Club Conversations: NihonGo!

Posted by Julia Leef

NihonGo!

Alex Salerno, Co-President

So just briefly, for people who don't know, what is NihonGo!?

Well NihonGo! is the Japanese language and culture club, and we basically do what the title says. We have monthly language tables, and at language tables we help Japanese students with homework or test prep or conversation, basically whatever they want, and then all the other weeks we do culture events.

So I'll pick an aspect of Japanese culture like clothes in fashion or we'll have a Jeopardy night or food or just some aspect of pop culture or traditional culture and I'll just make an event around that. Sometimes the event will be a presentation or sometimes it will be more hands on.

Why don't we talk about the academic side of this, because I don't think a lot of people realize that you offer language tables and tutoring for Japanese and for people who want to learn.

I would like to promote that a lot because we have a lot of turnout for culture events, particularly food events, which is understandable, it's food, but we don't have as much for the language events. And the reason it's only once a month is because it's not a big turnout. It used to be twice a month. So it would be every other week but there was so few people coming that I decided to make it once a month so we can have more room for events that draw a lot more people. And we're always available any time for language help, so that's something to take note of. And hopefully I can get the word out about us offering help anytime, particularly at language tables, to the people studying Japanese here.

How would students interested in getting help, either through the language tables or outside of that, contact you?

You can contact me through email, and at the beginning of the year I always go to the beginning class, the 101 class, and I let them know who I am and about my club. So I try to make sure that everybody studying, or who has just begun to study, knows that this is available.

What is the basic history of NihonGo!? Is it a relatively new club?

Well, I can pull up my charter if you would like to know exactly what the dates are, but I believe it started in 2011, so it's relatively new. When I was reading over my charter, I'm probably going to have to update it, it seemed very language-based, and I think we've been changing more since then because we would like to have people coming to the club, even people who don't really know anything about Japan or who only have a slight interest in Japan because that's fine too. It's really open to anyone. If the event we're doing is interesting to someone, even if they don't know anything about Japan or even care that much, it would be great for them to come in. So even though it's like a focus club and Japan is the focus, it's not exclusive at all, it's for everybody.

Along those lines I think one of the biggest misconceptions about NihonGo! is that you have to know Japanese to participate in events.

Yeah, I always get that question, especially at the club fairs. Like, "I don't know Japanese is this okay, can I do this?" or "I'm only a beginner," and really all our eBoard-I mean, I know a lot of Japanese, but all our eBoard are also beginners, and we're learning along with you and it's about students coming together and practicing together. And it's not so much of, like, maybe it pushes people back because they don't want to have a class again when they're already in class, but no it's about coming together as students and working together.

Now, with the cultural events that you put on do you sometimes partner with other clubs?

In the past we hadn't done many collaborations, but now that I am the president I'm trying to push for collaborations. So we're doing a lot with ACA coming up next month and in the future, and I've already talked to them about this, I would like to collaborate with Anime Club.

Can you tell me a little bit more about ACA?

Yeah, Asian Culture Awareness. Next month we're actually doing a bunch of collaborations with them. They just all happen to be next month because that's how scheduling worked out. We're doing curry night with them, a tea tasting and we're doing karaoke night. So all of those are actually going to be in the Spa, and basically NihonGo! is co-sponsoring karaoke night, so that's pretty straightforward, but we're going to be in charge of the Japanese curry that's going at curry-tasting and then we will be in charge of the Japanese teas at tea-tasting night.

Are there any other highlights this semester that students can look forward to?

I think I've said most of them. Calligraphy, then curry, then tea-tasting, then karaoke night, and after that is going to be a big event. We did it last year, before I was on eBoard. There's a lot of festivals, especially in the spring and summer in Japan, and they try to recreate a festival. The Obon Festival last year. Unfortunately it rained, it was supposed to be a big event on the Case green but it rained so it got pushed to the side of Case on Case Walkway. But it was still fun and we had just basically festival foods and we had Skidaiko there so we collaborated with them too because Skidaiko's drums are often seen at festivals. And we also had ACA there who provided bubble tea, and we had a couple other elements of a Japanese festival, and this year I hope I can make it an even bigger thing, especially if it's sunny and we can do this on Case green.

When you mentioned that collaboration with other clubs is something that didn't used to happen but that you're trying to push for more, are there any other changes to the NihonGo! that you're looking to do?

Yeah, so basically two of the changes I made so far were changing the structure from 'every other week is language tables' to 'once a month,' more collaborations, and I would like to, we're already set in our schedule for the rest of the semester, but next semester bringing in a guest speaker or something, someone who could come in and talk about something. We had ideas for this semester, but we're going to wait until next semester.

Is there an outlet for students to talk to you if they have ideas about what they might like to see in future events?

We, at the beginning of each semester, we ask everybody what they want to do because while we have ideas for what we want to do in the semester, I have a calendar which says that every single week there is something planned, but nothing is set in stone and we want to do what everyone else wants to do. So even if it's just an idea like, 'what kind of Japanese food do you like?' or 'What aspect of Japanese culture do you want to know more about?' If someone just tells me then I can make an event based around that.

Is there any event in particular or a topic that you find is really popular among students?

Other than food events, which are always popular, I think our most fun food event of this year was takoyaki which was great because it's very hands on instead of 'I make the food and share it.' Some of our other events are 'I make the food and they arrange it,' this was more like 'I have batter, go make it.' Like, they made it themselves which was very fun for everybody because everybody got to cook in the same room. Other than food events, we had a Japanese fashion night at the end of last semester and we had a presentation on different Japanese fashions and each of our eBoard dressed up in their specific fashion that they were explaining and it was a lot of fun.

[Salerno takes out her calendar to run through the club's events from this semester]

When we got back [from winter break] our first meeting was about New Years in Japan and we had a small presentation on what is New Years in Japan and we ate a special soup that they eat in Japan on New Years. We've had a couple movie nights, and that's always fun. We watched, do you know Akira Kurosawa, the famous director, Seven Samurai? We watched one of his. We did a game show and ramen night. I wanted to separate those but we didn't have enough time so we basically just ate ramen while watching Japanese game shows and it was a lot of fun. And then we had a documentary on an aspect of Japan.

Is there anywhere students can go to see a schedule and find upcoming events?

I haven't thought about putting the schedule anywhere, mostly because it changes all the time so if I put something up there it's not going to be the same a week later. And I think an element of surprise is more fun. So I wouldn't want everyone to know exactly what we're doing because then it's not fun that way.

[Salerno takes another look at her calendar]

We started the beginning of the year with a Go event, which is like a Japanese board game. Then onigiri has happened for multiple years, and onigiri is just rice balls and you put stuff on top of it and inside of it and it's a lot of fun. Then there's Jeopardy. We did a bento event so everybody got to keep their own bento box and take it home with them and they got to decorate and fill it there, and that was a lot of fun.

Is there anything else you'd like to add that we haven't gone over?

I think I covered everything I would like to say. I guess I'll just stress the points that we are open to everybody and if someone has any interest in anything, any aspect of Japan or food they like, just telling me what that is can turn it into an event. And we're always here to help with Japanese. There used to be a lot of people learning Japanese here and lately that's just been getting much, much smaller. We would like to see an interest and excitement for the language and hopefully maybe I can do something in the future that brings the Japanese students together because a lot of the students who take Japanese here don't go to clubs so maybe I could do something that brings a lot of energy into the department.

Saratoga Restaurant Week Review: Mouzon House

Posted by Erin Dillon

At 8:00 p.m. on a Tuesday night, my dining companions and I approach The Mouzon House. This brick Victorian home, situated in an asphalt field between the police station and the Hampton Inn, seems anachronistic, and indeed, upon entering the enchanting Mouzon House, we have waltzed into a distant era.

Inside, the atmosphere is elegant but not ostentatious. An abundance of candles illuminates the restaurant's rich colors, wooden flooring, and dramatic portraits that adorn every wall. Ornate d??cor combined with a feeling of southern ease to create a lavish-yet-charming ambiance fit for either a celebratory meal or a more casual night out with friends. Tonight, an excursion with three housemates during Saratoga's Restaurant Week, is a relaxed affair.

