The forecast predicts that the high will be 38 and the low will be 26.
Student advocates call on MSU to make evening parking free
What started as a class project for four Michigan State University graduate students regarding parking advocacy might just leave the classroom and come to fruition. The students, all studying social work, came together through a course about policy practice and advocacy, where they were asked to find a topic of interest to focus on for the semester. After realizing they all had similar grievances with parking while commuting to campus in the evenings, they decided to center their project on that issue. As the work continued, their advocacy took the form of a campaign called MSU Parking Advocates, which seeks to make parking on campus free from 5 p.m. to 10 p.m. from Monday through Friday and improve safety for commuters traveling to Lot 89 — located south of the main campus on Farm Lane — through increased accessibility of CATA bus services and installing emergency phones. The group’s demands were presented to the All-University Traffic and Transportation Committee (AUTTC), an advisory body to the MSU Chief of Police and Executive Director of the Department of Police and Public Safety. Following that meeting, which took place last week, they plan to work with the committee chair to formalize a proposal that could make its way into the AUTTC’s annual recommendations.
Paulina Ayala Rivas represented MSU on the culinary stage. She doesn’t plan to stop there
On March 3, Michigan State University Chef Paulina Ayala Rivas took home a silver medal from the National Association of College & University Food Services’ Midwest Culinary Competition While Rivas didn’t qualify to compete in the national competition, she said she views her outcome positively. The March competition marked her first time competing in a regional competition, after she won first place in the qualifiers. In 2018, Rivas began working in the kitchen at MSU. She found herself liking the culture and diversity of MSU and continued to rise within the university’s culinary services. Now, she works in a supervisor role as a sous chef in South Neighborhood. Rivas says her culinary process draws from skills she learned through journalism, namely research and collaboration. She uses spices from India, techniques from Mexico and ingredients from around the world to create a dish. She aims to highlight the importance of the heritage, culture and rituals that go into every dish.
MSU prepares for veteran UConn team in Sweet 16 matchup
Michigan State men’s basketball is not new to the position it currently finds itself in. Neither is the University of Connecticut. For these college basketball powerhouses, the Sweet 16 is a program standard, and the Elite Eight embodies a measure of success. Come Friday, only one of these teams will achieve that distinction. The other will fly home with only its pride to show for its second-weekend appearance. On March 27 at 9:45 p.m., No. 3 seed Michigan State and No. 2 seed UConn will tip off in a Sweet 16 matchup at Capital One Arena in Washington, D.C. The winner will advance to the Elite Eight to face the winner of Duke and St. John’s. Michigan State has played UConn once this season, in an exhibition game which the Huskies won 76-69. Plenty has changed since that October evening — players have improved, experience has been gained and storylines have emerged and faded as wins and losses have accumulated. Over the past five months, both teams have matured as the seasons changed.
