The Indiana Daily Student Magazine | Issue 3 | Spring 2013
SIGHT When hindsight is 20/20 what would you change? pg. 26
SMELL Case study: We wore pheromones to Kilroy’s Sports Bar. pg. 3
TASTE These berries are like acid for your tongue. pg. 32
The Five Senses Issue
SOUND What do Mariah Carey and this IU student have in common? pg. 2
TOUCH When I think about you I touch my iPhone. pg. 8
VOLUME 7, ISSUE 3 | TABLE OF CONTENTS | SPRING 2013
Night Future Five Senses Sweat
EDITOR’S NOTE College is a sensual place. I’m not kidding. The other day I took a gulp of way-toohot tea and spit it out all over my counter, and there went my sense of taste for the next week. But seriously, all the memories we make here are experienced through our five senses in one way or another: Seeing your first IU basketball game in Assembly Hall. The panic you feel after you hear your professor say, “Five minutes left...” on an exam. Smelling the guys’ side of a freshmen dorm. Taking your first bite of a c-store sub. Feeling the throbbing pain of your first hangover-induced headache. So how do you experience college? In this issue we learned how three Comedy Attic regulars found their sense of humor, we went to Kilroy’s Sports Bar wearing pheromones, and we took a look back at you to learn how we view one another. This issue is about what we see, smell, taste, hear, and touch. So go ahead, flip through these pages, look at some awesome photos, smell that fresh, new paper scent, and talk to your friends about what you read — just whatever you do, don’t eat this magazine. Really. It’s not a good idea.
ONLINE ONLY Abercrombie & Snitch An ex-employee dishes on the clothing store’s infamous scent. Calorie counters The scientists who figure out how fatty that large pizza you just ordered is. Sensory overload How drugs affect all five of your senses. idsnews.com/inside
DEPARTMENTS
FEATURES
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Confessions Barbra Streisand and this IU freshman have more in common than you’d think.
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Know-It-All If you’ve had the urge to kiss someone lately, this might be why.
Better You Got a big test or interview coming up? This NCAA champ shares his own way of visualizing success.
Tip Jar There’s more than one use for a bottle of Grey Goose — how to make your own perfume.
— Michela Tindera
February 19, 2013 Vol. 7, Issue 3 www.idsnews.com/inside Inside magazine, the newest enterprise of the Office of Student Media, Indiana University at Bloomington, is published twice an academic semester: October and November, and February and April. Inside magazine operates as a self-supporting enterprise within the broader scope of the Indiana Daily Student. Inside magazine operates as a designated public forum, and reader comments and contribution are welcome. Normally, the Inside magazine editor will be responsible for final content decisions, with the IDS editor-in-chief involved in rare instances. All editorial and advertising content is subject to our policies, rates, and procedures. Readers are entitled to a single copy of this magazine. The taking of multiple copies of this publication may constitute as theft of property and is subject to prosecution.
EDITOR-IN-CHIEF Michela Tindera ART DIRECTOR Matthew Callahan PHOTO EDITOR Steph Aaronson ASSISTANT PHOTO EDITOR
Ben Mikesell COPY EDITOR Belle Kim WEB EDITOR Emily Farra FEATURES EDITOR
Dianne Osland DEPARTMENTS EDITORS
Christine Spasoff and Jackie Veling ASSOCIATE EDITOR
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Just another morning You’ve eaten at Wright Food Court before, but never like this. Learn what it’s like to get around IU when you’re blind. Sense of humor Cough drops, “Call of Duty,” and broken down Chryslers — how three comedians are making their mark on the local comedy scene.
Indiana Daily Student EDITOR-IN-CHIEF Michael Auslen MANAGING EDITORS Claire Aronson
and Matthew Glowicki ART DIRECTOR Missy Wilson WEB DEVELOPERS
Venu BangaloreParameshwar, Harish Bharani, and Mani Subramanian
Body shots Nine students sound off on their best and worst body parts, sharing how their own self-image shapes them. Hindsight is 20/20 Everyone has something in their past they would change, but if you had the chance to do it over, would you?
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Carmen Huff IDSNEWS.COM/INSIDE l INSIDE MAGAZINE 1
C O N F E S S I O N S
SYNESTHESIA A neurological condition where the stimulation of one sense can involuntarily trigger another sense’s response.
PERFECT PITCH A quality someone is born with that allows them to identify a pitch without a frame of reference in varying degrees.
NOTEWORTHY: LIVING WITH PERFECT PITCH
When freshman composition major June Lee listens to a song he identifies each note by pitch with ease. He doesn’t have to think about it — it’s a reflex, like someone bopped his knee with a musical hammer. After all, he has perfect pitch. BY BELLE KIM
JUNE LEE
was born with perfect pitch. Others who have it include Mariah Carey, Ludwig van Beethoven, Barbra Streisand, and Frank Sinatra.
Define perfect pitch. I don’t know about other people, but I hear notes as depth-defined pitches. I also know when something’s in tune. I can identify pitches of noise as long as they actually have pitches. Car horns and train horns are easy to identify, but chopsticks banging against the table are difficult. When did you realize you had perfect pitch? When I was 13. I was in a music classroom, and I was using the piano to play random songs from cartoons when people asked me how I was able to play that. I thought everyone could do it. How does having perfect pitch affect your life? It’s really helpful for me, as a composition major, because I can think of all the pitches I want in my head. I don’t have to go to a piano and play it out to see how it would sound because it’s already there. Are there any bad things about having perfect pitch? It messes with your brain. And also, it’s really annoying when people are out of tune. How do you think your life would be different if you didn’t have perfect pitch? I don’t think I’d be doing music. I’m not a very good performer, but I do a lot of composing and arranging, which would be so much harder if I didn’t have perfect pitch. What are some good things about having perfect pitch? A lot of music teachers like me because I pick stuff up really fast. All these noises that I hear sound like pitches. I’m really fast at being familiar with people because I ca can remember er their voice quickly.
SEEING IN 50 SHADES OF SOUND For sophomore Lily Wolf, every letter and number has a different color. Some sounds and smells have colors, too. Wolf has synesthesia, a joining of one sense with another. So, 2
INSIDE MAGAZINE l FIVE SENSES
when Wolf sees IU, the “I” represents “gray” and the “U” is a “translucent, solid yellow.” She found out she perceives senses differently during her junior year of high school when she went to a Muse concert with friends. After the show, she made a comment about how she really liked that the stage lights matched the color of the songs, and realized she was the only one who saw that. “It’s like a memory, but when you go back to start to draw it out, it isn’t all there,” she says. “It isn’t one shade. It is an abstract image.” BY CARMEN HUFF
Her name? L — light blue, I — gray, L — light blue, Y — yellowish
The sound a car makes when it’s in too low of a gear? Green dots off to the side.
