Thread_October2023

OCTOBER 2023

PH

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BY

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thread

Table of Contents FRONT OF BOOK

04 Haute Online 08 Top 5 12 Editor’s Note 13 Masthead

SEAMS

18 Jacquemus

20 Temperley London 22 Elle Fanning as

Catherine the Great

24 Dried Fruit Jewelry

28 Picnic Baskets’ New Look 34 The Perfect Color

for Autumn Makeup

36 Snoop Dogg & Martha Stewart

32 Glimmering and Glazed

DIY

40 Cannabutter You Up

42 Sustenance with Sensitivity 48 Putting on the Spritz

44 Oh So Gouda

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table of contents

WHO, WHAT, WEAR

54 Rah Rah for the PawPaw 58 Little Fish in a Little Pond

60 Bleeding Heart Boutique

MIDDLE OF THE BOOK

64 Silent Whispers, Shattered Dolls 76 Death in Deco 88 Corner Store Couture 94 Life’s a Drag!

106 Vintage Posters

116 What Vending Machine Snack Are You?

CAMPUS CASUAL

114 Horoscopes 118 Court Street Cravings

134 Jeni’s Ice Cream BACK OF THE CLOSET

122 Home is Where the Heart is 126 An Artform of Chaos and Controversy 128 Recipes Gone Viral 130 The Craft of Culinary 132 Practical or Fashionable 139 Rant/Rave: Skyline Chili

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HAUTE ONLINE Looking for a new internet obsession? Whether you want to listen to podcasts or watch some videos, we’ve got you covered virtually.

“ONE PIECE” (2023) Similar to many other TikTok users, my “for you” page was flooded with Roronoa Zoro, Sanji, and Buggy the Clown edits after the “One Piece” live action television show came out. It was difficult not to be tempted by Mackenyu Maeda’s charming looks, and my roommate and I caved in to watch the eight-episode short series. Both of us had a fairly basic understanding about the story, but neither of us had conquered the 20 seasons—and 187 episodes and counting—of the original anime.

However, a viewer needs no prior knowledge to begin watching. The story focuses on Monkey D. Luffy and his pirate crew, as they search for the ultimate treasure and to become the next King of the Pirates. With episode run times being between 49 minutes and an hour, there’s never a dull moment in this fantasy, action-adventure packed show.

- MIMI CALHOUN 4 | THREAD

haute online

MAXIMALISM Recently, I’ve noticed many buildings, products, and works of art appear to lack vibrancy and color. It seems as if minimalism has taken a firm hold, with more people opting for the “less is more” philosophy.

But is that truly the case? In response to this growing preference for simplicity, there’s an emerging and bold movement that fully embraces extravagance, vividness, and selfexpression: maximalism. Maximalism is a celebration of excess, a whirlwind of colors, patterns, and textures that challenges the notion that “less is more.” It serves as a captivating rebellion against the clean lines and muted color palettes of minimalism, offering a revitalizing alternative.

What particularly captivates me about maximalism is its unapologetic audacity.

Maximalism not only encourages individuality but also rejects the pursuit of perfection. It champions the idea that more can be better and that beauty is highly subjective. Your ideas and personal style are not meant to conform to a standard; instead, they can boldly venture beyond the ordinary.

This style encourages us to fearlessly blend various design elements, periods, and cultural influences to create something truly unique and personalized.

Maximalism is not merely a design trend but a celebration of individuality and self-expression. It challenges the idea that simplicity is the only path to elegance and beauty. Instead, maximalism is a vibrant and vivid tribute to the richness of diversity in design and the unique, multifaceted beauty found in the unconventional.

- MEG REES

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@THRIFTSHOPSHORTY ON TIKTOK If you’re anything like me, having some time to cozy up with a blanket to watch TikToks at the end of the day is a sacred ritual. Each new day brings a fresh 24 hours of stress and things to do, so it feels like my brain is functioning at high speed constantly. Turning my brain off, so to speak, is often the best part of my day because at that point in the evening I am no longer obligated to worry about my to-do list until the following morning.

Currently, my favorite TikTok creator to watch while I wind down is @thriftshopshorty, also known as Tori. As her username may imply, her content revolves around her frequent thrift shopping excursions. She is on a mission to find the perfect

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pieces to decorate the eccentric, maximalist style of her home to fit her equally funky and fun wardrobe. She also shares the humorously odd items she finds, from creepy dolls to obscure clothing.

With more than 25 thousand followers, Tori’s TikTok is on the up and up, but her down-toearth personality, the personal style bundles she creates for clients, and “get ready with me” videos make her page feel warm and welcoming. Instead of aimlessly scrolling, Tori’s videos are now one of the first things I look for when I open TikTok, and I can’t recommend them enough.

- TATE RAUB

haute online

ELON MUSK’S POSSIBLE X PAYWALL A couple years ago, one of my biggest goals online was to achieve the coveted blue verified check mark on Twitter. As a journalist, I saw it as proof that I had “made it,” that I was notable enough to deserve verification lest someone tried to mimic my online identity. Now, getting verified for free is the least of my issues on Twitter. Soon, I may not be able to use the platform for free at all, and it’s certainly caught my attention.

My goal of earning a blue check was killed when Elon Musk bought Twitter— now known as X— and overhauled its verification system to a paid subscription in an effort to make the platform profitable.

Musk floated the idea of introducing a “small monthly payment” to the platform at a recent event with Israeli Prime Minister Benjamin

Netanyahu, during which the two discussed the rising problem of antisemitism on X, according to multiple news outlets. The suggestion caused an online frenzy, including on the very platform it would affect.

X user @CarlBovisNature posted a poll on his account with the question, “If Elon Musk charges EVERYONE a monthly fee to use Twitter/X, what will you do?”

The poll received more than 31,000 votes. Nearly 97% of voters said they would leave.

Musk seemed to indicate the proposed monthly fee to use X would be lower than the cost of X Premium, which starts at $8 per month. He said the move would help decrease the amount of bots on the platform, according to Axios.

Time will tell if Musk decides to institute the paywall, and I’ll be keeping an eye out.

- RYAN MAXIN

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AS TALL AS LIONS SELF-TITLED ALBUM

Find out the top five things that our exec board is inspired by right now.

As Tall As Lions’ self-titled album “As Tall As Lions” resurrects itself back into my life every year, and recently it’s all I can listen to.

The 45-minute album, originally released in 2006, features 10 songs that absolutely haunt me. Lead singer Dan Nigro’s vocals on this album go beyond my earbuds and touch something deep within my soul. It itches at the part of me that is chorncially a little sad and, despite outward appearances, feels alone most of the time.

Since I was 17-years-old, this has been my go-to album; however, my favorite song shifts from time-to-time. “Milk and Honey,” the sixth track on the album, is my absolute favorite song right now. Before I leave the house, it is the first song I put on. With angst and soul, Nigro delivers a heart wrenching story about a failing relationship. It is raw, honest, and vulnerable.

Don’t get me wrong, though, this is the only album I have ever listened to that is truly a “no skips” album. I could listen to it forever.

- MOLLY WILSON

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top five

ACOTAR If you have been following #BookTok on TikTok, you know how popular Sarah J. Maas’s series, “A Court of Thorns and Roses,” also known as ACOTAR, has been. The series originally came out in 2015 and was concluded in 2021 with the fifth book, “A Court of Silver Flames.” It’s hard to explain why it suddenly had a surge in popularity again, but it is a seamless blend of fantasy, drama, and romance. I have been reading the series, and I have been enthralled by it. As someone who is not traditionally a book-reader, I haven’t been able to put this series down.

The first three books follow the story of Feyre as she navigates a new world and blossoming love while fighting unknown dangers that lurk behind every corner. Fans of the series can also look forward to the live-action adaptation of the series that is set to stream on Hulu. There’s no indication of when the series will air, but fans are excited to see what Hulu will do with Maas’ hit series. If you are a fantasy or romance reader, you should definitely pick up the series today.

- ABBEY SUCHER

MORBID PODCAST A long-time obsession of mine is the podcast “Morbid.” A co-worker introduced it to me in 2021, and since then, I’ve been hooked.

Hosts Ash Kelley and Alaina Urquhart double as sisters and best friends who love all things spooky and true crime. Their engaging and lively dynamic makes it feels as if I’m hanging out with friends every time I listen to an episode.

Both hosts are great storytellers and are considerate when highlighting crime victims as individuals with personalities and livelihoods.

My favorite episodes are their “Listener Tales,” in which Kelley and Urquhart read stories sent in by their listeners. The stories range from haunted houses to strange and creepy encounters, and even first-hand accounts of crimes.

Simply put, “Morbid” is my favorite podcast; I have yet to find anything that compares.

- KIM LANGHIRT THREAD-MAGAZINE.COM | 9

SLICKED-BACK HAIRSTYLE Slicked-back hair is in, and I’m here for it.

Tightly smoothing back one’s hair into a ponytail is the ultimate power move hairstyle right now.

It’s a look that gives the illusion you put in a lot of effort when in reality it’s stylish without even trying.

Leave it in a ponytail or shake it up with braids, bubbles, or a bun.

The look fits any situation: whether going to class, working out, or hitting the town. It’s the perfect solution to a bad hair day or when you’re due for a hair wash.

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Honestly, I was very against the trend when it first emerged. It reminded me of a younger version of myself trying to do my hair for the first time and creating a horribly unflattering ponytail. Now, after giving it a try, I am addicted to rocking the effortless power pony.

- JULIANA COLANT

top five

SANDWICH OUTFIT METHOD As much as I try to look effortless, many of my looks take time to put together. I love building preppy chic looks with a little edge. This semester, my method of choice has been the sandwich method.

The sandwich method involves matching the top and bottom and adding a statement piece in the middle, resembling a sandwich.

Many times, the method suggests matching your top and shoes together. The bottoms should be a different yet complementary color.

I always opt for a wider bottom when I’m matching my top and shoes. It helps proportion your garments while still looking composed.

My go-to for the sandwich method is to wear a long-sleeve mesh top from Fabletics, black leggings, and colorful sneakers. I pair that with a puffer jacket, and it’s the perfect casual look for class.

If you want a dressier look, I love pairing offthe-shoulder sweaters with jeans and Chelsea Boots. My favorite colors for these looks are brown, white, and black to match my shoes. I typically wear a wider-leg pair of jeans or dress pants to pair with the rest of my outfit.

No matter how you “sandwich,” you are sure to give off a minimalistic look with actual minimalist effort.

- HANNAH CAMPBELL THREAD-MAGAZINE.COM | 11

Editor’s Note Welcome to another issue, Threadies! I’m thrilled to be sharing our first issue of the year with you all. This year, Thread has grown exponentially in creativity and productivity. We are officially the largest student media publication on campus, which allows us to showcase even more talent across Athens.

We are combining both food and fashion in our first issue: “delicacy.” Both elements of “delicate” and “delectable” are featured throughout the magazine, showcasing how something perceived as simple can be so complex too.

From the runway to the recipe book, Thread features elegance in every edible way.

We’ve highlighted famous figures that we could just eat up, such as Snoop Dogg and Martha Stewart (Pg. 36). We also covered delicious Athens’ classics: the annual PawPaw Festival (Pg. 54) and Little Fish Brewing Co. (Pg. 58).

Our Middle of the Book shoots are a real sweet treat.

Have all of your childhood dreams broken in “Silent Whispers, Shattered Dreams,” (Pg. 64). Unlock the mystery in “Death in Deco” (Pg. 76), and convenience is always close by in “Corner Store Couture” (Pg. 88).

Finally, see what the queens are cooking in “Life’s a Drag” (Pg. 100).

This semester, Thread has been able to expand our team to 26 executive members. We’ve also been able to add a robust business department, led by our amazing business manager, Hunter Gibson. Our directors of public relations, Molly Wilson and Kae Walther, both conceptualize our brand for sales and creative strategy to further promote our organization.

Juliana Colant leads a robust team to showcase our issue on all social media platforms. Deika Ahmed and Samantha Kruse also work together for our organization’s fundraising, community outreach, and event planning.

Our website recently received a facelift, compliments of our web editor Carly Hart. The site, thread-magazine.com, is now fully operating with exclusive web content weekly.

