Roundabout Winter 2019

R UNDABOUT NC State Student Media

Food & Culture

February 2019

Explore Videri Chocolate Factory

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Contents Four cocktails that are uniquely NC State

Sonny Miles: From dorm room artist to local indie personality Spotlight: North Carolina Museum of Natural Sciences Inside Raleigh’s Videri Chocolate Factory North Carolina Symphony plays to a broad taste An international bite at a fraction of the price Wolfpack Food Tour

4 6 7 8 10 12 14

AN NC STATE STUDENT MEDIA PUBLICATION CONTENT EDITOR: Samuel Griffin DESIGN EDITOR: Nick Weaver PHOTO EDITOR: Emma Dimig ADVERTISING: Mersina Boynton STUDENT MEDIA OFFICE CONTACT: (919) 515-2411 EMAIL: Roundabout-Editor@ncsu.edu Cover Photo: Videri Chocolate Factory sells a variety of bonbons, such as rose caramel, honey sesame truffle, and orange ganache. The handmade confections can be purchased at their store in downtown Raleigh or online.

Photo by Swathi Karthik

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February 2019 - Roundabout | 3

‘Here’s to the land of the longleaf pine...’

Four Cocktails That are uniquely NC State

Recipes and article by Connor Bolinder, illustrations by Nick Weaver

NC

State University has its roots as a school of science and agriculture, and the university has long been intertwined with one of the most popular industries in our state: alcohol production. If you’re not in the mood for wine from one of North Carolina’s 400 vineyards or beer brewed in NC State’s Schaub Food Science Building, here are four distinctly North Carolina drinks to enjoy with the state’s official toast: “Here’s to the land of the longleaf pine...”

• 12 oz Cheerwine or Peach Nehi soda • 1.5 oz Whiskey or rum Pair with: Any Cookout tray or Smithfield’s barbecue platter Cheerwine, invented in Salisbury, is as iconically Carolina as it gets.

Plus, the old Raleigh Nehi Bottling Company on Hillsborough Street is less than a mile off campus. Simply pour a glass of your favorite North Carolina soda over ice and spike with whiskey or rum of your choice.

I like to mix Midnight Moon Oak Cask Whiskey from Piedmont Distillers (Madison, North Carolina) into a glass of Cheerwine and garnish with a lime wedge.

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Cackalacky Highball

Mrs. Wuf’s Apple Pie • 1 oz Apple-flavored moonshine • 1 oz Caramel-flavored moonshine • 4 scoops (about 12 oz) Howling Cow Caramel Apple Crisp ice cream • 2 oz Howling Cow milk

Pair with: Cinnamon rolls and apple cobbler You’ll need a blender for this spiked milkshake. Blend the moonshine, milk and ice cream and pour the mix into a chilled glass. Paying proper tribute to our state’s culture, I went with Midnight Moon’s Apple Pie Moonshine and Mag Walton’s Salted Caramel Moonshine from Jacksonville, North Carolina, and nothing beats real Howling Cow ice cream, now available in Triangle-area Harris Teeters.

Noon Kickoff • 1.5 oz Rum • 4 oz Orange juice • 0.5 oz Grenadine syrup • Cherry or orange slice

Pair with: Bojangles’ breakfast biscuit

NC State’s 2018 football season had a notorious number of noontime kickoffs, but that didn’t stop NC State’s dedicated fans from getting up early on Saturday mornings to tailgate. Head Coach Dave Doeren offered a piece of advice to State fans eager to enjoy their Saturday after a hard week of classes: “You can’t drink all day unless you start in the morning.” Start by mixing rum and orange juice in a glass with ice, then pour grenadine over the top. Drop a cherry in or place a slice of orange on the rim of the glass for garnish.

Remember to drink this one at home, since hard liquor isn’t allowed at NC State tailgates.

