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 ___ _ _ _ _ -