E nter tainment
December 8, 2010
Editor of poetry review holds publishing workshop Sean Meenaghan
General Assignment Reporter
A class of poetry students were given a treat Thursday evening as Tony Morris, managing editor of the Southern Poetry Review gave an informative presentation on tips to get one’s work published. Morris, who originally went to school for journalism, said he found a greater interest in creative writing and began writing poetry in 1995. “I wrote my first poem when I was 37 years old,” Morris said. “ I didn’t start college until I was 33. I wanted to be a journalist but went to a poetry reading and got interested in it.” In addition to being an editor, Morris said he is a professor at Armstrong-Atlantic State University, in Savannah, GA where he teaches composition and journalism courses. Morris said the Southern Poetry Review is a very selective journal. “We get 8,000 to 10,000 submissions a year,” Morris said. “We publish 120 pages a year which is about 60 poems.” Morris said he takes his title as editor very seriously. “There is a lot of reading,” Morris said. “Nothing goes unread, some poems we take might have small problems but we work with the poets to fix them.”
Morris said to get one’s work published, he or she needs to be familiar with different publications. “Read the journal you want to get published in,” Morris said. “Get a taste of the editor to see if your poems will fit the journal.” Morris said the process gives a perspective on how well the poems are. “If you’re good enough to get into a journal,” Morris said, “your work might be good enough to get published in a book.” Vivian Shipley, a professor of English at Southern and editor of the Connecticut Review said the journals open many doors for writers. “Journals are a great way to get an agent,” Shipley said. “Eight to 10 agents contact the Connecticut Review a year.” Morris said the way a writer may send his or her work could determine if it gets published or not. “Sending a cover letter is essential,” Morris said. “Getting a pack of poems with no introduction is rather odd. Many journals may limit the amount of work you can submit. Learn to write to the given length. It will improve your writing.” Shipley said to look at the writers in the journals to see if they are professional or not. “I like to publish new writers,” Shipley said. “Look at the journals to see if they are accessible.” Shipley said the best way to get work published is to submit it to a range of publications.
“In order to get your work submitted,” Shipley said, “it is good to send your work to many journals so you’re not waiting for one specific journal.” Morris said that it’s not uncommon to wait three or more months for an acceptance or a rejection on a particular piece of work. In any form of writing, Morris said grammar and punctuation have to be flawless. “It won’t work if you have sloppy grammar and sloppy attention to the formal part of the poem,” Morris said. “It needs to make sense.” Morris said every poems needs to grasp the readers thought immediately. “Pay attention to the beginning and ending,” Morris said. “You really only have a little bit of time to get my attention. Somehow capture a tone or something surprising.” To be a better writer, Morris said be ready for constructive feedback. “Be thick skinned for criticism,” Morris said. “I have to be brutal within my own self to be a critic.” Shipley also said editing is key. “You have to be willing to cut,” Shipley said. “You might start with 10 pages but then you have to cut, cut, cut.” After receiving his PH.D at the University of Florida, Morris has been doing workshops at universities for the past six years. He said he also talks at different professional conferences and feels that it
is very satisfying. “The rewarding side of functions is learning as I teach and get as I give,” Morris said. “Questions and feedback always help me grow. The means of communication is reciprocal. It is helpful both ways.” Morris said he hopes to see amateur writers he talks to become professionals. “I hope to help students have a desire to be writers and publish fiction,” Morris said. “Also, for them to grow as an active participant in the community.” Morris said he sees his workshops more effective at universities than professional conferences. “The biggest difference is that at a university setting, students are at a place to hear suggestions. They are anxious to learn and take it into practical application,” Morris said. “At conferences, fewer people are at that level.” Morris said Shipley’s interest is a big reason why he taught the workshop at Southern. “There was great generosity from Vivian (Shipley),” Morris said. “I invited her down to Savannah because I was familiar with her work. I was able to meet her and she read at the Savannah Book Festival. She had the willingness to write the grant to bring me, it is great to be here.”
Multicultural Center holds holiday cookie bake-off Melissa Chicker Staff Writer
Catherine Groux | Photo Editor
Left to right: Dominique Pepe, Renee Velazquez and Donna Fringuello won the baking contest.
