Lifestyle

Classes began Monday, August 28 at Sul Ross, and along with new students for the fall semester also came new faculty. The university welcomed 12 new faculty members to the Alpine campus, including two in the Department of Anthropology, two in the Kinesiology department, three in the Department of Education, one in the Visual and Performing Arts department, one in Business Administration, and two in the Nursing department, with one of them also a part of the Department of Agriculture. Dr. Charles Koenig is an assistant professor in Anthropology, along with a visiting assistant professor of Anthropology, Dr. Devin Pettigrew. Dr. Koenig’s research focuses on indigenous earth oven technology, experimental archaeology, and rock art/cave shelter sites, with much of his work focused on the Big Bend and Lower Pecos regions of Texas.

Ingredients: ½ cup salted butter (1 stick) 1 ½ cups granulated sugar 1/3 cup unsweetened cocoa powder ½ cup milk 1 teaspoon vanilla 2/3 cup of creamy peanut butter or if crunchy peanut butter is preferred, add another ¼ cup.

Ingredients: 1 red beet 2 cloves garlic, peeled 2 tablespoons olive oil 1 ½ cups cooked or canned chickpeas, drained and rinsed 3 tablespoons of warm water 2 tablespoons tahini paste 2 tablespoons fresh lemon juice ½ teaspoon cumin ½ teaspoon coriander Salt and pepper to taste Directions: Preheat oven to 400 degrees. Place the beet and garlic cloves on a piece of foil and drizzle with the olive oil.