Restaurant Review: Hattie's

Posted by Tegan O'Neill

I was not impressed the first time I reviewed Hattie's. When I recall the experience, hurried waitresses and disappointing plates of food come to mind. I wanted to give the famed spot another shot, though, because that one bad experience could have been a fluke. I had hope that this time around, I would feel compelled to join the extensive Hattie's fan club.

Right off the bat, the atmosphere felt different from the first time I was there because only a handful of tables were filled and thus, it felt less hectic and stressful. It took longer than it should have for a server to approach our table, and when we were finally greeted, it was with a half-audible excuse as to why we had been neglected--something about not realizing we had sat down yet. This would be an understandable remark had the restaurant been filled, but it was not.

People drive for miles for their fix of fried chicken, and I will admit, this chicken is pretty delicious. Hattie's knows how to cook up some serious comfort food. On the outside, the fried chicken is crackly and crispy; on the inside it is smooth and tender. The level of salt in each bite rests in that perfect zone between undetectable and overwhelming. Order the fried chicken, and you have a plate of salt and meat that unapologetically taps into a primal human yearning. If you add the maple syrup that comes with the fried chicken and waffle combo ($9.95), you have the trifecta: sugar, salt, and fat. It is a no-brainer why people flock to Hattie's year in and year out.

Understanding why the waffle is a necessary part of the equation, though, is a bit more puzzling. I understand the tradition, but if they are going to stick with the same old scheme, it better be a perfect recipe--and their waffle recipe is not. The waffle is bland and boring and no match for the chicken with which it is paired, though this can be remedied with the use of the provided hot sauce and maple syrup. Without these two sauces, however, it is far from anything special. Where is the spunk? Food offers a canvas for artists to flex their creative muscles, but at Hattie's it feels like the artists in the kitchen are working from a script that they are afraid to tweak.

I did glimpse inspiration when it came time to dig into the Cajun Omelet ($9.95). The rich egg, savory Andouille sausage, and sweet caramelized onion amalgam left me wanting for more every time I finished a mouthful. The flavors balanced each other out ridiculously well. The toast on the side was practically drunk with butter, and what could be better? I would feel guilty making such a thing at home, so I am glad that a restaurant could do it for me. The potatoes dusted with a generous dash of tangy cheese deserve a shout out too, as they accompanied the greasy omelet perfectly.

My one last gripe with Hattie's has to do with timing. We ordered the beignets in addition to our two main plates as an appetizer, but the entrees came before we were even half way done with them. Beignets are definitely better hot, especially with loads of powdered sugar, but we did not have enough time to enjoy them in this fashion before being tempted by other distractions. We also ordered a Caf?? Con Miel ($7.00)that came out sometime between the beignets and the main dishes. It came too late, too cool, and it tasted like weak coffee with too much bourbon. I can only hope the other drinks Hattie's mixes are better.

Hattie's makes good fried chicken, but it will not be until they pick up their service game, however, that I will be telling anyone that Hattie's is a must when visiting Saratoga Springs.

To read more of Tegan O'Neill's outings, visit her blog at http://tegan-and-sarah.blogspot.com/

Katherine Boo gives FYE lecture on social justice in Mumbai

Posted by Sara Rose Slate

On Monday, Oct. 1, author Katherine Boo visited Skidmore College to discuss her first book, Behind the Beautiful Forevers: Life, Death, and Hope in a Mumbai Undercity, which was assigned as summer reading for the Class of 2016 as part of the First-Year Experience program.

Boo is a staff writer at The New Yorker, and previously worked as a reporter and editor for The Washington Post, a reporter at Washington City Paper, and a writer and co-editor at Washington Monthly Magazine. She has been awarded a Pulitzer Prize, a MacArthur Foundation "Genius Grant", and a National Magazine Award for Feature Writing for her reporting over the years.
For the last decade, Boo has lived part-time in the United States and in India, the birthplace of her husband, Sunil Khilna. Speaking on her experiences there and the process of compiling her research into a book, she told a packed Zankel Music Center that she started her research by asking questions. Among them were: What are the mechanics of upward mobility? Who can find a way out of poverty, and why? Why isn't poverty seen as a practical problem instead of a moral one?

Her findings told her that the shortcomings of India begin at the level of the powerful, and not the poor. Boo said given the flourishing economy in India, there is an expectation of social mobility in India, and a common misconception that the poor should be able to better their situations without assistance.

However, this was not easy for the people Boo encountered in India, she said. The corruption of the government, conditions such as illness that kept people from being able to work and the fact that stable long-term jobs don't exist in the slums have made it almost impossible to break the cycle of poverty. Boo asserted that institutions need to be held accountable for their actions and those in power should recognize the humanity of people who are impoverished and in need.

Throughout her talk, Boo was frank in her conviction that her goal in writing her book was not to tell flamboyant tales, but to tell stories that illuminate the nature of a changing society. However, she also doesn't want her book to be seen as a guilt trip, but as an honest account of her experiences in a Mumbai slum.

Boo emphasized that while the people she met faced crippling hardships, she still saw hope every day, that the members of the community were still able to demonstrate strong principled feelings and an earnest desire to better their situation accompanied by hard work.

"Young people are all alike in dreams and academic realities," Boo told the students, claiming that young adults know more about each other than ever before, and they are all linked for better or for worse.

"I was moved by her dedication to her work and the causes she was a part of. She was a phenomenal speaker," Cara Kraus-Perrotta '16 said.

"She was very clear on what she wanted the reader to get out of the book," added Anna Kasok '16.

Boo challenged the audience to find a way to connect to the people in her story and to constantly question themselves: Am I truly open to deep connections with people I seem to have nothing in common with? What can I do today to make this world a slightly better place?

Saratoga Cycling Studio offers an exciting new alternative fitness option

Posted by Sara Gagnon

Have you ever wondered what it would be like to take a spin class? I hadn't, until I tried out a class at Saratoga Cycling Studio, located at 24 Hamilton Street. Opened in early May by husband and wife Gerry and Angela Amedio, the studio is Saratoga Springs's only Official Spinning? Facility.

Don't allow yourself to be fooled by the formal title, though; the space had a comfortable atmosphere and warm, inviting employees and members. I took a regular spin class with Angela, who lives right around the corner and grew up in a house about twenty minutes outside of Saratoga. Of the seventeen bikes in the room, only one was left empty when the class began.