We feel like guests at a grand, southern dinner party. The tables, set with goblet-like glasses and flickering candles, are comfortably clustered within several adjacent, open rooms. Despite the cozy ambiance, the fireplace proves artificial and my companions and I all admit to feeling uncomfortably chilly. Perhaps we should have ordered some of Mouzon's old-timey cocktails to warm up; the hot toddy seems especially alluring on this March evening.

Music plays audibly, but certainly does not overpower any conversation. We easily hear our waiter explain tonight's menu offerings. The Mouzon House sources local, organic ingredients whenever possible, and a majority of its menu changes not only with the season but with the week.

Our knowledgeable waiter describes the soup, crostini, charcuterie, fish and market vegetables du jour. The veggies sound delicious: you can choose between pan-roasted brussels sprouts, saut??ed kale, roasted cauliflower or glazed carrots; you may also order a large platter of all four to share. Surprisingly, I do not order any of these tempting seasonal vegetables. As a vegan, I had not anticipated so many options; the menu has me at its vegetarian tapas board-hummus, olives, pickles, whipped lentil p??t?? and pita bread-and its seasonal soup, tonight some sort of vegetable concoction that I trust is tasty.

For a vegan, reading beyond the appetizer and salad headings often leads to disappointment --even jealousy--but as I continue perusing Mouzon's menu, I am pleasantly shocked to see that both the pasta and entr??e sections contain that beautiful "V" after several dish descriptions. Here, the "V" does not merely indicate vegetarian dishes but rather dishes that "can be vegan," according to the menu. I salivate at the prospect of the mushroom ragu, the Creole jambalaya and the grilled eggplant with chickpeas. I will not go home hungry tonight.

I order the market salad to start (hold the cheese). The salad is nothing groundbreaking-a predictable composition of greens, red beets, apple, pecans and balsamic vinaigrette-but is well made and flavorful nonetheless. For my entr??e, I select the beet risotto. Even in this simpler dish, executive chef Dave Pedinotti's skill shines. The risotto (which has been prepared vegan, remember) is perfectly creamy without a loss of the rice's textural integrity. Visually, the plate is lovely: red beets dye the risotto, which has been spooned atop thin medallions of golden beets. Vivid kale, lightly saut??ed and still pleasantly crunchy, covers the risotto. The noticeably fresh vegetables, in addition to parsley, garlic and olive oil, harmonize to create a delicious and uncomplicated plate. Also, aside from the too-generous drizzle of olive oil, the dish is relatively healthy.

I do not expect a vegan dessert option. Two of my companions order apple cake with cinnamon ice cream. The other orders bread pudding. I feel satisfied from my well-portioned salad and risotto, and would be fine taking a knee for the dessert course. Waiter to the rescue: he darts into the kitchen then reports back with an offer of a coconut-milk and coffee granita. Pinch me-dessert that does not contain the words "fruit" and "cup"? Dessert arrives, and although the granita is refreshing and tasty, I am slightly jealous of my friends' warm, rich desserts; the restaurant has only become colder as the night winds down.

Although we are the last customers at The Mouzon House, we are not hurried to finish up. The waiter brings our check once we request it. I pay more than I would at Sushi Thai or Esperanto's-appetizers here cost between $8 and $16, and entrees between $13 and $30-but a delectable dinner, remarkable setting, exceptional service, and time spent enjoying it all with friends is well worth the bill.  

(Note: during Saratoga Restaurant Week most restaurants offer a fixed plate deal for $20.14. Enjoy while you can.)

Reporting from D.C.: Developing global perspective while studying stateside

Posted by Paulina Phelps

Ten weeks have never felt so short: while experiencing new people, places, and ideologies, I've remained acutely aware of time. This could be the nature of being 20-a period when life is supposed to be simultaneously a party, a moment to get your foot in the door and an occasion to form convictions. These high-standards are stressful on their own let alone when trying to achieve them all at once in a limited time.

There are many things about studying abroad in Washington D.C. that are different from college. In D.C. our schedule changes every week and we are only told what's on next week's agenda the Thursday before. Not only do our weeks change, but our professor always makes sure to introduce us to a variety of speakers and news organizations as part of the journalism program. 

My ways of thinking of others and myself have also changed while away from Skidmore. Since arriving in D.C., I have come to realize the degree to which my thinking was influenced by the college bubble. For instance, while at school I become much less concerned with the world's issues and instead focused on my own reality. This is something I have noticed and spoken about with my friends; my level of awareness and understanding of the outside world is stronger here than ever before. 

Even without my journalism studies and work, while living in a city like D.C. everyone is aware of the people, places and issues of the world. I feel that my place in the world is more determined here than it is in college. 

Despite this enhanced awareness of the world around me, I go to more places alone. In my experience at Skidmore, even when I chose to have alone time, it most often led to loneliness (I've found these feelings subside as you get older). However, in the city, being alone is more of a mutual experience. This camaraderie is shown in a subtle smile or nod while riding the metro or sitting in a coffee shop. 

Keep checking the blog for more entrees as my time in DC comes to a close! 

Lively Lucy's: The Skidmore News sits down with Lively Lucy's to learn a bit more about their work.

Posted by Julia Leef

So, for people who may not know, just briefly, what is Lively Lucy's?

Noah Samors '15, President of Lively Lucy's: Lively Lucy's puts on events every Thursday in Falstaff's. The events range from our monthly open mic night to student band showcases. We have a Battle of the Bands coming up on the last Friday of March and the winner of that plays Earth Day. We've had fancy dress jazz dinner night; Swanky Swank Night is what we named it. We've had just a wide variety of events. We've had every kind of event we can come up with in this space and just utilize the space for what we can do.

Kyle Salzman '15, Lively Lucy's club member: Most of them involve music, like 90 percent. The full name of the club is Lively Lucy's Coffeehouse and we try and keep that in mind while planning events but [we host] mostly concerts every week. We bring in a lot of outside bands, usually between two and five a semester and have a lot of student bands play.

Samors: So we do programming, we also run our own sound as Falstaff's Operating Committee. We got a new soundboard so Lively Lucy's gets to utilize that.

Salzman: Everybody really gets to.

Samors: Everybody gets to utilize it, but for the time being it's mostly been Lively Lucy's. We run our own sound, we design posters, we have an online presence, we have a blog. We do everything when it comes to planning these events. Planning, running, general organization, photography also. We have a Facebook page as well, 'Lively Lucy's Official.' So that's more or less what we do.

Can students apply to you if they want to showcase their band or do any kind of event?

Samors: Yeah, we've had numerous students, clubs and just individual students, come up to me and say 'Hey, I wanna do this, or I want to do that.' Or, like, 'I'm in this band, when can we play?' And we do our best to find a slot for them. Usually the student band showcases or the Battle of the Bands are the best way for new bands to get out there, but we try to do a pretty good case of showcasing the student talent.

Salzman: Our Open Mic Night also is a great way for people to show their stuff. Anybody is allowed to perform pretty much anything. It's the first Thursday of every month and we usually get a really good show in. We've had ones that I remember that have gone until two or three in the morning-

Samors: Starting at eight.

Salzman: --of just students performing. So that's a great way, especially for musicians, to sort of show their stuff and get noticed.

Are there any upcoming events this semester, such as the Battle of the Bands?

Samors: Next week is Beets for Beats with Real Food Challenge, Outing Club, and [the Student] Garden. And it's a fundraiser for the Garden. We're having Bluegrass with Contra dancing and dinner starting at 6:30 p.m. and going until people are too tired to keep dancing. And then we have the Battle of the Bands which is on the last Friday of the month, and again, the winner of that gets to play Earth Day.

Those are the most immediate ones and then April 3 is our Open Mic Night, the last one of the semester as well. And we're in the works of planning a few other events including a Evolfo Doofehtshow which we're hoping is going to work out. It's going to be big if it happens, it's just logistics. So those are some highlights in the next couple weeks.

If students are looking to get more involved in the committee, how could they do so and what sort of things would they be involved in?

Samors: We have weekly meetings at eight o'clock on Wednesday [in] Bolton 280. That's a great way to start getting involved. We meet and we talk about what we need to do for the upcoming events. The best ways to get involved are poster design: just any graphic design work is great. If any students want to learn how to run a soundboard and learn how to run live sound and set up and take down, it's just [a] great space to do that in because it's not the best acoustically so it's a fun challenge to try and make the band[s] sound as good as possible in that space.

