Winter 2014 Issue

RIVAL

Deck the Dining Halls Get the scoop on campus cuisine Pgs. 13-15

Campus Coffee

Top V places to get your daily caffeine fix Pgs. 6-7

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letter from the editor WINTER 2014 In our Fall 2014 issue, I highlighted this magazine as a multidimensional operation. It is complicated in production, multimodal in content, and multifaceted in scope. It also covers something for everyone—student or professor, artist or athlete.

One welcome result of this multidimensionality is the innovative nature of the final product.

From the magazine’s incipience in 2006, community members and journalists alike saw it as an innovation. According to Will Pearson, a Duke alum and the cofounder of Mental Floss Magazine, “RIVAL is one of those ideas that comes along and makes you think, ‘Why hasn’t this been done before?’ Duke and North Carolina obviously have one of the greatest rivalries in the country, but they also share common bonds that serve to make each university stronger.”

Pearson emphasizes what makes RIVAL innovative—it is the first interinstitutional publication that celebrates the link between the two universities.

It serves, as our governing document states, as “a channel for directing the collective energies” of over 25,000 undergraduates. The 33 issues published since 2006 also constitute a dynamic archive of the Duke and UNC-Chapel Hill experience.

Yet an innovation can only maintain its claim to fame if it continues to innovate. This year’s staff is doing just that. In this issue, notice how our new creative submissions area, Standoff panoramic photo pages, and expanded sports section are becoming central elements of the magazine. Notice how our features probe deeper and our stories increase in quality. Notice our new aesthetic—a clean, modern design with high-quality photographs and an eye-catching color palette. As you flip through this issue, see it as the innovative publication that it is. Enjoy!

Sincerely,

Anna Mukamal

Anna Mukamal, Duke ’17 Editor-in-Chief

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content editor-in-chief Anna Mukamal, Duke ’17 managing photo editor Aleise Preslar, UNC ’15 creative photo editor Catalina Villegas, Duke ’17 design editor Alexandria Clayton, UNC ’15 sports editor Jake Klein, Duke ’16 treasurer & PR manager Kate Schneider, UNC ’17 writers Frank Jiang, UNC ’17 Erin Kolstad, UNC ’17 Caroline Leland, UNC ’15 Alexandra Hehlen, UNC ’18 Kya Sorli, Duke ’18 Grace Oathout, Duke ’16 Elise Bruguera, Duke ’16 Josh Lariscy, Duke ’16 Charlotte McKay, Duke ’17 Elizabeth George, Duke ’17 photographers Kya Sorli, Duke ’18 Frank Jiang, UNC ’17 *Kate Schneider, UNC ’17 Grace Oathout, Duke ’16 Caroline Leland, UNC ’15 Miriam Singer, Duke ’18 Alexandra Hehlen, UNC ’18 Elise Bruguera, Duke ’16 Sam Kelly, Duke ’18 Hayden Lee, UNC ’17 Sherry Zhang, Duke ’16 designers Jessica Lee, Duke ’17 Sarah Houck, Duke ’17 social media Kate Schneider, UNC ’17 *cover photo credit

RIVAL is a joint publication between Duke University and the University of North Carolina at Chapel Hill that seeks to reinforce and redefine the historic rivalry.

All content, pictures, and design are the property of RIVAL. © 2014-2015. All rights reserved.

in this issue...

Pgs. 8-10

campus enterprises Go behind-the-scenes to find out what student-run company is responsible for Merchants on Points, Maid My Day, and LaundryMen at Duke University— and will soon expand to UNC-CH.

Pgs. 13-15

deck the dining halls Have you ever wondered where all the food in your university dining halls comes from? Our staff writer digs into the details behind the feeding frenzy.

Pgs. 20-23

the cold-season checklist Our staff fashionista gives tips and tricks for how to perfect your winter wardrobe, pack for holiday break, and reorganize your closet when you return to school.

in every issue... pregame Pgs. 4-5 Duke and UNC-CH writers explore campus arts organizations. top V Pgs. 6-7 Coffee shops near Duke and UNC-CH. devil’s advocate Pg. 11 A Duke junior discovers something surprising about the Duke Chapel. tar tracks

Pg. 12 A UNC-CH senior describes the partnership between Chipotle and Slow Food USA.

standoff Pgs. 16-19 Panoramic photos by RIVAL photographers compare art museums at both schools.

the creative edge Pgs. 28-29 Duke and UNC-CH poets share weather-related poems with our readers.

study abroad Pg. 24 A Duke junior comments on cultural differences between the U.S. and the U.K.

by the book Pg. 30 Learn about Japanese history classes at both universities.

athlete’s corner Pg. 25 A sports writer reflects on the “paper class” controversy at UNC-CH.

out of the blue Pg. 31 Read about Duke and UNC-CH students interested in communication, art history, community service, and medicine.

Want to know what it’s like to be RIVAL’s Treasurer? Design Editor?

Editor-in-Chief? Check out our new Executive Staff Blog at: rivaldukeunc.wix.com/ rivalmagazine WINTER 2014 • RIVAL MAGAZINE 3

lineup Pgs. 26-27 Our Sports Editor highlights big moments from the fall and winter athletics seasons at both universities.

Pregame Duke: Artstigators

By Charlotte McKay, Duke Design by Alexandria Clayton, UNC-CH Photos by Sherry Zhang, Duke Recognition of the Arts at Duke University is on the rise thanks to a new campaign to unite arts organizations and individuals as ‘Artstigators.’

The movement brings together both graduate and undergraduate students, faculty, staff, and members of the Durham community to share their passion for creating and promoting all forms of art. Bill Fick, an Assistant Artstigators after the 2014 Activities Fair The Artstigator Donut at Monuts Donuts Professor of Visual Arts, and Amy Unell, the Assistant Director of the arts. New artstigators can email A partnership with the DurhamDuke in Silicon Valley program, have artstigators@gmail.com to spread the favorite Monuts Donuts produced a been instrumental in the creation word about any events or ideas, follow unique Artstigator donut, which was and cultivation of the Artstigator @artstigators on Instagram and Twitsold at the downtown store on East movement. Both are Duke alums who ter to keep up-to-date with arts initiaParrish Street as well as given away at currently work in the office of the Vice tives on campus, and use #artstigators the West Campus bus stop to passing Provost for the Arts. students. Another collaboration was a to become a part of the campaign.

Upon returning to Duke, Unell and partnership with coffee shop Joe Van Fick recognized a need for an incluGogh. The Artstigator Latte sive campaign to unite the various arts was a popular order at the groups and events that are scattered Bryan Center café towards across campus. “We wanted to start the end of the fall semester. something that would build commuWhile the Artstigator nity and action,” Fick says. The very campaign is undoubtedly essence of the movement is its grassbroad, that is exactly the way roots, spontaneous nature. He adds, Fick and Unell have created “We want it to be self-generating.” it to be. Duke is home to a Anyone can be an Artstigator, and myriad of arts groups and Unell and Fick hope that the moveorganizations that have prement will continue to rapidly expand. viously been dispersed across So far, the campaign has included a campus. The Artstigator series of pop-up events across camcampaign has the potential pus. During the Night at the Nasher to unite all of these groups event for first-year students, local poet through one common aim— Chris Vitiello took on the role of the promoting the arts not only Poetry Fox to write individual poems on Duke’s campus, but also in for party attendees. The Artstigators the surrounding community. also rented a bike bar during the 2014 Unell describes the ArtstiActivities Fair to transport students gators as Duke’s “Cameron around campus in order to showcase Crazies for the Arts.” available arts resources.

