Big Screen Revival

College students stream video, but still enjoy the movie theater experience.

By Steve Lehman

In the age of online streaming, college students are going to local movie theaters more than you would expect. In fact, they’re going even more than they used to.

A recent study from the Pew Research Center shows that 61% of young adults use online streaming services as their preferred method of watching TV. When you have access to thousands of movies online for the monthly price of one traditional theater ticket, why go to the theater at all?

Isaac Kahan, a Haverford College junior, has some answers. While he enjoys streaming movies on his phone just like any other college student, Kahan also frequents the Bryn Mawr Film Institute (or BMFI) and other nearby theaters.

“I like the movie theater experience,” he told me in his apartment on Haverford’s campus, about a 10-minute bus ride down Lancaster Avenue from the BMFI. “I like how you can… go into another world for a little bit. And it feels like you’re doing something more productive than just watching a movie in your room.”

Why does he go the BMFI specifically? Because it’s easy. Kahan and other Haverford students can either walk or take the bus to Bryn Mawr, while Bryn Mawr College is around the corner from the theater.

Statistics some local theaters are actually thriving. reported that the Bryn Mawr Film Institute “represents a rousing success in the digital age” due to “tapping into the movie-loving community in its backyard.”

The BMFI, an independent and non-profit movie theater, is selling more memberships to students now than in the past few years. Patricia Russo, membership manager for the Bryn Mawr theater, said that they “see a positive trend” in student membership sales.

The increase isn’t accidental: the BMFI is pushing for more student involvement. Possible reasons for the increase in student memberships include local business discounts, an annual College Night, and more community partners such as colleges and secondary schools in the area. “We’re doing as much as we can to bring in students,” Russo said over the phone.

This isn’t unique to the BMFI. Four local movie theaters managed by the parent non-profit Renew Theaters, based in Doylestown, each saw a steady increase in student ticket sales over the past three years, according to Renew Theaters’ Membership Manager Lauren Nonini.

Based on data provided by Nonini, student attendance at the Princeton Garden Theater leapt from 4,318 in 2015 to 10,344 in 2017, while the Ambler Theater, County Theater, and Hiway Theater saw similar — though less dramatic — increases over the same time span.

Streaming is convenient and easy, but Netflix can only go so far. Some college students want more out of their movies, especially if it means a way to relieve stress, get off campus, and not think about school for a while.

Will Zhu, another Haverford junior, also appreciates the local theater experience. For Zhu, riding his bike the short distance down Lancaster Avenue to the BMFI is part of the fun.

“I usually bike to the Bryn Mawr theater… the biking experience, plus the movie experience… all help me get away from the Haverbubble,” said Zhu, referring to the idea that Haverford students don’t leave the campus enough.

Like Kahan, Zhu also likes to stream the occasional movie on his computer. But seeing new movies on the big screen is “something that watching on my tiny laptop cannot replace.”

Going to the movies is also a good way to let off steam after a tough week. “I usually go on a Friday or Saturday, after turning in all my problem sets or papers and stuff,” Zhu said. “I just need to get off campus.”

That fits into a larger pattern of student ticket sales: The Princeton Garden Theater, located across the street from Princeton University in New Jersey, sold thousands more student tickets in 2017 than the Ambler, Hiway, and County theaters, all of which are located farther from local colleges.

In the end, young people will go where it’s convenient. Like the Princeton theater, the BMFI is easily-accessible to local schools such as Bryn Mawr College, Haverford College, and Villanova University.

It’s not all young people, though. Kahan said that “usually when I go, I don’t see many college students there. Maybe there are some, but the vast majority are older.”

Zhu shared similar sentiments. The last time he went, “it was packed,” he remembered. “Everyone in there was over 60 years old.”

That doesn’t stop them, and many other students, from enjoying the local theater experience. Sometimes, you just need to sit back, relax, and enjoy the magic of the movie theater.


