4/17/19

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The

Davidsonian

Independent Student Journalism Since 1914

inside

davidsonian.com

Eliza Patterson ‘22 reports on alcohol related EMS transports

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Volume 114, Issue 21

April 17, 2019

Ricardo Pinnock ‘22 and Phoebe Son Oh ‘22 call for support of Africana majors

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Lucas Weals ‘19 reviews legendary jazz musician Pat Metheny

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Emma Brentjens ‘21 profiles new Social Media Manager Jared Misner

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Africana Studies Department at Crossroads after Faculty Turnover JONATHAN LEE ‘20 SENIOR STAFF WRITER

Left to right: Dr. Devyn Spence Benson, Africana major Jade Polly ‘19, and Dr. Garry Bertholf pose at convocation. Photo courtesy of Jade Polly ‘19.

Nearing its fifth anniversary at Davidson, the Africana Studies Department is in a state of flux. While maintaining strong student interest, the department will find itself short-staffed next year according to some majors, prospective majors, and Africana faculty. They also question the long-term future of the department and whether, without more hires, it can sufficiently provide for student needs and interests. In the past academic year, six professors switched from core to affiliate status. Core faculty in Africana have voting privileges within the department and are obligated to be major and honors thesis advisors. Beginning next fall, department chair Dr. Devyn Spence Benson and two affiliate professors will be taking leaves of absence due to sabbaticals and other teaching obligations; a core Africana professor, Dr. Garry Bertholf, will leave Davidson entirely after this semester and another core member will leave the year after next. These departures have caused some majors to perceive the department as unstable. The history of department chair turnover adds to this picture. This turnover began with the departure of founding chair Dr. Tracey Hucks, who accepted the position of Provost at Colgate College in 2017. The department has been led by three different chairs in the past three academic years: Hucks, Dr. Caroline Fache, and most recently, Benson. Hucks came to Davidson in 2014 and served as the inaugural chair of Africana Studies, helping hire multiple core faculty, including Bertholf. Hucks “is the mother of Africana Studies at Davidson and sparked a movement in academia at the college,” said Daric McKinney ‘19 via email, who added: “Personally, Dr. Hucks was one of the reasons I came to Davidson.” Despite her impact on the Davidson community,

being offered Provost at her alma mater of Colgate “[was] a difficult thing to say no to for anybody,” according to President Carol Quillen. Benson, who chaired while on sabbatical this year, will not teach next year either. Instead, she will be writing and conducting research for her book project on Black Consciousness in Cuba, which is funded by a prestigious fellowship from the National Endowment for the Humanities. Though Benson will not teach nor have departmental duties, she will remain in Davidson and continue to advise students. The administration will choose a temporary chair to serve in her stead from the pool of current departmental faculty. Benson will continue teaching in the 2020-2021 school year, at which point she will also finish her time as chair. Six core Africana faculty have moved to affiliate status in the past year. In the summer before the 20182019 school year, Dr. Gerardo Marti (Professor and Chair of Sociology), Dr. Daniel Aldridge (Professor of History), and Dr. Joseph Ewoodzie (Assistant Professor of Sociology), moved from core to affiliate faculty. Before spring break this year, three more professors did the same: Dr. Hilton Kelly (Director, Center for Interdisciplinary Studies/Associate Professor & Chair of Educational Studies), Dr. Laurian Bowles (Chair & Associate Professor of Anthropology), and Fache (Chair & Associate Professor of French & Francophone Studies). While core faculty typically commit to teaching courses annually in the department, affiliated faculty can offer cross-listed courses that count for major credit, but are not required to do so regularly. Benson stressed that “affiliate faculty remain committed to Africana Studies. They will continue to teach the

