The J-TAC (Stephenville, Tex.), Vol. 172, No. 12, Ed. 1 Thursday, November 9, 2006 Page: 4 of 12
twelve pages : b&w ; page 23 x 14 in. Digitized from 35 mm. microfilm.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:
Features
Page 4
THE J-TAC
November, 9% 2006
Teachers complain of cell
use in
By MANDI ROBERTS
. Staff Writer
Though aiany syllabi warn
against it, the sudden ringing of a
cell phone can disrupt the college
classroom. It is also not uncom:
irion in a general glance around a
classroom to see a student playing
with their phone, and perhaps "tex-
ting."
Ninety-two percent of under-
graduates have cell phones, ac-
cording to a Student Monitor LLC
survey of 1,200 students from 100
universities. Cell phones are carried
into the classroom where they can
be used, and sometimes misused,
while there.
"Let's be honest, students can
put anything they like in phones
(photos, equations, etc.) which can
be a threat because it might allow
cheating or plagiarizing/' Dr. Da-
vid Weindorf, assistant professor of
Agronomy, said.
• These threats tp academic integ-,
rity are summed up in the research
of Dr. Scott W. Campbell, an assis-
tant professor'in the Department of
Communication Studies at the Uni-
*' i
versity of Michigan.
"In addition to using the tech-
nology as a form of diversion and
social connection, some students
have found ^ways to use the tech-
nology for cheating by accessing
information online during an exam,
taking and distributing photos of
exams, and ^exting answers to exam
questions," Campbell wrote in an
essay entitled Perceptions of Mo-
bile Phones in College Classrooms:
Ringing, Cheating, and Classroom
Policies, • ! ,
Campbell, .does, however, note
some advantages to cell phone use,
including /'using the technology
for tutoring, accessing Internet re-
sources, connecting students, in-
structors, and parents in efforts to
coordinate school-related activities,
and to support anytime anywhere
learning." •' ;
Throughout1 the debate, the eti-
quette of when it is acceptable to
use. a cell phone is still subject to
.personal preference.1
"I have no objection to a student
having a phonedn the classroom so
long as if is on silent or vibrate/'
Weindorf said. • "I always tell my
students that if they must take a call
(emergertCy, etq.), simply.step out
into the hall and close the door. Stu-
dents should respect their profes-
sors and be sure that their actions
are not distracting to the class."
Until there is a formal addi-
tion to the rulebooks regarding cell
phone \is&, the -consequences of al-
lowing a cell phone to ring in class
are still decided by the professor,
"If a cell phone rings in my
class, I get to answer the phone 'Pe-
dro's Tamale House, Pizzas Are Us,
etc./" Weindorf said. "This typi-
cally meets with laughter from the
' Francisco Reyes/The J-TAC Photo Illustration
According to Dr. Scott WT Campbell, an assistant professor in the De-
partment of Communication Studies at the University of Michigan, cell
phones are a threat to academic integrity.
students in the crowd and .embar-
rasses the phonejs owner."
Weindorf also has his own use
for cell phones in class.
"I have used a student's cell
phone to call one of their classmates
who was skipping class (sleeping
in) to remind them that class is in
session," he said. "We passed the
phone around so. others could say
hello. That was the last time that
student missed class."
Line Camp Steakhouse
By CLIFF BRAMLETT
Staff Writer
That's right, steaks again,
but because I enjoy bringing J-
TAC readers options for qual-
ity dining, this had to be done.
.The Line Camp Steakhouse
in Tolar (4610 Shaw Rd)
serves the best steaks I
haye ever had at a restau-
rant, and that is quite an
accomplishment consid-
ering past reviews. This
place is: well worth the
drive, < .
Don't let the. laid back
country atmosphere fool
you. When you eat at
the Line Camp you can
expect a good serving of
class with your meal. The
steak was thick and obvi-
ously a prime ait. The chef did
As a side, I ordered their
svyeet potato fries. After or-
dering, the waitress informed
us kindly that she would
bring ketchup, but that most
people don't bother using it
once they taste the fries. I was
no exception. The fries were
Quick Look
Atmosphere
Consistency"
Freshness
Presentation
t , .
Price
Service
Total 4.17
• (Ratings are from 1 to 5)
crispy, hardly greasy at all,
a wonderful job of getting the and retained a delicious hot
steak done to my specification sweet potato taste without be-
of medium while ^searing the
outside enough to seal in that
buttery richness that comes
from a well marbled prime cut
cooked right. I admit I was a
little surprised to see the top-
ping of garlic butter and grilled
pepper, but I like both and
dug in to find that the mix en-
hances the steak, all noticeable
separately without hiding the
flavor in another ingredient.
ing overpowering like some
dishes making use of that veg-
etable can be. They even com-
plimented the steak wejff v
Even the salad was above
the average standard. Instead
of smothering the ingredients
in ranch dressing in the hopes
that aging vegetables will be
disguised, the Line Camp puts
the dressing on the side. This
makes it clear that their vegeta-
ADVERTISEMENT
bles are fresh, as weltas'tfie slic-
es of mushrooms'and almonds
that grace the salad. All the in-
gredients on this salad; which
came with the Line Cainp Mat
Iron steak I ordered, tasted like
they had just been plucked out
of the garden, washed and set
on the plate. With food
like this out on the range,
it is no wonder so many
boys wanted to grow tip
to be cowboys.