Thread is not complete without the wonderful work from our editorial team, Gabrielle Cabanes, Mimi Calhoun, Alex Imwalle, and Ryan Maxin. Their passion for storytelling drives our work, and we could not be more grateful.

Our amazing photo team, Tati Alston, Aliza Dutt, Hadley Fain, and Abbey Sucher, were able to conceptualize and produce 15 photoshoots for this issue. We are so lucky to have such an incredible team to visually tell the stories of our students.

Furthermore, our multimedia team, Kat Frazier and Logan Jeffries, have worked continuously with their staff to produce 10 videos for this issue. Their creativity and curiosity makes us a better publication.

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Through our shoots, we have had the help of our astounding fashion team. Kendall Bergeron, Alexis Ky, and Natalie Schoolcraft produce the magic you see while flipping through the pages. And the final look is perfectly curated by our design director Kim Langhirt, our illustration director Emma McAdams, and our design staff.

A special thanks to our art director, Grace Auble, and our creative director, Meg Rees. They have spent countless hours producing creative concepts, and I’m so lucky to be working with them.

I want to thank our managing editor, Tate Raub. This issue would not be possible without all of her hardwork and late nights. I wouldn’t be where I am today without her.

Thank you so much to our readers, with whom we would not have a magazine without. The continuous support of Thread drives us to be better and produce the best magazine possible. Now introducing “The Delicacy” issue.

Cheers!

masthead

MULTIMEDIA MULTIMEDIA DIRECTOR Kat Frazier VIDEO EDITOR Logan Jefferies MULTIMEDIA STAFF Audri Wilde, Jeanie Stanton,

EDITOR-IN-CHIEF Hannah Campbell MANAGING EDITOR Tate Raub CREATIVE DIRECTOR Meg Rees BUSINESS MANAGER Hunter Gibson ART DIRECTOR Grace Auble EDITORIAL COPY CHIEF Ryan Maxin SEAMS EDITOR Gabrielle Cabanes DIY, WWW, & CC EDITOR Mimi Calhoun FEATURES & BOC EDITOR Alex Imwale EDITORIAL STAFF Abby Joyner, Arielle Teppert,

Jackson McCoy, Lucy Riley, Liv Lauvray, Layne Rey, Avery Tyla, Kitty Crino, Payton Daugherty, Emme Bowe, Avery St George, Ashley Beach, Emily Becker, Tanner Smith, Lauren Kelly, Katie Millard, Olivia Rohling

DESIGN DESIGN DIRECTOR Kim Langhirt ILLUSTRATION DIRECTOR Emma McAdams WEB EDITOR Carly Hart DESIGN STAFF Pamela Johnson, Sophia Cianciola,

Cassidy Woods, Gretchen Stoner, Maddie James, Zoe Geiss, Carly Hart, Zoe Cranfill, Tanner Vance, Belle Rice, Emma McAdams ILLUSTRATION STAFF Cassidy Woods, Maddie James, Mia Pishotti, Patrick McCallum, Hadley Fain, Kelly Ernst, Carly Hart

PHOTO PHOTO CHIEF Tati Alston PHOTO EDITOR Aliza Dutt CREATIVE ASSISTANT Hadley Fain TECHNICAL DIRECTOR Abbey Sucher PHOTOGRAPHY STAFF Amir Phillips, Naima Wolfe,

Morgan Clark, Kali Knudson, Kitty Crino, Ella Calhoun, Hadley Fain, Zoe Cranfill, Nicole Bell, Nate Conklin, Zennia Lam, Henry Day, Avery Callison, Anna Parasson

THREAD MAGAZINE

Carly Hart, Lauren Key, Jenna Skidmore, Michael Mylen, Sean Terrell, Maggie Must, Zennia Lam, Ross Jeffers, Ella Huelskamp, Henry Day, Nicole Bell, Emma Henry

SET DESIGN HEAD SET DESIGNER Deja Brown SET DESIGN STAFF Brenna Cromwell, Amanda Melarango

FASHION FASHION DIRECTOR Kendall Bergeron ASSISTANT FASHION DIRECTOR Natalie Schoolcraft MAKEUP DIRECTOR Alexis Ky FASHION STAFF Abbey Kates, Alexis “Athena Raynn”

Cairney, Amaya Serbia, Anna Scott, Arielle Teppert, Audri Wilde, Avery Callison, Avery St. George, Caroline Rhude, Christine Blay, Diego Buhay, Elias “Judy Chiffon” Rubenstein, Emma McGowan, Erin McEwen, Gabbie Buhay, Georgia Moniaga, Jason Goodman, Julia Germer, Lauren Grisoni, Lauren Kelly, Mariana Bias, Maxwell Burton, Mj Bline, Pamela Johnson, Presley McCoy, Reed “Rayley Saphron” Holt, Ruby Pare, Sarah Roop, Stevanie Mary Star Montgomery, Takuma Goto, Tora Blamer, Veronica Savitski, Vincent Quattro, Wes “Viola Braider” Feldmayer, Abby Joyner, Andy Reyes, Bella Bollin, Carmin Barcus, Jala Neal, Kitty Crino, Tanner Smith, Alexia Ashley, Maria Segui, Sophia Parrillo, Sophie Young, Viviana Frazini, Alice Hesmondhalgh, Dani Bell

BUSINESS PUBLIC RELATIONS CREATIVE Kae Walther PUBLIC RELATIONS SALES Molly Wilson EVENT PLANNER Samantha Kruse FUNDRAISING & COMMUNITY OUTREACH Deika Ahmed

SOCIAL MEDIA Juliana Colant BUSINESS STAFF Andy Reyes, Emma Hedges, Natalie Jonson, Viviana Franzini, Carter Lutz, Alex Cunningham, Lila Newman , Catalina Litts

@THREADMAGAZINE

@THREADMAG THREAD-MAGAZINE.COM | 13

RUS HA K ER T N A SAM T PLANN V E EN

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MOLLY WILSON PUBLIC RELATIONS SALES

DEJA BROWN HEAD SET DESIGNER

KAT FRAZIER MULTIMEDIA DIRECTOR

HADLEY FA CREATIVE AS IN SISTANT

KIM LANGHIRT DESIGN DIRECTOR

DUTT R A Z I L A DITO TO E O H P

E ABBEY SUCHER TECHNICAL DIRECTOR

GABRIELLE C ABAN SEAMS EDITO ES R

KAE WALTHER PUBLIC RELATIONS CREATIVE

MIMI CALHOUN R DIY, WWW, & CC EDITO

CARLY HART WEB EDITOR

HANNAH CAMPBELL EDITOR-IN-CHIEF

MEG REES CREATIVE DIRECTOR

KENDALL BERGERON FASHION DIRECTOR

ALEX IMWALE R FEATURES & BOC EDITO

LOGAN JEFFER IES VIDEO EDITOR

DEIKA AHMED CH & COMMUNITY OUTREA G ISIN RA FUND

GRACE AUBLE ART DIRECTOR

EMMA MCADAMS R ILLUSTRATION DIRECTO

4 2 0 2 3 2 0 2 D R A O B E IV T U C E THREAD’S EX

RYAN MAXIN COPY CHIEF

ITOR

IS KY R ALEX IRECTO D P EU MAK

T NATALIE SCHOOLCRAF TOR EC DIR ION SH ASSISTANT FA

TATE RAUB MANAGING ED

JULIANA COLANT SOCIAL MEDIA

TATI ALSTON PHOTO CHIEF

N IBSO ER G NAGER T N HU SS MA NE BUSI

our exec board

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SEAMS

From the runway to the streets, and everywhere in between, here are this seasons’s most soughtafter trends.

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Runway Realway:

Jacquemus

BY ABBY JOYNER PHOTOS BY AMIR PHILLIPS DESIGN BY HADLEY FAIN

F

antastical locations are not new for Jacquemus. The Fall 2023 men’s and women’s Ready-to-Wear collection debuted at the Palace of Versailles with models clad in ballerina pink, floral lace knee-high socks, and square-toed flats on the runway.

The meticulously groomed palace gardens made a picturesque background; the brand’s collections are often characterized by designer Simon Porte Jacquemus’ out-of-the-box venues for each runway. In the fall 2022 ready-to-wear collection, Jacquemus held the show in the South of France, turning the salt mountains of Camargue Park into his backdrop.

With the gorgeous palace to complement the clothing, the models — including supermodels Gigi Hadid and Kendall Jenner — entered the runway.

They donned puffy bloomers paired with tutus and fitted long skirts, complete with lace knee-socks or tights including floral designs. The collection’s footwear features square-toed ballet flats colored in baby pink, white, or a bold red to contrast the delicate tones of the rest of the collection.

On top, Jacquemus dressed the models in either tight lace tank tops or cropped blouses with billowy, big sleeves reminiscent of Princess Diana’s styles from the 1980s.

For men, the collection featured similar silhouettes with midsection ruching and tightly tailored upper bodies.

The references in the collection span from Lady Di’s iconic puffy sleeves to the current balletcore aesthetic. This style is characterized by its implementation of baby pink tutus, lace garments, and ribbons everywhere. Users on TikTok, among other social media apps, have popularized balletcore fashion, and it is now seen in many readyto-wear and couture collections on the runway.

The extravagant sleeves, tight bodices, and accentuated bums called back to the Vivienne Westwood 1995 Ready-to-Wear “Viva La Cocotte” collection. The Jacquemus collection merges vintage shapes with modern trends, creating an elegant and timeless look.

According to Vogue, Jacquemus aptly named the collection “Le Chouchou,” which is French for “scrunchie,” because the puffy and ruched garments remind the viewer of this shape.

Combining the elegant silhouettes fashioned with lace, ribbons, and crinoline with the extravagant setting of Versailles solidifies Jacquemus’ collection as an upswing in the popularity and significance of this French high-fashion brand.

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Runway Realway:

Temperley London

BY ARIELLE TEPPERT PHOTOS BY MORGAN CLARK DESIGN BY HADLEY FAIN

E

laborate and exquisite. These two words describe Alice Temperley’s Fall 2023 Ready-to-Wear Collection. Hosting a launch for her interior collaboration, Temperley’s fashion will be used in a new light momentarily.

Temperley referenced female surrealist artists Kati Horna, Leonora Carrington, and Remedios Varo, according to Women’s Wear Daily. Colorful textile designs encompass each and every piece.

Temperley delivered a style for everyone. There were bold wool coats, satin and sheer midi and mini dresses, modern-style pantsuits, and colorful kimonos. If the designs weren’t enough to make your jaw drop, hand-braiding, pearl accents, sequins, florals, and trompe l’oeil lace accent the articles of clothing.

These standalone pieces were styled with vivacious earrings, rings, and bracelets. Most women had slicked-back hair with fedoras or loose curly waves to accentuate the style of the piece. This take on Western elegance appeals to the younger generations by showing culture can be expressed in new and innovative styles.

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Not only did Temperley provide West Countryinspired designs, she delivered evening wear as well. A favorite piece is the elegantly stoned lilac dress accented with silver tassels, giving it a bridal glow. Her collection also included an embroidered, floor-length gown accompanied by a matching furcoat that radiated sophistication.

It is not just Temperley’s loyal fans who adore her work — actress Sandra Bullock does as well.

On “Jimmy Kimmel Live” in 2021, Bullock wore a beautiful lilac-colored velvet suit from the Fall 2021 collection.

“We couldn’t believe how popular they were, especially the purple one that Sandra Bullock wore,” Temperley said in Women’s Wear Daily.

“We did them in every color.”

The Fall 2023 Ready-to-Wear Collection is one for the books. Meshing vivid and striking colors with neutral undertones set Temperley apart in the world of fashion. Temperley’s ability to blend Western chic with sophisticated elegance solidifies her status as an ingenious creator.

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CELEB STYLE:

Elle Fanning

as Catherine in “The Great”

BY JACKSON MCCOY PHOTOS BY KALI KNUDSON DESIGN BY KIM LANGHIRT 22 | THREAD

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Elle Fanning is no stranger to fashion in her TV and movie roles. From the southern gothic gowns of “The Beguiled” to the darkly captivating highfashion pieces of “The Neon Demon,” Fanning has represented every dress code out there. But, nothing compares to the grandiose wardrobe she had as the larger-than-life Catherine the Great in the Hulu original series, “The Great.”