Still Relevant in the New Era

Bryn Mawr’s Ludington Library remains a vital part of the community


By Deeksha Raina

On a Wednesday afternoon in the Ludington Library in Bryn Mawr, there isn’t a single empty table in sight. Every table, including the ones tucked away in remote corners of the library, has at least one occupant, ranging from small children laughing over a picture book to college students furiously typing away on their laptops, head bobbing to whatever tune is blasting through their earphones.

In the airy indoor reading porch, an elderly couple sits together sipping on coffee and thumbing through their books. A few tables away, a high school student practices speaking in French with her tutor. Despite it being a weekday afternoon, the library is  bustling and full of life.

The Ludington Library, one of the libraries of the Lower Merion Library System (LMLS), is just one of many that have managed to keep the library relevant to the community in the new digital age.

Roz Warren, a library assistant at the Bala Cynwyd Library, another library in the LMLS, noted, “In the old days, when there was no internet and you had to write a report or research paper, you would come into the library to find research material. But now that’s not really the case.”

Public libraries are no longer document-centric, shifting towards a user-centric model instead. It’s no longer about the books that libraries have. Rather it’s the range of services one central location can provide for its community.

Today, libraries provide so much more than just books and dvds. The Ludington Library, among others, provides community members with meeting rooms, access to computers, wifi, tax forms, and even baking pans shaped like teddy bears and trains. And of course, the library provides students with a much-needed quiet environment to study.

The Ludington Library is not alone in these changes. In 2015, the American Library Association (ALA) president Sari Feldman said, “Today libraries are less about what we have than what we can do with and for our patrons.”

Public libraries have added computers, wifi, access to printing services, and digital literacy programs to the core of their services. Unsurprisingly, with such additions to the library, visitors continue to stream in and the data is there to back it up. In 2012, the American Library Association found that there was a 54.4% increase in visitors to public libraries over the past ten years.

In 2008, only 52% of libraries offered ebooks. In 2014, that number rose to 90%, and only continued to rise in the following years. More recently in 2016, OverDrive, the provider that a majority of public libraries use to distribute ebooks and audiobooks, published an extensive survey on digital ebook and audiobook usage in public libraries in the United States. The survey found that more than 120 million ebooks and audiobooks were borrowed in the first nine months of 2015 alone, which is a growth of just under 20% from the previous year.

A similar survey in 2017 found that OverDrive hosted 4 million different titles available for download in over 100 languages. The growth of ebook downloads was also very noticeable, a sizeable 14% growth from 2016. That’s 225 million titles downloaded in 2017 alone.

Ludington Library uses both OverDrive and a similar service called Hoopla to provide electronic access of media to its community. OverDrive is specifically for audiobooks and ebooks, whereas Hoopla offers movies, music, and books. In 2018, Ludington Library had to limit usage of Hoopla to 9 downloads per month due to it’s overwhelming popularity. OverDrive comes close, but currently does not have a limit on ebook or audiobook downloads.

Technology aside, library programs continue to draw community members to the library. In 2017, the Ludington Library hosted 499 events with 17,000 people participating in those events. They ranged from traditional events such as book talks and author talks to broader ones such as digital media literacy programs and craft fairs. According to a report released by the ALA in 2015, “traditional library programs, from story times to author talks, have always been popular with patrons. New forms of programming today, from makerspaces to drop-in craft activities reflect our changing world.”

Other services include simply functioning as a safe space for community members. In August 2014, when protests about the Ferguson shooting caused schools and other public offices in Ferguson to shut down, the Ferguson Municipal Public Library stayed open as a safe space and provided an area for community members to hold meetings, teachers to have an area to continue teaching students, and helped provide support for community members.

There’s been a clear and steady increase in the usage of libraries from the past ten-fifteen years, and it doesn’t appear to be slowing down. As long as libraries can continue to adapt and provide for the needs of their community, they’re not going anywhere anytime soon.


The Hot Pot Impresario

Long Xiang could barely cook — until he opened his own restaurant

By Yugi Zha

One year ago, Long Xiang, 22, was a junior Business Engineering major at Drexel University, and was a really bad cook.

