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Spring 2015

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Cooking Tips to Get You to Graduation page 18

Athens and Alcohol Through the Ages page 30

Spring Into Shape page 10

Social Media and Our Health

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Getting Fit Can Be Fun page 6


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contents ..................................... Spring 2015

IN PROFILE 6 8

Getting Fit Can Be Fun Cherishing the Present Moment

CAMPUS LENS 10

Spring Into Shape

LIFESTYLE 16 18 20 26

The Body as a Living Passport 11 Cooking Tips to Get You to Graduation Beau Ties No Tobacco, No Problem?

ARTS AND ENTERTAINMENT 28

More Than Meets the Eye

BEYOND THE ARCH

30 Athens and Alcohol Through the Ages 32 Vege-trend-ian 34 Social Media and Our Health 38 Planting the Seed of a Healthy Life

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ugazine editor-in-chief Hayden Field photo editor Brenna Beech design editor Haylee Silverthorne online editor Deegan Mundy copy editor Haylee Silverthorne fashion editors Ersta Ferryanto Surina Harjani

contributing editors Amber Boren Frannie Gordon Hannah Kicklighter Emerald Toller Kiersten Willis staff writers Jenny Alpaugh Brittany Bowes Laura Broshcer Rachel Cohen Madison Jarvis Claire Jordan Connor Kythas Catherine Pierson Danimarie Roselle Katherine Story Savannah Sturkie

staff photographers Laura Baker Brenna Beech Alli Binder Christina Cannon Ersta Ferryanto Casey Lemmings Rachel Nipp Taylor Renner

contact faculty adviser Joe Dennis, joedennis@uga.edu

staff designers Kalah Mingo Mallory Moskovitz Deja Preuitt Nick Seymour Haylee Silverthorne James White

website www.georgiaugazine.com

staff illustrator Orlando Pimentel

UGAzine is published four times a year with sales from advertising revenue. For advertising information, please contact Patrick Stansbury, Pentagon Publishing, ps@pentagon-usa.com.

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advertising representative Patrick Stansbury mailing address Box 271 Grady College of Journalism and Mass Communication Athens, GA 30605 email ugazine@gmail.com

on the cover COVER ARTIST: Cecilia Bailey COVER MODEL: Ange Tetsadijo

“In the Winter 2014 issue of UGAzine, the cover photo was taken by Laura Baker.� UGAzine strikes to publish accurate information. When an error occurs, UGAzine policy is to acknowledge the error and issue a correction in its next issue.


BA RT L E T T BECAUSE UPWARD MOBILIT Y IS PART OF OUR NATURE.

Editor’s Note Happy spring, lovely readers! There’s something magical about the new beginnings each season of springtime envelops. Athens is full of green, and I’ve never seen a shade more beautiful. The botanical gardens are calling your name, outdoor seating at your favorite downtown restaurant finally seems like a possibility, and a weekend of camping might even be on the horizon. Tights are retreating back into their drawers, scarves are being folded away, and it’s now too late to wear my Harry Potterstyle knit woolen sweater. It’s the time of year for studying outside in a hammock or hosting an impromptu picnic. Your slate is still relatively fresh and clean from the new year, and it feels like anything can happen. You hold the power of change, and it feels incredible. If that new dogwood blossom is sprouting anew, then why can’t you? Some of us are still continuing with our new year’s resolutions and some of us have fallen off the wagon, but that doesn’t matter in the end. What matters is that you truly believe that this spring, you have the freedom to let the real you shine through and dazzle everyone in your midst. Don’t be afraid, and don’t let anything hold you back. It’s time to put a spring in our step (not sorry about the pun), finish this semester strong, and start spending some time en plein air.

For over 100 years, we’ve made trees, shrubs–and our people– thrive. Ours is an entrepreneurial culture in which new ideas are welcomed and decisions are shared–not handed down. We provide a highly-competitive compensation package and generous benefits, including medical/dental/life insurance, 401(k) and more. And we encourage our employees to succeed both in and out of the workplace. Consider a career with Bartlett Tree Experts. Where growth happens everywhere you look.

For the life of your trees. PLEASE CONTACT NOEL DUBAK AT NDUBAK@BARTLETT.COM

Hayden Field Editor-in-Chief

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Getting Fit CAn be Fun By: Madison Jarvis | Photography: Taylor Renner

“New year, new me.” I’ve lost count of how many times I’ve heard this around campus since January. Whether it’s at the gym, on a crowded bus or in a lecture hall, someone is thinking it. Now more than ever, UGA students want to get fit and healthy. Ramsey is always packed with students swimming laps in the pool, rock climbing or playing a game of pickup basketball on the courts. When I walk past the studios in Ramsey I see packed classes of determined students working out alongside fit, encouraging instructors. These fitness classes that Ramsey offers are part of the All Access schedule. Classes like yoga, cycling, body pump and kickboxing are offered daily. One of the classes offered is H.I.I.T. Fit (highintensity interval training). This is a training technique where the body gives one-hundred percent effort through quick, intense bursts of exercise, followed by short, active recovery periods. This type of training