"You can make it as easy or difficult as you want," Amedio said of spinning. "It's up to you to choose your fitness level. We get people who want to lose a hundred pounds and we get pro hockey players."

The people in my class ranged from Skidmore students to senior adults. There was a great range of experience present as well, with novices and spin instructors alike present and ready to work up a sweat.

We grabbed towels provided by the studio and mounted the bikes as Angela showed me the ins and outs of adjusting my bike to a suitable height and setting. The class began as the lights dimmed and the music blared-not what I had expected at all.

The workout Amedio led was reminiscent of the mountainous hike she and her husband had ventured the previous weekend. It gradually increased in intensity as you worked through different exercises, including "flat roading," which required a seated position on the bike, as well as second and third positions, which required that you stand.

Amedio directed us with positive attitudes and we pedaled to the music, which fit each part of the workout. I'd never thought I'd get into spinning, but by the end of the class I had already decided to return, excited to continue one of the most fun workouts I've ever taken part in.

Amedio began spinning over ten years ago, when she joined a gym in an effort to lose weight. Intimidated and discouraged by the treadmills, she saw a group people leaving the gym's spin class, drenched in sweat but smiling, and decided to try it out. Since then, she's taken an active interest in spinning and has begun instructing classes in Saratoga Cycling Studio, her very own location.
"I've worked in a lot of places, so I've seen all the mistakes," Amedio said, seeming confident that she and her husband Gerry had gotten it right.

If any students are interested in alternative fitness choices, Saratoga Cycling Studio is definitely worth checking out. Classes are $12 each, and there are several package options available. Those interested can choose from regular spinning classes as well as combination courses that incorporate yoga, pilates and ballet.

The center also hosts a number of fundraisers, most recently including Spin for a Cure on Oct. 19, which will benefit the Susan G. Komen Foundation, and Ride to Recovery on Nov. 3, which will raise money for spin bikes used for rehabilitation of men and women of the Armed Forces.

Whether you're a beginner or a spin guru, Saratoga Cycling has something for you. For a full list of upcoming classes, events and more information visit the website at http://www.saratogacyclingstudio.com/.

Joshua Nelson welcomed as new Director of Student Leadership Activities

Posted by Emily Benoff

This semester, the College Office of Leadership Activities welcomes Joshua Nelson as the new Director of Student Leadership Activities. Nelson joins Robin Adams and Kris Scully, who work closely with the Student Government Association and its 98 affiliated clubs to promote student leadership and the involvement in co-curricular activities on campus.

After speaking with Nelson, it is clear that he approaches his new position with zeal. He greeted me with an innovative list of ideas melding diversity, leadership and involvement in campus activities. Because most students are not enrolled in academic classes that focus solely on leadership, Nelson feels that his job is to, "make sure that students have another outlet to go to in order to learn leadership skills that can be utilized after they graduate from Skidmore." He added, "Statistics show that most students will enter the non-profit work field where these leadership skills are vital."

Nelson has plans to experiment with different relationship structures within clubs to ensure that all students have equal representation and are kept socially engaged. Nelson commends the SGA in particular for instituting a consensus rather than a top down hierarchy.
Having been in the field for six years, Nelson has ample experience advocating for students and helping them solve their problems. He previously held similar positions at various other colleges ranging from Mount Holyoke College to the University of Massachusetts Amherst. When asked to describe the differences between his work here and his work at significantly larger institutions, Nelson did not hesitate to express his enjoyment in working with a smaller population of students. He appreciates that rather than simply signing a paper to give a club permission to carry out a certain event, he is able to get to know each group personally and involve himself in all aspects of the activity.

Although Nelson recognizes that his department has authority over each club, he feels that his position focuses on helping students efficiently "carry out the legacy of their club" from year to year and accurately spread the club's mission so it will appeal to future students.

Because he is new to campus, Nelson has made it a priority to publicize himself and the responsibilities of his new role. He serves on the panel of Everyday Leadership, and has visited many of the school's co-curricular financial and board meetings. He wants students to feel comfortable approaching him with issues or ideas and understand that he will advocate for them no matter what.

When it comes to publicizing new outlets for student involvement on campus, however, Nelson admits that his actions are primarily behind-the-scenes. He hopes to put the SGA in the forefront; Nelson is in favor of students encouraging fellow students to get involved on campus. He cooperated with SGA in organizing the recent club fair and activities showcase to demonstrate the many opportunities for leadership roles at the college. Nelson's office is located in Room 228 of the Case Center and he encourages all students to stop by during his office hours.

Dr. Lauret Savoy delivers "Restor[y]ing America's Environmental Past and Present": Environmental Studies Keynote Address given by prestigious Mount Holyoke scholar

Posted by Elizabeth Hopkins

On Sept. 27 Dr. Lauret Savoy, professor of Environmental Studies and Geology at Mount Holyoke College, made this year's Environmental Studies Keynote Address at the college, entitled "Restor(y)ing America's Environmental Past and Present." The event was a memorable and enlightening experience for listeners in Gannett Auditorium.

Dr. Savoy, a "lover of the environment and a sensitive reader of landscapes," can be described as something of a renaissance woman, immersing herself in disciplines as varied as writing, photography and earth science.

Drawing upon her childhood experience as a young woman of African-American, Native American and European heritage, Savoy recalled the injustice she experienced as a child growing up in the 1960s. As a young girl, Savoy encountered so much racial discrimination in school that she began to avoid mirrors just to avoid seeing her own reflection.

One question burned into fourteen-year-old Savoy's mind: "Why [is] it that human relations [can] be so cruel?" An answer to this question can be found in the connections Savoy drew between heritage, history and environment. When we think about land preservation, rarely do we consider social justice as a related subject.

Aldo Leopold, an ecologist and author of the early twentieth century, described land as encompassing far more than just the physical elements of which it is comprised.
Savoy echoed this idea, calling for the audience to "imagine environment... not just as [our] surroundings, but as a set of circumstances, conditions and contexts in which we live and die." With this definition in mind, the concept of environmental conservation can include the culture of a place, and how that culture leaves its marks on the land. Preserving land not only means preserving its physical ecology, but also maintaining its history and the rights and heritage of its people.

Savoy cited historical figures such as Frederick Douglass and Sarah Winnemucca as individuals who united social justice and environmental justice as a universal cause, as they fought for nature conservation alongside the preservation of civil rights.