“Glorious” by Muse is a purple-silver color.
four
Favorite number? Four. Because she sees it as the color blue.
LEE AND WOLF PHOTOS BY STEPH AARONSON; MUSE FROM MCT CAMPUS CAR AND PAPER FROM STOCK EXCHANGE
DO PHEROMONE S ACTUALLY WORK ?
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IDSNEWS.COM/INSIDE l INSIDE MAGAZINE 3
HIT COMBINATIONS Some traditional combos include bacon and cheese, asparagus and butter, and chocolate and cauliflower.
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SCIENCE BEHIND TASTING
F
oodies, take a break from your Pinterest recipe boards because there’s a new source for inspiration. School of Informatics and Computing assistant professor, Yong Yeol Ahn, used chemistry data to produce a network of flavor compounds that show which foods taste good together. So untie your apron because this cooking lesson will take you out of the kitchen and into the lab.
How they mapped it The idea for this map comes from what’s known as “food pairing.” It’s a fairly recent theory that simply means foods taste good together because they share similar chemical compounds. The more compounds they share, the better they taste. For instance, white chocolate and caviar taste really good together. It’s because they share a compound called trimethylamine, which has a strong fishy smell in low concentrations and an ammonia-like smell at high concentrations.
56,498
Number of recipes used to create the map. They came from epicurious. com, allrecipes.com, and menupan. com, a Korean-language recipe site, so as to avoid a completely Western interpretation of cuisine.
20,951
Number of times egg is found in the recipe database. That’s more than one third of the total number of recipes.
8
The average number of ingredients found in any given recipe.
But remember, Ahn and his other team members didn’t actually tastetest the food combinations — they just compiled the data. Ahn makes it clear that while the data show certain ingredients share these flavor compounds, the results aren’t conclusive. Not to mention, this study ignores the color, texture, and quantity of the different ingredients, which are all factors in determining what foods actually taste good together. Because as Julia Child once said, “… cooking is a serious art form.”
10 quadrillion
But here’s the thing
Ahn published the mappings in October 2011 with Sebastien E. Ahnert, James P. Bagrow, and AlbertLaszio Barabasi and has received recognition throughout the foodie community. He says he’s been contacted by several chefs who want to hang the taste map up in their restaurant as a piece of art.
The more flavor compounds, the better it tastes, right? Not quite. That rule only works for Western European and American cuisines. Ahn created a separate taste map to explain this. These Western cuisines previously mentioned often share similar flavor compounds, while East Asian cuisines actually prefer foods that have opposite flavor compounds.
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The potential number of recipes that could be created using the ingredients found from the three recipe websites. About the professor Yong Yeol Ahn has been an assistant professor at the School of Informatics and Computing since 2011. He says working on this map piqued his own curiosity in the culinary arts, choosing to try out dishes like Spaghetti Bolognese in his own kitchen.
BY MICHELA TINDERA
I M AG E C O U R T E S Y O F YO N G Y E O L A H N
FOOD PAIRING Food pairing is not to be confused with “wine and food pairing,” which doesn’t take into account the chemical components that foods share.
WHAT AM I LOOKING AT? Circles represent individual ingredients. The larger the circle, the more prevalent the ingredient is in the recipe sample. Lines represent the number of flavor compounds one ingredient shares with another. The thicker the lines, the more flavor compounds an ingredient shares, therefore the tastier the combo is supposed to be. Food groups are divided by color. FRUITS DAIRY SPICES NUTS AND SEEDS SEAFOOD MEATS HERBS PLANT DERIVATIVES VEGETABLES FLOWERS ANIMAL PRODUCTS PLANTS CEREAL ALCOHOLIC BEVERAGES
Shared compounds 150 50 10
Prevalence
50%
30%
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ACCORDING TO the Spiritual Science Research Foundation, ghosts (demons, devils, and negative energies) outnumber humans by ten.
‘IT’S LIKE I HAVE ESPN OR SOMETHING...’ Karen from ‘Mean Girls’ isn’t the only one with more than five senses
“There seems to be a lot of evidence that we derive at least some of our self-esteem from our comparisons with others,” IU psychology professor Edward Hirt says. L’esprit de l’escalier: Meaning “wit of the staircase,” this vengeful feeling happens when you find the perfect comeback after a bitter argument. Why the staircase? Imagine leaving someone’s house after a confrontation and conjuring up the best possible retort on the way out. Leaving a discussion with unfinished thoughts or plans can cause “the spirit” to stick with you all day. “There is good evidence that we continue to process information and ruminate about things after an experience, particularly when we feel a sense of incompleteness,” Hirt says. “It is called the Zeigarnik effect and manifests itself in a lot of ruminative outcomes like this. Even after the argument ends, we are playing it out in our minds and thinking about how we might have responded differently or better to various aspects of it.” (False) Telepathy: It’s Friday afternoon. The weekend is near and plans need to be made. You can’t wait to see your friends. Suddenly, your best friend calls and wants to party!
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We’ve focused on the five “traditional” senses in this issue, but there are five more that are often overlooked. Balance and acceleration Otherwise known as the vestibular sense, this allows the body to perceive movement and direction without toppling over. The vestibular sense is housed in your inner ears, which is why if you have fluid in your ears you might sometimes feel off-kilter.
You might not have realized it, but here are four more senses that even Karen hasn’t mastered. Schadenfreude: Don’t you just love it when your enemies fail? This German loanword, refers to intense pleasure drawn from the pain or discomfort of others, especially rivals. This is that sadistic feeling of joy that creeps into your spine, like the time when Purdue lost to IU by 37 points. In fact, German and Danish scientists believe sports fans unconsciously use schadenfreude to justify hating rival sports teams and fans for irrational reasons.
TAKE FIVE
‘I see porpoises ...’
