FALL 2013
REASONs behind sex & dating in college network your way to the top life as the MILLENnIAL GENERATION TIPS FOR YOUR BEST SPRING BREAK YET
INKED Expression that is more than skin deep
A Note FROM THE EDITOR I
t’s been a semester of frustrations and minor freak-outs, and I don’t know what I would have done if it wasn’t for the help of some amazing and talented people. But, I couldn’t be happier to say that ID Magazine is back for the fall issue of its second year. This semester flew by, just like the past two years have. Reaching the middle point of my junior year, college has taught me a lot. One thing I’ve learned is to slow down and appreciate the time I have here, with the people around me. We live in a world where we’re all focused on tomorrow and the next step to take, and it’s easy to get caught up in that. But it’s all about appreciation. Appreciating the time we have in college and everything that comes with it. Appreciating the fact that we don’t have to face the real world quite yet. That’s what this issue of ID Magazine focuses on, living for the present and appreciating life as a college student. Like going on a spring break trip (page 4) and using your student discount at one of the awesome local restaurants (page 6). ID works to unite all the different personalities on campus, and that’s the most important thing we should appreciate- those around us. Everyone has a different story to tell and something different to offer. So read the feature story (page 28) and see how some students share their stories and uniqueness by expressing themselves through a tattoo. Take a break from cramming for finals, relax and read some worthwhile articles written by your Simpson peers. Enjoy!
Megan Quick Editor-in-Chief
STAFF WRITERS Katie Buchholz Ben Rodgers Julia Warfield Sarina Rhinehart
Amanda Hintgen Steffi Lee Katie Gaughan Ashtyn Bragg
DESIGNERS
PHOTOGRAPHERS
Adrian Hawkins Alexis Yocum
Brittany Rempe Dan Swenson
THANK YOU Mark Siebert Communications & Media Studies Department Art Department Pete’s Pizza Funaro’s Deli & Bakery Holy Grounds Coffee Shop Copyright © 2013 Simpson College. ID Magazine is created and produced by students at Simpson College. Opinions stated or implied by the magazine are those of the students involved and are not approved or endorsed by Simpson College. No material may be reproduced without written permission. Send all comments, questions and concerns to thesimp@simpson.edu.
TABLE OF CONTENTS page 8
LEISURE FIX Quick & Fun Reads 2 Spring Break 101 4 Funaro’s Deli & Bakery 6 Pete’s Pizza 8 The College Years of... 10
page 12
FOOD FOR THOUGHT Love, Lust & Latex 12 The Importance of Networking 16 Life as the MillenNial Generation 18
page 26
SIMPSON SPOTLIGHT In the Mood for Cupcakes 22 The Story Behind the Yarn 26 Inked 28
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[QUICK] & [FUN]
4
READS FOR ALL
Bad Winter Pick-Up Lines
1. Tonight’s forecast is a blizzard of me heading towards your face. 2. I lost my scarf...mind if I wrap your legs around me instead. 3. I’m going to go ahead and call you “Winter”....‘cause pretty soon you’ll be coming. 4. Hey Girl, wanna hiber-mate? *www.collegehumor.com
1 Easy Way To Improve Your Mood In Less Than Five Minutes Turn up the music! Progressiveimpact.org states that music is linked to moods. Listening to music elevates moods and increases feelings of happiness. So next time you’re feeling down, turn on your favorite song! 2
5 THINGS
YOU CAN NO LONGER GET AWAY WITH ONCE YOU
GRADUATE
College is a whole different world, with a whole new set of rules. After graduation, some college norms just aren’t as acceptable in the real world.
1 3 5
Napping during the day.
Having a Meal Plan. It’s always nice to have a magic conveyer belt do your dishes.
In college, a four hour nap is normal. In the real world, you’re probably unemployed.
Putting off
accepting the fact that your weird friend is going to get married before you. It’s time to face the truth.
2 4
Margarita Monday,
Tuesday Boozeday, Wasted Wednesday and Thirsty Thursday. Strolling into the office hungover won’t be taken as well as stumbling into class at 8 o’clock.
Wearing sweatpants everyday.
Not only do you have to get up at a normal hour everyday, you have to put real pants on too.
ID Magazine
LEISURE FIX
Free Apps You Should Download Sleep Time—Wake up feeling refreshed. According to itunes.apple.com, this app is an alarm clock that analyzes your sleep and wakes you up at the perfect moment of your lightest sleep phase. Using the sensitive accelerometer in your iPhone to detect movements during the night, an algorithm determines your phase of sleep, and sets off the alarm at the perfect moment. You will never wake up from a deep sleep feeling groggy again. It includes soundscape, so you can fall asleep and wake up to gentle breeze sounds. Detailed weekly graphs help you learn more about your sleep cycles.
*Source: measuredme.com
AroundMe—Need an ATM? Visiting a new city and want somewhere to eat? According to aroundmeapp.com, the app allows you to search for the nearest restaurants, banks, gas stations; book a hotel or find a movie schedule nearby. It provides simple access to local information with Augmented Reality features and GPS-driven directions to your chosen destination.
*Source: play.google.com
3 ALCOHOLIC DRINKS • 10 oz. Long Island Ice Tea (1.5 oz. Vodka, 1.5 oz. Rum, 1.5 oz. Tequila, 1.5 oz. Gin, 1.5 oz. Triple Sec, 2 oz. Sweet and Sour, 0.5 oz. Coke) - up to 543 calories • 10 oz. Margarita (4 oz. tequila, 4 oz. margarita/sour mix, 2 oz. triple sec, lime juice, 1 tsp. sugar) - up to 550 calories
That Will Add Up The Calories Fast Eating healthy is one thing; drinking healthy is another. Watch out for liquid calories, especially special drinks from the bar. With all the added sugars and juices, the calories can really add up.
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vs.
