Hungry for Chicken Feet Stew

Chicken Feet Stew

Chinese students know who to call when they want homemade food.

By Yugi Zha

It was 12 :05 a.m. Jackie Liu, a Chinese freshman at Bryn Mawr College, was still working in front of her desk. Words flowed out of her fingertips into the document on her laptop screen. The page count at the bottom showed she has finished 3 pages—2 more pages to be done for this assignment, which was due in 9 hours.

Some strange noises distracted her attention. Her stomach was growling.

At the same time, WeChat (a social media app like FaceBook popular among Chinese) messages were popping up on her phone screen relentlessly. It was time for Liu to do something about her hunger.

Liu opened WeChat and entered a WeChat group named Pangpang Lulu, which is the origin of all those messages. There are a couple of hungry Chinese students like Liu in that group, needing some energy to fight against their homework in this long lonely night.

The sole purpose of this group, now having 38 Chinese students, is to place orders collectively at a private Chinese home kitchen in Philadelphia, called Pangpang Lulu, which provides them with Chinese cuisines that cannot be found elsewhere.

Pangpang Lulu was opened on the 1st of February, 2018, located in an apartment near Temple University. Pangpang Lulu doesn’t have a storefront—it offers take-out and delivery services only, including late-night delivery, covering all regions in Philadelphia.

It is the only place that specializes in making spiced stew dishes, which are popular traditional dishes in China. Without the rental cost for a storefront, the prices of its dishes are affordable to students, with entries ranging from $10 to $13, and it quickly became popular among Chinese students in Philadelphia.

“We started Pangpang Lulu solely out of love for spiced stew dishes,” said Leslie Mou, one of the co-owners of Pangpang Lulu, who is also a junior at Temple University. “We think it is a shame that we can’t find such delicious Chinese dishes in Philadelphia.”

Mou came from Chengdu, the capital of Szechwan, where spiced stew dishes are very popular —and very hard to make. The key to success is the spiced soup base that is used to stew the meats for hours. It usually contains more than 10 different Chinese spices and even Chinese medicines.

In China, each restaurant specialized in making spiced stew dishes has its own recipe for the soup base, which determines the different smell and taste of the dishes. Like the recipe for Coca-Cola, the recipe for the soup base is the core trade secret of those restaurants.

The most common spiced stew meats are chicken feet, pork feet, pork ears, pork tails and other animal internal organs, which people from other countries usually dislike. But the Chinese love these stews.

“We use the recipe handed down in Leslie’s family from generation to generation,” said Tom Hu, the other co-owner of Pangpang Lulu, who also graduated from Temple University.

Pigs Feet Stew

Besides the recipes, timing and heat are also crucial.

Hu said, “It takes six to eight hours to make spiced stew dishes. How you manipulate the heat decides whether you can infuse the flavor properly and make the meats melt on the tongue.”

“Different vegetables and meats require different timing and heat,” added Mou.

It is hard for Chinese students to make these kinds of dishes on their own, without the recipes and the time it takes to make them right.

“The main reason behind the popularity of Pangpang Lulu is that it tastes really good,” said Cathy Zhang, a sophomore at Bryn Mawr College, who is also an active member in the WeChat group.

However, Pangpang Lulu is popular only among Chinese students.

“Our customers are mainly Chinese students in University City. We never had any American customers yet,” said Mou.

In addition to the exotic meats, Hu said, “Americans don’t like the taste of Chinese medicines in the spiced stew dishes.”

For Chinese, though, these meats are perfect for late-night snacks.

“First, they contain very little real meats, so they won’t get you fat,” said Juhan Tan, a freshman at Bryn Mawr College and an active member of the WeChat group. “Second, they are kind of hard to eat, so they will keep you busy. This helps to keep you awake and also relieve your stress when you have a paper due in four hours but are still facing a blank page.”

“Spicy spiced stew dishes are exactly what I want for my night,” said Liu.

The success of Pangpang Lulu largely owes to the growing number of students from China in Philadelphia.

According to a report by Philly Voice in 2015, in the academic year of 2013 to 2014, the University of Pennsylvania and Drexel University alone had more than 10,000 international students, 35.8% of which WHOM came from China.

The number appears to have increased since then. Chinese students at Bryn Mawr College have increased by 20 fold in 10 years, changing from only nine Chinese students enrolled in 2008 to 181 Chinese students enrolled in 2017, according to Patricia Launch, the director of International Student and Scholar Services and Advising at Bryn Mawr College.

