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James Madison university’s student-Run Magazine

Lights, camera ...

Former Dukes use their JMU experiences to further their careers in film

STAY STroNG

Sticking to New Year’s resolutions

Majors at Work

Different styles of academic life

Winter 2011 V. 1 Issue 2


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Letter from the editor

Dear Reader, It feels great to be back after a successful first issue of Port & Main. Thank you so much for your continued feedback and support of JMu’s first student-run magazine. In this issue we are really aiming to focus on what it’s like to be a student at JMu. We have pieces on different foods to try, from taco stands to delicious delights in your own kitchen and ways to keep your New year’s resolutions. feeling romantic? yeah, me neither. However, we have some tips for the big V-day regardless of relationship status. and if you’re not looking for a date, we have a list of some of the spiciest foods in the area for you to test. Instead of a traditional “fashion” spread for this issue we decided to explore the variety of academic life on this campus. In our photo shoot — “Majors at Work” — we wanted to get a look into the wide range of majors on campus and how their attire helps prepare them for future careers. often after our freshman year of general education classes, we don’t really know what goes on outside of our declared major. This spread gives students a taste of what life’s like beyond their concentration. at P&M we strive to give our fellow dukes the chance to experience all that JMu has to offer, which means stepping outside of the familiar and offering new experiences and views that

& staff

port main Rachel Dozier Editor-in-chief COPY EDITOR Elizabeth Baugh PHOTO EDITOR seth Binsted they may have never before considered. We hope you enjoy this issue and look forward to your continued feedback,

RACHEL DOZIER Editor-in-Chief

GRAPHICS EDITOR Lawler Watkins CONTRIBUTING WRITERS

adam dove Kassie Hoffmeister Meghan Lewis alison Paylor Leela Pereira CONTRIBUTING PHOTOGRAPHER

Paul Jones ADVERTISING MANAGER

frank Batres-Landaeta ADS STAFF

Nicole ort cliff stanley anthony frederick amy Morgan

ELIZABETH BAUGH, copy editor

SETH BINSTED, photo editor

Elizabeth is a senior media arts and design major from Virginia Beach, Va. she enjoys writing and editing as well as her art classes at JMu. Elizabeth has been an editor at JMu’s student newspaper, The Breeze, for two years and is proud to be contributing to the beginnings of Port & Main. over the summer, Elizabeth interned at an online fashion magazine in London. after she graduates this May, Elizabeth plans to work in the fashion industry.

seth is a senior media arts and design and philosophy double major from Mount Jackson, Va. Most of all, he enjoys spending time with his parents and his two dogs, Jay and scruff. In his spare time, he enjoys taking photographs of people and landscapes and reading about European philosophy in the 20th century. after graduating in May, seth plans to continue his studies in philosophy at the graduate level.

Questions or concerns? contact Rachel dozier at DOZIERRA@GMAIL.COM. Interested in advertising? 540-568-6127 PORTADS@GMAIL.COM

P&M, Winter 2011

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port main contents

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Entertainment

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Health

Worried that you’ll never leave Harrisonburg? See how former student filmmakers have made it big in Hollywood.

Trying to stick with those New Year’s resolutions? Check out a nutrionist’s tips on maintaining a healthy lifestyle.

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Heat challenge

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Hungry?

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fashion

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what’s with your...kicks?

Freezing this winter? Adam Dove gives tips on how to set your mouth on fire at local restaurants.

Majors at Work

Don’t know what happens outside your classroom? Check out different majors in their natural habitats.

Want good food fast? Try the area’s taco trucks for a speedy, delicious local meal.

Valentine’s day

Single? In a relationship? There’s something for everyone to do on the most romantic day of the year.

dining

Still want to woo the love of your life, but can’t afford a fancy meal? Try these simple, affordable recipes to spice up your love life.

Need help picking out the warmest jacket? See which fabrics can keep you bundled up and cozy.

Think your shoes are stylin’? Senior Nick Wynne is sure to put your collection to shame.

