W E D N E S D AY FEB. 4, 2004 Vol. 125, No. 46
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STUDENT LIFE T H E I N D E P E N D E N T N E W S PA P E R O F WA S H I N G T O N U N I V E R S I T Y I N S T. L O U I S S I N C E 1 8 7 8
INSIDE Meal changes on plate for fall DESIGNER DORM ROOMS
Center Court among areas pending significant changes By Cory Schneider q Senior News Editor
Think “Cribs”-style living and dorms are mutually exclusive? Laura Vilines takes you inside some of the best dorm rooms on the South 40. Also, see Celluloid Paralysis, Rental Picks and a look at the Black Rep’s new production.
Students’ stomachs have spoken, and Dining Services has heard. Steve Hoffner, assistant vice chancellor for students and director of operations, has sent out a report to the Dining Services Visioning Committee describing several modifications to be implemented next school year. The committee consists of students, administrators and representatives from Dining Services and Bon Appétit. The most prominent change next year will be the addition of two new meal plans, one that is smaller and cheaper than the current basic meal plan and one that is larger and more expensive than the current full meal plan. The range in points will fall between 2,100 and 3,200. According to Hoffner, this expansion in meal plans is designed to “give students more options.” “The increased number of meal plans came specifically out of the requests made by the food committee,” said junior Chris Starr, who chaired Student Union’s Food Committee this past semester. “We received many complaints from students about the meal plans either being too large or too small, so we took those to the administration.” Starr and several other students attended regular meetings during the fall semester in order to discuss the issues
See MEAL PLANS, page 2
EMILY TOBIAS
A student purchases a sandwich from the Village market. Next year, dining plan options will be expanded to suit those with both smaller and larger appetites than are currently accommodated.
PAGE 10 SUPER BOWL XXXVIII
Classes offer insights into health care Community members flock to Mini Medical School By Helen Rhee q Contributing Reporter For those community members who are interested in more than hour-long medical dramas on TV, Washington University’s School of Medicine offers classes that allow them to learn about the field of medicine. Mini Medical School (MMS) is designed for anyone in the community who wants to learn more about medicine, regardless of level of education or experience. Past students have come from very diverse backgrounds and professions, including college professors, CEO's, attorneys, accountants, engineers, artists, politicians, stayat-home moms and high school students. According to Cynthia Wichelman, M.D., the director and co-founder of the program, the purpose of MMS is to better inform people about medicine and health care.
Who were the winners and the losers in Superbowl XXXVIII? We talk about which players stepped up to the challenge and which were heartbroken.
PAGE 9
See MMS, page 2
‘Wrap guys’ serve up lunch with a smile Meet the men who roll your meat (and veggies) with flair By Justin Choi q Assistant News Editor
Results are unscientific; based on 114 votes cast
Check out studlife.com
INDEX Forum Cadenza Calendar Sports
pages 5-6 pages 3-4, 10 page 9 page 9
Scores of students line up daily to order wraps at Mallinckrodt’s Food Court. Each day, a team of three Bon Appétit employees works together to deliver what some students say are the best wraps on campus. Sean Keliher typically works behind the scenes, specializing in meat preparation. Kevin Hill, the one who usually makes the wraps, is the fi rst cheerful face a customer sees in line. Dwight Watson is responsible for tightening up any loose ends before packaging meals and handing over the wraps. All three men share the responsibility of keeping trays stocked with a fresh selection of ingredients. The trio unfailingly greets its patrons with warm words and smiles, but even beyond this small talk these are three interesting men. Student Life asked these individuals a few questions: Student Life: How did you get involved in the culinary arts? Sean Keliher: My family was in the food service ever since I was about 16 years old. My older brother owned a restaurant and my dad owned a restaurant in Dallas, so that’s how I got involved in it. I’m the only one that’s still
STUDENT LIFE
in the restaurant business. Kevin Hill: I had an after-school job at this hotel, and I started to get into the restaurant business just by working there. I liked it so I just kept at it, and that’s mainly how I got involved in food preparation. SL: Do you like working here? SK: I like it a lot. Kevin and I sometimes get stressed out, but we try to feed off of one another and try to stay happy and do the best job we can. Kevin and I are pretty tight. We like it here. We’re here for the students and faculty. Dwight Watson: It’s kind of stressing sometimes, but you deal with it. SL: You’re so cheerful. What’s your secret? KH: Mostly we feed off of each other—and it’s [due to] the students, too. We constantly work together, just being friends. The students are nice, and that makes our job easier. We never get complaints, so that’s a plus. It’s always a plus. SK: The students make us happy, and we try to work with them and one another. Kevin and I try to put more feeling into our work and make as fresh a product as possible. We’re here for the students. We make everything from scratch—that’s how we do our job. SL: It takes you about ten seconds to make a wrap. How do you do it so quickly? SK: Kevin and I—we’ve got this system. He
One Brookings Drive #1039 #42 Women’s Building St. Louis, MO 63130
See WRAP GUYS, page 2 Newsroom: (314) 935-5995 Advertising: (314) 935-6713 Fax: (314) 935-5938
JONATHAN LANE
Kevin Hill prepares a wrap for a customer. Hill and his co-workers are popular among students for their cheer and good service. Editor: editor@studlife.com News: news@studlife.com Calendar: calendar@studlife.com
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