“In the past, the main customers of Chinese restaurants were Chinese-Americans and Americans,” said Lamei Zhang, a staff at Philadelphia Chinatown Development Corporation, “But now more and more businesses have recognized the increasing population of Chinese students as a major source of spending power.”

For Chinese students at Bryn Mawr College, which is far away from center Philadelphia and located in a suburban neighborhood, the existence of Pangpang Lulu is precious.

“It was not possible to get late-night delivery of Chinese cuisines here at Bryn Mawr before Pangpang Lulu was opened,” said Charlotte Xu, a junior at Bryn Mawr College and the founder of the WeChat group.

“It is not very convenient for us to get to Chinatown, so the delivery service is very important for us,” said Zhang.

Esther Xu, a sophomore at Bryn Mawr College said, “We also don’t have many delicious Asian cuisines near campus.”

The increasing use of WeChat by Chinese students also prompts the success of Pangpang Lulu.

“Sometimes I was not hungry. But when I opened the WeChat group and saw so many people making orders, suddenly I wanted to eat something,” said Yuewei Wang, a senior at Bryn Mawr College.

“The only means of propaganda we have is WeChat,” said Hu. “People who like us will recommend us to their friends on WeChat.”

The increasing population of Chinese students in Philadelphia and their special type of lifestyle have opened up a huge market for more diverse and original Chinese dishes. Moreover, more and more Chinese students, like Mou and Hu, have joined this field, bringing with them the taste of home.

“In these two years. real authentic Chinese cuisines started to appear in Philadelphia,” said Hu. “For many Chinese students, American-Chinese food is outdated.”


Pedal Power

Sales of electric bikes are climbing

Electric bikes for rent in Madrid, Spain

 By Joseph Staruski

His face lit up with curiosity as he watched us pull up, from his seat in the coffee shop. People swarmed us asking about them, wanting to know what sleak new invention we were riding on. It was like we were celebrities. All it took was a couple of e-bikes.

“I get this all the time” said Tim Isle, the sales lead at Trek Bicycles at 47 West Lancaster Avenue in Ardmore, who took me for a ride on an electric bicycle. I got to see the excitement first-hand as electric bicycles are on the rise throughout the world and in the United States.

The typical electric bicycle is has a battery attached to either the middle frame or above the back wheel. It has a small motor that provides extra power to the rider proportional to their effort. Essentially, if you work harder, the motor works harder too. “A lot of commuters think about it as flattening out the road,” said Isle.

The NPD Group, a company that studies trends in consumer products, said last October, “electric bicycle sales have nearly tripled over the last 37 months” in the United States. Also, Google web searches for the topic of electric bikes increased by 45 percent in the United States when comparing July 2015 with July 2017, according to Google. In comparison, the number of searches for the topic of “bicycle” compared at the same time periods did not change.

The trend is expected to continue with projections from statista, a market research company, showing that the market for electric bicycles worldwide will grow from $15.7 to $24.3 billion dollars from 2016 to 2025, an increase of 55 percent.

But despite all of the apparent interest, some people might still have some reservations. Alex Winoski, a manager at Cycles BiKyle at 1046 West Lancaster Avenue in Bryn Mawr, has been working at the specialty bike shop for 11 years, since he was 16. He said he had some reservations of his own about electric bicycles before trying one a few years ago at the Philadelphia Bike Expo. “It’s something you don’t think you want until you try one,” he said. His mind was changed. After the expo, he decided to start selling e-bikes at his shop.

Another difficulty for electric bicycles is their price point. At Trek in Ardmore, they can sell for as much as $5,000 and none less than $2,000. Isle said “they’re too expensive to really be a trend right now.”

So who would buy such an expensive bicycle? Anthony Hennessy at Trek in Ardmore said people buy them for all different reasons. He said there are people who use it to compensate for physical ability like older people and someone with advanced asthma. There are couples who want to ride together at the same speed, but have different ability levels.

Electric bikes are also useful for people who work on a bike, like police officers or the City Ave Patrol in Philadelphia which has people performing eight-hour shifts on a bicycle, according to their website.

Electric bicycles are not just replacing traditional bicycles, in some cases, they are even competing with cars. “If you do not want a car or you cannot afford a car, this is providing an opportunity” said Isle.

There are certainly some obstacles to overcome when thinking about commuting on a bicycle. There is snow, black ice, theft, cars on the road, and the sweat from your body. While electric bicycles reduce the sweat, they do not fix the other problems.