Becoming an ArtstigaMore recent Artstigator ventures tor is simple and open to all have extended off campus, connecting those with a passion for the with the broader Durham community.

Artstigating at the West Campus bus stop

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Pregame UNC: Undergrad Art

By Erin Kolstad, UNC-CH Design by Alexandria Clayton, UNC-CH Photos by Kate Schneider. UNC-CH Art is a creative medium that expresses the artist’s imagination and emotions. This can range from Picasso to macaroni art because one does not have to be a professional artist to create art. Yet since art classes at the University of North Carolina at Chapel Hill are limited in size, it is difficult for recreational artists to access the necessary time, space, and materials to tap into their creativity.

This is where the Undergraduate Art Association comes in. The UAA is a free, student-led organization with membership open to all undergraduate students. It works alongside the art department to allow undergraduates to express themselves through art.

Shelby Bass, the UAA president, explains that there is also an art organization called SAMA, Studio Art Majors Association, which focuses on art majors. The UAA programming, she says, is more geared towards non-majors. “What we try to do is

allow people the chance to be creative with no commitment, without worrying about getting into an actual art class,” she says. “We let people try new mediums that they wouldn’t have had the time, materials, or knowledge of before.”

To allow students these opportunities, the UAA, which was founded in the 1980s, meets every other Wednesday night throughout the semester in Hanes Art 227 for open studio. In these sessions, students have the freedom to express their creativity while using the UAA’s supplies to create art in whatever form or medium they want.

“We have a lot of really nice stuff that people wouldn’t be able to purchase on their own,” Bass, a senior studio art BFA major with a journalism minor, says. “We have a set of professional illustration markers, Copic markers. The set that we have costs $150 per set, so a student wouldn’t say ‘Oh, I want to try Copic markers. Let me spend $150 on them,’ but they can come in and try ours for free.”

On the weeks that it does not have

open studio, the UAA offers other types of art experiences. Just this semester, the UAA has sponsored other activities like t-shirt bleaching, chalk drawing, ceramic painting, and metal etching. One of the main events is light painting, which is long-exposure photography with LED lights. This has become an annual tradition that occurs at the end of each fall semester.

The UAA also takes its members on studio visits to the personal workspaces of professional artists. This year, they visited the studio of Dan Murphy, a metal sculptor, who Bass says represents the UAA’s purpose.

Murphy used to be a law student, but just began creating stainless steel sculptures for fun. This led to a 40year career which recently culminated in sculptures for the films The Wolf of Wall Street and Hunger Games: Mockingjay, Part 1.

Ultimately, Bass stresses that art can be for everybody. “I just want to try to emphasize to people that you don’t have to be an art major to do art in your free time,” she says, “and that’s totally fine.”

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Top v

top coffee shops

By Frank Jiang, UNC-CH Design by Alexandria Clayton, UNC-CH Photos by Sherry Zhang, Duke

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Cocoa Cinnamon: Cocoa Cinnamon might not be the best place for a quick caffeine fix, but the wait is certainly worth it. With extensive options, friendly baristas, and an outdoor lounge, Cocoa Cinnamon is sure to be a treat, both for you and your taste buds!

(420 West Geer Street)

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Beyù Caffè: Head out to downtown Durham at night, and Beyù Caffè will almost definitely be jamming out to live jazz bands.

As a restaurant, coffee shop, and bar, Beyù is ideal for all social occasions.

Cocoa Cinnamon’s hot chocolates and sweet treats are both scrumptious and picturesque.

(335 West Main Street)

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Duke Coffeehouse: As a bridge between Durham and East Cam-

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Joe Van Gogh: As a linchpus, the Duke Coffeehouse frequently features live music—and pin of the Bryan Center, Joe even the occasional drag show. With its eclectic murals and relaxed ambi- Van Gogh is a common destination ance, it truly lives up to its billing as one of the “chillest places” on campus. for students looking to pick up a (106 Epworth Lane) coffee to-go. Though there isn’t too much space for lounging, students can always be found studying at the coveted table space in the store.

(120 Science Drive)

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Market Street Coffeehouse:

Its first floor resembling the bustle of the downtown Durham street outside, Market Street is a good place to pick up a quick coffee. Tucked away downstairs is a lounge for those seeking a study space or some much-needed peace and quiet. (714 9th Street)

Follow the cocoa brick road to find the wizard of caffeine at Cocoa Cinnamon.

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near the campuses Top v

By Erin Kolstad, UNC-CH Design by Alexandria Clayton, UNC-CH Photos by Kate Schneider, UNC-CH

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Caribou Coffee: Centrally located on Franklin Street,

Caribou Coffee is a popular study spot for students.

Caribou offers seasonal specialty drinks, similar to Starbucks, and sells affordable bags of its national brand of coffee beans. (1406 East Franklin Street)

II

Open Eye Cafe: Open Eye Cafe is an authentic, Car-

rboro-based coffee shop with an alternative and artistic atmosphere. The strong, locally roasted coffee and mismatched furniture make the shop a hipster haven. Along with lattes, Open Eye often offers small concerts or art shows.

(101 South Greensboro Street)

III

Caffé Driade: While the farthest away from

Caffé Driade specializes in not only delicious, but also beautifully crafted coffee that customers enjoy on its secluded, wooded patio.

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UNC-CH’s campus, a caffeine fix from Caffé Driade is worth a 30-minute walk. Nestled in the surrounding woods, caffé-goers feel at one with nature thanks to the open environment and the tranquil ambiance.

(1215-A East Franklin Street)

Jessee’s Coffee and Bar:

Jessee’s is a coffee shop and restaurant that serves quality coffee along with many types of sandwiches and wine. The small, relaxed shop is at the point where Franklin Street merges into Carrboro. With an open patio area, it is perfect for people-watching while coffeesipping. (401 East Main Street)

V

The Daily Grind Espresso Café: If you don’t have time to

walk far for coffee, the Daily Grind is located in the Pit next to UNC Student Stores. Though it doesn’t offer much seating, it has two service windows to serve as many students as possible. The iced coffees and “magical mochas” can help anyone survive through final exams. Enjoy your coffee on Jessee’s outdoor patio where you can view Chapel Hill to the left and Carrboro to the right.

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from [FOOD POINTS] to [DJS] exploring campus enterprises

By Kya Sorli, Duke Design by Alexandria Clayton, UNC-CH Photos by Kya Sorli, Duke In Gilbert-Addoms dorm at Duke University, first-year Jess Garda receives a phone call confirming that her Merchants on Points delivery has arrived. After a long day of studying with no food, there is little news more appealing to a hungry Duke student.

As Garda gives her Duke card to the deliveryman to swipe in exchange for her Hungry Leaf wrap, she turns to me and beams. “I always appreciate having this available at the end of the day,” she says. “It’s just so convenient.”

