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THE DAILY ILLINI
THURSDAY March 13, 2014
The independent student newspaper at the University of Illinois since 1871
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43˚ | 35˚ Vol. 143 Issue 93
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‘Green’ fees to aid new initiatives BY JULIANNE MICOLETA STAFF WRITER
PUJA PATEL THE DAILY ILLINI
Students and alumnae pose on top of the Alma Mater during Unofficial festivities on Friday.
Unofficial from the eyes of Alma Alma Mater narrates her children’s day of drinking
“Her children arise up and call her blessed”
BY CLAIRE HETTINGER STAFF WRITER
Editor’s Note: This story was reported from the point of view of Alma Mater on Unofficial St. Patrick’s Day.
The morning of Unofficial St. Patrick’s Day arrives with mixed emotions. Judging by the number of people on the street at 8 a.m., it seems that all of my children have arisen early, preparing for the day. As students pass my pedestal, their motion is subtle and calm as they head to class. Across the street, in stark contrast, a rambunctious group of green waits to be let into an apartment complex. In the residential area, some students pack their bags for a trip home to avoid the craziness, while others load bags of alcohol to be the craziness. As groups of people walk down the street with straight faces and duffle bags, it’s impossible to tell which faces are sincere and what they’re actually carrying.
Students at the University have excelled at most things in their lives prior to college, a great contributing factor to their acceptance. Because this is the case, then wouldn’t it make sense that they would also excel at having fun and, yes, drinking alcohol? Our campus overall is awardwinning across the board: Can we really expect a campus drinking holiday to be mediocre when the students are taught to be exceptional in all they choose to do?
PHOTO ILLUSTRATION BY JUNE SHIN THE DAILY ILLINI
At 8:30 a.m., the first group of open beer carriers walk by — their arms and bags overloaded with the glorified substance. A few friends walk alongside them but don’t shoulder any of the cargo. Most of my underage children are trying to avoid a drinking ticket today. The green garbage truck rumbles down the street and collects the garbage — an ordinary task that seems very festive. The stumblers ebb and flow, ever increasing as the sun rises in the sky.
I know the children miss me — throughout the day they climb upon my pedestal and pose like me. Three juniors in particular try to climb on my stand and two of them have a hard time. They keep slipping off but make it up eventually. “We really want it (the Alma Mater) back,” they said as they rested after their effort to take a picture. “We just want it back by the time we graduate.”
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Six campus restaurants fail inspection several times a year depending on their food handling,” Michaels said. “The more complex their food preparation is, the more we come and visit them. So, for example, restaurants that serve foods like sushi get three contacts a year, but other places like fast food restaurants get visited once per year.” If a restaurant gets a score below 36 percent, it fails its health inspection. If they get a score below zero, they’re immediately closed down, Michaels said. This happened to Cravings in December when they received a score of negative three with 10 critical violations. Inspectors cited the restaurant for not cooking pork and storing chicken in proper temperatures, stacking food product beyond limits of capacity in its walk-in cooler, leaving produce on the same preparation table used for raw meat, not sanitizing equipment properly, having an opening on their screen door and not having chemical spray bottles labeled, according to the official report by Champaign-Urbana Public Health District from Dec. 5, 2013. “We just get a lot of customers, and it gets really busy especially during lunch and dinner hours,” Tang said. “We don’t have time to fix everything in the kitchen because we are all really busy focused on serving the customers instead.”
BY JULIANNE MICOLETA STAFF WRITER
A popular Chinese restaurant on campus will have to close its doors if it fails another health inspection this year. Cravings, located at 603 S. Wright St. in Champaign, is one of six local restaurants that failed its December health inspection conducted by the Champaign-Urbana Public Health District. Cravings’ owner Yangxiang Tang said this is the seventh time that Cravings has failed its health inspection, and if the restaurant fails to pass another inspection this year, it will be closed and lose its permit to operate. The other five restaurants that failed inspections are: B Won Korean Restaurant, 2006 S. Neil St., Champaign; Ambar India Restaurant, 605 S. Wright St., Champaign; Sakanaya Restaurant, 403 E. Green St., Champaign; Shanghai 1938, 2504 Village Green Place, Champaign; and Sitara Indian Restaurant and Lounge, 114 S. Race St, Urbana. The Champaign-Urbana Public Health District inspected 766 facilities in Champaign and Urbana and 318 in the rest of Champaign County, said Sarah Michaels, environmental health programs coordinator at the health district. “Restaurants get inspected
