WSN020613

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NYU’s Daily Student Newspaper

washington square news Vol. 41, No. 5

weDnesday, february 6, 2013

nyunews.com

McKibben speaks at Cooper Union

Pizzaiolos refine craft at Forcella

By Margaret Weinberg

Fried pizza sanctum Forcella is offering pizza enthusiasts a chance to be the masters of their own Neapolitan pie. Running through Feb. 21, the one-on-one pizza making sessions with renowned pizzaiolos Giulio Adriani and Aurelio Petra are being held at all three of the restaurant’s locations. After calling in to reserve a spot, patrons are invited into the warm yet sophisticated atmosphere of the pizzeria. For the price of one pizza, they are given the choice to make any pizza on the menu, including the margherita, made with tomato sauce, bufala mozzarella, parmesan, extra virgin olive oil and basil, or the pignasecca, a succulent sausage pizza. The montanara, dubbed the “original New York fried pizza,” is an extremely popular choice at Forcella. To make the montanara, customers are shown how to form balls of dough and push the air out into the crust, creating a thin pizza base. Afterward, the dough is fried in sunflower oil. Fresh tomato sauce, chunks of juicy mozzarella, luscious basil, and even some truffle oil are added atop the fried dough before the pizza is placed in the wood-fired oven. It is Adriani’s love for the craft that makes him a good teacher. After being intrigued by a pizzaiolo friend of his father’s when he was a teenager, Adriani began making pizzas as a hobby. He had attained an MBA and first worked as an accountant, but he decided to invest fully in the pizzerias because of his love for the specialty. Adriani designs his pizzas in a way he claims is different from that of American

By Jordan Melendrez

Chuck Kuan/WSN

Forcella’s pizzaiolos offer a hands-on demonstration of their unique pizza recipes. techniques. The essence of the pizza lies in balanced and blended tastes, which is concocted by simple toppings. In his mind, pizza is one of the most distinct foods in the world, down to the simplest details of baking it. “It is the only food in the world that cooks in one minute,” Adriani said. Adriani plans to share his passion for pizza with the world by opening a school dedicated to the pizza-making craft in the next two months. “There is a big market of amateur pizza makers. And there is a lot of misguided infor-

mation about pizza-making,” Adriani said. Although the popular sessions are fully booked, Adriani might extend them for another month. Keep a look out for Adriani’s announcements, as NYU students will soon receive a 20 percent discount when ordering pizzas. Forcella’s flagship pizzeria is at 334 Bowery, with other locations at 377 Park Avenue South and 485 Lorimer Street, Williamsburg. Margaret Weinberg is a contributing writer. Email her at dining@nyunews.com.

Bill McKibben, the co-founder of 350.org, spoke at Cooper Union’s Great Hall last night. Presented by NYU Divest, the event was called “Divesting From Fossil Fuels: A Conversation with Bill McKibben and NYC Students” and focused on McKibben’s non-governmental organization 350.org, the Keystone pipeline and an upcoming rally to discontinue its construction. McKibben’s campaign against fossil fuels includes the Climate Forward Rally on Sunday, Feb. 17, during which McKibben, 350. org and people from across the nation will convene in Washington, D.C., in front of the White House to persuade President Obama to discontinue the Keystone XL pipeline. In conjunction with this protest, NYU Divest is encouraging the university stop investing in the top 200 publiclytraded fossil fuel companies. McKibben, who was showing photographs from 350.org rallies or group gatherings, compared the battle between environmental advocates and wealthy fossil fuel

MCKIBBEN continued on PG. 3

Cloudy translation: Advance Placement scores and class credits By Fay Lin

For high school students across the country, College Board’s Advanced Placement courses and tests give them a head start when they enter college, earning them credits and many times exempting them from certain classes. But schools like Dartmouth College have recently decided that they will no longer transfer AP exam scores into credits for graduation. Starting with the Class of 2018, Dartmouth students will only be able to use their scores to place out of introductory classes.

The change in policy comes after an experiment conducted by the school’s psychology department revealed that 90 percent of students who scored a 5 on the AP psychology exam failed a placement test modeled after the final exam of Introduction to Psychology. The study also found that students who chose to take the course after failing the placement exam did not perform significantly better than peers who did not take AP Psychology or scored lower on the AP exam. NYU currently accepts some AP scores of 4 or 5 for credits towards graduation, with spe-

cific policies depending on the department. Shawn Abbott, assistant vice president of NYU Admissions, said the rigor of AP classes should not be undermined. However, arguing from a dif-

ferent direction, he says t he lack of complete availability of all AP courses to every high school means not all students come from equal backgrounds. “I have to wonder if Dartmouth’s decision is a more eq-

uitable policy for a university where not everyone is coming to the table with the same advantages,” Abbott said. Similar concerns about allowing students to place out of certain courses with their

via flickr.com

CREDIT continued on PG. 3

The AP program was created by the College Board.


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