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increases the heart rate and burns more fat in less time, increasing metabolism. “I love teaching H.I.I.T. Fit because it is so versatile, and I can push people to become healthier,” says Allie Faggetter, a senior digital and broadcast journalism major from Cumming. Body Pump is a class performed to music using free weight plates, barbells and an aerobic step. Participants choose their weights based on the type of exercise and their personal goals. Major muscle groups are worked using a series of compound and isolation-based exercises including squats, presses and deadlifts. Body pump introduces beginners to weight training and stays challenging for those who are more experienced. “Body pump is a fun and challenging way to work towards my goals at becoming stronger,” says Savannah Allen, a sophomore graphic design major from Augusta. “You will never leave the class not sore.” Another unique and somewhat new class to Ramsey is TRX yoga. A TRX machine is a long horizontal beam seven feet off the ground that you strap bands on and do exercises suspended from the beam. TRX yoga offers a total-body workout centered on the core and other muscle groups. “I really love TRX yoga because it’s like nothing I’ve


ever done before,” says Sarah Rech, a junior early childhood education major from Cumming. “We warm up with yoga, use the TRX bands for strength conditioning and cool down with yoga again. It’s an awesome workout and definitely one of my favorite classes.” Ramsey offers classes that cater to everyone. No matter what type of workout you prefer, Ramsey has a class that will satisfy. The classes are not only a fantastic way to get in shape, but they are also a great way to meet new people and experience new types of exercise. So step out of your comfort zone and give the classes at Ramsey a try – your body will thank you for it.

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cherishing the Present Moment By: Danimarie Roselle | Photography: Taylor Renner

For some, finding a present mind and releasing stress can come as a challenge, but for others, a little breathing and a mat is all you need. “Nothing makes me feel the way yoga makes me feel,” says Ruth Allen, a yoga instructor from Athens. Allen became interested in yoga after a desire to become more active. Having family friends who practiced yoga, she decided to attend a workshop at which she fell in love immediately. “It’s always challenging,” Allen says. “There’s always a way to tweak it.”

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In the beginning, Allen struggled with having a quiet mind and keeping her focus throughout class. Over time, she grew to love the peaceful classes. While Allen finds peace and focus through yoga, it can also serve as an aid for remembering to stay present. “Yoga for me is a deep reminder of the privilege of this life, and it is our responsibility to live it as awake as we possibly can,” says Cathy Jackson, another yoga instructor from Athens. Jackson began practicing yoga to take better care of her body and has been teaching for about 20 years. Soon after starting to study yoga, Jackson learned it is far more than just bodywork. “It impacts the whole of us – body, mind and heart,” Jackson says. In addition to connecting the body and mind, Jackson finds that yoga can help with relieving stress. “We have tools within this practice to teach us how to relax not only the tension that has built up in our bodies but also the mind,” Jackson says. As Jackson believes, it is all connected: benefitting one area will bring benefit to another. “The intention is to find our own deepest potential and beauty,” Jackson says. “Then take that off the mat and back into the world.”


Students who attend yoga regularly find it aids in forming a present mind and reducing stress levels. “I feel like after I finish yoga everyday, I’m more productive and in a better mood,” says Julia Willis, a sophomore psychology major from Grayson. Willis became interested in yoga after suffering several severe injuries from ballet and wanted to remain active in an environment without loud music and people. “I enjoy it because it takes care of my mind and body at the same time,” Willis says. “It definitely helps me feel less stressed and gives me more presence of mind.” For anyone looking to get into the practice or the stress-relieving benefits of yoga, patience and time are recommended. New students should remember to challenge themselves, but never push the body too far. “Always listen to your body,” Allen says. “If it doesn’t feel good, you don’t have to do it.” If finding time to attend a class is difficult, Allen recommends cultivating the habit of the present mind.

She suggests setting reminders every 20 minutes while studying to remember to be in the present moment. On breaks, Allen suggests getting up and moving into poses such as a forward bend, eagle, tree pose or downward dog. “When we’re stressed, and we’re studying, and we’re working on things, we get into these little balls,” Allen says. “The more you can move in a direction opposite of that little ball, you’ll stay in a state of balance.”


Spring Into Shape Photography: Laura Baker and Brenna Beech

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The Body as A Living Passport:

An Insight into Body Modification By: Nick Seymour | Photography: Christina Cannon and Casey Lemmings

Body modifications, their style and cultural position have changed many times throughout human history and are now at the point where it is debated whether or not people who have them are professional enough to be in the workplace. However, it’s hard to go a single day, especially on a university campus, without seeing someone who has a visible tattoo or piercing. The allure of body modifications escapes many, but regardless, it is extremely important that anyone who wants one knows how to decide on one and how to get one safely. Deni Massey, a senior sociology and criminal justice double major from Powder Springs, got her first tattoos at 17: a wing on each ankle, the words “I still live” on her right foot and “Kimberly Drive” on her left. “I was longboarding with my brother and some friends, and I got speed wobbles. I tried to step off, but I ended up falling instead,” she says. “I fractured my skull in two places and wasn't expected to live through the night. All four of them remind me that I am still alive and not to let anything stop me.” Fortunately, her other tattoos don’t have such grave backgrounds: she has a rose and a lily on the front of her shoulder to commemorate her, her mom and her grandmother and a phoenix on her ribcage as “a reminder that you can take what you go through and what you learn and make a new you.” She also has the word “weightless” on her left and a kangaroo outline on her right ankle. Massey explained that she didn’t think a lot of people wanted something on their skin for the rest of their life without a story behind it. “If that story is just ‘I got drunk with my friends,’ it’s still a story,” Massey says. She then went on to give advice about the process of deciding what one wants: “One, I'd make sure. If there's any wavering in whether you want it, don't get

