FEATURES Page B2

For many California Baptist University students, spring break is an opportunity to return home and relax. For the five United States Project teams, it was an opportunity to serve in various locations across the country.

From March 10-20, five of the USP teams set out on their journeys to minister across the country.

Each of the teams faced its fair share of obstacles as well as victories. Below is a list of the teams and information about the missions.

Their destinations included areas such as New York City, NY; Nome, AK and Baltimore, MD. Though each location was differ-ent, there was much to do.

The Alaska Teams were divided into two groups and worked alongside each other throughout the entire ministry project.

One Alaska team featured team leader Director of Student Employment and Career Services Kushi Jones and students Nichelle Banasiak, Benjamin Esau, Brandon Fawson, Melissa Garcia, Trevor Jones, Olivia Martin, Rachel Wright and Brenna Young.

The second Alaska team featured Chapel Graduate

Assistant Adam Cook and stu-dents Ryan Corbin, Summer Flores, Katheryn Hoover, Amanda Johnson, Natalee Kolenski, Hannah Minton, Amy Nugent and Joshua Pittman.

The teams experienced a rocky start. Both teams missed their first flight out of the state and lost a lot of sleep in the process. The teams eventu-ally reached their final destina-tion, despite the obstacles. They served by volunteering at the fa-mous Iditarod Dogsled Race. In addition, students served at the Avalanche State Youth confer-ence in Anchorage.

One newer ministry opportu-

nity in Nome included “Bible in a Bucket”. This is an event where students had the opportunity to pass out buckets to citizens of rural areas. These buckets had scriptures written on the outside of them. This helped the citizens of these areas because supplies like buckets are hard to find.

“Our field workers have a ton of ministries,” Adam Cook, team leader, said. “’Bible in a Bucket’ was one of them. Buckets are ex-tremely useful. Giving them out for free is a huge opportunity. We had some great conversa-tions with people about why we were doing it.”

Another region that fea-tured two different teams was Baltimore. Both of these teams were composed of all female membership.

One of the Baltimore teams featured the leader-ship of Financial Aid coun-selor Debra Coppers, Graduate Assistant Lauren Jarboe and students Alison Collins, Melissa Greenwalt and Bethany Lawler.

The other Baltimore team featured the leadership of Assistant Director of Enrollment Advising Julie Jones and stu-dents Chanel Davis, Catherine Knuppe, Aubrey Linder, Lorelyn Lucas, Kristina Osborne, Katelyn Schwab and Rochelle Zieman.

Both of these teams part-nered with Gallery Church in Baltimore. These teams served throughout the city in a variety of service projects.

Tasks included cleaning and setting up the church for the weekend services with Safe House of Hope. Teams also con-ducted prayer-walks throughout the streets of the city. The mem-bers grew spiritually through the acts of ministering in these areas.

“The whole approach was to meet people where they are at,” Lauren Jarboe, co-leader said. “The ministry mission is to love them and provide them with a hot meal.”

Though the trip was task ori-

ented, many students on the teams saw it as relationship-based as well as task-based as they had the opportunity to talk with those in the city.

“It is about living a Gospel-driven life,” Jarboe said.

The New York team led by Assistant Professor of Graphic Design Michael Berger show-cased a focus on Graphic Design and Digital Media in ministry. This team involved students Jacob Armstrong, Megan Bejar, Alyssa Curtis, Stephanie Hallman, Caleb Hill, Dilara Karabas, Jonathan Nyquist and Stacey Schoellerman.

This team ministered to the Bay Ridge area of Brooklyn. Partnering with the Gallery Church, they helped to design a website and logos for a local church plant.

While serving, the team created web and logo ideas for a local church plant called Cornerstone Church. As a graphic design team, each member worked effectively on different areas of design. The team also served the commu-nity by distributing lunches to those in need.

“We empowered the church to be more effective in his out-reach,” Jon Nyquist, New York team member, said. “God used us in a way that utilized our talents. It was encouraging.”