Also, students who are interested in programming and scheduling bands, if students have band ideas, coming to the meetings would be a great way to get that-I've gotten a lot of emails about it and sometimes they're a little hard to keep track of, so face to face is always really good.

How large is your club membership?

Salzman: There's probably a dozen people who are fairly regular members of the club who come to some or most of the meetings. We have a, well, Noah's the president--

Samors: And we have a vice president which is Cheyenne Kerekes, and then we have a treasurer, Johnny Murphy.

Salzman: And the rest of us don't really have positions, we just all sort of [equally] contribute  ideas during our meetings and help out with the running of events. So there's not really any sort of barrier to entry for new members of the club. It's sort of, just, you got a cool idea or if you just want to be a part of it, show up to a meeting. Anybody can contribute ideas and we just sort of reach a consensus on a per meeting basis.

Are there any questions that you guys get asked a lot that students seem to not know as much about or any misconceptions that they might have?

Samors: Well a lot of it is, whenever I say to anyone, and I like to do a lot of in-person advertising, and I say, 'Come up to Falstaff's at eight o'clock on Thursday night,' and they're like 'Oh, but I went up there when I was a freshman when I was really drunk.' Same thing, all the time, so that's our biggest hurdle as Lively Lucy's, getting people to realize that Lively Lucy's is different. Thursday nights are different from what they expect and that's usually one of the biggest questions is 'What do we do?'

Salzman: I think that Lively Lucy's events in general have a certain sort of atmosphere. They're pretty relaxed and most of the time-I mean, I'm biased-but they're good events, and the people who go enjoy themselves for the most part. And I think that's the biggest misconception for people who have never been to a Lively Lucy's event, who just don't understand how changeable the space is. When it's not steamy and packed to the brim, it's a completely different space. I think people are not aware enough that a vast amount of possibility exists in that.

Samors: Also, another thing that Lively Lucy's is involved in; we're on the Earth Day planning committee, so we pick an off-campus band and then, this is a recent thing we're still seeing if it works, but last year we hosted a Battle of the Bands and the winner opens for Earth Day. So we're doing that again this year and hopefully we're going to keep on doing that.

Are there any other changes that you're thinking about incorporating into Lively Lucy's?

Samors: The good thing about Lively Lucy's is that it's a flexible space. We had our most recent Open Mic Night in Spa because of the renovations that are going on in Falstaff's. So we can work around the space as the club. One thing that I'm hoping to instigate is, with more student involvement, maybe some more official positions. Like, WSPN and SEC both have graphic designers, for example. We don't. We put on shows every week, and it'd be a really cool challenge for a graphic designer, I think, to come up with a new poster design once a week or even if it's split between two or three graphic designers.

Student involvement, underclassmen involvement, we're mostly made up of juniors and seniors right now, and we have two underclassmen who are very committed, but it's only two of them. Eventually we're going to graduate, unfortunately, so getting underclassmen who really want to do this and, I'm not trying to bad mouth SEC or WSPN, but Lively Lucy's puts on events every single week, and SEC is made up of twenty-something people who all have good ideas, who all want to be heard, but it doesn't seem like that's necessarily the best place for them to be heard. So we would like people to come to us more because we know that they've had ideas of bands that we can afford to bring on campus but I just feel like people aren't aware of what we do and who we are.

Upcoming Lively Lucy's events include:

March 27: Lively Lucy's, Outing Club, Real Food Challenge and The Garden present Beets for Beats with dinner from 6:30 to 8 p.m. and dancing until 11 p.m.

March 28: Lively Lucy's Battle of the Bands. Doors open at 8 p.m.

April 3: Lively Lucy's Open Mic Night. Doors open at 8 p.m.

More information can be found on Lively Lucy's Facebook.

Housing Hell

Posted by The Editorial Board

Complaints among Skidmore students directed at the College's Department of Residential Life are both incredibly frequent, and diverse in the aspects of residential life they address. Res Life is perhaps the most actively criticized sector of Skidmore's infrastructure for reasons spanning from poorly run housing selection to power-hungry RA's and unreasonable fines. Simply put, Res Life is marked by mediocrity. It offers us little that seems worthy of praise, which runs contrary to the glorified notion of "community" that the campus loves to publicly uphold. Our residential life here is what provides that sense of community - it is essentially the cultivator of our non-academic livelihood on this campus. Why, then, does it seem that the department is so far from satisfactory?

It seems that Res Life has neglected to improve with the rest of the College. Its methods seem outdated: from the room mate surveys to the RA on call logs to the slew of un-attended floor programs. As these things become useless on this campus, they shouldbe altered to fit the ever-evolving student body, however, no such thing seems to be occurring. Res life has an incredibly large central staff but it is fairly difficult to determine what exactly the majority of these hired professionals do. It is absolutely unclear what exactly is written into Don Hastings job description, or how exactly Anne-Marie Pryzwara goes about responding to student requests and complaints.

The most archaic, and perhaps most frustrating aspect of Res Life, however, is the process of housing selection. As we have all just received our lottery numbers for this semesters' housing selection, the uniquely aggravating structure to this method of distribution has become enormously prevalent in student conversation. Not only does Res Life give students an incredibly minimal amount of time to make their housing decisions, but they also make the process of finalizing those decisions unnecessarily difficult. Students are asked to decide not only where they would like to live but also with whom, in a matter of days. For students living in apartments or rows of rooms, this means accounting for several other students as well as themselves - not an easy task to accomplish while handling midterms and meetings and all of the other activities that occupy the daytime hours for Skidmore students. For transfer students, students returning from abroad, or even just the more shy members of the community, this can be an incredibly daunting task. As far as making this easier for the community, there is a bulletin board within the Res Life office in Howe Rounds that no one seems to even know is there. Students are meant to post and respond to posts when looking for roommates, but the lack of publicity as well as the inconvenience of this method negates its potential utility.

This is a perfect example of Skidmore's unwillingness to update the housing processes to an online forum rather than keeping endless antiquated records in pen and paper. Liberal arts schools of our general size within the area have all moved their housing selection processes online. Wesleyan provides each student with an e-portfolio, in which they organize their bidding slots, their holds, their potential room mates and any other relevant information, and it is via these online portfolio's that they submit their preferred housing. Colgate uses "Residence by Simplicity," where students submit their own work orders, late and early housing requests and their room selection all within the same convenient online database. Hamilton and Union both have similar online lottery processes, in which students register via a portfolio of their residential information, which is collected in a larger college database. Skidmore requires that we line up and register for our housing in person, which is admittedly annoying, but not the end of the world. We are required to draw our residential life information from several different sources and organize it ourselves rather than the collected e-portfolio that is utilized by most other schools. This simply leaves more room for error and thus more work for the Res Life staff on the other end of things (work that they seem to do very begrudgingly and slowly).

Further, there is no way to know ahead of time what housing has been occupied prior to arriving for your allotted time. This means you can arrive only to be told that your carefully constructed housing plans are no longer a possibility, leaving you to immediately reconfigure plans for yourself and possibly several other people. It seems that it would be so simple to put some apartment/floor plan of the college online and to X off housing as it is taken - even Google Drive could do the trick. This solution is so simple that it's difficult to understand why the changes have not been made already. This, however, is typical of Res Life style. They ignore the simple and modern solutions  - they remain comfortable in their mediocrity.

It is crucial to the quality of life at a small liberal arts school, that the Department of Residential life is attentive, accessible, and well run. In its current incarnation, however, few students would agree that Res Life at Skidmore embodies these characteristics. 

Changing the Conversation: Baseball, Pizza and Sex

Posted by Brittany Dingler

We all have different sex education experiences from our high school days, ranging from no experience at all, to an abstinence-based approach, to a pure anatomy and physiology take, to more progressive student-led discussions about protection, prevention and resources.

Rarely, however, does sexual education seem to touch on how to communicate: a vital component of any intimate activity, that ensures both effective consent and a meaningful connection. Additionally, to avoid uncomfortable discussions, inept metaphors are often employed to define different common sexual activities, most often the hetero-normative baseball metaphor that inhibits inclusivity and equality among those in the conversation.