White Wolf • 1.5 oz Coffee liqueur • 1 oz Vodka or rum • 4 oz Howling Cow milk

Pair with: Krispy Kreme doughnuts Like many students, I live on coffee, so of course I need a coffee-based drink after 5 o’clock. Mix coffee liqueur, vodka or rum, and Howling Cow milk in a glass and enjoy — or you can use Howling Cow chocolate milk and call it a Brown Wolf.

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Sonny Miles From dorm room artist To local indie personality

By Cliff Jenkins

Jordan Williams, a local musician and member of band Sonny Miles, poses for a portrait.

Photo by Shanmukha Sandesh

Music has always served as a form of escape into a world of visceral rhythm and emotion. As a result, it is all too easy to imagine musicians as otherworldly beings sent to earth with the sole intent of delivering mystical freedom for us common folk. But for Jordan Williams, the journey to musicianship was facilitated on NC State’s campus.

Graduating in spring 2018, Jordan Williams is a NC State communication alumnus. His band, collectively known as Sonny Miles, has been building a following in Raleigh based around a smooth, indie sound. A good example of grassroots following, Williams’ determination coupled with a particularly nurturing Raleigh climate has grown Sonny Miles into a popular indie act active in the local Raleigh scene.

Williams’ affinity for music was formed from his experiences in church and nights spent mimicking guitar motions to My Chemical Romance songs. From here, he took up musical theater before seriously picking up the guitar as an 18-year-old NC State first-year.

“I’m not going to lie, it flowed pretty effortlessly,” Williams said. “I didn’t pick up a guitar until May of 2014. When I got to school and was playing guitar, I was just starting. It was crazy; I was surprised myself.”

The leap between a college first-year practicing in his room to a well-known music act can be difficult to imagine. However, Williams’ story certainly blurs this distinction. While as of today he has played at classic venues such as Cat’s Cradle in Carrboro and Local 506 in Chapel Hill, his live career began somewhere a little more familiar to the Wolfpack: Turlington Hall open mic nights.

“I think half of the battle is getting your foot in the door and the other half is having people help you,” Williams said. “Turlington always had open mic nights so I would be in the basement there playing, and there were a couple other open mics like in Caldwell.

That first year I was there, I would find my way into anything that was playing music.”

Sean Maloney, a bioprocessing alumnus who graduated in 2018, lived in Turlington along with Williams. For Maloney, the dorm and its Arts Village community provided enriching opportunities.

“The coolest part about the Arts Village was definitely going to all the events, especially all the plays including some at DPAC [Durham Performing Arts Center],” Maloney said.

William’s sophomore year saw him performing at more open mics with friends which eventually led him to audition in 2015 to open for Tori Kelly both as a member of NC State a cappella group Grains of Time and as Sonny Miles. To his surprise, Sonny Miles was chosen above the acapella group.

“I got the chance to do that.” Williams said. “I invited my friend Orrin because I wanted it to be as communal as possible. I think that whole Tori Kelly thing right there made way for everything else.”

For Williams, seeking out a like-minded community in college was crucial for growing into the artist he is today.

“Force your way into whatever taste you have, whatever community supports that and keep your heart open,” Williams said.

“Just come in with good intentions and keep them earnest and open. At least with music, that’s just something you can’t fabricate.”

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Spotlight: North Carolina Museum of Natural Sciences

By Dan Gilliam The North Carolina Museum of Natural Sciences offers two distinct experiences for inquisitive minds on a budget. At no cost to visitors, permanent exhibits cover a range of topics including a real life Acrocanthosaurus skeleton, a live snake display and a — dinosaur and snake-free — walk-in, Living Conservatory featuring butterflies, turtles, fish and even a two-toed sloth.

The museum — located downtown at 11 W Jones St. — consists of two buildings: the Nature Exploration Center and the Nature Research Center.

The Nature Exploration Center houses the exhibits listed above as well as more North Carolina-focused subjects like the state’s unique coastal and mountain wildlife.

“That building [Nature Exploration Center] is a more traditional natural sciences, natural history kind of exhibitry,” said Jason Cryan, the interim director of the museum. “Talking about facts and what we know about the world.”

