Friday Bite

 

 

 

**Today’s weather:**

Mainly cloudy. A few peeks of sun­shine pos­si­ble. High 37F. Winds SE at 5 to 10 mph.

**News**

The Col­lege has ini­ti­ated the search for a sec­ond Al­co­hol and Other Drug Ed­u­ca­tion Pro­gram co­or­di­na­tor to add to the health pro­mo­tion team at Dick’s House, ac­cord­ing to de­part­ment di­rec­tor Bryant Ford.

Fol­low­ing the mon­i­tor­ing of the Yale Mus­lim Stu­dents As­so­ci­a­tion’s web­site by the New York Po­lice De­part­ment, Yale’s stu­dents launched a one-day Face­book photo cam­paign de­signed to prompt the NYPD to ex­plain why it ini­ti­ated the sur­veil­lance, the Yale Alumni Mag­a­zine’s blog re­ported on Wednes­day.

Teenagers who watch movies with scenes de­pict­ing al­co­hol con­sump­tion are twice as likely to begin drink­ing as those who are not ex­posed to on-screen drink­ing, ac­cord­ing to a study con­ducted by re­searchers at Dart­mouth-Hitch­cock Med­ical Cen­ter.

With the help of a $10-mil­lion Med­ic­aid grant awarded in the fall to the state of New Hamp­shire, The Dart­mouth In­sti­tute and the Dart­mouth Cen­ters for Health and Aging will study the ways in which In SHAPE and health in­cen­tives pro­grams can im­prove the well-be­ing of men­tally ill adults across the state, Bar­tels said.

**Menu**

’53 Com­mons

 

Full and Up-To-The-Minute Menus with Nu­tri­tional Info

7:30 a.m. 3:00 p.m.  & 5:00 p.m. to 8:30 p.m.

Ma Thayer’s

    • Break­fast:  West­ern Scram­ble; Sausage Links; Home Fries; Tomato and Onion Fri­tata; Apple Oat­meal Pan­cakes
    • Lunch:  Moo Shu Chicken Bur­ri­tos; Roasted Beets; Tilapia; Mashed Sweet Pota­toes; Pasta and Mari­nara
    • Din­ner: Baked Beans; BBQ Beef or Chicken Slid­ers; Waf­fle Fries; En­chaledas with Mush­rooms and Spinach; Corn

The Hearth

    • Pizza:  Cheese; Pep­per­oni; Veg­gie; Buf­falo Chicken; Mush­room
    • Spe­cial:  Ital­ian Sausage and Pota­toes; Onion and Pancetta Foc­co­cia

The Grill

    • Grilled Cheese Sand­wich; Fries; Build Your Own Burger fea­tur­ing Halal Chicken Thigh; Grilled Chicken Breast; Local Beef or Wild Alaskan Salmon

Her­bi­vore

    • Lunch:  Falafel; Mush­room Bar­ley Stuffed Cab­bage; Stuffed Shells with Cheese; Broc­coli and Cau­li­flower; Car­rots
    • Din­ner:  Falafel; Veg­gie Pakora; Dhanya Chut­ney; Cumin Bas­mati

Big Greens

    • Panini Bar:   Cuban; Greek Veg­gie

World View

    • Lunch:  Fried Rice Fea­tur­ing Chicken, Shrimp or Tofu

Pavil­ion

    • Lunch: Matzo Ball Soup; Ham­burg­ers; Veg­gies; Chal­lah and Cook­ies

Col­lis Cafe

  • Soups of the Day:  Chef’s Choice
  • Lunch En­tree:  Tan­dori-style Chick­peas

 

Court­yard Cafe

  • Lunch: French Dip with Fries
  • Din­ner:  Fish with Rice and Veg­gies
  • Late Night:  Pot Pies
  • All meal plan equiv­a­lency swipes come with a choice of juice, foun­tain drink, cof­fee, tea or 8 oz car­ton of milk

No­vack Cafe

  • Soups of the Day:  Chicken Cilantro Chili; Beef Chili & Bean
  • Spe­cial of the Day: Chicken Cae­sar Salad
  • Avail­able Daily:
    • Hot & Cold Bev­er­ages
    • Ready Made Sand­wiches & Wraps
    • De­li­cious Baked Goods
    • As­sorted Snacks

Byrne Hall

Lunch:

    • Grill Spe­cial:  Chef’s Choice
    • Deli Spe­cial:  Chef’s Choice
    • Veg­e­tar­ian:  Spanako­pita
    • En­tree:  Ritz Crusted Cod with Boiled Pars­ley Pota­toes
Please Note:  All Menus Sub­ject to Change

Fri­day, March 2nd

Thursday Bite

 

STAN GROSS­FELD/GLOBE STAFF

 

When most ski jumpers climb to the sum­mit of Har­ris Hill, they can see all the way to New Hamp­shire.