Al Vernacchio, a teacher of Human Sexuality at Friends' Central School in Philadelphia, offers a new linguistic model of talking about sex that combats these evasive and isolating maneuvers: pizza.*

Vernacchio presents the symbolic pizza as a healthy and necessary alternative to the classic baseball metaphor, which allows for only one way to proceed: the offensive and hetero-normative power struggle between "pitcher" and "catcher," and the competitive push to eventually make it "all the way" around the bases.

By refreshing contrast, the pizza metaphor allows you to order for yourself while encouraging dialogue with your pizza "partner." To wit, both might not like the same toppings, might only want to try a bite or, as Vernacchio half-jokes, may not be hungry at all. Even for those who have been in a relationship for a while, the self-proclaimed "sex scholar" suggests that this system allows for open dialogue about changing things up while ensuring consensual and sensual needs are both still being met.

Vernacchio's insight into the need for a change in conversation may be more relevant to Skidmore students than it appears at first blush. While one current sophomore thinks "Skidmore's [Center for Sex and Gender Relations] does a great job with breaking down the social taboo that it is not okay to talk about sexual health," there is still work to do at the individual student level.

Some Skidmore students, for example, recall the discomfort of their initial sex education experience as nearly intolerable. One first-year female says she "remember[s] very little about [sex education], but it might have been because [she] tried to repress those awkward moments." She also admits that her sex education teacher tended to avoid open conversations as "most people were at very different comfort levels with these topics."

Encouraging people to be more comfortable having honest and open conversations about sex is a struggle, and one that is unlikely to diminish when it comes time to discuss who has protection in the "heat of the moment." This may explain the huge incidence of STIs, such as chlamydia, disproportionately present across college campuses and particularly rampant at Skidmore.

This incidence could be dramatically diminished if prospective partners could find a more comfortable way to have "that talk." It therefore seems that it would behoove us all to take Vernacchio's lead and embrace more cozy colloquialisms for sex metaphors, signal words if you will, with which you and your partner are comfortable using when necessary, or simply when ordering pizza.

*Come play with your Peer Health Educators as we build a "pleasure pizza" in the Dining Hall for the "Sexy Safety" atrium event this Thursday, from 5:30-7:30 PM.  

Porches to Play Falstaff's

Posted by Jesse Shayne

Brooklyn-based freak-folk five-piece, Porches, will be hitting the stage at Falstaff's on Thursday, March 20. The event is sponsored by WSPN and Lively Lucy's. It kicks off at 8 p.m.

Porches released their debut LP, Slow Dance in the Cosmos, last September, which was well received by the music blog world. The self-proclaimed "bummer rock" group toured extensively after the album debuted, playing numerous shows throughout the US and Europe.

While the band owe much of their success to lead singer and songwriter, Aaron Maine, who has a voice and a presence well beyond his years, all five members certainly contribute to the group's unique sound. Bassist and backup singer, Greta Kline, who has a budding solo career of her own under the moniker Frankie Cosmos, delivers powerful vocal harmonies with Maine. The two have been dating since shortly after Porches formed in 2011, a fact often referenced in their songs with allusions to the counter-egos they have created for one another: Ronnie Mystery (Maine) and Frankie Cosmos (Kline).

Although Maine's lyrics are rather dreary, he delivers them with charming conviction. The band's texturally rich and at times surfy sound is conducive to Maine's lazy drawl, which is often used to reference outer space, depressing truisms and simple days that Maine and Kline have spent with one another. Maine favors minor chords and haunting fingerpicked progressions on some tracks, although others have simpler electric guitar melodies.

Slow Dance in the Cosmos proves to be a highly diverse album, with songs varying from the ethereal church organ-backed "Franklin the Flirt," to the upbeat "Skinny Trees," which features a heavily distorted lead guitar and a steadily danceable bass line. Despite each track's distinction, the songs come together to provide a cohesive feel throughout the 10-track record. There is a different keyboard tone in almost every song, but while some feature a drum machine and others a live drummer, one can hardly tell the difference.

While this is Porches's first release through a label, it is certainly far from being the only record Maine has put out in his 25 years. He has released three other albums with the group in its various forms, as well as a few releases under the name Aaron Maine and the Reilly Brothers.

Maine's prolific output is surely a testament to his musical abilities, which were honed at SUNY Purchase, a school known for its music scene. The majority of his other music is even slower and more melodic than Slow Dance in the Cosmos, but proves to be just as charmingly depressing. However, Porches is only playing songs from the new album on this tour. 

Don't let the slow songs dissuade you from attending the show; the band is known for its high energy live performances, departing so drastically from the recorded versions of their songs that they are almost unrecognizable.

Given the absence of a Big Show this semester, Porches's performance is definitely not one to miss. Skidmore's own punk group, Mugsy Boges, will open the show following the release of their second EP, Good Liver/Blur, last month. The event is free for Skidmore students and will feature $3 beers for those who have a campus event card. 

So You Have Senioritis? : What to do next

Posted by Amber Charette

The results are in: you've tested positive for a diagnosis of senioritis. You may be wondering what comes next. Well, fortunately for you, the prognosis of senioritis is generally good. While you may be feeling symptoms of laziness, lack of motivation to complete work or apply to graduate schools and jobs, a sense of apathy in all things school-related and anticipatory anxiety over what happens after graduation, the truth is that treatment for this illness is quite effective. Patients usually respond well to treatment that includes some tips, advice, TLC and a good push out the door! If this last piece of the treatment sounds intimidating and just plain old cruel, that's because it is...but in the best way possible I'm sure (or at least I've decided to believe as a senior myself). With that said, I can't say that everything will go smoothly, you'll get into your top graduate school program or land an awesome job (since I'm in the same boat). I can, however, provide you with some friendly peer tips and advice on how to deal with this ever-common illness that seniors contract.

First off, try your best not to let the stress of searching for a job or getting into your dream graduate program get the best of you. After all, it is your last semester of your undergraduate experience. Be sure to take some time to just enjoy the last several weeks of the semester, including going to your classes to take in as much knowledge as possible. If you're unsure how to find things to do (which would concern me just a bit since you've been here for nearly four years at this point), check out some of the following sources: The Skidmore News, of course, The SOURCE, student announcements, the various bulletins around campus buildings and club email lists. Additionally, be sure to take part in all the senior-directed activities that will be taking place, including, but not limited to, the events planned for senior week.

Next, be sure not to forget that...well -- you don't have that diploma in your precious little hands yet. In essence, don't falter at the finish line: maintain some stamina and actually turn in those final papers, exams, projects, etc. But don't overwhelm yourself either. As an anxious over-achiever myself, I can attest that over-worrying is not the route you want to go during your final weeks as an undergraduate. And remember, this may be the last time that you ever have to go to school...unless, of course, you're like 99% of college students nowadays and have decided to venture on to a totally different career path than what your undergraduate degree is in. But really, on a serious note, your education is one of the best gifts you'll ever be given. Make sure you make the best of it, and don't let your senioritis symptoms take that away from you. 

One of the last pieces of advice is to try and spend as much time with your peers as possible. It's not every day (or everywhere) that you can be surrounded by such a vast amount of diversity in one community. Additionally, be sure to reminisce with your friends about all of the crazy, fun, unique and even stressful things you've gotten through over the past four years. Remember that your peers are likely experiencing the same senioritis as you, and talking about it with them can help ease your symptoms. 

Finally, be sure to take everything you've gained at Skidmore, and apply it to the real world. Use it to make a difference, become some one that others look up to and continue to aim for higher and better. Your undergraduate career may be nearing its end, but your life has just barely begun. Be sure not to miss any bit of it. And just to set the tone and makes things extra sappy, here's a quote from Ferris Bueller's Day Off for you to examine: "Life moves pretty fast. If you don't stop and look around once in a while, you could miss it."

Professor Gregory Pfitzer Delivers 57th Edwin M. Moseley Faculty Research Lecture: Reexamining the way we see history

Posted by Kate Cavanaugh

"I'd like to meet that guy, Greg," said Professor Gregory Pfitzer of the American Studies Department as he took the podium to deliver the 57th Edwin M. Moseley Faculty Research Lecture last Wednesday, Feb. 26. Professor Pfitzer is "that guy Greg," but he modestly sidestepped the flattering introduction given by Dean Breslin by joking that the complimentary speech was meant for someone else. Breslin quoted other faculty members who lauded Pfitzer as an "erudite scholar" and "a yes man in a world full of people ready to say no."

