The Blue & Gray Press

Page 1

THE

BLUE &GRAY

THE UNIVERSITY OF MARY WASHINGTON STUDENT NEWSPAPER

PRESS

March 16, 2017

VOLUME 90 | ISSUE 18 SERVING THE COMMUNITY SINCE

1922

Glenn Taylor / The Blue & Gray Press

BOV sets standard room rate for all first-year halls KAYLEE TYEE Staff Writer

UMW Archives

President Paino and the Board of Visitors have made a decision to standardize freshman room rates starting in the upcoming 2017-18 academic year. The room rate for all first-year residence halls will be $3,300 a semester. In 2015 UMW started the FSEM program, which was designed to help fresh-

men transition to the college life. However, the BOV is concerned that FSEMs were being chosen based off the dorm rather than the class. Juliette Landphair, vice president of Student Affairs, said, “Standardizing the price [for room rates] ... will make it more likely [that] FSEMs will influence [students] in their decision [making].”

•BOV DECISION | 10

Students take issue with lack of dietary options in UC VIRGINIA BIXBY Staff Writer

UMW Relations

IN THIS

ISSUE

HIs KEEPER

After a long day of classes many students look forward to winding down and having a relaxing meal at the dining hall. However, for students with allergies and other dietary restrictions, they often find themselves asking what can they eat? Although management claims the University Center offers meals suitable for all, UMW students are taking issue with the dining hall menu, finding that it lacks adequate options for students who have various dietary restrictions. Marketing Manager Rose Benedict said, “There is a vegetarian or vegan entrée at every lunch and dinner,” said UMW dining marketing manager Rose Benedict. “We always have chicken available upon request for students who cannot eat pork, and students can take anything from the salad bar and have it cooked.” The next issue for college students is time, which many student do not have a lot of. “It may take some extra time to get it cooked for them when it is not part of

FEMINIST FOUL?

the regular menu, and that can be hard when students don’t have much time to eat between classes,” Benedict said. “We try to advertise things like that, but we find that people don’t read fliers so we stopped putting them up.” Some students, such as freshman Emma Yerly, find the lack of options frustrating. “There’s nothing for vegetarians to eat but the salad bar,” said Yerly, who is a vegetarian. “I want more hot food options for vegetarians, vegans and anybody else with dietary restrictions.” Executive chef Andreas Ortner said that it is difficult to deviate from the items offered because the facility follows a basic national menu through Sodexo, Incorporated. “Sodexo has sets of recipes that we must follow,” Ortner said. “If you get a specific item here, it should be the same anywhere else you go that has Sodexo facilities.” Additionally, the management and staff of the dining facility are employed by Sodexo rather than by the university. Sodexo bills itself as a “Quality of Life Services” company and specializes in

•UC DINING | 2

MARCH MADNESS

How one family deals with disability stigmas

Emma Watson bares skin and encites feminist uproar

Who to keep an eye out for in the race

LIFE | 6

VIEWPOINTS | 5

SPORTS | 13


Turn static files into dynamic content formats.

Create a flipbook
Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.