The Changing Face of Sweet Briar
Sweet Briar College has begun several changes to revamp the college including the construction of a new athletic facility, moving of Le Bistro, the construction of new and independent housing options for students, and the change of the current housing program. All of the changes will, for the most part, be completed for the upcoming 2009-2010 school year and are being put into place to accomplish one main goal-- Accommodating students more effectively.
Accommodation is the key purpose for the new change and construction occurring on the Sweet Briar campus. Steven Edwards, Directory of Finance explains, “We need to change not only to keep up with the new technology and fast pace world we live in, but also to accommodate our fast growing student population. Ten years ago, the current set up for our campus effectively gave students the opportunities they deserved; however, now, this is not the case. The facilities are too small and are outdated and therefore, need to change to give students the opportunities they deserve.”
The first change that needed to be made concerned the current athletic facilities. Edwards explains, “The current gym space is too small and does not contain proper equipment for students to train for athletics or work out. The college realized this and decided that a larger facility with better equipment was definitely needed.”
Construction for the new athletic facilities began in the spring of 2008. A ground breaking ceremony was held by the Sweet Briar athletic department and Board of Directors and was attended by most students, alumnae, staff, and parents. Student-athlete Sara Sheppard, class of 2010 explains, “Ground-breaking was exciting. I am happy to know that there will be new facilities for us to use before I graduate, not only as an athlete, but as a regular student. I am glad to see that Sweet Briar is finally changing to accommodate students of the new generation and I cannot wait to see the results in the fall!”
In order to give students a state of the art place to exercise and hang out, the new space is going to be huge. According to Edwards, the new gym facilities will be connected to the already standing Williams Gymnasium which houses a pool, a basketball court, Hall of Fame, cardio and weight room, training room, classrooms, and offices. With exception to the cardio and weight room, which will receive new equipment, and the basketball court, which will be remodeled into a volleyball court with specific volleyball markings and equipment, the existing Williams Gymnasium will remain and be used for the same purposes. The space will, however, be opened up more to correspond to the new building and accommodate more students.
The building plans show that the new building will connect to the existing Williams Gymnasium with a hallway leading from the existing weight room to a small building housing the new main entrance, reception desk, welcome area, and athletic offices. This area will connect to a hallway which will display the Hall of Fame and awards that will be moved from their current location in the Williams Gymnasium. This hallway will lead to the main floor which will house the new Bistro, a theater, common space, and game room. A racquetball court will be underneath the Bistro, as well as an aerobics room. A track will also be incorporated to this space. Edwards confirms that the new building, which is still in the process of being constructed, is intended to be completed for use by the beginning of the 2009-2010 school year.
Current gym employee and student Michelle Anderson, ’11 explains, “I think the new gym is going to be more efficient and professional. I am glad that it is going to be more of a student center because I think Sweet Briar has been lacking that up until now.” The purpose for the new space is to be larger and provide more opportunities for students to hang out, work out, eat, and study and is getting students really excited for the new possibilities. Laura Jones, class of 2010 and ex president of the Bum Chums, a prominent tap club on campus, says, “I cannot wait for the new facilities because it will give students a place to meet for club meetings, to socialize and work out. Right now, the current facilities do not really allow for many meeting places because there is such limited space, but now we will have a lot of different places for club meetings.” Kelly Kraft-Meyer, Associate Dean of Co-Curricular Life, states, “We hope that the new gym will be the hub of campus. Prothro was intended to be the main student center when it was built, but obviously has not succeeded and we hope that the gym has more success and meets all of our students needs and interests in some way.”
While the new gym as a whole has produced a lot of excitement and discussion, the moving of the Bistro from its current location, next to the Florence Elston Inn and Conference Center near the main entrance to Sweet Briar’s Campus, to the new gym has been a significant topic of conversation and concern.
One concern that students have regarding the Bistro’s move to the new gym is that it will lose its comfortable, convenient atmosphere. Not only are students apprehensive that the Bistro will lose its cozy, relaxed feel when it moves to the new, state of art gym facility, but they are also concerned with what is going to happen with the menu, as well as if alcohol will be served.
