SPOTLIGHT ON BLUE ANGELS
Mount Mary University Milwaukee
Table of Contents P. 10
6 P. 14
A Model of Success 4 Live the French Revolution 7 Night Owls Need Food Too 8 Serving Milwaukee’s Hungry 10
Art Photographing a Soul: Part III
12 Sparking Creativity 14
Sports Spotlight on Blue Angels
Paddle Your Way
Fashion Fashion Forward
This Brown Life 26 Horsin’ Around 27
P. 28 22 P. 31
Lucky Liu’s 28
Decades of Typography 31 Give Them Hell 32 Beauty is Fleeting 33 Untitled 34
Be sure to check out our website at archesnews.com where you can find other stories, blogs, photo galleries and the occasional contest.
PAGE BY RENNIE PATTERSON-BAILEY
Spring 2015 Archesnews.com 3
A M O D E L OSpaces F Forgotten SUCCESS
ALUM EXCELS IN FASHION WORLD BY SHANNON MOLTER
More than 9.1 million businesses are owned by women, according to the 2014 State of Women-Owned Businesses Report. Mount Mary University focuses on developing women and helping them become creative leaders who are capable of anything – including starting their own businesses. Diane Yokes, a Mount Mary alumna and owner of a thriving makeup and photography business, developed confidence and the many necessary skills involved with entrepreneurship while studying at Mount Mary. After relocating throughout the country several times during her childhood, Yokes found a stable place that she still considers “home” when she transferred to Mount Mary in the mid-1970s. She studied fashion merchandising and developed a passion for all aspects of the fashion world. “I was a very intimidated, shy person before Mount Mary, so the small, all-girls classroom was a very nurturing environment,” Yokes said. “Mount Mary gave me structure and confidence to understand where I fit.” During her junior year, she set her sights on walking in the Mount Mary fashion show. Yokes was devastated when she was not selected as a model, but was determined to walk in the show during her senior year. She signed up for modeling classes at John Robert Powers and made over her appearance before the model auditions her senior year. She amazed the judges with her improvement and was selected as a model for the show. “Walking in the fashion show was incredible,” Yokes said. “It showed me if I worked at something I could do anything.” After graduating from Mount Mary in 1978, Yokes continued classes at John Robert Powers and was eventually offered a teaching position there. During the next few years, Yokes worked as a professional print, runway and commercial model; she was featured in weekly Boston Store catalogs and even traveled around the country in a L’ Oréal show. While modeling, Yokes gained an in-depth knowledge and a great appreciation for makeup, styling and photography. This encouraged her to venture into entrepreneur4 Archesnews.com Spring 2015
PHOTOS PROVIDED BY DIANE YOKES
Diane Yokes Yokes Photography : www.yokesphotography.com Yokes Makeup : www.yokesmakeup.com
ship in the early 1980s when she put together a private label makeup line, Technique Cosmetics. Shortly after creating her line, Sandi Keiser, Mount Mary fashion department chair and professor, reached out to Yokes to assist with that year’s Mount Mary Fashion Show. “Diane’s work kept her very connected in the fashion industry so when we needed a part-time faculty member to help with the fashion show, Diane was a perfect fit,” Keiser said. “She knew the show from her days as a student and had followed it as the event grew in size and scope.” Since that show, Yokes has been consistently involved with the Mount Mary Fashion Show, even when her professional career changed. She expanded from a single makeup line and built a successful makeup freelance business in 1985. Because of the many connections and relationships formed while working in the modeling and fashion industry, Yokes had no problem finding clients. By the early 1990s, her business was booming and had grown to PAGE BY SOPHIE BECK
such a height that she named her company Yokes and Associates and trained people to assist her. “By the mid 1990s, I had two babies at home and my husband traveled a lot, so I wanted to find a way to be with my family more,” Yokes said. “I wondered, ‘What could I do to continue my craft with makeup?’” She found the answer in photography. Yokes built a photo studio in her basement, which allowed her to continue using her makeup and styling skills. Yokes still continues to run her makeup and photography business today. She focuses on individual perspectives and works to bring out the beauty that exists in everyone, primarily working in the commercial realm for makeup clients and shooting mostly composite cards for models and actors, senior portraits and business headshots for photography clients. Despite the fact that she has been hired to work with hundreds
of large companies such as Mountain Dew, Rolling Stone Magazine and S.C. Johnson Company, as well as famous clients such as Bill Clinton, Brett Favre and Chris Rock, Yokes stays connected with Mount Mary and the fashion department. With her hectic and inconsistent freelance schedule, Yokes could no longer commit to the weekly classroom schedule teaching the Fashion Show Coordination class, but still wanted to be involved with the show. “It was Diane’s idea to take photos of all of the designers and Fashion Show Coordination class members, which are shown in a PowerPoint loop before the show begins,” Keiser said. “Some years she has also taken the photos of designs featured in the Reader’s Choice Competition sponsored by M Magazine.” Relationships have been integral to Yokes’ success, and she has fostered deep relationships with Mount Mary faculty and students. She has hired Mount Mary students as interns and styling assistants and often returns to the Mount Mary campus. “All my clients have come and gone, but Mount Mary has always been my stable place through the transitions in my life,” Yokes said. “It is the one place I can go back to that I can say, ‘this is my home, this is where I started.’”
TO READ ABOUT OTHER MOUNT MARY ENTREPRENEURIAL ALUMS, VISIT ARCHESNEWS.COM SHANNON MOLTER, reporter, editor, is an undergraduate student majoring in communications and minoring in writing for new media . She is an intern at Bluebird PR +Events, a PR firm owned by a Mount Mary alum. MOLTERS@MTMARY.EDU
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Spring 2015 Archesnews.com 5
Now Available at Cyber Café!
MMU Foodservice @Mt_Mary_Food mmu_food mmu_food
FSI Food Services, Inc.
