February 11, 2016

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The University of Maryland’s Independent Student Newspaper

T H U R S DAY, F E B R UA R Y 1 1 , 2 01 6

University ranks fifth among DC region schools in cash donations for FY 2015 Donor cash flow spikes to $122.7 million in 2015

“We can’t count on [state funding] always to do the things we need to do at the university,” Kirwan said. “Philanthropy, private giving really provides the margin of excellence for By Taylor Swaak an institution.” @tswaak27 About 25 years after Kirwan first Senior staff writer introduced comprehensive fundraisFormer university President Brit ing efforts, this university ranked fifth Kirwan knew reliable state funding among schools in the Washington region for cash donations in fiscal year wouldn’t last forever.

2015, according to Council for Aid to Education data. This university’s donor cash flow spiked from $81.79 million in fiscal year 2014 to $122.7 million in 2015, topped only by Georgetown University ($172.45 million), the University of Virginia ($233.22 million), George Washington University ($248.03 See FUNDs, Page 3

This university raised about $202 million in fiscal year 2015, including 28 gifts of $1 million or more, and it has already raised $95 million so far this fiscal year, officials said. file photo/the diamondback

Grocery store may open on Route 1 European grocer Lidl looks to Clarion Inn site By Carly Kempler @CarlyKempler Senior staff writer

nization’s major initiatives for the semester. Last semester, the collective national network successfully encouraged McDonald’s and Subway to commit to stop using antibiotics in their food supplies. “That was a huge victory for us,” said chapter president Tom Klotz, a senior government and politics major. “But I think on a chapter, logistical basis, [the biggest accomplishment] is that we’ve grown. That, I think, was the biggest change that we’ve made — is continuing to get more people involved.” This semester, the group plans to continue working on initiatives including homelessness

As redevelopment of the city continues toward its goal of “One College Park,” city officials see a need for grocery stores to fill the “food desert” in the area, said Terry Schum, the city’s planning director. Various announcements are underway to reveal some of the new companies, retail locations and restaurants that will soon come to College Park, said Ken Ulman, chief strategy officer for economic development. “When there are more diverse restaurants, the more diverse retail options, people … speak with their wallets if you will,” Ulman said. “The more options that we give them on Baltimore Ave. and in surrounding communities, the more they’re going to keep their dollars at home.” According to the most recent development update report, one of the largest European grocers, Lidl, is planning to build a store at the Clarion Inn site at 8601 Baltimore Ave. The store also plans to open a location in Bowie.

See wojahn, Page 6

See Grocery, Page 6

MAYOR PATRICK WOJAHn speaks yesterday about his experience working as a PIRG campus organizer in Wisconsin to members of MaryPIRG in their first meeting of the semester.

Mayor Patrick Wojahn joins MaryPIRG for lobbying group’s kickoff meeting By Zach Melvin @ZachM3lvin Staff writer When MaryPIRG, the university’s branch chapter of the Public Interest Research Group network, needed a guest speaker for its kickoff meeting, it turned to the mayor,

who has some experience with the national organization. College Park Mayor Patrick Wojahn, who addressed the group Wednesday, worked with PIRG branches in Wisconsin. He credited the experience as vital to his political career. “I was a campus organizer,” Wojahn said. “I worked with the PIRGs in Wisconsin in the late ’90s. I really attribute the PIRGs to giving me the background I need in running campaigns and doing organizing and all the other stuff I needed to do.” About 100 students gathered in the Juan Ramon Jimenez Room in Stamp Student Union for the MaryPIRG spring semester kickoff event. During the meeting, they went over the orga-

University team to compete in national Solar Decathlon

Veteran chef looks to take Good Tidings to new heights

US Energy Dept will award $2M to winner By Jacob Bell @thedbk For The Diamondback

Executive chef is now developing semester’s Green Tidings menus By Hannah Lang @hannahdlang Staff writer

Tom Schraa took over as the new executive chef for Good Tidings in September after working with the catering company for years in various other positions. He began his professional career at 18. tom hausman/the diamondback

Chef Tom Schraa first saw an ad for a job with this university’s catering department in the newspaper. After years of working at re s ta u ra n ts i n Da l l a s, M i a m i , Chicago and Washington, the idea of working five days a week was appealing. Seventeen years later, Schraa has found himself working most weekends and some 12-hour days as executive chef for Good Tidings. He took over the job in September, after working with Good Tidings for years in various positions.

“I have learned over the course of my career that you couldn’t take me out of here,” he said. “It’s what I love to do and I’ve always done it.” Growing up in Springfield, Virginia, Schraa said he was always interested in cooking and would often stop playing just to watch the cooking show Galloping Gourmet. At age 18, he began his professional career as an apprentice for chef JeanPierre Goyenvalle at Le Lion d’Or Restaurant in Washington. “Back then they could yell, they could scream, and they smoked,

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and they drank and they did all kinds of crazy stuff,” he said of the kitchen staff. “But they taught me and I learned their craft. They just taught this little kid how to do things.” In February 1999, Schraa was h i re d a s a so u s c h e f fo r G o o d T i d i n g s , w h i c h m a n a ge d t h e campus dining halls, in addition to providing catering services, and operated out of what used to be Denton Dining Hall, now 251 North. See chef, Page 7

SPORTS

TROPHY HUNTING Terps men’s lacrosse looks to end title drought P. 12

OPINION

DIVERSIONS

DINING POINTS

BEY DAY

New plans have promise P. 4

Weighing in on “Formation” P. 9

On a stretch of wall in the studio space of the architecture, planning and preservation school are pictures — rows of them, stretching from floor to ceiling — of sustainable housing designs university students have showcased for the U.S. Energy Department.

The designs were part of the Solar Decathlon, a biennial Energy Department competition that challenges student-led teams from across the globe to create innovative, solarpowered homes. This university is getting ready to take part in the competition again. The department announced in January a team from this university will be part of the 2017 competition for a shot at $2 million. This university’s team, which should have See Energy, Page 2


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