Misc 02.25.2021

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The Miscellany News February 25, 2020

miscellanynews.org

Vassar College’s student newspaper of record since 1866 Volume 155 | Issue 1

Early uptick in COVID-19 cases leads to unease on campus Lucille Brewster News Editor

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s the Vassar community transitioned back to campus this semester in the midst of the COVID-19 pandemic, the number of cases spiked within the first week of students’ return. On Feb. 16, active cases were at an all time high of 36, less than a week after the last cohort of students moved into their dorms. Students who tested positive were immediately placed into isolation for their quarantine. As of Feb. 23, there are seven student active cases. Heading into the College’s third semester in the midst of the COVID-19 pandemic, administrators, staff and students alike knew that bringing everyone back to campus would pose a challenge. Despite having last semester under their belt, administrators understood even

the most comprehensive movein plan could not fully account for the pandemic’s national prevalence and the existence of new, more contagious variants. Yet even with the expectation of a higher case load in mind, it was still jarring for the campus community to see the number of COVID-19 cases quickly spike to higher than at any point last semester. As cases climbed in early February, many in the Vassar community expressed concern about the safety of on-campus living. “I’ve developed a habit of checking the online dashboard as soon as I wake up to see if anything has changed,” said Susanna Shull ’23. “I was extremely anxious a week and a half ago when the number of cases was climbing a lot each day, and I was expecting that we would be sent home,” she added. See COVID-19 on page 3

Courtesy of Vassar College via VassarTogether COVID-19 Dashboard.

Sourdough brings flavor to pandemic Janet Song

Features Editor

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or several students on campus, sourdough bread is the perfect food for the pandemic, requiring only flour, water and patience. And as the Spring 2021 semester starts, a few students are sharing their food with the Vassar community. Two students, Cole Crile ’22 and Weipeng Xie ’21, are hoping to spread their love of baking through their sourdough creations, as well as other baked goods. While Crile isn’t active on social media, I first came across his bread thanks to his housemate Pedro Augusto Lima ’21, who showcased the Courtesy of Pedro Augosto Lima ’21. fluffy loaves on Facebook. When

asked when he started baking, Crile explained, “I’m originally from the Midwest, so I started with a lot of classic Midwestern foods. I made a lot of a lot of bread and rolls and biscuits and cookies ... I find [that] a lot of the time it’s just easier to bake because I have the ingredients always lying around. With cooking, [...] I need to get this specific thing for this dish that I’m going to make, and I’m usually not great at planning things when I go to the store.” Indeed, Lima’s photographs showcase how much Crile has perfected his loaves—they are plump and crisp on the outside, soft and bubbly on the inside. Three days after Lima’s post, Xie

also posted sourdough-related content on Facebook. Instead of bread, however, Xie offered jars of sourdough starters that he had named Prince Edward and Varg Ratimir. As Xie isn’t housemates with Crile, he didn’t want to start competition between him and the latter. “I figured that sourdough starter can be used in so many different ways,” said Xie. “[The beauty] about sourdough starter is [that it’s] basically a leavening agent—[a] yeast that you can incorporate into any other baked goods. So you can use sourdough starter [for] pancakes, waffles, muffins, cupcakes and cake.” Xie himself enjoys experimentSee SOURDOUGH on page 8

Dollar Yard fights to survive during COVID-19 downturn Monika Sweeney Reporter

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hile some of us spent our break catching up on sleep, reclaiming summer jobs or counting the days until we returned to campus, Vassar students Iliana Jaime ’21, Dean Kopitsky ’22 [Full disclosure: Kopistky is a Senior Editor for The Miscellany News], Brooke Perlman ’23 and Miriam Rovin ’23 worked tirelessly to save a beloved Arlington staple: The Dollar Yard. A small business nestled between Julie’s Restaurant and My Market, The Dollar Yard has been owned and operated by Rajesh Sehgal for the last two decades. His dream, which became a reality in 2001, was to provide Inside this issue

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ARTS

Eclectic JPEGMAFIA just keeps pumping out bangers

quality and useful items, such as school supplies and toiletries, to college students on a budget. To Rajesh, The Dollar Yard is more than just a nine-to-five job: “It’s the bread and butter of my family,” he said. Since about 80 percent of its business comes from college students, The Dollar Yard has been struggling to stay afloat since the beginning of the pandemic. Dalia Sanoff, a close friend of Rajesh as well as an affiliate mentor and advisor of Vassar College’s Chabad Jewish Community (CJC), shared with the CJC’s board that The Dollar Yard has suffered much more than other Arlington businesses this past See Dollar Yard on page 7

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Top 5 tips for your love life...from the HUMOR impeachment trial

Courtesy of dollaroneyard.com.

13 SPORTS

Osaka v. Serena represents passing of torch on and off the court


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