The D.I.Y. Issue (2011)

R LE ATT PR THE D.I . Y. I SSU E

© 2011 The Prattler

March 2011

THE PRATTLER

PRATT, CAMERA, TAKE ACTION!

3. LETTER 4. THE DIRTY SIDE OF SPRING 6. PASSING GRADES 8. LISA’S VERDICT

I’m apprehensive to label this issue as a DIY, but I’ll go ahead and say it’s something like that.

You might agree that spring is a liberating season; the cold and snow that bounded you to huge coats and your apartments gives way to t-shirt weather and longer days—no time is better for outdoor protests, rooftop gardens and bar hopping.

The Prattler has focused its attention on being proactive (the usual goal) and taking action out on the streets.

We want to bring you to a time when Pratt wasn’t just active, it was reactive; instead of complaining, students protested and fought unfair decisions and implementations, peacefully and untiringly. Needless to say, we miss that kind of gusto.

We’re also challenging you to take responsibility not only in what you eat, but how you get it—CulinArt monopoly be damned.

What’s most do-it-yourself about this issue is the interactivity we’re offering. Take a quiz, make trading cards, search for the contents of your pocket in a pile of dirty snow. The Prattler isn’t a regular magazine, “it’s a cool magazine.”

And while all of our articles are great this issue, I must say, the Pratt cats expose is a staff favorite.

Alright guys, get to reading.

…

10. MEOWSA!

14. REVOLUTION! WELL, MAYBE

20. PRATT’S POLITICS OF FOOD 26. BOOK SCOUT 28. 2-5 MINUTE FOOD REVIEW 30. THE BACK PAGE

Editor Colleen Stufflebeem Art Director/Graphic Design Crissy Fetcher Contributors Lisa Champ, Mike Cook, Lauren Dakai, Gerardo Madera, Justin Oon, Anna Fuentes, Michael Banom, Samantha Weyant, Angela Higgins, Emily Yolleck, Chia-Lin Hsu, Sarah Ratinetz Special Thanks Michael Kelly, Sean Kelly, Paul Schlotthauer, Prof. Bruce Duhan and Prof. Josh Karant Printing by Nasco Printing Have something you think should go in The Prattler? Send ideas, photographs, pictures, drawings, illustrations, and opinions to theprattler@gmail.com

- Colleen Stufflebeem, Editor

Cover illustration by Michael Cook

24. LIBERAL… ARTISTS

T H E D . I . Y. I S S U E | 3

© 2011 The Prattler

March 2011

THE PRATTLER

PRATT, CAMERA, TAKE ACTION!

3. LETTER 4. THE DIRTY SIDE OF SPRING 6. PASSING GRADES 8. LISA’S VERDICT

I’m apprehensive to label this issue as a DIY, but I’ll go ahead and say it’s something like that.

You might agree that spring is a liberating season; the cold and snow that bounded you to huge coats and your apartments gives way to t-shirt weather and longer days—no time is better for outdoor protests, rooftop gardens and bar hopping.

The Prattler has focused its attention on being proactive (the usual goal) and taking action out on the streets.

We want to bring you to a time when Pratt wasn’t just active, it was reactive; instead of complaining, students protested and fought unfair decisions and implementations, peacefully and untiringly. Needless to say, we miss that kind of gusto.

We’re also challenging you to take responsibility not only in what you eat, but how you get it—CulinArt monopoly be damned.

What’s most do-it-yourself about this issue is the interactivity we’re offering. Take a quiz, make trading cards, search for the contents of your pocket in a pile of dirty snow. The Prattler isn’t a regular magazine, “it’s a cool magazine.”

And while all of our articles are great this issue, I must say, the Pratt cats expose is a staff favorite.

Alright guys, get to reading.

…

10. MEOWSA!

14. REVOLUTION! WELL, MAYBE

20. PRATT’S POLITICS OF FOOD 26. BOOK SCOUT 28. 2-5 MINUTE FOOD REVIEW 30. THE BACK PAGE

Editor Colleen Stufflebeem Art Director/Graphic Design Crissy Fetcher Contributors Lisa Champ, Mike Cook, Lauren Dakai, Gerardo Madera, Justin Oon, Anna Fuentes, Michael Banom, Samantha Weyant, Angela Higgins, Emily Yolleck, Chia-Lin Hsu, Sarah Ratinetz Special Thanks Michael Kelly, Sean Kelly, Paul Schlotthauer, Prof. Bruce Duhan and Prof. Josh Karant Printing by Nasco Printing Have something you think should go in The Prattler? Send ideas, photographs, pictures, drawings, illustrations, and opinions to theprattler@gmail.com

- Colleen Stufflebeem, Editor

Cover illustration by Michael Cook

24. LIBERAL… ARTISTS

T H E D . I . Y. I S S U E | 3

THE DIRTY SIDE OF SPRING:

showers bring may... roaches?

Spring is right around the corner. While it seems to rescue New Yorkers from the bitter cold, ice and boredom of winter that binds us to our small, (possibly) heated apartments, spring’s arrival also presents its own not so attractive conditions that we must endure as well.

Outside, the skies get bluer, the weather gets warmer and all that dirty snow that’s been laying around for months starts to melt, leaving behind a thick coating of garbage and god knows what else in its place.

It seems as though the streets soak up all that wetness, leaving a lingering dampness. The ground is mushy and the grass still hasn’t grown fully. Because of all that moisture mixing with the pungent smells of the trash and food that’s been left out in the streets, there is a musty, rotting odor that envelops the air for the first few weeks.

Lovely, no?

While this warmer weather may be the start of blooming flowers and other luscious greenery, it also brings something else: bugs– more specifically cockroaches. As soon as the weather starts to warm up, suddenly there is an infestation of cockroaches and other critters that emerge from the cracks and crevices

over night. We see them primarily all around our apartments, in the bathroom and the kitchen. And they are by no means small.

Pick up some Raid.

Another thing you might notice emerging in your cozy apartment due to all that excess moisture and warm weather is mold. While most molds are harmless, if present in large quantities they can cause health problems like allergic reactions and respiratory issues.

Usually, some bleach or disinfectant will easily clean the problem up.

While mold may be pesky, it’s pretty innocent, unlike the crime rate which grows increasingly higher in the warmer weather.

While criminals may not feel like bracing the cold, blistery winter weather to mug you, chances are they might find a nice spring night an optimal time to take all your valuables.

So while spring may be a time that everyone looks forward to after a brutal winter, spring brings with it a few elements that we could probably live without. By Emily Yolleck

Let it melt!

Hidden in this snow pile are 6 things that got buried over the winter plus 1 thing that’s always been there. See if you can find them all. (Answers pg. 30)

Illustration by Michael Banom and Crissy Fetcher 4 | T H E P R AT T L E R

T H E D . I . Y. I S S U E | 5

THE DIRTY SIDE OF SPRING:

showers bring may... roaches?

Spring is right around the corner. While it seems to rescue New Yorkers from the bitter cold, ice and boredom of winter that binds us to our small, (possibly) heated apartments, spring’s arrival also presents its own not so attractive conditions that we must endure as well.

Outside, the skies get bluer, the weather gets warmer and all that dirty snow that’s been laying around for months starts to melt, leaving behind a thick coating of garbage and god knows what else in its place.

It seems as though the streets soak up all that wetness, leaving a lingering dampness. The ground is mushy and the grass still hasn’t grown fully. Because of all that moisture mixing with the pungent smells of the trash and food that’s been left out in the streets, there is a musty, rotting odor that envelops the air for the first few weeks.

Lovely, no?

While this warmer weather may be the start of blooming flowers and other luscious greenery, it also brings something else: bugs– more specifically cockroaches. As soon as the weather starts to warm up, suddenly there is an infestation of cockroaches and other critters that emerge from the cracks and crevices

over night. We see them primarily all around our apartments, in the bathroom and the kitchen. And they are by no means small.

Pick up some Raid.

Another thing you might notice emerging in your cozy apartment due to all that excess moisture and warm weather is mold. While most molds are harmless, if present in large quantities they can cause health problems like allergic reactions and respiratory issues.

Usually, some bleach or disinfectant will easily clean the problem up.

While mold may be pesky, it’s pretty innocent, unlike the crime rate which grows increasingly higher in the warmer weather.

While criminals may not feel like bracing the cold, blistery winter weather to mug you, chances are they might find a nice spring night an optimal time to take all your valuables.

So while spring may be a time that everyone looks forward to after a brutal winter, spring brings with it a few elements that we could probably live without. By Emily Yolleck

Let it melt!

Hidden in this snow pile are 6 things that got buried over the winter plus 1 thing that’s always been there. See if you can find them all. (Answers pg. 30)

Illustration by Michael Banom and Crissy Fetcher 4 | T H E P R AT T L E R

T H E D . I . Y. I S S U E | 5

PASSING GRADES:

what local restaurants don’t want you to know As though their windows and doors have turned into mom’s fridge, you may have noticed that some of your favorite food places have report cards up. A little over six months ago New York City health inspectors began requiring that restaurants display their inspection grades where they can be easily seen by customers. They are based on a points system—the less points the better. Inspectors check for vermin, food handling/ temperature, and general hygiene, among other criteria. Each violation accrues points for the establishment. Just one violation can be anywhere from 2 to 10 points, depending on the severity. A total score of 0-14 points earns the restaurant an “A”; 14-28 points earn it a “B,” and anything above a 28 is a “C.” Restaurants that don’t get an A on their first inspection are reinspected within a few weeks and if they still don’t qualify they must either post its B or C grade or “Grade Pending” while they appeal the bad grade. Initially, only 27 percent of the restaurants inspected got an A, however, since the start of the program in July of 2010, 57 percent of the restaurants inspected have now received an A. By Angela Higgins To find out more about your favorite restaurants you can check their grades here: http://a816-restaurantinspection.nyc. gov/RestaurantInspection/SearchBrowse.do

Try to match each restaurant with its level of disgustingness!

These 10 popular lunch spots may surprise you.

BERGEN BAGELS

5 POINTS-A

CHEZ LOLA

8 POINTS-A

Sanitary Violations: 1) Accurate thermometer not provided in holding equipment. 2) Non-food contact surface improperly constructed.

Sanitary Violations: 1) Filth flies or food/refuse/sewage-associated (FRSA) flies present 2) Facility not vermin proof.

9 POINTS-A LUIGI’S

MIKE’S

SAPOLO

Sanitary Violations: 1) Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed. 2) Canned food product observed dented and not segregated from other consumable food items. 3) Non-food contact surface improperly constructed.

9 POINTS-A

Sanitary Violations: 1) Evidence of mice 2) Facility not vermin proof. 3) Non-food contact surface improperly constructed.

11 POINTS-A

Sanitary Violations: 1) Wiping cloths soiled or not stored in sanitizing solution. 2) Non-food contact surface improperly constructed.