While Hulu has dubbed the show “antihistorical,” the design choices made for Fanning’s costumes were inspired by the time period. Sharon Long, the costume designer for seasons two and three of “The Great,” gave some historical insight into how the original Catherine used her royal attire for her benefit. “[Catherine the Great] liked clothes but didn’t have the perfect figure to wear them,” Long said. “So when she was very young, and she was quite thin but hadn’t come to power, she disarmed people by going to a party wearing plain white and a rose when everybody else was really garish.”

Fanning’s clothing ensemble was ever-changing, a reflection of royal life in the 1700s. Throughout the three seasons of “The Great,” Fanning’s dresses matched the situations her character was currently in, stylistically.

Long provided perspective into how she used Catherine the Great’s surroundings to shape Fanning’s costumes. Though the design team never directly remade actual outfits worn by the legendary queen, there was ample inspiration to be found from history.

“When [Catherine] was much older and she went to see the army, she had dresses made in the army uniform colors so that she could talk to the men,” Long says. “She’s really fascinating, but we didn’t copy her [clothes] in any way. We just sort of read about them and sort of assimilated information into the clothes.”

Floral patterns and natural influences can also be seen in

Fanning’s dresses throughout, mirroring the 18th century trends for women’s dress as well as Fanning’s connection with Nicholas Holt’s character, Peter, Catherine’s husband. According to Long, “love tokens,” like heart-inspired designs, helped drive this theme home.

Catherine the Great’s massive wardrobe gave Long and other people involved in the design process a lot of inspiration. Using sketches and portraits of her clothing from the time period, as well as reading about her mythical party appearances, Long was able to make a cohesive design for Fanning to truly represent one of Europe’s most influential women.

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Dried Fruit Jewelry:

From the Roots to the Runway

BY LUCY RILEY PHOTOS BY ALIZA DUTT DESIGN BY HADLEY FAIN

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L

emons and limes, wire and twine: with just a little time and maybe an oven, dried fruit has become a staple piece of jewelry. Sliced and dried fruit jewelry made its big debut this past summer, dangling from the ears of models, celebrities, and more.

The rise of this eco-friendly jewelry sparked its appearance in companies like Bimba y Lola and has inspired others. These staples of fashion have not only made a trending appearance but have inspired the use of fruit in other forms of jewelry.

High fashion companies like Be’l Bla’k Couture were influenced by the sustainability of dried fruits and flowers, displaying these pieces in the 2023 New York Fashion Week.

The creation of beautiful and sustainable jewelry is not a difficult undertaking. All that’s required is the chosen fruits, wire to form the jewelry, and an oven to dry out the fruits. Baking the fruits will dehydrate any water from the fruit, hardening it.

Though it is most common to turn these fruits into a necklace or earrings, there are few design limits

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when it comes to fruit jewelry-making. Following simple recipes, as if making a lemon meringue pie, can lead to a bracelet or ring coming out of the oven. Many include resin in their design, but it all depends on what can be imagined and created.

Not only is it easy to make this jewelry from the comfort of your own home, but these unique pieces can also be bought online or in-person to support small businesses. There are a plethora of companies on sites like Etsy or on people’s personal Instagram pages. You can even pick up a pair of handmade earrings from your local market or festival.

There are many options and pairings to create, such as a dried strawberry necklace and earrings made of dried lime slices. When working with resources from the Earth, there are no limits. There aren’t patterns or specific rules to follow; dried fruit jewelry is entirely open to one’s imagination and resources.

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Picnic Baskets Purs(u)e a New Look

BY LIV LAUVRAY PHOTOS BY HADLEY FAIN DESIGN BY SOPHIA CIANCIOLA

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he picnic basket purse has been a fashion trend for ages. It was first introduced in the 1940s as an alternative to leather bags during World War II.

It was best known for being worn by actress and singer Jane Birkin; she first started carrying the picnic basket when she went on a trip to Portugal. Since then, the basket became an iconic piece of Birkin’s wardrobe throughout the ‘70s.

The basket could be seen with her at farmers markets or at big events.

Jane Birkin making such a statement started significantly influencing the fashion scene, especially in France, where women started to pick up on the trend and the picnic basket purse began being seen all over. The trend’s popularity dwindled until the early 2000s when Kate Spade and Hermes started putting their twist on the basket purse. After that, the purse started to come back into style.

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This type of bag fits in well with the bohemian style that comprises a lot of earthy tones, flowy clothing, and bold patterns. The basket purse can be paired best with the cottagecore aesthetic that magnificently fits this style. According to The Good Trade, “Cottagecore is an aesthetic that celebrates simple living, particularly in the countryside. It encourages a lifestyle rooted in traditional skills—like baking bread, gardening, and sewing your own clothes.” The basket purse is not only fashionable with the cottagecore aesthetic but also useful because it can be used to hold flowers, vegetables, books, and fresh bread, among other items.

In 2018, the basket purse took a new turn and started being used less as a practical tool and more as a fashion statement. It started making its appearance in the summer and became an everyday bag. The basket purse is synonymous with a high social status because, like back in the ‘50s, these bags are worth a pretty penny today. A beautifully made picnic basket purse can range in cost from $100 to $2,000. These bags are a great accessory to add to any wardrobe; thanks to Jane Birkin and many more, this purse can be seen as an everyday item.

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Glimmering & Glazed

BY LAYNE REY PHOTOS BY KITTY CRINO DESIGN BY PAMELA JOHNSON AND KIM LANGHIRT As the classic clean-girl aesthetic took over social media, the desire for a constant luminous look was born. The trending glazed makeup look is a more glamorous and captivating version of the need for clean.

‘Glazed Doughnut’ skin and makeup was primarily popularized by Hailey Beiber. After finding a skincare routine that leaves the skin

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looking shiny, products are able to glide on with ease to mimic her glass-looking base.

A main component in achieving the iridescent look is liquid products. Too many powders can make the skin appear dry and flaky rather than the desired smooth complexion. However, Huda Beauty created a luminous powder that includes mica, a mineral that adds pearly shimmer, so

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that concealer could be set with a heavenly glow rather than creasing and cakiness.

Achieving a doll-like shiny lip is a staple for many makeup looks, especially this one. Layering a gloss on top of a lipstick is the traditional route, but opting for a bold lip with eyeshadow or powder blush underneath instead is another excellent technique.

The ideal eyeshadow palette for this look is colorful yet cohesive. Blending complementary shades of a color or two catches the eye without drawing away from the rest of the face. Though powder eyeshadow palettes are far more common, liquid eyeshadow is on the rise. Glossier, a brand that promotes a clean and dewy look, created a Lidstar Long-Wearing Shimmer Cream Eyeshadow in shades from bronze and golds to purple and pinks. Adding this shimmer on top of matte or cream eyeshadow elevates the eyelid, a main element for this style.

Highlighter is key for the stunning finish of an iridescent look. Beauty influencer Mikayla Nogueira is obsessed with the Diamond Bounce Illuminated Highlighter by Lottie London for the ideal finish, but most highlighters with a good pigment work just as well. For this look, highlighter is not to be used sparingly. Below the brow bone, above the cheekbones, on the cupid’s bow, on top of eyeshadow, or below lip gloss are all fitting.

The options are truly endless with this look in terms of add-ons. Black eyeliner is too harsh for this look in most instances, but any pastel or white eyeliner on the waterline or on top of eyeshadow can brighten up the eyes in order to attain that glowy aura.

The hit-show “Euphoria” popularized these extras through the characters’ extravagant makeup.

Incorporating gems on the eyelid, inner corner, or above the cheekbones completely enhances the base. Whether it is self-adhesive face gems or a powdery glitter with a salve base, “Euphoria” characters Maddy and Cassie often served the glazed aesthetic with a sparkly touch.

The glazed makeup look allows room for creative freedom and interpretation. The nearly flawlesslooking base in conjunction with highlights and decorated eyes surely turns heads.

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o

utumn M A r o ak rf

Perfect C e h ol T

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p

BY AVERY TYLA PHOTOS BY ELLA CALHOUN DESIGN BY CASSIDY WOODS

eu

y r r e ChCoke

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The Perfect Color For Autumn Makeup

akeup looks continue to go viral on social media apps, primarily TikTok. Recently, creative influencers introduced the idea of using warm, juicy red shades of lipstick to create a look resembling the color of Cherry Coke.

This look has certainly captured the interest of many, so much so that people have been seen using these cola-colored shades to not only produce a new lipstick shade, but also a whole makeup look.

The brown and red color combination is used to spice up the eyes as well as the cheeks. The brown tone represents the color of cola and the glossy red provides the color of a cherry.

“They actually complement each other as the brown gives the definition and the red lends the punch,” said makeup artist Mira Parmar in an interview with Refinery29. These two hues have together developed a look perfect for the chilly, autumn weather.

Singer and songwriter Lana Del Rey has appeared recently wearing brownish-red lipstick, leaning toward a more natural look. This has influenced the color shades in this trend, as brighter, more pigmented shades won’t be as successful in this look. In her album, “Born to Die: Paradise Edition,” Del Ray released the song

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“Cola,” which has been yet another inspiration to this new trend.

To achieve the look, people use a dark, burgundy lip liner to outline the lips, providing a plump effect. Then, they apply a red gloss to fill in the rest of the lip, starting in the middle of the lip and blending outward to the corners. This allows the lips to appear fuller and juicer and radiates the shiny red color.

Makeup enthusiasts then utilize a bronze shade of eyeliner to draw onto the eye in a wing-shape.

In addition to the liner, they coat a soft-red eyeshadow to the eyelid.

Bright, rosy blush is added to the cheeks to enhance the cheek bones. This is less natural as opposed to the lip combination. Social media influencer Scout, regularly known as “The Glow Scout” on TikTok, was seen in a video she posted using a nude stick in the shade Sunset Strip and described it as, “a perfect little cherry pop.” Some layer the blush to achieve the desired shade.

This trend isn’t complex nor does it require a professional makeup artist to complete it. People can achieve it in the comfort of their own home.

This soda has had a far larger effect on society than just providing a delicious taste: a makeup look has been born.

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M

artha Stewart and Snoop Dogg first met in the late 2000s. Ever since, they have become one of the most well-known and unlikely friendships in celebrity culture, and the world can’t get enough.

At 13-years-old, Stewart, now 82, began modeling and did so through her college years to help pay her tuition. After graduating from Barnard College in 1962, she worked as a stockbroker in New York City for many years.

After leaving Wall Street, Stewart started a catering business from her home in Westport, Connecticut. She made all of the food from scratch and, in 1982, published many of her recipes in her

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first cookbook, “Entertaining.” More than 625,000 copies were sold, and Stewart has published 98 cookbooks since.

In addition to her cookbooks, Stewart published the first issue of Martha Stewart Living magazine in 1990. It was a great success, and in 1996 Stewart founded Martha Stewart Living Omnimedia.

The media conglomerate went public in 1999 and made Stewart the first self-made female billionaire in the United States.

In 2001, the biopharmaceutical company ImClone Systems sought but failed to get FDA approval for an experimental cancer treatment drug called Erbitux. Before the news broke, one of

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the founders of the company told close family and friends who had invested stock in the company to sell their shares.

Following an investigation, Stewart was found to have sold 4,000 ImClone Systems shares and was convicted on several felony charges in 2004 for insider trading. She spent five months in prison, five months on house arrest, and paid a $30,000 fine. Stewart lost, regained, and again lost her billionaire status by the time she served her sentence, but the criminal charges did not ruin the lifestyle empire she had created.

In the years after Stewart’s sentence ended – 2008 to be exact – hip-hop icon Snoop Dogg was a guest on “The Martha Stewart Show,” on which he and Stewart made mashed potatoes. The rapper returned to the show the following year to make brownies and joked about the “most important” ingredient in the recipe, among other marijuana-themed innuendos.

Snoop, whose real name is Cordozar Calvin Broadus Jr., rose to fame in 1992 when he caught the attention of Dr. Dre. The famous producer and rapper featured the then-21year-old Snoop on tracks “Dre Day” and “Nuthin’ but a ‘G’ Thang” on his album “The Chronic” as well as the single “Deep Cover.” Snoop, now 51, released his first album, “Doggystyle,” in 1993, and it became the first debut album to enter at number one on the Billboard 200 chart.