• White Russian (2 oz. vodka, 1.5 oz. coffee liqueur, 1.5 oz. heavy cream) - up to 425 calories
• McDonald’s® Big Mac - 540 calories • McDonald’s® Large French Fries - 500 calories • Taco Bell ®Chicken Quesadilla - 520 calories
*Source: mcdonalds.com
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Spring Break
101
Story | Katie Gaughan & Ashtyn Bragg Design | Adrian HAwkins
A
s the bleak days of winter drag on, students and staff alike are anxious for a getaway. Preferably somewhere warm with palm trees, warm sand, vast oceans, and of course frozen drinks with the little straws in them. Though this is the dream life for most people, it never seems to be feasible. With expenses, time management, and planning, spring breakers typically end up on the couch watching re-runs of Friends, but if you do it right it could be a week you’ll never forget. Once you graduate, there’s no luxury of having a week off every spring. So make the most of Spring Break 2014 by utilizing this guide to happiness.
WAYS TO SAVE MONEY
• Make a budget— and stick to it.
• Recycle— take the time to return all those pop and beer cans. • Do some early spring cleaning and sort through clothes in your closet. Take what
$
you don’t wear to Plato’s Closet for some easy cash.
• Empty those piggy banks, change does matter. • Eat at Kent Campus Center instead of wasting money on McDonald’s.
• Utilize student discounts— every little bit helps.
“I find it very comforting to go home on spring break. It is a way for me to reconnect with my friends and family who are not a part of the Simpson community.” 4
—Briana Kottke, junior
“All of my friends are going on spring break trips and I’m just excited to sleep in for a full week.”
—David Drucker, senior
How To Plan For Success Start planning now! • The earlier flights are booked, the cheaper they are. Visit websites like studentuniverse. com and travelcuts.com, they offer studentgeared pricing on flights, hotels and transportation. • Research the location, find the best deals and don’t be afraid to be cheap. • Make a packing list and remember: LESS IS MORE. • Invite people who will be fun, not party-poopers. You’re going to be stuck with them for a week, choose your friends wisely. • Tell your parents in advance, they need to be prepared too.
ID Magazine
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WAYS TO SPEND SPRING BREAK AT HOME
“I spent a week in PCB with my friends and we spent a lot of time on the beach and in clubs, meeting new people and trying not to do anything too illegal or dangerous. We tried saving money by driving there, eating mainly Ramen Noodles and going to free waffle breakfasts. In the end we saved no money at all, but it was an incredibly worthwhile experience and I can’t wait to do it again this year.”
—Tyler Kenny, junior
So a trip wasn’t in your budget this year or plans fell through, now what? Make the most of your week, even if it wasn’t your first option. 1. Work— Pick up some extra hours at work
while you have the time off. Your friends may come back with a tan and an empty wallet, but you’ll have money in the bank. 2. Relax— Spend time with your family, have movie marathons, sleep in or go to the mall. Take advantage of not having a busy schedule and spend the week doing what you want to do. 3. Catch up on schoolwork— Not the most fun way to spend the week, but when it’s time to go back to school you’ll be happy you did.
Places 2 Go Panama City, Florida
Cancun, Mexico
The Volunteer Scene South Padre, Texas
F
or students looking for an inexpensive, yet memorable break, Simpson’s Religious Life Community (RLC) offers alternative trips, which are a great opportunity to make a meaningful difference. RLC gives students the chance to propose new places to go and new organizations to volunteer at each year, plus they let students fundraise to help lower trip costs.
Fall 2013
Las Vegas, Nevada Aspen, Colorado
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story | julia warfield design | megan quick photos | brittany rempe
greg & sondra funaro
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ID Magazine
With tables full and lines to the door, Funaro’s Deli and Bakery has been a regular breakfast and lunch stop for many, since the family opened their doors in 1996.
O
wned by Greg and Sondra Funaro, the local restaurant came after a long line of Funaro family establishments, beginning over 80 years ago, in the Des Moines area. Greg’s grandfather moved here from Italy in the early 1900s and opened up Krispy Krust Bakery, which he later passed on to his son and Greg’s father, Frank Funaro. Until the close of the bakery in 1970, Greg spent time working there, and he also assisted his brother, Charlie, who opened and ran Funaro’s Italian Bakery for a number of years. When Greg and Sondra decided to open up their own business, baking was already in their blood. The opening of Funaro’s started as a second career for the couple. “My husband and I were both displaced workers from jobs we had for 25 plus years,” Sondra Funaro said. “We said, ‘we have to do something’ because we had two small children at home.” Today, over 15 years later, Greg and Sondra run a successful restaurant with a convenient location on the town square, even though that’s not their original location. “We started down on the highway where Burger King is now,” said Sondra Funaro. “It was a small ice cream shop and we were in that location for six months.” August 17, 1996 was when they purchased their current location, where you can find many family members working, including son-in-law Bryant Houston, commonly known at B-Bop. “Just being able to come here and laugh all the time, you don’t do that in many jobs,” Houston said. “Probably one of my best memories is when we have a crew of people who come in the mornings for coffee; they come in so frequent that they pay a monthly coffee due. When they found out I was leaving for a new job two years ago, they threw me a little party with a cake and everything. That kind of Fall 2013
stuff is what really makes me want to stay here.” Along with Houston, Sondra Funaro cherishes the daily interactions with the customers. “You really get connected to people,” said Sondra Funaro. “Everyone has their own story, and what they are doing and what they are trying to get to. The whole goal of everything has been to make people happy through our food.” Making people happy is exactly what they’re doing. A regular customer at Funaro’s, senior Drew Bentley goes every Friday for lunch with junior Austin Hennings. The two refer to the day as Funaro Friday. “They always have a special during that time, but I usually stick with the Reuben,” Bentley said. “Funaro Friday is a tradition for us.” Bentley takes advantage of the discounts offered for Simpson students-a free cookie and drink with every sandwich. “The owners and workers are about as nice and genuine of people as you will find, and the food is the best in town,” Bentley said. One aspect that sets Funaro’s food apart from other restaurants is their fresh food made daily on site. “Our world is filled with too many already preserved products and we want to avoid that,” Sondra Funaro said. “Yeah, our bread might not last three days on the shelf at home but that is why we make it constantly. We cook the chicken and turkey here for all of our sandwiches, so it is truly homemade. All of the cookies are made here and it really makes a difference when they don’t come from a package that you pull out of the freezer.” Their menu of fresh food includes a variety of sandwiches and sides, soup, breakfast items, desserts and cookies. Despite plans for the future, Sondra Funaro wants to keep the business in the family for as long as possible. The restaurant runs currently through three generations of the Funaro family. 7
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hen you walk through the door you pass through a grey walled game room, with some of the arcade games dating back to the early 80’s. Once you walk back into the long, narrow dinning area, your heart rate drops and you’re instantly relaxed. What is this place? It’s a place that has been a home to many on Friday and Saturday nights, throughout the years. It’s been a place where one is able to sip on a cold beer, have a phenomenal piece of pizza and good conversation with friends. This place is Pete’s Pizza.
