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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
TUESDAY, OCTOBER 6, 2015
WWW.DUKECHRONICLE.COM
ONE HUNDRED AND ELEVENTH YEAR, ISSUE 30
No more to-go cups at Marketplace
DUSDAC
adds Mixed Korean Truck Anupriya Sivakumar The Chronicle Duke University Student Dining Advisory Committee voted to fill the gap in the food truck schedule by adding Mixed Korean Truck to the lineup at its meeting Monday night. Mixed—based off the restaurant Mixed Casual Korean Bistro located in Chapel Hill—is known for its bibimbap and signature soy-marinated “ugly wings”. Owner Jimmy Kim, Trinity ‘04. described the food as a Korean version of Chipotle when DUSDAC sampled the food Sept. 7. Although there were initially four food trucks considered for the spot, Mixed was the only truck interested in the position at the end of
Georgia Parke and Sanjeev Dasgupta | The Chronicle Marketplace underwent extensive renovations this summer, and changes have continued since school started. Among the changes have been the removal of to-go cups and the use of china instead of plastic dishes.
See DUSDAC on Page 3
Lucy Zhang The Chronicle
Stephanie Tsai | The Chronicle The latest addition to the food truck lineup serves bibimbap, soy-marinated “ugly wings” and much more.
Students who want to sneak food out of the newly renovated Marketplace are having a tougher time. Marketplace has undergone a number of changes since its summer renovation, including the recent removal of to-go cups, which many students have attributed to an increase in theft of Marketplace food. Despite student opinions, Marketplace worker Sharron Bradshaw said the removal of to-go cups was not a direct response to freshman stealing food out of the dining hall. Rather, the main reasons were to make Marketplace feel like more
of an “in-house” eatery and to become more eco-friendly, she said. "[Stealing] is not even an issue right now,” Bradshaw said. “The only thing [management] wants to-go is Trinity Cafe and maybe lunch. As far as breakfast and dinner, they feel that everything should be in-house.” Some students noted that the removal of to-go cups is inconvenient for students who are in a hurry. “Students should be allowed to take food out of Marketplace if they’re on the run, as long as it isn’t an obscene amount,” said freshman Nicholas Henlon. “To be honest, the stuff people take isn’t that much, and students are already paying enough.” Sophomore Feruth Kidane said last year she would grab food and go in order to get
to her early classes on time. “What I stole was the chocolate muffins because I didn’t really have a chance to eat, and I always had 8:30 classes on West,” Kidane said. “I thought, ‘I don’t eat here. I don’t use my money’s worth anyway, so it should be okay.’” Another change that was made with the goals of improving the in-house experience and becoming more eco-friendly was to the type of dishware used in the dining hall— this year, plastic dishes have been replaced with china. “This change in dishware from plastic to china is to provide a much better restaurantquality dining experience, and to meet our See MARKETPLACE on Page 3
Recent grads develop popular app to treat depression Robyn Guo The Chronicle Two Duke grads have developed an app that may help diagnose and treat depression. Eddie Liu and Nancy Su, Trinity ‘15, created the application MoodTools in 2014 to help those suffering from mental health problems. Available for both iOS and Android users, the app is completely free with no advertisements and has been downloaded more than 125,000 times in the past 15 months. Liu and Su explained that the inspiration for the app came
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from their experiences supporting friends who suffered from depression and the death of a friend from suicide. “I created MoodTools because I’ve always been interested in mental health as well as technologies,” Liu wrote in an email. “The only other [depression apps] I saw were ineffective, expensive and badly designed. I knew I could do better.” Su explained that they wanted to create an app that presented comprehensive information in a smooth, easy-to-use interface—but one that would still be ad-free and free of charge. Liu and Su collaborated with a number
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of mental health professionals to develop MoodTools, including Gary Glass, associate director for outreach and developmental programming for Counseling and Psychological Services, and Timothy Strauman, professor of psychology and neuroscience. MoodTools contains six different tools bundled together in one app. One such tool is a clinically-validated test that allows users to track the severity of their depression symptoms over time. “If somebody doesn’t know if they have See MOODTOOLS on Page 3
Serving the University since 1905
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Special to The Chronicle MoodTools has been downloaded more than 125,000 times in the past 15 months.
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