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Volume CXXXII, Number 21 |
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Terror's roots in social issues
To the Editors:
In his editorial in the last issue of The Orient, Yaron Eisenberg attempted to explain the causes of terror by claiming that acts of terrorism are committed simply because "they work."
Of course, he is partially correct. What is troubling is the fact that his monocausal and ultimately superficial explanation fails to address the deeper and far more important question: why is it that suicide bombings and hijackings have come to be seen as the only actions with even a degree of efficacy by a portion of the Muslim world? Surely it is not simply because "they work" - if terrorism was truly a lasting and effective method of bringing about political change, we would presumably see it being carried out by a wide spectrum of political groups and not simply those who are denied a voice in the world arena.
Committing an act of terror in which one takes one's own life is not a natural human inclination. The fact that groups like al Qaeda have such an easy time recruiting members amongst Arab populations is evidence in itself that the people of the Middle East feel desperate and backed into a corner by the overwhelmingly dominant influence of the western world. If we want to stave off future 9/11s it is imperative that we recognize that the populations from which terrorists draw their support do have legitimate concerns that are far too quickly dismissed.
The concern voiced by thinkers like Eisenberg is that to make concessions to terrorist groups amounts to appeasement. Although this may be true in the short-term, by eliminating the socio-economic conditions that allow these groups to flourish their support will likely erode: remember that Hezbollah and other groups gained an initial foothold providing food and hospitals when Israel and the United States could or would not do so.
It is a very rare individual who will give his life to achieve a goal if that goal can be accomplished effectively by other, peaceful means. Past experience have proven that opening dialogue can work and that the problem is that people on both sides lack the patience to make peace lasting. Finding a solution to problems such as the Palestinian problem will require concessions by both sides-this cannot happen, however, until the West realizes that terrorism is a problem with socio-economic roots that cannot be destroyed by sanctions and bombs.
Sincerely,
Matthew Spooner '05
Benjamin Stranges '05
To the Bowdoin Community:
Bowdoin College's dining service has a reputation as one of the best in the nation. Few students, whether they are hamburger lovers, vegans, or possibly even fruitarians, would disagree that our dining service works hard to provide students with delicious food. What students may not know, however, is that in addition, they make the extra effort of caring where the food they use is from. In light of environmental and health concerns, our dining service looks to purchase local, organic food when available. While students here have the luxury of getting delightful food instantly upon swiping their card and grabbing a tray, the dining staff is conscious about the entire process of food production, transportation and preparation.
Some people may ask, what does it matter if food travels in trucks 3,000 miles from California, as long as it gets to my plate intact? What one may not realize is that purchasing food from across the country significantly impacts the environment and nutritional quality of food. On average, for every calorie consumed, it takes another 10 calories of fossil fuels to produce, process and transport (FFC). Long distance shipping demands not only excessive fuel, but also packaging and time. In just six days, leafy green vegetables lose fifty-percent of their nutritional content (Barrett, Jo). While some may not notice whether or not the meat in their hamburger came from a large Midwest corporate farm, or from a local farm just down the road, they may care that massive livestock farms degrade the environment through erosion, soil depletion and polluted run-off, and such farms often feed their cows antibiotics and steroids that eventually accumulate in humans. In response to these concerns, Dining Services actively pursues means to buy from local, responsible farms and manufacturers with higher quality products.
Jon Wiley, purchasing director for the dining halls, commented that the Bowdoin kitchens have come "full circle" in terms of looking for local, organic foods. In its early years, Bowdoin could use vegetables and fruits employees grew right in their own gardens. In the mid-nineties stricter sanitary guidelines resulted in a decrease of locally grown food. Many factors can make using local foods difficult. On average, local organic food can be more expensive. Additionally, the differing timetables of growing seasons and school sessions make purchasing fresh local products difficult. Bowdoin's dining service runs a tight schedule and needs consistent daily deliveries.
In an effort to return to the practice of buying local, Bowdoin has begun purchasing from local farms aided by the Farm Fresh Connection. Rosalind May, a student working with Farm Fresh Connection and the Dining Services for a service-learning project explains that Farm Fresh Connection is an organization that "works to establish connections between local farmers and institutions such as Bowdoin College. FFC acts as a liaison between local farmers and institutions, encouraging institutions to purchase food for their dining services from local farmers, and providing the opportunity to farmers to broaden their markets through selling through FFC to institutions." Not only does this program allow Bowdoin students to reap the benefits of superior food, but it also helps Maine commerce. Russell Libby of The Maine Organic Farmers and Gardeners Association cites that "if every household in Maine spent 10 dollars per week on local food, it would keep $100 million circulating in the Maine economy every 6 months." To expand Farm Fresh Connection's capacity, the program is looking to establish holding facilities and a possible coop to facilitate easier storage and shipment for both farmers and purchasers.
Jon Wiley stresses that by both participating in the Farm Fresh Connection and buying smart, in large quantities, Dining Services can overcome some of the minor setbacks to buying locally. Michele Gaillard, assistant director of operations, noted that Dining Services is "willing to sacrifice price to do the right thing, because that's what we know the students are interested in." She says that it's become important for people to know where their food is coming from, and that the animals are treated humanely.
