RightNow’s Latest Release Puts Things in Context
From DestinationCRM.com
http://destinationcrm.com/articles/default.asp?ArticleID=7722
by Lauren McKay
Tuesday, February 26, 2008
Contact center agents have way too much information to master — a state of affairs not likely to change anytime soon. With the release of RightNow February ’08, however — the latest edition of RightNow Technologies’ CRM solution, unveiled yesterday — agents may be able to put all that information in the proper context. RightNow’s latest release features the use of contextual workspace and topic monitoring that’s designed to increase agents’ proficiency. The company hopes that its workspace platform will reduce call time and allow agents to quickly arrive at solutions through a more specialized and relevant interface.
Along with contextual workspaces, the February ’08 edition provides Microsoft Office Ribbons that coincide with what agents are working on. The ribbons change based on what an employee is trying to do and removes applications that aren’t necessary. If an agent is engaged in customer relations, only programs and applications necessary to that venture will be shown.
A second facet of the new edition involves topic monitoring. Vap says that the company has found that the most interesting and important customer feedback comes from write-in comment boxes. However, because blank-field data is unstructured and difficult to analyze, companies often struggle with what do with those comments. (See today’s other news story, “Mining for the Gold Within Text,” for more on unstructured data.) February ’08 looks for trends, recurrences, and keywords among user comments to immediately address problems and prominent issues.
In August 2007, Bozeman, Mont.-based RightNow introduced emotion-detection features that ask customers to apply an emotional rating after using text-based consumer communications. By pairing those emotion features with the new topic monitoring, RightNow aims to be as current and complete on customer service feedback as possible.
“RightNow is very strong in the services space in that they were early to recognize that multichannel service is important and have continued to build on that,” says analyst Rebecca Wettemann of Nucleus Research. The emerging challenge for customer service solutions, she adds, involves how — and even if — the consumers will respond. According to Wettemann, RightNow has been successful and thorough in thinking about user-adoption.
Getaway Guide – Sesame Place
http://www.workingmother.com/web?service=direct/1/ViewArticlePage/dlinkFullArticle&sp=S945&sp=129
Working Mother
February 2008
By: Min-Ja Lee, Lauren McKay, Rhea Saran and Blair Tidwell How do you get to Sesame Street? Head straight for Langhorne, just 30 minutes north of Philadelphia. This lively, colorful park, based on the TV show and open each year beginning in May, is a preschooler’s dream: Where else can you rub shoulders with Big Bird, Oscar the Grouch, Cookie Monster and, of course, Elmo, while splashing through water play areas and twirling on rides? Be sure to join the daily Rock Around the Block Parade with all the characters at this ideal first theme park for your kids. What’s new: Opening this year at the center of the park is the much-anticipated Sunny Day Carousel, on which visitors can ride a Horse of a Different Color in the heart of Sesame
Place. Also get set to shake hands with Abby Caddaby, Sesame Place’s newest Muppet character. This “fairy-in-training” has her own show, Abby Caddaby’s Treasure Hunt, with a bunch of the Street gang joining her in the singing and dancing. Bargains: Get an Elmo Two Day ticket for $47.50, the same price as a one-day park pass. Children under age 2 always enter free. 215-752-7070, sesameplace.com. Where to stay: A half mile from the park is the Residence Inn by Marriott in Langhorne, an all-suite hotel with kitchens, complimentary buffet breakfast and free shuttles to Sesame Place—perfect for Elmo-lovin’ families (suites from $259 a night). 215-946-6500, marriott.com.
Getaway Guide – Universal Studios Hollywood
http://www.workingmother.com/web?service=direct/1/ViewArticlePage/dlinkFullArticle&sp=S942&sp=129
Working Mother
Febraury 2008
By: Min-Ja Lee, Lauren McKay, Rhea Saran and Blair Tidwell Rub elbows with Shrek, the Terminator, Scooby-Doo and more at this massive theme park owned by NBC Universal. Catch the popular studio tour, where you might peek in on movie and TV filming and maybe see celebs in action. Of course, there are monstrous thrills provided by the likes of Jurassic Park—The Ride, with its wild 84-foot plunge. Also catch the Universal Animal Actors show and the Shrek 4-D interactive experience—a must for little ones. What’s new: This spring, Universal Studios adds the Simpsons to its mix, with an unimaginable ride that features the twisted mind of Krusty the Clown. Also enjoy the IMAX 3-D theater on the CityWalk, a promenade of retail and dining venues. Bargains: Savor the park’s array of eateries with All You Can Eat tickets, $20 for adults and $10 for kids. Buy any Universal ticket online and get coupons for more than $100 in food, drinks and more. Planning to park-hop? The Southern California CityPass saves you up to $98 on combined admissions to Universal, Disneyland, SeaWorld and others. 800-UNIVERSAL, universalstudioshollywood.com. Where to stay: The Hilton Los Angeles/Universal City is right across the street from drinks
the CityWalk (rooms from $199 per night). 818-506-2500, hilton.com.