Food isn't
the only attraction at
, the Line Camp. They
also advertise nightly
entertainment in an at*
mosphere that hearkens
back to the "simple life/'
An expansive stage and
party area is available be-
hind the dining area, and
a nice selection of alcoholic
beverages is on the Line Camp
menu. Several beers are avail-
able-on tap as well as the op-
tion of a domestic or imported
bottle, Wine is also available by
the glass or bottle.
The Line Camp Steak-
house is some distance from
Stephenville but isn't too diffi-
cult to find. Just take Highway
377 toward Granbury and look
for a large Line Camp Steak-
house billboard about a half a
iriile after Tolar on the right,
DO YOU KNOW JESUS?
The apostle John said, " And we know that the son of
God is come, and hath given us an understanding, that
we may know him that is true, and we are in him that is
true, even in his Son Jesus Christ.1 This is the true
God, and eternal life." (1 John 5:20) n
Our Lord and Saviour Jesus Christ taught us to set „
aside our traditions and practice God's will (word),.
In Mark 7:8-9, Jesus said;' "For Laying aside the com-'
mandment of God, ye hold'the tradition of men,.'.. Full
well ye reject the commandment of God, that ye'may 'keep
your own tradition," We understand from this that many
people desire to worship God their own way rather than
God's way. In Matt. '7:21, Jesus said; " Not everyone
that saith unto me, Lord, Lor'd, shall enter into the^
kingdom of heaven; but he that doeth the will of my Fa-
ther which is in heaven." Let us, resolve to know Jesus
and to'examine our own religious convictions. &nd prac-
tices to be sure they are.truly from God. ' ■
Come' study the word of God .with* the Church of CHrisit-, <
which meets at 1616 East Washington St. every Sunday
morning at' 10:30. Home Bible,studies are' available ' ion , "
request. Phone (254) 728-3375 or (817) 776-1547 ■
Quick-'Fixins
By HEATHER PARKER
Raspberry-Walnut
Chicken on #iee
V Pilaf
y /•
Raspberry-walnUt-chicken is a sa-
vory dish that is filling and satisfying.
'The tender, pan-s.eared chicken is fla-
vored with tangy bUt sweet raspberry-
walnut sauce.. The rice pilaf is1 a. nice
neutral base,that neither adds nor takes'
away from the array of flavors, but adds
weight to complete the meal. It serves
four people generously; and only takes
20 minutes to cook. .
Ingredients:
•Non-stick cooking spray
• 4 boneless, skinless chicken breasts
• 1 cup raspberry-walnut salad dressing (
•2 teaspoons corn starch !
• 1 teaspoon chicken bouillon ^ j
•1 cup white rice [
•2 1/2 cups water ;
*2 tablespoons butter or margarine j
•pinch of salt . ;
* 4
Instructions: , .
•Spray medium skillet with non-
stick cooking spray and put on medium
heat. Add chicken breasts and let cook
for 20 minutes or until no longer pink;
in middle, turning once (the outside of
chicken will turn golden brown; this'
adds flavor). >
• Mix raspberry-walnut dressing,
corn starch, and bouillon in small howl.
Add to skillet when chicken is " fully
cooked and turn heat on low. Stir occa-
sionally and heat until sauce thickens.
•As the chicken is cooking, put rice
and water in medium sauce pan and
turn to high heat. Once water is boiling,
turn to medium heat, stirring occasion-
ally. Add butter and salt. Cook ri££ un-
til all wateT is absorbed' and it is tender
/ *
(about 15-20 minutes). ^
•Serve chicken on top of ric'^ and
spoon raspberry-walnut ,s^uce- - over
them both. ' '
Chocolate Chai
Latte Pie
No bake
pies are always
a tasty and quick
addition to any
meal. Chocolate
chai latte"' pie is
no exception.
With a prep
time of less th§n
10 minutes, and
serving size of
eight slices, this pie will delight the senses
with it? traditional spicy chai taste and a
complementary chocolaty flavor!
Ingredients: ' ;
'2 cups milk
f2 packages instant white chocolate
flavored pudding
'3 tablespoons instant chai tea latte mix
>1/8 tablespoon instant chai tea latte mix
► 1/2 tub chocolate whipped topping
•1 shortbread or graham cracker crust
CUff Bramlett/The J-TAC
Instructions:
•Mix milk, pudding mixes! £tnd 3 table-
spoons instant tea mix in medium bowl.
Beat ingredients1 with whisk two minutes
or until thick and well blende^. Slowly stir,
in whipped topping.
1
• Spoou mixture into crust and spread
evenly. Garnish with 1/8 tablespoon instant
tea mix, * r
♦ Refrigerate for three hours or. until set
and serve.
REMINDER:
Thanksgiving break
begins oil Thursday,
Nov. 23, and goes
* \
through Nov. 26.
Classes resume on
Monday, Nov. 27.
u
r-
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.
The J-TAC (Stephenville, Tex.), Vol. 172, No. 12, Ed. 1 Thursday, November 9, 2006, newspaper, November 9, 2006; (https://texashistory.unt.edu/ark:/67531/metapth142142/m1/4/: accessed July 7, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Tarleton State University.