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(04/27/17 2:58am)
Trying to ask a stranger about their life story is like walking across the golf course on a sunny day: you have no right to be there, but it’s nice outside, so why not? Sometimes I get strange looks, other times old men yell at me — but then I just apologize and enjoy the walk because I’ve already gone so far, and there’s no point in turning back now. The act of trespassing is intimidating, yet imbued with a sense of childlike naivety. When I walk onto the front porch of someone else’s life and ask them a deeply personal question, I cross some boundaries, but also spark an interaction that may not have occurred otherwise.
(02/23/17 3:05am)
“By virtue of the fact that 2D is the only undergraduate co-op on campus, it has been labeled as insular, even strange. But the house’s reputation is the least of its problems,” reads an article published on Feb. 20, 1983, in The Daily Princetonian.
(02/09/17 4:34am)
On Jan. 27, President Donald Trump signed an executive order that limited the entry of any refugee awaiting resettlement in the U.S for 120 days. According to the Department of Homeland Security, “For the next 90 days, nearly all travelers, except U.S. citizens, traveling on passports from Iraq, Syria, Sudan, Iran, Somalia, Libya, and Yemen will be temporarily suspended from entry to the United States.”
(10/12/16 9:55pm)
The ever-elusive “space” is a word spoken into a great expanse of hopes and fears and delusions: “safe spaces,” “inclusive spaces,” “open spaces,” “green spaces,” “learning spaces.” In this space, words float around abstractly, almost effortlessly, seemingly without the weight of any gravity; appearing to be a distant glimmer of an idea, a once bright and assuring light, which — without much definition — easily fades into obscurity.
(09/14/16 8:48pm)
(04/28/16 7:15pm)
Azza Cohen ’16, Ella Cheng ’16 and Justin Ziegler ’16 were selected as the finalists for this year’s Young Alumni Trustee.
(04/26/16 4:34pm)
The Program of Archaeology was approved as a certificate in Monday's faculty meeting, according to Program Director Nathan Arrington '02.
(04/24/16 4:33pm)
Eight students received the 2016 Spirit of Princeton Award awarded by the Office of the Dean of Undergraduate Students.
(04/20/16 10:10pm)
Every day, the dining services staff of the residential colleges is hard at work feeding a vast proportion of the campus' student population. This week in Street, Senior Writer Andie Ayala ’19 interviews three members of the dining hall staff at Rockefeller-Mathey College Dining Hall, with an interest in their work, their lives and passions.Howard SutphinChef (Omelet Station)What do you like about working at the university?I love young people. That’s why I’m really here. It keeps me young. And I love it. It’s like the first day. Because when you guys come in it’s all new to you. And every year when you all come in, we get to know each other. And I lead the way, because I feel like I’m older, I have people gravitate towards me.How did you first start working at the university?I started in 1996. I’ve been in the same building for 20 years. Before I got here I was working at PJ’s, I was making omelets there. That’s why I was hired. I’ve been to a few other places — Butler, Wilson, Forbes; I was filling down there. But this is my home. I love it. We’ve got the best food on campus.When I came I was persistent. I put sixteen applications in. When I got here, I came to a job fair. The way my applications got here — students would come over to PJ’s, and I would ask them to bring an application from whatever unit they came from. That’s how they used to do it back then. And that’s how I got hired here.How has the dining hall changed since you’ve been here?Listen, when I first came, it was about forty of us. And there’s only about four of us left from that generation. The way that you lose your job here — people pass, you know what I mean? They die. When people come here, they don’t leave. The pay is good. You meet a lot of people.Have you been involved with university activities?Since I’ve been here I’ve been in two plays, I’ve won four awards. I won one award, the Dick Spies Award [for Excellence]. They gave me $2,000 dollars. They gave me a glass trophy, put my name in it. That was wonderful. They told me I could only talk for two minutes. My niece told me, you love to talk. So I had papers that I taped up, and it rolled out, and it touched the floor. And my boss said, “Howard — you’ve only got two minutes.” And I said, “I know, my niece told me I’ve got to get all this said in two minutes.”But the best thing that happened to me was when I graduated with the class of 2012. Yup. I was an honorary class member. They gave me a jacket and everything.What have been your favorite moments with students?Every year, I go to a basketball game with students and I act as the overseer. I give them their tickets and talk to them. I love that, and we’ve been doing that for five years now. Every year we go see a NBA basketball game, and there be like 20 students with us.Do you enjoy playing basketball?I was a high school basketball player and a college player. Somebody put my picture up on the Internet of my high school team — I got it in my wallet now. But we got to talk. I’ll show it to you when we’re done. People didn’t believe me. I had an Afro, and I was like 170 pounds. I’m over that now.Why did you first start cooking?My mother. My brothers used to go out and play football, baseball and basketball. But I was a momma’s boy. I would hold on to my mom’s leg. Anytime she would cook something sweet, she would give me the pan and let me rub my finger