Students like Garda have Campus Enterprises, the company behind the Merchants On Points system, to thank for this convenient food points-based delivery option. In fact, Campus Enterprises is responsible for many of the services that make daily campus life easier for Duke students.

Anyone who has used Maid My Day, BlueNote, LaundryMen, or BluePrint has utilized the corporation’s offerings, making it one of the most popular companies among Duke students.

Campus Enterprises is the largest, oldest, and most successful studentrun business on campus. It has been a community constant for years. Yet Campus Enterprises has no desire to keep its business strategy static, and soon students all over the country, starting with the Carolina Tar Heels, may see its presence at their universities.

But how does a modest student organization become a powerful campus force? Founded in 1994 by

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students Robert Benson and Scott Castle, Campus Enterprises started small. Originally named Devil’s Delivery Service, the business was focused on food delivery. Over time, it was rebranded as Campus Enterprises as new services developed to suit the changing needs and desires of the Duke community. Today, these services include room cleaning through Maid My Day, food delivery through Merchants on Points, clothes laundering through LaundryMen, note-taking and screen printing through BlueNote and BluePrint respectively, as well as new pursuits, such as iPhone screen repair and DJs. Freshmen apply every spring to become members of Campus Enterprises. Then, as Director

of Outreach Madison Bradshaw describes, those chosen have the opportunity to “buy in as a shareholder.” This requires a $9,000 deposit that later acts as capital for the company’s business ventures. In return, profits are split among staff at the end of the semester.

Many compare Campus Enterprises to similar ventures that exist at schools like Harvard, Princeton, and Stanford. However, as Bradshaw says, “We’re a corporation, which makes us different from any other student-run organization in the country.” Unlike comparable organizations, which are non-profit clubs, Campus Enterprises is unique because it is a for-profit, certified Limited Liability Company.

According to Bradshaw, this creates

For stressed college students, Maid My Day offers much-needed cleaning services while supporting local businesses.

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Campus Enterprises’ Merchants on Points helps to connect local businesses to students. a distinctive dynamic where students are invested in the company’s success.

Yet perhaps the most defining feature of Campus Enterprises is the fact that it is completely studentrun. There are no faculty mentors, nor any sources of funding from the university. This creates a different company atmosphere and yields markedly different opportunities for students. “We’re not sponsored

Jess Garda enjoys a Hungry Leaf Wrap from Merchants on Points.

by Duke, and aren’t bound by their policies,” says Kevin Hatch, Head of Restaurants. “We actually compete with Duke on some deals.” Colin Power, the other Head of Restaurants, says with regard to this freedom, “That’s the beauty of it…we get to do whatever we want. You aren’t limited and that’s easy to see.” Perhaps that’s what has enabled Campus Enterprises to stretch so far.

Director of Outreach Madison Bradshaw says Campus Enterprises has big goals, one of which is expanding to UNC-Chapel Hill.

When questioned if the studentrun model has ever created issues, Bradshaw says that autonomy actually acts as an incentive, leading to a competitive, yet collaborative spirit that generates new ideas.

These businesses take on remarkably diverse forms, with Campus Enterprises creating originals, such as Maid My Day, and partnering with local companies for others, like Merchants on Points and LaundryMen. Campus Enterprises actually employs adult workers from the Durham community, which contributes to the local economy.

By partnering with local businesses, Bradshaw says that the company “avoids the growing pains of starting a small business, and facilitates connections between students and companies” that would be otherwise impossible. This helps Campus Enterprises to expand.

Now, Campus Enterprises is turning its focus to something much bigger than another new business— expansion to the University of North Carolina at Chapel Hill. This is a dramatic change for the company, and one that it hopes to extend in the future to schools across the country.

For large-scale growth, Hatch states that Duke’s finite market is

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limiting. In order to expand, the company needs to explore a new market. UNC-CH offers a particularly tempting option because it is nearby.

“UNC-CH is close,” Bradshaw says.

“With programs like the Robertson, shared cultures, and our proximity, we have close connections.” In order for the UNC-CH counterpart of Campus Enterprises to succeed, these connections must provide an underlying structure on which to build. This structure can then be expanded and applied across the country. In this way, UNCCH offers the “perfect partner school,” and as Bradshaw states, will function as a potential “blueprint for future success.”

Hatch says that huge amounts of research and logistical planning are required for this venture to succeed, but he calls the prospect of a new market “exciting.” Connections at UNC-CH through friends or partners will be critical, and the company will likely implement a local team.

The lack of a similar program at UNC-CH causes some to worry that Campus Enterprise’s presence will halt new innovation. In response, Power says that this is “something that happens organically.” It requires a stimulus to exist. To Power and Hatch, Campus Enterprises won’t act as “a deterrent, but rather as market competition.”

If they were faced with a similar situation as young entrepreneurs, they claim that they would “welcome the competition, and use it as a model for success.”

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Bradshaw says that “expansion to UNC-CH would be the hardest thing we have ever done, and we’ll have to learn a lot, but with a great team and great marketing, we can make this a huge success for Campus Enterprises…and for our customers.”

This cohesive team must be able to thrive on demanding workloads, but as Bradshaw says, “The kids here are very invested, which shows in their quality of work…everyone wants to give it their all.” When looking at new shareholders, Kevin Hatch remarks

that Campus Enterprises values the ability to work in a team and to work hard more than it values any specific talent or trait. “We look for people with very different skills,” he says, “that are joined by an entrepreneurial spirit.”

To achieve their goals, Campus Enterprise’s leadership will need to recruit motivated individuals. As the company prepares to expand to UNCCH, this base will become critical.

“Right now, I worry that people don’t

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know us as Campus Enterprises, but by division,” Power says. “I want people to know our name. I want it to be an outlet of growth and ingenuity for more people.”

As the company pursues growth in every direction, especially on the campus of its Carolina Blue neighbors, maintaining a solid home is crucial to sustainability. As Bradshaw says, “Our biggest focus right now is to expand to UNC-CH and find our niche there so that we can grow,” but “we need to make sure that people know us as a whole, not just as bits.”

To make sure people know this “whole,” Campus Enterprises is experimenting with new forms of media, such as Yik-Yak, to reach more customers. It is also beginning to talk about environmental sustainability to satisfy new consumer desires, and it’s constantly looking for new ways to serve the campus community. As the world offers greater opportunities for communication and marketing, Campus Enterprises has the capacity to extend farther and grow faster than ever before.

Though it is difficult to predict exactly how the extension to UNCCH will impact the current model and goals of the company, it is clear that Campus Enterprises is willing to push boundaries and take risks. In a dynamic, changing world, Campus Enterprises is evolving, and with time, it might just change the face of student-run businesses at Duke, UNC-CH, and across the country.

Devil’s Advocate

(Re)Discovering Duke: Le Noir

By Grace Oathout, Duke Design by Sarah Houck, Duke Top Photo from Goduke.com Bottom Photo from Creative Commons Framed against the green trees (or maybe brown at this time of year) peaks the iconic image of Duke University: the Chapel. The Chapel, with its classically gothic architecture of pointed arches and rib vaults, is more than a building to Duke students. It is the photo that no one ever gets tired of posting to Instagram, signaling that they have “come home.” It is the favorite place to take visitors, showing off the school’s “gothic wonderland.”