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it. If you don't love the idea of one enough that you can walk away, then it isn't for you. Two, if you do want one, check out multiple parlors. You want to get a feel for different artists. You want to look at their portfolios and talk to them. You want to be comfortable with your artist and their work because they're changing your appearance permanently. If you don't like their work, don't pick them. Just make sure to check around to find the best fit for you. Also, don't ever do a home tattoo. They are incredibly dangerous, and they can come out wrong, or you can get any number of infections or diseases. It’s just not safe.” Sounds horrifying, right? With those thoughts in mind, who could blame someone who might be anxious about getting a tattoo or a piercing simply because of the idea of being in an environment as unfamiliar as a tattoo parlor? However, that may be just because of the pre-conceived notions surrounding the concept and culture of body modifications. The feel of most parlors may be a bit rock ‘n’ roll or metal-esque because of the employees’ and owner’s taste in aesthetics, but everyone working there loves what they do, and because of that, they’re more than happy to help their clients. They’ll understand if someone is nervous, so they’ll answer any questions he or she might have. They’ll show clients how clean everything is and will walk them through every


step in the modification process. Not only that, but most, if not all, professional artists will have extensive knowledge of their practice, such as Dae Jedic, an Athens local and piercer at American Classic Tattoo and Body Piercing on Baxter Street. Jedic had wanted body modifications for as long as he could remember. “For me, it was just seeing it as a kid; piercings and tattoos really fascinated me. And even when I was younger, I would get in a bunch of trouble with my mom with that. But it just started to fascinate me as I got older, and as I hit the age when I was legally allowed to, by like 17, 18, I wanted a bunch of them. So right as I turned 18, I started getting piercings.” Jedic’s frequency to American Classic and uncommon curiosity in piercings eventually led to an apprenticeship there, and then a full-time job as a piercer. Piercings usually aren’t as permanent as tattoos, so they don’t require the same amount of thought as Massey recommended. However, Jedic says that there are some piercings that do need more research, especially surface anchors and surface piercings. He also explained that there are folks who probably aren’t trained enough to be doing them. “Those piercings take some specific skill to do, and there are totally folks out there who will take your money and tell you they can do this, and then in a couple months you’ll be like ‘This hurts! This isn’t working out, this is making me angry,’ and they’ll just be like ‘Oops, sorry.’ So with that kind of stuff, I’ll do consults with people.” Jedic also says to be aware of where you get your piercing, especially if you get one below the neckline. Since you may not see it in the mirror every day, you won’t be able to notice right away if something’s not right with it. Many worry about how they might be perceived by others after they get modifications, but regret is the last term someone like Massey or Jedic would use to describe how they felt about their tattoos and piercings—in fact, they probably wouldn’t use it at all.

Massey says that after she got her first tattoos, she was happier. “I like being able to express myself in this way. Painting stories on my body is something I'm proud of. I'm more confident. I hold myself higher, but the changes were more along the lines of accepting who you are rather than suddenly having ink in a design in your skin,” Jedic says. “All of mine are reminders of things, so I know that with these permanent reminders, that I can be me. I can do what I want with no regrets because I know that when I did whatever, I wanted to do it. The tattoos just make me thankful for life, because every day I can look at myself and see visual evidence that I made it through whatever, and I can make it through whatever comes.” Jedic had similar sentiments toward his modifications, saying his tattoos were like a “body passport”; they can be stories, song lyrics, places you’ve been, anything. He says that people tell him all the time:

“Oh, what about when you’re older, then what?” He says that when he’s older, he’ll still be happy with the way he looks, modifications and all. Massey says it best when it comes to general body modification advice: do what is right for you. “If you don't feel comfortable with a certain artist or a parlor, pick someone or somewhere else. Don't feel pressured into doing something that is uncomfortable to you.” So, when someone goes to get their first tattoo or piercing, they should know what they want, be sure that they really want it, go somewhere clean and professional to get it done, and before they know it, they’ll be among the countless ranks of people who express themselves with their bodies—and absolutely love it.

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11 Cooking Tips to Get You to Graduation By: Connor Kythas | Photography: Brenna Beech and Casey Lemmings

How many college students do you know that really cook all of their food from scratch? Not enough is my answer. My sophomore year of college I weighed around 215 lbs. By the end of that year, I was down to 165 lbs. That was 4 pant sizes for me. What changed? I started cooking all of my meals, of course! The change from processed junk to fresh vegetables and meat helped me out. An added bonus is that raw meat, vegetables and spices are super cheap. In conclusion, I think everyone should start cooking their own meals. An added bonus? Lose some weight and save some money in the process. Plus homemade food just tastes way better. That’s where I come in. I’ll admit, I have no formal training in any of this. However, three years of cooking all my meals (aside from the odd night out here and there) has given me a lot of experience. Here are a few basic tips to keep in mind.

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You DO NOT need a bunch of expensive tools.

While having a salad spinner or an instant-read thermometer helps out, it is by no means necessary to go buy out Bed Bath & Beyond to cook for yourself. Basic utensils from Walmart can work just as well if used correctly. Example: I own a pair of insulated coveralls that I wear to grill in the winter because I’m stylish. Do you need grilling coveralls? No, a hoodie is just as good. Just way less stylish.

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That being said, you need to know how to work with what you have.

For instance, don’t use metal forks or spatulas with a nonstick skillet. If you scratch off the Teflon from a pan, it ends up in your food, and that can give you cancer. Use a wooden spoon or fork or a silicon spatula instead.

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Keep your kitchen stocked.

Some basic stuff you should always keep at hand: canned tomatoes, tomato paste, broth (chicken or vegetable), assorted dried spices, vinegar, pasta, rice, canned beans, butter, flour, eggs, milk, onion, garlic and frozen meat. With those things you can make almost anything. As for the meat, it doesn’t matter what kind. Check the sale ads, see what’s cheap, and buy it. Speaking of…

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Know how to preserve raw meat.

When you buy meat, don’t just chuck it in the freezer while it’s still in the foam package. Why? Because foam is an insulator. Why else would people pack meat in it? Take it out of its packaging and store it in a gallon or quart-size freezer bag, then squeeze as much air out of the bag as possible before sealing it up and freezing it.