The current Bistro is an a la carte restaurant, adorned with Sweet Briar class flags, which offers visitors and students a variety of foods, including Sweet Briar melts, burgers, salads, and pizza. It is very unique in the sense that it holds a liquor license and therefore serves beer, wine, and wine coolers on Sweet Briar’s premises for those over twenty-one years old.
Students receive two meal coupons per week to eat at the Bistro, while visitors staying at the Florence Elston Inn and Conference Center have the opportunity to charge meals to their rooms or pay out of pocket. Sophomore student, Alexandra Herrera explains, “I really enjoy having a few meals at the Bistro per week because it gives students a change of scenery and a larger choice of food than Prothro. It is also really convenient if I am in a rush because I can just call in my order and pick it up when I can.” Similar to Herrera’s appreciation for the Bistro’s great convenience, Kathi Anderson, mother of sophomore Kristen Anderson, raves “I love the fact that I can charge lunch onto my room at the Inn when visiting Kristen. That way, I do not have to worry about paying for anything or bringing money anywhere on campus until I leave!”
Not only is the Bistro a place to eat and drink, it is also a comfortable place furnished with tables and chairs, booths, couches, and even a fire place, where many meet for group projects, to study, or just to hang out. The Bistro also includes a space called the Vixen Den, that is used to host events planned by Sweet Briar’s Co-Curricular Life staff, Sweet Briar’s student government, and Sweet Briar’s tap clubs.
Sophomore Michelle Anderson says, “I am excited that the [Bistro’s] move will help to make the new gym more of a student center, but I am not sure how it is going to be if alcohol is served in the same space that people are working out--it could get dangerous.” While this issue is concerning, there are still many students, faculty, and visitors who utilize the access to alcohol on campus. Kelly Kraft-Meyer, Associate Dean of Co-Curricular Life remarks, “While we have discussed concerns of alcohol being so close to heavy workout machinery, we expect that those who will be available to utilize the alcohol will be mature enough to make responsible decisions. Furthermore, the same high regulations for purchasing alcohol at the current Bistro will be put into place at the new Bistro and so far we have not had any issues.”
Steven Edwards confirms that “alcohol will still be served at the new Bistro” and agrees with Kraft-Meyers’ sentiments towards the situation.
While alcohol is one of the major concerns accompanying the Bistro’s move, there is also a major concern with the menu being changed. Laura Jones, ’10, is concerned that she “will not be able to order her favorite pizza or mozzarella sticks anymore or that they will change the recipe and it will taste different.” While Kristen Anderson, ’11 comments, “While I love having the options currently served at the Bistro, I do wish that it would also offer healthier choices too. There are times when I want a big, greasy cheeseburger and fries, but then there are other times where I would like something healthy, that is not a salad.”
According to Edwards, “The concerns that students are having regarding wanting healthier food, while keeping the comfort food is going to be taken care of. I have worked extensively with Nancy Herr, Le Bistro’s manager, and Kevin Phelps, Director of Dining Services to revise the menu; however, what most students do not realize is that we, like most restaurants, do this every year regardless of the circumstances.”
The main goal for this revision of this menu is to put a healthy spin of the already existing menu. While Edwards chuckles that one of the biggest shocks that students are going to get is that that, contrary to the current Bistro, there will be no fryer or grill in the new Bistro, he explains, “Cooking technology has come a long way and we are going to take advantage of it. A new device called a self cooking center, made by a German company, will be used in place of a fryer or grill. These self cooking centers look like ovens, but cook things like steamed vegetables, fried chicken, and hamburgers, all potentially at the same time.” He goes even further to say, “I promise you that if you cooked a hamburger on the current Bistro’s grill and cooked a hamburger on one of these new self cooking centers, you would not be able to taste the different, except for the fact that the one coming off the grill tastes like it has been soaked in grease. Basically, the burger tastes like a grilled burger, without the greasy taste. I am certain that students will not be opposed to this change.”