Today, he is the owner of About Hotpot, the most popular Chinese hotpot restaurant in Philadelphia at 125 Sansom Walkway, and spends hours in the restaurant’s kitchen.

Hotpot is a traditional Chinese dish that uses a stove to keep a soup base boiling in the pot, which is where the name “hotpot” comes from. Raw meat and vegetable are placed into the pot and cooked at the table. The key element that determines the success of a hotpot is the soup base, which often takes hours and several complicated steps to make.

“Believe it or not, I couldn’t even make tomato fried egg,” said Xiang while preparing the secret weapon that makes About Hotpot so irresistible, the beef-tallow hotpot soup base, made from beef fat and various kinds of spices.

Tomato fried egg is a traditional Chinese dish that almost every Chinese learns to cook as teenagers.

Xiang stood in front of a huge pot of boiling beef-tallow with a large silver soup ladle, wearing a pair of long cooking gloves that go all the way to his shoulders. The brown scorch marks on the blue gloves tell the difficulty of this process.

“It’s hot,” said Xiang. “By ‘hot’ I mean 170 °C (338 °F) to 200 °C (392 °F).”

He constantly paid careful attention to the heat while talking, added more than 10 different spices in the designated  order and kept stirring with the soup ladle.

“This is a really painstaking process,” said Xiang. “…Sometimes I stopped stirring for only 15 seconds to answer a phone call. When I come back, the spices were charred. Boom! Everything is over.”

The spices are the soul of the beef-tallow hotpot soup base, which give it the desired color, smell and taste, said Xiang. Only a special kind of each spice works for the recipe, which must be airlifted to the U.S. from Szechuan, China, the origin of beef-tallow hotpot.

“For example, Mexican chili doesn’t work,” said Xiang while adding the dried chilis to the tallow. “It is spicy enough, but it can’t give the soup base the same tempting smell as the chili we use.”

It was not surprising that half an hour later, when finally there was a free cook staff to take over the work, Xiang took off the gloves and poured sweat like running water out of them.

“The whole process takes three hours,” said Xiang before he went to change the clothes, “We only have 12 staff. Four of them are cooks. So I have to help with the kitchen a lot.”

When I asked about how he became an expert on cooking who designs many of the popular dishes of About Hotpot in one year, Xiang laughed and sighed, “There is no shortcut—practice and time.”

When Xiang appeared at a dining table outside the kitchen a couple minutes later, he had changed to a black sweater, a pair of jeans and a pair of white sneakers, looking just like any ordinary college senior. You would not expect him to be the owner of the most popular hotpot restaurant in Philadelphia. Yet he is different—confident, eloquent, with the astuteness of a businessman in his eyes.

Xiang was born in Shanghai, China, and grew up in China until he came to Michigan for high school. He then came to Philadelphia to go to Drexel University in 2013. Although he has spent 9 years in the U.S., he is still a Chinese citizen.

About Hotpot is not the first business Xiang has owned. Xiang was interested in IT when he entered the college. In 2013, he opened a business with his friends, providing technology services like designing a computer server architecture. He even gapped for a year to run this business.

In 2015, Xiang thought he had accumulated enough resources and network in this field to set up an internet cafe in Chinatown, Philadelphia. It was a high-end internet gaming cafe: Intel launched their newest version of server architecture in his cafe and Razor provided all the gaming devices. However, the internet cafe was closed in 2016, due to “internal conflict,” as Xiang described it..

“The failure beat me really hard,” said Xiang, “I became a joke and I was desperate to prove myself.”

During summer vacation of 2016, after the internet cafe was closed, Xiang met with his friends at his house, discussing what they could do next. One of his friends brought a pack of beef-tallow hotpot seasoning from his hometown, so they decided to have some hotpot while thinking. It was Xiang’s first time he ate beef-tallow hotpot.

“This is damn good!” said Xiang. “What about a hotpot restaurant?”