Infor Markets a New Marketing Module
http://destinationcrm.com/articles/default.asp?ArticleID=7541
Infor Markets a New Marketing Module
The software conglomerate’s Infor CRM Epiphany Outbound Marketing 7.1 offers industry-specific features for retailers.
by Lauren McKay
Friday, January 25, 2008
Infor, the global enterprise software company, recently released its new outbound marketing application, Infor CRM Epiphany Outbound Marketing 7.1. The updated software solution offers a retail-specific platform, capitalizing on real-time, event-based marketing. With multichannel performance and event-triggered campaigns, retailers will now be able to communicate with and target consumers when the timing is most critical: at the moment most likely to result in profit.
Infor CRM Epiphany Outbound targets the gap between customer database information and scheduled marketing campaigns, providing retailers with tools to take advantage of potential consumer buying opportunities. With the real-time software, retailers can rapidly disperse campaigns aimed at consumers. For example, when an online shopper suddenly abandons a shopping cart with multiple high-priced items, the retailer will be able to message the consumer via email or through the Web site with an additional offer or discount in order to maintain consumer patronage.
According to Dr. Patric Timmermans, director of industry and CRM product marketing for Infor, what’s becoming important in retail marketing is personalizing the interaction and consumer experience — something Infor CRM Epiphany Outbound makes possible. “Customer loyalty is a big issue,” Timmermans says, “If [marketing] is based on [consumers'] real behavior, people like that and come back. It increases brand loyalty and shopping loyalty.”
The 7.1 release also provides marketers the ability to easily schedule and track campaigns across multiple channels, and execute campaigns and reports at specific times. For instance, when a shopper spends a large amount of money in a retail store, the vendor can instantly send an email or SMS message to thank the shopper — and provide a new offer for the next retail experience. This puts the consumer at the center and markets when timing is most advantageous. The goal, as Timmermans says, is transforming marketing into a means of servicing the consumer.
Timmermans adds that, going forward, Infor is optimizing all its marketing platforms, but focusing on integrating mobile solutions with sales and service. “It’s about creating a 360-degree view of the customer and leveraging all information,” he says, hitting a pair of the industry’s favorite notes in a single sentence. While an Infor spokesperson confirms that the 7.1 module was made generally available in mid-December as intended, the product was only formally announced at last week’s National Retail Federation conference in New York.
Infor is one of the most-complete suite vendors of retail CRM, according to Rob Bois, analyst for AMR Research. Bois says that the Georgia-based company is leading the way with the full suite of CRM applications, and predicts that, since retail marketing has become a more appealing industry in recent years, other vendors will soon follow with retail-oriented products.
“Infor has always been strong in inbound and outbound marketing,” he notes. “There’s a particularly appealing and germane category for retail right now. Those are probably their strongest competitive weapons.”
Feasting on history
By LAUREN McKAY
Columbia Missourian, November 21, 2005 | 12:00 a.m. CST
When first-graders at Ridgeway Elementary School made grocery-bag vests last week for their Thanksgiving feast, they hoped they could wear them out to play that day.
But no, the fringed and brightly decorated costumes were being saved for the feast today, when they will also don headbands to represent American Indians in the story of the first Thanksgiving.
The kindergartners who are scheduled to join them plan to wear homemade bonnets and pointed hats to represent the pilgrims.
A history lesson accompanied the creation of the first-graders’ vests. Teacher Susie Alberts showed students pictures and read about the first Thanksgiving.
“What is this?” Alberts asked, pointing to an illustration in a book she was reading aloud.
“A log house,” shouted several of the students.
Alberts passed out a “symbol sheet” for ideas on vest decoration. Using symbols from the sheet to tell a story, she told the students: choose symbols that you like or create your own.
Chelsea Deeters drew a large American flag on one side of her vest adjacent to a scene of two people chasing a chicken.