One senior shares his own sixth sense story Ever wake up from sleeping and realize you can’t move? ZZZ You didn’t imagine it. Your mind can actually paralyze your body during early or late stages of sleep. Sleep paralysis occurs when the brain activates its mental alertness but is unable to activate the body’s motor functions. Between six and 60 percent of the adult American population have experienced sleep paralysis. But 20 percent of these dreams involve something more — hallucinations. Senior Jackson Caldwell has experienced hallucinogenic sleep paralysis twice. Caldwell’s first paralyzed sleep experience was “hypnopompic,” meaning he became aware of his surroundings before his mind was done with REM sleep. “The first time was really cool,” Caldwell says. “In my dream, a really, really vivid dream, I was swimming in a sea
This faux-psychic feeling of telepathy is often misattributed to some sort of “paranormal” phenomenon. In reality, there’s no direct scientific correlation between your thoughts and your friend’s call. “Many superstitions and false
of porpoises.” “I could feel water on my skin,” he says. “I could feel the porpoises’ slimy bodies on my legs. I could see that dream projected on my ceiling. I saw the crystal blue water.” Caldwell’s second, more recent incident with sleep paralysis was considerably scarier, he says. In November 2012, Caldwell was starting to feel tired at a friend’s place when reality began to blur with his incoming sleep. In “hypnagogic,” or pre-dormal sleep paralysis, the person is still aware of their surroundings even after their body has entered REM sleep. Caldwell says he saw his roommate on the other side of the living room. But he was headless. “Even though it was him, I knew it obviously wasn’t,” Caldwell says. “I wanted to scream, but I couldn’t cry out. Then I snapped out of it.”
beliefs can be attributed to selective recall of instances that fit our expectations, leading to development and maintenance of false beliefs such as telekinesis,” Hirt says. “We do not consider all of the other relevant contingency
information, like how often we think of someone and the phone doesn’t ring, all of which are relevant to establishing a true relationship between these phenomena.” BY JEFF LAFAVE
Temperature The skin’s perception of heat and cold is known as thermoception. Some animals, like venomous snakes, have particularly specialized receptors that can detect infrared radiation. Kinesthetic sense When the brain receives information on positions of the limbs. This is why you can close your eyes and still touch your nose with your fingertip. Pain The body perceives pain as a result of nerve damage or damage to the tissues. Time Chronoception is how the passage of time is perceived and experienced. This sense keeps your body on a clock, controlling the circadian, or daily, rhythms. BY CHRISTINE SPASOFF
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OTHER TYPES OF TOUCH: Fist bump Hip check
Every time we touch Behind the screens with touch technology Remember that spark you feel when you graze your crush’s arm? Well, your iPhone gets that same feeling. But how does a small screen made of glass react with your fingertip to type and swipe on the screen? In short, it’s electric. We talked to the experts at Bloomington’s Mac Experience store for the digital 411. The ‘durable’ touchscreen This first type of touch technology, the resistive system, is used mostly in restaurants and hospitals because of its durability. While the monitor is on, an electrical current runs between the two layers. When something touches the screen, the two layers touch in that exact spot. It doesn’t matter if you are touching the screen with your fingertip or a balloon. The ‘everyday’ touchscreen The capacitive system is the mechanism most touchscreens use. It’s made of a layer of glass that stores an electrical charge. When you touch the screen with your finger, the amount of charge changes at that specific place of contact. What about when I use two fingers to zoom in on a smartphone? The iPhone has a special “multitouch user interface” that allows you to touch multiple spots on the screen simultaneously. A coordinate grid lets the iPhone sense changes at every point of the grid to determine the location and movement of more than one touch. And those gloves with the tipped fingers? These special, conductive gloves contain copper wiring in the tips of the forefingers and thumbs for use on touchscreens. The copper wiring in the tips creates a connection from your finger to the screen. Where can I get the gloves in Bloomington? Target: Pack of three “Tech Touch” gloves $9.99 Macy’s: Timberland Touch Screen gloves $29.99 Urban Outfitters: Deena & Ozzy Texting gloves $20
Nose-goes
Playing footsie e
TRACING ORIGINS OF OUR MOST ‘HANDSY’ HABITS A handshake, a high-five, a kiss — it turns out all of these gestures, which use one of our most intimate senses, touch, can be traced back through human history. “Close touch at once shows that someone is willing to be close and vulnerable,” Justin R. Garcia, a CTRD Research Fellow at The Kinsey Institute, says. “Without touch, many individuals fail to develop and thrive, and in some cases, have severe behavioral abnormalities.” ‘Nice to meet you’ The act of hand shaking can be traced back to ancient Greece. It’s believed that this gesture started as a sign of peace — the open right hand indicated that an individual was not carrying a weapon. ‘Up top’ The history of high-fiving is less clear. We know that it was preceded by low-fiving, first common in African American culture during the 1940s. But when did high become the new low? Sporting giants like Magic Johnson have claimed credit. He has said before that he invented the high-five at Michigan State University. Either way, we do know that the name itself comes from raising five fingers high, thus, the high-five. ‘Pucker up’ Kissing wasn’t always as commonplace as it is now. Anthropologists who have studied kissing believe that it was only used in highly developed civilizations, such as ancient Greece (think Homer’s epics). “Some scholars have suggested that it may have evolved from parent-child feeding practices, where parents might pre-chew food and spit it into a young child’s mouth,” Garcia says. Sounds appetizing, right? “Kissing can also be a deal-breaker,” he says. “In one study, nearly 50 percent of college students had kissed someone and known instantly they weren’t a good romantic match. Often, a kiss reveals much more about romantic and sexual chemistry than one might expect.” BY JACKIE VELING
BY CHRISTINE SPASOFF
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B E T T E R
Y O U
VISUALIZATION the act of trying to affect Synesthesia TObyKNOW the outcome ofTERMS an event changing one’s Ability to see colors while thoughts and expectations. listening to music
Perfect pitch Etc. etc.
TUNNEL VISION
Setting your sights on success, like a pro Caleb Konstanski, former captain of the NCAA national championship-winning IU men’s soccer team, is one of the newest members of the Major League Soccer team, the Chicago Fire. But before he hits the turf as a pro, he’s sharing a few of his game-winning secrets with Inside. Step 1: Take your time. “We would get to the locker room about an hour and 15 before, so we had a good 25-minute time period,” Konstanski says. “A lot of guys joke around with teammates. A lot of guys just sit out on their own.” Konstanski says he takes the whole 25 minutes to do his pre-game routine. Step 2: Establish a routine. Konstanski ties his right shoe first, tapes his wrists, and listens to only one song the entire week before a big game. The song before this year’s championship was, “It’s Time” by Imagine Dragons. “Even if I don’t like the song, if it is the one I hear for the week, then I’m like, ‘Alright, that’s the song,’” he says. “I don’t know how I pick them. It’s whatever hits me. One time, Hunter Hayes was one of the songs. Sometimes, they’re not even motivational. It is just the superstition, I guess.” He remembers listening to “Lose Yourself” by Eminem before a big game in high school. It was the first game of the season, and he scored three goals. Tradition was born. Step 3: Get in your zone. “In the locker rooms before the games, we all have our own space where we can sit down,” Konstanski says. “It wasn’t like I left the team. I was just sitting down and had my music on and visualizing that way.” Konstanski withdraws into himself when there is a lot of commotion and media in the room. “At the tournament during the Final Four, I would close my eyes just because the lights were really bright and there were a lot of people in the room. So when there is a lot of people and a lot of activity, it is kind of more distracting,” he says. “But on the normal day, I wouldn’t.” Will he continue his traditions as a pro? Definitely. “I’m kind of a superstitious guy,” he says. BY CARMEN HUFF
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PHOTO BY STEPH AARONSON
OLNEY’S PIECES are reminiscent of François-Auguste-René Rodin’s style, OLNEY evoking a sense of loss, disillusionment, and hope. evokin
BFA sculpture major Dillon Olney works on his first sculpture of the semester in the McCalla School. For him, 3-D art is a physical and emotional outlet that helps him tell some of his own stories.
