SGA Inducts New
By Christine Dixon
Capital Times Staff Writer
At a meeting Oct. 3, the Student
Government Association swore in recent
ly elected members. New SGA leaders
are: Kerrie Moore, junior senator, busi
ness administration; Jonathan Tangara,
junior senator, public affairs; Nydia
Vazquez, junior senator, science engineer
ing and technology; Megan Durkin, grad
uate senator; Anthony Ottaviano, junior
senator, humanities; Benjamin Yoffee,
senior senator at large; James Martish,
junior senator at large; Jen Scharff, secre
tary; and Chris Woods, chair.
Because there were several open seats
with no candidates, write-ins were encour
aged during the election. Both Moore and
Martish were write-in candidates. To be
elected, they each had to receive a mini
mum of seven votes.
Student Inspired by
International Study
By Cathie McCormick Musser
Capital Times Editor In Chief
PSH student Judith Banks-Baumbach
and her family returned recently from two
semesters of study in Nepal.
According to Banks-Baumbach, the
Office of International Programs at PSH
made arrangements for her to join a group
of 22 students traveling to Nepal through
a reciprocal program with the University
of Wisconsin.
During the nine months, Banks-
Baumbach and her family enjoyed a six
week home stay with a family in
Katmandu and six weeks with a family in
Baumbach and Larry Baumbach pause
for a photo-op at the famous Rum Doodle
in Katmandu, Nepal.
Members
SGA has been going strong through
out the elections, and SGA President
Carissa Herwig is looking forward to a
break. When asked what SGA plans to do
next, Herwig sighed, "We're just gonna
chill for a while."
While there are no big plans in the
works for SGA at this time, Herwig and
other SGA members have been working
to address specific student concerns.
However, the SGA president declined to
comment on the details.
This relative lull in activity will give
new members a Chance to learn the ropes
of student government. Before the meet
ing ended, they were handed their first
assignment: posting signs after obtaining
the necessary approval. It is sure to be the
first of many tasks SGA does not rest
for long.
a remote village. Travel to the remote vil
lage included a 24-hour bus ride and two
days of walking eight hours a day.
Banks-Baumbach's study included
instruction in the Nepali language, a
cooking tutorial and research on Nepalese
adoption practices.
PSH students interested in earning
credit for international study are encour
aged to attend an information session on
Oct. 17 at noon in the Gallery Lounge.
many
to gather food for their grazing animals.
"Forlanco"
Lancaster based dance troupe,
"Forlanco" entertained an enthusiastic
crowd Oct. 4 in the Gallery Lounge. The
company, founded in 1987 by director
Loida Esbri, focuses on Puerto Rican
folklore dances but includes modern
dance in their program.
Fine Dining Review
On Sept. 16, I had the pleasure of din- basil linguine and fertilized on lemon pep
ing at Stock's on 2nd located at 211 N. per cream sauce, which provided my taste
Second St. in Harrisburg. This establish- buds with some additional pleasure.
ment provides great atmosphere, a first The meal ended with an unbelievable
class st staff
serving _ am
delicious food. These
elements combine to
make an evening of
relaxation and fine
dining.
Their fall 2000
menu provides a wide
variety of foods which
are brought to life by
creative descriptions
that intensify your
appetite. I had the dish
called, filet mignon of beef tenderloin with
three cheese au gratin, flame tickled and
sun dialed with potatoes.
This dish not only satisfied my
appetite, but smelled and looked outstand
ing. I also had the chance to try the cloned
jumbo lump crab cakes oven baked to
golden brown duplicated with tomato
NEWS & FEATURES
Photos By Steven Shearer
Capital Times Photographer
By Michael Molina
Capital Times Advertising Manager
bringing a touch of
big-city class to downtown Harrisburg. So
if you are looking for a relaxing evening
of culinary perfection in a sophisticated
environment with a first-class staff, I
strongly suggest calling Stock's on 2nd for
reservations at (717) 233-6699.
piece of pecan
chocolate cheese
cake that resembled
a work of art rather
than a desert.
Staying true to form
the desert tasted as
good as it looked,
bringing a spectacu
lar meal to a close.
Stephen and K.J.
Weinstock do an
excellent job of