Visitors, upon entering the Nature Exploration Center from Bicentennial Plaza, are greeted by the “National Treasures of North Carolina,” featuring stuffed wildlife, plantlife, meteorites and interesting artifacts such as ancestral great white shark teeth. In the next room, a pod of whale skeletons float above a winding passage filled with information about North Carolina’s coasts and tanks of live fish.

The floors above the live fish are filled with nature exhibits showcasing different biomes, many of which including live creatures such as turtles, snakes, alligators and more, as well as a sizeable exhibit on dinosaurs. On the fourth floor, an “Arthropod Zoo” is filled with living creatures like crabs, roaches, spiders and other arthropods.

Across the skybridge, the Nature Research Center offers a different approach to scientific learning.

“It’s designed not necessarily to show only facts about the world, about what we know,” Cryan said. “It’s more designed to talk about the process of research, so, how we know those things about the world. So we rhetorically ask the question of how we know what we know.”

All around, there are windows looking into laboratories with the scientific staff doing their research. Fossil preparation is done next to a window for visitors to watch, and the veterinary staff works in an interactive clinic where visitors can watch through windows and ask questions.

Dr. Dan Dombrowski is the head veterinarian at the museum as well as an adjunct assistant professor at the NC State College of Veterinary Medicine.

Dombrowski said museum staff usually try to do procedures at the interactive clinic frequently.

“Some of the fish and aquatics and bigger things, sometimes we do what we call enclosure-side exams, … but for the most part, we bring them in and do all of our procedures here,” Dombrowski said. “We try to schedule or promise people that we’ll have interactions. We try to do 1:30 to 3:30 at least on Tuesdays and Thursdays, and that’s when our NC State interns are scheduled to be with us, too. Usually we’re in here every day, but those are the days we really try to have interactions.”

When something cannot be processed in-house, such as X-rays, it is done at the college, according to Dombrowski. Specialists from the college are also consulted as needed.

Morgan Carey, a first-year in chemical engineering, looks up at the Sauropod shown in the Terror of the South exhibit at the North Carolina Museum of Natural Sciences on Friday, Jan. 11, 2019.

Photo by Sara Trudan

“When we have our interns here through the VetPAC through NC State — the undergraduate students — we try to schedule opportunities for them to get over and interact with faculty and staff and meet people at the vet school,” Dombrowski said. “If they’re applying to vet school, they might end up there, so that kind of gives them a feel of what’s going on.”

While speaking to the audience observing the clinic, Dombrowski said there are roughly 1,500 vertebrates at the museum, and thousands of invertebrates.

Admission to the museum is free, though donation boxes are located throughout the museum.

“We always welcome donations and we’re always interested in partnerships,” Cryan said. “But for the public visitation we need to keep this to be a free and open resource.”

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From bonbons to fresh brews

By Rachael Davis

T

ucked away in the flourishing scene of downtown Raleigh, the cozy Videri Chocolate Factory stands ready to cater to all of your

chocolate and coffee cravings. As soon as one enters the factory, you are hit with a sweet, syrupy aroma that makes your taste buds jump for the gemlike bonbons, creamy mochas and many other delicious goodies.

Located in the historic Raleigh Depot building near The Pit Authentic Barbecue, Videri is home to a chocolate counter where visitors can purchase handmade bonbons, fair trade chocolate bars and caramels. In addition, there is a coffee bar, café and an outdoor patio where you can sip your drinks. The interior is also filled with museum-style viewing windows that allow visitors to observe the Videri chocolate being produced.

Jessie Himes, a second-year studying political science and an employee at Videri Chocolate Factory, said the chocolate made at Videri is special because the factory only supports cacao farmers who are committed to quality beans and sustainable farming methods.

“Most of the factory’s money goes towards the purchase of high-quality cacao beans,” Himes said. “All of our chocolate is fair trade, so that costs a bit more. We don’t source any of our cacao beans from Africa; it is mainly sourced from South and Central America. Videri strongly opposes exploitations of workers and cheap labor.”