All five of the teams re-turned on Sunday, the day be-fore school began.

Through the course of USP’s spring break projects, the teams saw great examples of serving pushed throughout the ministry outreaches. Team leaders and students were greatly encouraged to take more action and serve not only on their ministry project, but after they returned home.

“I was so encouraged and blessed by the teams,” Cook said. “They sacrificed their sleep and comfort to serve.”

Choosing a major and the direction our lives go can be one of the most con-fusing parts of going to college.

At California Baptist University it is possible for a student to change majors as needed. !ere is not a specific time within enrollment in which a student is required to make a decision.

However, when a student enrolls at CBU, they are assigned a specific aca-demic catalog.

!e academic catalog is a list of cur-rent required classes. After five years of attending CBU a student’s catalog will change to the current catalog.

!is is to ensure that the courses that the student graduates with are cur-rent for the career they are trying to obtain.

!e changes that take place within an academic catalog verify that the stu-dent’s required courses are current and relevant, giving the student the proper knowledge for the chosen career field.

“Within the last ten years, majors have started to become more fluid as the world has changed faster. !e ma-jors have changed faster to keep pace,” Shelly Rupard, director of enrollment advising, said.

If a particular major is going through extensive changes in catalog and a student with an earlier catalog wants to switch to the updated catalog, they can apply for a catalog change in the O"ce of Enrollment Advising.

According to Rupard, if a student changes majors often, the O"ce of Enrollment Advising will discuss cost versus benefit with them.

!e advisors sit them down and see what interests them.

!ere are many factors that go into choosing a major. Here are some criteria to consider when choosing a major:

InterestsStudents should consider what they

like to do, what they find themselves thinking about, what types of shows they watch and the details they notice in everyday life.

Say a student watches a lot of television shows like “Crime Scene Investigation” and “Criminal Minds” and finds themselves getting caught up in finding the answer. Perhaps the

student should consider majoring in Criminal Justice.

Or maybe the student always pays particular attention to the design, writ-ten messages and articles which appear everyday life, such as newspapers, maga-zines, banners, brochures, layouts, color schemes and fonts. Maybe the student should consider majoring in Graphic Design and Digital Media, Journalism and Media or Public Relations.

“I decided to major in Business with a concentration in Management and International Business. I enjoy working in retail and I want to continue to work in the business world and travel,” Freshman Sarah Gazard said.

Test the watersCBU’s criteria for required general

education classes is broad. !erefore, a student has the opportunity to take class-es from a majority of di#erent majors.

While taking these general educa-tion classes, students should look at what classes they excel in and what subjects they enjoy learning about.

It is a common myth that the first two years of college are for general education and the later two are for major requirements. However, this is not the case. Students have the same amount of time to get both general education requirements and major requirements completed.

TechnologyKeep in mind that with the rapid

change in technology comes redesign of particular majors to keep up with the times.

“Certain things go out of style and certain things will come into style, es-pecially with the changes in technology, which is having a drastic e#ect on how often majors are needing to change their courses,” Rupard said.

MoneyGetting a flu# degree is a common

worry. CBU has carefully considered each major that they o#er. With that said, the decision of which major to choose should not be based on future profit.

Choosing a major is a di"cult de-cision, so look at your interests, test out di#erent classes, look for a spark, keep in mind that some majors will change with technology and do not worry about making a lot of money. Last of all, pray about it and ask God to guide decisions.

Building the kingdom in the states

Choosing a major, made easy

BY MARK GOMEZ SENIOR WRITER

BY MEGAN PAULOSSTAFF WRITER

April 1, 2011 · Volume 58 · Issue 12

Photo by Cayla AmesEnrollment advising assists students with brochures and useful information.

Cont. from Page B1ETSYchase items. It is also a community.

!ere are forums on the site for users to join teams, share ideas, attend events, chat, stop by the Virtual Labs or even join an online workshop.

