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Our Favorites

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Exibits To See

Where in the world should you live?

Other Stories Forwards: 3 Biographies 4 Letter from the Editors Cuisine: 8 Repulsiva: The Plight Of Vegetarian Tex-Mex Food 10 Incite’s Favorite Recipes Craft: 12 Sew What?: The case for sewing in the 21st century 14 Candid Path 2

Travel: 20 Language Hacker 24 Japan America: The journey of a Japanese foreign exchange student Postnotes: 29 Credits and thank you 30 Art from Sofie 31 Icing on the Cake: What Famous Thinkers and Authors Said About Food



Ariel S. is a 14-year-old penguin who attends LASA High School. Surprisingly enough, she’s not such a fan of fish, but she is quite fond of cake. She’s an avid reader and dedicated quiz bowl player with a head for trivia. Things that bother her include hypocrites and meat. Her favorite pasttime is flapping her wings and making beeping sounds, or even electronic squawking. She is known for liking to down cups of coffee at rapid rates and reading stuff by crazy Russian people. She believes in democracy and watching the sun set and doesn’t believe in busywork.

Sofie B. is a girl who made part of this magazine. She loves cute things, like dolls and bunnies and dresses. She is in Shakespeare Club and can sing fairly well. She can do a variety of accents, but is most famous for sounding like a southern belle. She is (apparently) quiet, but she has never felt that way. Her hobbies are stuff, except athletics, she doesn’t like athletics or dangerous things. She is not claustrophobic. She likes tea sandwiches from The Duck and Bunny in Rhode Island. She doesn’t like coffee because it’s far too bitter, even with chocolate and cream. She has been stung by a bee twice in her lifetime. She enjoys putting subway or train tickets in turnstiles and watching them zip through. That is all.

Clarissa L. is a cat. She likes to drink Earl Grey and jasmine tea in the afternoons. She prefers to cook fattening items like pound cake and cheesecake. She likes to watch Doctor Who. She plays bass clarinet and clarinet and is awseome at Colorguard. Her favorite place in the world is the Ho Forest, up by Seattle. She dislikes rainy mornings and days below 70 degrees Fahrenheit, and loves it when it sprinkles in the afternoon. She enjoys the use of sarcasm.



Note from the Staff: Hiyas, Sofie here. Welcome to Incite (stress on the second syllable), speaking of stress, I can definitively say that, of the group, I am the least stressed and probably the least entertainingly strange. Thus, this section is probably most boring, but most comprehensible. We are extremely glad that you have stumbled upon this magazine, even more so if you are actually reading this. I wish I could give each and every one of you a slice of cake or even better, pie. Um, we talk about craft, travel, and food. Our magazine is a lifestyle magazine, I guess. Anyhoo, um, I hope you read things and laugh and cry and get irked and all that stuff. But I am going to leave now, let the chaos begin. Eat your heart out. Ariel is stressing again, bye! Hello, readers, or whatever you are, this is Clarissa. Obviously, you’re reading this, thus making you a reader. Anyways, Here at Incite, we’re often perplexed by full-blooded penguins and their majesty. We like to bake and to eat baked goods. Sugar and caffeine are rather good. Stick a banana in you ear! Stick a banana right in you favorite ear! Ahem. MYAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA WOMP WOMP WOMP WOMP WOMMMMMMP I, the great Ariel, have taken over! Important stuff here.....what else...oh yeah. We made this magazine over the course of the spring semester during the morning, before we fully wake 90% of the time. That means we put in a lot of work. Thus, you should read this magazine. We made it for people like YOU to read.

Sincerely, Incite Editors, Designers, and Writers


Ariel’s Page






On a bright Saturday morning, I’m, in fact, not sleeping in. Instead, I wind my way through the farmer’s market crowd. Although environmentally conscious neo-hippies make up some portion of the population, there are also young families, couples strolling hand-in-hand, and bikers stopping to get breakfast. As I stand in line for my fresh tamales, I thought about all of the Austinites hitting the H-E-B early. Why would they pass up this plenitude of fresh produce for nothing more than prepackaged donuts and pesticide-covered apples?

