Do you cook for yourself?
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Do you cook for yourself?
Professional kitchen environments heighten many not-so-sought experiences and make a whole lot of mess, but nonetheless turn orchestrated chaos into something beautiful that nourishes you and those you care about. Before and during my time at Dartmouth, I cut my teeth (and my fingers) in professional kitchens in London, Portland, ME and Wellesley, MA. I was 17 when I worked my first shifts as a line cook. When I reminisce on my time in these spaces, my heart rate quickens, and I grow tense as if to brace myself standing in the path of a cresting wave. In the throngs of the professional kitchen environments where I worked, I could not help but feel small. I could not help but feel a bit out of place. And I could not survive unless I believed in myself, asked for assistance when I needed it, learned from my failures and celebrated my successes.
As a freshman, the majority of my meals take place in the traditional dining hall setting that is the Class of 1953 Commons, more familiarly known as Foco. I go in, try to find a free booth on light side, brave the lines for sushi or Ma Thayer’s, eat and catch up with friends, get rid of my plate and cup, and leave. It is a routine, one without thought — the food seemingly appears at the stations and the dishes apparently disappear at the dish drop. But though my napkins and food scraps are spun out of sight and out of mind, they do not simply vanish.
At the height of my Snackpass clout, I had 30 discounted entrees, 20 of them entirely free. When Snackpass launched on Dartmouth’s campus, I encouraged all my friends to use my referral code so we could both get discounts. And with the benefit of free food, it wasn’t too hard to convince most people.
Earlier this month, Campus billing and DartCard services announced via email that as of March 16, students will no longer be able to overdraft their DASH Discretionary accounts. Currently, students are able to overdraw up to $100 on this account without the transaction failing.
Contrary to popular belief, Dartmouth Dining Services does not charge students a fee for assumed theft as part of their dining plans.
“Okja, Snowpiercer, Parasite, they’re all stories about capitalism,” said acclaimed Korean director Bong Joon-ho of his films. “Before it’s a massive, sociological term, capitalism is just our lives.”
Last Saturday, Dartmouth’s chapter of Musical Empowerment held its second annual benefit dinner at Skinny Pancake. The event was organized by the executive board of Musical Empowerment as a part of its 10-day long Strike a Chord fundraising campaign. Strike a Chord is the national organization’s fundraising program, and it ran from Feb. 14-24. The proceeds from the benefit dinner will go towards funds for the Dartmouth chapter.
PARIS — Paris is the bohemian, romantic, pulsing heart of arts, architecture and culture. The 20 arrondissements of Paris offer the recognizable monuments of the Eiffel Tower, Arc de Triomphe, Panthéon, Sainte Chapelle and the tragically damaged Notre Dame. Paris is a city of museums, with the Louvre, Musée d’Orsay, Musée Rodin, Centres Pompidou, Fondation Louis Vuitton and Fondation Cartier, just to name a few. One could spend weeks in the artistic palaces of the Louvre, which is the largest and most-visited museum in the world since the end of the 18th century. Perhaps the most anticipated exhibition of the year, the Leonardo da Vinci collection at the Louvre Museum, honors the quincentennial of the death of the illustrious artist in France in 1519.
Updated: Feb. 24, 2020 at 6:32 p.m.
The NFL season has unfortunately come to a close, which has left me with just about nothing to talk about during the last few weeks. I tend to think I’m less fun in the offseason, whereas most would probably just say that I’m less annoying. Nonetheless, with no college or NFL games to look forward to until September, I, along with many other middle-aged dads, find myself in desperate need of a new hobby.
This past weekend, the Dartmouth men’s hockey team took to the road for its final set of away games in the regular season. Defeating St. Lawrence University 5-2 on Friday but falling 4-0 to No. 5 Clarkson University on Saturday, the Big Green came out of the weekend with two points, and is now ranked sixth in the Eastern College Athletic Conference.
After sweeping its first Ivy League back-to-back in five years last weekend, the Dartmouth men’s basketball team (10-15, 3-7 Ivy) was mere inches away from doing so again.
The No. 18 Big Green women’s lacrosse team continued its strong start to the season with a 16-8 win over Boston University Saturday afternoon at Scully-Fahey Field. Dartmouth put the pressure on the Terriers early and was able to keep it up the whole game. The 2019 Ivy League champions return to action next weekend at Brown University in its first conference game of the season.
Updated Feb. 24, 2020 at 7:38 p.m.
Last Thursday evening, Bar One made its debut — with nearly 140 students in attendance. Organized by the Palaeopitus senior society and funded by the Office of the President, Bar One attempts to supplement other campus offerings such as Collis After Dark, which provide students with alternative social spaces.
The softball team will be beginning its season this weekend as it travels to Charleston, SC to compete in the Charleston Classic. The team will be playing in five games between Feb. 21 and Feb. 23, competing against No. 25 Virginia Tech, Charleston Southern University, the United States Military Academy at West Point, Ohio University, and North Carolina Agricultural and Technical State University.
Many people at the College know of as Jack Stinson as a Hanover fixture. The owner of Stinson’s Village Store and a common caterer for the College — such as for the First-Year Trips program — Stinson has seen Hanover and the College change and adapt over the last 40 years. He spoke with The Dartmouth about his experiences and relationship with the College.
Dartmouth Dining Services has been actively looking into incorporating biometrics at the Class of 1953 Commons, according to Dartmouth Dining Services director Jon Plodzik.