Crafty students like Pace, Tracy and Kristina Osbourne, senior lib-

eral studies major, also sell their creations on Etsy.

Pace runs an Etsy shop entitled ‘Nighttime Birds’ where she sells watercolor creations. She will soon be adding digital media.

Tracy and Osbourne co-run an Etsy shop entitled ‘Trademark Pages’ and are in the process of get-ting it up and running. !ey plan to sell book canvases.

“Basically, we take a blank canvas and decorate it with book pages from old books we’ve found at thrift stores and other crafty things,” Osbourne said.

Etsy makes it easy to make a couple of extra dollars for producing something from the heart.

USP teams use spring break to spread the good news at home

FEATURES Page B3

For a delicious gourmet sand-wich, students need look no fur-ther than Brisco’s, California Baptist University’s newest addi-tion to the dining family.

Creativity is all that is required to transform this on-the-go eat-ing establishment into a gourmet sub shop and turn the average college student into a sandwich aficionado.

Brisco’s offers an array of sandwich options, including spe-cialty breads, condiments, meats, cheeses and vegetable toppings. For added tastiness, any sandwich may be toasted. With plenty of op-tions, there is no need to settle for a boring bagged lunch.

For a tasty sandwich that is anything but dull, try one of these mouth-watering selections, of-fered only at Brisco’s.

Toasted Pig in a BlanketThis tasty sub will make you

feel like a kid again.Ask for ham, cheddar cheese

and provolone cheese to be toast-ed on pretzel bread. The result will be a toasty, cheesy delight that is sure to please the palate. This unique twist on a classic grilled cheese sandwich may be dipped in ketchup, ranch dressing or even enjoyed dry.

Vegetarian Ciabatta MeltSample this meatless melt

with a Mediterranean flair.Ask for provolone cheese to

be toasted on ciabatta bread. Add hummus, tomato slices, spinach, marinated bell peppers, red on-ions and olives. Take a bite of this scrumptious medley and tell mom to rest assured you really are eating your vegetables and

enjoying them too!Smokin’ Turkey This selection offers classic

flavors with a kick of spice.Order a turkey sandwich on

wheat bread. Bring zest to this traditional favorite by adding chipotle mayonnaise and Pepper Jack cheese. This sandwich may be ordered cold or toasted. Top with lettuce, tomato slices and red onions for a traditional sub with a spicy side.

The ItalianExperience a taste of Italy

without the travel expenses.Toast ham and provolone

cheese on white bread and top with tomato slices and olives. For extra zing, include sweet peperoncini. For the final touch, sprinkle crushed red pep-per as desired. Small packets of crushed red pepper can be found by the check-out, near the dressing packets.

Barbeque BlitzChomp into sweet, tangy

goodness.Order a roast beef or turkey

sandwich on white bread, topped with cheddar cheese. Top with lettuce, pickles, red onions and salt and pepper. Once you have your sandwich, add your own barbeque sauce, found by the utensils in the main dining area. Be sure to grab an extra packet of sauce for dipping.

Brisco’s provides countless options for appetizing sand-wiches on-the-go. There is no need to venture off-campus and spend extra cash when delicious options are just within reach and can be obtained with a meal swipe. Get creative and produce your own favorite combination. The possibilities are endless.

Deli delights at Brisco’sBY KRISTIN DE LA CRUZ

COPY EDITOR

April 1, 2011 · Volume 58 · Issue 12

Photo by Kenton Jacobsen

Photo by Sarah Jane O’keefe

Brisco’s sandwich artisans offer plenty of creative combinations for hungry students.

Jon Sugiuchi and Ben Gray try to balance social lives and acedemics.

!e California Baptist University International Center did not let the weather ruin the International Night of Worshi which was scheduled to take place in Stamps Courtyard on March 24 at 6 p.m.

