At the second ASWC senate meeting, ASWC discussed how to improve senator outreach, ratified Whitman Action Games, amended a bylaw, and appointed Emily Jones and Dalton Cooper to the Bon App Food Committee.
ASWC...
Campus Climate Challenge challenged its members to avoid consuming any products containing high fructose corn syrup earlier last week. The challenge was the second in a series of week-long challenges the club has planned for the spring semester.
The “State of Food in America" was addressed Wednesday, Nov. 9 as Chantal '98 and Shane Valentine visited campus to speak about their baby cuisine cookbook and the problem with food in the United States today. The Pioneer had the opportunity to speak with the Valentines before their lecture, and hear more about their book and what they think Whitman can do within the larger food system.
As students lined up to put their dirty dishes in the dish room at Prentiss dining hall earlier this month, they were faced with one more extra step—scraping their excess food waste into a large bin, which was being managed by two encouraging green leaders. The first two weekends of November, the food conservation break-out group of the Green Leaders program, staged a collection of students' personal food waste, calling it “No-Waste November."
While some students worry about gaining the Freshman 15 when they head off to college, other students with food allergies or intolerances are more focused on whether the dining halls will provide food that will keep them healthy. Of the nearly 800 students who are on a meal plan, many of them need to address daily the task of getting enough to eat. In the dining hall environment, this can prove to be difficult.
Complaining about Bon Appétit (or as they call it at Lewis and Clark, "The Bone") is an age-old pastime at Whitman, going back many, many centuries. But what people need to realize is that it's all...