MODEL BEHAVIOR
For the love of art and sculpture
Junior Dillon Olney, a BFA sculpture major, is working on his first project of the semester. Three small human forms lay on the table in front of him, each in a different stage of completion, with visible finger smudges outlining their shapes. He laughs, admitting that he’s pretty much making it up as he goes along since his first idea didn’t pan out. It’s a transition piece now, he says, from despair to success. Like his love for sculpture, the piece is being molded.
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Matter over mind
Shaping stories
Carving a connection
When I became diabetic about four or five years ago, I was very unhappy. For me, art was a huge outlet for a lot of the anger I had and the fear and the sadness. But I found I did some of my best work when I was really unhappy. Now, it’s not so much about letting out these really intense emotions. A lot of times, when I work on my pieces I get lost, and I don’t really feel the emotion that I’m portraying in the work. It’s not like I’m weeping over a piece. You stop thinking about everything else.
My work is a personal narrative. I like to think that I have some very profound statements that aren’t just, “Oh my God, I had pneumonia when I was two.” Even if someone can’t get to the exact event that happened, at least they get an overall feeling of what happened to me or an overall feeling of what happens to people in general. I want them to get toward the content, but I don’t expect people to write my biography based on what they see in my work.
To me, it’s the physical act of making something that is so beneficial. A lot of my work is about physical sacrifice or the body in general, so for me, it is really important that my own labor goes into my work. And there’s a dominance in it. It’s forcing a material into a shape that you want, and a lot of times, you can’t force it, so you have to work with the material and guide your own practice based on its limitations. I feel very connected to it emotionally.
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PHOTOS BY BEN MIKESELL
T I P
J A R
MATCHING YOUR GLASSES TO YOUR FACE If you have a round face, try square frames.
If you have a heart-shaped face, try butterfly or aviator glasses.
How to create your very own perfume with a few simple, sweet-smelling ingredients
WHAT YOU NEED 2 Tablespoons carrier oil, such as jojoba, sweet almond, or grapeseed oil 6 Tablespoons high-quality vodka 2½ Tablespoons distilled or spring water Coffee filter
A
If you have a square face, try round glasses.
If you’re too hip to be square, try some Ray-Bans you hipster!
nyone who’s had a whiff of her grandmother’s Chanel No. 5 would agree that nothing brings back a memory like smell. It can instantly transport you to another time. As the only perfumer to blend, bottle, and sell fragrances in the United States, Renee Gabet of Annie Oakley Perfumery has loved fragrances since she was a little girl. “My mom and grandmother would look at lingerie, and I’d go to the perfume department, where my passion was to smell all of the scents,” she says. “I learned about all the wonderful, beautiful, natural smells.” While most fragrances are synthetic, Annie Oakley uses natural scents, including some sourced from India, and some perfumes take up to three years to complete. Gabet has a mastery of every natural scent and mixes the different notes — base notes,
middle notes, and top notes — to create complexity that appeals to specific markets. For custom scents, however, Annie Oakley offers tours of the perfumery for those who want their perfect personal fragrance. “For signature scents, we go through a process of profiling. It’s not just what you like to smell, but also your hobbies, your environment,” Gabet says. For those who can’t make it up to northeast Indiana for their own tour, try making a homemade perfume. We tried making our own using a recipe from the blog designsponge. com. The process can take anywhere from a few days to a few weeks to make. Gabet recommends focusing on quality. “We use the best lavender in the entire world, and you can really notice a difference,” she says. “Try to find something of good quality in your price range.” B Y E M I LY FA R RA
Funnel Essential oils for blending. We used 7 drops orange oil, 14 drops lavender oil, and 9 drops lemon oil. Two dark-colored glass bottles — one for curing, one for storing Decorative perfume bottles for storage (optional) WHAT TO DO 1. Begin by washing the bottles. 2. Place the bottles on a rimmed baking pan in an oven set to 230 degrees Fahrenheit. Remove bottles from the oven once they are completely dry. Put a lid on the bottle you’ll use for the finished product and set it aside. 3. Place the carrier oil into one of the bottles. 4. Add the essential oils in the following order: the base notes, the middle notes, and the top notes (lavender + orange + lemon). 5. Add the vodka. Place the lid on the bottle and shake vigorously for several minutes. 6. Allow the bottle to sit for 48 hours to six weeks. The scent will change over time, becoming strongest at around six weeks. 7. Check it regularly, and once you’re happy with it, add two Tablespoons of spring water to the blend. 8. Give the bottle a good shake for one minute. Place a coffee filter into a funnel and transfer the contents from the curing bottle to the other bottle. Label your blend. 9. Your perfume is ready to wear. Remember, the best place for storing your creation is in a dark-colored bottle.
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PHOTOS COURTESY OF STOCK EXCHANGE
STORY BY MICHELA TINDERA | PHOTOS BY BEN MIKESELL IDSNEWS.COM/INSIDE • INSIDE MAGAZINE 13
ason Meth Lab” a computerized voice reports from an iPhone. It’s a Saturday morning and for 29-year-old master’s student Misty Kienzynski, that voice means she’s on her way to Wright Food Court for a big breakfast. “It always says that around here,” she says, walking down Union Street toward Seventh. She’s using BlindSquare, a GPS app that uses FourSquare and OpenStreetMaps to find out a user’s surroundings and relay it back to them. Except, it doesn’t always work the way it should. Her white-tipped cane rattles along the concrete, retracing a semi-circle over and over again in front of her. Born with Leber’s congenital amaurosis, a genetic condition that inhibited her retinal cells from forming properly, Misty is blind — or visually impaired. Or, well, it’s not really about the label, she says. Her vision is 20/200 with glasses and 20/400 without, but it’s more than just a bad prescription, she says. She doesn’t have peripheral vision, and everything she sees is dimmer than what would be considered normal. “For me, I’ve been used to this all my life,” she says. At Wright she instinctively reaches for the door handle and makes her way inside and on to the stairs. It’s 9:30 a.m. on a weekend, so the food court is mostly empty. When it’s crowded she says she walks much slower. “With a cane you can only feel someone’s feet,” she says, which can get hectic when there are crowds of students holding trays sticking out from their upper bodies. She walks up to the cashier and requests a sighted-guide to help her pick out her food, and 14
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Misty Kienzynski demonstrates how she uses the voice activation feature on her iPhone in Wright Food Court.
