April 4th, 2011 | Uncategorized

Tuesday’s Buzz: 4.5.11

THE NEWS

  • Mandi Schwartz’s ’11 legacy lingers in the efforts she inspired that have helped — and will continue to help — cancer patients worldwide. After Schwartz was first diagnosed with cancer in late 2008, the women’s hockey team rallied to her cause. Other teams and groups followed, and their initiatives soon took on a wider scope than simply helping the player that inspired them.
  • Over the past four decades, Dr. Charles Ray Jones Jones has treated roughly 10,000 children with severe chronic Lyme disease. Parents from all over the world bring their children to Jones, and many said they consider him their final hope. But despite his popularity with his patients, many in the medical field strongly disagree with his practices, which, they say, treat a form of Lyme disease that does not exist.
  • Students could soon see changes to introductory science courses.

    During the next academic year, the Center for Scientific Teaching, which was founded by molecular, cellular and developmental biology professor Jo Handelsman in January 2010, will direct the design of at least one new introductory science course for the 2012-2013 academic year that will incorporate Handelsman’s “evidence-based” teaching methods. Introductory science courses are normally taught in large lectures where students passively listen to the professor, Handelsman said, but professors should find ways to encourage students to actively engage in material.

THE WEATHER

High of 54 degrees, low of 30 degrees, rain.

THE FOOD

In the colleges

Breakfast: Waffle Bar, Almond Coffee Cake

Lunch: Four Onion Soup, Chicken Tortilla Soup, Leek & Potato Galette, Chicken Curry, Tofu Lo Mein, Memphis Style Pulled Pork Sandwich, Red Pepper Hummus Baba Ganoush Lavash, Rice, Broccoli With Lemon, Olive Oil & Garlic, Mesclun, Fresh Mozzarella & Olives, Pasta Salad Brocco Pinenuts Raisins, White Bean Salad with Sundried Tomato Vinaigrette, Rocky Road Cookie (Walnuts), Iced Gold Cupcake

Dinner: Asian Flank Steak, Curried Tofu, Limed Cod, Black Bean Quesadilla, Baked Sweet Potato Bar, Riviera Blend Vegetables, Mesclun, Fresh Mozzarella & Olives, Pasta Salad Brocco Pinenuts Raisins, White Bean Salad with Sundried Tomato Vinaigrette, Blueberry Pie

In Commons

Breakfast: Waffle Bar, Extra Thick French Toast, Scrambled Eggs, Omelets To-Order, Scrambled Egg Whites, Bacon Slices, Shredded Potatoes, Almond Coffee Cake

Lunch: Tortellini & Spinach Soup, Cream Of Tomato Soup, Chicken Burrito, Blue Cheese & Onion Burger, Green Chile Quesadilla, Curly Fries, Pepperoni Pizza, Chef’s Choice Pizza, Cheese Pizza, Organic Tomato Sauce, Vegetable Lo Mein, Shrimp Lo Mein, Scallion Jasmine Rice, Red Pepper Hummus Baba Ganoush Lavash, Refried Black Beans, Mexican Corn, Pasta Salad Brocco Pinenuts Raisins, White Bean Salad with Sundried Tomato Vinaigrette, Gold Cupcake With Organic Ingredients, Rocky Road Cookie (Walnuts)

Dinner: Cream Of Tomato Soup, Haitian Wild-caught Salmon, Caribbean Bean Bouillabaisse, Cajun Chicken, Pepperoni Pizza, Chef’s Choice Pizza, Cheese Pizza, Organic Tomato Sauce, Rice With Scallions, Roasted Sweet Potatoes, Steamed Fall Harvest Vegetables, Pasta Salad Brocco Pinenuts Raisins, White Bean Salad with Sundried Tomato Vinaigrette, Blueberry Pie