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The Chronicle 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
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ONE ONE HUNDRED HUNDRED AND AND EIGHTH ninthYEAR, YEAR,Issue Issuexxx 54
Research Scholars Duke Dining expands vegan repertoire Program receives mixed reviews by Jenna Zhang The Chronicle
Duke’s Research Scholars Program, which connects undergraduate students to research mentors, has drawn both high praise and criticism from its participants. Currently in its fourth semester, the Research Scholars Program selects 20 undergraduates each year from a pool of nearly 200 applicants and matches them with mentors—professors or graduate students, mostly in the sciences. Students in the program participate in lab research and assist mentors with their projects over the course of a semester. At the end of the program, they may choose to continue with their project or move on to other labs and fields of research. Despite the opportunities provided through the program, poor matches and lackluster work have left certain mentees wanting. “Basically, the goal of RSP is to look at students who are motivated and eager to get into wet lab research and connect them with mentors who have expressed an interest in taking on undergraduates,” said junior Akhil Sharma, RSP administrator and a former participant. “We try to build a relationship where both the mentor is happy, and the student is learning.” Since its establishment in 2011, the program has drawn polarized reactions from its participants—with some scholars lauding the program and other scholars expressing dissatisfaction. Still others claimed the middle ground and described their experiences as unexceptional, but useful for getting into other labs. See Research, page 5
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Duke Dining tries to acccommodate dietary restrictions by increasing vegan options following student concern.
by Kali Shulklapper The Chronicle
Duke Dining is continuing to expand its vegan options on campus in light of student concern over accessibility. Duke Dining Executive Chef Joseph Dowe expressed that although it is difficult to provide adequate vegan options for people representing a variety of eating pref-
erences, he said he plans to continuously experiment with certain foods and then offer the successful dishes more consistently in Penn Pavillion. For example, this month’s Chef’s Chatter Series at the Marketplace and Penn Pavillion offered a variety of sample vegan dishes by Dowe and fellow chef Joe LaPorte. See Vegan, page 12
Locopops stores close due to shifting business demands by Jen Chen
The Chronicle
The Locopops stores in Raleigh and Chapel Hill are out of business. Summer Bicknell, the owner of Locopops, said the venues closed Oct. 27 because many customers are no longer interested in visiting the brick and mortar stores. The venue in Durham remains unaffected, though it will be closed for the holiday season from mid-December to mid-January. “Customer feedback tells me that folks increasingly want to
enjoy Locopops during festivals, farmers markets, ball games, etc. and they want the convenience of grabbing a pop or pint while they’re shopping for other items or getting a coffee,” Bicknell wrote in a statement. “They’re less and less likely to make a special trip for one item. This trend prompted me to explore new delivery models.” Bicknell added that Locopops plans to have more carts and kiosks at events and popular venues, where the consumer demand is higher. “This change will free up resources so I can explore a mo-
bile option so we can take our frozen treats on the road,” the statement read. Bicknell wrote in an email Tuesday that the flagship Durham store, which opened in 2005, will always be open as long as Locopops exists. She declined to comment on the financial situation of the Durham store and whether the closing of the Raleigh and Chapel Hill locations was due to financial hardship. See Locopops, page 12
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