According to Savoy, the connection between social and environmental justice has remained primarily "invisible" throughout American history, just as the most obvious signs of racism in American culture have increasingly become since the passing of the Civil Rights Act in 1964 (just two months before the signing of the Wilderness Act-no coincidence, as Savoy notes). The most blatant divisions between white people and people of color have vanished, but racial discrimination subtly persists in the American mindset.

"The hard thing is to cultivate a capacity to ask about lives that are not our own," Savoy said. She posited that nature does not lend itself easily to understanding the perspectives and experiences of others, and it is for the same reason that environmental conservation presents a difficult task, particularly in America where the nation's ecological footprint far "exceeds Earth's ecological limits."

Savoy's recent book The Colors of Nature: Culture, Identity and the Natural World, co-edited by Alison Hawthorne Deming, presents a series of essays written by an ethnically diverse group of nature writers. The book addresses the key question that her lecture explored: Why have we not heard a more ethnically diverse group speak out about environmental issues? The proposed answer is that these voices are out there, but perhaps we just haven't chosen to hear them.

Savoy will continue to explore the topic of race and environment in her upcoming book, which she is currently writing and hopes to have completed by this summer.

Frugal Foods, Happy Stomachs: Eggplant Meatballs

Posted by Ashley Copperstone

To all my vegetarian readers, this one is for you. Are you craving meat, or even just the idea of meat, but don't want to give up on your crusade to save the animals, your stomach, or your soul? Well, we have all been there at one point or another, so this one is for everyone's Meatless Mondays: Eggplant Meatballs.

For those of you who have never eaten eggplant meatballs, they definitely are not a traditional carnivore food. They are, however, very similar to their cow/pig/chicken-filled cousins, so worry not. They have more of an herbal taste and are less juicy than the traditional meatball, but they are FULL of zesty flavor. They are also easily convertible for those of the gluten-free or dairy-free persuasion. It's as simple as substituting in gluten-free breadcrumbs, or omitting the cheese.

This recipe is definitely a step up from a simple assembly-line procedure like my previously covered Black Bean Flat Wraps. You will also need a food processor or a blender, though in a pinch this can be replaced with some ambitious mashing. My suggestion is to make this dish on a Sunday night and have enough delicious leftovers for sandwiches, pasta toppers, and even a mix-in for your lunch-time salad to last the week.

Eggplant Meatballs:

3 cloves of garlic, minced

1 Eggplant, peeled and diced into small cubes

3 Tablespoons of Olive Oil

1-2 Tablespoons of water

2 eggs

Enough Parmesan cheese to satisfy your cheese craving

1 small onion, diced

1 tablespoon of Parsley

1 tablespoon of Oregano

1 tablespoon of Basil

1? cups of breadcrumbs

Step 1: Cook the minced garlic and olive oil in a saucepan over medium heat-watch this carefully! Once the garlic reaches a golden brown, you are ready to move on!

Step 2: Throw the cubed eggplant and water into the pan and cover it. You need to steam the eggplant for a good ten minutes or until the cubes are soft. Stir occasionally to prevent sticking.

Step 3: While the eggplant steams, combine eggs, diced onion, parsley, oregano, basil and cheese in a food processor or blender using the pulse setting a couple of times.

Step 4: Take the eggplant off the burner and cool for 10 minutes.

Step 5: Place the eggplant in the food processor with the other ingredients and pulse until combined-it will look smooth with small chunks.

Step 6: Scrape mixture out of food processor and into a large bowl and add breadcrumbs. Form into meatballs. If they don't stick together, add more breadcrumbs.

Step 7: You can either bake these babies in a 350-degree oven for 40 minutes or fry them in a pan with oil for 5-7 minutes or until brown.

The meatballs should come out wonderfully crispy on the outside and soft on the inside! You can add them to a sauce, top pasta, or make a sandwich! So be creative and frugal, because this makes 16 BIG meatballs for around $6.23!

Wildlife expert to give Skidmore's Carr Lecture on Oct. 11

Jamie Rappaport Clark, president and CEO of Defenders of Wildlife, will visit Skidmore College in October to discuss science, policy and wildlife conservation during her lecture, "The Policy Environment" at 7:30 p.m. on Thursday, Oct. 11 in Gannett Auditorium.

Clark, as the Robert O. Carr distinguished interdisciplinary lecturer at the College this fall, is a leading national expert on the Endangered Species Act and imperiled wildlife. She will explore the intersection between environmental science and public policy, and provide insight into current issues as well as career opportunities in the field.

The College's Carr residency provides students and faculty with opportunities to interact with influential leaders and professionals, including policy makers, government officials, and business leaders, who are on the cutting edge of social issues, non-profit and public-service innovations, and social responsibility initiatives.
A graduate of Towson University, where she earned a B.S. degree in wildlife biology, Clark earned an M.S. degree in wildlife ecology from the University of Maryland.
Known for her lifelong commitment to wildlife and conservation, Clark chose a career in wildlife biology early in life. In her college years, she released peregrine falcons into the wild as part of a successful recovery effort-so successful, in fact, that 20 years later, as director of the United States Fish and Wildlife Service, she had the honor of removing them from the list of endangered species.
Clark joined the Defenders of Wildlife in 2004, after a 20-year career in conservation with the federal government, mostly with the Fish and Wildlife Service, where she served as director from 1997 to 2001. During her tenure, Clark oversaw the establishment of 27 new refuges, the addition of over two million acres to the National Wildlife Refuge System and presided over the recovery of key endangered species, such as the Bald Eagle, the Gray Wolf and the Aleutian Canada goose.
Clark also worked for the adoption of a number of innovative policies to encourage landowners to voluntarily conserve wildlife, including the establishment of the Safe Harbor Program and an expanded Candidate Conservation Program. Under her leadership, the service secured the passage of the landmark National Wildlife Refuge System Improvement Act of 1997 which established wildlife conservation as the primary purpose of all wildlife refuges.
"The Policy Environment" on Thursday is free and open to the public. There will be a reception to follow the lecture.

Mount Holyoke scholar Lauret Savoy to deliver Skidmore's environmental keynote

On Thursday, Sept. 27, Skidmore College will welcome Professor Lauret Savoy to campus to give the keynote talk for the College's Environmental Studies Program. Her talk, titled "Restor(y)ing America's Environmental Past and Present," is open to the public and begins at 8 p.m. in Gannett Auditorium.

