Oldenburg/van Bruggen, Notebook Page, Unnumbered (Study for Torn Notebook), 1993, pencil on paper.
Oldenburg/van Bruggen, Notebook Page, Unnumbered (Study for Torn
Notebook), 1993, pencil on paper.
The donation includes 69 sketches and notes, 14 preliminary studies, two preparatory sculptural studies, and the large wall-relief sculpture Study for a Relief Combining Fragments of a Sketch and Writing, With Pencil Stub. All of these works are a selection of those produced in the course of developing the imagery for Torn Notebook, a monumental sculpture installed in the newly-established Madden Garden site at 12th and Q Streets between downtown Lincoln and the UNL campus.
Studies for a Notebook Edition of Images Related to Lincoln, NE,
1993, is among works donated by renowned artists Claes Oldenburg and
Coosje van Bruggen to the Sheldon Memorial Art Gallery's permanent
collection. The donation includes 69 sketches and notes, 14 preliminary
studies, two preparatory sculpture studies, and a large wall-relief
sculpture.
In a letter from Oldenburg to Sheldon Director George Neubert, Oldenburg stated that "In gratitude to you...and all who made the installation of the Torn Notebook so successful, Coosje and I would like to donate the materials we loaned to you for the accompanying exhibition....We feel that this material which is an essential complement to the sculpture, showing its origins and relations to other work, belongs near the Torn Notebook..."
Valued in excess of $750,000, these works were selected in concert with the artists for special display in the exhibition, "Torn Notebook: The Project," available for viewing at the Sheldon Gallery through Dec. 1. The exhibition documents the design and creation of Torn Notebook and provides historical perspective through the presentation of additional works by the artists drawn from the Sheldon Gallery's permanent collection.
Ledbetter said she has already interviewed nearly 20 randomly selected athletes and plans to interview an equal number during her visit this week. In addition to eating lunch and dinner with student athletes at the Hewit Center, Ledbetter also is meeting with the Chancellor's Commission on the Status of Women and the Student Athlete Advisory Council. She is interviewing coaches and faculty members and speaking with others who want to discuss the climate for women in the Athletic Department. Ledbetter plans to file a report in January.
Ledbetter, vice president and general counsel at Brown University, was hired by UNL last month as a consultant to evaluate the climate for UNL's women athletes. The hiring of Ledbetter was prompted by a spring task force report on campus violence and conduct that, among other things, stated that many women athletes felt uncomfortable using Athletic Department facilities.
Herb Howe, associate to the chancellor, confirmed that before Ledbetter agreed to undertake the review of UNL, she insisted on three conditions: that student confidentiality would be protected, that she be allowed to speak to anyone she chooses, and that no interim report would be made.
"Before she arrived Ms. Ledbetter had thought through the process clearly and had definite ideas on how the process should go forward," said Howe. "We have fully complied with her requests."
At a press conference Nov. 7, Ledbetter stated that during her investigation she will be interested in fact, opinions and perceptions offered by anyone but particularly by those most affected, namely student athletes.
"I want opinions of those closest to the scene who are potentially or most affected," said Ledbetter. "I'm starting from scratch."
Ledbetter said she will determine after her visit this week whether a third visit to campus is necessary, or whether remaining interviews can be conducted by telephone.
"I will not leave here until I'm satisfied that I've had an opportunity to talk to everyone who needs to talk to me," she said.
The grant finances a pilot distribution project for Heartland*USA programs. NET will combine the programs in two- and four-hour packages featuring themes such as American History, America Teaches and Learns, Multicultural History and American Journal, according to Jack McBride, project director for NET. "Our intent is to be adaptive and flexible to accommodate the needs of broadcasting and communications organizations that will use the service in many areas of the world," McBride said.
NET is currently negotiating with the South African Broadcasting Corporation (SABC) to provide two hours of daily programming seven days a week for a year for a total of 735 hours of programming. (SABC would make the programs available to broadcasters in other southern African nations.) Eventual plans call for Heartland*USA to distribute a daily six-hour program block that would be broadcast three times a day by satellite for use in different time zones.
Programs distributed by Heartland*USA will contrast the glamorous but misleading image depicted in commercial television exports such as "Baywatch" or "Dallas." Heartland*USA programs will reflect the diversity of the United States, according to Richard Carlson, president of the Corporation for Public Broadcasting.
"This stands in clear contrast to the traditional commercial programming that is widely circulated by U.S. producers," Carlson said. "It is programming that represents exciting entertainment, thoughtful analysis, reflections on U.S. culture and history and educational programming that is provocative and enlightening."
CEN, based in Chicago, will work with two consultants to acquire foreign distribution rights for programs produced by public television stations in the United States. Consultant Carren Miller will work at NET headquarters while consultant John White will work out of a base in California.
An application patent issued earlier this year to the University of Nebraska protects a process that substitutes heat-denatured egg yolk for potassium bromate in commercial baking.
"The egg yolk is added to the bread process to improve texture, the outward appearance and grain of the bread," said Dan Neumeister, the center's associate director who developed the process.
Potassium bromate has long been used as a dough enhancer, but recently it has been designated as a carcinogen, or cancer-causing material. It has been banned in several countries, including Canada and Japan. The U.S. Food and Drug Administration has explored the effects of a possible potassium bromate ban in the United States, but currently is taking no action.
Added to the bread-making process, potassium bromate ensures the flour performs consistently and provides desired texture and appearance. Until Neumeister developed the denatured egg-yolk process, no adequate natural substitute for potassium bromate had been identified that produced the same qualities.
Neumeister said that he was exploring ways to use denatured egg yolks "in all sorts of different items." Substituting it in bread for potassium bromate was "just one thing that we tried it in."
In the denaturing process, yolks are heated and spray dried to modify the yolk's binding properties. The finished product is a powder.
"We made an effort to process the yolks at temperatures high enough to denature (modify) some or all of the proteins," Neumeister explained.
The process could create a new use for egg yolks, Neumeister said. Nebraska produced just over 2 billion eggs in the year ending Nov. 30, 1994, according to the Nebraska Agricultural Statistics Service. The agency has no statistics on egg processing, but Neumeister said the state is a leading processor.
"There are real good markets for egg whites, but there is less market demand for egg yolks," he said.
Baking trials conducted at the Institute of Agriculture and Natural Resources' Nebraska Wheat Quality Laboratory at UNL compared bread baked with and without potassium bromate and bread baked with heat-denatured egg yolks. The UNL-developed process with the new ingredient produced bread that compared favorably in external appearance, texture and grain.
IANR Cereal Chemist Dave Shelton, wheat lab manager, and laboratory technician Mary Shipman helped Neumeister evaluate the new process. About 100 to 150 loaves of bread were produced and compared during development. "We have had several U.S. companies call us since the patent was issued. They either want samples to bake with or a copy of the patent so they can evaluate the application," Neumeister said. There's also a possible overseas market for denatured egg yolks.
Since no company has yet produced the denatured egg yolk for commercial sale, Neumeister said that he doesn't know how breads made with the new product would compare in price with breads made using potassium bromate.
Dan Neumeister, associate director of the University of Nebraska-Lincoln's Food Processing Center, holds a new bread ingredient made from heat-denatured egg yolks. Neumeister developed a process that substitutes heat-denatured egg yolk for potassium bromate in commercial baking. The university received an application patent on the process earlier this year. (IANR photo)
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