Story | Ben Rodgers Photos | Brittany Rempe Design | Adrian Hawkins
The restaurant is currently owned and run by Tim and Billie Bingaman and their family, who purchased it from the man who’s name is on the sign, Pete Syler. The history of this locally owned business didn’t start out with their “Best of Warren County” pizza. Long before the oven of Pete’s was putting out delicious pizza, it was used for bread and other baked goods. The building first opened as a bakery and was run by Paul Syler Sr. After he retired, his son Pete took the reigns of the bakery.
Just as Pete’s is known for their pizza, the bakery was quite the place to go. “I remember on Saturday mornings the thing to do was to go up to the Corner Sundry and get a Vanilla Coke and then go over to Pete’s Bakery and get a gigantic Texas donut,” Tim Bingaman said. In 1974, Pete’s bakery ran into a little bit of trouble. “Hy-Vee came in with their bakery and they could no longer compete with corporate prices,” Billie Bingaman said. When he was unsure what to do with the competition, Pete Syler happened to come across some luck. The Bingaman’s daughter, Samantha Amos, retold the story of how Pete Syler found his passion and what would save his business. “One week the bank next door wanted Pete to make pizzas for them, for a party, because of his oven,” Amos said. According to Amos, Pete Syler found an old recipe book in the basement of the bakery and made the pizzas for the bank. “Sugar prices went up that week and he made so much money off of making ten pizzas for the bank that he sent the sugar guy out the door when he came with his weekly
Pete’s Pizza
Located on the East side of the Indianola square is a gem that is known only by a few. With no way of indicating that something is there, besides a small sign in the window, many tend to go right past it. 8
ID Magazine
order,” Amos said. After that event, Pete Syler never made another baked good in that building; from that point on, he transformed it into the icon it is today. After years of owning and running Pete’s Pizza, in 2000, Pete Syler decided it was finally time that he and his wife retire and close the restaurant. Billie Bingaman, who was a close friend to Pete Syler and also waited tables at Pete’s at the time, heard the news and toyed with the idea of buying the restaurant. “I went home and told Tim ‘I’m buying Pete’s,’ and he says, ‘No way,” Billie Bingaman said. “I can’t believe I did it either.” Even with the change in owners, very little has changed in the restaurant, from the décor to the menu. “I recently had someone say to me they wouldn’t come back if we changed anything,” Amos said. To some, this place may be an absolute hole in the wall. Odd décor that mixes NASCAR and beer signs, a wall of old steel beer cans that have been collected over the years and tables and chairs that don’t match, but to many others the hole in the wall feeling is all apart of the experience that makes it Pete’s. Along with the interesting decorations, the exceptional food is what makes this place a hidden treasure. With pizzas like the Ragolla, with cream cheese and peperoni, or the Funaro which includes meatballs, boiled eggs and green peppers, or
Fall 2013
their famous Canadian bacon and sauerkraut, the food is one of a kind. What’s a good slice of pizza without an ice cold beer? The Bingamans brag that the beer they serve, in frosty mugs, is truly the coldest beer in town. Unlike other restaurants on the square, Pete’s is unique in the way that they are only open during the week from Wednesday to Saturday. This allows them to prep and put their best work into the food. “Everything is homemade and that’s a big part of it. We don’t just pop cans open and start saucing pizzas,” Amos said. “You might be able to find a hole-in-the-wall bar place that has this feel, but they’re not going to have this incredible food, or you’re going to find a place that has incredible food but not this kind of ambiance.” From the food to the atmosphere to the drinks, Pete’s has drawn first time customers in and made them into regulars. “I can’t explain what it is, but there’s something about the atmosphere that makes people want to come back,” Tim Bingaman said.
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THE
COLLEGE
years OF... |
STORY | SARINA rhinehart & JULIA WARFIELD DESIGN | MEGAN QUICK PHOTOS | BRITTANY REMPE
daryl sasser Hometown | Raleigh, North Carolina Position | Assistant Professor of History First concert | Bruce Springsteen Born in the USA tour, 1984
H
e was a young guy who loved cats, fishing and Woody Guthrie, who was a self-described “bad student” with no idea what he was going to do with his life. “I went to college because that is what everyone at my high school did,” Sasser said. As a freshman, Sasser declared a business major. Took an economics class. Hated it. He switched to education sophomore year. On the first day, after
10
realizing they would be spending two weeks figuring out how to make bulletin boards, he dropped the class. “I didn’t know what I wanted to do, but I knew I didn’t want to do that,” Sasser said. A year and a half of college later, Sasser had no major and no plan. “Because I didn’t know what I wanted to do, because the classes I was taking seemed stupid and because I had a tragic breakup with a girlfriend, I left school,” Sasser said. “I thought I was wasting my time.” It was a semester off that gave Sasser time to reflect on his life and the type of person he wanted to be. “I had a really hard adjustment to college,” Sasser said. “I graduated from high school and my grades were straight As, and everyone was always patting me on the back, telling me how great I was. And then I went to undergraduate and everyone there was valedictorian. I was around some genuinely smart people, and I was like ‘I’m not that smart.’” Sasser’s own parents didn’t even support his decision of dropping out at first. “I’m not very good at doing what other people think I should be interested in,” Sasser said. “I need to do what I’m interested in and that way I’m happier, and it always turns out better.”