Locavor How Shopping at the Farmer’s

After all, farmer’s markets are an integral part of our economy, a benefit to our ecosystem, and a wealth of healthy foods. Despite the fact they they are more expensive and less convenient than grocery stores, it is important to buy local food to support our farmers, our health, and sustainable, organic farming. When you shop at the farmer’s market, you support local farmers in a way that allows the money to come back to you. In his June 2, 2005 article, “My Top Ten Reasons for Eating Local”, John Ikerd reported that American farmers only get twenty cents of each dollar on average. However, when you buy at the farmer’s market, the full dollar goes towards the farmer. According to a USDA survey conducted in 2000, 19,000 farmers depend on farmer’s markets to sell their produce. Therefore, shopping at the local farmer’s market supports many people who would be out of work if you weren’t there. Not only does this make shopping at the farmer’s market a generous thing to do, it helps out the local economy. When farmers have more money to spend, they tend to spend it in places around their area. This means extra economic activity for the Austin economy. In addition to supporting farmers, buying at farmer’s markets benefits the environment. According to an Iowa State University 2001 study, conventional food travels an average of 1518 miles to your table. Five to seventeen times the amount of CO2 is used in the transportation of conventional food


The number of farmer’s markets increased 43% from 2000 to 2005, according to a 2006 USDA survey. than is used in transporting local products.

enabling you to get more nutrients.

In her 2011 article “Is Local Food Better?”, Sarah DeWeerdt says that local food is more likely to be organic, which decreases the CO2 output associated with the transportation of pesticides.By shopping at farmer’s markets, you are decreasing your carbon footprint significantly. Finally, buying at farmer’s markets is better for your body. Farmer’s markets carry more variety,

According to the USDA website, food can lose up to 50% of its nutritional value over three to five days. The combined effects of farming to increase yield instead of quality and practices to maintain freshness, like picking early and putting in artificial dyes, decrease the amount of nutrients in food, according to that same website. By buying food at farmer’s markets, you can benefit from the


Market Can Change the World


your cent’s worth: What To Buy At the Austin Farmer’s Market

*Cake and Spoon: An amazing bakery! Buy the scones or Chelsea buns (glorified cinnamon rolls). Good for breakfast. *Gardener’s Feast: A fresh tamale stand. Excellent bean and goat cheese tamales, and an Austin Chowhound reviewer tells me that the chiapaneco tamales are good too. *Way Back When Dairy: Buy creamy, thick milk at this stand. The dairy products are organic and grassfed. Buy butter here too! *Cocoa Puro Kakawa Chocolates: Handmade chocolate! I recommend the chocolate-covered cocoa beans. *Serious Sourdough: Soft and moist bread with gluten-free options. The poppy-seed bread is especially delicious. *Jim Jim’s Water Ice: Never dismiss jim Jim’s! This stand’s refreshing treats made from fruit juice are Austin’s favorite in the summer. extra nutrition stored in the ripe produce. Farmer’s markets encouage people to eat fruits and vegetables. A USDA survey conducted in 2006 shows that 45.2% of all vendors selling at farmer’s markets sell produce, as opposed to the 2% of vendors selling processed foods or the 8.6% selling baked goods. Going to the farmer’s market helps one to eat fresher, less processed foods, leading to a healthier life. Looking at the universal benefits, one

wonders why the rest of the city of Austin wasn’t packed into the farmer’s market Saturday morning. Go ahead, take a little time---join me downtown next Saturday. A little sunshine and some friendly conversation is a small price to pay for the health of your body and your world. Ariel S.

*Mediterranean Chef: Babaghanoush, hummus, tabouleh, and more can be found at this stand. The hummus is flavorful with plenty of olive oil! *Pasta & Company: I mean, really, how many times in your life have you known exactly where your spaghetti’s come from? Enough said.



Repulsiva: The Plight Of Vegetarian Tex-Mex Food To say that Tex-Mex restaurants have good vegetarian meals is to say cheese makes a good main ingredient. Let me be clear: it doesn’t. Tex-Mex has many great flavors and dishes, but transferring those to vegetarians has been neglected.


The vegetarian Tex-Mex food entrees offered by restaurants is sadly inadequate.


Sometimes, the entree* itself may not be all cheese, but I’ve found there to still be no flavor. I have often gone to Flores, the closest Tex-Mex restaurant to my house. There I get to choose between cheese covered squash and peppers or nachos. The cheese covered squash and peppers, or enchiladas poblano, is a tasteless mush. Poblano peppers are known for their spice; it’s amazing how bland the dish comes out. you’d think it’d be easier to not cook the flavor out of the peppers. At Chuy’s, There’s the cheese chile relleno and the vegetarian enchilada. The enchilada is a blue corn tortilla filled with corn, squash, onions, peppers, beans and cheese to the point of overflowing. The entree is a mixture of every vegetable on their menu, and yet the only tastes are from the sauce and the tortilla. The peppers, beans, onions and squash -all of which have individual sapor- are missing their trademark flavors; they taste like cardboard I’ve tried other restaurants besides Flores and Chuy’s. Some friends (none of whom are vegetarian) and I went to several Tex-Mex restaurants over a weekend, including Tres Amigos, Maudie’s and Santa Rita. We tried the cheese enchiladas

at each place, and each time agreed: The enchiladas were repulsive. They were a “big block of cheese,” as one taster phrased it. Tres Amigos and Santa Rita had spinach enchiladas, which were watery and grotesques. The general consensus was that we found the entrees to be vapid and unsatisfying. I took note of the entrees each place