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You should grill everything you can.

Grilling is fun. It involves being outside, fire and smoky meat, and you can drink beer outside while doing it! If you have access to a grill, you can use it for just about any recipe that calls for pan-seared meat. It will taste great! Speaking of grilling…


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Marinades are good sometimes.

Marinades are great for tough cuts of beef like skirt or flank steak (aka London Broil), but don’t go overboard. For these particular cuts, use a mix of oil, vinegar, honey or another sweet substance and some basic seasonings. A good one is olive oil, rice vinegar, honey, oregano and garlic. Sound familiar? Yes, that is basically salad dressing. No, DON”T marinade anything in Kraft dressing!. For more tender cuts, just add salt and pepper (if that) and grill away.

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Brine all chicken though.

Marinating chicken is referred to as “brining.” You should do it to any cut of chicken you intend to cook, providing you have the time. To properly brine chicken (my way anyway), take 4 parts water, 2 parts salt, 1 part sugar and whatever spices you enjoy (I like allspice and thyme) and bring it all to a low simmer. Let it cool, then pour it into a watertight container with your raw chicken for a few hours before you cook it. This won’t make it too salty, but it will make it absolutely juicy.

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Take care of your stuff.

You really shouldn’t wash non-stick pots and pans in the dishwasher – or big kitchen knives, for that matter. Speaking of knives, what is your cutting board made of ? Wood? Great! Plastic? Also good! A ceramic plate? Horrible. Ceramic plates will dull non-serrated blades faster than almost anything else.

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Learn by doing.

Got an idea for dinner that may be good but also may taste like an actual tire-fire in your mouth? Try it out! If it’s good, make it again. If it sucks, don’t tell anyone!

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Bone up on it.

Read some recipes from time to time. Watch Chopped or Good Eats. I have a weekly column on UGAzine’s website that you may be interested in (wink) wherein I go over recipes step by step.

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Above all else, make it fun.

Some people hate making dinner and see it only as a chore. They have bad attitudes. Turn on some Netflix, pour a drink and cook some stuff. It’s fun once you get accustomed to it. If it’s fun for you, you’ll do it more often. And then the next time you meet someone you can say, “I like to cook” and they’ll think, “Wow I wish I could do that, you’re so great! Can I have your number?!” It happens all the time.


What separates the men from the boys? The University of Georgia’s own Ancel Briley brings sophistication and a bit of zest to any occasion with his innovative take on the bowtie. His Athens-based company Classic City Cotton makes bowties more wearable than the traditional alternative. With a range of cotton patterns and a unique fastener, the design is both easy to wear and stylishly astute. You won’t only be adding personality to your look – you’ll be giving back. Classic City Cotton is partnered with UGA HEROs, so with each bowtie purchase, you are supporting efforts to help children affected by HIV/AIDs. Be the well-dressed man you know you want to be, and freshen up this spring with a Classic City Cotton bowtie, sold locally at Perno’s Formal Wear and online at classiccitycotton.com. Instagram: @classiccitycotton

Photography: Ersta Ferryanto | Styled by: Surina Harjani and Ashley Biscan Clothing provided by: Classic City Cotton and Banana Republic


Ancel Briley

-Hometown: Doraville, GA -Major: MIST -Year: Sophomore

PRODUCT: Banana Republic shirt $64.99, blazer $169.99, bowtie $35 raspberry calico


Hunter Smith

-Hometown: Alpharetta, GA -Major: Computer Systems Engineering -Year: Sophomore

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PRODUCT: Banana Republic shirt $49.99, jacket $119.99, belt $39.99, bowtie $35 the turquoise boy

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Gaines Pearce

-Hometown: Donalsonville, GA -Major: Exercise Science -Year: Junior

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PRODUCT: Banana Republic shirt $64.99, blazer $199.99, bowtie $35 meridian red paisley (designer’s favorite – also featured on cover)

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No Tobacco, No Problem? By: Claire Jordan | Photography: Rachel Nipp

Most college students have an inner Don Draper or Audrey Hepburn longing to strut around with cigarette in hand and clever comment at the ready. Unfortunately, this pipe dream has been compromised. On October 1, 2014, our beloved campus was declared tobacco-free. According to the State Board of Regents, “The use of all forms of tobacco products on property owned, leased, rented, in the possession of, or in any way used by the University System of Georgia or its affiliates is expressly prohibited,” which initially raised some concerns. Some students felt that the culture of UGA was being threatened. “I think people should be able to choose what they want to do regardless of personal health value,” says Mariam Turner, a freshman communication sciences and disorders major from Canton. “I think [smoking] should be limited to certain areas to reduce second-hand smoke, but I don’t think we should eliminate it from the campus altogether. It feels

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too controlling.” However, several months later, not much seems to have changed. Sure, there aren’t circles of students lighting up right outside the MLC, but smokers are still spotted around campus. In fact, most student smokers have adapted quite well. No one has organized some feverish demonstration outside the Tate Center. Nothing remarkably defiant has appeared on social media. “This regulation seems like a good idea to me,” says Ishani Podder, a freshman management information systems and international business major from Norcross. This passivity is most likely due to the fact that UGA is a little late to the tobacco-free party. Colleges like Piedmont College and Athens Technical College surrendered their tobacco rights almost a decade ago. So while the Ron Swansons of this world may go red in the face at the first mention of government involvement, change was inevitable here. From the beginning, this law was never meant to be a way for the police to come crackin’ down on tobacco use, but rather a movement toward a healthier environment–hence the saying “Let’s Clear the Air” stretching across hundreds of posters around campus. Several students fully support this initiative. “I think the law is a good idea,” says Indigo Velazquez, a junior finance major from Macon. “It promotes both physical and environmental health. This regulation will make the air cleaner and safer.” The Board of Regents defines administration of the law as “a shared community responsibility.” Therefore, enforcement has not been particularly jarring. “Honestly, the law has not


affected me whatsoever,” says Zach Fossier, a sophomore mass media arts major from Woodstock. “I’ve smoked on campus pretty consistently since the law was put in place and nobody has said anything to me.” While it seems as though individual smokers will continue to puff in peace, the law has successfully disbanded the masses, significantly improving the air quality for all students and fulfilling its purpose. For more information about the tobacco-free policy on campus, please visit the University System of Georgia’s website at www.usg.edu/tobaccofree/.