Many of Duke’s traditions are centered around the Chapel. One of the unofficial graduation requirements is to climb all of its stairs, walk onto the roof, and get a spectacular view of Duke’s campus. This activity is known as the “Chapel Climb” and during my freshman year, I gathered with others on the Chapel steps, envisioning the photo I could snap for Facebook when I reached the top. Before climbing, we listened to the Dean of the Chapel, Luke Powery. He told us a bit about the history of the Chapel, and one part of his story stuck with me: An African-American architect designed the Chapel. Powery explained that African-American architects were virtually unheard of when the Chapel was built in the early 1930s.

Again, I was intrigued. The architect was Julian Abele.

Julian Abele’s role in designing the Duke Chapel was virtually unknown until almost four decades after its completion. It was customary during the construction to credit an entire firm, not an individual, with the building’s design. In 1974, a former chapel hostess by the name of Alice Phillips unearthed the truth about Abele in her pamphlet “Spire and Spirit: Reflections on Inspiration and People in the Duke University Chapel.” The provocative title for her section on Abele was “Le Noir” or “The Black.”

The pamphlet garnered little attention, so it was not until the 1980s that Abele received campus-wide recognition.

In 1985, as the fiftieth anniversary of the Duke Chapel approached, President Keith Brodie received a mysterious letter from the Honorable Julian Abele Cook, Jr. It ominously began, “As a parent of two children with Duke connections (Julian Abele Cook III, ’83 and Susan, ’88)…I hope your plans will incorporate the name, as well as the

contributions, of my paternal granduncle Julian Abele.”

The transformative power of time became apparent that day. Julian Abele constructed the Chapel in 1930, but he could not even sign his sketches with his own name. His family said that he never visited the Chapel as a protest to Jim Crow segregation in the South at that time. And as Susan Tift uncovered in an article for Smithsonian Magazine in 2005, Abele may have attempted to visit the campus during construction, but a Durham hotel refused to give him a room while allowing his white colleagues to stay.

In the truest sense of history coming full circle, the unknown great-grandniece of Abele, Susan Cook, walked and lived in the halls of Duke University as a full-time student—halls that Abele designed and for which he never received full credit. Upon discovering Abele’s role in the school’s design, President Brodie, Andrew Jones of the Black Graduate Professional Student Alliance, and Christopher Foster of the Black Student Alliance organized to grant Abele the recognition that he deserved. That same year, a portrait of Julian Abele was placed in the main hall of Allen administrative building—the first-ever portrait of an African-American on campus.

Before his death in 1950, Julian Abele reflected on his career: “I lived in the shadows,” he said. But through the work of several campus leaders and through the fullness of history, Mr. Abele has been brought back into the light.

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Tar Tracks

“Slow” Fast Food: The Slow Food-Chipotle Partnership

By Caroline Leland, UNC-CH Design by Sarah Houck, Duke Top Photo by Daniel Stratton, UNC Basketball Bottom Photos by Caroline Leland, UNC-CH I’ve never been big on fast food. Even as a child, I was always that person who ordered the baked potato at Wendy’s. I was lucky to grow up in a family that ate most dinners together at home. And the more I learned about nutrition and healthy eating choices, the less I wanted to participate in the fast food industry.

To me, fast food means industrial meat, empty calories, hidden costs, and cultureless monotony. Each of those phrases is heavy with meanings about which I could write separate columns. Because I am aware of the individual, societal, and environmental consequences of the factors that make fast food fast and cheap, I actively avoid contributing to the institutions built on those foundations. But I don’t just avoid fast food. I seek the opposite: slow food.

According to Slow Food International, “slow food” strives to embody everything that fast food doesn’t: sustainable production, solid nutrition, upfront value, and an emphasis on cultural tradition. This past summer I interned at the Brooklyn-based office of Slow Food USA. This organization exists to promote and protect slow food through educational workshops and conferences, political advocacy, and various projects that preserve biodiversity, promote responsible meat consumption, and facilitate healthy communities.

In October, Chipotle Mexican Grill announced that it would sponsor 100 school gardens across the country through Slow Food USA. The announcement shocked many who quickly pointed out the seeming contradictory categories to which the two organizations belong: slow food and fast food. Why did Slow Food USA choose to partner with one of the nation’s fastest-growing fast-serve restaurant chains?

As a fourth-year public relations student, I can give you the simple answer to Chipotle’s success in this tricky binary: branding. Chipotle doesn’t consider itself “fast food.”

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Instead, it prefers the term “fast casual.” The company is utilizing video media in an impressively sophisticated way to educate the general public on the dangers of industrial agriculture—from animal abuse to environmental degradation—and to brand itself as environmentally and socially responsible. But in addition to its effective marketing, Chipotle also succeeds in its most basic product: its food.

The chain consistently serves fresh and delicious burritos and salads, and the restaurant menu boards and company website proclaim its ingredients to be sourced in ways that respect the people, animals, and environmental resources that produce them.

Chipotle is quick and affordable, but it’s definitely not as cheap as its burger-chain counterparts. It’s obvious that Chipotle’s millions of loyal customers are willing to pay the price for quality food.

Most of all, Chipotle gives me hope that we don’t need to sacrifice values at the altar of efficiency—or sacrifice efficiency for the sake of old-fashioned values. In order to rake in its annual $2.17 million per store, Chipotle serves a lot of meals and satisfies a lot of people. It’s clearly an efficiently run operation—one that is economically and environmentally sustainable, respecting the people that grow the food as well as the animals that are eaten. Chipotle invests in family and organic farms, acting on values that build a better future for everyone involved.

By no means is Chipotle a perfect model, but I do commend it for putting forth such a public and substantiated effort. A closer look at Chipotle’s stated values and manifest practices reveals to even the casual viewer why Slow Food USA would affiliate itself with the company.

For more information about the production and consumption of good, clean, and fair food, visit the websites of both organizations: slowfoodusa.org and chipotle.com. At slowfoodusa.org, you can find clearly stated values of a sustainable and healthy food system as well as many opportunities for getting involved in the “slow food” movement.

Chipotle.com will show you fun infographics explaining how the corporation procures its food ingredients and why it chooses to do so.

Deck the Dining Halls

In bites between classes, students rarely stop to consider how their food gets from farm to fork. The campus dining halls at Duke University and the University of North Carolina at Chapel Hill feed thousands of students, staff, and visitors every day, preparing meals and snacks for indulgers and dieters alike.

By Elizabeth George, Duke Design by Alexandria Clayton, UNC-CH Photos by Miriam Singer, Duke

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Suppliers and Demand

While local growers contribute significantly to the nutritional needs of students on both campuses, products arrive from all over the globe. Dining halls receive deliveries every day of the week from national distributors such as Sysco, Freshpoint, Golden State Foods, U.S. Foods, MR Williams, and Inland Seafoods, as well as from local distributors such as Firsthand Foods or even the Duke Campus Farm. Carolina Dining Services, UNC-CH’s food operations affiliate, serves over 4.5 million meals a year on campus—so if you assume that about 1.5 pounds of food go into the preparation of each pound of consumable food (after preparation), that’s close to 7 million total pounds of food. Just last year, Carolina Dining Services purchased about 56,000 cases of produce alone.