This was the birth of About Hotpot.

However, neither Xiang nor his friends had any previous experience about running a restaurant. Xiang was grateful that people he got to know during his work at the Chinese Student and Scholars Association at Drexel University provided a great amount of help.

“Network and connections make a whole difference,” said Xiang. “You can’t open a Chinese restaurant in Philadelphia without a good relationship with those elders in Chinatown.”

Xiang spent much time entertaining those predecessors of Chinese restaurants in Philadelphia to build his connections. Because of the excessive drinking culture of Chinese networking, Xiang gained about 50 pounds in this process, which he described as “an industrial injury”.

On the website of About Hotpot, it says, “We aim to bring you the most fresh ingredient. That’s why we work so hard to source locally.”

The fresh ingredient is “the core competence of About Hotpot”, as Xiang put it. Xiang has to drive about 500 miles for more than 15 hours per week, visiting a couple of markets in New York, New Jersey and around Philadelphia to get the ingredients of the best quality.

He used to be fond of driving ,but now, he said with a wry smile, “A job kills a hobbit.”

“Most customers may not be able to tell the difference between different levels of beef, but I do,” said Xiang. “Because this restaurant carries my ideas and faith, it’s worth those efforts.”

On February 10, 2017, 10 days after About Hotpot opened, the after-party for Philadelphia Four College Spring Festival Gala Show was held in it. Xiang was exhausted that night. But when he watched 120 people fill up the restaurant, celebrating and cheering, he finally felt, “I did it.”

Now every weekend night, About Hotpot serves 300 people on average. You may need to wait more than one hour for a seat during the peak hours, from 7 pm to 10 pm.

“All the toughness I’ve been through made me who I am,” Xiang looked around his restaurant and said proudly. “About Hotpot is not about money or career. It is about youth and dream.”


Bringing Them Back Home


A Philadelphia planner is trying to bring people into the city.

By Joseph Staruski

Decades ago, America saw a great decline in urban populations as many people in the middle class moved to the suburbs. Gregory Krykewycz is hoping that that trend will change and that people might move back to urban spaces. In fact, he’s planning on it.

A mild-mannered academic urban planner, Krykewycz loves to talk about city planning. Bicycles, pedestrians, trains: these are the types of things that Krykewycz thinks about on a daily basis as an instructor at Drexel University, a volunteer at the Media Borough Environmental Advisory Council, and the Associate Director of Transportation for the Delaware Valley Regional Planning Commission.

Greg Krykewycz

Why does he want to see people move back to the city? Well, mostly because it is good for the environment.

When he was younger, Krykewycz saw himself being an environmental planner. His hope was to buy up land outside of the city and prevent people from developing there. He wanted to directly fight back against the progress of suburban development and save the natural environment around the city.

“But I really quickly learned, once I got into school, that it’s really expensive,” said Krykewycz. So, he took a different approach. His plan now is to make the city so great that people simply do not want to move away. “It is better to make the developed places more attractive so that the development pressure outward is reduced and you get organic preservation of land as opposed to just buying everything up” he said.

Krykewycz likes what he does so much that he volunteers his time with the Media Borough Environmental Advisory Council. He has lived in Media, a borough west of Philadelphia near Swarthmore College, for four years and has volunteered there for most of that time.

He said he is currently working on the Media Borough Bike Plan as well as planning for an open streets event in the fall. The bike plan is an attempt to improve bicycle infrastructure in the borough especially by creating bicycle lanes. An open streets event is when a road is temporarily closed to its regular automobile traffic and opened up to pedestrians, bicycles, and activities.

Krykewycz also teaches at Drexel University a course called “Introduction to Urban and Environmental Planning.” He enjoys working with students who share his interests, saying, “they come to the planning class with the same environmental mindset I had when I discovered the profession.” He introduces them to the unique field of urban planning, which many might not have thought about before.

