By Jane Snyder
Even at three o’clock in the afternoon, which is usually slow time for restaurants, at 180°F Café groups of friends sit around mismatched tables laughing and chitchatting while sipping on their bubble teas. Scott Guo, the owner of 180°F Café, along with John Tang, the manager and head of public relations, strive to create an authentic and welcoming experience for college students and Athens locals in this “hole-in-the-wall” Taiwanese café.
Located on the intersection of West Broad Street and Finley Street, 180°F Café has become increasingly well known for their bubble teas, a sweet drink made with iced tea, sweetened milk or other flavorings, and tapioca pearls. But the café differs from other bubble tea cafés because of its kitchen aspect. Not only can customers come in for a refreshing drink, but they can also eat authentic Taiwanese dishes. 180°F Café opened last October to not only serve bubble tea, but also to expose Athens locals to foods they have never tried before such as Taiwanese chicken nuggets and fried Thai fish cake.
Colin Wahl, a sophomore from Alpharetta says, “I was not familiar with this type of food before I went to 180°F Café, and, being a picky eater, I was skeptical if I would like the food. However, the owner was very helpful in helping me pick something I would like, and the food and bubble tea ended up being great.”
Scott Guo brings more than 30 years of experience as a chef to 180°F Café. He previously owned several large restaurants throughout the southeast, but the size of the restaurants made them difficult for him to manage, especially in the bad economy. “Because of the economy, I could not do any good. Also the restaurant was huge, more than 5,000 square feet, which caused a lot of problems,” Guo says.
After taking a break from the restaurant business, Guo visited Athens and was inspired to fuse the idea of a bubble tea café and Taiwanese cuisine. With a smaller location and a simpler menu, Guo is able to prepare and cook all of the food himself while still overseeing his employees.
Unlike other bubble tea cafés, 180°F Café does not use machinery to make the bubble teas, and instead makes every drink by hand.
“We started as a bubble tea restaurant from nothing. We just bought cups, bought materials, and then just started making bubble tea,” Tang says.
In less than a year, 180°F Café has acquired a steady flow of loyal customers, who are attracted to the helpful customer service, flavorful bubble teas and small-scale management. Guo estimates that around sixty percent of his customers are consistent.
While small in location, 180°F Café has become a huge hang out spot for students and locals. “There are a lot of people who like to come here to hang out with their friends and a lot of times during the weekend they sit from opening to closing,” Tang says.
From the chalkboard menu to Guo working the kitchen and the cash register, the small-scale of the café is really what makes it so special.
“I think the small-scale atmosphere is the best part about the restaurant. Every drink is made specifically for you,” Tang says. “We go from start to finish. Pouring the tea all the way to when we shake it and pour it out. Everything is made just for the customer.”
What 180°F Café lacks in space, it makes up for in authentic food and great service. The café has become a favorite for many in the Athens community. Guo and Tang aim to continue to improve and expand 180°F Café while still maintaining the cozy atmosphere their customers love.
By Emily Haney
A group of people stand in a line in front of the Lil’ Ice Cream Dude’s cart waiting to make their selection. With choices ranging from classic popsicles and ice cream bars to the new Italian ice variety, coming to a final decision can be difficult. The entrepreneur behind the counter of the Lil’ Ice Cream Dude, Victor ‘Beau’ Shell, can help you out with the decision if needed as he is a self-proclaimed ice cream enthusiast.
Beau is CEO and owner of the Lil’ Ice Cream Dude, as well as a member of the Chamber of Commerce, which is an organization for business owners. On top of that, he is also an elementary school student. For five years, Beau and his family have traveled around the Athens-Clarke Community and Georgia selling ice cream at festivals, sorority events and anything else that interests Beau. “It’s all about how he wants to sell, what he wants to sell and when he wants to sell,” says Vickie Shell, business manager and mom of Beau, who is currently a schoolteacher and also a UGA alumna. “Oftentimes he’s the one reminding us to book more events.” In total the family has been to 200 events with Beau attending all of them.
The Shell family’s ice cream journey began when Beau turned eight years old. For his birthday, he asked his family for an ice cream cart. He brought up wanting an ice cream cart so many times, his parents decided to make his dream a reality. “I wanted to be able to make my own money that way I could buy my own toys, give back and have more privileges,” says Beau Shell, an 11-year-old fifth grader from Athens. With a little money to invest in a cart, Beau’s parents were able to find a family friend who could rig a cooler to a cart. From that point on, the Lil’ Ice Cream Dude was born. However, the name came before the business.
Beau has always loved ice cream. Between the ages of four and six, Beau would eat ice cream every day, always asking his mom to stop at the store for some. “The dentist told me popsicles were good for me since they don’t get stuck in your teeth like ice cream, but ice cream has milk in it, so it’s healthy too,” Beau says. Today when Beau eats ice cream, he’s sampling his product. Beau doesn’t like to pick favorites. He eats a different type of ice cream each day.
At first, booking events proved to be challenging. Beau and his mother called several potential events, before they were able to schedule one. As the word got out about the Lil’ Ice Cream Dude, more people began to reach out to the Shell Family. The more events the business was able to book, the faster Beau started to grow out of his old ice cream cart. In order to get a bigger cart to fit his growing business, Beau started a crowd fundraiser. The money went towards building “The Popsicle,” named because it would make business pop.
Part of the funds earned from ice cream sales go towards charity. Two years ago, the Shell Family got involved with UGA Miracle. Beau wanted to give back to the hospital that helped save his life when he got pneumonia. Initially his parents weren’t sure if Beau would return to his ice cream business after his illness, but as soon as Beau was out of the hospital, he was back with his cart. This year, Beau donated $2,000 of his sales to Children’s Healthcare of Atlanta. “Beau works hard, beyond anything we imagined,” says Vickie Shell. “UGA Miracle is one of the events where Beau gets to let loose a little. This year he played football with some of the other kids.”
Beau is already thinking of future plans for his ice cream business and wants to hire young entrepreneurs to sell ice cream out of ice cream trucks. He also hopes to attend Morehouse College and mix business with sports. When Beau’s not selling ice cream, you can find him playing soccer or basketball. An ice cream empire could be in his future, but today he’s still a kid who enjoys sports and playing with friends.
By Danielle Profita
Straight from the rolling hills of Ecuador, Condor Chocolates has taken Athens by storm. This local gem is a beautiful, quaint stop for a quick bite of chocolate goodness and a gorgeous cup of coffee. Walking into the shop is akin to a sensational chocolate overload. It smells heavenly, and everything looks amazing. Condor Chocolates is the product of Nick and Peter Dale’s South American roots, an adventurous love story and the dream to bring a taste of Ecuador to Athens, their birthplace.
This story begins on a bus in Ecuador. Their dad met their mom while he was backpacking; she was a local in the town. It was love at first sight. On their honeymoon, the newlyweds packed up and decided to move to Athens. As kids, Nick and Peter treasured their summers in Ecuador with family. They loved the beach, the food and – not surprisingly – the chocolate.
“Condor Chocolates is our homage to the birthplace of our mother, a testament to the sense of adventure that brought our Dad to her and a celebration of Ecuador, home of the finest cacao in the world,” Nick says.
Located in the historic Five Points neighborhood of Athens, Condor Chocolates produces and sells bean-to-bar chocolate and a variety of other confections. Currently, in-house, Condor Chocolates produce 9-12 types of truffles each day, brownies, macaroons, English toffee, biscotti and gelato. To wash it all down, there is a full espresso bar, cappuccinos, Americanos, iced mochas, hot chocolate and sipping chocolate. However, if you're not in the mood for chocolate or coffee, they also have a variety of delicious spindrift sodas. The shop is both a chocolate factory and a café, so feel free to stop in for a smell, a taste or a view of fresh chocolate crafting every day!
In a few weeks Condor Chocolates will be expanding their business by opening up their first factory on Chase Street in Athens. The factory will facilitate in assisting with in-house production. The factory has been in the works since the fall of 2015. Construction will be finished by the beginning of May and production should start soon after. With this increase in production, Condor Chocolates primarily plans to expand across the Southeast region. Eventually, Nick and Peter of Condor Chocolates hope to share their story across the United States. Their dream is to distribute their bean-to-bar chocolates to people across the world and continue to pay homage to their South American roots with mouth-watering chocolates.
Chai Chocolate Truffle: “This truffle was chai-riffic,” says Alex Briner, a senior management major from Calhoun.
Sipping Chocolate: Dark, deep and luxuriously rich. Condor’s sipping chocolate is served warm in an espresso-sized cup. This thick and creamy serving of sipping chocolate is enough to warm your heart and your stomach. So tasty!
Iced Mocha: Cold, refreshing, chocolaty and full of coffee straight from Ecuadorian beans, Condor’s iced mocha is delicious. “I couldn’t finish it in one sitting because it was so rich,” says Lindsey Broscher, a junior public relations major from Suwanee.
Spindrift Sparkling Soda: “This ginger beer soda is amazing – it’s ginger just like me. It’s sugary, but not too sweet,” says Christine Rueger, a junior communications sciences and disorders major from Sarasota, Florida.
Go and check it out!
Address: Condor Chocolates
1658 S Lumpkin St
Athens, GA 30606
Hours: Monday: Closed for chocolate production
Tuesday – Saturday: 10:00 am – 9:00 pm
Sunday: 12:00 pm – 7:00 pm
By Ashton Pike
We spend our days navigating short cuts to class, our nights taste-testing local restaurants and our weekends discovering what will become our new favorite find. As semesters pass one by one, Athens transforms from a college town to a home away from home. Eventually we can say we’ve (finally) deciphered the UGA bus route, developed our list of favorite local spots and most importantly – we’ve singled out the best bakeries and cafés for when we’re in need of some comfort food. Midterms, papers and internships can sometimes get the best of our emotional and mental states, but luckily we’ve got these tasty treats to rely on when the stress becomes too much to handle.