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PAGE BY RENNIE PATTERSON-BAILEY
“Vive la révolution!”
the French Revolution this fall BY RENNIE PATTERSON-BAILEY
The French Revolution is coming to Mount Mary University this fall in a four-credit honors course featuring a Reacting to the Past (RTTP) role-playing game. The course is a collaboration between the English and history departments, and is the first of its kind at Mount Mary. RTTP games were pioneered in the late 1990s by Mark Carnes, professor of history at Barnard College in New York City. According to the Barnard College website, RTTP consists of games where students study history and other academic disciplines by role playing. The goal is to help students improve skills such as speaking, writing, problem solving and critical thinking. The course “will focus on the French Revolution and literary Romanticism from British, French and American perspectives,” according to the Mount Mary course description. Students will be assigned literary and historical readings from the era under discussion and then given a role to play in the interactive game. The course will be team-taught by Paula Reiter, Ph.D., professor in the English department, and Julie C. Tatlock, Ph.D., professor in the history department, both of whom have extensive knowledge of the French Revolution. Students can take the class for either literature or history core credit. “It is my first experience with a team-taught course of any kind, but English and history are natural allies in the expression of the human past,” Tatlock said. Reiter first learned about the RTTP pedagogy in an article in The Chronicle of Higher Education. “Over 350 colleges now have RTTP courses, and students report that they work harder and have more fun in those
classes,” Reiter said. “Then I thought, it would be even better to team teach with a history professor!” Reiter contacted Tatlock to see if she would be interested collaborating on a course. “I am always interested in new ways of teaching history and it is particularly relevant given Mount Mary’s interest in creativity,” Tatlock said. In July, Reiter and Tatlock will travel to Barnard College to attend the RTTP Game Development Conference and learn exactly how to implement the curriculum. “The Barnard conference is the best place to learn about RTTP so we are very lucky to get to participate,” Reiter said. “We are especially thankful for the creativity grant and the minigrant for travel that Mount Mary awarded us to fund this experience.” Both Reiter and Tatlock look forward to attending the conference. “I hope to learn how to engage students in this kind of material on a deeper level that is also fun and creative,” Tatlock said. “Students will learn to steep themselves in complex arguments and learn how to express themselves in new ways. It will also challenge us, as instructors, to think and engage in new kinds of teaching and learning.” RENNIE PATTERSON-BAILEY, art director, writer, editor, is completing her undergraduate degree in fine art with minors in theology and writing for new media. She works as a freelance photographer and graphic design artist. PATTERSL@MTMARY.EDU PHOTO BY SOPHIE BECK PHOTO ILLUSTRATION BY RENNIE-PATTERSON BAILEY
To register for the class, go to the My Mount Mary website and search the fall 2015 semester course listing for ENG 285 001 French Revolution/Literary Romanticism (Honors) 4 cr. Mondays and Wednesdays, 10 a.m. – 11:50 a.m.
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Spring 2015 Archesnews.com 7
Night owls need food too BY BRITTANY SEEMUTH
It is not news to the Mount Mary University community that the campus offers multiple food service stations. All of them close by 8 p.m. during the school week. For the spring 2015 semester, Mount Mary offered more than 80 night classes, which start at 6 p.m. or later. Many do not end until 10 p.m. It is not uncommon for students to race to class directly from work. While some instructors provide students with a break before 8 p.m. so they can purchase food before services end, others do not break until after the food service stations close, leaving students hungry and scrambling to the vending machines. Teresa Wooster is a first-year graduate student seeking a master’s degree in English with a professional writing concen-
tration. Wooster is allowed one 15-20 minute break during her 6-9:50 p.m. course to purchase food before the stations close. “Overall, I was surprised by how limited the accommodations are and how limited healthier options are,” Wooster said. “When eating a late night snack, I prefer options for fresher, low-calorie food.” Of all the food stations on campus, only two are open until 8 p.m. : Cyber Café and Parkway Place Grill. Of the two, Parkway Place offers hot food made to order, but the grill at Parkway closes at 7:30 p.m. Beth Vogel is the accelerated program coordinator and an assistant professor in the business department. As a night class instruc-
MENU Burger Cheeseburger Wings Fries Specialty Fries Pizza Grilled Cheese Salads Soda Coffee Water
C O F F E E
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tor, Vogel acknowledged the difficulties of accessing hot food. “Cyber Café is not able to prepare sandwiches to order or grilled items since they don’t have a grill or fryer,” Vogel said. “I know there are food inspection rules that dictate what can be prepared or sold there. That means students need to go to Parkway Place Grill for hot food. The location makes that difficult for students who are coming to school straight from work and need to be in class by 6 p.m., since most classes are held in Notre Dame Hall.” As the director of food services at Mount Mary, Penny Schultz tries to balance student food requests and keeping food and labor costs low. Surveys were conducted by the university and FSI, and according to Schultz, the surveys did not indicate a strong enough request from the student body for more flexibility in terms of night food accommodations. “FSI has been trying to keep all meal plan costs down, but with extended hours that would impact meal plans and incur more labor costs on our part,” Schultz said. “FSI takes pride in being competitive and working to keep costs down with the university and in turn student body. This could be extending hours of service or otherwise. Sales statistics show that keeping the food accommodations open longer is something we cannot support.” Schultz did, however, explain two options that students can choose between if they need to order food ahead of time.
8:03 Hours Mon. - Thur. 11 a.m. - 8 p.m. Fri. 11 a.m. - 2 p.m. Closed Saturday and Sunday
GRAPHIC CARTOON BY RENNIE PATTERSON-BAILEY
PAGE BY RENNIE PATTERSON-BAILEY
FOOD BOX OPTIONS FOR BREAKFAST, LUNCH AND DINNER: “These are sheets that students can collect from me and request what they would like to eat,” Schultz said. “They need to order this 48 hours in advance. In turn, they come to the kitchen and ask for their meal. I then deduct their meal from their meal plan.” With the box option, Schultz cited some difficulty with food pick-up. “In the past, students have asked for this option and then do not pick up their meal,” Schultz said. “This affects my labor costs and food costs. We have been limiting this option.”
PARKWAY PIZZA PICK-UP: “This year I made door hanger signs that we offer 14-inch pizzas at Parkway and students can call ahead and place a order,” Schultz said. “At Cyber, we offer the ‘on the go’ food options and this only sells during the lunch hour.” Nikki Lueck is a junior in the accelerated program, majoring in business and professional communication. Lueck is taking two night classes this semester. She explained that while fresh food selection is limited by the time night classes begin, she has also noticed a larger problem with food services. “Numerous times since the semester began in January, the Cyber Café has closed prior to 8 p.m., which is when they are supposed to close,” Lueck said. “The explanations provided have been that they have had to do this because of personnel issues (such as somebody not showing up for their shift). While I can appreciate that this happens from time to time, it seems to be that this is becoming excessive with the Cyber Café.” Lueck said expanding food service options would allow Mount Mary to be more competitive with area schools. “To remain a competitive and attractive school, especially for returning adult students, they need be vigilant about maintaining excellent benefits like food options being reliable and offering variety,” Lueck said. “This makes students in the accelerated program feel like they matter.”
BRITTANY SEEMUTH, editor-in-chief, is majoring in English with a concentration in writing for new media. When she’s not working on Arches, she delights in local cuisine. This summer, she will intern with Campbellsport News. SEEMUTHB@MTMARY.EDU
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Serving Milwaukee’s hungry... one meatloaf at a time BY EMILY CHAPMAN
ennifer Laske, assistant professor of theology at Mount Mary University, believes that God lives in meatloaf.
