Feb. 15, 2013 issue

The ChronicleTHE INDEPENDENT DAILY AT DUKE UNIVERSITY

XXXDAY, MONTH XX, 2013 ONE HUNDRED AND EIGHTH YEAR, ISSUE XWWW.DUKECHRONICLE.COM

by Elizabeth DjinisTHE CHRONICLE

Following a world tour and an appearance at Ultra Music Festi-val, respectively, Kendrick Lamar and Steve Aoki will headline the 2013 Last Day of Classes concert.

The LDOC committee, chaired by senior Bo Triplett and sopho-more Izzy Dover, announced the headliners Thursday night at mid-night via text message, Twitter and Facebook. In addition to Aoki and Lamar, LDOC will host Travis Porter, an American hip-hop trio. Aoki and Lamar will come as part of a packaged college tour music deal and will be bringing one or two additional artists, to be an-nounced at a later date. Addition-ally, the committee is working on securing a “jam band” as an open-ing act, Triplett said, for a grand total of either five or six artists. The up-and-coming careers of Aoki and Lamar make this year’s LDOC particularly exciting, Dover noted.

“We were really lucky with timing this year, and it’s cool to

be able to contribute to a larger LDOC legacy of bringing artists here right before they get very fa-mous,” Dover said.

Dover noted that both artists encompass completely separate genres, so the concert will appeal to a variety of music-lovers. Aoki is an electro house musician, where-as Lamar is an emerging rapper. Aoki—who will perform a second time at Ultra Music Festival this year—started his own label, en-titled Dim Mak Records, in 1995 and released his first album, Pil-lowface and His Airplane Chroni-cles, in 2008. His father is a famous Japanese wrestler and started the restaurant chain Benihana. Lamar is a member of the group Black Hippy and most recently known for touring with Macklemore and Ryan Lewis. He cites Tupac Shakur as his favorite artist, inspiring both his music and lifestyle.

Through bringing a wider vari-ety of artists, Dover said that this year’s committee hopes to change

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FRIDAY, FEBRUARY 15, 2013 ONE HUNDRED AND EIGHTH YEAR, ISSUE 100WWW.DUKECHRONICLE.COM

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LDOC, DRANK

SPECIAL TO THE CHRONICLE

House musician Steve Aoki will perform at the LDOC celebration following the Ultra Music Festival.

SPECIAL TO THE CHRONICLE

Hip-hop artist Kendrick Lamar will perform at the LDOC celebration as a stop on his world tour.

North Korean refugees visit Duke, tell story of escape

SEE REFUGEES ON PAGE 3

JISOO YOON/THE CHRONICLE

Students share lunch with two college-age North Korean refugees as they tell the story of their escape earlier this week.

by Ryan ZhangTHE CHRONICLE

Two student refugees from North Korea will speak about their experiences living in and escaping from the country Friday in an event sponsored in part by Duke Amnesty International and Vision for North Korea.

Jeongho Kim, 21, and Cheoljun Yang, 19, escaped North Korea as teenagers, traveling to China before eventually settling in South Korea. Senior Kelly Heo, who first found out about the pair two years ago, re-cently arranged for Kim and Yang to come to the United States with the help of nine sponsors. They arrived on campus Sunday.

Both students had family mem-bers who had escaped before them.

SEE LDOC ON PAGE 3

DUKE STUDENT GOVERNMENT

Group proposes PayPal-like site

by Carleigh StiehmTHE CHRONICLE

Students may no longer need cash to make purchases both on and off campus, said sophomore Tre’Ellis Scott, Duke Student Gov-ernment vice president for services.

Ivy, a new online payment sys-tem, will allow students to elec-tronically wire money to one an-other or to any other member of the system. The accounts can link directly to a participant’s credit card number or directly into their bank account. Scott and freshman Alex Semien, senator for services, presented the new payment plan at the DSG meeting Thursday.

Scott said if the program is suc-cessful with the student body, the administration may connect Ivy with DukeCard accounts.

“Ivy is really innovative and it is

quick,” Semien said. “Honestly, it is the fastest peer-to-peer system that I have seen. Students almost never have cash with them anyway.”

Duke administrators, including Vice President for Student Affairs Larry Moneta and some profes-sors, had the opportunity to begin using the website earlier this se-mester. The mobile application is scheduled to be launched soon.

Scott said in the first week of use on campus, more than $10,000 in transfers were made. He added that the platform will be useful when students need to share a taxi or split a restaurant bill.

Ivy, however, will be more help-ful within organizations on cam-pus, Scott said. If a group charges students and members through

SEE DSG ON PAGE 2

2 | FRIDAY, FEBRUARY 15, 2013 THE CHRONICLE

Follow us on Twitter @DukeChronicle

DSG from page 1

RELIGIOUS DIRECTORY

Beth El Synagogue 1004 Watts St., Durham 919-682-1238

Durham’s First Synagogue One block from Duke East Campus A Project Reconnect Congregation

Traditional Conservative Egalitarian congregation offering an Orthodox Kehillah

Saturday morning Shabbat Services: Orthodox: 9:00am / Conservative: 9:45am

Visit www.betheldurham.org for more information

Students are welcome at all Shabbat and Holiday Services

www.projectreconnect.org

Rabbi Daniel Greyber

Grace Lutheran Church 824 N. Buchanan Blvd.

Durham, NC 27701 • 682-6030 ...one block from East Campus

Worship with Holy Communion 8:30 & 11:00 am each Sunday

10 am Summer

Lifting high the cross, to proclaim the love of Christ!

www.gracelutheranchurch.net www.gracelutheranchurch.net

SAMANTHA SCHAFRANK/THE CHRONICLE

A student performs a scene as part of Antic Shakespeare in the Gothic Reading Room on Valentines Day.

Love Labour’s LostCouncil to vote on global health major

by Ryan ZhangTHE CHRONICLE

Arts and Sciences Council will soon vote on a new global health major.

Following a presentation, faculty agreed to table voting on the mea-sure—which would institute a three-year pilot major to replace the current global health certificate—until the next council meeting. A five-course global health minor was also intro-duced. Various committees within the council have been considering the new major since Spring 2012.

“Students will be able to get depth and discipline,” said Gary Bennett, di-rector of undergraduate studies for the Duke Global Health Institute. “We’ll teach them to think like interdisciplin-ary scholars. We’ll teach them to work in multidisciplinary teams. We’ll allow them an opportunity to tailor their experience to integrate their global health major with another major.”

Global health would be a co-major, meaning students could only take it on as a second major. There would be a 10-course requirement, including three core classes and three of four possible foundation courses. In an effort to in-crease the interdisciplinary approach to global health, the proposed co-major would offer electives that give students the opportunity to branch out within the field after completing the core and foundation courses.

In addition to the required course-work, the co-major would include an experiential learning component that could be fulfilled through internships, research, DukeEngage or other pro-grams. Students would also take a se-nior seminar, where they would work in multidisciplinary teams to solve a practical global health-related project.

“What this major does is bring to-gether scholarship and students in the sciences, humanities and social scienc-es in a really innovative way.... That’s different for Duke,” said Suzanne Sha-nahan, chair of the Curriculum Com-

mittee and acting director of the Ke-nan Institute of Ethics.

For example, students could ap-proach questions about infectious dis-eases through studying Shakespeare, Shanahan added.

One concern is that the required double major may deter pre-health stu-dents who are already juggling a heavy course load, Bennett said. He added that the program would be challenging but not impossible.

“We think this is the best way to teach global health at the undergradu-ate level,” Bennett said.

In other businessThe council approved a propos-

al for a new experiential certificate model, which Shanahan introduced in January. The new model will pro-vide students with an alternative to the current course-based system, reducing the number of required courses, add-ing instead a mandatory co-curricular experience component —for example, internships and service learning.

David Malone, director of the Ser-vice Learning Program, advocated for the proposal, citing its built-in faculty mentorship and that it fits with other project-based experiential learning programs.

“Oftentimes students see liberal arts as a grab bag of unrelated expe-riences,” Malone said. “This will help students see that the whole of a liberal arts experience is more than the sum of its parts.”

Provost Peter Lange also spoke at the meeting about the delay in con-struction of Duke Kunshan University, discussing the funding issues that have delayed progress.

He also addressed questions about the nature of the construction flaws.

“The fundamental structural charac-ter of the buildings is not in question,” Lange said, in response to questions over the severity of the construction delays.

ARTS AND SCIENCES COUNCIL

Ivy, there will be a record of their expenses.“With this, groups will be able to pay each

other and have a lot of transparency of their records,” Scott said. “ Imagine if you wanted to donate to a group that was tabling, but you didn’t have time to stop. With this, you could donate straight from your account without stopping.”

He added that there have been no com-plaints with the system so far, and it is safe to trust with personal banking information.

Semien said the technology is available if administrators wanted to make food and Flex accounts part of the Ivy platform.

“We want a lot of student support for Ivy, so we can have more pull with the administra-tion if this is something that the student body wants.”

Ivy is free of charge and open for new members to join. The platform was created by Zach Abrams, Trinity ’07, and Sean Yu, a former Duke student who left during his ju-nior year to work on the company.

“I’m really excited about Ivy’s potential, and it’s great that it was developed by a for-mer Duke student,” junior Patrick Oathout, DSG executive vice president, wrote in an email Thursday. “We’ll need student and administrative support to make Ivy a reality, which I think we can achieve through effec-

tive marketing.”

