University of Wisconsin Eau Claire - Periscope Yearbook (Eau Claire, WI)

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hot stuff! It seemed like the last place anyone wanted to be was In a classroom. It was Just too hot. It was also too hot to sleep, eat or move. There It was. the first day of classes and the only thought that came to mind was I wonder If It's too early to start skipping class. One of the hottest weeks on record coincided with the beginning of the fall semester. Temperatures soared Into the 90's and flirted with the 100 degree mark more than once. Kamikaze divers made regular Jumps off the footbridge in an effort to beat the heat or break their necks, whichever came first. All thought of fashion was disregarded in favor of comfort. Cut-offs and halter tops were the order of the day. Feet were bare or clad In a few straps of leather disguised as sandals. Hair was worn In the coolest way possible. The unseasonable heat lasted only a week, but it felt like much longer. Regular fall weather began to move In soon after with only an occasional glimpse of the summer gone by. The leaves turned into their autumn burst of color and the temperatures slid slowly downward. Summer was over. It was time to get back to work.

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Dorm’s cup-acity runneth over After all the boxes and bundles of moving were cleared away, many students found themselves In overflow housing. Oak Ridge. Murray. Bridgman and The Towers housed 138 students in lounges, according to Dr. Douglas Hallatt. director of housing. To ease some of the demand. Governors Hall was converted to a co-ed dorm when more than 200 men were on the housing waiting list. Most women students were placed Into regular housing during the year. Hallatt said. However. some men were In the lounges until the end of the year. Hallatt believes that many students, especially freshmen, enjoy living In the lounges. They like the added living area and the novelty of having more than one roommate, he said. The idea behind overflow. Hallatt said, is that as a state institution. we should make every effort to provide as much housing for those students who live in the state as possible. 10

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Food forthought In the Army, they served this on a shingle. Comments like these seemed to fill the food center cafeterias the opening weeks of the fall term. The new food service company. Professional Food Management, was another victim of the meat shortage. I've never heard of meatless lasagna. grumbled one freshman leaving Crest Commons. The price freeze, and the consequent withholding of beef cattle by ranchers forced the food service to drastically change their menus, according to Ivan Key. manager of Professional Food Management here In Eau Claire. Meat was not readily available, Key said, and what was available was “too high. Meat products comprised $225,000 of last year's food budget. Key added. Before the price freeze, we would purchase 3.000 pounds of ground beef a week, Key explained. Now we can get only 500 pounds a week. He added that prior to this year, only 100% ground beef was used. This year, with the shortage of beef, vegetable protein was added to the meat. Key said. Macaroni and cheese—again? Not only was there a shortage of meat, but essentials like eggs, bread and noodles almost doubled in price. Key said. We had to totally eliminate seconds. Key said. If we can't buy meat for firsts, how can we afford seconds? Service, however, had not been curtailed. according to Key. Continental breakfast, the soup and sandwich line, and extended hours were still available to students. The comments from the “Beef Board, the food service suggestion box. have been negative, Key said, but he believed most students were aware of the problems. As prices decline, and meat products become available. Key anticipated revising menus and meal planning. Tm waiting for the day they start serving macaroni pie, a student said.