Page 1


The Daily Tar Heel

Monday, March 30, 2015



Art clubs turn to benefits Franklin Street restaurants are helping art groups raise the money they need. By Madison Flager Staff Writer

spark an even bigger conversation about food and the Sonder Market. “We’re just hoping to utilize its attention, potential funding opportunities and more than anything, student interest to help us proliferate what we’ve already got the ball rolling on,” Barczak said. Barczak hopes that this semester will be a chance to grow an even larger community surrounding the Sonder Market. “We are here to both make a difference and enjoy ourselves and have fun, and we want people to have fun with us,” she said.

Everyone has received a Facebook invitation, or 20, for benefit nights. Chapel Hill businesses regularly partner up with student organizations, donating a portion of sales from the night to the group. Greek organizations and philanthropic clubs host these events often, but recently arts organizations have been turning to this method of fundraising, too. Prior to this semester, the coed arts and literary fraternity St. Anthony Hall did not host benefit nights, president Emily Monnett, a junior, said. Without a national charity, they didn’t have much to raise money for. But in need of funding for their annual alumni weekend — which will run April 10 to April 12 — they hosted two benefit nights this semester. “Beer Study went really well. They chipped in some of their money to help our cause,” Monnett said. “TRU (Deli + Wine) was packed that night too, so I think we made some good money.” On Saturday, TRU Deli + Wine hosted the fourth annual Mixed Concrete art show benefitting the UNC chapter of Habitat for Humanity, featuring artwork donated by students, alumni and community members. Mixed Concrete team member and senior Kaitlyn Goforth said that in the past, a big chunk of Habitat’s yearly goal — $40,000 — came from Mixed Concrete. As of Sunday night, they raised $6,500. TRU events manager Tanner King said the number of requests he gets for benefit nights has gone up over the last year. “It used to be one to two a year, and as of late we’re doing two to three a week,” he said. King said Mixed Concrete is consistently TRU’s most attended benefit night every year. Music fraternity Sigma Alpha Iota is looking into hosting benefit nights, too, after many years of avoiding such fundraisers. “Past fundraising chairs have cautioned us against doing them because they’ve had problems with the restaurant not being particularly easy to work with or it just not being a huge moneymaker,” fundraising co-chairwoman and junior Caroline Sprecher said. “I see a lot of other organizations do benefit nights all the time though, and I feel like if that many people are doing them, there has to be some way to be successful.” Music fraternity Kappa Kappa Psi tries to host one benefit night a semester at restaurants such as the recently closed Top This! and McAlister’s Deli. “It’s a bit tricky when your main audience is broke college students,” treasurer and sophomore Ben Clements said. “We sell food because that’s what college kids want.” For restaurants and bars, it is an opportunity to bring in business on nights that might not otherwise be crowded while supporting good causes. JD Schlick, co-owner of Beer Study, said he tries to do at least one benefit a month. The events are good publicity, Sup Dogs general manager Lindsey Ewing said, and offer a chance for the business to give back to their target customers — college students — and become a bigger part of the community.

DTH/HENRY GARGAN Violet Strickland of Hillsborough sits with her egg basket after the conclusion of Saturday’s egg hunt at River Park in Hillsborough. She found one egg.

Organizers said they will buy more eggs for next year’s hunt By Luman Ouyang Staff Writer

About 2,000 parents and kids attended Orange County’s annual community Easter egg hunt in Hillsborough in hopes of grabbing some of the 10,000 scattered eggs Sunday. “I don’t know anybody who doesn’t like a good egg hunt. Just to get out of the house, get a little exercise and have fun at a kid event,” Chapel Hill resident Shenandoah Nieuwsma said. The egg hunt was originally scheduled for Saturday but was moved to Sunday because of the weather. Nieuwsma said she looked for a local egg hunt event and found it on the town’s website. She said she went to an egg hunt two years ago, but it was so competitive that even the parents seemed to be in a battle. “I like that this year the egg hunt was collaborative,” Nieuwsma said. “People were really nice this year. Everybody got enough eggs.” Shenandoah Nieuwsma’s 6-year-old

daughter Allie Nieuwsma said she found about 20 eggs. “I like picking up candy and eating it,” Allie Nieuwsma said. Chapel Hill resident Yvonne Javorski said she brought her daughters to the event because it was a beautiful day and a good opportunity to engage with the community. “It’s close to our house, and it’s free,” Javorski said. One of Yvonne Javorski’s daughters, Ava Javorski, said she had fun because hunting eggs was more of a challenge for her this year than last year. “There’s a lot more space than the one we went to last year, and last year a few eggs were just in front of me,” Ava Javorski said. Ava Javorski said she gave a few eggs to a girl she just met. “She didn’t have any. I want to give some to her. All the eggs are mostly gone,” she said. Some of the eggs were golden or numbered, indicating that they contained special prizes. Ava Javorski’s 9-year-old sister, Bella Javorski, said she tried to find some special eggs.

“I like most just finding the eggs and trying to see if I get golden egg or any numbered eggs,” Bella Javorski said. The egg hunt was hosted by the combined effort of the Chapel Hill, Carrboro and Orange County parks and recreation departments, said Amanda Fletcher, supervisor of festivals and community celebrations for the Chapel Hill Parks and Recreation Department. “We all get together, and we rotate location each year,” Fletcher said. “The next year will be in Carrboro.” The event costs $3,000, which is mostly used for buying eggs and prizes, Fletcher said. Ten thousand eggs were scattered today, which is twice as many as last year in Chapel Hill. The parks and recreation departments might decide to look into different locations so they can host more people and provide more eggs in the future, Fletcher said. “Some kids didn’t get any (eggs). I will definitely want to put out more,” she said.

