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Tribe defense holds FBS foe Maryland to just seven points, but Tribe falls late
Classical Studies Professor John Oakley brings Athenian pottery to the Muscarelle
College loses heartbreaker
Vol. 102, Iss. 3 | Tuesday, September 4, 2012
Greek art arrives in the ’Burg
The Flat Hat The Twice-Weekly Student Newspaper
of The College of William and Mary
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Dining
Dining Services revamps offers Starts texting service for feedback bY Meredith ramey Flat hat assoc. news editor
Sometimes College of William and Mary students call for variety on the dining menu and recent changes to the College’s dining programs aim to answer those calls. According to Aramark Marketing Manager Faren Alston and Assistant Director of Marketing and Communication Eden Harris, there have been a number of changes to campus dining, both obvious and behind the scenes. Many of these dining changes are made possible by the new policy requiring all oncampus students, beginning with the class of 2015, to purchase a meal plan. The Commons is sporting a new wok station and a bakery showcase. Both the Caf and the Sadler Center Dining Hall will now offer morning breakfast pizzas, made-to-order menus between traditional meal periods, and the ability to request chicken breast at the grill station. Sadler is also home to a new Chef’s Corner featuring the cooking of Chef Andrew Rice. “I can definitely see substantial changes from my freshman year to now,” Justin Miller ’13 said. The Caf and Sadler are not the only dining halls offering new products. The Marketplace is now home to a F’real Milkshake machine similar to Wawa’s, an extended omelet and salad bar, create-your-own flatbreads at Capiche, and Hot Dogs of the Nation and sweet potato fries at Grille Works. Fish Taco Friday at Zoca and the inclusion of the turkey burger as a meal swipe option are also new to Marketplace. All three dining halls will also offer homemade hamburgers and fresh-cut fries. “I think this is showing [that dining is] delivering on their promise of upping the quality of their food,” Andy Hickman ’13 said. “They’re taking care of the details as well.” Sustainability is another goal for Dining Services this semester, seen through the introduction of sustainable bamboo plates and BPA-free glasses across campus. Cage-free eggs and local ingredients are also making their presence known. Jan’s Jams from Providence Forge, Va. and Twin Oaks Tofu from Louisa, Va. now contribute to the menu in addition to The Good Earth Peanut Company in Skippers, Va. and the Peanut Shop in Williamsburg. All herbs are grown in an herb garden on campus and Executive Pastry Chef Dominique Lewis bakes all breads on site. Katie Caudle ’14, the president of Forks, a club on sustainable and ethical eating practices on campus, applauded Dining Services for the changes.
administration
With new policy, students, faculty and staff find themselves
SMOKED
OUT bY zach hardy // Flat hat online editor A new College of William and Mary policy prohibits smoking within 25 feet of all entrances to university buildings, covered walkways, bus stop shelters and exterior stairways. The policy also prohibits smoking in outdoor areas such as the Lake Matoaka Amphitheater and Zable Stadium, as well as in all vehicles owned by the College. The College implemented the new policy to bring College regulations into compliance with commonwealth of Virginia Executive Order 41A, which was issued in 2006 by the Virginia Secretary of Administration. The executive order, part of the Virginia Indoor Clean Air Act, bans smoking in public university facilities and vehicles and establishes limits on outdoor smoking in general. “Virginia has a Clean Air Act, and the executive order was coupled with it, so there were legal requirements we had to respond to, and that was the main reason why we developed the policy,” Director of the Environment, Health and Safety Office Sandra Prior said. In addition to bringing the College up to speed with state law, the order also aims to enhance the overall health and safety of the school. “The [Environment, Health and Safety] Office found that there was an excessive amount of smoking litter around residence halls, and we also had a few problems with mulch fires from cigarettes, so there are benefits to health, safety and fire protection in addition to the fact [that] we want to be in compliance with the Executive order,” Prior said. The College is one of the last state universities to comply with the policy. Some schools, such as Virginia Tech, have gone so far as to ban smoking campus-wide. See policy page 3 caroline wren martin / THE FLAT HAT
See dining page 3
williamsburg
New establishments increase competition for local bar scene Brickhouse Tavern and the Crust join three staple restaurants offering a Williamsburg nightlife by Katherine chiglinsky flat hat news editor
Williamsburg has seen two new bars spring up in the 0.002 square mile stretch of Richmond Rd. and Scotland St. over the past year. Brickhouse Tavern, a franchise restaurant with another location in Newport News, arrived this summer, while The Crust, an offshoot of the franchise restaurant Baker’s Crust, set up residence in Tribe Square last October. For the three staple Williamsburg bars — the College Delly, Paul’s Deli and Green Leafe Cafe, the introduction of two new bars has changed the drinking and eating landscape with the increase of competition in the area. “We’ve noticed a definite uptick in students going from bar to bar,” general manager of the Green Leafe Alex Grey said. “I think it’s really a blessing in disguise. As far as Brickhouse opening up, it’s given us the push to offer more specials and do some more marketing.” Last semester, in an attempt to draw a more diverse
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crowd, the Green Leafe began allowing people age 18 and up after 9 p.m. but eventually decided to return to the 21-and-over rule this semester. “That sort of thing didn’t work out so well for us,” Grey said. “We noticed a different tone to the crowd when we added under-21 kids into the mix. We’re not trying to be a club here; we’re trying to be a tavern and do what we do best, and that’s good booze, good food and good music.” For now, the College Delly and Paul’s Deli remain open to customers 21-years-old and For more on older after 9 p.m. on Brickhouse Tavern, weekends. Tsipas check out Variety’s noted that younger review of patrons of the delis are the new bar and welcome to order and restaurant. pickup food until 2 a.m. page 6 “In my experience, it is an ABC issue,” Tsipas said. “It’s not easy to keep under 21 people from drinking. How do I protect myself from losing my ABC license? It’s by keeping it
at 21. It’s nice to mingle the under 21’s with the 21’s, but the issue is, is it safe?” The Crust, which opened last October, does allow people age 18 and over after 9 p.m. The first months of business proved to be a little slower for The Crust as it worked to break out onto the bar scene, but spring semester amped up business. “It was like, everybody came back from spring break, and we were busy nonstop until graduation,” lead manager at The Crust Blair Sherwood said. “People were slowly getting used to us. Everybody’s so used to the three staples, so it was more to get us into the routine of drinking. The food was a hit right away, but we’re slowly getting a drinking crowd.” George Tsipas, owner of both Paul’s Deli and the College Delly, also felt that the introduction of two new late-night options proved beneficial for the whole area. “Competition is good for all of us; it makes us better,” Tsipas said. “My hope is that everybody does
Inside opinions
Why going green is going south
In light of the Surry Coal controversy, it is critical that we make people aware that the reprecussions of an unsustainable lifestyle are tangible and real. page 4
FILE PHOTO / THE FLAT HAT
See bars page 2
The Green Leafe changed restrictions to 21-and-up this year.
Inside SPORTS
Tribe tames Tigers
The College’s women’s soccer squad downs SEC challenger Auburn, 2-0 Saturday. Head coach John Daly secured his 350th career victory in his 26th season at the Tribe. page 8