What's the Plan?

At Duke, students who live in campus housing are required to enroll in a meal plan. For freshmen, this means a combination of allotted swipes at Marketplace—a buffet-style dining hall in which one swipe buys you all you can eat (and more) in a sitting—and Food Points that equate to dollars spendable at other on-campus vendors, food trucks, or Merchants on Points food deliverers.

Upperclassmen eat on a Food Points-only system in which Point values are varied to cater to students with and without access to their own kitchens and to students who live off campus.

At UNC-CH, meal plans vary by offering a limited number of swipes in one of the all-you-can eat dining halls. The swipes are limited to a set number per week, per semester, or without limit at all. Dining Flex supplements these swipes for students on Greek dining plans or students who live off campus or in on-campus apartments.

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Feeding Frenzy

When the bulk of campus consumers are 20-somethings performing at high academic and athletic demands, dining systems must be prepared to feed masses of Division 1 appetites. Carolina Dining Services produces over 15,000 meals per day during the school year, in addition to thousands of snacks, catered meals, and the seemingly endless coffee drinks that keep the campus population caffeinated around the clock. More than 500 employees work in UNC-CH’s dining halls, and about 625,000 hours each year go into ordering, storing, prepping, and serving 7 million pounds of food while keeping the facilities clean and safe.

In addition to an array of cafes and snack stops, UNCCH houses two major a la carte food courts: Lenoir Mainstreet and the Beach Café. These two primary all-you-caneat dining halls provide approximately half of the meals served each day on campus. While the newly built Penn Pavilion is the grab-and-go or sit-and-stay home to seven new Duke Dining venues, Marketplace is Duke’s only true dining hall. “Marketplace is a social experience for freshmen. You sit down for a hot dinner with your friends, recount your day, and inevitably run into that guy from Shooters last weekend,” says a Duke sophomore.

Much to the chagrin of upperclassmen, the Great Hall remains under construction. Duke Dining also features an on-campus eatery, Café Edens, which offers hot meals 24/7—clutch for the 3:00am crammer desperately craving breakfast food, but perhaps less convenient for the cooks flipping pancakes on the griddle.

Napkin Talk

Duke Dining and Carolina Dining Services have developed programs and facilities open to student input in order to ensure that every dietary need is met. Vegetarian? Vegan? Carnivore? They’ve got you covered. A team of classically trained chefs works tirelessly to provide both quality and variety in dining options. UNC-CH’s Student Dining Board meets weekly to help oversee the program, encouraging insight from the Student Government and different campus departments as well as the student body at large.

The Student Dining Board samples recipes and actually approves the menus, hours of operation, and prices for the different dining options.

Down the road, the Duke University Student Dining Advisory Committee (DUSDAC) serves a similar purpose, fostering communication between students and vendors.

DUSDAC represents the student voice in everything from which food trucks roll up to the quad to which food deliverers are added to the beloved list of Merchants on Points.

Both Duke and UNC-CH maintain a number of portals for students to provide feedback—via CDS’ and Duke Dining’s websites, Facebook, Instagram, Twitter, and paper comment cards in the facilities. Students can comment on what they like and what they would like to see improved.

Even so, complaints of institutional food inevitably pop up on Yik Yak, and not quite everyone is satisfied. “We’re not always perfect, but we hope that the campus community realizes we truly care about what we do and the experiences that our customers share with us,” says UNC-CH’s Director of Communications and Marketing for Auxiliary Services.

Is Butter a Carb?

The challenge of operating dining halls on two hungry campuses requires more than sheer numbers and manpower. College students of diverse nutritional needs seek everything from kale to carrot cake and crave the whole spectrum in between. You can’t walk into a residential dining hall without seeing pizza and burgers for lunch and dinner (which is a source of unending consternation for on-site Registered Dietitians), but both campuses also provide a plethora of vegetarian options, made-to-order delis, and self-serve salad bars. Dining services work with dietitians in residential menu development to ensure that those looking for a balanced meal have many options from which to choose. These nutrition experts hope to make it as easy as possible for students to make healthy choices by posting nutritional and allergen information at the stations and on their mobile-enabled websites. To make choosing meals even easier, marketing teams and RDs collaborate to develop in-unit signage to highlight healthy options. The RD and culinary teams are intimately involved in menu development in order to please as many people as possible—from those who don’t count calories or read food labels to the most health-conscious customers. On the retail side, in addition to the standardized menus for the national brands that operate on campus, dining operations services work with local restaurants to promise variety and wholesome nutrition to those not on a meal plan.

On your next trip to the dining hall, remember how many hours of work went into getting that meal to your mouth. Thank the employees who prepare your food in order to feed their own families. Find the markers indicating healthy choices, take note of the available variety, and maybe make your complaints on the comment cards before posting them on Yik Yak. Make the most of your meal plan by knowing where campus food comes from and how you can have a say in what your college is cooking up.

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Panorama Photo by Anna Mukamal, Duke Design by Alexandria Clayton, UNC-CH

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Panorama Photo by Alexandria Clayton, UNC-CH Design by Alexandria Clayton, UNC-CH

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The Cold-Se What to Pack

Everyone has his or her personal preferences. Maybe you forgot a pair of earrings or your favorite scarf and you need to pick it up when you go home. As a general rule of thumb, bring items that you can layer back to college. North Carolina weather has a mind of its own.

The mornings can be freezing and the afternoons warm, which is why layering is the way to go.

“The anatomy of a well-layered outfit is one that you can actually remove some of the layers [from] to accommodate temperature…and still look appropriate,” says Nancy McKaig, owner of Smitten Boutique, a clothing store in Durham. The store has been voted the best boutique by Durham Magazine every year since 2011. On days when it’s chilly and you don’t feel like getting out of bed, layering is the perfect way to dress comfortably

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while remaining fashionable and warm. Practice and experimentation make perfect, so push yourself to mixand-match many different pieces from your wardrobe.

Start with a pair of jeans, or even leggings if you’re a girl.

Both boys and girls can wear a long-sleeve shirt under a cardigan or flannel. When you head outside, pull on something thicker like a peacoat, leather jacket, oversized sweater, parka, or varsity jacket.

“Mostly I have pretty neutral or [color-blocked] outfits, so it’s easy to mix and match when [pieces] don’t need to all coincide and be as cohesive,” says UNC-Chapel Hill first-year Claire Boyd, who has mastered the art of layering. Bring in a pop of color with a scarf, sunglasses, a hat, gloves, or leg warmers.

eason Checklist It feels like August happened ages ago. Many of us can cast our minds back to the week before the first day of classes—we were frantically packing and deciding which clothes to bring to school and which to leave behind.

Now it’s already winter. Some of us are tired of the clothes we brought to college, wishing that we’d packed some thicker sweaters or missing that one favorite accessory we forgot at home.