When Insomnia Cookies opened their first Georgia location in downtown Athens in 2013, every cookie lover’s day got a little sweeter. Founder Seth Berkowitz began the late-night cookie delivery business on his own campus at the University of Pennsylvania in 2003 and has continued to open bakeries throughout the east near college campuses, making students in desperate need of a study break immensely happy. Lexie Harrison, a junior psychology major from Albany, says, “My go-to at Insomnia is the Snickerdoodle cookie. My grandmother makes them for me when I’m back home, but now I can get them here in Athens, too!” The warm, gooey cookies melt in your mouth and satisfy your taste buds. The best part? You can get two delicious cookies with one $5 bill. With traditional and deluxe flavors to choose from, you’ll be scheduling a study break probably sooner than you should. But hey, no regrets.
Gigi is a well-known name around Athens, and one bite into her gourmet cupcakes will explain it all. Since its opening in Nashville in 2008, Gigi’s Cupcakes has become a well renowned bakery specializing in homemade, mouthwatering cupcakes. Within its first five years in business, Gigi’s Cupcakes earned an estimated $43 billion in sales, and since then, the uniquely decorated cupcakes have won over the hearts and wallets of college students with numerous delicacies under $5. With two local shops in Athens and multiple bakeries throughout eight cities in Georgia, you can pick up a cupcake from Gigi’s near your hometown as well as your home away from home.
Sometimes the best finds are the ones you don’t expect. Ike and Jane has more to offer the Athens community than just great coffee and delicious bagels. Ask to see the selection of their specialty donuts, and you will not be disappointed with the menu. John Paul Van Wert, a junior advertising major from Peachtree City, says, “I was going for brunch at Ike and Jane one day, and then while I was ordering, the Bacon Peanut Butter donut caught my eye, and it seemed too cool not to try. So I did, and to put it simply, it was awesome!” From creative concoctions such as the Cinnamon Toast Crunch and Oreo Cookie donuts to more traditional choices like their famous Red Velvet donut, the local bakery hires incredible “donut magicians” to craft the best sweet treats.
If cookies, donuts and cupcakes don’t quite hit the spot, and you’re looking for something a little more outside the box, Bee’s Knees Bakery has a variety of bite-sized desserts ready for your sweet tooth. From adorable cake pops ($1.50) to classic French macaroons ($2.00), the local sweet spot offers inexpensive delicacies when traditional desserts don’t quite cut it. Co-owner Bradley Graham says, “My fiancé, Jaime, and I bought Bee’s Knees in January of this year, and I would have to say our most popular bite sized treat would be our petit fours [$2.00]. They’re really yummy, and it’s something you can’t find anywhere else in town! Our gooey bars are also a big hit – they come in 6 different flavors!”
As Athens becomes our home away from home for 10 months out of the year, it’s a comforting feeling to find these local spots to call our own. They become our go-to for a study break, comfort food or just because. Though they make up only a small portion of the expansive and diverse restaurant and café scene in the classic city, these Athens icons provide the perfect sweet treats for an even sweeter price. Delicious desserts and low prices? You don’t have to tell us twice!
By Carrie Mauldin
In today’s world, it’s hard to come across someone who hasn’t done his or her fair share of traveling. For some, their idea of travel consists of a day trip to a beach an hour away, while for others, it can be an 18-hour plane ride across the Pacific.
Here at the University of Georgia, over 34,000 students have come and gone to various destinations while also calling Athens their home. It is not uncommon to meet someone here from another county, state or nation, and numerous students have traveled far and wide to come here.
What is it like to experience a new state while also attending a new school? Megan Murray, a freshman intended athletic training major from Long Island, New York knows. Traveling here from New York or anywhere across the country creates quite the change in people, customs and overall atmosphere. For Murray, one of the biggest adjustments was the people. “People tend to be nicer here. They’ll casually talk to you in the grocery stores and in passing. Not a lot of that happens up in New York,” Murray says. “There’s also not a lot of J-walking either, and I’d never seen fried okra before.”
Another big difference was the reaction southerners had to this year’s “Snowzilla” winter storm, Jonas. “At my old school, the principal wouldn’t cancel school unless the snow was past his knees, but here, everyone panics at the sight of a few flurries” Murray says.
While some students do their traveling within the states, plenty do their traveling internationally. Fiona Graves, a freshman biology and Spanish double major from Chattanooga, Tennessee, shares her experience in traveling to various international places while growing up. “I went to Italy when I was in the fourth grade,” Graves says. “I liked it, but I didn’t appreciate what I was experiencing because of my age. Junior year of high school, I went to Spain and loved it. Experiencing different cultures is incredibly beneficial to people, especially Americans because our culture is made up of so many different ones. Being able to see unique cultures that aren’t like each other and are distinct is really cool. The summer before senior year of high school, I went to London, Scotland, France, Switzerland and Germany. I really enjoyed that too because it’s great to see how people live and see how even though you live thousands of miles apart you still have things in common. Most importantly I think it was amazing to see how old everything was. America is so young in comparison to all the countries of Europe, and to be in a castle that’s been around since the early 1600’s really makes you take a step back and appreciate the beauty of everything.”
Some UGA students travel great distances to return to their homes and reminisce in the culture they were born into. Nuzat Moman, a freshman pharmaceutical sciences major from Atlanta, has made multiple trips to India throughout her life. While in America, she has moved from Atlanta, to Valdosta, and back to Atlanta due to her father’s job placements. However, over the summers, she travels to India to visit friends and family. “I usually go every summer to visit family. While I’m there I eat a lot of Indian food and travel,” Moman says. “You don’t really need cars while you’re there. There are free taxis called rickshaws that take care of most of the travel around the city.”
Her friend, Quynh Tran, a freshman biology major from Atlanta, is also experienced in travel. Tran migrated to America from Vietnam when she was nine and makes a visit back every four years. “My grandpa fought in the Vietnam War, and those who fought on the American side were given access to live in the United States after the war. My grandpa had a friend who lived in Georgia, which was how we ended up here. I came to UGA because it was one of the top colleges in Georgia,” Tran says.
With its strong diversity and large student body, UGA is full of students with stories of travel and cultural experience. For those who haven’t experienced another country or culture, UGA sends hundreds of students each year to foreign lands for study abroad opportunities. If you haven’t done your share of travel yet, get to it!
By: Jazmine Calhoun
A Third Culture Kid, or TCK, is someone who spent the majority of their developmental years in another country, influenced by an entirely different culture than their own. They are the kids with the detailed, tangent narrative to the question, “Where are you from?” As a TCK, I lived in Germany for seven years. Although I have American citizenship, Deutschland ist immer die Heimat (Germany is always home). I did not just visit Germany. I lived the German experience wholeheartedly, insomuch that Germany is a crucial part of my identity. Therefore, after graduating high school, I knew I would miss Germany and that I would have to adjust to the States (how TCKs’ refer to the US). However, I did not realize what a big culture shock I would have upon returning to my land of citizenship.
While I lived in Germany, I spent summers in the States, and I spent most of my childhood in the States, but it was different when I returned here to live permanently. I remember leaving the airport hearing English everywhere and realizing that I was not in Germany anymore. No “Ausfahrt” signs, Deutsches Eis (German ice cream), and I could just smell the difference in McDonalds – I have yet to eat McDonalds in the states since returning in 2010. I felt like a foreigner in my own country. It was like watching your favorite kid cartoon as an adult and all the innocence and joy had disappeared. It felt as if I knew this place, I remembered this place, but I still felt out of place.
It is strange explaining to people that I had a greater culture shock returning to the States than while living in Germany. How could I experience a culture shock in my own country? The American culture is innately in me, so seven years should not have made my transition back home that difficult. The truth is that I developed this window into my culture that allowed me to understand it unbiased. Yes, I am still American, but I do not have the American perspective alone, so now I can understand my country more fully.
When I returned to the States at 19, I felt I had had more freedom in Germany at the age of 14. The lack of autonomy in a country that prides itself on freedom shocked me the most. The mentality of Germans towards teens is different from Americans. In America, we think we treat teenagers as adults, especially in college, but honestly, we tend to cradle young Americans. Maybe it is the issue of safety, which was not big in Germany. Still, I felt more like an adult in Germany at age 14 than at age 19 in my homeland.
I developed a more critical perspective of American culture. Before moving to Germany, I saw nothing wrong with where Americans placed their values, but after living in Germany and engaging with people that had various backgrounds, my perspective changed.
For Aerian Irvine, a junior international affairs major from McDonough, her new understanding of American customs caused a slight culture shock. She spent her childhood in South Korea, where respect, honor and duty toward those older or of a higher social standing than yourself is still vastly important and central to their culture – a value that has been slipping from American culture. She experienced the hardest time respecting those who did not want to be called “Mrs. or Mr.” even though they were older. “It was like going against the grain,” Irvine says. “Koreans just hold more value towards respect… I have to call someone by their title.”
However, for Elizabeth Goddard, a junior social studies education major from Athens, the American pride of freedom of expression shocked her the most after returning from China, which is a generally reserved society. She recalls how expressive students were in her classes in the United States compared to China. However, for Goddard, being classified as part of the majority shocked her the most. “It was strange when I came to UGA and considered a part of the majority,” Goddard says. “I had been part of the minority all my life, so I had to get used to not being one of two white girls.”
Kimberley Allonce, a graduate student in public administration from Haiti, thought the American value of individualism at the price of a strong family proved most shocking. Allonce has only lived in the United States for five years, but he quickly noticed the American need for individualism. It was a shock to see teenagers so eager to leave their parents’ home instead of living with their parents until they are married, as is customary in Haiti. He could not understand the purpose of a “nursing home” for grandparents. In Haiti, “family holds more value for us. You do not leave the home, and if you do, you do not travel too far from it,” Allonce says.
The most disturbing and shocking thing for me was realizing racism. Not to say that racism does not exist in Germany, as I am sure it does, but not to the degree as in America. However, upon returning from a culture that I believe to be very accepting and open-minded, I finally realized that racism existed. This window perspective into American culture challenged me to step outside my comfort zone to see America for its truth.
