February 18, 2008

Download Feb. 18, 2008 as a PDF file
Nancy Seideman,
Executive Editor

Kim Urquhart, Editor

Christi Gray, Designer

Bryan Meltz, Photography Director

Leslie King, Editorial Assistant

Carol Clark, Staff Writer


Photo by Jon Rou

Peggy Barlett (right), who is heading up Emory’s Sustainable Food Initiative, and a Sodexho representative examine organic produce at the health food co-op Sevananda.

Where does our food come from?
Have you noticed the new organic sandwiches and snacks in the Fresh Market at Cox Hall? The seasonal local vegetables at the Dobbs University Center? The new local, natural and organic ice cream program at The Depot? What about fair trade and organic coffee available across campus, or the growth-hormone free, regionally made milk at all Emory food vendors? These changes are just the tip of the iceberg in Emory’s sustainable food initiative.
Click here to read the full story.

Rushdie: A writer’s art is no open book
Was Anne Hathaway Shakespeare’s model for Lady Macbeth? Did Shakespeare transpose his grief over the death of his son Hamnet to create a grieving son in “Hamlet?”
Click here to read the full text of this story.

Shaping the future of faculty excellence

Emory’s central resources for faculty development will for the first time be united in one place with the creation of the Center for Faculty Development and Excellence. From research grants to teaching awards to writing workshops and lecture series, the center will integrate established programs and resources with new initiatives. Click here to read the full text of this story.