Class displays works CLASS from page 9 major, redid her project three times. Her final headdress was a cap-like structure with mirrors to expand her peripheral view. “It makes me almost cross-eyed to wear it,” Arnold said. Many students experimented with ways to alter their perspectives. One student rigged his headdress so one eye saw what was in front and the other saw what was behind. Changes like these created movement prob lems for some. “Just a minor shift in the direction of your vision can really change your point of view. I can hardly walk when my headdress is on,” Pietzyk said. After trying on several of the headdresses before the march, Watson, said she felt nauseated the restoftheday. , “Some of the students have changed the perspective so much that walking in their headdresses really perverts your vision,” she said. Visual literacy is a semester-old collaborative course between the art, textiles and design, architecture, and. interior design departments. hi the course, faculty teach design foundations formerly taught in classes for the specific majors, and then stu dents apply their lectures in lab ses sions. Last semester’s visual literacy class worked cm projects similar to die Visual Snorkel. For one assignment, students had to make a cast of a body part and then design a tattoo for die casting. This is the first time that the stu dents have paraded their designs, however. Vincent Quevedo, one of die course’s instructors, said many of the students experienced die same kind of fear one feels about speaking in pub lic. He hoped the experience helped them overcome some performance anxiety. “If nothing else, they’ll always remember, ‘When I was in college, I marched with this green thing on my head,”’ Quevedo said. Perhaps, but some students will recall a different experience. “Maybe it was to teach humility,” Doplhens said. “It certainly taught that” Aficionado tastes life through wine m WINE from page 9 Through it all, the 52-year-old Lincoln native keeps a level head, still eager to share his thoughts with a group of recreational wine drinkers like die Hobnobbers. Throughout the wine-tasting, he seems to feed off of inquisitiveness and constantly invites questions, which he receives, ranging in topic from grape lineage and fermentation processes to proper pouring proce dures, efficient corkscrews and advantages of different glass shapes. All die while he quenches thirsts with tidbits of information and keeps the event light and unintimidating. “The right wine glass is whatever can get it to your face,” he jokes. “Actually, enhancing the flavor is what glasses are all about” And as people chuckle and sip, he explains how white wine glasses are slimmer because the wine is served chilled, making the aroma of little importance, while the aroma of a red wine greatly enhances the flavor and thus the glasses are wider. Satisfied, his patrons take another sip, making a conscious attempt this time to take in the rich scent of die night’s first red wine, a 1993 Calmasino Bardolino Classico. By observing the tables of smiling faces, Meier knows his tip was well appreciated. Through his store and restaurant, Meier is able to offer tips like this to many people. To him its one ofhis job’s most satisfying perks. “It’s a one-person-at-a-time occu pation, and it’s one of mutual trust If I do well with my clientele, they’ll reward me with business,” he says. “I spent a great deal of time giving myself a PhD. in wine knowledge. It’s something that just piqued my interest and it spurred me to learn anything I could. “It involves a lot of things. It’s phi losophy, it’s love, it’s character and it’s personal taste. So I use my communi cations skills to get wine for a cus tomer, to whittle down the myriad of possibilities and get the bottle of wine to fit that person.” His desire to help people achieve a fuller enjoyment of wine has also prompted Meier, a graduate of the University of Nebraska-Lincoln, to teach a portion of a fine food and wine class at his alma mater, which debuted last semester and is the only class of its kind in die Midwest As the wine tasting draws to a close, Meier pours a round of 1997 Brachetto D’Acqui, a sweet, red and bubbly sparkling wine that is thor oughly enjoyed by all. He continues to give advice and answer questions as people descend into the Blue Heron’s neighbor store, the Wine Merchant’s Warehouse, in search of a wine to . entice their newly inspired taste buds. Meier hopes he’s instilled in his patrons a desire to learn more about wine and embark on an explanation similar to his. Until then, he’s happy to offer advice. “The reason that we stock thou sands of different kinds of wine is because we have thousands of differ ent kinds of customers,” he says. “Wine is the vehicle for that service oriented interaction I get to have with people. “I go through my life making peo ple happy. What better deal is there than that?” S Student University of Nebraska t The SOAR conference will provide your student organization with information on: * The Event Planning and Registration Process * An introduction to the NU Book 1999-2001, a policy —and procedure guideforstudent organizationsand r~—— student organized events * Fundraising opportunities /■"SOURCE sheets - . * Annual Event Pfenning / * Publicity; Planning I * Updating officerjinfoimation f fc_ o Jit* ! C Stop in anytime, I 11:00am - 3:00pm, I January 19-21 I January 19-20 I . 11:00am-3:00pm I Nebraska, Union I L—I Sujite 20p I L January 2l I 1l:00am-3:00p mI Nebraska East Union I Activity Suite I Check these sites out at http:\ \dailyneb.com