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THURSDAY, APRIL 5
VOLUME 114, ISSUE 42
THURSDAY, SEPTEMBER 13 VOLUME 115, ISSUE 6 CEDAR FALLS, IA INSIDE THIS ISSUE Debate preview 2 Williams fights back against umpire 3 ‘The Nun’ review 4 Volleyball wins at tournament 6
$5 Pizza becomes Nick’s Pizza Co. AMELIA DUAX Staff Writer
The Hill, a hotspot for college students to go for lowpriced food, recently underwent a big change. $5 Dollar Pizza, once a popular place for pizza lovers, has been newly reopened as Nick’s Pizza Co. While it is an entirely new business, they still offer some of the original types of pizza that drew customers in. According to a Facebook post from owner Nick Bergeron, the reason behind the change was that the business was unable to sustain their low pizza prices. By reopening as Nick’s Pizza, Bergerson said they will have more control on what they would like to do and be able to offer their customers more options than they had as $5 Pizza. However, despite keeping some of their more popular options such as the chicken bacon ranch or the macaroni and cheese pizzas, the recipes for the pizzas are undergoing changes to make them
HAYLEY PALENSKY/Northern Iowan
“fresher and higher quality,” according to posts by Nick’s Pizza Co. on Facebook. “We are having sandwiches available to customers, as well as new taco pizza and chicken alfredo pizza, which are quickly becoming the new favorites,” said Bergeron. “We just want to have better ingredients and fresher ingredients, and we will be chopping fresh vegetables every day. We will have better wings now, and something we are going to try to do next week is to sell tacos as well.” One student who is unsure about the change is Grace Bradseth, a junior majoring in Criminology. “If Nick’s Pizza is different than $5 Pizza in terms of how the food tastes, then I can understand the rise in prices. However, I feel that I would probably go to Domino’s Pizza on the Hill since it is cheaper,” Bradseth said. “A lot of college kids don’t have enough money to pay $12 for a pizza, so Domino’s seems like the better option here.” Another student who had something to say about the
change was sophomore criminology major Sami Davis. “I’m kind of upset that they are raising the prices for pizza at Nick’s Pizza,” David said. “I get that if they’re offering a larger menu to students, then there is a reason to make things more expensive, but many students enjoyed $5 Pizza because it was so cheap.” Davis stated that she would be interested in trying the new types of pizzas and sandwiches that Nick’s Pizza will be serving. Bergeron stated that even though the prices at Nick’s Pizza will go up, they will still be lower than competitors by a long shot. “We hope it won’t be a drastic change for people; we want to provide them a great value pizza,” Bergeron said. “We are using better ingredients than we did before, so obviously that will cost more to do it that way. We had to justify the cost by making it better, and by making it better, we have to charge more. It goes hand in hand.” See PIZZA, page 4
Reconnecting with nature at Three Pines Farm COLBY WEBER Staff Writer
On Sept. 15, the Three Pines Farm Folk School and Heritage Farm will be hosting a talk by two artists and a tour of the dye lab that they have worked in. During the event, Hartman Reserve Nature Center artist-in-residence Angela Waseskuk will be speaking about the experiences she had with natural dyes over the summer. A demonstration of the dyeing process will also take place during the event, alongside a display of Waseskuk’s artworks. The other guest, Kara Grupp, will be explaining what Three Pines Farm does for the community along with the classes and events that they offer. Admission to the event is free and refreshments will be served. “So what I’ve been doing this summer, the natural dyeing, is a new process for me,” said Waseskuk, who is also
an art instructor and foundations coordinator at UNI. “A lot of the dyeing that I’ve been doing has just been on fabric. I’ve found that silk fabrics will kind of more easily take up the dyes, and it’s just been chunks of fabric that I’ve been dyeing. My hope is that I will sew them together into some sort of flag, a fabric collage in some sort of way.” For the past year, Waseskuk has been working in collaboration with Three Pines Farm as a textile artist. Over the course of the summer, she walked through the Hartman Nature Reserve while gathering various plants for her work. She has also been incorporating materials such as purple corn from the UNI Panther Plot into her pieces. “It’s really similar to making tea,” Waseskuk said in regards to the process itself. “It’s a matter of chopping up your material and boiling it in water to extract the color components, straining out your material, and then bringing your fabric in. Then you heat it back up
and let it soak in that dye bath. There are a lot of different modifiers that can change and shift the color depending on how you use them. Sometimes it’s temperature or the time of year that you’re picking a particular plant, or sometimes alum or iron can modify the color as well.” “There’s so much to be learned, for sure, and I feel like I’m just scratching the surface,” Waseskuk said. While she acknowledges there’s more to discover, Waseskuk hopes to share her summertime experiences with her students this fall. “I would love to figure out a way to bring this process into the classroom,” she said. “It’s a little complicated in terms of figuring out how to make that happen in terms of what kind of lab setup we would have, timing, things like that. I’ve had students that have seen what I’ve been doing express interest in learning the process.” See FARM, page 5
COURTESY PHOTO/Angela Waseskuk