News & Updates

Come One, Come All

Allegheny's food co-op group.

By Heather Grubbs and Nahla Bendefaa ’16

Everyone loves a home-cooked meal.

But when you’re away at college, enjoying grandma’s homemade lasagna is often a sacrifice one must make.

Or is it?

One student-organized group is aiming to change that. The Food Co-op began two years ago as part of Class of 2014 graduate Taylor Hinton’s senior comp titled “Activism through Food: Creating a Housing and Dining Cooperative at Allegheny College.” Hinton says she initially intended for the co-op to “address inequalities in access to cooking spaces, account for a range of dietary needs and food cultures, share cooking knowledge, and provide students with local, cheap, home-cooked food.”

Hinton’s comp then expanded upon her vision by seeking to:
• Create a sustainable organizing structure for the dining cooperative.
• Expand the population that the group was serving as a cooperative.
• Acquire a house that would both support the dining cooperative and provide a second space in which students can live and cook together.

Cara Brosius ’16 helps to cook one of the food co-op group's Friday night dinners.

Cara Brosius ’16 helps to cook one of the Food Co-op group’s Friday night dinners.

Current students Cara Brosius ’16, Stephanie Latour ’16, and Hawk Weisman ’16, who live in what is now known as the Co-op House on North Main Street, are carrying on Hinton’s vision by hosting Friday night homemade dinners on campus. The dinners seek to accomplish Hinton’s goals, as well as allow students to share family recipes and cultures and enjoy each other’s company.

“Whether you want to share an ethnic meal or your family’s apple pie, this is a welcome space to do that,” says Weisman, who is double-majoring in computer science and environmental studies. “Cooking and eating meals together was something I always did with my family, so this is a way to continue that.”

According to Weisman and Brosius, students sign up to participate in each week’s dinner. Two students are then assigned to the “head chef” role – meaning they are responsible for planning the meal – and two other students are assigned as sous chefs to assist with preparation.

For those students who prefer to stay out of the kitchen, they still can participate by serving as grocery shoppers, by volunteering to clean up, or by simply enjoying the food.

“Everyone here is very friendly, and there is definitely a sense of community since everyone helps out either cooking or cleaning,” says Catherine Schnur ’17. “Also, the food is always delicious!”

“Co-op is a great way to meet people you wouldn’t normally meet. It’s also a very welcoming environment,” adds Kara Van Balen ’17. “My first time here I felt like everyone was immediately my friend.”

Hawk Weisman ’16 and Cara Brosius ’16 work together in Carr Hall to prepare a homemade meal.

Hawk Weisman ’16 and Cara Brosius ’16 work together in Carr Hall to prepare a homemade meal.

The dinners are prepared and consumed in Carr Hall, with about 20 to 30 students attending. The group asks for a suggested donation of $2 to $3 to help cover shopping costs, or students can pay $20 up front for the entire semester.

“We represent a wide variety of majors and backgrounds on campus, which leads to a diverse menu,” Weisman says.

“We’ve had everything from lasagna to soup to Mexican food, and we really try to purchase fresh ingredients when possible, especially from the on-campus garden, the Carrden,” adds Brosius, an economics major and astronomy and mathematics minor. “We’ve also had other groups on campus like Edible Allegheny and the Green Living House volunteer to cook during certain weeks. We’d like to expand this concept by having other groups on campus participate, too.”

Just like Hinton’s original vision, the group stresses that its “come one, come all” approach applies to those with dietary restrictions, as well.

“We have a number of students who are vegetarians or vegans or those who eat gluten-free or have allergies, so we always make sure there are a lot of options,” Brosius says. “Personally, I like co-op because I have problems digesting certain foods, so I like knowing how each meal is prepared. Knowing that it’s homemade is comforting to me. Co-op is kind of like our home away from home.”

Source: Academics, Publications & Research

Two Students Present Research at Mathematical Association of America Meeting

Yukihide Nakada ’16 and Douglas Nestor ’14 presented their research on normal weighted composition operators on the Dirichlet space at the Allegheny Mountain Section Meeting of the Mathematical Association of America in April. This work was conducted with Associate Professor of Mathematics Rachel Weir beginning in the summer of 2013.

Source: Academics, Publications & Research

Colin Soleim ’14 Gives Talk at Mathematical Association of America Meeting

Colin Soleim ’14 gave a talk on April 4 at Westminster College as part of the Allegheny Mountain Section of the Mathematical Association of America spring meeting. His talk, “Introduction to automated theorem proving using propositional logic and resolution,” was based on his senior comprehensive project, under the direction of Professor of Mathematics Tamara Lakins.

Source: Academics, Publications & Research

Three Students Compete in William Lowell Putnam Mathematical Competition: Team Ranks 43 Out of 557 Institutions

Colin Soleim ’14, Doug Nestor ’14, and Yukihide Nakada ’16 competed in the 74th annual William Lowell Putnam Mathematical Competition on December 7. This competition, a six-hour examination solving 12 extremely difficult mathematics problems, is administered across the country in undergraduate institutions. The team was coached during the fall semester by Assistant Professor of Mathematics Craig Dodge. The team’s hard work paid off and Allegheny College ranked 43 out of the 557 institutions that competed.

Source: Academics, Publications & Research

Barry Goldwater Scholarship and Excellence in Education Program Recognizes Erin Brown ’15 and Neal Shah ’15

Erin Brown ’15 (double major in physics and mathematics) and Neal Shah ’15 (neuroscience) have been recognized by the Barry Goldwater Scholarship and Excellence in Education Program, which provides merit-based awards to college sophomores and juniors interested in a research career in the STEM fields. Erin has received a Goldwater Scholarship, and Neal is an honorable mention this year. Visiting Professor of Religious Studies and History Patrick Jackson, who also serves as the College’s nationally competitive awards advisor, worked with Erin and Neal on their Goldwater applications.

Source: Academics, Publications & Research

Student Research Published in Mathematics Journal

The article “Whitehead graphs and separability in rank two” — authored by John Conant ’12, Nivetha Ramasubramanian ’13, and former assistant professor of mathematics Matt Clay — was accepted for publication by the mathematics journal Involve in December 2012.  As described by the publisher, Involve “bridg[es] the gap between the extremes of purely undergraduate-research journals and mainstream research journals, provid[ing] a venue to mathematicians wishing to encourage the creative involvement of students.”

During summer 2011, Professor Clay and Ramasubramanian worked with the computer language C++ and a graphical user interface to incorporate well-known algorithms in a user-friendly way. Programming algorithms, such as Stalling’s algorithm, detected separability between elements of free groups.

In February 2012, Nivetha presented this research at the Regional Phi Mu Epsilon Mathematics Conference at Youngstown State University in Ohio.

Source: Academics, Publications & Research

Tutoring Schedule

Tutoring is available in the following rooms of Arter Hall for Fall 2014:


Arter Hall Room 101 Math 160,170, and 210
Sunday – Thursday 7:00PM – 10:00PM
Arter Hall Room 113 Math 157, 158, and 159
Sunday – Thursday 7:00PM – 10:00PM
Arter Hall Room 011 Math 160 and below
Monday TBA
Tuesday TBA
Wednesday TBA
Thursday TBA
Friday TBA