Four times a year, Laske gathers the ingredients for making mass quantities of meatloaf, then spends hours in the kitchen molding hamburger meat, egg, vegetables and spices into perfectly formed loafs. Once baked, she delivers them to her parish, Holy Apostles Catholic Church in New Berlin. From there, they are delivered to the St. Vincent de Paul Society of Milwaukee, an organization dedicated to eliminating hunger in the community. “If you believe God is creator of everything, then God would be in and through everything,” Laske said. “And so everything in the whole universe is sacramental. That just means that it mediates God’s presence. So meatloaf is sacramental.” Every year, Laske’s parish, Holy Apostles Catholic Parish in New Berlin, asks for volunteers to help keep the various parish-supported ministries going, such as the meal programs. Six years ago, she signed up to be a meatloaf maker. Today, she is one of 38 meatloaf makers for St. Vincent de Paul. Each meatloaf maker is required to prepare a minimum of four bread-sized pans of meatloaf, using a recipe that is provided to them. It is a plain meatloaf recipe because of possible dietary restrictions. Laske will usually make at least seven meatloaves. One year, she was feeling extra ambitious and made 12 meatloaves. “I just love to cook,” Laske said. “If I am having a hard day or if I am tired or if I have a lot of stuff going on, I just soften butter. That’s therapeutic for me, and then I bake things with it.” Laske is responsible for buying all of the ingredients. She likes to go to Sam’s Club to buy the meat because it is cheaper to buy it in bulk, so she is able to get the leanest meat possible. She wants her meatloaf to have as much protein as possible, and lean meat will shrink less when it is cooked. The meatloaf is for anyone in need of a good meal. Each time it is served, about 200 people come from the surrounding neighborhoods to eat. Along with the meatloaf, fruit, dessert and potatoes are also served. “Anytime that we do something loving for another person, it’s liked we are helped just as much or even more maybe because it makes us into more loving people,” Laske said. “The more that you do it, the more it becomes who you are.” 10 Archesnews.com Spring 2015
PHOTOS PROVIDED BY JENNIFER LASKE
Jennifer Laske spreads canned tomatoes on the meatloaf before it heads to the oven.
Below is Laske’s family meatloaf recipe. Laske estimated that the recipe was invented in 1930, making it 85 years old.
Aunt Helen’s Meat Loaf 1 ½ pounds of lean hamburger 1/3 cup finely diced celery 1/3 cup finely diced onions 1/3 cup finely diced green pepper 3 tablespoons finely diced parsley 1 egg
2 tablespoons A.1. Steak Sauce 1 cup bread crumbs 2 teaspoons salt, or to taste 1 teaspoon pepper, or to taste 3 or 4 pieces bacon, or to taste 14.5 oz. can diced tomatoes
Preheat oven to 350 degrees. If you can, process the vegetables in a food processor (or finely dice). Mix together meat, vegetables, egg, A.1. Steak Sauce, bread crumbs, salt, pepper and two spoonfuls of the canned diced tomatoes. Mold into a loaf and place in a 9x13 pan (or casserole dish). Place bacon on top of meatloaf lengthwise. Cook for 25 minutes. Pour the rest of the diced tomatoes on top. Cook for another 30 minutes. Let cool for about 10 to 15 minutes before slicing. Use drippings from pan for gravy. Serve with salad and mashed potatoes. Enjoy! “The meatloaf can be cooked in a bread pan but will be greasier. Much better to use the 9x13 dish to avoid this (and also to have drippings for gravy),” Laske said. “Another tip is to slightly cook the bacon in the microwave before covering the meatloaf with it (about two minutes) – then the bacon is less greasy.”
EMILY CHAPMAN, reporter, is a Mount Mary University undergraduate majoring in English with a writing for new media concentration and minoring in fine arts and Spanish. CHAPMANE@MTMARY.EDU PAGE BY DENISSE HERNANDEZ
PAGE BY DENISSE HERNANDEZ
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Photographing a Soul A collection of photos and life stories as told by School Sisters of Notre Dame Part III 12 Archesnews.com Spring 2015
Sister Georgeann Krzyzanowski Photographed and interviewed by Michelle Dabel PAGE BY RENNIE PATTERSON-BAILEY
ow can the inner self be portrayed through photography? That was the question four advanced photography students attempted to answer last spring. The students visited with School Sisters of Notre Dame, spening hours asking questions and transcribing their stories. The bonds that were created between the students and these remarkable women made these photos possible. Part Three of this three-part series features the photographic and written work of Mount Mary senior Michelle Dabel. Sister Georgeann has been called the heartbeat of Mount Mary. She is known for her famous fruit cakes and love of Star Trek. She can be found patrolling the halls, day and night, ready to help a student with a problem or fix a leaky faucet. The spirit of Mount Mary is embodied in Sister Georgeann’s kind, generous soul. She is the perfect person to feature in the final installment of this series.
Sister Georgeann Krzyzanowski Sister Georgeann Krzyzanowski grew up on the East Side of Milwaukee, on Brady and Franklin Streets. She is considered to be the matriarch of Mount Mary and is the director of special services.
hen I came here I was working at St. Hedwig on the East Side of Milwaukee. I was in the eighth grade when I left home to go to Prairie du Chien to the aspiranture, a high school for young ladies who wanted to enter the convent. My parents never told me no, and I knew this is what I wanted to do. After attending the aspiranture I went through candidature and then went to novitiate, where we were professed. My brother and I are the only children in my family. My mother would have liked more but I always told her she had enough with just the two of us. I suppose you could say I had an advantage when I chose to be a nun. My mother’s youngest sister was a SSND, so I had some exposure to what the Notre Dames were like. My early education was at St. Hedwig, which was run by School Sisters. There were a number of schools in Milwaukee that were run by the SSNDs. I mean if you look at it we paid for the schools. We paid for this place! There was a time when Mount Mary was being built, and then the building stopped. There was a shortage of money everywhere; but we never missed a payment because our earnings went to pay for the school. Of course, the vow of poverty is much different than it is now; we would
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‘skip meat’ and we would take that money and pay for the school. I came to Mount Mary through another sister who was studying at UWM for her Ph.D. I had a bachelor’s degree in history and wanted to get my master’s degree in geography. Instead I went on to get my master’s degree in science, education and history with a concentration in geography. Never in my wildest imagination did I ever think I would work here. I always felt that Mount Mary was such a prestigious place; yet here I am. I have been here since 1976. I’ve gone through a lot, and have seen an incredible amount of change within the school since I started. I don’t teach here anymore because geography was dropped from the curriculum. I took over the position of building and grounds keeper in 1987. I am now the director of special services and the weekend and evening administrator. I live in the dorms with the girls; other than that, it is security and two other sisters who are here in the evening. Because all the lay people go home, I am the one responsible. At times I feel like I run the ship. At times it feels like I am running the show. I just keep going and doing it. You just keep doing it. I am very happy here.” Sister Georgeann can be seen in her veil, running in most every direction every day. She is beloved by the entire Mount Mary community.
