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fill their empty “bowl.” The $10 cost can be paid with Dining Dollars (by PLU students), card, or cash at the Concierge desk in the Anderson University Center. Tickets are limited and usually sell out.For more information, email artd@plu.edu or call 253.535.7573. Please note: for food safety reasons, the soup for consumption is not ladled into ceramic bowls after purchase (which are handled by the public), but into sanitary bowls provided by Campus Restaurants. Read Previous 2019 Juried Student Art

December 3, 2010 Pflueger saves the most By Chris Albert For the second UnPLUgged competition, Pflueger won by cutting its energy consumption by more than 20 percent. During this year’s UnPLUgged enough energy was saved to power 94 homes for a year. All together, efforts by students in the residence halls saved 93,712 kilowatt hours – enough to power 94 homes for a year. It also equals more than $7,000 in savings. Coming in second place was Foss Hall with a 15.1 percent drop, followed by

speaker Paul B. Thompson, Ph.D., of Michigan State University. Thompson, who holds the W.K. Kellogg Chair in Agricultural Food and Community Ethics at Michigan State University and published several works on the environmental and social significance of agriculture, will discuss three key problems in food ethics: the ethics of global hunger; the ethics of food consumption as it relates to personal and public health; and the ethical underpinnings of “the food movement” and its attraction to local and

research topics are both challenging and relevant to their experience. How can we provide mobile, lightweight, and inexpensive energy sources to our forces and to the communities they work with? How can materials research lead to new electronics that are super miniaturized, low energy consumption, and reliable? How can new kinds of sensors be used to improve safety, efficiency, and effectiveness? PROGRAM DETAILS If selected you will be embedded in one of the MEM·C labs for 9 weeks.  You will work with

energy consumption, promote alternative transportation, provide funding to student and faculty-led green proposals and take other measures to benefit the environment. Among the PLU achievements cited in the rankings, BestColleges.com highlighted: 1.    PLU is working to earn (at least) LEED Gold Certification for every building on campus. 2.    PLU’s Dining & Culinary Services recently adopted a zero-waste policy using the Green Tray Program. 3.    Students and faculty members who would rather not

conversation between Hambrick, Eckstein and Jordan, split into two parts for easy consumption, examines the text and bring a rich, lively analysis to bear grounded in the trio’s own personal experiences and expertise, helping listeners see the book through a different lens.LEARN MOREVisit plu.edu/first-year/common-reading to learn more about the Common Reading program, or contact the PLU First Year Experience program at fyep@plu.edu.  Read Previous STARTALK program prepares Lutes and other educators across

research topics are both challenging and relevant to their experience. How can we provide mobile, lightweight, and inexpensive energy sources to our forces and to the communities they work with? How can materials research lead to new electronics that are super miniaturized, low energy consumption, and reliable? How can new kinds of sensors be used to improve safety, efficiency, and effectiveness? PROGRAM DETAILS If selected you will be embedded in one of the MEM·C labs for 9 weeks.  You will work with

key problems in food ethics: the ethics of global hunger; the ethics of food consumption as it relates to personal and public health; and the ethical underpinnings of “the food movement” and its attraction to local and ethically motivated supply chains.  Paul B. Thompson – the W.K. Kellogg Chair in Agricultural, Food and Community Ethics will speak at 7 p.m., Feb. 21 in the UC Regency Room. “He’s worked with the industry side of farming, and is interested in issues of sustainability and often has