Rowers
stroking
to world
record
By MARC KLYMAN
Its hard to do in the water. It's even
harder to do in the air.
And no matter what medium you are
rowing through, the sport is hard on the
rear end.
SINCE WEDNESDAY various mem-
bers of the University communityhave
been sitting on the Diag in a wooden
tank filled with 13 tons of water while
stroking a 12-foot oar up to 600 times in
a half-hour shift.
They'll be out on the Diag until mid-
night tomorrow for two reasons- to earn
money for the University Rowing Club
and to try to break the current world
record for continuous rowing.
Rowing club members have set their
fund raising goal at $10,000. Each par-
ticipant is responsible for getting his or
her own pledges. The majority of the
rowers aren't club members but in-
clude students, TA's, professors, p'aren-
ts, and University administrators.
ARMED WITH pledges from loyal.
students in his Chemistry 124 class,
Chemistry Professor Russell Larson
rowed for a quarter of an hour on Wed-
nesday. "It's hardest on the rear end,"
he said when his ordeal was over.
LSA Dean Peter Steiner also made a
spot appearance in the tank on Wed-
nesday.
The row-a-thon met disaster head on
Wednesday morning when an inex-
perienced rower inadvertantly ripped
the tarp that lines the wooden tank. As
13 tons of water spilled onto the Diag,
loyal rowers kept the oar moving.
The leak was fixed that day, but
rowers worried that the interlude of
rowing in air instead of water would
disqualify them from attempting to
break the current world record of 89.
hours of continuous rowing.
The club is currently checking with
the Guiness Book of World Records to
see if the accident will hinder its at-
tempt to set a new record.
The Michigan Daily--Friday, October 9, 1981-Page 5
ENCOURAGED BY friends, LSA freshman Scot Stewart rows vigorously last night to help the Rowing Club toward a
World Record.
DeaiwsawASike 1968
A Abe'i
Qualih Fed
& Coddab
328 South Main Street
Now open u:ndi
For reservations
668-8300
Enjoy our special breakfast with
freshly baked croissants from
10:30 a.m.-12:30 p.m. $3.95.
or
Select from our regular menu
Tues.-Thurs. 11-3, 5-8 including elegant pates with freshly
Fri. & Sat. 11-3, 5-9 baked French Bread.
Sun. 10:30-8
I f r , 1' r iittTt IT 7T -r I * i ft TKTT t f f' p7
IT C TI i 1 T T Ti ,' ' 1 t' f~iT * FT f Tf 4
t 1 '?i1ii r T Iifi iif~ I fffilf~ T f~i T TI Kft i
'tfIir ' f t Iff ' t i 'rr T'' r^ rTirfiT 1PTAt
Tr T!9'rTf~rt ~ ' 1 T i i f
rTji' K !'
r ' 't '9 A'dft Tfi 'r 1 ' ^
T f '~r f'
'9'" "< T '9'i 4f
1'1'Ttrt9"i
II
I.-
04
I
_ _ _
f ___ _ _ _ _ -