One of the projects Krykewycz worked on a few years ago was the Community Investment Index. He and his colleagues created maps to help investors decide where they should invest based on previous investments. He said, “when you’re an investor, you don’t want to be playing whack-a-mole.” Investors, instead, want to know exactly the right places to invest in order to be successful.

The planning agency’s goal was to get people to invest in the same areas repeatedly. This would directly prevent development in new suburban areas and preserve the natural environment. As Krykewycz elegantly put it, “Environmental planning is housing planning. It is all the same stuff.”

Another project Krykewycz recently undertook could end up saving dozens of lives.

US Route 1 known as Roosevelt Boulevard stretches through Northeast Philadelphia from Hunting Park to Neshaminy Mall in Bensalem. Thirty people died on Roosevelt Boulevard in only four years between 2009 and 2013 according to a report by the Delaware Valley Regional Planning Commission.

Talking slowly and articulating his words, Krykewycz said that the road mixes lots of pedestrians with high-speed traffic: a dangerous combination. He said, “it’s a really unique roadway in a bad way… there’s a lot of crashes.”

Delaware Valley Regional Planning Commission

Krykewycz is trying to change things. He and his colleagues have drafted multiple plans that would physically alter the roadway to make it appear more dangerous to drivers. Apparent danger makes people pay more attention and slow down. They add things like larger curbs, trees, curved intersections, and large crosswalks that make drivers recognize that there are pedestrians and that they need to slow down.

Some of their options do not cost a lot of money for the state and they can make a major difference in the overall safety of a road.

But even with all this work to can be difficult to get things done sometimes. One if the hardest parts of his job is getting people from different towns to work together. “We’ve got 351 local governments in our region. That’s a lot” said Krykewycz. All those different interests can lead to some strange phenomena.

For instance, Krykewycz explained that sometimes development occurs more on the borders of municipalities because each individual municipal government wants the traffic impact of new buildings to be shared with its neighbor. That is not necessarily something that is good from a planning perspective, but it is something that Krykewycz encounters occasionally regardless.

In the end, Krykewycz is hopeful and optimistic. He does not think the world is so bad, but he wants to make it better. He even admits, “Our long-range plan is kind of boring.” With his calm manner, looking through black glasses, he expressed his love for places that feel authentic especially the city.

Classes without the classroom

We profile a Jenkintown family dedicated to homeschooling

By Colleen Williamson

Mikayla Gardner has never been late to school.

Of course, it’s not that impressive when first period is in her dining room.

Every morning, the high school junior wakes up in the room she shares with her sister, putting a denim skirt and blouse in the dark, and starts breakfast and a pot of coffee.

Finding a quiet corner in the house, she pulls out a well-worn King James Bible and reads for half an hour. Her mom, Joy, bustles into the kitchen while Mikayla is reading, alerting her to the time.

“I’m starting school!” she informs her mom, and walks out — to the next room, sits down, and pulls out a yellow pre-calculus textbook.

Instead of dusty, rarely-used chairs and old china plates, the room is neatly organized, with three wooden desks arranged around a larger one, bookshelves, a rolled-up American flag in the corner, and a blackboard hanging on the wall with the words “Don’t forget your devotions!” scrawled cheerfully in white chalk.

It has the appearance of a one-room schoolhouse and, really, that’s what it is.

“I hate math,” Mikayla says, nibbling on the eraser of her pencil. “That’s why I always do it first, before the little ones start school because I take breaks on my work to help them.”


“The little ones” are her four younger siblings–Daniel, David, Makenzie, and the baby, Rosalie. The boys are still eating breakfast but 11-year-old Makenzie takes breaks from eating her oatmeal every 30 seconds to anxiously peer into Rosalie’s crib. As soon as the baby wakes up and starts crying, Makenzie bounds over and picks her up, soothing her.

“I can’t wait to be a mommy,” she says, rocking her sister. Mikayla smiles encouragingly. Continue reading

The Mysterious Death of Honeybees


Why are they dying? What is the cause? Haverford researchers are on the case

By Audra DeVoto

Chloe Wang tipped the glass beaker towards me, pointing out a faint impression in the tin foil covering in the shape of an X.