Although all of our experiences are our own, as a TCK, we can switch cultures in a matter of seconds. I believe this is our biggest gift. We understand each other in ways that no outsider could. We recognize the constant moving and learning how to say goodbye. We get the addictive need to learn a new culture and travel. Every TCK’s culture is uniquely their own, but we all share common traits as Irvine, Goddard and Allonce point out. As TCK’s, we are more culturally sensitive and understanding of people and use that connection to better the world around us and instigate change. While it may be an odd, identity-crisis-inducing life style, anyone who falls into the Third Culture Kid status agrees that they wouldn’t trade their upbringing for anything.
By Kyla Brinkley
Two duffle bags, eight weeks, 16 credits and over 20 national parks and monuments. This was Meredith Brasher’s life from June 5 to Aug. 2, 2014, before arriving at the University of Georgia for her freshman year. During that summer, she participated in the Interdisciplinary Field Program. Brasher heard about the IFP through friends, including one who went to her high school in Atlanta. Representatives from the IFP shared the opportunity at Druid Hills High School because of the large volume of accepted UGA students there.
The Interdisciplinary Field Program allows students to earn a full semester of class credit while exploring the American West through geology, ecology and anthropology, traveling by van and sleeping in tents. Established in 1988, the program originally only accepted honor students and geology students. Today, it maintains a competitive application process open for up to 20 students of any major, college and year—from incoming freshmen to outbound seniors.
There’s nothing like it.
Because she participated in the program before even starting college, Brasher felt that the small group created an “incredible cushion.”
“I had seven incredibly close friends before I even started,” Brasher says. She quickly grew close with the network of people who attended the trip, including Julia Cox, the program’s coordinator. The students respect Cox because she works hard to maintain all aspects of the program. “She does everything,” Brasher smiled. “She’s already planning the campsites right now.” Brasher was uneasy when she began the trip because she was not only a rising freshman, but she had never even slept in a tent. She is confident, however, that even those students less connected with nature can enjoy themselves during the IFP.
It took her about a week to get used to the experience, and she emphasizes that this would not have been possible without the amazing group of people who she shared it with. “Even if you are horrible at this lifestyle, people will laugh at you in the best type of spirit,” Brasher says. “It’s just a traveling support system.” The sense of community fostered by the IFP allows students like Brasher to cultivate lasting friendships, even if the journey feels scary at first. “The first night, I remember calling my mom like, ‘What have I done?’” Brasher recalls.
She has kept in touch with the network of students who embarked across the country with her, maintaining close friendships with many of them. Some students she met were from other institutions, such as Georgia Tech and Georgia College and State University. Brasher explained that she has also met a wide variety of people just “through shared experience” from the trip. An English and political science major, Brasher also loved the IFP because of the style of learning used. For her, writing is usually the best way to learn. During the IFP, however, she was immersed in the material.
“We would be sitting in this national park…the grand Tetons or the Grand Canyon…in this hot sun with our professor sitting in front of us, and he’d be explaining a rock and instead of that rock being a picture in a textbook, it would be in front of us and you could touch it, or be right next to a fault line and understand exactly how these rocks move,” Brasher says. The classes weren’t easy, but Brasher felt that studying was what made it more enjoyable because of the people she was with and because it was so interactive.
During the program, Brasher took anthropology, geology and ecology—all of which had labs included. If she was not a double major, she would have graduated in three years because of all of the credit she received from the program before starting at UGA.
She also received a backpacking credit for P.E., which emphasized the trip’s effect of changing the students’ perceptions of using resources and taking care of their bodies. For example, chefs travel with the group and cook most of the meals. “Everything was so healthy and sometimes you would hike up to 14 miles a day,” Brasher says. Reminiscing about her favorite moments, Brasher immediately described Crater Lake Canyon in Oregon, the location of one of the IFP’s most iconic photos. “It’s this giant crater lake,” she laughed, trying to find the words to describe its beauty. “It’s just the bluest color I’ve ever seen. So, so blue.”
The group visited Crater Lake Canyon, a collapsed volcano, on one of the trip’s eight days off. These days allow the students to relax after studying for an exam all week. “You build up all this pressure, and then you have this stellar day when you can take a nap, or get a coffee in like this cool coffee shop in Portland, or have a really great meal with your friends and not worry about school for a minute,” Brasher says. The cycle then repeats, “so you’re always looking forward to something.” The off days also included stops in Las Vegas, San Francisco and Denver.
When the students arrived in San Francisco, Brasher and her closest friends from the IFP got to meet up with her parents before attending a concert with them. “I think that might be the most fun I’ve ever had,” she says. “It was great.”
Brasher, now a sophomore, credits the Interdisciplinary Field Program with affecting her life enormously. “There’s only a few of us that go, but everyone’s fanatic. Like fanatic about it. It just changes the way you think about the world,” she says.
She would recommend the program to anyone—one of her best friends who she met on the trip was a senior real estate major. He loved it.
But Brasher herself decided that she would not participate again, even though she would like to at the same time. “I wouldn’t want to write over the experiences that I’ve already had,” she explained. “It was so perfect so maybe I wouldn’t want to do it again because it wouldn’t be the same.” Brasher now helps with the IFP recruitment table at the Tate Center on campus, where she shares her amazing experience with prospective students.
Brasher feels that the most important lesson she took away from the trip wasn’t found in any of the reading. She pondered seriously for a moment, trying to put her thoughts into words, deciding, “I learned how to be independent and how to find and cultivate a sturdy sense of self.”
By Emma Korstanje
Members of Generation Z have had the pleasure of advancing through life in a very diverse world, which is something that Generation X, and possibly even some members of the Millennial Generation, were not able to fully experience. This has led to a campus life swarming with unique students basking in their ability to maintain individuality.
There is, however, one characteristic that can be applied to most college students regardless of pre-existing social differences. It is the one characteristic that minor cyber-stalking of really any form of social media can reveal, at least in some shape or form.
This is referring to, of course, the intense and insatiable desire to see the world. The wish to expand one’s horizons outside of the familiar American landscape has become somewhat of a trope in the novel of 21st century college student lives. With the technology boom and sudden access to a plethora of information previously hidden in books, it can’t be too difficult to guess why there is a desire to see the world.
One thing that sadly hasn’t changed is the required steps and materials to travel the globe – time and money. Both of which students rarely have in excess. Luckily for the residents of Athens, the Classic City offers a nice alternative to this issue while also pleasing the lovers of all things food.
By dining at any of the following restaurants, an eager traveler can eat around the globe for much less than a coach ticket overseas.
To begin the tour, a trip to DePalma’s Italian Café located on East Broad Street can satisfy the desire to visit the country, at least for the time being. Beginning as an experiment in creating the perfect pizza, DePalma’s has since grown to inhabit three locations with an extended menu featuring both classic Italian dishes and Americanized favorites. “I like how quaint it is, like it doesn’t feel like a chain. It’s got a very home-y feeling,” says Kristina Caldwell, a freshman biology major from Suwannee who frequents the café. This particular stop is great for both filling up before nights out on the town and refueling during casual shopping excursions.
Pauley’s Crepe Bar, though not technically a “French” restaurant, can satisfy some interest in the culture without breaking the college student budget. Originating in Athens before expanding to Atlanta, Pauley’s is a staple of the Classic City. The favored menu item, crepes, are originally a food of France, although the restaurant has definitely put its own unique spin on the item with both savory and dessert options. “Pauley’s is the first and definitely best crepe bar I have ever eaten at,” says Julia Ghyzel, a freshman biology major from Newnan. “I highly recommend the buffalo chicken crepe! It’s amazing!” For a more true-to-France option, the Etienne Brasserie on East Broad Street is a great option, though it is more expensive.
Many students are familiar with the classic, Americanized Chinese take-out that occasionally features mystery meats and inspirational cookies. Unfortunately, this is often where the knowledge of Asian-inspired cuisine comes to an end. In Athens, one can take a trip to India by visiting the aptly named Little India located on East Broad Street and indulge in a wide variety of savory entrees from chicken to goat, with vegetarian options available. The restaurant features a unique system of rating dishes as “mild,” “medium,” “hot” or “Indian hot” to help newcomers navigate the possibly unfamiliar dishes. For a first time visit, it is suggested to start with the restaurant’s lunch buffet in which one can sample many different flavors and meats to really discover which aspect of Indian cuisine is most preferable without spending a hefty amount of money.
For a more eastern Asian excursion, Shokitini, located off of West Clayton Street, is a great option for those who are interested in the Japanese culture. Though it is a bit of an upscale option, the higher price should not discourage lovers of sushi from visiting, according to Lauren Page. “It is higher priced, but the food and service is definitely worth it,” says Page, a freshman early childhood development major from Savannah. When describing a trip to the contemporary Japanese dining spot, Page says, “Everything just seems really fresh.” Shokitini’s menu features other options, with dishes that would satisfy the most adventurous of eaters as well as dishes for those who like to consume the familiar. The restaurant also offers karaoke, which is basically the icing on the raw tuna-filled, seaweed-wrapped cake.
Although it is technically part of North America, experiencing true Jamaican cuisine is a rarity for many Americans. Because of this, Kelly’s Jamaican Foods is a treasure to the Athens dining scene. It is well known for its authentic approach to the food served, as well as utilizing a heavy hand when spicing ensuring that the dishes are never lacking in flavor. The cost is very reasonable when the large portions served are kept in mind, and because of this, the local staple has a strong fan base of recurring customers.
Lastly, a visit to Cali N’ Tito’s can end the tour with a Latin American flair. This particular restaurant is difficult to miss in passing with its eclectic, colorful décor and nicely placed outdoor seating. They’re well known for fish tacos as well as their specialty limeade. The restaurant implements a “bring your own beverage” policy where, for two dollars, a customer will be provided with a wristband and ice to keep beverages cold. The prices are hard to beat, and on a college student’s budget, this spot is a dream come true.
From the pizza of DePalma’s Italian Café to Cali N’ Tito’s Latin American flair, the Classic City is certainly not lacking in the cultural cuisine department. This can be a relief to many students, as the technology age has instilled a desire to explore the world and experience all that it has to offer. By stopping in to dine at any of the aforementioned restaurants, one can get a taste of travel without ever leaving Athens.