LDP

Leadership Developmental Program

The Textron Leadership Development Program (LDP) targets high-potential undergraduate candidates who can meet the challenges of leadership – people with a global mindset, the courage to act, and exceptional intellectual foresight. Our success depends on our ability to attract, retain and develop talent to its fullest potential. Each program provides LDP participants with exceptional training, mentoring, learning opportunities and on-thejob resources that will enable them to accelerate their careers with Textron. Assignments are offered throughout business units and functional areas, including Information Technology, Finance, Integrated Supply Chain, Engineering, Human Resources, and Marketing & Sales placing candidates into key roles throughout the enterprise. There is also an LDP-feeder Internship Program for the Information Technology and Finance functions which is designed to accelerate early career development of high performing college students and prepare them to become full time employees with Textron after graduation. For more information and to apply, visit: collegejobs.textron.com

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More Than Meets The Eye By: Brittany Bowes| Illustrations: Orlando Pimentel

It’s Thursday night, and downtown Athens is buzzing with energy. As you round the corner, you see a line forming outside the Georgia Theatre and the name of the showcase musician lighting up the marquee. From REM to the B-52s, Athens has always been a stop for budding artists. Upon closer inspection, however, it is evident that the Athens music scene is more than what you see downtown. The Hugh Hodgson School of Music is home to much of this talent. A rising national leader in music schools today, Hugh Hodgson offers state-ofthe-art facilities to help students in their dreams of performance careers in the future. The Performing Arts Center draws world-class artists such as Yo-Yo Ma, Wynton Marsalis and the Atlanta Symphony Orchestra. Music students make up a large number of the patrons who attend these performances. Recently, Jazz at Lincoln Center performed at the venue. “It’s ridiculous to see them live,” says Lauren Floyd, a junior music performance major from Marietta. “We even got a chance to have a private session with their drummer, Wynton Marsalis.” Although Floyd has attended her fair share of concerts at the Georgia Theatre, many of her favorite performances came from the Performing Arts Center. “I have a wide range of favorite artists,” Floyd says. “That seems to be a common trend in the music school.” Others seemed to share this opinion. Chris Delmas, a freshman from Fort Oglethorpe, said that he “really likes all genres of music because they all tie into each other. All music comes from the same place.”

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A double-major in music performance and education, Delmas hopes to someday play trombone for a symphony or philharmonic orchestra or teach. With this wide variety of tastes, Delmas says he tries to take full advantage of all the Athens music scene has to offer. He often ventures to the 40 Watt Club and the Georgia Theatre to support his friend’s band. Decades after REM, Athens is still a hot spot for budding artists to discover, cultivate and pursue their passion in all genres of music. In addition to being patrons of performances, the school of music gives students the opportunity to display their talents through their own performances. Music education major Lillie Smith, a sophomore from Thomasville, was given the opportunity to play the Battle Hymn during the Troy game this football season. “The Battle Hymn is such a significant part of UGA football history, and it felt good to be a part of it,” Smith says. She has played the trumpet for 10 years and hopes to someday teach music in a school. She also plays guitar, drawing inspiration from favorite artist Ed Sheeran. So while the students of the school of music have a wide range of favorite artists, it is evident that they are all passionate about the same things – music and performance. Together they prove that the Athens music scene is more than just the venues downtown. In fact, talent can be found in every corner of campus, making the University of Georgia not only a venue for worldclass artists to perform but a venue to produce worldclass performers in the future.


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Athens and Alcohol through the Ages By: Katherine Story | Photography: Brenna Beech

Going downtown on a Thursday or Friday night seems like a fairly modern practice. The whole atmosphere screams 21st century – texting people to coordinate the location, dodging frustrated cars filled with people, TVs and speakers blaring games and music – but just because the technology has changed does not mean the people who lived before us in the South did not know what it meant to live in a drinking culture. “The averages in 1820… were 1.5 shots per day for every man, woman and child,” says UGA history professor Stephen Berry. “Some people are doing much more than their fair share. They were just doing a ton of drinking.”

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There are certainly many differences in drinking from the early 19th century to today. Most college students and residents of Athens are not drinking to excess as often, which can lead to death. “If the coroner is standing above your body [in 1820-1880], you died of a combination of alcohol and stupidity if you were a white male,” Berry says. Being “drunk” now is not necessarily the same thing as being “drunk” during that era, either. Joe Calpin, a junior biology major from Johns Creek, said that when most people start experiencing the bar scene, they tend to order the same thing – usually a drink that is going to be simple, sweet and cheap.