ID Magazine
Sasser returned to school the following fall with no professional goals still, all he had was an interest in history and literature. “I was interested in reading books and using literature as a historical source,” Sasser said. “I essentially only
B
barb ramos
arb Ramos spent her college years as a Dutch. “I tell students I was young, I was foolish and now I found a good school to be associated with,” Ramos said. Her time at Central was still one of the best times of her life. “I was a first generation college student, so I had almost no help in navigating college life but I was really interested in being college educated,” Ramos said. “My mom went to school in a one room school house and felt like she didn’t learn a lot. She really instilled in me that an education is important.” Ramos entered college with no idea of what she wanted to do. “I didn’t know what I wanted to major in or what I wanted to do with my life. I thought college was the coolest place ever,” said Ramos. “I took classes that fascinated me so I didn’t take English 101 or Psych 101, I took philosophy and I took logic. I was just fascinated by the whole college experience.” Being more introverted in high school, college was a way for her to grow socially as well. “I decided I wasn’t going to wait for people to ask me to do things or join a club,” Ramos said. “I had a full blown, liberal arts college experience.” Ramos was in the marching band, an officer in the education club, played softball for one year and took advantage of all of the social opportunities. After having two years of fun, with the the push of her advisor, Ramos settled on Elementary Education as a major. At Central, when a student declares their major all
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took literature and history courses for the rest of my time in college.” He continued on and received his undergraduate from the University of North Carolina Chapel Hill, graduate from the University of Southern Maine and Ph.D. from Union Presbyterian Seminary.
Hometown | Altoona, Iowa Position | Chair of Education Department choice of Alcoholic beverage | Maragaritas from Dos Rios faculty are notified in the faculty newsletter. Ramo’s logic professor didn’t approve of her decision. “He said, ‘I see you declared your major and you are making a horrible mistake.’ He went on to tell me why I shouldn’t be a teacher and talked about long hours and low pay, he was positive I should be a corporate attorney,” Ramos said. “In that moment he absolutely, positively convinced me that I needed to be a teacher. I wanted to help people and see the light bulb come on in the student’s eyes.” College was a learning experience for Ramos, learning about herself as a friend, professional and leader.
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Love, Lust & LATEX STORY | Amanda Hintgen & megan quick DESIGn | Megan quick
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ID Magazine
Food for Thought
S
ex. From relationships to hookups to friends with benefits; whether it’s meaningful and emotional, casual or even regretful, it’s common on a college campus. How do the motives and meaning of sex differ from a casual to a committed relationship? What is the satisfaction gained from hooking up? Do men and women hook up for the same reasons? These are the questions that led Psychology professor Sal Meyers to spend the last five years conducting research with students on every aspect of hooking up in college, mostly analyzing Simpson students. The term of hooking up has been defined before as sexual intercourse with a stranger. Meyers found that while that can be the case, the definition is not accurate, as that’s not always true. She defines hooking up as having two factors, a broad range of sexual behaviors and no commitment attached. Not having a pre-existing relationship with the person no longer applies, as hook ups with friends or an ex occur more often. Meyers was interested in why people do this, in particular women. “It seems, at least stereotypically, that hooking up is men’s preferred way of relating to women rather than women’s preferred way of relating to men...but I can’t find any evidence of that,” Meyers said. Meyers now has a better understanding of why women agree to and want to hook up more, which comes from the theory of sexual economics and applying the economic principals of supply and demand to relationships. “It starts with the assumption thats sex has more value to men than women,” Meyers said. “Men want sex Fall 2013
more then woman want sex, and are more likely to pay or give something for it. The idea is that men trade sex for something that women value, like commitment.” Just like the neighborhood you live in influences the price of your house, the neighborhood you live in influences the “price” of sex for men. If they’re at a place where there are multiple women to ask, it drives the price down. A place like college. There are far more women than men who are college students, so it becomes much harder for women to maintain their high price. Generation changes relating to dating and marriage also come into play. The average age of marriage is now older, and the average age of beginning sexual activities is now younger. “We have this huge time span at which people feel sexual desires but don’t want to be married,” Meyers said. “Hooking up may be a way of filling that gap.” Hooking up has become a normal and, for the most part, accepted behavior, for both men and women. “It doesn’t seem like women resent hooking up the way I would have expected, but I think that’s because they live in a different culture and period than I was in,” Meyers said. “It’s so common that you don’t even think about it.” Meyers also feels that hooking up can be a helpful thing in some ways. “Do I think hooking up is practice for marriage? No... but in some way, I think the casual relationships people have are their way of practicing what relationships are going to look like in the future, as far as the sex part,” Meyers said. “It’s part of the growing up process, figuring out what you like and what do you don’t like. That’s a good thing for women.” 13
BREAKING IT DOWN: >>> College Hook Ups satisfaction > In a committed relationship, relational and sexual aspects of sexual encounters predict satisfaction. > In a casual relationship, the relational aspects, rather than the sexual aspects, of the sexual encounter predict satisfaction.
sexual motives >You either do it for yourself or for a social purpose, and it’s either positive (approach) or negative (avoidance). >People reported greater satisfaction in committed than casual relationships. >Sexual motives in casual versus committed relationships were fairly similar, except for intimacy (a social approach). >Intimacy is a more important motivator in committed than casual relationships, but it is the best predictor of satisfaction in both types of relationships. >Both approach and avoidance motives predicted satisfaction in committed relationships; however, only approach motives predicted sexual satisfaction in casual relationships. *Information is from research done by Sal Meyers and Simpson students. All information shows no gender differences and respresents both men and women. All information has been presented at the Annual Meeting of the Society for Personality and Social Psychology in 2009, 2011, 2012, 2013. 14
ID Magazine
definition of a hook up >Men and women are equally likely to have a hook up, but men are more likely to have sex during. >Students see hooking up as anything from making out to sexual intercourse. >The stereotype of hooking up (drinking, random, no commitment) and dating were the two factors that distinguished casual and committed relationships. >The greater sexual behavior (e.g., intercourse rather than making out), the more likely people are to view the encounter as a hookup instead of a committed relationship.
Walk of Shame Yes, it happens to the best of us, but who says it’s always filled with shame? For the times it’s not, use one of these terms instead.
Stride of Pride > > > Walk of Fame Victory Lap > > > Post-sex Swagger
Are you Average? VIRGINITY LOSS
number of PARTNERS
The average age that males lose their virginity is 16.9 years old, while the average age for females to lose theirs is 17.4 years old.
According to a survey of adults aged 20 to 59, women have an average of 4 sex partners during their lifetime; men have an average of 7.
