WINTER 2013 | ST. LAWRENCE UNIVERSITY MAGAZINE 9
ON CAMPUS
Pena l t y Box
In our review of
Harlem Jazz Adventures
(
Fall 2012, page 4) we assigned author Frad
Garner to the Class of 1954, not his actual
class, 1950.
Our Chips list (page 65) garbled the names
of one set of parents. Brandon O’Connell’s
parents are W. Scott ’87 and Susan Jacobs
O’Connell ’86.
The Class Notes items on Nima Massoomi
’94
and Joseph Meszaros ’76 contained
factual errors made by the editor. Those
items are reprinted in their entirely in the
respective class reports in this issue.
We regret these errors.
World War
II’s
end signals a bur-
geoning of college
students
thanks
to the GI Bill.
Winter Carnival
is
instituted; highlights
include the election of
a king and queen and
ice sculptures.
The Outing Club
,
second
oldest college outing club
in the nation, is established.
1933
1945
1937
Helluva
Good
Organization
Cheese Club Sets New Standards
for Group Behavior on Campus
“
You cheddar brie there!” proclaim the
bright yellow T-shirts. Sported by ath-
letes, scholars and artists alike, the shirts
promote St. Lawrence’s Cheese Club,
one of the newest and most unusal
groups on campus.
The club meets every
Wednesday evening
in Herring-Cole for
hors d'oeuvres and
good conversation. “I
wanted to start a club
that would mix up campus a little,”
explains founder Levi Keszey ’13. Men
dress up in tweed jackets and women
wear dresses, likely bought at a thrift
store in town for less than the cost of an
ounce of goat cheese.
Each meeting features “fondues and
fon-don’ts,” short quips about cheese
etiquette. Once a semester the club
hosts a Cheese Ball, a formal black-tie
affair featuring upbeat live music by
club members as an appropriate back-
drop for tasting.
Although snacking is the main event at
meetings, it’s taken more seriously than
most might expect. Members have at
least half a dozen cheeses to evaluate,
from mild Muenster to smelly Limburg-
er. Some are served alongside gourmet
chutneys. “We follow the PSTS model
–
poke, sniff, taste, savor,” explains
Secretary Molly Simpson ’13.
Where does the cheese come from?
“
Whenever possible, we try to keep
it local,” says Keszey. Members also
make their own dairy delights, through
cheese-making workshops once a
semester.
—
Allison Shea ’13
BY THE NUMBERS
$262+ million
ANNUAL ECONOMIC IMPACT OF
ST. LAWRENCE UNIVERSITY ON THE
NORTH COUNTRY REGION
$593.5 million
Total combined impact of the region's three private
higher education institutions: St. Lawrence, Clarkson
University and Paul Smith’s College.
$63.2 billion
Contribution by the 100-plus independent colleges and
universities in New York State to the state's economy.
Economic analysis conducted by the Center for Governmental Research (CGR),
through the Commission on Independent Colleges and Universities (CICU).
Some Other New (or Newish) Clubs
(
For more on most of these and many others, go to
www.stlawu.edu
and search “Clubs.”)
Board Game Club| Cigar Club | Crafts for a Cause | Fashion Club | Fighting Game Club
| Maple Sugar Club | Shredders and Longboarders United | The Alexander Hamilton
Society | Vinyl Club