another employee arrives to help. Misty takes a step behind the woman and grabs hold of the back of her right elbow, keeping her cane in the other hand. First, they head to the cereal shelf where the guide reads each cereal’s name aloud. Misty could do it herself, but she can only see about two to three letters at a time while she reads, so she says it’s more efficient to do it this way. She picks the Trix. They move on and the guide helps her order bacon, eggs, and biscuits and gravy at Flamingo’s Grill, fill up a bowl with strawberries, check out with a cashier, and get situated at a table by the window.
Misty navigates her way through her meal using a combination of touch and sight. “I can tell its bacon because it’s the darkest,” she says. At home she says she tries to put lighter foods on dark plates and darker foods on light plates so there’s a strong contrast. But here it’s tougher to discern where to place her knife and fork to cut her fried eggs on the white plastic plate. For every plastic utensil she feels the ends to determine which is the knife, the fork, and the spoon. With the Trix, she feels all four corners of the container’s paper lid and pulls back when she finds the correct pullback
tab — it’s slightly longer than the rest. Next she opens the milk, but before pouring she sticks her pointer finger directly into the cereal, so she can feel the liquid to prevent any overflows. “Looking normal comes second to doing things efficiently,” she says. Over the years she’s taught herself little tricks to get around her lack of vision. And though she’s adjusted to her lifestyle, she says living with a visual impairment can create a lot of social barriers. Often people will unconsciously associate her physical disability with a mental disability, even though this couldn’t be farther from the truth. Misty graduated as valedictorian of her class from the Indiana School for the Blind and Visually Impaired in 2001, and has since gone on to receive her bachelor’s degree in classical studies from the University of Evansville, and is working on her second master’s degree from IU. “People will talk down to me like I’m two,” she says. “It makes my blood boil. My initial knee-jerk reaction is to be like, ‘Really?’” When she’s ready to go, she leaves her tray on the table. Another food court employee will pick it up, she says. Her hands are full with her cane in her right hand and an umbrella in the other. Leaving Wright, she steps out into the clear January sun. “Wow, that’s bright,” she says, shielding her eyes with her hand. Down Campbell Street, left on Seventh, and a right on Union Street back up to Willkie Quad. It’s a planned route, and she never deviates from the sidewalk. When she first got to campus she used an Orientation and Mobility training guide to help her get used to her new surroundings on campus. But now, on this morning, like most other Saturdays on campus, it’s just a part of her routine.
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STORY BY DIANNE OSLAND | PHOTOS BY BEN MIKESELL
LIFE AS A COMIC IS TOUGH, BUT THESE THREE GUYS KNOW ALL YOU NEED IS A
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THREE COMICS WAIT OUT OF SIGHT AT THE COMEDY ATTIC’S WEDNESDAY NIGHT OPEN MIC. “He’s from Terre Haute, so he’s probably addicted to methamphetamine … Ben Moore!” “He’s the man with the most unfortunate name in the state of Indiana, please welcome … Tom Brady!” “He just released his sex tape … which is just a roll of duct tape with blonde hair stuck to it … Jamison Raymond!” Ben, Tom, and Jamison make up three of the five guys who helped build the Bloomington comedy scene, the ones who started together four years ago when The Comedy Attic first opened as The Funny Bone on Walnut Street. Each man takes the stage for his own act, and immediately it’s a flow. It’s a beat. It’s an art. Standup comedy fits them. On stage, their dialogue feels unrehearsed, like talking to your funny best friend — if your best friend was the kind of guy who would joke about black cavemen, bathroom drinking, and four-day boners. There’s a bated-breath pause. Then the crowd erupts in a giant wave of laughter. This is it. This is the throw-it-all-away, addictive high, falling-in-love rock
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Ben Moore waits in the downtown Bloomington bus station on Sixth Street. The comic relies on public transporation like Greyhound buses to travel to the shows he features in across the country, living life on the road as a professional funny man.
star moment. This is what ruins your life. * * * Ben Moore sits in a downtown Indianapolis Starbucks, unwrapping Halls cough drops with his teeth, popping them in, and letting the mentho-
lyptus work its magic. He’s not convinced. The economy-sized pack shrinks slowly. At 32, dressed in jeans, sneakers, and a weatherproof jacket, Ben is living life on the road as a professional comedian. He’s been around long enough to know the rules:
1. Always bring your own plasticware and instant coffee. 2. Don’t look anyone in the eye. 3. Don’t get sick. To forget the rules is to pay the consequences and possibly end up eating Caesar salad with your fingers — it’s happened before. But it’s the last rule that’s the
most important, and right now Ben is certain he has the flu. He takes off his glasses and begins muttering. “Damn it. No. I’m so stupid. I’m a dummy. This is the road. I blame the road for this.” It hasn’t always been this way, this featuring comic’s lifestyle of fluorescent-lit bus stations and pushing sleeping strangers off his shoulder driving somewhere between Cleveland and Syracuse, N.Y. First there was the move from Terre Haute to Bloomington with his identical twin brother in his early 20s. Then there was the hole-in-a-basement $100-a-month rental apartment, the slew of night jobs he took so he could stick it to The Man, the public access sketch comedy show airing to an empty audience at 3 a.m. There were guest spots at the Monday night Bear’s Place show and double-digit drinks to get over crippling stage fright. And then in 2008, there was a miracle: Bloomington’s first full-time comedy club opened its doors. Ben wandered in, stuck around, and quit drinking. “My worst fear was not making it,” he says. “I didn’t want to look back and think what if not
“GUYS LIKE THAT, THEY START DOING DRUGS OUT OF BOREDOM OR WHATEVER. IT KILLS PEOPLE. THE ROAD KILLS PEOPLE.” quitting was what held me back.” Stand-up comedy turned out to be the only thing better than alcohol, and so Ben traded in bottles and booze for stage lights and a life on the road. The cough drops keep coming because Ben can’t be sick. It’s an inconvenience. “It’s just so stupid. I’m going to be sick. I’m going to be on the bus, sick, all because of this harlot, this whore in Milwaukee,” he says. Mistakes happen. Milwaukee happens. Ben tries to explain. “There’s nothing to do! I don’t do drugs. I don’t drink. I don’t commit crimes. But here, people get into trouble out there. Greg Giraldo. Mitch Hedberg. You’re out there, and you have all that time. Guys like that, they start doing drugs out of boredom or whatever. It kills people. The road kills people.”