By Cory Cole
Dodge-ball. S’mores by the bonfire. Shaving cream fights. Friendship bracelets. Cabin pillow fights.
These activities aren’t unfamiliar to those of us who grew up going to summer camp. Those weeks of camp are where we develop lifelong friendships with lingering memories of fun, laughter, spiritual and personal growth and great food. At least that’s what I experienced at The Swamp.
Let’s get something straight, The Swamp is not an actual swamp. The Swamp is a youth camp in Georgia that has been serving kids and families in the southeast for more than 20 years. That’s where my siblings and I have experienced camp culture. What has made it so special to me and the friends I’ve made there is that it is one of the safest places to be yourself. It is the mission of The Swamp to provide a mentally, physically, emotionally and spiritually safe place for kids and teens to have fun and learn about God.
“The heart of it is that every kid that touches The Swamp is valued,” says camp director Jeff Rorabaugh. “As much as we’d like everyone to develop a belief, some don’t, and yet they still walk away feeling loved and valued, and that can change the world.”
Six years ago, Jeff and his wife, Jen, started a program called Swamp Corps where the camp culture of The Swamp is shared worldwide. Teams of experienced Swamp campers and counselors are invited to other countries around the world for three consecutive years. They then train counselors and directors in those countries to run a camp for the kids. The organization has completed training camps in South Africa, Jamaica and Barbados and will finish training this year in India, Brazil and the Bahamas. In December, the South Africa camp actually began training in Zimbabwe, and in January I had the privilege of being on the team for a very successful first year of training in Nicaragua.
I’ve traveled to other Spanish-speaking countries before, and I’ve consistently taken Spanish classes since the age of nine. There was never a point in my life where I didn’t enjoy it. I love the language, and I love the cultures of Latin America. So you can imagine my excitement when Swamp Corps announced their trip to Nicaragua last April. It was their first trip to a Spanish-speaking place, and I felt called to be a part of the team with my passion for Spanish-speaking cultures.
Little did I know that when I signed up to be a counselor, God had other plans in store for me. I became the personal translator for Jeff. Going into the week, I felt excited but extremely nervous. I was afraid that I wouldn’t know all the right words or that I wasn’t capable of translating in front of big groups.
Something that helped me overcome this was Jeff’s advice: “This is a learning experience for you; don’t feel insecure. I trust you.” Hearing that guidance and understanding other’s expectations of me is what got me through the week. I learned so much through speaking Spanish and about the administrative side to running a youth camp.
A total of 83 campers from Nicaragua, Honduras and Costa Rica attended the 6-day camp in Managua, Nicaragua’s capital. For nearly all the campers (and counselors), it was their first experiences going to camp. I can confidently say they did not go home disappointed.
“There could have been so many obstacles,” Jeff says. “Those obstacles melted away on day one. Because of that, we saw the core of Swamp culture - building relationships.”
The new international relationships Alanis Espinosa, freshman, formed in Nicaragua are what impacted her the most. “I loved how deep they were in every aspect of their love and their gratitude,” Espinosa says. Coming from Mexican descent, 18-year-old Espinosa is used to the embracing culture. I guess you could say she was fluent in the physical love language and in Spanish, so she felt right at home. She has kept up with her Central American friends weekly ever since the trip because of her experience with “a love so genuine it keeps going.”
Junior Jesse McKay traveled with the Swamp Corps South Africa to Zimbabwe just weeks before joining us in Nicaragua. He’s also been a part of the full-time staff at The Swamp in Georgia for the past four summers, and he sees a very bright future for the camp in Nicaragua.
“I can easily see Nicaragua being a strong focal point for the rest of Central America,” McKay says. The Nicaraguans’ “sheer passion” for camp gives McKay hope that one day Nicaragua camp can train other camps in Central America, much like South Africa camp did for Zimbabwe.
The people there truly emanated gratitude. You could tell that they were having the time of their lives. It was incredible to witness the campers dive right into the special Swamp culture that so many of us on the trip experienced when we were growing up. The Central Americans loved our goofy and fun traditions of dancing in the dining hall during meals, playing dodge-ball and competing in cabin challenges. The smiles and laughter of the kids showed me what true and pure joy looks like. It isn’t a feeling. It is a state of being grateful for whatever life throws at you.
This trip was just a taste of what my future may hold. As I begin to approach the end of my college experience, I feel the heavy pressure that thinking about my future career brings. But this trip was the first time I felt excited about it because I was combining the skills I’m learning in college about Spanish, management and communication with the passion I have for traveling, meeting new people, camp culture and youth.
I consider it a blessing to have been able to be a part of the Swamp Corps Nicaragua team. I definitely left a piece of my heart there. I can’t wait to find it next January at Camp Nicaragua 2017.
By: Emily Haney / Photos By: Emily Haney
Twenty-five years ago, the Ballroom Performance Group began what would become a tradition here in Athens. A rehearsal space housing only two spotlights crammed with people and dancers alike premiered the group’s first annual showcase. From then on, each performance has continued to take on an even bigger life of its own into what the show has become today. Ballroom Magic, the event’s official name, has upgraded to a space able to hold even more onlookers and has sold out performances the last couple of years.
In honor of the twenty-five years of ballroom success, the dancers pulled out all the stops for this annual event. The show opened with a montage of dances from past years featuring Ballroom Performance Group Alumni. This is the first time alumni have performed in a show. “We finally got a chance to get to know and interact with alumni. All we’ve seen before is old video footage,” says Joanna Szymonik, a senior exercise and sport science major from Poland. Each song from the montage offered audience members a glimpse into the past. Including the opening montage, the group performed twenty-five numbers in total — twenty-five numbers for twenty-five years.
Other numbers included classic favorites and newer pieces, some choreographed by senior members. Fog, silhouettes and props like tables and chairs brought more visual elements to some of the performances. A handful of pieces focused on the humorous side of dance. Dancers would mouth words to songs like “Hernando’s Hideway” and “It’s Raining Men.” Several performances were of a more serious nature. “Undisclosed Desires” and “All of Me” allowed the audience to be fully immersed in what was happening on stage. These pieces created a bond between the dancers and the spectators. Each piece was more entertaining than the last. “You don’t have to know anything about ballroom to appreciate it,” says Laurel Haislip, a senior communication studies major from Decatur.
“Somebody to Love,” a dance that has now been brought back for four years, was a crowd and dancer favorite of the night. “This has to be my favorite piece to perform in. The costumes. The acting. I love everything about it,” Szymonik says. “Somebody to Love” tells the story of a high school dance where the prom queen and everyone around her try to find their perfect match. The prom queen looks lost as she dances with a football player, a nerd and a cowboy before her match comes sliding in — literally. It’s a heartfelt piece filled with a calculator proposal, a few selfies and a concluding kiss.
A personal favorite for the night had to be “Nothing Else Matters.” The piece opened with Haislip playing a violin. She wears a red dress as she plays. Senior Rand Pope, sits in a chair in front of her taking notes on her performance. There’s a spark between the two. As soon as she finishes playing the violin, the two are torn apart and arrested. They struggle for the rest of the piece to reconnect with one another. Time and time again a group of dancers dressed in all gray block their path to one another. When they’re finally together again, it’s too good to be true - the girl is dead.
Like with the red dress in “Nothing Else Matters,” the costuming for every piece was unique. “Proud Mary” brought us dancers wearing Tina Turner’s signature fringe mini. Green outfits resembling seaweed surprised the crowd in “Under the Sea.” Aladdin and Jasmine took the stage for “A Friend Like Me.” A mixture of plaid and floral patterns transported the audience to the era of disco. Unfortunately, “It’s Raining Men” did not bring umbrellas or a storm of men. The costumes helped bring the songs to life, and in turn, the dancers brought the costumes to life.
The costumes like the overall performance would not have been a success without the countless hours of rehearsal time. The dancers began learning numbers back in August. It began with one or two numbers a month, and then as the event date grew closer, the number of dances increased exponentially. The week before the event, members were together daily running through pieces and working with a professional technical crew. It would take up to an hour for each piece to get the lighting worked out. “We could’ve performed in here, and it would’ve been nothing, but in there with the stage, lights and costumes, it brings it all to life,” says Haislip while standing in the rehearsal area.
The hard work and commitment from the Ballroom Performance Group paid off. By the time the last number arrived, the audience did not want the show to come to a close. As a way to ease the audience into the fact the show was now over, dancers invited audience members onto the stage for one last magical number. With all the events happening at UGA throughout the year, Ballroom Magic is not one to be missed. There’s a dance number for everyone.
By: Kyla Brinkley
My top 5 tips to turn common unwanted Christmas gifts into something useful
We all get gifts each year that we didn’t really want. Instead of tossing them, here are some ways to turn them into something you can actually use.
1. Regifting or swapping: If you really hate your gift (which is unfortunate), don’t throw it away. Someone else will surely appreciate it. If no one you know personally would want the item, you can always drop it off at your local thrift store or Goodwill.
2. Take apart an ugly purse and turn it into a wallet. It’s easier to get away with a more “creative” pattern with a smaller accessory. Since you’ll have plenty of leftover material, you can even make multiple wallets for your friends!
3. Paint an ugly coffee mug for use as a flower pot, pencil holder, or other household item. All it takes to redecorate and make a mug more in your taste is a few Sharpies and craft paint.
4. Turn an ugly Christmas sweater or PJ set into a pillowcase, or even make your own pillow by stuffing them with cotton and sewing them up. You can even make a throw blanket. Many “tacky” patterns are more acceptable as part of cute home décor rather than a fashion statement. Reindeer pillows will surely give your holiday guests a smile, while that reindeer sweater may induce a more pained grimace. For another solution to hideous patterns, Megan Clark, a senior political science major from Cumming, suggests tie-dye. “My aunt gave me an ugly shirt with a bunch of Disney characters on the front so I tie-dyed it to make it cute and tone out the cartoony kids colors to look more like an outline of figures. It looked pretty cool,” she admitted.