In other business:Junior Stefani Jones, vice president for eq-

uity and outreach, said the executive board is in the process of discussing reforms to the Young Trustee nomination process.

She added that she is working with repre-sentatives from greek organizations on cam-pus to create a “statement of principle” for groups to take responsibility for their actions as leaders on campus.

Jones noted that this is not strictly in re-sponse to the recent suspension of Kappa Sig-ma fraternity, but that it is in an effort to move forward towards a “more inclusive campus.”

Oathout presented the results of the Young Trustee election exit poll. Less than half the undergraduate student body voted, and about 10 percent of those who voted completed the exit poll.

He noted that according to the poll, “a lot more females voted than males.” Most people cited they chose their candidate because of a “personal relationship,” but he added that it is possible that only those who felt invested in the campaign filled out the exit poll.

“This election shows that close, personal relationships still really matter in a small cam-pus like Duke,” Oathout said. “Videos and flyers don’t matter as much. They might have some impact, but they aren’t the deciding fac-tor at all.”

THE CHRONICLE FRIDAY, FEBRUARY 15, 2013 | 3

Enjoy Valentine’s Day with a beautiful night of food, music, and Viennese dance!

Live orchestra, polka band, and promenade!

Saturday, February 16, 2013 7PM-11PM

The Viennese Ball THE DUKE WIND SYMPHONY

PRESENTS

The Great Hall, Duke West Campus DANCE LESSONS INCLUDED

Tickets: $12 or $20 for 2 (Cash/Flex) Bring a special friend—NEW Discount for Two!

Open to all. Tickets available online at: http://vienneseballduws.eventbrite.com.

estra, polka band, an

LDOC from page 1

the atmosphere of LDOC from a con-tinuous, outdoor party to an exciting, energetic music festival.

“The overarching goal is to make [LDOC] more of a music festival than a binge drinking excuse,” Dover said. “We want a change in culture and are trying to make it about the music.”

Adam Tobey, the middle agent uti-lized by the committee to book their art-ists, said that the college tour aspect of the Aoki and Lamar’s package will lead to a more concert-like feel.

“This tour really fit in to the whole ex-periential component of it, being more than just a show,” Tobey said. “This is a very good deal, and these are very popu-lar acts that on their own can sell thou-sands of tickets. With the tour behind it, it adds to the experience.”

Triplett said that the committee has increased the amount of promotional events LDOC will have—Vitamin Water has been secured as an official sponsor of the event—and hopes to increase stu-dent involvement during the day.

“We’d really like student groups to get involved with us for daytime man power of putting on these events,” Triplett said.

Ultimately, Triplett said that LDOC is about bringing the Duke community to-gether for one last day before the school year ends and should not simply stop with each group isolating their selves from the student body.

“The one thing that I’ve heard people say most often about LDOC is that it’s one of the few events Duke has left that brings the entire community together,” Triplett said. “Any way that we can foster that, such as encouraging groups to be not just together but to be with all of Duke, will add to everyone’s experience.”

REFUGEES from page 1

Those family members paid off brokers to help transport them out of the country, the most common method of escape among North Korean refugees, Heo said.

Upon reaching China, Kim and Yang said their primary feeling was one of danger. The risk of being caught was always on their minds, they said. At the same time, both students quickly saw the benefits of leaving North Ko-rea behind.

“In North Korea, when you shower, you have to use a bucket and pour it out,” Kim said with the help of Heo, who translated for both students. “But in China, there are showers.”

Although they now travel and speak to-gether, Kim and Yang came from very differ-ent parts of North Korea. Kim lived in Musan, a city near the Chinese border, while Yang lived in Songlim, closer to the border with South Korea.

“I lived in an area of North Korea that’s re-ally far south, so we were actually able to catch South Korean TV signals sometimes,” Yang said. “Where I lived, the people actually have a very good idea of what’s happening in the out-side world. They have a lot of videos and mov-ies and we were able to watch those, so I knew from a young age that [the North Korean gov-ernment propaganda] was mostly a lie. People in my area were kind of aware of that.”

Kim, on the other hand, said that people in his hometown generally saw former North Korean leader Kim Jong-il as a role model.

“They thought he was number one,” Kim said. “The best.”

Their differences in perspective became apparent again when asked whether or not they knew about the nuclear weapons tests conducted by the North Korean government in recent years.

“No, we didn’t really know about that,”

Kim said.Yang, having lived 10 minutes from Pyong-

yang, disagreed.“Of course we do, we know about that,”

Yang replied.Both students had always wanted to come

to the United States, in part to improve their English speaking skills, Kim said. Yang added that his interest in the United States began as a child in Songlim, when he was able to watch a few American films.

“In school, they were always teaching that Americans were these really bad people,” Yang said. “But in these movies, they seemed different. After I got to South Korea, I learned even more about America, and then my inter-est just grew from there.”

Kim and Yang have had a full schedule in the area this past week, including lunches with Duke faculty and students as well as a talk at the University of North Carolina at Chapel Hill Tuesday.

“The differences between Korean schools and this school are really interesting,” Yang said. “It’s really free and comfortable here. In Korea, students don’t really get to talk about their opinions or have any discussions, but here in America, there are a lot of discussion-based classes where students can really express their own opinions.”

In the future, Kim said, he plans on be-coming an elementary school teacher. Yang, an avid Real Madrid fan, said he is interested in sports physical therapy. For now, both said they would like to continue to communicate their experiences in North Korea with Ameri-can audiences.

The event will begin at 6:30 p.m. Friday and will be held at Schiciano Auditorium in the Fitzpatrick Center for Interdisciplinary Engineering, Medicine and Applied Sciences. A reception with refreshments will be held af-terward, when members will have the chance to speak with Kim and Yang.

JENNIE XU/THE CHRONICLE

GlobeMed hosts a Valentine’s Day-themed event on the Plaza to raise money to build a shelter for domestic violence victims.

Cupcake love

Women’s basketball• : Read more about Haley Peters’ and Elizabeth Williams’ dominating performances against Virginia Tech Thursday night. Men’s Lacrosse: • The Blue Devils host No. 3 Notre Dame this weekend before turning around to play Mercer less than 24 hours later. Women’s tennis:• Duke hosts No. 2 Florida this weekend, look-ing to reverse the fortunes of a Gator-dominated series. Men’s tennis: • With a healthy Henrique Cunha and Chris Men-gel, the Blue Devils will look to score a big early-season vic-tory at the ITA National Indoor Championships. Women’s lacrosse: • A 2-0 Duke team will look to continue its early success against slightly more diffi cult opponents this time around, playing Richmond and William & Mary.

online

Duke stifles and stomps the HokiesMaryland hosts Duke Saturday

Duke begins 2013 season against No. 15 Florida

WOMEN’S BASKETBALLMEN’S BASKETBALL

BASEBALL

by Rooshil ShahTHE CHRONICLE

After an emotional win against confer-ence rival North Carolina, No. 2 Duke will tip off against Maryland Saturday against a Terra-pin team that could be playing its final ACC

games this season. But the Terra-

pins (17-7, 5-6 in the ACC) believe them-selves to be up to the challenge and have had almost an entire week to practice for this game.

“It’s kind of hard on this campus to not know who you’re playing,” Maryland head coach Mark Turgeon said. “Hopefully by knowing who we are playing, it’s going to help us practice better. We have got a great op-portunity this week to practice a lot and prepare for the last four weeks of the regular season.”

Since being blown out by then-No. 1 Duke 84-64 at Cameron Indoor Stadium, Maryland has won two and lost two and is coming off an 11-point loss to Virginia Sunday.

“But coming off a loss where we didn’t defend, we are going to show them film and hopefully they are going to re-spond,” Turgeon said. “We were flat, we were tired, we were dead, whatever you want to say. Virginia was great, but we have to play better than [Sunday] as we move forward.”

The Terrapins will have a lot more defending to do against a potent Duke (22-2, 9-2) attack. National Player of the Year candidate Mason Plumlee headlines the well-balanced Blue Devil offense as he comes into this matchup averaging 18.2 points and 10.7 rebounds per game. Not far behind is Seth Curry whose 16.5 points per game and 42-percent shooting from beyond the arc is bound to stretch a defensive that Turgeon said needs to im-prove on its perfomance as of late.

The Terrapins will also have to con-tend with Rasheed Sulaimon, who keyed the Duke offense the last time these two teams met, setting a career high in points with 25 on 9-of-13 shooting.

Sulaimon started that game poorly guarding Dez Wells but bounced back to deliver the finest performance of his freshman campaign.

“He did something that I think is so terrific,” Duke head coach Mike Krzyze-wski said after the Maryland win. “He said, ‘I got you, Coach, I’ll do better.’ He just embraced responsibility. Anybody who embraces responsibility has a chance to do better.”

For the Terrapins the main offensive

Saturday, 6 p.m.Comcast Center

No. 2 Duke

MDvs.

by Danielle LazarusTHE CHRONICLE

The 2012 season ended in disappoint-ment for the Blue Devils. Duke finished last in the ACC with a 9-21 conference record

And now former captain Marcus Stroman, Duke’s first first-round draft pick in school history, was suspended by the MLB for taking a banned substance. To cap off a the season, head coach Sean McNally resigned after sev-en years at the helm of the program.

The Blue Devils’ most logical solu-tion was to start over, and that’s exactly what they did with the hire of head coach Chris Pollard and overhauling the entire coaching staff.