Savoy has been a professor of environmental studies and geology at Mount Holyoke College since 1990. A teacher, earth scientist, writer, photographer and pilot, Savoy is also a woman of mixed African-American, Native American, and Euro-American heritage. Her classes at Mount Holyoke consider how the braided strands of human and natural history contribute to the stories we tell of the land's origin and history and to stories we tell of ourselves.

"While the types, rates, and degrees of environmental change might be unprecedented in human history, the embedded belief and political-economic systems behind them in the United States-the most energy-consumptive nation-are not," Savoy writes. "Their long, deep roots have allowed and continue to amplify fragmented ways of seeing, valuing, and using 'nature' and human beings. The factors and economic frames considered to measure the human (or ecological) footprint on Earth, for example, mask how the exploitation of land and of people are interconnected."

According to Mount Holyoke's website, "Savoy's interest in human environmental history has led her to dissect distinctly held perspectives on what it means to belong to a place, to be from a place, and to document the blurred lines between family lineage and landscapes of homeland."

Savoy's new book, The Colors of Nature: Culture, Identity, and the Natural World (Milkweed Editions, 2011, co-edited with Alison Hawthorne Deming), presents a collection of essays that Booklist calls an unprecedented and invaluable collection.

Savoy also co-edited Bedrock: Writers on the Wonders of Geology (Trinity University Press, 2006 with Eldridge and Judy Moores), which The Wall Street Journal picked as one of its five best science books.

In 2003, Savoy received Mount Holyoke's Distinguished Teaching Award. She also earned an A.B. degree at Princeton University, an M.S. degree at the University of California, Santa Cruz and a Ph.D. degree at Syracuse University.

Born to Bake: Chocolate chip peanut butter cookies

Posted by Grace Harman

Chocolate and peanut butter: it's the quintessential pairing for any and all desserts. Like Scooby and Shaggy, Thelma and Louise, or Troy and Abed, chocolate and peanut butter just belong together.

I'm super excited to be back to baking cookies. Much to my dismay, my baking trays have been missing for weeks, but luckily for me, they have finally been located and repossessed from their spot on my friend's kitchen counter.

As such, this week I bring you my oh-so-yummy peanut butter chocolate chip cookies. This recipe combines all of the gooey decadence of chocolate chip cookies with the creamy goodness of peanut butter.

These cookies are easy to prepare, quick to bake (only ten minutes) and a breeze to clean up because you only need to use one bowl. To help ease the cleanup, I also like to use Silpat sheets.

If you don't have these or have never heard of them, don't worry, many haven't. I would recommend purchasing a pair--they're worth the investment. Laid on one's baking tray to prevent sticking, Silpat sheets are made of fiberglass and food grade silicone.

Nothing sticks to them, so you never have to worry about ruining a cookie. They are a lot easier to clean than pans--instead of toiling away, scrubbing at charred baked goods, you simply wipe Silpat sheets with a sponge and you're finished. You can also place them in the dishwasher. They're great for rolling or kneading dough on; one would be truly hard-pressed to find something that sticks to a Silpat sheet.

Please, excuse my digression from expounding on the wonders of peanut butter and chocolate. In case you couldn't tell, I take great pride in my baking tools and often feel the need to share the joy...but, back to the cookies: like I said, they're an easy make and an easy cleanup. As an added bonus, they only take about half an hour from start to perfect, gooey finish.

As a quick heads up, these cookies don't spread very much, so make each cookie on the sheet the size and shape you want it to be when it comes out of the oven.

Ingredients:

? cup (1 stick) butter, softened
? cup chunky or smooth peanut butter (I prefer chunky, it gives the cookies a little more texture).
? cup granulated sugar
? cup packed brown sugar
1 egg
1 ? cups all-purpose flour
? teaspoon baking powder
? teaspoon baking soda
? teaspoon salt
2 cups semisweet chocolate chips

Preparation:

Preheat oven to 350

Restaurant Review: Comfort Kitchen

Posted by Rebecca Workman, Tara Lerman, Sara Gagnon and Kate Butler

Well in line with the stereotype of the impoverished and starving college student, we were looking for a good homestyle meal without having to go too far or pay too much. In a streak of good fortune, Becca saw an ad for Comfort Kitchen, which opened earlier this summer in June, and we deemed it a good affordable place to try out.

We walked down the stairs of the Saratoga Marketplace on Broadway and entered the modern but homey atmosphere of Comfort Kitchen. The friendly staff quickly informed us that the grilled cheese, made with locally sourced cheddar, fontina and gruyere, and the pesto tomato soup were favorites among customers. Naturally, we ordered both dishes, along with the french onion burger, veggie burger and the decadent four-cheese macaroni and cheese. We knew that we couldn't forget the sides, so we also tried the sweet potato chips and the homemade tater tots.

Everything at Comfort Kitchen was not only delicious, but also very fresh. The tater tots were crispy on the outside and soft and fluffy on the inside. They were clearly made moments before they were placed on our plates - these were not your typical cafeteria tots. The sweet potato chips, sprinkled with rosemary-orange sea salt, had the perfect consistency and saltiness, far exceeding the quality of an average chip or sweet potato fry. If you're a burger person, be sure to try the tangy and savory french onion burger. You also can't go wrong with the perfectly textured veggie burger, made with black beans and topped with avocado, pickled red onions and a house-made chipotle mayo. For the classic comfort food, don't miss out on the creamy mac & cheese topped with homemade herb breadcrumbs, which was rich but subtle in flavor. Blended with a great roasted garlic aioli and caramelized onions, the three cheeses of the grilled cheese melted together into a delicious twist on the classic sandwich. The dish was especially good when dipped into the rich and tasty tomato soup.
After all this, we had just enough room to share dessert. The apple hand pie was a perfect cross between an apple pie and an apple crisp, wrapped in a delicious flaky crust that may have been too good to share. Drizzled with semi-sweet chocolate and filled with peanut butter chips, the blondie was a dense and flavorful take on the traditional sweet.
Perhaps what sets Comfort Kitchen apart from the average restaurant or lunch chain is the quality of its locally sourced ingredients. For customers curious about where the restaurant's ingredients come from, the names of the vendors can be found on the chalkboard outside the restaurant. Each ingredient stood out in just the right way, adding layers of exciting complexity to meals that might otherwise seem standard.
As summer comes to an end, the restaurant will begin to incorporate more fall comfort foods into its menu. Be sure to check out new dishes like mashed potatoes with gravy and more. If you're looking for that high-quality comfort cuisine at an affordable rate, we highly recommend you head over to Comfort Kitchen.

