On Feb. 4 to 7, 16 undergraduate and graduate students from across the nation participated in the National Biodiesel Conference and Expo. Morgan Curtis ’14, an avid biodiesel promoter, went as part of this group through her position as co-chair for the National Biodiesel Board’s Next Generation Scientists for Biodiesel program. As co-chair, Curtis primarily works as a liaison for students across the country. Her main job is to select 15 other students from the pool of applicants to go with her to the conference, Curtis said. The conference, held in Las Vegas, opened Curtis’ eyes to a side of the biodiesel world she had not yet explored. “It was a really neat opportunity to see the biodiesel world from the industry perspective,” Curtis said. “I’ve always been involved in sustainability, activism and getting people excited about things that are better for the world. This was more focused on industry performance and revitalizing the economy and agriculture, all the sides that I don’t normally focus on as much.” Some people might get the impression that the focus on industry would bring a slightly morbid mood to the convention, seeing as the government and many companies have not yet embraced the alternative fuel… Read more »
New biodegradable and compostable bowls, cups and lids were introduced in Collis Café this term as a result of a three-year search for compostable containers. “Here alone at Collis last year, we went through 250,000 clamshells, which all ended up in landfill and we just didn’t feel comfortable with that,” Michael Ricker, manager of Collis Cafe, said. … Read more »
So you have arrived, my eager ’16 friends. You have filled your parents’ car to capacity and you are all ready to move in. You have your I.D. card (get that first!) and room key, swipe into your dorm and unlock the door to the space that you will transform into your home — barring any first-year hiccups — for the next nine months. I’m sure you’ve heard plenty of tips about organizational plasticware, buying a memory foam mattress pad and getting a futon, so I’ll try to hit some points that may not have been so intuitive. Here are some move-in tips that hopefully will ease your moving process…. Read more »
A performance by someone named DJ Spooky probably evokes an image of someone wearing giant headphones and a neon shirt cranking out some electronic beats in a crowded club. An artistic, multimedia performance that was part lecture, part turn-tabling and part classical music probably isn’t quite what the average person has in mind — but that’s exactly what Paul Miller did in Loew Auditorium on Monday evening.
Before he became DJ Spooky, That Subliminal Kid, Miller graduated from Bowdoin College with degrees in French literature and philosophy. A few years ago, spent time at Dartmouth as a research fellow through the Dickey Center for International Understanding, and he teamed up with the Hopkins Center to create a show called Terra Nova: Sinfonia Antarctica…. Read more »
Seniors, did you know that you will be wearing 23 bottles of recycled plastic at Commencement? Coolio, right? I wouldn’t know because, for my high school graduation, I wore a wedding dress and held roses (still legit though). But I assumed the caps and gowns either get memorialized in an art piece a la “Twilight” or was relegated to a dark corner of yet another box you forgot to take out of your Greek organization’s moldy storage room after graduation. In case those options don’t sound appealing to you, you can recycle your recycled academic regalia once again at drop boxes in Collis and on either side of the Green after the ceremony. They’ll be turned into indoor/outdoor carpeting (whether that’ll be good for the world, who knows)…. Read more »
Ecovores, Dartmouth’s sustainable food-focused student group, is trying out a new structure this term, allowing for more community-led initiatives.
Ecovores’ goal, according to president Rachel Carter ’14, “is to create a sense of community around food — by cooking, by eating, by talking about food.” The structure of the group in the past included a weekly dinner accompanied by a guest speaker or discussion about pertinent food issues…. Read more »