Not those spinach enchiladas. Those were

disgusting - Elizabeth Leight offered forth, and those we didn’t try. The average for an Austin-area Tex-Mex food restaurant is three. Most have at least cheese enchiladas. Some, such as Cafe Hornitos, don’t even have any entrees available. On most menus, one must search for the vegetarian options. This is ridiculous; how hard is it to place a little

Incite| Cuisine

symbol next to an entree on the menu? Most Asian diners do this for levels of spice, it can’t be that hard.

I am not saying that Tex-Mex is inherently bad. I am not saying that Tex-Mex Restaurants should be closed down. I am saying that the vegetarian entrees offered up by critically acclaimed restaurants such as Chuy’s and Maudies are not up to par with those of their meat counter parts, that these entrees are the afterthought of the restaurants, and should either be taken off the menu or fixed. There are many vegetarians who refuse to go to Tex-Mex restaurants because of the lack of dishes offered. I have found the vegetarian entrees offered up by Tex-Mex restaurants to be consistently substandard. I hold that it would take little on these establishment’s parts to change the vegetarian food for the better. If they do, me and the rest of my vegetarian friends will be happy. Clarissa L.

Ranking Of Dishes I’ve Tried Doesn’t matter where from, Spinach Enchiladas Santa Rita’s Cheese Enchiladas

Maudie’s Vegitairan Burrito

Chuy’s Vegitarian Enchiladas

*Within this article, an entree is a dinner dish that is not an appetizer, soup, or salad, taco or all-day breakfast food.


Incite’s Favorite Recipes


Chocolate Chip Cookies

Yellow Cake

Red Velvet Cake with Cream Cheese Icing




2-1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup packed light brown sugar 1 teaspoon vanilla extract 2 eggs 2 cups (12-oz. pkg.) dark or semi-sweet chocolate chips 1 cup chopped nuts (optional)

3 cups (330 g) cake flour 1 tablebspoon baking powder 1/2 teaspoon salt 1 cup (8 ounces or 230 g) unsalted butter, room temperature 2 cups (454 g) granulated sugar 5 large eggs 2 teaspoon vanilla extract 1 1/4 cups (10 fluid ounces or 300 ml) buttermilk Chocolate icing




Heat oven to 375째F. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

Preheat oven to 350째F (175째C). Butter and line with parchment paper two 8x2inch (20x5-cm) pans. In a medium bowl, sift together the flour, baking powder, and salt. 3. Cut up and cream the butter 4.Add the sugar gradually. Scrape the sides of the bowl occasionally. Add the eggs one at a time. 5. Stir vanilla into the buttermilk. Add the dry ingredients alternately with the buttermilk. Mix until just blended. 6. Spoon the batter into the prepared pan and smooth the top with a knife. Lift up the pan with the batter, and let it drop onto the counter top to burst any air bubbles, allowing the batter to settle. 7.Center the pans onto the lower third of the oven and let bake 45 to 50 minutes or until a toothpick stuck into the cake comes out clean.

2 1/4 cups sifted cake flour 2 tablespoons unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 1 tablespoon red food coloring 1 teaspoon distilled white vinegar 1 teaspoon vanilla extract 1 1/2 cups sugar 1/2 cup unsalted butter, softened 2 large eggs Frosting 2 8-ounce packages cream cheese 1/2 cup (1 stick) unsalted butter 1 tablespoon vanilla extract 2 1/2 cups powdered sugar //instructions For cake: Preheat oven to 350째F. Butter and flour two 9-inch-diameter cake pans.Sift dry ingredients (except sugar) in a bowl.. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. Beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in all ingredients Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 27 minutes. Cool completely. For frosting: Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.