Isabelle Burks decorated hers with symbols of her hobbies and things she likes. The back of it read “Cowgirls are my favorite.” On the front, she drew an American Indian girl dancing with a pair of dancing shoes.
In preparation for gift exchanges, a big easel at the front of Alberts’ room was covered in strands of twine decorated with colorful beads. Each student made a beaded necklace to give to a pilgrim friend at the feast.
Asked whether they get to wear feathered headbands in addition to their vests, Alberts explained to her students the differences among tribes.
“Feathers must be earned,” she said. She then explained that receiving a feather in some tribal traditions is an honor. Feathers are rewards for kind or brave deeds, Alberts said.
The students were excited about debuting their costumes, but also about eating pumpkin pie and turkey.
“Bad thing is, no seconds,” said Jack Kelly-Marcum. Jack said his favorite Thanksgiving food is a strawberry-marshmallow dessert, which he ate for the first time at last year’s feast.
A similar Thanksgiving celebration took place at Columbia Independent School last week. CIS held its fourth annual Thanksgiving feast with kindergartners and their third-grade “buddies.”
Kindergartners wore feathered headbands and dyed macaroni wampum, as well as a paper-plate shield bearing the new names they gave themselves. The names symbolized something the students were good at or interested in.
Teacher Sharon Bailey said the best part about the feast was the incredible parent participation and generosity.
“There were just as many parents there as students,” Bailey said. “I felt like I was at my grandma’s for Thanksgiving.”
http://www.columbiamissourian.com/stories/2005/11/21/feasting-on-history/
Taking Care Of Business Etiquette
By Lauren McKay
Vox, April 27, 2006 | 12:00 a.m. CST
Your time has come. You smooth any wrinkles on your suit and shake off the temptation to slouch.
Once more, doubt ekes its way into your consciousness. What should you say? How should you act?
The employer opens the door with a wary grin and an open palm. It’s business as usual.
In China, it is in poor taste to discuss business during meals — the food should be praised instead. Business professionals in Great Britain avoid wearing striped ties at any cost as they are believed to be too regimental. Brazilians consider the rain forest a taboo topic in the office because it is controversial to many. In the U.S., lots of people think when it comes to social behavior, anything goes. For numerous Americans, denim has replaced polyester, faster is better, and fancy dining includes eating takeout in a container in front of the tube. However, in the world of business, a different set of rules applies. Knowledge of proper social actions and dealings isn’t just a respectable quality; it is the core for all professional transactions. When it comes down to the basics, differentiating between forks and having a firm handshake can make or break a career.
As a college junior, I find myself in a peculiar predicament. I have always considered myself to be a polite person. Practically from the womb, my mother instilled in me the words please and thank you. Following every Christmas celebration, I had to sit at my desk and write out thank you notes to friends and relatives rather than play with my newly acquired Barbie dolls. Upon entering college, words such as cover letter and references have become all too common. As my college experience comes to an end, I’m in need of help when it comes to business etiquette. With assistance from Craig Benson, coordinator of the MU Career Center, I embarked on a business-etiquette makeover.
Résumés and Cover Letters
I paid Benson a visit at the MU Career Center to work on my résumé. After handing him “my life on paper,” Benson commented on the layout of the single page. Each section of the résumé was divided by black lines, which Benson said detracted from the actual information. Also, the font was too small; he said I should increase the type size from 10 point to 11 point to improve readability. Benson’s main piece of advice about the résumé was in the wording of my attributes. “What you did at your job is the most important,” he says. “Use action words to describe your competency skills and pull employers into your résumé.”
Although honors and distinguishable awards are appropriate things to list on a résumé, hobbies and personal interests are not. Benson also says that applicants should never include photographs of themselves.
Benson says listing references on a résumé is a common mistake; he thinks they should be listed on a separate page so they don’t divert attention away from the résumé’s content. On the other hand, some employers like to see references immediately in the outside chance they might know one of them. When listing references, make sure they are professionals.
Benson says applicants should ensure their cover letter and résumé reflect their true personalities. “A résumé can come across as cocky or even desperate if worded a certain way,” he says. “You can even come across as someone who will take any job.” Benson’s main piece of advice: Be yourself. “You don’t want to work for a company that doesn’t appreciate the gifts and strengths you have to offer,” he says.