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portmain po James Jam e Madison University’s Student Magazine

Don’t miss your chance to advertise in our April 1st issue You now have more advertising options to reach the 18,000+ students of James Madison University by advertising in Port & Main. This is your chance to reach thousands of students with millions in spending power

Ad Prices Start at $150 and INCLUDE FULL COLOR! Call today to reserve your ad space! Contact: Frank Batres at (540) 568-6127


from Harrisonburg to

THE hills

James Madison University has produced a wide array of individuals who have worked on films such as “10 Things I Hate About You,” “Never Back Down,” “Legally Blonde” and “Going the Distance.” But how has their time on campus influenced their career? Nicholas Lazo, who graduated in 2008, started with simplistic videos that progressively became more complex. At the beginning of his senior year at JMU he participated in the Adrenaline Film Project through the Virginia Film Festival. At this 72-hour event, he won a top prize for the short film “Buck Winchester: The Frontiersman.” While there he met the creator of the event, Jeff Wadlow. After graduation he kept in contact with him, and as a result, was granted his first job on the movie “Never Back Down.” Lazo then moved to Los Angeles after shooting the film to work with Wadlow on editing. He feels JMU and the School of Media Arts and Design definitely influenced how he’s gone about his career. “I was able to form a clear idea of what I wanted my career to be and how to get where I wanted to go while taking [Professor Rustin] Greene’s SMAD 405 [directing and video cinema] and 407 [business and management of digital media] classes,” Lazo said. “Some of the advice he gave us, like, ‘If you’re not getting paid, it’s just a hobby,’ has guided nearly every decision since graduation.” Geoff LaTulippe, alumnus of 2002, was given his first job by Luke Ryan, who he met on a Yahoo! message board. Ryan, the executive producer of “Harold & Kumar Go to White Castle,” had him move out to Los Angeles to read scripts, which he did for four and a half years until he sold his script “Going the Distance.” He was able to pinpoint two specific ways that JMU has influenced his work. LaTulippe said that the screenwriting and playwriting classes he took while on campus, provided “a lot of added value in having your work critiqued and having your words read aloud. Both taught me to look for mistakes in my writing as, and even sometimes before, I make them.” He added, “I made a lot of friends and acquaintances at JMU, and I love to pull from experiences with those people just as I do from other facets of my real life. The actions and personalities of many of the people I was close to, or just observed closely, in college show up in my work in various ways all the time.” LaTulippe noted a few teachers who really helped form the way he thought about writing. “Tom O’Connor, my screenwriting professor, and Roger Hall, my scriptwriting professor, both prompted not only to understand what kind of stories I wanted Nicholas Lazo, a 2008 JMU graduate, feels that his time to tell and why, but gave those of us in the class to at JMU helped advance his career.

Former student filmmakers reel in success

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P&M, Winter 2011


Entertainment

workshop our scripts and really get a handle on what works practically rather than just be satisfied with what looks OK on the page.” LaTulippe thought a lot about the things he learned in Turner’s class while recently working on the adaptation of S.G. Browne’s novel called, “Breathers: A Zombie’s Lament.” “We talked a lot in that class about how literature and film are two wildly different mediums, and what works in one won’t necessarily — and sometimes absolutely can’t — work in the other … I’d like to think it helped me tell that story in the best way possible.” Zephan Blaxberg, who graduated December 2010, worked on two films while on campus. “A Common Wealth of Music” is a documentary he worked on for his SMAD 402 [HD compositing and special effects] class. He also produced and directed the feature film “Six Things I Know About You.” Blaxberg feels Professor John Woody and his SMAD 303 Post Production class have influenced him the most while at JMU. “[Woody] always pushed his students to work as hard as they possibly could and then some. He really knew how to motivate and his critiques, while sometimes scary, were only to make sure we never made the same mistakes.” Karen McCullah Lutz, alumnus of 1984, is best known for her movie “Legally Blonde,” which starred Reese Witherspoon and Luke Wilson. However, she also wrote the screenplays for “10 Things I Hate About You,” “Ella Enchanted,” “She’s the Man,” “The House Bunny” and “The Ugly Truth.” Lutz had a business degree and a stockholder’s license before she finally decided to follow her dream as a Hollywood screenwriter. She wrote to many production companies in Los Angeles trying to pitch her ideas when she came across Kirsten Smith. They had initially connected when Smith read a spec script submitted by Lutz. The two met up for drinks and have been a writing team ever since. The duo has recently worked on the screenplay for the upcoming film, “One for the Money.” These people once roamed the campus of JMU, just as we do now. They had to wake up for 8 a.m. classes, stay up in all hours of the night during finals week and had at least one purple shirt in their closet. And the experiences that we may be going through right now have helped inspire their work in the film industry. Who knows what it will do for us? Geoff LaTulippe, an alumnus of 2002, wrote the script for 2010’s “Going the Distance.”