Upon hearing the idea for this change, Kristen Anderson excitedly approved. “I think this is a great idea. Now students will still be able to eat delicious things like burgers and fries, but it will be made healthier for us!”
Another change that Edwards believes students will get excited about is the amount of meals coupons students get with their meal plans. Edwards elucidates, “Instead of students receiving two meal coupons per week with their student meal plans, they will now receive three per week. Even those students living in the new independent housing with the new meal plan of 10 meals per week will receive three Bistro coupons per week. This is all a part of the plan to bring students to this center and make it the hub of campus. We hope the Bistro will help the new space to be a relaxed, hang out for students. The feel of the old Bistro will not be taken away, just updated based on the students’ needs and concerns.”
Along with concerns regarding the menu, alcohol, and atmosphere of the new Bistro, is the concern regarding what will become of the space of the old Bistro. While both Edwards and Kraft-Meyer explain that plans for the old space will not be confirmed until later in the 2009 summer, Kraft-Meyer did say that there have been several proposals put in place for the space. Proposals included one from the Student Government Association, requesting the space for a hang out and work space with wireless internet to complete group projects or research. A second proposal from the SGA was for the space to be used as a party/hangout space, similar to the Boathouse, especially since the space still will have access to the liquor license. Thirdly, the SGA talked about turning the space into a “snazzy” coffee shop with wireless internet. While Kraft-Meyer explained, “This idea may conflict with Daisy’s Café, but all ideas are being welcomed at this point.” Students will have to wait until the fall to see what becomes of the space; however, Kraft-Meyer did say the space will go to whoever will benefit from it the most and who has the best proposal.
Along with the Bistro’s move and the construction of new student facilities, is the construction of new independent housing options, known as “the Green Village.” The reason for the construction of the Green Village, according to Kraft-Meyer, is because “students wanted something new. Times are changing and most students at other colleges have the option to live off campus in apartments. Since our students cannot live off campus, we needed to allow an opportunity that would give them a sense of apartment life. This will provide students with the chance to cook for themselves, clean their own bathrooms, take out their own trash, etc.”
Alicia Modzeleweski, ’11, who will be living in the brand new Green Village in the fall of 2009, excitedly explains, “I cannot wait to live in something that will feel like an apartment instead of a crammed dorm. As silly as it may sound, I feel a sense of freedom knowing that I am going to have my own room, bathroom, and kitchen to clean, decorate, and use between my three other roommates. I cannot wait to start cooking my own meals!” While Mozeleweski may think she sounds silly, this sentiment is exactly what Kraft-Meyer and the rest of the team who planned and authorized the construction of the Green Village had in mind for students.
Space may also be a factor for the construction of the Green Village. While Kraft-Meyer raves that students need independent housing opportunities, she also mentions that “the admissions keep rising and retention rates are keeping steady; therefore, we need more space for students to live. Luckily, we managed to acquire the funds to build the Green Village which is going to give us so much more space for students.” Furthermore, Kraft-Meyer ensures students that, “the parlors in Reid and Dew that had to be turned into temporary dorm rooms will be changed back to parlors! Students were very upset to see the parlors go away and the space of the Green Village will allow us to make these parlors again.”
While the Green Village is an exciting change in Sweet Briar’s housing, it is not the only change being made for the upcoming 2009-2010 school year. The other changes being made, according to Kelly Kraft-Meyer, are intended to better accommodate and include first year students with the rest of campus.
The first way that this is being done is by changing one of the current first year dorms, Grammar Hall, into an upper class housing, while one of the current upper class dorm, Reid Hall, becomes a first year dorm. Kraft-Meyer explains, “This change is intended to allow first years from Meta Glass Hall, [a current first year dorm] to meet with the first years that live in the other first year dorm. Right now the girls from Glass do not mix with the girls from Grammar and we believe it is because of the distance between the dorms. The change is being made with hopes that the girls will interact with each other, as well as with the rest of the campus.”
