January 24, 2017

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TUESDAY, JANUARY 24, 2017

THE INDEPENDENT STUDENT NEWSPAPER OF THE UNIVERSITY OF PENNSYLVANIA

CAROLINE LU | DESIGN ASSOCIATE

NEC adds seats for under- or misrepresented student groups Election process occurs over the course of an entire semester ESHA INDANI Staff Reporter

Last Friday, the Nominations and Elections Committee opened applications for nine seats on the University Council to student groups at Penn that feel mis- or underrepresented. Opening this number of seats on the University Council to representatives of these groups has become a customary practice for the NEC over the years. A semester-long election process is held annually to fill the seats. In the past, these seats have been allocated to student organizations such as the 5B — umbrella organizations that represent minority groups on campus — and the Penn Association for Gender Equity. Vice Chair for Nominations and College senior Samantha Rahmin said the importance of these seats lies in the voice that they lend to groups at Penn that have issues they feel need to be addressed. “It’s my personal belief that if you come to SEE NEC PAGE 3

LEGENDARY CANCER RESEARCHER DIES PAGE 2

Penn may lose funding for use of the term ‘sanctuary campus’ MADELEINE LAMON Deputy News Editor

“If I am an MCAT test-taker before anything else then I must admit I have my priorities in the wrong order.”

Penn could stand to lose millions of dollars of state funding due to its adoption of the label “sanctuary campus” last semester. On Nov. 30, Penn joined the ranks of numerous colleges and universities that have declared themselves to be “sanctuary campuses.” Many schools have not adopted this label because of its relative lack of legal significance. This label could also have negative repercussions for schools within Penn that receive large amounts of state funding. “A sanctuary, either a city or a campus, is a symbolic label to say that the University stands with undocumented students

and wants to protect their right to an education and that they can learn freely,” Amada Armenta, assistant professor of sociology said. In December 2016, state Rep. Jerry Knowles (R-Pa.) declared his intention to introduce a bill which would cut off state funding to self-declared “sanctuary campuses” if they refuse to fully cooperate with the federal government. If approved, House Bill 14 would withhold funding to institutions that refuse to provide the information of undocumented students to the federal government, direct their staff to not cooperate with the federal authorities or fail to allow federal agents

on campus wit hout a war rant. The bill currently has over 30 co-sponsors from both parties. This legislation threatens to cut off millions in state funding to Penn if passed. Ac c ord i ng to t he Un iversity’s Office of Budget and Management Analysis, Penn received SEE FUNDING PAGE 3

- Joe Tharakan PAGE 4

TORGERSEN’S TIME TO SHRINE

What’s in your dining hall burger? Penn Dining classifies all of their meat as “humane” CATHERINE DE LUNA Staff Reporter

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In general, Bon Appétit only gets meat from animals that were treated humanely, meaning the animals were not raised in confined spaces.

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Every day hundreds of students file in and out of dining halls, most of them consuming some type of meat. But where exactly is this meat coming from? Penn Dining works with Bon Appétit Management Company to both purchase and cook the cuisine served in dining halls and retail locations. They classify all of their meat as “humane.” In order to give their products this label, Bon Appétit uses third-party verification. Each meat industry, from poultry to beef, is radically different and these third parties act as checks on the inside workings of each specific company that campus food comes from.

“We are not necessarily the experts in raising and all that, so we look to third party experts to tell us what we should be buying or who is doing it the best,” Bon Appétit Registered Dietitian Nutritionist Daniel Connolly said. The third parties used vary for each specific meat industry and can be found on Bon Appétit’s website. Generally, Bon Appétit gets their meat from animals that have not been raised in confined spaces or given antibiotics or water additives. Resident District Manager of Bon Appétit Stephen Scardina emphasized that there are restrictions to provide quality control at a higher level of purchasing. This assures that Bon Appétit, and subsequently Penn Dining, is adhering to its sustainable goals. “When our chefs go to purchase, they are restricted based on these SEE DINING PAGE 2

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January 24, 2017 by The Daily Pennsylvanian - Issuu