DON’T BE DUPED INTO THIS NO-FUN FLICK University of Wisconsin-Madison
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dailycardinal.com
Tuesday, March 24, 2009
GETTING WASTED In-depth report looks at how much food is thrown out by campus food services and proposed solutions By Hannah McClung THE DAILY CARDINAL
LORENZO ZEMELLA/THE DAILY CARDINAL
Attendees at a design committee meeting for the new south campus union discussed plans for Badger Hall and the theater at their meeting Monday. The committee will hold its final meeting April 20.
Design committee moves to finalize union interior By Brandice Altfillisch THE DAILY CARDINAL
The Wisconsin Union Design Committee met Monday in Memorial Union to review floor plans and discuss final ideas for the new south campus union. The primary goals of the meeting were to discuss last-minute amendments to plans for the theater and Badger Hall. Members of the committee also finalized interior designs for the upper level of the five-story building. Dan Cornelius, the committee’s vice president for project management, described the status of the new union’s interior designs. “We’re doing it in phases, so we’ve already done the lower level of the club, which is our games room, climbing wall, bowling alley,” Cornelius said. “This Thursday and Friday we’re going to be going to Milwaukee and working on the entire first floor.”
The floor plan for the first level contains several meeting rooms. The interior designers plan to represent Wisconsin’s outdoors by implementing colors from three central themes, including forest, water and rolling hills. According to committee members, demolition began after the UW System Board of Regents approved the project’s budget in February. Groundbreaking for the union will take place in June. The remainder of the meeting included detailed assessment of improved floor plans. Wally Johnson, the project manager from the lead architectural firm on the project, led the discussion. “Today we’ve got a lot of exciting things to look at—there’s a lot of development that’s been taking place. [The committee has] continued to refine spaces,” he said. These refinements range from
stairwell rotations to storage room additions to the enlargement of Badger Hall. The building will contain three restaurants, a market, more than 60 hotel rooms and an art gallery when it is completed in the spring of 2011. Maria Cieslik, the project’s lead interior designer, said businesses have not been chosen to fill the service lines for the three restaurants and club and are still “in flux.” The regents decided in February to reallocate money from Memorial Union construction to the new south campus union project, which was previously $7 million over budget. The Wisconsin Union Design Committee will hold its concluding meeting in the beginning of April. The final approval of the project’s plans will take place on April 20.
Police may have ‘parka bandit’ in custody By Rachel Holzman THE DAILY CARDINAL
Madison police arrested a man Sunday matching the description of the suspect in multiple robberies in the downtown area who has been dubbed the “parka bandit.” According to a Madison Police Department press release, Justin M. Simpson, 20, has confessed to involvement in three recent armed robberies. Simpson was arrested after an officer saw him walking near the intersection of Park Street and Wingra Street around 1:30 p.m. Simpson was wearing a black, puffy
parka similar to the jacket described by multiple witnesses to robberies. The officer who found Simpson was part of a dragnet set up by MPD in hopes of locating the parka bandit. Simpson was searched, and officers found a facsimile handgun and heroin. Simpson was arrested for drug possession and admitted to three of the robberies during questioning. The robberies Simpson admitted to include two at the East Washington Avenue Shell gas station and one this past weekend at the Pinkus McBride Market on Hamilton Street.
According to The Capital Times, a search warrant issued Monday by Dane County Circuit Court Judge John Markson has allowed police to search through calls on a mobile phone found on Simpson when he was taken into custody. By examining these calls, police hope to determine whether there are others involved in the robberies. Police said in a statement the investigation is ongoing and detectives are still continuing to question Simpson on possible involvement in the nearly 20 armed robberies downtown in the past month.
Fresh hamburgers are practically made to order at campus dining halls. But that order needs to be filled in 10 minutes or that burger is thrown out, like the pounds of lettuce, peanut butter and other foods thrown out each day. In an investigation into just how much food is thrown out, multiple sources highlight a largely successful system that is working toward improvement in lacking areas. On an average day, housing cafeterias serve 7,300 students, ranging from 2,600 at Pop’s Club in Gordon Commons to 950 at the Elizabeth Waters cafeteria, according to Brian Burke, UW Housing Food Services manager. On an annual basis, University Housing Food Services purchases more than $9 million in food and supplies, according to Food Services administrator Angie Erickson. A main concern for the staff is determining when and how to deal with the thousands of pounds of leftover or uneaten food each day. Workers must make sure the leftover food complies with Wisconsin statutes related to keeping food free of disease.
“[Housing Food Services] tries to be stricter than the state food codes,” Burke said. “[It depends on] whether it has been out on a salad bar where everybody can get at it or whether it’s been on the serving line and we have control over how long and how hot it’s been,” he said. He said many factors determine what can be thrown away, donated or saved. According to Burke, food cooked in cafeterias can only be retained for a certain period of time and then has to be disposed of or sent to local food banks. Julie Luke, associate director of dining and culinary service for University Housing, said items like hamburgers are only allowed to be on the serving line for 10 minutes before being thrown away. According to UWMadison senior Aaron Vieth, who has worked in Housing Food Services for several years, a lot of the waste comes from salad bar items and condiments thrown out each night. Vieth said the main reason food like lettuce is thrown away each night is so only food safe to eat is used. food page 3
Kosher kitchen unable to find funds, special staff Chadbourne Hall’s kosher kitchen opened last year, but it has already closed its doors. “We have had trouble recruiting and retaining mashgiahs, who are the staff that we need to have on site supervising the operation of the kosher kitchen,” University Housing director Paul Evans said. The kosher kitchen was certified with the Chicago Rabbinical Council, which helped recruit and certify applicants, Evans said. “We haven’t had a mashgiah since last November, and we ... made multiple offers but were unable to get someone to come,” Evans said. A mashgiah is needed in the kosher kitchen to make sure the food conforms to Jewish traditions
such as how the meat is prepared and how the animal was killed. A mashgiah would make sure kosher food is not prepared with the same utensils used for non-kosher food, among other procedures. Evans said funding through the UW Foundation was supposed to cover the cost of two mashgiahs, but that money “never materialized.” “With the combination of the cost and not wanting to pass that on to the students and the difficulty in recruiting the necessary staff, we couldn’t sustain it,” he said. According to Evans, prepackaged convenience-store kosher items may be expanded throughout campus cafeterias, particularly at Rheta’s in Chadbourne.
“…the great state University of Wisconsin should ever encourage that continual and fearless sifting and winnowing by which alone the truth can be found.”
PHOTO ILLUSTRATION BY LORENZO ZEMELLA/THE DAILY CARDINAL
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