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The herald. (Geneva, N.Y.) 1942-current, February 26, 2010, Image 2

Image and text provided by Hobart and William Smith Colleges

Persistent link: http://nyshistoricnewspapers.org/lccn/np00050001/2010-02-26/ed-1/seq-2/


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2 FRIDAY, FEBRUARY26,2010 The Herald Established 1879 By and for the Students of Hobart and William Smith Colleges Belinda Littlefield, Editor-in-Chief Rebecca Dennee, Campus Happenings Editor Tim Hollinger, Opinions Editor Liz Witbeck, A&E Editor Carrie Stevens, Sports Editor Amy Nimon, Photography Editor Erin Houck, Advertising Director Contributors Jennifer Hollander Ben Shabot - Melissa Warner Tim Hollinger Cory Andrews Emily Hamburger Hannah Semaya Carly Cummings Carrie Stevens Nicholas Batson Caitlin Lugar Morgan Williamson Kelsey Lee Rebecca Dennee Copy Editing Layout Belinda Littlefield Belinda Littlefield Shelby Pierce Rebecca Dennee Rebecca Dennee Caitlin Lugar Distribution Belinda Littlefield Jennifer Hollander Annica Crouse Submission Guidelines The Herald is currently accepting submissions for our upcoming issue. The deadline for this issue is Monday at 5 pm. Must include the: 1. Name and Class Year 2. Individual phone number or e-mail 3. Articles must be between 250-700 words 4. Articles must pertain to recent events E-mail submissions must be made via file attachment. Please send it as a .doc file. Please send pictures as separate attachments. If criteria are not met, the Herald may be unable to print submission. HWS is Gom* to the Dogs By Jennifer Hollander TO Herald Contributor Callie O n Callie, how old are you and what breed? I’m 14 and a minature poodle Do you have any favorite toys? Ones that belong to anyone but me Do you have a favorite treat? Food that you humans eat What does you current caretaker do for the Colleges? Abandons me in her office while she teaches economics What do you know about that topic? What is economics to a blind dog? Nothing, my friend Do you have questions that you want to ask upcoming PR E S ID E N T ’S FORUM SPEAKERS? If So, email them to herald9hws.edu, and maybe your question will be asked during the Herald 1s next interview,* *A11 questions should be submitted one week before the relevant President’s Forum ' FRENCH continued from Page 1 hall. He also shared his delicious chocolate cupcakes with students at the IC on Friday afternoon, where the Herald interviewed both him and the General Manager of Dining Services, Lynn Pelkey. This is the second time Chef Patrick Masson has been in the United States. He is not very fluent in English, but he undoubtedly enjoyed talking to International students about cultural differences and food while enjoying the cupcakes at the IC. “This is so good!!!” many students commented, most of who could not help taking more after finishing their first one. The General Manager of Dining Services Lynn Pelkey, who also works for Sodexo, just like Mr. Masson, told us he used to work in Colorado. “He signed up for Sodexo’s ‘Global Chef Program’, and that’s how he comes to HWS”, she said, “On the coming weekend he will continue his journey and cook food for other universities in New York State.” He told the the Herald that he started his career as a Chef at the age of 18 and has been doing it for 20 years. He likes the “landscaping of HWS”, as well as the special sauce here. When asked what is his favorite food, he answered with a big smile, “Fish and vegetables.” Then he asked, “what about you?” I told him it is dumplings; alhough he had no idea what dumplings were, he showed great interest in Chinese food. ___ SowhatdoHWSstudent§think of the Thursday French food? “I’m not a big fan of French food, but I do love the crepes!” said Krissy Stoner, ‘13. Her friend Sarah agreed that the crepe was good, “but not much special about the Thursday dinner, cuz everybody can make a crepe!” Zhiyou “Yoyo” Cao,.the president of the newly-founded Chinese Culture Club, says, “The French food is just so-so. We hope that someday our club can collaborate with Saga and bring real Chinese food here, not like the so-called Chinese food we are having in Saga everyday.” Though the feedback is not all positive, the French food night successfully pulled most partial- meal-plan students into Saga, not to mention a big number of no- meal-plan students who were guest- passed into Saga by their friends. Saga is one of the most important places for students to socialize on campus, but most students are so stuck to their dining group that they even go to specific tables as if it is designated. Besides, first- year students are usually separated from other students because of the meal plan difference. However, with French music playing, students saw a very different Saga last Thursday night: people from different groups sitting together; those who did not know each other were talking about food while waiting in line. Therefore, we definitely welcome diverse tastes to break the monotonous menus at Saga. GREEKS continued from Page 1 Manassas, Virginia. The various fraternities’ efforts have included a variety of activities. The Greek houses have tabled at Scandling Center. Delta Chi brothers and even a few alumni have contributed money on then- own behalves. This past Friday, Phi Sigma Kappa, working with the Community Service and Current Events Houses, hosted a benefit concert at their own house. Paying with $2, an article of clothipg, or various medical supplies, students were admitted to the house and listened to performers ranging from Merrill Amos and Molly Krifka to Run Alex Run and El Ka Bong. The event lasted through the night, helping to collect money and supplies as well as clothing, which went to Community Service and Current Events as part the clothing drive they are heading. As the month wraps up, the Greek men of campus will continue to contribute their last bits of effort for their competition for Haiti. BITING continued from Page 1 their clothing and linens through the wash. Heating bed bugs to 114 degrees Fahrenheit for fourteen minutes will kill them. It is often difficult to get the bugs out of a room as they will nestle, in tiny places like the head of a screw or under baseboards. Infested rooms almost always have to be treated by a professional exterminator. HWS has successfully treated every case of bedbugs when a student suspects they have an infestation; often after a rash of bites has appeared Buildings and Grounds inspects the room in question. If an infestation is confirmed Residential Education quickly finds another room for the student or students. All of the student’s clothing is heat treated in dryers. The beds are wrapped and removed, even though the colleges have invested in a special type of mattress that bedbugs cannot get inside. Infected dorm rooms are treated by an exterminator, and then deep cleaned twice. The base boards are removed, and every gap or hole is sealed. Then the room is put back together and the student is allowed to move back in. The entire process can take 3-4 weeks. “We’ve actually be able to speed up treatment time,” says Iannicello. Residential Education has spent $50- $100 dollars on quarters and more onnewfurniture. Buildings and grounds has spent about $4000 on inspection and treatment, not including labor. V k v

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