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LUTHER COLLEGE
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DECEMBER 3, 2015
Serving the Luther College community since 1884.
VOLUME 138, NO. 11
Panel discusses racism
Students compete in Model UN conference KATIE NELSON NEWS EDITOR
this is an issue.” The panel discussed the events taking place at the University of Missouri and Yale, the experiences of students of color at Luther College, questions about how to be an ally and suggestions for how Luther can become a more inclusive community. Ferguson is a new professor at Luther and hopes to bring the perspective of being a person of color on several college campuses as a professor and a student. “In my first semester I have been very moved by the Luther students,” Ferguson said. “Having engaged in several conversations with Luther students regarding the situations that happen across the country and how we at Luther can create a space that we can feel included in, I can speak not only as a faculty
Luther College’s Model United Nations (UN) group competed at the American Model United Nations conference in Chicago. Luther’s group has grown large enough that they were able to bring delegation groups for two different countries, Angola and Senegal, to the conference Nov. 21 through Nov. 24. The conference, which is one of the largest model UN conferences in the nation, is the one large event Model UN participates in during the academic year. According to Model UN president Raleigh Sims (‘16), this event takes a lot of work, but also has benefits. “Model UN is an actual representation of the actual UN, so we spend a lot of time doing a lot of research and preparing for this conference,” Sims said. “But also it’s good for a lot of people because it helps us keep up to date on current events and helps us be knowledgeable about everything that’s happening in the world.” Model UN’s numbers are larger this year than past years, increasing from about 17 to 25 members. The size increase allowed them to bring a second country delegation, which created challenges and benefits for the team. “It was fun to be president for [two delegations], but it really threw a real curveball in what my plans were for everything,” Sims said. “It did help us a bit at the conference, for strategy, because Senegal and Angola’s policies kind of align, so we had another country to write resolutions with.”
RACISM PANEL, PAGE 4
MODEL UN, PAGE 4
SPEAKING UP. Panelists Pharez Monney (‘17), Michael Hagstrom (‘17), Anna Jeide (‘16) and Assistant Professor of Sociology Ronald Ferguson discuss issues of race on college campuses. Frances Stevenson / Chips
Students, faculty and staff gather for Keep it Going—A Campus Conversation Part II: Racism, Education and Islamophobia. FRANCES STEVESON STAFF WRITER Continuing the discussion of racism on campus, Just Action, an organization of students, faculty and community members, hosted a forum on Thursday, Nov. 19. Roughly 160 people attended the panel in Marty’s.
The panel included three students— Michael Hagstrom (‘17), Black Student Union (BSU) President Pharez Monney (‘17) Peace Scholar Anna Jeide (‘16)—Assistant Professor of Sociology Ronald Ferguson. Professor of Africana studies and History Lauren Anderson moderated the event. “There is a feeling that this is not an issue at Luther,” Anderson said. “It may be an issue out there but at Luther it doesn’t happen.” Anderson explained the impetus of the panel. “[This panel was put together] to discuss why race is such a prominent issue right now in the national moment,” Anderson said. “I think a lot of Luther students were raised with this ideology of color blindness; that racism is in the past and there is no reason to continue to discuss it. I think it’s confusing to a lot of students why it feels like suddenly
Students question sustainability of food production methods in Marty’s JACOB WAREHIME STAFF WRITER At the beginning of the 2015-16 academic year, Marty’s implemented a change in the way fried food is to be portioned. Previously, a single cup was used to portion out serving sizes. Now, each serving is portioned with an individual plastic bag. Marty’s Student Manager Evan Woodard (‘16) described the change. “All the portioning used to be done with a little plastic cup,” Woodard said. “You took the cup and put it in the fryer and you fried it. And now they’re proportioned in these little plastic bags. So any time you order a thing of [fried food], they take a plastic bag, they put the plastic bag in the fryer and then they throw the plastic bag away.” Woodard worries about the negative environmental implications of this change. “It’s not exactly super sustainable as far as Luther’s
sustainability goes,” Woodard said. Woodard said he felt that the change was made purely from a financial standpoint, ignoring the negative effect on the environment. “It’s just hard to rationalize, ‘Oh we’re making 50 cents per bag now so it’s cool to kill the environment,’” Woodard said. According to Purchasing Specialist and Acting Retailing Manager for Sodexo Curtis Raddatz, the change was made in order to address a problem with inconsistent portion sizes. “The change that was made from last year to this year with portion bags actually was so that we had better control over the products,” Raddatz said. “Basically, as of last year, there really wasn’t much portion control being done in the back of the house. Stuff was going out very inconsistent from one tray to another. That’s why we instituted the whole portioning program.” Raddatz also explained that the change was in part a way to save money.
“It was for consistency as well as for our own making sure we’re not serving too much and we’re actually making money rather than just giving them all out,” Raddatz said. Marty’s student worker Carlos Fulgencio (‘18) says that he feels the new portion sizes disadvantage the students. “I like working at Marty’s, but I feel like they’re being really unfair,” Fulgencio said. “Apart from the plastic bags, it’s all in portion sizes. I don’t feel the students are getting their money’s worth because of the bags.” Woodard is also concerned with amount of bags that are used on a daily basis. “At least hundreds [are used] per day,” Woodard said. “I mean, it’s a lot.” This is a number that Fulgencio agrees with. “They use a pretty significant amount,” Fulgencio said. “We go through them really quick.” MARTY’S, PAGE 4