12 POINTS-A THAI 101

TILLIE’S

Sanitary Violations: 1) Evidence of rats 2) Filth flies or food/refuse/sewage-associated (FRSA) flies present 3) Food contact surface not properly washed, rinsed and sanitized 4) Facility not vermin proof. 5) Toilet facility not maintained and provided with toilet paper, waste receptacle and self-closing door.

14 POINTS-B

Sanitary Violations: 1) Food Protection Certificate not held by supervisor 2) Accurate thermometer not provided in holding equipment.

Answers: Luigi’s: 5 points-A, White Castle: 8 points-A, Zaytoons: 9 points-A, Sapolo: 9 points-A, Bergen: 11 points-A, Yamashiro: 12 points-A, Tillie’s: 14 points-B, Mike’s: 17 points-B, Thai 101: 21 points-B, Chez Lola: 35 points-C 6 | T H E P R AT T L E R

WHITE CASTLE

17 POINTS-B

YAMASHIRO

21 POINTS-B

ZAYTOONS

35 POINTS-C

Sanitary Violations: 1) Evidence of mice 2) Food not protected from potential source of contamination 3) Facility not vermin proof. 4) Non-food contact surface improperly constructed.

Sanitary Violations: 1) Cold food item held above 41º F 2) Live roaches present in facility 3) Food contact surface not properly washed, rinsed and sanitized 4) Facility not vermin proof.

Sanitary Violations: 1) Cold food held above 41°F 2) Evidence of mice 3) Sanitized equipment or utensil improperly used or stored. 4) Facility not vermin proof. 5) Plumbing not properly installed or maintained.

PASSING GRADES:

what local restaurants don’t want you to know As though their windows and doors have turned into mom’s fridge, you may have noticed that some of your favorite food places have report cards up. A little over six months ago New York City health inspectors began requiring that restaurants display their inspection grades where they can be easily seen by customers. They are based on a points system—the less points the better. Inspectors check for vermin, food handling/ temperature, and general hygiene, among other criteria. Each violation accrues points for the establishment. Just one violation can be anywhere from 2 to 10 points, depending on the severity. A total score of 0-14 points earns the restaurant an “A”; 14-28 points earn it a “B,” and anything above a 28 is a “C.” Restaurants that don’t get an A on their first inspection are reinspected within a few weeks and if they still don’t qualify they must either post its B or C grade or “Grade Pending” while they appeal the bad grade. Initially, only 27 percent of the restaurants inspected got an A, however, since the start of the program in July of 2010, 57 percent of the restaurants inspected have now received an A. By Angela Higgins To find out more about your favorite restaurants you can check their grades here: http://a816-restaurantinspection.nyc. gov/RestaurantInspection/SearchBrowse.do

Try to match each restaurant with its level of disgustingness!

These 10 popular lunch spots may surprise you.

BERGEN BAGELS

5 POINTS-A

CHEZ LOLA

8 POINTS-A

Sanitary Violations: 1) Accurate thermometer not provided in holding equipment. 2) Non-food contact surface improperly constructed.

Sanitary Violations: 1) Filth flies or food/refuse/sewage-associated (FRSA) flies present 2) Facility not vermin proof.

9 POINTS-A LUIGI’S

MIKE’S

SAPOLO

Sanitary Violations: 1) Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed. 2) Canned food product observed dented and not segregated from other consumable food items. 3) Non-food contact surface improperly constructed.

9 POINTS-A

Sanitary Violations: 1) Evidence of mice 2) Facility not vermin proof. 3) Non-food contact surface improperly constructed.

11 POINTS-A

Sanitary Violations: 1) Wiping cloths soiled or not stored in sanitizing solution. 2) Non-food contact surface improperly constructed.

12 POINTS-A THAI 101

TILLIE’S

Sanitary Violations: 1) Evidence of rats 2) Filth flies or food/refuse/sewage-associated (FRSA) flies present 3) Food contact surface not properly washed, rinsed and sanitized 4) Facility not vermin proof. 5) Toilet facility not maintained and provided with toilet paper, waste receptacle and self-closing door.

14 POINTS-B

Sanitary Violations: 1) Food Protection Certificate not held by supervisor 2) Accurate thermometer not provided in holding equipment.

Answers: Luigi’s: 5 points-A, White Castle: 8 points-A, Zaytoons: 9 points-A, Sapolo: 9 points-A, Bergen: 11 points-A, Yamashiro: 12 points-A, Tillie’s: 14 points-B, Mike’s: 17 points-B, Thai 101: 21 points-B, Chez Lola: 35 points-C 6 | T H E P R AT T L E R

WHITE CASTLE

17 POINTS-B

YAMASHIRO

21 POINTS-B

ZAYTOONS

35 POINTS-C

Sanitary Violations: 1) Evidence of mice 2) Food not protected from potential source of contamination 3) Facility not vermin proof. 4) Non-food contact surface improperly constructed.

Sanitary Violations: 1) Cold food item held above 41º F 2) Live roaches present in facility 3) Food contact surface not properly washed, rinsed and sanitized 4) Facility not vermin proof.

Sanitary Violations: 1) Cold food held above 41°F 2) Evidence of mice 3) Sanitized equipment or utensil improperly used or stored. 4) Facility not vermin proof. 5) Plumbing not properly installed or maintained.

LISA’S VERDICT:

what elevates pratt When it comes to Pratt’s history, elevators are not the first topic of discussion. As few may know, Pratt is known for housing the oldest continually functioning elevator in Brooklyn, which was installed in the Main Building in 1910.

It was later upgraded in October of 2004.

The other more uncommonly heard elevator story takes place at 232 Clinton Avenue at the Pratt Mansion. As we all know, Charles Pratt was a wealthy philanthropist who endowed Pratt Institute. In the 1870’s Pratt built what we call “The Pratt Mansion,” as well as three other mansions on the block which he built for his children.

Later, Charles Pratt gave his mansion to two of his sons, who apparently did not get along. Their aversion was so great that one of the brothers installed an elevator in the mansion merely so he and his family would not have to pass his brother and his brother’s family in the stairwell.

The brothers went as far as to argue the placement of the elevator in their mansion. The brother who installed the elevator lived on the second floor, and placed the elevator closest to the front, meaning only he and his family could enter through the front door while his brother’s family would only enter the mansion through the rear door. The doorway that connected the front entrance to living area of the brother who lived on the first floor was also sealed off.

In spirit of all this elevator prattle, the Prattler took a look at the Institute’s current elevators, to see which were the fastest, and where they ranked. By Lisa Champ

8 | T H E P R AT T L E R

T H E D . I . Y. I S S U E | 9

LISA’S VERDICT:

what elevates pratt When it comes to Pratt’s history, elevators are not the first topic of discussion. As few may know, Pratt is known for housing the oldest continually functioning elevator in Brooklyn, which was installed in the Main Building in 1910.

It was later upgraded in October of 2004.

The other more uncommonly heard elevator story takes place at 232 Clinton Avenue at the Pratt Mansion. As we all know, Charles Pratt was a wealthy philanthropist who endowed Pratt Institute. In the 1870’s Pratt built what we call “The Pratt Mansion,” as well as three other mansions on the block which he built for his children.

Later, Charles Pratt gave his mansion to two of his sons, who apparently did not get along. Their aversion was so great that one of the brothers installed an elevator in the mansion merely so he and his family would not have to pass his brother and his brother’s family in the stairwell.

The brothers went as far as to argue the placement of the elevator in their mansion. The brother who installed the elevator lived on the second floor, and placed the elevator closest to the front, meaning only he and his family could enter through the front door while his brother’s family would only enter the mansion through the rear door. The doorway that connected the front entrance to living area of the brother who lived on the first floor was also sealed off.

In spirit of all this elevator prattle, the Prattler took a look at the Institute’s current elevators, to see which were the fastest, and where they ranked. By Lisa Champ

8 | T H E P R AT T L E R

T H E D . I . Y. I S S U E | 9

MEOWSA! AN INTRODUCTION TO THE FURRIER OCCUPANTS ON CAMPUS

By Lauren Dakai

When setting out to get a Pratt story straight, The Beginning there is only one man you ever need to talk He isn’t sure exactly when it all started. In to: Conrad Milster, Pratt’s Chief Engineer. the beginning, there were just one or two He started at Pratt in 1958 and knows Pratt’s stray cats that hung around the engine room, history like nobody’s business. He has been and Conrad decided to feed them. As he exinterviewed many times in regards to the plains, two became three and three became rumors regarding our schools colored his- four, and so on. It started to catch on when tory (no–there isn’t a tunnel running from the cats would go sit in the hallways and get the Pratt Mansion to campus so Charles Pratt attention from students and Pratt employees. didn’t have to walk in the rain, no one has Students found comfort and enjoyment from ever died in the pool, and no, there are no the cats, and the cats found a comfortable secret underground abandoned subway sta- home where they were loved and taken tions as the old subway was the above ground, care of. elevated type).

While some people know that Conrad The Award Winning Cats feeds them and takes care of them, most Conrad and his wife would take cats that people don’t know that Conrad is also the needed special care into their home, whether reason we have Pratt cats. it was because they needed medical attention 1 0 | T H E P R AT T L E R

T H E D . I . Y. I S S U E | 1 1

MEOWSA! AN INTRODUCTION TO THE FURRIER OCCUPANTS ON CAMPUS

By Lauren Dakai

When setting out to get a Pratt story straight, The Beginning there is only one man you ever need to talk He isn’t sure exactly when it all started. In to: Conrad Milster, Pratt’s Chief Engineer. the beginning, there were just one or two He started at Pratt in 1958 and knows Pratt’s stray cats that hung around the engine room, history like nobody’s business. He has been and Conrad decided to feed them. As he exinterviewed many times in regards to the plains, two became three and three became rumors regarding our schools colored his- four, and so on. It started to catch on when tory (no–there isn’t a tunnel running from the cats would go sit in the hallways and get the Pratt Mansion to campus so Charles Pratt attention from students and Pratt employees. didn’t have to walk in the rain, no one has Students found comfort and enjoyment from ever died in the pool, and no, there are no the cats, and the cats found a comfortable secret underground abandoned subway sta- home where they were loved and taken tions as the old subway was the above ground, care of. elevated type).

While some people know that Conrad The Award Winning Cats feeds them and takes care of them, most Conrad and his wife would take cats that people don’t know that Conrad is also the needed special care into their home, whether reason we have Pratt cats. it was because they needed medical attention 1 0 | T H E P R AT T L E R

T H E D . I . Y. I S S U E | 1 1

aka:

Mickey, Dive Bomb, Cookie Dough

aka:

facts:

facts:

Prancy is often confused with Mickey, for good reason, they look very similar. Prancy enjoys a quiet life and usually spends time in the Engine Room office.

Baby, Lumpy, Fatty

This drooling lovebug is often in students laps around the engine room and the engineering lawn.

PRANCY

Meanie, Kirby, Angry Cat, Dirty Cat facts:

While this cat may look uncared for, it’s actually just that Art School likes to hide in dirty places.

Stomping grounds include the main lawn and the courtyard.