Interviewing
Interviewing for a job can be as daunting as meeting a boyfriend’s or girlfriend’s parents for the first time. Grooming, attire, attitude and even a handshake are put to the test. Holly Schneider, manager at Caroline & Company, a local staffing service, says the more conservative a candidate appears, the better. “Shaggy hair is inappropriate as well as excessive jewelry and makeup,” she says. “Being too trendy or bold isn’t necessarily a good thing.”
Schneider stresses the importance of a post-interview follow-up. “I tell everyone to send a thank you letter after an interview, a handwritten note not an e-mail, thanking them for their time,” Schneider says. To remain professional, the card should be plain and straightforward — “nothing too flowery or covered with puppy dogs,” she says.
Although nerves are expected in an interview, maintaining composure is key, even if things go awry. Lindsay Toler, an MU freshman, once had an interview that resembled a nightmare. “I was being interviewed for a position by three people, and in the middle of the interview, a crazy woman starts banging on the door and yelling behind me,” Toler says. This eventually resulted in one of the employers dialing the authorities while the interview was still in session. “I couldn’t even hear my own answers,” she says. Because of the banging distraction and a loud cell phone speaker, the interview did not go smoothly. Toler did not get the position, but she learned the importance of putting all distractions aside to keep cool.
Company Functions/ Business Dining
For tips on dining with professionals, I attended a fundraising dinner at a nice restaurant in Kansas City. After being seated, I resisted the temptation to order my standard cosmopolitan, opting for a glass of wine instead, which was the popular choice. The dinner began smoothly as I slowly sipped my wine and listened to the conversation, occasionally nodding my head in understanding. However, as I unrolled my napkin and placed it on my lap, I came across my first mistake. I noticed that no one else had touched his or her napkin yet. Everyone was waiting for the host of the dinner to reach for his napkin and then follow his lead.
When I received my food, I made my second mistake of the night. Because it was a Pan-Asian restaurant, I ordered Pad Thai. I selected a medium-priced entree like the career center suggested; however, I didn’t anticipate the problem I would have with the noodles. I struggled all through the meal with twirling noodles on my fork and not looking like a slob while doing it. For the most part, the dinner went well and was not as stuffy as I had expected. In the end, the host footed the bill.
The conflict of who pays depends on who invited whom, Schneider says. “Typically the person trying to sell picks up the tab, and they let the waiter know ahead of time to avoid confusion at the end of the meal,” she says.
According to the MU School of Business, when inviting a client to lunch, the chosen restaurant is subconsciously perceived as an extension of the office. Therefore, the quality of food and service imparts an impression of the company, too. It is understood that not everyone can spring for CC’s City Broiler, but medium-priced restaurants such as Addison’s or D. Rowe’s will go over a lot better than Mickey D’s.
Networking
I don’t have a job, let alone a business card, so the term networking really meant nothing to me before my makeover. Even at a young age, getting your name out there is a great idea. Benson says the best way to introduce yourself to another professional is with a firm handshake and solid eye contact. 24-year-old Matt Finucane graduated from MU last spring and now works for Kessinger/Hunter & Company real estate firm in Kansas City. “I thought it was pretty cool when I got my name on a business card, so I passed them out all the time,” Finucane says. “Although I didn’t think anything would come of it, I have gotten phone calls from people I randomly gave my card. It does really pay off.”
Schneider says she believes it is inappropriate to network and pass out business cards at formal occasions such as weddings or religious affairs. It is OK to talk business at other social occasions or encounters.
As long as the “Big Three” topics are evaded (religion, money and politics), networking with other professionals is always beneficial.
Body Language
I have been told since I was little to keep my shoulders back and stand tall. When I find myself sitting as tall as I can, it is undeniable, I feel more important. The way one holds oneself when communicating with others can say wonders about his or her personality.
According to executiveplanet.com, the standard space between professionals during conversation is about two feet; most American executives feel uncomfortable standing any closer. Body language can convey a lot about your personality. Talking can be rehearsed and recited, but sometimes physical reactions cannot be hidden. For example, motioning with the palms facing toward the ceiling suggests that the person is open and forthcoming. JobBankUSA says to be aware of the following actions because they can be annoying to interviewers: jangling coins, tapping a pen, adjusting a tie, scratching, picking at imaginary fluff on one’s clothes and running one’s hands through one’s hair. Nonverbal communication is said to have five times the impact on others when compared to spoken communication. After all, actions speak louder than words.
Electronic Etiquette
Etiquette over the phone is just as important as in person.