For more info and to check out their menu, go to http://www.comforteats.com/.
And in case we weren't clear, get the tots.

Frugal Foods, Happy Stomachs: Black bean flat wraps

Posted by Ashley Copperstone

So, you don't think our Dining Hall is all that? Well, after moving into Northwoods and losing my daily access, I have become completely nostalgic. Underclassmen, I envy your ability to walk into the Dining Hall without a care in the world, while I have to woefully endure the smell of Chicken Finger Friday on my way to class, knowing that it can't be mine. It's just not fair.

In honor of the Dining Hall, the first recipe I've prepared for this column is definitely a campus favorite. Readers, I present to you: the Black Bean Flat Wrap. These amazing mouth-wateringly awesome wraps will have upperclassmen dying for a guest swipe. Words cannot express how excited I was about making these. A box of black bean burgers sat in my freezer for the entire weekend, calling to me, but I didn't touch them. Even with everyone I know asking me if I would just make them early, I persevered.

Not only is this meal super easy to make, but it is also extremely affordable. The overall cost is $12.68 with plenty of extra ingredients for snacks or a salad the next day. The whole ordeal takes a little under 15 minutes to prepare, and you can make them ahead of time and store them in your fridge for later. You can make four (or eight or twelve...I tend to get a bit carried away). You can feed your housemates, your friends or even make lunch and dinner for yourself for the rest of the week. All this comes to only two dollars more than the cost of a single dinner at the Dining Hall. A win-win situation, in my opinion.

If any of the ingredients in this recipe don't suit your palate or your dietary restrictions, substitutions can be easily made. For the gluten-free individuals, I've got your back. My housemate came up with a gluten-free option using a rice flour wrap and gluten-free black bean burgers. It was just as delicious as its wheat-based cousin. Get ready for some serious eating, my friends.

Black Bean Flat Wraps
Serves 4

One carton of Black Bean Burgers (Morningstar Brand is a good choice!)
One bag of whole-wheat wraps
One tomato
One red onion
A bag of shredded cheese
Guacamole
A bunch of Spinach

First, wash and prepare your ingredients by chopping the onion, tomato, and spinach into small squares. If frozen, heat the burger up in the microwave on high for one minute on each side. Then get your housemates and make an assembly line. Place your wrap on a flat surface and apply your ingredients in the following order: apply a liberal smear of guacamole, add the diced spinach and onion, add the tomato, then the burger, and finally, the cheese. Pull in the sides of your wrap over your ingredients. Then cook your wrap on a greased George Foreman grill or pan on the stove for 5-7 minutes on each side. Enjoy your meal, as you've just recreated the crown jewel of the Murray-Aikins Dining Hall!

Eat Good Food promises dishes that live up to its name: Riding the food truck trend, Eat Good Food offers healthy alternatives on wheels

Posted by Rachel Kashdan

Although it was the notoriously unlucky Friday the 13, nearly two hundred people showed up to the grand opening of the Eat Good Food truck in July. People sat outdoors at the truck's location on West Avenue to eat a number of the wide variety of items presented by the menu, from cornmeal-encrusted salmon with lemon vinaigrette to a fresh crepe with berries and maple sugar candy.

Over the past several years, food trucks have become popular destinations for the culinary-minded in cities across the country. Last winter, Jean Travis, an alumna from the class of 1974 and her husband John, former restaurant owners, decided to bring the trend to Saratoga Springs by taking their philosophy of unique, healthy and delicious food and putting it on wheels, according to Jean.

Since their ingredients come from local farmers' markets and their son Ben's garden, the menu board changes daily depending on what is fresh and seasonally available. With such a unique menu, people often ask Jean what her favorite dish is, a question she says is like choosing between her children.

On any given day at the truck, the menu might offer sentimental favorites such as Jean's mother's eggplant parmesan on a roasted garlic and olive waffle, or confectionery delights like an enormous chocolate cupcake, but Jean and John say they always like to remind their customers of the menu's flexibility.

"We don't have any rules," they said. "You can do anything you want."

The Travis said their newest goal is to make Eat Good Food more accessible to Skidmore students. As an alumna, Jean hopes to be able to provide a convenient and healthy late night alternative to downtown food.

"Skidmore kids know what good food is, and this is affordable good food," she said. "What college student wouldn't love waffles with real maple syrup or a buffalo chicken taco at 2 a.m. right outside their door?"

The Eat Good Food truck will not return to its West Avenue site until the spring, but the truck will be mobile elsewhere in the meantime. Upcoming events include the Henry Street Festival from noon to 4 p.m. on Sept. 23, and Oktoberfest at the Malta Drive-in Theater from 1 to 7 p.m. on Oct. 13. Anyone with a Skidmore ID will get a free dessert at either of these events.

Jean and John say that Eat Good Food is who they are and what they do. They invite students to join them in their love for food.

Students who are interested in learning more can visit the Eat Good Food truck's Facebook page at www.facebook.com/EATGOODFOODFORLIFE.

Skidmore Student Conservation Core brings care to oft-overlooked North Woods: Environmentally conscious students participate in one of the newest independent study programs

Posted by Dylan Bronstein

Had students happened to be out in the North Woods during the week before school, they might have come across six students doing trail maintenance, removing invasive species, building water bars, and picking up litter with sustainability representatives. These six students are the members of the newest independent study at the College, the Skidmore Student Conservation Core.

North Woods, much to the surprise of many younger students, isn't just a collection of apartments that house upperclassmen. It's also the name that groups such as the Friends of North Woods and Sustainability Stewards use to refer to the 170 acres of woodland located north of campus.

Spearheaded by Sustainability Coordinator Riley Neugebauer, the Skidmore Student Conservation Core, or SSCC, will enter its first semester of existence since its theoretical inception almost a year ago as a group designed to provide students with a two credit independent study focused on sustainability and conservation.

"We were talking about ways to get students more involved in some of the on-campus hands activities related to land conservation and trail maintenance in the North Woods," Neugebauer said. "We have a living laboratory that is the North Woods, and I wanted to turn that into a learning opportunity as well as something practical. Students get practical skills and it supports the work that I do, which helps make the North Woods a more useable space."

Students registered for the SSCC independent study will learn conservation and sustainability techniques that they will use if they plan on pursuing any type of career in the environmental sciences.

