2A - Thursday, October 9, 2014 The Michigan Daily - michigandaily.com 2A - Thursday, October 9, 2014 The Michigan Daily - michigandailycom Pi e Michian 0aiIj 420 Maynard St. Ann Arbor, MI 48109-1327 www.michigandaily.com PETER SHAHIN DOUGLAS SOLOMON Editor in Chief Business Manager 734-418-4115 eat. 1251 734-418-4115 ext. 1241 pjshahin~michnigandaiycom dougsolo@michigandaiy.com - STUDY BREAK Family ties change perspective LSA senior Adam DesJardins has a unique viewpoint on professors. While many students see the6,200-plus faculty members at the University through the lens of a professional relationship, a few, likeAdam, know them as their mothers, fathers or friends. His father,StephenDesJardins, teaches higher secondary education in the School of Education. In what ways do you feel like having a parent who works at the University changes your perspective as astudent? I think of those posters from high school that were like "We don't tolerate: racism, sexism, etc." andthere was always ageism on there, which caught my eye because I feel like we don't talk about it often. But because I personally know more professors on campus, I feel like I connect way more easily with people who are older than me than your average student. I think that's a really important thing to have when you're in this bubble of other people your age. Have youhad any friends who've had a class with your dadbefore? Not many, since he only teaches grad students. But I have had a few people in classes say, "Oh, I've had class with your dad," or "Oh, I'm trying to -take your dad's class!" But overall, not many friends have taken any of his classes. Do you have a sense of con- nection with other students whose parents teach at the University? I actually just ran into one of my best friend's neighbors who is also one of my friend's parents. She gave me a hug and called me "sweetie." I think it's interesting because I feel like at Michigan, very few of us get a chance to really interact with people out- side of our age group. Not many people hug their professor a lot or any adult while we're at school. - TOM McBRIEN Newsroom 734-418-4115 opt.3 Corrections corrections@michigandaily.com Arts Section arts@michigandaily.com SporttsSection sports@michigandaily.com Display Sales dailydisplay@gmail.com Online Sales onlineads@michigandaily.con News Tips news@michigandaily.com LetterstotheEditor tonedaily@michigandaily.com Editnrial Page opinionmichigandaity.com Photography Section photo@michigandaily.com tlassified Sales classified@michigandaily.com Finance nfiance@michigandaily.com LSA senior Anna Kemeny enjoys the sun and the festivities of North Campus's "Do Something and Play Day" Wednesday afternoon. 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Subscriptions for fall term, starting in September, via U.S. mail are $110, Winter(term (Janary throughSApr i'isl 15ear'ongSetemberthrousApi') is$195.University ailiates are subject to a reduced subscription rate. On-campus subscptions for fall term are $35. Subscriptions must be prepaid. The Michigan Daily is a member of The Associated Press and The Associated Collegiate Press. I I I I Christopher Taylor and Brian Kelly of Ann Arbor discuss their opinions and policies during the Ann Arbor Mayoral Candidate Forum which was broadcasted live Wednesday, Oct. 8 at 7 p.m. Mayoral hopefuls debate, merits ofA2 development Fi eX of Th mayor dent City pher' part i debate Kel mayot indep he mt the ih debate inciti. A 201 major currer amoni ventui Tay on Cit cratic of the Steph 3), Sat Sally Tay E nat.candidates is one of the most important issues that he would address and amined the role focus on as mayor. His vision for expanded transportation would students, localS, include extending Ann Arbor ct gArea Transit Authority routes n city growth as well as a new train station to be operated by Amtrak, which By EMMA KERR is still in the planning process. Daily StaffReporter Kelly agreed with Taylor, saying he would support any form of e two remaining Ann Arbor transit improvement. ral candidates - indepen- "Our area of most opportunity candidate Bryan Kelly and is transportation," Taylor said. Councilmember Christo- "We absolutely need a new train Taylor (D-Ward 3) - took station." n their first post-primary While Taylor supported the e Wednesday night. recent Washtenaw County mill- ly officially entered the age to improve roads - which ral race July 17. As an will be in effect for one year endent candidate, he said and was passed without being ade the decision to run in put on the ballot - Kelly said ope of spurring further he believes the city should have e and conversation by addressed the issue of road qual- ng a contested election. ity sooner and should have given 08 University alum, Kelly citizens a chance to vote on a ed in creative writing and millage. ntly works as a novelist, Both candidates recognized g other employment the University's relationship res. with the city as a key issue in lor, who is in his sixth year the minds of citizens and local :y Council, won the Demo- government officials. primary with 47.6 percent "At its core, the relationship vote over councilmembers between the city and the en Kunselman (D-Ward University is strong," Taylor nra Briere (D-Ward 1) and said. "However, with a new Hart Petersen (D-Ward 2). (University) president and a new lor said transportation mayor,this is a great opportunity 'Ii--U for change and improvement. We'd support the improvement of the University as well." While campaigning, Kelly said town-gown relations were key to his platform and to voters. Residents' concerns