Monday, November 30
Event: Into the Grind(s)
Location: The Underground
Time: 5:00 p.m. — 7:00 p.m.
“Come sample coffee varieties from around the world and learn about different brewing techniques and blends in the Underground Coffee Co.” This event is totally free and will feature informational sessions on brewing techniques at 5:00 p.m. and 5:30 p.m.
Tuesday, December 1
Event: UCS Open Forum
Location: Salomon 001
Time: 8:00 p.m.
The Undergraduate Council of Students will be moderating a forum on the Pathways to Diversity and Inclusion Plan. The event will include both an overview of the plan and a Q&A with the following administrators: Rick Locke, Maud Mandel, Liza Cariaga-Lo, Mary Grace Almandrez, & Janet Blume.
Wednesday, December 2
Event: In Transition: A Thayer Street Pop-Up Exhibition
Location: 271 Thayer Street (Where City Sports used to be)
Time: 2:00 p.m.
Come to the unveiling of this exhibition about Providence’s street art scene. Sponsored by Artbeat, this event will feature artists from the community.
The third cup of coffee ever sold at the Underground.
It’s hardly surprising that a beverage with such a storied intellectual history–something something Enlightenment coffee shops exchange of ideas AP European history–should be so popular at Brown. Coffee, and with the businesses it fosters, is an integral part of College Hill, from the shops that dot Thayer and Wickenden to the syrupy coffee-milk that is a unique staple of the beautifully strange state of we live in.
And yet there’s much to suggest that the coffee scene here isn’t quite as unified as it could be; witness the trek necessary to get to Dave’s Coffee and/or Coffee Exchange, the lackluster options at Starbucks and Blue State, and the plainly mediocre stuff they serve at campus establishments (RIP Bear Buzz).
Most campus establishments, that is. The Underground, which opened Monday, appears to be the coffee shop that College Hill both deserves and needs. It combines the geographic centrality of the Blue Room, the expertise of Dave’s Coffee (which supplies the roasts themselves), and the enthusiasm of the Brown/RISD Coffee Society (who were consulted for proper brewing methods).