Brown and White Vol. 129 no. 18

              The Brown and White Vol. 129 No. 18
Friday, November 6, 2015 ‘All the Lehigh News First’
Yasemin Gulerman/B&W Staff
Emily Rojas and Zahron White work on creating a sand water filtration system Oct. 30. Students from
the local middle school visited Lehigh to get prepared for a college career through the Gaining Early
Awareness and Readiness for Undergraduate Programs program.
The Lehigh Office of Academic
Outreach has partnered with
local Allentown schools to provide
elementary-aged students with a
positive college campus experi-ence.
The experience is part of the
Gaining Early Awareness and
Readiness for Undergraduate
Programs, which is a federal-ly-
funded program found in school
districts across America. There
are currently four GEAR UP pro-grams
in Pennsylvania located in
Allentown, Harrisburg, Lancaster
and Norristown.
The program is “designed to
assist under-served school dis-tricts
with making students
dreams of attending college
become a reality,” according to its
website.
The Allentown GEAR UP pro-gram
is currently in its third
phase, known as GEAR UP-3.
This level entails working with
students, parents and teachers
from the class of 2020.
Twenty-five percent of the stu-dents
from each class who are
identified as having academic
potential are placed into the pro-gram,
with students coming from
a wide variety of backgrounds.
“Every student is there for a
different reason,” said James
Frazier, ’17, a Lehigh student
involved with the program.
Students who are selected for
the program are mentored from
seventh grade to their freshman
year in college. The students in
GEAR UP-3 will be provided with
college counseling, tutoring and
job site visits. The program also
works with the parents of stu-dents
and provides them with
counseling, financial literacy
By KATIE MORRIS
B&W Staff
Student demand influences dining choices
The World Health Organization
recently released a report which
classified processed and red
meats as carcinogens, both of
which are served in Lehigh’s din-ing
halls.
The recent announcement has
not affected the food that is served
in the dining halls, according to
David Joseph, executive direc-tor
of Student Auxiliary Services.
However, the department is mon-itoring
the discussion about these
foods to determine if any action
should be taken for Lehigh’s food
offerings.
By CATE PETERSON
Assistant Sports Editor
workshops and on-campus college
visits to learn how to transition
their children into higher educa-tion.
The Allentown GEAR UP pro-gram
is partnered with Kutztown
University.
The school district’s commu-nity
liaison, Catherine Bianco,
said that a number of the stu-dents
from GEAR UP-2 decided
to attend Kutztown for school.
She said that there are no statis-tics
at this time about where the
students from this program go to
college, but they will be collecting
statistics from the GEAR UP-3
class of 2020.
Lehigh is directly connected
with the GEAR UP Program in
Allentown and works with kids
from Harrison Morton, Raub,
South Mountain and Trexel mid-dle
schools. The mentality behind
the program is that students will
be more likely to attend college if
they are introduced to the idea as
early as possible.
“This program works to get kids
to reach higher and to aspire to be
more,” Frazier said.
He added that the program
works to keep kids’ minds open
to all of the possibilities that they
can have in life.
The Office of Academic
Outreach has given tours for var-ious
young students before, but
this is the first time that they
have worked with the Allentown
Bruce Christine, general man-ager
of Dining Services, said
serving natural food is prefera-ble.
Lehigh Dining is committed
to providing the school with fresh
and local produce from surround-ing
farms, Christine said.
In the spring of 2015, Lehigh
partnered with Common Market
of Philadelphia, a co-op, to intro-duce
a “farm-to-school” system at
Lehigh.
Lehigh receives food from local
farms such as Flint Hill Farm in
Coopersburg.
This partnership also helps the
farmers because small farmers
often don’t have enough insur-ance
or cannot grow enough pro-
See OUTREACH Page 3
Thirty-seven years later,
The Goose, a deli on Fourth
Street, remains an essential
part of the Lehigh experience.
See Page 5
Inside Lifestyle
duce to have a reasonable profit,
according to Christine.
The majority of Lehigh’s food
is purchased from local farms in
New Jersey and Pennsylvania.
The percentage of local food
served on Lehigh’s campus is
dependent on the season.
“We serve as much local food as
we can,” Christine said. “What’s
seasonable is what we try to get
a hold of.”
Christine said sourcing food
locally can be difficult when the
vendors receive local produce,
but that produce is not local to
Lehigh.
Gearing up for higher education
Lehigh helps prepare Allentown students for college
See DINING Page 3