Each year, the Skidmore faculty chooses one of its members to deliver the Moseley lecture on his or her scholarly and creative work. Why then, did Pfitzer's lecture titled, "The Unpopularity of Popular History: A Scholar's Pursuit of Non-Scholarly Things," focus on the theme of unpopularity?

Over the course of his academic career, Pfitzer has found himself drawn to new and less canonical approaches to the past, including a scholarly examination of popular culture and history. To be called a " popular historian" at Harvard, where Pfitzer earned his M.A. and Ph.D. in the History of American Civilization was, in Pfitzer's estimation, like being called "yellow" in the Old West. Prioritizing "popular" history over the enduring mainstream narrative was, well, unpopular.

Pfitzer followed his bliss anyway, and his scholarship attests to the fact that significant cultural and historical nuance can be understood through an examination of popular American forms. Though Pfitzer has written four books on a range of topics within the field of cultural history, his talk on Wednesday focused mainly on contrasting the production of mid-19th century pictorial history projects.

He began by explaining that in the 18th century, pictures were thought to detract from "the triumph of the word." In the 19th century, however, pictures began to make their way into works of history, increasing in prominence and influence until people grew uneasy about the "tyranny of the pictorial" and the "myths of nationhood" perpetuated. Pfitzer closely examined the depictions of several historical scenes in John Frost's Pictorial History of the United States (1844) and Jesse Spencer's History of the United States (1858) in order to understand the dynamics between writers, illustrators and publishers and how those dynamics influenced the larger relationship between words and images in American historical texts over time. Pfitzer demonstrated how representational choices have since shaped the collective memory of important historical events.

One example that Pfitzer discussed was the famous picture of George Washington crossing the Delaware River painted by Emanuel Leutze.

in 1851. There are historical accounts which position Washington at the rear of the boat for the actual crossing and dispel the myth that there were icebergs in the river. Yet the iconic image of Leutze's painting (with Washington at the front of the boat and icebergs all around) was drawn, engraved and reprinted in Spencer's History of the United States. The heroic image became popular enough to "crowd out other competing conceptions of the event, either visual or literary."

The parallels that Pfitzer drew between 19th century skepticism of the overuse of pictorial narrative and modern-day apprehension surrounding the overuse of popular social media outlets and the emphasis on visual literacy undoubtedly resonated with the audience at the lecture.

Pfitzer was grateful for the opportunity to pause at the twenty-five year mark in his career and assess what he has done so far. He was delighted to share his work with his colleagues and to have his two children and his wife in attendance.

One of his primary goals for the lecture series, though, is to reach the students. "When you study popular culture in your classes, it's not just 'fadish.'" Pfitzer said. He sees himself as an academic who uses academic tools in order to "deconstruct nonscholarly things." He believes that the constant fluctuations in popular culture often make it a "better barometer" for particular historical moments, and he believes that popular forms-Disney, rap music, images, or his mother-in-law's thoughts on American history-are material worth studying. Professor Pfitzer sees his scholarship not as a scandalous deviation from the norms of academia, but as a work of public history. "It's exciting to think that we can each be our own historian," Pfitzer said.

The Left

Posted by Lorraine Hoffman

Every late afternoon Peach makes a decision.  Peach decides if she should drive straight through her town or turn left onto the back roads to get to her house.  Today Peach instinctively turns left after passing the farm stand where policemen sit in the dark.

The initial downward slope into the woods encourages Peach to drive fast.  She tightens all her muscles and her hands ring-out the steering wheel as she turns on the familiar curves.  Fog prevents her from seeing more than a few feet ahead of the car.  Ice frozen on the road from last night's rainstorm causes the car to pick up speed.  Peach makes no attempt to slow down.

An overwhelming tight and anxious emotion clouds up over Peach from her gut.  Peach is reminded of the boy she met a few months ago.  She remembers sitting in the back of her hot car, attempting to make out his features in the dim light cast on his face by a nearby streetlamp.  They were breathing on each other's necks before she could define his nose. 

Peach sighed, almost moaning, and brought her attention back to the road. Peach narrowed her eyes and pushed a little father down in her seat.  Peach dared herself to drive faster.

The street seemed to have no end and Peach felt full.  Her previous overwhelming tight and anxious emotion turned sour and heavy.  Peach stopped breathing. Peach lost control of the car.  The car was maneuvering the road all on its own and Peach started to cry.

 Peach forgot about the boy she met a few months ago and only noticed the upright, sturdy trees that passed her by.  She admired their confidence.

With every desperate breath and teaspoon of tears lost, Peach felt increasingly empty.

The four-way intersection where Peach needed to turn right caused her to remember where she was.  Peach clenched her jaw and stopped the car.  Physics wanted Peach to fall forward but her seatbelt locked and choked her back.

Peach could not move.  Peach was stuck in the cross section of two empty streets.  Peach grabbed her cell phone desperately and turned it around a few times in her hands. The screen reflected Peach's wet face.  She scrolled through her contacts and old text messages.

Peach lifted her head.  She looked forward and then right.  If she drove straight then she would be going towards the house of a boy she met a few months ago. If she turned right then she would go home. Peach hunched down over her phone and hesitantly began dialing the number of a boy she met a few months ago.

Bright white lights slowly filled the car.  Peach instinctually raised her head and looked left, directly into the attractive lights.  She pressed the call button on her cell phone as the lights hit her car.  Peach was pushed to the right.  The lights took away her sight, violently cradled her body and shoved its way down her neck, replacing the breath in her lungs and filling her hungry stomach.

Peach thought of the boy she met a few months ago and hoped he was thinking of her as the lights crumpled her up.  The lights stopped its rampage once Peach was stuck with her back against a stiff, reliable tree.

Peach rubbed her cheek against the tree trunk and it felt soft.  Before her swollen insides forced her to sleep, Peach smiled still thinking about the boy she met a few months ago.

Proprioception and Phantom Limbs: : The pliability of body image at the neuronal level

Posted by Brittany Dingler

Proprioception is our central nervous system's awareness of the position and orientation of the different parts of our body in space, and in relation to one other. This vital ability is crucial, not only for allowing broad, gross movements, and small, incredibly fine-tuned coordination, but also for communication with our brains to provide constant distinctions between what is "self" and "non-self." This ability to distinguish our body from others may seem unimportant but a phenomenon known as Phantom Limb Syndrome shows the necessity and extent of proprioception.

The aptly named Phantom Limb syndrome describes the sensory perceptions one feels for a limb or digit that no longer exists. Essentially, because of our bodies' fine-tuned proprioceptive abilities, an amalgamation of precise signals provide feedback that we receive as touch and, from there, categorize further into sensations of pain, arousal, or a general tingling. Perhaps an abstract concept in the main, as the majority of the population has no personal context for such an intangible notion, the phantom limb phenomenon speaks volumes of how touch actually works and how, as hard as it is to believe, it truly is all in our heads. 

This ability for phantom limb to be experienced by anyone illustrates the pliability of body image. We are a compilation of what we think we are, a malleable sum which can change at any given moment. To wit, our body image, our multi-faceted perception of ourselves, does not, it turns out, have to do with the physical 'flesh and skin' body at all. 

This Gestaltist idea may have significant implications as we continue to learn how to best take advantage of our nervous system's capacity and propensity for artificial incorporation. Specifically, the ability to override and manipulate the interaction between our somatosensory cortex (essentially the "body-sensing" center in our brain) and our proprioceptors (the neurons responsible for sensing all changes in body position) may provide more opportunity to return to more normal levels of sensation in areas often affected by missing limbs, like intimacy. Such discoveries would be extensions from the understanding of what happens for some foot amputees during sex as a result of the proximity of the brain regions responsible for foot and genital sensations (Kalat, 2012). Ramachandran and Blakeslee (1998) believe this to be a result of neuroplasticity, such that the 'genital regions' moved over into the 'foot region' after detecting the available neuronal real estate. On a more practical level, this neuroplasticity behind the coupling of phantom limb sensations is crux to phantom limb therapy, rapid advancements in the function of prosthetic limbs and specifically, our ability to adopt a new body part as our own. 