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Sparking Creativity Student Design Brightens CREO Logo BY SOPHIE BECK
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PAGE BY SOPHIE BECK
gnite, a simple spark ignites an idea, fueling an evolution. These words illustrate this year’s theme for CREO, an annual celebration of creativity hosted by Mount Mary University’s School of Arts & Design that showcases student work from the fashion, fine art, graphic design and interior design programs. There was a student contest to design the logo for the event; Mount Mary’s fashion department chose the winner, Lauren Wiech, a sophomore in the graphic design program. Wiech was introduced to the logo design contest in her Design Principles class, taught by instructor Laure Leplae-Arthur. Leplae-Arthur said the fashion show coordination class visited her class and requested a background image that would be used for the CREO marketing materials. “They showed us images that they felt most closely represented what they were looking for and most closely illustrated their theme, ‘Ignite,’” Leplae-Arthur said. Wiech was then given a design brief from the fashion department, which explained the design expectations. According to Wiech, her class collaborated with the fashion department by posting images to an online Pinterest board to establish ideas. Wiech said her inspirations came from the idea of an abstract flame. “I wanted the color scheme to reflect the look of flames and crystals,” Wiech said. She added a gradient to each square to give another level of dimension.
PHOTO PROVIDED BY LAUREN WEICH
Lauren Weich takes time to relax outside her home after a snowfall.
PHOTO BY SOPHIE BECK
Lauren Weich works on the design for CREO at a computer in the Mac Lab in Notre Dame Hall.
CREO will be held at the Harley Davidson Museum in downtown Milwaukee on Friday, May 8. There will be a fashion show and art gallery exhibition showcasing students’ top designs. For more information, visit http://mtmary.edu/news-events/events/ creo/
Wiech said creating the squares probably took the longest time to do. “It took about three or four hours sitting at Colectivo to work on the squares,” Wiech said. She also said choosing the right fonts was arduous. The fonts used for the design were Code and Biko. Her process began with sketching several designs of diamonds and triangles; she wanted to focus on the word “ignite.” Wiech presented her idea to the fashion show coordination class, where students voted and chose her idea as the best design. Wiech said she was very excited to be selected as the winner because it meant all of her hard work paid off. “My name is on the design and people will have the chance to see my work, along with gaining valuable exposure through the design,” Wiech said. Jordan Anderson, professor and chair of the art department, highlighted the significance of the design. “I am impressed with the color palette and symbolism present in the design,” Anderson said. “Considering that the event is meant to showcase student work from across the School of Arts & Design, her choice in creating a woven shape speaks to our diverse, yet interconnected disciplines.” Wiech’s design will be displayed as a Web banner on the Mount Mary website, in the Milwaukee Life & Style Magazine, on invite cards, donations forms and all brochures and posters for the event.
Scan here to register for CREO!
SOPHIE BECK, assistant art director and freelance graphic designer is an undergraduate student majoring in graphic design. She is a graphic design intern at Just Between Us Magazine. BECKS@MTMARY.EDU PAGE BY SOPHIE BECK
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Spotlight on Blue Angels BY NATALIE GUYETTE
Mount Mary University joined the ranks as a NCAA Division III institution in 2009 for its six sports programs: basketball, tennis, soccer, cross country, softball and volleyball. Six years later, the athletics department is making big changes and setting its sights high. Several teams have shifted focus from worrying about player count to building a positive, competitive energy. Social media outlets and the athletics department website are an epicenter for coverage and content, thanks to Ryan Larson, newly hired sports information director. New coaches will be on staff for both soccer and tennis. In addition, golf will be added in the fall as the Blue Angels’ seventh sport. Here is an inside look at this year’s sports highlights.
9 WINS - 22 LOSSES
The softball season started off on a sunny note as the team, consisting of one senior, four juniors and the freshmen traveled to Florida, March 6-14. The wide age range of players on the team allowed for older, more experienced players to help guide the younger one’s along. “People think we go down there to be on vacation,” coach Tim Edwards said. “It’s a business trip. We didn’t finish as strong as we started, but we’re getting there. Long winters and short springs make it difficult for the team to get in enough games to comply with NCAA regulations.”
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NATALIE GUYETTE, writer, designer, is an undergraduate student hankering for a degree in English with a writing for new media concentration. When she’s not working on Arches, she’s actually still working on archesnews.com as the website manager. GUYETTEN@MTMARY.EDU PHOTO BY RENNIE PATTERSON-BAILEY
PAGE BY NATALIE GUYETTE
Cross Country Eugene Miranda has been coaching cross country for seven years, nearly as long as the sport has existed at Mount Mary. With a more consistent turnout at practices and huge improvements in each runner, the team evolved into a powerhouse of almost all underclassmen. For the first time ever, the team was at a level capable of taking weekly 10-mile runs near the lakefront, something Miranda only dreamed about in past seasons. “All I want to see is people improve,” Miranda said. “You don’t have to be champions. From year to year if you keep improving, that’s great. If you’re doing your best and that’s the best time you can produce, so be it. As long as you know you did your best; that’s basically what life is about.”
PHOTOS PROVIDED BY RYAN LARSON
6 WINS - 2 LOSSES
When coach Thomas Troast started at Mount Mary, the tennis team’s finishing record was 0-10. During his third year of coaching, the tennis team broke the school record for the most wins. This year, Troast’s fourth and final year of coaching at Mount Mary, the team has done it again, tying last year’s record with six wins, making it the second winning season in the school’s history. “If I’ve accomplished anything coaching here, it was that we have instilled a sense that now when we do play we expect to compete,” Troast said. “Years ago we had really wonderful students, but now they take the court with the mindset of, ‘we’re going to try to win.’ That may have not have been the culture three or four years ago. Nothing breeds success like winning. When you start winning, you want to win. You start feeling it.”
