March 2013 MULSA Spotlight Award Winner: Stephen Stanton

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Our Spotlight Award winner for March is Stephen Stanton!

Stephen Stanton is a Library Information Specialist II with the Geology Library, and has been with MU Libraries for 19-20 years, he thinks.

Stephen is originally from Texas (he declines to specify a city), and says this about his educational background: “Lots of unrelated things.  History of science, geology, 19C England and America.  Evolution, both the mechanics and the history.  German and French.  Gilded Age.  What wars are really about as opposed to what people think they are about.”

The coolest place that Stephen has ever visited is the Isle of Skye.  “I’ve been in a bad mood since I left the Isle of Skey in 1986.”

In a movie of his life, Eric Idle would play Stephen, and Monty Python’s Galaxy Song would be on the soundtrack.  He would be thrilled to be featured in the magazine The New Yorker, and his favorite pair of shoes that he has owned was a pair of Vasques.  If he could have a drink with any fictional or real person, it would be Paul Fussell.  They would drink bourbon, neat (and Stephen only rarely drinks bourbon.)

Stephen’s favorite snacks and foods:  “Raw onions.  Hot peppers.  Avocados with hot salsa and a V8.  Bananas.  Beans and rice and cornbread with greens and lots of fresh vegetables.”

Stephen and his family have a black lab.  Stephen calls himself a “swim dad, wrestling dad, and artists’ dad” and says that he used to enjoy woodworking before he had kids.  His own leisure time activities include swimming at the Rec Center, and he tries to swim every day.  He also spends time maintaining his house.

Stephen says, “I really like working with the people in Geology.  I like the sense of community in Columbia.  I never go anywhere without seeing people I know.  Columbia has been good for my family.”

Congratulations, Stephen!

Veterinary Medical Library Open House

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The Zalk Veterinary Medical Library held an Open House over Spring Break 2013.

Kate Anderson sent us two PDFs full of pictures:

The renovation pictures were on display during the open house, but if you didn’t get a chance to see them, now you can!

Take a look!

Web Tip of the Week, January 14, 2013: Tunlr.net

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http://tunlr.net/

This is one of several web sites that allow you to unblock streaming video or audio from U.S.-based on-demand Internet streaming media providers when outside the U.S. Tunlr lets you stream content from sites like Netflix, Hulu, MTV, CBS, ABC, Pandora and more to your Mac or PC. There’s no software to install. No password to remember.

Submitted by Jack Batterson

Recipe: Ruth’s Virgin Sangria

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Ruth Feldkamp wowed many attendees at the recent retirement party for Terry Austin, which was hosted by MULSA.  Ruth supplied the virgin sangria punch.  She has generously supplied the recipe below.

Virgin Sangria
serves 60 people

4 bottles grape juice
2 bottles apple juice
6 cups orange juice
6 Tbsp. lemon juice
10 lemons, thinly sliced, with peel
5 limes, thinly sliced, with peel
10 medium oranges, thinly sliced, with peel
6 small apples, cored, sliced into 8ths, with peel
6 small black plums, thinly sliced, with peel
4 bottles sparkling mineral water, club soda, or lemon-lime soda, to taste
(at least 2 2.5 gallon containers are also necessary. a 4 gallon serving thermos would eliminate the need for punch bowls, but would not fit into any refrigerator I have ever met.)

The night before you intend to have your event, slice all the fruit and divide it evenly between two large containers. Over the fruit, pour 2 bottles of grape juice into either container, add 1 bottle of apple juice each, and 3 cups of orange juice to either side. The 6 tablespoons of lemon juice can be pushed up if you want a more sour note, or decreased if you want a sweeter taste. Cap the containers, refrigerate, and allow the flavors to mingle overnight.

Once at your event, add a ratio of the sparkling water or soda that suits the tastes of your guests (anywhere from 3:1 juice : soda to 1:1) and serve.

(Original recipe from ‘A Sweet Pea Chef’)

Thanks, Ruth!