However, there is still variation and external factors that make it hard to pinpoint what the crowd will be favoring. The Athens drinking scene has divisions. “Some other college towns have nice bars where they share them with people who actually live in the towns, whereas in Athens, it’s very separated,” Calpin says. In the 1800s, people saw drinking as another facet of life, ubiquitous and omnipresent. According to the Alcoholic Republic, the lifestyle was so pervasive that parents felt the need to acclimate their young children to drinking by encouraging them to take sips from their own glasses. People are certainly more careful not to let their child consistently consume alcohol now. Arguably, the largest similarity between 1815 and 2015 is the uncertainty of money. At that time, the economy was having major

fluctuations, which led to it being called “flush times,” where the market would have frequent booms and busts. “It’s roughly every 20 years… you’re riding this wave. Some people are getting rich, but then a lot of people are crashing and getting very poor,” Berry says. The culture that was created left people fearful of their financial state, and this led to significant drinking. Although our booms and busts are less drastic, the recent recession left many people reeling. For once we had federal entities stepping in and trying to control things on a large scale in order to fix the “bust” of 2008. Understandably, people might turn to relaxant activities to ease their mind off their wallet or bank account. The South had a heavy-handed culture of drinking, which is why the temperance movement found such success. People were aware there was a problem. “We tend to associate alcohol with conviviality and partying,” Berry says. Looking back on history, it is sometimes hard to understand where people were coming from and their motivation behind their actions. But, as we all know, alcohol can be a way to bring groups together and have a good time.

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Vege-trend-ian

By: Brittany Bowes| Illustrations: Orlando Pimentel

For the past decade, the vegetarian lifestyle has been on the rise, especially for Millennials and Generation Y-ers. Veganism and gluten-free diets have crept into the latest trends heavily over the past few years. Not only are these regimes parallel with the “Go Green” movement – involving an environmentally-friendly lifestyle and an endeavor to reduce carbon footprint – and the healthconscious mindset of much of Western society, but being a vegetarian is also a characteristic that many think of as “hipster” and “trendy.” There are several reasons for excluding meat from one’s diet, ranging from ethics to social status. Regardless of reasoning, going vegetarian has several health benefits for both the body and the environment. “I chose to do it for ethical reasons,” says Brooke Wallace, a junior mass media arts major from Atlanta. “I eat a lot more vegetables and healthy foods now like salads, eggs, beans, tofu, peanut butter.” Brooke set a meatless diet as a New Year’s resolution and plans on following through for at least a year. For Rachel Connell, a sophomore animal science major from Savannah, vegetarianism has been routine since March of last year. “My reasons are mainly ethical, but my roommate from freshman year played a big role in influencing my decision by telling me about why she is a vegetarian,” Connell says. Many people fear that a plant-based diet may result in deficiencies of the necessary nutrients found in meat, but Connell explains that it has benefitted her greatly. “I believe it has contributed to my health because I eat more fruit and vegetables than I used to. I also eat out less because I don't want to have to look for a place with options for me to eat, which has caused me to eat less fried food.” Although many vegetarian diets sprout from ethical disagreement, typically pertaining to the poor treatment of animals in plants and factories, many claim they partake in the diet because of the personal health that ensues. “I decided to become a vegetarian because overall, it makes me feel healthier and have more energy,” says Madison Jarvis, a sophomore public relations major from Suwanee. Jarvis has been following a vegetarian

diet for about a year and says her mom inspired her to do so. According to Vegetarian Times magazine, there are several health benefits that come from a vegetarian diet, including warding off disease: “Vegetarian diets are more healthful than the average American diet, particularly in preventing, treating or reversing heart disease and reducing the risk of cancer.” It can even help you live longer. “If you switch from the standard American diet to a vegetarian diet, you can add about 13 healthy years to your life,” says Michael F. Roizen, MD. Other benefits include keeping weight down, building stronger bones and increasing energy. Needless to say, these results will likely concur if accompanied by a strict, health-conscious vegetarian diet. In terms of environmental-friendliness, Vegetarian Times proclaims that vegetarianism can “help reduce pollution, avoid toxic chemicals and reduce famine.” With the vegetarian/vegan population on the rise, it’s essential that grocers, restaurants and other food-based businesses keep up. Brands like Tofurky, Morning Star, Boca and Gardein manufacture meatless products like deli turkey, sausage, meatballs, burgers and even chicken strips that consist of ingredients such as vegetables, soybeans and vegetable protein. These brands can be found in even the most general grocery stores, including Kroger and Walmart. Organic and gluten-free sections commonly found in most grocery stores, as well as the growth of farmer’s markets such as Earth Fare and Sprouts, have made clean-eating and vegetarian diets convenient and easy to sustain. Several restaurants also now provide vegetarian/ vegan friendly options to accommodate for the rising numbers of people following the vegetarian lifestyle. Some restaurants, such as the Grit here in Athens, are solely vegetarian. Other vegetarian-friendly restaurants in Athens include Barberitos, which serves tofu, Brixx Wood Fired Pizza, which makes their pizza with vegan dough, and Grindhouse Killer Burgers, which serves veggie burgers. Vegetarianism takes a lot of dedication, but with the convenience, health benefits and environmental sustainability it has to offer, it might be worth a shot.