Kassie Hoffmeister, Lawler Watkins, Left courtesy Nick Lazo, Right Paul Jones

P&M, Winter 2011 7


W

Keeping 20

e’ve all been there; sucked into an alternate world, returning home after all the never-ending nights spent in East Campus Library overloading our medulla oblongatas, (OK, or cranium if the scientific words a little too much) with bits and pieces of every single factoid of information ever thought possible. Our bodies crammed to maximum capacity with anything that contains caffeine; you can find us somewhere between delirious and insane — on the verge of yet another mental breakdown. Finally we’re able to give ourselves a small hiatus, decompressing and refilling our souls with the warm, home-cooked holiday meals, and let’s be serious, too many of those desserts we can’t seem to keep our hands off. While holiday meals may be rewarding and cure us from the traumatizing week of finals, winter break soon starts to feel like a constant food-coma. Then all of a sudden the New Year’s ball is dropping, planting a whole new countdown in our minds: the countdown back to the reality of school and, for once, to

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keeping our resolutions. While dreams of sugarplum fairies come to an abrupt stop, the eggnog and pumpkin pie still cling to us and once again it is time to hit the books (or stacks if you live in Carrier Library like I do). As overwhelming as it may seem to return back into schoolmode and a healthy spirit I can’t help but be positive in this situation knowing that I am returning to JMU. There are tons of ways that our campus is available to help students keep health at the top of our wish list and get back on track, helping revive those New Year’s resolutions if you haven’t already let them go. It’s simpler than you may believe with a campus like JMU. The hardest part can be beginning or finding the healthiest and best ways to keep your body on track with its needs. With a student lifestyle it can be tough to break those routine barriers from the recent holiday. Honestly, I needed to better educate myself about health, so I went to Betsy Baker, a fitness and nutrition graduate assistant who works at UREC. She covered a lot of information that many people tend to forget when maintaining their health and


Health

1 1’s Resolutions also what our school offers, such as the nutritional analysis ($30) that UREC offers. This consists of an initial consultation where the analysis takes place and from there the client keeps a food record for three days, which a computer analyzer looks over. After that is a follow-up, which helps the client understand the nutrients necessary for their lifestyle. While UREC does not offer “diet” programs, they do offer personal training services that work out specific components of fitness (this ranges from $20-$50). I was curious to know of other options that didn’t necessarily involve money. Betsy provided me with some tips for certain situations students may get into pertaining workouts and maintaining the healthy food vibe that are simple yet always seem to slip our minds. For quick food on the go, instead of falling back on junk food or vending machines, she recommends to “grab a quick snack such as a granola bar or fruits and veggies such as apples, bananas, carrots or celery.” Sounds simple enough, right? When I told her how I personally find it hard to keep up a healthy regimen and am sure other students do, she told me, “If you have a poor diet and want to improve it, it is unrealistic to change every bad habit at once. Slowly make

n

Tips from Betsy Baker

n Eat small snacks throughout the day so you don’t reach the point where you want to eat everything in sight. n Visit the dining services website for meal options and nutritional information. n Make realistic exercise goals. If you are not exercising on a regular basis, you can’t expect to start working out five days a week and keep up with it. n Try a group fitness class if you need motivation or look to personal training if you want a personalized exercise program to help you meet your goals. n If you get stressed and need to take an alternate route use the massage or meditation services. n Get a workout buddy, they will help you hold yourself accountable and the experience may even be more fun with a friend.

changes in your diet so you can stick with it.” Another one of her tips is to “always eat breakfast, if you deprive your body of nutrients for the first half of the day…once lunch comes around you are to the point where you are so hungry you usually make poor health choices with meal composition.” With working out and physical activity it can be tough to know when and how much to eat. I asked when should I be eating: prior, during or after working out? She says, “As far as exercise goes, make sure you eat a small meal and drink water before you exercise. Make realistic exercise goals and don’t overwork your body. Keep variety in your workout routine and incorporate cardiovascular endurance, strength training and flexibility.” I soon realized how much JMU provides for its students, always on top of things to help students stay on track with their nutrition and fitness. I hope others realize that it is simpler than they may think to get back into our healthy student life. Meghan Lewis Lawler Watkins

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Simple Snacks on the Go

Healthy Popcorn with Yogurt n 1 1/2 cups popped popcorn n 3 tbsp. low-fat yogurt n 1 tbsp. liquid honey n 1/4 teaspoon nutmeg Place popcorn in a small bowl. Combine the yogurt and honey. Add popcorn, tossing to mix. Homemade Trail Mix: n 1 cup cinnamon and raisin granola n 1/4 cup salted peanuts n 1/4 cup semisweet chocolate chips n 1/4 cup dehydrated banana chips n 2 tbsp. hazelnuts, optional Combine all ingredients in a medium-sized bowl. Pack in a resealable plastic bag or container for easy carrying. If not using immediately, store in an airtight container. Stuffed Celery Sticks n 2 celery stalks n 3 tbsp. plain cream cheese n 3 tbsp. cinnamon or raisin granola Wash and dry the celery stalks and remove any leaves. Cut each stalk into 3 equal pieces. Mash together the cream cheese and granola. Use a knife to spread the mixture on each celery stalk. (“$5 A Meal College Cookbook: Good Cheap Food for When You Need to Eat”)

