About 4 percent of food is wasted in the United States. The largest source of food waste comes from food service, with 19 percent of food being thrown out from restaurants, buffets, and cafeterias. On average, people leave 15 percent of their food on their plate uneaten. This waste adds Read More
On September 21, an all student forum was held at Glendening Annex to allow students to consider a series of large-scale changes to food operations being recommended for the Fall 2013 semester, and to voice their opinions. Luke Mowbray, the college’s Facilities Planner and Sustainability Coordinator opened the presentation at Read More
Friday, April 27 marked the end of classes for the Spring 2012 semester at St. Mary’s, and many students took advantage of the sunny clear blue skies and invigorating wind to celebrate spring before finals week at the Sailing Club’s bi-annual “Get Your Float On” event. Sunbathing, sailing, windsurfing, and Read More
Plans are currently underway to bring to life what has perhaps been the dream of many a St. Mary’s student: an on-campus pub, where students over 21 could swipe their OneCards and grab a pint with professors, staff, and President Joseph Urgo himself.
Oh, Kohler’s. Most of use have missed you so since your dissolution sometime at the end of last year. You have enabled us in our weekend addictions to pizza, Buffalo chicken, and pizza covered in Buffalo chicken. You even encouraged an illicit affair with “Doug balls,” that unfortunate e-mail misspelling Read More
It’s 11 or 12 o’clock on a Friday night and you are craving some late night food. The Upper Deck is closed, a Sheetz run is out of the question for obvious reasons and the Ramen Noodles or Easy Mac you have in your room are simply not sufficient. An Read More
While I was sitting in the Point News office last week, talking about article ideas, I received a question from a few younger writers, and it took me aback: “What was Kohler’s?” What was Kohler’s? What was Kohler’s!?! What is the world coming to? Anybody who was around for any Read More