However, due to weather condi-tions, they were unable to hold the International Night of Worship out-side. It was relocated to the Campus Activities Center in the Yeager Center and rescheduled to take place an hour later.

!e pool and foosball tables were moved aside in the Gameroom to make room for a stage as well as chairs to accommodate CBU stu-dents and friends in attendance.

!e chairs were filled and some students were standing as Lucas Wehner Head ISA, International Center, made a few announcements and led the room in a word of prayer.

!e night started o# with Logan Muchow, senior christian stud-ies major, as he played his ukulele and sang “Trading My Sorrows” in Spanish. Muchow also sang a song he wrote with his translator from Rwanda entitled “Lord, !ank You

for Rwanda.”A group of Rwandan stu-

dents; Corinne Bazoza, Hope Umutesi, Francine Ngoga, Janviere Kabagwira, Guillaume Iradukunda, Methode Maniraguha and Jacques Mbonyingabo sang a few songs in a variety of languages and danced.

Not only did they sing in Rwandan but also French, Swahili and English. Upon reaching the final song they prepared, the Rwandan students were able to get the students sitting in chairs involved.

!ey encouraged a few students to stand up and dance along with them, mirroring their movements and praising the Lord in song and dance.

Upon the end of the Rwandans’ song the band members of the band Pilgrim came to the front to begin their set and invited the Rwandan students to help them sing their first song.

As the night progressed more stu-dents became drawn to the loud mu-sic as they passed the Gameroom and stopped to listen in and inquire about what was going on.

“You guys can stand up and dance around if you want to. You don’t have to be limited to these seats,” Luke MacNeil, vocalist and acoustic guitar-

ist, said.Pilgrim is a Christian rock band

from Temecula made up of MacNeil, Tyler Southard (Bass), Grant Schaul (Drums) and Nathaniel Callaghan (Keyboard).

!roughout the night the band performed in a variety of ways. !ey performed their own songs, songs that were familiar to the CBU com-munity and with other additions.

Songs included the additions of Muchow on his ukulele as well as Cassie Kruger, junior liberal studies major, on her violin.

MacNeil also played a few songs by himself before welcoming his band mates back onstage to help him close out the night.

!e International Night of Worship has been held once a se-mester since Spring 2010. It gives International students, sta# and other CBU students the chance to hang out and worship together.

“!e plan is to intentionally build community between interna-tional and American CBU students,” Wehner said. “As long as we, as International Center sta# and student leaders, observe that this is happening during such events we will continue.”

Cultures combine at night of worshipBY SHARAYAH LE LEUX

CO-FEATURES EDITOR

Students face a few more obsta-cles before the four-month summer vacation.

Here are some tips to maintain academic excellence, while getting ready for summer.

Time management- It is not too late to start being

more time oriented. !ere are 60 minutes in an hour, 24 hours in a day and seven days in a week. Preparing a block schedule not only helps to set priorities on what needs to get done but it can show how much free time

there actually is.- Get into a routine. Many stu-

dents do not capitalize on having a set routine in life. Not only does this pre-pare students for what life will be like outside of college but it also helps stu-dents realize the value of time.

Network- Stay in touch with friends. Do

not always do homework alone, find a group of friends, preferably in the same class and work on projects together. Working hard together leads to having fun together later on.

- Keep in touch with classmates. It is surprising how often an old class-mate just might have the books or

notes needed to finish an assignment.- Make the most of Facebook.

Make a page for a study group where people can share ideas, set study dates. Facebook can actually be used with a useful purpose while sitting through class!

- Books can be read anywhere. Read one while eating, working out on a stationary bike or anywhere that seems reasonable. While reading a book can seem lonely, take notes and share these notes with friends taking similar classes. In time, a friend may share notes with a book they have read and research papers may not seem so di"cult.

Multi-Task- Study groups do not have to meet

in the library. Meet for lunch together at the Alumni Dining Commons or at Brisco’s. Break the monotony of study-ing by eating.

