November 18th, 2010 | Uncategorized

Friday’s Buzz: 11.19.10

THE NEWS

  • On Thursday, the School of Music released the names of 14 alumni: who will receive funding for music-related projects through the AlumniVentures program. The awards, which were established in 2008, are part of a program unique to the School of Music that gives money back to the School’s alumni using money from alumni donations. This year’s grants total $67,500.
  • Even a humble bagel can tell a story for Adam Richman DRM ’03, host of the television show “Man v. Food.” In his talk at the University Bookstore Thursday, Richman explained that “the bagel you have when you’re running to class” has its own interesting history. Starting as a gift for a Polish prince, the bagel made its way with Jewish immigrants to North America and gained inspiration from prepackaged food in the Korean War. According to Richman, it has not yet stopped its journey.
  • Few professors would give away the keysto their office, especially to students who want to redecorate them. But Sam Messer, Associate Dean of the School of Art, is happy to do just that. On Thursday, a student-created art installation went up in Messer’s office, also known as “Sam’s Space,” which is located on the first floor of the School of Art’s Green Hall at 1156 Chapel St. The office doubles as an exhibition space open to any student up to the challenge of redesigning the interior, Messer said.

THE WEATHER

High of 47 degrees, low of 33 degrees, sunny

THE FOOD

In the colleges

Breakfast: Steelcut Oatmeal Bar, Steelcut Oats, Waffle Bar, Ultimate Butter Coffee Cake with Organic Ingredients

Lunch: Lobster Bisque, Herb & Garlic Roasted Chicken Thighs, Chef’s Choice Vegetarian, Fried Calamari Bar, Lentil Burger, Ricotta Prosciutto & Arugula Sandwich, Rice Pilaf, Chef’s Choice Fresh Hot Vegetable, Chef’s Choice Pantry Salad, Italian Deli Salad, Israeli Couscous with Summer Squash Salad, Red Velvet Cake, Oatmeal Cranberry Cookie Made With Organic Ingredients

Dinner: Berkeley Mac & Cheese, Chef’s Choice Vegan Entree, Seasoned Sole, Chef’s Choice Meat, Fish, Or Poultry, Jasmine Rice, Chef’s Choice Fresh Hot Vegetable, Chef’s Choice Pantry Salad, Italian Deli Salad, Israeli Couscous with Summer Squash Salad, Warmed Brownie-Walnut Pudding

In Commons

Breakfast: Maple Oatmeal Bar, Maple Flavored Organic Oatmeal, Waffle Bar, Omelets To Order, Cage-Free Scrambled Egg Whites, Cage-Free Scrambled Eggs, Extra Thick French Toast, Sweet Potato Home Fries, Ultimate Butter Coffee Cake with Organic Ingredients

Lunch: Lobster Bisque, Herb & Garlic Roasted Chicken Thighs, Braised Lentils With Spinach, Salsa Verde, Chef’s Choice Meat, Fish, Or Poultry, Grilled Frankfurter, Shoestring French Fries, Pepperoni Pizza, Chef’s Choice Pizza, Cheese Pizza, Organic Tomato Sauce, Greens & Tofu, Chef’s Choice WOK, Dragon Chicken, Pork Dumpling, Jasmine Rice, Rice Pilaf, Zucchini & Yellow Squash With Tarragon, Olive & Potato Salad With Tuna & Peppers, Israeli Couscous with Summer Squash Salad, Red Velvet Cake, Oatmeal Cranberry Cookie Made With Organic Ingredients