included a fear of increasing property taxes as a result of the University's recent purchase of significant amounts of land throughout the city, including the property on which the University is con- structing the Munger Graduate Residence Hall and this year's purchase of the Edwards Broth- ers property on South State Street. Kelly said he hopes to see the University demonstrate more respect for the city. "The first thing out of peo- ple's mouth was, 'What are you going to do about the Univer- sity of Michigan?' " Kelly said. "Time will tell. I think it will depend on the decisions that our leaders make and the cir- cumstances that we face togeth- er as a city." Citizens have also expressed concerns about the direction in which Ann Arbor is head- ing, potentially leaving behind the history and character it has held. While Kelly admitted such a change is inevitable in some ways, Taylor said he hopes to incorporate the new and the old downtown, meeting the needs and desires of a variety of citi- zens, from students to longtime residents. "Our downtown has changed significantly," Taylor said. "I am open to the downtown character evolving," Kelly said he looks forward more to the development of neighborhoods than the city's downtown. Much of his strategy in dealing with downtown devel- opment issues involves emphasis on improved and more direct communication with citizens in order to better understand the kind of downtown envisioned by various groups of the city's resi- dents. "I would first and foremost like to see high-speed fiber infra- structure," Kelly said. "But gov- ernment in the modern day can speak directly to people." The general election will take place Nov. 4, and future mayoral debates are yet to be announced. Daily Staff Reporter Jack Tur- man contributed to this report. ,. FOLLOW US ON TWITTER! @MICHIGANDAILY 0 I New Greek etr boasts authenticity Mezes restaurant special is that this is kind of like Dimitri said he thought this howI grew up every summer vis- type of restaurant, which is very combines old world iting Greece," Dimitri said. "How popular in Greece, would do I met my cousins, how I met my well with the students in Ann techniques with family, was through food. They Arbor. He added that he would family values don't have TV or video games, accompany friends to the 24-hour you see your cousins over a meal. souvlaki restaurants after leaving And (our food) is what you seen bars in the early hours of the By MARGO LEVY in Greece, and what they spice morning during his visits to Daily StaffReporter the food with - the flavors I have Greece. experienced every summer going "I was like, 'You know, they While the new Mezes Greek to Greece." can do a fast food, something that Grill has just opened on North About a year ago, the family people wantto eatfortwo euros or University Avenue, the Roumanis members decided that they want- about three bucks, and the food is family has been refining their ed to bring their unique, authen- filling and great.' So I felt like the flavors and culinary traditions tic flavors and cooking traditions concept of going into a place, and that have been in their family for from their village in Greece to seeing and smellingwhatwe have, generations. Ann Arbor. and then getting a gyro in like Sam Roumanis opened the "The way that we prepare our five minutes, that would be very restaurant in September after a meats, the way we marinade and appealing to students," Dimitri three-month renovation of the season, is Mediterranean. We said. space that formerly housed Sushi. use dill, oregano, parsley, lemon Kirk Blohm, Mezes general com. Mezes has been a family and olive oil," Dimitri said. "The manager, was former general affair, with his children Dimitri olive oil comes from our reign manager of Pizza House and cur- and Aphrodite taking on major of Greece, from my village actu- rent general manager at Carlyle roles in every aspect of the opera. ally, and the way we prep it, is the Grill on Jackson Road, believes tion. straight out of the village, straight that Mezes has been successful Sam was born and raised in outof Greece." thus far due to its fresh ingredi- Greece. When he arrived in Ann The restaurant's main chef, ents and fair prices. Arbor at the age of 30, he opened Stafi, was also born in Greece. "What you need to be success- Cottage Inn Pizza, and has beenin Dimitri explained that Stafi ful in this town is to give great the restaurant business ever since. worked in a restaurant similar to prices for great food. You don't His children, who were both born Mezes when he was there, so he try to make a quick dollar, ever," in Ann Arbor and recently gradu- has a greatunderstanding of what Blohm said. "What you do is you ated from the University, also the Roumanis have envisioned for make sure your guests are getting have experience inthe industry. their restaurant. what they are paying for. Qual- Sam and his children agree "He knows how to prep things ity, fresh, every single day. It's all that food has been an integral part we want,how the food is supposed tradition. It's all made just like in of their lives and their family's to look, taste and feel to the eye," Greece:' cultural identity. Dimitri said. In fact, Blohm added that "I've been going to Greece The quick-paced and casual Mezes doesn't have the capacity since I was a newborn - I mean, restaurant serves authentic Greek to freeze or store food, so cus- I went to Greece for the first time dishes, costing about $5 for lunch tomers can expect fresh, quality in my mom's stomach. What's and $10 for dinner. ingredients daily.