7 WINS - 10 LOSSES - 2 TIES
The soccer team finished with seven wins, 10 losses and two ties. Now the team says goodbye to three-year coach Joe Shokatz and players Emily Ristow and Nina Her as they end their Mount Mary careers. Jon Gulrajani is excited to take on the coaching position and has already started to get to know many of the players. Gulrajani’s next season goals are to work on defensive skills as well as give the team the training and strength to be competitive. “Practices are going to be catered toward what we need,” Gulrajani said. “If defending is, in the beginning, something we need to get better at then we’ll cater something around that. The one thing I like to do is run very efficient practices. Practice is an hour-and-a-half at the max. When we’re there we’re going to put some good effort in. We’ll keep practice pretty sharp and competitive.” PAGE BY NATALIE GUYETTE
Spring 2015 Archesnews.com 17
5 WINS - 18 LOSSES
With a four-game improvement and a competitive spirit emerging, it’s hard to believe that just two seasons ago the Mount Mary basketball team did not exist. Coach Marc Heidorf, director of Mount Mary athletics, spoke highly of the basketball team’s efforts. “I just love the fact that we have proof, we battled,” Heidorf said. “I really didn’t know how many games we would win, if any, this year because of how young we were. We played some pretty good stretches of basketball.” PHOTOS PROVIDED BY RYAN LARSON
0 WINS - 28 LOSSES
The team this year was young, made up of entirely underclassmen with the exception of one senior. This was Kesley Peterson’s third year coaching and first year with recruiting and she had a team of 13 to prove her efforts worthwhile. “For the first time we had a full roster the entire season,” Peterson said. “Now it’s a matter of improving the quality of the quantity ... I don’t want to focus on wins and losses, though I’d love to get more wins. I think the girls need that. They need to experience success more.”
Golf Golf will be a new addition to the 2015-2016 school year as the seventh sport for the Blue Angels. The new school sport has already received positive feedback. Coach Marc Heidorf will put on another hat as he gears up to take the position of golf coach. “I’m really excited to take over that helm and start the program from scratch,” Heidorf said. “Golf is a completely different animal than basketball … I don’t think there is a sport that will challenge your mental toughness more. You are out on that island where it’s you against yourself.” For the full story on each of the MMU sports, visit archesnews.com 18 Archesnews.com Spring 2015
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PADDLE YOUR WAY
KAYAK SEASON A fresh perspective on nature, life
BY LEEA GLASHEEN
s the academic year draws to a close and the Milwaukee lakes and rivers begin to warm, consider filling your extra time kayaking on local waterways. In addition to the benefit of exercise, kayaking allows you to see nature and animal life from your kayak that you cannot view anywhere else. One student in Mount Mary University’s English graduate program, Madelyn Herbert, looks forward to the spring thaw because “kayaking gives you that up-close and personal experience with the water.” PHOTO PROVIDED BY LEEA GLASHEEN
Leea Glasheen and her daughter, Jasmine, kayak a river near Sheboygan that leads into Lake Michigan.
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Spring 2015 Archesnews.com 19
Joel Smith, the assistant manager of Erehwon, a retail store for outdoor gear at Bayshore Town Center in Glendale, Wisconsin, said you need a kayak, life preserver and a paddle to get started. There are plenty of accessories for sale, but those are the basics. For excursions onto Lake Michigan, you should also have a wetsuit or drysuit, according to Sherri Mertz of Sherrikayaks, a kayaking instruction and tour company in Wind Lake, Wisconsin. Because Lake Michigan waters can get choppy and are generally more difficult to navigate, Beth Handler, owner of Milwaukee Kayak Company, said “you should have a buddy, a spray skirt and a bilge pump.” A spray skirt helps prevent water from entering the boat, while a bilge pump allows you to remove unwanted water from a boat. Prices for kayaking gear vary greatly, so be sure to shop around to get the price and level of quality that you need. “You don’t have to spend a fortune and have a big expensive motor yacht in order to get out and enjoy the great lakes,” Merz said. “It’s within the reach of the average person.”
LOCATIONS There are many places to kayak in the Milwaukee area. Only 4.5 miles away from Mount Mary is the Urban Ecology Center’s closest location; it also has two other locations in the city. For only $30 for a summer membership, from May 1 to mid-September, students can launch right into a lagoon or river, or borrow a kayak or canoe for up to three days to take to a different location. You are required to take a free water safety course to participate in the program. Sherrikayaks offers training on inland lakes in the middle of May and on Lake Michigan starting mid- to late June. The cost is $60 for a threehour training and tour. Mertz said the area behind the breakwater at South Shore Park is a good place to start if you want to try Lake Michigan because you are protected from the waves, and it tends to be warmer than the open lake. Milwaukee Kayak Company, located on the Milwaukee River in the Walker’s Point neighborhood, rents kayaks, paddle boards, tandem kayaks and canoes. You launch from its dock and return to its dock at the cost of $25 for four hours. It also offers guided tours every Wednesday night from the middle of June through the end of August starting at 5 p.m. for a cost of $20. Handler said Milwaukee offers a unique opportunity to get out of a kayak and enjoy what the downtown has to offer. “On the Milwaukee River, there are lots of public docks and restaurant docks, and we instruct people how to tie up boats, so if people want to stop at a 20 Archesnews.com Spring 2015
restaurant, we encourage that,” Handler said. Lake Michigan is a formidable feature of the Milwaukee landscape that attracts kayakers. According to Mertz, it is possible for an experienced kayaker to cross the lake in a kayak – though it might take up to 30 hours! “With the right equipment and skills, it is safe to kayak in Lake Michigan,” Mertz said.
CAUTIONS Mertz cautioned that there have been many tragedies in Lake Michigan, citing cold water as one of the biggest risks because the big lake does not warm up as much as smaller lakes and rivers. Hypothermia and cold shock are potential dangers. “If you fall in water that is less than 70 degrees, you can have an involuntary gasp reflex … and you can drown instantly,” Mertz said. The danger zone for wind speed differs based on the person and his or her skill level, but Mertz suggests that you do not kayak in winds of more than 15 miles per hour. The wind direction is also important because easterly winds can pick up big waves on their way to the Lake Michigan shore in the Milwaukee area. Meanwhile, even if there are no waves, a westerly wind can push you into the middle of the lake, and wind and thunderstorms can suddenly overtake kayakers. According to Terrance Davis, visitor services specialist at the Urban Ecology Center, regardless of where you are kayaking, you should take into consideration the air and water temperature to avoid hypothermia. “The guideline is that the air temperature and water temperature combined have to be 110 degrees if there is a building within 20 feet so [the kayaker] can warm up if they fall in and 120 degrees if there isn’t,” Davis said.
SAFETY Dr. Colleen Conway, chemistry professor at Mount Mary, said the number one rule of water safety is never to do anything in or around the water by yourself. Conway suggested that canoeing might be a better option if you are venturing out alone unless you receive specific training in kayaking and are a strong swimmer because kayaks can flip over and cause drowning. “You should tell someone else where you’re going and when you’re coming back in case you don’t come back, and they need to call the Coast Guard,” Conway said. She also urged that you stay close to the shore. Mertz said that wearing a life jacket any time you are in cold water is the number one thing you can do to increase safety. Using the right kayak is also important. “Recreational kayaks, which you can pick up PAGE BY RENNIE PATTERSON-BAILEY
at the local hardware store, are stable on the smaller lakes but are not stable on Lake Michigan, and you can’t use the same techniques to get back in them,” Mertz said. Smith said that on Lake Michigan, “the longer and more streamlined your boat is, the better off you are. You need at least a 14-foot boat if you are going to go out to tackle the big lake.” You also don’t want to go out on Lake Michigan in a boat that is not tested for the type of kayaking you plan to do. “You can make an empty cup float on the water, but that doesn’t mean you want to get into it,” Smith said. It is also important to check the weather. “Once you are on the water, pay attention and keep looking off to the west so you can see the clouds building and you can get off the water,” Mertz said. Handler recommended kayaking the Milwaukee rivers, but explained that even on the
rivers, keep an eye on the wind and the weather. “We can put people out in a light drizzle, but we pay attention to the National Weather Service and the U.S. Coast Guard,” Handler said.
