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T h e i n d e p e n d e n t s t ude nt ne w spap e r of t he U niversity of Pittsburgh | PIttnews.com | october 10, 2018 | Volume 109 | Issue 38
SGB FOCUSES LIVING IN COLOR ON PHYSICAL AND MENTAL HEALTH Emily Wolfe Staff Writer
At a free public lunch this Friday, Pitt students have the opportunity to voice opinions on Pitt food and dining services. It’s one of several current SGB initiatives which seek to close the gap between Pitt students and key players at the University. The Eat & Greet meeting will take place this Friday from 2 to 3 p.m. in the WPU’s Lower Lounge. Board members Albert Tanjaya and Zechariah Brown have worked with Sodexo Campus Services on the initiative, which will allow Sodexo managers to hear student suggestions on how Pitt’s food and dining services can be improved. “The whole intent of Eat & Greet is to provide a space where students who dine on campus can provide feedback to Sodexo staff in terms of the food quality, food choices,” Tanjaya said at Tuesday’s SGB meeting. “For example, rice … it’s a staple for many Asian students. How are they doing in that sense of accomodating cultural backgrounds?” “It’s also just in terms of the regular foods that Sodexo provides,” Brown said. “Just like, ‘hey, I like the grilled chicken this way!’ versus, like, ‘I don’t really like it when you put so much black pepper on it.’” See SGB on page 2
Xinyi Wu (left), a physics grad student, and Kiera Wood (right), a first-year French and linguistics major, visually transcribe their music at the Center for Creativity’s Seeing Music workshop. Maria Heines | staff photographer
BLUE SPARROW FOOD TRUCK FLOCKS TO NEW HOME Eri Guthrie
Traveler” while it was being produced. One of its previous stops was outside of RedSomething big is coming to the Pittsburgh hawk Coffee on Meyran Avenue, but the owners food truck scene — a Greyhound bus, to be ex- have had to ease up on lunch service to devote act. Blue Sparrow — a food truck that sells global time to developing the new bus. They hope to foods ranging from a ramen burger to traditional pick up lunch spots again when the bus is ready gyros — is expanding from its current truck to a for use. The Greyhound’s size will multiply their 1956 GM PD-4104, a bus known as a “Highway kitchen space when they are out serving different sites. Staff Writer
Pittsburgh chef Luke Cypher owns and operates the food truck with help from with sous chef Zack Morgans and confectionarian Jess Wagner. The trio is looking to add the transformed bus to the Blue Sparrow’s lineup in November to help enhance efficiency in the kitchen and expand their menu. See Blue Sparrow on page 2