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Saturday, June 19, 2021

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Cardinal View: 'Traditional' college experience not financially accessible to all students

Students decked in red and white gear across UW-Madison’s campus can tell you what it means to have the “College Experience”: it includes going to games in the Kohl Center and at Camp Randall, experiencing Madison’s nightlife on State Street or partying in the high rises around campus, grabbing food from one of the unions and absorbing the views The Terrace has to offer.

OPINION

Cardinal View: The free press is only here to help

Over the summer, dozens of news outlets rallied their editorial boards and published coordinated statements decrying President Trump’s hostile rhetoric toward news media, specifically his declaration that journalists are “enemies of the people.” Arguing that a free press is a cornerstone in a functioning democracy, these organizations pointed out the dangers of living in a society where the government works in darkness and no systems exist to disclose its work. Trump is not the first leader to be frustrated with coverage of their presidency, and he will not be the last.

OPINION

An overarching look at Madison this semester

Madison students, community members march to ask: ‘Am I next?” On March 24, thousands of Madison-area students and community members surrounded the Capitol to make a statement: “Not one more.” The crowd, which was a part of the international March For Our Lives, had gathered to demand that lawmakers address the epidemic of gun violence — which plagues communities nationwide on a daily basis. “When I am in class and the door is left open, I sit in fear,” one student activist told the crowd. Yet lawmakers have done nothing to address the issue.

OPINION

Cardinal View: UW-Madison gradually improving quantity of locally sourced food

In a calendar year, UW Housing purchases nearly 40,000 lbs. of four-ounces hamburger patties. It brings in 17,300 lbs. of plain chicken breasts — just one type of chicken it sells — and more than 63,000 lbs. of lettuce. Producing food in high volume is a constant challenge that Paul Sprunger, UW-Madison’s executive chef, and his team have to deal with. And finding local vendors who can keep up with the university’s supply and demand is another issue in and of itself. But, in recent years, UW-Madison is making incremental improvements to how much of its food comes from local sources — though it’s important to note that local food does not necessarily equate to better tasting food.

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