Restaurant Review: Sweet Mimi's

Posted by Tegan O'Neill

How can you resist feeling cheery while at Sweet Mimi's Cafe? You are surrounded by 360 degrees of pink and your ears hear nothing but mellow jazz. The coffee comes to the table quickly in generously sized mugs, and though it might not be as strong as you would like, it holds the promise of eventual caffeination. What's more, your server is perpetually peppy, and, evidently, does not believe in frowns.

With the decor, the wall decals and the garden party wicker chairs, Sweet Mimi's feels a bit like the setting of a little girl's birthday party. Choosing from the temptations offered on the menu feels like selecting between fetchingly wrapped presents. Both the specials board and the regular bill of fare are jumbled with long titles of scrumptious sounding choices. Specialty items outnumber the humdrum--a rare occurrence on menus. When you are deciding between the likes of lemon ricotta or bacon pancakes, it is like having the devil whisper in both of your ears.

You can feel satisfied with your decision to settle on the raspberry streusel-baked French toast, served with raspberries perched on an oversized pillow of whipped cream. Even though raspberry season is far over, one taste of these raspberries and you can picture the bushes right over yonder, brimming with fresh berries. Maybe expectations for the toast itself were too high at the first forkful; couldn't it use a smidgen more cinnamon? A little more orange zest? And wouldn't some kind of creamy filling stuffed inside make it that much more satisfying? Nevertheless, you are more forgiving the deeper you get into it, and before you know it, it's all gone.

The strata, on the other hand, is love at first bite. Fluffy squares of peasant bread hold sausage, peppers and onions which have been caramelized to the point of transparency. Soft sprigs of asparagus peek out here and there. The creation pays homage to savory bread pudding, quiche and Thanksgiving stuffing. It's eggy. It's golden. It's homespun, and yet still utterly flavorful. It's the compilation of best hits: breakfast edition.

After you have polished off your plate and swigged the last of your coffee, you still must make it past a display case of sweet, gooey confections before reaching the door. Thank goodness you are filled to the brim; otherwise, these sweets would be too tantalizing to pass up. You will just have to come back later to try one of the chocolate
chip cookies. In fact, you might even come back later today.  

Restaurant Review: Sweet Mimi's

Posted by Tegan O'Neill

How can you resist feeling cheery while at Sweet Mimi's Cafe? You are surrounded by 360 degrees of pink and your ears hear nothing but mellow jazz. The coffee comes to the table quickly in generously sized mugs, and though it might not be as strong as you would like, it holds the promise of eventual caffeination. What's more, your server is perpetually peppy, and, evidently, does not believe in frowns.

With the decor, the wall decals and the garden party wicker chairs, Sweet Mimi's feels a bit like the setting of a little girl's birthday party. Choosing from the temptations offered on the menu feels like selecting between fetchingly wrapped presents. Both the specials board and the regular bill of fare are jumbled with long titles of scrumptious sounding choices. Specialty items outnumber the humdrum--a rare occurrence on menus. When you are deciding between the likes of lemon ricotta or bacon pancakes, it is like having the devil whisper in both of your ears.

You can feel satisfied with your decision to settle on the raspberry streusel-baked French toast, served with raspberries perched on an oversized pillow of whipped cream. Even though raspberry season is far over, one taste of these raspberries and you can picture the bushes right over yonder, brimming with fresh berries. Maybe expectations for the toast itself were too high at the first forkful; couldn't it use a smidgen more cinnamon? A little more orange zest? And wouldn't some kind of creamy filling stuffed inside make it that much more satisfying? Nevertheless, you are more forgiving the deeper you get into it, and before you know it, it's all gone.

The strata, on the other hand, is love at first bite. Fluffy squares of peasant bread hold sausage, peppers and onions which have been caramelized to the point of transparency. Soft sprigs of asparagus peek out here and there. The creation pays homage to savory bread pudding, quiche and Thanksgiving stuffing. It's eggy. It's golden. It's homespun, and yet still utterly flavorful. It's the compilation of best hits: breakfast edition.

After you have polished off your plate and swigged the last of your coffee, you still must make it past a display case of sweet, gooey confections before reaching the door. Thank goodness you are filled to the brim; otherwise, these sweets would be too tantalizing to pass up. You will just have to come back later to try one of the chocolate
chip cookies. In fact, you might even come back later today.  

You Are So Beautiful

Posted by Amber Charette '14

I remember looking at the long body-sized rectangular mirror that was attached to my sister's bedroom door sometime when I was in middle school and she was in high school. Cracked at the bottom with white tape placed over it, there was nothing particularly special about this mirror. What made it unique was what my sister wrote at the top of it with red lipstick. Encircled with a heart she had written, "You are so beautiful." When I first saw this, my head tilted to the right as my eyebrows formed an expression that had confused written all over it. All I thought was "why would she write on her mirror with lipstick?" Nonetheless, each time I walked past this mirror I stopped, even if just for a quick glance at it.

Now, as I reflect and focus on the topic of body image, I finally realize what the meaning of that mirror and its quote was: that you should recognize that you are beautiful and continue to remind yourself of that every day.

While I was too young at the time to realize how important of a symbol that mirror was, it only took a year before society taught me about the negative sides to body image. Between flipping through Seventeen magazine, Googling, watching reality television,and attending middle school (which is notoriously known as a core time of bullying), it hit me how critical American society can be of the human body, and what looks they have classified as "beautiful."

I can still recall an assignment I was given during an afterschool program to choose the part of my body that I liked the most. This made me so uncomfortable, and as I tried to look into the mirror and choose something I could feel my self-esteem melting into a puddle by my feet. I ended up choosing my hands, arguing to my program counselor that they were the only part of my body that I liked. Thankfully, in the years since, I have slowly but surely been able to regain my self-esteem towards my body by listening to those who love me, choosing good role models and not being afraid to challenge mainstream society's beliefs.

Regardless, I am not writing to tell everyone to shake out of society's views, as I realize how powerful they can be. I do hope, however, that people will work together through various means to break these views and to rebuild new and more realistic ones: those of acceptance, kindness, humbleness, confidence in oneself and acknowledgment that people-all people-are so beautiful.

I also realize that everyone interprets and views body image differently. With that said, I asked several Skidmore students their opinions of body image, and advice for others. Here are some of the things that they said:

-"One must remember that staying healthy and fit is very important not to meeting the societal expectation of being "slim" but to the welling being of the human" (Mohammed Almashhadani, '15).
-"Everyone looks different because nobody was meant to look exactly the same way...Body image is a tricky subject, but it's important to make sure that everyone loves their body for how it is, to accept their beauty and not feel pressured to look like what the media considers to be beautiful" (Janet Vidal, '14).

-"The less you try to be like others, the happier you will probably be with your body" (Michelle Mendia, '14).

-"[Body image] can have a huge impact on someone's sense of self-worth and confidence...I would tell [others] that the pictures in magazines, ads, etc. are totally edited and to never compare themselves to those...And maybe to think of things they like about their body and focus on those" (Emily Paull, '13).

-"I'd say that one of the main ways to fight negative body image is to be critical of the media and understand the insane amount of manipulation that goes into every image, and to treat your body with respect (i.e. proper diet and exercise as well as finding ways to dress your body in a way you love)" (Jessica Strasser, '14).  

Short History of Ruthie West

Posted by Allison Smith

Ruthie West's birth was undocumented.  She was born in the 1850's on a stretch of land located about 60 miles west of the iconic town, Tombstone, Arizona.  Nothing much is known of her childhood.  She is expected to have been a free spirited child because her mother worked and she had no father.  West would swim in rivers, roll down hills, and always had straw hanging out of her mouth.

            At a young age she was put to work as a saloon girl at the same bar her mother worked at.  Nothing is known about her at this time.

            Once she entered her twenties, West cut off all her hair, stole a black horse and ran up into the mountains. Shortly after she ran away, the saloon she worked at was burned down.  West's mother was trapped inside and died during the fire.  It is questionable as to if West started the fire.

            West spent the rest of her life on the run.  She would wake up on cold mornings, alone in the mountains.  She never slept in the same place twice.  The first thing West would do is rub ash under her eyes left from last night's fire and then light a cigarette.   She traveled on her horse, Bumpy, and never carried any belongings.

            Often, West would travel through towns under the name Richard King, after a man she believed to be her father.  The fact was never confirmed.  West and King both died without ever meeting each other.