P&M, Winter 2011

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how to ...

sET youR Mou adam dove Lawler Watkins

The winter months pose the challenge of keeping yourself warm, whether it’s by cranking up the thermostat, wearing an extra layer of clothes or sleeping next to a cozy fireplace. one overlooked method is to set your mouth on fire by eating the hottest, spiciest foods you can find. I tried spicy dishes at four local restaurants to find out how to set your mouth on fire — and what not to eat on a first date. To give you a frame of reference for my spiciness tolerance, I like a fair amount of standard Texas Pete hot sauce on my omelets and at Buffalo Wild Wings I typically order the spicy garlic sauce. It’s ranked number seven out of their 14 sauces, and with a potent tinge of garlic, a sure way to scare your date away. I like a little bit of kick, but I’m not the fearless guy who would normally ask for the hottest thing on the menu. Here are four dishes, ranging from one to 10 on my heat scale, 10 being the hottest, for daring diners to try in Harrisonburg.

TAsTE OF THAi — GREEN CURRY

Taste of Thai’s green curry is available with chicken or beef with green curry paste in coconut milk. It also contains noodles, peppers and Thai basil and is served with white rice. The dish’s spiciness is very mild and painless to handle. I ordered the standard green curry, but like the rest of Taste of Thai’s entrees, it can be altered according to your taste. The restaurant offers a variety of other hot Thai dishes, such as spicy squid, steak with spicy ginger sauce and six different types of yum (spicy salad). Fire Factor: 4/10 Flavor Factor: 6/10

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P&M, Winter 2011

BUFFAlO WilD WiNGs — BlAZiN’ WiNGs

When my five boneless Blazin’ wings arrived, everyone around me could smell them. “dude, I’m nervous for you,” said my roommate, aaron. I ate the first wing and it took five or 10 seconds for the hotness to kick in. But when it did, it was fierce. It was a sensation I’d never felt from eating spicy food; my mouth started to itch. I’d said, “my mouth is on fire” before, but I’d never actually believed it until I tried the Blazin’ sauce. I finished four of the five wings — the final two by soaking them in ranch — and was ready for a fire extinguisher afterwards. I’d recommend trying the sauce, or even stepping up to the Blazin’ challenge, only if your taste buds have a fondness for the extremely fiery. The flavor leaves something to be desired, and that may be because it’s simply overpowered by the heat. Fire Factor: 10/10 Flavor Factor: 3/10


uTH oN fIRE JACK BROWN’s BEER AND BURGER JOiNT — THE sHOCKER

Jack Brown’s shocker burger throws flames at patrons from three angles: fresh habaneros, jalapenos and pepper jack cheese. What I thought was reddish-orange hot sauce on top of all that was just juice being squeezed out of the habaneros. I ate half of my burger fairly quickly before the heat caught up to me, and I had to take a break for a few minutes before I finished it. I thought it was almost as hot as B-dubs’ Blazin’ wings, and afterward my lips were scorched and chapped. The combination of different spices is interesting, and I enjoyed the taste enough that I might order the burger again — for fun this time. Fire Factor: 8/10 Flavor Factor: 8/10

BEYOND REsTAURANT — sPiCY DRUNKEN NOODlEs

after trying these four spicy dishes — especially B-dubs’ Blazin’ sauce — I think it’s safe to say that the taste buds have been scorched off my tongue. My roommates now know I’m the man of the house, and girls are impressed with my valiance. If you’re like me and your fortitude needs that extra bit of reassurance, try these and other spicy foods around Harrisonburg. I DARE YOU.