Pollard’s Blue Devils will take the field for the first time beginning Friday as they travel to face No. 15 Florida in Gainesville, Fla. at McKethan Stadium.

“Every single [coach] is new to Duke, and we’ve had a great first six months,” Pol-lard said. “Duke is a great university, and on top of that, our kids have been great. They’ve worked very hard… they’ve really embraced the style of play we’re trying to make a hallmark of this program, but we’re still very much a work in progress.”

The Blue Devils are led by a trio of se-nior catchers—Jeff Kremer, Al Morris, and

Ryan Munger, who was voted captain for the second year in a row. Munger, who has also seen time on the mound and at first base, is joined by junior co-captain Mike Rosenfeld, another catcher who, last sea-son, distinguished himself as one of the best in the ACC. Rosenfeld led Duke with a .312 batting average, tallying a team-high 53 hits and seven stolen bases. He ranked in the top 25 in the ACC in batting average, slugging percentage and triples.

“We’re certainly excited,” Rosenfeld told GoDuke.com. “The feeling this year is certainly much more laid back. Everyone’s just really excited, the new team policies are great and there’s just a lot more loose-ness on the field. We’re really refreshed, and I think we’re just ready to take the field and get after it in Florida.”

Despite only having three seniors on the roster, the Blue Devils bring more experi-ence than ever to their 2013 squad. A key returning player could be utility man Chris Marconcini, who was forced to sit out his sophomore season due to injury after an exceptional freshman year, during which he led the team in runs scored, home runs and runs batted in. Marconcini will split

SEE BASEBALL ON PAGE 8SEE M. BASKETBALL ON PAGE 8

NICK MARTIN/THE CHRONICLE

Haley Peters matched her career high with 25 points in Duke’s rout of Virginia Tech.

by Nick MartinTHE CHRONICLE

BLACKSBURG, Va.—Duke has made a liv-ing this season off blowing out its opponents in one half then playing poorly the next, but on Thursday night the Blue Devils put togeth-er one of their most complete performances

of the year against a struggling Virginia Tech team.

No. 5 Duke (23-1, 13-0 in the ACC)

defeated the Hokies 77-33 in front of a sparse crowd at Cassell Coliseum Thursday night. Two Blue Devils outscored the Hokies alone, with sophomore center Elizabeth Williams and junior forward Haley Peters both tying career highs with 25 points apiece.

Peters’ success came after she failed to score against Maryland in the team’s last game. The junior forward shot with confidence, scoring Duke’s opening eight points and pushing the Blue Devils out to a quick 21-7 lead.

“I was focused coming into this game. I wasn’t happy with how I played last game,” Pe-ters said. “It kind of was just a lucky thing for me, because [Elizabeth Williams] got so much attention today, and I was just open. It felt to good to score.”

In the game’s first 10 minutes, Peters shot 4-for-5 from the field, going 3-for-3 from be-hind the arc to put in 13 points while also snagging rebounds.

Duke went to its bench early and often, with Tricia Liston, Allison Vernerey and Ri-cha Jackson all coming in earlier than in

past games, allowing Williams and Peters to score their points in 29 and 28 minutes, respectively.

The Hokies (8-16, 2-11) struggled to find a player who would step up for them offensively. Senior guard Alyssa Fenyn led the team in the opening half with seven points, but failed to score the remainder of the contest.

“I think what we had was a good team

playing good and a team that’s trying to find ourselves,” Virginia Tech head coach Denis Wolff said.

Williams also had a strong first half, going 5-for-5 from the field, including a pair of mid-range jumpers. When the Blue Devils entered halftime with a commanding 40-14 lead, she

SEE W. BASKETBALL ON PAGE 8

DUKE

VT77

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FRIDAYFebruary 15, 2013

>> THE BLUE ZONE Make sure to follow our basketball coverage Sat-urday as Duke tips off at 6 p.m. against Maryland at the Comcast Center. sports.chronicleblogs.com

THE CHRONICLE FRIDAY, FEBRUARY 15, 2013 | 5

Diversions Shoe Chris Cassatt and Gary Brookins

Dilbert Scott Adams

The Duplex Glenn McCoy

Doonesbury Garry Trudeau

Sudoku Fill in the grid so that every row, every column and every 3x3 box contains the digits 1 through 9. (No number is repeated in any column, row or box.)

A nswer to puzzle

www.sudoku.com

The Chronicle who we’re endorsing:

bobo: .................................................................................... locopopcan’t say anything: ..............................................................shwanthbarney: ...................................................................................pheebswho’s running again?: ...........................................................briggsyjust passing the time until sports elections: ....................og abeatsesu, crod: ..................................................................................... dbbbarney: .............................................................................. bacce ballpoe-poe: .........................................................................lulu, steamyBarb Starbuck likes all the candidates: .................................... Barb

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Creative Services: ..........Allison Eisen, Marcela Heywood, Mao HuRachel Kiner, Anh Pham, Izzy Xu

qDuke.comBetter than ever.

REVAMPED

“Why would you want to be an engineer? You’re so creative!” “You’re taking mechan-ics? I didn’t know you were interested in fi x-

ing cars.” “But you’re a girl. Construction isn’t for you. Maybe you can help with the painting.” “I thought you want-ed to change the world, not build bridges. Why would you want to study engineering again?”

These were the comments from my co-workers, classmates and best friends that rattled my 17-year-old self-confidence. I was still very uncertain about future plans as I struggled to answer the same question on every applica-tion: Why engineering?

It was one variation of that prompt that not only made the reason obvious, but also subtly changed the trajectory of my college experi-ence. “If you were given a $10,000 budget and the opportunity to build a small team of tal-ented, motivated individuals, what would you propose to accomplish?” Although I couldn’t explain fully why I wanted to study engineer-ing, I knew exactly what I wanted to accom-plish. I answered, “I would design and build an educational model for middle school children, particularly girls interested in studying math, science, engineering and other traditionally male-dominated fields. I would work with my team to create demonstrations and real-life situations that would provide evidence that sci-ence and math can be used to solve real-world problems that are exciting and challenging.”

Now fast forward a year and a half. I am sit-ting in the back row of a packed auditorium attending the Clinton Global Initiative Univer-sity. Former President Bill Clinton offered his encouragement for my project, Girls Engineer-ing Change, while explaining to the world the need for this commitment. To the auditorium audience and the international C-SPAN viewers, he relayed his concern that women were being under-utilized in the fi eld of engineering.

Thanks to inspiring classes and incredible peers after just one semester at Duke, my mod-est idea had grown to new heights. Now I am working to create a full mentorship program, where university students partner with girls in middle and high school to create medical de-vices, which will be sent to developing world hospitals. In this way, they not only develop a relationship with an engineering student, but also have a tangible way to understand how they can use engineering to make an impact in

the world. This project aims to combat the two preventative factors that keep girls from enroll-ing in STEM fields in the first place: lack of understanding and lack of encouragement.

When I submitted the answer to that essay question just two years ago, I would have never dreamed I would be where I am today. Right now, this commit-ment is morphing into a national campaign. I have been fortunate to assemble an incredible team of motivated “Pratt Stars” and ac-crue enough donations to spark the interest in Girls Engineering Change. I have found delight-ful and engaged participants in Durham, which has enabled me to promote a replicable model across the nation, and hopefully

across the world as well. Thanks to donations from Durham organizations, Duke grants and even individuals who supported my idea, I have the funding to make this a reality. Within the next semester, this program can reach over 300 girls at five different college campuses across the nation. With hard work and support from Duke, CGIU, Engineering World Health and many more, we’ll be able to motivate and edu-cate younger students to study engineering. I would be overjoyed if just one girl decided en-gineering was for her after participating in my program, Girls Engineering Change, the ulti-mate name of the idea that is now shaping into a non-profit organization.

But the most important thing I have real-ized from all of this is that you don’t have to be brilliant with a plethora of special talents and experiences to accomplish something in this world. Believe me, I’m not. As college stu-dents, as Duke students, the support, motiva-tion, friends and colleagues to make things happen are ready and available to us. All it takes is a little idea that can be a catalyst for real change. So I’m going to ask you, all of you, who inspire me every single day: “If you were given a $10,000 budget and the oppor-tunity to build a small team of talented moti-vated individuals, what would you propose to accomplish?” Now go do it.

Christine Schindler is a Pratt sophomore. This column is the sixth installment in a semester-long series of weekly columns written by dPS members addressing the importance of social action, as told through personal narratives. You can follow dPS on Twitter @dukePS.

commentaries6 | FRIDAY, FEBRUARY 15, 2013 THE CHRONICLE

The C

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The Ind

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editorial

Engineering change

A balanced policyPublic policy studies

is consistently one of the most popular majors in Trinity College of Arts and Sciences. In light of Kerry Brownell’s appointment as the new dean of the Sanford School of Pub-lic Policy, we would like to investigate the success of Duke’s undergraduate pub-lic policy curriculum.

Public policy determines our country’s goals, how we prioritize them and how we go about achieving them. It is no surprise then that many Duke students—charged with ambition and concern for how they can best ‘make an impact’—gravitate natu-rally toward public policy. While the subject matter is a crucial part in enticing stu-

dents to the major, there are several other reasons for the major’s popularity.