How to Pack

By the time break rolls around, we’re all ready to get off campus. It’s tempting to just chuck the essentials into a suitcase and make a beeline for the airport. But there’s a much better way to pack, especially for students who want to swap out clothes from their college closets with different ones from home. Here’s tip number one: Smart packing starts with planning.

“I think it’s good to sometimes pick a color theme that you want to work with, and that way you can eliminate a lot of extra pieces that you don’t need,” says McKaig. She recommends packing as little footwear as possible and thinking about which shoes you will need for different occasions.

“Kind of lay [everything] out first before you just pack it, and then you can usually remove a couple of the pieces when you seriously analyze what you want to take,” says McKaig. When you’ve finally decided what

Luckily, many students who head home for the holidays have the perfect opportunity to play a little game of closet switcheroo. You’ll need some tips for packing your suitcase efficiently, some advice as you decide which clothes to bring back from home, and a few ideas for your holiday wish list. And yes—perhaps even some help reorganizing your post-break closet.

By Alexandra Hehlen, UNC-CH Design by Alexandria Clayton, UNC-CH Photos by Alexandra Hehlen, UNC-CH

to bring, roll your clothes before packing them. It may seem odd and time-consuming, but rolling keeps wrinkles out of shirts and maximizes suitcase space. Fold your shirts, jackets, sweaters, and cardigans as usual, but before packing them, roll each one from the bottom up.

Fold pants in half lengthwise and then roll them tightly starting at the bottom of the leg. Pack each roll sideby-side in rows in the bottom of the suitcase, creating a perfectly padded layer of clothes. Continue with a second layer of rolled clothes, interspersing delicate items in-between and filling in any gaps with socks and underwear. Depending on the size of your suitcase, you may be able to add a third layer. Shoes, toiletries, and bulky jackets that can’t be rolled go on top, so make sure to leave room for those items. Finally, wrap each pair of shoes in a plastic bag, and stick any remaining items in the front pockets of the suitcase.

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One More Thing, St. Nick The holidays are a wonderful opportunity to wish for something that you really need for college. And something college students can almost always use is a good pair of walking shoes—preferably fashionable ones.

Unfortunately, some of the most comfortable shoes are not always the most stylish (and vice versa). Pulling on a pair of neon tennis shoes to go with your thoughtfully-layered outfit is probably not your best bet. But Boyd knows a fashionable solution: boots. They’re comfortable, warm, and stylish, and they often come in neutral colors, which makes them easy to wear with many different outfits.

“I like comfort and just practicality,” says Boyd, who owns the perfect array of boots to go with any outfit. “I feel like [boots] can dress up [or] dress down an outfit, and I think it’s fun to mix and match.” Maybe ask Santa

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for some waterproof boots, like Boyd’s duck boots (pictured above), a gender-neutral option that braves wet weather. Alternatively, guys and girls can try some suede oxfords (pictured below), which go with everything from pants to dresses. Knee-high boots achieve the feminine equestrian-chic look, especially if paired with leg warmers. Girls, if you like wearing heels, try a wedged ankle boot, which is often easier to walk in than a boot with stiletto heels. For a more casual look, opt for a pair of lace-up boots or ankle-high Toms (pictured at right).

Boyd can wear any of these shoes with the same outfit just by switching up her jacket and scarf to complement the style of the boot. So, if you’ve got any more room on your holiday wish list, consider investing in a sturdy pair of boots that you can wear with many layer-able pieces in your wardrobe.

College Closet Feng Shui When you come back to college with a suitcase full of different clothes, you may need to make more room in your closet. Or maybe your New Year’s resolution is to be more organized. In any case, maximizing space is of the essence in cramped dorm rooms.

First of all, invest in a hanging shoe rack, which can easily be fastened onto a closet door to hold dozens of shoes. Hanging clothing racks are also ideal. Though they don’t sustain a lot of weight, they are perfect for storing lightweight pieces like hats and gloves. Additionally, make a scarf bin by squeezing your folded scarves side-by-side into any old box or basket. As an extra touch, wedge a fragrant bar of soap in-between the scarves to keep them smelling fresh.

Be sure to hang up jackets, dresses, long-sleeve shirts, and other pieces that are bulky when folded. You can easily compact short-sleeved shirts and tank-tops into a dresser drawer or squeeze them onto a shelf in your closet. McKaig recommends hanging some items together, like a top and a matching skirt. “That way…I

don’t have to go search and destroy for a certain item to go with a certain top,” she says. “And I think it’s good for people to go through their closets a couple times a year and just pull out things that they haven’t worn—and are not going to wear—and make some more space for themselves.” Find out which pieces are your go-to choices and take the ones you hardly ever wear back home.

Winter break is a time to relax, travel, and see family.

Which clothes you choose to bring back to college may not be the first thing on your mind, which is why you have to stay organized. Packing your suitcase efficiently and organizing your closet to maximize space can help you keep track of which clothes you’re leaving at school and which ones you’re bringing back home. Think big picture. Put an item on your holiday wish list that you can wear with many different pieces in your wardrobe.

Layering pieces with a pop of color and accessorizing with the perfect boots, after all, is a timeless, simple way to stay in style this winter season.

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Study Abroad

Crumpets Across the Pond

Characteristic clouds over the Queen’s house, also known as Buckingham Palace.

High tea is a posh afternoon treat that includes finger sandwiches, scones, and tea.

By Elise Bruguera, Duke Design by Alexandria Clayton, UNC-CH Photos by Elise Bruguera, Duke

buildings, but we have peanut butter, Title IX, and the precedent of straying from tradition.

Don’t get me wrong—my first high tea was splendid and the Oxford dining halls were grand, but sometimes it’s more rewarding to question tradition than to follow it. That is also not to say that England is not a progressive country, but the U.S. seems to employ more self-reflection.

For example, as a half-Japanese-American walking around with my Chinese-American friend, it’s not uncommon to hear strangers, usually men, greet us with “nihao” or “konichiwa.” This has never happened to me in America. I don’t think they mean to be insulting, but it irks me nonetheless.

In Munich at Oktoberfest, a man dressed in a dirndl (a traditional Bavarian feminine dress) was denied entry to a tent and forced to change outfits, despite many women wearing lederhosen. Watching this happen, my American group of friends couldn’t help but picture it as a news story on the Facebook “trending” sidebar in the U.S. I’ve also noticed upon joining the Ultimate Frisbee team at my English university that most rookie girls have never played a sport, in contrast to the team at Duke, where many played soccer or basketball in high school. I mentioned this to another player, who replied with a clearly previously-delivered spiel about how the United Kingdom lacks Title IX and thus fails to guarantee equal access to activities regardless of gender. She explained that girls are sometimes also discouraged from playing sports because athletics are not part of the feminine image.

I must attach a disclaimer that these are only anecdotal experiences. If anything, I’ve realized that it takes much longer than a few months to get to know a country, even if I already speak the language. I really appreciate London’s public transportation, the apparent ease of health care, and the low cost of education.

However, it’s safe to say that the grass isn’t always greener on the other side of estranged Uncle Sam’s fence.

Er, pond. Even if they do have crumpets.

The London bar was crowded, considering it was a Sunday night. A live band was playing covers of throwback rock songs on the third floor.

