Do you know how many pounds of turkey was cooked for the annual dining hall Thanksgiving lunch Nov. 18? Dining Services chefs prepared and served about 1,900 pounds of turkey. They also provided tofu pasta and vegan dumplings for vegetarian diners.

Other featured articles in this issue:

• Provost approves changes to Fall 2004 schedule of final exams
• UNT merchandising students determine hottest gifts of the 2004 holiday season
• TAMS students semifinalists in national competition
• UNT hosts seminar to address needs of lesbian, bisexual, transgender women
• Winter weather brings possibility for closures
• UNT professor talks about films released during the holidays
• Eagle Partner Award nominations sought
• Operation Eagle to assist Florida children
• Staff Council to draft resolution supporting staff reclassification funds
• UNT Post Office hours change for holidays
• 2005 Honors Day nomination forms are due Dec. 17

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