The curriculum is strik-ingly transparent. The path to the major is clearly structured

and relatively prescriptive—it includes fi ve

core courses and a compul-sory summer internship that counts for credit. All courses are graded on the same curve which means students have a good idea of what to expect as they begin a new class. Public policy is taught by both aca-demics and those with real-world experience. The major is often thought of as ‘applied political science,’ and San-ford evidentially places a high value on exposing students to the societal applications of public policy.

The co-curricular compo-nents of public policy make it stand out from other majors. The Hart Leadership Pro-gram—created to challenge undergraduates to “to prac-tice the art of leadership in public life” through service, fellowship and research—is an excellent complement to the major. Students with other majors also take ad-vantage of it. As the only major with a summer intern-ship as part of its require-ments, public policy majors experience the workplace in a way that allows them to synthesize their experi-ences from their study. Un-dergraduate career services offered by Sanford does an excellent job in supporting public policy students seek-ing internships.

Public policy could be criticized as being inappro-priately pre-professional within the Trinity College’s liberal arts framework, and some students may con-sciously use the major as an easier path to industries like fi nance, avoiding some of the mathematical require-ments of the economics major. This is a valid con-cern: Faculty should take note of an emerging trend toward pre-professionalism and commit to providing a broad liberal arts educa-tion to all Trinity students, regardless of whether their majors have obvious practi-cal application. But we be-lieve Sanford is doing just that—requirements like the compulsory public policy in-ternship dissuade ‘fakers’—

and we believe the public policy program is a rigorous model of interdisciplinary learning moving into the future.

The success of the public policy major can be attrib-uted in part to its relation-ship with Sanford, which means it can obtain funding and make use of the school’s programs in a way individual departments in Trinity Col-lege cannot. We think the major avoids the temptation to drift away from liberal arts, but it occupies a pre-cise niche. Other depart-ments can learn from pub-lic policy, but they should remain vigilant of changes that tailor majors toward the professional world if they do so at the expense of a broad education.

”“ onlinecomment

Those students pay a lot of money to attend Duke and help make it one of the top private colleges in the country, which in turn helps the whole area. ...The least NC could do for them is let them vote with their school ID.

—“Dawn9476” commenting on the story “North Carolina voter ID legislation could hinder Duke voters.”

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duke partnership for service

think globally, act locally

commentariesTHE CHRONICLE FRIDAY, FEBRUARY 15, 2013 | 7

Thank God for Hulu. Each of us is familiar with that lazy joy of blowing everything off for 22 or 43 min-utes, snuggling into a bed burrito and catching up

on “30 Rock” (“Grey’s,” “Game of Thrones,” “Mad Men” and so on). We see this as a guilty pleasure: When I catch up on my backlog of “Downton Abbey,” I’m not really checking anything off my to-do list. But on a larger scale, it’s possible we don’t give TV enough credit.

Vice President Joe Biden made a splash on “Meet the Press” in May when he forced President Obama’s hand on his ever-evolving position on gay marriage. Later, Biden related that his own evolution on gay marriage was due in no small part to his watching “Will and Grace.” He also described how he believed that show played a role in shaping “social culture.” Biden’s example is possibly the most signifi cant example of how television can infl uence us for the better, but there are certainly others. Derided as it is, the boob tube can not only turn our brains to mush, but can also be a force for good by expanding our horizons before we’re ready for them to be expanded, or before we even know they need to be.

There is a distinct middle ground between those who believe staunchly in the imperative of marriage equal-ity and those who believe it is a desecration of a sacred institution. The former didn’t necessarily grow up being comfortable with the idea of same-sex marriage, but they have gradually come to believe that it is in keeping with the principles of our Constitution and our country. Bill Clinton is such a one, Joe Biden is another, and televi-sion was a necessary and vital part of their evolution. Pro-gramming’s primary role is, of course, to entertain, but like a mother sneaking puréed spinach into her brownie batter to ensure her kids eat their vegetables, television can force us to grow and reach higher in spite of our-selves. This is at no cost to the quality of programming—as anyone who has ever seen “Mad Men” or “The West Wing” (or watched the Emmy’s) can attest. And those brownies are delicious.

And television’s power to illuminate and transform is not limited to changing hearts and minds; it can also shape our ambitions for the better. In April, Vanity Fair’s Juli Weiner wrote of the power of Aaron Sorkin’s “The West Wing” to inspire fans to get involved in public ser-vice. Indeed, Sorkin acknowledges the power of televi-sion in his own shows, from “Sports Night” and “Studio 60” to his latest venture, “The Newsroom.” “The News-room,” despite the fact that its moral loftiness sometimes soars so high it rebounds off the ceilings and smacks its audience in the face, drives this point home, and one can only hope that it will encourage a wave of equally idealistic newscasters.

“The Newsroom” and “The West Wing” differ in that “The Newsroom” is on cable—HBO carries the drama on Sunday nights. HBO has an estimated 29 million sub-scribers, and “The Newsroom” opened to a healthy 2.1 million. But that 29 million is just a small fraction of the total number of Americans who live in a household with one or more televisions, the vast majority of the popula-tion. It’s marvelous that ABC executives green-lit “Mod-ern Family,” but minus “The New Normal” and its “Mod-ern Family”-esque dynamics, “Glee” with its anti-bullying and acceptance crusades and “Grey’s Anatomy” with its emphasis on mixed-race relationships, you have an array of shows that are each blander and more mediocre than the next. The gutsiest writing on cable (“Homeland,” anyone?) can’t reach the greatest number of people—and there’s little point to changing hearts and minds if you can only change a few. Network executives need to make the tough decisions and choose more intelligent, gutsier shows that not only broaden our perspectives, but also make up infi nitely better television.

Woody Allen’s screenwriting has been largely con-fi ned to fi lm, but he once said, “Life doesn’t imitate art, it imitates bad television.” If the networks allow it, our lives won’t have to imitate bad television; instead, they can be inspired and emboldened by the best of it.

Lindsey Barrett is a Trinity junior. Her column runs every other Friday. You can follow Lindsey on Twitter @lambchop212.

Breaking bad mindsetsAmateur.

“Am-a-teur [am-uh-choo r, -cher] (n). A person who engages in a study, sport or other

activity for pleasure rather than for financial benefit or professional reasons. Compare professional.”

I am an amateur athlete. Furthermore, I am an athletic unknown. I am an

anonymous face in a sea of other undistinguished amateurs. I am a field hockey player. I am a member of a top-tier program in a top-tier conference and I will never so much as make a cameo on ESPN or CBS Sports. I will never win an ESPY. I am an amateur and will remain an amateur until I’m handed my thread-bare uniform pressed carefully against the glass of a frame to be hung neatly in my parents’ home. And then I will no longer be an amateur, nor an ath-lete at all.

I believe in the ideological nature of amateurism. I understand its purpose and acknowledge its ambi-tion to do something good for college athletics. I believe in the intrinsic value associated with arriv-ing to a locker room early in the morning to find a pair of damp turf shoes waiting to be tied in prepa-ration for the labor ahead. I believe in hard work. I believe in enduring the mental and physical gaunt-let. I believe that those who cannot buy into this frame of mind are the individuals whose nameplates are removed from lockers and whose numbers are freed up on the roster. I believe in social and physi-cal sacrifices in the name of dedication and commit-ment to a team. But despite the gutsy grind and the gratuitous contusions and twinges of our bodies and minds, student-athletes are expected to accept no tangible benefit beyond the intrinsic happiness of competition. Although sports are a business, these truths about the socioeconomic status of amateur athletics do not sit comfortably in the stomachs of many student-athletes and their factions.

There is a brewing debate between proponents of true amateurism and critics of the NCAA, those who consider it a money-making umbrella orga-nization, about whether or not student-athletes should be paid to compete. Competing in a Divi-sion I NCAA sport is a privilege unrivaled by any I have ever received. Being a student-athlete is the greatest and most worthwhile title I have ever earned. It has defined my college experience and has, in turn, defined who I am, for better or worse, from the ages of 18 until 21—which I consider rea-sonably vital years in implementing your life’s ear-liest passions and purposes. I understand that this was a choice. It was an option. It is a life of marked

commitment to something that sacrifices a sizeable number of social engagements, and compromises what once was a fit and injury-free body, exchang-ing it for one tattered, turf-burned and full of lac-tic acid. This was a choice—but at what point are the flags thrown, calling for fairness for voiceless student-athletes?

I cannot credibly or cogently argue that field hockey is a blockbuster sport. I can-not contend that it is a highly lucra-tive market for the school or that our 100-yard field is a place of pilgrimage like so many football coliseums or hardwood shrines, including our very own Cameron Indoor Stadium. Set-ting aside the events that air on prime-time television—or the events that get airtime at all—less publicized subsets of college athletics still exist. For the thousands of student-athletes whose

game recaps don’t even make it to the bottom of the ESPN score ticker, the show must go on. The sweat must still drip, and the muscles must still chug along. The practice schedule and the time commit-ments are real. The sacrifices are real, whether they make it to SportsCenter or not.

In an age of billion-dollar athletic franchises and sky-high signing bonuses for big-time sports, I think the current conversation about student-athletes and the pay-to-play debate is both necessary and distinct as the definition of amateurism is challenged. Stu-dent-athletes receive no monetary benefits, left sim-ply to thrive on the potentially lucrative, intrinsic value of loving a sport and earning a diploma. In theory, this remuneration is enough. The love of the game is enough. The desire to compete is enough. Receiving a scholarship is enough. But what about the athletes who aren’t on scholarship?