on it and taste it. So I watched her cook and so I started helping her cook. I love to cook. I cook Thanksgiving, Christmas — and my specialty are my cakes.What have you heard about the food in the eating clubs compared to Rocky/Mathey?You know, sometimes I ask people that. They say that sometimes the food in eating clubs is better than what we do. Maybe it’s the cooks or the chefs they have. But when it comes to the omelets — nothing’s happening. They’re here.I’m quick too. Because I got to be quick. It takes me about 7 minutes to cook for about 5-10 people — on grill. But like today, out in the dining hall, you got these little pans, and you can only put so much in them.Having been here for so long, how has management changed?We have people that goes down to New South [Building]. And the New South people will come here and back them up. You know what I’m saying? The bosses and stuff don’t want to get in an argument with New South. They’ll stand for us, support us, or if we got a problem, are with us. Say you were the boss and I had a problem with you, I would go to New South and talk to somebody, and they would talk to that boss. A couple of bosses have been fired, because they was too hard on their employees, and didn’t go about it the right way.I want to be in a Chinese play. So if you know anyone that’s having a Chinese play, tell that Howard wants to be in it.Heather ParkerMathey Card-SwiperWhat has your work been in the university?I’ve always worked as a card checker. When I started, I just worked the nights. Over the year as people retired and different people retired and different hours became available I started to work lunch. Saturday night I work on the floor.Where were you working before you came to Princeton?I’ve always done counter jobs. I started out when I was your age, working the front desk of hotels. I used to work the front desk at New York airport that was at a Holiday Inn. After working at Holiday Inn I ended up working in Atlantic City.Do you enjoy interacting with students?I think it’s pretty obvious that I like working with the students I think you can pick that up from when you pass by me.What’s your favorite theme night at the residential college?Certainly you see me on Halloween right? Since being at the university, I started dressing up over the past few years. And I have fun with it. I think the students have fun with it. I know that management comes by and looks at me. It just gives me a chance, you know, like you guys — to pretend and be someone else.What do you do over summer?Sometimes I’ve worked for the university. Other summers I’ve travelled. Last summer I went out west to see family and friends. My husband and I, we like to camp. We go camping when we can. That’s where I can talk about food. I always think when we go camping the food tastes better. It always smells good when you go camping. You know people are always up when you smell bacon. Bacon is the coffee of camping, I swear, it’s true.Have you ever tried working in a different position in the dining hall?I like where I am. I think I’m a good hostess. I like to pretend I’m a hostess at the door, because you get to know what’s going on. Although you know how Howard does his Saturday night special — what some people call ‘pigs in a blanket?’ A couple of Saturday nights ago, I wound up making banana dogs — I took bananas and wound them up in bread and served them with chocolate syrup and whipped cream. I hope that they ate them, they all told me they thought it was good, so I enjoyed that.I understood the ‘food love’ that chefs get, because students are really nice, they’ll say, ‘oh, this was really good.’ And it just made me smile, you know? It’s like — yeah, they’re eating something that I made and they’re happy. You’re feeling the love because the kids enjoy what you make for them. And that’s what Howard gets when he makes his hot dogs, because they can’t get enough of them.You’ve got to come on a Saturday night; you’ve got to show up when he makes his hot dogs. It’s good.Larry ForemanChefWhen did you first start working in Princeton?“I started working in Princeton when I was 19 years old. I worked in Campus Club, Terrace [Club], Colonial [Club], Quad [Quadrangle Club]. I worked in all these eating clubs in the 80s. And then I worked at Howard Johnson’s restaurants. I gained a lot of experience there. After I was in the eating clubs, I started working with a chef who does catering. His name was Larry Frazer. I learned a lot from him, worked for him a total of six years. But after a while he pushed me out. He told me, you’re ready to work on your own. So I applied for a cook’s job in a nursery home. After six months I became the head cook. I was making charts when planning meals, you know, how they have all those dietary restrictions. I stayed there for six years. But it bored me, you know? I needed more adventure. I was working with the elderly who had Alzheimer’s, dementia and diabetes.What was school like for you?I’ve been around; I’ve been around for a long time. I had never graduated from high school. I was three credits short. And it was demotivating for me to continue. But I always loved to learn, I taught myself a lot. I met my wife when I was 23, we got married when I was 26. We’ve had three children, all of them went to college. And I supported them cooking. Just cooking. Who would have thought?One day my daughter, she asked me, ‘Dad, when are you going back to school? You’re the smartest guy I know.’ So one day I went to the Mercer [County] Community College and the woman there told me to take the pretest to see where I was at before I came in. So I took the test and afterward she called me into her office. She sat me down and told me. Do you know what you did? And I said — what do you mean? And she said, you haven’t been in school for 35 years, but you’re testing is already at college level. Because I had educated myself, you know? I just love to learn. So I got my GED, I was elected to the class council, and was valedictorian. I got to speak in front of the whole school, there was something like 3,000 people there, it was pretty nerve-racking. My father got to see me finish high school. I was 49 years old, I did it, my family was proud.How did you start cooking?After that, I got a culinary certificate to cook in the State of New Jersey, and then I came here. You know, you don’t just get hired in Princeton, it’s pretty rigid. There’s a standard. I’ve been working here for five years, it’s been pretty rewarding. There’s some people here I knew from way back when. I knew Howard back in high school. It’s true what people say about him. Howard was an amazing athlete, he’s a real nice guy.You mentioned that your father got to see you graduate; did you look up to him? What was he like?My father was a pastor of the Morning Star Church of God, back when it was in Princeton. He came from Northern Virginia and got married when he was 20. He passed after his 80th birthday. He always taught me to be a gentleman. To treat people as I would myself. He used to tell me, before I got angry, or upset, or resentful towards someone, to imagine that I was in the other person’s shoes. Have a little more empathy. If most people did that there wouldn’t be so many problems in the world.What do you like about Princeton?Everything. It’s what I would want my hometown to be like. Trenton used to have all these college campuses — Rider University, Mercer County Community College, Thomas Edison State College [Thomas Edison State University]. But in the late 70s, they all moved to the suburbs. So the city took a hit. Princeton is a nice town, because there are so many different cultures. You walk out on Nassau Street and you don’t know who you’re going to meet. There are people from Ecuador, China, Honduras, and Romania. And you see how I am; I enjoy talking. I just go out there and start making conversation.
(04/13/16 9:00pm)
At a lecture on Wednesday, Pulitzer Prize-winning journalist and filmmaker Jose Antonio Vargas explored how to develop empathy and understanding in an increasingly diverse country.
(04/07/16 4:47pm)
Following Monday’s release of the Wilson Legacy Committee’s report, many members of the University community expressed that the decisions of the University Board of Trustees, especially the decision to keep the name of Woodrow Wilson, Class of 1879, on the Wilson School and the Wilson College, were not a surprise.
(04/06/16 9:54pm)
It’s a late Saturday afternoon and while making the long-delayed trek to CVS, your stomach begins to growl incessantly, as if punishing you for the seemingly eternal stretch between brunch and dinner on the weekend. You try to hush it with the smashed apple shoved at the bottom of your backpack — but alas, a mere apple was not enough to quiet the ravenous monster that is a college appetite. You need something heftier, something more flavorful and fulfilling, yet not quite enough to constitute as a meal.Then, the tantalizing memory of a samosa drifts into your mind.You remember the delicious explosion of spices perfectly combined with potatoes bundled in a flaky pastry wrap. You remember the comfort of such a warm, well-seasoned snack on a warm day. You wish you weren’t on a college budget, or a college schedule for that matter, so you could tour the many South Asian restaurants in the Princeton area to figure out which ones offered samosas within a reasonable price.Yet all is not lost. 'Street' surveyed the South Asian restaurants that offered samosas, including Tandoori Bite Indian Cuisine, Cross Culture, Masala Grill and Mehek, and narrowed it down to the top two most affordable and quality options for you.Masala GrillIf you’re looking for a place where you can sit down and listen to 90s alternative rock while drinking a mango lassi, then Masala Grill is the restaurant for you. Though more on the expensive side with $6.95, the samosa dish comes with two sizeable samosas. As an added premium, you can also choose the level of spice (low, medium or extra hot!), as well as a choice of sauces, including green chutney (made of coriander) or sweet chutney (made of dates and tamarind). If you’re looking for that full flavorful experience, we say go for the medium spice, and combine the two sauces together to get the best of both worlds.MehekThough it houses a homey sit-down restaurant upstairs, Mehek is a great option if you’re really in a hurry but need those samosa noms to fill your belly. You can enter the store, get the ready-made samosas, pay with a credit card and go, all under a minute. While the crust is not as satisfyingly crunchy as the Masala Grill samosas, it is of great quality for such a low price ($1.50 each). According to manager Shripad Kukarni, while there are many ways to prepare samosas, this specific recipe is inspired from Northern Indian cuisine and is meant to be both vegan and halal. So if deciding to cater an event and considering what options may be best for dietary restrictions, an order of samosas may be a great call.In any case, if you find yourself at either of these restaurants during lunchtime, we say, accompany that samosa with the special deal of a $10.99 buffet at Masala grill and a $10.95 buffet at Mehek.Wherever you are, wherever you’re going, stop by Masala Grill or Mehek for a samosa. We promise, these golden balls of seasoned joy are in for the journey.