PAYOFF When you focus on all of these precautions and potential for danger, you might wonder if it is worth it to kayak at all. Wind, waves and water temperature notwithstanding, Davis said that each individual person will take something different from kayaking. “When you are sitting on the water and the wind is blowing, it can be quite therapeutic,” Davis said. Smith said that “when you get out on that water and feel that freedom and you are able to cruise around on that water with the breeze in your face, it’s a passion of love.” LEEA GLASHEEN, writer, editor, is enrolled in the English graduate program with a concentration in creative writing. Creative writing is her existential imperative. She teaches Spanish, Japanese and English and is currently teaching online. GLASHEED@MTMARY.EDU
“You will find something more in woods than in books. Trees and stones will teach you that which you can never learn from masters.” ̃ St. Bernard
Leea Glasheen kayaks in Lake Michigan within the breakwater at South Shore Park.
PHOTO PROVIDED BY LEEA GLASHEEN
PAGE BY RENNIE PATTERSON-BAILEY
Spring 2015 Archesnews.com 21
IN-DEPTH IN-DEPTH Fashion Fashion
Fashion Forward: Spring/Summer 2015 BY SAMANTHA MANDICH
PHOTOS BY NHUNG NGUYEN
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PAGE BY SHEILA SUDA
This season’s spring 2015 trends are classy, comfortable and fun, and will last throughout the summer months ahead! Explore the latest trends and fashions featured below, commented on by campus fashion experts and professors Sandi Keiser and Trish Kuehnl, to enhance your next mall or thrift store experiences.
Romantic Lace Lace definitely isn’t a new trend but it is predicted to get even bigger this summer. Lace can make any outfit more flirty and feminine. Since it is not a heavy fabric, it’s perfect for a warm summer day. Try a lace garment in a soft, pastel color for an even more girly look. “I have always liked lace as a trend, as it not only gives a feminine touch to an outfit, but it can also add a sexy edge to something not traditionally thought of as sexy, like a tailored jacket,” Kuehnl said.
The ’70s/Bohemian Like all things, what goes around comes back around in fashion. The ’70s/Bohemian look is seriously in for this season bringing along with it longer, flowy pieces and beautiful earth tones. “After last year’s ’60s vibe it only makes sense to follow that up with a nod to the ’70s,” Keiser said. “The ‘70s are remembered for their protest movements, hippie culture (think flower power), and the increased popularity of pants for women. Looking back to the ’70s reminds us of pattern mixing, early pant suits, bell bottom pants, and new options in active wear. A focus on the ’70s ties together many of the other trends we’re seeing this season. It was also characterized by a choice of skirt lengths — mini, midi, or maxi and platform shoes.” PAGE BY SHEILA SUDA
Mix and Match Mixing and matching patterns appeared on the runway in spring 2015 and will carry into the summer. This is a trickle-up trend that started in street fashion and worked its way into high fashion. The mixing and matching of patterns allow for an outfit to have a more fun, colorful, playful side. It’s the perfect way to wear pieces in your closet that don’t necessarily match! “Patterns have made an important statement for several seasons, especially during the spring and summer months,” Keiser said. “Pattern mixing extends the popularity of patterns. Adventuresome fashionistas may opt for bold, totally mismatched patterns while more conservative shoppers look for patterns designed to coordinate with one another.” Spring 2015 Archesnews.com 23
FASHION SAMANTHA MANDICH writer, is a sophomore in the fashion merchandising management program with a double minor in business administration and writing for new media. She plans to move to New York and work as a personal stylist. MANDICHS@MTMARY.EDU
Who doesn’t love wearing guy’s clothing? Guy’s clothes are more comfortable and that’s why this trend is so amazing. A muscle tank tucked into a pair of “boyfriend” jeans would be a perfect casual, date night look. There are clothes being made specifically for women that have a boyish edge as a result of this trend. If you don’t feel like spending money, go raid the man in your life’s closet and have some fun; you never know what you will find. “Masculine looks for women are empowering and I am all about the empowerment of women,” Kuehnl said. “There is something to be said about how one feels when wearing a man-tailored jacket or trousers.”
Oversized layering adds comfort to an outfit and is the perfect trend to try when worn at night in the summer! Try wearing a long short-sleeve shirt over a dress, paired with a denim jacket. This trend is an easy one to have fun with but be careful, too many layers can create a frumpy look. “I am all about comfort when it comes to clothing so this trend speaks to me and my fashion sense,” Kuehnl said. “I love that this oversized look always seems to be a part of the overall trends as of late.”