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Examining Sustainability in Davidson’s Food Offerings JULIA KNOERR ‘21 SENIOR STAFF WRITER Often a food’s journey from field to Commons tray escapes students’ daily concerns in their trek to the salad bar or grill, leading to bowls of spinach and half-eaten burgers on the tray drop. Outlining food procurement, Dee Phillips, Director of Dining Services, and Craig Mombert, Executive Chef, noted that Vail Commons, Davis Café, and Wildcat Den share sourcing and production processes. Phillips revealed, “U.S. [Foods] is our food distributor, and they provide us with over 90% [of products].” Davidson participates in a group purchasing organization with other colleges, increasing purchasing power and maintaining cost. Mombert creates the Commons menu and purchasing list. Beyond U.S. Foods, Davidson also receives produce lists from Foster-Caviness and Sawyer Farms, which tend to source products from the Greensboro and South Carolina areas. However, they offer limited supplies of local and organic products, and Davidson’s high volume demand presents challenges. Similarly, geographic location also prohibits offering solely local, seasonal produce while fulfilling students’ desires for variety. Though schools in port cities or ideal weather conditions may offer greater variety, Davidson’s limited growing seasons and low regional demand for organic products often make them infeasible. Furthermore, Phillips commented on insurance limitations, stating, “In order for us to purchase from any provider, they have to carry a minimum of $1 million of liability insurance.” Many smaller farmers cannot afford to carry necessarily large policies to address risk of foodborne illnesses.

Patterson Court Council organizations, additional food providers on campus, plan and source meals independently. Debra Thompson, Turner House’s chef, orders large quantities from U.S. Foods and relies on Walmart for produce and BJ’s Wholesale Club for other items. Approximately 50% of offerings are pre-packaged. Comparatively, Brendan Krebs, the chef for Rusk, Kappa Alpha Order, Sigma Phi Epsilon and Phi Gamma Delta houses, purchases products through Sysco. Seasonal produce originates within 300 miles, while many meat products are also local. Specialty items come from Harris Teeter and Whole Foods. However, Krebs finds organic products cost prohibitive. To address limitations, students and faculty presented a number of strategies. Yancey Fouché, Director of Sustainability, discussed food hubs as an option for engaging local farmers while addressing high demand and offering larger insurance policies. Dr. Fuji Lozada, Professor of Anthropology and Environmental Studies, weighed food hubs’ feasibility, remarking they “are more able to provide the reliability that restaurants and Vail [Commons] need because they’re bringing in multiple farms.” However, he believes they would not be economically viable. Fouché noted, “[whether] are we willing to invest in this relative to other priorities on campus is an important question.” Adde Sharp ’20 also observed the need to adjust student and staff mindsets. Partnering with Barbee Farms, for instance, might necessitate limited supplies, but she sees such measures as better than none. Because the term “sustainability” encompasses environmental, economic and social practices, balancing priorities can prove challenging. Labeling often appears arbitrary; for instance, the Davidson College Farm is not certified organic

because of crop spacing, though it uses organic practices. Consequently, Environmental Studies major Lexi Wombwell ’20 advocates for knowing the farmer and visiting the farm rather than potentially misleading parameters. While farm lists would allow for informed decision-making, U.S. Foods does not specify source information. Dietician Elizabeth Allred further indicated difficulties to increasing source labeling, as the Commons menu constantly evolves, and all labels are handwritten. Such a system might be more feasible in the Café and the Den due to their static menus. Furthermore, economic concerns often counter environmental sustainability. Wombwell argued, “Research needs to be done on how to move away from U.S. Foods without increasing price, because food insecurity is a big problem on campus (which is why we started Lula Bell’s).” In fact, past students have conducted relevant research. Alumna Jennifer Burns ’10 focused her thesis on a cost-benefit analysis of moving towards a more sustainable food system at Davidson. She shared, “I found that the benefits far outweighed the monetary costs.” Sustainable food systems allow universities to become thought leaders, compete against peers, support local communities, and provide healthier food for students. Berns elaborated, “Our food system is extremely efficient, which makes for some really cheap food, but a lot of those costs aren’t actualized in the price tag.” Similarly, Lozada highlighted the industrial food system’s hidden costs that may not appear in prices. Attempting to act on such concerns, the Davidson College Farm serves as a platform for local sourcing. Farm Manager Theresa Allen shared that initially, “The goal of the farm was

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