But Karin Friberg, 22, who rou­tinely trains with the US women’s ski jump­ing team, can see Sochi, Rus­sia.

…​Friberg has a kin­dred soul in Sandy Har­ris, daugh­ter of Fred Har­ris, who built Har­ris Hill in 1922.

“These women that come here are world-class ath­letes that train as hard as men; the women are amaz­ing,’’ said Sandy Har­ris, 59, who no longer ski jumps but still races side­cars at New Hamp­shire Motor Speed­way. “I guess I in­her­ited my fa­ther’s ad­ven­tur­ous gene.’’

Ski jumpers owe a debt of grat­i­tude to Fred Har­ris – also known as “The Man who put Amer­ica on Skis’’ – for build­ing the only 90-me­ter jump in New Eng­land.

In 1908, while at­tend­ing Dart­mouth Col­lege, Har­ris helped build Dart­mouth’s first ski jump. He also started the Dart­mouth Out­ing Club and or­ga­nized a Win­ter Car­ni­val, which gained pop­u­lar­ity by invit­ing fe­male guests for the week­end. A sil­ver-winged tro­phy is still pre­sented in his name.

“He had an ab­solute wish,’’ said Sandy. “He wanted peo­ple to be out­side in the win­ter. His motto was, ‘If you can’t do your best, don’t do it.’

“It was hard to meet his stan­dards of per­fec­tion when he de­cided to build a ski jump. It be­came a world-class ski jump. There were no cut­ting cor­ners.’’

**Today’s weather:**

Snow likely. High 26F. Winds ENE at 10 to 20 mph. Snow ac­cu­mu­lat­ing 4 to 6 inches.

**News**

Pro­fes­sor emer­i­tus of re­li­gion and for­mer Dean of the Fac­ulty Hans Pen­ner, who helped de­velop the Dart­mouth Plan and was a lead­ing fig­ure in the re­li­gion de­part­ment for many years, died Sat­ur­day Feb. 25 after a bat­tle with lung can­cer, Susan Ack­er­man, chair of the re­li­gion de­part­ment, said in an email to The Dart­mouth.

French and com­par­a­tive lit­er­a­ture pro­fes­sor Lawrence Kritz­man will be in­ducted into the Le­gion of Honor — France’s high­est civil­ian honor — in a cer­e­mony led by French Am­bas­sador to the United States Fran­cois De­lat­tre this spring, ac­cord­ing to Kritz­man. He will re­ceive the award, the lat­est in a string of hon­ors that he has re­ceived from the French gov­ern­ment, for in­ter­na­tion­ally rec­og­nized con­tri­bu­tions to French cul­ture.

**Menu**

’53 Com­mons

Full & Up-To-The-Minute Menus with Nu­tri­tional Info

7:30 a.m. 3:00 p.m.  & 5:00 p.m. to 8:30 p.m.

Ma Thayer’s

    • Break­fast:  Scram­bled Eggs; Sausage Links; Hash Browns; Apple Oat­meal Pan­cakes; Break­fast Bur­ri­tos with Chorizo
    • Lunch: Kari Sapi (Beef Curry); Fi­esta Corn; Broc­coli; Stir Fried Chicken and Cashews; Rice; Pasta and Mari­nara
    • Din­ner: Roasted Tilapia; Bar­ley Pilaf; Caribbean Pork and Plan­tain;  Creamy Po­lenta; Wilted Spinach; Pasta and Mari­nara

The Hearth

    • Spe­cials:    Cheese; Pep­per­oni; Veg­gie; Ham and Pineap­ple;
    • Pizza:  Rose­mary Tilapia; Roasted Tomatillo Chicken 

The Grill

    • Build your own sand­wich with Halal chicken thigh, local beef, grilled chicken or Fil­let of Line Caught Pa­cific Salmon; Grilled Cheese; Fries

Her­bi­vore

    • Lunch:  Black Bean, Brown Rice and Cheese Bur­ri­tos; Gar­den Burg­ers; Cous­cous; Steamed Cau­li­flower; Turnip Greens
    • Din­ner: Gar­den Burger; Fried Rice; Egg Rolls; Pier­o­gis and Onions; Fried Cab­bage