Though the SSCC spends much of its time in the woods, the group demonstrates a fair amount of involvement on campus as well. Thomas Wessels, an ecologist and author, is scheduled to come to the College to give a lecture at 7 p.m. on Sept. 19 in Filene. This event will be co-sponsored by the SSCC along with the Environmental Studies Program and Sustainable Skidmore.

Lectures that bring ecologists and conservationists to Skidmore represent one of the many goals of the SSCC that enhance the group's own knowledge of conservation, as well as that of the campus community.

Smoke-free? Skidmore's future as a smoke-friendly campus: ?If we see you smoking we will assume you are on fire and take appropriate action.? -Douglas Adams

Posted by Jenny Zhang

If you've ever left your dorm, you've probably encountered secondhand smoke at one point or another. Whether you're the smoker taking a puff in front of the Burgess Caf??, or the passerby that witnesses the crowds forming around the benches anterior to the residence halls, news of a potentially smoke-free Skidmore might come as a shock to you.

According to Rochelle Calhoun, dean of Student Affairs and co-chair of the subcommittee on Student Affairs from the Institutional Policy and Planning Committee (IPPC), discussions about the potential of the College becoming a smoke-free campus stem from a Student Government Association Senate meeting that took place last year. SGA President Matthew Walsh '13, who also serves as co-chair with Calhoun on Student Affairs, attended a senate meeting where senators chose smoking as an issue for the IPPC to look into.

"We started by doing some reading about smoke or tobacco-free campuses. We also had a conversation with a woman who works with the Cancer Society," Calhoun said. "She talked to us about trends and higher education, about going smoke free. In the middle of first semester last year, we learned that the Environmental Health and Safety committee was also looking at the issue. We combined forces and had a conversation on how to begin to explore the issue."

Conveniently, Christine Kopec, currently a visiting assistant professor for the Department of Management & Business, was also teaching a business ethics class at the time, in which one of the students' objectives was to explore an issue in the community. Kopec asked her class to take up the issue of smoking on campus.

Kopec's class investigated the question of being a smoke-free campus. Students referenced other institutions that went smoke or tobacco-free, and tried to understand why they made their decision by examining the processes they followed. At the end of the course, the class was asked to offer their perspective on whether the College should become a tobacco or smoke-free campus, and answered in the affirmative.

When Student Affairs and the Health and Safety committee coalesce this year, members will review the report from the business ethics class once again.

"It really has been a conversation in committee at this point. Our goal this year is to make it a campus conversation," Calhoun said. She added, ""There is a range of options for us. We want to know what they are and be in a community dialogue about it."

Walsh reviewed smoking policies of close to 15 institutions that he said the College considers "peer and aspirant." Only one was on its way to becoming smoke-free. Others had specific policies about various parameters around buildings past which students and faculty could not smoke.

In addition, surveys were administered by Health Promotions to find out more about students' behaviors around smoking. Calhoun said if the surveys are sufficient, the committee will review them.

Enforcement of potential smoking policies is a topic of much discussion on college campuses. While some universities see a ban as a violation of the school's policies, others have made it a communal responsibility to uphold the decree. At various schools, literature that serves as a reminder of tobacco or smoke-free school environments was printed and distributed throughout campus.

Calhoun predicts that if the decision to make the College smoke-free is final, it should take 18 months to two years before the policy can fully take effect.

"Folks who are interested in exploring it span both students, staff and faculty," Calhoun said. "I can certainly say there is community interest in having this conversation."

Born to Bake: Chocolate Cheesecake Cupcakes

Posted by Grace Harman

I love cupcakes. To me, they're the perfect treat. I mean, really, how can you go wrong with a portable cake? Especially one wrapped in pretty paper?

I happen to be a huge fan of the tacky decorative muffin tins. The only problem I've come across is that after a little while making basic cupcakes, the task just gets boring.

Chocolate, vanilla, yawn! To liven things up, I decided to embark on a cupcake adventure and try out some new recipes and techniques.

While in many cases such a baking endeavor would lead me to stick random treats into my batter (not that anyone complained when a Reese's wound up in my chocoholic cupcake), I wanted to try something a little more complex and I ended up baking cake into cake. Sounds crazy, I know, but hear me out...

Cheesecake! It's creamy, tangy and tasty, particularly when mixed with chocolate. There are few things as yummy as a chocolate cheesecake cupcake. I'm talking about a decadent chocolate cake swirled with cheesecake filling and topped with vanilla chocolate chip buttercream frosting.

Now, since baking is my pride and joy, I went ahead and made my own frosting. But if you prefer a less time-consuming and messy task, feel free to grab a can of good old Duncan Hines vanilla frosting and throw in some chopped up chocolate chips.

A serious warning about this recipe: you WILL be tempted to eat all the batter and filling raw. I know it is oh-so-tempting (everyone knows that cake batter is secretly ambrosia), but seriously, these cupcakes are amazing cooked, so settle for licking the spoon.

For the record, this recipe makes 12 cupcakes, but I would advise doubling it, or you may find yourself with a group of disgruntled friends who missed out on tasting this divine treat.

Chocolate Cheesecake Cupcakes

Ingredients
 ? 1 cup all-purpose flour
 ? ? cup unsweetened cocoa powder
 ? 1 teaspoon baking powder
 ? ? teaspoon salt
 ? 6 tablespoons butter, softened
 ? ? cup sugar, plus 2 tablespoons
 ? 1 egg, at room temperature
 ? ? cup milk, at room temperature
 ? 3 ounces cream cheese, softened
 ? 1 teaspoon vanilla extract
 ? 2 tablespoons mini semisweet chocolate chips (regular ones work too, the filling is just a little chunkier)

Directions
1. Preheat the oven to 350?F and line 12 muffin cups with cupcake papers.
2. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt, and set aside. If sifting isn't an option, use a whisk to mix     the dry ingredients together--this will help break up any big clumps.
3. Using a mixer, cream the butter and ? cup of sugar until they are pale yellow, about 1 minute.
4. Add the egg and mix together.
5. Gently add half of the flour mixture into the sugar/butter/eggs and stir until just incorporated.
6. Mix in the milk.
7. Add the remaining dry mixture and stir until everything is combined. Set the batter to the side.
8. In a small bowl, mix together the cream cheese, 2 tablespoons of sugar, and the vanilla. A wooden spoon works best here. Use it to sort of mash together the ingredients until they become soft enough to stir.
9. Mix in the chocolate chips.
10. Fill each cupcake paper with enough chocolate batter to just cover the bottom.
11. Add a dollop of the cream cheese filling to each.
12. Cover the filling with the remaining chocolate batter.
13. Bake for 20 minutes. Let cupcakes stand in the pan for 3 minutes and then remove and allow them to cool completely on a rack.

