Part 2: 25 Testimonials from Women’s Cross Country Alumnae

Yuki’s letter and the petition can be read here. The timeline of contact between the team and the Athletic Department can be found here.

 

In Part 2 of this series, we are presenting 25 testimonials from 25 women who participated on the women’s cross country and track and field teams during their time at Wesleyan. Each story was written and prepared by each alumna herself, and reveals a pattern of mistreatment that led to a cycle of disordered eating, malnutrition, fatigue, and injuries as a result.

While many of the alumnae touch on their personal experiences with Coach Crooke, his actions are only part of the focus here. The first goal of these testimonials is to shed light on the specific actions of Coach Crooke and the devastating effect that they had on the team culture. The second is to call upon the Athletic Department as an institution to step up and protect its athletes, the very people on whose efforts the Department thrives. The testimonials and timeline beg the following questions: Where was the Athletic Department each time a runner spoke up about the conditions of the team? How could runners expect the Athletic Department to act when it did not even really listen in the first place?

A few have asked to keep their name and/or class year anonymous, but that does not lessen the degree of legitimacy of their stories. There are many reasons why they may have chosen to remain anonymous, including, but not limited to, concerns about how the Department or Coach will respond to these stories coming to light. If anything, their decision not to identify themselves speaks even further to a culture of fear and intimidation within the team.

Read the testimonials after the jump:

Part 3: What the Athletic Department Knew and When

This is part 3 of our series on the women’s cross country team. Part 1 is here, Part 2 is here.

Alongside the alumnae testimonials, we also wanted to provide a timeline that maps out the history of contact between the runners on the cross country team and the Athletic Department. A central theme of this series is to show that the Athletic Department was made aware of the issues of disordered eating and injuries that were perpetuated by Coach Crooke, and yet no changes were made to address the problems. This timeline, which was prepared by Rachel Unger ’15, is intended to shed some light on what exactly the Athletic Department knew and when. The timeline also speaks to the repeated efforts that were made by runners to push for change within the existing system as it stands.

S&C MENU WEEK 6

STAR & CRESCENT RESTAURANT
Located at the Alpha Delta Phi House (185 High St.)
LUNCH- 12:00-12:45
DINNER- 5:00-7:00
FIRST THREE FRESHMAN EAT FREE EVERY DAY!!!

MONDAY-
DINNER- Greens w/ Red Wine Vin. Shallot, Garlic & Herb Rubbed Flank Steak or Tofu, Roasted Red Bliss Potato, Cauliflower Gratin, Asparagus, Porcini & Red Wine Reduction
DES- Triple Chocolate Cake

TUESDAY-
LUNCH- Breakfast Burrito. Cheddar & Scallion Scramble, Black Beans, Roasted Sweet Onion & Poblano Pepper, Bacon or Soy Bacon, Avocado, Roasted Potato & Chipotle Salsa
DES- Mango Yogurt
DINNER- Greens w/ Thai Basil Vin. Red Curry w/ Chicken or Tofu & Jasmine Rice
DES- Coconut Cake

WEDNESDAY-
LUNCH- Falafel. House Made Chic Pea Fritter, Lemon Tahini & Cucumber, Tomato, Red Onion Served Open Face on Pita
DES- Coconut Cookies
DIN- Greens w/ Balsamic Vin. Linguini w/ Sautéed Asparagus, Portobello & Carrot, Tossed in Beurre Blanc w/ Roasted Chicken or Tofu
DES- Chocolate Cream Pie

THURSDAY-
LUNCH- Carrot & Ginger Bisque. Garnished w/ Sesame Oil, Toasted Sesame Seeds, Scallion & Sriracha. Served w/ Herb Focaccia
DES- Snickerdoodle Cookies

Trent’s Gloomy Guide to New England Pt. 1: Complaining about the weather, and how to find eternal happiness

Image result for the road

Expectation vs. reality.

I grew up in Rhode Island, in a small town about an hour and twenty minutes from campus. This past semester, I saw hundreds of poor freshmen from more hospitable climates struggling to adjust to the weather, culture, landscape and general ~ethos~ of this very strange, very cold part of the country. So as a veteran New Englander (and I do say veteran because sometimes living here feels like a war), I thought I’d share some of my thoughts on the region — its history, culture, and some relevant life hacks — so that we can all feel a little more at home here. Hopefully this is the first of several such posts. Its focus, aptly for the season, is the terrible weather.

