Hundreds of black students marched into Willard Straight Hall and occupied the building for several hours after delivering a list of demands to the University’s president in a protest reminiscent of the 1969 takeover of the same building.
“The SUB has had a strong relationship with their former advisors, and in the meeting with VP Lombardi it was noted that such a transition can be difficult,” he said. “The transition [should] have no direct impact on the SUB’s ability to operate as a successful student organization and perform their daily functions and services to the student body.”
“He’s 93,” Zach Praiss ’16 said. “As young people I think we kind of live in fear of growing old, but the way he just embraces life gives me greater hope for the future.”
“Us as a body saying that we are going to make an organization do what we want it to do is something that I think is overstepping our power as a representative body,” Stefanko said.
“This is a student union, so the place where we would represent student voice and advocate for students would be in the Straight,” said Interfraternity Council President Blake Brown ’17.
Students sampled and voted on chili dishes created by head dining hall chefs at Cornell’s 12th annual chili cook-off Thursday in Willard Straight Hall Memorial Room. The event, sponsored by the Willard Straight Board of Directors, featured twelve tables of chili samples and colorful comment boards, where students could write enthusiastic compliments like “Loved it!” or “Great vegetarian option!”
Alexandra Hegerle ’17, a member of the Board of Directors, said the event both allowed students to voice their opinions and gave chefs creative freedom. “The chefs are usually pressed for time when cooking,” Hegerle said. “They have set menus, especially in larger dining halls, so now they have the opportunity to get creative.”
Terrence Vallery ’17 said he appreciated the array of samples provided, such as Bronco-Bustin’ chili, Southwest Black Bean chili and the vegan Caramelized Onion and Four Grain chili. “There are so many diverse gluten-free, vegan and vegetarian options,” Vallery said.