OL O H C S ART

TEDDY

photo: Lauren Dakai

photo: Emily Vukson

aka:

Leo, Panther, Black Cat, Chauncy, Cuddles

aka:

facts:

facts:

Lestat is the mascot of Pantas and ELJ and can often be found napping in students beds or under the radiators in ELJ.

aka:

Kirby

aka:

This queen of the Pratt cats. always up for a good tummy rub, is always in the engine room.

MA M O M BIG

L E S TAT

photo: Tina Scott

photo: Emily Vukson

Waffles, Mr. Peanutbutter, Peanutbutter, DOC cat, Creeper, Caramel, Two Dish (This was originally Mickeys name) facts:

This sometimesI-like-you/sometimes-Iignore-you cat can often be found in the bottom of ARC or attempting to sneak into the labs in engineering.

MICKEY

photo: Lauren Dakai

photo: Tony Hernandez

aka:

Pee, Q , Tux, Tuxedo, Pisser, Mustachio, Higgins, Mustache Cat, Phantom

aka:

Snaggles, Snaggletooth, Landlord, Snaggle, Greyscale, Sniggs, Snagglepuss, Evil Eye

aka:

facts:

facts:

facts:

Though Higgins used to be his home, Higgie now is usually found slithering around Machinery or attempting to force entry to the EDS Labs.

HIGGIE

photo: Tina Scott

1 2 | T H E P R AT T L E R

This cat can usually be found performing his landlord duties in front of Willoughby or in basement of Machinery.

W I L LY

photo: Emily Vukson

Piss, Mean Lestat, Skinny

While often confused as a mini-Lestat, this kitty usually hangs out on the Engine Room balcony or sleeping in his cardboard box bed.

NICKY

photo: Emily Vukson

or if they just needed a more quiet life. It was these household cats that Conrad’s wife then started entering into cat shows. The cats have won numerous awards over the years and just a fraction of them can be seen hanging in the engine room windows. Conrad explains that he hung the awards in the windows to show visitors that these cats on campus aren’t just random strays, they are cats that are loved and well taken care of. “We used to joke that they were our children, but it’s more than a joke,” Conrad explains. They were once asked about how many cats they helped a year, and the answer was around 200.

The Number of Cats

receive all of their shots and be neutered. He has a deal worked out with the vet; if Conrad finds a super lovable cat, he knows the vet will help find it a good home, and if the vet has a cat that is un-adoptable, he knows that Conrad will take care of it.

A Cats Background

A few of the Pratt cats have been adopted by students over the years. Conrad is reluctant to let people adopt the ones he calls “personalities,” though, if someone wanted to adopt a “crab” he would be more than happy to let them. He tries to maintain a balance of the super friendly lovable cats (personalities such as Lestat and Teddy) with the not so friendly “crabs” (Art School) so that the cats maintain their positive reputation on campus. He thinks of it as PR for the cats.

Though many suspect there are at least 20, there are actually only around 9 cats that live on campus at the moment, though this number does not include the neighborhood moochers. The numbers have always fluctuated, and do not include the cats that live with Conrad. He has always been very careful and conscious of the number of cats that are around, “They need to keep a low profile so people don’t think they are getting out of hand.”

Adoptions: Personalities vs. Crabs

Very seldom do the engine room employees know the history of the cats. “Are they aban- The Job of the Cats doned? Dumped? We just don’t know.” When “The cats serve a great purpose” Conrad the cats show up, Conrad and his team make says. Ignoring the few who dislike the cats sure the cats are healthy and ready to face the (some will claim they all have rabies and are public before letting them roam the campus. horrible to the campus), most agree that the He has a new one in his office right now nick- cats are very beneficial to the students. Not named Henrietta Nastyface, and as you can only do they give the campus personality tell from her nickname, she’s not quite ready and provide a great talking point on campus tours, they offer a kind of support that only to face the masses. an animal can give. The cats have comforted Ownership and Conditions of Residence thousands of Pratt students over the years.

When I ask if Conrad owns the cats, he re- Conrad tells me that when Father Perry used plies with an answer that a fellow cat lover to work at Pratt, he would tell upset students can understand–“Nobody owns a cat.” But to go to the engine room and pet a cat. When he is responsible for them. He makes sure Pratt takes it’s toll, or when homesickness they are well-fed and taken care of. The first sets in all students are welcome to head to condition of residence is that they have to the Engine Room and pet a cat.

Learn their names and collect them all!

When I asked Conrad if he cares that everyone makes up their own names for the cats, he responds with a reference to the musical “CATS.” He explains that T.S. Elliot wrote that cats have their own secret names and as long as they know those, they don’t care what we call them, and neither does Conrad.

T H E D . I . Y. I S S U E | 1 3

aka:

Mickey, Dive Bomb, Cookie Dough

aka:

facts:

facts:

Prancy is often confused with Mickey, for good reason, they look very similar. Prancy enjoys a quiet life and usually spends time in the Engine Room office.

Baby, Lumpy, Fatty

This drooling lovebug is often in students laps around the engine room and the engineering lawn.

PRANCY

Meanie, Kirby, Angry Cat, Dirty Cat facts:

While this cat may look uncared for, it’s actually just that Art School likes to hide in dirty places.

Stomping grounds include the main lawn and the courtyard.

OL O H C S ART

TEDDY

photo: Lauren Dakai

photo: Emily Vukson

aka:

Leo, Panther, Black Cat, Chauncy, Cuddles

aka:

facts:

facts:

Lestat is the mascot of Pantas and ELJ and can often be found napping in students beds or under the radiators in ELJ.

aka:

Kirby

aka:

This queen of the Pratt cats. always up for a good tummy rub, is always in the engine room.

MA M O M BIG

L E S TAT

photo: Tina Scott

photo: Emily Vukson

Waffles, Mr. Peanutbutter, Peanutbutter, DOC cat, Creeper, Caramel, Two Dish (This was originally Mickeys name) facts:

This sometimesI-like-you/sometimes-Iignore-you cat can often be found in the bottom of ARC or attempting to sneak into the labs in engineering.

MICKEY

photo: Lauren Dakai

photo: Tony Hernandez

aka:

Pee, Q , Tux, Tuxedo, Pisser, Mustachio, Higgins, Mustache Cat, Phantom

aka:

Snaggles, Snaggletooth, Landlord, Snaggle, Greyscale, Sniggs, Snagglepuss, Evil Eye

aka:

facts:

facts:

facts:

Though Higgins used to be his home, Higgie now is usually found slithering around Machinery or attempting to force entry to the EDS Labs.

HIGGIE

photo: Tina Scott

1 2 | T H E P R AT T L E R

This cat can usually be found performing his landlord duties in front of Willoughby or in basement of Machinery.

W I L LY

photo: Emily Vukson

Piss, Mean Lestat, Skinny

While often confused as a mini-Lestat, this kitty usually hangs out on the Engine Room balcony or sleeping in his cardboard box bed.

NICKY

photo: Emily Vukson

or if they just needed a more quiet life. It was these household cats that Conrad’s wife then started entering into cat shows. The cats have won numerous awards over the years and just a fraction of them can be seen hanging in the engine room windows. Conrad explains that he hung the awards in the windows to show visitors that these cats on campus aren’t just random strays, they are cats that are loved and well taken care of. “We used to joke that they were our children, but it’s more than a joke,” Conrad explains. They were once asked about how many cats they helped a year, and the answer was around 200.

The Number of Cats

receive all of their shots and be neutered. He has a deal worked out with the vet; if Conrad finds a super lovable cat, he knows the vet will help find it a good home, and if the vet has a cat that is un-adoptable, he knows that Conrad will take care of it.

A Cats Background

A few of the Pratt cats have been adopted by students over the years. Conrad is reluctant to let people adopt the ones he calls “personalities,” though, if someone wanted to adopt a “crab” he would be more than happy to let them. He tries to maintain a balance of the super friendly lovable cats (personalities such as Lestat and Teddy) with the not so friendly “crabs” (Art School) so that the cats maintain their positive reputation on campus. He thinks of it as PR for the cats.

Though many suspect there are at least 20, there are actually only around 9 cats that live on campus at the moment, though this number does not include the neighborhood moochers. The numbers have always fluctuated, and do not include the cats that live with Conrad. He has always been very careful and conscious of the number of cats that are around, “They need to keep a low profile so people don’t think they are getting out of hand.”

Adoptions: Personalities vs. Crabs

Very seldom do the engine room employees know the history of the cats. “Are they aban- The Job of the Cats doned? Dumped? We just don’t know.” When “The cats serve a great purpose” Conrad the cats show up, Conrad and his team make says. Ignoring the few who dislike the cats sure the cats are healthy and ready to face the (some will claim they all have rabies and are public before letting them roam the campus. horrible to the campus), most agree that the He has a new one in his office right now nick- cats are very beneficial to the students. Not named Henrietta Nastyface, and as you can only do they give the campus personality tell from her nickname, she’s not quite ready and provide a great talking point on campus tours, they offer a kind of support that only to face the masses. an animal can give. The cats have comforted Ownership and Conditions of Residence thousands of Pratt students over the years.

When I ask if Conrad owns the cats, he re- Conrad tells me that when Father Perry used plies with an answer that a fellow cat lover to work at Pratt, he would tell upset students can understand–“Nobody owns a cat.” But to go to the engine room and pet a cat. When he is responsible for them. He makes sure Pratt takes it’s toll, or when homesickness they are well-fed and taken care of. The first sets in all students are welcome to head to condition of residence is that they have to the Engine Room and pet a cat.

Learn their names and collect them all!

When I asked Conrad if he cares that everyone makes up their own names for the cats, he responds with a reference to the musical “CATS.” He explains that T.S. Elliot wrote that cats have their own secret names and as long as they know those, they don’t care what we call them, and neither does Conrad.

T H E D . I . Y. I S S U E | 1 3

A HISTORY OF PROTESTING AT PRATT Words and illustration by Mike Cook Recently a social phenomenon has been making global headlines on a scale that many people thought died with the sixties—protesting. From Africa and the Middle East to Madison, Wisconsin, from John Stewart’s rally for well-reasoned arguments to Fred Phelps’s demonstrations using anything but well-reasoned arguments, people seem to be reaching their respective breaking points on a whole variety of issues. The great thing is the more who stand up, the more it fans the flames in the minds of others.

Protests, marches, pickets and gatherings are happening in our own proverbial backyard as well. On February 26, 2011 6,000 people convened in Foley Square in Manhattan to protest the House’s proposal to end funding for Planned Parenthood. Closer still, Willoughby Avenue was host throughout 2008 and 2009 to union construction workers who were angered by Pratt Institute’s choice of labor for the building of Myrtle Hall. I still hear those whistles in my sleep.

But despite all of this in thirty years when I look back on the first decade of the 2000’s, 1 4 | T H E P R AT T L E R

“activism” will not be even close to the first word I think of. Nor will “hope” or “change” be despite Obama’s best efforts. Where did the spirit of activism go? The ideals of the sixties and early seventies died at some point, and while I can’t say why, I do know that at one point it was a little different.

