daily herald the Brown
vol. cxxii, no. 65
INSIDE
Page 3
All night long
Overnight parking program unlikely to affect undergrads
Page 4
New(er) dorms U. renovates, restructures campus housing Page 8
Up in arms City police redouble efforts after string of homicides today
80 / 58
tomorrow
78 / 60
thursday, september 13, 2012
Widmer named advisor to Clinton, Paxson By mathias heller senior staff writer
Ted Widmer, director and librarian of the John Carter Brown Library, earned two new positions yesterday — he will serve as assistant for special projects to President Christina Paxson and as senior adviser to Secretary of State Hillary Clinton, according to a University news release. Widmer will divide his time between the two roles — advising Paxson on various initiatives, including planning commemorations of the University’s 250th anniversary and providing analysis for the U.S. State Department. “I would just say that I’m excited to be taking on some new challenges, and proud to be at Brown,” Widmer wrote in an email to The Herald. He could not be reached for a longer comment because of a commitment in Washington. Widmer will leave his role as director and librarian Sept. 21 but will continue to serve as adjunct professor in
the University’s Department of History. “Professor Widmer is a gifted writer and historian who is attractive to the State Department because he can place current events in a historical context,” Provost Mark Schlissel P’15 told The Herald. Before assuming his current post at the JCB in 2006, Widmer was the director of the C.V. Starr Center for the Study of the American Experience at Washington College for five years. From 1997 to 2001, he served as a foreign policy speechwriter for President Bill Clinton. Widmer has a long history with the University — his father, Eric Widmer, was a professor of Chinese history as well as the University’s dean of student life and dean of admission in the 1980s and ’90s. Schlissel said Widmer’s experience as a historian will enable him to aid Paxson’s team by preparing significant written material on the University’s history for the 250th anniversary celebrations in 2014. “President Paxson would like / / Widmer page 2
Courtesy of Brown University
In his new positions, Ted Widmer will provide Secretary of State Hillary Clinton and President Christina Paxson with relevant historical analysis.
Satellite eateries spice up offerings
Housing overhaul seeks to foster community ties By hannah kerman senior staff writer
As the University undertakes a $67 million dorm renovation project, major changes have been made over the summer to several residence halls. The plan for a reorganized campus housing system, which incorporated feedback from groups such as the Undergraduate Council of Students and Residential Council, is intended to better suit students’ needs as they shift over the four years. The University is creating a sophomore-specific residential area at the
since 1891
“core of the campus,” said Richard Bova, senior associate dean of residential and dining services. Sophomores will be clustered in Slater, Littlefield, Hegeman and Caswell Halls, Hope College and Wriston Quadrangle.
By Kristina Klara Staff Writer
See spread on pages 4-5 “During my 10 years here, I have seen sophomores disenfranchised because it seems we don’t care about / / Dorms page 4 their housing,”
Paige Gilley / Herald
Over the summer, old lounges were upgraded, and new kitchens were installed in Keeney Quadrangle. Renovations will continue next summer.
Introductory engineering class restructured By Lucas Morduchowicz Contributing Writer
Courtesy of danica mitchell
A reorganization of ENGN 0030: “Introduction to Engineering” gives students more hands-on experience in smaller problem-solving sections.
An introductory engineering class has recently undergone a major overhaul of both the course curriculum and organization to cope with rising class sizes and provide a more comprehensive look at the different specializations within engineering. The largest change to the course, ENGN 0030: “Introduction To Engineering,” is its division into five different sections. While in the past the class had one large lecture and smaller problem solving sections, the class is now split into five smaller, combined problem-solving and lecture sections and one “grand lecture” that all students will attend Fridays, said Karen Haberstroh ’95, assistant professor of research in engineering and lead instructor for the class this semester. The grand lecture will feature guest speakers from different engineering disciplines covering a variety of topics, including research currently going on
at Brown. Another advantage of the grand lecture is to expose students to fellow classmates in different sections in order to build a sense of community within the engineering department, Haberstroh added. Part of the reason for the change is “to make sure by the end of the first semester the students have a good feel not just for the specific content that we’re covering in class, the technical content, but more broadly the different choices they can make as engineers,” Haberstroh said. “I think that (the engineering department) is branching out by adding things,” said Ryan McKeown ’14, a current teaching assistant for the class who helped implement the changes over the summer. “Like with the sculptural design project, students can have moving parts that can make your sculpture move, or light up, or do something that incorporates more computer and electrical engineering.” One reason for the change is rising / / ENGN page 3 enrollment.
Shanghai Restaurant food has returned to the Blue Room after service was suspended last April when a student found a grasshopper in her food. Shanghai will be served Thursdays and Sundays, and for the first time, Mama Kim’s will be offered Tuesdays and Saturdays as an official menu fixture. “We could not find a reasonable explanation for how this happened,” said Aaron Fitzsenry, Brown’s culinary manager of retail operations, about the grasshopper incident. Fitzsenry said he watched how food is prepared in Shanghai’s kitchen. Ray Hugh, Shanghai’s owner, has been very forthcoming with information, Fitzsenry said. Hugh brought forth all of his records concerning licensing, including his pest control licensing. “We decided not to dwell,” Fitzsenry said. “And rather than speculate on anything that could’ve happened, we’re moving forward.” Other changes at the Blue Room and other satellite eateries include increasing a meal credit’s value to $6.60, up from $6.40. Some food prices have risen as ingredient costs have increased. Kabob and Curry will continue to be served, available on Mondays, Wednesdays and Fridays. Breakfast specials will no longer be rotated in the mornings. “Waffles weren’t great sellers,” Fitzsenry said. Instead of different rotating specials, the breakfast smoothie and parfait bars will be open every morning. / / Dining page 2 New frit-