5. Expensive jewelry can easily be pawned. However, for jewelry of the cheaper variety, feel free to take it apart for decorating anything from cell phone cases to key chains to your favorite jeans. Who needs a bedazzler?
My top 5 tips for converting holiday leftovers into delicious new meals
After the holidays we are often left with a fridge stuffed with leftovers from Christmas dinner. Here are some savvy tips to utilize your extra food so well, no one will get tired of it.
1. Transform leftover ham. This can be a life-saver at Christmas, when many of us cook up a huge ham with no idea what to do with the leftovers. Simply chop the ham into small bite-sized pieces and put them in a large pot. Add several chopped potatoes and several cups of green beans, several cups of water, and salt and pepper to taste. After letting it simmer for an hour or two, you’ll have a delicious but easy soup. You can also add kidney beans and more meat to make a hearty chili, perfect for cold winter nights!
2. Ham or turkey with pasta: Jessica Fant, a sophomore biological engineering major from Boiling Springs, South Carolina, shared, "My grandmother always uses the leftover turkey from Thanksgiving in spaghetti sauce to substitute for the ground beef usually put in. It’s honestly a healthier option anyway.” Similarly, you can also make your favorite bowl of mac and cheese and throw in some pieces of your favorite holiday meat to make it an even better meal that doesn’t scream, “We still have leftovers!”
3. Cranberry sauce smoothie: Many people love smoothies, and this is a quick and healthy way to utilize leftover cranberry sauce! It makes a great breakfast, lunch, or snack and it’s perfect if you are planning to eat healthier in the New Year. Here is the recipe:
PREP TIME: 5 MINUTES
TOTAL TIME: 5 MINUTES
This smoothie recipe calls for cranberry sauce ice cubes. To make these, glop cranberry sauce into an ice cube tray and freeze. Once frozen, pop out the cubes to make this smoothie. Yield 2 and 1/2 cups, Serves 2.
6 cubes of frozen cranberry sauce
1 apple, cored
1/4 tsp. ground cinnamon
1/2 cup Greek yogurt
1/2 cup non-fat milk
Put everything into a blender and blend until smooth.
4. Grilled gourmet turkey burgers: This tasty idea comes from Chef Zack Mills of the Four Seasons Hotel in Baltimore. To utilize leftover turkey, grind it up, mold it into patties and toss them on the grill. Top with mashed potatoes, gravy, and cranberry sauce for a fancy spin on Thanksgiving dinner. Some families, like that of Paige Caffrey, a sophomore early childhood education major from Alpharetta, like to keep it simple, though. She says, “After Thanksgiving dinner when we have lots of leftover turkey, we like to make turkey sandwiches.”
5. Vegetables: Breakfast scramble: Leftover vegetables can quickly become mushy and unappetizing especially when veggies are served with special holiday sauces. A helpful way to make soft leftover foods more appetizing is to make a simple vegetable quiche. Just buy enough eggs to make an egg-veggie mixture that will fill a pie shell, and add some shredded cheese, salt, pepper and herbs and bake until it is slightly hardened. Again, ham, sausage and leftover turkey can be added in to use more leftovers and create a heartier, more flavorful brunch favorite.
By Lauren Leising
For me, the New Year is one of my favorite times of year. Family comes to town, cold weather makes for evenings spent in front of a fire and hours are dedicated to coming up with bucket lists and planning future vacations. This season is jam-packed with holidays and most people look forward to taking time to unwind and enjoy the comforts of home. But for so many others, this time of year is one of the hardest. Finances grow tighter, stress levels rise and many families are unable to provide for themselves and their loved ones. For those experiencing poverty and homelessness, the holidays are a reminder of their situation and often leave them feeling hopeless and alone.
We’ve all seen poverty and homelessness at some point, usually in a news story briefly discussing some dry statistics that really left no impact. Or maybe it was in one of the movies that tend to pop up around the holiday season and try to tug at our heartstrings. What many people don’t realize is that those in need can be found right outside their own door. We often forget the reality and severity of poverty. According to surveys conducted by the University of Georgia, over 26,300 people live in poverty in Athens-Clarke County, taking the poverty rate over 28%, which is twice the national poverty rate.
Think about that for a minute. Not just as a statistic but also as a real situation affecting people like us. Keep in mind that those statistics are people.
When you begin to realize the weight of the poverty issues facing thousands around the nation and in your very own city, it is only natural to become unsettled and wonder what can be done.
With the goal of making a change in their community, many churches, organizations and student groups have worked to provide for those in need through food, clothing, shelter and meaningful friendships.
The Food Bank of North East Georgia is the largest distributer of food in this area. According to Jennifer Dunlop, the food bank’s marketing & development director, the food bank partners with over 226 agencies around North East Georgia in 14 counties to provide food to the community in need. Through these agencies, including the Bigger Vision Shelter in Athens and the Food to Kids program, the food bank has helped to provide millions of pounds of food every year to people who need it most. As a result of the number of groups willing to help, it has become easier to provide for those in need in our community.
Another group, made up of mostly students, is Athens PBJs, which strives to impact the homeless around the city through friendships and quality time spent encouraging and listening to each other. John Braucher, a fourth year English and cellular biology major from Athens explained that the group’s main focus is to fellowship with the homeless and to truly engage with them in a way that builds them up. “It’s about building friendships,” he said, “and friendships are hard.” The team encourages students and members of the community to spend time getting to know the people who are in need in the area in the same way they would get to know a new friend.
Often times, what someone who is homeless longs for most is to know that someone cares about them personally and loves them, a desire that is felt by everyone throughout life. It is easy to simply walk by those living on the streets and feel that twinge of sadness at their condition but to continue on your way because you think you have nothing to offer.
In reality, we all have something of immeasurable importance to give. Our time. Stopping to talk with someone you see can make a world of difference and remind him or her that someone cares. If you take the time to listen, you will find that they have a great deal more to say than you think and usually are more than willing to talk and just enjoy having company. This is what Athens PBJs emphasizes. Breaking down the walls to create real, strong friendships built on genuine love.
All of the groups that work with the less fortunate will say the same thing: give your time. As college kids, we often think that because expenses are tight that we can’t make a difference. But, as young people, we are blessed with a great deal of time that we can spend helping and investing in others. There are countless ways to get involved! All it takes is a little looking.
As the New Year rolls around, take some time to notice those around you and their needs. Every little thing helps, whether it is providing someone with a meal, volunteering or just taking a minute to stop and talk to them. One of the greatest things you can give someone is your time to listen to them and their story. Just a few minutes of conversation can brighten another person’s day in a way you can’t even imagine. It may surprise you what they have to say. Make it your goal this year to intentionally seek ways to be the change you want to see. After all, what better time for change than now?
By Lauren Leising
“May of 2016”
“In the spring”
Those are all responses that a graduating senior might give to the question “when are you graduating?” Granted they might be crying or shaking with fear when they answer, but that’s beside the point.
If you’re like me and the thought of leaving this fine school is almost unbearable, you know that don’t have much time before you have to go into the real world and be an adult. So, you have to make do with the time that you left.
How is that going to be done? By completing a list of must-do’s before you graduate!
Everyone has his or her own list of things, but there are a few that seem to be the most common, a few that everyone wants to get done before leaving.
Here are five things to do before graduating according to College Tourist.
There are many other things to do before you graduate other than the things on this list. “Take pictures of yourself riding every bulldawg in Athens,” Kleigh Strawder, a junior mechanical engineering major from Albany, Georgia advises. Find them all, and pose with those stoic statues.
Ask your friends. Get advice from upperclassmen. Obtain all the help that you can.
Make the most of these years before those fireworks go off in the stadium.
By Ashton Pike
Every year, during the few weeks leading up to January 1, it seems that there is a national obsession with all things “new and improved”. Whether it’s reinventing yourself to construct the “new you”, taking on new adventures with friends in order to break out of your comfort zone, or merely the “I promise I’ll start going to the gym this year” cliché that most people tell themselves; regardless of the actual thing being changed, people have this idea set into their mind that everything must be new at the turn of the new year, because “new year, new you”, right?
Well that doesn’t always have to be the case. There is something that the majority of people are missing within the word “new”. New doesn’t necessarily have to possess the “brand new” meaning that most place upon it; instead, “new” can simply be something that has existed for a while, but has never been experienced by yourself in particular. Technically it isn’t brand new, but it could be brand new to you! So while everyone else is focusing on finding the best new thing this year, find the good within the old at these locations in Athens that could be your next “new” favorite spot.
Even though some people may have a hard time admitting it, sometimes Starbucks and Jittery Joe’s don’t curb the coffee craving. It may be difficult to hear that there is coffee outside of the two chains, but it’s true, and they are just as delicious! Two places hiding among the chain coffee shops are Mr. Mr. Café and Sips Coffee Shop. Mr. Mr. Café is located on Baxter Street and is a safe haven away from the busy atmosphere of downtown coffee shops; plus it’s a closer walk than downtown! With delicious coffee – hot and iced – along with numerous flavors of bubble teas and smoothies, Mr. Mr. Café has a lot to offer and even better prices for a college student’s budget.
If you’re up for a short drive to Prince Avenue, Sips Coffee Shop is a quaint place with the majority of the seating being an outdoor patio, which, on beautiful days, has the windows open to welcome the cool, crisp breeze. Local artists often times display their artwork along the shop’s walls, giving students something beautiful to look at while they enjoy their cup of coffee. Gabrielle Orlando, a senior advertising major from Lilburn, GA, said, “I like the atmosphere of small coffee shops like Sips. I enjoy taking my laptop and sitting down with a muffin and a cup of coffee and getting stuff done. It’s relaxing and fun, and at Sips you can enjoy your afternoon without all the chaos of big chain coffee places.”