Beyond’s spicy drunken Noodles are served with chicken or beef, Thai basil and mixed vegetables. The dish is slightly hotter than Taste of Thai’s green curry, but still manageable for the average, unadventurous diner. The Thai basil gives the drunken noodles a pleasant, but not too overbearing kick, and the dish is large enough to save nearly half of it as leftovers. My waiter suggested the spicy scallops and curry as other spicy options worth trying. Fire Factor: 5/10 Flavor Factor: 8/10

P&M, Winter 2011

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540.568.1877 Order online! Visit campusspecial.com

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P&M, Winter 2011

We are always looking for new talent

• writers • photographers • copy editor • models Our student run publication is always looking for new talent. Earn real world experience & reach thousands of people in the process. And, it looks great on a resume! Email resume & clips to dozierra@gmail.com


Majors at Work Seth Binsted

n After freshman year it gets easy to be caught up in your major, unaware of all that academic life our campus has to offer. Check out these different approaches to life in the “classroom.”

I want to join a professional dance company and eventually work as a teacher at the college level.

Costumes will always be a part of my life and my dress

will pretty much only change if I become a teacher.

Shelby Gratz, junior, dance major P&M, Winter 2011 13


Luke Makai, junior, quantitative finance major

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P&M, Winter 2011

I’m hoping to be able to work in New York or some other city.

Finance is probably the most conservatively dressed major

because we work with people’s money and they want that to be safe. Giving them that security all starts with the dress.


“

We have policies for what we have to wear. We need

khakis every day for clinic, we are issued Sports Medicine T-shirts for practices and for games we are issued polos. Personally, I’m going to try and work as an athletic trainer in a physical setting, most likely in a physical therapy setting, then hopefully at the collegiate level. The khakis and professional dress would stay the same.

�

Lauren Miccile, senior, athletic training major P&M, P&M,Winter Winter2011 201115 15


I’m doing what I want to do, I’m working for a gallery. I don’t forsee my clothing changing.

I’m pretty much dressed as I’m going to dress for probably...ever. It’s pretty obvious I’m an art student, there’s that ubiquitous paint stain on my shirt. I pretty much paint in everything I own.

Caroline Esbenshade, senior, studio art and media arts & design major 16

P&M, Winter 2011


“

It is not how it gets done, but what gets done.

My goal is to change the world.

Whatever it is that one wants to accomplish must be of higher purpose than what one does. I want to own several businesses but my goal is to change people’s lives for the better. Therefore, my style is only a vehicle by which I am able to relate to people.

�

Matthew Lockley, senior, industrial design major P&M, Winter 2011 17


Âżtienes hambre?

Grabbing g

(you hungry?)

T

here is no substitute for a fresh, hot, melt-in-your-mouth taco. This was the mindset of Jose Paniagua, who became the first roadside taco vendor in Harrisonburg in 2006. Two other vendors have caught on to the local craving, and now the city is home to four roadside vendors — brightly-painted vans which serve tacos, tortas, burritos and quesadillas, and some friendly banter from their sliding glass windows. Some of the trucks are within walking distance of campus, which makes them ideal for midday or late night snacks. Satisfying a Tex-Mex craving at the trucks is affordable and easy, with this simple guide.

Tacos El Primo

n Expect to wait about three to five minutes per dish. Preparing one plate

La Taurina Grill

n

of five tacos or an order of one torta may take three or four minutes, but preparing three plates of five tacos may take 10 to 15 minutes. And remember to have cash on hand, as vendors only accept cash.

Hours: 11 a.m. to 9 p.m. 98 Kenmore St. 1600 South Main St.

Hours: 11 a.m. to 8 p.m. 1011 North Main St.

Mi Mercadito Hours: 10 a.m. to 11 p.m. 1765 South Main St.

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P&M, Winter 2011

Translator carne, asada or carne asada = beef carnitas = pork pollo = chicken lengua = beef tongue; soft, fatty, thinly sliced portion of meat para llevar = to go para aqui = for here


Leela Pereira,

Seth Binsted

rub at local taco stands All locations offer tacos, made with soft corn tortillas and a choice of beef, pork, chicken or specialty meats, such as spicy sausage (chorizo) and soft beef tongue (calf meat). Additional fare include meat and cheese quesadillas, burritos stuffed with rice, beans and meat, and tortas, a traditional sandwich. Orders come with complimentary cups of a green tomatilloand cilantro-infused sauce and a spicy red chili sauce, lime wedges and jalapenos. Juaritas brand bottled sodas and other drinks are available for purchase at all locations. The turquoise Tacos El Primo trucks offer simplyprepared food at simple prices: soft tacos ($1 each), burritos ($4.50), quesadillas ($3.50) and tortas, a combination of meat, cheese, sour cream, avocado, tomatoes and shredded lettuce on a soft eight-inch long sub bun ($5.50). The 1101 S. Main St. location offers a pineapple and pork flavor combination, and other creative variations on the cuisine theme. The menus plastered on the sides of Tacos El Primo trucks are bilingual. Seven dollars is the magic word at La Taurina Grill, where $7 will purchase either a quesadilla, a plate of five soft tacos (meat choices can be mixed-andmatched), a burrito or a torta. The location’s standout