“See, the sharpie disappears,” she said.

The beaker had just come out of a 400º-Celsius oven (that’s 752º Fahrenheit), and any residual carbon molecules on its surfaces—sharpie included—were gone. Combusted. They had all floated away as molecules of carbon dioxide, leaving the glass and tin foil cleaner than the day it was made.

Wang was combusting carbon for a good reason. She was trying to identify chemicals that had been found on and in honeybees, and any contaminants on the glass beakers she used—no matter how small—would interfere with that process.

“I can’t use plastic pipettes because plastic is a hydrocarbon” she said, sitting down in front of a glass window that protected her from the experiments behind it—or rather the experiments from her.

“Here, the gloves are to protect the samples” Wang said.

She was surrounded by a constant buzz of machinery, air filters running, refrigerators humming, and various machines talking softly in the background. Despite the numerous benches and instruments packed into the small lab, each surface was immaculately clean. Carbon, the basic chemical building block of life, is everywhere. So keeping it off of surfaces and away from precious samples is a difficult task. Honeybee

After washing all her tools in three different chemical baths, she was ready to begin work on her sample: a small, innocuous tube consisting of two layers, a brown mush at the bottom, and a yellowish liquid on top.

The “mush” was honeybees. Ground up honeybees, to be exact. In the brightly lit, ultra clean lab deep within Haverford College’s science building, Chloe Wang was examining honeybees trying and determine chemical signatures of bee health.

She is part of a web of people consisting of farmers, beekeepers, researchers and students from two colleges, and even a large multinational corporation, all collaborating to save the bees through a novel approach—by cataloguing the chemicals a bee encounters in its lifetime, and linking those chemicals to disease and health.

And the bees, as many have realized, desperately need saving.

Back in 2006, honeybee hives started dying. Beekeepers would wake up one morning and find half, or more, of their hives gone—simply vanished. They left behind unhatched brood, plenty of honey—even their queen, unattended and alone. Even stranger, the honey left was not robbed by other bees or infested with parasites—something that normally occur within days of a hive being emptied.

In lieu of any known reason for the disappearances, and in an attempt to bring national recognition to the problem, beekeepers and scientists coined a new term for the phenomenon: Colony Collapse Disorder, or CCD.

Many environmentalists blamed neonicotinoids (or neonics), a class of insecticides that are coated on seeds before they are planted, then are taken up by the plant as it grows, allowing the pesticide to be incorporated into the plant’s very tissue. That tissue includes pollen, the logic goes, which is collected by the bees and brought back to the hive, exposing not just worker bees but the entire colony.

But neonics are just one of many chemicals bees must contend with—one study found over 118 different pesticides in pollen, beeswax, and on bees themselves—and it turns out that although neonics have not disappeared from commercial agriculture, CCD is no longer killing the bees.

That is not to say that they are safe: in 2015, the national survival rate for hives was around 44%. Rather, it means that what is killing the bees is far less understood and more complicated than neonics—and that might be the scariest thing about it. Continue reading

On the Menu: Social Activism

How Judy Wicks has combined the culinary world and social action.

By Sabrina Emms

Judy Wicks knows to carry a wet cloth if there’s a chance she will be teargased. Wicks, who turns 70 in the new year, can easily list the times she’s been arrested for direct action. She may not be a, “professional troublemaker” but she isn’t one to back down from a fight.

She looks as far from troublesome as you can look, with her long curly white hair and simple knit sweater. She’s warm and a little brusque, the way you’d expect a successful businesswoman and skilled people person to be. But Wicks is more than a businesswoman, she’s an activist, and an effective one. She causes change, first in herself and her business ventures and then for her community.

She’s best know for the White Dog Cafe, and more recently for her tireless work here and abroad. She’s stealthy changing the food economy of Philadelphia, a little bit at a time.

