ber 25,
ati
Puesday • November 25, 1997
-W" The Battalion
Lifestyles
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^TS
AND KEEP THE OLD
ggie Girl Scouts may not sell cookies or wear uniforms, but they
re working toward Three C’s of Campus, Community and Council
A
By Brandi Ballard
Staff writer
^Ihey will not be found
wearing brown and or-
. ange uniforms to class,
lor will they camp out in front
f every grocery store within a
Omile radius selling cookies,
hey do however work toward
he three C’s: campus, commu-
lity and council.
They are the Texas Aggie Girl
touts, college-age women still
nvolved in the traditionally
jade-school organization.
Texas A&M is the only cam-
ms within the Bluebonnet Girl
Scout Council to have a Girl
Scouts organization.
Most of the Aggie Girl
Scouts were scouts throughout
heir childhood years.
President Laura Ree, a senior
;enetics major, said she has
leen a girl scout for 16 years.
“When I got to A&M, there
ras no campus Girl Scouts and
thought I couldn’t do any
thing about it,” Ree said.
Then I got a call from a pro
gram director who put me in
touch with Kirstin Miklos, and
we started to do all the prelim
inary work to get a campus Girl
Scout group to Texas A&M.”
The Aggie Girl Scouts have
about 25 members, though not
all were girl scouts growing up.
tayone can be an Aggie Girl
Scout, male or female.
Vice president Jennifer
lines, a junior special educa
tion major, said there
are some men who
attend Girl Scout
meetings.
The Girl Scouts
are committed to
the community
and doing ser
vice projects to
better them
selves and
those around
them.
“Everyone
likes Girl
Scouts,” Jones
said. “Girl
Scouts
have
good
vO 1
Scouts help local Girl Scout
troupe leaders. If a troupe
leader cannot go camp
ing, then she can call
the Aggie Girl
Scouts and one of
them will take
the troupe.
The Aggie Girl
Scouts are plan
ning many events to
benefit younger girl
scouts this spring. “Se
nior Shadow” and
“Mom and Me” are two
of the service projects
they will be hosting.
reputation and
the community
is always sup
portive.”
Jennifer
Davis, a senior
recreation and
parks major, said
she likes helping
younger girls.
“We are at the
age where we are
impressionable
to kids,” Davis
said. “We are role
models.”
The Aggie Girl
“‘Senior Shadow’ is a
day we have planned for
a girl scout who is a se
nior in high school,” Ree
said. “They will spend a
day with an Aggie Girl
Scout, following us to
class and seeing what
college is like.”
Jones said she
hopes the
program will
encourage
younger girls
to stay in Girl
Scouts. She
wants to show
them there is quite
a bit you can do in
the Scouts at the college level.
The Aggie Girl Scouts are
also planning to host “Mom
and Me” — an overnight camp
ing trip. They also want to hold
a lock-in at the Student Recre
ation Center for area girls.
Aggie Girl Scouts not only
benefits the youth of Bryan-
College Station, it is beneficial
to the college girls as well.
“I have met a lot of new peo
ple with the same interests as
me,” Jones said. “It can be diffi
cult to find girls that like to hike
and backpack. Aggie Girl Scouts
helped me find those people.”
Jones said the activities of
the Aggie Girl Scouts are rele
vant to her major.
“I get to work one on one
with children and teach them
how to make new crafts and
play game,” she said.
The Aggie Girl Scouts are
looking for new members.
They need the help and sup
port of the students of the Uni
versity to help the younger girls
in the area.
Although the Girl Scouts do
not sell cookies at the moment,
they are working on it.
“We should be selling cook
ies,” Ree said. “Whether or not
the University is going to allow
us to do so or not is still
undecided.”
For now though, the Aggie
Girl Scouts will keep brain
storming for new ways to
serve its campus, community
and council.
Royers’ Cafe expands
from Round Top to B-CS
By Marium Mohiuddin
Staff writer
B ussing and waiting tables is a com
mon practice among college stu
dents. The money earned goes to
ward tuition and paying bills. This is the
extent of people’s involvement in the
restaurant business.
However, the story of the Royer fami
ly shows that with hard work and perse
verance, beginnings in bussing tables
can lead to dreams come true.
Royers’ Cafe made its debut in Round
Top, Texas and is now the new cafe in
College Station on the corner of South
west Parkway and Texas Avenue.
Tara Royer, owner of Royers’ Cafe and
daughter of founders Bud and Karen Roy
er, said the business began 10 years ago.
“We lived in Houston, and my dad
had been out of work,” Royer said. “A
lady called (from Round Top), who knew
my dad had been out of work and was in
the restaurant business and said, T will
give you this restaurant if you will take it
out of my hands.’ My dad borrowed
money for gas to get there, and it just fell
into place.”
Royer said Round Top is a small town
and is mostly made up of Houstonians
who have homes there.
Royer said when the original Round
Top cafe was purchased, they changed
many things slowly and began to adopt
their own unique style and identity.
“We hand letter our menus, and
everything is homemade. The food, you
cannot get anywhere else,” Royer said.
“We have a Mind Trap game on the table
and eye glasses to read the menu. It costs
a nickel more if you don’t have ice cream
on your pie. We do things to make it
more interesting and exciting. It is these
little things that make a difference.”
Royer said they are known for their
pies, which are made from scratch. Their
house specialty is the chocolate toll
house pie.
Tami Hons, staff assistant at the soil
and crop science department, said the
family and the service set the restaurant
from other such eateries.
DAVE HOUSE/The Battalion
Bud and Karen Royer, founders of Royer’s
Cafe, consider the pies the house specialty.
“I have known the family for about
two years,” Hons said. “It is their philos
ophy to make their customers and staff
happy and comfortable. The Royers
make sure your ice tea is never empty. I
have gone to fancy restaurants, and they
do not do that. The uniqueness is be
yond the food — it is the family. They
make the customers and employees feel
like a part of the family.”
Mindy Davidson, assistant manager
of Royers’ Cafe in College Station, said
she began to work there because she
heard the atmosphere was great.
“They have positive reinforcement,”
Davidson said. “They don’t use rules but
guidelines. It is great because you get to work
alongside the owners, and you get your or
ders directly from the horse’s mouth.”
Davidson said the working atmos
phere is different from chain restaurants.
“They have monthly meetings with
the staff in each department,” Davidson
said. “They want the staff’s input about
what to do and what to change. They
also have parties for the staff. They try to
develop a family.”
Please see Royers’ on Page 4.
)91
123.
For
[teerl
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