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Independent Student Journalism Since 1914
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New committee to decide fate of recently vacated PC house #12
Volume 120, Issue 11
February 16, 2022
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Queer athletes reflect on Davidson experience
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Head cartoonist Richard Farrell ‘22 shares his passion for illustrations
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Summit makes Obama proud with switch to no extra cost on alt milks (Yowl, 8)
Qdoba Chain Comes to Campus
After many delays the long-awaited eating option finally opens for business CHARLOTTE SPEARS ‘24 (SHE/HERS) STAFF WRITER
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fter a year and a half of COVID and construction delays, Qdoba opened its doors on February 1, 2022. The new restaurant serves take-out Mexican-style cuisine from 11 a.m. to 9 p.m. everyday. According to Pinky Varghese, the Director of Dining Services, Qdoba serves around 500 people per day. “So far, I am very impressed,” Varghese said. “They are holding up nicely, and the place looks very nice. Everyone likes it so far.” The chain, which has 750 other locations across the U.S., did not make its way to Davidson seamlessly. According to Varghese, COVID, construction issues, the approval process, and supply chain issues contributed to the delay. Despite staffing challenges, Qdoba operates at full capacity with 19 workers. Last semester, Varghese said it “was impossible” to find people to work. But now, they are getting applicants. According to Varghese, quick and easy eating is one of the most important qualities in campus dining. “It only takes 30 seconds for someone to go through the food line,” Varghese said. “Speed of service is the most important aspect of dining on a college campus, because you are coming after athletic training, or you are running from class to class, or going to a meeting. So, we don’t want people waiting 30 minutes for food. So we wanted fast, healthy, and bold flavored food.” The response from students has been overall positive. Jonathon Hammond ‘24 felt like it met the needs of athletes at Davidson. Abby Adams ‘24 said it was well-organized. Drew Nickels ‘23 thought of it as a great change of pace, albeit expensive. Ronan Towell, sophomore class president, has enjoyed Qdoba so far, but would have rather seen a more local brand. “I think that there’s a part of me that feels like we would’ve been better suited if we used a smaller business instead of a national
brand,” Towell said. “I wish it had been a local business to give it that opportunity, but I think overall it could have been a lot worse. It could have been a Chick-Fil-A, so they did a pretty good job at picking something that seems very neutral.” Richard Terry, the Director of Auxiliary Services, said the origin of the new Qdoba came after a student survey indicated a desire for more options for fresh food and Mexican-styled cuisine. According to Terry, the Qdoba model “checked all of those boxes.” Terry knew that Davidson needed more options in terms of dining. “One of the challenges for any small college in dining is variety,” Terry said. “Large universities have all the brands, all the options, but they also have 25,000 students as their market. But we needed to introduce another concept. We needed something fresh and tasty using the least amount of real estate possible and the most efficient equipment.” Shawn An ‘24 serves on the Dining Advisory Committee, and held reservations about the idea when it was proposed during the committee’s first meeting last year. “When we were told it was going to be in the building in between Baker and Union, I was pretty skeptical, I’ll be honest,.” An said. “It’s a small building. I wasn’t sure how they were going to accommodate orders, let alone have a full, functional kitchen. I was even more skeptical when I heard there were going to be delays due to some important part of the building being missing and having to be reordered.” Now, however, An sees the new option as a return to normalcy in a post-pandemic world. “Things are becoming more normal than they have been, and so many students haven’t seen the full extent of Davidson dining,” An said. “To have another option come in and break up the monotony of how dining can be sometimes is something new, exciting, hot, familiar and quick.” After two weeks of service, An is excited about Qdoba’s future. “Seeing it all come together now, it’s pretty rewarding, pretty cool to see what they have been able to do,” An said.
Top: Qdoba employees making food. Bottom: a sign in the new Qdoba building. Photos by Bailey Maierson ‘25 Terry is also optimistic about this change to traditional services. “Granted we’ve been open for a week, but
so far it’s gone really well and maybe that means we take another step in that direction at some point,” Terry said.
These events have been a great source of community, as well as pride. After attending the Caribbean Family Dinner Night, Saladin stated that “it was nice to see a bridge between my race as an African-American woman and my ethnicity as a Haitian woman.” These events create the opportunity to celebrate both community and identity. All BSC events are open to the entire Davidson community. “We don’t want anyone to feel like they aren’t welcome,” said BSC’s Black History Month Chair Kennedy Petties ‘23. “Our primary goal is to serve the Black students of Davidson, but there’s no reason to say that we can’t involve the rest of the Davidson campus.” Black or not, all students have a place at Black History Month events. Allies
can voice their support by showing up for the BSC and Davidson’s Black community. All BSC events have community and culture in mind, aiming to create conversations about what it means to be Black at Davidson. In addition to Family Dinners, movie screenings, and trivia, the BSC is planning a handful of events to display Black culture to the rest of Davidson’s campus. On Saturday, February 19th, the BSC will host the Black History Month Fashion Show in the Student Union. From hoop earrings to sneaker culture, Blackness and fashion have been intertwined since as early as the Harlem Renaissance. This fashion show will highlight how the college and
BSC Hosts Black History Month Events
ANAYA PATEL‘25 (SHE/THEY) STAFF WRITER
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e’re halfway through Black History Month, and the Davidson community has been busy commemorating Black history. As a predominantly white institution (PWI), celebrating Black History Month is one small way the Davidson community can not only show support to marginalized student communities, but celebrate them. “As a minority on campus and in the Davidson community, it is important to celebrate this month so others like me feel welcomed and appreciated in a space that is predominantly white,” stated Black Student Coalition (BSC) officer Kenzie Leonard ‘24.
Additionally, Black History Month is an opportunity to put anti-racist efforts at the forefront of conversations. According to BSC officer Bernice Saladin ‘24, “As a Black person, your activism never stops.” Because our school is a PWI, it can be easy to believe students live in a bubble-free from racial violence. “However, Black students constantly see and carry these social justice issues.” Black History Month is another method of recognizing these differences and educating oneself about racial justice matters. The BSC has been hard at work planning events for all of Davidson’s students: a service event for breast cancer awareness, a Black-ish brunch with the Upsilon Mu Deltas, and Candles, Candy, and Crafts on Valentine’s Day.
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