INDEPENDENT SINCE 1880
The Corne¬ Daily Sun Vol. 131, No. 22
WEDNESDAY, SEPTEMBER 24, 2014
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ITHACA, NEW YORK
16 Pages – Free
News
Arts
Sports
Weather
Digital Guru
Feeling Blue
Hole in One
Partly Cloudy HIGH: 68° LOW: 48º
Cornell librarian Danielle Mericle discusses her journey with digital media and education. | Page 3
Natalie Tsay ’18 calls French film Mood Indigo, which is currently playing in Cornell Cinema, a “visual novelty.” | Page 10
The Cornell men’s golf team placed sixth at the Cornell Invitational last weekend. | Page 16
City Approves C-Town Development After Years of Deliberation Grocery store to open in Collegetown By ZOE FERGUSON Sun Senior Writer
After years of planning and evaluation, the City of Ithaca Planning and Development Board finally approved the new multipurpose building Collegetown Crossing to begin work at a meeting on Tuesday evening. Collegetown Crossing will be a mixed-use building project that will combine residential and commercial properties in one 8,600 square foot building See CROSSING page 4
COURTESY OF THE CITY OF ITHACA
Crossing over | A rendering depicts Collegetown Crossing, which was approved by the City of Ithaca Planning and Development Board Tuesday. It will be located at 307 College Ave.
Ginsburg’56 Discusses Her Experience at C.U.Nearly 60Years Ago By ANNIE BUI Sun News Editor
Supreme Court Justice Ruth Bader Ginsburg ’54 spoke about her time on the Hill and religious polarization on campus in a conversation Thursday with Gretchen Ritter ’83, dean of the College of Arts and Sciences at The NewYork Historical Society. Ginsburg, a member of the Democratic Party, is a strong proponent of women’s rights and same-sex marriage. In August 2013, became the first Supreme Court justice to officiate a same-sex wedding. During her speech, Ginsburg — who came to the University as a first-generation college student from a work-
ing-class neighborhood in Brooklyn — said she had only could have been “happenstance,” or in fact intentional. “It could have been that whoever arranged for housing heard of Cornell through the summer camp she attended. wanted us to be comfortable, or it “I had heard about Cornell could’ve been that they wanted to from the waitresses who “I wasn’t prepared set us apart from the others,” she worked at the lodge at the for the incredible said. “But there was great chemistry summer camp,” she said. “But beauty of the place, among the seven of us [housed I wasn’t prepared for the incredible beauty of the place, especially in the fall.” together] and we have remained friends through the years.” especially in the fall and in the Ruth Bader Ginsburg ’54 Ginsburg, a member of the spring.” Alpha Epsilon Phi sorority, also said When asked by Ritter what it was like to be a Jewish woman at Cornell 60 years ago — she “did not appreciate” the extent to which there was reliand housed with other women along the same hallway in See GINSBURG page 5 Clara Dickson Hall — Ginsburg said that this arrangement
Power and priviledge
Profs,Businesses Address Global Food Supply Issues By SOPHIA HO Sun Contributor
MICHELLE FELDMAN / SUN SENIOR EDITOR
Author Shamus Khan poke to students enrolled in Sociology 2220: Controversies in Inequalities about class structure differences and access to opportunity in Uris Hall Tuesday.
Six food industry leaders and more than 60 faculty members have partnered with the newly established Cornell Institute of Food Systems to tackle issues regarding the global food supply over the past four months. The Cornell Institute of Food Systems Industry Partnership Programs — which launched this summer — connects a wide range of Cornell students and faculty with businesses to create interdisciplinary solutions to problems in the food industry, according to a University press release. According to Julie Stafford, industry liaison officer for the Industry Partnership Program,
the new program seeks to utilize the skill sets of Cornellians and industry professionals to increase the safety and accessibility of the global food supply. “The institute aims to foster solution-oriented scientific discoveries and advance technologies and strategies that will lead to a safer, more nutritious and more accessible global food supply,” Stafford said. According to Stafford, the program was inspired by a large demand from the food industry as well as the interest of various Cornell faculty members from a wide range of academic departments — including Food Science, the Dyson School of Business and Biological and Civil See FOOD page 5