M Sew What? The case for sewing in the 21st century



Sewing has taken a downturn in recent years, but why should you care? Many years ago, there was no other way to get clothes other than sewing them yourself or, if you were rich, hiring someone to do so. Today, almost no one does this at all. Near everything we wear is store-bought and most of that is imported. Some might say that there is no point in sewing something yourself, when you can go out and buy it from a store that pays a manufacturer that pays workers to sew it. However, I still make the decision to sew things for myself because it is enjoyable and it is more unique than buying something a million people already have. Fabric is much cheaper than clothing. You can sew things to your own personal style and shape, leading to a more comfortable and special piece. According to the article on femaleforum. com “Benefits of Sewing Your Own Clothes”, “Realistically, the expensive designer clothing that most women look longingly at, but can never afford to purchase, costs relatively little to make.” One can buy one’s own fabric and make quality clothes at home. In these tough times when buying designer clothing seems nothing more than a dream, sewing can make a good alternative. Plus, you know that you’ll like it because you are your own designer, making your own stylistic choices. Sewing near guarantees you a good fit; store bought clothes are made for “the perfectly proportioned woman” according to that same article. Comfort for everybody is not what highend clothing in stores is meant for. When you sew, you make measurements perfect for your body; there will be no more just putting up with discomfort. Sewing is perfect if you want to be you for less.

sewing was the most relaxing activity, we were quite surprised to discover that the heart rate actually increased for all participants while they were engaged in the other four activities,” says Dr. Reiner, the psychologist who organized the study.

sewing is relaxing and can help to overcome a busy, stressful schedule

Sewing is stress reducing and perfect at the end of a busy day, even just for a few minutes. It’s been proven by a study from the Home Sewing Association. They had people, some skilled at sewing and some beginners, do several fine motor skill tasks, including sewing. During these activities, they were tested for stress levels through heart rate, blood pressure and perspiration levels. “While

This study shows that sewing is relaxing and can help to overcome a busy, stressful schedule. I have found that whenever I sew, it takes my mind off whatever has gone on that day, and simply concentrate on the task at hand. There is a sense of accomplishment that comes at the end of a sewing project, that I know I feel every time. I am able to use what I have made and feel good about it. The feeling of overcoming tasks and completing goals, large and small, is amazing. Fulfilment is one of the biggest reasons that I sew. It’s not just me, many of the sewing blogs out there note this feeling as well. It would be possible for you to know this feeling too, if you began to sew. The best part may be completing your very first project and seeing it is you can sew too. Sewing is not something that most people do, can do, or even think of doing. However, it is a truly special experience. You get one-of-a-kind clothes, a less stressful day, and a sense of

acomplishment. So, the next time that you are going out to get your clothes at a stor, think of the generations before that could not. Sofie B

Incredibly Simple Pin Cushion

Materials: Fabric Felt (optional) Sewing machine or needle Thread of the same color as your fabric and felt Scissors Pen Stuffing Directions: 1. On your fabric draw two circles of the same size, a 1/2 inch bigger than you want your pin cushion to be and cut them out. (skip to step 5 if you don’t have the felt) 2. Draw and cut out a piece of felt in any shape you like (i.e. apple, dog, smiley face), no bigger than your circle. 3. Take one of your circle pieces and place the felt on its right side (the side you want to show). 4. Stitch along the very edge of your felt in the thread of the same color. 5. Put the right sides (again, the sides you want to show) together and stitch around the circles 1/2 inch from the edge, stop about 2 inches from your starting stitch 6. Pull your pin cushion inside out through the hole in the stitching. 7. Stuff through the hole. 8. If they are sticking out through the hole, push in the raw edges of the fabric, then stitch along the edge of the hole, closing up and finishing your pin cushion.





Candid Path

Home-Made Poptarts; Peanut Butter and Jelly Flavor




When sixteen-year-old Emily Park found a 35mm film camera in the back of a closet in the summer of ‘08, she had no idea the effects it would have on her life. “I loved using the different lens,” She says. “I started asking for a digital camera, and it just went from there.” Now She’s a photography major at Ithaca College, working to pursue her dream of being a professional photographer.

I pressed the buttons, and saw what happened, and played around with that,” She explains. And Park practiced. Her camera was never far from her side, going on trips to Lake Buchanan, Niagara falls, and Dresden, Germany. She’s captured thousands of moments forever, ranging from Brownie - her dachsuen - begging for food, to a lake sunset, to ice cream that looks like spaghetti.

came more naturally, so I decided to apply as a photo major instead.” Park was accepted into Ithaca college as a photography major. Her studies thus far have included film, the history of photography, and twentieth-century European Art, to name a few. and They’ve had an effect. “It’s more the study of the history of photography that’s affected me, more because it’s the study of the trends and

“ I find the common you never knew, the things you never expect to take pictures of.”


“All self-taught.” Park laughs, “until college.”

Then came senior year, and the college applications that go with it.

how things have changed throughout the eras,” Park says.