Sonder Market returns to the Pit The group, which started last semester, is back from its winter hiatus. By Hannah Smoot Staff Writer

The Sonder Market, a studentrun store that brings fresh produce to UNC’s campus, returns Monday after hibernating for the winter. The Sonder Market began selling in the fall semester and aims to provide fresh food for the campus while also reducing food waste, said Claire Strickland, a representative for the Sonder Market. “Because we’re using foods that would have just been composted, it helps us cut down on waste, sell food that wouldn’t have been used and create this positive food feedback loop of cutting back and doing what’s sustainable,” Strickland said. Strickland said there are very

few stores on campus to buy fresh food or ingredients for healthy meals, a problem the Sonder Market wants to fix. “We realized that there needs to be a place within walking distance where students and faculty and staff can go buy fresh produce,” she said. Nikki Barczak, a leader of the Sonder Market, said the group wants to continue expanding. “We really want it to be something that is well-known on campus, that people shop from on a regular basis,” Barczak said. “We really hope to one day acquire the funding and the opportunity for a physical space that’s kind of a mini-Weaver Street Market.” The group purchases produce from Farmer Foodshare, a local organization that connects farmers with a range of needs from hunger relief to organizations like Sonder Market that hope to provide a more healthy alternative for its customers. The organization started in

2009 at the Carrboro Farmers’ Market, said Karla Capacetti, a representative of Farmer Foodshare. “We’re really working to connect the dots between local farmers and local eaters, and the campus community is not excluded from needing or deserving fresh local goodness all year-round,” Capacetti said. Capacetti said North Carolina is the eighth largest agricultural producer in the country, but hunger in North Carolina is still very prevalent. According to a hunger study done in 2014, North Carolina is one of the 10 worst states in the country for the percentage of children who are consistently without food. “There is great agriculture bounty, but there’s also immense hunger within the same system,” she said. “So what we’re trying to do is really connect the people who grow food with the people who need food and try to close that gap a little bit.” Barczak hopes the University’s new pan-campus food theme will

THE SONDER MARKET Time: Today from 10:45 a.m. to 3 p.m. Location: The Pit Info:

State of the Plate conference kicks o≠ new theme North Carolina chefs gave the keynote speech for the weekend conference. By Ashlen Renner Staff Writer

Vivian Howard was inspired to create a southern cooking show when she first moved to Jones County, North Carolina. “We woke up one morning, and there was this bag of really limp looking collards floating in a milky liquid on our front doorstep, and I thought it was a prank,” she said. “It turns out, it was collard kraut and it was, in fact, a gift. This led to me spending the afternoon with four 60-plus-year-old men in their back shed making kraut, and I was lit up by this experience.” Howard and Ben Knight, chefs who star in the cooking show, “A Chef ’s Life” on PBS, spoke alongside their producers Cynthia Hill and Malinda Maynor Lowery in a keynote lecture Saturday night. The lecture was a given during

the State of the Plate gathering — part of the 10th annual Global American South conference. “A Chef ’s Life” showcases different farmers primarily from rural eastern North Carolina where many small towns struggle with poverty. Howard said the show sets out not only to teach people about southern cuisine, but also to empower local communities. “Being able to shine a light on the culture of eastern Carolina and showing that culture in a positive way to the people that live there has been incredibly powerful and gives them a sense of pride,” she said. “It’s been the most positive thing to come out of this show, in my perspective.” The show also raises awareness for farmers in a time when most people go to the grocery store instead of growing their own food. “The whole notion of farm-totable is sort of exotic now, but that’s how we grew up,” Hill said. “We grew everything in the backyard and killed animals, and that’s what we ate.” The group has also been involved in bridging the gap between rural

“Food studies are vibrant and important and a really critical way to understand our region,” Marcie Ferris, American studies professor

and urban communities. Knight, who grew up in Chicago and now lives in Kinston, North Carolina, sometimes found it hard to transition to rural life. “You have your preconceptions of rural Southern life, but over the years that has melted away,” he said. Marcie Ferris, chairwoman of the conference committee, said she admired the group for trying to revive eastern Carolina’s economy and represent people from that region. “This conference is a lot about voices, and it was really important to have them as leading voices in North Carolina food cultures,” said Ferris, who is an American studies professor at UNC. “Food studies are vibrant and important and a

DTH/KATIA MARTINEZ Vivian Howard (right) speaks at the keynote panel at the conference Saturday.

really critical way to understand our region. It’s an expressive language of place.” The conference’s theme also served to kick off the pan-university theme of food, which will start in 2015. State of the Plate set out to raise awareness of the state’s global presence in the conversation about food.

“I had grown up in eastern North Carolina, left when I was 14 and said I was never going back,” Howard said. “I respected nothing about the cuisine or the culture. But then I realized our food had a story — there was meaning behind what was on the plate.”

DTH March 30, 2015  

The Daily Tar Heel March 30, 2015 Three pack

DTH March 30, 2015  

The Daily Tar Heel March 30, 2015 Three pack