A History of Activism

Unbeknownst to the general Pratt student populace, our Institute has had a long history of civil disobedience, marches, protests, demonstrations and even the odd-occasional riot. To chronicle all of these would take up volumes and volumes of the Prattler, and actually, they do; I’d urge anyone interested to look up the Prattler archives in the library.

For brevity’s sake I’m going to share just one incident, known as “A Touch of Spring,” chronicled in the 1968 to 1970 issues of The Prattler.

“A Touch of Spring” came to a head in the Spring of 1969, although its causes were several years in the making. Pratt at the time was in relative turmoil, and many students T H E D . I . Y. I S S U E | 1 5

A HISTORY OF PROTESTING AT PRATT Words and illustration by Mike Cook Recently a social phenomenon has been making global headlines on a scale that many people thought died with the sixties—protesting. From Africa and the Middle East to Madison, Wisconsin, from John Stewart’s rally for well-reasoned arguments to Fred Phelps’s demonstrations using anything but well-reasoned arguments, people seem to be reaching their respective breaking points on a whole variety of issues. The great thing is the more who stand up, the more it fans the flames in the minds of others.

Protests, marches, pickets and gatherings are happening in our own proverbial backyard as well. On February 26, 2011 6,000 people convened in Foley Square in Manhattan to protest the House’s proposal to end funding for Planned Parenthood. Closer still, Willoughby Avenue was host throughout 2008 and 2009 to union construction workers who were angered by Pratt Institute’s choice of labor for the building of Myrtle Hall. I still hear those whistles in my sleep.

But despite all of this in thirty years when I look back on the first decade of the 2000’s, 1 4 | T H E P R AT T L E R

“activism” will not be even close to the first word I think of. Nor will “hope” or “change” be despite Obama’s best efforts. Where did the spirit of activism go? The ideals of the sixties and early seventies died at some point, and while I can’t say why, I do know that at one point it was a little different.

A History of Activism

Unbeknownst to the general Pratt student populace, our Institute has had a long history of civil disobedience, marches, protests, demonstrations and even the odd-occasional riot. To chronicle all of these would take up volumes and volumes of the Prattler, and actually, they do; I’d urge anyone interested to look up the Prattler archives in the library.

For brevity’s sake I’m going to share just one incident, known as “A Touch of Spring,” chronicled in the 1968 to 1970 issues of The Prattler.

“A Touch of Spring” came to a head in the Spring of 1969, although its causes were several years in the making. Pratt at the time was in relative turmoil, and many students T H E D . I . Y. I S S U E | 1 5

Pratt students outside of Main building, Spring 1969. Photo credit The Pratt Institute Archives

felt it was stagnating, both in education and reputation. On April 4th 1968, Architecture students began a two-week strike. Two days before that the advertising students had started their own boycott (which would also last two weeks) after their department chairman was forced to resign by the administration.

This was not a lone incident—between September of 1968 and March of 1969 at least seven faculty members were either forced to or decided to resign.

These events led to what one anonymous 1 6 | T H E P R AT T L E R

Prattler writer at the time referred to as, “the manifestation of a student restlessness that’s growing at an insistent speed.” The layoffs, coupled with student dissatisfaction over everything from darkroom space to studio hours, had the entire campus on edge.

It was in this air of tension that the administration (primarily the Pratt Board of Trustees and oft-villainized President at the time, James B. Donovan) made a series of decisions that ultimately pushed much of the student body past its breaking point. The first

was the purchasing of Willoughby Buildings 1 and 2 (at 185 Hall St. and 195 Willoughby Ave., respectively) without any student consultation.

Students, believing this decision not to be in the best interest of the members of the Pratt-area community at large, were outraged. The second decision came on March 13, 1969 to raise student tuition by $300; almost $2,000 by today’s dollar value. Again, students were not consulted prior to the announcement of the increase.

The Students Respond

This was the final straw. Following a week of demonstrations and rallies on the Main Lawn, on March 26, 1969 almost 1,000 Pratt students, along with some faculty and community members, met in Memorial Hall to discuss positive action. After dismissing the ideas of hiring a lawyer or occupying a building the assembled students voted unanimously to enact, for the first time in Pratt history, a campus-wide, all-encompassing strike. “A Touch of Spring” had begun.

T H E D . I . Y. I S S U E | 1 7

Pratt students outside of Main building, Spring 1969. Photo credit The Pratt Institute Archives

felt it was stagnating, both in education and reputation. On April 4th 1968, Architecture students began a two-week strike. Two days before that the advertising students had started their own boycott (which would also last two weeks) after their department chairman was forced to resign by the administration.

This was not a lone incident—between September of 1968 and March of 1969 at least seven faculty members were either forced to or decided to resign.

These events led to what one anonymous 1 6 | T H E P R AT T L E R

Prattler writer at the time referred to as, “the manifestation of a student restlessness that’s growing at an insistent speed.” The layoffs, coupled with student dissatisfaction over everything from darkroom space to studio hours, had the entire campus on edge.

It was in this air of tension that the administration (primarily the Pratt Board of Trustees and oft-villainized President at the time, James B. Donovan) made a series of decisions that ultimately pushed much of the student body past its breaking point. The first

was the purchasing of Willoughby Buildings 1 and 2 (at 185 Hall St. and 195 Willoughby Ave., respectively) without any student consultation.

Students, believing this decision not to be in the best interest of the members of the Pratt-area community at large, were outraged. The second decision came on March 13, 1969 to raise student tuition by $300; almost $2,000 by today’s dollar value. Again, students were not consulted prior to the announcement of the increase.

The Students Respond

This was the final straw. Following a week of demonstrations and rallies on the Main Lawn, on March 26, 1969 almost 1,000 Pratt students, along with some faculty and community members, met in Memorial Hall to discuss positive action. After dismissing the ideas of hiring a lawyer or occupying a building the assembled students voted unanimously to enact, for the first time in Pratt history, a campus-wide, all-encompassing strike. “A Touch of Spring” had begun.

T H E D . I . Y. I S S U E | 1 7

YOU DON’T HAVE TO JOIN

The days immediately following this historic decision were filled with picketing, workshops, and self-initiated seminars.

Some teachers who were sympathetic to the students’ cause held their classes out on the main lawn. By the second day, Pratt students had formed no less than seven committees: the Communications, Negotaiations, Strike, Faculty, Curriculum, and Community Committees, all of which were overseen by the Coordinating Committee. By the third day the Pratt maintenance workers and security guards had pledged their support to the striking students. Participants spent the time meeting, demonstrating, and educating each other and “preparing the logical terminus to ‘a touch of spring’— a touch of a new educational experience in a touch of a new world.” (Prattler, 1969). The phrase actually came from President Donovan himself, who initially attributed the students’ actions to “a

ABOVE ALL ELSE

THE STUDENTS WANTED

A SAY in matters

AT PRATT

1 8 | T H E P R AT T L E R

touch of spring.” They also painted outside and made art on the sidewalks.

The Demonstration’s Goals

The demands of the students were numerous and spanned almost every aspect of Pratt.

They wanted transparency of debts and salaries and a clear, public breakdown of each school’s budget. They wanted 24-hour workshops, and the improvement and expansion of existing facilities. They wanted a full time doctor and better nurses, and a staffed guidance facility for all student problems. They wanted Pratt to respect its surroundings and the community more. Above all else, the students wanted a say in matters at Pratt.

They wanted a clear, meaningful voice on the Board of Trustees to ensure that things such as tuition hikes and the hiring and firing of staff were done for the right reasons, and in the best interest of the students and those involved.

While many of these demands were not met, many of them were. After a month of the strike, the administration agreed to meaningful student representation on the Board of Trustees, as well as the establishment of a student senate. The teacher evaluation forms we all fill out at the end of each semester are a direct result of Pratt Institute’s 1969 student body and their actions. Pratt students proved that taking matters into their own hands actually yields positive results.

Why Bring This Up?

This is not meant as incitement to burn down the Bursar’s office. Protests without information, purpose, knowledge, and, as John Stewart pointed out, sanity, are never effective. At its core this isn’t even about Pratt. I use this story to raise the question of whether or not we’ve been unknowingly giving away our say in matters that concern us, and letting people with their own best interests in

mind define the world that we live in and will ultimately inherit. Those students in 1969 expected to have a voice. Today we don’t.

Can you imagine what it would take to get a thousand of us, the students of Pratt, to strike today? I can’t think of anything, which is incredibly disheartening. Apathy seems to have gathered us up in its great, sluggish arms and made us content with what’s in front of us— getting our work done and calling it a day. This is worrying. The second we stop questioning if we still have a right is the second we will lose it.

That’s not to say “A Touch of Spring,” or any movement for that matter, didn’t and doesn’t face the trouble of overcoming disinterest. One Prattler writer of the time said, about those students who shrugged their shoulders at the demonstrations, “as long as Easter vacation was coming up, they were content. And that is the most depressing and tragic part of the first week of the strike.”

Apathy will always exist; that is a given, even in the most tumultuous of times. There also seems to be a myth that the people active in the sixties and seventies were born with some special gene that made them more adept at protesting. Professor Bruce Duhan of the COMD department, and a participant in “A Touch of Spring “in 1969, doesn’t think so. “There was the sense that you could do anything if you got involved, that you could change the world. There was optimism—but each generation has a bit of that,” he said.

One of the major obstacles we face in getting involved in something is most of us don’t see ourselves as people who can change things. It’s so easy to say you have too much work, or that you’re just a painter, or sculptor, or writer, and that other people are better equipped to do the heavy lifting. That is a lie. As artists and communicators we are the ones who shape the world; we shape what people see and often what they think. You

A GROUP

AND YOU DON’T HAVE TO JOIN

A MOV…EMENT GO MAKE

YOUR OWN don’t have to sacrifice your LCD homework, or Senior Project for that matter, to find a little extra passion about something.

Professor Duhan described the attitude thusly: “This is Pratt; you demonstrate until it’s time to go to class.”

You don’t have to join a group, and you don’t have to join a movement. Go make your own. Find what moves you and share it. Find what you want changed and try to change it; chances are other people want it changed too. You can choose to be one of the people who gives a shit. Wouldn’t it be nice if our opinions were more than status updates?

If we don’t do it to help the world then we should at least do it to help ourselves. Twenty years down the road no one remembers the people who just sat back and let others have an opinion for them. Maybe the revolutions in Northern Africa and the Middle East, the protests in Madison and D.C., are the start of a resurgence in involvement. I really hope so.

But it won’t happen unless we do it.

T H E D . I . Y. I S S U E | 1 9

YOU DON’T HAVE TO JOIN

The days immediately following this historic decision were filled with picketing, workshops, and self-initiated seminars.

