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The Pitt News

The independent student newspaper of the University of Pittsburgh | PIttnews.com | September 7, 2017 | Volume 108 | Issue 19

ENGLISH PROGRAM OFFERS NEW MAJOR

TAKES TWO TO TANGO

Janine Faust Assistant News Editor Jonathan Frye knew he wanted to write when he came to Pitt, but he also wanted to leave with skills to find a job. “I always wanted to be an English major, but the ones at Pitt seemed to be more education or storytelling focused,” he said. “I didn’t see how I could apply that to the career I wanted to get.” Frye, an undecided sophomore, planned on working in nonprofit, marketing or copywriting. He decided he’d start working toward a Public and Professional Writing certificate while figuring out his major. Turns out he didn’t have to wait long. “I was secretly thinking it would be cool if the PPW certificate had a major to go along with it, and when a friend of mine also taking writing classes told me last spring one was being created, I was really happy,” he said. The PPW program recently announced the creation of Pitt’s newest major, which allows students to gain writing skills specific to the career path they plan on following. The PPW program has been at Pitt since 2003, offering an 18-credit certificate and a spread of English composition classes to satisfy general education requirement seekers and simply curious people. The founder and director of the program, Jean Grace, said the idea of a major was discussed within the program for a while. “We had a very successful certificate program, and people would often come to me and say, ‘why isn’t this a major?’” she said.

The Panther Tango Club holds tango lessons in the William Pitt Union on Wednesday night. Anna Bongardino ASSISTANT VISUAL EDITOR

SOUTHWESTERN RESTAURANT SPICES UP SCHENLEY PLAZA

Rachel Glasser

News Editor The style of food at Robert Sayre’s new restaurant has confused some passersby. “We’ve had to convince Pittsburgh that it’s a New Mexican restaurant, not a ‘new’ Mexican restaurant. So that’s been a bit of a struggle at times,” Sayre said with a laugh. Sayre is the owner and head chef of Mesa, a restaurant that occupies the space in Schenley Plaza where Conflict Kitchen once stood. Mesa opened in mid-June and serves New Mexican food, with lunch and dinner menu items spanning from enchiladas to tamales. Wednesday additionally kicked off the first day of Mesa’s breakfast service, served from 8 to 10 a.m. Sayre’s parents have lived in New Mexico See PPW on page 3

for several years, and as a young child Sayre recalls visiting his uncle who lived there as well. According to Sayre, New Mexico has distinct characteristics which set the state and its cuisine apart from nearby areas. “People tend to group it with the southwest, with Arizona, Colorado and Utah and kind of the four corner states, but it’s a very different feel to it,” Sayre said. “It’s a different geography and a different culture and the cuisine is reflective of that culture, which is really a blend of different layers of history as any food is.” That cultural blend includes Spanish influences, Native American influences and influences from Western settlers, according to Sayre. “It’s cuisine that’s based around corn, bean and chiles for the most part,” Sayre

said. The idea for a New Mexican restaurant was rooted in Sayre’s quest to find a type of food that resonates with Pittsburghers but is hard to find in the area. Menu items include green chile stew with pork and potato and tostadas — hard, flat tortilla shells with different toppings. Chiles are a staple in the southwest, and hard tortilla and taco shells, like those used in the tostadas, originated from New Mexico and northern Mexico. “New Mexican, southwestern kind of Sante Fe style cuisine kind of fits that mold as something that’s familiar, theoretically, to people but there’s not actually a New Mexican restaurant in Pittsburgh,” Sayre said. See Mesa on page 2


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