Nolan Bixler from Bikes BiKyle, says he has encountered many of these problems himself. He rides his bike to work almost every day and has done so for many years. “I’ve hit black ice a few too many times” he said, and “bike theft is just everywhere.” He had even been hit by a car before.

He did, however, explain that there are lots of ways to accommodate for these problems. A thick bike lock, for instance can prevent theft. He also showed me a suit they had for sale that would keep someone warm in the winter. “Budget is everything in biking,” said Bixler.

Finally, some people might claim that electric bicycles are more dangerous than traditional ones. New York even banned them outright because of fear of people using them recklessly. In October 2017, the Mayor’s office announced a “crack down” on electric bicycles, but on Tuesday, the office announced that they will be permitted to a reasonable extent. This is partly because they are so frequently used by delivery workers trying to get around the city.

Isle did not seem to think that they were any more dangerous than a regular bicycle. While they do increase the average speed of travel, they also make it less exhausting to stop and go at stoplights and intersections. “You will see more people following the laws” he said.



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.


Profiles & Projects

A diverse group of stories:

What is like when your classroom is your dining room table? Colleen Williamson writes about an evangelical family in Jenkintown who has decided to homeschool their four children.

They even have a name for it: Colony Collapse Disorder (CCD).  It refers to mass deaths among honeybees — an no one knows what causes it. Audra Devoto looks into the latest efforts to find what is killing American honeybees.

Judy Wicks, founder of the White Dog Café near Penn’s campus, has been a culinary pioneer, but food is only one of her passions. Another is social activism. Sabrina Emms profiles the author and activist.

Why do they call it Posse? Nicole Gildea explains in a story about the Posse Foundation, the non-profit that pays for full tuition, room and board for low-income students at prestigious colleges.

About 1,700 meals are served each day at Bryn Mawr’s main dining hall. Sophie Webb has written a day in the life of Erdman dining hall that explains how it gets done –from start to finish.

As a jewelry designer, a crafts person or an artist who produces items for sale the real challenge is to find customers. As Jian White relates, that’s where the website Etsy steps in to help.

At age 76, Sister Ann Marie Slavin is still spreading the faith. Colleen Williamson profiles a Franciscan nun with more Twitter followers than some movie stars.

Bryn Mawr student Helen Hardiman has a job whose purpose to scare the hell out of you. Maire Clayton profiles “Madame Rust” of the Fright Factory.


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

Riding to the Rescue

How the Posse Foundation helps students get into and thrive in college

By Nicole Gildea

Just relax. Yuying Guo tells herself as she steps into the interview room. Her stomach is full of nerves but she takes a deep breath and puts a smile on her face. This is not the time to be nervous. She has to give it everything. Her eyes scan the room and she notices about 24 other students. They all made it to the final interview but only 10 will be selected. Less than half of them. Guo hopes more than anything she will be selected because then she will win the ultimate prize—a full-tuition scholarship to college.

The interview lasts nearly four hours. It is a group interview where candidates answer questions about themselves and participate in interactive workshops. The selection committee already received her grades and test scores. Now they are evaluating her on her ability to communicate well, to work in a team, and to demonstrate leadership.

Guo leaves the building by the end of the night and steps into the December air. She feels a sense of relief knowing that she finished the third and final interview. She feels proud of herself for making it this far. Now all she has to do is wait for the decisions to be made.

Tiny flakes of snow flutter onto her jacket as she walks down the streets of Boston. She ducks into the subway and rides the train back home. She arrives home around 9:00 p.m. and settles into her bedroom. It is a school night. Homework will be due tomorrow. However, Guo is too distracted by the recent interview to do any homework.

Suddenly the phone rings. That’s weird. She thinks. Why is someone calling me this late? She answers the phone. A moment later a huge smile spreads across her face. It is the Posse Foundation on the other line. They are calling to tell her that she has been admitted into Bryn Mawr College on a full-ride.


Posse students at in Bryn Mawr lab

Founded in 1989, the Posse Foundation is a national organization devoted to college access and youth development. Each year it identifies public high school students from the same urban communities who have demonstrated strong academic and leadership talent. The founder of the organization is Deborah Bial, an alumna of the Harvard Graduate School of Education. According to the organization’s website, Bial got the idea to create the foundation when she heard a student say, “I never would have dropped out of college if I had my posse with me.”

The Posse Foundation places students in diverse groups of 10, known as Posses, in prestigious colleges and universities throughout the United States. The idea is that by being in a Posse, students will receive the support of the fellow students their Posse to help them graduate. 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