White chocolate butterscotch drizzle turtle cookies White Chocolate Chip cookies Ingredients • 1 cup butter, softened • 3/4 cup packed light brown sugar • 1/2 cup white sugar • 2 eggs • 1/2 teaspoon vanilla extract • 1/2 teaspoon almond extract • 2 1/2 cups all-purpose flour • 1 teaspoon baking soda • 1/2 teaspoon salt • 1 1/2 cup coarsely chopped white chocolate Directions 1. Preheat oven to 350 degrees F. 2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. 3. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. 4. Combine the flour, baking soda and salt; gradually stir into the creamed mixture (make sure these ingredients are sifted) Mix in the white chocolate. 5. Drop dough by teaspoonfuls onto un-greased cookie sheets (silt pads are the best) 6. Bake for 8-10 minutes in the preheated oven, or until golden brown. Turtle Candy Ingredients: • 2 bags of unwrapped soft caramels candies (worthers) • 2 bags of toasted pecan halves • 8 ounces semi-sweet chocolate or chocolate chips or white chocolate
The holidays are a time to bring people closer together. The Multicultural Center’s holiday cookie bakeoff is aiming to do just that. “During the holiday season it’s a nice event to do to get everyone together because everyone is studying for exams or classes. At a time like this it’s a way to be able to relax,” said Dian Brown-Albert director of the Multicultural Center. According to Brown-Albert the bake-off is provided to encourage community spirit by bringing students, staff, and faculty together to enjoy a wide range of cookies and the response has been over-whelming. “Who doesn’t love cookies?” asked Brown-Albert. “The people Catherine Groux | Photo Editor who signed up for this event just love cookies and want to share them with Dominique Pepe’s white chocolate butterscotch turtle cookies. others.” The event originated in 2006 when Aaron Girot’s gingerbread cookies, with a prize of $25 on Washington, once director of the Multicultural Hoot Loot. Center, and now assistant dean of Student Affairs “When you looked at her cookie you knew it came up with the idea. This is the first time the was going to be a cookie that was different,” said one bake-off has been done since 2007. of the judges, Julia Doherty about Pepe’s cookies. The competitors had to follow strict rules while “When you took a bite it lived up to what I thought competing for cookie king or queen. According to it would be. It’s the only cookie I went back for to the rules, given by the Multicultural Center, every get another taste.” baker had to bake 12 dozen cookies of an original All contestants were praised for their involverecipe. ment in the bake-off and all received cookies from The competition that took place last Wednes- one another and a recipe booklet with all the contesday at 1 p.m. outside of the Student Center Ball- tants cookie recipes to take home as a gift. Students room had all 12 of the contestants’ cookies being and facility alike were also allowed to help themjudged by five randomly selected judges that work selves to the assortment of cookies after the cookie on campus, including previous cookie queen, Lisa queen had been crowned. Eureka. Each cookie is judged on flavor, overall ap“It takes a lot of dedication and it’s a fun event pearance, moistness and texture, with judging tak- for Southern and the Student Center,” said former ing about an hour. cookie queen Lisa Eureka. “It’s sad to give up the First place winner, and prize of $100 on Hoot crown but it’s a fun event for everyone to come out Loot, went to Dominique Pepe and her white choc- to.” olate butterscotch drizzle turtle cookies. The turnout for the event was well received with “I feel really great. I’ve never won anything dozens of students all coming out just to get a taste before and it’s exciting,” said Pepe, senior public of fellow student and staff ’s home-made cookies. health major. “I’m a big Food Network buff and I “It gives us the opportunity to bring people took a lot of ideas and mixed them together.” on campus together who normally wouldn’t come Second place went to Renee Velazquez’s together,” said Brown-Albert. “It shows that our chocolate mint holiday balls, with a prize of $50 on students have campus spirit.” Hoot Loot. Third place went to Donna Fringuello-
Preparation: 1. Prepare a cookie sheet by covering it with nonstick cooking spray. 2. Arrange the pecans in clusters of four with each pecan pointing in a different direction. 3. Unwrap the caramels and place them in a microwave-safe bowl. If they are very stiff, add a spoonful of water so the final product will be softer. Microwave them until melted. Put them on for one minute. Then stir, and if needed another 30 seconds until the consistency is smooth. 4. Use a spoon to drop a spoonful of caramel over the pecan clusters. They are meant to be a rustic candy, so don’t worry about keeping the turtles round or about having some of the pecans poking through. 5. Melt chocolate chips in the microwave. Spoon the melted chocolate over the caramel layer to cover the pecans and caramel. 6. Allow the turtle candies to set fully at room temperature. 8. Right after the cookie comes out of the oven put it on top and drizzle with homemad caramel sauce. Then enjoy! Carmel Sauce Ingredients • 1 1/2 cups sugar • 1/3 cup water • 1 1/4 to 1 1/2 cups heavy cream • 1/2 teaspoon pure vanilla extract Directions 1. Mix the water and sugar in a large heavy-bottomed saucepan. 2. Cover and cook over low heat until the sugar dissolves. 3. Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon. 4. Stand back to avoid splattering, and gradually add the cream vanilla extract. 5. Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes. 6. Drizzle onto the turtle, when the turtle is on the cookie and enjoy!
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