Snoop was arrested in connection with a drive-by shooting at the same time as when he was recording “Doggystyle.” After many years in and out of court, he was cleared of all charges. However, this delayed the release of his sophomore album, “Tha Doggfather,” which was released in 1996. Snoop has released a multitude of projects, but in total has 19 studio albums under his belt.

In addition to music, Snoop has collected a number of film credits, including “Training Day” (2001), “Turbo” (2013), “The Addams Family” (2019), and “The Addams Family 2” (2021).

He has also been featured on the animated television series “The Boondocks” and “The Simpsons.” Other TV appearances include the reality show “Snoop Doggs’ Father Hood”

(2007-2009), “Olympic Highlights with Kevin Hart and Snoop Dogg” (2020), and the 2022 Super Bowl halftime show with Dr. Dre, 50 Cent, Mary J. Blige, Eminem, and Kendrick Lamar.

Also among Snoop’s television credits is “Martha and Snoop’s Potluck Dinner Party” (2016-present). After Snoop’s appearances on Stewart’s cooking show, the duo had mostly flown under the radar other than a few interactions on social media. Their big reunion came when Snoop and Stewart participated in Comedy Central’s roast of Justin Bieber, which was hosted by Kevin Hart in 2015. Since the release of Snoop and Stewart’s 2016 VH1 cooking show, they have hosted guests such as Seth Rogen, Ashley Graham, Wiz Khalifa, and more.

A couple of years later, Stewart wrote the foreword for Snoop’s 2018 cookbook, “Crook to Cook: Platinum Recipes From Tha Boss Dogg’s Kitchen.”

“Snoop and I have a special bond that dates back to when he first appeared on ‘The Martha Stewart Show’ in 2008,” Stewart wrote. “Our relationship was born from our connection to food as we whipped up some cognac mashed potatoes and green brownies.”

Other interactions between these two friends have included Stewart instructing Snoop how to plant a tomato plant, baking Christmas cookies together over Zoom, playing the “Best Friends Challenge” on “The Tonight Show,” judging a Halloween food competition, and co-hosting the Puppy Bowl in 2021 and 2022, to name a few.

Another fan-favorite partnering of the two is their simultaneous ad campaign and collection of BIC EZ Reach Lighters that feature custom Stewart-themed and Snoop-themed designs and the tagline “Perfect for candles and more!” The ad campaign launched in 2021, and as of April 20, 2023, now includes Willie Nelson.

Over the years, Martha Stewart and Snoop Dogg have individually become household names despite their totally different fields.

However, the duo has fostered both a great friendship and new facets of success as business partners; in 2023, it’s hard to think of one without the other.

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DIY

Crafting the most intricate of knick-knacks, working out the mind, body, and soul, and making the most delicious treats.

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Cannabutter You Up

BY KITTY CRINO ILLUSTRATION BY KIM LANGHIRT DESIGN BY EMMA MCADAMS

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alk about baked goods! Do you ever finish a sweet treat and wish that euphoric feeling would carry on a little (or a lot) longer? Try infusing your next baking project with homemade cannabutter.

This simple recipe only calls for three ingredients but can be spiced up with your favorite seasonings. Try the addition of red pepper flakes and pink Himalayan salt for a wicked addition to a boring side of steamed veggies or the addition of vanilla bean and cinnamon for an outstanding topping on toast. From your favorite home-cooked meals to otherworldly desserts, this recipe for homemade cannabutter will help you elevate your next dinner party

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Materials Needed • Sheet pan

• 0.25 oz of cannabis, decarboxylated, coarsely ground • Medium saucepan • 1 cup of water • 8 Tbsp (1 stick) of butter of your choice

6

Stir occasionally, ensuring it does not reach a boil

7

Let cool

8

Strain into your container of choice using a cheesecloth

9

Cool in a fridge until firm

• un/salted, clarified, vegan all work!

• Cheesecloth • Airtight container • Seasonings of choice (optional)

Directions

1

Decarboxylate—or “activate”—your cannabis flower. Evenly spread ground cannabis on a sheet pan. Bake at 220245F for 30-45 minutes. Pay close attention! Make sure the oven does not get too hot!

2

In a saucepan, add 1 cup of water and 8 tablespoons of butter

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Use in cooking, baked goods, stir into coffee, or enjoy with simple pairings!

*Seasonings can be added between steps 8 and 9 before completely firm *Stores for two to three weeks in the fridge, even longer in freezer *With this amount of flower (14% THC) used for infusion, 1 teaspoon = ~20 mg THC *Once consumed, wait one to two hours to feel the effects

3

Let simmer until butter is melted

4

Add 0.25 oz. of decanted cannabis

5

Keep the stove on low heat and let simmer for two to three hours

PHOTO CREDIT: SPOTIFY

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Sustenance With Sensitivity

BY RYAN MAXIN ILLUSTRATION BY MADDIE JAMES DESIGN BY GRETCHEN STONER This one’s for all the gym-goers out there, nut-free gym-goers specifically.

When I was younger, I used to despise my nut allergy because of the tastes I was apparently missing out on (Reese’s Peanut Butter Cups and Chick-fil-A come to mind).

As I’ve gotten older, I’ve realized I’m missing out on much more than just taste— I’m getting absolutely none of the health benefits.

Nuts are high in fiber, a great source of protein and chock-full of healthy fats, and vitamins. Not great news for someone with a nut allergy.

This became especially noticeable when I started going to the gym and was researching tasty, healthy snacks to make. Virtually every protein and energy bar recipe contained peanut butter.

But no more! After much trial and error, I’ve discovered an easy, fantastic recipe for nutfree energy balls (kudos to Gimme Some Oven for setting the groundwork for the recipe). These energy balls are pumped full of fiber and protein, don’t require any baking and taste great.

I implore my non-allergy-having friends to give them a try too.

NUT-FREE ENERGY BALLS

Ingredients

2 cups of old-fashioned oats 1/2 cup of SunButter (which is made from sunflower seeds and doesn’t usually taste exactly like peanut butter, not like I would know) 2/3 cup toasted, shredded coconut 1/2 cup crushed pretzels 1/2 cup flax or chia seeds (or both!)

1/2 cup chocolate chips 1/3 cup honey 1 teaspoon vanilla extract

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Directions

Once you have all these, you’re basically done. All you have to do is combine the ingredients into a large bowl and mix thoroughly until the mixture has a thick consistency. Cover the bowl with plastic wrap and leave it in the refrigerator for an hour or two.

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ONE FINAL STEP...

After that, take the bowl out and roll the mixture into individual balls, about one-inch in diameter. A cookie scoop works wonderfully, but you can also just use your hands. Then, voilà! Your energy balls are ready to be served or kept in a sealed container in the refrigerator.

Happy snacking, friends!

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Oh So Gouda Making a charcuterie board with meal swipes

BY PAYTON DAUGHERTY PHOTOS BY HADLEY FAIN DESIGN BY MADDIE JAMES

Charcuterie boards may be a symbol of sophistication, but that does not mean anyone has to wait to enjoy a charcuterie masterpiece. Here is a stepby-step guide on gathering ingredients for the perfect charcuterie board, all from Jefferson Marketplace.

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STEP 1: CHEESE Decide what type and taste of cheese you want for your board. Some people prefer fresh and mild cheeses like mozzarella or something more sharp and complex like cheddar. It is good to have a mix of types and flavors of cheeses for all guests to enjoy.

Suggested Jefferson Market items: Dill Havarti ($4.79), smoked gouda ($4.29), cheddar ($3.99), pepper jack ($3.99).

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STEP 2: FRUIT Anyone who has seen “Ratatouille” knows that grapes go great with cheese. Berries, like raspberries, blueberries, strawberries, and blackberries, also go great on a charcuterie board.

Suggested Jefferson Market items: Green grapes ($8.75), strawberries ($8.55), red grapes ($8.10), raspberries ($5.70), blackberries ($5.40), blueberries ($3.45), apples ($1.00), oranges ($0.70).

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STEP 3: THE “VEHICLE” A good charcuterie board needs crackers or crispy bread. Some crackers are more buttery, while others are more savory. Both would be great on any charcuterie board.

Suggested Jefferson Market items: Club Crackers ($8.25), Triscuits ($7.85), Wheat Thins ($7.75).

STEP 4: MEAT Like fruit and crackers, meat is essential to pair with the cheeses of a charcuterie board. Most people prefer ham or hard salami, but any meat you want will go great.

STEP 5: HAVE FUN WITH IT! No two charcuterie boards are the same. Play around with the ingredients; try to get something sweet or crunchy to add flair and originality to your charcuterie board. There are no rules, so get creative.

Suggested Jefferson Market items: Sour cherry spread ($5.75), pistachios ($0.75/oz), honey roasted sesame sticks ($0.28/oz).

Suggested Jefferson Market items: Genoa salami ($6.99), Sopressata salami ($6.99), Pepperoni ($4.29).

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diy

Putting on the Spritz

BY KITTY CRINO PHOTOS BY HADLEY FAIN DESIGN BY HADLEY FAIN

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ore than the average American happy hour: the Italian pre-dinner ritual known as “aperitivo” can allow us to slow down for a moment in our fast-paced lives and start conversations (and a couple of drinks) with our beloved friends and family.

What better drink to unwind with than a traditional Aperol spritz? Aperol spritzes originate from the region of ingenuity and creation: Veneto, Italy. Recently, they have increased in popularity in the United States among young adults. Many young adults are searching for “healthified”

alternatives to their everyday favorites, and Aperol spritzes have become a preferred choice to more calorie-dense counterparts.

This surge in popularity could also be attributed to a viral video capturing actress Florence Pugh sipping an Aperol spritz in an all-purple Valentino ensemble during her time in Venice for last year’s film festival. With just a few ingredients and a stemmed balloon glass, you too can be as unbothered as Pugh and enjoy an aperitivo in your own backyard.

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Directions: Step 1: Grab your glass of choice. For traditional presentation, use a stemmed balloon glass .

Step 2: Fill with the desired amount of ice cubes.

Step 3: Pour 3 parts Prosecco (~3 oz.).

Step 4: Next, add 2 parts Aperol (~2 oz.).

Ingredients Needed: Ice cubes Prosecco (~3 oz.)

Aperol (~2 oz.)

Soda water (~1 oz.)

Orange

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Step 5: Top with soda water.

Step 6: Garnish with a fresh orange slice.

Step 7: Sip and enjoy!

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WHO, WHAT, WEAR A glimpse into some of Athens’ most captivating people, places, and events.

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PHOTOS CREDIT: OHIO UNIVERSITY LIBRARIESTHREAD-MAGAZINE.COM DIGITAL ARCHIVAL COLLECTIONS | 53

Rah Rah for the Pawpaw A Southeastern Ohio hidden gem.

BY EMME BOWE PHOTOS BY ZOE CRANFILL DESIGN BY SOPHIA CIANCOLA

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ear the eccentric city of Athens, a celebration unfolds that perfectly mirrors the spirit of the region—the Pawpaw Festival. The festival honors the pawpaw fruit—a local tree fruit that resembles a fascinating blend of mango and banana with a custardlike consistency. The annual event goes beyond a simple tribute to the unassuming indigenous fruit; it is a vibrant reflection of how communities as unique and diverse as the pawpaw itself can unite, bound by their remarkable characteristics.

Much like Athens, the pawpaw remains somewhat of a hidden gem, known and cherished by the community but often overlooked by those beyond the region. Unlike its curiously tropical flavor would suggest, the tree fruit is native to Eastern North America, with some of its best tasting patches in Southern Ohio. However, due to its delicate nature and inability to endure massproduction and long shipping, it remains a local delicacy, treasured by the community that has nurtured it.

“They are a great locally adapted crop, but they just don’t ship very well, so you can’t get them to the consumer,” said Adam D’Angelo, creator of Project Pawpaw. “So people who have pawpaws, they love them. They’re passionate about them.”

Project Pawpaw, D’Angelo explained, is a crowd-funded research breeding program with a straightforward yet profound goal.

“Our goal is to help bring pawpaws to the people,” D’Angelo said.

This aspiration captures the essence of the festival—a desire to share a unique fruit and its rich history with a broader audience. The celebration is rooted in culture and community, echoing the qualities of the people of Athens who wholeheartedly embrace the abnormal and diverse.

