Campus News Blog: SMU’s Asian Council is Slow in Forming Alumni Networks

October 27, 2010 by · Comments Off 

Posted by Mai Lyn Ngo

Student leaders take charge, do their time, sometimes for years, and then graduate, leaving their work in the hands of new leaders. Many of these student leaders balance school, work, family, friends, and the continued success of these social clubs.

One issue umbrella organizations such as Association for Black Students, College Hispanic American Students, and Asian Council face is little funding when planning their major events.

The same way SMU alums give back gifts to SMU, there has been little talk about setting up a similar network for Asian Council.

For many events, alumni have come back to see how their successors have fared in a constant balancing act of funding and fun when it comes to planning events.

CHAS has their very own alumni network called Hispanic Alumni Associates (HAA) their alumni network even goes as far as to offer scholarships for undergraduates.

ABS has their own established network called the African American Alumni Association (Quad-A), which they finally established last year. Since then they have received almost $2000 in monetary gifts to help with programming and homecoming.

An alumni network could open possibilities for monetary gifts, support, scholarships, sponsorships, and networking.

There are several alumni that admit they would be willing to support these groups if there were was a way too. In the past few years, several alums have donated money out of the blue to Asian Council organizations such as the East Asian Student Association, Indian Student Association and the Asian American Leadership and Educational Conference (AALEC).

The question is why has Asian Council not taken advantage of their alumni network? There is “talk” about possibly starting one for Asian Council but no substantial progress is apparent, so what’s the hold up?

Campus News Blog: Multicultural Mentor-Mentee Program Makes Changes

October 5, 2010 by · Comments Off 

Posted by Mai Lyn Ngo

The Student Activities and Multicultural Student Affairs hosts a Mentor Mentee program within the Asian, African, and Hispanics communities for many years.

This program encourages upper classmen to take an incoming freshman or transfer student under their wing and support them as they transition into SMU’s college life.

In the past, mentors and mentees are paired during the summer where they can make contact via email, phone, and facebook.

Mentors had the responsibility to make their new friends feel comfortable and answer all the questions new students have about campus life, financial aid, student groups, activities, and whatever else comes to mind.

This program fostered many friendships between the different classes of students and many of these mentees would later want to become mentors themselves as they continued their education.

For the first time this year, these pairings did not take place during the summer. Instead, the pairings were made late into the school year. Upperclass minority students had the option to look through a list of incoming students and pick their mentee from a list. Before that, pairings were the pick of the draw.

Jin Chung, the Asian American student advisor, said there was a strategy with the changes. He hoped to give those students an opportunity who may have been left out to get a mentor.

Chung also said this was an ongoing program throughout the year and anyone could get a mentor at any time.

Whether the new changes have strengthen the program or improved is unknown yet.

Multicultural Greek Council Teaches Students to Make Sushi

April 30, 2010 by · Comments Off 

SMU sophomores Karen Rico and Alberto Bruno make sushi at the Muticultural Greek Council\\\'s sushi-making class in the Varsity at the Hughes-Trigg Student Center on Thursday, April 29. (PHOTO BY KATIE SIMON/ SMU DAILY MUSTANG)

SMU sophomores Karen Rico and Alberto Bruno make sushi at the Muticultural Greek Council\\\'s sushi-making class in the Varsity at the Hughes-Trigg Student Center on Thursday, April 29. (PHOTO BY KATIE SIMON/ SMU DAILY MUSTANG)

By Katie Simon

Something smelled fishy inside the Varsity in the Hughes-Trigg Student Center on Thursday night. And it was, in fact, raw fish.

SMU’s Multicultural Greek Council (MGC) held a sushi-making class as part of a series of events held by CelebrASIAN: Asian American Heritage Month celebration.

Members of both the Sigma Lambda Gamma sorority and the Omega Delta Phi fraternity teamed up with SMU’s Asian Council to put on the event with sushi ingredients provided by Mr. Sushi restaurant in North Dallas.

“Multicultural Greek Council likes to be involved with cultural activities—it’s one of our pillars,” said Jasmine Khaleel, an SMU junior and member of the Sigma Lambda Gamma sorority.

Khaleel said that their involvement with the sushi-making night was a contribution to the Asian Council.

The event was one of several social activities that the MGC puts on every semester, explained junior Ricardo Tovar, a member of the Omega Delta Phi fraternity.

“All of the greeks and non-greeks come out and just have a great time with us,” Tovar said.

While many of the students who showed up planned to celebrate Asian Heritage month, others were more interested in the free food.

“I’ve never tried sushi before,” Sigma Lambda Gamma freshman Ruby Sanchez said. “I figure this would be a good experience.”

The night began with live entertainment hosted by a Japanese drum band concert outside of Hughes-Trigg. Hungry students then made their way downstairs to find a completely transformed Varsity.

Tables were lined up with plates of cucumber, avocado, and seaweed. Pounds of raw tuna and lump crabmeat sat in tubs at the center of every table. A chef stood at each row of tables, sifting through the fish and preparing row after row of carefully handcrafted spicy tuna rolls.

Once the crowd of students had gathered in the Varsity, SMU senior and catering assistant Nick Reynolds carefully explained, step-by-step, the process of making the perfect California roll.

Each student was provided nori (roasted seaweed), a ball of rice, avocado slices, cucumber slivers, a lump of crabmeat, and a wooden roll-up mat to shape the sushi rolls.

Reynolds, who works at Mr. Sushi, explained that they were only making the sushi-making process seem easy.

“It is actually surprisingly easy to break sushi, especially the harder stuff,” he said. “It’s not just the one roll. When you do it, you do it over and over again and you have to make it perfect.”

While the perfect California roll may not have been achieved, the night ended with soy sauce spilled across the tables, sticky rice scattered across the floor, and new knowledge on how to make a sushi dinner for a group of closest friends who don’t judge the appearance of a roll.