NYU’s Daily Student Newspaper
washington square news Vol. 41, No. 56
tuesday, september 10, 2013
nyunews.com
Mascot team hunting for next Bobcat By Jeff Kopp
darya soroko for wsn
Auditions to be the next mascot will start with an informational meeting on Sept. 12 at 6:30 p.m. at the Coles Sports Center. Those who are interested in continuing the audition process will advance to the next round of auditions — time and date to be determined as scheduling permits. At this stage, contestants will prepare and perform a 90-second skit, using only body language and props — no speaking. The idea behind this is to see how well students can nonverbally convey ideas, especially under pressure. “If you can do it outside the suit, you can do it inside the suit,” said a Gallatin senior and Bobcat co-captain, who, along with the other co-captain, must remain anonymous due to a confidentiality agreement that is part of their contract with the university. “You don’t have to be the most outgoing or the best dancer, you just have to care,” the cocaptain continued. “We want people who, once
Students explored Coles Sports Center at the university’s annual fall Club Fest yesterday afternoon.
Frisson Theatre Company embraces chaos in ‘Tango’ By Sarah Nichols
The lights come up on a stage full of chaos and disorder. This lack of organization is consistent in every facet of “Tango,” Frisson Theatre Company’s inaugural production, including the set design, costumes, makeup and characterization, until the third act, when everything changes. “Tango,” written in 1965 by Polish playwright Sławomir Mrožek, is the story of a broken family’s home. The play’s protagonist, Arthur, is a university student who cannot find a sense of direction to navigate the world around him. However, since every other character is without a sense of discipline, the arduous task of being in control is thrust upon Arthur. Alex Tissiere, a current NYU student who is finishing his senior year at the Tisch School of the Arts, plays Arthur. “It’s nice to be playing a character very close to where I’m at in my life,” Tissiere said.“But also parts of who I used to be and parts of who I am now.” “Something that I do want my audience to walk away with is, what is the responsibility of our generation in society today?” NYU graduate Lauren Aldeman said. “If we want
to change things, what is action versus just talking about it?” The message of “Tango” is meant to be easily relatable to a modern generation. “Even though the play was written for 1960s Poland, it has a lot of themes that are relevant to today,” Aldeman said. Both Tissiere and Aldeman are looking to empower their audience to take action. “I think people should [become impassioned] about changing something, and want to go out after they see something and do something about it,” Tissiere said. Frisson Theatre Company has plans for future works in progress, including a radio show and collaborations with playwrights over new works. “Our mission is to create and curate theatrical experiences that are made up of frissons, in order to wake people out of the monotonous mundane of just going through your daily life, and bring them to heightened realities,” Aldeman said. “Tango” runs until Sept. 14, and can be seen at the Robert Moss Theater at 440 Studios, located at 440 Lafayette St. Sarah Nichols is a contributing writer. Email her at theater@nyunews.com.
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Classy Icelandic cuisine adds to unique New York menu By Chandler West
Skal, a new Icelandic restaurant on the Lower East Side, aims to bring high-end Icelandic cuisine to a cozy neighborhood setting. The space at 37 Canal St., on the corner of Ludlow Street, once housed French restaurant Les Enfants Terribles. The change of direction came about after three new partners bought out one of the two original co-owners. Ever since, the space has undergone an
via yelp.com
The boudin blanc is one of many tasty dishes to be shared at Skal.
extensive renovation until reopening on Aug. 16. Today, pale blue walls, mismatched plates, fresh flowers in mason jars and scattered candles come together to form an eclectic yet homey space. Skal offers an array of affordable dishes heavily influenced by Icelandic cuisine. Guests are encouraged to order multiple dishes and pass them around the table. “The food is meant to be shared,” manager Nicole Pelosi said. “Groups can order together so that everyone is able to try a little of each dish.” While the menu only consists of 12 dishes, the kitchen pays heavy attention to detail. In particular, the heirloom carrots with burnt honey and sunflowers ($12) and duck wings with red seaweed and mussels ($14) are mouthwatering. “My favorite thing I tried was broccoli with green garlic and anchovies ($11),” LSP sophomore Patricia Antonakos said after dinner. “The portions are small, but if you’re sharing it’s not a problem,” Antonakos said. “You fill up by tasting everything on the table.” Specialty cocktails like Hjalmar ($13),
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