- !ere is nothing wrong with pausing on homework when inspira-tion strikes. Just remember to save progress on any work that is done before changing gears in homework. Having friends helps because a friend can say something odd in the middle of a study session and that one lone statement can actually become golden words of wisdom.

CBU, have fun these last few weeks at school. Study hard, but have fun while doing it. Hopefully these tips can lead to enjoyment and good grades. Look for the last “How-to” in the next edition of “!e Banner.”

BY AJ LACUESTA CULTURE EDITOR

STAY FOCUSED ON ACADEMICS WHILE HAVING A SOCIAL LIFEHO

W-T

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April 1, 2011 · Volume 58 · Issue 12HEALTH Page B6

Photo by Clint HeinzeUFC gym in Corona offers Mixed Martial Arts training in a spacious area.

Everywhere you look there are new gyms, all vying to rope you in with a reduced mem-bership deal, large selection of workout machines or high qual-ity of trainers.

However, it seems very few gyms have been able to climb above the competition and offer something that is different and fresh.

The long wait could be over with the arrival of an Ultimate Fighting Championship Gym right in our own backyard. It is located in Corona at 470 N. McKinley Ave. off the 91 freeway.

It includes a range of group fitness classes as well as private Mixed Martial Arts training and

Mixed Martial Arts style youth programming. The UFC gym is designed to be the ultimate work-out center where you can see im-mediate results. According to the UFC Gym website, “The brand is not what you expect, and more then you can imagine, aiming to continue revolutionizing the fit-ness industry.”

To say the gym is huge is an understatement, as the layout is roughly 45,000 square feet and includes a 4,330 square foot space dedicated to youngsters. It also has a gym in an octagon are-na for Mixed Martial Arts, which includes kickboxing, jiu jitsu and other basic self-defense arts.

Even though the gym is pri-marily for working out, it also offers the Arm Bar Café, which provides members with afford-

able and nutritional on-site din-ing options.

“The opening of the gym in Corona is a major event for UFC,” Senior Vice President Adam Sedlock said. “Corona is our biggest gym yet, fusing to-gether the best of fitness, mixed martial arts all in one conve-nient location.”

Although the gym opened on March 5, a grand opening gala is scheduled sometime in May and will include appear-ances by several UFC champi-ons. You never know if Randy Couture or Ken Shamrock could make a appearance.

For more information on UFC gyms and how to sign up, bench press your way over to their website at www.ufcgym.com or call 877-2-UFCGYM.

THE NEW GYM IN TOWNBY BRENNAN CACKETT

STAFF WRITER

!e di"erence between organic and non-organic foods

BY BRIANNA NELSON STAFF WRITER

It seems like eating organic food is the new craze.

Food that is considered “organic” was grown without chemical fertiliz-ers, pesticides, weed killers or any oth-er drugs. !is means that organic food is guaranteed to be fresh and treated with only natural substances.

In the United States, there are rules in place by the Food and Drug Administration that mandate when a farmer or rancher can use the “or-ganic” label.

!ese rules include what the farmers can use to fertilize their prod-ucts, what pest killers they can use, what they can feed their animals as well as the stipulations on what drugs can be given to animals, with a partic-ular emphasis on growth hormones.

However, the FDA can only limit what products are considered “organ-ic.” Terms such as “natural,” “sustain-able” and “free-range” are not always organic.

“I choose organic food because its now grown or treated with any chemi-cals, and I try to keep my body free of all harmful toxics” Freshman Health Education major Molly Larson said.

One of the biggest drawbacks of going organic is the price at the gro-cery store.

Organic food can cost anywhere from 1 1/2 to 2 times more than regular food. !en again, there are many plausible reasons for this price increase.