(03/29/16 3:53pm)
The University recently implemented the Department Academic Planning Form as the new system through which rising juniors and seniors across all departments select fall courses and meet with academic advisors, according to Christina Davis, faculty chair of the Wilson School's Undergraduate Program.Davis explained that the DAPF system is currently being used in residential colleges by underclassman, but in April the system will be transferred to upperclassmen to replace the Course Enrollment Worksheet. The Course Enrollment Worksheet is the current system for academic planning that juniors and seniors use.Associate Dean of the College Rebekah Massengill, who oversees undergraduate curriculum and undergraduate announcement, declined to comment.According to Davis, the DAPF system had already been in effect under the Wilson School for three years. The system was implemented when the Wilson School changed its selection process to allow open enrollment for anyone who wanted to major in the department.Davis explained that the system was initially designed for the Wilson School majors because of the the difficulty of keeping track of the distribution requirements.“It really made it easier for us to advise students about how they could meet their requirements given what was available each semester,” she said.Davis added that the Wilson School worked closely with the Office of the Registrar to design a selection process where students could select their courses and make appointments with their faculty advisor.“That process has worked very well for us and now it’s great that the registrar’s office is doing something similar University-wide, in terms of helping students meet with their departmental representative to get advising on course enrollment,” Davis said.Monica Ruscil, the undergraduate program manager and director of Career Services, had sent the email to currentjunior class. The email explained that the DAPF allows students to view their degree progress by showing the departmental requirements that they have completed, in addition to student’s academic plans for the upcoming term.Ruscil deferred comment to Davis.Abby Jean-Baptiste ’18 noted that she had to complete the paper Course Enrollment Worksheet in her freshman year, which she said felt more like a final submission, whereas the online version seemed more conducive to changes during the add/drop period.Julia Selignan ’18 added that although the online versionallows individuals to see more overlap between different courses students may want to take, it was not very “user friendly.”Stacey Park '17 said that she thinks the paper version may be more efficient in facilitating an advisor response, because in her experience, there is a certain lag time that is added when communicating online. Park noted that for underclassmen the advisor approval is less of a necessity, because the advisors are assigned per residential college and may not align with the student's interests, whereas upperclassmen are assigned advisors from their chosen departments and have to be more cautious of their departmental requirements.Katie Glockner '16 added that she prefers a system where an advisor is more optional. She noted that they can be an important resource if students are unsure of what courses to take or requirements to fulfill, but for those who are certain of what they wanted to do, it was an added stress to meet with her advisor."I feel like it saves time for you and your advisor if there's no required in-person meeting," she noted.Davis noted that the DAPF really helps advisors and college offices monitor student progress in completing course requirements."Having all of this done online so that we can see it centralized in our undergraduate program office and registrar’s office allows more coordination across the different University offices to ensure that everyone is going forward on completing their different University requirements,” he said.
(03/28/16 1:35pm)
The Class of 2016 Class Day Committee announced Monday morning that the speaker for this year’s Class of 2016 Day will be novelist Jodi Picoult ’87.
(03/23/16 8:01pm)
A team of four University researchers and one member of the U.S. Ice Drilling Program traveled to Alan Hills, Antarctica as part of an expedition drill for the oldest ice core.
(03/03/16 6:10pm)
Undergraduate and graduate studentshave written two petitionsand personal letters to university administration and department heads in protest of the non-renewal of Michael Barry’s contractto teach at the university as an experienced lecturer in the Department of Near Eastern Studies next academic year.
(02/29/16 8:06pm)
More than 370 students participated in the "Princeton Feminists" photo campaign last week, which occurred during late meal hours from Feb. 22 to Feb. 26. The campaign was organized by members of the fall Pace Center Breakout Trip "Sex, Sexism and Sexuality in the 21st Century."
(02/25/16 10:24pm)
University professors David Spergel and N. Jeremy Kasdin will be leading the newest NASA space telescope project as adjutant scientists of the Wide Field Infrared Survey Telescope, which is estimated to be launched in 2024, according to the website for mechanical and aerospace engineering.
(02/23/16 5:35pm)
Twenty-two University affiliates have signed a letter addressed to Dean of the Wilson School Cecilia Rouse and President Christopher Eisgruber '83 to protest the talk by Álvaro Uribe Vélez, former president of Colombia.
(02/21/16 3:37pm)
Some University Graduate students organized a protest on Friday in solidarity with India’s Jawaharlal Nehru University where Kanhaiya Kumar, the president of the school’s Students' Union, was arrested by the police under charges of sedition.