Some teachers who were sympathetic to the students’ cause held their classes out on the main lawn. By the second day, Pratt students had formed no less than seven committees: the Communications, Negotaiations, Strike, Faculty, Curriculum, and Community Committees, all of which were overseen by the Coordinating Committee. By the third day the Pratt maintenance workers and security guards had pledged their support to the striking students. Participants spent the time meeting, demonstrating, and educating each other and “preparing the logical terminus to ‘a touch of spring’— a touch of a new educational experience in a touch of a new world.” (Prattler, 1969). The phrase actually came from President Donovan himself, who initially attributed the students’ actions to “a

ABOVE ALL ELSE

THE STUDENTS WANTED

A SAY in matters

AT PRATT

1 8 | T H E P R AT T L E R

touch of spring.” They also painted outside and made art on the sidewalks.

The Demonstration’s Goals

The demands of the students were numerous and spanned almost every aspect of Pratt.

They wanted transparency of debts and salaries and a clear, public breakdown of each school’s budget. They wanted 24-hour workshops, and the improvement and expansion of existing facilities. They wanted a full time doctor and better nurses, and a staffed guidance facility for all student problems. They wanted Pratt to respect its surroundings and the community more. Above all else, the students wanted a say in matters at Pratt.

They wanted a clear, meaningful voice on the Board of Trustees to ensure that things such as tuition hikes and the hiring and firing of staff were done for the right reasons, and in the best interest of the students and those involved.

While many of these demands were not met, many of them were. After a month of the strike, the administration agreed to meaningful student representation on the Board of Trustees, as well as the establishment of a student senate. The teacher evaluation forms we all fill out at the end of each semester are a direct result of Pratt Institute’s 1969 student body and their actions. Pratt students proved that taking matters into their own hands actually yields positive results.

Why Bring This Up?

This is not meant as incitement to burn down the Bursar’s office. Protests without information, purpose, knowledge, and, as John Stewart pointed out, sanity, are never effective. At its core this isn’t even about Pratt. I use this story to raise the question of whether or not we’ve been unknowingly giving away our say in matters that concern us, and letting people with their own best interests in

mind define the world that we live in and will ultimately inherit. Those students in 1969 expected to have a voice. Today we don’t.

Can you imagine what it would take to get a thousand of us, the students of Pratt, to strike today? I can’t think of anything, which is incredibly disheartening. Apathy seems to have gathered us up in its great, sluggish arms and made us content with what’s in front of us— getting our work done and calling it a day. This is worrying. The second we stop questioning if we still have a right is the second we will lose it.

That’s not to say “A Touch of Spring,” or any movement for that matter, didn’t and doesn’t face the trouble of overcoming disinterest. One Prattler writer of the time said, about those students who shrugged their shoulders at the demonstrations, “as long as Easter vacation was coming up, they were content. And that is the most depressing and tragic part of the first week of the strike.”

Apathy will always exist; that is a given, even in the most tumultuous of times. There also seems to be a myth that the people active in the sixties and seventies were born with some special gene that made them more adept at protesting. Professor Bruce Duhan of the COMD department, and a participant in “A Touch of Spring “in 1969, doesn’t think so. “There was the sense that you could do anything if you got involved, that you could change the world. There was optimism—but each generation has a bit of that,” he said.

One of the major obstacles we face in getting involved in something is most of us don’t see ourselves as people who can change things. It’s so easy to say you have too much work, or that you’re just a painter, or sculptor, or writer, and that other people are better equipped to do the heavy lifting. That is a lie. As artists and communicators we are the ones who shape the world; we shape what people see and often what they think. You

A GROUP

AND YOU DON’T HAVE TO JOIN

A MOV…EMENT GO MAKE

YOUR OWN don’t have to sacrifice your LCD homework, or Senior Project for that matter, to find a little extra passion about something.

Professor Duhan described the attitude thusly: “This is Pratt; you demonstrate until it’s time to go to class.”

You don’t have to join a group, and you don’t have to join a movement. Go make your own. Find what moves you and share it. Find what you want changed and try to change it; chances are other people want it changed too. You can choose to be one of the people who gives a shit. Wouldn’t it be nice if our opinions were more than status updates?

If we don’t do it to help the world then we should at least do it to help ourselves. Twenty years down the road no one remembers the people who just sat back and let others have an opinion for them. Maybe the revolutions in Northern Africa and the Middle East, the protests in Madison and D.C., are the start of a resurgence in involvement. I really hope so.

But it won’t happen unless we do it.

T H E D . I . Y. I S S U E | 1 9

PRATT’S

POLITICS OF FOOD AN INTERVIEW WITH PROF. JOSH KARANT ABOUT THE POLITICS OF FOOD AT PRATT

By Michael Yarinsky, illustrations by Justin Oon

How can we eat more ethically and health- Prattler: You have an interest in informing fully on a budget? Are there better options Pratt students about better food options? than what we are forced to pay for on Prof. Josh Karant: I think eating habits catch our meal plans? I decided to interview up with you. So it is important to have a Professor Josh Karant to look for solutions knowledge of what you are eating and what it to some of Pratt’s food issues. Professor can do to you – on the level of health mostly.

Karant teaches several classes at Pratt, including The Politics of Food, The Culture Why do you teach the The Politics of Food? of Food, Hip Hop Culture, Philosophy, and The reason I am teaching this course is beAesthetics and has a background in politi- cause I taught a course last semester focused cal philosophy. on the cultural aspects of food. It went well, but there were many issues that students 2 0 | T H E P R AT T L E R

IT IS IMPORTANT TO HAVE A KNOWLEDGE OF WHAT YOU ARE EATING AND WHAT IT CAN DO TO YOU ON THE LEVEL OF HEALTH

wanted to talk about that the course didn’t really address; namely, what, ethically, should we eat to sustain our bodies and sustain ourselves.

One of the reasons that I am able to teach this course is that I received a Pratt Sustainability Grant and one of the things I noticed is that Pratt spends a lot of time talking about sustainability and as an institution, the school seems genuinely enthusiastic about bringing awareness to these issues.

You go to the dining hall, though, and the food is atrocious both in quality and price.

The meals are run by the same company for however many years and they still have styrofoam cups and trays and plastic tins that everything comes in.

It seems to me to reflect a broader problem in this country specifically, which is that people talk about food in one way, but act in a very different way.

At a place like Pratt, though, the administration has the opportunity to change these things, or at least alert people to the things that they are doing. I don’t want to tell anybody how to eat, but at least inform people of decisions they are making.

So, you have shown an interest in and made an effort to create a roof garden at Pratt?

The idea was that Pratt would host a roof garden that would supply seasonally fresh vegetables and eggs to the cafeteria (we would have 20-30 chickens). One idea was that this could be cultivated as a seminar for students, but also neighborhood kids participating in the America Reads program would be able to be brought in to learn about the cultivation and the eating of vegetables.

We would actively seek out students around the school to serve different roles within the process. For example, an architect might design the space, a graphic designer and writer might design an advertisement, etc. Everyone would contribute their own unique skill sets to both executing and raising awareness about the project.

How did you go about developing this?

This came about when I was teaching a course on urban politics, actually. In the final project, the students had to assess Pratt as an urban environment and recommend one thing to institute for positive change.

T H E D . I . Y. I S S U E | 2 1

PRATT’S

POLITICS OF FOOD AN INTERVIEW WITH PROF. JOSH KARANT ABOUT THE POLITICS OF FOOD AT PRATT

By Michael Yarinsky, illustrations by Justin Oon

How can we eat more ethically and health- Prattler: You have an interest in informing fully on a budget? Are there better options Pratt students about better food options? than what we are forced to pay for on Prof. Josh Karant: I think eating habits catch our meal plans? I decided to interview up with you. So it is important to have a Professor Josh Karant to look for solutions knowledge of what you are eating and what it to some of Pratt’s food issues. Professor can do to you – on the level of health mostly.

Karant teaches several classes at Pratt, including The Politics of Food, The Culture Why do you teach the The Politics of Food? of Food, Hip Hop Culture, Philosophy, and The reason I am teaching this course is beAesthetics and has a background in politi- cause I taught a course last semester focused cal philosophy. on the cultural aspects of food. It went well, but there were many issues that students 2 0 | T H E P R AT T L E R

IT IS IMPORTANT TO HAVE A KNOWLEDGE OF WHAT YOU ARE EATING AND WHAT IT CAN DO TO YOU ON THE LEVEL OF HEALTH

wanted to talk about that the course didn’t really address; namely, what, ethically, should we eat to sustain our bodies and sustain ourselves.

One of the reasons that I am able to teach this course is that I received a Pratt Sustainability Grant and one of the things I noticed is that Pratt spends a lot of time talking about sustainability and as an institution, the school seems genuinely enthusiastic about bringing awareness to these issues.

You go to the dining hall, though, and the food is atrocious both in quality and price.

The meals are run by the same company for however many years and they still have styrofoam cups and trays and plastic tins that everything comes in.

It seems to me to reflect a broader problem in this country specifically, which is that people talk about food in one way, but act in a very different way.

At a place like Pratt, though, the administration has the opportunity to change these things, or at least alert people to the things that they are doing. I don’t want to tell anybody how to eat, but at least inform people of decisions they are making.

So, you have shown an interest in and made an effort to create a roof garden at Pratt?

The idea was that Pratt would host a roof garden that would supply seasonally fresh vegetables and eggs to the cafeteria (we would have 20-30 chickens). One idea was that this could be cultivated as a seminar for students, but also neighborhood kids participating in the America Reads program would be able to be brought in to learn about the cultivation and the eating of vegetables.

We would actively seek out students around the school to serve different roles within the process. For example, an architect might design the space, a graphic designer and writer might design an advertisement, etc. Everyone would contribute their own unique skill sets to both executing and raising awareness about the project.

How did you go about developing this?

This came about when I was teaching a course on urban politics, actually. In the final project, the students had to assess Pratt as an urban environment and recommend one thing to institute for positive change.

T H E D . I . Y. I S S U E | 2 1

PEOPLE TALK ABOUT FOOD IN ONE WAY BUT ACT IN A VERY DIFFERENT WAY

One of the groups had a few different projects they wanted to implement – all of them revolving around ideas of how to bring the broader community together, increase the quality of life, an d m any ot h e r s i m i l ar issues.

It seemed to me that a garden encapsulated many of their concerns and offered one possible solution. So they did up a little model on the rooftop garden and then I got to thinking that this would actually be something worth pursuing - especially with the rise and success of rooftop gardens in Brooklyn, specifically, and smaller gardens, farms and green markets having success in the area.

I had another student come to me, a senior writing his thesis, who seemed very keen on the idea as well, so we began to really gauge the efficacy of a project like this.

What did you discover?

This was another instance where it seems like an ideal opportunity, but when you try to put it into practice it’s really absurdly difficult.

2 2 | T H E P R AT T L E R

There are security issues (they don’t let students on the roofs, apparently), there are structural engineering issues, there are climate issues and there are issues of upkeep.

You would need strongly committed students to run a garden, but students here are notoriously overworked by their respective departments.

L on g s t or y s h or t , it would take a tremendous amount of effort and there are heavy legal implications and safety implications. So, based on the research, even if everybody would want this to happen,

I really don’t think this would be able to happen right now.

If students were interested in generally improving the health and quality of the food they consume, what would you advise they do?

