92 Chronicle Fall02 for Web - Berry College

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BERRYPrivate bedrooms and bathroomsshared with only one roommate— not exactly what most collegegrads think of when they hear the words“residence hall,” is it?But that’s exactly the plan for a threestory,58,800-square-foot facilityplanned for Berry students, according toJoe Walton (62C, 76G), Berry’s vicepresident for finance.The residence hall project, which isexpected to be completed in time forclasses in the fall of 2003, will provideliving space for 122 students.The layout features two-, three- andfour-bedroom suites, each with a sharedHOME SWEET HOME-TO-BEkitchen, living room and dining room.Lounges and study areas will round outeach floor, providing gathering placesand a sense of community, according toDr. Thomas W. Carver, vice president forstudent affairs and dean of students. “Ibelieve this facility will be a model forother colleges. We’ve really done thingsright.”Dr. Carver added that the facility willrelieve the overcrowded conditions inother residence halls. “This newresidence hall will mean that we’ll nothave to continue crowding in studentsas we’ve been forced to do in recentyears,” Dr. Carver said. “It will also giveus the flexibility to repair otherfacilities in the summers.”The residence hall will be situatedat the southern border of the existingtownhouse complex, Mr. Walton said.The project, which will cost anestimated $6.8 million, will befinanced with a tax-exempt bondissue repaid over 20 years throughresidence hall fees paid by studentsliving in the facility. The Atlantabasedarchitectural firm O’Neal is incharge of the design, with WinterConstruction Company serving ascontractor for the project. ■— DAWN TOLBERTNEWSGIFT BOOSTSBERRY ABROADThanks. Gracias. Danke. Grazie. Merci.All are appropriate words for Berrystudents and faculty members to use inthanking a friend of the college, whoprefers not to be named, for a gift insupport of international learning valued at$3.2 million.The gift of income-producing propertywill generate an estimated $225,000 peryear, and it is the donor’s wish that thesefunds be used to expand study-abroadand cultural immersion experiences forBerry students and international researchand study opportunities for Berry facultymembers.“This very generous gift directlysupports one of the goals of our newstrategic plan,” said Berry President ScottColley. “That goal is to encourage facultyand student participation in internationalstudy, learning, work and service. Intoday’s global economy, it is critical thatour students are exposed to the worldbeyond Georgia and to cultures differentfrom their own. It is also imperative thatour faculty members have the opportunityto share ideas and exchange viewswith their peers from around the world.We are so very grateful to our longtimefriend, someone I respect greatly, forfinding yet another — and very generous— way to express his belief in Berry’senduring mission.” ■— KARILON L. ROGERSSUMMER RESEARCH PROGRAM ENDOWEDFOR ENVIRONMENTAL SCIENCESFaculty and students studying the earth’s environment and human interactionswith it will have a wonderful new resource available to them next summer.The Laura Maddox Smith Research Institute for the Environmental Sciences willprovide funding for teams of Berry faculty and undergraduate students to conductresearch in the environmental sciences, according to Dr. Bruce Conn, dean of theSchool of Mathematical and Natural Sciences.“Research is a critical part of our curriculum,” Dr. Conn said. “Students can’t trulyunderstand the scientific enterprise unless they are actively engaged in seeking newknowledge for humanity. This new institute gives faculty and students theopportunity to do in-depth and concentrated study that far surpasses any they mightconduct during the academic year.”The institute was recently endowed by a very generous gift from Laura MaddoxSmith, a longtime friend and supporter of the college who is interested in thehealth of the environment, especially that of Northwest Georgia.The newly established institute will provide a stipend to each faculty team leader;funds for expendable materials, supplies and other expenses; and money allocated forthe faculty/student teams to travel to present their work at major conferences.Student researchers will received full-time summer pay through the Berry on-campuswork opportunity program. Dr. Conn said, “This program gives students the chance toearn money over the summer, gain experience and continue working on theirintellectual growth.”Each research team must be made up of at least one faculty member and twoundergraduate students. Participating students will experience the entire scope ofscientific research as first-hand participants, from the planning stages, through theexecution of the laboratory and field research, to the presentation of the results atscientific conferences.Faculty will benefit from having support for their research endeavors andexpanded interaction with their peers. With Berry’s exceptional physical andintellectual resources, Dr. Conn and others envision Berry becoming the laboratory formany of the world’s important research projects in the environmental sciences.“Part of our intention is to create a true 28,000-acre living laboratory on ourcampus,” Dr. Conn said. “No other college or university has this kind of naturalresource. This gift from Mrs. Smith has helped lay the groundwork for Berry to havea truly world-class environmental sciences program.” ■— DEBBIE RASUREPAUL O’MARA4
