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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
FRIDAY, DECEMBER 2, 2016
WWW.DUKECHRONICLE.COM
Academic Council debates master’s degree programs
ONE HUNDRED AND TWELFTH YEAR, ISSUE 39
Battle for Latinx food on campus continues
Bre Bradham The Chronicle During its Thursday meeting, Academic Council considered changes to its master’s degree program approval process put forth by the Academic Programs Committee. The proposed resolution outlined metrics by which master’s programs can be approved and reviewed. The suggested changes follow a 51 percent growth in the total size of Duke’s master’s degree programs since 2004, noted Emily Bernhardt, chair of the committee and a professor of biology. The council also discussed its rules regarding faculty governance in the wake of last month’s Duke Kunshan University vote, before going into a private executive session to be briefed on cyber security updates for the University. “These are complicated issues, but I feel that we have made pretty good progress on them,” said Ed Balleisen, vice provost for interdisciplinary studies, on the proposal regarding master’s degrees. See MASTER’S on Page 4
Carolyn Chang | The Chronicle With the Chef’s Kitchen planning to rotate out its current Latinx food options, representatives from Mi Gente are working to add more Latinx menu items to campus eateries.
Abigail Xie The Chronicle Junior Samantha Garza, co-president of Mi Gente, brought concerns about the lack of Latinx food options on campus to the Duke University Student Dining Advisory Committee Thursday. Currently, no on-campus eatery, food truck or Merchants-on-Point program vendor is dedicated to serving Latinx food—besides the Chef’s Kitchen, a popup restaurant in West Union that serves
Mexican food for lunch and is meant to have a rotating theme. Garza said she has met with Fares Hanna— owner of Twinnie’s, Blue Express, Farmstead and Sprout—to discuss the prospect of Blue Express adding Latinx menu items. Mi Gente is still concerned, however, that Blue Express’s location is “out of the way” compared to West Union’s, Garza noted. “We’re really trying to push for something that’s visible and something that’s accessible— maybe not your grab-and-go food, but more of a sit down Latin meal,” Garza said. Blue Express did recently start offering
new Latinx food options on a rotating basis, noted Robert Coffey, director of dining services. Garza said she will be meeting with other owners of campus vendors to discuss the addition of Latinx food options to more eateries on campus. She also noted that she has received feedback from other Latinx groups on campus and the Students of the Caribbean Association, which expressed that Caribbean food was not well represented on campus either. Coffey requested a list of specific menu items that Garza and Latinx student organizations would like to see offered, and DUSDAC chair Brian Taylor—Trinity ‘16 and a current master’s student in the Nicholas School of the Environment—asked for restaurant suggestions that could be considered as potential new vendors. “Food trucks and MOPs are a way to fill vacancies we have in food campus options,” Taylor said. Since Parlez-Vous Crêpe dropped out of the food truck line-up earlier in the semester due to low sales, its slot in the program has remained open. Two to three slots are also currently open for the MOP delivery program, Taylor said. The committee brought up Makus Empanadas, a Durham restaurant, as a possible option for the MOP program. One committee member also noted that Guasaca Arepa and Salsa Grill, which was discussed for a few meetings as a potential MOP addition, has expressed that it is not ready to handle the volume of deliveries it See DUSDAC on Page 4
Downward goat? Farm hosts yoga with unexpected animals Jamie Cohen The Chronicle It’s Sunday morning. You’re in the downward dog position when a goat walks onto your yoga mat and plops down beneath you. There are only two possibilities for what’s happening—either you’re in a “Hangover” sequel or at Hux Family Farm, which offers yoga events with its 14 Nigerian dwarf goats. Located 20 minutes from campus near Falls Lake, the Hux Family Farm is a four-acre farm run by Amanda Avery and Matthew Hux that hosts free public events, often attracting Duke students. “We were going to start a dairy farm, but we decided to use our goats for therapy, yoga, meditation and working with people of all ages instead,” Avery said.
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Every fourth Sunday from April through September, the farm is open to the public for goat playtime. Last month, the farm started hosting Goat Yoga, sponsored by Bikram Yoga in Durham, after Avery heard about a goat yoga event taking place in Oregon. The popularity of it took her by surprise, she said. “I posted a goat yoga event on Facebook with the expectation of it being a small event,” Avery said. “The class sold out within 48 hours. It was crazy.” Goat Yoga has received such great feedback that Hux Family Farm plans to launch a full relaxation program at the end of March 2017. The program will include two goat yoga classes— one beginner and one intermediate/
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See GOATS on Page 4
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Jamie Cohen | The Chronicle Located near campus, Hux Family Farm offers meditation and yoga classes with their Nigerian dwarf goats.
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