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From the back of 25-year-old Tom Brady’s Chrysler Concorde comes a sound like fireworks. He doesn’t flinch. He’s driven the black four-door for six years but can hardly remember a time when breaking down on the side of the road wasn’t a real possibility. Tomorrow, he says. He’ll take it to the shop tomorrow. He said that yesterday, too. Tom wants to make you laugh, but he doesn’t want to talk about that great touchdown pass last night. He’s not laughing at your Gisele Bundchen jokes either. “When people say comics don’t laugh, it’s not true,” Tom
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says. “Comics just don’t laugh at things that have been done to death.” The car radio temporarily drowns out the popping noise, but suddenly Tom reaches forward and changes the station, like listening to one more second of Dave Matthews Band’s “Don’t Drink The Water” might physically pain him. “I hate when I start tapping my fingers to a Dave Matthews Band song,” he says. “I’m like, ‘Oh shit! Dave Matthews! Not me! I’m cooler than that.’” He can immediately name his favorite band: Modest Mouse. It used to be Radiohead, but isn’t Radiohead the favorite band of every depressed comic you know? Tom’s not calling himself depressed. That downtrodden persona some comics take onstage may just be one more way to air
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out self-deprecating thoughts, he says. “There’s a sadness in everybody,” he says. “But we can laugh about it.” At 21, Tom wanted a fairy tale life. Raised by women and Disney movies, he called himself a sap, but four years and a broken engagement later, he’s making his own version of happily ever after. There’s no wife, no six-figure career, no pet dog running around a fenced-in backyard. He settles for visiting puppies in the College Mall pet shop and plans to move to Chicago, where he’ll finally be able to work his day job around comedy rather than vice versa. For now, Tom’s picked the fickle lover that is stand-up comedy. “Being on stage is the best and worst feeling. It’s isolating and the most alone you’ll ever feel if it’s not going well and no one’s with you,” he says. “But when it’s going well, it’s like this energy. It’s a drug and an adrenaline rush. When you haven’t done it in a while, it’s almost like an itch that in order to scratch, you must get back up on stage.” * * * Buried in the sock drawer of Jamison Raymond’s dresser is a slim IU Credit Union envelope. Scrawled on the outside are words and numbers: Earned 2009. Do not spend. April 2011, do not quit. They’re personal reminders, written in the trying moments when leaving comedy behind seemed like the easiest thing to do. Tucked inside is a single dollar, one more reminder of the first time someone paid him to do what has become a compulsion and a need. He’s a 31-year-old with a Spiderman bedspread and comic books, a guy who yells obscenities while playing “Call of Duty” at night with his friends. And he’s not afraid to admit that maybe it’s a little childish. “That’s who I am,” he says. “My life is awesome.” He also knows if he wants to do comedy full time, he has to make a choice. Does he stay where he’s at, continuing to feature the odd show and working the local open mic scene? Or does he take the next step and move toward professional comic life? “I don’t want to be in my 40s, on the road, never married, no 20
INSIDE MAGAZINE l FIVE SENSES
“WHEN PEOPLE SAY COMICS DON’T LAUGH, IT’S NOT TRUE. COMICS JUST DON’T LAUGH AT THINGS THAT HAVE BEEN DONE TO DEATH.” kids, drunk, and talking in a bar with 20-year-olds about comedy,” Raymond says. “I don’t think that’s something I’d ultimately be fulfilled by.” He says his friends think it would be a waste of talent if he quit, but trying to make it big requires a change of mentality, a change of lifestyle, and a change of location. He could quit his desk job at the hospital and hit the road like Ben. He could call it quits for now on the possibility of a relationship and move to the city like Tom. Whether it would be worth it all — that’s what he doesn’t know.
FAR ABOVE Jamison Raymond plays “Call of Duty” at home with friends on a Friday night. The self-proclaimed nerd uses this persona as a way to connect with his audience. ABOVE Tom Brady shops for running shoes on a Friday afternoon at the College Mall. Brady won the 2010 and 2012 Bloomington Comedy Festivals and looks to continue his career.
* * * The comics leave the open mic stage to cheers and applause. The crowd shifts in their seats, pulling on their coats as the lights go up. Ultimately they’ll all have to walk off that Comedy Attic stage for good, no more routine features as one of the five guys who stuck around. They can’t stay because younger guys wait in the wings looking to become the next Ben Moore or Jamison Raymond. The scene must change and the characters up front must switch, pulling new material and jokes to relate with the crowd. In September, The Comedy Attic will celebrate its fifth birthday. The Fifth Annual Bloomington Comedy Festival will kick off in June, crowning the
best comic in the city at the end of the summer competition. In the last four years, these five guys have passed around the title. One would only expect 2013’s result to be the same. But Ben, Tom, and Jamison don’t want this town’s last laughs, so the time to make a choice and part ways is approaching. They’re looking forward to headlining shows, recording albums, and settling down. In 10 years, they hope Bloomington will be able to have the same draw as Chicago, New York, and Los Angeles. If fame’s spotlight hits one of them, The Comedy Attic’s name would shine, too. Young, up-and-coming comics could hop in their cars and bypass the big city in favor of starting their careers in southern Indiana.
BODY S EVERYONE’S GOT BODY ISSUES, THESE PEOPLE WERE JUST BRAVE ENOUGH TO SHARE THEIR OWN
Y
ou can’t deny it — we’ve all done it. Staring just a little too long in a mirror is only one way these daily examinations of our appearance contribute to how we see ourselves. IU psychology professor Alan Roberts says research has found that these and other factors help determine how we feel about our bodies. While most are exposed to images of air-brushed celebrities in the media, there are individual differences in how those images make us feel, Roberts says. “Some people have an innate genetic vulnerability that ties in with certain personality traits, like neuroticism,” Roberts says. “They’re more likely to feel insecure about themselves and are more sensitive to people’s comments.” In general, research has shown that women evaluate themselves more on their appearance and are more sensitive to how they look than men are, he says. Of course, that doesn’t mean men are brimming with confidence and contentment. For example, women may aspire to be thinner, while men may wish to be more built and masculine. But remember, despite a mirror’s aptitude for shining light on those little things about ourselves we wish we could change, they also show us the parts of us we love.
