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With talks for a new Starbucks already underway, negotiations to introduce an Asian-themed noodle bar are spicing up Duke Dining’s menu. Lemon Grass, a popular Southeast Asian
THE CHRONICLE
SEE CAFES ON PAGE 5
restaurant based in Sacramento, Calif., may become a new addition to
GLEN GUTTERSON/THE CHRONICLE
The statue of James B. Duke on the Chapel Quadrangle wore a bit more than usual Tuesday, as it was clad in a red robe in solidarity with protesting Buddhist monks who have been victims of violence at the hands of the Burmese government. A vigil was also held.
Meat use angers vegetarians Joe Clark
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THE CHRONICLE
Customer interest in extendedhours at theBella Union, above, and SaladeliaCafe was low, owners said.
Duke’s on-campus dining scene, confirmed Mai Pham, restaurant owner and renowned chef. Kernel Dawkins, vice president of campus services, said although a Lemon Grass on campus is a possibility, discussion of the logistics of the project are “premature.” “We’re constantly looking at the mix of dining opportunities in terms of the types of foods and how the foods are served,” he said. “The goal obviously is to create a whole that brings variety in terms of food types and hours of operation, in addition to quality and freshness.” In the past five years, Lemon Grass has expanded onto college campuses. At the University ofMassachusettsAmherst and the University of California, Davis, signature Lemon Grass dishes have been integrated into the dining menu. In August, the University of California, Berkeley debuted Star Ginger, an university spin-off of the original restaurant. SEE LEMON GRASS ON PAGE 5
by
FINDLAY-SHIRRAS/THE CHRONICLE
Noodle bar by
Chelsea Allison
Students looking for late-night midterm sustenance can still only cram with Loopaccinos and Chicken McNuggets. The four-week pilot period that would have given students other on-campus options by keeping Saladelia Cafe and the Bella Union open until 3 a.m. has been canceled just a week into the trial because of weak performance. The pilot’slaunch, which was sandwiched into the midterm period around Fall break, was announced at last Wednesday’s Duke Student Government meeting, giving short notice to both vendors and students. “I didn’t realize it was a pilot program,” said sophomore Julia Chapman. “I’d love to see it continue.... A lot of times I won’t get hungry untili [a.m.]... and it’s really convenient to have the Bella Union open.” Jim Wulforst, director of Dining Services, said the program would be revisited after the vacation to give it a better chance for success and allow the cafe owners more time to prepare. “I sprung this on the operators with less than a week’s notice,” he said. “We are going to relaunch after Fall Break so it can have a real market test.” Junior Sunny Kantha, DSG’s vice president of athletics and campus services, said the period was meant to help students looking for healthier food options on campus as they studied into the wee hours of the night,
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When senior Jeremy Crawford ate lunch at the Great Hall Tuesday, he purchased whathe thought was a meatfree meal—riceand collard greens. But after taking a bite of his vegetables, Crawford, a vegetarian, said he distincdy tasted meat. “I approached who I think was a manager in the GreatHall and asked him to clarify the ingredients in the dishes for me,” Crawford wrote in an e-mail. “He was able to tell me immediately that [the greens] were seasoned with bacon grease.” After consulting with the chefs who prepared the meals, the manager’told Crawford that the rice dish, which he said sometimes contains meat and sometimes does not, was indeed flavoredwith meat, Crawford said.
He added that he had not knowingly eaten pork products in a long time. Use of meat products in preparation is an issue with national resonance. In 2002, McDonald’s was sued by consumers on the basis that it implied french fries were a vegetarian option when in fact, they were seasoned with beef extract. Similarly, the absence of visible, listed ingredients in meals served at the Great Hall and other eateries has angered many vegetarians on campus. “Right now, [Duke Dining Services] are marking what is vegetarian and what is vegan, but I personally don’t trust their knowledge,” said junior Dina Graves, president of Plan V —Duke’s vegetarian club—and a Recess staff member. “I would much SEE VEGETARIANS ON PAGE 3
Employees at the GreatHall usedbacon grease to prepare collard greens, angering a student who expected hismeal to be vegetarian.