Second season of ‘The Unbreakable Kimmy Schmidt’ brings wit, feel-good weirdness see ARTS AND LIVING / PAGE 8
Women’s lacrosse splits NESCAC games, hope to still make playoffs
Men’s crew team finishes season with impressive races see SPORTS / BACK PAGE
SEE SPORTS / BACK PAGE
THE
INDEPENDENT
STUDENT
N E W S PA P E R
OF
TUFTS
UNIVERSITY
E S T. 1 9 8 0
T HE T UFTS DAILY
VOLUME LXXI, NUMBER 59
tuftsdaily.com
Friday, April 22, 2016
MEDFORD/SOMERVILLE, MASS.
Gauri Seth elected as incoming TCU President by Arin Kerstein
Executive News Editor
Junior Gauri Seth was elected to the position of Tufts Community Union (TCU) President, following all-day voting yesterday on the Student Information System (SIS) online portal, according to the Tufts Elections Commission (ECOM) Technician Ryan Hartney. Seth, who is the first woman to be TCU President since 2002, said that she is “humbled” by the results of the election. “My campaign team, all week, has just given me unconditional support and love, and I could not have asked for anything more,” she said. “I’m so proud of the campaign we ran, and we’re just getting started. And next year is going to be amazing, and I’m so, so excited.” Hartney, a junior, explained that 1,441 students voted yesterday and added
that voter turnout was at 24.92 percent, more than double the 11.65 percent voter turnout last year for outgoing TCU President Brian Tesser. This discrepancy can be attributed to the fact that last year’s presidential election was uncontested, resulting in lower voter turnout than usual, Hartney said. Meanwhile, last week’s voter turnout in the general TCU elections was at 24.31 percent, with 1,404 students voting. The margin by which Seth defeated opponent junior Ryan Johnson was not disclosed. Hartney said they would not provide the specific allocation of votes, although past members of ECOM have disclosed how many votes each TCU presidential candidate received. The breakdown of votes last year for Tesser, abstentions and writein options were released, as were the exact voting numbers in the Robert
Joseph-Andrew Núñez election in 2014 and the 2013 race between Joe Thibodeau, Joe Donenfeld and Christie Maciejewski. Both Seth and Johnson had announced their candidacies for TCU President last Thursday evening and began campaigning on their respective Facebook pages “Go for Gauri” and “Ryan Johnson for TCU President.” A forum for both candidates took place on Wednesday evening before voting SOFIE HECHT / THE TUFTS DAILY opened at midnight on Gauri Seth (LA '17), the newly elected TCU Senate presiThursday. dent, pictured on Feb. 3.
Tufts alumnus and chef Dan Barber discusses future of food, envisions changing plate by Sophie Lehrenbaum News Editor
Dan Barber (LA ’92) returned to his alma mater last night as part of the annual Janover Family Lecture Series to speak about his career and the future of food with Sarah Janover (LA ’85), former chief of staff at People Magazine. The event, hosted by the Experimental College (ExCollege), took place before a soldout audience in Barnum 008. Director of the Experimental College Howard Woolf gave the introduction, during which he announced a new minor for the environmental studies track — food systems and nutrition. Woolf, who is also the associate dean of undergraduate education at the ExCollege, went on to speak to Barber’s career and accolades, highlighting Barber’s multiple James Beard Foundation Awards — an honor frequently likened to the “Oscars for food.” He also spoke about Barber’s spot as one of TIME magazine’s 100 most influential people and his status as a high-profile writer, as the author of “The Third Plate: Field Notes on the Future of Food” and numerous New York Times and Gourmet Magazine articles. Janover relayed a series of student questions to Barber, to which the chef
Please recycle this newspaper
Cloudy 79 / 55
/thetuftsdaily
and writer detailed how he burgeoned from an uncertain senior majoring in political science to a world-renowned chef at Manhattan’s Blue Hill restaurant and Blue Hill at Stone Barns. Barber attributes his career path to former professor Sol Gittleman. “It became senior year, [and] I had no idea what I was going to be doing,” he said. “Every couple of weeks, I was calling [Gittleman’s] secretary … at that point, [he was] a little annoyed.” Barber recalled Gittleman probing him with questions about what he wanted to do, and the first thing that came to Barber’s mind was bread. “[He told the class], ‘Don’t just go into finance. I met a person yesterday who wanted to become a baker,’” Barber said. “I didn’t want to let him down … A couple of months later, I was out in LA, baking bread.” Other questions Barber answered hit on themes of forging a sustainable food system and reinventing the dinner plate, as well as the marketplace, in order to create a food culture that fits society’s needs better — all of which are concepts that Barber has championed in his book. Specifically, he spoke about how privilege restricts the ability of people to marry economics, nutrition and sustainability in cooking. “My restaurant is certainly elitist,” he said. “I charge a lot of money to
For breaking news, our content archive and exclusive content, visit tuftsdaily.com @tuftsdaily
tuftsdaily
tuftsdaily
SOFIE HECHT / THE TUFTS DAILY
Chef of Blue Hill and Blue Hill at Stone Barns and author of "The Third Plate" Dan Barber speaks in Barnum 008 in a conversation with Sarah Janover hosted by the ExCollege on April 21. sit in my restaurant, but my ideals are still egalitarian because they are about democratizing the food system … Flavor and good agriculture and good health are all the same subject.” In particular, Barber explained how the prevailing food culture in the United States differs from that of other countries like France and Italy and has perpetuated systemic food waste and overproduction. He highlighted how,
Contact Us P.O. Box 53018, Medford, MA 02155 617 627 3090 FAX 617 627 3910 daily@tuftsdaily.com
historically, the country has enjoyed large farms that made ecological sense and also made the United States the agricultural envy of the world, but that this laid the foundations for the current issues that plague food production. “The answer is not to go to small farms, [but]…we need to supply a mar-
NEWS............................................1 FEATURES.................................4 ARTS & LIVING.......................8
see DAN BARBER, page 2
COMICS.....................................10 SPORTS............................ BACK