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Attendees celebrate the fruit amidst a medley of pawpaw-themed foods, brews, jewelry, and art. It is more than a celebration of the fruit’s taste; it is an exploration of its potential. Reflecting the quirks and creativity of Athens, the festival sees the peculiar and toasts to its eccentricities.

Chuck Kaminski, a doctoral student in the school of communication at Ohio University and longterm volunteer at Passion Works Studio, sees the festival as a canvas for expressing community and culture.

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“I think [the community] took something really niche and something really weird and made it stand out,” Kaminski said.

Passion Works artists spearheaded the festival’s decorations, infusing their creative flair into the event’s atmosphere.

Kaminski, a storyteller advocating to change the narrative around what it means to be differently abled, believes the Pawpaw Festival is a hub for diversity and community.

“It’s a great place for people to participate and be seen in an egalitarian way, like there’s a place for all people, and Pawpaw Fest is a great example,” Kaminski said.

Beyond the carnival of culinary creativity and artistic expression, one finds the Pawpaw Festival’s significance rooted in its educational aspect. The festival offers workshops and lectures for community members to learn about the often-unexplored fruit.

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Ted Weeden and James Dingus of the North American Pawpaw Growers Association shared their contagious enthusiasm for the fruit by hosting lectures and conversing with attendees at their stand.

“I like to think we’re living in [the] renaissance of the pawpaw,” Dingus said while reflecting on the revival of interest in the pawpaw.

Weeden concurred, elaborating on the association’s role in breeding a more commercially acceptable fruit.

“The pawpaw is a very complex fruit, it’s a very smart tree,” Weeden said. “It adapts. Some don’t make it, so it’s finicky and difficult, but we are figuring out how to make it easier for it to survive. And with the breeding programs, we are getting bigger fruit and fewer seeds.”

The overwhelming support for developing the pawpaw is not just a testament to the delicacy of the fruit but to the power of a supportive community. The whimsical, vibrant region is proud of its culture and chooses to actively support the once-forgotten fruit that aligns with its eccentric qualities.

“I think seeing people band together is going to be really important. That’s why we chose [the] pawpaw,” D’Angelo said. “There [are] passionate people who want to see us succeed.”

The Pawpaw Festival is more than a fruit celebration; it’s a reflection of a community’s spirit—a little quirky, a little peculiar, but undeniably an integral part of what makes the region what it is. It’s a representation of a community that prides itself on its distinctiveness, reflecting how the spirit of a place can shine through its fruits— uniting, cherishing, and celebrating the essence of Athens County.

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who, what, wear

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Little Fish in a Little Pond Little Fish Brewing stirs up a local storm.

BY LAYNE REY PHOTOS BY NICOLE BELL DESIGN BY HADLEY FAIN

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ust a short 10-minute drive from Ohio University’s campus sits Little Fish Brewing Co. at 8675 Armitage Rd. Spearheaded by co-owners and longtime friends Jimmy Stockwell and Sean White, the vineyard-like brewery began business in the summer of 2015 after the impressive transformation of an abandoned mechanic’s shop.

White’s home brewing hobby inspired the creation of Little Fish. Growing up with Athens’ local food scene and visiting impressive breweries in Portland, Oregon, and Asheville, North Carolina, allowed him to gather inspiration. He wanted to create a business where, “[he] personally could express [his] creative passion and make that a vehicle for doing some good in the world.”

The company was founded on a sustainable mission to create draft beer and food in an environmentally-friendly way. With solar panels, close to zero beer packaging waste, and local distribution, Stockwell and White are able to maintain that mission.

Being completely sustainable is difficult for any business, but Little Fish is consistently engaging in additional methods of sustainability.

“I think we have a lot of ideas about expanding gardens,” said Jen Starwell, the executive sous chef. “It would be amazing just to be able to source some of our own stuff.”

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Stockwell and White began innovatively brewing with the resources available to them at the time in 2015. Before anyone was malting grain in Ohio, they utilized Ohio-grown organic spelt and heirloom corn. Haus Malts, a brewing supply store in Cleveland, now provides Little Fish with Ohiogrown malted barley, wheat, rye, and other base ingredients of beer.

Little Fish’s beer has received several awards in the company’s time, including, most recently, a gold medal at the 2022 Great American Beer Festival for the best “Wood and Barrel-Aged Sour Beer.” Its draft menu has over a dozen options and includes a variety of flavor profiles, from bold and bitter to fruity and light and everything in between.

Stockwell and White said their brewery is a

who, what, wear

reflection of their beliefs and it shows in their size and operations.

“We’ve been trying to find the growth point at which we can be profitable, but be comfortable in our small size,” White said.

The co-owners aren’t focused on the idea of exponential growth, but they value contributing something beneficial to the Athens community while supporting small producers, treating their employees well, and “trying to walk a sustainable path.”

Since 2017, Little Fish’s casual dining menu has closely adhered to its sustainable and high-quality values. Whenever possible, the chefs prefer to incorporate locally sourced or produced ingredients.

“I think what we do best here is work with what we have available to us, and we’re innovative menu-wise and beer-wise,” Starwell said.

With a wide variety of bar snacks, shareable appetizers, burgers, and pizzas, there is a dish for everyone.

“You can’t go wrong with a deep-dish pizza,” customer Ambur Wegner said.

Pairing a pizza or charcuterie board with a complementary draft beer or bottle of wine makes for an ideal experience.

The inviting atmosphere of Little Fish brings in customers for lunch and dinner. It is easily accessible from the bike path, which is actually how Wegner and her partner, Zak Painter, discovered the company.

“It’s a nice outdoor space,” Painter said. “It’s not as crowded or as cramped as a lot of breweries I’ve been to.”

The cozy picnic tables outside with a colorful indoor space create a non-traditional brewery ambiance, and Wegner appreciated Little Fish’s pet-friendliness.

“We are family friendly, which I think is not even always typical of a restaurant, much less a brewery,” Starwell said.

Little Fish further engages with Athens by hosting an open stage night every Thursday and jazz night every other Sunday. There is also an upcoming Octoberfish which is a food- and beer-pairing experience for the season.

In 2021, Stockwell and White listed a comfortably-sized farmhouse that sleeps 13 on their two-acre property on Airbnb. The following year, the local brewery expanded its business

to another location in Dayton, Ohio. This location features a more upscale dining experience with the same locally-made draft beer. With no concrete long-term goals from here, Stockwell and White hope to continue navigating the finances of running an ethical small business until they feel ready for another opportunity.

“Instead of trying to be a big fish in a small pond, we’re actually happy you can be a little fish,” White said. “I don’t want to be the best brewer in the world, but I’d be very happy to be considered one of the best of many small breweries.”

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Bleeding Heart Boutique

BY AVERY ST. GEORGE PHOTOS BY NATE CONKLIN DESIGN BY CARLY HART

Athens fashion gets new compassion

The Bleeding Heart Boutique can be found a little off of Court Street next to a quaint record store. It’s a bit off the beaten path, which is fitting because its contents are not exactly ordinary. The boutique sells vintage and handmade clothes, accessories, and trinkets.

Anything from earrings to purses to jeans to stickers, you can find in the boutique.

Owner Hannah Morgan opened the store in July, so some Ohio University students probably haven’t had a chance to get acquainted with the store since returning to school.

When you walk in, you are greeted by a colorful shop with racks of vintage clothes.

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ange, purple, and yellow waves, which were hand-painted over many days by Morgan and her friend, Kate Maynard. Each section of the store has something interesting about it that makes the store intriguing to patrons.

The effort Morgan has put into the store hasn’t gone unnoticed by customers. Leah Ziegler, a junior studying psychology and English, said she keeps returning to the store because of Morgan’s dedication to her storefront.

“I’m just impressed by how much work the owner put into it,” Ziegler said. “She did it all on her own. It’s decorated literally amazingly.”

As soon as you walk in, you can tell love and care have gone into the store, and this is also

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extended to interactions with the community. Ziegler, who has been to the boutique multiple times, said every customer service interaction she’s had has been positive.

“The owner, she’s really sweet and interactive with her customers,” Ziegler said, “Every time I’ve gone in there she’s struck up a conversation.”

A sense of community is curated by this little boutique in Athens. Along with the effort that has gone into decorations and customer service, Morgan also makes an effort to bring new goods into the store as much as possible. The store is restocked at least once per week, so there are always new pieces to find. Maynard, who has been helping Morgan with the store since April, said her favorite piece was a mid-length strawberry print dress that was draped over a mannequin at the front of the store.

“It is definitely very fun to curate different looks with similar themes from different eras,” Maynard said.

In addition to vintage clothes, the boutique also sells handmade jewelry, as well as an assortment of accessories like buttons, purses, hair clips, and shoes. There is no limit to imagination at Bleeding Heart Boutique.

Maynard said Morgan started the store because she wanted it to be a place where everyone is included and can dress however they want. The environment of Bleeding Heart Boutique is a very positive and uplifting one, and it even makes working there feel fun.

“Everyone’s really nice,” Maynard said. “It always feels good to be here. It’s always uplifting.”

Whether you love vintage clothes or creative items or just want to check out a new shop, it’s definitely worth stopping by Bleeding Heart Boutique. The atmosphere, customer service, and one-of-a-kind pieces make it a worthwhile experience, and it’s an environment where you’ll never feel judged.

If you do end up at Bleeding Heart Boutique, don’t be afraid to try something new or out of your comfort zone because you may be surprised by how good it makes you feel.

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MIDDLE OF THE BOOK A look into Thread’s creative shoot concepts.

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Silent Whispers, Shattered Dolls Spilling the Tea isn’t Always Pretty in the Garden of Broken Dreams PHOTOS BY ZENNIA LAM DESIGN BY SOPHIA CIANCOLA THREAD-MAGAZINE.COM | 65

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Death in Deco INDULGE IN A FATAL AFFAIR

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Clara Ravenscroft

Walter Sinclair

The

Guest List

Evelyn Sinclair

Albert the Butler

Ruth Fletcher

Clara Ravenscroft & Ruth Fletcher arrive to the Sinclair estate around 8pm.

Albert serves cocktails at 8:40 pm.

9:35 - Dinner is Served

Cheers!

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10:23 pm Evelyn Sinclair Drops Dead.

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Ruth calls in the Detective

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?

Who killed Evelyn Sinclair

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The Mystery Continues... ir?

Who kil led Evelyn Sincla

the n i e v ti c te e D e Th Who stabbed k bac

?

Who is hiding a dead

?

ly secret

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SLUSHIE CLEANUP IN AISLE 9!

PHOTOS BY TATI ALSTON DESIGN BY CARLY HART SELECT DELETE

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Life’s a

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Meet the Queens of Domestic Bliss.

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The Kitchen

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SIX LOOKS WE LIKE: VINTAGE POSTERS

Enjoy America’s New Dessert Miracle!

This one and only whipped cream is made of fresh, pure cream that will liven up any dessert. Nothing else makes strawberries so sensational.

It is the easiest way to put a smile on faces. Just thready, set, and wip!

Threaddi-wip

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Brisk Better Tea Want to relax? Quick! Fix a cup of our delicious tea. Our authentic flavor is the secret.

It picks you right back up without the coffee slump.

The whole family will love the delectable flavor that comes with every tea bag.

PHOTOS BY ABBEY SUCHER DESIGN BY MADDIE JAMES

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Italian-Style Spaghetti

By Campus Casual Cuisine This spaghetti is preferred by 9 out 10 taste testers.

Give your family the best noodle, ready to be perfectly paired with any sauce and meatballs. Quick, easy and ready to be served!

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Start Your Day...

With Spam!

There’s ham in Spam.

Some like to serve it with sunny side eggs in the morning. Some like to serve it in a sandwich as a midday snack. No matter how you like to serve it, Spam sizzles with its juicy and seasoned flavor. Try it today.

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Taste the goodness in Seams Soup!

It’s richer, thicker and creamier. Seams Soup is back and better than ever. You and the whole family will be able to taste the extra care in our tomato soup. Made from the best tomatoes, our soup is slurping good. Try all of our flavors available at your local supermarket.

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Seams and Smooth Peanut Butter The perfect peanut butter is here! No stickiness, no oil separation and a silky smooth spread. Made by the world’s peanut experts, this old fashioned peanut butter is perfectly paired with any jelly or tasty enough on its own.

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CAMPUS CASUAL Light-hearted reads for the quiztaking, listicle reading, horoscope believin’ spirit in all of us.