Resulting from the Farm Fresh Connection, Bowdoin receives root vegetables, organic apples, strawberries, blueberries and peas from local farmers. Recently, they switched from the international corporation Nissons to Country Kitchens Bread, a local company located in Auburn, Maine. Our beans come from the Kennebec Bean Company, and Oakhurst, which does not allow suppliers to use artificial growth hormones, supplies our milk. Wolfe's Neck Farm supplies a significant amount of the hamburger meat and sausages. Wolfe's Neck farm has been raising cows on their saltwater farm located in Freeport, as well as Bowdoin owned land in Brunswick, since the 1950's. The farm practices rotational grazing to preserve the fields' productivity, does not use steroids or antibiotics, synthetic fertilizers, pesticides, or livestock feed additives. One of the Dining Services's current goals is to use this all-natural beef exclusively. For those people staying on campus in the summer, even more local produce will be available for the menus. This summer, Dining Services hopes to start an herb garden to supply fresh seasonings for meals.
In celebration of Earth Week, from April 21 to 26, the Dining Services will be featuring an extended menu offering more local and or organic products. Any fish and shellfish will be harvested or farmed in Maine waters. Fair trade coffee from Eco-Preserve will be served every night. Not only is this shade grown coffee sustainably produced without clearing rainforest land, but also, 25 cents per pound is donated to Coffee Kids, an organization supporting farmers in Central and South America. All onions, beans, carrots, parsnips, beets and potatoes will be organic, locally grown produce. Local companies such a Vita's tortillas of Freeport will be featured, and for dessert, Shaines of Maine will be providing all the ice cream.
Exemplified by the comment card system, elaborate holiday meals, decorations and friendly service, it is apparent that the Dining Services cares about the quality and integrity of Bowdoin food. Strong efforts to help Maine businesses and the environment are more commendable actions worthy of recognition.
Sincerely,
Rebecca Tannebring '05
Chem-free options don't satisfy
To the community:
It's Saturday, 10:45 p.m. The closing bell has just rung in the library; I pack up. The minute I step outside, I hear them-those wonderful drunken sounds. Depending on the week it has or hasn't been, I walk back to my room, cursing the quasi-ubiquitous intoxicated voices, or laughing them off. Either way, as I see lights go on in the houses that border campus, I can't help but feel guilty.
In the morning, I get up to deliver the Sunday papers and am struck by the smell of someone's "tipsy" evening deposited on the rug. As I pass through the houses and dorms, I step over and around strewn bottles and cups, spot a broken chair, a toppled speaker. I assure you, it makes for quite a silent morning scene-every now and then I want to take a photograph; I would call it "College life."
I was that student who was thrilled that I could live in "chem-free" housing at Bowdoin, until I realized it only meant that people didn't drink in the dorm itself. Still present are the drunken voices and more telling displays on floors. On an undergraduate campus, where the vast majority of students are underage, can someone please explain why "chem-free" is an exception, an option? The need for such designations (and it is a need) is a huge problem-one of many indications that campus drinking practices are not only tolerated, but sanctioned by the College.
When I wanted to transfer last year, I wasted a lot of energy trying to convince my parents that weekends on campus are really "that bad." Even if I want to get work done, the library closes at 11:00 p.m.; trying to work in a first-year dorm is a futile endeavor; and there is nowhere else to go. Not only did my parents not believe that the drinking problem could possibly be that bad (after all, President Mills, speaking to the question during parents' weekend, assured them that it was not a huge problem and was being addressed), but they made excuses about "having fun" and "relaxing" a little. Perhaps knowing that the police department has now put up signs will be a bit more convincing, though part of me feels it's a waste of money. God knows students barely do the reading they're supposed to do for classes, not to mention that reading requires the ability to see clearly.
As the housing lottery proceeds yet again, my frustrations abound. Having lived the year out at Boody Street-the "quiet" dorm-which has been anything but quiet, options have dwindled. And I have to say, the idea that the brand new MacMillan building now accommodates a social house known for rowdiness, while the "quiet" people are in the much-abused former frat house, bothers me just a little. Yes, I know it's nice for the neighbors, who no longer have to deal with noise; actually, I'm quite glad for them. But Boody might well be the worst choice for a "quiet" dorm. Although the paper-thin walls make for intimacy (everyone can hear everyone else's business four doors down), I can't exactly say that the environment is conducive to quiet or work-to say nothing of the minor detail that it also houses those who "got screwed" by the lottery and just happened to end up there with no great attachment to quiet.
So, what are the options? "Chem-free" at Howard or Mayflower-mainly quads or triples-and Howell. The Howard option seems pointless since it's still in the middle of the weekend mess (just walk by Stowe or the Tower on a Saturday). Mayflower has been only part "chem-free," which makes for an interesting match-up. And the social house option is, well, for those who want a social house. There are no options for singles and few doubles. I thought of moving off-campus, though I'm not sure I want the hassle right now. Plus, this is a RESIDENTIAL college; at least that's what Res. Life keeps stressing-I shouldn't have to make excuses for wanting to be on campus-looks like I'll spend another nomadic year trying to find a quiet place.
Though I know I am not alone, my parent's might say that I'm an exception, even, perhaps, an extreme. Forgive me, I came to college to learn, to engage intellectually and have a place to enjoy my studying, reading and writing. I know, I know-how ridiculous! Among the best hours of my week are usually those few weekend night hours when the library sheds its "social" coat, except that the library hours even seem to enforce the unspoken drinking policy. The college, while it does work to provide some social alternatives through performances etc., does very little to provide "chem-free" or quiet alternative spaces. However much the faculty may be trying to create a more intellectual atmosphere on campus (and I know there are some initiatives), college life is a 24/7 reality. At a school parents are paying good money to support, that means that even a minority of students should not be struggling to maneuver their lives around the illegal and disruptive actions of the majority, especially not under the eyes of a "responsible" administration.
Sincerely,
Genevieve Creedon '05
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