“No matter what, you should always smile, even on the phone,” Schneider says. “People can hear it in your voice. Remove any stress from your voice, and make sure you are in a quiet atmosphere.” Barking dogs, screaming children and blaring televisions can be distracting when talking business via the telephone.
Benson says the first thing a young professional should do when entering the working world is change his or her phone voice mail. Upon hearing this, I immediately thought about the voice mail I recorded a few weeks ago in the car with the windows down and stereo up. Not only was it hard to understand, but it also sounded like I was at a rave. I changed my message immediately. It now states my full name, with no distractions in the background, and politely asks the caller to leave a short message.
A three-minute voice mail blurb of a favorite song or a vocal imitation of the Lifestyles of the Rich and Famous might be funny and show individuality among friends, but it will come across as unprofessional or potentially confusing to an employer.
Conclusion
After my etiquette revelations, I feel much more prepared for interviews with future bosses, schmoozing with clients and interacting with my colleagues. I would not say I am ready to take over the Miss Manners column, but I don’t feel as daunted by conventions expected by the business world; everything lies in the details. With a crisp shirt and a firm handshake, the possibilities are limitless.
http://voxmagazine.com/stories/2006/04/27/taking-care-of-business-etiquette/
Tea leafs us full
By Lauren McKay
Vox, February 23, 2006 | 12:00 a.m. CST
In a nation that sells 2.4 billion pounds of coffee per year, it’s hard to imagine that room exists for a rival beverage. But from Jasmine Jazz to loose-leaf black teas, coffee shops in Columbia provide consumers with more than 45 types and flavors of tea.
Starting this week, a specialty tea shop also graces Broadway. Kayotea, a full bistro and tea room, capitalizes on the tea trend and provides customers with a wide range of loose-leaf tea products in addition to retail tea items such as strainers, tea pots and tea soaps.
“All the research has shown tea is doubling and tripling in profitability and growing at an exponential rate,” says Kellye King, co-owner of Kayotea.
Global Information Inc., a market research firm, found that the 34,000 tons and $1.5 billion spent on tea in 2004 represents a growth of 3 and 5 percent for volume and sales, respectively.
“There are predictions for the U.S. to see a boom in tea rooms similar to the coffee shop boom of the early ’90s,” King says. “The industry is hot, so this is the perfect time to hop on.”
Name that shrub
With approximately 1,500 different varieties to choose from, teatime for Chrissy Walkons never grows old. “I have a few favorites, but I like to discover new kinds of tea,” says the self-proclaimed tea guru.
A tea’s name comes from the processing method, geographic location and part of the plant. White tea, for instance, comes from the leaf bud of the plant, which dictates its light color and sweeter taste. Neither white tea nor green tea, which comes from the green, leafy part of the plant, is oxidized. Black tea, the most consumed tea worldwide, is fully oxidized and has a fuller and stouter taste.
Herbal-infused teas come from a different plant than green and black teas. They are developed from the leaves, bark, roots, seeds and flowers. According to alternative medicine studies, herbal tea provides comfort from aches and pains. Such teas are perfect and, according to Lakota Coffee Co. employee Alice Krassensky, popular for those seeking a decaffeinated treat.
Power of leaves
Green tea has gained popularity over the past three years in part thanks to reports of its potential health benefits that come from the leaves. Leaves of both green and black teas contain flavonoids, which contain antioxidant properties. Antioxidants can work to neutralize free radicals, which are believed to damage cell elements and lead to disease. Studies have shown that the antioxidants could reduce instances of cardiovascular disease, lower the risks of certain cancers and support the immune system.
Although Americans can claim the invention of bagged tea, loose-leaf tea dates back 5,000 years to China. Whereas bagged tea restricts the leaves from total infusion, unrestricted leaves can completely unfurl in the water to provide a more complete flavor.
“I have tried almost every tea I could get my hands on,” Walkonis says. “From bubble tea to sweetened white, I can’t get enough.” Walkonis drinks tea to wake up, warm up and go to bed. “Tea is relaxing. There is nothing better than curling up with a good book and a cup of tea. Plus, it’s good for you, too.”
Novel Teas
Bubble: Also known as boba tea, these cold teas use tapioca to add chewy, tasteless balls to the brew. Famous for the large straws it requires, bubble started in Taiwan but is now a trend in the U.S., too.
Brick: Made from coarse tea leaves, plant stalks and dust that are steamed together, this type can be pressed to form an easily transportable brick. It has even been used as currency in the Orient.
