NEWSWIRE The Xavier
Published by the students of Xavier University since 1915 Fiat justitia, ruat coelum
January 14, 2015
Celebrati
ng 100 Ye ars in Print
Volume C Issue 16
Inside: 0DQDJLQJ (GLWRU 7D\ORU )XONHUVRQ FRPSLOHV VRPH RI WKH PRVW LQà XHQWLDO PRPHQWV IURP WKH Newswire’s 100-year history in a commemorative Centennial Edition insert.
Changes come to Hoff New Center for
Innovation opens
BY JESS LARKIN their own ideas and communicate Copy Editor them to the rest of the world. Xavier’s newest program, the The CFI encourages students Center for Innovation (CFI), to develop their new ideas and gives students the chance to apply use them to solve real-world their creativity in the real world. problems. Formed to encourage every stuXavier is the only Jesuit univerdent’s “sparkâ€? of innovation, the sity offering this type of program CFI develops students’ ability which helps students prepare for to think creatively and solve real their careers by providing conworld problems. nections in accordance to differThe CFI will host an open ent majors and career paths. house from 2 to 6 p.m. on Feb. 4 “We inspire and connect, so at the center on 1601 Dana Ave. that together we can transform to introduce the program. and ignite the world, just like 1HZVZLUH Ă€OH SKRWR The CFI, Ignatius did. Returning students will notice some changes to Hoff Dining Commons’ offerings and sustainability efforts. like Ignatius of Just like BY ERICA LAMPERT their dishes no longer have any because we have to put more Loyola, encourFrancis Xavier Staff Writer plastic on them and are encour- money into compacting that ex- ages students did. Just like While students were enjoy- aged to recycle and use reusable tra waste,â€? Paiotti said. to “go forth all the Jesuits ing their days at home, the Hoff cups to help along the new susIn addition to the movements, and set the that came afDining Hall was busy at work tainability project. In addition, each month Xavier Dining will ZRUOG RQ Ă€UH Âľ ter them and accommodating to students’ re- Hoff will no longer have any feature a food that is healthy as a The idea, who were true TXHVWV DQG VXJJHVWLRQV IRU LWV cold-beverage, plastic to-go cups super food. rooted in Jesuit innovators and improvement over winter break. for students to take in order to “Every single month we plan tradition, holds changed the Throughout the fall semes- achieve the status of being 95 to feature a food that is good for that every stuway Catholics ter, Xavier Dining allowed stu- percent waste free. you. This month the super food is dent has a think, learn dents to input ideas and feedback “Last year we reduced the whole grains and the next month “sparkâ€? inside and commuthrough their website and com- amount of waste from Hoff to will be yogurt,â€? Paiotti said. of them that nicate. We are ment cards to help create a better 75 percent just by placing to-go Different cultural clubs at can “set the continuing courtesy of Mary Curran Hackett dining hall. cups at the cashier desk — with Xavier will also be entering the world ablaze.â€? Director of Photo the School of Arts and their mission “We love getting (student) no more cups we hope to reach kitchen to introduce various culThe program Innovation Dr. Tom Merrill speaks to today,â€? Shawn feedback. It’d be my joy to get as 95 percent,â€? Paiotti said. tures’ food into the Xavier com- gives students RAs during innovation training. Nason, the exmuch involvement on the webStudents who use reusable munity. Students will work with the tools to take their ideas and ecutive director for the CFI, said site as with the comment cards,â€? cups can take pictures and post chefs to create family recipes and DSSO\ WKHP LQ EHQHĂ€FLDO DQG LQ- in an email. Marketing Director Jennifer speak to other students about the Ă XHQWLDO ZD\V ZLWK LWV JRDO WR “Xavier University has a long Paiotti said. importance of their food in their train students to use innovation history of inspiring others to Following student suggestions communities. to solve problems. make the world a better place,â€? throughout the fall semester, ,Q -DQXDU\ WKH $VLDQ 3DFLĂ€F A new minor in the new Nason said. “The CFI continues Xavier Dining has implemented Heritage Club will prepare dish- school of Arts and Innovation, that mission. It is a place where menu changes that it hopes will es to celebrate the Chinese New Innovation Engineering and students, faculty, local business enhance students’ experiences. Year, which is on Feb. 19. classes in critical making and hu- partners and sponsors, entrepreStudents who are vegetarian “This is a great way to intro- man-centered making, are also neurs, community leaders and or vegan can now visit the new duce people to different cultures available to help students get organizers can come together to Naturals section that has been by introducing them to new types involved in innovation design, Ă€QG PHDQLQJIXOO\ XQLTXH DQG LQPhoto courtesy of twitter.com of food,â€? Paiotti said. created to provide healthier eatwhich is designed to give students novative solutions — and change ing. All of the pizzas in Hoff will them on Facebook or Twitter at For next year, Xavier Dining the means to inspire and execute the world — one idea at a time.â€? be created with vegan recipes, @XavierDining starting Jan. 19. is considering ridding the Hoff vegan sugars and soy cheese upon At the end of each week a win- of all plastic, allowing the bakery UHTXHVW 9HJDQ EUHDG VRXSV DQG ner will be announced and can to deliver outside of the hall and soy cheese will also be available receive prizes, such as $25 gift surveying Xavier students about at the deli as healthy alternatives. cards to Starbucks, Subway or items they want to see on followXavier Dining has also taken Target or a grand prize worth ing week’s menu. more advanced steps to become over $200 in Xavier merchandise. “We would really like to have 100 percent sustainable by purStudents are also invited to a student poll called student chasing two new compact ma- join the “taste it, don’t waste itâ€? choice, which allows students to chines called Ecovim. This new movement, which suggests that choose themes, food items and system will break down food diners take samples and smaller new stations to incorporate into waste and dry it into blocks to portions of dishes. the dining hall,â€? Paiotti said. create an odorless end product “30 percent of what students Students are encouraged to that Xavier’s Sustainability Club take to eat is wasted. This is why email and leave comment cards Photo courtesy of Mary Curran Hackett can use as a soil amendment. we can’t purchase food items, for Xavier Dining with any new The Center for Innovation works to allow and encourage student creativity Students must ensure that such as shrimp for the students, ideas during the spring semester. and imagination, developing “creating and connecting areasâ€? (above). Š2014
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Also in this issue: Op-Ed
Managing Editor Taylor Fulkerson responds to the killing of cartoonists at Charlie Hebdo and the “Je suis Charlie� movement. page 5
Sports
Photo courtesy of sofrep.com
In holiday hoops action, Xavier’s men’s and women’s teams were met with mixed success as they began conference play. page 6
Newswire photos by Adam Spegele