T H E I N D E P E N D E N T D A I LY AT D U K E U N I V E R S I T Y
The Chronicle
TUESDAY, FEBRUARY 28, 2012
ONE HUNDRED AND SEVENTH YEAR, ISSUE 107
WWW.DUKECHRONICLE.COM
Warm weather aids health in K-ville DukeEngage re-evaluating civic experience
by Jack Mercola THE CHRONICLE
The Tar Heels may face a notably healthier crowd of Cameron Crazies in Cameron Indoor Stadium Saturday, according to data from Duke Student Health. Tenters camping in Krzyzewskiville have boasted resiliency to freezing cold nights this winter. Only 13 students who identified as tenters have been treated for illness at Student Health this year, according to numbers provided by Student Health Executive Director Dr. Bill Purdy. This figure has been on a downward trend in recent years—in 2010 and 2011, 49 and 28 identified tenters sought medical help from Student Health, respectively. Purdy attributes this to the triangle’s milder winter compared to years past. “In previous years, on the coldest days we’d go out and give hot chocolate to help keep people warm, and we’d send nurses out to K-ville to make sure students were healthy,” Purdy said. “We haven’t had to do that this year.” The recent norovirus outbreak on campus has only brought a handful of tenters to Student Health, he added. The 2012 tenting season has been considerably warmer than recent tenting seasons, according to data from weather forecasting service Weather Underground. The Durham average low temperatures for the 2010 and 2011 tenting seasons were approximately 31 and 30 degrees Fahrenheit, respectively. This year, the average low during tenting weeks has increased by about five degrees to 36 degrees Fahrenheit. Of
by Andrew Luo THE CHRONICLE
throat, fatigue, fever and congestion. “Students are in close quarters,” he noted. “The weather is cold and sometimes wet, and tenters probably aren’t getting as much sleep as non-tenting students.”
DukeEngage is furthering its efforts to improve students’ post-immersion experiences as part of a long-term goal. In March, DukeEngage will offer a new event for program alumni: a study tour to Washington, D.C. where students can engage with domestic offices that overlap with some of their past DukeEngage experiences. A major component to improving student experience is through programming events after students have completed their DukeEngage programs, DukeEngage Executive Director Eric Mlyn said. This is a notable addition given the program’s recent commitment to improving and continuing students’ experiences once they return from their various summer programs. “This trip to Washington, D.C. is one of the new things we are working on to help students connect their experiences,” Mlyn said. “We will be meeting with the State Department, USAID and various NGOs—it may help students decide what types of careers they want to pursue.” The trip to the nation’s capital will accommodate 15 program alumni and is part of a larger trend of implementing post-program retreats, Mlyn said, where DukeEngage participants can reflect upon their immersion experiences and potentially transfer or apply what they learned in another setting. Other directors of DukeEngage programs
SEE K-VILLE ON PAGE 4
SEE DUKEENGAGE ON PAGE 6
MELISSA YEO/CHRONICLE FILE PHOTO
Fewer tenters in K-ville have reported to Student Health for treatment this year than in 2011. the roughly 49 nights in K-ville this year, only 10 have dipped beneath freezing temperatures. Despite a warmer winter, some tenters have fallen ill. Purdy said the nature of tenting is to blame for the typical Kville illness—one he describes as “flulike,” showing symptoms such as sore
DUSDAC
Coffey starts as new director of dining services by Gloria Lloyd THE CHRONICLE
Duke’s new director of dining services spent his first day on the job becoming acquainted with the on-campus dining scene. Robert Coffey assumed the position of director of dining services Monday, following a national search that involved administrators, faculty members and students. Coffey addressed the Duke University Student Dining Advisory Committee at its meeting Monday afternoon and joined members in sampling food from Mad Hatter Bakeshop and Cafe—a vendor that used to be part of the Merchants on Points program Robert Coffey under previous ownership. Mad Hatter is now being reconsidered for MOP. “I’ve really enjoyed the folks I’ve met; it’s a very welcoming environment,” Coffey said. “Of course, [it is] the first day [and so] I haven’t been hit with a lot of requests or complaints.” For the time being, Coffey said he plans to focus on learning the intricacies of Duke’s dining culture. Duke
Blue Devils prepare to host Eastern Michigan, Page 7
Dining is unique in its incorporation of multiple independent local restaurants as on-campus vendors, said DUSDAC co-Chair Beth Gordon, a junior. “There are a lot of changes in dining going on with the West Union renovations,” Gordon said. “It’s nice to know that we have someone who will help lead that change and promote it.” DUSDAC members said they hope Coffey will encourage more student input and oversight for dining, said DUSDAC co-Chair Jane Moore, a senior. “Beth and I met him during the interview process; I think he was an outstanding candidate, and he’s going to do really well here,” Moore said. “I just thought out of [all the candidates] he seemed the most relatable and seemed to understand different diet types and student needs.” Coffey came to Duke from the University of South Carolina, where he served as the resident district manager and oversaw all food service operations. He replaced former Director of Dining Services Jim Wulforst, who stepped down from his position after more than 15 years to assume the role of special assistant to Vice President for Student
Affairs Larry Moneta, The Chronicle reported in August. Wulforst now directs corporate food services for the CocaCola Company’s world headquarters in Atlanta, Ga. Prior to the University of South Carolina, Coffey spent 15 years working alongside Rick Johnson, the current assistant vice president of housing and dining, at Virginia Tech. “[Coffey has] worked with Rick before,” Moore said. “He’s going to be a good fit, and he’s got awesome experience. Jim [Wulforst] left some big shoes to fill.... [Coffey] is excellent though, and I’m really excited to have him on board.” The DUSDAC meeting served to introduce Coffey to the nuances of Duke Dining, particularly its Merchants on Points program. “It’ll be a great working relationship,” Gordon said. “It’s interesting that we’re in a teaching role for him, as opposed to the director of dining teaching the dining committee chairs. It’s funny to know more about Merchants on Points than the dining director.”
ONTHERECORD
“Important progress to increase cancer awareness has been made at the grassroots level...” —Ben Frush in “‘cuz it’s fun!” See column page 11
SEE DUSDAC ON PAGE 4
Nutritional value of branded foods declining, Page 3