Massachusetts Daily Collegian: Sept. 24, 2015

Page 1

THE MASSACHUSETTS

A free and responsible press

DAILY COLLEGIAN DailyCollegian.com

Thursday, September 24, 2015

Serving the UMass community since 1890

News@DailyCollegian.com

Student leader Profile: the iPhone Guy David Maraniss

revisits Detroit

Journalist discusses new book at ILC By ShelBy AShline Collegian Staff

ROBERT RIGO/COLLEGIAN

UMass junior Derrick Andrews works on a broken iPhone for his self-run business ‘Amherst iPhone Repair’ in the W.E.B. Du Bois Library on Wednesday.

Derrick Andrews splits time between communtiy service and entrepreneurship By DAnny coRDovA Collegian Correspondent The Daily Collegian is running a weekly series this semester which profiles student leaders on campus and highlights their impact on the community. If you wish to nominate someone you feel is making a significant impact on campus, please email your suggestion to news@dailycollegian.com. Derrick Andrews is a junior accounting major at the University of Massachusetts. Andrews also owns and operates his own business, Amherst iPhone Repairs, and is the vice president of Tau Kappa Epsilon fraternity. Tell me a little bit about yourself and your work on campus. A couple of years ago, when I was a freshman, I

needed my phone fixed and I went to Amherst iPhone Repairs. When I met the kid who worked there, I asked him how he got involved and how I can fix phones like he does because that was something that I really wanted to do. He was a senior and didn’t know what he was going to do with the business. I ended up buying it and took it to a new level by revamping the website, did some more marketing that almost doubled the numbers he had and expanded the business to Providence College, University of Rhode Island, Westfield State and now my little brother’s high school. So, I took something small and made it into something bigger, which was something I really wanted to do. I really love sports. I’ve played sports all of my life. I’m in a fraternity on campus, Tau Kappa Epsilon. I’m the vice president and

we do a lot of community service-based projects.

as expensive the next time around.

Can you tell me a little more about your business?

What are your responsibilities in maintaining your business?

My method of contact is either through my website, amherstrepairs.com, or email to set up appointments in convenient locations for (customers). I usually meet at the UMass library or I’ll pick the phone up from my client’s dorm and return it within the hour. That is how we operate our business; we pick up your phone and you get it right back on the same day. No time away from your phone; it’s really convenient for the people. A lot of people drop off their phones before class and pick it up right after class; doing whatever they want. If they have multiple problems with their phone, we would give discounts to the next repair so it’s not

I’m the only guy who really works there. So I pretty much do everything, whether it’s managing the website, managing all of my advertisement through my social media. One of my good friends, my social media girl, she pretty much does everything there. I send her pictures and tell her when to post and she does that. I do all of the repairs. I teach myself to do them all. If someone comes to me with a device that I have never seen before, then I’ll look it up to make sure I know exactly what I am going to be doing and what’s going on. I like to have a good grasp on what I see

LEADER on page 3

A crowd of more than 75 students and faculty members filled room N301 in the Integrative Learning Center yesterday evening to see guest speaker David Maraniss, a Pulitzer Prize winning journalist and the author of 11 books. His lecture began at 4 p.m. and focused on the content of his most recent book, “Once in a Great City: A Detroit Story.” Having grown up in Detroit, Maraniss reminisced fondly about his memories of Detroit-made 1950s automobiles and drinking locally-produced Verners ginger ale and explained that he set out to honor his childhood memories through his book, while also showing readers how Detroit changed the United States. “What I at first sought to do is to honor what Detroit gave America, which is enormous,” Maraniss said. He went on to list the city’s notable contributions: Motown music, cars built by GM and Chrysler, labor unions such as the United Auto Workers Union “that helped build the working class into the middle class in this country” and events that were influential to the civil rights movement. From there, Maraniss said he knew he wanted to tell the history of a time period when Detroit’s influence was strong, specifically between 19621964. He compared the research process to “the four legs of a table,” a philosophy that drives his work in journalism as well. The first leg requires that the journalist or writer go to the place he or she wants to write

about and experience it. Maraniss said he traveled to his hometown eight times during his research, a process he said initially depressed him due to the deterioration of the city. “I thought I could sit down in the middle of the street and read ‘War and Peace’ and not get hit by a car,” Maraniss joked. Many of the houses he remembered from childhood had been demolished and what remained was in a state of decay. For the second leg, Maraniss worked on finding historic documents, especially letters and diaries. Thirdly, he conducted interviews, though he said he inevitably encountered sources whose memories were uneven and unreliable. Lastly, Maraniss said he sorted through myth to find the real story of Detroit. The four legs of his research process, all intensive in their own respects, combined to bring readers the city’s full story and – figuratively speaking – produced a functional table. “I like to sit like an oil rig and go as deep as I can (into a story),” Maraniss said. However, Detroit’s story could not be complete without mention of the city’s decay. “Everything decays,” Maraniss said bluntly. A failing housing market, businesses that were more concerned with short-term gains than the wellbeing of their workers and an increased amount of freedom through cars caused people to leave the city. Regardless, Maraniss is hopeful for the future of Detroit and feels that its importance should not be underestimated. “I think it’s on its way to being a city of hope,” he said, explaining that Detroit is attracting “foodsee

MARANISS on page 2

Haymarket Cafe to abolish tips, raise wages this year

Owner hopes to lead local campaign By Anthony RentSch Collegian Staff

Peter Simpson wants to make a statement about minimum wage. Simpson, who owns Haymarket Cafe in Northampton, plans to abolish tips for his staff and raise their wage to at least $15 per hour, he told the Daily Collegian Friday. Simpson, whose cafe gets its name from Haymarket Square in Chicago – the location of an 1886 labor rally in support of the eight-hour workday that turned violent – hopes to create a local $15-per-hourminimum-wage campaign as he prepares to bump up the wage floor for his employees. His plan is to start at $14 per hour this November

and increase pay by a dollar each year until he hits $17 per hour in 2018. Simpson also has a goal of limiting what he called “wage discrepancy” between the wait staff and those who work in the kitchen, which is why he’s moving to abolish tipping in November. In order to cover the increased wages and the elimination of tips, Simpson plans to increase prices at the Haymarket – by 10 percent in the cafe upstairs and by 20 percent in the restaurant downstairs. He said increasing his prices by that much was an intimidating prospect at first. But once he began to think about it in terms of higher labor costs being the norm and needing to raise prices to cover the difference, he accepted it. Kirsi Leminen, who

works in wait staff at the Haymarket Cafe, said the roughly two-dozen employees support the plan. She said the increased wage and elimination of tipping would provide her with a more “sustainable income.” Leminen also said the wait staff (which might lose a little bit of money because they earn tips, whereas the kitchen staff does not), was okay with moving toward equal compensation levels. She added that having similar wages in the store would make it possible for employees to cross train and help out in other areas of the business. It’s an idea that Simpson said he has been looking at for the past four or five months. He said the pending compensation changes are reflective of recent acasee

HAYMARKET on page 2

ROBERT RIGO/COLLEGIAN

Staff at the Haymarket Cafe in Northampton will receive $14-per-hour starting in November.


Turn static files into dynamic content formats.

Create a flipbook
Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.