In addition, for all the chocolate lovers with allergies, Himes said that Videri’s facility is allergy friendly. All chocolates sold are free from tree nuts, soy, gluten and egg products. They also offer many vegan options.

“Currently at the factory, we only have one chocolate bar that contains milk,” Himes said. “All of our other bars are vegan, which is really nice for visitors with allergies and special diets. We always try to have at least two vegan bonbons for sale. Since we trade out our bonbons ev-

(Top) A worker fills molds at Videri Chocolate Factory on Jan. 10, 2019.

(Bottom) Videri Chocolate Factory sells a variety of bonbons, like rose caramel, honey sesame truffle, and orange ganache. The handmade confections can be purchased at their store in downtown Raleigh or online.

Photos (respectively) by Nick Faulkner and Swathi Karthik

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Inside Raleigh’s Videri Chocolate Factory ery two months or so, we always have new flavors to look forward to every time you come back.”

Many college students also buy gifts for their friends and families at the factory, according to Himes.

“The Jingle Bell caramels are delicious,” Himes said. “It is about $21 for an eight-piece set. In addition, we have hot chocolate mix, which is very popular and is priced at $12. This is my favorite to give out as a gift. It is a big hit for my friends who stay up very late studying and need something to help keep them awake at night.”

Similar to the chocolate sold at Videri, the drinks crafted at the coffee bar can be made vegan. They also source their coffee beans from many different places. In fact, Videri has a guest roasters program where every week, there is a new roaster that offers variety and new coffee flavors for visitors to try.

John Michael Parnell, the head of the coffee bar at Videri, said that they have new featured espressos, drip coffees and different cold brews every week. Videri also offers many seasonal flavors that are popular, like salted maple and peppermint during winter months.

“Throughout the holiday and snow season, our mochas and frozen hot chocolate are the most popular drinks among college students who study and get coffee here,” Parnell said. “Videri is a really popular spot for college students, especially on weekends. The factory is just a really nice, quiet, and cozy space for students to spend their time, study and to indulge in our many delicious items.”

For readers interested in learning more about Videri, booking a tour or buying tasting treats should visit the chocolate factory’s website at www.viderichocolatefactory.com.

(Top) Dark chocolate ganache bonbons, like all of Videri Chocolate Factory’s bonbons, are made without stabilizers or chemical preservatives. Photo taken on Friday, Jan. 11.

(Bottom) A rose caramel bon bon and a strawberry pink peppercorn ganache from Videri Chocolate Factory are featured with a chocolate box from the factory.

Photos (respectively) by Swathi Karthik and Nick Faulkner

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North Carolina

Violinist Eric McCracken warms up before the NC Symphony concert in the Duke Energy Center for the Performing Arts on Friday, Nov. 30, 2018. McCracken joined the First Violin section of the North Carolina Symphony in 1975.

Photo by Hoke Ballard

Symphony plays to a broad taste

By Amber Detwiler Founded in 1932, the North Carolina Symphony is North Carolina’s largest performing arts organization with more than 60 full-time professional musicians and over 300 concerts and events per year. Symphony staff, as well as students, share why NC State students should take advantage of the discounted student tickets and come out to see the Symphony.

Erick Sanchez, a fourth-year studying aerospace engineering, said he has Music director Grant Llewellyn conducts the NC Symphony before its concert in the Duke Energy Center for the Performing Arts on Friday, Nov. 30, 2018.

Lleyellyn has led the symphonies of Atlanta, Boston, Houston, Milwaukee, Montreal, Philadelphia, St. Louis and Toronto.

Photo by Hoke Ballard

seen the North Carolina Symphony perform several times.

“It is really interesting because each concert is a little bit different,” Sanchez said. “Sometimes they play really classical music, things you would expect to see at a concert, but they also do ‘Star Wars’ and ‘Legend of Zelda’ music. It is really cool that they have a mix.”

Meredith Kimball Laing, director of communications for the symphony, said that North Carolina Symphony concerts are discounted for students in hopes of making the experience more affordable for people on a budget. Students can purchase tickets for as little as $11.

