Friday, October 16, 2009

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Daily Herald the Brown

vol. cxliv, no. 86 | Friday, October 16, 2009 | Serving the community daily since 1891

Corporation to focus on long-term outlook By Jenna Stark News Editor

Against the backdrop of a weakened economy, a shrunken endowment and a diminished budget, the University’s highest governing body is set to convene this weekend to evaluate the changes the University has undergone in the last year and to determine if additional adjustments are needed. The Corporation will focus its meeting on “stability and continuity,” according to Chancellor Thomas Tisch ’76, the University’s highest officer and the Corporation’s leader. “This is not a meeting where one can expect a great number of actions on the budget, tuition and the like,” he said. The endowment lost roughly a

BDS ratifies three-year contract

quarter of its value in the recent financial crisis. In February, the Corporation responded by slashing $90 million from the budget for the next five years, implementing a hiring freeze and increasing the undergraduate, graduate and medical school tuitions by 3 percent. The University is looking to cut an additional $30 million this fall from the originally projected amount for the next budget, which takes effect in July 2010, though that budget will still represent a small net increase from this year’s budget. Final budget recommendations will be made at the Corporation’s next meeting in February. “Overall, it’s certainly in the context of what happened in last year’s economy,” said Russell Car-

By Sydney Ember Senior Staff Writer

cited to face the pressure because it will leave vulnerabilities in the secondary. “We’ve got to get a good pass rush,” said Princeton Head Coach Roger Hughes. “We can’t allow him to run around and avoid pressure to buy time for his receivers to get open.”

Brown Dining Services workers Thursday ratified the tentative agreement negotiators had reached with the University at around 2 a.m. that morning, securing a new three-year contract after nearly a week of bargaining. The contract resolved issues surrounding health care premiums, wage increases, retirement benefits for new hires and the creation of more full-time positions, leaving officials on both sides satisfied with the settlement. “Both bargaining teams are happy with the resolution,” said director of labor and employee relations Joseph Sarno ’91, the University’s chief negotiator. “We think it’s a fair deal for both teams.” The previous contract was originally set to expire at 11:59 p.m. Monday, but when no agreement for a new contract was reached by that deadline, it was extended 48 hours for further negotiation. The new contract stipulates a flat-rate increase to 7 percent for health care premiums starting Jan. 1, Sarno said, adding that premiums will increase in January 2011 to 8

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Austin Freeman / Herald

Brown’s highest governing body will meet in University Hall this weekend.

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In first year under center, rookie QB leads team By dan alexander senior staff writer

Coming into this season, starting quarterback Kyle Newhall-Caballero ’11 had never thrown a varsity pass. His teammates, opposing coaches and even his position coach agreed that Newhall lacked one key attribute: experience. “Until the bullets are real, it’s very

hard to simulate,” said Quarterbacks anyone else in the Ivy League. Coach James Perry ’00. This weekend — home again for Last weekend, Newhall-Caballero a 12:37 p.m. game against Princeton gained a considerable amount of ex- — he will likely face plenty of live perience, passing 61 times bullets. in a win against Holy “They bring a lot SPORTS Cross, who was ranked of heat on the quarterNo. 19 in the Football Championship back,” said Newhall-Caballero of the Subdivision. Tigers. “They pressure something Newhall-Caballero has passed 173 like 70 percent of the time.” times in just four games, more than Newhall-Caballero said he is ex-

No more wheels, but wontons galore

Freddy Lu / Herald

inside

Chinese Iron Wok will open on Brook Street in late October. The owner, Tom Liang, is an MIT-educated engineer.

News.....1-4 Ar ts.......5 Editorial..6 Opinion...7 Today........8

www.browndailyherald.com

By Jenna Steckel Contributing Writer

of the fun,” Liang said. “It allows you to really know it.”

Tom Liang, owner of Thayer Street’s landmark Chinese food truck, is covered in plaster. Construction, rather than General Tso’s chicken, is filling his days as he prepares to open a Chinese restaurant with a firm foundation rather than four wheels. The finished product, Chinese Iron Wok, will be located on Brook Street near Loui’s Restaurant and will offer Szechuanstyle dishes, known for their spicy flavors. It will also bring revenue to a familiar landlord — the University, which owns the property at Benevolent and Brook Streets. Liang closed his Seekonk restaurant, the first Chinese Iron Wok, in August to focus exclusively on construction, he said. He’s on site every day to ensure an opening date in late October. “Building your restaurant is part

Building on Brook The new restaurant will be split into two floors, each catering to a different Chinese food hankering. The first floor will house a faster, less expensive option, selling the American favorites that have brought

SPOTLIGHT in brisk business to Liang’s truck. On the second floor, the pace will be slower and the prices higher, as diners will have the opportunity to order more complicated and authentic dishes for a complete sit-down menu, Liang said. Liang has noticed that many Brown students are vegetarians and want healthy options, he said, and the menu at Chinese Iron Wok will reflect that. One Brown professor is already a fan of the soon-to-open eatery.

“It will be interesting to see how Brown students learn to eat” Liang’s more authentic dishes, said Professor of Computer Science Andy van Dam, a self-professed “Chinese food nut.” Van Dam said he’s a fan of Schezuan dishes because of their “use of chili peppers and hot oils.” The skeleton of the kitchen has already been built. It doesn’t exactly resemble that of an average American restaurant because, as Liang pointed out, Chinese methods of cooking differ from those used to prepare most American foods. A line of giant woks are set in a metal trough in the middle of the kitchen. Four chefs will work the woks, each manning three. Six chefs in another section of the kitchen will prep raw ingredients. Liang has outfitted the kitchen with a large vent, necessary for wok cooking because of the large jet fires that reach 800 degrees. It takes only continued on page 4

News, 3

Opinions, 7

Inside

nose for success Brown’s iGEM team is building a bacterium all on its own

look to zimbabwe Dominic Mhiripiri ’12 says the Nobel Peace Prize was given to the wrong leader

Stuff brown students like post- magazine does Family Weekend in style

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