Park got her current camera, and Canon XXI, winter of 2008. It was certainly more advanced than a film camera, but that didn’t stop her. “I did some looking up online, and talked to other people I knew, but pretty much

“I was originally going to do a psychology major,” Park explains,” but I started writing [an essay] for photography, because I was considering double majoring, and I just wrote the photography one so much better; it just

Park’s style of photography has certainly evolved, going from callow to eloquent over the years. “I’m really into portrait shots, object portraits and people portraits,” She says.

“I like having a single focus subject and knowing where the foreground background. [I like] being able to focus on one thing.” “[I prefer] if it’s really high contrast, colors, and vibrancy,” Park states. “I find the common you never knew, the things you never expect to take pictures of.” Once found, item is forever frozen onto film. Some pictures are taken purely for memories, but others are for her classes. Of course, Classes aren’t the only things Park is doing at Ithaca. She’s working with the newspaper taking photos. Her assignments range from environmental portraits to sporting events. The one-onone portraits, Park says, can frequently get awkward. “[I’m] sticking a camera in their face for about an hour, taking upwards of 300 photos,” Park says. “It’s just weird telling people what to do.” That’s not to say that Park doesn’t try to make the experience enjoyable for both


her and her subject.

that fits in with her plans for after college.

“For an environmental portrait of one person, I try to get to know the person. I talk to them, get them more comfortable.” Park explains.

“My current thinking is doing wedding photography, just because pays well and it’s something pretty consistent,” Park explains. “But, if I [want] get internships while I’m still in collage to work with magazines, like Bon Appetite or Gourmet, or something so that I can just go into food photography when I graduate, set up things to where I have a job by the time i graduate.”

Big events are different. For those, Park says her job is more about evaluating what’s important, what’s happening, and what’s popular while she’s there. But when she’s not on an assignment, her approach is rather different. “I just choose what ever I think will look cool, sometimes it doesn’t, sometimes it does.” Park says. “A lot of times, if I’m with my friends, I’ll take pictures of them doing stuff.” “But, there was this neat, really cool little circle of snow that hasn’t melted yet, and it kinda was surrounded by grass because we were walking around and I took photos of that, and people were like ‘Oh, cool. Did you find that?’” She remembers. Parks preferred subject? Food. Luckily,

Park knows her plans are going to take work. She knows the challenges of a photographer. “Having your camera on you when you feel like giving up because the light changes,” She says, “and it’s [all about] embracing that moment. And if [you’re shooting] something outside, actually getting the guts to go outside and through the freezing weather to get pictures.” “It’s more of just the doing, instead of just saying ‘oh,yeah, that looks good’, but actually trying to capture it.” Clarissa L.

Bruschetta, Crescenza Cheese, Asparagus, Prosciutto di Parma from NoRTH



Banned, Burned, Seized, and Censored Where: Harry Ransom Center When: September 6, 2011 - January 22, 2012 How did hundreds of thousands of books, pictures, plays, and magazines come to be banned, burned, seized, and censored in the span of less than 30 years? This exhibition reveals the rarely seen “machinery” of censorship in the United States between the two world wars. Using tactics from extra-legal intimidation to federal prosecution, censors from the New York Society for the Suppression of Vice, New England’s Watch and Ward Society, the Post Office Department, and the Treasury Department waged war on “objectionable” literature. Larger-than-life personalities battled publicly over obscenity, “clean books,” and freedom of expression while writers, agents, and publishers attempted to navigate the increasingly complex world of American censorship. summery by Harry Ransom Center at UT

Ancient Ukraine Golden Treasures and Lost Civilizations Where: Huston Museum of Natural Science When: May 27 2011 -

Ancient Ukraine covers 6,000 years of history of various cultures that once lived in the territory of modern Ukraine. Ukraine was crossed by ancient trade routes for centuries. As a result, trade items from many civilizations have been found. The exhibit starts with the Trypilian culture, which dates back to 5,000 BC, featuring pottery, animal sculptures and temple models. It contains pieces from the Scythians,known for their animal shaped ornaments. The Exhibit has artifacts of the Hellenistic period - when Greeks had a strong presence in Ukraine- The times of the Romans, and the Byzantine Empire-the ancient slavic state. All of these are on display for the first time in the U.S.



Art of the American Indians The Thaw Collection Where: Dallas Museum of Art When: April 24 2011 - September 4 2011 111 works Native American art that can date to before European contact to the present; These works celebrate the continuing vitality of Native American art. The exhibit features works ranging from ancient ivories from the Arctic to the sculptural arts of the Pacific northwest, the tradition of abstract art in the Southwest, the basketry of California, to the beaded and painted works of the Plains.