“We want to make our concerts accessible to students,” Laing said. “Everyone should have the opportunity to come enjoy the Symphony, even if you’re on a budget.”

Wesley Schulz, associate conductor, said that the Symphony offers a wide variety of programming so everyone can find something they enjoy.

“If any student has concerns of ‘Well,

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I don’t like classical music or I don’t know if I like classical music’ just come and check out something that is new and different,” Schulz said. “We do all sorts of music from ‘Star Wars’ to Pink Martini to ‘The Music of Billy Joel,’ plus all of the classical stuff …

We perform every week and almost every week is a different program.”

Roberta Gunnels, a second-year studying civil engineering, said the symphony was motivating while in high school.

“It is cool to see such high-quality music,” Gunnels said. “I saw them when I was in high school and so you’d hear other high-school bands, but then you’d go and see the Symphony and realize ‘This is what we are striving to be.’”

While NC State students can see the symphony perform at Meymandi Concert Hall at Duke Energy Center for the Performing Arts in downtown Raleigh, the symphony travels all over North Carolina for its various concerts.

“We are one of the few professional, full-time orchestras in the country that

receives support from the state to help support what we do,” Schulz said. “On account of that, we are able to reach a lot more parts of the state than other orchestras. What makes us special is that we travel and we get to bring orchestral music to communities that otherwise don’t have a lot of access to it.”

Visit NC State’s full-STEAM* museum

Laing said that the Symphony has concert series in Raleigh, Chapel Hill, New Bern, Wilmington, Southern Pines and Fayetteville, and travels to even more locations for education concerts.

Inspiring creativity, innovation, and the expression of ideas

“The North Carolina Symphony is such an artistic treasure for our state and to have it right here in Raleigh is a unique opportunity,” Laing said. “For students, it is a good idea to explore different interests, break out of your routine. Having such an exceptional arts organization, it is an experience that shouldn’t be missed.”

Readers interested in learning more or purchasing tickets can visit the Symphony’s website at https://www. ncsymphony.org/.

Cellists Bonnie Thorn (front) and Elizabeth Beilman (back) converse before the NC Symphony concert in the Duke Energy Center for the Performing Arts on Friday, Nov. 30, 2018. Thorn joined the North Carolina Symphony as the principal cellist in 2000 and Beilman joined as the associate principal cellist in 1988.

Photo by Hoke Ballard

The Purr Generator Electrical engineer Gordon Salisbury and designer Todd Thille worked with artist Duncan Laurie of Dragonline Studios to explore consciousness technology.

The “Purr Generator,” exhibited at the Gregg Museum in 2013, is depicted here before a blackboard of student-generated equations. The device generates a signal at approximately 25 Hz, coinciding with the frequency of vibrations given off by a “happy cat”, long thought to be therapeutic.

Current and upcoming exhibitions explore everything from math and genetics to time, seismology, and meteorite impacts.

gregg.arts.ncsu.edu for information on exhibitions and programs

the

GREGG

MUSEUM Science, Technology, Engineering, Art and Math.

*

RoundaboutSpring2019.indd 1

of ART & DESIGN

ARTS NC STATE

February 2019 - Roundabout | 119:32 AM 12/27/18

An international bite at a fraction of the price

By Colin McKnight

T

here’s no denying that, sometimes, campus dining options can grow repetitive. Unfortunately, trying to find off-campus options to switch things up can cost quite a bit. Raleigh is home to some amazing international cuisine experiences, but with food that great, prices may run a bit high.

Fortunately, all hope is not lost. Near campus are plenty of dining options that will wow tastes and expand palates, without asking customers to cough up too much cash in return.

Take Jasmin & Olivz Mediterranean on Hillsborough Street for example. One step inside and the smell instantly tells you: tasty Greek and Lebanese dishes that college students can actually afford. Zakis and paninis are some of the the highlights of the chain restaurant, along with custom-made bowls and platters.

“I think it’s the cheapest option for that high quality food,” said Grace Maddocks, a second-year studying electrical engineering.

