Word: durants
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Vice-President Reynolds and Business Manager Aldrich Durant '02 have declared that they will cut down the amount of bread served if the results indicate student backing of the plan...
Business Manager Aldrich W. Durant '02, who will have to administer any plan finally decided upon, called this set-up "not feasible." His main objections, as stated to Lally later Friday afternoon, were (1) that it would be impossible to tell how much wheat was saved; (2) that the University would foot the bill, since men who passed up the bread would eat something more expensive, and (3) that it was impractical to ship the wheat itself to Europe...
Attempting a two pronged attack with the idea of saving both money and food for Europe, the Council ground to an early halt on the solid, rock of Mr. Aldrich Durant '02, Business Manager. Mr. Durant shield understandably when presented with a plan to save 2000 1bs. of wheat per week and send the resultant money saving to Europe in the form the C.A.R.E. packages. Negotiation, followed by more negotiation produced nothing more definite than a nebulous idea that while food could be saved, the University's dining halls were operating at a tremendous deficit and any attempt to save...
Even after an excellent, but brittle project had been shattered into a zillion fragments, the job of scarping up the residue was badly hacked. Mr. Durant agreed to help the Council committee release a ton of wheat each week for shipment abroad, but demanded a mandate from the student body. This necessitated a poll. It was ready in five long weeks and promptly voted by a fourteen-man session of the Council. Hoping to get everything just right when speed was the important factor, the committee launched into a lengthy correspondence with Charles Lauckman. He returned a five question, sheet...
...addition, the new poll, if accepted by Durant and the Council, states that "a cut in consumption of wheat products . . . would mean a . . . monetary saving for the University Dining Halls," and this money would be poured back into dining halls to improve food quality...