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Pacific in the Press | Nov. 21, 2017

Nov 21, 2017

Quote of the week: Our sustainability and economic plans are increasingly co-dependent across this Northern California Megaregion. The choices we make today are vitally important to all of us. --Stacy McAfee, Central Valley Business Journal, Nov. 16, 2017

Here are examples of how University of the Pacific was represented in the news media in recent days:

"Center for Business and Policy Research publishes NSJV Index," Central Valley Business Journal, Nov. 16, 2017: Jeffrey Michael, director of the Center for Business and Policy Research, and Stacy McAfee, associate vice president for external relations, were quoted in this story about the center's conference in Modesto to unveil the North San Joaquin Valley Index and small business survey. "Basically, an increasingly integrated economic region with four sub-regions within it, (the megaregion is made up of) the core Bay Area, the Monterey Bay area, the North San Joaquin Valley and Sacramento region," Michael told the CVBJ. These sub-regions all have an economic integration, making them "one of the most powerful economic regions in the United States."

"After a classical weekend, Pacific goes electronic," The Record, Nov. 11, 2017: The Conservatory's Robert Coburn '72 was featured in a story about a concert - "Inside the Machine - New Music for Hordijk Synthesizers and Video" - performed by him and Todd Barton '71. "There are a couple things about working with the instruments I find really meaningful," Coburn told The Record. "One is the direct connection with the sound. Even though it's being generated electronically I can reach out and turn a knob and change the sound dramatically. And, I have this physical, tangible connection as opposed to a computer, where there's a program between you and the sound. There's a direct interaction with the sound, the way you shape the sound and it takes shape in the room. The audience experiences a special sonic environment."

"Virginia bureaucrats are keeping nonviolent convicts in prison longer than murderers," The Virginian-Pilot (Norfolk, Virginia), Nov. 17, 2017" McGeorge's Michael Vitiello, who has researched three-strikes laws, commented in this story about Virginia's three-strikes law. A defendant is usually tagged a three-striker during a court case, but most cases are resolved by plea agreements. A person convicted may receive a sentence from a judge only to learn later that they could be in prison much longer if the tag is not part of the negotiated bargain. "It's just crazy," Vitiello told The Virginian-Pilot.

"Free dental clinics," KRON (San Francisco), Nov. 14, 2017: Free dental clinics for military veterans conducted by students from Pacific's Arthur A. Dugoni School of Dentistry were featured in this story. The story was broadcast at least two more times ahead of the clinics.

"Celebrating spatial data, of all things," The Record, Nov. 15, 2017: Kurt Burmeister, of Geological and Environmental Sciences, was quoted in this commentary about GIS Day. He told The Record that Pacific grad students are mapping ancient rock near Mount Tallac in the Desolation Wilderness Area. "Through use of (geographic information systems) and collecting scientific samples we're slowly beginning to unlock the early history of the Sierra Nevada - events during the Jurassic period," Burmeister said.

"Donating turkeys," KXTV (ABC, Sacramento-Stockton-Modesto), Nov. 16, 2017: Regent Mary Elizabeth Eberhardt is one of several people who heeded the call to action when the Emergency Food Bank of Stockton and San Joaquin County sent out a plea for donated turkeys and other food items because they were short of what they needed for Thanksgiving turkey distribution. She delivered a check from the Bank of Stockton.

"A Brief, Biased History of Flavor," Stavaganza blog, Nov. 16, 2017: Food historian Ken Albala's work, "Eating right in the Renaissance," is cited and a section about the Medieval practice of "balancing humors" quoted in this food blog: "The key to understanding the qualities in the humoral system is flavor. Behind nearly every single qualitative evaluation is ultimately a taste test, and flavor is the most consistent criterion for categorizing foods. . . . Everything can be placed into one of seven basic flavor categories: sweet, bitter, acute, salty, acidic, styptic, and unctuous. Most would add an eighth as well: insipid. The Hellenists also added 'acrid' as the hottest of flavors, associated with pepper and mustard."

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