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Tatyana McFadden wins silver medal at Paralympic Games what she started ... taking someone from a summer sport The redoubtable Tatyana and putting them in a sit ski McFadden has done it again. and teaching them to ski effecThe young woman for whom tively and try to have them win nothing seems impossible a medal for you is a tough task joined the group of athletes in just one winter of skiing,” who have won medals in winter said John Farra, the U.S. Paraand summer lympic NorP a ra ly mpic dic program director. c ompet it ion Wedneswh e n she took silver in day’s race had Wednesday’s three rounds on soft snow. sit ski sprint McFadden at the 2014 was fourth Winter Parain the qualilympics i n Sochi, Russia. fying round “I c a n’ t and second even believe to MarthinTATYANA MCFADDEN it. My main sen in the OLYMPIAN AND UI ALUMNA goal was just semifinals. to come in and Her final make it to the individual final,” McFadden said in a Paralympic race is to be Sunrelease from the U.S. Paralym- day’s 5-kilometers. pic team. “I am just so happy Three other U.S. athletes competing in Sochi have won and so proud.” McFadden, 24, who was medals in the summer and graduated in December from winter Paralympics: Alison the University of Illinois, Jones (cycling/alpine skiing); finished one-tenth of a sec- Alana Nichols (basketball/ ond behind winner Mariann alpine skiing); and Oksana Marthinsen of Norway in the Masters (rowing/cross-country skiing). 1-kilometer (.62-mile) race. A three-time track gold L ast yea r, McFadden medalist at the 2012 summer became the first wheelchair Paralympics, she took up ski- racer to sweep four of the world’s major marathons — ing barely one year ago. “It’s pretty amazing for Boston, London, New York and Tatyana to be able to finish Chicago. BY PHILIP HERSH CHICAGO TRIBUNE
“I can’t even believe it. My main goal was just to come in and make it to the final.”
DAILY ILLINI FILE PHOTO
Sze Tho, employee at Cravings, helps a customer on July 12, 2011. Cravings recently failed its seventh health inspection. Ambar India also failed its health inspection when it received a score of 11 out of 100 with nine critical violations last December. Some of the violations included not having food cooked and cooled the day before stored in proper temperatures, not setting the dish machine on appropriate settings, leaving unwashed dishes piled on a shelf, not labeling spray bottles and leaving personal medications near food preparation areas, according to the official report from Dec. 5, 2013. “We’re glad that we got cited for a lot of minor things” said Dhar-
minder Singh, owner of Ambar India. “The violations that we got cited on are relatively easy to fix, so now we know not to make careless mistakes next time.” Sakanaya, a sushi and ramen restaurant that opened last November, also failed its first health inspection with a score of 22 and 7 critical violations. Major violations included not having a food handler in the facility during the course of the inspection and while food was being prepped, freezing fish improperly and not labeling
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The Student Sustainability Committee recently allocated about $828,000 to fund 10 projects that will promote the growth of a sustainable campus. The $12.94 Sustainable Campus Environment Fee and $2 Cleaner Energy Technologies Fee were also recently reaffirmed on the spring student referendum. Combined, the two fees allow for an approximately $1.1 million budget to be allocated to support student-driven sustainability projects and initiatives that represent more “business as usual changes” at the University, said Marika Nell, chair of Student Sustainability Committee. “We are very excited to be funding these 10 projects,” Nell said. “They range from small projects to large ones, but they’re all committed to helping turn the University into a leader in campus sustainability.” Some of the smaller initiatives in the latest round of projects include public use of electric vehicle charging stations, a nitrile glove recycling program, a coffee ground-repurposing program, energy shade curtains in Turner Hall Greenhouse and a zero waste event at the State Farm Center. “One of the projects that we helped fund that did a good job of really engaging students was the Recyclemania event at the State Farm Center,” Nell said, referring to an event that took place on Feb. 26. “We were trying to promote a basketball game that produced as little waste as possible, and it turned out to be pretty successful overall.” Some of the larger projects that are receiving funding are solar panels for the new net zero ECE building, community gardens, LED lamp retrofitting at Krannert Art Museum, a sus-
tainable agriculture food system for processing food from the Student Sustainable Farm and a solar array at Allerton Park. “The solar array will be erected near the visitor’s complex at Allerton sometime between midApril to mid-June,” said Derek Peterson, associate director of park operations. “We’ve had a lot of successful projects done here at the park that were funded by the SSC, so we’re very glad to be working with the committee again.” So far, the Student Sustainability Committee has allocated more than 75 percent of its annual budget, and it is currently looking through more project proposals for the spring funding cycle. Typically, the committee receives somewhere around 15 proposals per year, and all eligible projects must fit within the committee’s funding guidelines and criteria. “Our first step is we put a call out for ideas and that’s when we sort through some of the proposals and decide if it fits with our agenda,” said Amy Liu, land and water working group chair. “Step two is more comprehensive and it’s when we decide the level of funding, like whether or not we’re going to partially or fully fund a project and then step three is that by voting day, we basically consolidate the discussion we had before.” Nell said one of the guidelines for eligible projects is that they must be happening on University property. “We don’t fund things like research,” Nell said. “We like to fund things like newer technology and things that will impact students like services, outreach or education.”
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