MOLLY JIRASEK, sophomore LIKE Midriff “It’s been my favorite part ever since puberty. I think it’s mostly genetic. I’ve never had a problem with a heavy gut, and I feel comfortable wearing tight tops. Whenever I went swimming with my friends, they’d tell me I was so skinny.” DISLIKE Skin “I’m most uncomfortable with my skin because I’ve always had bad acne on my back, face, and hands. I just want to cover up, and I never leave the house without foundation. I was terrified of living in the dorm since I wouldn’t be able to hide it all the time, and I was afraid people would judge me.”
NICK MEISTER, sophomore LIKE Eyes “A lot of people don’t have blue eyes. I did theatre when I was a sophomore in high school, so I was always up close to people, and they would tell me that I had really pretty eyes. I’ve really liked them since then.”
DISLIKE Stomach “I’ve always felt that for guys, there’s a stigma that you have to work out and have a really good body. I’ve always had issues with weight, I did get picked on for being overweight when I was younger and a lot shorter.”
BY BELLE KIM 22
INSIDE MAGAZINE l FIVE SENSES
PHOTOS BY STEPH AARONSON AND BEN MIKESELL
SHOTS MARC RANUCCI, sophomore LIKE No specific part “I do comedy, and physicality on stage is key. I see my body as an instrument that delivers my personality. It all works together, so I don’t really have a specific part I like the most.”
NATHAN MAURO, sophomore
ERIC LEE, junior LIKE Smile “It’s really good to look at. Every time I crack a smile, people around me seem to like it. It helps me to make a more welcoming atmosphere. When I was like nine or eight, one of my friends told me I had a really good smiling face and that felt pretty good.”
DISLIKE Teeth “I used to be very self-conscious of them because I had a gap between my teeth, London-style. I had braces for a while, but I never cared for them. In recent years, I’ve just accepted it as a part of myself and not as a flaw. Besides, I’ve always had the notion that perfect-looking people are never as funny.”
DISLIKE Hands “They’re very delicate and white and small, even though guys’ hands are expected to be big. I always have a tendency to stick my hands in my pockets so nobody can see it. I never even ask people to shake hands with me unless I have to.”
LIKE Eyes “I think they’re different from most people’s. They’re something I’ve liked my whole life. My mom always told me how pretty my eyes were, and I heard it multiple times growing up.”
DISLIKE Nothing “I don’t really have anything that I’d change or fix. We’re all humans and we all have flaws, but that’s what makes us unique and it makes us who we are. Without them, everyone would be the same.”
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BODY SHOTS AMEN KAUR, sophomore
LIKE Eyes “I like the color of them, and I think eyes can be the most expressive part of you. I started liking them more after I began wearing contact lenses last semester. People noticed my eyes more.”
FATOU BAH, freshman LIKE Lips “I started wearing lipstick about a year ago ... and I liked how it looked on my lips. I used to be self-conscious about them because I thought they were big, but I came to embrace them and love them.”
DISLIKE Hair “It’s dry, weak, and frizzy. I’ve never cut my hair in my whole life because it’s against my religion, but I can’t really keep it down, and it doesn’t straighten well. I’ve tried a bunch of different shampoos.”
DISLIKE Thighs “I wish they were smaller. I was a skinny child until about 12, then over the next year I grew about three inches and gained some weight ... I feel like one of the reasons I’m insecure about my thighs is because I hang out with friends that have mostly thin thighs.”
JEN SAMSON, junior
LIKE Ears “I’m pretty sure they’re made this way to wear dangle earrings.”
MICHAEL FELISH, sophomore LIKE Muscles “It shows that I’m dedicated to maintaining a healthy life, and it looks good to others. Freshman year, I was at a pool party and my friend said, ‘Wow, I didn’t know you had such a nice body.’ It was kind of awkward but good for girls to notice.”
DISLIKE Teeth “I wish the ridges weren’t there, but I’ve learned to love them.”
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DISLIKE Height “My mom told me when I was really young that men don’t grow until they’re older. I’ve been clinging onto that for seven years, but I figured if I can’t get big height-wise, I might as well go to the weight room.” PHOTOS BY STEPH AARONSON AND BEN MIKESELL
What could be better than drinks and a paint brush?! We supply the canvas, paint, easels and step-by-step instructions from a local artist! At the end of the event you take home a 16x20 masterpiece!!
How to join the painting party! Sign up online - wineandcanvas.com, select Bloomington under locations and select Wine and Canvas Calendar. Show up - Your paint supplies are waiting! Paint - Our artist will give you step-by-step instructions on recreating the featured painting!
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Hindsight is 20/20. Looking back it’s easy to see the mistakes and the never agains, but these three people have learned that sometimes looking back isn’t always about the regrets — it’s how you’ve grown since then. S TO RY A N D P H OTO S BY STEPH AARONSON
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Chris Clendenen SENIOR, PSYCHOLOGY MAJOR
Everything went Chris Clendenen’s way in life, until September 2009. He’s a friendly and outgoing guy. He was studious and loved his job as a resident assistant. All of this changed that September of his junior year. He stopped going to classes, ignored his RA duties, and lost all motivation to do anything. He finally confided in a friend who pushed him toward Counseling and Psychological Services at the IU Health Center. The eventual diagnosis: severe clinical depression. He failed all his classes that semester, grounds for Residential Programs and Services to fire an RA. At his appeal, he pleaded to keep his job, believing he could beat his depression and still hold his job. RPS did not agree. He never finished his second semester. Needing out of Bloomington, he dropped his classes, packed his bags and hopped in the car, heading to Niagara Falls, N.Y. He stayed away nearly a year, living with his grandparents and working as a blackjack dealer at a nearby casino. In those months, Chris cut out friends from his life. It took him a month to even go on the Internet or turn on his phone. No one was allowed to visit. And slowly his life started coming together again. More aware of his behavior, both before and after his diagnosis, Chris changed, enough to move back to Bloomington, re-enroll in January 2011, and be reinstated as an RA in McNutt Quad this school year. After his sixth year in college, Chris will graduate in May. Depression is something he knows he will battle for the rest of his life. Looking back, Chris wishes his younger self, before this all happened, knew what he knows now. “When I came back to McNutt over the summer, I went back to that room where I was an RA four years ago. I sat in that chair and realized what I was like then and what I’m like now, four years later,” he says. “I wanted to talk to my younger self and say, ‘You don’t know everything, your life is too perfect, you’re not really living.’” IDSNEWS.COM/INSIDE l INSIDE MAGAZINE 27
Lia Morris JUNIOR, EDUCATION MAJOR
Lia Morris sometimes wonders where she would be if she had grown up with her parents in her life. In 2006 Lia was living in Taiwan with her mother and her sister, Lena, when she told her mother she wanted to go to high school in America. She had lived in Bloomington until her parents divorced when she was five and now felt ready to return. “I was born and bred here five years before I went back, but personality-wise I just fit in better here than I do in Taiwan,” she says. At 16 and 14, Lia and Lena moved into an apartment on the north side of Bloomington. They lived in apartments typically inhabited by college students, so they said their landlord never even asked them for proof of their age. Her mother helped settle them in, reconnecting with a few friends from college who could check in on her daughters if necessary. “My mom, she isn’t a good mom either,” she says. “She did take care of us in one way, but I don’t think she knows anything about raising children.” Both girls entered their freshman year together at Bloomington High School North in August 2006. Alone. Lia’s mother took care of her and her sister financially, but it was hard for the girls to grow up without parents. “There are all these hormones. Usually parents have to deal with that. But you have to deal with that, you and your sister,” Lia says. “We fought all the time, about everything. We hated each other.” Now Lia says the two are very close. Lia reconnected with her grandparents her senior year of high school and has made a few attempts to form a relationship with her father, who lives in Bloomington. Despite her adverse relationship with her parents, she doesn’t feel worse off than others. “What if I had my parents and I turned out a spoiled brat?” she says. “I feel like I turned out okay, and that’s fine with me.”