Pavil­ion

    • Lunch:  Falafel; Matzo Ball Soup; Chal­lah; Veg­gies; Cook­ies
    • Din­ner: Grilled Salmon Fil­let; Fes­tive Rice; Veg­gies; Chal­lah; Cook­ies

Big Greens

    • Panini Bar:  Hot Ital­ian; Split Pea and Ham

World View

    •  Mac and Cheese fea­tur­ing Car­bonara Style; Buf­falo style; & Philly Cheeses­teak Style

Court­yard Cafe

All meal plan equiv­a­lency swipes come with a choice of juice, foun­tain drink, cof­fee, tea or 8 oz car­ton of milk

  • Lunch:  Chicken Bowl (Fried Chicken with corn, mashed pota­toes cheese and gravy)
  • Din­ner: Pork Spare Ribs and Fries
  • Late Night: Mac and Cheese

Col­lis Cafe

  • Soups:  
  • Lunch Spe­cial:  

No­vack Cafe

  • Sand­wich of the Day:  Chicken Ranch BLT Wrap
  • Soup of the Day:  Tomato Rice; Chicken Noo­dle
  • Avail­able Daily:
    • Hot & Cold Bev­er­ages
    • Ready Made Sand­wiches & Wraps
    • De­li­cious Baked Goods
    • As­sorted Snacks

Byrne Hall

 Lunch:

    • Grill Spe­cial: Bison Burger with Sautéed Onions, Spinach, & Goat Cheese
    • Deli Spe­cial:  New Eng­land Turkey Gob­bler
    • Veg­e­tar­ian:  White Bean and Arugula Ragout with Bar­ley
    • En­tree:  Ital­ian Sausage Cal­zone with Mari­nara Dip­ping Sauce

Din­ner:

    • Grill Spe­cial:  Fried Chicken Ten­ders with Sea­soned Plan­tains
    • Veg­e­tar­ian: Pan­cakes with As­sorted Top­pings
    • En­tree: Pesto Crusted Pork Loin with Rice Pilaf

Please Note:  All Menus Sub­ject to Change

Thurs­day, March 1st

Wednesday Bite

 

COUR­TESY OF HOP. DARTMOUTH. EDU

 

DEC­O­RATE THE DOCKS COM­PE­TI­TION – DEAD­LINE: March 9

Want to see your flair promi­nently dis­played on cam­pus… on a piano? Stu­dents can sub­mit a de­sign for this sum­mer’s Hands on Pi­anos pro­ject. One out­stand­ing stu­dent entry will be cho­sen to adorn the piano lo­cated at the stu­dent swim docks. You must be on cam­pus in May 2012 to dec­o­rate the piano. Guide­lines and ap­pli­ca­tion form avail­able here.

More info here.

**Today’s weather:**

Cloudy. Snow show­ers de­vel­op­ing this af­ter­noon. High 36F. Winds E at 5 to 10 mph. Chance of snow 70%.

**News**

An anony­mous group placed 171 dolls on the steps of Dart­mouth Hall early Tues­day morn­ing to raise aware­ness of sex­ual as­sault on cam­pus. The dolls rep­re­sented an es­ti­ma­tion of the num­ber of stu­dents who had spo­ken with the group’s mem­bers about their sex­ual as­sault ex­pe­ri­ences, ac­cord­ing to an anony­mous blog post by the “Daugh­ters of Dart­mouth.”

Rick Farn­ham, for­mer di­rec­tor of ath­let­ics at the Uni­ver­sity of Ver­mont, spoke about haz­ing’s de­struc­tive na­ture and stu­dents’ re­spon­si­bil­i­ties in pre­vent­ing it at a forum on Tues­day nightin Col­lis Com­mon Ground. Farn­ham, a mem­ber of the UVM ath­letic de­part­ment for 30 years, said he has first­hand ex­pe­ri­ence with the con­se­quences of haz­ing and has spo­ken about the issue at high school and col­lege cam­puses across the United States.

In order to se­cure youth voter turnout for Pres­i­dent Barack Obama in the No­vem­ber gen­eral elec­tion, Je­remy Bird, Obama’s na­tional field di­rec­tor, along with mem­bers of Obama’s New Hamp­shire cam­paign hosted the “Greater To­gether Stu­dent Sum­mit” in Wilder Hall on Wednes­day. The event was an or­ga­niz­ing meet­ing aimed at fa­cil­i­tat­ing col­lab­o­ra­tion among stu­dent lead­ers from col­leges and uni­ver­si­ties across New Hamp­shire, Bird said in an in­ter­view with The Dart­mouth.