NEWSBERRYMartha Berry willbe honored forher many outstandingcontributions to Georgiaagriculture on Sept. 27when she is inductedinto the GeorgiaAgriculture Hall of Fameat the University ofGeorgia. The BerryAgriculture AlumniAssociation, under theleadership of RaySmitherman (95C),president, spearheadedMiss Berry’s nomination.Wayne Shackelford(55C), senior vicepresident with Gresham,Smith and Partners anda member of Berry’sBoard of Visitors, willpresent the honor.Martha Berry Walstad,Miss Berry’s great-nieceand a member of theBerry Board of Trustees,will join Mr. Smithermanin accepting the award.BERRY’S NEW DAIRYYIELDS SCIENTIFIC DATAAND MILK, TOODid you put cream in your coffeethis morning? Spread butter onyour toast? Pour milk over yourcereal? If you did, then one day soonthe results of research conducted atBerry College’s Rollins RuminantResearch Center may find its way toyour breakfast table.Berry’s new facility, one of the mostsophisticated dairies in the world today,serves as a living laboratory for notonly those animal science studentspreparing to enter the dairy industry,but also those hoping to work in thepharmaceutical or feed industries, withcounty extension services or inveterinary medicine, according to Dr.Martin Goldberg, senior lecturer andcollege veterinarian.“The new dairy is a wonderfulteaching and research tool,” Dr.Goldberg said. “For example, we nowhave equipment that enables us tostudy how a cow’s diet affects milkquality and production. We’ll be able tolook at the effectiveness of vaccines andhow antibodies are transferred frommother cow to calf to build the calf’simmune system. We’ll be better able tomeasure the difference between musclesand fat to see how that affects taste.”What’s so different about this dairy?Quite simply — everything.Gone are the days when a studentworker crouched on bended knee in adank, dark barn to milk a cow by hand.Now at milking time, student workersherd Berry’s cows into a pristine, climatecontrolledmilking parlor. As each cowapproaches her own stainless-steelmilking stall, a transponder attached toher ankle sends her identification numberto the dairy’s computer system via anelectric eye mounted in the stall. Studentswash and sanitize her udders then attacha milking unit that looks something like afour-armed, stainless-steel octopus.As milking begins, computerizedinstruments measure milk flow and theamount of milk produced. They alsomeasure the conductivity of the milk —an indicator of disease. Even the cow’sactivity in the stall is assessed todetermine whether she is ready to bebred. When the milk flow slows, themilking machine automatically releases,and the milking unit flushes the systemand sanitizes it. The whole proceduretypically takes from three to eightminutes. Four cows can be milked at atime; 20 are in the milking herd.Once the milk leaves the cow, itflows through a pipelinesystem into a1,500-gallon milk tankrefrigeration unit to be collected forpasteurization and homogenization inAtlanta. From there it goes on toconsumers in Florida, Alabama andTennessee.According to Dr. Goldberg, Berry’sanimal science program is uniquebecause it offers a level of hands-onexperience that is uncommon in otheranimal science programs.Berry students learn in the classroomand then apply what they’ve learned inthe field. The new dairy makes itpossible for students to learn how toAdam Orr (02C) gained valuable experience at the dairy.ALUMS BUILD HIGH-TECH DAIRYuse modern technology to makeimportant decisions regarding the herd.“This new facility is helping us toredirect and improve our academicprogram,” said Dr. Goldberg. “It’sincredibly exciting because there’s somuch potential for our research to havea real impact on students’ careers, thedairy industry and ultimately on theconsumer.” ■— DEBBIE RASUREAfter many early mornings milking cows at the Normandy complex, building Berry’s newhigh-tech dairy was an especially meaningful experience for alumni Marshall Bryan(89C), left; Matt Walton (95C), center; and Jeff Green (87C).Returning to campus always stirs old memories for alums, but when LextronInc. employees Jeff Green (87C) and Matt Walton (95C) recently came back,they just couldn’t shake their sense of déjà vu.Working with Marshall Bryan, dairy manager, and Dr. Martin Goldberg, seniorlecturer and college veterinarian, the two were charged with designing and buildingBerry’s ultra-modern dairy. To them, it seemed just a few years ago that they wereworking in the dairy under Mr. Bryan’s supervision and learning all they could aboutanimal science in Dr. Goldberg’s classroom.It was a little like being in a time warp for all involved.“It’s really strange to come back as a professional and realize that you mightactually know more about something than they do,” Mr. Green said with a nervousglance at Mr. Bryan and Dr. Goldberg.“When he came to Berry, he’d never milked a cow before,” said Mr. Bryan, a1989 graduate who first came to Berry as a dairy employee. “Now he knows moreabout the milking industry than I ever will; it’s kind of weird.”Dr. Goldberg agreed and added, “It is very rewarding to have them back andusing their education and experience in a way that contributes to Berry. They’vedone an excellent job. I’m very proud of them.”Both Mr. Green and Mr. Walton said they had a real sense of excitement andpride in being able to bring Berry’s dairy operation into the 21st century. ■— DEBBIE RASUREPAUL O’MARAPAUL O’MARA5
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