* Source: National Center for Health Statistics; nbcnews.com Fall 2013
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The Importance of
Networking:
MAKING & KEEPING CONNECTIONS
Story | Katie Buchholz Design | Adrian Hawkins
SOMETIMES IT IS ALL ABOUT WHO YOU KNOW.
It’s how our world is wired. From the personal to professional connections, keeping relationships strong is key for new opportunities in the future. “It’s nourishing a relationship and taking care of it by following through with it,” Internship Coordinator Bobbi Meyer said. Landing an internship is step one, but what is done after can be just as important. Staying in touch with the individuals you met can help you meet even more people, potentially leading to another internship or future job. “I’ve learned that the people you meet and the connections you make are extremely important and vital,” junior Britney Steele said. Steele, a political science and business double major, interned at Cambridge Investment Research in Fairfield, IA this past summer and is already seeing the benefits of the connections she made. “Certain individuals from this summer have already helped me get in touch with new professionals in the field and opened up internship 16
opportunities for next semester,” Steele said. Not only can the professionals you meet be of help, but keeping positive relationships with professors and other students around you can be just as beneficial. Professors have more connections than you may think and you never know where your peers will end up in the future. “A great way to stay in touch with different networks is using social media by staying updated with them both professionally and personally,” Meyer said. “Do something so you’re still on their radar.” Ask questions, stay in touch, and Meyer even suggests sending a Christmas card or a birthday card. Staying in touch with her connections is what allowed Meyer to travel the world. Meyer went to the University of Northern Iowa to study elementary education, and while there she became involved with Camp Adventure, a program that allowed her to work at different military bases ID Magazine
in different states and countries during the summers and help with camp, aquatic and child development programs. “I was surrounded by the same environment, the same people and the same culture for my entire upbringing,” said Meyer. “I wanted to see how other people lived, the different lifestyles around the country and around the world.” Meyer started in Alabama, then worked her way to Hawaii and eventually went across the Pacific to Spain and Tokyo. “I think traveling has enabled me to be able to work in any type of work environment and people in general,” said Meyer. “You gain those interpersonal skills and those cross cultural skills that you just can’t get from reading a text book or listening to a lecture.” Networking is how Meyer was able to able to travel the world and discover her passion: working with college students. She spent two years teaching at the elementary level before she went on to earn her masters in College Student Services Administration from Oregon State University. Having family and friends in the Midwest brought Meyer back to Iowa and landed her at Simpson College. Meyer recognizes the potential opportunities students have to connect with others and knows how important it is to use those connections to gain experiences. The more you put yourself out there and expand your network, the more opportunities you will have. “I think what students have to keep in mind is how willing people are to help assist them in their career development,” said Meyer. “It’s daunting at first to make that first ask: asking someone to coffee or for a job shadow, but I think that students will be surprised at how quickly they will be received and how many doors that will open.” The way people find internships are through people, through networking. Students shouldn’t be afraid to approach companies that don’t have specific positions posted. “Chances are if you email their HR department or reach out to Simpson to see if we have any connections, you can create your own internship,” said Meyer. “Just because there isn’t one that exists doesn’t mean that they aren’t open to students with a skill set or idea.” Fall 2013
Get Connected with Facebook™, Twitter™ and Instagram™ aren’t the only social media sites students should be updating; having a LinkedIn account should also be a priority. LinkedIn™ is the world’s largest professional network with 225 million members in over 200 countries and territories around the globe, according to linkedin.com. “We need to take every advantage we have to establish and maintain professional connections,” junior management major Connor Johnson said. “LinkedIn™ is a great place to start.”
Tips To A Complete Profile Users can control every aspect of their profile; having a complete profile is step one. 1. Include a picture of yourself. A professional headshot is best; anything besides a cropped photo of yourself from a weekend at the bars. 2. Summary. Take time when filling this out; let others know about your skills and abilities. 3. Make connections! It’s important to have connections, but don’t treat it like Facebook and add anyone you’ve ever met. Ask yourself if they will be of help to you in your future career and goals. 4. Reach out for recommendations. Ask someone who knows your work ethic and would be willing to write one. 5. Join groups and follow companies within your industry. Participate in discussions, get your name out there and build your personal brand. 17
It’s all about us. W
e’re the Millennial Generation. Known also as Generation Y, we consist of people mostly from ages 18 to 28. We’re described as narcissistic, broke, political and stressed, connected, materialistic and faithless. But the stereotypes don’t end there. And to be fair, they’re not necessarily true. However, they’re derived from the habits and behaviors we’ve set as a standard. We’ve gained a reputation. According to The New York Times, a Pew Research Center survey showed how our generation said baby boomers viewed their generation as a unique one due to a quality work ethic. Our generation said we’re unique because of our clothes. That’s where people view us as materialistic. But some say we’re poor and in major debt. According to the Waterloo-Cedar Falls Courier, the Millennial Generation begins at adulthood with a burden of debt. We’re known to suffer as young Americans who face unemployment, a chance of falling back into recession and leaders who lead us astray in financial terms. From money and politics to religion and technology, there are statistics and opinions that define us. Many may agree on who we are, and many may not. What it comes down to is that we’re leading the digital revolution, making changes and continuing high achievements. Whether it’s through teamwork or selfachievement, we’re leading the society. We have the freshest ideas and still understand teamwork. 18
Politics Older generations think we’re engaged in politics and public policy. Research shows we truly are. Data shows 95 million Americans from this generation are committed to community service. Research from The Center for American Progress shows younger Americans lean progressive on cultural and social values, but lean conservative on both economic and domestic policies. An exclusive NBC News survey said 67 percent of Millennials support gay marriage, but 42 percent believe the government should grant illegal immigrants a way to citizenship. We’re said to be concerned about equality and fairness. Ron Fournier from The Atlantic said we have no faith in public service or political leaders changing the world. Fournier said we’re civic-minded, but we have no optimism regarding the political process. The Institute of Politics at Harvard University conducted a study showing how nearly three in five young Americans say elected leaders have “selfish reasons” for getting into politics. The study, called “Survey of Young Americans’ Attitudes Toward Politics and Public Service,” also showed how our generation believes politics has become too divided.