Denim on Denim
Mixing different washes and colors of denim is something that is seen regularly in street fashion. It is becoming an increasingly popular trend.Try a light wash denim button-up with a pair of dark wash denim shorts for a fun, edgy look! “Leggings have given denim a run for its money in recent seasons,” Keiser said. “Mixing denims of different washes and colors gives a fresh look to this fashion classic.” PHOTOS BY NHUNG NGUYEN
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PERSPECTIVES PHOTO PROVIDED BY ASHLEIGH BROWN
MY WEDDING IN REVOLT
BY ASHLEIGH BROWN
If you’re anything like me, as the mercury rises during April, you’re probably welcoming spring with open arms. There’s another season gearing up that’s perhaps not as welcome but cycles like clockwork nonetheless: wedding season. This year is an entirely different experience for me; not only do I get to marry my best male friend, but I will be MOH (that’s maid of honor to you) for my best female friend. My fiancé Sean and I have been together for eight years and engaged for two, so it’s far from a whirlwind romance. We want a wedding that matches our personalities and our relationship: laid back and low maintenance. I began searching for venues with few criteria in mind, but found the $10,000+ price tags a little jolting. I’ve been to my fair share of weddings and I thought I had a pretty solid understanding of what’s what, but after reading one bridal magazine, I realized I had no idea what the bridal event could entail. For instance, I never would have thought to buy Sean a wedding gift, nor did I know that my dad was supposed to be the last one out of the reception. It wouldn’t have occurred to me to arrange separate meals for the photographer or the deejay, or to create a wedding hashtag as recommended by theknot.com. Who made all of these rules? I just want to get married. Ours, therefore, is a wedding in revolt. There will be no sitdown dinner or late night pizza delivery. No cocktail hour, no processional. In fact, no bridal party. We’re just inviting our nearest and dearest to watch us exchange vows at the Waukesha County Courthouse, after which we will hop on a plane for a much-needed honeymoon (the one bit of wedding protocol I don’t mind keeping). When we return, our friends and family are invited to celebrate with us in an Über-casual outdoor reception, complete with a pig roast and bags tournament. I’m not exactly off the hook because even if I don’t want to
26 Archesnews.com Spring 2015
follow the rules myself, I’m still obligated to other brides. My best friend is taking the opposite approach in the form of a black tie affair at a four-star resort in the Rocky Mountains. As her maid of honor, I’ve coordinated a bridal shower and a bachelorette party, and have logged some time thinking about that all-important toast. It goes without saying that her wedding will be absolutely beautiful, but at the same time I can’t help feeling like this is a lot of work! In addition to this summer’s main events, we will be attending the weddings of two other couples who are also taking their own spin on “I do.” One, a traditional ceremony and reception at a hotel in Illinois; the other, an intimate outdoor gathering in the north woods of Wisconsin. The calendar fills up, the bank account dips down and two more families begin their lives together. I don’t think there is a right or wrong way to get married. For some that may be the little white chapel, for others, a church. Some will spend $100K, some will hire a wedding planner, some will make it a destination and some will do it in mom and dad’s backyard. The important thing is that a couple is becoming a team. The true heart of a wedding is the life-changing commitment that two people are making to each other, #marriage.
ASHLEIGH BROWN, writer, blogger, columnist, is a graduate student in the English program with a concentration in creative writing. She works in Web communications at UWM and is an educational assistant at MATC. BROWNA@MTMARY.EDU PAGE BY DENISSE HERNANDEZ
Passion turned profession isn't always bliss BY SHANNON VENEGAS
I’ve been horse-crazy for as long as I can remember. I was the dorky girl constantly wearing horse shirts and doodling pictures of horses in my notebook. In my journal, under “what I want to be when I grow up,” I always wrote that I wanted to be on an Olympic horseback riding team. Because of this, almost every job I’ve ever had has been related to horses. Babysitting was never for me — I can only deal with my own kids. Waitressing wasn’t for me either — I have a clumsy habit of spilling and breaking things. Instead, I started out taking care of my neighbor’s horses and soon worked my way up to bigger barns, where I eventually spent an entire summer working from 6 a.m. to 4 p.m. six days a week cleaning, brushing, tacking and riding, all so that I could eventually have a lesson on my own horse and show at championships. Now, my husband and I own a horsecare company, and I take care of horses all over Waukesha and Walworth counties. My wildest dreams came true, right?
Wrong. Instead, I spend most of my time taking care of everyone else’s horses and rarely have time for my own. I’m lucky if I have time to brush my horse, much less ride. And when I do have time, my thought is usually, “Ugh, but then I have to go get him, brush him, etc.” Then there’s the fact that I used to love all horses and gave them all the benefit of the doubt. I loved taking care of them because I enjoyed giving them attention. Now, they are all the same to me. I feed them, clean their stalls and get out of there as quickly as possible. My husband and I have built a business we’re proud of, but it’s not exactly what I had in mind. Some of us strive to turn our passions into professions — writers, artists, athletes, actors. This is all great if it makes us happy. No one wants to be unhappy with their job. But I also feel as if turning my passion into part of my profession has tainted it. We see this all the time — athletes who let the money get to them, actors who let the fame get to them. I criticize them all
the time for this, yet I’ve been doing it myself. That’s not to say I don’t take Arated care of the horses I am in charge of. But I think my motivation has changed. I hope I can find my way out of this, my way back to my passion. In fact, after I finish this, I am going to ride my horse — no rushing, no bitterness. Just pure enjoyment. That’s the first step.
PHOTO PROVIDED BY SHANNON VENEGAS
SHANNON VENEGAS, columnist, is a graduate student getting her master’s degree in writing and her certificate in secondary English education. She works part-time as a copy editor at Journal Communications. VENEGASS@MTMARY.EDU
PAGE BY DENISSE HERNANDEZ
Spring 2015 Archesnews.com 27
Left to right: shrimp tempura and spider roll with shaved ginger and wasabi
Lucky to find
Lucky Liu s
BY BRITTANY SEEMUTH
Part of the reason I usually prefer to cook at home is because I can’t stand going out to eat when it’s so noisy that I have to yell across the table. The snug atmosphere of Lucky Liu’s, located at 1664 N. Van Buren St. in Milwaukee, is exactly where anyone who suffers from the chronic complaint of “I can’t hear you over the din of everyone” should go. I happened to go on my first date with my significant other here, so I like to think there really is some luck to be found at Lucky Liu’s. The menu offers a blend of Chinese and Japanese 28 Archesnews.com Spring 2015
dishes. My favorites are the egg drop soup and the sushi, so to start, I ordered my usual: egg drop soup. Add the finely ground pepper to the soup that is provided at every table. Trust me. The egg drop soup has such good texture and rich green onion flavor. I normally hate eggs, but whenever I eat this, I just want to yell, bring on the eggy goodness! I’ve found that most people tend to order carryout or delivery at Lucky Liu’s, which is why the dine-in section of the restaurant is usually desolate. Some people PAGE BY RENNIE PATTERSON-BAILEY
might consider a near-empty restaurant a bad sign, but I’m here to tell you, ignore the sign, people. My dinner companion ordered the wonton soup, which is a hearty mushroom-based broth with a mild beef aftertaste. I liked my soup more, but that’s no surprise. I’m proud to be a biased egg drop lover. If you order from the specials, you are also served soup, rice and spring rolls – do it because the spring rolls are delicious. They come two per order and are served with a honey mustard (which is okay) and a spicy mustard (which is really good). A word of caution: the spicy mustard is a must, but don’t overdo it, or I promise you will be looking for the nearest emergency exit. For the table, we also ordered the Singapore noodles and the Phoenix and Dragon dish. The rice noodles were served in a tangy yellow curry sauce with shrimp and fried egg. The noodles were delicately thin and a little on the dry side, but the flavor of the dish was solid, with broccoli rabe and a generous amount of red pepper flakes. Yep, I would order it again. The Phoenix and Dragon was a two-part dish in one; the “phoenix” was made with chicken in a plum sauce with a slight spice. The “dragon” part of the dish is made with shrimp, lots of water chestnuts and a bit of broccoli in a spicy garlic sauce. Not bad, but I preferred the Singapore noodles more. All of the food pretty much comes at the same time. Hey, I’m not complaining, but I sometimes wonder if
I should ask to pull over another table. The sushi came out with the Singapore noodles. I ordered the spider roll first, which is prepared with soft-shell crab, and then the shrimp tempura. Both rolls made the bite appear too large, but I made it work. The compact Boston roll was made of lettuce, mayonnaise and shrimp. This wasn’t my favorite. I guess there’s just something about shrimp and mayonnaise that doesn’t seem quite right to me. The Philly roll was next — the classic roll that I’m certain was actually first made in America for Americans. The roll is made with smoked salmon and of course, cream cheese. The smoky salmon delight meets every Wisconsinite’s cheese desire in the cream variety. I always blend a healthy amount of wasabi with the soy sauce for dipping. You should too; it makes a difference. Frequent diner secrets here, people: if you decide to order a glass of wine, the server always pours the wine to the brim of the glass. Typically, wine is poured to about one-third of the way to the top in all other restaurants. The selection of wine is minimal, but that’s okay. With lengthy hours offered every day of the week, and the knowledge that you will get great food and still be able to enjoy a conversation with your dinner guests, be sure to make Lucky Liu’s your next stop on a muchneeded night out with the ones you love.
