THE TUFTS DAILY
Rain 56/49
TUFTSDAILY.COM
Wednesday, January 30, 2013
VOLUME LXV, NUMBER 6
Where You Read It First Est. 1980
Filmmaker discusses inspiration by
Amelie Hecht
Daily Editorial Board
“A Moment in Her Story,” (2012) a film chronicling the challenges of the Second Wave women’s movement in Boston in the late 1960s and early 1970s, will screen tomorrow at Tisch Library Room 304, launching Tufts’ new film series featuring the work of women directors and producers. Filmmaker Catherine Russo, a member of the Second Wave of feminism herself, will participate in a discussion with Lecturer Ronna Johnson following tomorrow’s screening. The series, titled “A Camera of Her Own: Women Filmmakers Today,” is designed to bring attention to women involved in filmmaking, a group that is underrepresented in the industry according to Professor of the Practice in Film from the Drama and Dance Department Jennifer Burton. The communications and media studies program, the women’s studies program and the Department of Drama and Dance are jointly organizing the series. The Daily spoke with Russo earlier this week to discuss the film that took her nearly two decades to complete. The Tufts Daily: How did you first get involved in the Second Wave of the women’s movement? Catherine Russo: In 1968, I was at the University of Massachusetts Amherst and the anti-war student movement was starting then ... Because the student movement was so male-dominated at the time, a lot of the women starting realizing that we needed to organize as women ... I quickly got into what was called consciousness-raising groups then and everybody did and we started realizing we had very common experiences as women. We quickly started organizing women’s sections of the anti-war movement and after doing a lot of that work, people realized they wanted to organize for women’s rights too, not just for civil rights or just for anti-war activity, but women had a movement of their own. TD: You said the women’s movement saved your life. Why? CR: I came from a working-class background and neither of my parents graduated high school ... They didn’t have a lot of expectations for me. To go to secretarial school and when you get married if you have some extra time you should make some extra money and help your husband, that was the expectation. I had a boyfriend in high school and I didn’t really want to get married but I didn’t really see any way out of it ... So when the women’s movement came along in the late ’60s, it was like, “Wow!” and a bell went off for a lot of us ... Back then it was really an incredible sense [that] we were see RUSSO, page 2
Courtesy Kelsey Bell
Tomorrow night, the Tufts Community Union (TCU) Judiciary will discuss the complaint that Senior Night events are not properly inclusive to seniors who are not yet 21 years old.
Senior files discrimination complaint against Senior Class Council by Stephanie
Haven
Daily Editorial Board
The Tufts Community Union (TCU) Judiciary will hear senior Anjuli Branz’s complaint tomorrow against the Senior Class Council for its selection of Senior Night venues that are restricted to students 21 and older. If the TCU Judiciary decides Branz’s complaint qualifies as discrimination, the Senior Class Council will have to find a site that accommodates seniors, regardless of their age, a feat that the Council said is not feasible given budget and space constraints. “There is no active decision made to host events at 21-plus venues over some other type of venue,” members of the Council
wrote in a statement to the Daily. “A ruling that Senior Nights are discriminatory would not only fail to provide an alternative for the complainant, but ruin a long-standing tradition for the vast majority of the senior class this year and for all future years.” Though Branz said she does not want Senior Nights to be cancelled, she said it is important to ensure that there is no discrimination in any Tufts event. Finding a venue that does not preclude seniors younger than 21 is not the responsibility of those students, Branz said. “If someone in our class was in a wheelchair and we went to a place that wasn’t wheelchair accessible, people wouldn’t be okay with that,” she said. “I believe there are ways to make Senior Nights exist and not be
discriminatory, but I hope I’m right about that and it can become a reality.” Branz will not be 21 by Senior Week this May. “I don’t think it’s fair for me to feel like less of a senior because I won’t be 21,” she said. “All events that are branded as senior events should be open to all seniors. It shouldn’t be that certain people can’t go because of certain elements of their identity.” Because Programming Board’s Senior Class Council receives student activities fee funding through the Tufts Community Union (TCU) Senate, a part of the Tufts tuition, its events must adhere to the TCU Constitution. That document bans TCU see SENIOR, page 2
Tufts culinary team wins silver in competition by
Patrick McGrath
Daily Editorial Board
Five Tufts chefs won a silver medal at the American Culinary Federation (ACF) Culinary Chefs Competition and Conference earlier this month, impressing a panel of certified judges with a bacon-wrapped rabbit tenderloin, halibut, an apple and butternut squash soup, and other dishes under a strict time limit. Teams at the competition, held at Skidmore College in Saratoga Springs, New York, each made an entree, appetizer, soup, salad or dessert and buffet platter out of 14 different ingredients in a mystery basket, all of which have to be incorporated into the meal,
Inside this issue
according to sous-chef Justin Lizotte, who works alongside the Tufts teammates in the university’s Central Kitchen and Bakery. The team performed well under pressure, Lizotte said. “I think we were both skeptical about our buffet item, and it just kind of really came together in the last two minutes,” he siad. Central Kitchen executive chef Frederick Norregaard, who coached the Tufts team but did not participate, said the mystery basket featured a particularly difficult crop of ingredients this year. “It’s a good learning experience to get you out of your safety bubble,” executive sous chef Toby Hewitt, a member of the Tufts team, said.
Chefs had two hours to create four plates of each of the first three courses and one hour to create the buffet, Hewitt said. The competition had four judges, who were either certified master chefs or certified pastry chefs. “We’re pretty good at... coming up with an idea and messing with it until it comes together,” he said. The judges scored courses based on taste, presentation, organization and creativity. They could deduct points for portion size or courses that came in late. Norregaard said that to prepare for the competition, he created mock mystery baskets beforehand for the Tufts team to practice preparing a meal in a restricted
time period. The hard work paid off, he said. “I think [the team] handled themselves as professionals and did really well,” he said. This was the competition’s second year, Hewitt said, and the event is growing. While the competition last year only included culinary teams from colleges, two other groups participated this year. Two other teams won silver medals based on the judges’ point system. Any group that is a member of the ACF is eligible to participate, but most competitors are local, according to Hewitt. see CULINARY, page 2
Today’s sections
The Hill’s new fitness center enters its second semester with mostly positive reviews.
“30 Rock” ends its final season, tying up loose ends and saying farewell.
see FEATURES, page 3
see ARTS, page 5
News Features Arts & Living Comics
1 3 5 7
Editorial Op-Ed Classifieds Sports
10 11 15 Back