Stress We might love our jobs and be career oriented, as some might say, but surveys show how we as young adults are overall a stressed out generation. ID Magazine
a look into life as the
generation
Story | Steffi Lee Design | Adrian Hawkins Fall 2013
19
Arianna Huffington of The Huffington Post dubbed us as “Generation Stress.” A study by the American Psychological Association, called Stress in America, showed how we’re the demographic showing the most signs of stress. Stress in America said both the Millennial Generation and Generation X stress out from work, financial means and job stability. Seventy-six percent of Millennials are said to stress out from work, whether it’s not having any job opportunities lined up or from working too hard. According to Generation Opportunity, the youth unemployment rate is still high. And for those of us who are pursuing college degrees, the usefulness of this education comes into question. A study by the Center for College Affordability found 48 percent of working college graduates are in occupations that don’t require a college degree. Some are even working jobs that don’t require completion of high school. Careers are serious for us and the fact there aren’t that many is freaking a majority of us out. We’re not always stressed though, and research shows that too. Although plenty of us are struggling to secure jobs, we’re hopeful about meeting our long-term financial goals.
Technology Despite the negative connotations surrounding our stress levels, we’re notorious for being tech savvy. In a digital first age, we can be seen as winners in technology. The Pew Research Center said technology is one of the several self-expression modes our generation uses. Three-quarters of us have established social networking profiles and one-in-five of us have posted a video of ourselves on the Internet. We’re defined as one of the most connected generations in history. Tom Rosenstiel, director of Pew’s Project for Excellence in Journalism said Millennials are leaders in technology. We get our news from the Internet rather than the norm of consuming news from television. When it comes to gathering news from digital devices, our generation seems to show we don’t show loyalty to any specific publications. For example, Rosenstiel’s survey ended up showing how young adults use news aggregators such as Yahoo News to keep up with current events. Our generation doesn’t stop staying connected with only news. Social networking is prominent in our generation compared to older generations. According to 20
Eliza Krigman at the National Journal, 75 percent of Millennials use social networking sites. Those of us who have college degrees are more likely to maintain social networking profiles than those who don’t. Jean M. Twenge, a psychologist and professor at San Diego State University said we’re more narcissistic than generations past. Our generation has more plastic surgery operations, a focus on Facebook and Twitter and an unwavering focus on self-achievement. Parents are said to praise us and feelings of self-worth are what feeds us to succeed. But Twenge’s research isn’t necessarily representative of our entire generation. Her data primarily focuses on students at research universities and doesn’t take into account the other Millennials who aren’t at these institutions.
Religion And on top of all of these stereotypes we’ve been given, where do we stand religiously? A Pew Research survey on us said we’re the least religious. One-in-four of us stay unaffiliated when it comes to religion, but that doesn’t necessarily mean we’re not spiritual. Millennials have a reputation of wanting something beyond the church’s regular substance. Rachel Held Evans wrote an opinion piece for CNN saying we “have highly sensitive BS meters, and we’re not easily impressed with consumerism or performances.” But some researchers have said the technology boom in our generation has contributed to a blossoming faith. A Barna Group study shows how 56 percent of Christian Millennials find churches, temples or synagogues online. We’re connected to scripture applications on our smartphones. Thirty-four percent of us read sacred Scripture on a cell phone or on the Internet. One-quarter of our generation is practicing Christians and 54 percent have said attending church has contributed to a closer relationship to God. Mentorships, relationships and service have all grown as a result of faith. It might not be all of us, but there are a lot of us who stay faithful. Some Millennials have left the church, but that’s only because some of us want an end to the controversies. As Evans said in her CNN piece, “We want an end to the culture wars. We want a truce between science and faith. We want to be known for what we stand for, not what we are against.” ID Magazine
the life of a
92% Simpson Millennial
Own a smartphone
O
ne Simpson College student said we’re taken for granted as Millennials because our age range doesn’t signify the changes society has experienced. While the lower end has always had access to certain resources we’re dependent on today, the older end of the Millennial Generation notices the differences between the age gaps. Twenty-eight year old Heather Eime is a student at Simpson College and said her experiences regarding technology, politics and even literature are different from a majority of her peers at our institution. “For instance, Facebook didn’t become a thing until after I had graduated high school,” Eime said. “I got my first cell phone at age 18, the books and television I was exposed to as a child differ and I was in 11th grade when September 11th happened.” She said she uses Facebook but isn’t quite as interactive as other Millennials on social media and other networking sites. Eime also said religious stances have also been different. “For me, my faith has always been important,” she said. “I wanted to learn more about why I believe what I believe and not take it for granted. With my peers, it hasn’t seemed like a real popular thing to talk about. Fall 2013
My general feeling has been that it’s not a really important thing for people or they lean toward the pessimistic side.” Although Eime is on the older end of the Millennials spectrum, her dedication to service parallels what researchers have said. “I would rather be volunteering in the community and build something that’s going to extend beyond my college years with people of a variety of ages,” she said. She’s involved on campus as well through Education Club, the Pep Band and Multicultural Student Alliance. Even relationships were perceived differently, even though her age group is a part of our generation. “The norm was that you had a label on relationships and you either made the decision that you don’t want the relationship or that you’re going to try this out and if it doesn’t work, it doesn’t work,” she said. A survey conducted by Simpson Student Media shows Simpson students more or less identify with Millennial characteristics. Results are based out of 100 responses from Simpson College students.
Identify with moderate political views - 45 percent. Say marriage is extremely important.
70%
41%
Think being successful in a highpaying career or profession is extremely important.
100% Have at least one social media account.
36%
%
83
Think religion is extremely important.
69%
Currently worried about student loan debt.
Sends or receives between zero and 200 text messages on a typical day. 21
IN the for
Cupcakes Mood
Story | Megan Quick Design | Adrian Hawkins Photos | BrittANY Rempe & Dan Swenson
22
ID Magazine
Simpson SPotlight “I just didn’t really enjoy the taste of store bought frosting anymore so I started making my own ...”