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Horoscopes

BY LIV LAUVRAY ILLUSTRATION BY MIA PISHOTTI DESIGN BY TANNER VANCE

Libra (Sept. 23–Oct. 22)

Opportunities are coming your way, Libra. Communication will be heightened and will make it seem like words effortlessly roll off your tongue. This could get you into some trouble though, so be thoughtful about what you say before you say it.

This will help avoid conflicts that may arise with friends and family.

Aries (March 21–April 19)

Don’t start jumping to conclusions this month, Aries. Stay calm and level-headed or it will get you in trouble with people close to you. You’re going to start making improvements emotionally but just don’t let those emotions take over. With the meteor shower coming from the Leo constellation, your confidence may heighten, but don’t let it give you a big head because it will cause trouble.

This is a month to stay calm, cool, and collected and work on self-improvement.

Cancer (June 21–July 22)

Really get in touch with your creative side this month, Cancer. You’re going to start to notice the little things in life more so use it to your creative advantage.

Things are starting to look up for you; keep voyaging on this path since it is going to lead you to happiness.

This is also a good month to reach out to family and get together.

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Aquarius (Jan. 2–Feb. 18)

Patience will be key this month, Aquarius. There are going to be a lot of things demanding your attention, so it is important not to wear yourself thin. Your feelings of stress and frustration are going to be heightened through out this month, so don’t be too quick to take it out on your loved ones, or it could cause problems for you in the future.

Capricorn (Dec. 22–Jan. 19)

Taurus (April 20–May 20) This month you should really follow your gut, Taurus.

Friends might be leading you down the wrong path, so trust your intuition over what they tell you. Saturn’s and Jupiter’s retrogrades might be the reason some things are not going your way at the moment. Give it time and the planets will return to their normal orbit, and things will start to look up for you again.

Capricorn, keep an open mind this month because it will benefit you in the long-run. You may find yourself reflecting on your past, and while you are doing so, try looking at things through a different lens. The things you thought were going wrong may have just needed more work, so while reflecting, try to reevaluate these situations.

campus casual Big things are happening in November! Leonid’s meteor shower is happening Nov. 17 to 18, and because the meteors are coming from the Leo constellation, we can expect lots of drama to arise. We also can expect a boost in confidence during this month as well. Just keep in mind that things aren’t always what they seem, dig deeper this month, and find the truth about the things you read and hear.

Leo (July 23–Aug. 22)

This is going to be your month, Leo, so get ready to be in the spotlight. With the meteor shower coming from your constellation, you’re going to have a month of success and a heightened sense of self confidence. Your intuition will be at an all-time high this month, so listen to your gut—it is going to point you in the right direction.

Get ready for a great month, it is time for you to thrive.

Pisces (Feb. 19–March 20) Let your ideas flow this month, Pisces. Things are going to go your way this month, so go through with the ideas that have been running through your head. Whether it be taking a small vacation, picking up a new hobby, or finally making a move on that person you have been crushing on, be optimistic about it. It’s time to put your ideas into action.

Virgo (Aug. 23–Sept. 22)

Virgo, expect the unexpected this month. This is going to be a roller coaster of a month but hang in there because things will start to calm down toward the end, and you will be smooth sailing into December. Quick fixes aren’t going to help you; it is time to get to the root of the problem and make changes to better yourself for your future. If this is done, you can expect success to follow in the coming year.

Sagittarius

(Nov. 22–Dec. 21) Your dreams may be trying to tell you something this month, Sagittarius. This is going to be a time for your imagination to run wild. Your feelings of passion and love are going to be heightened during this month, which may just lead you to a new romance. Let love and creativity guide you!

Scorpio (Oct. 23–Nov. 21)

Gemini (May 21–June 20) Gemini, this month you should trust what your friends are telling youbecause there is a good chance they are right.

This is not a month for you to jump to conclusions, so this is why you should rely on your friends to point you in the right direction. Peace and harmony will start coming your way this month. These last few months will start setting you up for success, so next year will be a year of triumph.

You are going to be very persuasive this month Scorpio, so use it to your advantage. This is a time for you to speak up! People are going to be drawn to what you have to say, whether that be with loved ones, co-workers, or friends. This is a month of success for you and big things are coming your way.

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WHICH VENDING MACHINE SNACK ARE YOU? Trace your path to find out!

BY AVERY TYLA ILLUSTRATION AND DESIGN BY CARLY HART

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What hobby do you enjoy most?

A.

B.

C.

Hiking

Journaling

E.

D. Singing

Athletics

Exercising

What trait would your friends best describe you as?

What is your idea of fun?

What is your favorite scent?

Alone time in your room

1.

A night out with friends

2.

What icecream do you prefer?

1.

Chocolate

A31 B13 C53 D31 E52

Vanilla

2.

Loud

Intelligent

Lavender

3.

4.

6.

Which scenic view do you prefer?

Mountains

3.

Cinnamon

5.

WhoÕs side are you on?

Beach

4.

Hailey Bieber

5.

A32 B14 C54 D32 E54

6.

Selena Gomez

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Court Street Cravings

BY AVERY ST. GEORGE ILLUSTRATION BY BY PATRICK MCCALLUM DESIGN BY BELLE RICE

Whether it’s salty, savory, or sweet, Court Street has just about anything to cure your late-night munchies. The best thing about Ohio University is that there are a variety of options open past 11 p.m., especially on weekends, and there are really no bad choices. You can always find a bite to eat after hanging out with friends or if you just need some comfort food after a long day. Let’s go over some of the options.

If you’ve got a craving for something sweet, stop over to Insomnia Cookies. It’s a fanfavorite across college campuses, and there’s good reason why. It’s got just about any type of cookie you could want, including classics like chocolate chip and sugar, and more extravagant cookies like s’mores and confetti deluxe. All of its cookies are served warm, and if you want a bit more, you can add a scoop of ice cream to your cookie. Perfect for a midnight sweet tooth. Its prices are college-kid friendly, with one cookie costing about $2 to $4, and it’s open until 1 a.m. Sunday through Wednesday and 3 a.m. Thursday through Saturday.

Nobody’s ever turned down a late-night slice of pizza, especially from the local pizza shops on Court Street. Goodfellas Pizza, for example, stays open until 3 a.m. on Fridays and Saturdays and serves pizza by the slice. It has cheese and pepperoni slices, and you can add a dipping sauce like garlic butter, ranch, or marinara. Its prices are also affordable, with one large slice costing about $3.50 and the dipping sauce being an additional $1. Goodfella’s is a great choice

when you just need to unwind after a long night.

Another fan favorite among students is Keystone’s Mac Shack. The Mac Shack serves personal portions of mac and cheese with basically anything you can think of. It has many customizable toppings, like meats, sauces, and chips, or you can just go for the regular mac and cheese. The Mac Shack is open until 4 a.m.

Thursday through Saturday, and its prices are around $6 to $9 for a regular and $9 to $13 for a large. It’s definitely worth it if you’re craving a cheesy snack.

If you’re not really feeling something greasy, Jimmy John’s is the way to go. The Jimmy John’s

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campus casual

on Court Street is open until 2 a.m. Thursday through Saturday, and it has fast and fresh sub sandwiches. Its subs are around $8 to $9, and if you get a combo with chips and a drink, it’s around $11 to $12. Jimmy John’s is a great option if you don’t want something heavy but you’re still pretty hungry. Plus, your sub will be ready in the blink of an eye, so you won’t stay hungry for too long.

Courtside Pizza, a popular weekend hang out spot, also serves up some pretty tasty food.

The restaurant is open until 2:30 a.m. every day and boasts a full menu of pizzas, subs, salads, and wings. Courtside’s most popular item is obviously its pizza, which has both pre-made and build-your-own options to satisfy just about any of your late-night cravings. Prices differ based on what you want, but everything is pretty affordable for a college student, and it’s a fun

gem just off Court Street that serves just about any and every type of hot dog you could imagine.

It has both featured menu items and build your own; each hot dog is around $4.75, with some toppings costing a bit extra. O’Betty’s is open until 3 a.m. Tuesday through Sunday, so you can almost always stop by for a late night snack.

Court Street offers a lot of unique and enticing food options that will keep you coming back night after night. There’s never a shortage of options when you’re wanting a late-night snack, and all of these places offer college-friendly prices so you won’t break the bank, either. Don’t be afraid to go out and try something new next time you have the late-night munchies, because you might just find your new favorite spot.

place to go with friends.

When it comes to the Grub-N-Go, no words can describe it better than “hole in the wall.” It’s a little shop with an order window that’s easy to miss if you’re not looking for it. The Grub-N-Go serves a variety of comfort foods for under $10.

It serves the classics, like cheeseburgers, philly cheese steaks, chicken strips, and french fries, but one of its standouts is the cheesy bacon fries, which are a fan-favorite among a lot of Ohio U students. The Grub-N-Go is open until 1 a.m.

Wednesday to Saturday.

If you’re in the mood for a classic hot dog, O’Betty’s is the place to go. O’Betty’s is a little

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BACK OF THE CLOSET An in-depth look at today’s most buzz-worthy topics.

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BY ASHLEY BEACH ILLUSTRATION AND DESIGN BY CARLY HART

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features

There are hundreds of farms across the state of Ohio, many of which are family-owned. Local agriculture is an important industry that is often overlooked, but it is more important now than ever.

For many in Athens county, their only connection to the agriculture industry is the Athens Farmers Market. However, there are a wide variety of farms and ranches across the county that provide for its residents.

They’re a vital part of the community.

Larry Cowdery and his wife, Kim, operate Cowdery Farms on land that has been in their family for over 100 years in Long Bottom, Ohio. Cowdery’s grandfather and father raised and sold produce their whole lives, and Cowdery grew up working in the fields.

However, Cowdery didn’t take over the family business right away. He attended Hocking College and lived in Pennsylvania for five years before moving back home in 1992. Cowdery and his wife built their log cabin home and began growing produce for a living.

“We grow tomatoes, sweet corn, peppers, squash, cabbage, broccoli, lettuce, pumpkins, and many other crops,” Cowdery said. “We sell at the Athens Farmers Market, to various restaurants, and wholesale in Columbus.”

In Ohio, there are 13,100,000 acres of operational farm land. Corn, for both grain and silage, and soybeans take up the majority of those acres. Livestock, such as cattle, also inhabit those acres. There are 290,000 beef cattle alone in the state of Ohio, according to the 2022 United States Department of Agriculture State Agricultural Review.

Rob Phillips and his wife, Leah, started their cattle business around 15 years ago.

The two branched into cattle after traveling the country showing and selling horses. Rob operates RL Valley Ranch on land that was purchased by his great-grandfather as Valley View Farm. The couple has retained the original barns and lineage from

when the land was purchased over 90 years ago for their business today.

Both RL Valley Ranch and Cowdery Farms understand the importance of providing directly to the Athens area and the impact they have on those who seek alternatives to the grocery store.

“I believe that local farms are important because food grown closer to where it is consumed is always fresher and more nutritious,” Cowdery said. “Additionally, there is less of a carbon footprint when food is not shipped across the country.”

“I believe that local farms are important because food grown closer to where it is consumed is always fresher and more nutritious”

Larry Cowdery

Local production moved to the forefront during the COVID-19 pandemic because consumers had to change how they accessed food due to supply chain issues.

When the grocery store didn’t have what a consumer wanted, they turned to local farmers and ranchers.

“I think we didn’t realize how important as a society local agriculture was until we saw a breakdown of our food system four years ago, but that interest remains and those relationships that were built during the pandemic continue to this day,” said Ty Higgins, senior director of communications and media relations for the Ohio Farm Bureau.

The Ohio Farm Bureau employs various programs to educate consumers across Ohio’s 88 counties about the importance of local agriculture. Programs such as the Farm Science Review, farm to table events, Explore Ag, and more provide a glimpse into the modern world of agriculture for thosewho are unfamiliar.

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and hosts “Ag Day” to educate local youth and their families about the importance of local agriculture.

“People in general don’t know where their food comes from,” Crowdery said. “If someone has never worked in a garden, they can’t imagine all the work that goes into raising vegetables and all the problems, like pests and diseases, that occur. At the Athens Farmers Market, we talk to our customers, get to know them, and answer their questions.”