Chai: This mixture of rich black tea with heavy milk and a combination of sugar and spices comes from India. It can be served hot or cold.
Pu-erh: Considered a medicinal tea by the Chinese, pu-erh can sit for up to 50 years before it’s consumed. That time allows the fermentation to create a fresh, earthy flavor.
http://voxmagazine.com/stories/2006/02/23/tea-leafs-us-full/
A fitting match
By LAUREN McKAY
Columbia Missourian, October 31, 2005 | 12:00 a.m. CST
As customers search department store aisles for the right manufactured Halloween costume, Savannah Baltazar fastens the buttons of her old Hollywood ballgown in her dorm room. With careful application of makeup, appropriate accessories and an extravagant hairdo, Baltazar transforms into Vivien Leigh. She helps Jessica Perreault, her suite-mate, step into her Princess Leia attire and adds more bobby pins to secure the girl’s hair into side buns.
Halloween costumes come easy to Baltazar — just don’t mention the words “store bought” in her presence.
Baltazar, a freshman at Stephens College, has been constructing costumes since high school. Although this knack comes in handy each October, Baltazar’s main focus is designing costumes for theatrical productions. Her dream job would be designing for a major theater company, preferably musicals.
“Broadway would be awesome,” Baltazar said, “But I want to build up a reputation and experience in the field first.”
The Tucson, Ariz., native is making history as one of the first costume design majors at Stephens College. Costume design debuted as a degree program at Stephens this fall.
It was not until the end of her high school career that Baltazar decided to pursue her passion professionally.
“I was surprised it took me so long to decide on it because I had been doing it for so long, and I loved it,” Baltazar said.
At Marana High School in Tucson, a public school known for its strong theater department, Baltazar served as the costume designer for a few shows and costume mistress her senior year. She said she owes a lot to her high school drama teachers, a husband and wife teaching duo.
“They inspired me and pushed me to do it,” Baltazar said, “and they are the reason that I am here.”
Kent Forensen, the drama teacher at Baltazar’s Tucson school, said his student became interested in designing costumes from a high school fashion class. The class offered credit for helping with the costumes for the theater productions.
Baltazar was drawn toward fashion early in high school. After taking a number of drama classes and participating in school musicals, however, she found theater more appealing.
“Fashion is all about looking to the future,” she said. “Costumes look to the past and take what was best about that era and make it your own.”
When she began to show interest in helping with costumes, Forensen’s wife, the drama department’s costume designer, took Baltazar under her wing.
“She has so many of her own ideas,” Forensen said. “She is constantly coming up with her own ideas, and for the director, that’s great.”
When Baltazar was looking at colleges and contemplating majors, Forenson told Baltazar to not rule out costume design. He thought she had the talent, work ethic and ability to succeed in professional theater.
Baltazar followed her teacher’s advice and ultimately decided on Stephens both for its costume design program and small-college atmospere.
At Stephens, Baltazar’s schedule mainly revolves around classes and homework. She divides her time among a three-hour clothing construction class, makeup and costuming, drawing, choir and an honors literature course.
Patti Doyle, resident costume design instructor at Stephens, said the costume design program is unique because it combines both fashion and theater.
Early in the program, the students receive instruction on sewing, patterning and draping from the fashion department. In addition, they learn to draw in art courses and study plays in theater courses.
Doyle said costume designers are “forever drawing.” Costume constructors implement basic sewing and tailoring to transform sketches into reality.
Baltazar looks forward to working on period pieces in the future. When constructing costumes to replicate the past, historical accuracy is very important. The time period of the play dictates the entire costume — even down to an actor’s undergarments.
“Being able to put people in clothes they wouldn’t normally wear is what’s fun,” Baltazar said.
The 18-year-old’s passion for dress translates into life outside of class. Baltazar likes exploring styles and colors in her wardrobe. She often uses her friends as guinea pigs for the newest trends.
“Because I know how to sew and I’m good at design, I get a lot of questions from people for help on outfits, and I find myself always trying to dress with fun color combinations,” she said. “Also, I get a lot of requests to help make things for people.”
Baltazar said she doesn’t mind lending a hand, even for Princess Leia costumes.
http://www.columbiamissourian.com/stories/2005/10/31/a-fitting-match/
One big trunk show
By Lauren McKay
Vox, February 9, 2006 | 12:00 a.m. CST
As metal bleachers, bundles of rope and shiny platforms are hauled into the main showroom at the Boone County Fairgrounds, Louie Delmoral stands in the far corner talking to friends while country music plays in the background.