I
t all started with diabetes and the musician Glenn Miller. These were the two things that inspired junior Katie Purvis to turn her passion of baking into a business. During the summer, you can find Purvis working at Carter’s baby clothing store and selling cupcakes every Tuesday afternoon at the local farmer’s market in the small town of Woodward, Iowa, where she’s originally from. “The first year I sold them I wasn’t really looking to make money,” Purvis said. “I just thought I would sell them and see what other people thought about them.” People reacted positively, encouraging her to return the next summer; and that is exactly what she did. The summer of 2011, before Purvis came to Simpson, was the first summer she sold cupcakes. She’s been selling at the farmer’s market every summer since, this past summer being the biggest one yet. Purvis sold out in a half hour during the second week of the market; on a typical Tuesday, she sells about six and a half dozen in roughly two hours. “I always thought it was just going to be people buy one once and that’s it. Kind of like a ‘I missed your graduation party so I’ll support you here’, like a small town is,” Purvis said. She didn’t expect steady customers. “I have the same lady who comes back and buys two dozen every week,” Purvis said. “She never tells me what two dozen she wants. She always asks for a mixture of whatever I have made for that week.” Fall 2013
In addition to Tuesdays, Purvis also does call in orders during the summer. She continues to take those call in orders all year round and during the school year from her steady customer base of 50-75 people. Purvis offers around 27 flavors, which are always changing. She’s constantly adding more or taking old ones off; it’s a long process before a flavor is ready to be added to the list. Her cupcakes sell for a $1.50 a piece, $7.50 for six or $15 for a dozen. The best seller this summer was the Drumstick cupcake, which is vanilla cake with waffle bits in the batter topped with vanilla frosting, dipped in chocolate and rolled in peanuts. Before Purvis made cupcakes, she started out working with frosting and sugar free cakes. Six years ago, she began experimenting with making her own cake frosting. From there, frosting turned into cake and cake turned into cupcakes. “I just didn’t really enjoy the taste of store bought frosting anymore so I started making my own to put on top of box cakes,” Purvis said. “Then when both my parents found out they were diabetic I started making homemade sugar free cakes for them.” At the time, sugar free box cake didn’t exist and she wanted to make a cake that her parents could enjoy. So, her first cake was made for them. Two years later, when sugar free mixes came out, going back to them wasn’t an option after having homemade cakes for so long. Purvis’s passion of baking stemmed from making cakes for her parents. She started making more cakes 23
for her family and friends, and eventually people offered to pay her to make their cakes for events. Through experience, Purivs learned to switch from baking cakes to cupcakes instead. Cupcakes are less time consuming and much more portable. After a long trial and error process, she decided on combinations and recipes she liked. Her favorite cupcake she offers is Cabana Cake, the first flavor she created. “It’s an almond yellow cake filled with strawberries and topped with cream cheese frosting and extra strawberries, like a version of strawberry shortcake,” Purvis said. Her dad’s favorite dessert is strawberry shortcake, which is what makes the Cabana Cake cupcake so special to her. “I also like fresh ingredients and the Cabana Cake is the best show case because of all the fresh strawberries it has in it,” Purvis said. Purvis prides herself on using fresh and local ingredients, something that she will never stray away from. “I like that I know exactly what is going into what I’m making and it gives me a chance to help out some
of the local growers here,” Purvis said. “They buy my product and so it doesn’t make sense for me to go to the grocery store, when I can buy from someone that I’m sitting right next to and return the favor.” Purvis goes to local growers for ingredients like eggs, fruits and milk. “They like to see their work going into my product and there’s just something people like to connect with about products being from local producers,” Purvis said. “For example, that person could be their neighbor and people think it’s neat to see their neighbor’s strawberries turned into cupcakes. It’s a sense of trust, in that I trust my neighbor and his produce, where as I may not trust something that comes on a truck from a thousand miles somewhere else.” On top of that, Purvis finds that local ingredients taste better. “When you are around real ingredients, like real butter, sugar and eggs, and you go to a commercialized bakery, you can taste where they substitute shortening for the butter or use sugar substitutes,” Purvis said. “It’s not the same. I can’t eat Hyvee cupcakes anymore.” At age 15, she never expected to be a cupcake expert
“There’s nothing bad that can happen with
” Cupcakes
—Katie Purvis
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ID Magazine
and never thought it would turn into her own cupcake business; when people started offering to pay her for baking is when it all hit her. “That’s when I kind of realized that people make something like this as a business and that people might actually pay me for it,” Purvis said. Selling in her small hometown, she doesn’t have to worry about competition. “I’m the only one who makes cupcakes out in the middle of nowhere. People don’t want to drive to Des Moines for cupcakes and Hyvee only offers so many flavors,” Purvis said. It’s not about competition issues, but more so keeping the business she has under control. “The challenge is having to fight between whether or not I want to let it expand and whether or not I can handle that expansion,” Purvis said. “By keeping it small, it allows me to get to a certain level and then I can work on things during the school year. When I come back in the summer, to my busy season with more customers, I can have new flavors that I’ve created over the school year.” During the school year, she’s focused on her studies and other involvements. Purvis is a history major with a music and business minor. Aside from cupcakes, she likes to spend time outdoors, read and be involved in jazz and concert band. Being a history major, she never dreamt of opening up a bakery when she was younger. Baking was a hobby she just stumbled upon. Now, she balances her love for Fall 2013
both history and baking. In The Mood For Cupcakes is what she calls her business, inspired by musician Glenn Miller. “The big goal is to end up in Branson, MO and open up a cupcake shop there,” Purvis said. “Mostly because the name came from Glenn Miller, who was a 1940’s composer of jazz. He’s one of my favorites and that’s why I named the cupcake shop after one of my favorite songs of his. I just feel like it would fit in well there because they seem kinda stuck in that period.” Although that’s the big goal, Purvis is still keeping her career options open and still sees the value in following through with her history degree. “History has always been the one thing I just really love to do,” Purvis said. “It’s something I can enjoy whether I’m in the field or not. So If the whole cupcake thing doesn’t work out then I will just do history and be happy, and I have to pay off my debt first somehow.” After graduation, Purvis isn’t certain what direction she will go. Either way, history or cupcakes, will be fine by her. “It’s a win-win for me either way,” Purvis said. “I’m either going to be doing what I love or doing what I love.” For Purvis, it’s all about the little things and the daily interactions with her customers. “People’s happiness with something as small as a little personal sized cake is ridiculous,” Purvis said. “It just makes people so much happier to be around. There’s nothing bad that can happen with cupcakes.” 25