I am earnest in my assertion that I hold neither regrets nor qualms about my experience as a stu-dent-athlete. I am privileged and thankful for the blessing of this lifestyle. But at what point can stu-dent-athletes claim what is fairly theirs? Equality in academia is a matter of blurred edges, and college athletics are no exception. The pay-to-play dialogue, at the moment, has no answer, but is a necessity for organizations and associations that preach the well being of their members.

In this debate, I have no answer. I’m just an ama-teur. Just a kid. Just a college student. I am an ama-teur, for now, and apparently, for good.

Ashley Camano is a Trinity junior. Her column runs every other Friday. You can follow Ashley on Twitter @camano4chron.

The NCAA’s pinkest elephant

ashley camanogoing camando

lindsey barrettimpolitic

8 | FRIDAY, FEBRUARY 15, 2013 THE CHRONICLE

ANNOUNCEMENTS

HOLTON PRIZE IN EDUCA-TION Three cash prizes of $500 will be awarded for outstand-ing, innovative, or investigative research in education related fields. Application deadline is April 19, 2013. Open to Duke undergraduates. For more in-formation, www.duke.edu/web/education/scholarships/holton-prize.html

HELP WANTED

SUMMER CAMP STAFF WANTED

Raleigh Parks and Recreation Department Youth Programs is seeking applicants that are in-terested in working as a summer camp counselor with campers ages 5-11. No previous experi-ence required. Please contact Sasha Newcomb by email, [email protected] or by phone, 919-996-6165.

PT AFTERNOON CHILDCARE

Seeking undergrad or gradu-ate student to assist with two young children, ages 6 and 9. Need help 15 hours per week in the afternoons in picking up from school/camp, assisting with homework and having a good time. Candidate must have own car and be available at mini-mum through August. Position may continue beyond summer if mutually agreeable.

Email [email protected]

DURHAM MUSEUM SUMMER CAMP

POSITIONSThe Museum of Life and Science is looking for fun people who are passionate about science and working with children to work for our summer camps! The Mu-seum offers one-week, full-day, hands-on science camps for chil-dren age 4 through grade 8 that run June 10- August 23, 2013 at its main location on Murray Av-enue in Durham. We also offer one-week, full-day camps for children age 4 through grade 5 at Rashkis Elementary School in Chapel Hill from July 8 - August 2, 2013.

All positions are temporary, non-exempt, adjunct, working only for the summer, 35-45 hours per week. Camp hours are Monday-Friday 8:30am-3:30pm. Candi-dates do not have to work the entire summer but preference will be given to those with the most availability.

We are currently hiring Site Di-rectors (2 positions), Educators (multiple positions) and Assis-tants (multiple positions). For a complete job description, please visit http://lifeandscience.org/get-involved/jobs

Email [email protected]

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BAHAMAS SPRING BREAK$189 for 5 days. All prices in-clude: Round-trip luxury party cruise. Accommodations on the island at your choice of thirteen resorts. Appalachia Travel. www.BahamaSun.com 800-867-5018

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threat will be 7-foot-1 sophomore center Alex Len, who has been averaging 12.5 points and 8.0 rebounds a game. Despite Len’s lottery-pick potential, he scored just eight points and was often neutralized by Plumlee in the first meeting between the two teams.

The one area will Maryland will have to capitalize is on the boards. The Blue Devils have struggled to keep opponents off the offensive glass and for a Maryland team averaging 13.1 offensive rebounds per game, this could be a crucial part of the contest.

But this game is being played in the backdrop of a much larger picture. An era is probably going to end soon in the Duke-Maryland rivalry with the Terrapins impending move to the Big Ten.

“No, I hate to see Maryland leave,” Krzyzewski said in his teleconference Monday. “I mean, you’re talking when this thing started, whoever it was, those guys shook

hands and said, ‘We are going to start something special. Duke, Maryland and a few others were in that room, and I like that. I hate that something that happened 60 years ago now is in a few weeks, no more.... I’m sorry that that’s not going to be there for our conference and for Duke and Maryland anymore.”

The importance of the rivalry is not lost on the Ter-rapins either.

“Well, I think this is another level,” Turgeon said. “I think Duke’s another level above North Carolina. It’s above everybody else. It’s another level for our fans and another level for our players and our coaches, and I think it’s like that for Duke everywhere we go. But defi-nitely here for us, we are well aware of what this game means to everybody.”

time between first base and the outfield, where he will be joined by sophomore Andrew Istler and Kremer.

Duke, however, will have to make up much lost ground in terms of pitching. The departure of starter Stroman and reliever David Putnam will shake up the Blue Devils’ rotation, but Pollard hopes his guys will step up on the mound.

“You just can’t replace guys like Stroman and Putnam,” Pollard said. “But we’re fortunate that we return some key pieces, and you try to build around those. We’ve got some new guys… but it’s nice to have some key returners who have some experience under their belt.”

Sophomore lefty Trent Swart and junior righties Robert Huber and Drew van Orden are poised to round out the starting pitchesrs, with freshman James Marvel also get-ting the chance to earn a spot in the rotation. Pollard also hopes that two freshmen pitchers, lefty Nick Hendrix and righty Michael Matuella, will make an immediate impact as new members of the bullpen.

These Blue Devils will be thrown in the fire against the Gators, who reached the College World Series in the last two seasons. Florida, led by junior righty John Crawford, a member of Team USA’s 2012 Collegiate National Team. Crawford is coming off a 2012 season during which he col-lected a 6-2 record with 3.13 ERA, highlighted by a no-hitter against Bethune-Cookman. Crawford is projected to face Swart to open up the series Friday.

“Florida has been one of the best teams in the country over the last few years,” Pollard said. “But at the same time, they’re going to have a lot of new faces in their lineup. We’re seeing Crawford tomorrow night, one of the best there is, but then they’re bringing out two young guys. They’ve got pieces of the puzzle they’re figuring out, but, without ques-tion, they’re still one of the best teams in the country.”

had a game-leading 14 points.The pair of Williams and Peters also combined to grab

eight rebounds, more than all Virginia Tech starters combined in the first half.

“I just love the production of Haley and Elizabeth, just de-manding the ball,” McCallie said. “I thought that Elizabeth kept her composure early when she was being doubled and got the ball around and looked for Haley. They played very, very well off each other.”

Apart from the exceptional play of Peters and Williams, the Blue Devil defense wreaked havoc on the Hokies in the first half, forcing 18 turnovers. Duke produced 19 points off these turnovers, opposed to Virginia Tech’s three points off Duke’s nine turnovers.

“I thought we played physical, without fouling, and aggres-sive,” McCallie said.

The Blue Devils implemented a stifling press that frustrat-ed the Hokies for the entire game, causing many of Virginia Tech’s turnovers.

Duke played the aggressive defense without fouling too much, finishing the game with just 10 fouls.

Even with a sizy lead, the Blue Devils kept their intensity entering the second half, continuing the full-court press until the end of the game.

“I’d say they’re the most complete team in the league,” Fe-nyn said. “They have really good guard play and their post play is very dominant also.”

Tricia Liston also contributed in the blowout, coming off the bench to pour in a quick eight points, including a pair of 3-pointers. The Blue Devils never allowed the gap to close, keeping the Hokies at least 28 points down after Chel-sea Gray kicked off the second-half scoring just 10 seconds into the period.

The offensive woes continued throughout the game for Vir-ginia Tech, which shot 27.8 percent from the field and had no player score in double figures in the game.

The Blue Devils are focused on maintaining this level of play for the remainder of the ACC season. McCallie continues to push her players to improve on the court in preparation for the NCAA tournament and hold them to a high standard equal to their pedigree.

“This is not high school,” McCallie said. “I’ve got All-Ameri-can players. I’ve got great players.”

BASEBALL from page 4W. BASKETBALL from page 4

M. BASKETBALL from page 4

NICK MARTIN/THE CHRONICLE

Elizabeth Williams matched a career high with 25 points, outscoring the Hokies alongside fellow Blue Devil Haley Peters.

MENUThe Duke Dining Guide

Spring 2013

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1 Ai Fuji Japanese Steakhouse 5 • •2 Azitra Restaurant 5 • • •3 Bennett Pointe Grill 5 • • •4 Bleu Olive Bistro 6 • • • • •5 Brixx Wood Fired Pizza 6 • • • • •6 Cosmic Cantina 6 • • • •7 Cuban Revolution 7 • • • • • •8 Cupcake Bar 7 • •9 Doolin’s Irish Pub 7 • • • • •10 Dragon Gate 8 • • • •11 Enzo’s Pizza 8 • • • •12 Foster’s Market 9 • • • • • •13 JB’s Hotdogs 9 • • • • •14 Kanki House of Steaks 9 • •15 Margartet’s Cantina 10 • • • •16 Mellow Mushroom 10 • • • • • •17 Moe’s Southwest Grill 11 • • • • •18 Mount Fuji 11 • • • •19 Neo-China Restaurant 12 • •20 NOSH 12 • • • • • • • •21 Pizza Mia 13 • • • •22 Pomodoro 13 • • •23 Respite Café 13 • • • •24 Satisfaction 14 • • • •25 Sitar Indian Cuisine 14 • • •26 Washington Duke Inn 14 • • • • • •27 Weathervane 14 • • • • • •

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“MOE MONDAY” Joey Burrito, Chips & a Regular Drink $5.99

Renaissance Center at Southpoint6807 Fayetteville Rd., Durham

(919) 544-6637

Patterson Place5332 McFarland Drive, Durham

(919) 493-6637

Newly opened in November 2012, Ai Fuji is a Japanese

steakhouse and sushi bar offering teppanyaki cuisine and fresh sushi every day. Featuring hibachi shows every customer will love, we provide the dining and entertainment experience all wrapped into one. Enjoy buy one, get one free sushi anytime – dine in OR take out. And don’t forget the daily drink specials! Visit www.AiFujiSteakhouse.com and come in today to experience Durham’s newest hibachi attraction! See our ad on page 4.