“Whimpy, leave her alone,” Delmoral snaps, reprimanding the 34-year-old elephant for encroaching on Bunny’s food. Whimpy raises her head indignantly to Delmoral then slowly backs away from Bunny’s breakfast.
At more than 40 times his weight, Delmoral’s elephant friends respect and devote their attention to the man in a very special way.
Wearing a bomber jacket, cowboy boots and a baseball cap to crown his long black hair, Delmoral trains the elephants with Circus Spectacular. Originally from Florida, Delmoral says the elephants are now his home.
In a few hours, the three elephants will provide rides to kids and perform tricks such as waltzing and climbing atop one another. One elephant will even carry a female performer around in her mouth.
But for right now, it’s rest time. The trainer gives the animals a chance to adjust to their new atmosphere, down to the straw-laden floor and barn-yard stench.
Toward the entrance, circus employees assemble food stations. The sweet, caramelized perfume of cotton candy masks the smell of the animals. A vendor with helium balloons brings splashes of color to a somewhat bare showroom.
As the third generation in a family of circus performers, Delmoral has been around circus life since childhood. His family members were famous acrobats. Delmoral, not confident his body type was cut out for acrobatic tricks, would always sneak away to watch the animals. From then on, he was captivated by them.
Delmoral pats Bunny’s boulder-sized head, and she makes a purring, whistling sound. As he pets her, a jagged scar, which wraps around his thumb and pointer finger, is exposed — the evidence of a stint training tigers.
Delmoral went through the gamut of circus animals but stuck with elephants because of their abilities and intelligence.
“These girls all have very different personalities,” Delmoral says. He compares them to college roommates; they get along but also can’t stand one another from time to time.
Minnie is the so-called loner of the group. Bunny and Whimpy are the partners, intertwining trunks and constantly facing one another, which alienates Minnie. With a belly nearly grazing the ground, Bunny has a hearty appetite. The elephant also has no qualms with stealing Minnie’s food.
Delmoral notices the tiff between the girls.
“This is how fights begin,” he says and tosses fresh bales of hay to each elephant.
“Bunny, back away,” he warns.
Soon thereafter, Bunny turns her head and shuts out Minnie once again.
Delmoral approaches Bunny, the biggest ham of the three. Excited by his attention, she turns her head to face him and raises her trunk.
“Lie down, Bunny,” Delmoral coaxes. Bunny shakes her trunk back and forth to tell Delmoral no. Delmoral repeats his command.
Bunny’s tree-trunk-sized legs soon buckle beneath her, and the massive leathered torso crashes to the floor. Then she nimbly stretches out her limbs and lies down.
Delmoral commands, “Sit up!” With that, Bunny rocks forward then back like a dog begging for a treat.
When another circus performer approaches Whimpy, she lowers her trunk and investigates the man’s tennis shoes.
“They are very curious,” Delmoral says. “They always smell people’s feet because of all the odors shoes pick up.”
Bunny and Delmoral catch each other’s eyes.
“Buh, buh, buh, buh, buh,” Delmoral coos to the animal. Bunny responds with the delighted trumpet noise of a happy elephant.
Before Delmoral leaves the elephants to retrieve some equipment out of a truck, he tells the girls to behave themselves.
“They’re like 8,000-pound 5-year-olds,” he says with a smile and slight roll of the eyes. “And I’m their baby sitter.”
Once Delmoral is out of sight, the elephants return to pestering one another. Bunny, who already has a stack of hay in front of her, scoots Whimpy’s pile from under her nose as if to get revenge.
Bunny, the chubbiest of the three, seems as if she can’t get enough to eat. Despite her appetite, the elephants each consume 200 pounds of food and drink 40 to 50 gallons of water each day.
Delmoral walks in through the side door carrying a shiny metal stand that helps people climb atop elephants for rides. As soon as the girls see him, they all return to their own food piles.
“What are you doing, huh?” Delmoral asks the elephants. “Daddy’s here.”
As the center ring is assembled and bleachers are aligned against the back wall, the beginning signs of a circus appear.
A man announces over an intercom to Delmoral that the 10 bales of hay he ordered will be arriving at 6 p.m. Then several red metal contraptions are carried into the area. Delmoral explains that they are harnesses for elephant rides.
“In a few hours this place will really begin to look like a circus,” he says.