S&C MENU Week 5

STAR & CRESCENT RESTAURANT
Located at the Alpha Delta Phi House (185 High St.)
LUNCH- 12:00-12:45
DINNER- 5:00-7:00
FIRST THREE FRESHMAN EAT FREE EVERY DAY!!!

MONDAY-
DINNER- Greens w/ Charred Tomato Vin. Herb Roasted Chicken or Tofu, Wild Black Rice, Brown Butter & Shallot Infused Cauliflower Purée, Asparagus, Oven Roasted Tomato Relish
DES- Carrot Cake

TUESDAY-
LUNCH- Ancho Mole Enchiladas w/ Roasted Chicken or Tofu.
DES- Salted Double Chocolate, Caramel & Macadamia Nut Cookies
DINNER- Greens w/ Thai Basil Vin. Pad Woon Sen w/ Chicken or Tofu
DES- Berry Crisp

WEDNESDAY-
LUNCH- Roasted Balsamic Chicken or Portobello, Pesto, Tomato, Baby Arugula & Mozzarella Grilled Cheese
DES- Oatmeal Chocolate Chip Cookies
DIN- Greens w/ Balsamic Vin. Penne A La Vodka w/ Grilled Shrimp or Tofu
DES- Mint Chocolate Cake

THURSDAY-
LUNCH- Broccoli, Cheddar & Brown Ale Bisque w/ House Made Garlic & Parmesan Croutons, Scallion, Bacon or Soy Bacon. Served w/ Herb Focaccia
DES- Chocolate Chip, Craisin, Walnut Cookies
DINNER- Greens w/ Honey & Thyme Vin. Jamaican Jerk Chicken or Tofu, Coconut Red Beans & Rice, Sautéed Cabbage, Carrot,
DES- Ginger Spice Cake

S&C Week 4 Menu

STAR & CRESCENT RESTAURANT
Located at the Alpha Delta Phi House (185 High St.)
LUNCH- 12:00-12:45
DINNER- 5:00-7:00
FIRST THREE FRESHMAN EAT FREE EVERY DAY!!!

TUESDAY-
LUNCH- Chimichurri Grilled Chicken or Roasted Crimini Mushroom Burritos. Garlic Black Beans, Cheddar, Roasted Sweet Onion & Poblano, Chipotle Salsa
DES- Snickerdoodle Cookies
DINNER- Greens w/ Charred Tomato Vin. Shrimp and Grits or Tofu and Grits. Creamy Sautéed Zucchini, Cheddar Grits, Bacon or Soy Bacon
DES- Chocolate & Cayenne Cake w/ Raspberry Coulis & Whipped Cream

WEDNESDAY-
LUNCH- Gruyere, Green Apple & Caramelized Onion Grilled Cheese w/ Bacon or Soy Bacon
DES- Peanut Butter & Chocolate Chip Cookies
DIN- Greens w/ Honey & Thyme Vin. Baked Country Style Mac & Cheese w/ Chicken or Tofu. Cheddar Béchamel, Roasted Cauliflower, Sautéed Corn & Peas, Herb Toasted Panko
DES- Red Velvet Cake

THURSDAY-
LUNCH- Spicy Shrimp, Poblano & Corn Chowder(Vegetarian w/out Shrimp) w/ Scallion, Bacon or Soy Bacon. Served w/ Herb Focaccia
DES- Chocolate Chip & Walnut Blondies
DINNER- Greens w/ Red Wine Vin. Puerto Rican Rice and Beans w/ Adobo & Sazon Roasted Chicken or Tofu.
DES- Golden Rum Cake

S&C MENU WEEK 3

STAR & CRESCENT RESTAURANT
Located at the Alpha Delta Phi House (185 High St.)
LUNCH- 12:00-12:45
DINNER- 5:00-7:00
FIRST THREE FRESHMAN EAT FREE EVERY DAY!!!