One of the problems with students are that they are broke all of the time, so you have to offer solutions that are feasible with a tight budget.

I know that there has been a rise in people at Pratt cooking together as a social activity.

This is a huge step. It is the beginning of a food culture at Pratt that wasn’t here when I first got here. This social phenomena can be as infectious as anything.

The Fort Greene Green Market is four blocks from campus and I think students will be surprised to find that in-season produce that you would find here is not much more expensive than what you would find at Associated, Pioneer, or C-Town.

Honestly, I just think it takes time, a little commitment, a realistic appraisal of what you want to get out of it, and some execution.

It doesn’t have to be everyday that you eat grass-fed, hand-massaged beef. But once a week, I think its fair that you should be able to sit down and enjoy food, and enjoy it with friends.

bacon. I think its as simple as that.

Here are some things you can ask Pratt to do: • Seriously consider the implementation of a Pratt Roof Garden • Allow for healthier options, not just inside the school, but off campus by allowing the money on the PrattCard to be used off campus for healthy options.

• It’s ok to preach responsibility, but to give a sole contract to a food company that still uses plastic cutlery and styrofoam plates, that sends a different message. There needs to be a tighter congruence between what is preached and what is practiced.

• Remember, most reform begins with educating yourself as a consumer, producer, or interested individual. Here are some books to help: The Unsettling of America: Culture and Education is a very important aspect, where Agriculture by Wendell Berry do you feel this fits in?

The Omnivore’s Dilemma by Michael Pollan You can take classes, you can read books, but Slow Food Nation by Carlo Petrini one of the nice things about food is that you Hunting The Wild Asparagus by Euell actually eat it. It’s an experiential thing. It’s Gibbons well and good to read and well and good to • Try getting together and grow vegetables talk about food, but you also have to go out on you apartment roof then sell the vegthere and eat. etables and see what happens! Worst comes Talk to people that are growing and pre- to worst you’ll have food! paring your food. This changed the way I eat • Or instead of just drinking on the weekmore than anything. I mean, speaking to the end, have a dinner party with friends (you people that raise the pigs and then eating the can still get drunk)!

T H E D . I . Y. I S S U E | 2 3

PEOPLE TALK ABOUT FOOD IN ONE WAY BUT ACT IN A VERY DIFFERENT WAY

One of the groups had a few different projects they wanted to implement – all of them revolving around ideas of how to bring the broader community together, increase the quality of life, an d m any ot h e r s i m i l ar issues.

It seemed to me that a garden encapsulated many of their concerns and offered one possible solution. So they did up a little model on the rooftop garden and then I got to thinking that this would actually be something worth pursuing - especially with the rise and success of rooftop gardens in Brooklyn, specifically, and smaller gardens, farms and green markets having success in the area.

I had another student come to me, a senior writing his thesis, who seemed very keen on the idea as well, so we began to really gauge the efficacy of a project like this.

What did you discover?

This was another instance where it seems like an ideal opportunity, but when you try to put it into practice it’s really absurdly difficult.

2 2 | T H E P R AT T L E R

There are security issues (they don’t let students on the roofs, apparently), there are structural engineering issues, there are climate issues and there are issues of upkeep.

You would need strongly committed students to run a garden, but students here are notoriously overworked by their respective departments.

L on g s t or y s h or t , it would take a tremendous amount of effort and there are heavy legal implications and safety implications. So, based on the research, even if everybody would want this to happen,

I really don’t think this would be able to happen right now.

If students were interested in generally improving the health and quality of the food they consume, what would you advise they do?

One of the problems with students are that they are broke all of the time, so you have to offer solutions that are feasible with a tight budget.

I know that there has been a rise in people at Pratt cooking together as a social activity.

This is a huge step. It is the beginning of a food culture at Pratt that wasn’t here when I first got here. This social phenomena can be as infectious as anything.

The Fort Greene Green Market is four blocks from campus and I think students will be surprised to find that in-season produce that you would find here is not much more expensive than what you would find at Associated, Pioneer, or C-Town.

Honestly, I just think it takes time, a little commitment, a realistic appraisal of what you want to get out of it, and some execution.

It doesn’t have to be everyday that you eat grass-fed, hand-massaged beef. But once a week, I think its fair that you should be able to sit down and enjoy food, and enjoy it with friends.

bacon. I think its as simple as that.

Here are some things you can ask Pratt to do: • Seriously consider the implementation of a Pratt Roof Garden • Allow for healthier options, not just inside the school, but off campus by allowing the money on the PrattCard to be used off campus for healthy options.

• It’s ok to preach responsibility, but to give a sole contract to a food company that still uses plastic cutlery and styrofoam plates, that sends a different message. There needs to be a tighter congruence between what is preached and what is practiced.

• Remember, most reform begins with educating yourself as a consumer, producer, or interested individual. Here are some books to help: The Unsettling of America: Culture and Education is a very important aspect, where Agriculture by Wendell Berry do you feel this fits in?

The Omnivore’s Dilemma by Michael Pollan You can take classes, you can read books, but Slow Food Nation by Carlo Petrini one of the nice things about food is that you Hunting The Wild Asparagus by Euell actually eat it. It’s an experiential thing. It’s Gibbons well and good to read and well and good to • Try getting together and grow vegetables talk about food, but you also have to go out on you apartment roof then sell the vegthere and eat. etables and see what happens! Worst comes Talk to people that are growing and pre- to worst you’ll have food! paring your food. This changed the way I eat • Or instead of just drinking on the weekmore than anything. I mean, speaking to the end, have a dinner party with friends (you people that raise the pigs and then eating the can still get drunk)!

T H E D . I . Y. I S S U E | 2 3

LIBERAL ARTISTS Academics vs. Arts

By Ashly DeCosta, illustration by Justin Oon

For students in the school of Liberal Arts and Sciences (as majors in the Writing Program and Critical and Visual Studies), there can be moments where our validity at Pratt is called into question. As one freshman Writing Major informed me, “I was told by an architecture major the second day of orientation “Why are you here? Writing isn’t even a real major. Why don’t you go major in English in a state school and get the fuck out of my art school?” I’ve also been told that Liberal Arts students are slackers, have the easiest work load, and are the least important.” I’m not trying to imply, of course, that this ignorant and bitter attitude is the norm among Pratt students towards those in Liberal Arts students. However, disparaging remarks are not exactly uncommon.

Who Likes Liberal Arts?

A Critical and Visual Studies sophomore, who transferred into the program last year explained: “I’ve also heard people criticize Crit-viz saying that it’s a B.S. major and that the students will leave with no jobs. I actually 2 4 | T H E P R AT T L E R

had my freshman advertising advisor openly admit that he thinks the liberal arts school is just a ‘service school’ for all the artists here…. It was quite sad being that my goal at this school was to have a well rounded education.”

It’s troubling that many are so disdainful of liberal arts, and that they would make such remarks to students, reinforcing the idea that liberal arts is trivial and unnecessary.

What You Don’t Know

I think a lot of the problem is that this school isn’t integrated well with the others. A lot of people don’t know much about the Writing and Critical and Visual Studies programs — including some of the people in the major, like me.

Much of it is willful ignorance among the more disdainful students — writing is hardly a new art form, the major also has intensive studio classes, and anyone who thinks you need to be carrying around a sketch pad and exacto knife to be a legitimate artist is probably just pretentious.

Not Always an Art School

“WRITING ISN’T EVEN A REAL MAJOR”

Critical and Visual Studies, on the other hand, is a lot harder to pin down. However, I think you could make the argument in its favor that contrary to popular belief, Pratt wasn’t always an art school in the romantic sense that we have now. There’s a building called “Engineering” because there was an engineering program (which, incidentally, housed a considerable number of minority students) up to 1993, and it was one of the oldest in the country. In fact, the original mission at Pratt was to train immigrants in practical things, like drafting, leather tanning, and home economics. Incase education didn’t work out, it was also the designed as a shoe factory.

Visual Studies actually used to be called Cultural Studies (which is an acknowledged field, even if what it means is up for debate) where one of the main components is to study the production of culture — why not have it at an art school?

It also doesn’t sound ridiculous for artists to have a critical understanding of the work they study and create.

I’m hardly the first person to say this, but many students at Pratt seem to be encouraged (and with their work loads, practically forced to) make art thoughtlessly.

I think this is, in fact, the place where liberal arts can be the most useful. Fortunately, there’s hope for liberal arts at Pratt; attitudes appear to be changing. As one senior in Critical and Visual Studies points out, she was ridiculed when she first got to Pratt, but now deals more with “intrigue and general confusion.”

With work, perhaps we’ll be able to achieve not only a “well rounded education” for everyone, but make Pratt a bit more the progressive school it purports to be.

…

“LIBERAL ARTS IS JUST A SERVICE SCHOOL”

Hope for Liberal Arts

This doesn’t mean that I find fine arts to be less valid, but that Pratt has become, as far as I know, a school it was never intended to be.

So it shouldn’t then be difficult to consider liberal arts having a place at an art school for more than just helping “real” artists learn to put a statement together. Critical and

T H E D . I . Y. I S S U E | 2 5

LIBERAL ARTISTS Academics vs. Arts

By Ashly DeCosta, illustration by Justin Oon

For students in the school of Liberal Arts and Sciences (as majors in the Writing Program and Critical and Visual Studies), there can be moments where our validity at Pratt is called into question. As one freshman Writing Major informed me, “I was told by an architecture major the second day of orientation “Why are you here? Writing isn’t even a real major. Why don’t you go major in English in a state school and get the fuck out of my art school?” I’ve also been told that Liberal Arts students are slackers, have the easiest work load, and are the least important.” I’m not trying to imply, of course, that this ignorant and bitter attitude is the norm among Pratt students towards those in Liberal Arts students. However, disparaging remarks are not exactly uncommon.

Who Likes Liberal Arts?

A Critical and Visual Studies sophomore, who transferred into the program last year explained: “I’ve also heard people criticize Crit-viz saying that it’s a B.S. major and that the students will leave with no jobs. I actually 2 4 | T H E P R AT T L E R

had my freshman advertising advisor openly admit that he thinks the liberal arts school is just a ‘service school’ for all the artists here…. It was quite sad being that my goal at this school was to have a well rounded education.”

It’s troubling that many are so disdainful of liberal arts, and that they would make such remarks to students, reinforcing the idea that liberal arts is trivial and unnecessary.

What You Don’t Know

I think a lot of the problem is that this school isn’t integrated well with the others. A lot of people don’t know much about the Writing and Critical and Visual Studies programs — including some of the people in the major, like me.

Much of it is willful ignorance among the more disdainful students — writing is hardly a new art form, the major also has intensive studio classes, and anyone who thinks you need to be carrying around a sketch pad and exacto knife to be a legitimate artist is probably just pretentious.