signature is a heaping mix of fresh cilantro and onion, which infuses all of its fare, upon request. The tortas here are enormous. Half of a torta could easily serve as a meal, packed as they are with meat, avocado and a thick layer of melted cheese. The vendor also offers a few variations on the torta theme, including a Hawaiian preparation, which includes pork and pineapple. The menu on the side of the van is primarily in Spanish, but the vendors understand English and are happy to explain their items in English, too. Diners can take their food to go or enjoy a meal at picnic tables within a covered awning. The pink-and-yellow carry-out trailer that is built into the side of Mi Mercadito is the destination for well-marinated, flavorful meats. A torta or a plate of five tacos each go for $5 (taco choices can be mixedand-matched), while a burrito or quesadilla costs $3.50 and tamales (a sort of hot turnover fashioned from dense traditional cornbread, stuffed with meat, and wrapped and cooked in corn husks) may purchased individually for $1.50. Meals are served with spears of authentic cooked cactus. A series of picnic tables are parked on a grassy area behind the trailer. The menu is in Spanish, but the staff speaks both English and Spanish.

P&M, Winter 2011 19


Love is in the air? Everyone has a different take on the meaning of Valentine’s Day. It may be a result of your current relationship status or just your personality type. To some people, it’s a pointless holiday when couples feel required to show their love for each other; rather than showing that love on all days of the year. “I don’t like how there is one day a year dedicated to when my boyfriend is supposed to shower me with love and affection,” said senior anthropology major Samantha Tomfohr. However, others, even singles, are open to what the day has to offer. No matter what your relationship status on Facebook reads, everyone is capable of recognizing the true value in showing your love. “It is a special day to be loving and to show your appreciation for the one you love the most,” said junior English major Kane Yoder, “Being single doesn’t matter either, just be especially kind to people on that day.” Even though you are in college, on a tight budget and in certain cases limited in your means of transportation, that doesn’t mean you can’t embrace in the spirit of the day. There are plenty of things you can do with your friends, with your boyfriend or girlfriend and even by yourself.

SINGLE? If you’re single, don’t let all the commercialism and hype get you in a funk. Instead, celebrate yourself. If you’re not into being with others on Valentine’s Day, maybe curling up with a good romance novel is the thing for you. “On Valentine’s Day I would read ‘Pride and Prejudice’ instead of finding someone random to celebrate with,” said freshman biology major Lauren Schulte. If reading doesn’t interest you, have a movie night. Watch a romantic movie such as “The Notebook” or a romantic comedy such as “Valentine’s Day” (how appropriate). The weekend before Valentine’s Day (Feb. 11) a movie called “Gnomeo and Juliet” is being released. It is an animated spin on the classic Shakespeare play “Romeo and Juliet,” with a twist of two garden gnomes falling in love. Perhaps this will add humor to the holiday of love. But if you’d rather not be reminded of love on Valentine’s Day and you don’t want to spend money at the theater, go for an adventure flick like “Casino Royale” or a horror movie such as

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P&M, Winter 2011

“Paranormal Activity.” If you’re single and want to celebrate with friends, throw a group dinner and movie night. “Since I have a boyfriend I’d spend most of the day with him but I’d also want to see my friends because I love them too; they mean a lot to me,” said freshman interdisciplinary liberal studies major Sierra Philleo. It makes sense that you would want to celebrate your appreciation for your friends, too. If you and your closest friends are single on Valentine’s Day, enjoy the day with each other. “I would make a reservation at a downtown restaurant and take them [my guy friends]— out for a nice dinner and maybe even buy a fancy merlot,” said junior media arts and design major Grant Bell. If you are cooped up in a dorm, make an effort to get all your hallmates together and celebrate. No matter where you are, when you are with people that care about you, the fact that you are single won’t matter.

Relationship? If you are in a relationship on Valentine’s Day, try doing something other than just going out to dinner. If you tried the traditional dinner and a movie last year, try something new. “Last year me and my girlfriend exchanged gifts and saw ‘Valentine’s Day.’ This year I’m taking her ice skating in Old Town Fairfax,” said sophomore computer science and marketing double major Michael Surowiec. However, if traditional is the way you want to go, still be sure to make it special. Although Samantha Tomfohr is not the biggest fan of Valentine’s Day, she’s still open to romantic ideas. “The best way I can imagine spending Valentine’s Day is with a home-cooked meal,” she said, “Whether your favorite is grilled cheese or chicken parmesan, the fact that your guy made that big of an effort to make you dinner, and maybe light a candle or two is better than [going out to a restaurant].”

