November 18 2011

Page 1

the

Herald By and for the students of Hobart and William Smith Colleges

FRIDAY, NOVEMBER 18, 2011

VOLUME CXXXIII ISSUE 5

GENEVA, NY

Koshare Dance Collective To Debut 2011 Performance By Caley Goldblatt ‘12 Herald Contributor

Photo courtesy of HWS Communications

Since its establishment in 1990, Teach For America works to eliminate educational inequality across the country.

Four HWS Students Offered TFA Positions By Carrie Stevens ‘12 Editor-in-Chief

Kevin Colton/Photographer

Dancers in the piece “Bardo” perform in last year’s Koshare. This year, 112 dancers are participating in 21 pieces. The lights begin to rise, the music fades in and there in the center of the stage is…your roommate? And, after scanning the stage, it clicks that everyone on stage recognizable. There’s that kid from your French class, and the girl you met last weekend at Sideshow. No need to wake up, your mind isn’t playing tricks, this is Koshare, where all of your friends and classmates have the opportunity to get up on stage and dance. Back in September, Koshare had open auditions for all students to come and participate in Hobart and William Smith’s largest club. Each student auditioned and was placed in at least one dance. For the

past three months, these students have been diligently working, learning choreography, setting spacing, making costumes and staging lights. Finally this weekend, Nov. 18 and 19, they are ready to perform for an audience of classmates, faculty and community members. Koshare has a total of three shows, Friday and Saturday at 7:30 p.m., and a matinee on Saturday at 2:30 pm. It is a free performance and make sure to get there early—eager students and family members have been known to arrive up to two hours beforehand to get one of those

Although Lucia Berliner ‘12 comes from a family of educators, she never considered becoming a teacher until this past summer. “Both of my parents are teachers, my grandma was a teacher on my dad’s side, both of my grandparents were professors on my mom’s side, my uncle is a teacher, and my aunt is a principal—it was a nonoption.” For the past 10 summers, Berliner has worked with young children, but only after spending this past summer in Hobart and

William Smith’s Office of Communications did she discover a latent passion. “I didn’t expect to miss working with kids as much as I did, and that was when I remembered Teach For America and reconsidered,” she explained. “When I learned that that they recently started an Early Child Education program, I was sold and I had to apply.” In addition to Berliner, three HWS seniors—Kristen Kush, Charlotte Lysohir and Gideon Porter—have been offered Teach For

TFA continued on Page 2

KOSHARE continued on Page 2

Red Dove Turns Heads, Ser ves Local Food By Meghan Gaucher ‘14 Herald Contributor

In the heart of wine country, Rune Hilt, the proprietor of a small restaurant tucked away on Castle Street in downtown Geneva, N.Y., locks up at 1 a.m. after a long Friday night of serving far from typical expected food in a tavern. The Red Dove Tavern’s local wines, beers and ingredients attract a boisterous crowd of college students and Upstate New Yorkers looking for a new and tasty place to eat. Both proprietors, Rune Hilt and Giulietta Racciatti, describe The Dove kitchen as a “bistro,” “gastropub” or “tavern.” The low hanging, colorful chandeliers and simple chalkboard menu add to the simple yet artsy vibe at the Dove. Tall, thin vases of fresh flowers sit atop the tables. The funky décor and red lighting sets the relaxing atmosphere as friends and family sit around dark-wooden tables to enjoy the local foods offered from the ever-changing menu. “To be honest, I didn’t expect to find a place like this in a small, wine town,” Nicole R., the blogger of Nibbling Gypsy wrote. “It had a gastro-pub vibe.” Another upstate New Yorker, Russ A., writes in his restaurant review on Yelp,

“The ambiance is bistro like; dark and homey.” The niche to the Red Dove’s lure is its “infinite menu,” according to its website. With the use of the freshest ingredients, the menu remains locally sourced and seasonal, says Nibbling Gypsy. The local producers include Red Jacket Orchards, Normal Bread, Windy Ridge Farm, Bellwood Farm and Autumn Harvest. The bakery simplicity is the core of the Dove; Normal Bread, a local producer of bread and bakery goods that’s situated just three blocks from

Photo courtesy of Flickr

Located in downtown Geneva, The Red Dove uses local ingredients to create a seasonal menu. RED DOVE continued on Page 2

Campus Happenings

A&E

Opinions

Gustafson’s Speech

Models St r ut T h e i r St uf f

R oc ki n’ t he Smi t h

4th Annual Turkey Trot

Studio R e ne w O pe ns

Sur v i v e R e gi s t ra t i on

Day of Ser vice Success

Advice fr o m D r. Bl a c kwe l l

A H ome A wa y F r om H ome

HWS Socks It To Wall Street

Sports WS Soccer Advances Hobar t Football Accolades Current Records


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