The Boston College
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Chronicle Published by the Boston College Office of News & Public Affairs
INSIDE:
prison 3 STM’s ministry program
Chobit leaves 4 Ruth BC after 48 years
soccer 6 Women’s seeks more success
december 16, 2010 VOL. 19 no. 8
SWEETENING UP THE HOLIDAYS
Photos by Caitlin Cunningham
Program to Offer Global Studies in Service, Justice By Melissa Beecher Staff Writer
Dining Services Associate Director Michael Kann (top) and bakers Scott Young (right) and Maria Touloupakis (bottom) are hard at work making holiday treats for dining halls or special campus events.
Gingerbread Houses, Yule Logs or Christmas Cookies, BC’s Bakers Go Full Tilt This Time of Year Gingerbread houses, Yule Logs, holiday cookies and fruit
breads are all on the mouth-watering menu this month, thanks to the efforts of BC Dining Services and the talents of those in its bakery division. Production at the bake shop — located behind the Eagle’s Nest in McElroy Commons — ensures that holiday treats are aplenty on campus during this celebratory season. Some are available in dining halls, others are made specially for catered events. While a “normal” day means the production of some 220 dozen cookies — or 2,640 individual treats — at this time of year the volume is increased by about a third, according to BCDS Food and Beverage Associate Director Michael Kann. That means a spike of some 70-80 dozen cookies per day, in addition to seasonal production of special fruit breads and other holiday baked goods. Crowd favorites reportedly include Linzer cookies, snowballs and decorated sugar cookies. Gingerbread houses also are popular holiday classics. This year, Kann notes, 230 were assembled and available —complete with frosting and candy for custom decoration — for purchase by students. Another 120 of the confections were sold as kits. Festive Bouche de Noel cakes — or Yule Logs — and specialty cookies also are made for catered functions. “All of the holiday production makes for a cheery bake shop,” Kann says. The BC Dining Services website is http://www.bc.edu/offices/dining —Rosanne Pellegrini
A new program established by the McGillycuddy-Logue Center for Undergraduate Global Studies will provide a formal way for students to engage in concepts of community service and social justice throughout their years at Boston College. The Global Service and Justice Program blends local and international service experiences with research and coursework, a combination that fosters students’ intellectual growth and a greater awareness of the world, said Director of International Programs Bernd Widdig. “Boston College is at the forefront of a movement that addresses the larger question of what it means to have an international education,” said Widdig. “The program’s focus on service learning, which is part of the larger Jesuit mission, is one important reason why so many students came to BC in the first place.” Organized by the McGillycuddy-Logue Center, the Global Service and Justice Program (GSJP) will “imbed and integrate an international experience in the field of
service learning into a curriculum of preparation, experience and reflection,” Widdig said. This year, 20 freshmen were selected for the pilot class from an applicant pool of more than 75, a number that far exceeded organizers’ expectations. Beginning next semester, the freshmen will participate in a onecredit class on global service and social justice. In order to receive a GSJP certificate, students will be required to complete a second one-credit course their sophomore year while participating in a local community service placement, as well as a month-long international service experience their junior year and a capstone project during their senior year. Students are also required to take two years of a language and participate in four courses relevant to international service and explore a common theme, such as environmental justice, peace studies, or global health. Widdig said the center would utilize relationships within the Greater Boston community to place students at parishes and nonprofits. “Our goal is to make students Continued on page 5
Q&A: MARY CRONIN
Products That Play It Smart Carroll School of Management Professor of Information Systems Mary Cronin has just published a new book, Smart Products, Smarter Services, which looks at business strategies behind the technology embedded in smart phones, intelligent autos, and medical and energy devices. Cronin, who teaches courses on e-commerce to undergraduates and IT management for MBA students, is on the editorial board of the journal Electronic Markets. What convinced you to write a book about smart products? It’s part of the trajectory of the work I’ve been doing. I started writing about the Internet in the 1990s, starting with books for business readers on Internet strategies. In the past decade, I focused on mobile applications and wireless enterprise strategies. I teach in both areas. I was looking for a new technology area that seemed likely to disrupt industry leaders and create new business opportunities. I got very interested in the emergence of ubiquitous wireless connectivity in combination with embedded intelligence in many of the products we
see these days. What is a “smart” product? This book defines smart products as network-connected consumer items with embedded microprocessors and software designed to manage various aspects of the product’s functionality. The smart parts of the smart products are microprocessors and micro controllers. The most widely known is the iPhone and others branded as smart phones. But there are ereaders, medical devices, wireless personal health and home health monitoring devices. Everything from cardio vascular monitors to glucose monitors to smart band aids to smart pills, which contain tiny chips able to communicate health information to a patch you wear on your body. There are all sorts of areas and industries that are being impacted by this combination of embedded intelligence and wireless connectivity. I saw this happening, I wanted to understand the technology, and I thought it was going to have a big impact on business strategy in Continued on page 4