Wednesday, November 16, 2016

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SINCE 1891

THE BROWN DAILY HERALD WEDNESDAY, NOVEMBER 16, 2016

VOLUME CLI, ISSUE 108

WWW.BROWNDAILYHERALD.COM

Mobile museum of black history stops at State House Converted bus to tour East coast cities with artifacts ranging from portraits to slave shackles By SARAH WANG STAFF WRITER

Onna Moniz-John, an East Providence resident, kicked off a seven-stop tour of her exhibit, “Mobile Museum of Black Artifacts,” at the Rhode Island State House Nov. 10. For almost 40 years, Moniz-John has been collecting artifacts related to African-American history. Her collection is now on display in her 30-foot long recreational vehicle, which she has converted into a mobile museum. The museum follows the timeline of black history in the United States, beginning with slavery and continuing to trace important events like emancipation and civil rights. The museum also touches on the accomplishments of African-Americans in a variety of fields such as sports and music. To represent all of these topics and accomplishments, Moniz-John has hundreds of artifacts, ranging from paintings of famous African-Americans to shackles worn by slaves. Moniz-John also regularly adds contemporary content to her museum, like references to Trayvon

ARTS & CULTURE

ANITA SHEIH / HERALD

The owner of popular Den Den Café Asiana and Kung Fu Tea, inspired by the success of a temporary menu featuring Korean fried chicken, will add a new eatery to the Thayer dining corridor in January 2017.

Den Den brings Korean street food to Angell New restaurant Korean Fried Chicken to open doors in late January, cater to students By MIA PATTILLO STAFF WRITER

Den Den Hospitality Group, the company that owns Den Den Café Asiana and Kung Fu Tea, will open a new restaurant, Korean Fried Chicken, on the corner of Angell and Thayer streets in

ARTS & CULTURE

late January 2017. Korean Fried Chicken will be a fullservice restaurant that sells primarily Korean street food. But in order to cater to the Brown community, the service will be kept simple so that students can come in and out for lunch. “It’s a totally different menu and a totally different atmosphere from the current Den Den,” said Min Cheung, owner of Den Den Hospitality Group. The dinner menu will offer individual dishes while the lunch menu will include combinations that allow customers to mix and match various dishes. The idea of selling Korean street food

stemmed from a temporary menu that Den Den Café Asiana had last year. This separate menu focused on Korean fried chicken and sold out every night. “Frying chicken takes a lot of time, so we stopped giving out the menu,” Cheung said. “Only people who knew about it could order it.” “But I realized that someday this would work out. We had a great recipe, and I was just looking for the right opportunity.” This opportunity arose earlier this year when Asian Café, an Asian fusion restaurant, went out of business. Den Den » See DEN DEN, page 2

Martin and the 2016 film “The Birth of a Nation.” A local girl scout troop kicked off the museum’s opening stop at the State House. The ceremony was followed by the national anthem and opening words from Moniz-John and Rep. Joseph Almeida, D-Providence. “There’s a lot of work that needs to be done in this country,” Almeida said. “Black folks in our country should not be forgotten.” Afterwards, attendees were given a tour of the bus by Moniz-John herself. Event attendees were drawn to different aspects of the museum, from the immense detail put into the bus to the personal and emotional connection they felt to specific artifacts. “My favorite thing about the bus is the evolution of the timeline and how it starts with slavery and basically goes through all the elements of black history even up until now,” said attendee Bria Washington. “The thing that was most heart wrenching for me was the case that has shackles that (were) actually worn by a slave,” said Rosemarie Santos, another attendee at the event and close friend of Moniz-John. “When you hold them, just the weight of them makes you wonder how they walked with them, never mind worked and traveled,” she said. “It’s a bittersweet experience going through there. I’m so glad that she’s done it.” » See BUS MUSEUM, page 2

U. researchers awarded $2.7 BuDS trains workers for dining hall theft BuDS workers say theftmillion for infection research related training varies Three-year CDC contract focuses on managing microbial balance in nursing homes By JONATHAN DOUGLAS STAFF WRITER

A team of University researchers has been awarded a three-year, $2.7 million contract from the U.S. Centers for Disease Control and Prevention focused on research to reduce infections, according to a University press release. Beginning with $500,000 in the first year, the team will investigate how to improve antimicrobial stewardship in nursing homes using the facilities provided by the Center for Long-Term Care Quality and Innovation — also known as the Q&I Center — which is a partnership between Brown and the American Health Care Association. Antimicrobial stewardship is a set of practices that promote a balance of bacteria within the body. These

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practices include standards for timing and dosages of drugs, cleanliness and doctor-patient interaction. Promoting antimicrobial stewardship is especially important as certain bacteria grow resistant, said Terrie Fox Wetle, dean of the School of Public Health. Patients who do not take their drugs as prescribed often create more drug-resistant bacteria within their body, Fox said, and doctors occasionally overprescribe antibiotics, creating an imbalance within one’s immune system. Issues such as these are becoming increasingly important as new drugresistant strains arise, she added. For this specific contract, a team led by Adjunct Professor of Medicine and Health Services Stefan Gravenstein will look into best practices that enforce the core elements of antimicrobial stewardship as outlined by the CDC. The team will be awarded the rest of the money within the contract as it continues to meet the goals put forth by the CDC. » See CDC GRANT, page 2

by unit, Jo’s begins using clear cups to hinder theft By ELENA RENKEN SENIOR STAFF WRITER

While food theft from campus dining halls is a persistent problem, different Brown Dining Services units approach training staffers to deal with stealing in different ways. “Training depends on the unit,” said Randy Biagas-Hill ’17, a supervisor for BuDS. Some trainings instruct workers not to confront those who are stealing food, while others direct them to try to note the person’s name or ask if they want to pay for their food. “You shouldn’t stop somebody. You don’t really want to get in the way,” said Patrick Frame ’17, a BuDS employee who works at Josiah’s and the Barus and Holley cart. The endangerment of a worker from intervening wouldn’t be worth it, he added. But there are “no differences in the

ANITA SHEIH / HERALD

Though Dining Services has not changed its enforcement of policies regarding theft, Jo’s has switched to using clear cups that thwart theft. way we’re enforcing policies regarding theft” this year, wrote Emily Lynch, marketing and communications specialist for Dining Services, in an email to The Herald. There’s somewhat less stealing

now that Jo’s has switched to using clear cups instead of opaque ones that allowed people to conceal food, Biagas-Hill said. Tionne Pete ’17, general manager » See FOOD THEFT, page 2

WEATHER

WEDNESDAY, NOVEMBER 16, 2016

ARTS & CULTURE ‘Reading Women’ photography exhibit aims to bridge feminist intergenerational gap

NEWS Off-campus housing remains popular despite lottery hurdles, ResLife shifts lottery timeline

COMMENTARY Paxson P’19, Locke P’17: U. cannot create legal sanctuary for students at risk for deportation

COMMENTARY Mehta ’14 MD’19: In wake of election, future doctors should renew social justice commitments

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Wednesday, November 16, 2016 by The Brown Daily Herald - Issuu