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Social Media and Our Health By: Savanna Sturkie | Photography: Brenna Beech | Illustrations: Orlando Pimentel

N

o one on Earth is further than two minutes away. Physically, sure – someone can be all the way across the planet from you. However, with the introduction of high-speed information and a new social media site popping up at every turn, no one is far. The Internet has globalized the universe, making anything and everything accessible to those who look for it. This includes people, and more interestingly, relationships. Online connections have allowed people to maintain old relationships, terminate existing ones, and even form new ones entirely through virtual communication. The 21st century has seen the rise and fall of many a social media platform – the most popular and widely used including Facebook, Twitter and Instagram. It seems that there is a new platform every day for a specific niche. This is taken as far as résumés being shared with potential employers on LinkedIn and entire wedding

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ceremonies being planned on Pinterest. It is certainly an understatement that social media has completely changed the way people live, communicate and interact with one another, and it has undoubtedly made life easier. But has it made life healthier? The generation being introduced during the first years of the new millennium, known as Generation Z, is being raised entirely with knowledge of the Internet, mass media and social interaction in online forms. But one has to wonder – is it healthy to grow up in such a world? Sadie Helton, a fifth-grade teacher in her eighth year of being a professional educator, has taken notice of a growth in number of her young students who participate in social media: “All of them. Seventy-seven students. There may be a handful that don’t.” Humans rely on social affirmation to feel good


about others and themselves, and this becomes exceedingly important around the age of puberty. However, with the growth of accessible technology, the age of introduction to the world of mass media is being lowered. Now, most school-aged children are equipped with all of the most recently updated Apple products, in addition to social media and a need for virtual affirmation from others at a much younger age. The next generation is growing up with it, being raised by it… and this can be extremely dangerous if they are unaware of how to navigate this vast world of information. B. Lindsay Brown, a member of the Psychology Graduate Program at the University of Georgia, studies industrial and organizational psychology, including identity, stigma and relational demography and wellbeing. Brown finds that the younger generation may be placed in a situation where they are yet to handle such mass forms of communication. “People are living their whole lives with the Internet,” Brown says. “School-aged kids aren’t really sure how to navigate all that information, how to use it appropriately.” The younger generation’s experience with an entire life built around the Internet can offer insight into the current college student’s situation: while a

young-adult individual may not have been raised using Instagram, he or she is being thrust into a universe where all private information is encouraged to be public. People of this age are more aware of how to navigate the Internet and its contents but are also expected and encouraged to participate in it fully. The fact is, almost everyone who is an active user of the Internet has a Facebook. According to the Pew Research Center, 71 percent of online adults are users of Facebook as of September 2014. For collegeaged people, aged 18-29, the statistics are even more staggering: 90 percent of individuals in this age group use social networking sites – 67 percent of them participating via mobile device, allowing it to be available always. Social media has become a constant part of daily life. The world is increasingly accessible, and this has entirely affected the way people connect with each other both online and face-to-face. The rise of online dating has, logically, mirrored the rise of social media platforms. Now, there are even apps like Tinder and OKCupid that “Facebook-stalk” for you, taking you through all the mediocre shortcuts and straight to the point: Do you think this person is attractive? Do you think you would have things in

common? Would you want to pursue a relationship with them? Click. Done. Making connections has never been easier. Brown supports the growth of online connections for the use of support groups to help find others like ourselves. “You are more willing to make a connection online than in-person,” Brown says. “It is a way to connect to other people.” It is clear that people are more willing to make a connection online as it offers a safety barrier for the fear of rejection that comes with face-toface interaction, along with a sense of anonymity. Although the Internet offers a sense of protection, what is the value of the connection made? In order to create a sincere relationship, vulnerability is required on both sides. While this is easier said than done, it makes for a much stronger and more genuine connection. “People’s social networks are going to be expanding, so you’ll know a lot more people,” Brown says, “but the quality, the depth of how much you know them may be less… social media will help people connect with more people, but at what cost?” Additionally, the speed at which people make connections has been increased tenfold with the introduction of texting, liking and commenting on posts. Joanna Lamkin, a graduate student in the Clinical Psychology Program at the University of Georgia, studies personality traits. She comments on the super-speed of interaction that has been introduced with the 21st century: Social media “can create that sense of need to communicate so quickly, and it can create this kind of sense of urgency,” she says. “If you’re only communicating via social

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media, there might be some pieces missing – like trying to accurately convey how you feel. I feel like a lot of that can get lost. If you have this expectation that that is how communication happens, I can see that causing a lot of problems later down the line, professionally or personally.” While the Age of the Internet has made it far easier to keep up with old friends and establish new connections in places we might not have before, the quality of those

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relationships must be based in reality. The attention span of the current generation is an incredibly short one, and relationships can be lost as a result. “We have a higher rate of people with ADHD than ever before, and I think it is because we are over-stimulated as a society,” Helton says about society’s need to be constantly preoccupied. Most college students have multiple social networking accounts, and these accounts greatly aid in the curing of boredom. Walking, riding the bus, waiting in line, during a study break – everyone is plugged in. But if one pauses and looks around, a sea of people is moving with their heads buried into their mobile devices, connected with thousands at a time, but ultimately isolated from one another. Social media had made the importance of affirmation from others increasingly important and easier to achieve, but society has elevated it to the point that it has robbed us of true communication. “I took it off my phone, because I realized every time I was waiting for something I was checking it – not that there’s anything wrong with checking it, I just noticed I was always doing it. It is very addicting,” Brown says. The health of relationships has always been an important matter, but the way the


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population forms and maintains them will be a foreverchanging topic following the introduction of online interaction. In regards to how social networking can be used in a healthy and positive way (since it is most definitely not going away anytime soon), Lamkin advised setting boundaries for oneself so as not to miss out on the richness of the human experience with real-life interactions: “I think a healthy way to use it is to keep a goal in mind…to make it not the only sphere of our existence so we are not missing out. As far as health concerns go, there is a saying that everything is okay in moderation. And when it comes to social media, this may be the case. Share a few pictures, text your friends to meet for coffee, share an interesting article on Facebook – these are good things. Social media becomes dangerous when we allow it to substitute for real human experiences. Likes, comments, and other forms of virtual affirmation do not create a good and lovable person, only the representation of one. Real life will always trump the cyber one. The social networking universe will only expand; pools of people will become even more interconnected – we We support the DAWGS! just have to keep the Laboratory Equipment Biological Safety Cabinets, Fume Hoods goal of social media Environmental Rooms/Growth Chambers in mind: it aids Scientific Refrigerators/Freezers Ultra-Low Temperature Freezers communication – it Hypoxia Chambers does not replace it. 877-668-2129 • 770-455-3774 2197 Canton Rd. Suite 102 Marietta, GA 30066 www.equitechofgeorgia.com

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Gracie Goodwin, 9, a fourth-grader at Barnett Shoals Elementary School in Athens, Ga., puts fresh soil on her plants on Tuesday, April 8, 2014. Kids in the Lunchbox Garden Club learn a variety of topics, from nutrition to plant care to how to be more sustainable with their food practices.

