February 12, 2013

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MOUNTING FRUSTRATION

Frese ejected late as Terps’ comeback bid falls short

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OPINION

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The University of Maryland’s Independent Student Newspaper

ISSUE NO. 86

ONLINE AT

103rd Year of Publication

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TOMORROW 40S / Sunny

TUESDAY, FEBRUARY 12, 2013

Stamp vendors lag with recycling

MAKING THE GRADE Officials say AP scores indicative of future success, will continue accepting credit despite some schools’ decision to change policy

Some food court restaurants use nonsustainable products

By Fatimah Waseem Staff writer When Samantha Krahling first came to this university last fall, she thought she was ready to bypass the introductory calculus course and skip to the second level. What she found, however, was her high school AP AB Calculus “i was new to class had not prepared her for the rigors of college math. She soon college. i had dropped her MATH 131: Calcuno expectations, lus II for Life Sciences course and i had to and rebounded to MATH 130: Calculus I for the Life Sciences, teach the learning the same derivatives material to and antiderivatives she had just myself. i just polished a few months before. “I was new to college. I had no couldn’t get expectations, and I had to teach used to it. the material to myself,” the freshSAMANTHA KRAHLING man enrolled in letters and sciFreshman enrolled in letters ences said. “I just couldn’t get and sciences used to it.” Experiences like Krahling’s have prompted some universities to no longer accept Advanced Placement credits in lieu of college courses, re-sparking a long See credits, Page 3

Hyattsville may pay university to use buses By Bradleigh Chance Staff writer In a move aimed at community development, Hyattsville is considering paying the university to allow city resi-

file photo/the diamondback

“High schoolers in the area can actually come out and use our library if they do not have one in their local community,” McCullough said. “City residents can also come out and enjoy Maryland Day as well as other events here on campus.” However, Scott Jones, a freshman journalism major, said the department should consider whether there is risk in allowing non-students greater access to the campus. “Even if there was no danger, this could create much more crowded conditions on the bus,” he added. However, students have not

Even though university officials have worked to promote green initiatives on the campus, that goal may be difficult to accomplish in the Stamp Student Union food court, where affordability often outweighs sustainability in largescale restaurant chains. Many vendors use containers made of polystyrene foam, which is lightweight and retains heat, but cannot be recycled. While Dining Services is encouraging some vendors to switch to environmentally friendly alternatives, other materials cost more, which would drive up food prices — a move many simply aren’t willing to make. “They’re on board philosophically, but a lot of this costs money that they don’t want to pass on to the students,” said Joe Mullineaux, Dining Services senior associate director. While Moby Dick uses bagasse, a compostable sugar cane-based material, Panda Express and Chick-filA both use polystyrene products. If Panda Express replaced its containers with more sustainable ones — which Dining Services suggested to the restaurant — prices would go up an average of 25 cents per product, Mullineaux said. And many students said that increase would be enough to deter them. “I’m a college student on a budget,” said Daniela Salinas, a junior sociology major. “Considering they’re going green, it’s good, but it affects people’s pockets.” Additionally, it’s difficult to change the behavior of businesses that have thousands of locations around the world, Mullineaux said. Although

See HYATTSVILLE, Page 2

See STAMP, Page 2

LAB SCIENCE CLASSES are often more rigorous in college than in high school, prompting some schools to no longer accept Advanced Placement credits in lieu of introductory courses. At this university, however, officials said AP students still earn top grades in advanced classes. alexis jenkins/the diamondback

dents access to Shuttle-UM. Under the Hyattsville City Council proposal, the university would receive $5,000 to issue Shuttle-UM bus passes to residents. The Department of Transportation Services has agreements like this with several other surrounding areas, including College Park and Greenbelt, said Gloria Blackwell, community engagement director. “We want to make this a true college town by promoting local businesses,” Blackwell said. “Hyattsville is growing and we want residents to consider us. We want them to come to the performing arts center, the football games, and just to walk around and enjoy the campus.”

This initiative will be one of many steps toward community development taken by the university, said Beverly Malone, transportation services assistant director. “When [university] President [Wallace] Loh was becoming president, he was continually announcing his vision for the campus,” Malone said. “He talked specifically of improving ‘town and gown’ relationships and DOTS was then given the charge to work with the local communities to determine what we could do.” The measure should help bridge a gap between the campus and the community, said Ryan McCullough, a junior civil engineering major.

By Madeleine List Staff writer

Adele’s revamps menu to boost business Restaurant regularly updates menu; took a year of planning By Teddy Amenabar Staff writer

adele’s debuted a new menu this semester, which took more than a year of planning and patron input, Dining Services officials said. Crab pretzels and Kung Pao pasta are among the new options. file photo/the diamondback

INDEX

In hopes of drawing in more business, Adele’s is giving students and faculty a few more reasons to make the Stamp Student Union restaurant their upscale destination — including crab pretzels and Kung Pao pasta. The third-floor restaurant makes standard practice of cycling out tired menu options every 18 months, so this spring ushered in a new menu formed over a year of planning and patron

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input, said Bart Hipple, Dining Services assistant director. When creating the new menu, Dining Services officials left a poster board of the first draft, along with a red marker, in the waiting area for patrons to critique the new ideas. That’s how the crab pretzel ended up making the cut, and it’s proved to be a new favorite, said Joe Mullineaux, Dining Services senior associate director. Input also came from students who worked at Adele’s, who developed a way for students to customize their own burgers, he said. Now, patrons can combine pulled pork with crab cake, if their stomachs desire. Dishes originally offered as specials also helped officials add permanent items, such as Alaskan snow crab legs.

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Previously, the chef based options on popular restaurant items, Mullineaux said. However, the spot has been faced with a changing campus environment over recent years, especially with the addition of 251 North and new restaurants along Route 1. To adapt, Adele’s eliminated high-priced steaks in favor of New York strip steak the semester before the university’s all-you-can-eat dining hall opened. Though the restaurant has strayed from some pricier foods, students said they still consider it a good bet for a change of pace from the dining halls. “I love going to Adele’s,” said Anna Johnson, a sophomore English major.

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See Adele’s, Page 2

© 2013 THE DIAMONDBACK


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