Due to the unfamiliarity with agriculture, there are a few misconceptions about the industry and what it does. The stereotypical image of a farmer or rancher is far from what a modern one actually is.

The industry has changed to embrace technology on all levels. Modern technology allows farmers and ranchers to move faster and more efficiently through a wider scope.

It also helps with the labor shortage among family operations.

Technology has changed farming itself as well. Drones and automated equipment are becoming more common for crop management, planting, and harvesting.

Also, products meant to keep crops healthy and disease-free during growing season have changed the game for farmers and ranchers.

On the business side of things, technology has allowed farmers and ranchers to reach wider audiences. Several, including RL Valley Ranch, have begun to use e-commerce as a point of sale. The online option has allowed

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RL Valley Ranch to grow its business while maintaining a majority of face-to-face sales.

“There are so many things in the technological space and in agriculture that someone who isn’t involved in ag can get involved with today and make an impact in their career and make an impact in this industry,” Higgins said. “That’s one of the biggest misconceptions: exactly what agriculture looks like no matter what size farm. It’s changing rapidly, and we’re seeing technology really take hold and be an intricate part of this industry.”

“Athens is its own ecosystem in a way because everything you need is almost right here.”

Rob Phillips

Agriculture is the largest industry in the state of Ohio. One in eight jobs in the state are tied to agriculture in some capacity.

Farmers and ranchers contribute $13 million to the state’s economy each year, according to the Ohio Farm Bureau.

However, 40,000 jobs in the industry will go unfulfilled in the next two years. Local farmers and ranchers are as important as ever to keep the supply up with the demands.

“There’s fewer and fewer people who want to work outside and or a typical day for us,” Phillips said. “It’s not a typical day for somebody that has an office job or even a construction job. Our jobs are seven days a week, 15- to 16-hour days, but we’re also running the show. That’s a lot different than somebody who is a 40- to 50-hour week person.”

Farmers and ranchers work a long week like many other Ohioans, but it looks a little different. They are outside in the elements yearround, but they also have to spend time in a hard chair to work on the books.

Local farmers and ranchers spend a lot of time working the land. Oftentimes, they don’t have a large staff, or a staff in general. It’s a family affair to keep their products healthy while also keeping themselves healthy.

Farmers and ranchers can’t take a day off, because if they do, it affects a large number of people. Without farmers and ranchers, there’s no food. The agriculture industry is important to the Athens area and to the state of Ohio in general.

“If you take care of your community, your community takes care of you,” Phillips said.

“There’s a very good trade off; if you’re taking care of your neighbors or buying from your neighbors, then they take care of you. A lot of people I’ve heard use this analogy: Athens is its own ecosystem in a way because everything you need is almost right here.”

Athens’ farmers and ranchers ensure that everything their residents need is fresh and done with care. Local farmers and ranchers care about their community and take pride in providing for those close to them.

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BY EMILY BECKER

ILLUSTRATION BY EMMA MCADAMS

Today we know drag as the multimillion-dollar industry it is, but not many know the long and impactful history it has had. Drag has been an outlet for self-expression by empowering and uniting people across multiple societies throughout history even though it was not mainstream until recently. Drag queens are an integral part of the LGBTQ+ community and have proven that their art must be protected.

Many assume drag is a new art form, but, drag has been documented to exist as early as ancient Greece. Male actors would dress in traditionally feminine clothing and perform female parts. The act continued throughout the Italian Renaissance and the Shakespearean time period.

Drag also has an early history in Asia. During the respective 17th and 18th centuries, Japanese Kabuki theater contained female im-personation, as well as the Peking Opera in China. Both of these cherished cultural art forms are respected today.

By the 19th and early 20th centuries, drag performances evolved from theatrical to comedic performances through exaggerated skits, dance routines, and singing acts. These shows became a staple of live entertainment.

During the 20th century, drag queens became more prevalent within LGBTQ+ subcultures. By the 1920s and 1930s, drag balls rose to popularity, and people would host events for others to perform in dance competitions while wearing elaborate costumes.

At drag balls, people, most often members of the LGBTQ+ community, would compete in a style of dance called Vogue, named after the fashion magazine. Vogue evolved into its own culture but is heavily intertwined with drag culture. The balls coined the term “drag queen” and were centralized in Harlem, New York.

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DESIGN BY CARLY HART

New York City was an epicenter for LGBTQ+ movements and protests throughout the 1900s, in which drag queens had a vital presence. The Stonewall Riots, being one of the most remembered demonstrations during the ‘60s, was started by Marsha P. Johnson, a transgender drag queen. American society would be drastically different without the effect of drag entertainers.

In the past few decades, drag has become more mainstream with the help of shows like “The RuPaul Show” and “RuPaul’s Drag Race” that have introduced drag to a broader audience. Shows like these were stepping stones in integrating drag into mainstream media. This extended reach of drag has led drag queens to act in movies, be a part of fashion and cosmetic campaigns, and star in music videos. The prevalence of drag in media solidifies the influence it has on pop culture.

Aside from leading drag into the mainstream, “RuPaul’s Drag Race” has of-

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fered the queens who compete enough exposure to make drag their full-time careers. The opportunity is without a doubt life-changing, but it comes at a cost. Queens who have competed spend tens of thousands in costuming to secure a spot in the competition. Not only does this make getting on the show difficult, but it spreads an unrealistic idea of what all drag is to those who have not seen drag anywhere other than the show.

“It’s made drag mainstream, and people are used to seeing drag now rather than about 10 years ago,” said Kiara Chimera, a Cinninnati-based drag queen. “There are pros and cons to Drag Race; it puts a lot of weight on a lot of entertainers. If you go on Drag Race, you have to spend so much money, and a lot of entertainers don’t have that access.”

Since drag has been brought into the mainstream, it has become a large target for hate. In several states, Republican politicians have made threats against practicing drag in public and have villainized the creative outlet that drag is.

“They’ve picked something that people maybe aren’t aware of or don’t really know too much about or don’t understand,” said Kazma Knights, an Athens-based drag performer. “They use that as suddenly this god-awful, bad, evil thing.”

Both Chimera and Knights emphasized the lack of statistics regarding drag entertainers and crime. Both performers expressed their hope people put effort into educating themselves.

Alternatively, the widespread attention drag has received has broadcast the culture of drag.

Because of stigmas surrounding queerness, people who come out to their families aren’t always accepted. Drag offers these people an opportunity to build chosen families. The community surrounding drag is an integral part of queer culture.

Drag has also been an outlet for people to learn more about themselves and evolve their identities. Some queens realize through their drag journey that they are transgender or gender fluid.

“She’s made me realize I’m not a fully cis male,” Chimera said. “I have dynamics with my femininity and my masculinity and all of that kind of stuff, but it can change throughout the day…I can feel that balance between Tristan and Kiara, and

she’s made me realize that over the five years I’ve known her.”

Knights said performing in drag allowed her to find confidence in her insecurities. She shared she was insecure about being a feminine man and that Kazma helped her embrace that aspect of herself and stop questioning herself. The characters people create become a part of who they are and affect them in ways not even they might have imagined.

Both Kiara Chimera and Kazma Knights explained drag can be anything and done by anyone. There are no limits when it comes to performing in drag. Drag is a creative outlet for anyone who considers trying it. Today, there are transgender, non-binary, female, and straight people who perform in drag. Drag is not limited to a specific community but is a tool for anyone to express themselves.

Knights partners with other entertainers to perform charity drag events and said she has high hopes for the future of drag.

“I’m hoping more people use it to do good,” she said. “I don’t do it for me. Drag is not something I want to use to advance myself, I want to use it to help others, open other people’s minds, help others financially, if possible. So, that’s what I hope other people would want also.”

Chimera echoed Kights’ sentiment, expressing her hope for the future development of the drag industry and community.

“I hope it goes farther in the mainstream,” she said. “I hope to see…where it’s so regular, and if she wants to be a news anchor, let her; if she wants to wear big hair, let her; if she wants to wear a big anchor suit, let her. She’ll love it.”

Though drag has not always been welcomed by others, drag performers open their arms to anyone who wants to enjoy their art. The art of drag started thousands of years ago and has evolved to be the captivating style of entertainment it is today.

Thanks to social media, drag content is accessible easier than ever. Anyone can do drag and present in any way that makes them feel like the best version of themselves. Though its community has received hate, drag has persevered, and the LGBTQ+ community has persevered. Not only is drag something that brings joy to the people within its community, it’s something that brings joy to so many others as well.

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Recipes Gone Viral

BY GABRIELLE CABANES ILLUSTRATION BY MIA PISHOTTI DESIGN BY BELLE RICE

E

ver since the start of COVID-19, social media has produced a series of trends started by influencers and random creators relating to food.

Most people remember the renowned whipped coffee trend which took over TikTok at the start of the pandemic. Thousands could be seen taking their daily walk or watching “Tiger King” with a cup of milk covered by a strange mixture of instant coffee powder, hot water, and sugar.

After whipped coffee, the world continued to see several trends that made their way around households and had parents wondering if their child would burn the house down or actually make a recipe they could use for dinner.

According to Toast Tab, a few other recipes to remember included the baked feta pasta where one would put whole cherry tomatoes and a block of feta in the oven covered with oil and spices and watch as the gooey cheese mixed with the bursting tomatoes.

Celebrities also influenced the trends. Gigi Hadid notably had a spicy vodka sauce recipe which consisted of heavy cream, tomato paste, and garlic among other ingredients.

The pasta originally went viral in 2020 during COVID-19 when people had more time to try out new recipes in the desperate hopes of finding excitement around the house. According to The Drinks Business, Hadid even inspired brands like Heinz and Absolut to collaborate

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and launch their own version of the sauce which was released in April 2023.

More recently, a TikToker by the name of Tiffany Magee can be found creating plates of food which often include vegetables like brussel sprouts and hearts of palm accompanied with cottage cheese, mustard, and a sausage.

The weird mixture of items has intrigued a lot of viewers, making them wonder whether this somewhat healthy assemblage of products is worth a try.

Yashvita Kanuganti, a sophomore studying linguistics and religious studies, said she remembers making the feta pasta with her friends but finding it to be not as good as what she had expected.

“I think we made it wrong, but it was really bland and low-key sour,” she said.

Kanuganti said she also remembers making the whipped coffee during COVID-19 and making batches in bulk to store in her fridge so she wouldn’t have to make more of the whipped mixture every time she wanted a coffee.

She said she also found a lot of the trends also included people discovering products from other cultures that they had simply never tried before.

“The rest of them were just people discovering international foods and going crazy, which I was like, ‘This isn’t a big deal, just like go touch some grass,’’’ she said.

back of the closet

Sami Lorenzen, a freshman studying biology, said some of the social media food trends she had tried included the whipped coffee as well as putting a piece of ice cream into a fruit roll up. She said she really enjoyed being able to share her experience with people around her.

“It was really fun doing them because then you can talk about it with your friends and be like, ‘Oh my god, did you do that?’” she said.

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CRAFT of CULINARY the

BY TANNER SMITH

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ILLUSTRATION BY HADLEY FAIN

ULINARY SERVICES is an integral aspect of Ohio University, feeding thousands of mouths each day. In addition to keeping the dining halls running, it also provides catering services for many events and it supplies students with their much-needed daily dose of caffeine at the cafés on campus.

Cassie Meek, marketing and design manager for Culinary Services, has fun every day at work.

Though her job description is supporting all Culinary Service locations with marketing and design needs, Meek mainly works on signage and general outreach to make sure word gets out about all of the different aspects of Culinary Services. She does projects with her crafty team of 10 student interns that include photography, videography, animations, and social media.

“It seems like I am hanging out with a bunch of fun people and feeding students and faculty and staff by helping them get the word out,” Meek said.

Social media is one of Culinary Services’ most useful methods of outreach, Meek said, and successfully reaching the right audience is no small task. The social media team has a lot to do on a daily basis in order to get information out to the Athens community. Recently, Meek said Culinary Services is working with new software: AI technology.

“AI is in everything, and that makes it even more fun learning about that together and trying to figure out how we can integrate that into every aspect of what we’re doing,” Meek explained.

“There’s just so many layers to social media to keep in mind when doing the outreach.”