While you’re on Prince Avenue sitting at Sips Coffee Shop, you can look out the window to across the street and see another place that gets overlooked in Athens: Automatic Pizza. The pizza restaurant was formed from an old gas station, creating a rustic, very hipster-esque atmosphere. “The slices of pizza are New York style, and every college student loves giant slices of pizza for a good price,” said Mary McPartlan, a junior marketing major from Kennesaw, GA. Even if you’re not up for the drive to Automatic Pizza, never fear, because they deliver.
The last stop on this written tour is back to the homeland of UGA’s students: downtown. Most students on campus walk to and from downtown for their daily food cravings, which means some probably haven’t noticed the small restaurant sitting on the edge of downtown, next to Bel-Jean Copy Print, called Pouch. As their slogan promises, they truly do bring about “a new meaning of pie” with their variety of meat pies. This type of restaurant is found more frequently in other countries, so Pouch brought a little culture to Athens by dedicating a country to each pie based on the ingredients within the pie. Shea Nolan, a senior English major from Suwanee, GA, said, “After studying abroad in England, eating at Pouch was like a little piece of the UK here in Athens. The food is delicious, and the atmosphere is reminiscent of a British pub.”
This year instead of looking for brand new places that just opened, try giving old places a first-look. Often times, the best places to eat or grab a quick cup of coffee are the ones you’ve never heard about. Athens is filled with more restaurants and shops than there are students packed on an Orbit bus during class change; simply do some research, find an old place with great ratings, and make it new to you!
By Camren Skelton
A new year, a new beginning. A chance to start fresh, and hit the reset button on a season of overindulging. When it comes to a new year, setting a resolution is easy, but actually keeping it can be a daunting task. Add school into the mix, and finding time to keep up with your resolution can seem nearly impossible.
If you’ve made resolutions in the past but find yourself slowly slipping into old habits come February or March, you’re not alone. Each year, over 40 percent of Americans make a New Year’s resolution but only 8 percent actually achieve their goals, according to research by the University of Scranton.
This year, it’s time to get real about setting New Year’s resolutions. Instead of setting our sights on one intimidating leap, it’s time to focus on the small stepping stones that can have a long-term impact on health, happiness and overall well-being.
“This year I want to exercise more”
No matter what your goal is, keeping up with it doesn’t have to require a huge lifestyle change. By deciding to take a few small steps, your resolution can be more than one that is in one year and out the other.
By Charlotte Mabry
Walking up the creaky wooden stairs of Community, smells of artisanal candles and soaps become overwhelming. Although it is an overcast day, it’s hard not to feel like I have stumbled upon another world, above the chaos of downtown Athens. Tucked away in a loft on Jackson Street, Community is somewhat hidden; the only thing visible is a small grey and yellow sign and the words “Sustainable Fashion Locally Made Products Alterations Sewing Classes” painted on the outside brick.
Owner Sanni Baumgärtner, dressed in all black and almost entirely sustainable clothing, is a magnetic force of energy. She is almost always there, whether she is working with interns, sewing clothing for the store’s own line, Community Service, or interacting with her customers. She always gives her undivided attention to the customer, offering her opinion and alteration services. Her German accent is as intriguing as her bright blue eyes, which light up whenever you ask her about sustainable clothing. “I do think it’s a part of a bigger movement,” Baumgärtner says. “I wouldn’t even call it a trend because I think it's more of changes that are coming in general in the fashion industry.” Noticeably, companies like Stella McCartney and H&M have recently been working towards more sustainable practices.
We sit in the back room, among employees sewing new pieces for Community Service and the sounds of alternative music in the background. Large windows facing Broad with “Community” painted in bold red lettering allow sunshine to stream through on stacks of clothing to be remodeled and restructured among a row of sewing machines lined like soldiers.
Community has a unique voice in the Athens community and the fashion industry as a whole. Started in 2010, it sells exclusively local and sustainable clothing, a movement that is not very popular now but promising. Baumgärtner explains that it is more difficult for large corporations to use sustainable practices while maintaining their price range and supply chain, so sustainability is not very popular. Even within Athens, you would be hard pressed to find another store solely for local and sustainable products. “I think that as people learn more about the fashion industry and how nasty it is, people will want to buy other things that are produced sustainably,” she says. Customers like Jana Vlaciky appreciate that Community is unique among other Athens stores and offers the chance to support local artisans.
Each item in Community is either used, repurposed or locally made, and the store is home to 35 to 40 local Athens artisans. Five of these make clothing while the rest create home goods, jewelry, beauty and bath products. At Community, customers have the opportunity to become a part of the history of their clothing. Unlike clothing from large chains, many items had previous owners, purposes and designs. Vintage jean legs become skirts, dress shirts are made into crop tops and pants are turned into cut offs. The tag on every Community Service garment reads: “This garment is one-of-a-kind and was redesigned from a vintage item right here at COMMUNITY in Athens, GA”.
Marre Wosten teaches four classes at Community: Beginner Sewing, Advanced Sewing, Pattern Making and Repurposing. While we talk, she works on remodeling a black leather pencil skirt from the 80’s into a modern mid-length skirt. For Wosten, sewing and sustainability is a hobby turned into a lifestyle. Whether sustainability is a hobby or lifestyle, it’s hard not to admit that the movement isn’t infectious and important.
“You’re from Savannah?!” Baumgärtner exclaims upon learning that one of of her customers is from the area. They connect over the possibility of opening another store, and its definite success. Community is not only a store, but a third place. As a third place, Community has the opportunity to create relationships, not just clothing. The store is exactly what it advertises: a community of artisans, interns, students, employees and customers coming together for sustainable and local fashion.
By Martha Michael
On the banks of hidden creeks which wind through the University of Georgia’s campus, UGA’s first mascot still reigns. Many students may remember that tidbit of trivia told to them by a tour guide on North Campus’s Herty Field, the original football field. Our beloved mascot has not always been a mighty English bulldog.
“Can anyone guess what animal it was?” the tour guide asks. “A bear? Lion? Mustang?” timid prospective students offer.
“A goat,” the tour guide says. Yes, really, a goat.
So it is fitting that since 2012 goats have yet again been making a name for themselves in Athens. But this time, the goats are doing more than serving as the rallying cry for UGA football. A herd of over 10 goats live in small patches of rare urban forest and streams that run through campus, eating invasive plant species and managing overgrowth as a sustainable alternative to herbicides and large mowing equipment.
This team of hardworking and insatiably hungry goats, aptly named the Chew Crew, were brought to campus with the help of a grant from the UGA Office of Sustainability. Zach Richardson, then a senior, was awarded the grant for his prescribed grazing proposal. Livestock like goats would remove exotic invasive plants and restore native forest adjacent to Tanyard Creek, which runs near the Hull Street parking deck.
Every spring and fall since 2012, the goats have been managing the landscape by eating plants such as the infamous kudzu, privet and English ivy. Before the Chew Crew arrives volunteers prep the area and clean up trash that would also be consumed by goats, who are known to eat anything, to prevent the garbage from being washed into the stream and polluting the water. This stream later empties into the North Oconee River – one of the main sources of drinking water for Athens – so the goats are doing their part to prevent endangering of a precious watershed, according to a story on the Crew by USA Today.
Furthermore, it is often hazardous for UGA to cut back plant growth and mow grass alongside stream banks – not to mention costly and less environmentally friendly due to fumes from equipment. With the assistance of the Chew Crew, UGA continues to make strides towards its 2020 Strategic Plan to “actively conserve resources, educate the campus community [and] influence positive action for people and the environment,” according to the Office of Sustainability.
This fall, the herd will be eating their way through the Driftmier Woods, a new Crew location near the Driftmier College of Engineering, and Tanyard Creek. "We hope to see our furry friends around early October," says Mary Howard, Office of Sustainability intern. "We were able to expand the scope of the Crew to Driftmier after being awarded the 2014 Ford C3 grant last year." This will be the third year the Crew will be placed at the Tanyard Creek site.
Richardson has since graduated, but the Crew is now herded up by Dr. Eric MacDonald, the faculty representative from the College of Environment and Design, as well as a team of Office of Sustainability interns. UGA students and interns Mary Howard and Devon Bullock work mainly with the Crew. Dave Hasslinger works with materials reuse to acquire construction materials to build fences, paddocks and exclosures. Corey Klawunder, the Complete Streets intern, helps survey site areas for the herd, and Emily Bilcik leads a new after school program for kids to work with the goats.
"The Chew Crew is a large project. We have our hands full for this semester," Howard says. "We actually have a pretty big team of people working to accomplish our goals. And of course, all the amazing volunteers and staff contacts who help us out all the time."
Anyone familiar with the Chew Crew knows the goats are friendly and have always shared a cheerful bleating with passersby during their time at Tanyard Creek. And because the Chew Crew was originally a student’s idea, the Office of Sustainability, Warnell School of Forestry and others involved with the herd, welcome any and all interest from UGA students.
Many Athens community members have been love-struck by the Crew as well. "We are always looking for more volunteers, and with two sites needing to get prepped before the goats come later this fall, we need all the help we can get!" Howard says.
This year, the Office of Sustainability approved another Ford C3 grant that helps fund an after school program for students from Barrow Elementary to work with the Chew Crew. This way young students can learn about eco-friendly restoration methods while enjoying the company of the most fun over-eaters.
Of all the green spaces on UGA’s campus, often the most important ones are those not easily seen. With another year of the Chew Crew’s help, UGA will not only continue to offer an entertaining stop for students on their way to class, but forge ahead in its “green” mission. Even by members of the UGA or Athens community simply noticing the presence of the goats, the Chew Crew raises awareness of environmentally responsible, alternative and fun measures to protect the hidden gems of forest and stream passed by every day.
By Precious Davis
Located right at the entrance to the Lamar Dodd School of Art is a beautiful grassland, which looks like a tree garden. However, its purpose is unknown to many students. This park is known as Lily Branch, named after the creek flowing through it. But this area has a shady secret hiding in plain sight; the secret is its extensive quantity of Ulmus Parvifolio, more commonly known as Chinese Elm.
Chinese Elm is a species of tree native to Asian countries such as China, Korea and Japan. Chinese Elm can reach 50 to 82 feet high and has a cinnamon colored bark. Although these trees are stunning to look at, they are potentially dangerous. It is thought that these trees may be an invasive species, however, this has not been scientifically proven.
