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DESCRIPTIONThe November 13, 2009 issue of the Brown Daily Herald
www.browndailyherald.com 195 Angell Street, Providence, Rhode Island email@example.com
mechanical cirqueBirdhouse Factory brings industrial-inspired acrobatics to the PPAC
Arts, 5Tis The seasonThe Universitys annual Brown Gives Green charity drive kicks off again
News, 2a TinTed lensFatima Aqeel 12 thinks the media influence how a country is perceived
deDaily Heraldthe Brownvol. cxliv, no. 106 | Friday, November 13, 2009 | Serving the community daily since 1891
In fifth year, Strait talk builds bridges once againBy max Godnick
Fifteen student delegates from Tai-wan, China and the United States have been on campus since last week to discuss and mediate disputes among the three countries at the fifth annual Strait Talk symposium. Originally founded by Johnny Lin 08, this years Strait Talk ended Thursday after a week of workshops, discussions and presentations.
The symposiums goal is to have young people come together from places where they havent had a lot of exposure to each other as people, said the programs director, Henry Shepherd 08.
Prospective participants from the three countries apply to be delegates and five students from each nation are selected to join the symposium. By bringing them together and put-ting them in the same space, they will come to see the situation in a new way and a new level of understanding will be reached, Shepherd said.
While Brown students have made up the bulk of the delegation in previ-ous symposia, only one Brown stu-dent, Alina Kung 12, is among this years delegation, Shepherd said. The other American delegates hail from
Harvard, Wellesley College, the Ohio State University and Johns Hopkins University.
Part of this cultural understanding stems from the fact that delegates from each nation are housed together for the duration of the symposium, said Han Cui 10, the programs fi-nance coordinator and a Herald as-sistant sports editor. This is part of the whole concept of trust building. It allows them to learn about the other side on a personal level.
The program is coordinated by a steering committee of about 15 to 20 students, Shepherd said.
Upon arriving at Brown, the del-egates participate in a combination of closed-door interactive conflict resolutions and public events open to the entire Brown community.
Tatsushi Arai, assistant profes-sor of conflict transformation at the School for International Training
A year after election, three in four approve of obamaBy sarah Julian
More than three in four students 77.2 percent approve of the way President Obama is handling his job, with 19.8 percent strongly ap-proving and 57.4 percent somewhat approving, according to a recent Herald poll.
The percentage of students who said they approved of Obama is below the percentage of students 86.1 percent who reported just before last years election in last falls Herald poll that they would vote for him.
Among the remaining students, 11.8 percent said they somewhat disapproved, 4.5 percent said they strongly disapproved and 6.6 per-cent said they did not know or had no answer.
The Herald poll was conducted from Nov. 2 through Nov. 4 one year to the day after Obamas elec-tion and has a 3.6 percent margin of error with 95 percent confidence. A total of 687 Brown undergradu-ates completed the poll, which The Herald administered as a written questionnaire to students in the
University Mail Room at J. Walter Wilson during the day and in the Sciences Library at night.
Jeremy Feigenbaum 11, presi-dent of Brown Democrats and Herald Opinions columnist, said he thinks the poll numbers reflect the fact that the presidents agen-da for health care reform and to increase loans for higher educa-tion is vastly popular in the Brown community.
Obamas job approval rating among Brown students is significantly
higher than his rating nationally, which is just above 50 percent in recent Gallup polls.
Health care and climate change legislation particularly affect col-lege-age students, Feigenbaum said. Obamas pursuit of such leg-islation, as well as Brown students support of a progressive agenda, makes him especially popular on campus, Feigenbaum said.
Feigenbaum said the Brown Democrats have been revitalized by Obamas presidency, with in-creased attendance at meetings
Behind the scenes, putting the plan in meal planBy miriam FursT
Most students know the Sharpe Refectory like the backs of their hands.
Without a second thought, they know where to go for veg-etarian-friendly fare or for three different types of peanut butter but few know about the little decisions that go into creating each meal at the Ratty and the Verney-Woolley Dining Hall.