She said Chat GPT and other AI software assisted her team greatly. Meek said it has helped 130 | THREAD

DESIGN BY EMMA MCADAMS

to streamline Culinary Services. The process of getting food on everybody’s plates is complicated, and this new technology helps her wrap her mind around it.

“

It seems like I am hanging out with a bunch of fun people and feeding students and faculty and staff by helping them get the word out,”

—CASSIE MEEK

Meek also discussed the reality of complaints.

“If one student submits something or talks to the cook and says that the taste is different today, we’re going to have a meeting about it,” Meek said.”It’s not that often, but when it happens, everyone gets involved.”

Olivia Erdman, a student leader at Nelson Market, loves her job.

“It has a lot of freedom with what you can do,” Erdman said. “We have a lot of customization

of how we feel the store should go. The Culinary Services hiring system as a whole is really flexible with how you can schedule hours and they work around your school schedule first.”

Erdman also said if a university or class event overlaps with when a student is supposed to work, they can get their shift excused for the day.

Erdman said she, like the rest of the Nelson Market staff, gets a free meal each shift. She also likes the food and the operation.

“I think it’s really hard to cook for the amount of students who come in,” Erdman said. “I think they are doing good for what they are able to do. They’re making the best out of the resources that are provided to them. There are so many restrictions when serving that many people.”

The different dining courts also have an array of diverse options for all the students and faculty.

For example, Kalamata Leaf is known for being more Italian-centered, while Bamboo Bowl offers students and faculty international Asian cuisine. OH! yOU cookin’? is one of the newest food concepts on campus, presenting students with homestyle cooking from different cultures.

Occasionally, student organizations contribute

if a particular heritage month or events is taking place to ensure the dishes are up to standard.

Cafe at Factory Street specifically stands out as a hidden gem, Meek said “Cafe at Factory Street is, in my opinion, one of our most beautiful locations,” Meek said. “I think everyone should come here and see it once. A lot of people don’t think about it unless they are in [medical] school, which is great for them, but I hope everyone else will also infiltrate it.”

During the height of the COVID-19 pandemic, everyone had to adjust to a different type of life, isolating themselves from others in fear of the sickness. While people were secluded in their respective residence hall rooms, prepping boxed meals was the COVID-efficient way Culinary Services functioned. Shively Dining Hall shut down, and jobs were lost. However, Culinary Services is finally back in full-force with an array of different offerings that have been restored to their prepandemic glory.

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Practical or Fashionable The evolution of watch wearers

BY KITTY CRINO ILLUSTRATION BY MIA PISHOTTI DESIGN BY GRETCHEN STONER

From sundials and water clocks developed by

ancient Egyptians to the invention of portable spring clocks in the 15th century to the creation of a time-telling mechanism so small one can wear it on a wristband, the evolution of watches is a fascinating one to follow, and it still continues.

Just 40 years ago, people were lining the streets outside of shops waiting to get their hands on the latest Casio digital wristwatch; today, rather than being seen as a necessity to tell time on the go, watches have grown to dominate the technology and luxury jewelry industries and are more commonly worn for their data tracking abilities or simply as a fashionable accessory.

This shift in utility is likely a result of the invention of the cell phone, as many have become accustomed to checking their phones to tell the time, adults and children alike. However, watches are not yet obsolete.

One thing is for certain: there is a watch for anyone. No matter their age, gender, or financial standpoint, different watches hold different purposes for people worldwide. University students utilize digital watches to effectively time their lab procedures…and to count down the seconds until that 90-minute lecture is finally over. Athletes utilize Apple watches to track their

“Watches have grown to dominate the technology and luxury jewelry industries .”

KITTY CRINO

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every movement—from monitoring one’s heart rate, to counting calories burned, to running speed, to laps swam. Modern-day rappers utilize diamond faced watches to showcase how much disposable income they have made through their music. Though younger generations may only wear a watch because it has their favorite characters on it, older generations may wear a watch to add a sophisticated, eye-catching accessory to their ensemble.

Lily Millwater, a fourth year student studying fashion merchandising at Ohio University, just recently bought her first watch, and it is nothing short of marvelous: a vintage, silver metal, round-faced watch with pink gems adorning the band. Millwater purchased this piece for only $8 at her local thrift store in an effort to complete her vintage silver jewelry collection, and it was exactly what she had been looking for.

“I really like old jewelry, like from the ‘60s and ‘70s; all of my rings are really old. And I also just felt like my wrists were really bare. I always wear the same necklace everyday and the same rings, and I didn’t have anything for my wrists,” she said. “I am only wearing it for aesthetics.

It doesn’t work. It doesn’t have a battery so it doesn’t tell time, but I think it’s really cute.”

One of the most intriguing aspects of the evolution of watches has been the concept of a heightened status being tied to the heavily embellished watches we see public figures flaunt on the internet. Millwater believes some people can pull off a very specific aesthetic, sporting luxury watch brands such as Rolex or Patek, but she ultimately prefers the concept of a high-end digital watch because luxury watch brands tend to look “flashy and gaudy.”

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However, everyone can have their own individualized style that watches can fit into in varying ways, said Mijeong Noh, a tenured retail and fashion merchandising and consumer sciences professor at Ohio University.

“Even though high-end luxury items could easily be perceived as nothing more than expensive items that are used to show off status, many customers also continue to shop at those places because these brands invest a lot of time and effort into ensuring that their items are of high quality and utilitarian,” Noh said.

Noh said she owns several watches varying in design and purpose. Beside a watch’s obvious use for staying on schedule, Noh has a few specific pieces she employs to dress up an outfit for special occasions or professional events.

“I think everyone has a different outlook on what purpose(s) fashion serves in people’s lives,” Noh said. “Some people use fashion as an outlet for self expression while others may prioritize utility over anything else.”

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In Good Fashion

Jeni’s ice cream

BY LAUREN KELLY PHOTOS BY MEG REES DESIGN BY ZOE CRANFILL

I

t’s been a long night. Final exams are starting, and it feels like studying will never end. The dining halls are already closed, and the only thing still open is Jefferson Market. The market sells ice cream, but one brand stands out against the others.

It’s called Jeni’s, and a sweet treat is only $3.

After taking the first bite, it is clear the ice cream is different and offers a fresh twist on typical ice cream. It has a smooth texture, with a bursting flavor that can be savored with every bite.

Jeni’s Ice Cream does not just have an incredible taste, as it also works toward bringing the community together through partnership

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and incorporating pop culture into its parlors.

The beloved Jeni’s Splendid Ice Creams parlors were founded by Jeni Britton, a James Beard Award-winning ice cream maker, in 2002. Jeni’s was founded locally in Columbus.

Britton adored experimenting with scents in her younger years, which paired well with her interest in cooking, as it allowed her to develop new spice combinations in her meals by determining which spices smelled and tasted the best together. Ice cream-making was not particularly Britton’s career goal, until she added cayenne to a tub of her chocolate ice cream and realized that she was meant to create her own ice cream flavors.

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The first-ever Jeni’s opened in North Market, but it was later moved to a single scoop shop in 2005.

Britton uses Fair and Direct Trade, which regulates food by using strict organic standards for chocolate, vanilla, and coffee flavors.

Jeni’s makes it a goal to ensure that its products are environmentally sustainable, as well as high-quality, in order to provide the most authentic ingredients possible to its customers.

Additionally, Jeni’s is a B corp, which is a corporation that meets strict ethical standards by means of environmental impact, public transparency, and legal accountability.

Britton works hard to ensure her company is constantly functioning at its highest level while also connecting back to its original goals of community, health, and sustainability.

Jeni’s prides itself on its fellowship with other wholesome companies. The milk used in the ice cream is sourced from natural companies such as Smith’s and Arps Dairy. Smiths and Arps Dairy work with family farms in an effort to support family businesses and use locally sourced dairy products.

In 2021 alone, Jeni’s used 2,987,798 pounds of pasture-based milk from family-run dairies. Not only does Jeni’s source its milk from small companies, but it also gets its peaches from The Peach Truck in Nashville that sells fresh, natural, and tree-ripened peaches. Hirsch Fruit Farm, run by Mike Hirsch in Columbus, is another resource that

Jeni’s uses to provide natural and organic fruit.

To make Jeni’s popular Strawberry Buttermilk ice cream, 14,124 pounds of Ohio strawberries are used each year. Jeni’s partners with even more local brands to source coffee, spirits, and banana flavorings. Small and local businesses are the main partners of Jeni’s, as it helps its business to skyrocket while keeping its ingredients fresh.

Pop culture is a huge component of Jeni’s and an aspect of its brand that often sticks out. In June, Jeni’s collaborated with the famous PopTarts brand to curate a frosted brown sugar cinnamon ice cream flavor. A few months later, in August, Jeni’s collaborated with the Lonely Ghost clothing company, which made clothing featuring the Jeni’s brand, while Jeni’s created a Double Dough ice cream flavor featuring Lonely Ghost.

The most recent collaboration was with Olivia Rodrigo in honor of her new album, “Guts.” To showcase Rodrigo’s album, Jeni’s changed its signature waffle cones to a purple color. Jeni’s stays in touch with the trends and tries to work with as many people as possible. Jeni’s combines art, history, pop culture, and sustainability in its brand and flavors to bring communities together and show that ice cream can be both good for the soul and the body.

“Jeni’s prides itself on its fellowship with other wholesome companies.”

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RANT/RAVE: ILLUSTRATION BY KELLY ERNST DESIGN BY ZOE GEISS AND KIM LANGHIRT

RANT

BY KATIE MILLARD

e n i l y k S i il h C

Some food is just unappetising, and any edible goop that is both chunky and the tint of a mushy old banana falls into that category. Chili in its purest form leaves much to be desired—cowboy cuisine was never meant to be fine dining— but Skyline’s devotion to ruining the already lacking dish is rancid. It is simply baffling that the cinnamon-streaked parody of chili has somehow captured the hearts and taste buds of so many, otherwise lovely, Ohioans.

Even if you like the pumpkin spice latte of chili that Skyline serves, why spend $10 on a three ingredient meal? Cheddar cheese, runny chili, and a hot dog or spaghetti is not inspiring and certainly not worth a Chipotle bowl with chips or two cheeseburger meals. Most 15-year-olds can make a hot dog or spaghetti, and just about anyone with opposable thumbs can heat up chili and sprinkle on cheese. It’s just not worth the money.

Perhaps the appeal of Skyline is less about the food and more the dining experience.

However, eating Skyline in-house feels like a disappointing theme park restaurant. There are hints at some vague theme, and the open kitchen is cool in theory. However, it is really just underpaid workers who are then forced to make conversation with 45-year-old men whose checkered blue shirts are dotted with 138 | THREAD

stray chili chunks spewed from their openmouthed chortles.

While the oyster crackers are a fine touch, especially with the hot sauce, no slightly stale cracker is worth a $10 meal and ballpark food without the fun of baseball. For those who enjoy chili, please make your own for a fraction of the odd cinnamon flavor and price.

Cincinnati has given many gifts to the world, but dollar store cuisine is more of a curse.

RAVE

BY OLIVIA ROHLING Skyline Chili runs through the veins of any given Cincinnatian. Its mounds of thinly shredded cheddar cheese piled on top of a juicy hot dog inside a carb-filled bun pairs perfectly with the slight kick from the mustard and onions. The zesty yet somewhat sweet taste is what makes the beloved Cincinnati chili iconic.

If you were to ask a fellow Cincinnatian which local establishment would give them the most “Cincinnati” experience, the answer would almost always be an immediate “Skyline Chili.” You just cannot visit without taking a trip to the city staple.

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Cincinnati itself has the most locations with 29. If it was not the best food the city has to offer, there wouldn’t be 29 locations in just one city.

Though I would agree with someone if they were to say it’s not the most appealing entreé to the naked eye, the presentation is easily overlooked and interrupted by your taste-buds adamantly thanking you.

It’s the pinnacle of delicacy. The chili has a touch of cinnamon and cloves mixed in, which some could argue are the top secret ingredients that

make Cincinnati chili the immaculate dish it is, not to mention its versatility. Skyline Chili can go on a hotdog, known by its menu as a Cheese Coney; it can be generously poured over some crispy golden french fries to make the restaurant’s famous “Chili Cheese Fries;” it can be mixed into some spaghetti, known by its menu as a three, four, or five way depending on the add-ons; or the best way of all: simply by itself.

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