            West soon gave up trying to pretend to be a man.  Her breasts were far too big for other men not to notice. She was raped constantly during the first year after she ran away.

            West befriended the famous bandit, Belle Star, who showed her the ropes on being a cowgirl.  Star was the only person to truly know West.

            Cattle rancher and gunfighter, Clay Allison, was in love with West from 1874-87. They met during a shoot out in a bar on the boarder of Arizona and New Mexico. They met again two years later during a camp raid. Three years later Allison proposed to West. West denied.

            West died alone in 1886 on a mountain covered in snow. 

Alternative Spring Break Group Hopes to Raise Awareness: A safe passage in Gutamela

Posted by Taylor Ray '17

This spring break, from March 7 to 16, a group of 12 Skidmore students will depart on a trip organized by Jane Dowd '14 to work with Safe Passage in Guatemala. Safe Passage is an organization that collaborates with the surrounding community in order to recycle the country's trash and to extend services to impoverished Guatemalan families. Dowd and her group will focus primarily on the Guatemala City municipal dump and the surrounding area.

According to the organization's website, Safe Passage makes an effort to provide any kind of support needed for children from areas affected by the Guatemalan City municipal dump to attend school. The organization also extends resources to parents who live in the area and/or work at the dump, and has programs that teach the families important skills that will help them break the cycle of poverty effectively and permanently, according to the site.

Two events this week aim to spread awareness of the issues that Safe Passage confronts and to raise funds for the organization. A screening at 6 p.m. this Wednesday in the Spa will feature the short film Manos de Madre, created by Safe Passage. The film gives a brief overview of the struggles and daily lives of dump workers in Guatemala City and the help that Safe Passage extends to them. The screening will be accompanied by free Esperanto, and is free for all students and faculty. Donations will be accepted during the event, either in cash or through a SkidCard.

A fundraiser in Falstaff's will also aim to bolster funds and spark interest in the trip. The event begins at 8:30 this Friday, Feb. 21, and will feature performances by student groups, including Villains, Drastic Measures, Breakbeats, Bandersnatchers, Rhythmos, Dynamics and Bo Peep & the Funk Sheep.

"We hope to raise around $1000 to donate to Safe Passage to show that the Skidmore community is invested in their mission," said Dowd. Although the event is free, there is a suggested five-dollar donation.

Although Skidmore has not worked with Safe Passage in the past, a new partnership is arising between the college and the organization. Skidmore alumna Megan McAdams works full-time at Safe Passage, and Dowd herself has previously worked with the organization during a six-month stay in Guatemala. The trip this spring break will expose Skidmore students to work being done to help those far beyond our college borders and allow them to contribute directly to that work. 

"I hope that this trip will inform students of the recent history of the Guatemalan Civil War, help them understand why that society has become what it is and offer a more critical look into the inner workings of international NGOs and nonprofits," Dowd said.

Along with the experience and benefits that come with traveling to a foreign country and putting work and critical thought into a cause, students involved in the trip also had the opportunity to enroll in an optional 1-credit course in the Latin American Studies department this semester.

"I hope that the incentive of getting credit for the trip will push people to want to sign on in the future," said Dowd.

Information about the Guatemala spring break trip events can be found on the Manos de Madre and Falstaff's Fundraiser event pages on Facebook. For those who are unable to attend but would still like to donate, the group is accepting donations through Go Fund Me. 

Belated Valentine's Day Recipe: Vegan Red Velvet Cupcakes

Posted by Erin Dillon '14

I feel just as bitter on Valentine's Day as the next demoralized romantic. Pink carnations, chocolate boxes and Groupon deals for Match.com memberships only bring to mind the bleak Skidmore dating scene that I prefer to forget. But my palate escapes the infectious bitterness of February 14th. Everyone-single, taken, hopeless, hopeful, carnivore, vegan-deserves something sweet.

How about a red velvet cupcake? These festive cakes are crowd-pleasers that tip their hats to the American South all the way from a Northwoods kitchen. Any amateur p??tissier can whip up a batch in the time gained from skipping that 3:40 class; don't let three "from-scratch" components intimidate you. Baking for others is an act of love, so the only corner we're cutting is from the zip-locked frosting bag. This vivid vegan cake, moist with chocolate undertones, buried under dense dairy-free cream cheese frosting and crunchy hazelnut brittle might just transport you back to the second grade when receiving a stockpile of Valentines was still guaranteed. If celebrating St. Valentine still isn't your thing, simply omit red dye.

Recipe notes:
- For a truly vegan dessert, use organic sugar
- If you don't have a sifter, I will lend you mine, but please sift!
- Use any nut you like for the brittle (pecans would be traditional), or omit entirely
- Recipe is adapted from Vegan Cupcakes Take Over the World

Cupcake ingredients:
1 cup non-dairy milk
1 teaspoon apple cider vinegar (or other mild vinegar)
1 ? cups all-purpose flour (preferably unbleached)
1 cup organic granulated sugar
2 tablespoons cocoa powder
? teaspoon baking powder
? teaspoon baking soda
? teaspoon salt
1/3 cup canola oil
1 tablespoon red food coloring
2 teaspoons vanilla extract
1 teaspoon almond extract

Cream cheese frosting ingredients:
? cup Earth Balance (or other nonhydrogenated margarine)
? cup non-dairy cream cheese (such as Tofutti)
2 cups organic confectioners' sugar, sifted
1 teaspoon vanilla extract
2-4 drops red food coloring

Hazelnut brittle ingredients:
1 cup raw hazelnuts
3 tablespoons organic granulated sugar
3 tablespoons maple syrup
? teaspoon salt

To make cupcakes, preheat oven to 350

Reporting from D.C.: Dreaming of Journalism

Posted by Paulina Phelps '16

My roommate overheard me sleep talking the other night. At first she didn't realize that I was sleep talking, and thought I was conducting an interview with someone on the phone. "Can I interview you for my story?" I asked coherently, followed by a cheery "thank you!" However, realizing that no one would appreciate an interview call at 4 a.m., she identified it as sleep talking, and went back to sleep. The next morning she jokingly told me of the "commotion". I wasn't very surprised as I have been an active dreamer and sleep talker for my entire life.

Instead, my surprise was over what I was saying. As a child, in fear of danger, I often screamed, "Help!" or "Save me!" in my sleep, as my Mom furiously shook me awake. Therefore, I thought it curious when my roommate told me I was sleep talking about journalism. After soom further reflection, however, I see that journalism is the soundest part of my life and explains perfectly my outburst. My environment undoubtedly influences this overwhelming passion. Journalism has never been more a part of my life or of the lives of the people around me than it is now. My strange realization makes me feel aged, while saying the words "I want to be a journalist when I grow up" feels rather childish. 

When are we supposed to start acting out our career choices? According to the story "What College Graduates Regret," printed in Feb. edition of The Atlantic Monthly, the highest percentage of college graduates (50%) said they wished they had gained more work experience to prepare them for the job they wanted. The resources at an academic institution are helpful for pursuing almost every profession, but don't replace real world experience. A journalist can't just sit back expecting stories to come to them, but has to go out and find the stories. 

While I am certain of my interest in journalism, almost daily I find myself questioning what kind of journalist I want to be. Do I want to report horrific and courageous stories coming out of a disaster? take on a freelance journalist's incredible liberty?; or am I persuaded by the photojournalist's premise that stories need visuals after covering the Rwandan Genocide? I think the questions worth answering or contemplating now are where we want to work, what kind of people we work well with and what professional area we want to work in. Leave the questions of the kind of work you will be doing for the future to determine. In the case of an aspiring Senator, knowing your policies and stances right now is important, but already knowing for what political party you will run as is unrealistic, as political parties change views with time. 

Although the real world often seems like the scariest place for me, the interim has always felt scarier. But being aware of the limitless opportunities in life, and the relative unimportance of this short college life allows me to take a deep breath and feel good about the work I've put into internships instead of obsessing over my GPA. I encourage everyone to take on this mindset, even if you are a straight-A student. We have a tendency to see college as a sanctuary from the cruelty of the real world, but this creates unfair negative expectations for the future.