Yarn
TheStory
BehinD the
Story | Megan Quick Photos | Brittany Rempe Desgin | Alexis Yocum
N
ot many can say they’ve seen something through etsy.com. According to etsy.com, Etsy is the world’s they knitted on Christina Perri’s Instagram; most vibrant marketplace, where you can buy and sell senior Carly Warner can. handmade or vintage items, art and supplies. “My favorite singer is Christina Perri and she loves “In high school it was more of a business. I had lots penguins,” Warner said. “I went to her concert a couple of requests and I had an Etsy shop going for a while, years ago and I got to meet her, so I made her a penguin because I had more time for it,” Warner said. “It’s hat to give to her. I gave it to her when I met her and definitely more of a hobby now.” you can still see it on her Instagram every once in a Warner would love to return to selling on Etsy, when while when she wears it.” she has the time for it, but for now she continues to That hat is Warner’s favorite thing she’s ever knitted, make items only by request. something she has been doing since sixth grade. Over the Freshman and sophomore year of college involved years, Warner has taught herself most things based on more knitting than recently, because of more relaxed patterns and experiencing with making items for friends. schedules and because of her roommate at the time, “I thought I would just make a bunch of scarves and Linsey Williams. that’d be it,” Warner said. “I didn’t think I would make Williams, who is also a senior this year, and Warner the variety of things that I’ve made. One of my friends were random roommates freshman year after meeting is a huge Harry Potter fan so I’ve made her Harry Potter through the Facebook group, mostly because of their sweaters and a full wizard robe.” common interest of knitting. Now, knitting turned into a life-long hobby. They share the same hobby of knitting, but go about “It’s a good stress reliever and I like to be creative, their projects separately. so it’s an easy way for me to be creative,” Warner, a Living together for two years, the friends were able to psychology major, said. “I don’t always like to follow knit together and learn from each other. patterns, so I can just go for it and make something For Christmas their Freshman year, the two each entirely new.” made one mitten in a pair and gave them to their friends Warner started off making in their hall in Kresge. Warner made the right one and things as gifts, and while that Williams made the left. is something she will always Williams, who is a studio art, math and do, she also started to sell computer science triple major, picked up the her items in high school. “... There’s a lot of heart that hobby in middle school. goes into it and it takes a lot She maintained an “It’s really relaxing and I can do it anytime,” Etsy shop for a few Williams said. “If I just want to sit and watch longer than people realize.” years and sold items a TV show, I can knit at the same time. - Linsey Williams
26
ID Magazine
Carly Warner and Linsey Willams
When I’m procrastinating and I decide to knit instead I don’t feel quite as guilty because I have something to show at the end.” Williams doesn’t sell any of her finished products, but she has sold her own patterns that she makes. She does it more for the process and for herself, and for gifts. “I’ve thought about it but there’a a lot of heart that goes into it and it takes a lot longer than people realize,” Williams said. “If I charged what it was worth, I don’t think people would buy it. Regardless, Williams will always continue the hobby. “I think knitting is good to do when I have free time, but I don’t have much free time,” Williams said. “Lately, it’s been more crochet.” Crocheting is something she started before knitting, at age 8, and is something she has done more of lately, since that is what Williams did for her senior art show. All art majors have to do a gallery exhibition at the end of each semester their senior year. Students get to choose whatever medium they would like to present. William chose crochet, and worked with plarn. Fall 2013
Plarn is using plastic bags that are cut into strips and looped together and used instead of yarn. “I had always been interested in doing something environmental for my show and I wanted to do crochet at the time, so it was just interests colliding that kind of worked out,” Williams said. The difference between knitting and crocheting is the utensils used and sturdiness of the material of product. “They’re very different,” Williams said. “Knitting you can produce clothing or something more functional, and with crochet it’s more sculptural. It’s more for making a shape, the material is tighter than something that would stretch.” Williams see the artistic value in both knitting and crochet. They produce different types of products, but the proccess of both is what Williams values. “I like the creative process of it, I think that’s really important and anyone who says the most rewarding part is the product is a liar, because there’s so much that goes into the process, and you don’t understand unless you knit yourself,” Williams said. 27
I NKED
catalina vorwald, Fr.
Design | Alexis Yocum Photos | Dan Swenson & Brittany Rempe
T
hey can be a remembrance, a constant prayer, a warning, a work of art. Everyone has different personal reasons behind their ink, their own story to be told. Tattoos are a way of expression that have been permanently marking people’s skin for thousands of years. See how some Simpson students use tattoos as a way to express themselves, an expression that’s more than skin deep.
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ID Magazine
“My sister has the second half of the quote on her right side, saying, ‘and there’s no better sister than you.’ Hers is in my handwriting and mine is in hers.” --Katie Malone, sR.
Zoey Hogue, So.
AUDREY SCHUTTLER, sr.
junior rodriguez, sr. steffi lee, so.
Fall 2013
autum jackson, fr.
29
“The tattoo on my back is a phoenix and it represents rebirth, new hope and new opportunities. To me it means that you are never just stuck with what you are given. You always have the ability to change your situation into something better. All my tattoos tie in hope and opportunity at something better in life, which is something I strongly believe in.”
jessica olson, sr.
--Nick Brummer, jR.
josh strasser, jr.
heather adolph, jr. “The bigger elephant is my grandma and the little one is me. She used to collect elephant figurines and she died of breast cancer. I got it during breast cancer awareness month, there’s a small breast cancer ribbon on it.” --Jessica Olson, sr. 30
ID Magazine
Nick Brummer, jr.
rachel peterson, jr.
BRITTANY ROBB, So.
shelby montgomery, jr.
“My tattoo is a heartbeat with the word ‘run’ in the middle. It combines my passion of running with my passion of becoming a trauma emergency room doctor.” --Jessie Gronke, fR. Fall 2013
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WALKER HOLLAND, jR.
Katie Beedle, Jr.
Gillian Randall, So.
sean donovan, Sr.
AMANDA ROTTMAN, So.
Aaron Arment, Sr.
“I have an interest in science and it represents the greatest accomplishment of humankind.” --Sean Donovan, sr. 32
ID Magazine
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