1993_01 The Daily Collegian January 1993

              ^Monday, Jan. 25,1993
The Daily Collegian
Features — 3
African People's History celebration set
"Achieving Against the Odds" to be
i recognized, celebrated with various*
.  evenr>«fid^eminars in February
By Poh Choo Lai ; ""
Special to The Diilv Colkzun
History has to bd recognized and
achievement has to celebrated Bui
if you think celebrations only come
in the form of parties, think twice.
. Aside from gospel singing,
dances, plays and comedies. Afri¬
can-Americans also celebrate their
achievements in the form of semi¬
nars, speeches and discussions ev¬
ery February.
The theme for African People's
History Month 1993 is "Achieving
Against the Odds."   ,
"Odds were always against the
ttjack people, but we've achieved
quite a lot (more) than people have
thought." said Keith Bo 1 den .a mem¬
ber'of the CSUF African People's
History Month 1993 planning corn-
mi ujee.
'That's why this theme was cho¬
sen for the celebration." he said.
"Thecommittee now has lOto 15
people, last year we had'eight."
Bolden said.
"We are small, but we can do a lot
of work. We'd like-a lot of volun¬
teers during the celebration to help
ouu" he said.
Malik Simba. professor of ethnic
studies at CSUF and adviser to the
committee, said the achievements
of African-Americans must be rec¬
ognized.
"The reason for the celebration is
for the public lo recognize the
achievements of African-Ameri¬
cans," Simba said.
"The other reason is to reflect on
the past, todiscuss the present prob¬
lems and to project a vision for
tomorrow for the African-Ameri¬
can people," he said.
African People's History Month
traces its roots back to 1926, when it
was called "Negro History Week"
to coincide with the birthdays of
Abraham Lincoln and Frederick
Douglass by the Association for the
Study of Afro-American Life and
History, Inc.
ASALH was founded by the "Fa-
-ther of Black History," Dr. Carter
G. Woodson.
In 1976, the observation was ex¬
panded to "National Afro-Ameri¬
can History Month" in honor ofthe
nation's bicentennial. It was later
changed to "African People's His¬
tory Month." _.   .
The association has established
.the national theme for the celebra¬
tion each year since 1926.
"The celebration is mainly on
campus, but it involves the commu-
"nity as well," Simba said. "Since it
involves so many people, the major
problem is coordinating the calen¬
dar."
"A lot of time and energy is needed
to get everything coordinated." said
Mary Anne Drummond. the
committee's treasurer. "It isso time-
consuming that it affects my school,
wort."
Drummond. a senior telecommu¬
nications major who has been on the
committee for the past three years,
is also a Union Board chair of the
University Student Union.
"The work we put in is very re¬
warding." she said. "We're trying to
contact the big names to come to -
talk. We try to get people who don' t
normally come to ourcelebration:"'
Drummond said contributions by
A frican- Americans ha ve been over¬
looked
She gave the example of Charles
Drew, the pioneer African-Ameri¬
can heinatologrst. who is credited us
the inventor of the blood bank.
"There are a lot of misconcep¬
tions in our public education system
about the contributions ofthe Afri¬
can-American," she said.
, Bolden said the committee wants
to let others know about their na¬
tionality and culture.
"We don't get to show our talents
(as much) as others do," he said.
-
f-
mmm
Food processing explored
at Dried Foods Laboratory
By Dave Fuftz
SjjcoaHi^Tj^Dailj^olIegiaj^^^^^
It looks like a grape. It tastes like
a grape. However, it's a Grape Puff,
a product of the CSUF Dried Foods
Technology Laboratory.
The laboratory, completed in
January. 1991. is in an unmarked
two-story metal building behind the
Viticulture Building on Barstow
Avenue.
Technicians there are exploring
the limits of dehydration technol¬
ogy on different types of fruits and
vegetables.
Occupying the centerof the 3,000-
square foot building is MIVAC, a
, 40-fbot-long cylinder with viewing
ports, large electrical junction boxef;
large and small pipes and a con¬
veyer belt.
MIVAC is.an 18.000-watt micro¬
wave oven capable of processing
120 pounds of product per hour.
'.'Microwave heats at very low
temperatures and produces a prod¬
uct that is lightweight and retains
the original color, flavor, shape, and
nutritional value without the uses of
chemical additives," said project
manager Carter Clary: "The nice
thing about microwave is that it's
•" corttrollable."
Clary explained that the concept
of microwave dehydration started
in the late 1970' s and has progressed
through the years thanks to private
donations from McDonnell Dou¬
glas Corporation. International Busi¬
ness Machines. Inc..and several food
companies.
Edge, from page 2
The Daily Collegian is most
journalism students' last opportu¬
nity to have some freedom in the
kinds of stories they would like to
explore, or photographs they
would like to take.
One thjng is sure, though. The
Daily Collegian's goal is to be
read by as many people on
campus. And what do these
people like to read about? Groups
like Stop the Needless Exploita¬
tion of Small Rodents.
Using MIVAC. lhe laboratory
tests the drying capabilities of dif¬
ferent foods using microwave and
conventional drying technology.
The procedure has achieved posi¬
tive results on more than ■■><> fruits,
vegetables, and other items. -
The testing, which is'being
subidized by some food companies,
will provide information needed for
possible commercial uses, of dehy¬
drated fruits and vegetables that have
retained their original look and fla¬
vor.
The average processing time of
the unit is between two and three
hours, but could be adjusted accord¬
ing to the product being dried.
According to Clary the process
could be commercialized within five
years.
"The expertise is there." he said.
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