The University Record, July 6, 1999

Up, up and away

Future scientists and engineers studied not only how hot air balloons work, but the properties of the fabric envelope. Asking questions designed to make them think, balloon owner Keith McIntyre of WindDrifters Inc. asked the summer students, ‘How much does air weigh?’ and similar questions. The students—from left, Kandice Thomas; Emma Whitney; Katie Olson; teacher Joanna Mirecki Millunchick, assistant professor of materials science and engineering; Dreama Fleming; Sara Burns; Cherice Daniels; Jenna Noss; and Karen Miller. The hot air balloon was one of several science and engineering adventures during the one-week session of Future Science : Future Engineering, designed by the Women in Science and Engineering program to interest young women in those fields. Photo by Rebecca A. Doyle

Snap shots

Summer campers study shelter design

Jessica Johnson (from left) of Pioneer High School, Sabina Rahaman of Huron High School, Aaron Russman of Portland St. Patrick’s High School and Karen Willard of Plymouth Salem High School try to figure out why their temporary shelter frame won’t stand up underneath the weight of its canvas sheath. They designed the shelter as part of a summer camp experience sponsored by the School of Art and Design to explore the design elements involved in building different kinds of shelters that protect people from environmental forces and ensure privacy. Photo by Dennis Miller, assistant professor of art

U-M cooks share sensational recipes

Marjorie Gork and Linda McKinney, Bursley Dining Services, say ‘even people who don’t like spinach like this casserole.’ Filled with cheese and sour cream, this rich dish is a favorite special treat.

2 10-oz. packages frozen chopped spinach

12 oz. grated Monterey Jack cheese

20 oz. sour cream

6 oz. Kluski noodles

1/4 c. grated onion

2 Tablespoons butter

salt and pepper to taste

Cook spinach and drain well. Cook noodles using package directions. Grate cheese and onion, set aside. Drain noodles and melt 1 tablespoon of butter on them. Combine spinach, onion, noodles and 1/2 of the sour cream; sprinkle on salt and pepper. Evenly spread half the spinach mixture in a casserole pan. Top with half the cheese. Repeat with spinach and remaining cheese. Top with remaining sour cream and dot with butter.

Bake 30–40 minutes in 350-degree oven.

Whirlygigs and Whammy-doodles

‘Spinmaster with Radiant Control’ was among the whirligigs and whammy-doodles on display at “A Day in the Garden” June 26–27 at Matthaei Botanical Gardens. Submitted by the Toaster Pastry Institute, whose principals are architects Margaret Wong and Ross Orr, it won second prize. Wong collects old toasters and Orr is a ‘mechanical magician,’ according to the Gardens’ exhibit preparator Paul Little. The ‘bread’ was made of styrofoam, making the piece very sensitive to the wind, which was quite light on that festive weekend.

The Friends of the Gardens celebrated the occasion with a 25th anniversary brunch in the Friends Pavilion of the Gateway Garden. Photo by Joanne Nesbit