SUFFERING SILENCE

I was thrilled and fascinated with your cover story titled "Pain's Grip" written by Trina Wood [winter 2001]. This is only about the second or third story that I have seen that gives a voice to a subject that few people want to discuss while so many people suffer and endure. Trina Wood is to be thanked as well as congratulated for doing such a great job.

At the beginning of September 2000, I broke both the tibia and fibula in my left leg and learned about pain management by experience. I never knew that a pain management center even existed—let alone one that was so close. I have a team of very good doctors, but explaining what pain management means is not one of their strengths. I have discovered that my experience is not unique and some of the most useful information comes from others who have suffered as well.

Mitch Ikuta
via e-mail

DC DISAGREEMENT

In the winter 2001 issue of UC Davis Magazine, the "End Notes" feature contained an article titled, "Dueling Skillets." As a UC Davis alumna and a former proud employee of Sodexho Marriott Services, I take offense at the allegation that campus food services are at "the bottom of the ranking." I have had the pleasure of dining in several of the DCs over the last few years, and I suspect that most people would be pleasantly surprised by the quality. Perpetuating the myth of bad dorm food is inaccurate and potentially hurtful to the employees who labor each day to provide this service. The Food Science Graduate Student Organization should not be so quick to disparage those working in their own industry.

I recognize that the rating system used was not meant to be malicious, but please remember that Sodexho Marriott Services works hard to supply meals to the campus community, from dorm residents to the chancellor and his guests. I suspect the members of the Food Science Graduate Student Organization have not personally set foot in a campus dining room in quite some time. Obviously, they are not aware of the thousands of creative, tasteful and nutritional, balanced meals provided to customers each day.

All I ask is that in the future, if anyone is tempted to thoughtlessly denigrate any hardworking group of people providing a vital service on the UC Davis campus, they think twice. The next time this group of graduate students wants to stage a real "Iron Chef" competition, I'm sure the professional chefs on campus would be happy to take you on!

Sarah Ashton '89
via e-mail

We at UC Davis Magazine by no means meant to denigrate the folks at Sodexho Marriott Services, who have frequently provided some fine cookies (and sometimes even lunches) to sustain us through otherwise unbearable staff meetings; we were just reporting on what we, admittedly, found to be the humorous rating system used by the Food Science Graduate Student Organization for its cooking competition. After all, poking fun at dorm food is as American as hamburger surprise.

DAVIS DAIRY

What a joy to see my beloved UC Davis Dairy featured in Debbie Aldridge's photos in "Campus at Night" [winter 2001]. Living in upstate New York, I have seen a different world of agriculture and have gained a great appreciation for the technology and advancements made in California's dairy industry. Additionally, it was wonderful to recognize Fred Stewart, a milker at the dairy and surrogate father to many of the students (myself included) who cross his path! Though I have been away for less than a year, I do miss the blue and gold of Aggie pride. Keep up the great work. I love receiving the magazine and seeing a piece of home!

Lorrell Kenney '00
via e-mail