA Art- Art Option 201303

Sears Bryan S BA Business Administration

201303

Shafer Brendan Michael BS Engineering 201304

Shane Meril Elleanor BA Spanish

201303

Sherer Samuel David BA Art-Graphic Design Option 201303

Siedler Samantha Renae BA Interdisc St-Teacher Ed Option

201303 * Sirois Benjamin Atkin BA Economics Bus Adm - International Bus

201303

Skoglund Sven Richard BA Economics 201303

Slick Derrick J BA Env Studies-General Option

201303

Smith Hillary Florence BA Anthropology 201303

Smith Kathleen Rita BA Interdisc St-Teacher Ed Option

201303

Smith Kylie E BA Business Administration 201303

Smith Madeline Marie BA Anthropology

201303

Smith Matthew Winchester BA Sociology & Human Services 201303

Smith Tucker Brooks Fisher BA History-General Option

201303

Snow Josie Rose BA Interdisc St-Teacher Ed Option 201303

Snyder Teresa Lauren BA Sociology -Criminology Option

201303

Sockpick Ashley Caprice BS Cellular & Molecular Biology 201304

Spandrio Jeffrey Lawrence BA Art-Graphic Design Option

201303

Spear John Colin BA Art Spanish

201303

Speas Caleb Mathew BA Sociology & Human Services 201303

Spotts Ana Kathryn BA Marketing

201304

Sprengeler-Tessler Mary Lois BA Accounting

201303

Springmeyer Baley Alaina BA Anthropology 201303

Starbuck Hannah Rose BA Mathematics

201303

Stellrecht Elizabeth Mary BA Sociology & Human Services 201303

Stephan Kristin Nicole BA Bus Admin - Tour & Hosp Mgt

201303

Stephens Lisa Amy BA Nat Amer & Indigenous Studies 201303

Stone Claudia Jade BA Public Health

201303

Stone Forrest Granville BA English 201303

Stoneback Brian D BA Music-Jazz Studies

201303

Storosh Matthew Guy BA Environmental Studies 201303

Stout Emily R BA Psychology

201303

Strawn David

BA Anthropology 201303

Strietzel Maly Jennifer BA Public Health

201303

Stutz Valentine

BA Bus Adm - International Bus

201303

Sherer Samuel David BA Art-Graphic Design Option 201303

Siedler Samantha Renae BA Interdisc St-Teacher Ed Option

201303 * Sirois Benjamin Atkin BA Economics Bus Adm - International Bus

201303

Skoglund Sven Richard BA Economics 201303

Slick Derrick J BA Env Studies-General Option

201303

Smith Hillary Florence BA Anthropology 201303

Smith Kathleen Rita BA Interdisc St-Teacher Ed Option

201303

Smith Kylie E BA Business Administration 201303

Smith Madeline Marie BA Anthropology

201303

Smith Matthew Winchester BA Sociology & Human Services 201303

Smith Tucker Brooks Fisher BA History-General Option

201303

Snow Josie Rose BA Interdisc St-Teacher Ed Option 201303

Snyder Teresa Lauren BA Sociology -Criminology Option

201303

Sockpick Ashley Caprice BS Cellular & Molecular Biology 201304

Spandrio Jeffrey Lawrence BA Art-Graphic Design Option

201303

Spear John Colin BA Art Spanish

201303

Speas Caleb Mathew BA Sociology & Human Services 201303

Spotts Ana Kathryn BA Marketing

201304

Sprengeler-Tessler Mary Lois BA Accounting

201303

Springmeyer Baley Alaina BA Anthropology 201303

Starbuck Hannah Rose BA Mathematics

201303

Stellrecht Elizabeth Mary BA Sociology & Human Services 201303

Stephan Kristin Nicole BA Bus Admin - Tour & Hosp Mgt

201303

Stephens Lisa Amy BA Nat Amer & Indigenous Studies 201303

Stone Claudia Jade BA Public Health

201303

Stone Forrest Granville BA English 201303

Stoneback Brian D BA Music-Jazz Studies

201303

Storosh Matthew Guy BA Environmental Studies 201303

Stout Emily R BA Psychology

201303

Strawn David


Strietzel Maly Jennifer BA Public Health

201303

Stutz Valentine

BA Bus Adm - International Bus

201304

Suazo Tiana Alyssa BA Business Administration 201303

Sundblom James Colter BA Psychology

201303

Sundeen Joan C BA Sociology & Human Services 201303

Swanson Adam Garland BA Music Performance

201303

Tafoya Louis Mark BA Humanities-Prim Conc-Soc 201303

