April 9, 2019
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ANTHONY WU / COLLEGIATE TIMES The Big Event volunteers collect their tools before heading out to their projects, April 6, 2019.
The Big Event staff hands out free t-shirts to the volunteers, April 6, 2019.
ANTHONY WU / COLLEGIATE TIMES
ANTHONY WU / COLLEGIATE TIMES Andrew Young performs an original song of his to the crowd at The Big Event as they await tool distribution, April 6, 2019.
ANTHONY WU / COLLEGIATE TIMES Sophomore Nick Jiang (BACK) and Freshman Michelle Wang (FRONT) sweep and cut vines from the stairs for their Big Event project, April 6, 2019.
ANTHONY WU / COLLEGIATE TIMES Big Event staff check group leaders’ folders for the tools they need for their respective projects, April 6, 2019.
ANTHONY WU / COLLEGIATE TIMES Sophomore Jack Jiang rakes the leaves for his Big Event project, April 6, 2019.
opinion Campus Kitchen reduces food waste from Virginia Locally owned businesses Tech, diverts to charities need support from patrons The Campus Kitchen at Virginia Tech, a VT Engage program, in order to survive, prosper diverted over 132,000 pounds of food in the past three years. KELLEY GATES news staff writer
The Campus Kitchen at VT Engage has reached its goal in diverting over 132,000 pounds of uneaten food from Virginia Tech dining halls. This food goes to various charities across the New River Valley to help feed those in need. The Campus Kitchen is a VT Engage program that largely deals with unserved food that has already been cooked by the various dining halls around Virginia Tech. The food is first sorted and placed into coolers to keep it from spoiling. It is then put into insulated food storage bags to be transported to charities. The redirected food is taken to charities using club vans and the members’ cars. VT Engage is Virginia Tech’s center for service-learning, leadership education, and civic engagement. It often partners with nonprofit organizations to help develop students’ leadership skills. “The bags are like those used by pizza delivery drivers,” said Nick Kaloudis, a junior majoring in building construction who is also
a student leader for the Campus Kitchen. This process is handled between two groups within the Campus Kitchen, the diversion and delivery groups. The diversion group handles the sorting and packaging of the leftover and unserved food from the dining halls. Dining hall staff themselves are trained in diversion techniques and help out this group. The delivery group takes the prepared food to locations across the New River Valley and helps these locations store and distribute the foodstuffs. Each group has a set of student leaders who help organize and direct the group. The leaders also make sure participants are well and able to perform the duties required of them. There must be at least two leaders for each shift, with multiple shifts throughout the week. Most of the food processed by the Campus Kitchen is perishable leftovers and unserved food. The Campus Kitchen will take a large variety of food that might be difficult to normally redirect because of its system of coolers and insulated bags
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combined with efforts of the members. Because of this efficiency, canned food and nonperishable items are taken by another group in VT Engage to be distributed as part of food drives and other events. “The most important part of the kitchen is definitely the students,” Kaloudis said. “We couldn’t do this without them.” The Campus Kitchen is currently looking for new student leaders. Interested students can apply through the GobblerConnect link on the VT Engage website and by emailing or calling an officer located in the site directory. Students who wish to participate in packaging or delivering food but are not interested in a leadership position can sign up for a shift through the website. Diversion shifts are on Mondays and Tuesdays and delivery shifts occur Monday through Friday.
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With the demise of Mish Mish and other small shops, Main Street is under threat — the Blacksburg community must step in and save it.
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fter 49 faithful years of service to the Blacksburg community, beloved retailer Mish Mish will be closing later this year. High costs of rent and declining health were among the reasons cited for the architectural supply store’s untimely closing. As more shopping is done online, Main Street retailers face a myriad of issues stemming from economic competition to prohibitive regulations to even personal matters that keep them from remaining open. Behind every Main Street business is a story. Mish Mish got its start in 1970 by a coalition of third-year architecture students with a $300 loan from a professor. The store would grow to serve a school that became one of the nation’s most respected suites of disciplinary design education. Mish Mish would grow beyond servicing a rch ite ct u re st udents, offering a custom framing shop, as well as servicing local hobbyists and artists. Ot her Ma in St reet storefronts, like Harvey’s
MEET THE STAFF! News editor Mike Liu discusses pizza and love.
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Barbershop, tell a story of how entrepreneurship can be used as a tool to encourage young people to aspire to greatness — all in the time it takes to get a haircut. The Coop, a spinoff of Blacksburg’s upscale chef-driven concept, Black Hen and Bar Blue, recently opened to much gossipy speculation about its origins on Main Street. The former restaurant Social House, which stood in the historic Bennett-Pugh House on Main Street, was opened by the owner of local eateries Cafe de Bangkok and Next Door Bake Shop, who herself is the daughter of Thai restaurateurs. The owner of the Bennett-Pugh House, a Blacksburg native who moved back to town after pursuing a banking career on the west coast, is now behind The Blacksburg Tavern, which opened after the lease for Social House expired. In addition to Social House, Main Street has seen a number of businesses close down recently, including Starbucks and Sundee Best. Sundee Best remains active
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as an online-only retailer, operating in the space where free shipping and other incentives contribute to the decline of brick-and-mortar retail. As evidenced by new businesses along Main Street, Blacksburg entrepreneurs are embracing new ideas in arenas not-before-seen in town, catering to services that cannot be bought online. A hookah lounge, wine bar, convenience store and ice cream/ gifts/paper goods store count themselves among new additions that have joined the local commercial fabric. Blacksburg is fortunate to have passionate entrepreneurs who bring big ideas to this small town, and have until recently benefited from relative commercial affordability to bring their ideas to life. Main Street is ground zero for the battle between traditional retail and online competitors, with new “For Lease” signs as markers of brick-and-mortar retail’s battle wounds. What is known about the future of
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