The SMCC Beacon 3-31-2015

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Campus News

2 A Wealth of Diversity

Other World

Op & Ed

4

6

Immigrants in Maine

Turning “LePage”

Arts & Features

Sports

9

11

Metal, Melody & Me

Coach Richards Interview

THE BEACON SOUTHERN MAINE COMMUNITY COLLEGE | For the students, by the students

March 31, 2015 Volume 12 Issue 12 mbeacon@smccme.edu

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Tobacco Shops, Mountaintops and Art of the Art Department, were studying art and architecture in the Catalonia region of Spain. This was all made possible through a collaboration with the Council on International Education Exchange (CIEE). Several class meetings were held here on campus in the months leading up to our departure and we still have one more meeting next month to wrap things up. This is an actual class, so it came with the usual assigned readings, quizzes and papers. However, it wasn’t just a class. We were given the opportunity to live as students in Barcelona for a week...and it was pretty freakin’ cool. Too bad I didn’t know a lick of Spanish, but more on that in a minute. The trip is best summarized with the following excerpts from my travel journal... Sunday: We land in Barcelona and settle into our dorm. Our welcome dinner is held at the famous Palau de la Música. I

The Art Department Visits Barcelona By Koren Sullivan Art Major pring Break: two little words that are music to a college student’s ears. I’ll bet you’ve already got an image of a tropical beach in your head just hearing them, right? The thing is, you’ve got to travel quite a ways to have that sort of a spring break experience in the Northeast. That’s why some of us here at SMCC decided to take an extra class over Spring Break. Let’s just say the fact that the three-credit course took place in 65-degrees-and-sunny Barcelona didn’t hurt. The course, Experiencing Art: Barcelona, took place March 7-14, 2015, during which time our group of seven SMCC students and two St. Joseph’s College students, accompanied by SMCC Instructor Jeff Badger

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Weigh the Waste

Sodexo and WE COMPOST IT! Host Compost Campaign at SMCC By Garrick Hoffman Liberal Arts Major ommercial and residential composting has really seemed to take flight in Maine. Various compost companies have emerged such as Portland-based WE COMPOST IT! and Garbage to Garden, both of whom have already developed a considerable customer base throughout Greater Portland. Businesses and schools alike have begun to implement composting systems, such as the Falmouth elementary school, who estimated a 90% reduction in solid waste, according to an article in The Forecaster. Now Sodexo, the food provider for SMCC, has begun to look into a similar measure. During the final week of February, Sodexo, paired with WE COMPOST IT!, hosted a campaign titled Weigh the Waste with the intent to ascertain how much waste is generated after a week of operation in the SMCC dining hall. According to their Facebook page, “WE COMPOST IT! is a local organics collection and composting company that serves restaurants, schools, hospitality, and health care facilities throughout Southern and Central Maine. Our mission is to reduce waste and renew local soils by transforming food scraps to compost to grow tomorrow’s food and flowers. Since 2011, We Compost It! has converted more than 10 million pounds of organics to nutrient-rich compost. With

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SOUTHERN MAINE COMMUNITY COLLEGE

facilities in Portland and Auburn, Maine, We Compost It! has the capacity and expertise to grow with you.” Rachel Fisk, Sodexo’s Unit Marketing Coordinator at SMCC, reported that at the dining hall, 800 pounds of food and paper waste was generated on the Monday and Tuesday of that week. On Wednesday, Thursday, and Friday, a total of 950 pounds of food waste was generated, totaling 1,750 pounds for the week. This figure does not include the waste that is generated at the Seawolves Café, which according to Fisk, “goes through around 80 to go containers daily,” although this figure can vary. When Fisk was asked about why Sodexo sought to implement this campaign, she remarked, “We wanted to educate the SMCC community on the benefits of composting and how, by doing so, dramatically reduces our carbon footprint. This past week was only a trial but Sodexo would like to continue this campaign and be more sustainable and environmentally friendly. But first we need the support of both faculty, staff and students. ...Let’s make a difference together one step at a time.” The Beacon vehemently advocates for a permanent composting system here on campus and we implore the students, faculty, and staff to do the same. The myriad benefits that accompany composting are jarring, and the act itself is lodged within the frame of our environmental conscientiousness. If you would like to see composting at SMCC become permanent, please contact Rachel Fisk at Rachel.Fisk@ sodexo.com, or contact The Beacon and we will publish your response!

THE BEACON

SOUTHERN MAINE COMMUNITY COLLEGE

Sodexo showcases how much waste was generated during their composting campaign at the Oceanview Dining Hall.

THE BEACON

SOUTHERN MAINE COMMUNITY COLLEGE


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