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Tim Long EMERITUS PROFESSOR OF CLASSICS
Tim Long always knew he wanted to be a professor. “I always knew I wanted to be a professor, from the time I was a relatively little kid because of a television show called ‘The Halls of Ivy,’” Tim says. The sitcom was on air when Tim was 11, and it was about a college president and his colleagues. Introduced to Latin as a freshman in high school and Greek his junior year, his career followed a direct path from student to professor. After high school he was granted a scholarship to Xavier University, where he majored in classics. “If I had gone to a different school, I might have been exposed to a wider palette of languages, and might have ended up in modern language,” he says. But while studying in Germany on a Princeton University travel grant in his mid-20s, he found he had a knack for picking up modern languages. He says he feels if he had learned this about himself at 18 or 19 before completing his bachelor’s degree, it might have affected his career choice. Tim stayed in Germany for a year, and he returned to Princeton University where he was working on his Ph.D. in 1968. The following year he was offered a position at IU. Since then Tim has returned to Germany for research and teaching three more times. “I used to own a Mercury Comet. A Mercury Comet is a horrible car. It has no handling capacities at all. It was a very, very pedestrian automobile,” he says. “A friend of mine once said of me ‘Tim is just like his car: It’s very good at going in a straight line.’ My line in life was pretty straight, and I’d have introduced a few more curves if I had to do it over.” However Long says he doesn’t regret going into classics. Filled with fellowships and honors, he’s enjoyed his 44-year long career. “I guess I thought the classics were more valuable than modern language. I thought they were more durable than the modern culture,” he says. “It’s ironic isn’t it?”
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Meet 2 “Americans of the Year” according to Esquire Esqu Es qquuuir ir e ir Magazine – filmmakers Bryn Mooser and David Darg
Rust R ustt aand n Bone
BBecause Walter Salles (On the Road & The Motorcycle Diaries) says you should
xpoosur xp osurre Double Exposure
G K l in Gene Kelly An American in Paris
Hit it h See Alfred Hitchcock’s only 3D movie – restored and in 3D
Di Discover lost films of Shirley Clarke and Kathleen Collins
See the original o Moulin Rouge
Amour A
Take-in a silent film with live piano accompaniment ompaniment
For more information: cinema.indiana.edu Tickets: visit the IU Auditorium Ticketing Information: 812-855-1103
E S S AY
TURN ON, TUNE IN, PIG OUT One Inside staffer tests trendy ‘miracle berries’ for the tastebud-tingling flavor trip of her life I lifted what appeared to be a slice of grapefruit to my mouth, but sunk my teeth into a magically mutated fruit, sweet and juicy — everything but sour. Grapefruit lemonade. Grapefruit Pixy Stix. Grapefruit jelly beans. But certainly not the sour grapefruit that I was familiar with. When I first heard about flavor tripping I pictured a circle of hippies on acid eating bananas when they thought they were eating corn dogs. Though after a little research, I learned it’s a bit less psychedelic. I found an article about a fruit native to West Africa that scientists called the “miracle berry.” It supposedly made sour and acidic foods taste sweet. Intrigued, I did a Google search, and I found dulciberry.com. There they had not only fresh berries for sale, but also dehydrated berries, berry gum, and berry lollipops among other bizarre products. I ended up ordering the fresh berries, and while the berries cost about $2 each, dry ice shipping added an extra $25. Time to plan my own flavor-tripping party. Crossing my fingers that I hadn’t overlooked the berries’ side effects, I invited my friends to come over and take a flavor trip with me. In an attempt to avoid any “bad trips,” I began our ceremony by making sure everyone was comfortable with what they would be getting their taste buds into. I had laid out a spread of oranges, cheeses, apple cider vinegar, Tabasco sauce, pineapple, strawberries, grapefruit, lemons, and limes. We braced our taste buds for the ride. I explained: “Pop the berry in your mouth
Guests are offered citrus hors d’oeuvres when they eat the West African dulci berry at trendy “flavor-tripping” parties in New York City.
and peel off the skin with your teeth. Then roll it around on your tongue for about two minutes, then eat everything but the seed.” The berry itself doesn’t have much of a taste, and after rolling them on our tongues for a few minutes, we all indulged in the different foods. Some of my friends were eating lemons by the whole, while some preferred the limes. Citrus fruits seemed to maintain their flavors minus the acidity, which made them a total crowd-pleaser. Spicy pepper jack cheese tasted like bland American cheese, which was disappointing since I had read accounts of cheese tasting like icing. No one liked the strawberries — we hypothesized it was because they’re already sweet without the berry. Some of the tasters were licking obscene amounts of Tabasco sauce off their fingers. And
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by the end of the berry’s effect, which lasted about an hour, we were sipping apple cider vinegar like it was apple juice. Unfortunately its effect wore off for most of us mid sip. After years of research, scientists have discovered the secret behind these berries. The pulp holds a glycoprotein called miraculin, a name coined by a botanist in the 1800s. After the berry’s contents coat the tongue, the sweet receptors on the taste buds fire when they meet sour foods and override their sourness. That’s why the most noticeable change was in the foods with citric acids. So maybe it’s not so trippy for the brain, but ask your tongue and you’ll get another story. B Y H A N N A H WA LT Z
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