Tutankhamun The Golden King and the Great Pharaohs Where: Museum of Fine Arts Houston When: October 16 2011- Apr 15 2012

This Exhibit features over 100 ancient Egyptian treasures. There’s scarabs, burial jewelry, and gold sandals. More than half of the artifacts shown come from the tomb of the boy king. Other items come from rulers such as Khafre, whose face adorns the Sphinx. The exhibit is abound with treasures from Ancient Egypt, and it’s a shame to miss.





Language Hacker:

The Life of Benny Lewis Language hacker (noun): A person who learns languages in ludicrously short amounts of time in order to explore new cultures.


Travel|Incite Benny Lewis’ life is a massive social network. As a twenty-something “language hacker”, he does more traveling in a year than many people do in ten, making thousands of friends all over the world. How? “In Ireland, we have a saying that a stranger is a friend you haven’t met yet.” Even though practices might be different than what he’s used to, he stresses the importance of being “not too critical of what [he] see[s].” Lewis never caught on to foreign languages in school and only spoke English when he

languages he knows (English, Spanish, French, Italian, Portuguese, American Sign Language, Esperanto, Gaelic) come in handy every day. He uses them to see “how normal people live”, because he says a language is “the best window to a culture”. The important part of Lewis’ job is not the languages. It’s the people. He learns to speak in different tongues because it allows him to access new cultures. Not being able to speak a language limits you to the university educated or the tour guides. “You can’t just

he does when he gets there. Traveling to only four to six places per year keeps life more “normal,” he says. When he first arrives in a place, he gets a SIM card and finds a place to live, then goes out to “suss out the place”, keeping in mind that he’s paid as a translator for the amount of work he does, not he spends doing it. Being paid by the book is difficult because, unlike a desk job where you could blow off and get paid by the hour, the “wasting time routine” doesn’t work here, so Lewis has had to make adjustments to the way he works. He uses LeechBlock, a Firefox

Clockwise from upper left: Ireland, India, Buenos Aires, Thailand graduated from University College Dublin with a degree in electrical engineering. When he planned a trip to Spain in 2003, he decided that he would learn Spanish by not speaking a word of English for thirty days. After he learned that speaking languages was about experience, not stacks of grammar books, he started to “hack” one language after another. Today, he travels around the world, using foreign languages every day, and blogs about his experience on a site called Fluent In Three Months. He supports himself by selling his book (The Guide to Language Hacking) and translating. The eight


meet a waitress [and] hang out with her,” he explains. “[Learning languages] has greatly expanded my cultural horizons and really given me a much better feel for the places that I have lived in,” he wrote on his blog. Meeting “normal people” in the settings of their everyday lives is a principle that Lewis stresses. He spends most of his time in any one country just going to parties, clubs, celebrations, gatherings, anywhere he can meet someone new. However, there’s always the practical side of things to attend to. Lewis has had to train himself to stick to a routine, both in the way he travels and what

add-on that controls the sites you visit, to make sure he doesn’t post anything new on his blog or check Facebook, and when he sits down to work, he means to get it done. And, of course, he must keep learning languages. Mostly, this is conversational---he goes to parties and uses the language. But even Lewis must buckle down and work sometimes. He uses a variety of methods to keep expanding his knowledge, including flashcards, travel phrase books, and music. At one point, he even went to a Brazilian singer to perfect his Portugese. “The last place you want to go to learn a language is to a language teacher,” he says, “They can only


teach you vocabulary and grammar, not the way that people speak.” Mostly, Lewis just enjoys speaking the language as he parties his way around the globe. Although it seems difficult to choose where to go next among so many countries, he never has much trouble. “I just go with the flow and see if something inspires me,” he says. Some factors that influence him are “what the night-life is like and how happy people are.” Usually, he ends up getting to a place where he is satisfied. Although there are plenty of places he loves, his favorite place is Brazil. Not only are the people very friendly, but Portuguese is a very “musical” language. The highlight of his visits there is Carnival, a Mardi Gras festival complete with dancing and parades. The kindness of the people makes it so that “you can walk up to a bunch of people [you’ve never met] and start dancing with them.” Not all countries are as hospitable as Brazil, but he manages to find good things about every place. The US, for example, is a place where he “doesn’t really feel safe” and must combat the “car-culture.” This creative combat of potential difficulties happens every day for Lewis. Because he is vegetarian, he must think outside of the box to get himself the appropriate fare. For example, in Argentina, a country full of beef-lovers, he said that he was on a diet. This makes more sense to Argentineans, who are very particular about their figures, “Women must have narrow waists, men must be muscular,” he says. “Mostly I try to not be critical of the differences I see. I just accept them.” Being a teetotaler also gives him some problems. Sometimes he must succumb to the enthusiastic wine artisans and taste the drinks, “because it’s insulting if you don’t.” Mostly he “has a Coke in one hand and, since I’m so enthusiastic, people think I’ve had a few.” Even language barriers aren’t difficult to overcome. When speaking a foreign language, students often forget that “people can see outside of the words you say”, giving them. Overall, Lewis stresses that you should “make [as many] mistakes as you can.” He’s “met a lot of successful people [who have gotten there because] they fail as much as possible.” He looks upon travel as “education” for the world to bring him to this success. Will he ever stop learning? He contemplates“Maybe when I’m 35.” Ariel Smith



