The University of Marylandâs Independent Student Newspaper
T H U R S DAY, F E B R UA R Y 1 1 , 2 01 6
University ranks fifth among DC region schools in cash donations for FY 2015 Donor cash flow spikes to $122.7 million in 2015
âWe canât count on [state funding] always to do the things we need to do at the university,â Kirwan said. âPhilanthropy, private giving really provides the margin of excellence for By Taylor Swaak an institution.â @tswaak27 About 25 years after Kirwan first Senior staff writer introduced comprehensive fundraisFormer university President Brit ing efforts, this university ranked fifth Kirwan knew reliable state funding among schools in the Washington region for cash donations in fiscal year wouldnât last forever.
2015, according to Council for Aid to Education data. This universityâs donor cash flow spiked from $81.79 million in fiscal year 2014 to $122.7 million in 2015, topped only by Georgetown University ($172.45 million), the University of Virginia ($233.22 million), George Washington University ($248.03 See FUNDs, Page 3
This university raised about $202 million in fiscal year 2015, including 28 gifts of $1 million or more, and it has already raised $95 million so far this fiscal year, officials said. file photo/the diamondback
Grocery store may open on Route 1 European grocer Lidl looks to Clarion Inn site By Carly Kempler @CarlyKempler Senior staff writer
nizationâs major initiatives for the semester. Last semester, the collective national network successfully encouraged McDonaldâs and Subway to commit to stop using antibiotics in their food supplies. âThat was a huge victory for us,â said chapter president Tom Klotz, a senior government and politics major. âBut I think on a chapter, logistical basis, [the biggest accomplishment] is that weâve grown. That, I think, was the biggest change that weâve made â is continuing to get more people involved.â This semester, the group plans to continue working on initiatives including homelessness
As redevelopment of the city continues toward its goal of âOne College Park,â city officials see a need for grocery stores to fill the âfood desertâ in the area, said Terry Schum, the cityâs planning director. Various announcements are underway to reveal some of the new companies, retail locations and restaurants that will soon come to College Park, said Ken Ulman, chief strategy officer for economic development. âWhen there are more diverse restaurants, the more diverse retail options, people ⊠speak with their wallets if you will,â Ulman said. âThe more options that we give them on Baltimore Ave. and in surrounding communities, the more theyâre going to keep their dollars at home.â According to the most recent development update report, one of the largest European grocers, Lidl, is planning to build a store at the Clarion Inn site at 8601 Baltimore Ave. The store also plans to open a location in Bowie.
See wojahn, Page 6
See Grocery, Page 6
MAYOR PATRICK WOJAHn speaks yesterday about his experience working as a PIRG campus organizer in Wisconsin to members of MaryPIRG in their first meeting of the semester.
Mayor Patrick Wojahn joins MaryPIRG for lobbying groupâs kickoff meeting By Zach Melvin @ZachM3lvin Staff writer When MaryPIRG, the universityâs branch chapter of the Public Interest Research Group network, needed a guest speaker for its kickoff meeting, it turned to the mayor,
who has some experience with the national organization. College Park Mayor Patrick Wojahn, who addressed the group Wednesday, worked with PIRG branches in Wisconsin. He credited the experience as vital to his political career. âI was a campus organizer,â Wojahn said. âI worked with the PIRGs in Wisconsin in the late â90s. I really attribute the PIRGs to giving me the background I need in running campaigns and doing organizing and all the other stuff I needed to do.â About 100 students gathered in the Juan Ramon Jimenez Room in Stamp Student Union for the MaryPIRG spring semester kickoff event. During the meeting, they went over the orga-
University team to compete in national Solar Decathlon
Veteran chef looks to take Good Tidings to new heights
US Energy Dept will award $2M to winner By Jacob Bell @thedbk For The Diamondback
Executive chef is now developing semesterâs Green Tidings menus By Hannah Lang @hannahdlang Staff writer
Tom Schraa took over as the new executive chef for Good Tidings in September after working with the catering company for years in various other positions. He began his professional career at 18. tom hausman/the diamondback
Chef Tom Schraa first saw an ad for a job with this universityâs catering department in the newspaper. After years of working at re s ta u ra n ts i n Da l l a s, M i a m i , Chicago and Washington, the idea of working five days a week was appealing. Seventeen years later, Schraa has found himself working most weekends and some 12-hour days as executive chef for Good Tidings. He took over the job in September, after working with Good Tidings for years in various positions.
âI have learned over the course of my career that you couldnât take me out of here,â he said. âItâs what I love to do and Iâve always done it.â Growing up in Springfield, Virginia, Schraa said he was always interested in cooking and would often stop playing just to watch the cooking show Galloping Gourmet. At age 18, he began his professional career as an apprentice for chef JeanPierre Goyenvalle at Le Lion dâOr Restaurant in Washington. âBack then they could yell, they could scream, and they smoked,
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and they drank and they did all kinds of crazy stuff,â he said of the kitchen staff. âBut they taught me and I learned their craft. They just taught this little kid how to do things.â In February 1999, Schraa was h i re d a s a so u s c h e f fo r G o o d T i d i n g s , w h i c h m a n a ge d t h e campus dining halls, in addition to providing catering services, and operated out of what used to be Denton Dining Hall, now 251 North. See chef, Page 7
SPORTS
TROPHY HUNTING Terps menâs lacrosse looks to end title drought P. 12
OPINION
DIVERSIONS
DINING POINTS
BEY DAY
New plans have promise P. 4
Weighing in on âFormationâ P. 9
On a stretch of wall in the studio space of the architecture, planning and preservation school are pictures â rows of them, stretching from floor to ceiling â of sustainable housing designs university students have showcased for the U.S. Energy Department.
The designs were part of the Solar Decathlon, a biennial Energy Department competition that challenges student-led teams from across the globe to create innovative, solarpowered homes. This university is getting ready to take part in the competition again. The department announced in January a team from this university will be part of the 2017 competition for a shot at $2 million. This universityâs team, which should have See Energy, Page 2