**Menu**

’53 Com­mons

 

Full and Up-To-The-Minute Menus with Nu­tri­tional Info

7:30 a.m. 3:00 p.m.  & 5:00 p.m. to 8:30 p.m.

Ma Thayer’s

    • Break­fast:  Scram­bled Eggs; Sausage Pat­ties; Potato Coins; Pan­cakes; Break­fast Bur­ri­tos with Chorizo
    • Lunch:   Pasta with Greens; Cider Glazed Parsnips; Bur­ri­tos; Veg­e­tar­ian Re­fired Beans; Pasta and Mari­nara
    • Din­ner:  Maple Roasted Chicken; Gnoc­chi; Braised Red Cab­bage; Hoisen Glazed Salmon; Brown Bas­mati

The Hearth

    • Piz­zas: Cheese; Pep­per­oni; Veg­gieSausage; Ranch Chicken
    • Spe­cials:  Cheese Bread; Ital­ian Sausage and Pota­toes

The Grill

    • Grilled Cheese Sand­wich; Chicken Nuggets; Fries; Build Your Own Burger fea­tur­ing Halal Chicken Thigh; Grilled Chicken Breast; Local Beef or Wild Alaskan Salmon

Her­bi­vore

    • Lunch:  Gar­den Burger; Black­eyed Peas with Squash; Broc­coli; Aglio et Olio; Roasted Acorn Squash
    • Din­ner:  Gar­den Burger; Spinach Fet­tuc­cine Al­fredo; Green Peas; Spicy Cab­bage with Beans and Co­conut; Rice

World View

    •  Fried Rice fea­tur­ing Chicken, Shrimp or Tofu

Pavil­ion

    • Lunch: Baked Ravi­oli; Matzo Ball Soup; Veg­gies; Cook­ies
    • Din­ner:  Baked Herb En­crusted Cod; Roasted Sweet Potato Wedges; Veg­gies; Chal­lah & Cook­ies

Big Greens

    • Panini Bar:  Cuban; Greek Veg­etable

Court­yard Cafe

  • Lunch: Turkey Reuben with Fries
  • Din­ner:  Chicken Parm
  • Late Night:  Corn Dog
  • All meal plan equiv­a­lency swipes come with a choice of juice, foun­tain drink, cof­fee, tea or 8 oz car­ton of milk

Col­lis Cafe

  • Soups:
  • Lunch En­tree: 

No­vack Cafe

  • Spe­cialty Wrap of the Day: Moz­zarella and Tomato Wrap
  • Spe­cialty Soups of the Day:  Mine­strone; CHicken Veg­etable; Black Bean
  • Avail­able Daily:
    • Hot & Cold Bev­er­ages
    • Ready Made Sand­wiches & Wraps
    • De­li­cious Baked Goods
    • As­sorted Snacks

Byrne Hall

Lunch:

    • Grill Spe­cial: Hot Reuben Sand­wich
    • Deli Spe­cial: Ital­ian Sand­wich on a Cia­batta
    • Veg­e­tar­ian:  Stuffed Porta­bella Mush­rooms with Roasted As­para­gus
    • En­tree: Chicken Mole with Rice & Beans

Din­ner:

    • Grill Spe­cial:  BBQ Chicken Que­sadilla
    • Veg­e­tar­ian:  Roasted Veg­etable Welling­ton
    • En­tree:  Beer and BBQ Braised Bone­less Beef Short Ribs with Mashed Pota­toes

Please Note:  All Menus Sub­ject to Change

Wednes­day, Feb­ru­ary 29th

Tuesday Bite

 

COUR­TESY OF UMNET. COM

 

The 2012 Dart­mouth Love­Match sur­vey ad­min­isted by each year’s Class Coun­cil re­ceived ap­prox­i­mately 1091 re­sponses — in­clud­ing re­sponses from Je­remy Lin, Jim Halpert and Hot Asian. Some high­lights:

My anatom­i­cal parts would best be de­scribed as:

42% Male

58% Fe­male

Grad­u­at­ing years:

37% 12’s

26% 13’s

15% 14’s

22% 15’s

Re­spon­dents said “the best thing (they) have going” is: “com­pas­sion­ate car­ing” (35%), “gut split­ting humor” (19%), “ex­cep­tional en­thu­si­asm” (18%).