My fears as a child extended beyond sleep; I was often convinced my mom was missing minutes after she left for the grocery store. However, in D.C. especially, the vastness of the world no longer overpowers me. Instead, I'm beginning to see the enormity of our world as a sign of the boundless opportunities we have and, for once, I am okay with my grades.

Belated Valentine's Day Recipe: Vegan Red Velvet Cupcakes

Posted by Erin Dillon '14

I feel just as bitter on Valentine's Day as the next demoralized romantic. Pink carnations, chocolate boxes and Groupon deals for Match.com memberships only bring to mind the bleak Skidmore dating scene that I prefer to forget. But my palate escapes the infectious bitterness of February 14th. Everyone-single, taken, hopeless, hopeful, carnivore, vegan-deserves something sweet.

How about a red velvet cupcake? These festive cakes are crowd-pleasers that tip their hats to the American South all the way from a Northwoods kitchen. Any amateur p??tissier can whip up a batch in the time gained from skipping that 3:40 class; don't let three "from-scratch" components intimidate you. Baking for others is an act of love, so the only corner we're cutting is from the zip-locked frosting bag. This vivid vegan cake, moist with chocolate undertones, buried under dense dairy-free cream cheese frosting and crunchy hazelnut brittle might just transport you back to the second grade when receiving a stockpile of Valentines was still guaranteed. If celebrating St. Valentine still isn't your thing, simply omit red dye.

Recipe notes:
- For a truly vegan dessert, use organic sugar
- If you don't have a sifter, I will lend you mine, but please sift!
- Use any nut you like for the brittle (pecans would be traditional), or omit entirely
- Recipe is adapted from Vegan Cupcakes Take Over the World

Cupcake ingredients:
1 cup non-dairy milk
1 teaspoon apple cider vinegar (or other mild vinegar)
1 ? cups all-purpose flour (preferably unbleached)
1 cup organic granulated sugar
2 tablespoons cocoa powder
? teaspoon baking powder
? teaspoon baking soda
? teaspoon salt
1/3 cup canola oil
1 tablespoon red food coloring
2 teaspoons vanilla extract
1 teaspoon almond extract

Cream cheese frosting ingredients:
? cup Earth Balance (or other nonhydrogenated margarine)
? cup non-dairy cream cheese (such as Tofutti)
2 cups organic confectioners' sugar, sifted
1 teaspoon vanilla extract
2-4 drops red food coloring

Hazelnut brittle ingredients:
1 cup raw hazelnuts
3 tablespoons organic granulated sugar
3 tablespoons maple syrup
? teaspoon salt

To make cupcakes, preheat oven to 350

Burger Review: A look at the Saratoga pub scene

Posted by Matt Choi '14

Here in Saratoga, we are blessed with a food scene that exceeds-in both quality and quantity--what you would expect from a town of similar size. In my time here, I have been lucky enough to eat at several Saratoga standbys and witness the recent boom of bars and pubs downtown. This year seems to be one of particular transformation. Following the success of Druthers, and The Local before it, Saratoga has welcomed Henry Street Tap Room and The Merry Monk (as well as a renovated Peabody's) to its ranks of beer-centric eateries. Proper reviews of these places are to come, but I want to talk for a second about the one thing they all have on their menus: burgers. Burgers are inherently subjective things. Just as beauty is in the eye of the beholder, a good burger is often in the taste of ones own taste buds.

The criteria I focused on include the quality of the patty meat, the texture of the outside char and the consistency of the medium-rare insides. Of course, I paid attention to the bun too, but cared less about the ubiquitous iceberg lettuce and bland tomato slices which are an unfortunate staple, even at more expensive places. Lastly, although prices are relatively similar, I took cost into account because we're students after all.

Druthers: Druther's Burger $13. The standard Druther's burger has some rather untraditional toppings. Pickled green tomatoes, pickled shallots and Druther's aioli come standard. I've had enough bad burgers with unusual toppings to know that no amount of truffle oil or fried baby shallots can make up for a subpar patty, but I was pleasantly surprised by Druther's offering. The aioli added a nice peppery bite, and the pickles a pleasant sour note. The patty was nice and rare on the inside, fading to pink and then brown towards the outside. The bun was good as well, and sort of reminded me of the dense squishy buns that come with classic Nathan's hot dogs. Wash this one down with a house made I.P.A, $3 a pint on Tuesdays.

Max London's: Grilled Long Lesson Farms Grass Fed Angus Burger $14. I have had more good meals at Max London's then at any other restaurant in Saratoga, which is why my most recent burger experience there was all the more painful. Maybe it was because it was during Chowder Fest and chef Derrick Adams was outside the kitchen passing out cups of his pulled pork chowder to the masses, but my most recent burger was off.

Let's start with the good. This burger had the best bun of any on this list: buttery brioche, toasted to a deep brown that prevented the meat and cheese from making it a soggy mess. The patty was fine, a little lean for my taste, but cooked to nice pink medium-rare and incredibly moist. Unfortunately, that excellent bun could have fit another half a patty in-between it. The poor bread to patty ratio led to one of the ultimate burger faux pas, a first bite in which you get bread and no meat. I've had cheeseburgers here before and the cheese has been perfectly fine, but for whatever reason today it tasted like a Kraft Single, and not even the normal kind. It tasted to me vaguely like Kraft's approximation of mozzarella. Some people say a slice of Kraft cheese is the only true cheese for a good burger. I am not one of these people. The melted Kraft contributed a plastic, almost fishy taste to the top of the burger. It almost sounds like I'm making this up. A Kraft Single? In Max London's! But I assure you this was the case, or at least tasted like it. If these criticisms sound nit-picky to you, it just shows that when you are constantly in the "best restaurant in Saratoga" conversation you are held to a different standard. This is still a burger worth having, just specify your cheese, and maybe don't go during Chowder Fest.

Merry Monk: Classic ? Pound Burger $12. My dining companion for my night at the Merry Monk is the type of person who likes to cut their burger in half. I never do this (you lose too much juice and heat), but on seeing the inside of theirs I was tempted to. A beautiful pink center changed suddenly to a light brown before turning into a blackened char. This is the kind of burger that can only be made when you have a grill that is so hot it can quickly cook the outside before heat penetrates the inside, leaving the center relatively rare. The Merry Monk must have a grill that runs on volcano stones because this thing was cooked perfectly. Biting into the burger revealed a taste that matched its look. The patty was lean enough that it kept its firmness and didn't fall apart, with just enough fat to stay juicy. Of course, that perfect medium-rare also gave it a wonderful texture. I also enjoyed the toasted brioche bun. I should mention that this thing is huge. In my memory it is a good three inches thick, but maybe that was the Belgian beer talking (don't skip on that). Not even the most expensive Burger on this list, but a step above the rest.

The Local: Local Burger $9: The Local really caters to people who like to dress up their burgers. They have an exhaustive list of toppings, including obscure things like hummus and black olives. If you like lots of traditional toppings, and some not so traditional toppings, then go for it. If not, don't let that distract you from a very good and well-priced burger. The meat is local and suitably beefy. The patty is about eight ounces and they usually do a good job cooking it. One of my companions said hers was a little off, but mine had a good medium-rare center. The bun is unremarkable but serviceable. This is a great bang-for-your-buck meal, but not necessarily a destination food. I'm usually more inclined to get fish and chips here, but if you find yourself craving a burger at The Local fear not. Bonus points for great sweet potato fries as well.

Dishonorable mention

Henry Street Taproom: Wagyu Beef Burger $15. The description of the Henry Street burger is full of buzzwords. The very first thing I noticed was not the heirloom tomato, nor the wagyu beef, nor the Adirondak Farms cheddar, it was the poor white bread bun, the kind of bun that comes with your bacon egg and cheese at the Spa. If you spend the time to source Wagyu beef and heirloom tomatoes, why not invest in a good bun?

The patty was tender and fatty. This sounds good, but it was so tender and fatty it pretty much disintegrated in my hands the second I picked it up, dropping little burger meat-bombs all over my plate. Despite this tenderness it was rather small, which makes a pink center nearly impossible because the whole patty cooks quickly. Sure enough, the entire burger was a dull brown. The heirloom tomato was a cut above your standard deli sliced tomato, but not by much. The fried shallots were too salty. Points off too for the limp oily fries. Avoid it. A real shame for the place with arguably the best beer selection in town, and one of the friendliest bartenders.