Page 1

NOVEMBER 17, 2011

ARTS & ENTERTAINMENT

Page 5

The Healthiest Tacos Technology Got us to The Moon You’ve Ever Seen By Bryce Corkins

By Ellison Stagaman

Due to the fact that Whole Foods is such a popular Johnnie hangout, I thought it was only right to review their pre-made food, particularly the Taqueria at the Cerillos location. As a friendly reminder, don’t go to the Whole Foods on Saint Francis. They have no tacos. On Oct. 22, a group of friends and I headed down to Whole Foods to take advantage of their three for two taco sale and to get some tasty lunch. James Irwin (from team vegetarian), Sharon Beckstrand (from team lots o’ meat), Georgia Moos (from team Glendale), and I (from team carnivore) were guided on this culinary adventure by Nathaniel Keen (from team former employee). We ordered one of each of the tacos available: Chicken Tinga, Pork Al Pastor, Red Chili Beef, Grilled Shrimp, and Fried Queso ($1.99 ea.). We washed them down with lemon Izzies. Irwin had the Fried Queso taco, which came with fried cotija cheese, coleslaw, and tomatilla salsa. He said that the sharp cheese goes well with the tangy slaw. Moos, embracing her Jewish roots, enjoyed the Pork Al Pastor taco, the cooking process of which Nathaniel Keen happily explained to us. The pork is slow-cooked on a big spinning stick, dubbed a “meat tornado” by our revered guide. The meat is shaved off and fried with pineapple and onion in a citrus achiote sauce. The taco came with jalapeno, coleslaw, and cotija cheese. According to Moos, the taco was, “mmmmm, so good! The spicy jalapeno gives it a spiciness that is cooled by the cabbage and cheese.” She also liked the underlying sweet flavor from the pineapple and the textures from the soft meat and crunchy cabbage. Beckstrand ate the Chicken Tinga taco. Keen said that it was made by marinating shredded chicken in a Tinga sauce (tomato sauce with chipotle). It came with black beans, coleslaw, and cheese. Beckstrand said the taco’s “sauce is smoky, which works with the saltiness of the cheese, and the slaw is sour which ties it all together. It is a little taco of joy!” Keen had the Red Chili Beef taco. He pointed out that it is the spiciest taco on the menu. It is prepared by marinating shredded beef in a red chili sauce. Keen’s assessment of his taco was that “the beans mix well with the beef which is the central flavor, but the

strong flavor of the beef overpowers the milder flavor of the cheese.” Keen also noted that since he was one of the last people to eat a taco, the sauce had soaked in and the tortilla was falling apart, so he advised people to eat their taco quickly. I had the grilled shrimp taco. I was hesitant to eat sea food in a landlocked state, but I was pleasantly surprised by the quality of the shrimp. Keen informed us that the shrimp was soaked in a citrus sauce and then grilled. My assessment was “mmm mmm mmm, yummy in my tummy.” The citrus interacts really well with the shrimp and beans. Though I love cheese, weirdly enough I think I’d prefer it without the cheese. However, it’s delicious, with an unexpected kick of spice at the end.” We all agreed that the lemon Izzie with which we washed down our tacos (which we found out after buying was the low sugar version, with no added crappy substitutes) was a perfect match for our lunch. Keen, who worked the taco, burrito, and pizza station at Whole Foods this summer, left us with these words of wisdom: “Whole Foods has very strict food perorations regulations. Once a month they are audited by a cleaning company, and therefore customers should feel very comfortable about the safety and cleanliness of their food. Also, all ingredients used in the restaurant section of the store must meet the same standards as Whole Foods grocery products, meaning no antibiotics or steroids, and the meat must be humanely raised and slaughtered.” He also advised that if you come in after 10:00 a.m. to order a burrito, and business is slow, to ask the employees to cook the burrito for a couple of minutes in the pizza oven because it causes your burrito to be crunchy and delicious. He also asked that you don’t yell at the employees about the prices, as they cannot control such things. Overall, we agreed that Whole Foods’ Taqueria has great food at great prices, and would make a delicious lunch or dinner for any person. Whole Foods is located at 753 Cerillos Road, and 1090 S. St. Francis Dr., Santa Fe, NM, 87505. They can be reached at (505) 992-1700 or (505) 983-5333.

Ellison Stagaman is a Sophomore at St. John’s College, Santa Fe. She can be reached at ebstagaman@sjcsf.edu

You’ve seen the posters and heard the rumors, but is it true? Yes, The Moon is now online. You can visit it at any time while connected to the Polity network by navigating to www.sjcmoon. com. The Moon staff and contributors collaborated closely with the administration over the summer to develop the framework and infrastructure of the site, and now that it’s live we’ve been working to standardize, categorize, and upload an archive of hundreds of past articles. What does this mean for you? Exciting times are ahead, friends. First of all, The Moon in print isn’t going anywhere. Even in this increasingly digital age, we believe that there is a certain special something in holding a piece of paper, and so we promise to continue printing The Moon and making it available and free of charge. So what’s the point of going digital at all, you may ask? Archives: When we’re finished, The Moon’s website will hold as many past articles as we can get our digital hands on. This means that you could, for example, browse a list of all of the tutors who have been interviewed by The Moon, see all of the restaurants in town that have been reviewed by The Moon’s writers (on a map, even!), and read about what the atmosphere on campus was like a year ago, or five years ago. Multimedia: We can print a small handful of photos in the hard copy of The Moon, but online our options are nearly infinite. We’re using the site as a media archive of happenings on and around campus — right now mainly pictures and videos of student events, but we could expand that to video interviews and even documentaries in the future. Integration with other organizations: We’re currently working with the editors of The Grout to establish a special section of the website where student art submissions may be featured, as well as student videos and music. It may even be possible in the future to award prizes for submissions that gain the most virtual “votes”. We’re also working with Polity to develop a virtual funds request form,