I sat at a booth with two fellow California-natives watching a middle-aged man with a backwards baseball cap get groovy. As a new song started playing, we immediately recognized the opening riff, as did most of the people on the dance floor, who were ready to join when the lyrics started: “Don’t wanna be an American idiot…”

We sang along to this first line before, simultaneously, we noticed the irony. Or the non-irony, that is, with which non-Americans sing this song. They really don’t want to be American idiots.

In moments like these, I might compare my experience in England to what it would feel like to be the weird estranged uncle who shows up to Grandma’s Thanksgiving dinner in a top hat, a bright blue blazer, and a red bowtie.

The rest of the family just rolls their eyes.

They tell me, in perfect British articulation, that my accent makes me sound less intelligent. They bring up my country’s gun laws. They quiz me on what position Angela Merkel holds and on my country’s current Secretary of State, then on the mayor of London. And they quickly make their point: that I am a relatively unrefined world citizen.

I will admit that my first impressions here did, disappointingly, substantiate the stereotypes of the uppity Brit and the ignorant American. Maybe I’m pessimistic, but this didn’t surprise me, as I had expected my time here to highlight the areas in which the U.S. could improve. And it has, but I’ve also been pleasantly surprised by the things I take for granted at home.

Britain may have the National Health Service, these amazing things called crumpets, and some incredibly old

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Athlete's Corner: ThouGhts on The Scandal

By Josh Lariscy, Duke Design by Alexandria Clayton, UNC-CH Photos by William Yeung, Flickr: yeungb The media has called it a “scandal” and a “headache that won’t end.” ESPN reports any time new “shocking details” are released. Scathing criticisms and shaken heads continue to be directed toward the University of North Carolina at Chapel Hill after news broke about the investigation into the alleged false classes and grades offered by UNC-CH’s Department of African and Afro-American Studies.

When the Wainstein Report was released in October, it claimed that thousands of students participated in socalled “paper classes.” In these courses, students did not have to attend lectures and were required to write only one, often plagiarized, final paper. Almost half of the students in these classes were athletes, and academic counselors steered athletes struggling with their grades towards these illegitimate courses. Two specific faculty members, Julius Nyang’oro and Deborah Crowder, were implicated with guiding this secretive program and helping athletes boost their grades. These drastic deviations from university standards demonstrated a severe lack of oversight of the athletic department’s operations and of the resources provided to student-athletes. The NCAA has not yet concluded its investigation.

All of these findings have been examined countless times. The numerous other students and student-athletes, however, have been largely ignored throughout the entire process. The legitimate academic efforts given by these individuals have been overshadowed by the indictment of those involved with the illegitimate courses. While people point fingers at UNC-CH as an institution, accusations and jokes are being made at the expense of countless other hard-working students who are taking real, challenging courses. It is extremely important to recognize that the acts of the students involved in the “paper classes” do not reflect the student body as a whole. The “paper classes” have not compromised university-wide academic integrity at UNC-CH, just as other schools with past academic

scandals have not experienced collapses of institutional academic honesty.

In August, a record 347 student-athletes were named to the ACC academic honor roll at UNC-CH. The vast majority of these students participated in non-revenue sports.

It is wrong to group these individuals with those involved in the academic scandal because the paper class-takers comprise a very small proportion of the student-athlete population. Although 1,900 student-athletes participated in the fake classes, that number represents only 20% of all student-athletes during that time. The Wainstein report also discusses how certain athletes were steered towards these courses by counselors in the Academic Support Program for Student-Athletes (ASPSA), revealing corruption within the program as a whole. However, ASPSA offers many services to student-athletes, such as study skill development workshops and career counseling services. The report even mentions that the majority of tutors retained their academic integrity and did not overstep boundaries between honesty and dishonesty.

The wrongdoings revealed by the Wainstein point towards the much larger problems that are inherent in university-level athletics, such as the enormous potential for revenue and marketing for each school through popular sports like football and men’s basketball. For example, 63% of the athletes involved in the scandal played one of these two sports. There is a need for greater discussion on the integration of these revenue sports into the university setting and of the pressures it places on the student-athletes involved. When openly examined, these underlying issues can help explain why these problematic situations occur.

The actions of few should not punish many. I encourage my fellow students, and anyone else who has trivialized this controversy, to stop generalizing and mocking. Rather, we should all recognize the significance of why we, as students and student-athletes alike, are a part of these institutions—to learn, grow, and improve our lives and the lives of those around us with honesty, integrity, and compassion.

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Lineup: Duke

Sophomore Alyse Whitaker (6) goes for the kill against Notre Dame.

By Jake Klein, Duke Design by Alexandria Clayton, UNC-CH Photos by Sam Kelly, Duke

The Blue Devils had 11 top six finishes with redshirt senior Immanuel KerrBrown and junior Conner Hartmann taking first place in their respective weight classes.

1

Senior Sean Davis was named ACC Midfielder of the Year by the men’s soccer coaches of the ACC. A first-team All-ACC performer, Davis led both the team and the conference with 10 assists. Junior Zach Mathers and sophomore Brody Huitema were also named third-team All-Conference.

2

The Duke Swimming and Diving team absolutely dominated in their dual meet against Old Dominion and St. Andrews on November 8. The team took first place in 20 of the 32 events in which they competed and set eight records for the Old Dominion Swimming and Diving Facility.

4 Senior Sean Davis (6) is on the attack against NC State.

The Blue Devil Football team squeezed by the Cavaliers of the University of Virginia 20-13 for a homecoming victory on October 18.

With their sixth win, the Blue Devils are bowl eligible for the third consecutive year. Duke football hadn’t even been to back-to-back bowl games prior to Coach Cutcliffe’s tenure.

5

The Duke Volleyball team upset the then third-ranked Florida State Seminoles three sets to one on November 13 in Cameron Indoor Stadium. After dropping the first set Duke Wrestling had an impres20-25, the Blue Devils rallied behind sive showing at the Wolfpack senior Jeme Obeime’s match-high 18 Open at NC State University.

Sophomore Sasha Karelov (15) goes for the save. kills to win the next three.

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Lineup: UNC-CH

Isaiah Hicks (22) soars over Belmont Abbey during a 76-60 win.

By Jake Klein, Duke Design by Alexandria Clayton, UNC-CH Photos by Hayden Lee, UNC-CH

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Sophomore forward Emily Bruder notched two goals for the second game in a row as the sixth-ranked Women’s Soccer team beat Duke three-nil at Koskinen Stadium on October 19. The Heels finished the regular season as conference champs for the 21st time in school history and earned a 2-seed in the NCAA tournament.

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It’s that time of year again. The Tar Heel Men’s and Women’s Basketball teams have both gotten off to a strong start. The men

4

In their biggest win of the season, the Tar Heel Football team stunned No. 25 Duke 4520 at Wallace Wade to become bowl eligible. Led once again by do-it-all quarterback Marquise Williams, the Heels got out to an early 21-7 lead and never looked back, leading by at least 20 for the entire second half.