MONDAY-
DIN- Greens w/ Red Wine Vin. Herb Roasted Chicken or Tofu, Garlic Mashed Potato, Maple Glazed Carrot, Caramelized Shallot Sauce
DES- Triple Chocolate Cake

TUESDAY-
LUNCH- Baja Style Fish Tacos. Deep Fried, Beer Battered Tilapia, Cabbage Slaw, Chipotle Mayo
DES- Coconut Cookies
DINNER- Greens w/ Thai Basil Vin. Red Curry w/ Chicken or Tofu & Jasmine Rice
DES- Lemon Blueberry Crumb Cake

WEDNESDAY-
LUNCH- Hummus, Cheddar & Avocado Melts on Focaccia w/ Bacon or Soy Bacon
DES- Oatmeal, Chocolate Chip Cookies
DIN- Greens w/ Balsamic Vin. Linguini w/ Grilled Balsamic Chicken or Roasted Tofu Tossed w/ Beurre Blanc. Roasted Asparagus, Crimini Mushroom, Roasted Carrot, Parmesan & Basil.
DES- Mint Chocolate Cake

THURSDAY-
LUNCH- Grilled Cheese(Mozzarella, Cheddar & American) on Garlic Toast w/ Tomato Bisque
DES- Brownies
DINNER- Greens w/ Curry Dressing. Channa Masala w/ Basmati Rice & Garlic Naan
DES- Ginger Spice Cake w/ Whipped Cream

S&C MENU WEEK TWO

STAR & CRESCENT RESTAURANT
Located at the Alpha Delta Phi House (185 High St.)
LUNCH- 12:00-12:45
DINNER- 5:00-7:00
FIRST THREE FRESHMAN EAT FREE EVERY DAY!!!

MONDAY-
DIN- Greens w/ Honey & Thyme Vin. BBQ Chicken or Tofu, Baked Mac & Cheese, Soy & Maple Sautéed Collard Greens
DES- Red Velvet Cake
TUESDAY-
LUNCH- Huevos Rancheros. Scallion & Cheddar Scramble, Garlic Black Beans, Bacon or Soy Bacon, Chipotle Salsa, Fried Tortilla, Avocado
DES- Chocolate Chip & Walnut Cookies
DINNER- Greens w/ Thai Basil Vin. Masaman Curry w/ Chicken or Tofu & Jasmine Rice
DES- Banana Cream Pie
WEDNESDAY-
LUNCH- Steak & Cheese or Portobello & Cheese on House Made Focaccia. Roasted Sweet Onion & Green Bell Pepper, Cheddar & Scallion, Served Open Face
DES- Peanut Butter, Chocolate Chip Cookies
DIN- Greens w/ Creamy Cilantro Dressing. Chili w/ Beef & Pork or Vegetarian. Garnished w/ Buttermilk Corn Bread, Cheddar, Scallion & Sour Cream.
DES- Berry Crisp
THURSDAY-
LUNCH- Minestrone. Garnished w/ Basil Oil & Parmesan, Served w/ Herb Focaccia
DES- Salted Double Chocolate Chip, Macadamia & Caramel Cookies
DINNER- Greens w/ Curry Dressing. Tadka Dal w/ Basmati Rice & Garlic Naan
DES- Lemon Poppy Cake w/ Berry Coulis & Whipped Cream

Three Creative Writing How–to Books that Actually Help

What goes into a story, beyond the platitudes of “there must be a beginning, middle, and end,” or “there must be a protagonist with a goal and obstacles to overcome”? How do I revise without going in circles? And, most importantly, how do I improve as a writer? 

If you want to know the answers to these questions, read a how-to book. Most how-to books are trash, but a few are very helpful. They won’t make you a genius, but they will help you develop a level of basic competency in your work. In other words, they’ll ensure that you don’t spend all your time flailing around in confusion and frustration, relying more on luck than anything else.

This post introduces you to my favorite three “craft texts” (in no particular order), plus a bunch of honorable mentions (some of which I’ve read and some of which I haven’t). This is not a complete list. Nor do I pretend to be an expert. Anyone who knows me knows it’s a bit rich that I’m giving out writing advice. But, at the risk of coming off as a braggart, I thought I’d share my ~tiny grains of knowledge~.