An invasive species is a plant, animal or pathogen that is non-native (or alien) to the ecosystem under consideration and whose introduction causes, or is likely to cause, harm. Benjamin Liverman, project manager for the Office of University Architects and space management coordinator for the Office of Space Management, addresses this growing concern. He believes Lily Branch could be “ground zero” for studying the trees.
Initially, the Lamar Dodd School of Art was a parking lot, and the area that is now Lily Branch was essentially wilderness. It was full of the identified invasive species Ligustrum Sinense, or Chinese Privet, which is known for being a “problem” plant in other areas on UGA’s campus. Chinese Elm and Chinese Privet are two different species of the same origin but not in competition. This means they can grow together without one disturbing the other, just as native trees to southeast would do. At Lily Branch today, the Chinese Privet is no longer an issue. It was all cleared out during the building’s construction in order to bring attention to the creek that was hidden beneath it.
This leaves the Chinese Elm. They are fully grown trees that have been there for years. Aside from the few native trees there such as the water oaks, pecan tree, box elder and locust, the vast majority of trees are Chinese Elm. “Certain symbiotic relationships that can occur in an ecosystem…all disappear when you get rid of every species but one,” Liverman says. Chinese Elm trees aren’t contributing food sources for native animals, and therefore minimize the diversity or animal life in Lily Branch.
The probability of them being an invasive species comes from the way they reproduce. The seeds are dispersed by the wind and animals and carried downstream through the water. Invasive plants tend to grow where there is not much competition and lots of light. If you were to take a walk around the Lamar Dodd building and look at any low growing grassy area, you may see a small plant sprouting from the ground that looks different from the rest. It is highly likely that plant is Chinese Elm sapling. They tend to have spiky looking leaves and a dark reddish stem. They are vigorously rooted and compete aggressively for water, therefore hard to weed, and can take over an area easily. Some preventative measures were put into place to keep this from happening.
Athens-Clarke County recently noted on its tree species list that Chinese Elm are “showing signs of possible invasiveness,” and urges planters to limit planting until further notice. Lily Branch is not the most familiar part of UGA or even East Campus for that matter, so it is important to bring attention to this. There aren’t currently any provisions in place to combat the issue at Lily Branch. Liverman believes, “The more people like this area, and the more people use this area, the more people will want to improve it.”
When asked about what she would want to see Lily Branch used as, junior art major Iris Andres from Athens says, “The area will benefit from site specific work like things that can withstand the weather would be an interesting element.” One idea is to make that location a demonstration area for sculptures and other art works. Emily Brown, a senior photography major from Richmond Hill, thinks Lily Branch should be made into a recreational area. “Putting benches out there and clearing it out a bit would get people over there,” Brown says.
Lily Branch is admired because it is a beautiful and peaceful place. However, the Chinese Elms that dwell inside may pose a threat to the surrounding area. Student involvement is the primary resource for conserving the native plants that are there and bring recognition to this issue. There are many ideas for making use of the area but there are students who like it just the way it is. What the future holds for Lily Branch is uncertain, but if you have any ideas or plans for using the space you are strongly encouraged and welcome to do it. If not, just take a walk through whenever you’re on east campus; it’s a nice place to hang out.
By Carrie Mauldin
As you walk to class this fall, you may notice how well maintained and conditioned the University of Georgia’s roughly 600-acre campus is. Who or what is to thank for this work? The answer is the UGA Grounds Department, a subdivision of the Facilities Management Division.
The Grounds Department, which consists of about 100 employees and is directed by W. Brett Ganas, is in charge of many of the projects and day-to-day tasks that help keep the UGA campus looking its best. A normal day for the department consists of checking and regulating drainage systems, irrigation (which is run by a computer based system), general landscape and overall manicuring of trees, shrubs and flower gardens, as well as maintenance of the various bike lanes around campus.
“We have a really clean campus, and I was really surprised with it being considered a party school, especially since I’d never visited the campus before I came here. I think our groundskeeping does a really good job keeping the campus tidy,” says Marcaz Smith, a freshman biology and psychology major from Valdosta.
With football season in full swing, one of the main priorities is taking care of the trash left behind by tailgaters on Saturdays. Highly visible areas of the campus, such as parking lots and areas with high traffic, need to be heavily cleaned to ensure that no litter is present for the following week.
“The people throwing the trash down are here for the UGA football games, so they should be the ones who respect this campus. It’s amazing that almost all of the trash is cleaned up the next day. I don’t think we give the UGA groundskeepers the credit and respect they deserve,” says Jane Yandel, a freshman japanese studies major from Roswell, Georgia.
Another concern for the grounds department during football season is the constant monitoring for safety of visitors. This includes providing clear visibility for cars and pedestrians through warranting that there are no low-hanging branches or safety hazards on campus.
The UGA Grounds Department is heavily involved in a number of restoration and sustainability projects on campus and in the local Athens area, specifically the Tree Campus USA Program. This program provides $1 million worth of trees to UGA to plant so that they can properly maintain and expand the tree canopy on campus.
The Tree Campus USA Program has recognized UGA several years in a row for being good stewards of the tree population on campus. Other current projects include renovation of the UGA Visitor’s Center, the law school, and the Aderhold College of Education. Anyone who visited UGA this past summer may have noticed the department’s Arch Restoration program, a project designed to restore the historical and highly identifiable UGA Arch, located near the downtown area.
Other sustainability projects occurring within the department include involvement with Watershed UGA, a program focused on cleaning the local streams in Athens both effectively and efficiently. Involvement with Watershed UGA includes the installation of rain gardens throughout campus. A rain garden allows for water from rain and runoff to be filtered by numerous plants before it is allowed to re-enter the reservoir. It essentially provides a natural and low maintenance filtration system for all the runoff water from storms. The use of solar panels on campus is being put into use as well. Examples of this implementation include the solar tables located near Herty Field, where students can charge their phones or laptops on a sunny day.
Another primary responsibility of the grounds department is to oversee and approve newly proposed campus projects and assist various on-campus groups. The focus of approving new projects is to design and review them, as well as ensure that they will be maintainable. In regards to assisting on-campus groups, the Grounds Department collaborated with the UGA College of Environmental Design to help turn several parking spots downtown into small gardens to promote more green space and sustainability.
So the next time you’re at Herty Field, the Arch or casually walking about campus, take a moment to appreciate what the grounds department does to keep UGA looking beautiful.
By Sarah Dupuy
If the University of Georgia is the head of Athens, downtown is certainly its heart. Whether it’s to celebrate a big win between the hedges or stop for a coffee break between classes, most UGA students will spend some time downtown during their college career. Still, there is one part of downtown Athens that is often overlooked: the people who run the show. Ted’s Most Best, despite only being around for the past four years, is an Athens landmark with its strung-up light bulbs and bamboo forest right in the middle of Washington Street.
The story behind the restaurant’s name is heartbreaking, but it shows how much love went into the restaurant’s opening and its continued success. Jessica Green, who owns another Athens staple, The Grit, opened Ted’s Most Best with her friend Jay Totty. Ted was the name of Green’s husband who had passed away. When Green and Totty started tossing around the idea of opening a pizza joint, the name seemed like a perfect fit. Pedro De Paz has been working at Ted’s since its opening four years ago, and it’s the people that have kept him here for so long.
“My favorite thing about working at Ted’s?” De Paz says. “Definitely the people: the customers, the different kinds of people and their families. And just my bosses in general. They are some of the best people I’ve ever worked for in a restaurant. Employees that work here then leave, they always come back. But people leaving this place? Never really happens.”
In addition to pizza, which is made fresh starting with the dough, Ted’s has plenty of options for Italian-style comfort food. There are panini sandwiches, pasta, calzones and homemade cheesecake. And with over 40 possible toppings to choose from - pancetta to provolone - you’re sure to find something you love. Allie Parker is another long-time employee, and she can’t recommend their salads enough. “Our salads are very fresh. We use locally sourced arugula. They’re super filling for being salads, and they’re all really tasty and healthy.”
Ted’s Most Best does more than just churn out delicious Italian food. They give back to the community in both big and small ways. On Tuesdays, Ted’s Most Best hosts a bingo night, and every Sunday a band plays on their outdoor stage. During the fall, there’s pumpkin carving for the kids and space for local artists to display their crafts. Creature Comforts, a local brewery, is just around the corner from Ted’s. They offer local discounts to be used after a visiting the brewery. Finishing off a night of beer-tasting with pizza and friends is the perfect way to spend an evening in downtown Athens, all thanks to the wonderful people who work behind the scenes to ensure Ted’s is the best it can be.
By Carolynn Wall
We all have a love/hate relationship with Georgia weather, but one thing we can all agree on is when it gets hot, it’s hot. On the rare weekend without football, a concert or a trip back home, students seek ways to cool off and relax after a stressful week of classes.
UGA is just a few miles from the Broad River, the 60-mile tributary of the Savannah River. The Broad River Outpost, or “BRO,” is located just 23 miles from downtown Athens. They have been the original outfitter on the Broad since 1980. They offer kayak and canoe rentals, a five- or 10-mile scenic float for a more tranquil ride and a six-mile white water section for the adrenaline junkies.
Want to make a weekend out of it? The BRO even offers camping sites to make your stay last as long as desired with access to fire pits, picnic tables and hot showers. Plus, you won’t even have to worry about cooking, as the BRO houses the Wildcat Grill. There you can grab a BROburger, a SKINNYDIP salad, a KAYAKdog and more.
Junior finance major Aidan Rogers from Dunwoody has kayaked down the Broad on two occasions and says, “They were both pretty fun and great team bonding activities. There are a lot of cool places to stop and check out along the river. My favorite was Hippo Rock, which was this huge rock that we could all put our kayaks up on to. Towards the edge of the rock there’s a hole on the top of it where you can get in, go underwater, and swim out from the side.”