Egg drop soup with fresh green onions
Lucky Liu’s 1664 N. Van Buren St. Milwaukee 414-223-1699 www.luckylius.com
BRITTANY SEEMUTH, editor-in-chief, is majoring in English with a concentration in writing for new media. When she’s not working on Arches, she delights in local cuisine. This summer, she will intern with Campbellsport News. SEEMUTHB@MTMARY.EDU
Hours: Mon. - Thurs. 11 a.m. - 10 p.m. Fri. - Sat. 11 a.m. - 11 p.m. Sun. 1 p.m. - 10 p.m. PHOTOS BY RENNIE PATTERSON-BAILEY
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Spring 2015 Archesnews.com 29
‘Overdressed: The shockingly high cost of cheap fashion’ This book will change how you shop BY NHUNG NGUYEN
s a former habitual fast-fashion shopper, my poor shopping habits came to a halt when I read “Overdressed: The Shockingly High Cost of Cheap Fashion” by Elizabeth Cline, published in 2012 by Penguin Group. The topics in the book made me think twice before spending another dollar on dollar-worth items. The book examines the fast-fashion industry that fuels us to spend on a fast-fashion budget and leads to fast-fashion addictions. According to Cline, fast fashions are garments and accessories found in cheap and trendy retailers such as Forever 21, H&M and T.J. Maxx, to name a few. The chapter, “I Have Enough Clothes to Open a Store,” describes the average fast-fashion customer who buys in excess when the price is low. When the item is at a low cost or discounted, the quality is also very low. According to Cline, good quality measures up to the fabric and how well it sits and feels against your body. Over time, you as a consumer are able to distinguish the appearance and texture of good quality versus poor quality. The quality of fast-fashion fabric is quite different. The clothing may not fit or wear well. At times, the clothing may not even last through one wash cycle. According to Cline, in the age of cheap fashion, the trends you buy now only need to last until the next trend comes along. The clothing that does not last until next season sits in our closet, without repair or care, tossed aside like trash. Over time
PHOTO BY RENNIE PATTERSON-BAILEY
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our trash becomes environmental waste. According to the Environmental Protection Agency, on average Americans dispose of 12.7 million tons of textiles each year! I took notice of the amount I’ve accumulated over the years, which by now has probably ended up in a landfill. Besides becoming trash, there are ethical issues that arise when supporting fast-fashion companies. Factories in places such as China mass produce clothing due to our high volume of consumption. Employees work more than 12 hours a day, six to seven days a week while making very low wages. To keep wages low, these factories provide a place for workers to work, eat, shower and sleep. After visiting a few factories, Cline noticed poor working and living conditions. The factory housed workers in cramped sleeping quarters with six to eight people in each dorm room. According to Cline, food was served in 30-gallon drums that sat on the factory floor 15 feet from industrial equipment and piles of clothing. Facts like that should persuade anyone to reduce their fast-fashion habits, moving towards eco-fashion and thrift store shopping, which can be both environmentally friendly and cost-effective. Eco-fashion emphasizes a “go green” message. In the long run, transitioning from fast fashion to eco-fashion may save more green in your wallet while saving the earth. Another way to save a buck is to refashion the items you already have. Refashion means to take an item that was once worn or used and to repurpose it into a new garment. According to Cline, refashioning is not a new concept, just a forgotten one. At the end of the book, Cline discusses vintage retail owner Sarah Bereket and habitual thrift-store shopper Jillian Ownes. The two rely solely on thrift stores to find key pieces, then they alter and recreate the pieces into new products. While repurposing clothing, there is always a risk of ruining the garment. According to Owen, people are afraid to cut their clothes because they do not want to damage them. In my experience, it is a great way to personalize an item you love. Through the process of trial and error, you are able to rely on your own individual style and skill set to repurpose and restyle a look of your own. According to Cline, anything we wear can be easily altered and turned into something new with just a little personal touch. Refashion may be the look of the future, but people have to want it to happen. According to Bereket, we all have the power to change the fashion industry through the way we shop. We as consumers blame fast-fashion companies, but in the end it is our duty to be responsible for our own shopping habits. NHUNG NGUYEN, writer, editor, is an undergraduate student who designed her own major in fashion journalism and mass communications. She works as a hairstylist in Milwaukee and currently interns for Protect Your Pumps, a luxury shoe care company. NGUYENN@MTMARY.EDU PAGE BY RENNIE PATTERSON-BAILEY
This section is where we feature your work. We accept artwork, photography, poetry and flash fiction. We are giving a voice to the student body of Mount Mary University!
KAT DONNELLY is a graphic artist whoâ€™s awaiting her graduation. PAGE BY SOPHIE BECK
Decades of Typography Booklet Spring 2015 Archesnews.com 31
32 Archesnews.com Spring 2015
PAGE BY SOPHIE BECK
•Beauty Is Fleeting
• Give Them Hell PHOTOS BY MARY WALLACE
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Spring 2015 Archesnews.com 33
~ Untitled ~
It crept in the dark of night and it took from me my innocence. It took from me my healthy body. It took from me my trust. It took from me my security. It took from me my happy life. It took from me. But I took from it. I took from it courage.
MARY WALLACE fell in love with photography freshman year. She took Basic Photography where she did a series of photos, which included the “Give Them Hell” piece, with Hayley Hove. They quickly became her favorite work. She loves how everything isn’t perfect, but Hayley and the moment are still so beautiful.
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I took from it strength. I took from it determination. I took from it purpose. It no longer takes from me, but I will forever take from it. PAGE BY SOPHIE BECK
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