202 NC Hwy. 54, Suite 506 • 919-998-3988Lunch: Mon-Sat 11am-2:30pm, Sun 11:30-2:30Dinner: Mon-Th 4:30-9:30pm, Fri-Sat 2:30-10:30, Sun 2:30-9:00www.AiFujiSteakhouse.com

Managed by a passionate and seasoned team of operators, Azitra awakens the inner soul through colorful ambiance, rich palate and complex tastes with a seductive dining

room, a fashionable bar, intimate private lounge and outdoor seating. We strive to create memorable dining experiences day after day. Guests can sample the vibrant fl avors of India through Azitra’s various dining options. Our menu features classic Indian cuisine reinvented for today’s more discerning palate. When you visit be sure to ask about our special cuisine and wine program. We invite you to indulge in India’s culinary treasures, time after time. See our ad on page 7.

8411 Brier Creek Pkwy., Suite 101, Raleigh • 919-484-3939Lunch: Mon-Fri 11am-2:30pm, Sun 12pm-3pmDinner: Sun-Th 5pm-10pm, Fri-Sat 5pm-11pmwww.azitra.com

Bennett Pointe Grill, serving great food & drink with Southern smiles since 1997. Find out why we keep getting voted “Durham’s Best Kept Secret.” Shrimp & Grits, Fried Oysters and Low Country Flounder are house

favorites along with Pasta Carbonara, slow-roasted Black Jack Pork and Buckhead Angus beef. Entrée Salads, Vegetarian dishes and fresh hand-pattied Burgers round out our something for everyone menu. Start with a plateful of Blue Cheese Chips and fi nish with house made Key Lime Pie. We’re located on Hillsborough Road, 1.5 miles past the Durham Hilton. See our ad on page 9.

4625 Hillsborough Rd.919-382-9431Lunch: Mon-Fri 11:30am-2:30pmDinner: Mon-Sat 5pm-9:30pmwww.bpgrill.com


Bleu Olive Bistro is a new Mediterranean Bistro from the owners of Papas Grille in Durham, NC. We specialize in Greek and Mediterranean, Italian, Seafood, Vegan and Vegetarian dishes. We were voted Diner’s Choice Best Food and Neighborhood Gem on Opentable in 2013. Join us for breakfast, lunch, and dinner daily or brunch on Saturday and Sunday. See our ad on page 7.

1821 Hillandale Rd.919-383-8502Lunch: Mon-Fri 8am-3pm, Sat-Sun 10am-3pmDinner: Mon–Th 5pm-9:30pm, Fri-Sat 5pm-10:30pmwww.bleuolivebistro.com

Brixx is the place to go for the Triangle’s best brick oven pizza, pasta, foccaccia bread sandwiches and salads. The pizza is hand-crafted and served hot

from the wood-burning brick oven while you enjoy one of 24 great beers on tap or 14 wines by the glass. Brixx is known for great outdoor dining and serving late night -- until 1:00 am Monday through Saturday -- and daily drink specials. Vegan, vegetarian and gluten-free options are also available. See our ad on this page.

501 Meadowmont Village Circle, Chapel Hill919-929-1942 8511 Briercreek Pkwy Suite 100, Raleigh919-246-0640Mon-Sat 11am-1am, Sun 11am-11pmwww.brixxpizza.com

Serving the freshest and highest quality ingredients available, Cosmic Cantina’s burritos, chimichangas, and tacos are legendary. With extremely fl exible hours, Cosmic Cantina is a favorite any time of the day or night. Located on the popular Ninth Street block, our full liquor license makes it hard to leave and our low-fat, high fl avor menu will keep you coming back. Stop by and take advantage of our 10% discount with your Duke I.D. All ABC permits and Catering Available. See our ad on page 12.

1920 Perry St.919-286-1875Open Daily 11am-4amcosmiccantina.com


Indian Culinary Nirvana

8411 Brier Creek Pkwy, Suite 101Raleigh, NC 27617

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We offer a spirited counter-culture environment reminiscent of a 1960s coffee house with the passion of a Latin beat...offering our own version of what we call Revolution Fusion Cuisine. Our menu

features homemade Cuban staples like Ropa Vieja, Pressed Sandwiches and Pork Platters, award-winning tapas, combined with a touch of 60’s Americana such as Red Velvet Square Cake or a personal Baby Banana Cream Pie...all wrapped up in a swanky setting that propels you back in time. We always serve our full menu until closing. Enjoy! See our ad on page 13.

On the American Tobacco Campus318 Blackwell St. 919-687-4300Sun-Th 11am-midnight, Fri-Sat 11am-2amwww.thecubanrevolution.com

The Cupcake Bar is Durham’s fi rst bakery specializing in cupcakes. We mix up fresh, delicious cupcakes inspired by our favorite cocktails and beverages. Try a Margarita, Mojito, or Mexican Chocolate in delicious cupcake form. Visit our downtown Durham shop for constantly rotating variety of unique cupcakes, fresh coffee, handspun milkshakes, and other sweet treats. Or ask about delivery options to Duke and the surrounding area. Cheers! See our ad on page 5.

101 E. Chapel Hill St. 919-816-2905Mon–Sat 11am–7pmwww.cupcakebarbakery.com

Doolin’s is an authentic Irish Pub located off Shannon Rd offering live entertainment, daily carvery lunch, pub quiz night, and a full meal menu. We have the best beer on tap in durham along with a cozy dining and lounge

area plus outside seating on nice days. Doolin’s Pub Quiz is the ultimate challenge for the pub trivia buff! It provides lots of pure unadulterated fun and contains trivia about sport, movies, music, history, science and entertainment from all times. Whether it’s a quick business lunch, pint after work or night on the town you can always tap into fun at Doolin’s. See our ad on page 11.

3211 Shannon Rd.919-908-9233Sun-Wed 11am-12am, Thurs-Sat 11am-2amwww.doolinsirishpub.com


Clench Your MELLOW CRAVING

Today

410 Blackwell Street, Durham, NC 27701

LIKE US :MellowMushroomDurham

JOIN :Mellow Love for EXCLUSIVE email deals

www.mellowmushroom.com/durham

DRAGON GATE DRAGON GATE Chinese Restaurant Chinese Restaurant

DRAGON GATE DRAGON GATE Chinese Restaurant Chinese Restaurant

Offering a full Chinese Menu featuring such delicious dishes as Sesame Chicken, Shrimp Lo Mein and Tofu Broccoli. We also have a healthy diet menu that includes Chicken, Shrimp and Vegetables (no added oil, cornstarch or salt). Food cooked fresh, no MSG. Fresh Fruit Smoothies, Fresh Fruit Salad, and Party Trays available. Daily specials served for fast delivery (20-25 minutes) or dine-in. Open Late. Delivery on Points. See our ad on page 12.2000 Chapel Hill Rd.919-490-0229Mon-Sat 11am-11pm, Sun 12pm-11pmhttp://www.allmenus.com/nc/durham/17949-dragon-gate/menu/

Duke is home to one of the most innovative, dynamic, and cutting edge collegiate dining programs in the country. Our goal is to provide a delicious, nutritious, affordable community dining experience, no matter where you choose to eat on campus. Whatever your dietary needs or tastes, options abound. Whether you have a hankering for a stacked deli sandwich, hand-

cut steak or salad with locally grown greens, Duke Dining Services offers a variety of ways to tempt and please any palate. Our goal is providing a healthy and enjoyable experience, no matter where you dine on Duke’s campus. We also provide nutritional resources and programs, such as our Balance Your Plate program, which helps students at the Marketplace and Great Hall make healthy meal selections. Duke Dining’s Merchant-on-Points program expands student choices to a variety of off-campus vendors that deliver to residence halls on all meal plans. Whether it’s late at night, early in the morning, or you just need a change of pace, these merchants are ready to deliver. Also keep an eye out for our dining trucks. At Duke, dining is more than a meal. It’s a community. See our ad on this page.

When planning Enzo’s, every ingredient, from sauce to crust, was put to the test to make sure it would be the best. Enzo’s is committed to maintaining the best of 19th century family tradition with a 21st century taste experience, all while caring for the environment. Try one of our delicious, innovative pizzas or create your own just how you like it. Not in the mood for pizza? Try a sub or fresh salad. And

don’t forget to fi nish your meal off with our cinna-zo’s! We also offer late night delivery, catering, payment with Duke points, and online ordering. We accept duke points. See our ad on page 14.