When asked, “What do you look for first in oth­ers?”, an­swers in­cluded “sense of humor” (36%), “looks” (18%) and “doesn’t mat­ter” (15%).

For 62% of re­spon­dents, a bar/frat/party ranked as the #1 pickup place at 62%.

About 54% of Dart­mouth re­spon­dents said they are in­ter­ested in ca­sual dat­ing, while 16% said they’re look­ing for friends with ben­e­fits and 14% said they’re in­ter­ested in a se­ri­ous re­la­tion­ship.

When asked, “What would you do if you saw some­one you like?”, 34% re­spon­dents said they’re in­tro­duce them­selves, 27% would “get some­one to in­tro­duce you” and 23% would wait for the per­son to talk to you.

When it comes to that first date, 41% said it should end with a “kiss on the lips”, 29% said a “kiss on the cheek”, and 25% said a “hug”. Ap­prox­i­mately 34% said the ideal lo­ca­tion was “Nugget and gelato.” Mur­phy’s (35%), Molly’s (27%) and Yama (22%) ranked as the top Hanover din­ing places.

Prob­a­bly the cutest/too­real re­sult was that when asked “How would you find that some­one spe­cial?”, 64% said they’d wait for some­one to find them. What’s more, 58% said they’re look­ing for some­one who chal­lenges or in­spires them.

Con­ver­sa­tion starters: 49% of re­spon­dents desribed their room as liv­able, 46% de­scribed their class­room par­tic­i­pa­tion as lis­ten­ing in­tently, 47% their ideal va­ca­tion as trav­el­ing over­seas and 66% de­scribed them­selves as “lead­ing” rather than “fol­low­ing” (10%). Ap­prox­i­mately 50% of re­spon­dents said they’d be a “lion” if they were in the an­i­mal king­dom, and 71% said that if they “just got punked”, they would laugh. And lastly, 53% said they most as­pire to be a mem­ber of the Forbes 100.

And about 57% said that if they re­ally liked some­one on their match­maker print­out, they’d blitz them, so check your blitzes read­ers! But don’t feel too bad if you don’t see a re­sponse — 29% said they’d prob­a­bly do noth­ing.

**Today’s weather:**

Partly cloudy skies. High 34F. Winds NW at 10 to 20 mph.

**News**

Ten stu­dents marched on Parkhurst Hall Mon­day morn­ing to de­liver a let­ter in protest of the Col­lege’s in­vest­ment in HEI Ho­tels and Re­sorts, a hos­pi­tal­ity and man­age­ment com­pany ac­cused of un­fair labor prac­tices and dis­cour­ag­ing worker union­iza­tion.

Famed pi­anist, com­poser, stu­dio mu­si­cian and arranger Mike Melvoin ’59, died of can­cer on Thurs­day, Feb. 23.

De­spite a num­ber of ob­sta­cles, the Dig­i­tal Pub­lic Li­brary of Amer­ica, an open-ac­cess dig­i­tal li­brary, is pro­jected to launch in April 2013, mak­ing the United States’ cul­tural her­itage avail­able world­wide, ac­cord­ing to Robert Darn­ton, a Har­vard Uni­ver­sity pro­fes­sor and the di­rec­tor of the Har­vard Uni­ver­sity Li­brary.

**Menu**

’53 Com­mons

 

Full and Up to the Minute Menus with Nu­tri­tional In­for­ma­tion
7:30 a.m. to 3:00 p.m. & 5:00 p.m. to 8:30 p.m.

Ma Thayer’s

    • Break­fast:  West­ern Scram­ble; Cana­dian Bacon; Hash Brown Pat­ties; French Toast; Sausage Egg and Cheese Sand­wiches
    • Lunch:  Beef and Bean Bur­ri­tos; Rice; Gaz­pa­cho Salsa; Mac and Cheese; Pasta and Mari­nara
    • Din­ner:  Beef and Broc­coli Ka­maya; Rice; Tilapia;  Roasted Sweet Potato Wedges; Fried Zuc­chini

The Hearth

    • Pizza: Cheese; Pep­per­oni; Veg­gie; Buf­falo; Meat­ball
    • Spe­cial:  Rose­mary Fo­cac­cia; Spicy Pork Rice and Onions

The Grill

    • Grilled Cheese Sand­wich; Chicken Nuggets; Fries; Build Your Own Burger fea­tur­ing Halal Chicken Thigh; Grilled Chicken Breast; Local Beef or Wild Alaskan Salmon