Just as artists have mediums, so do activists.

Wicks, formerly the owner of the White Dog Cafe, is certainly an activist, and often, her medium is food. When Wicks says, “I use good food to lure innocent customers into social action” she isn’t lying.

The White Dog was transformative. In Philadelphia it popularized the trend of locally sourced, really good food begun in California by Alice Waters of Chez Panisse. Wicks draws a clear line.“I don’t compare myself to Alice Waters. She’s a world-renowned chef. She started to create the wave that I and many others rode, in terms of just the right moment to have a restaurant that featured local food.” Wicks says.

Wicks is no chef, and White Dog certainly doesn’t have the acclaim of Chez Panisse, but it has become a Philadelphia institution and a cornerstone of the local food movement, with Wicks as its fearless leader and champion.WEhite Dog Cafe

In 2009 Wicks sold the cafe. In 2014 she wrote, “Good Morning Beautiful Business”, which won a Nautilus Award for Business/Leadership in 2014. Now she focusses on BALLE, the Business Alliance for Local Living Economies, which she cofounded in 2001 to combat decentralization and globalization in our economies and supply chains. If that’s not enough, she’s working on a campaign to solarize center city.

Her own home runs on solar-produced electricity from her roof and renewable energy bought from Lancaster County. Wicks can’t stop. She’s been showing movies and inviting speakers to help convince her neighbors to convert to solar too. But even as her interests have broadened and branched out, she does acknowledge, “most of my work since then [selling the Café and starting BALLE] all sprung from the White Dog”

Back in the days of the White Dog Café, one of the first things Judy did was get rid of pork.

“In particular I was really interested in humanely raised meat.” she explains. “I just made a commitment I would not be part of the evil cruel inhumane system.”

Wicks had become aware of the plight of the meat she was serving, and immediately worked to change it. Pork did return to the White Dog, but this time it came from her free range chicken and egg farmers. White Dog got two whole humanely raised pigs a week. Then she did the same with beef. She worked to create a network of local farms.

“After many years I got to the point where I thought, ‘now we’ve finally done it, we have a menu that’s humane, all of our meat comes from small family farms where the animals are treated with respect and so on’. And that was going to be our market niche. We were the only restaurant that was doing it.” Continue reading

A Day in the Life of a Dining Hall

Erdman Hall serves 1,700 meals a day.  How do they do it?

By Sophie Webb

One of two dining halls on the Bryn Mawr campus, Erdman is the boxy, gray powerhouse that keeps the Bryn Mawr community fed. Erdman is run by the Bryn Mawr College Dining Services and is a hub for student life at Bryn Mawr.

Bryn Mawr was ranked in the top ten for the best college food by the Princeton Review for 2017. But what is it about Bryn Mawr food that makes it so good? Where does it come from, and what is done to it before students can indulge?

The food at Bryn Mawr is good, but it’s also somewhat of a mystery. A curtain shields consumers from the inner workings of where their food comes from, how it’s prepared, and where it goes once they’re done.

Let’s peel back the curtain and examine the journey of food at Erdman.Erdman Dining Hall

Act 1: The Preface

The Banana Slug String Band wrote a song called “Dirt Made My Lunch,” and they’re not wrong, all food does come from the Earth. But how does that food make its way to Erdman dining hall?

Since the entirety of the Bryn Mawr campus is not a garden, and all of the students don’t spend their days planting, tending and harvesting crops, the food has to be brought to Erdman from outside the “Bryn Mawr Bubble.”

Kevin Williams, the Unit Manager for Erdman explained that the majority of the food served at Erdman comes from the company US foods. US foods is a large foodservice distributor that operates across the country. Erdman sources from warehouses located in New Jersey, meaning that although it wasn’t grown on Merion green, the food is less than an hour truck ride away. Because of the diversity of the menu at Erdman, US foods can’t supply all of the food for Erdman. Bryn Mawr uses Sysco, another food provider, located in Pennsylvania, as a secondary source. The produce is provided by Four Seasons, another Pa. based provider.