As he speaks, Whimpy sneezes and sprinkles remnants of hay and dust particles into the air. Soon, the elephants will take a nap before they are washed and prettied for the big show. Delmoral will try to catch a few moments of shut-eye in a nearby folding chair.
“A lot of people don’t see the circus beyond the lights and the music,” says Delmoral, “but it really is more than that.”
http://voxmagazine.com/stories/2006/02/09/one-big-trunk-show/
Saltwater, fresh food
Columbia Missourian, November 21, 2005 | 12:00 a.m. CST
Thousands of Marines serving aboard the USS Peleliu will get a taste of Show-Me State hospitality with their Thanksgiving dinner this year. A team of MU students majoring in hotel and restaurant management will grill, boil and bake — not to mention dress up the buffet — to make the holiday meal at sea more pleasant.
Leslie Jett, a chef and instructor in MU’s hotel and restaurant management program, and six of his students will board the naval ship today as part of the U.S. Navy’s “Adopt-a-Ship” program. The program gives civilian chefs the opportunity to work in naval kitchens, instructing their culinary specialists on new techniques and more efficient ways to cook for their crews.
For the next six days, Jett and the students will spend hour upon hour in the ship’s kitchens, called galleys, immersing themselves in naval life.
This is Jett’s eighth voyage and his second year in Adopt-a-Ship; he took a student crew last year as well. The MU crew is the only student team to participate in the program.
Most of the students — five men and one woman — are instructional assistants for Jett’s hotel and restaurant management classes.
Laura Clark, who comes from a big military family, jumped at the opportunity to get involved. Clark, an MU senior, said she does not mind being the only woman in the group.
“I am mostly nervous about being a civilian on a Navy ship,” Clark said. “I don’t want to be perceived as just a college student and not be taken seriously.”
Jett has taken measures to ensure his team is prepared. They have done a variety of catering and have taught groups of all ages throughout the semester.
On Friday, most of the crew and Jett were in the kitchen at MU’s Eckles Hall getting ready for a catered VIP luncheon. As the students sliced vegetables and prepared fish, Jett went over last-minute details for the trip. New chef jackets seemed to bring more excitement than anything else.
They have cooked for big luncheons and events but never for as many people as they will aboard the Peleliu, an amphibious assault ship.
“It’s a great learning experience for the students, and they are excited about what they are going to take in, especially regarding mass production,” Jett said. “They are going to be involved in and experiencing turning out meals for two to three thousand people.”
The chefs face a strenuous week. They will rise as early as 4 a.m. and work throughout the day, ending about 6 p.m. after the dinner rush. Seth Weinberg, a student on last year’s Adopt-a-Ship, said they were often so exhausted that they would go to sleep as soon as the shift ended.
Jett and the students were scheduled to go sightseeing in San Diego on Sunday, to have to have some fun before the long week. They also planned to pick up supplies and ingredients before boarding.
A challenge for cooking on a deployed ship is that the food supply must last as many as 45 days, Jett said. The culinary specialists strive to cut down on wasting food while still providing different and appealing meals.
The Navy sent Jett topics in which they would like instruction. The MU group will teach on four areas: herbs and spices, soups and sauces, knife skills and bakery techniques. They will also work on visual preparations such as napkin-folding, table-setting and “dressing up the buffet.”
“(The Navy’s culinary specialists) have the experience of feeding 3,000,” said Dan Meyer, one of the MU team. “We’re just there to help them do it better.”
The Navy has many regulations about the food that is served, so the group will work with a menu that is already set. However, the group will help create Thanksgiving dinner, drawing from their own recipes and recipes from the Marines.
Clark said she does not mind spending the holiday away from her family this year.
“I have never been farther west than Kansas,” she said. “I’m excited to say that I spent Thanksgiving on a ship.”
The group will be divided among the three galleys in the ship. They will rotate throughout the week, experiencing new people and new settings daily. Clark said she is looking forward to being around people of different backgrounds. She foresees herself learning from them, even though her role is to teach.
Jett said he expects that each of the students will get something different out of the trip.
“Everyone is going down different career paths,” he said.
Clark, for instance, wants to be a pastry chef. She hopes to spend some time in the ship’s bake shop.
“I think they will gain a perspective they never even dreamed of or thought was out there,” Jett said.
Brian Moxey, another student chef, will graduate this December, then will attend the French Culinary Institute in Manhattan. He looks to the trip eagerly.
“I think it’s going to be a really unique experience,” Moxey said. “A once-in-a-lifetime deal.”