Dinner may be an easy thing to do, but doing something a little more creative could be more memorable. If you and your sweetheart are feeling artsy, you can go to You Made It, a pottery-decorating shop located on South Main Street. Something you made yourself is always more sentimental than something you bought. Plus, the memories you make will be something special you can share as well. And don’t forget the flowers. Unless they are your girlfriend’s favorite, don’t do what every other guy is going to do and buy a dozen red roses. Be the guy who is different. There are other flowers that mean love. Forget-me-nots mean “true love,” red chrysanthemums mean “I love,” gardenias mean “you’re lovely” and jonquils mean “love me,” for example. “Boys should make an effort to figure out their girlfriend’s favorite [flowers] and bring her some. Martin’s has beautiful flower arrangements for a totally reasonable price. They’re bright, beautiful and unique,” said Tomfohr. (Martin’s is located on East Market Street.)

LONG-DISTANCE? If you are in a long-distance relationship, don’t let being apart put a damper on the day. If you know you aren’t going to see your girlfriend or boyfriend on Valentine’s Day, plan a Skype date, or make a point of sending them a nice, heartfelt e-mail or letter. But if it is possible to see each other, be sure to make the most of the day. “Valentine’s Day in college is much more special than it was in high school. Me and my boyfriend probably only see each other once every three weeks, so when we are able to spend a holiday together we make the best of it.” said senior IDLS major Jenna Boyd. Couples who are apart due to special circumstances might find more joy in celebrating than those who have the privilege of being with each other every day. Valentine’s Day should be a celebration of the love you share for someone. That love doesn’t have to be shared with a significant other, either. If you love your friends, your parents or anyone else, let them know. Also take a moment to think if you show enough love on the other 364 days of the year. Be sure not to use the holiday as a justification for displaying your feelings. Alison Paylor Lawler Watkins


a heart full of... Meghan Lewis,

It’s that time of year again. February makes its yearly appearance, love and romance determinately fill the air, heating up this chilly winter weather. If this season you do have that certain “love bug” there is a simple way to cook a romantic meal for two without breaking your piggy bank. Cooking for a loved one, whether it is for family members or your significant other, can be one of the most loving gestures. Time to take some notes, guys — it looks like chivalry is still in business after all. Since we are college students, there is a tight

Seth Binsted

budget to take into consideration and a fancy meal out is not always very realistic. Look deep into yourself and channel that “Top-Chef” because on the menu tonight is a meal that is not only delicious and inexpensive but incredibly simple to concoct with little cooking experience required. The ingredients could come from your usual grocery store, but for these specific meals we pulled many of the ingredients from Sharp Shopper and Harrisonburg’s local downtown farmer’s market. Bon appétit!

Entrée:

Romantic pasta Serves: 2 8 ounces shell or bow tie pasta 1 garlic clove 1/2 cup condensed cream of mushroom soup n 1/2 cup water n 1 roma tomato n 2 teaspoon olive oil n 1/4 cup chopped onion n 6 1/2 ounces canned flaked turkey n 1/2 teaspoon (or to taste) dried parsley n 1/8 teaspoon (or to taste) salt n 1/2 cup frozen spinach, thawed n n n

Directions

Cook the pasta according to package directions. Drain and set aside. n Smash, peel and chop the garlic clove. n Mix together the soup and water in a small bowl and set aside. n Wash and slice the tomato. n Heat the olive oil in a frying pan over medium heat. Add the garlic and onion. Cook briefly, then add the tomato. Cook on medium-low heat until heated through. n Stir in the soup mixture. Stir in the flaked turkey, dried parsley and salt. n Strain in the spinach. Cover and simmer for 10 to 15 minutes. n

Dessert

Chocolate—covered strawberries n 1/2 pound (about 16) fresh strawberries n 8 ounces semisweet chocolate n

2 teaspoon shortening

Directions

n Break the chocolate into pieces. Lay out a sheet of wax paper on a 9”x13” baking sheet. n On stove: fill a heavy pot halfway with barely simmering water. n Combine the chocolate and shortening in a metal bowl and place

on top of the pot (or use the top of a double boiler if you have one). Melt at low heat, stirring regularly and making sure the chocolate doesn’t burn. n Microwave: place the chocolate and shortening in a microwave-safe bowl. Microwave on medium heat for four minutes stirring regularly, until the chocolate is completely melted. n Remove the chocolate form the stovetop or microwave. Dip each strawberry into the chocolate and set on the wax paper. n Cool briefly in the refrigerator, and serve when the chocolate has hardened.