Pavil­ion

    • Lunch:  Braised Beef Brisket; Sticky Rice; Matzo Ball Soup; Chal­lah; Cook­ies
    • Din­ner:  Szechuan Chicken; Sticky Rice; Veg­gies; Chal­lah & Cook­ies

Her­bi­vore

    • Lunch:  Mush­room Stroganoff; But­tered Pars­ley Noo­dles; Vegan Tacos; Falafel
    • Din­ner:  Falafel; Ziti with Spinach and White Beans; COus­cous; Hun­gar­ian Red Pep­per Stew

Big Greens

    • Panini Bar:  Ver­mon­ter; Cap­rese

World View

    • Fried Rice fea­tur­ing Chicken, Shrimp or Tofu

Court­yard Cafe

All meal plan equiv­a­lency swipes come with a choice of juice, foun­tain drink, cof­fee, tea or 8 oz car­ton of milk

  • Lunch: Gyro with Fries
  • Din­ner: Gen­eral Tso’s Chicken with Rice & Broc­coli
  • Late Night:  Chicken Wings

Col­lis Cafe

  • Soup:  
  • Lunch En­tree:  

No­vack Cafe

  • Spe­cialty Wrap of the Day:  Chicken Cae­sar
  • Soups of the Day:  Ten Veg­etable; Loaded Potato
  • Avail­able Daily:
    • Hot & Cold Bev­er­ages
    • Ready Made Sand­wiches & Wraps
    • De­li­cious Baked Goods
    • As­sorted Snacks

Byrne Hall

Lunch

    • Grill Spe­cial: Buf­falo Chicken Sand­wich
    • Deli Spe­cial: Roasted Beef Sand­wich with Chipo­tle May­on­naise and Sautéed Onions
    • En­tree:  Fa­jita Bar with As­sorted Top­pings

Din­ner

    • Grill Spe­cial:  Grilled Rib Eye Steak with Crispy Onions
    • Veg­e­tar­ian:  Cheese Tortellini tossed in a Wild Mush­room Cream sauce with Spinach
    • En­tree: Broc­coli and Ched­dar Stuffed Chicken with Sweet Potato Wedges

Please Note:  All Menus Sub­ject to Change
Tues­day Feb­ru­ary 28th


Monday Bite

 

COURTESY OF THE FI­NAN­CIAL SE­CU­RITY PRO­JECT AT BOSTON COL­LEGE

 

BOSTON- About 57 per­cent of el­derly peo­ple liv­ing alone have less than $10,000 in fi­nan­cial as­sets when they die.

That’s ac­cord­ing to the sum­mary of a re­cent re­search study that was posted on the blog of the Fi­nan­cial Se­cu­rity Pro­ject at Boston Col­lege.

Much of the focus on the fi­nan­cial as­pects of re­tire­ment has been on how much Amer­i­cans have ac­cu­mu­lated as they enter re­tire­ment. But a team that in­cluded econ­o­mists James Poterba at the Mass­a­chu­setts In­sti­tute of Tech­nol­ogy, Steven Venti at Dart­mouth Col­lege, and David Wise at Har­vard Uni­ver­sity turned its at­ten­tion to where re­tirees wind up fi­nan­cially.

Other team find­ings: Of el­derly peo­ple liv­ing alone, 57.1 per­cent had no home eq­uity. As for el­derly cou­ples, nearly a third had less than $10,000.

While some re­tirees may have given away their as­sets as a strat­egy to avoid es­tate taxes, “a fright­en­ing share of the el­derly seems to run out of money,” the post said.

— Boston.​com

**Today’s weather:**

A mix­ture of rain and snow show­ers. High 41F. Winds SSE at 10 to 20 mph. Chance of rain 30%.

**News**

Heidi Crebo-Rediker ’90, known for her eco­nomic ex­per­tise and role as an ad­vi­sor to Sen. John Kerry, D-Mass., on the For­eign Re­la­tions Com­mit­tee, [was ap­pointed](http://​thedartmouth.​com/​2012/​02/​27/​news/​creborediker as the State De­part­ment’s first chief econ­o­mist, Sec­re­tary of State Hillary Clin­ton an­nounced last Tues­day.

The walls of Lou’s Restau­rant and Bak­ery — opened in 1947 by Lou Bres­set upon his re­turn from serv­ing in World War II — house plaques that name the restau­rant the Upper Val­ley’s break­fast spot for 16 years and best bak­ery for the past four years. Al­though the restau­rant has un­der­gone sev­eral al­ter­ations dur­ing its 65 years in Hanover, the clas­sic at­mos­phere and menu con­tinue to at­tract stu­dents, alumni and local res­i­dents alike.