2608 Erwin Rd., Suite 140919-309-3696Store Hours: Mon-Sun 11am-11pmDelivery Hours: Mon-Sun 11am-12amwww.enzospizzaco.com

029 West Union Bldg. 919-660-3900 studentaffairs.duke.edu/dining


Live Sitar & Grand BuffetFri & Sat evenings

Serving lunch and dinner Mon-Sun at the Great Hall

Lunches Tues-Thurs at the Fuqua School of Business

Restaurant Hours includeLunch buffet: Mon-Fri 11am-2:30pm, Sat & Sun

12pm-3pmDinner Buffet: Fri-Sat 5pm-10pm

Dinner A’la Carte: Mon-Thurs 5:30pm-9:30pm

www.sitar-indiancuisine.com

Sun-ThursBirthday Parties of 12 or more receive the

Birthday meal free!(excludes: Buffet and beverages.

Reservations recommended)

10% Discount for Students with

Duke ID

Sitar celebrates a special Valentine’s Day

Exclusive dinner special with complementary champagne, wine or beer (I.D. required). Special dessert platter and

chocolates too!! Special discount only for Duke students!!

Reservations strongly suggested

Owned by renowned chef Sara Foster, Foster’s Market offers house-made soups, salads, sandwiches and casseroles; all made using only the freshest ingredients. Foster’s Market also offers its gourmet

products for sale, along with wines, gift baskets, catering services, and an espresso bar that serves locally roasted coffee from Joe Van Gogh. Visit our website at www.fostersmarket.com and click on Family Dinners for more information on how to receive a week’s worth of meals for two for $100. See our ad on page 10.

2694 Durham-Chapel Hill Blvd., Durham919-489-3944750 Martin Luther King Jr. Blvd., Chapel Hill919-967-36637:30am-8pm Dailywww.fostersmarket.com

JB’s is Duke University’s new place to get great gourmet hot dogs. We only serve high end dogs on freshly baked rolls and provide numerous daily made sides like coleslaw and pico de gallo. With our great location right on the Bryan Center Plaza and convenient hours, be sure to stop by

anytime and try our delicious dogs, North Carolina pulled pork sandwich, nachos, hot soups and more! See our ad on page 14.

029 West Union Bldg, Bryan Center Plaza919-423-5160Mon-Wed 11am-7pm, Th-Sat 11am-3amhttps://www.facebook.com/JBsGourmetDogsAndMore

Kanki offers teppanyaki cuisine and the Triangle’s freshest sushi. Enjoy the lively atmosphere of the teppanyaki tables, where skilled chefs prepare sizzling steak, succulent shrimp and chicken, mouth

watering lobster, fried rice and an assortment of vegetables diced and sliced right at your table. Sit back and enjoy the “Best Tasting Show in Town!” Sushi lovers can enjoy the freshest, most delicately prepared sushi in our show case sushi bar. Specialty drinks are available in our full service lounge where you can relax and enjoy the view of our award winning 1,700 gallon aquarium. Visit KANKI.COM for daily specials and features! Entire menu available for take-out. Call 403-TOGO. Reservations accepted and catering available for sushi only. See our ad on page 15.

3504 Mt. Moriah Rd.919-401-6908Lunch: Fri 11:30am-2pm, Sat-Sun 12pm-3pm Dinner: Mon-Th 4:30pm-9:30pm, Fri 4:30pm-10:30pm, Sat 3pm-10:30pm, Sun 3pm-9:30pmwww.kanki.com

Great Seafood, Chicken, Pasta and more!

LunchMon - Fri

11:30 - 2:30Sunday

12:00 - 8:00Dinner

Mon - Sat5:00 - 9:30

10 | MENU ■ spring 2013 .................................................................www.dukechronicle.com ..........................................................................................................the chronicle

SATISFACTIONA Duke Tradition for over 30 years

R E S TAU R A N T & B A R

Full Bar and Great New Wine List!

Indulge yourself in the unique culinary art, distinctive decor, soothing atmosphere, and unparalleled service.

www.neochina.net | [email protected] 4015 University Dr., Durham | (919) 489-2828

Nightly Specials include:

Grouper in Garlic Sauce, Hunan Seafood Trio, Oriental Shrimp Marinara, and

Grouper, Shrimp and Scallops with Tofu.

NE - CHINA

Chef-owner Margaret Lundy creates her cuisine featuring seasonal, local and fresh foods, including many vegetarian options. Dishes range from traditional pozole, NC sweet potato chips, Southwest grits and Caesar salad to unique quesadillas, grilled salmon over local greens, Caribbean

catfi sh, chipotle pork chops, and since 1990, her famous grilled chicken and chicken chowder! See our ad on page 11.

1129 Weaver Dairy Rd., Chapel Hill919-942-4745Lunch: Mon-Fri 11:30am-2:30pmDinner: Mon-Th 5pm-9:30pm, Fri-Sat 5pm-10pm, & Sunday Supper 4pm-8pmwww.margaretscantina.com

We are downtown Durham’s best Pizza and Beer Joint. Come see for yourself why Mellow Mushroom was voted “The best Pizza in the Triangle” and “Best Outdoor Dining” by Metro Magazine, Independent

Newspaper, CitySearch and AOL online. At Mellow Mushroom, we offer a wide selection of gourmet pizzas, sandwiches and salads all prepared with the freshest ingredients available in an eclectic and laid back atmosphere. We also have a huge full service bar with 15 beers on tap with many more by the bottle and a nice wine selection. Gluten-Free Menu and Catering available. See our ad on page 8.

410 Blackwell St., Suite 100919-680-8500Mon 11am-9pm, Tue-Th 11am-10pm, Fri-Sat 11am-11pm, Sun 11:30am-9pmwww.mellowmushroom.com

the chronicle .................................................................................................... www.dukechronicle.com ....................................................................... spring 2013 ■ MENU | 11

115-A North Duke St.Parking available on the street919.294.9737

Featuring a 8 person meeting/study room that can be reserved

Small sweet and savory food items from local vendors including: ham and cheese sandwiches,

pastries, cake, and cheese plates.

Specialty Coffee and Espresso Drinks

Extensive Fine Loose Leaf Tea list

[email protected] | respitecafe.com

Southwesternseasonal - local - fresh

CuisineTimberlyne Shopping Center

1129 Weaver Dairy Road, Chapel Hill919.942.4745

margaretscantina.com

★

Serving Lunch weekdays and Dinner Monday-Saturday

★ ★

SS

★★ Now ServingSunday Supper 4:00 pm-8:00 pm

★ ★

★

★

Pizza MiaItalianGrill

PizzaClassics

Salads & StartersSubs & Sandwiches

Beer & Wine

2812 Erwin RoadSuite 103 (former Brooklyn Pizza location)

[email protected] over 20 years of quality & service from

Pulcinella’s Italian Restaurant4711 Hope Valley Rd.Durham, NC 27707

izzasicstersches

Wine

Open 11 am - 10 pm919-309-0111

pulcinellasdurham.com

Now accepting

Duke Points!

www.doolinsirishpub.com

3211 Shannon Roadjust off of University Drive

919.908.9233

Eat, Drink & Celebrate St. Patty’s Day!

LIVE MUSICTRIVIA TUESDAYS

DRINK SPECIALS DAILY

Moe’s is best known for its burritos packed with a choice of over 20 fresh, fl avorful ingredients, and all-natural, cage-free, steroid-free, grain-fed, and grass-fed meats. The menu also features vegetarian and low-calorie options. And all meals are served with free chips and salsa. Moe’s is committed to serving only the highest quality ingredients 100% of the time.

Moe’s also caters! Whether you’re in the mood for hot, delicious burritos, mouth watering fajitas or irresistible tacos, we’ve got you covered along with plates, napkins and cutlery. We deliver customizable options with real ingredients and real fl avor that please the pickiest eaters. See our ad on page 5.

Renaissance Center at Southpoint6807 Fayetteville Rd., Durham, NC 27713(919) 544-6637

Catering Line (919) 434-1591Mon-Sat 11am-10pm, Sun 11am-9pmwww.moes.com

If you have an appetite for Thai, Japanese, Chinese, Vietnamese or Sushi, Mount Fuji Asian Bistro and Bar will surely satisfy your needs. Mount Fuji is a unique blend of old class and new chic: from their private Tatami room to their house DJs spinning trendy new sounds; their classic wine and drink listings to their wide screen plasma TVs. Located in revamped Brightleaf Square, Mount Fuji offers a large sushi bar with a wide variety of Japanese Sake. Great outdoor seating available along the Square’s lively courtyard - perfect for a cool lunch or a romantic dinner. See our ad on page 12.

905 W. Main St. #21B919-680-4968Lunch: Mon-Fri 11am-3pmDinner: Sun-Wed 5pm-10pm, Th-Sat 5pm-11PMmtfujinc.com

Patterson Place5332 McFarland Drive, Durham, NC 27707(919) 493-6637


cosmic cantina

1920 1/2 Perry St. at Ninth Street Just a block from East Campus

50¢ OFF ANY ROLLWITH THIS COUPON!

ON

POINTS!

2000 Chapel Hill Rd.2000 Chapel Hill Rd.Durham, NC 27707Durham, NC 27707

(Shoppes at Lakewood)(Shoppes at Lakewood)

Visa, MasterCard, American Express, Discover

MT. FUJI ASIAN BISTRO SUSHI & BAR

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Neo-China offers unique culinary art, distinctive décor, a soothing atmosphere, and unparalleled service. Our nightly specials include Grouper in Garlic Sauce, Hunan Seafood Trio, Oriental Shrimp Marinara, and Grouper,

Shrimp and Scallops with Tofu. Reservations are accepted for large parties, and special dietary needs are available upon request (no salt, sugar, MSG, starch, etc). Neo-China uses 100% vegetable oil in all of our dishes. Our chefs will add a special label to your dish; this will enable you to verify that you have received your requested dish. We will gladly prepare special dishes for large parties, see management for details. See our ad on page 10.