Organic farms often are smaller than traditional food farms. It also takes more labor to grow plants and raise animals organically due to the inability to use chemical fertilizers, pesticides and drugs. It also costs organic cattle ranchers twice as much to feed their animals because

they have to use organic feed.!e government also influences

the price of organic food. Conventional farmers and ranchers often receive money from the government so that they can sell their food for lower prices; however, many organic farms are too small to qualify for this aid from the government.

“When it comes to the price of or-ganic food versus inorganic food, I re-ally do not worry about it, because it is my health, which is very important to me” Freshman Danielle Lynch said.

!e real question that comes to mind when it comes to the true di#er-ence between organic and nonorganic food is whether eating organic is safer, more nutritious, tastes better and is better for the environment and the animals.

Sophomore Graphic Design ma-jor, Bekah Sonke said that she does not “worry about eating organic food is because it’s a little pricier than normal food, and it does not taste that di#erent to me.”

!e truth is that nonorganic foods are grown with pesticides and often there are still trace amounts of the pes-ticide on the food when it gets to the store. According to the Ruth Schnieder, a Diet and Nutrition expert with a Masters in Public Health, exposure to large amounts of pesticides can cause harm but the amounts left on nonor-ganic foods have not been proven to cause harm.

Sonke said that “eating food that might have been treated with some chemicals or other things doesn’t both-er me.”

Currently, there is not enough evi-dence to say that organic food is more nutritious than nonorganic food and there is no evidence that organic food actually tastes better. Nonetheless, or-ganic food is usually fresher, which nor-mally tastes better.

The truth behind organic

BY NIC JESSENSTAFF WRITER

It’s 7:25 a.m. and the alarm goes o# for the fifth time. !ere really is no time to waste. Since class starts at 8 a.m., hygiene takes priority. !en, de-spite a grumbling stomach, perfecting appearance follows. !e single spare minute before bolting out the door is dedicated to posting “sooo hungry” as the latest Facebook status.

According to a study conducted by the Michigan State Department of Food and Human Nutrition, 22 per-

cent of college students skip breakfast. In another study, the School of Public Health at University of California, Berkeley concluded that people who eat a healthy breakfast tend to have a lower body mass index rating than people who eat an unhealthy break-fast or skip breakfast.

Despite its importance, breakfast often gets lost in busy morning rou-tines. !ere are many quick breakfast options but careful navigation is es-sential to find the healthiest.

Sometimes during the morn-ing rush, there is not a lot of time to

sit down and eat a solid breakfast, therefore most people turn to a liquid breakfast that acts as a fast appetite suppressant.

Energy drinks are one of the most unhealthy morning options. Not only do the drinks negatively a#ect the body through dehydration and in-creased blood pressure, they also o#er no nutritional benefits.

Instead, make it count by try-ing healthy breakfast beverages such as milk and orange juice, which are great sources of calcium and vitamin C, respectively. A third, though more

expensive option, is V8 Fusion. V8 Fusion is made of a combination of 100 percent fruit and vegetable juices but tastes like fruit juice. Drinks can be transported in a reusable water bottle if their original containers are too large.

While the listed drinks are healthy, more substance is needed to constitute a complete meal. Carnation and Slim Fast sell bottled shakes that o#er both protein and vitamins and are low in fat. Slim Fast also produces multiple flavors of bars which are in-tended for meal replacement.

Nutrition information on break-fast bars and pastries should be ex-amined carefully before purchase. For example, blueberry flavored Pop Tarts

don’t seem particularly o#ensive but one package (two servings) contains 420 calories, 12 grams of fat (six of which are saturated)and 32 grams of sugar.

Great breakfast bars should be low in trans and saturated fats, as well as sugar. Look for bars with whole grains and su"cient protein. A break-fast bar coupled with a piece of fruit can make up a quick and filling meal.

Whole grain toast is a good op-tion for those looking for a warm breakfast. Another healthy option is Jimmy Dean D-Lights, which are made with egg whites, wheat mu"ns and low-fat meat.

Despite the rush, it is best to start the day right with breakfast.

Breakfasts gone healthy in a hurry