Tajima-Prodnuk Toki Eileen BS Environmental Biology

201303

Tate Hunter Lee BA Business Administration 201303

Taylor Clinton T BA Sociology & Human Services

201303

Taylor Jeremy

BA Env Studies-Culture Opt 201303

Thibault Michelle

BA English

201303

Thurston Crista M BA Interdisc St-Teacher Ed Option 201303

Tischaefer Joshua David BS General Biology

201303

Toadlena Marlene

BA Business Administration 201303

Tomsick Nicholas Farley BA Bus Admin - Management

201303

Toplyn Ronnie

BA Marketing 201303

Townsend Lacie Brianne BA Philosophy

201303

Travis Cooper B BA Music Business 201303

Trujillo Adonis Trinidad BA Bus Admin - Management Marketing

201303 * Tso Patrick Yazzie BA Art- Art Option 201303

Tsosie Christina

BA English - Communication

201303

Valdez Sylvia Ann Vanessa BA English-Writing Option 201303

Vanderhoof Tessa Ann BA Liberal Studies-Prim-English

201303

Velarde Turquoise Chenoa BA Bus Admin - Management 201303

Vicenti Arielle Celeste BA Humanities-Prim Conc-Soc

201303

Vicenti Sashiin Lydia BA Art- Art Option 201303

Vigil Rosa C BA Spanish-Latin American Option

201303

Vokorokos Spencer Constantine BS Geology 201303

Voorhees Meghan Elizabeth BA Art-Graphic Design Option

201303

Vosler Logan James BS General Biology 201303 ** Wabnum Crystal Rae BA Sociology & Human Services 201304

Walker Lawrence Raydell BA CSIS - Computer Sc Option

201304

Walter Sterling R BS Geology 201303

Wampler Matthew Parker BS Environmental Biology

201303

Ward Rebecca Lynn BA Anthropology 201303

Wathen Jamie M BA Adventure Education

201303

Watkins Scott Dale BS Engineering 201303

Watson Dakotah L BA Theatre-Perf & Directing Opt

201303

Watts Hannah


Watts Samuel C BS Environmental Biology

201303

Waugh Gennavive E BA Accounting 201303

Weiner Griffin D BA Adventure Education

201303 ** Weiss Alex David BA Political Science 201303

Wellcome Madyson Monroe BA Public Health

201304

Wells Joshua James BA Bus Administration - Finance 201303

Wells Julie M BA Interdisc St-Teacher Ed Option

201303

Wells Matthew Caleb BA Bus Admin - Engineering Mgt 201303

Wells Rebekah Dawn BA Sociology -Criminology Option

201303 ** Wernig Heidi Elizabeth BA Env Studies-Policy Opt 201304

Weston Alexander James BA Environmental Studies

201303

White Garrett O'Neil BA World History 201303

Whitehorn Sophie Danielle BA Nat Amer & Indigenous Studies

201304

Wholly Liam David BS Geology - Environ Geology Opt 201303

Willard Janessa Rae BA Exer Sci-Physiology Option

201303

Willeto Sherri Ashton BA Sociology & Human Services 201303

Williams Forrest R BS Engineering

201304 * Wilson Jacob Daniel BA English-Writing Option 201304

Wineland Brook Elizabeth BA Economics

201303

Wisner Michael Clinton paul BA Political Science 201303

Wisner Sara Faye BA Accounting

201303

Witherspoon Stephen Paul BA Environmental Studies 201303

Yarbrough Patrick M BS Physics

201303

Yarbrough Patrick M BA Mathematics 201303

Yazzie Ashley Dalton BA Art- Art Option

201303

Yazzie Denetria K BS General Biology

201303

Yeager Daniel Luke BS Chemistry-Biochemistry 201303

Yeagy Vivienne Lorraine BA Interdisc St-Teacher Ed Option

201303

Yousse Maxwell E BA Accounting 201303

Zabaluyev Vadim Dmitry BA Sociology -Criminology Option

201304

Zahradnik Robert William BA Bus Admin - Management 201303

Ziemann Benjamin B BA Mathematics

=Independent staff

Indy on the Street

Abby EngelCortez, CO19EngineeringAlmost being done with school

Spencer EdsallArvada, CO20Adventure Education Being able to hike in the high country

Tyrus MacLachlanGreely, CO19UndeclaredAngus and Julia Stone

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news organization

taylor ferrarocommunity

indy online updates

fort fuel news videos

returning editors

editors tables

future semesters