Second round of testing in Starbuck Center completed: The College will conduct a third test before moving employees back into the building

Posted by Julia Leef

The College completed additional testing to the Starbuck Center, finding nothing of concern, and will begin the remediation and renovation of the building to improve the appearance and functionality of the building.

In an email sent out to the faculty and staff by Michael West, vice president for Finance and Administration, he reported the environmental hygienist the College hired for testing found normal background radiation far below OSHA action levels, no elevated readings of substances of concern and white efflorescence on brick walls, which was not microbial and believed to be non-harmful salts.

This testing is part of a larger investigation by the College this semester to determine the source of unconfirmed health concerns reported by several Starbuck employees. On Jan. 18, Barbara Beck, associate vice president for Finance and Administration and director of Human Resources, sent a message to the faculty and staff, informing them that concerns had been reported and that the College was taking measures to hire an industrial hygienist to begin the assessment process.

President Philip Glotzbach and Dean of Students Rochelle Calhoun released a similar statement to the student body on Jan. 25, encouraging students to direct any inquiries to Patricia Bosen, director of Health Services.

To protect the safety of the 50 employees, the administration decided to evacuate the building until the source of these concerns could be verified. However, the initial testing only revealed an unsubstantial amount of mold in one of the rooms.

The hygienist will conduct a third and final environmental testing phase before moving staff back into Starbuck. In addition, the College is carrying out a medical review, working with an epidemiological group and an outside medical specialist to define the possible scope of study.

"The health and safety of our employees are, as always, of paramount concern," West said. "We will continue to work closely with the employees of Starbuck Center and with our independent consultants."

West encourages those with questions or concerns to contact Beck or Chris Kaczmarek, director of business services, through Terry Mariani at extension 5804. 

Restaurant Review: Mrs. London's

Posted by Tegan O'Neill

What a luxury it is to have Mrs. London's in Saratoga Springs. The storefront looks like a Valentine's Day card come to life. Every detail has been tweaked to appeal to the eye. I cannot help but feel a pang of guilt gazing at all of the beautiful pastries. They look as if someone had to make each one, individually in its own little convection oven. They are too perfect to have been made in large batches.

Surely, Mrs. London's has the highest quality pastries for miles around. To taste one of the Almond Croissants is to taste French royalty. The addition of almond to an already sweet, rich pastry makes for a delicacy fit for a king. Its crust can be pinched off as if it were a doily made of the thinnest paper. Then, once you get to the meat of the croissant, it becomes thick and chewy - almost cake-like. A layer of almond paste provides a silver lining to this already optimistic cloud of butter. The almond flavor is the croissant's defining quality.

Other items of splendor include the Currant Cream Scone and the unassuming yet completely marvelous Brittany, otherwise known as a Kouign Aman. The Currant Cream Scone tastes like a dream come true. The first bite is cool and creamy. It then drifts into a delicious realm of starchiness. Each bite is inexplicably both moist and floury - a balance than only a magician in the kitchen can strike. It looks, tastes and feels like a scone and is almost completely free of distracting elements like nuts or - God forbid - icing. The buttons of currants add a pop of textural contrast here and there, as well as a little flavorful zing for good measure.

Whereas the Almond Croissant is a show-stopper in the display case, the Brittany is more like the scone in that it looks relatively simple. I would not have chosen it from the array of pastries had I not earlier been informed of its merits. I think I was so surprised by the Brittany, because it was so artless. To understand the Brittany, think of the most buttery croissant you have ever had, then subtract all of the air, which usually puffs up the pastry. What you are left with tastes like a croissant but more intense. In one bite, you get the flavor of a croissant multiplied by 10. It is also markedly less messy to eat. It does not flake all over the place. Rather, it stays in its little elephant ear twist.

A less heavy, more airy selection is the Kugelhoph: a sweet, raisin-laden yeast bread. This hot air balloon-looking pastry is mostly all pomp. The inside of the Kugelhoph pulls apart like cotton candy, but the fun stops there. Tear apart its sugar-encrusted outer casing and you will discover the inside offers nothing more than a slight poof of bread, which tastes like brioche but a bit sweeter and lighter. Its taste plays second fiddle to the taste of the raisins. The flavor of the actual bread is so dainty that it is hardly discernible.

Known for its pastries, Mrs. London's also offers delicious hot chocolate, but I would not call it a beverage. It is better suited to the category of dessert. The hot chocolate is essentially a chocolate bar in liquid form. It is decadence at its finest. As for the type of chocolate used, it tastes somewhere between milk and dark. It is rich enough to pass as dark, but melted into warm milk. The hot chocolate is richer than it is thick, but imbibed alongside pastries, a drink any thicker would be too much to handle. As it stands already, the hot chocolate is an over-indulgent treat.

Not only is the quality of pastries at Mrs. London's a cut above the rest, but so too is the level of professionalism exhibited by the staff. It is encouraging when those working on the other side of the counter are knowledgeable about what they are selling and seem to adore the product that they place into the hands of the customer. Put it all together - the d??cor, the service, the pastries - and you have an exceptional boulangerie.

To read more of Tegan O'Neill's outings visit her blog.

Students to join May Day demonstrations in Albany: Organized by Occupy Albany, the event will take place May 1

Posted by Julia Leef

On Tuesday, May 1, students will depart for Academy Park in Albany to join in the demonstrations for May Day, or International Worker's Day, organized by Occupy Albany.

Occupy Albany is a left-wing activist movement in conjunction with Occupy Wall Street and the Occupy Together movement, along with the American Federation of Labor and Congress of Industrial Organizations and the Solidarity Committee.

Joseph Byrne '13, who is organizing the student trip from the College, contacted Occupy Albany through Colin Donnaruma, a graduate student from the University of Albany and one of the organization's organizers.

"There was an Occupy film screening sponsored by CLASS and Social Justice week on campus a few weeks ago," Byrne said. "After seeing the film I contacted members of Occupy Albany in order to find out how Skidmore kids could get involved in direct action, and Occupy pointed me toward May Day."

According to its website, May Day is a general strike to demonstrate the power of the people in which over 115 cities in the United States will partake, including New York City, Chicago and Seattle.