Women and gen­der stud­ies pro­fes­sor Michael Bron­ski has re­ceived the 2012 Stonewall Book Award from the Amer­i­can Li­brary As­so­ci­a­tion for his non­fic­tion book “A Queer His­tory of the United States,” ac­cord­ing to a col­lege press re­lease

**Menu**

Menu for Mon, Feb 27 2012

’53 Com­mons

Full & Up-To-The-Minute Menus with Nu­tri­tional Info 7:30 a.m. 3:00 p.m. & 5:00 p.m. to 8:30 p.m.

Ma Thayer’s

 o Breakfast: Scrambled Eggs with Cheese; Home Fries; Chcoclate Chip Pancakes; Sausage Links; Baby Billy Bob o Lunch: Chicken Monday (Fried Chicken; Mashed Potatoes; Corn & Gravy) Green Peas o Dinner: BBQ Chicken; Orzo; Chayote Squash; Shrimp Fettucine Alfredo; Clove Braised Chard and Fennel; Pasta and Marinara 

The Hearth

 o Pizza: Cheese; Pepperoni; Veggie; Meat Lover's; BBQ Chicken o Special: Beef, Potato and Mushroom Cassoulet 

The Grill

 o Grilled Cheese Sandwich; Fries; Build Your Own Burger featuring Halal Chicken Thigh; Grilled Chicken Breast; Local Beef or Wild Alaskan Salmon 

Her­bi­vore

 o Lunch: Baked Sweet Potatoes; Eggplant and Polenta Casserole; Steamed Romanesco Cauliflower; Red Beans and Rice; Peas and Mushrooms o Dinner: Bakes Sweet Potatoes; Veg and Cheese Napoleon; Sweet Potato Tots; CUrried Lentils with Walnuts and Spinach; Brown Basmati Rice 

Big Greens

 o Panini Bar: Muffaletta; Portabella 

Pavil­ion

 o Marinated CHicken; Rice; Veggies; Challah; Cookies 

World View

 o Fried Rice featuring Shrimp, Chicken or Tofu with Assorted Veggies 

Court­yard Cafe

All meal plan equiv­a­lency swipes come with a choice of juice, foun­tain drink, cof­fee, tea or 8 oz car­ton of milk

 o Lunch: Chicken Monday! Fried Chicken and Mashed Potatoes o Dinner: Manacotti with Veggies and Garlic Bread o Late Night: Philly Cheesesteak Quesadilla & Fries 

Col­lis Cafe

 o Soups: Chef's Choice o Lunch Special: Chef's Choice 

No­vack Cafe

o Specialty Salad: Spinach Salad o Soup of the Day: Chef's Choice o Available Daily: o Hot & Cold Beverages o Salads and Pasta o Soups, Stews, Chili or Chowder o Ready Made Sandwiches & Wraps o Delicious Baked Goods o Assorted Snacks 

Please Note: All Menus Sub­ject to Change

Mon­day Feb­ru­ary 27th

Thursday Bite

 

COUR­TESY OF REUTERS

 

BATON ROUGE, La. (AP) — For­mer Louisiana Gov. Charles “Buddy” Roe­mer is giv­ing up his at­tempt to win the Re­pub­li­can nom­i­na­tion for pres­i­dent. But he’s not giv­ing up his bid for the White House, in­stead try­ing to run as an in­de­pen­dent can­di­date. Roe­mer said he will make a for­mal an­nounce­ment Thurs­day in Cal­i­for­nia. – Read more here.

**Today’s weather:**

Show­ers early, then partly cloudy for the af­ter­noon. High around 40F. Winds WNW at 10 to 20 mph. Chance of rain 40%.

**News**

As the Hanover Inn un­der­goes changes to mod­ern­ize its fa­cil­i­ties, the ren­o­va­tions and con­struc­tion that prompted the Inn’s Dec. 5 clo­sure have pro­gressed ac­cord­ing to sched­ule, ac­cord­ing to Hanover Inn man­ager Joseph Mel­lia.

Col­lec­tively known as “Deans To Go,” a slew of new pro­grams aimed at im­prov­ing ac­ces­si­bil­ity to stu­dent sup­port ser­vices have ex­pe­ri­enced anec­do­tal suc­cess in the re­struc­tured Un­der­grad­u­ate Deans Of­fice since their in­cep­tion in the fall, ac­cord­ing to Brian Reed, as­sis­tant dean of un­der­grad­u­ate stu­dents.