2

The Tar Heel Field Hockey team notched a 2-1 overtime thriller against the Blue Devils in the semifinals of the ACC Tournament at Jack Katz Stadium. Junior Nina Notman hit the game winner on a penalty stroke after video review confirmed that she was fouled in the penalty circle. After a 3-0 victory against the Devils in the NCCA Tournament, the Heels finished the season 3-0 against Duke.

rebounded from a tough loss against Butler to win the fifth-place game over No 18. Florida in the Battle for Atlantis Tournament, while The Lady Heels had resume-building wins against No. 23 UCLA, No. 21 Oklahoma State, and No. 5 Stanford.

5

Sophomore Nate Britt (0) finishes over an Belmont Abbey defender.

With five unanswered wins, the Tar Heels now lead the season series against Duke with 6 wins against 2 losses.

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The Creative Edge of Two Ways of Seeing

as a child, I spent a significant portion of my summers lying down on warm grass, staring at the clouds.

I watched, mesmerized, as wisps of white smoke danced across empty blue space. and since I couldn’t give a good explanation for their immunity to gravity, they were subject to the whims of my juvenile imagination. snowshoe hares capered past each other, and ghostly galleons sailed through the sky.

I suspected that these airborne bolls of cotton harbored some secret privy only to God and nature, whispered amongst the winds that carried them along. (but it seems that only children have a tendency to assign magical qualities to the things they cannot explain. far too much of that magic evaporates with age.) as my mind grew older, it became harder to see the shapes that had once graced the canvas of my imagination. science slowly filled the spaces that creativity had once inhabited. when I glanced towards the sky, I would see Cirrostratus— that meant it was probably about to rain.

I saw masses of water crystals and nothing more. there was no guesswork to be done, no room for speculation, no reason to envision these clouds in a manner inconsistent with fact. and when I realized the magic had been lost, I spent years trying to find it once more. but despite my best efforts, I couldn’t.

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By Yemi Adewuyi, Duke Design by Alexandria Clayton, UNC-CH

Duke and UNC

Into the Front Range

By Bradley Allf, UNC-CH Design by Alexandria Clayton, UNC-CH

Snow tires, treaded wide and deep, shovel champagne powder into white roostertails behind me spattering the car’s keel and mixing in air with sheets slow-settling onto the highway.

Outside are mountains in their prime, rocky girths of up-thrust peaks, as shawled sentries ending the East.

Here and there traverse lines cut like scars across an alpine face, dripping downslope trails from backcountry skiers.

But the snow keeps falling, sealing away all illusion of movement, leaving only the still stretch of rock, glade, and water, muffled and steeped.

The thrill of quiet speed through champagne powder, dry but fluid fluffed then into the corduroy of a big groomer where you rejoin everyone else cornice glades= tree runs in an abrupt hairline of creases But the snow keeps falling, steeping rock and glade and water in a stillness that covers any impression of movement in a heat-sensitive seal.

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By the Book

By Aleise Preslar, UNC-CH Design by Alexandria Clayton, UNC-CH

In our By the Book section, we compare the syllabi of two similar courses—one from Duke and one from UNC-CH. This issue we take a quick look at Japanese history classes at both universities.

By the Book

Duke University

Course Name

Ancient and Early Modern Japan

Course Number Professor Offered in Spring 2015?

Required Books

History 226 Jacques T. Fasan No

Number of Quizzes Number of Exams

1 map quiz 3 (each has two parts: take-home essay and in-class test) • 20% per take-home essays (3) • 7.5% per map quiz (4) • 10% Discussion

None 1 final exam

3 “freebie” absences Japanese tea ceremony in Duke Gardens

Mandatory Guest lecturers

Course Grade

Attendance Policy Beyond the Classroom

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The University of North Carolina at Chapel Hill Samurai, Peasant, Merchant, and Outcaste: Japan under the Tokugawa, 1550-1850 Asia 286 Morgan Pitelka No

• Japan Emerging: Premodern His- • Sources of Japanese Tradition, Abridged: Part 1: 1600 to 1868 (Introduction to tory to 1850, Karl F. Friday Asian Civilizations) (vol. 2), WM Theor• The First Samurai: The Life and Legend of the Warrior Rebel Taira dore de Bary Masakado, Karl Friday • Tour of Duty, Constantine Vaporis • Early Modern Japanese Literature: An • The Tannishō, Shinran Anthology, 1600-1900 (Abridged Edition), Haruo Shirane

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15% Assignment #1 20% Assignment #2 20% Presentation Project 30% Final Exam 10% Attendance/Participation 5% Japan Event

Out of the Blue

Design by Alexandria Clayton, UNC-CH

Caroline Michelman is a Duke senior and English major pursuing a certificate in Markets and Management. She is also the Editor-in-Chief of the newly launched Duke chapter of Spoon University, an online food publication that includes reviews and recipes written by college students for college students. Michelman first heard about Spoon University from a friend she met while studying abroad in Rome. Upon returning to Duke, she began writing for Spoon as a national contributor before collaborating with Jordana Rosenberg, Izzi Clark, and Elle Wilson to begin a Duke chapter. Michelman hopes to travel after graduation before entering the communications and public relations sector. Her top picks for off-campus eateries include NanaTaco, Scratch, Nana’s, and Dale’s.

By Charlotte McKay

Duke junior Justin Sandulli is pursuing a major in Art History with minors in Music and Visual & Media Studies. A devoted arts advocate on campus, Sandulli currently serves as Chairman of the DUU VisArts Committee, Vice President of Collaboration for DuARTS, and cochair of Student Outreach on the Nasher Museum of Art Student Advisory Board. Through his involvement with the Art History department, Sandulli is involved in the Digital Athens project, which is led by Sheila Dillon as a part of the ‘Wired!’ historical visualization lab. In the spring, Sandulli will study abroad in Italy with the NYU in Florence program. This will allow him to undertake research specific to his interest in Italian Mannerist and Early Baroque art.

By Charlotte McKay As a child, UNC-CH sophomore Allie Polk always knew what to do for school projects.

“For every historical period,” she recounts, “I’d report on the biggest disease, from bubonic plague to typhoid fever.” Today, her fascination with disease manifests in her environmental health sciences major, medical school dreams, and her summer experience working at an AIDS clinic in Kampala, Uganda. But Polk’s focus is rooted in a deeper desire—to share others’ stories. “Medicine,” she says, “is often the most intimate way you can know someone else.”

As Student Government Secretary, Polk brings that same desire to the table, utilizing graphic design to make government more accessible. For her, sharing students’ stories is essential.

“We,” she says, “are the catalysts of change.”

By Frank Jiang

When UNC-CH freshman Emma Astrike-Davis delivered her first painting to her great-grandmother, she was surprised by how much it brightened up the room. Today, seventeen different schools around the world produce artwork for a dozen hospices as part of Astrike-Davis’ expanding charity, Art for Hospice. “Through these paintings,” Astrike-Davis explains, “people in hospice care can experience the youthfulness and exuberance of a child.”

Perhaps that’s why one military veteran clutched his patriotic collage for the last twenty-four hours of his life. Though Astrike-Davis plans to attend medical school, she wants to continue managing and expanding her charity. “After all,” she says, “art is a commonality everyone can appreciate.”

By Frank Jiang

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