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Thursday February 4, 2016 vol. cxxxx no. 4
{ www.dailyprincetonian.com } BEYOND THE BUBBLE
Former U. professor resigns from teaching position following allegations of sexual misconduct By Caroline Lippman staff writer
Former molecular biology professor Jason Lieb resigned in January from his position as a Professor of Molecular Biology at the University of Chicago after allegations of sexual misconduct. Lieb, who joined the University’s faculty in July 2013 and served as the director of the Lewis-Sigler Institute for Integrative Genomics, resigned from the University seven months later in February 2014. The reasons for his resignation were unspecified at the time. His resignation was effective July 2014. Lieb did not respond to requests for comment. Assistant Provost and Director of the Office for Equal Opportunity Programs at the University of Chigago Sarah Wake, who issued the letter on the school’s investigation, deferred comment to Jeremy Manier, Acting Associate Vice President for Communications at Univer-
sity of Chicago. Manier deferred comment to a statement, which read that the University of Chicago’s Title IX Coordinator concluded in January that Lieb’s conduct violated the school’s Policy on Harassment, Discrimination and Sexual Misconduct and recommended that the institution terminate Lieb’s employment. According to the New York Times, an investigation made by officials at the University of Chicago found that Lieb made unwelcome sexual advances on several female graduate students at an off-campus retreat of the school’s molecular biosciences division, and that Lieb had engaged in sexual activity with a student who was incapacitated due to alcohol. Lieb’s resignation came before any disciplinary action was taken in response to the allegations of his misconduct. The statement noted that See RESIGN page 4
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Lieb joined the University’s faculty in 2013 and and left in 2014, for unspecified reasons.
U N I V E R S I T Y A F FA I R S
U. dietitian Mirota promotes healthy eating habits By Abhiram Karuppur staff writer
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Campus Wellness Dietitian Melissa Mirota seeks to help the University community make healthy diet choices as a food consultant across dining halls. Since she joined the University’s campus dining staff in 2014, Mirota has worked with the dining staff to develop menus and has been in charge with activity tables and food allergy programs. “She thinks about how might the food program nourish our campus community to be their healthy best both on and off campus,”Executive Director of Campus Dining Smitha Haneef said. Mirota’s job involves working with dining staff to design and finalize campus dining menus that adhere to the “Culinary Principles,” a criteria devel-
oped by the Culinary Institute of America and the Harvard School of Public Health to encourage healthy and sustainable eating. The principles recommend plant-derived foods, which are rich in nutrients and environmentally friendly, she explained. “The nutrition education that I do is based off of the culinary principles,” she explained. “I try to get people to incorporate more vegetables into their meals.” Mirota said that her favorite part about her job is running the activity tables in the dining halls, where she gets to interact with students and faculty. “I love discussing nutrition and health with students and faculty,” Mirota said. “It’s cool to see students come up to me with questions about how to eat and
what to eat.” Mirota also noted that often, there’s a need for a balance between taste and nutrition. However, students can fine-tune their appetite to appreciate dining hall foods better. “We can basically re-wire our taste buds to appreciate the deliciousness of meals like fresh acorn squash topped with nutmeg… for example our taste buds will appreciate the flavor of cinnamon atop a bowl of oatmeal, or Butler-Wilson’s vegan porridge more if we eat less sugary cereal,” she explained. Mirota also runs activity tables in the University’s retail dining locations, such as the Chemistry CaFe in the Frick Chemistry Laboratory, as well as administrative buildings located off campus. Haneef noted that Mirota See HEALTH page 2
U N I V E R S I T Y A F FA I R S
STUDENT LIFE
Forbes College Dining Hall implements changes after sustainability initiative
Princeton Tonight to debut in Feb.
staff writer
Changes have been implemented in the Forbes College Dining Hall to reduce the food waste following last December’s Food Waste Awareness Week. The Food Waste Awareness Week initiative took place between Dec. 9 and Dec. 15 and was led by Greening Dining, a University student club that works with University Dining Services to make dining areas more sustainable, in collaboration with both Campus Dining and Forbes College. During the week, students in Forbes College dumped all of their uneaten food in one large, weighted bin to raise awareness of mindful eating. Sarah Salati Bavuso, Senior Special Projects Manager in Campus Dining, noted how pizza in Forbes is now cut in
smaller slices and pancakes are now 3 inches wide instead of 4 inches, as a result of the Greening Dining campaign. The project also encouraged dining hall staff to monitor the food produced every day and what goes in the compost bins. “What you may not notice is that the sausage produced and not consumed at breakfast appears in the specialty scrambled eggs the next day or as pizza toppings too. These are all examples of how the dining hall staff recognized and reacted to areas of opportunity to reduce food waste at the kitchen production level,” she said. According to Anastas Belev Jr. ’16, a student organizer of Greening Dining, he and other student organizers kept track of how much food was wasted during every meal. Sheets with the recorded data
were posted in the Forbes dining hall during the week. The data notes that the total amount of food wasted ranges from 115.3 pounds, or 2.40 ounces per person, on Sunday brunch, and 11.2 pounds, or 0. 7 ounces per person, onWednesday breakfast. The most waste occurred during dinner for five out of the seven days. On average, 34.6 pounds of food was wasted per meal. Belev explained that having uneaten food be collected in one bin whose weight was then shown on a displayed scale was meant to show students just how much food is uneaten during meals, thereby encouraging non-wasteful habits. “We think that this [initiative] might have a pretty big impact on people’s mentalities. Maybe next time when they go and take their portion, they’ll be See WASTE page 6
By Christopher Umanzor staff writer
Several Princeton students will be launching a studentproduced television show, titled ‘Princeton Tonight,’ in late February. The show will feature guests in a talk show style format and will be programmed for the University’s local cable channels, available in New Jersey on Comcast and Verizon networks. “Princeton Tonight is Princeton University’s first completely student-run broadcast television program,” showrunner Jordan Salama ’19 said. “That means that we are all students – we have a production department, a writing department and a business department.” Salama explained that he came up for the concept for the project after having visited the
In Opinion
Today on Campus
Columnist Samuel Parsons makes a case for a social Honor Code, and senior columnist Erica Choi recommends renaming the Classics department.
4:30 p.m.: Frank Newport, Editor-in-Chief of the Gallup Poll, will discuss public opinion polls as the 2016 state presidential primaries get under way. Dodds Auditorium, Robertson Hall.
PAGE 7
studio at the University’s Broadcast Center. “During the first week of school, I saw an advertisement for an open house in the Princeton University Broadcast Center. We, the students, had not yet been able to use the Broadcast Center, a fully functional TV studio. So, I said, well, there was some potential here.” Salama explained that he and Ryan Ozminkowski ’19, the show’s producer, met at a screening event for Princeton Film Productions. Ozminkowski noted that the two of them were both inspired by the broadcast center, and started the project from there by assembling a team and filming a pilot of the show. The project eventually would become very much a collaborative effort among many stuSee TV page 5
WEATHER
By Maya Wesby
HIGH
52˚
LOW
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Mostly sad and cloudy. chance of rain:
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