日本 America


When she came to America as a foreign exchange student, Misa had no idea of the tragedy that would happen later that year. When she heard that Japan had been hit by an earthquake and tsunami, she was shocked. “[I was] depressed for three days,” she says, though the biggest tragedies happened far away from her hometown. Despite all this, she has been able to enjoy her stay in America thus far. She came here at the beginning of the school year, full of expectations, and has stayed with several different families since, and America hasn’t failed to excite. Misa has had to deal with a culture shock ever since she first came here


The Journey of a Japanese Foreign Exchange Student “[I encounter it] almost every day, [for example] I cannot believe the students wear pajamas to school,” she laughs, referring to the habit of some LASA students. In general, school has been one thing to get used to after another.

“A big difference is I don’t need to move from one classroom in Japan,” she says ”But now, here, I have to walk around to each class.” She has been surprised by how loose rules are, compared to her strict education and regulation at her school in Japan and also how, despite this, everyone still studies hard and does their best. “Of course I cannot eat and drink in class

[in Japan]” she says, like it would be out of the question. The food habits are very different here, for her, “I cannot eat cilantro, it tastes like dish soap, for me, and American food is really big, hamburgers, hot dogs, you know?” she says. Apparently, the American stereotypes are at least partially true in comparison to Japan. However, none of these things are truly bad, just different, which is what you come to a different country for anyway. Misa came to Austin and has really enjoyed it here, getting the full cultural experience ”I went to the capital for sightseeing and Barton Springs, downtown and UT stadium” she lists, smiling.

She especially enjoys the warm and pleasant weather (with the exception of the full blown heat of mid-summer). She laughingly recalls a conversation with her friend, another foreign exchange student, who is staying up north “ [They say] ‘Oh my god it’s under zero degrees here!’ blah blah blah... when they say it’s really cold there, I always say, ‘Oh my god it’s eighty degrees here, what are you talking about, I’m already wearing a t-shirt.’” However, the warm weather of Austin does have drawbacks, “It’s too cold in school, the air conditioning” she, like most people, complains. Overall, however, she thinks Austin is a better place than most to do foreign exchange. Everything was going great for Misa, until, in march an earthquake and tsunami hit Japan, she panicked. “My host father told me and I was really shocked. I was like oh my god.” She couldn’t believed what had happened and

she became depressed for a few days. Luckily, it did not happen near where she and her family live, yet she couldn’t get it out of her mind ‘“I saw CNN news, japan news, every day,” she sighs. She is eager to return and see how her family is doing. Nevertheless, she claims not to be homesick, perhaps due to the fact that she regularly checks in with her family through skype and email, and recommends doing so to anyone who is staying abroad. She now has worked through and accepted this crisis and is able to go on with day to day life. Sofie B


Japanese Schools Though most schools in Japan (over 95%) are public, many require that students wear uniforms. Schools in Japan are generally more strict about rules and learning than in America. Classes study toward a major exam at the end of the year. Athletics and clubs are very popular in Japan, with students usually being a member of at least one. Lunch is eaten in the classroom, and can be bought or brought (bento is a traditional japanese lunch box). The students have to clean their own classrooms. They sweep, scrub the floor and clean the erasers. When entering the school, students must take off their shoes and put on indoor shoes, to keep the floors clean. The school year actually begins in April, with several breaks in between. High school, or similar schools, aren’t required but most students attend them anyway. Elementary school tends to focus on organized, group activities, such as art and music. Middle school often focuses on getting into a good high school.