and to host an archive of past Polity minutes. The Student Health Office, as well, will begin contributing their updates to the site. Communication: Until now, the only way to respond to an article has been to write a letter to the editor. While this long-form response is still encouraged, it’s now possible to comment on articles directly, just like reading a blog or any other news site. All comment threads are watched by The Moon’s staff, who serve as moderators to keep an eye out for flame wars and other non-beneficial discourse. Accessibility: You can now stay on top of college news and updates without sorting through hundreds of emails and attachments. You can subscribe to The Moon with your favorite RSS reader, or receive updates in a daily or weekly email digest, with only the categories of news you’re interested in following. Right now The Moon online is in a very limited trial phase (it’s accessible only from within the Santa Fe campus), but we’ve created the underlying framework with the dream of increasing openness as much as possible. One day, students at Santa Fe and Annapolis could write and submit articles into the same database, promoting crosscampus communication. It would also be possible to eventually open The Moon up to the outside world, allowing alumni to stay on top of campus news, while also giving prospective students a glimpse into campus life, from a student perspective. We’re really excited about this new platform, and interested in ways that we might utilize it even further. If you have any ideas, drop us a line at sjcmoon@gmail.com, or talk to one of the Editors in person. We’re also looking for new writers who could write content directly for online publication — to report campus news in short, blog-like updates which would be published immediately. If you’d like to get involved, email us or attend our next meeting. Bryce Corkins is a Sophomore at St. John’s College, Santa Fe. He can be reached at bryce@brycecorkins.com

Adrian Trevisan: The Non-Academic

By Tamaki Ishii

Ex Libris aims to spread awareness about alumni from different fields and the path that they have paved for themselves while maximizing their St. John’s education. Please do not hesitate to contact these alumni regarding their former education or career paths. Ishii: So you graduated Annapolis back in ’84, and then you enlisted with the U.S. Army…? Trevisan: I ended up not going to OCS (Officer Candidate School) because I dislocated my shoulder, but I was an enlisted Parachutist with the 82nd Airborne Division. My brain was full and I needed to get away from books and thinking – and examine the other part of “life”. I’m not an academic. After my stint with the Army, I was ready to go back and learn. What graduate programs did you look at, and what was the process you went through? I got my Masters at the Paul H. Nitze School of Advanced International Studies (SAIS) at Johns Hopkins University. I

wrote to alumni that attended graduate schools that I was interested in – SAIS, The Fletcher School at Tufts University, Woodrow Wilson School of Public and International Affairs at Princeton University, Yale and American University. It seemed like I had more perspective compared to the graduate students that came straight from undergrad programs. So what plans fell out after graduate school? I thought about working for the Department of State or the CIA, but instead I went to Italy. I have dual citizenship through my father, and through my knowledge of Eastern Europe I landed a job with a pharmaceutical company. I’ve worked in marketing and now I work for a consulting firm that specializes in pharmaceutical and biotech industries. In working with pharmaceuticals, what skills that you acquired from your St. John’s education translated into your job?

I’d do the SJC education again in a heartbeat. It teaches you to be more open minded, question things and to have a genuine interest in them. As to

relationship was an extremely important point that needed to be brought up. What sort of challenge did you see after you transitioned from SJC? The “getting in the door” part is the real obstacle. At this point, you have to explain why you should be hired over some student that attended state college. Employers are looking for potentials that will require less training. Coming out of SJC, you know how to figure out how things work and why – that’s a mindset the other Adrian Trevisan, Class of 1984 applicants probably won’t have right out my career, I asked more ques- of an undergrad program. tions than other people and What’s the best part about am always looking for a big- your job? ger picture. When I was dealI get paid. Seriously. It’s ing with pharmaceuticals in not the perfect job for me; I the Eastern European region, want to do something more I told my boss about how new international or global in the the president of the National long term scope. Chances are Bank of Poland would affect you’re not going to find your the pharmaceutical realm. My dream job your first time out, boss looked at me like I was depending on a number of faccrazy, but that cause/effect tors. If you have a job oppor-

tunity, then take something, anything, and learn from it. It can even be a process of elimination – “I don’t like this job because of these things, so the next job I want these things. I want to be with these kinds of people”. A job is not a destination; you keep learning from it and keep going from it for later on. Any words of honesty for students that are intimidated by post-SJC job hunting? It’s not going to be a straight line. It’s really not. So much of it is circumstance and luck. You may decide what you want to do, but you have to be flexible. I know with people five year plans, and I was never that person. I think you want to have an objective, but getting there might not be as direct as you want to be. For further questions, please contact Mr. Trevisan. He can be reached at a.trevisan@verizon. net Tamaki Ishii is a Senior at St. John’s College, Santa Fe. She can be reached at tamaki.ishii@ gmail.com

Page 5  
Page 5  
Advertisement