Since Administrative Dietitian Gina Guiducci started working for Dining Services a year ago, she has planned the menus for the Ratty, the V-Dub and lunch at the Ivy Room. Guiducci takes several factors into consider-ation including dishes nutri-tional value, their popularity, the kitchens production capabilities, holidays and the Dining Services budget.
Behind the scenes in Browns dining halls, most of the meals are prepared on site and from scratch. The more processing
a food goes through, the more nutrients it is stripped of and the more additives and preser-vatives they contain, she said. We know exactly what is going into the food.
Executive Chef John OShea, who has been working at Din-ing Services for 33 years, said Browns ability to produce
so much food from scratch including the pizza made for the
Rattys Tastes of the World line is unusual for college dining services. For example, Dining Services has machines used for producing its own meat products, such as the patties used for burg-ers. Browns kitchen also has its own in-house bakeshop, OShea said.
Guiducci said she strives to create menus for both dining halls that have a balance of pro-tein, carbohydrates and fat.
But while her priority is creat-ing healthy menus, Guiducci said she also seeks to provide students
Min Wu / Herald File PhotoAlex Feldman 10 (left) and Daniel Oviedo 10 celebrated last fall after President Obamas election. A year later, Obama continues to enjoy sig-nificant support on campus.
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on Senior Day, frosh may shineBy dan alexander
Senior Staff Writer
Before the football team plays Dart-mouth on Saturday, the spotlight will be on the 22 senior players being honored on Senior Day. But once the ceremony ends and the game starts, two first years might steal the show.
Brown cornerback A.J. Cruz 13 and Dartmouth freshman quarter-back Greg Patton are the reigning Ivy League Defensive and Ivy League Offensive Players of the Week.
Cruz had a team-high nine tackles, three pass break-ups and one interception for Brown last week. Patton, meanwhile, got his first chance in a varsity game for Dartmouth because of injuries at quarterback. The freshman stepped into the Big Greens wildcat forma-tion and had 29 carries for a school-record 243 rushing yards and two touchdowns.
Zung Nguyen Vu / HeraldStudent delegates converged on campus for the fifth annual Strait Talk.
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The herald Poll
oh BaBy, BaByProduction Workshop has done it again with The Play About the Baby
Stephen DeLucia, PresidentMichael Bechek, Vice President
Jonathan Spector, TreasurerAlexander Hughes, Secretary
The Brown Daily Herald (USPS 067.740) is an independent newspaper serv-ing the Brown University community daily since 1891. It is published Monday through Friday during the academic year, excluding vacations, once during Commencement, once during Orientation and once in July by The Brown Daily Herald, Inc. Single copy free for each members of the community. POSTMASTER please send corrections to P.O. Box 2538, Providence, RI 02906. Periodicals postage paid at Providence, R.I. Offices are located at 195 Angell St., Providence, R.I. E-mail firstname.lastname@example.org. World Wide Web: http://www.browndailyherald.com. Subscription prices: $319 one year daily, $139 one semester daily. Copyright 2009 by The Brown Daily Herald, Inc. All rights reserved.
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FRIDAy, NOVEMBER 13, 2009THE BROWN DAILy HERALDPAGE 2
with plenty of dining options. While we do menu French
fries, ice cream and soda every day, we also menu lean protein like chicken, skim milk, dark leafy greens and brown rice.
Dining Services plans meals according to a five-week cycle, Guiducci said, which means that meals are planned for each of the five weeks and then repeated. A five-week cycle allows for a lot of variation in the items that are of-fered before they reappear in the next cycle, she said.
Individual items on the Ratty menu with quirky names, such as Wisconsin Baked Ziti and Poly-nesian Ratatouille, were named long before Guiducci came to Brown, she said, adding that Din-ing Services chefs are the true creative minds behind the recipes
and their names.OShea said names are often
taken from the original recipes in which chefs found their ideas. Dining Services tries to develop new recipes so that its menu does not stagnate using winter and summer breaks, for example, to come up with new ideas to add to its recipe file.
Dining Services also arranges a few themed dinner events through-out the year, OShea said, such as Thursday nights Texas BBQ Din-ner Specia