Where in the world should you live? 1. You walk into a bookstore, which section do you go to? a.) Philosophy b.) Sex and sexuality, on a dare c.) Manga d.) Lifestyle

4. You walk into a room with many new people, who do you go over to? a.) The group laughing the most b.) The group that looks nicest c.) The group that invites you over d.) The group with the most unique people 7. What is your ideal pet? a.) Cat b.) Does a lynx count? c.) Pony d.) Fish, I don’t really have the time for a real pet

10. You would describe yourself as... a.) Interesting... b.) Cultured c.) Laid Back d.) Outgoing

1. a-4, b-2, c-3, d-1 2. a-2, b-1, c-3, d-4 3. a-1, b-3, c-4, d-2 4. a-2, b-1, c-4, d-4 26

2. The perfect first date is... a.) Heading to a party together b.) Ice cream at a park c.) A theme park d.) Dinner at the nicest restaurant in town 5. You are eating a sweet, what is it? a.) A chocolate covered marshmallow, filled with wafers and jelly b.) Baklava c.) A snow cone d.) A slice of cake

8. What is your favorite era? a.) 2010’s b.) 1870’s c.) 3000’s d.) 1920’s

11. If you could have any room you like it would be... a.) A loft with a nice desk b.) Sunny and open, with a big bed c.) One room with two stories d.) Very artsy with nice aesthetics

5. a-3, b-4, c-2, d-1 6. a-1, b-4, c-2, d-3 7. a-4, b-3, c-1, d-2 8. a-2, b-4, c-3, d-1

3. It’s a beautiful night and you have nothing planned, what do you do? a.) Lie down on a blanket and stare at the stars b.) Surf the web c.) Curl up by the fireplace with a book d.) Wander the streets with a group of friends 6. Your life motto is... a.) A smile is the lighting system of the face b.) Life without love is like a tree without blossom and fruit c.) There is only one success- to be able to spend your life in your own way d.) Adults are just kids with money 9. What is your dream job? a.) Novelist b.) Video Game Voice Actor c.) Heir d.) C.E.O.


9. a-4, b-3, c-1, d-2 10. a-3, b-4, c-1, d-2 11. a-2, b-1, c-3, d-4


Mostly 1’s-Skjolden: This is a village that you most likely don’t recognize by name, but it is in fact located in the worlds largest fjord. Breathtaking views are the definite high point here. The town is quaint, quiet, and laid back just like you, little houses in the middle of a giant valley. You can cozy up at home or go to sit out by the water and mountains.

Mostly 2’s-New York: The city of all cities. Busy, bustling streets, huge buildings, and an active nightlife this city will hae you on the go all the time, but you are the type who likes that. This city is not for the faint of heart. Plus, when you live here, you don’t just see all the tourist locations, you have a chance to find that secret show at that club that is only open 1-4am.

Mostly 3’s-Tokyo: You are weird, but you probably already know that. Tokyo can meet your need for the eccentric, whether you go to a maid cafe, ride the bullet trains or check out the latest hologram technology. Also, Tokyo is a little less reserved than some other Japanese cities, so you can let your true colors show, just learn a little Japanese etiquette first.

Mostly 4’s-Prague: History buff heaven, this is one of those traditionally beautiful European cities. Cobblestone streets, chapels, statues of horses this is what makes up Prague. There is nothing you enjoy more than going to a five star restaurant that you can walk to from home. You surround yourself with new-but-old sights, sounds, and tastes.



All the joys of life, reduced to a

single cup

Sunshine Teas 28


Thank You To: Here at Incite, we had a lot of help assembling our magazine. Many thanks to Ms. Young, a wonderful teacher, and Russell Toynes, who always, always, always made it better. Thank you to our classmates for their helpful critique and to Ms. Aguayo for the use of her room.

Credits: Cover Picture: Clarissa L. Biography Pictures: Clarissa L: Afonso Daurte Ariel S: Sofie B: Sofie B Locavoracious: jslander Repulsiva: Clarissa L Incite’s Favorite Recipes: Sofie B Sew What?: Cover: Kris Krug Right Page: Sofie B Candid Path: Emily Park Exhibits to see: (Clockwise starting on upper-right-hand photo),, Clarissa L. Language Hacker: Benny Lewis Japan America: Provided by Misa Ando, Edited by Sofie B Where in the World Should You Live?: Sofie B





The Icing On the Cake:

What Famous Thinkers and Authors Said About Food “Part of the secret of success in life is to eat what you like and let the food fight it out inside”-Mark Twain

“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”-J.R.R. Tolkien

“There are people in the world so hungry, that God cannot appear to them except in the form of bread.”Mahatma Gandhi

You don’t have to cook fancy or complicated masterpieces - just good food from fresh ingredients.-Julia Child

So long as you have food in your mouth, you have solved all questions for the time being.-Franz Kafka

The main facts in human life are five: birth, food, sleep, love and death.-E.M. Forster


Incite Magazine  

A colorful magazine full of quirks

Incite Magazine  

A colorful magazine full of quirks