While some students in the class of 2012 are unhappy with the fact that they will never be able to live in Reid, most students on campus are happy and in agreement with this change. One student, Happy Lathrop, ’12, thinks that the purpose for making Reid a first year dorm will definitely help all of the first year students to meet. Lathrop elucidates, “It was hard to get to know other girls living in the opposite first year dorm. All of the Glass girls kept to themselves and all of the Grammar girls kept to themselves. I think it will help that Reid Pit [a common space in the Reid Dorm used for meetings, games, and hanging out] will be more accessible to first years. I know that I was scared as a first year to use Reid Pit because it was in an upper class dorm, but I think now that Reid will be a first year dorm, Reid Pit will be used by first years more.”
Not only are most students from the class of 2012 in agreement with the change, but most upper class students are excited to have the opportunity to live in Grammar Hall again. Laura Wolf, ’11, is excited about being able to live in Grammar again as a junior. Wolf comments, “I think it is great that Grammar is being changed to upper class housing! It reminds me of freshman year and I am so excited to live in a single in Grammar in the fall.”
Accompanying the changing of dorms will be the revision of Sweet Briar’s First Year Assistant and Community Advisor Program. Kelly Kraft-Meyer explains, “Sweet Briar has been using a program model that is needs based. First years can utilize their First Year Assistants when they need them and upper class students use their Community Assistants when they need them; however, there is no interaction between the first year program and the upper class program and this, we have noticed, has divided the Sweet Briar Community.” In order to fix this problem, the new program model will be “collaborative based,” according to Kraft-Meyer, and instead of having FYA’s, First Year Assistants, and CA’s, Community Assistants, all will be referred to as RA’s, Residential Advisors.
Kraft-Meyer enforces, “The Sweet Briar Administration wants all its students to be seen and treated as equals and the model that we are currently using is not accomplishing this goal. Instead, we have first years who will not talk to each other and first years who are scared to interact with the upper class women. This is not okay and needs to be changed.” Kraft-Meyer is hopeful that the new program model will help destroy the boundaries that have been created between students.
So with a new program model, change in first year and upper class dorms, construction of the Green Village and the construction of the new athletic facilities where the Bistro will soon exist, it is obvious that Sweet Briar College is on a mission to update its campus to better accommodate its students. Stephen Edwards remarks, “We, as the administration, are really excited for the changes occurring for the students. We hope that they are as excited as we are!”
Edwards can relax, according to sophomore Michelle Anderson, because “not only are students as excited as he is about the new changes, but they are also appreciative that the college is stepping up to make their environment modern and convenient. We cannot wait to utilize the final results!”

Passionate Success

Chef Bobby Flay’s innovative cooking techniques have definitely turned him into an entrepreneur, but it is his raw passion for food that has rewarded him the success and celebrity status that he has today.
Bobby Flay’s love for food developed when he was seventeen years old while working as a cook at a family friend’s restaurant. Flay’s passion and talent was not overlooked by his boss who rewarded him by paying his tuition to attend The French Culinary Institute. After graduating, Flay worked among great chefs and developed a love for southwestern cuisine. Flay began exploring all of the facets involved with southwestern cuisine and opened many restaurants based on the discoveries he made in this area. After receiving so much praise for his restaurant work, Flay decided to write a cookbook compiling some of the recipes he used throughout his many restaurant menus. The cookbook was very successful and launched opportunities for Flay to write more cookbooks, as well as to star in cooking programs on the Food Network. Since debuting on the Food Network, Bobby Flay has won the title of the Iron Chef and stars in many Emmy-winning programs including FoodNation with Bobby Flay, Throwdown with Bobby Flay, and Boy Meets Grill.
Flay’s energy and enthusiasm for cooking is contagious and has proved to earn him the success that he continues to passionately work so hard to gain.