Planting the Seed of a Healthy Life By: Jenny Alpaugh | Photography: Alli Binder

Brussels sprouts, broccoli, carrots. Just the mention of these names can cause the faces of elementary school children to twist into expressions of disgust. However, Sophie Gilberga set out to change that with the Lunchbox Garden Club. “Our mission from the very beginning has been to teach kids about food and where it comes from and why it’s important,” says Gilberga, a senior economics and political science major from New Orleans, La. “We want kids to appreciate food and know where it’s coming from and know that it doesn’t just appear in the grocery store and actually has to grow from the ground.” Gilberga participated in freshmen forum in 2012 and was required to complete a service project. She had the idea to work at a school garden, so she contacted Barnett Shoals Elementary School. “Somehow I knew that they had a school garden, but they didn’t use it. It was there, but it just needed maintenance and needed someone to come work in it,” Gilberga says. After working with the students for a semester, Gilberga decided she wanted to continue this project in a more permanent form, and thus the Lunchbox Garden project was created.

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“My main goal even from the beginning was I wanted this to outlast me,” Gilberga says. “It doesn’t mean anything if it only lasts when I’m here, and it doesn’t do anything after that.” Twice a week at Barnett Shoals Elementary School, and beginning this semester, once a week at the Rock Springs Community Center, UGA student-volunteers garden with elementary-aged students and teach them about different aspects of a healthy lifestyle and about sustainability. The students are able to plant their own vegetables at the beginning of the semester, water, weed them throughout the semester and harvest them at the end. “I think gardening is a good avenue for kids to learn about just living a healthy lifestyle in general,” says Clayton Wing, master gardener and senior biological sciences major from Bogart. “It’s just a fun way to get kids outside doing something that they might not normally do.” As master gardener, Wing has built all of the garden beds that are being used at the elementary school and community center and helps to decide which seeds and seedlings will be best to plant. At each meeting of the Lunchbox Garden Club, the elementary school students


Alex Thykeson, 21, a junior finance major at the University of Georgia, Jacurious Robinson, 10, and Lindsey Harris, 10, fourthgraders at Barnett Shoals Elementary School in Athens, Ga., play together after school at the Lunchbox Garden Club. Thykeson comes to the elementary school every Tuesday afternoon to play with the kids and teach them about growing plants and nutrition. As the only boy leader on Tuesdays, he is a favorite among the kids in the club.

are taught how to take care of these plants. “We take out all of the watering cans, and the kids know to come grab one out of the bin and go line up at the water spout, and they each fill up their own watering spout,” says Kirstie Hosetter, executive director of the Lunchbox Garden Club and a junior environmental economics and management major from Memphis, Tenn. “One interesting thing is that sometimes the sprouting vegetables can look like weeds. So we have to be really careful to tell the kids, ‘No that’s not [a weed], that needs to stay there,’ so that’s been funny.” Through interactive lessons, such as making butter, learning about alternative forms of energy by making paper pinwheels and tasting days, students are exposed to different types of foods and the idea of sustainability. The Lunchbox Garden Club also incorporates lessons that explore more imaginative ways to prepare vegetables and fruits with the elementary school students. Wing hopes that these lessons can impact families as well. “Studies have shown that kids actually change their habits of their households on what they eat. So if a child can learn something that’s beneficial for them and bring it home to their parents and maybe their parents will start doing it,” Wing says. Hosetter has participated in the Lunchbox Garden Club since her freshman year and will continue to lead the growing program next year. She looks forward to working with the elementary school students each week. “It’s just been really great. I really love it. It’s also challenging, especially Lori Hannah, 19, a freshman at the University of Georgia, fills up watering cans for Shamaya Harris, 9, and Alex Richter, 9, at Barnett Shoals Elementary School in Athens, Ga., on Tuesday, April 8, 2014. The Lunchbox Garden Club always begins every lesson with watering the plants in the three gardening boxes located by the playground.

Each child in the Lunchbox Garden Club is responsible for their own plot in each gardening box at Barnett Shoals Elementary School in Athens, Ga. They grow a variety of plants ranging from beets to okra and learn about healthy foods and how to grow them.

when the kids don’t want to pay attention,” Hosetter says. “But [the] Lunchbox Garden Club has been that thing I can go back to where even if I’m having a tough day and even if I’m not having a great day with the kids, just being around them is very re-energizing.” Gilberga’s service project that turned into a club also led to a change in her career trajectory. She says her work has helped her to realize that she wants to do nonprofit work, and her ultimate goal is to start her own non-profit. “It’s really a joy. You get to be around the kids and see them excited about what we’re doing,” Gilberga says. “It makes my day, even a day that’s stressful and I'm stressed about Lunchbox Garden and I’m frustrated about it, it makes it worth it just to be there with them.” For more information on the Lunchbox Garden Club, visit Facebook.com/TheLunchboxGardenProject.


UGAzine Spring 2015  
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