Vol. 110, Iss. 6 | Tuesday, September 15, 2020
The Flat Hat The Weekly Student Newspaper
of The College of William and Mary
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GRAPHICS BY CHARLES COLEMAN / THE FLAT HAT
International students adapt to long-distance learning, COVID-19 restrictions
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The US was doing terribly with its response and I was sure that they would have to shut down mid semester ... I didn’t want to take the stress or risk of all traveling, and possibly being stranded there. — Maheen Khan ‘22
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Having lived in Beijing for more than 18 years, Jiayi Wu ’22 is now studying at Beijing Normal University as a College of William and Mary student. Wu is not the only Chinese student who is currently studying in Beijing, as the College is working with several study abroad programs to help Chinese students remain in China for the fall 2020 semester in response to the various travel restrictions due to the COVID-19 pandemic. The outbreak of COVID-19 in the United States and the resulting subsequent travel restrictions led many international students to opt to return home last spring and remain in their home countries through the fall semester. In addition to Wu, Yuqiao Li ’22 from China, Suyoung Kim ’22 from South Korea and Maheen Khan ‘22 from Pakistan decided to stay in their countries as a result of the pandemic. “I went to my country around March when the school told all the students to head back home,” Kim said in an email. “On my way, I met up with so many high school friends from the airport. I saw people wearing level d suits (wearing goggles, white jump suits, masks) but I enjoyed three cups of benne & jerry chocolate chip cookie dough ice-cream. I was just too stressed out at the moment.” Some students like Khan and Li experienced greater difficulty returning home. “When we got to the airport the airline said that Pakistan had shut its airways, so they weren’t going to be operating the
FREDA DENG // THE FLAT HAT connecting flight,” Khan said in an email. “Then we had shown them all our documents saying that the airway was open, and they had to confirm with lots of people and it turned out that they were actually going to be operating the flight and it was a misunderstanding. After which they let us on, but it was extremely stressful.” In order to return to China, Li had at least four stops before her arrival in Shanghai. She also transferred planes in three different countries before arriving at her final destination. Both uncertainty about the future and the worsening situation of the pandemic drove the students’ decisions to leave the United States. “I knew that COVID-19 can be spread through asymptomatic patients and this feature will endanger so many people in the states in the near future,” Kim said. Khan was concerned that the College would be forced to close again in the fall due to rising COIVID-19 cases. “I made the decision because of the volatility of the situation back then,” Khan said. “The US was doing terribly with its response and I was sure that they would have to shut down mid semester. Therefore, I didn’t want to take the stress or risk of all the traveling and possibly being stranded there, in addition to See INTERNATIONAL page 8
CAMPUS
College sustainability group improves campus composting options
Student Assembly creates environmentally conscious legislation, anticipates increased food waste ALEXANDRA BYRNE FLAT HAT CHIEF STAFF WRITER
In an attempt to reduce the spread of COVID-19, dining halls at the College of William and Mary have increased options for take-out and prepackaged food for the fall 2020 semester. While reusable dinnerware is still available, take-out containers and plastic cups have become the go-to option for many students who are concerned about cleanliness. While disposable containers may be more sanitary, they also create more waste. Last month, the College’s 328th Student Assembly passed a bill that allocates funding for six new composting bins in various locations around campus. Sen. Patrick Salsburg ’21, who introduced the bill, hopes that it will help mitigate the effects of increased food waste on campus. “This bill is really important due to the minimal amount of composting already in existence on campus and the large increase in take out options recently from dining halls that has led to an overwhelming amount of waste being produced on a daily basis,” Salsburg said in an email. “Since many students care deeply about the environment and their impact on it, these new
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compost bins will enable students to more easily access ways to compost because composting will hopefully no longer be an afterthought.” In addition to already existing bins behind the Sadler Center and DuPont Hall, the new compost bins will be located by Commons and Marketplace Dining Halls, Green and Gold Village, the Integrated Science Center, Sorority Court, St. George Tucker Hall and the Sadler Terrace. SA Secretary of Sustainability John Cho ’23 underscored the importance of maintaining sustainability efforts, even during the pandemic. “This initiative was made possible through students advocating for a greater need to access of composting due to an increase of “grab and go” services in our dining halls,” Cho said in an email. “W&M is lucky to have such a dedicated community of students passionate about promoting sustainability that help affect change. I believe that different initiatives, like sustainability, tend to get lost in the pandemic.” Dining sustainability intern Dorian Miller ’22 emphasized that W&M Dining is committed to sustainability by using compostable materials for their take-out boxes. Some materials that appear to be plastic, such as the cups found at
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Marketplace and Commons, are actually made of vegetable starches and are fully compostable. An “EcoWare” or “Greenware” label indicates that a material is indeed compostable. “Having more bins around campus will make it much easier for students to compost all around campus,” Miller said in an email. “Up until now, we have had only two compost bins: one outside Sadler and one behind DuPont Hall. With these new bins, students will be able to compost almost anywhere on campus, which is especially important now with the compostable supplies being used for take-out dining across campus.” Before the new composting bins, Dining Sustainability Fellow Sam Laveson ’20 said that students would have to walk far in order to compost their items, which resulted in many students throwing compostable items in the trash due to the inconvenience. The dining sustainability team hopes that new compost bins will encourage students to compost what they can, to reduce trash and recycling overflow and costs. In addition to creating awareness, the dining sustainability team has faced other challenges, including contamination and overflowing bins.
“Contamination in this context is when noncompostable items are placed into compost bins,” Laveson said in an email. “Generally, the only things that should go into compost bins are food (any type of food and food scraps are compostable here, since the items are processed industrially); paper products (such as napkins, paper bags, and pizza boxes); and anything that says “compostable” or “greenware” on it (such as several varieties of cups and utensils in the dining halls). Contamination has been and onand-off issue in nearly all of our compost bins. To avoid this, we will be putting stickers on top of all current and future public compost bins, saying what can and/or cannot go into them. That way, students and community members will see the signage every time before they open the bins.” In the past, the compost bin behind DuPont has filled up faster than the dining sustainability interns can handle. This year, Laveson is serving as the first full-time dining sustainability employee and is helping to develop a concrete pick-up and transportation plan to meet the growing composting demand. Laveson explained how the sustainability
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College negligence to cancel classes on Election Day infriges rights to democracy
Aidan White ’23 says that holding classes on Election Day undermines students’ ability to easily vote in person. page 4
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Sharps and Flats
Variety Editors Gavin Aquin ’22 and Matthew Kortan ’22 revive the Sharps and Flats music column to spice up playlists with both alternative and international music. page 6
Athletic enthusiasm takes a hit
Strengthened support for athletics, seen from basketball teams and Tribe swimming achieving great success, sees decline in wake of COVID-19 and the cancellation of many Tribe Sports. page 7