By LAUREN CLOSS
High school students participating in the “Shadow a Student” opportunity at UMW are often met with discouraging comments. One high school student met my friends and other peers in my classes. The student was immediately hit with their apologies about how boring the class was, how the professor didn’t explain a concept enough or how difficult the current homework project. I swooped in to reassure the student that professors are great about answering questions during office hours, how classes are very interesting and that hardworking students can still get an A.
By GINNY BIXBY
After a long day of classes many students look forward to winding down and having a relaxing meal at the dining hall. However, for students with allergies and other dietary restrictions, they often find themselves asking what can they eat? Although management claims the University Center offers meals suitable for all, UMW students are taking issue with the dining hall menu, finding that it lacks adequate options for students who have various dietary restrictions.
By EMILY HOLLINGSWORTH
Catering on Campus May be a Source of Convenience, or Limiting Smoke wafted over the outside of the University Center last Monday as the University of Mary Washington’s Class Council started Junior Ring Week with a bang, offering hamburgers and beverages to students with the swipe of an Eagle Once card.
By SARAH GRAMMER
Having heard student comments last semester, Campus Dining at the University of Mary Washington has made changes to its “Anytime Dining” meal plans. Freshman students, who are required to purchase the “Anytime Dining” meal plan, had many complaints about the plan because their meals could only be spent in the UMW Dining Hall. This semester, Campus Dining is allotting “Anytime Dining” students up to 30 meals a semester to use at any on campus retail location.
By MARY WENDT
The Going Green Grant Fund provided by The University of Mary Washington’s Dining Services is an opportunity for students and faculty to win funds for an organization or project they create dedicated to sustainability and wellness at …
On Thursday, both UMW students and members of the community will work toward breaking a Guinness World Record and helping the Fredericksburg area as they participate in the national Helping Hands Across America food campaign.
UMW is one of many …
By EMILY MONTGOMERY
The sustainability team at the University of Mary Washington is hoping to move in a greener direction with the development of a new food composting program.
The school already composts all yard waste …
By LEAH KIEFF
The Ecology Club teamed up with the Dining Committee and Sodexo administrators Feb. 20 to put an environmental spin on the third annual waste survey of Seacobeck dining facilities.
It was the first of three planned waste …