Eating In Never Felt This Good

The economic downturn may be helping America’s obesity problem. Due to citizens’ budgets decreasing, more and more people are cooking meals at home instead of going out to eat. Meals made at home are generally healthier than those served at restaurants and fast food services because you have control over what ingredients you put into your meal and you tend to eat less when you eat at home. Not only are people eating at home, but they are even making their meals from scratch because it is generally less expensive overall than buying mixes. This adds to the healthy factor.
This phenomenon has been repeated at though out American history during times of economic crises (the Great Depression) as well as times of war (World War II). Not only does it help people save money, but it may be just the thing that America needs to help the rising obesity issue.
While dining at home has a lot of beneficial aspects, dining at home depends on the person who is making the food. Generally, the person making the food is also the person in the household who pays the bills or has access to the bills and therefore, makes changes to meals according to the budget. When the budget decreases, there is the option of making their food; however, there is also the option of eating cheap fast food or buying cheap, unhealthy food to eat. This person, also referred to as the “gatekeeper” makes the choice for their family to benefit or suffer from this situation. While it appears that most people are choosing option one at this point, there are still those who are settling with option two which is only adding to the horrible obesity problem in our country. In order to help this, awareness and help needs to be given to all Americans including easy recipes, easy access to ingredients, and a general knowledge of the benefits of eating healthy. At low points it is so easy to be lazy and eat easy “comfort” food; however, we must realize that this is not helping anyone or any situation.

Real Sugar or Fake Sugar: Take Your Pick

There has been a lot of discussion lately about the effects of artificial sweeteners among health experts and the companies that produce artificial sweeteners. While the companies producing these artificial sweeteners declare they are beneficial to people’s health and diet, health experts are finding that the effects of these sweeteners are actually more harmful than just using sugar instead.
Artificial sweeteners claim to help weight-loss and sweeten foods without raising blood pressure; however, they also cause cancer, skin conditions, diarrhea, liver, and kidney problems. While these side effects are said to occur with regular use of these artificial sweeteners, most people who are using them are using them on a regular basis to compensate for the sugar craze that is occurring throughout America. People think that drinking their daily cup of coffee made with Splenda and “fat-free” half and half (made with artificial sweetener) is better than drinking a cup of coffee with regular sugar and regular half and half; however, what they do not realize is they are setting themselves up for disaster. Although they may think that they are making a healthy choice at the time and do not see any side effects right away, they will eventually begin to see them and when they do, it will be too late. While sugar does have its own set of side effects (obesity, hyperactivity, high blood pressure), they can be managed by watching your sugar intake.
Since learning the effects of artificial sweeteners many food companies including Coke and Jason’s Deli are beginning to make their products using regular sugar instead of artificial sweeteners. If these large brands are making a switch that will most likely end up costing them a lot of money, we should take the hint that we should probably switch to sugar too.

"Going Green"-Scam or Not?

“Going Green” has recently become a huge trend in American society with the help of advertising. Advertisers have spread the idea of “going green” with slogans warning us about the world being in danger and showing pictures of celebs and politicians buying organic food and driving hybrid cars. Of course, when average citizens see their favorite celebs driving hybrid cars and eating organic foods, they too want to drive hybrid cars and eat organic food.
Even though advertisers claim they want to help our environment, some Americans are still skeptic about the truth of their motives; after all, there have been many trends throughout our history that were promoted to be beneficial to us at the time, but have ended up only to be a scam for them to make money.
Although citizens have the right to be skeptical of advertisers taking advantage of the global situation to make a profit, the underlying message of this movement is actually a good one. Even if citizens do not buy all of their food from an organic market, or drive a hybrid car, the message is one that needs to be taken seriously. The obesity and diabetes rates throughout America are at an all time high and something needs to be done to prevent our society from becoming sick and lazy. Americans need to shape up their lives and start being healthy, even if they do not want to consider themselves “going green.” This can be done simply by exercising, as well as purchasing and eating healthier foods. By doing this, Americans are not only helping themselves, but they are helping our society as a whole.