Spring technology fair to showcase \nstudent work\nAny class project that utilizes or advances technology can be showcased at the "Making IT Happen," a Spring 2005 technology resources fair. This fair is held annually for students, faculty and staff, and bolsters learning about IT resources available. This year, MITH will take place from 10 a.m. to 3 p.m. Feb. 16 in the Indiana Memorial Union Frangipangi Room, as well as at IU-Purdue University Indianapolis Feb. 24. \nShowcased projects receive plaques and certificates for each teammember, as well as can be valuable additions to a resume. Project submissions are due by Dec. 23.\nTo apply, or for more information, see:\nIUB: www.indiana.edu/~mith/iub/\nIUPUI: www.indiana.edu/~mith/iupui/
Speaker to address computer security issues Thursday\nTrends, advances and challenges data system security are the topics for the Center for Applied Cybersecurity Research's final series speaker of the semester. Gene Spafford of Purdue University's Center for Education & Research in Information Assurance and Security will be speaking on "Exploring Grand Challenges In Trustworthy Computing" at noon Thursday in room 335 at the School of Law. A reception will follow outside the Lilly Auditorium.\nSpring topics include computer immunology with Stephanie Forrest, making security usable with Alma Whitten, aligning security and usability with Simson Garfinkel and wireless security with Susanne Wetzel. For more information on the program and speaker series, visit www.cacr.iu.edu.
Dieters beware! Hardee's 'Monster' packs on the fat\nST. LOUIS -- At 1,420 calories and 107 grams of fat, Hardee's Monster Thickburger couldn't escape notice in these diet-conscious times.\nMedia outlets from Japan, Spain, England, France and Australia have reported about the Monster.\n"I don't think any of us anticipated anything like the media uproar we've seen," says Andy Puzder, the real president and CEO of California-based CKE.\nBut the word-of mouth advertising, coming on top of a new ad campaign, has had just the impact the company wanted. People have just had to try the Monster. All of it.\nThe fuss is all about a super-supersized burger -- two 1/3-pound slabs of all-Angus beef, four strips of bacon, three slices of cheese and mayonnaise on a buttered sesame seed bun. The sandwich alone sells for $5.49, or $7.09 with fries and a soda. The combo packs more calories and fat than most people should get in a day.\nHardee's timing is interesting; McDonald's, Wendy's and other rival fast-food giants are offering salads and other lower-calorie fare. But Hardee's appears comfortable staking its future -- at least near-term -- on gargantuan burgers.\nThe Center for Science in the Public Interest, a Washington-based advocate for nutrition and health, dubbed the Thickburgers "food porn," the Monster "the fast-food equivalent of a snuff film."\n"At a time of rampant heart disease and obesity, it is the height of corporate irresponsibility for a major chain to peddle a 1,420-calorie sandwich," the center said.
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Sh: Desert-raised shrimp an environmental success\nSh: Desert-based shrimp farm environmentally friendly\nSh: Shrimp from the desert sold as delicacies in market
PHOENIX -- When Gary Wood opened a shrimp farm in the desert nine years ago, people told him it couldn't work.\nToday, Wood has partly proved his early critics wrong. Consumers have touted the desert-raised shrimp's flavor and freshness while scientists have commended the farm for practices friendly to the environment.\nBut as local shrimp farmers have gained their footing, the industry's growth worldwide has also caused prices to drop and exports to increase.\nAs a whole, Arizona's four shrimp farms have suffered. Shrimp prices fell from about $6 a pound in 2001 to about $3 a pound this year.\nPrices aren't expected to improve as production increases around the world, especially in Mexico, China and Vietnam, said Kevin Fitzsimmons, a University of Arizona professor of soil, water and environmental science and an aquaculture specialist for the state.\nTo compete, Arizona farmers are trying to appeal to other markets with what they tout as a superior product.\nWood, the manager of Desert Sweet Shrimp, phased out his wholesale business last year. Instead, he is selling his shrimp as a gourmet product to the restaurant at Phoenix's Royal Palms Hotel, AJ's Fine Foods and to specialty food stores in Los Angeles. The shrimp sell for $3 to $15 per pound.\nOther Arizona shrimp farmers also have looked at different niches, such as Asian restaurants and markets that specialize in live seafood. Those that continue to compete in the wholesale market tout their shrimp as containing no chemicals, preservatives or additives.