Further down the street are affordable meals from a completely different corner of the world at CoCo Bongo, a Mexican restaurant with a unique atmosphere and a large selection of lunch and dinner specials. The pinnacle of specials can be found here as well, with the Taco Tuesday special offering a hard or soft taco for just 99 cents a pop. Additionally, you can

The Wild Cook’s Indian Grill on Hillsborough Street offers a lunch buffet every day and serves a variety of Indian Cuisine.

Photo by Sindy Huang

12 | Roundabout - Food & Culture

take a pick of burritos, enchiladas, quesadillas and other Mexican favorites in a lunch special for $5.99 with rice and beans.

They have great dinner specials too.

Head west up Hillsborough, past Stanhope Student Apartments, to find Wild Cook’s Indian Grill. Offering both standard sit down service and a buffet, the grill has a long history in Raleigh.

“This restaurant has been here for over 30 years, so we have a lot of regular customers and neighbors come in,” said Wild Cook’s owner Rachana Patel.

There is a large selection of curries, chutney, nan and other classic Indian dishes to choose from, many of which can come in smaller portions for just $7 or $8.

Now, while certain cuisine, like Mexican and Italian, are wellknown to most Americans, there are other corners of the world that may be a bit less familiar. Venezuelan food, for example, offers unique flavors, especially in one of its signature dishes, the arepa.

Arepas are Venezuelan bread made from corn and filled with meats, vegetables and sauces. It’s the meal Guasaca Arepa & Salsa Grill prides itself on, with a line style system popular with other chain restaurants that allows customers to pick and choose what meats, fillings and sauces they want on their own

Three menu items are plated at Coco Bongo on Tuesday, Nov. 27, 2018. The Mexican restaurant, located on Hillsborough Street, offers a weekly deal called Taco Tuesday that is a common meal option for students.

Photo by Amrita Malur

(Left) A chicken zaki is assembled at Jasmin and Olivz Mediterranean restaurant on Tuesday, Nov. 27, 2018 at their Hillsborough Street location. (Middle) Poké Bar on Hillsborough Street offers a variety of fresh proteins and sides in their poké bowls. Options for poké bowl fillings include tuna, octopus, edamame and seaweed. (Right) An arepa from Guasaca Arepa and Salsa Grill is plated on Monday, Dec. 3, 2018. An arepa is a corn based bread and a Venezuelan staple food that can be stuffed with fillings. Guasaca Arepa and Salsa Grill serves the Triangle region at three locations, with a fourth location recently opened on Hillsborough Street in 2019.

Photos by Amrita Malur (left and right), and Sindy Huang (middle).

custom arepa. Most arepas, both on the menu and custom-ordered, start as low as $4.45. Guasaca has a location at The Marketplace at Lake Boone Trail and a new location under the Target on Hillsborough Street across from D.H. Hill Library.

Finally, on the same subject, there’s another unique opportunity to try something adventurous and customizable right across from D.H. Hill. Specializing in poké bowls, a Hawaiian raw fish dish, Poké Bar gives plenty of various mix-ins to customize your bowl. Poké Bar’s already been a massive hit across sev-

eral states and multiple countries and is great choice if you’re interested in Hawaiian, or just something different in general.

The five restaurants outlined here give people on a tight budget chances to switch things up, but the Raleigh area has tons of other excellent spots as well. Sure, some of them may not be student budget friendly, but whether it’s the high-end options found downtown or the fan-favorites scattered all over, NC State and the surrounding area, has a lot of great cuisine choices to be proud of.

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Wolfpack Food Tour Six delectable destinations on or around NC State

By Samuel Griffin Food is an essential part of college life, but planning where and when to eat is often a tricky task. Undergraduates new to the area should consider stopping by the locations listed below to get a better sense of what meals are available on and off campus. Consider reduced portions if trying to complete the whole tour in one day, as the calories add up quickly.