Not Always an Art School

“WRITING ISN’T EVEN A REAL MAJOR”

Critical and Visual Studies, on the other hand, is a lot harder to pin down. However, I think you could make the argument in its favor that contrary to popular belief, Pratt wasn’t always an art school in the romantic sense that we have now. There’s a building called “Engineering” because there was an engineering program (which, incidentally, housed a considerable number of minority students) up to 1993, and it was one of the oldest in the country. In fact, the original mission at Pratt was to train immigrants in practical things, like drafting, leather tanning, and home economics. Incase education didn’t work out, it was also the designed as a shoe factory.

Visual Studies actually used to be called Cultural Studies (which is an acknowledged field, even if what it means is up for debate) where one of the main components is to study the production of culture — why not have it at an art school?

It also doesn’t sound ridiculous for artists to have a critical understanding of the work they study and create.

I’m hardly the first person to say this, but many students at Pratt seem to be encouraged (and with their work loads, practically forced to) make art thoughtlessly.

I think this is, in fact, the place where liberal arts can be the most useful. Fortunately, there’s hope for liberal arts at Pratt; attitudes appear to be changing. As one senior in Critical and Visual Studies points out, she was ridiculed when she first got to Pratt, but now deals more with “intrigue and general confusion.”

With work, perhaps we’ll be able to achieve not only a “well rounded education” for everyone, but make Pratt a bit more the progressive school it purports to be.

…

“LIBERAL ARTS IS JUST A SERVICE SCHOOL”

Hope for Liberal Arts

This doesn’t mean that I find fine arts to be less valid, but that Pratt has become, as far as I know, a school it was never intended to be.

So it shouldn’t then be difficult to consider liberal arts having a place at an art school for more than just helping “real” artists learn to put a statement together. Critical and

T H E D . I . Y. I S S U E | 2 5

BOOK REVIEW

BOOK SCOUT Finding hidden treasures in the stacks Goth Culture, puppets, sex in the 90’s and everything in between. Do you need to be reminded again that “having fun isn’t hard when you have a library card?” Our library is not only a great resource for materials related to our majors, but sometimes the most sparkling gems are uncovered quite accidentally.

Here is a round-up, call number included, of a selection you didn’t know we had, proving that StumbleUpon is so much more exciting in real life. By Anna Fuentes

2 6 | T H E P R AT T L E R

Smart Sex

by Jessica Vitkus and Marjorie Ingall If you wanted to have sex in the 90’s and not get crabs, then this was your Bible, or so I can only assume judging by the “MTV: Sex in the 90’s” seal of approval on the cover. The best part about this guidebook are the totally true and earnest testimonials from the generation X kids we all wish we could be now.

The information is bundled into chapters with pithy titles ranging from “Privacy, Peace and Germs” to “The Seven Steps to Condom Nirvana” peppered with celebrity interviews (Billie Joe Armstrong, Janeane Garofalo, and more). While most of the information still applies today (last check-out was from 2007), the illustrations sure don’t. Every girl looks like she stepped out of a TLC video and every guy looks like he listens to NuMetal. It’s kind of awesome, actually.

Excerpt: “Lola, 21: ‘You can cover your lover in whipped cream and lick it off. Um... I like to strip for my boyfriend”. (From the chapter, “Secondary Virginity) Go Wild: 306.7 V837

Memoirs of a Sword Swallower

by Daniel P. Mannix When I first picked up this book, it flipped open to a full page photo of an uncomfortable-looking man with a rat’s head poking out of his mouth. Underneath this photo was the heading “Human Ostrich Swallowing a Rat” and I knew I had happened upon something special. Mannix documents his life and times in a traveling sideshow through the 1940’s replete with photos of all his carny friends: the Fat Lady, The Guy with Whips, The 2 Headed Baby, etc. He eventually works his way up to swallowing neon bulbs, which I learned, is more dangerous than swallowing swords or fire. The more you know!

Excerpt: “He always wiped a sword before swallowing it because even the smallest particles of dust adhering to the blade could make you retch. After withdrawing the sword, he wiped the blade again to remove the stomach fluids. These fluids corrode the nickel-plate on the blades and that nickel-plate is expensive.”

Go and Swallow Swords: 791.35 M284M

Fashion for Disabled People

by Nellie Thornton Fashion engineered specifically for disabled people is something that never dawned on me until I picked this up. This book provides patterns and guidelines on colors, fabric and alterations catered for amputees, stroke victims, those with Downs Syndrome and many others. It also takes into account accommodations that need to be made for oversized areas of the body as well as disability-related symptoms like incontinence and lack of fine motor-skills. By demonstrating this kind of practical application to fashion, Thornton hopes to enable people in being noticed first for their apparel and not their disability.

Excerpt: “All too often, bibs are worn to absorb moisture, protect the clothing and cut down on washing and changing, but they do remind us of babyhood, and it we are not very careful our attitude towards people wearing bibs can cause distress.”

Go and Be Fascinated: 391.09049 T514

T H E D . I . Y. I S S U E | 2 7

BOOK REVIEW

BOOK SCOUT Finding hidden treasures in the stacks Goth Culture, puppets, sex in the 90’s and everything in between. Do you need to be reminded again that “having fun isn’t hard when you have a library card?” Our library is not only a great resource for materials related to our majors, but sometimes the most sparkling gems are uncovered quite accidentally.

Here is a round-up, call number included, of a selection you didn’t know we had, proving that StumbleUpon is so much more exciting in real life. By Anna Fuentes

2 6 | T H E P R AT T L E R

Smart Sex

by Jessica Vitkus and Marjorie Ingall If you wanted to have sex in the 90’s and not get crabs, then this was your Bible, or so I can only assume judging by the “MTV: Sex in the 90’s” seal of approval on the cover. The best part about this guidebook are the totally true and earnest testimonials from the generation X kids we all wish we could be now.

The information is bundled into chapters with pithy titles ranging from “Privacy, Peace and Germs” to “The Seven Steps to Condom Nirvana” peppered with celebrity interviews (Billie Joe Armstrong, Janeane Garofalo, and more). While most of the information still applies today (last check-out was from 2007), the illustrations sure don’t. Every girl looks like she stepped out of a TLC video and every guy looks like he listens to NuMetal. It’s kind of awesome, actually.

Excerpt: “Lola, 21: ‘You can cover your lover in whipped cream and lick it off. Um... I like to strip for my boyfriend”. (From the chapter, “Secondary Virginity) Go Wild: 306.7 V837

Memoirs of a Sword Swallower

by Daniel P. Mannix When I first picked up this book, it flipped open to a full page photo of an uncomfortable-looking man with a rat’s head poking out of his mouth. Underneath this photo was the heading “Human Ostrich Swallowing a Rat” and I knew I had happened upon something special. Mannix documents his life and times in a traveling sideshow through the 1940’s replete with photos of all his carny friends: the Fat Lady, The Guy with Whips, The 2 Headed Baby, etc. He eventually works his way up to swallowing neon bulbs, which I learned, is more dangerous than swallowing swords or fire. The more you know!

Excerpt: “He always wiped a sword before swallowing it because even the smallest particles of dust adhering to the blade could make you retch. After withdrawing the sword, he wiped the blade again to remove the stomach fluids. These fluids corrode the nickel-plate on the blades and that nickel-plate is expensive.”

Go and Swallow Swords: 791.35 M284M

Fashion for Disabled People

by Nellie Thornton Fashion engineered specifically for disabled people is something that never dawned on me until I picked this up. This book provides patterns and guidelines on colors, fabric and alterations catered for amputees, stroke victims, those with Downs Syndrome and many others. It also takes into account accommodations that need to be made for oversized areas of the body as well as disability-related symptoms like incontinence and lack of fine motor-skills. By demonstrating this kind of practical application to fashion, Thornton hopes to enable people in being noticed first for their apparel and not their disability.

Excerpt: “All too often, bibs are worn to absorb moisture, protect the clothing and cut down on washing and changing, but they do remind us of babyhood, and it we are not very careful our attitude towards people wearing bibs can cause distress.”

Go and Be Fascinated: 391.09049 T514

T H E D . I . Y. I S S U E | 2 7

FOOD REVIEW

2-5 minute food review

By Samantha Weyant and Chia-Lin Hsu, illustrations by Chia-Lin Hsu

Ramen is very cheap and popular among college students. You can pop them in the microwave or boil them on the stove for 2-5 minutes, add the seasoning and bam, you got yourself a quick meal.

As Illustration major, Michelle Lynch claims, “I’ve gone through three and a half years of college without ever trying Ramen.

I’ve never had it. I’d rather eat Kraft Mac and Cheese”. There are some simple things you can add to your Ramen to make it even more exciting and even more healthy, all while keeping it in an affordable college budget.

• For the last minute of boiling, add an egg and the seasoning to the pasta • At the end of cooking add already cooked pieces of chicken, steak, bacon bits or even cheese • Eat them unboiled as a crunchy snack like Illustration major Alexa Bosy: “Once in a while I eat them unboiled. Usually the little bits that are left over in the package after I take the big piece out.”

• If the flavoring doesn’t appeal to you, discard the packet and add your own sauce.

• Fry some diced onions and bacon, add the (boiled) noodles to the pan with the beef flavor, plus one egg, and mix all together.

2 8 | T H E P R AT T L E R

Or if you want to be really daring try making an interesting dessert:

Ramen Dessert Pizza.

Makes about 8 servings (630 calories; 29g fat; 10g saturated fat; no cholesterol; 14g protein; 84g carbohydrate; 46g sugar; 6g fiber; 330mg sodium; 40mg calcium per serving:) 4 bananas, sliced 1/2 cup honey 1/4 cup packed brown sugar 4 (3-ounce) packages ramen noodles 1 cup peanut butter 1 cup chocolate chips Optional things to add are shredded flaked coconut, chopped nuts, and raisins 1. In a large skillet, combine bananas, honey and brown sugar. Cook over medium heat for about 5 minutes, stirring gently, until heated throughly. Let cool slightly.

2. Break each block of noodles in half at the fold, creating 8 flat noodle cakes. Discard the seasoning packets or reserve for a future use.

3. Place noodle cakes on a jelly roll pan or in skillets with tops. Spread the top of each noodle cake with peanut butter. Divide the banana mixture evenly over each cake, then top with chocolate chips plus coconut, nuts, raisins or any garnish of your choice. Cover with foil or pan tops and let stand for about 10 minutes, allowing chocolate to soften.

Otafuku

Rai Rai Ken

This place isn’t necessarily a restaurant, more like a food stand in a corner, but don’t let looks deceive you. The store front is only about six feet long with a small take out window on the side.

Everything is built in very rich dark wooden with traditional Japanese food stand flags hanging under the roof.

When you take the first step into the door the narrow walk only allows one person to go through. It’s probably not the best place if you’re with a large group of people or want to sit down.

This little restaurant provides its customers with the most delicious takoyaki money could buy $5 for six takoyakis.

For those who are unfamiliar with this type of food, “takoyaki,” meaning “grilled octopus” is a popular Japanese street food.

It can can be best described as a pancake ball with a piece of octopus inside topped with seaweed, fish flakes, and Japanese mayo sauce.

This might sound too exotic for you, but I urge you to give it a shot. To those who are familiar with the food, Otafuku’s might be the best without a doubt.