In addition to the companies mentioned, Erdman also tries to source its food from local providers whenever possible. Williams says that it is tough to provide local food all the time on the east coast, “it’s not like we can get lemons, cantaloupes and stuff like that,” he says. Continue reading

Doing God’s Work

At age 76, this Franciscan nun is still spreading the good word

By Colleen Williamson

Sister Ann Marie Slavin is a self-described rebel.

She buys children’s coloring books, colors the sky green and the grass purple, and doesn’t live by other people’s rules.

“A reluctant rebel,” the Franciscan sister clarifies with a laugh. “You have to be brave to be a rebel, and I’m not very brave.”

As she talks, however, it becomes clear that the sister is more fearless than most. On this brisk mid-October Saturday, it’s hardly been 24 hours since she’s had back surgery, but she’s already back to work. She’s traveled all around the world and worked across the country and now, as Associate Director of Communications for the Sisters of St. Francis of Philadelphia, blogs about her life and justice issues.

Slavin could certainly write this feature herself; part of her job entails featuring other sisters in her congregation for their website and internal news publication. While the features are called “Spotlight on…,” she finds instead that her fellow sisters often shy away from this spotlight due to their training in humility.

Admittedly, she also tries to steer conversations away from her life, so Slavin knows the right words to get the sisters to open up: she tells them not to focus on themselves, but on their mission. And what is this mission?

Sister Ann Marie Slavin with a statue of St. Francis

Sister Ann Marie Slavin with a statue of St. Francis

“We try to be sisters to everybody that we meet,” she explains. “We try to be a voice to those who have no voice.”

And her voice reaches far. At 76, she has more Twitter followers than an average 17-year-old—an impressive 2,300 people follow Slavin on the social media site, waiting to hear her opinions on anything from her favorite Bible verses to her thoughts on this year’s presidential election.

Slavin is a master both of old and modern media: she not only writes and edits a print newsletter, but also adapted to the shift towards online communication and became proficient with Twitter, Facebook, and online blogging. Continue reading

Meet Madame Rust

That horrid creature at the Fright Factory is a Bryn Mawr student

By Maire Clayton

Weekend nights, Helen Hardiman can be found covered in sliver paint in a dimly lit toolshed. Skeletons, ropes, and blades surround her as she lures customers into their nightmares.

Hardiman is a Bryn Mawr College junior, majoring in English with a double minor in Classics and Education. She plans to become a high school English teacher.

But, for five weeks a year, Thursday through Sunday, she works as a contortionist at The Fright Factory.

The Fright Factory is an evening tourist attraction in Philadelphia. In its few weeks of operation every year, the Fright Factory pulls all its customers for the entire year, brave souls looking for Halloween scares. The 103-year old warehouse features a set of rooms from toolsheds to toxic waste rooms and everything in between. Actors improvise each set.Fright Factory

For Hardiman, the afternoon feels like the early hours of the morning. Her shift starts in the evening and occasionally finishes at 3 a.m. During the interview, she vigorously clawed at the glue remaining on her face from the previous night.

“She’s my baby,” said Hardiman in a giddy voice, referencing the character she created. At work, she transforms into Madame Rust, a girl horrifically disfigured in a factory accident. Ever since, Madame Rust has replaced her injured parts with metal.

Dressed in all black with a corset cinching her waist, Madame Rust is a slender creature with long, wavy, raven hair. Hardiman often hears, “Oh my God, you look like the grudge!”

“She is incredibly polite, to a fault,” said Hardiman. Just do not make her angry or she will spider crawl towards you.

It is impossible for Hardiman to become Madame Rust in the daylight. “She just kind of emerges,” said Hardiman.  “I can’t do her voice or her persona outside of my room of the haunt.”

“You get into a weird zone,” said Hardiman about portraying Madame Rust. “As soon as 7:30 hits, everyone is in character.”

The intense environment does not stop until the lights come back on. Continue reading