1)

A Strawberry Waffle from Tuffy’s Diner to start your day

Photo by Emma Dimig

When: Available during lunch hours 11 a.m.-2 p.m, Monday through Friday

When: Available during morning hours — 7:30-10:30 a.m., 9 a.m. start on weekends — and on the late-night “Nighthowl” menu from 9

Cost: varied Calories: varied

p.m. to midnight Cost: $3.29 Calories: 542

A comforting start to a Saturday morning or a great pick-me-up before a test, the strawberry waffle is lovingly shaped into a wolf head and optionally topped with whipped cream.

Photo by Emma Dimig

3)

Customizable soup and salad from Bistro 1887

Port City Java has multiple locations around NC State’s campus. Pictured is a 12 oz. Hot Black & Tan Mocha.

This mocha contains 350 calories and tastes best when stirred.

2)

A Black and Tan Mocha coffee break at PCJ When: Hours vary depending on location. For Talley Student Union, the hours are from 7:30 a.m.-11 p.m. all week.

For a little variety, the Bistro 1887 offers five different salad options: 1887 Salad, House Salad, Classic Caesar Salad, Beet and Feta Salad and Asian Chopped Salad.

Pair any one with either a Tomato Basil Soup or a rotating Soup du Jour option for a pleasant lunch.

Photo by Emma Dimig

Cost: $4.20 (12 oz) Calories: 350 (12 oz)

Tuffy’s in Talley Student Union serves breakfast in the mornings until 10:30 a.m. Pictured is a strawberry waffle with a side of bacon. The waffle has a calorie count of 541.8, and the bacon has a calorie count of 123.6.

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Jump-start your productivity with the college student’s favorite drink: coffee. Port City Java offers a wide range of options for students on the go, including the deliciously sweet Black and Tan Mocha, combining espresso, caramel syrup, chocolate, white mocha powder and steamed milk.

The Classic Ceasar Salad can be purchased at NC State’s 1887 Bistro during lunchtime. This salad comes with the option of adding chicken, salmon, or shrimp and can be paid for using Dining Dollars, AllCampus credit, cash or credit cards.

4)

Photo by Emma Dimig

A late afternoon snack from the D.H. Hill Creamery

When: Open Monday through Thursday from noon until 1 a.m., on Friday from noon until 8 p.m., and on Sunday from 5 p.m. until 1 a.m. Closed Saturdays.

Cost: $2.79 Calories: unlisted

For a great afternoon snack, grab some hand-scooped Howling Cow ice cream in a cup or cone from the D.H. Hill Creamery and enjoy shorter lines than other locations where Howling Cow is sold. For those with an even greater sweet tooth, consider a double scoop!

Photo by Emma Dimig

5)

Scoops of Howling Cow Ice Cream can be purchased at The Creamery in D.H. Hill Library, Common Grounds Cafe at James B. Hunt Library and at Talley Market in Talley Student Union.

Travel off campus for a London Broil dinner at Mitch’s Tavern

When: Open 11 a.m.-11 p.m. Monday through Friday and an 11:30 a.m. start on Saturdays. Closed Sundays.

Cost: $7.95 Calories: unlisted

The London Broil from Mitch’s Tavern is a hot meat and cheese sandwich that comes with chips and a pickle.

Mitch’s also has vegetarian options, such as their pasta primavera.

6)

A classic off-campus hub for professors and students alike. Consider stopping at Mitch’s Tavern for their london broil sandwich, served with a pickle and basket of potato chips. For a good vegetarian alternative at the same location, try the pasta primavera.

Photo by Emma Dimig

A Classic M&M from Insomnia Cookies for the late-night treat

When: Open 9 a.m.-3 a.m. Monday through Friday and from 11 a.m.3 a.m. Saturday and Sunday.

Cost: $1.60 per cookie Calories: 250

Indulging in Insomnia Cookies is a sweet way to celebrate the end of a hard days work. While we don’t recommend turning cookie breaks into an everyday occurrence, a once in a while late night snack is worth the stop.

Insomnia Cookies can be a great spot for dessert. Known for their variety of cookies and late-night delivery, Insomnia Cookies on Hillsborough St. also sells brownies, ice cream, and milk.

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