The exterior of Otafuku’s takoyaki is very soft with a large piece of octopus in the center, cooked so that it melts in your mouth.

Drop by Otafuku for a tasty treat.

When judging a restaurant you might figure good exterior, good food, right? On most occasions, this may be true, but with Rai Rai Ken it’s not.

The exterior of the restaurant is classically Japanese, and is very similar to Otafuku, but wider and broader in dimension.

Upon walking into the restaurant, the interior decoration seems true to a typical Japanese Ramen Stands which I equated with good ramen. The kitchen counter is wide open with a bar style table top. Customers sit on the short stools, facing the kitchen counter and order straight from the chief.

The good-exterior-good-food assumption dissolved, however, when I opened the menu which was half written in Chinese. Staying on the safe side I ordered miso ramen to test the restaurant’s ability in constructing this typical dish that almost represents how ramen should be made.

The ramen looked pretty good but tasted was like the combination of miso broth with Chinese medicine herbs, which never goes well together and the noodles were undercooked.

After finishing the meal I walked out thinking I need something tasty to wash down the awful soup I ate. I can assure you that this restaurant is just simply not worth your time and money.

236 E.9th St., New York, NY 10003 Phone: (212)353-8503 Hours: Mon-Tues 1 PM-10 PM, Fri-Sat 12 PM-11 PM, Sun 12 PM-10 PM Price: $ Rating:

214 E. 10th St., New York, NY 10003 Phone: (212) 477-7030 Hours: Mon-Thu 12 PM-12 AM, Fri-Sat 12 PM-2 AM Price: $$ Rating:

T H E D . I . Y. I S S U E | 2 9

FOOD REVIEW

2-5 minute food review

By Samantha Weyant and Chia-Lin Hsu, illustrations by Chia-Lin Hsu

Ramen is very cheap and popular among college students. You can pop them in the microwave or boil them on the stove for 2-5 minutes, add the seasoning and bam, you got yourself a quick meal.

As Illustration major, Michelle Lynch claims, “I’ve gone through three and a half years of college without ever trying Ramen.

I’ve never had it. I’d rather eat Kraft Mac and Cheese”. There are some simple things you can add to your Ramen to make it even more exciting and even more healthy, all while keeping it in an affordable college budget.

• For the last minute of boiling, add an egg and the seasoning to the pasta • At the end of cooking add already cooked pieces of chicken, steak, bacon bits or even cheese • Eat them unboiled as a crunchy snack like Illustration major Alexa Bosy: “Once in a while I eat them unboiled. Usually the little bits that are left over in the package after I take the big piece out.”

• If the flavoring doesn’t appeal to you, discard the packet and add your own sauce.

• Fry some diced onions and bacon, add the (boiled) noodles to the pan with the beef flavor, plus one egg, and mix all together.

2 8 | T H E P R AT T L E R

Or if you want to be really daring try making an interesting dessert:

Ramen Dessert Pizza.

Makes about 8 servings (630 calories; 29g fat; 10g saturated fat; no cholesterol; 14g protein; 84g carbohydrate; 46g sugar; 6g fiber; 330mg sodium; 40mg calcium per serving:) 4 bananas, sliced 1/2 cup honey 1/4 cup packed brown sugar 4 (3-ounce) packages ramen noodles 1 cup peanut butter 1 cup chocolate chips Optional things to add are shredded flaked coconut, chopped nuts, and raisins 1. In a large skillet, combine bananas, honey and brown sugar. Cook over medium heat for about 5 minutes, stirring gently, until heated throughly. Let cool slightly.

2. Break each block of noodles in half at the fold, creating 8 flat noodle cakes. Discard the seasoning packets or reserve for a future use.

3. Place noodle cakes on a jelly roll pan or in skillets with tops. Spread the top of each noodle cake with peanut butter. Divide the banana mixture evenly over each cake, then top with chocolate chips plus coconut, nuts, raisins or any garnish of your choice. Cover with foil or pan tops and let stand for about 10 minutes, allowing chocolate to soften.

Otafuku

Rai Rai Ken

This place isn’t necessarily a restaurant, more like a food stand in a corner, but don’t let looks deceive you. The store front is only about six feet long with a small take out window on the side.

Everything is built in very rich dark wooden with traditional Japanese food stand flags hanging under the roof.

When you take the first step into the door the narrow walk only allows one person to go through. It’s probably not the best place if you’re with a large group of people or want to sit down.

This little restaurant provides its customers with the most delicious takoyaki money could buy $5 for six takoyakis.

For those who are unfamiliar with this type of food, “takoyaki,” meaning “grilled octopus” is a popular Japanese street food.

It can can be best described as a pancake ball with a piece of octopus inside topped with seaweed, fish flakes, and Japanese mayo sauce.

This might sound too exotic for you, but I urge you to give it a shot. To those who are familiar with the food, Otafuku’s might be the best without a doubt.

The exterior of Otafuku’s takoyaki is very soft with a large piece of octopus in the center, cooked so that it melts in your mouth.

Drop by Otafuku for a tasty treat.

When judging a restaurant you might figure good exterior, good food, right? On most occasions, this may be true, but with Rai Rai Ken it’s not.

The exterior of the restaurant is classically Japanese, and is very similar to Otafuku, but wider and broader in dimension.

Upon walking into the restaurant, the interior decoration seems true to a typical Japanese Ramen Stands which I equated with good ramen. The kitchen counter is wide open with a bar style table top. Customers sit on the short stools, facing the kitchen counter and order straight from the chief.

The good-exterior-good-food assumption dissolved, however, when I opened the menu which was half written in Chinese. Staying on the safe side I ordered miso ramen to test the restaurant’s ability in constructing this typical dish that almost represents how ramen should be made.

The ramen looked pretty good but tasted was like the combination of miso broth with Chinese medicine herbs, which never goes well together and the noodles were undercooked.

After finishing the meal I walked out thinking I need something tasty to wash down the awful soup I ate. I can assure you that this restaurant is just simply not worth your time and money.

236 E.9th St., New York, NY 10003 Phone: (212)353-8503 Hours: Mon-Tues 1 PM-10 PM, Fri-Sat 12 PM-11 PM, Sun 12 PM-10 PM Price: $ Rating:

214 E. 10th St., New York, NY 10003 Phone: (212) 477-7030 Hours: Mon-Thu 12 PM-12 AM, Fri-Sat 12 PM-2 AM Price: $$ Rating:

T H E D . I . Y. I S S U E | 2 9

BACK PAGE By Sarah Ratinetz

JULIA CARUSILLO Senior STYLE: NORDIC, GOTH, CHOLITA

How has living in New York influenced your sense of style?

I actually dressed like a big freak in high school and when I got to Pratt I sort of went in the opposite direction with a lot of black and less fussiness. Luckily I’ve grown out of both stages and found a happy medium. But cardigans have always been my constant. I’ll probably wear one over my wedding dress.

What goes through your mind when you get dressed in the morning?

I’m usually wearing at least two dresses, five shirts and fifteen cardigans and even though I know I’m going to end up sweating balls, I try to suppress those thoughts and suffer for the art of layering.

What is the most prized possession in your closet?

Probably black Spanx tights; an essential for the working/lounging girl. My Dusen Wylie hand-painted wool cape is a close second.

Who are your favorite designers/stores?

Marc Jacobs, Olivier Theyskens, Comme des Garçons, Acne, Barney’s. In Germany there’s a store called Cos that’s owned by H&M that is maybe my favorite place in the world for quirky basics. And again, Spanx.

What’s on your fashion wishlist at the moment?

I’ve been searching for the perfect Julian

Casablancas-esque black leather motorcycle jacket since tenth grade. I have yet to see my dream realized.

Are there any fashion blogs that inspire you?

Manrepeller.com is great. I identify with the girl who writes it, as a woman whose style would never, ever, ever be described as sexy by anyone on this green earth. More than fashion blogs, though, I peruse sites like Dwell. Great interior designers understand the dichotomy of serious and wacky, which is so essential for a great wardrobe.

Who are your fashion icons?

My little sister (she’s got a twee-punk-nature ramble look going on), Alexa Chung, Jerri Blank, Russell Brand, my mom’s interior design.

How far have you gone for fashion?

Well I came all the way to New York to study it, but changed majors. I’ve learned that I like getting myself dressed in the morning (or whenever I wake up) but I have no business telling other people what to wear.

Have you seen any trends born at Pratt?

I’ve lately been seeing people with animal tails, like raccoons, hanging off their person.

I think this is weird but I saw a picture of Miley Cyrus doing it the other day so maybe it’s taken off. I mean if Miley’s doing it who am I to criticize.

Let it melt! Answers: Bonus find: Trash 3 0 | T H E P R AT T L E R

BACK PAGE By Sarah Ratinetz

JULIA CARUSILLO Senior STYLE: NORDIC, GOTH, CHOLITA

How has living in New York influenced your sense of style?

I actually dressed like a big freak in high school and when I got to Pratt I sort of went in the opposite direction with a lot of black and less fussiness. Luckily I’ve grown out of both stages and found a happy medium. But cardigans have always been my constant. I’ll probably wear one over my wedding dress.

What goes through your mind when you get dressed in the morning?

I’m usually wearing at least two dresses, five shirts and fifteen cardigans and even though I know I’m going to end up sweating balls, I try to suppress those thoughts and suffer for the art of layering.

What is the most prized possession in your closet?

Probably black Spanx tights; an essential for the working/lounging girl. My Dusen Wylie hand-painted wool cape is a close second.

Who are your favorite designers/stores?

Marc Jacobs, Olivier Theyskens, Comme des Garçons, Acne, Barney’s. In Germany there’s a store called Cos that’s owned by H&M that is maybe my favorite place in the world for quirky basics. And again, Spanx.

What’s on your fashion wishlist at the moment?

I’ve been searching for the perfect Julian

Casablancas-esque black leather motorcycle jacket since tenth grade. I have yet to see my dream realized.

Are there any fashion blogs that inspire you?

Manrepeller.com is great. I identify with the girl who writes it, as a woman whose style would never, ever, ever be described as sexy by anyone on this green earth. More than fashion blogs, though, I peruse sites like Dwell. Great interior designers understand the dichotomy of serious and wacky, which is so essential for a great wardrobe.

Who are your fashion icons?

My little sister (she’s got a twee-punk-nature ramble look going on), Alexa Chung, Jerri Blank, Russell Brand, my mom’s interior design.

How far have you gone for fashion?

Well I came all the way to New York to study it, but changed majors. I’ve learned that I like getting myself dressed in the morning (or whenever I wake up) but I have no business telling other people what to wear.

Have you seen any trends born at Pratt?

I’ve lately been seeing people with animal tails, like raccoons, hanging off their person.

I think this is weird but I saw a picture of Miley Cyrus doing it the other day so maybe it’s taken off. I mean if Miley’s doing it who am I to criticize.

Let it melt! Answers: Bonus find: Trash 3 0 | T H E P R AT T L E R

eht