Looking for something a little closer to home? Don’t worry, the Big Dog’s On the River are right in your backyard. Founded in 2010 and located on the Middle Oconee River, the Big Dog’s On the River are approximately four miles away from downtown Athens, so basically you can roll out of bed and be on the river in about 10 minutes. From there, you grab your kayak and hop into the river for a three and a half mile long ride. “One of the things that makes us so desirable is our location,” owner Terry Stephens says. “You can be out in the water and back to downtown Athens in just 10 minutes.” You might want to consider this close-to-home destination for when it warms back up though because their season runs from May through the beginning of football season.
When you get back, you are greeted with a cabana that offers grills, restrooms, picnic tables, satellite TV, volleyball, yard games and even live music on some weekends. “We have lots of groups come through for team bonding from UGA Mens Tennis, UGA Track and Field and some of the football team,” Stephens says.
We’re lucky to be in a city that has the urban vibes to party on Friday nights and the natural scenes to kayak down a river on Saturday afternoon. Both the BRO and the Big Dog’s On the River offer affordable and fun ways for team bonding, social events or even just a lazy day with your best friends. So stop fearing the heat, grab a paddle and get on the river.
By Samantha Nagy
Fall is finally here, which means goodbye to stifling heat and physical exhaustion, and hello to cooler weather and crunchy leaves. With this delightful season back in full force, I can’t think of a better way to take advantage of it than by joining one of UGA’s diverse sports teams.
UGA has more sports than you can count on both hands, so sure enough there is something for everyone. Even if you’re not qualified to play on the varsity level, club sports and intramural sports can still feed your athletic appetite, as they offer a wide range of outdoor activities.
Spikeball, an ever increasing popular sport at the national level, is a fairly new addition to campus. The game is more or less a mixture of volleyball and foursquare, according to the official spikeball website.
UGA Spikeball Club creator, sophomore Connor Gibbs, says spikeball has not only become a competitive athletic match, but also a great way to bring students together. “My roommate and I got close from playing spikeball,” Gibbs says. “We got other people to play who had never played before and since then, we’ve always had a good time.” The spikeball club meets for matches every Sunday at 4 p.m. on Myers Quad. All students are welcome to join.
Rowing is another crowd-drawing sport on campus that students may not find everywhere. Rowing will most likely spark an interest to any of those who love the water, even if no prior experience is applicable.
Julie Johns, a junior cognitive science major from Leesburg, says her favorite part of rowing is spending time with her teammates. “My favorite part about the rowing team is its sense of camaraderie and how everyone just clicks,” Johns says. “The reward of a physical workout isn’t too bad either.”
The rowing team has four exciting events this fall, as its members have been traveling between Augusta and Chattanooga, and most recently, all the way up north to Boston, Massachusetts. Those interested in joining rowing need to come prepared with strength and determination. Tryouts take place during fall semester each year.
One of the most exclusive sports on campus is delegated to UGA’s Army ROTC members. Known as the Ranger Challenge team, this sport allows cadets to grow mentally and physically in extreme situations, such as grenade assault and creating a one-rope bridge, according to their official website, armyrotc.uga.edu.
Steven Holden, a junior engineering major from Leesburg, is an Army Ranger Challenger team member. He says nothing about the Ranger Challenge team is easy, but it is more than worth it. “I love everyone’s dedication and additional training,” Holden says. “It’s very difficult to get 20 guys up at five in the morning, so seeing that makes the team worth it.”
The Ranger Challenge team is the varsity sport of Army ROTC and acquires cadets who are capable of accepting intense challenges.
So while the weather is cool and people’s spirits are lifted, go out and join some kind of outdoor activity. You’ll meet new people, develop new skills, and most importantly, get involved.
By Kyla Brinkley
Many students prefer not to brave Athens’ capricious weather to study outdoors, especially after a long day of trudging to class. Maybe it’s too windy, too blisteringly hot, too wet or freezing cold outside. On a nice day, however, the perfect outdoor study spot can be a great way to get through some reading or simply relax and enjoy nature.
Mary Kahrs Warnell Memorial Garden
Just outside the Warnell Forestry building and the Ecology building is Warnell Gardens, complete with a stone walkway and a turtle pond. Many students can be found studying here even on hot days because the trees keep the area shady and cool, and the sound of the water is relaxing after a hectic day. On most Wednesdays, UGA’s Campus Bike Co-Op provides bike repairs and even bike safety classes in the garden. Maddie Green, a custodian from nearby Hardman Hall, passes through the garden every day. She is confident that “students come from south campus just to view the fish in the pond.”
Davison Life Sciences Complex/R.C. Wilson Pharmacy
The lawn in front of the Life Sciences building is often utilized as a spacious, secluded tailgating spot. However, it is also a prime study area for many science majors. Jessie Kim, a junior biology major from Lawrenceville, admitts that she doesn’t study at Life Sciences much because of the heat. She points out that “if you go towards Pharmacy, people are always lying down, reading a book or something.” The field at Pharmacy is a more popular study locale in general, but Kim emphasizes that “if you don’t have classes there, you probably don’t know about it.” She says that even if these buildings aren’t in your “neighborhood,” they are worth exploring before graduation.
Special Collections Library/Correll Hall
What is “New Terry?” Many students have found themselves lost in this area, unsure of its purpose but awed by the quad. The Terry College of Business is building a new learning community on the corners of Lumpkin Street and Baxter Street, and so far it has already created a prime study spot in the heart of campus. The well-manicured quad is surrounded by benches located right outside the stately, towering buildings that have been finished: Correll Hall and the Special Collections Library. Emily Kandzierski, a junior English major from Atlanta, enjoys fresh air and sunshine while studying. Kandzierski believes that students should spend more time at the New Terry green space, exclaiming, “Winter is coming! You have to get as much sun as you can.”
The green area in front of the Geography-Geology building is shady and cool and full of benches for students to catch up on reading or with each other. There are also nearby picnic tables that are perfect for getting a quick assignment done. Gian Cella, a sophomore geology major from Roswell, finds the area useful for “people who have classes in the area,” including geology, geography, chemistry and physics students. He finds the lawn useful to connect with fellow geology majors and other students, too, because they “learn to love the area.”
Lamar Dodd School of Art
There are countless green spaces both in and around the art school at East Campus. That’s right: even inside. Precious Davis, a junior journalism major from Mabelton, enjoys painting behind Lamar Dodd on the sidewalk, on the benches and on the lawn with other students. Many students sit on the large sculpture in the middle of the lawn. In the center of the modern, industrial building lies a courtyard with benches where students can wait for their next class or more often, work on projects. Lily Branch, a large wooded area next to the art building complete with a small stream is less popular, however. Davis feels that “the area is not utilized enough.” Because of the nearby bus stops, accessible parking, and dorms nearby, countless students can be found around Lamar Dodd throughout the day. “I don’t think enough people know about this area,” Davis says.
It is important to take advantage of our beautiful campus. Taking the time to explore may allow us to find the perfect study spot.
By Brittany Bowes
Within the 72 acres that make up Memorial Park in Athens, lies Bear Hollow Wildlife Trail. Anything but ordinary, Bear Hollow is a non-profit organization with free admission for all visitors. It is complete with several unique species of animals ranging from bears and beavers beavers to owls. Not only is there a unique variety of animals, but the animals are also all native to Georgia. Several of the animals have been injured or are unable to be taken care of by previous owners.
“We exhibit native Georgia wildlife that is non-releasable to the wild,” says Clint Murphy, the park coordinator at Bear Hollow Wildlife Trail. “We get our collection from some surrendered pets, mostly illegally held by the former owner, UGA wildlife vets and a few other organizations.”
An additional unique characteristic of Bear Hollow is that the staff consists completely of unpaid volunteers and interns who have a love for animals. With that said, the foundation of Bear Hollow Zoo is built upon a passion for protecting and conserving wildlife.
“I’ve always been passionate about animals, especially my pets, and it feels great being able to make a difference by caring for the animals here,” says Brooke Wallace, a junior mass media arts major and volunteer at Bear Hollow. Wallace has worked with a variety of animals including black bears, deer, opossums, bobcats and birds of prey. “I’ve experienced a lot of awesome things here, especially the time when I got to feed medicine to the new fawn” Wallace says.
Bear Hollow offers more than just viewing of the animals. They offer education to children about the wildlife. Christina Burts, a junior marine biology major and an animal education intern at Bear Hollow, shares some of her experiences and duties.
“I conduct live performances of some of the animals to the school groups that visit and teach the students about them,” Burts says. “We use the auditorium, and I bring a combination of three different animals at a time. For example, I’ll bring in an animal with scales, one with fur and one with feathers and teach the kids about the significance of each covering.”
Burts works with the smaller animals and reptiles as well, such as mallard ducks, snakes and smaller birds. "A large portion of our birds have been hit by cars and are severely injured,” Burts says. “Some animals have missing eyes or have been injured during castration. It makes me feel important to be able to care for animals that have been pained.”
Wallace and Burts, along with the rest of the volunteers are dedicated to helping wildlife in need. To all the animal lovers who haven’t yet experienced all that Bear Hollow Wildlife Trail has to offer, it’s definitely an experience that shouldn’t be passed up.
To learn more about Bear Hollow, visit www.athensclarkecounty.com/~bearhollow/ or check out their Facebook page at www.facebook.com/BearHollowZoo
By: Brittany Bowes | Photography: Brenna Beech
Warm weather is finally here, and what better way to spend spring and summer than relaxing with a cold beer in hand? But not just any beer - beer made right here in Athens. One of the many advantages of living in the Classic City is the availability of fresh local brews right at your fingertips. Among these breweries are Copper Creek, Creature Comforts and Terrapin.
At Copper Creek, Brewmaster Matt Buley is proud of the fact that he makes the beer himself, and that’s what makes it so special. “We don’t like moving liquids – it’s difficult – so we produce our beer here,” Buley says. “We like to use as many different yeast strains as possible. We want all our beers to be different from each other.” Variety is value at this brewery. For that reason, they don’t carry the same summer beers each year because it’s important to bring something new to the table (or the bar).