The events, which begin at 1:30 p.m., include a march through Albany, teach-ins and workshops, and a mass rally and speak-out, concluding with live music and food at 5 p.m. The opening plenary will talk about the origins and history of May Day, while the closing focus will be on current organized labor fights against what the movements see as "plutocratic capitalism."

Byrne said his interest in Tuesday's event came from researching Occupy Albany and discovering its weekly meetings as a social-justice community center.

"I found out [Occupy Albany was] planning a May Day event, and I wanted to go, but I didn't want to go alone," Byrne said. "I knew other people would care, if they only knew it was happening. I foresee future trips as Occupy Albany continues to grow."

Students who are interested in attending the trip may contact Byrne at jbyrne@skidmore.edu, clarifying whether they require transportation. Students will depart at 12:30 p.m. and return at 5:30 p.m. 

Family of Alexander Grant to sue students for $5 million: Eight Skidmore students named in the lawsuit for supplying Grant with alcohol prior to his death

Posted by Julia Leef

The family of Alexander Grant, the 19-year-old Boston College student who drowned in Putnam Creek last March, filed suit April 26 against nine men who allegedly supplied him with alcohol on the night of his death, according to The Saratogian.

The nine men, eight of whom are current students, are all named in the lawsuit. The Grant family is suing for $5 million, in addition to court costs.

Grant, while visiting his friend Matthew Perlow '13 on the weekend of March 6, 2011, went to a party at 146 Church St., which he later left in a state of intoxication. According to The Saratogian, Grant walked down the tracks at the Saratoga Springs Train Station and a security camera later detected him breaking into a medical office building on Care Lane. His body was found the following Tuesday.

After an extensive investigation, police determined Grant had hypothermia and a blood-alcohol content of .16 percent.

Perlow is not mentioned in the lawsuit, although his four roommates-Jonathan Hoeg '13, Bryan Connolly '13, Matthew Diaco '14 and Nicholas Yedibalian '13-are, according to The Saratogian. Also mentioned are Brendan Flynn '12, Ian Bain '12, Charles Sullivan (who is not a student) and Brian Milazzo '12, who allegedly hosted the party at 146 Church St.

In addition, the man who allegedly purchased the alcohol Grant drank in the dorm room, Seth Berger '14, is included in the lawsuit.

 The lawsuit, according to The Saratogian, claims Grant told Perlow he was "unable to care for himself" and that Perlow assured him they would return to the dorm room after the party. The lawsuit further states that due to his own intoxication, Perlow did not see Grant leave 146 Church St.

The document states that everyone who supplied Perlow and Grant with alcohol knew they were underage, calling Grant's death "wrongful."

District Attorney James A. Murphy III and police said they will grant immunity for minor crimes to anyone with information about Grant's death, according to The Saratogian. None of the occupants of the room will be charged with a criminal offense.

A statement from the Grant family is expected, according to The Saratogian.

New Intellectual Property policy under revision: After receiving negative feedback, the Committee on Intellectual Property to compose a second draft

Posted by Julia Leef

The administration recently decided to revise its initial proposal for an Intellectual Property policy to address the rights of patentable student or faculty inventions due to negative feedback received from students and faculty.

The IP policy draft clarifies a basis for the College planning a shared revenue resulting from patents that it had a significant hand in funding, providing resources ranging from departmental equipment to college computers, allowing it to take control of the patentable works and 50 percent of the royalty income. 

The policy also requires full disclosure of inventions, which the College will review to see if it wants to pursue the patent. If so, the College would retain the right to sell its portion of the invention and the inventor would need to pay a licensing fee to use the patent.

In addition, the policy would create an Intellectual Policy committee which would oversee the policies regarding the ownerships of patents and copyrights in works created using college resources.

This draft is no longer in effect, according to Dean of Faculty Beau Breslin, who said the committee would start over crafting a new policy that would better encourage entrepreneurship among the students and faculty.

"We heard that faculty, students and community members were concerned that we were not being generous to entrepreneurship, and as a result we went back to the drawing board," Breslin said. "The general direction is to be more generous to the creative thoughts and the entrepreneurship of the students and faculty than the previous draft suggested."

The administration initially presented the proposal to the Institutional Policy and Planning Committee, and then to the faculty last semester. After the administration deemed changes necessary, it established an IP working group comprised of members of the student body, the faculty and administration to review and revise the policy.

Ethan Flum '13, vice president of Financial Affairs on the Student Government Association, is one of the student members who expressed his dissatisfaction with the original policy.

"There needs to be more checks on the administration's actions," Flum said. "This policy was proposed as though it were mainly complete and ready to be implemented. It was only until there was real backlash on the part of faculty and students that they backed down on these details of the draft."

Flum said he found issues with the contrast in language between the introduction and the body of the document, as well as the disclosure for the invention, which he said would include everything from resources to the initial conversation about the idea, if held on campus. He cited Isaiah Crossman '13 and Matthew Miron '13, this year's winners of the Kenneth A. Freirich Business Plan competition, as an example. Their patentable invention, the iPhone application "Grumbul," would have been subject to college ownership had they developed it under the policy.

The specific changes for the revised draft have not yet been released, as Breslin said the committee is still in the initial stages of rewriting the policy. Dean of Students Rochelle Calhoun, when approached on the subject, said she had not seen the most recent review of the proposed policy, but understood that the original was still under review.

Flum said students should be more involved in this process, especially on the proposed IP committee, as they also will be affected by the new policy.

"Students need to be way more involved," Flum said. "As it stands now, no students are on the proposed IP committee. This is a committee that reviews disclosure forms, which in my view are way too long and extensive. Also, the committee is the only body that has the power to propose changes to the policy," he said, lamenting the lack of checks from the student body or faculty.

Flum said that as of 4 p.m. on Thursday, April 26, the IP working group had discussed significant changes regarding the differentiation between normal and non-normal support as well as the structure of the proposed IP committee.

The working group will continue to meet until June 1, after which it will reconvene at the start of the fall semester. Breslin said he hopes to have a new draft by that time, the proposal for which would go out in October. Should the policy pass, the IP working group will disband.

"They've been understanding of the students and faculty concerns, but just the simple fact that this policy was post-legal review, shows there is a huge disconnect between the administration and student body," Flum said, adding that he knew several students who said they would sue the school before giving them control over their ideas.

"When this process is done, I presume it will be an acceptable policy, but it is the responsibility of the Skidmore community, both students and staff, to make sure of that."