Over the last seven years, Tuck School of Busi­ness and the United States Mil­i­tary Acad­emy at West Point have de­vel­oped a re­la­tion­ship fo­cused on ne­go­ti­a­tion and lead­er­ship strate­gies that apply to both mil­i­tary and busi­ness ed­u­ca­tion, ac­cord­ing to Jeff Weiss ’86, a pro­fes­sor at both Tuck and West Point who has fa­cil­i­tated the un­of­fi­cial part­ner­ship.

**Menu**

’53 Com­mons

Full & Up-To-The-Minute Menus with Nu­tri­tional Info

7:30 a.m. 3:00 p.m.  & 5:00 p.m. to 8:30 p.m.

Ma Thayer’s

      • Break­fast: Scram­bled Eggs; Sausage Links; Hash Browns Apple Oat­meal Pan­cakes; Break­fast Bur­rito with Chorizo
      • Lunch:  Kapi Sapi (beef curry); Fi­esta Corn; Broc­coli; Chicken & Cashew Stir Fry; Rice; Pasta and Mari­nara
      • Din­ner: Roasted Tilapia; Bar­ley Pilaf; Caribbean-Style Pork and Plan­tains; Po­lenta; Wilted Spinach; Pasta and Mari­nara

The Hearth

          • Spe­cials:    Cheese; Pep­per­oni; Veg­gies; Ham and Pineap­ple
          • Pizza:   Rose­mary Fo­cac­cia; Tomatillo Chicken

The Grill

          • Build your own sand­wich with Halal chicken thigh, local beef, grilled chicken or Fil­let of Line Caught Pa­cific Salmon; Grilled Cheese; Fries

Her­bi­vore

          • Lunch:  Black Bean, Cheese & Brown Rice Bur­ri­tos; Gar­den Burger; Cous­cous; Steamed Cau­li­flower; Turnip Greens
          • Din­ner: Gar­den Burger; Veg­e­tar­ian Fried Rice; Egg Rolls; Pier­o­gis with Caramelized Onions Fried Cab­bage

Pavil­ion

          • Lunch: Falafel Sand­wiches; Beef Franks; Matzo Ball Soup; Veg­gies; Chal­lah; Choco­late Chip Cook­ies
          • Din­ner: Grilled Salmon; Fes­tive Rice; Veg­gies; Chal­lah & Cook­ies

Big Greens

          • Panini Bar:  Hot Ital­ian; Ched­dar and Caramelized Apple

World View

          •  Mac and Cheese fea­tur­ing Car­bonara Style; Buf­falo style; & Philly Cheeses­teak Style

Court­yard Cafe

All meal plan equiv­a­lency swipes come with a choice of juice, foun­tain drink, cof­fee, tea or 8 oz car­ton of milk

        • Lunch:  Chicken Bowl (Fried Chicken with corn, mashed pota­toes cheese and gravy)
        • Din­ner: Steak Din­ner with Baked Potato and Veg­gies
        • Late Night: Mac and Cheese

Col­lis Cafe

        • Soups:  In­dian Split Pea; Tomato Ched­dar
        • Lunch Spe­cial:  Chicken Fric­as­see

No­vack Cafe

        • Sand­wich of the Day: Cal­i­for­nia Chicken Wrap
        • Soup of the Day:  Hun­gar­ian Mush­room; Split Pea and Ham
        • Avail­able Daily:
          • Hot & Cold Bev­er­ages
          • Ready Made Sand­wiches & Wraps
          • De­li­cious Baked Goods
          • As­sorted Snacks

Byrne Hall

 Lunch:

          • Grill Spe­cial: Texas Burger with BBQ Sauce, Pep­per jack Cheese, & Onion Rings
          • Deli Spe­cial:  Ham Sand­wich on a Cia­batta with Maple May­on­naise and Ched­dar Cheese
          • Veg­e­tar­ian:  Black Eyed pea Cakes with Sautéed Spinach
          • En­tree:  Cap­rese Chicken with Green Beans Al­mondine

Din­ner:

          • Grill Spe­cial:  Cal­i­for­nia Gar­den Burger Wrap
          • Veg­e­tar­ian:  Vi­dalia Onion Tart with Spinach Salad
          • En­tree: Chicken Scalop­pini with Roasted Potato Med­ley

Please Note:  All Menus Sub­ject to Change

Thurs­day, Feb­ru­ary 23rd