4015 University Dr.919-489-2828Lunch: Mon-Fri 11am-2:30pm, Sat-Sun 11:30am-2:30pmDinner: Mon-Th 4:30pm-10pm, Fri-Sat 4:30pm-10:30pm, Sun 4:30pm-9:30pmwww.neochina.net

NOSH “eclectic foodstuffs” is a place where all are welcome. The atmosphere is relaxed whether you are meeting business colleagues, studying for that exam, dining alone

while using the free wi-fi services or sitting on the outdoor patio under shady umbrellas with friends and family. The regular menu features a huge variety of made from scratch dishes, including sandwiches and salads, but try one of the delectable daily specials like lump crab cakes, spicy hand rolled empanadas, chicken pesto sandwich with goat cheese and grilled southwestern chicken with mango salsa. Specials change daily depending on what is fresh in the market and what inspirations feel right. While visiting the restaurant try the wide assortment of smoothies, our freshly ground coffee, espresso drinks, and baked goods. Now delivering on Points Mon-Fri 3pm-9pm. Beer and Wine available with your meal and we would love to cater your next event. See our ad on page 6.

2812 Erwin Rd. (Erwin Terrace-lower level)919-383-4747Mon-Fri 7:30am-9pm, Sat-Sun 8am-3pm - serving breakfast all day longwww.noshfood.com


Pizza MiaItalianGrill

Bringing over 20 years of quality food and friendly service from Durham’s well known Pulcinella’s Italian restaurant, we take pride in serving authentic made from scratch pizza, pasta, subs

and other classic Italian dishes. Located in the former Brooklyn Pizzeria location convenient to West Campus and the Medical Center. Our family is excited to join the Erwin Terrace tradition of locally owned eateries offering delicious specialty foods, beer, and wine at an affordable price. For the latest specials, follow us on Facebook. Catering and Delivery Available (NOW ACCEPTING DUKE POINTS!)See our ad on page 11.

2812 Erwin Rd, Suite 102 (Erwin Terrace-lower level)919-309-0111Open Daily 11am-10pmhttp://www.pizzamiadurham.net

Pomodoro Italian Kitchen is family-owned and operated by husband and wife

team, Carlo and Josephine Finazzo. The authentic smells and tastes of Italy are always evident here. Carlo arrives early each day to get the homemade sauces and soups simmering, while stuffi ng the manicotti shells and preparing the pizza dough. Josephine’s freshly-made Italian desserts are just as irresistible and, with advance notice, she will make a cake for your birthday or other special occasion celebration. Just call ahead to organize. We now offer a new full-service bar and specials. Also, please request a catering menu for all of your catering needs. See our ad on page 4.

1811 Hillandale Rd.919-382-2915Mon-Th 11am-10pm, Fri-Sat 11am-10:30pm, Sun 11am-9:30pmwww.pomodoroitaliankitchen.info

Respite is more than just an ordinary coffee shop. We truly hope to become a third place where all are welcome; a home away from home and a true community space in the neighborhood. We have worked hard to create a warm, timeless and unique atmosphere. Respite proudly brews specialty coffee from Carrboro Coffee Roasters, and we offer a large selection of fi ne teas. We offer baked goods and small dishes from local food and beverage vendors

and create mouthwatering sandwiches that match the quality of our coffee. Whether pastries or snacks, sweet or savory, Respite will keep you happy throughout the day. We believe strongly in offering quality goods. We work with vendors who are based in the area, and we strive to be as sustainable as possible. We want you to feel comfortable, whether here by yourself to study or read or in a group. We have a private room and a semi-private area for groups who want a quieter working space or to sit around and talk or play a game. Wi-Fi is free to all our patrons. See our ad on page 11.

115 N. Duke St. #1A (parking on the street)919-294-9737Mon-Sat 8am-8pmwww.respitecafe.com

MENUThe Duke Dining Guide

Spring 2013

Also available online atdukechronicle.com

Where the 60’s live on!318 BLACKWELL ST. DURHAMAMERICAN TOBACCO CAMPUS

25% FOOD DISCOUNTALL DAY EVERY DAY

WITH DUKE ID


order online: enzospizzaco.com309.3696 2608 erwin rd.

dukepoints

We accept

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SPECIALTY

PIZZAS WRAPS SUBSSALADS

DELIVERY on campus11 am - Midnight

We would love to cater your NEXT business or festive occASION

*Best NC Pulled Pork BBQ Sandwich

On Campus

JB’S GOURMET DOGS & MORE

On the Bryan Center Plaza

BRING THIS AD FOR $1 OFF

Try Our Hot Soups and Great Nachos

A Duke Tradition for over 30 years

SATISFACTIONR E S TAU R A N T & B A R

“The best pizza in town” plus freshly made

gourmet burgers, subs, salads and chicken sandwiches combined with 16 beers on tap, 87 beers in a bottle, and a great wine list make Satisfaction the choice of locals and students since 1982. Twenty-eight HDTVs show all major sporting events-especially Duke basketball-and the wood paneled walls and brick fl oors make everyone feel comfortable in any type of attire. This really is “Duke’s favorite off-campus hangout!” Half off all 1-topping pizzas from midnight-1am every night. All ABC permits. Check out our sister bar The Roxy at TheRoxyDurham.com. See our ad on page 10.

905 W. Main St.919-683-3853 (683-DUKE)Mon-Sat 11am-2am, Sun 12pm-10pmwww.satisfactionrestaurant.com

Visit our new location on Durham-Chapel Hill Blvd. Sitar India Palace is the only Indian Restaurant in the Triangle serving South Indian and North Indian

delicacies, which also are available on weekend buffets. Enjoy live Sitar and Tabla every Friday and Saturday night. Private party room available. Ample parking. Catering available. Sitar is serving in the Great Hall for lunch and dinner, and also in the Fuqua School of Business for lunches Tuesday-Thursday. Catering Available. See our ad on page 9.

3630 Durham-Chapel Hill Blvd.919-490-1326Lunch Buffet: Mon-Fri 11am-2:30pm, Sat-Sun 12pm-3pmDinner Buffet: Fri-Sat 5pm-10pmDinner A’la carte: Mon-Th 5:30pm-9:30pm, Sun 5pm-9pmwww.sitarindiapalace.net

Weathervane Restaurant at Southern Season, the nationally-acclaimed gourmet market, offers an open kitchen, full-service coffee and wine bar, exclusive private dining options and a breathtaking, all-weather patio. Chef Ryan Payne’s award-winning cuisine showcases an ever-changing menu of creative, seasonal fare that highlights local ingredients. Culinary ingenuity, combined with adherence to Southern tastes and tradition, propelled Team Weathervane to the title of state champion at the 2012 “Got to be NC” Competition Dining Series. See our ad on the back cover.

Weathervane Restaurant201 S. Estes Dr., University Mall, Chapel Hill919-929-9466Mon-Th 8am-9pm, Fri-Sat 8am-10pm, Sun 10am-9pmwww.southernseason.com/cafe.asp

Long regarded as one of Durham’s fi nest restaurants, the Fairview Dining Room features glorious vistas of the Duke University Golf Club, al fresco dining, attractive

décor and wonderful specialty dishes. Fairview’s weekend brunch, served both Saturday and Sunday, presents a delectable menu, piano entertainment and signature Fairview service. The Fairview is the recipient of both the AAA Four-Diamond Award and the Wine Spectator Award of Excellence. Vista offers a bountiful breakfast, served kiosk style daily. The Bull Durham Bar features a light menu throughout the day. Meet your friends for fi ne food, great views and good times at one of Durham’s favorite destinations. The Washington Duke Inn & Golf Club is a smoke-free facility. Menus at washingtondukeinn.com/Dining/dining.asp. Reservations suggested and Duke Points Accepted. See our ad on page 15.

3001 Cameron Blvd. • 919-490-0999 Vista Restaurant: Breakfast 7am-10:30am dailyFairview Dining Room: 11:30am-10pm daily, Sat & Sun Brunch 10:30am-2pm, Afternoon Tea: Wed–Sun 2:30pm-4:30pmBull Durham Bar: Lunch & all-day light menuwww.washingtondukeinn.com


3001 CAMERON BOULEVARD, DURHAM, NC 27705 919.490.0999 WASHINGTONDUKEINN.COM

creative menu, relaxed style, all your favorite beverages

Follow us on Facebook and Twitter

For reservations, call 919.490.0999.

Classic Favorite. Fresh Flavors.4-diamond dining, golf-view terrace, saturday & sunday brunch

breakfast buffet monday to saturday 7–10:30 am, sunday 7–10:00 am

University Mall, Chapel Hill | 919-929-7133 | southernseason.com

New Store Hours: Monday - Thursday: 8am - 8pmFriday - Saturday: 8am - 9pm & Sunday: 10am - 7pm

ENJOY effortless, gourmet meals

from our deli. SAVOR award-winning

cuisine at Weathervane Restaurant.

LEARN techniques and recipes at

our state-of-the-art Cooking School.

SHOP the Triangle’s destination for

specialty food and entertaining,

locally owned since 1975.

Documents

Feb. 15, 2013 issue