Battle of the doughnuts: Sugar Shack vs. Duck Donuts OPINIONS Pg. 6
THE MARLIN CHRONICLE THURSDAY 4.6.17 || MARLINCHRONICLE.VWC.EDU ||
VIRGINIA WESLEYAN COLLEGE
Council formed to address caf concerns BY MICKELLA RAST mjrast@vwc.edu
The Culinary Council met for the first time March 15 to discuss recent concerns about the food quality in the cafeteria. The Council is the latest effort put forth by administration to address concerns and feelings of discontent among students and faculty regarding the cafeteria. Questions about food quality first arose after photos, allegedly taken in the dining center’s kitchen, were released on social media. The Marlin Chronicle published a story on the incident along with photos taken by a Marlin Chronicle section editor of the kitchen in The Grille. According to the VWC Culinary Council overview, the purpose of the organization is to “assist campus dining in gaining accurate insights into student expectations and their views about our services, menus, food quality, customer service and overall dining experience.” Additionally, the council will work to identify student lifestyle trends and implement ways to integrate them into the dining experience. Heading the meeting was District Manager of Sodexo Mike Greenfield, General Manager of Dining Services Tim Lockett and Vice President for Student Affairs Keith Moore. Also in attendance were 17 students, the first members of the council. Greenfield stated that he was pleased by the turnout and thought that student participation was the most important component of the council. “It is your dining program,” Greenfield said. “So you need to have a say.” The focus of the first meeting was introducing members and ascertaining everyone’s goals for the organization’s future. “I’m interested in doing this because I think there’s not a lot of communication between students and staff,” sophomore Melissa Fisher said.
Anthony Dellamura| Marlin Chronicle Students, members of the VWC administration and Sodexo District Manager Mike Greenfield discuss concerns regarding the cafeteria at the first meeting of VWC’s Culinary Council. Senior Avriana Chavez said, “I’ve seen the development and regression of the campus [food].” Chavez also stated that she’d like to see students enjoying their meals again. “I think there’s not a lot of variety,” sophomore Amber McDonald said. “Having a voice for students… is something that’s really important.” Many were concerned about the lack of balance between the different types of meals. They stressed that there should be multiple choices for athletes, vegetarians, students with allergies and those with food restrictions. It was also brought to the council’s attention that glutenfree and diabetic-friendly meals are
nearly nonexistent in the dining centers. Other conversations revolved around the cross-contamination between food stations and sanitation concerns, such as dirty silverware and tables. Of the highest importance to students were increased variety in foods and healthier options. Several members stated their preference for fresh fruit and raw vegetables as opposed to canned fruit and overcooked vegetables. “I don’t want to dread coming to the caf to get food anymore,” one student said. “No more chicken and rice,” another said.
Anthony Dellamura| Marlin Chronicle Sodexo District Manager Mike Greenfield.
SEE CULINARY Pg. 2
The Marlin Prestige Business Conference Presents:
The Pathway to Success: People, Process, and Performance Day 1 - Leadership Day 2 - Marketing
Day 3 - Finance Day 4 - Operations Day 5 - Legal Work The Marlin Prestige Business Conference is led by the MBE 301 Principles of Management class, as they host an array of workshops, seminars, and competitive presentations.
The speakers will explain their individual pathways to success, with key presentations given by Jon Pruden, CEO of Taste Unlimited, as well as Ken Trinder, VWC Trustee and CEO and President of EOS Systems.
The Conference will be held April 24th through April 28th in Pearce Hospitality Suite upstairs in Batten. In addition to Speakers, engaging workshops will teach the tricks of skillful marketing, improving your credit, and successful operations. This engaging program kicks off on Monday, April 24th at 6pm, with Jon Pruden’s presentation and food. Dress for the event is business professional. See you there!
WGS goes Greek BY KASEY NEWCOMB klnewcomb@vwc.edu
Iota Iota Iota (Triota) is a National Women Studies Honor Society. The honor society currently has over 50 chapters nationwide. Virginia Wesleyan College senior Kaci Wertz took the lead in bringing the Delta Sigma chapter of Triota to Virginia Wesleyan College. The Greek letter iota was selected due to the names of three Greek goddesses. Those are Inanna, Ishtar and Isis. Triota strives to maintain the feminist values central to women’s and gender studies and strives to encourage diversity, egalitarianism and a supportive academic environment for all students. To start a new chapter of an honor society at VWC, one must apply and have a written constitution. “In trying to start the chapter, I had to
write a constitution and by-laws,” Wertz said. Wertz had to register with the Alpha chapter of the organization and wait for a response. At VWC, Triota presents those majoring or minoring in women’s and gender studies with diverse perspectives and interpretations of the historical and contemporary experiences of women and men in the United States as well as throughout the world. Students at VWC majoring or minoring in women and gender studies will study feminist, gender and sexuality theories and use them in understanding and contextualizing varied forms of interactions and solutions.
SEE MORE ONLINE AT MARLINCHRONICLE.VWC.EDU
Need for immunization surfaces after ODU scare BY AMANDA ARCHER acarcher@vwc.edu
According to an alert sent out by neighboring institution Old Dominion University (ODU), during the week of March 9, a student was diagnosed with bacterial meningitis. Bacterial meningitis is the most common form of meningitis, an infection of the membranes surrounding the brain and spinal cord, and has the potential to be life-threatening. The infection is most commonly contracted from the environment but can also be found in your nose and respiratory system.
In the case of the ODU student, he or she contracted the bacteria while out of town during spring break. In some cases, meningitis occurs for no reason. However, oftentimes it occurs after a head injury or following an infection that has weakened the immune system. Whether or not the incident occurred after one of these circumstances is unknown. “It was during our spring break when everything occurred. We were informed. They sent out detailed emails explaining the situation and the precautions that were being taken.
SEE MENINGITIS Pg. 2