Volume 122 · No. 36
Tuesday, October 18, 2016
EST. 1887
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ACADEMICS
Yale lecturer speaks at French House BY SCOTT GRISWOLD @Griswold_ii
Students gather for the 100 Black Movement event in Greek Theater story by JAKEYLA CHAVIS
photos by HASKELL WHITTINGTON
@theeyoungqueen The 100 Black Movement has been a trend among black communities at various HBCUs, first starting as 100 Black Men In Suits, then incorporating 100 Black Women In Dresses. Black University students gathered together for the 100 Black Movement yesterday at the Greek Amphitheater at 4 p.m. The movement was created as a form of activism started by two Prairie View A&M University students. “It was a challenge designed to promote awareness that African-American young men can unite to create a positive impact,” University business management senior and event coordinator Chase
Warner said. The challenge serves to show a side of African-American culture that is not typically documented, said junior Reginald Singletary, president of the Baylor NAACP chapter. Students congregated at the Greek Amphitheater dressed to impress. Individual and group pictures were taken of men and women — first separately, then together. Warner said African-American men from Stephen F. Austin, Prairie View A&M, University of Houston and Lamar University have also posted photos of themselves in suits, united against negative generalizations and violent stereotypes.
see MOVEMENT, page 1
Norma Thompson, a senior humanities lecturer at Yale University, bemoaned the decline of “adult books” on Monday in the University’s French House. Thompson was the first of three lecturers in the Inaugural Millennial Classics series, sponsored by the Eric Voegelin Institute and the University’s Roger Hadfield Ogden Honors College. “It’s good to reflect on our mortality, and books take us there,” Thompson said. Thompson received her Ph.D. in the Committee on Social Thought at the University of Chicago and has published several books. One of which, titled “Ship of State,” explores political theories of philosophers ranging from Homer to Machiavelli. Her lecture analyzed the works of other philosophers and posed the question: “Can you learn more from a person or from a book?” Thompson said she began asking that question about a decade ago. “The seniors [at Yale] only ever gave one category of answer — you can learn more from a person,” Thompson said. “The reputation of the book has suffered. It seems anonymous, distant, cold — for which reasons college bookstores now sell sweatshirts and shot glasses.”
see LECTURE, page 2 ACADEMICS
Students brew beer, make ice cream in food preservation class BY LAUREN HEFFKER @laurheffker A University professor is helping food science students prepare for the real world by having them brew beer in class. Subramaniam Sathivel teaches NSF 4075, a food preservation course in which students learn the science behind fermentation methods, including brewing craft beer. Students also learn how to make ice cream, yogurt, milk powder and other fermented snack products. Sathivel said he tries to
make the class as fun as possible, integrating theory with application. By enabling students to act out classroom lectures first-hand, they retain information more efficiently than they would just studying the material, he said. “I want my students to learn hands-on,” Sathivel said. “It’s a key, because the class should also be fun. In the morning, I’m teaching theories, and in the evening, [students] are doing it.” Though Sathivel has taught at the University for nine years, he’s only been teaching the brewing lab for three. Primarily upper-level
students and graduate students are enrolled in the course. “The demand for food science and technology graduates is continuous. It doesn’t go [away], because we all need food,” Sathivel said. Food science senior Ian Moppert said in class, students learn about the industrial processes of food preservation, then the scaleddown version of what they can do. Prior to participating in the lab, Moppert realized he wanted to become a brewmaster, so Sathivel’s class was a helpful experience.
see BEER, page 2
JAKE BONIN / The Daily Reveille
Senior food science major Ian Moppert (left), Ph.D. student Emmanue Kyereh (center), and food engineering professor Subramaniam Sathivel (right) discuss the chemical properties of recently brewed beer.