(Recipes by: “$5 A Meal College Cookbook: Good Cheap Food for When You Need to Eat”)

P&M, Winter 2011 21


Fabrics for winter Kassie Hoffmeister Seth Binsted

With the weather dropping below freezing, if you haven’t already, it’s time to start shopping for warmer clothes. Throughout this process there are a few things to keep in mind when it comes to fabrics that ensure warmth.

Wool Cotton Cotton is the principal clothing fiber of the world as it is suitable for all types of weather. Since air can get trapped under it, it is known for thermal insulation during the cold temperatures. Belle Stempler, owner of Ragtime Fabrics, recommends layering. “Personally, I prefer to wear cotton or rayon as an under layer and wool as an outer layer,” Stempler said. Sophomore Dwight Richardson, a political science major, also believes in layering. “In addition to a long-sleeve shirt, I would pull out a zip-up fleece, gloves and a scarf, all covered by a thin jacket for extra warmth.”

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Wool is known for its qualities of comfort and warmth. It is a natural fiber so it breathes and keeps the wearer dry while sweating, and cool when he or she is hot. Wool doesn’t wrinkle and it is resistant to wear and tear. Cashmere (though expensive), felt and tweed are good sources for the attractive appearance wool can have. Freshman math and quantitative finance double major Lauren Cavalieri said, “My wool jacket keeps me very warm and fashionable during the winter weather.”

. Down Assistant Professor of Costume Design, LeVonne Lindsay noted, “Wool, alpaca or mohair is better for sweaters and outer layers especially if you’re allergic to these types of animal fibers or have sensitive skin. There’s all sorts of new lightweight fabrics used to line ski jackets and athletic wear. My winter jacket is filled with natural down and once temperatures dip below 40, I don’t leave home without it.” Down is a popular filling for jackets because like any good insulator, it keeps us warm by creating pockets of still air between our body and the outside elements. However, one stipulation is that down is only warm when it is dry. When it gets wet, it bunches together and loses it insulating ability. With this quality, down could be considered inferior to synthetic fills, such as polyester or acrylic, which dry faster and retain much of their insulating ability even when wet.

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P&M, Winter 2011

Fleece Fleece is the fabric of choice when it comes to producing excellent products. It brings very good insulation, as it is able to maintain warmth even under harsh conditions. Jessica Maddra, a freshman anthropology major, makes sure to grab her North Face jacket in ensuring warmth for the cool winter. Other fleece jackets can be found by brands like L.L. Bean and Columbia.


what’s with your ...

kicks? When Nick Wynne was a child, doctors told him he might not be able to run by age 16. With an extra bone in his feet, pronation problems and little arch, he had to learn how to cushion and support “the poor excuses for feet” nature gave him. It was then that Wynne, a senior writing, rhetoric and technical communication major, took an interest in sneakers, and in seventh-grade he began collecting them. The collection now includes roughly 85 pairs of shoes by Wynne’s estimate. The majority are red, black and white, his favorite color scheme. He owns all 23 pairs of Air Jordans, and many of his other kicks are also basketball shoes. “I’ve got J’s for days,” he said. Because of his need for comfortable footwear, Wynne is well versed on shoe technology and its evolution. “Dude, you remember the T-Macs? Those were kind of ahead of their time,” he said. “They hid the midsole, and you just see the outsole. That became a huge trend, how it’s so low profile.” His favorite pair is the high-cut version of the taxicab yellow Jordan XII’s. “They were the first Jordan to use zoom air, which is my favorite cushioning technology,” he said. Wynne’s second favorite pair is the Olympic version of the Jordan VII’s, as seven is his lucky number and his birthdate. The VII’s are also the shoes Jordan’s Dream Team wore at the 1992 games in Barcelona, and they’re labeled with MJ’s Olympic jersey number nine rather than the customary 23. Wynne’s shoe collection lent itself to photography as another closely related hobby. “It went hand in hand,” he said. “I would buy the sneakers, and I would find really unique ways to photograph them and capture their essence and their materials and their design.” With pairs of J’s lining his closet for days, Wynne should have no problem finding material to shoot. Adam Dove,

Profile n Adam Dove Photos n Seth Binsted

Seth Binsted P&M, Winter 2011 23



Port & Main, Winter 2011