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Winter 2014 V. 4 Issue 2
port main James Madison University’s Student Magazine
In the nude
Find out what it’s like to shed everything and pose naked for art students
Workout fever
Skip UREC and try these alternative workout locations this winter p. 10
Cost of sex
See a breakdown of what contraceptives, abortion or child care would cost you p. 28
The Health Issue
www.umicommunities.com
Letter from the Editor
&
Dear reader,
staff
It’s a new year and this is a whole new kind of issue for Port & Main. Not only is this the first themed issue of the magazine, but it is the first time we have covered the issues of sex and pregnancy on campus. I hope this issue is informative as well as interesting as we come off the holiday food coma. Health is something that we all become obsessed with during this time of the year. UREC is a warzone. D-Hall salad becomes the most popular dish on the menu. While we are starting a new semester, I encourage everyone to really think about their health choices and this issue is a good place for you to start. If you are interested in more healthrelated stories, check out our website Portandmain.com. As always, I encourage everyone to reach out and let me know what you think of this issue! Thanks for reading,
port main Editor-in-Chief Anne Elsea Copy Editor Dylan Garner art editor Natalie Wittmayer photo editor James Chung Online Editor Heather Butterworth
Contributing Writers Nikki Beck Jenna Danzig Wayne Epps Jr. Kortney Frederick Seth Harrison Alana Scharlop Corey Tierney Marta Vucci Jessica Williams
Anne Elsea
Editor-in-Chief
Natalie Wittmayer, art editor
Natalie is a senior media arts and design major and art history minor. She also enjoys working in the fine arts with sculpture and painting. After graduation, Natalie would like to go back to school for business in order to start her own design firm.
James Chung, photo editor
“James is a junior writing, rhetoric and technical communications major. He got this job after Anne found out he took great Instagram selfies. He hates talking about himself in the third person” -James C.
Contributing Photographers Lauren Gordon Haley Johnston Brian Prescott Matt Schmachtenberg Ads Staff Will Bungarden Caleb Dessalgne Brianna Therkelsen
Heather Butterworth, online editor
Heather is a senior media arts and design major with minors in creative writing and British communication and media. She has been an editor for The Breeze, Madison 101, The Bluestone and Her Campus. She has had two internships and wants to work in digital media after graduation.
Dylan Garner, copy editor
Dylan is a senior media arts and design major and writing, rhetoric and technical communication minor. He has edited for The Breeze, the Omaha World-Herald and now Port & Main. He dedicates his time to all things sports and hopes to be editing or writing in the always incredible world of baseball.
WANT TO GET INVOLVED? Portandmainmag@gmail.com Interested in advertising? 571-246-6868 portads@gmail.com P&M, Winter 2014 3
Port and main .com Features Alcoholic Energy Drinks: Are You Loco Enough? By Adam Dove photo illustration by Seth Bin-
sted One man describes his experience finishing four Four Loko’s in one night, chaos ensues.
A Heart Full of... By Meghan Lewis Find a recipe to make for your sweetheart on Valentine’s Day.
Low Calorie Cocktails By Nideria Brown Make a sangria or mojito without the guilt. UREC: Ultimate Recreation Exercise Challenge By Alison Paylor Find out which UREC group fitness class is best for you.
SNAPSHOT By James Chung & Matt Schmachtenberg See more pictures from our “4 Ways to Stay Warm this Winter” photo shoot at Old Hill Cidery.
Archive See past issues at portandmain.com under the archive tab.
Social Media Port & Main Magazine
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@portandmainmag
/portandmainmag
Dining
Guide to the
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lunch on campus
With healthy New Year’s resolutions on your mind, it can be hard to figure out what you should eat when you’re on campus. So whether your goal is to lose weight or just feel healthier, this guide breaks down the best (and the worst) options for lunch. by HEATHER BUTTERWORTH | graphics by NATALIE WITTMAYER
Beef & vegetable teriyaki — 111 calories Garden burger — 316 calories
E-Hall
Spinach wrap — 290 calories Pomodora sandwich — 296 calories
Festival
Grilled Cajun chicken — 90 calories Thai red curry — 194 calories
D-Hall
Portobello hard taco — 140 calories Broccoli & Swiss wrap — 377 calories
PC Dukes
Chicken stir fry (meat only) — 126 calories Grilled spinach panini — 251 calories
Top Dog
Pasta bowl — 302 calories Veggies Delight — 351 calories
Chicken & mushroom penne alfredo — 1001 calories Diced chicken — 770 calories
El Paso salad — 1090 calories Madison mac & cheese — 1307 calories
Farfalle alfredo with bacon — 526 calories Bacon & cheddar grilled chicken — 461 calories
Chicken nachos — 1496 calories Mini burger — 1404 calories
Country Fresh panini — 1082 calories Hummus & feta — 799 calories
stromboli — 1100 calories Market One Pepperoni Roasted garlic aioli ciabatta — 902 calories P&M, Winter 2014 5
Profile
From the hospital to the classroom Nursing professors face the challenge of both teaching and being nurses in the field by Corey Tierney | photos by James Chung
T
hey say that those who can’t do, teach. However, some professors at JMU are required to do both. The nursing department is special in the fact that they are teaching not just mass amounts of information, but also handson nursing practices. Unlike subjects such as English or art history, nursing professors are required to have large amounts of field experience before teaching. On top of getting a nursing-related master’s degree, they need to spend time as a licensed registered nurse, nurse practitioner, or other health position for a considerable amount of years. “You need to be knowledgeable in practice and you need to be knowledgeable in academia. You need to be able to assess the classroom and assess individual students to recognize how to teach,” says Dr. Linda Sobel, a JMU nursing professor. Since nursing has vital real world applications, it is important that the learning
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experience be as realistic as possible. In Burruss Hall there is a room full of 10 lifelike dummies has been named “James Madison University Hospital.” These “patients” are very lifelike with wigs, get-well cards and surprisingly specific background stories. One of the patients has been named Jacob after the “Twilight” book series because he runs high fevers. Others have more specific situations. One is a woman who is in a lesbian relationship, but with a family member who does not recognize it. The dummies teach students that along with skills like IVs and checking vitals is the psychology of nursing. Dr. Sobel believes that this is something that is rather unique to the nursing department. “We have that nurturing piece that is different from other disciplines,” she says. Courses like understanding sexuality across the health-illness continuum, images of the nurse in American culture
and combating childhood obesity discuss certain issues that come with patient care. The reason that these skills are required stems from that fact that positions in every part of the medical field are constantly teaching, even when outside the classroom. It’s obvious that when a nurse is giving a lecture to students, he or she is teaching. However, most people don’t realize that nurses are educating while caring for a patient as well. Registered nurse Donna Trimm, another JMU nursing professor, explains, “You have to teach the patients, but you have to explain what you are doing, why you are doing it and why it might be painful says register nurse and JMU nursing professor Donna Trimm. Then you must teach them what to do when they go home, so that they can continue the necessary care.” She continued by saying that students are similar to patients, but really just a different audience.
ALL PHOTOS Nursing professor Donna Trimm teaches her students in the “JMU Hospital.” She hopes to see more nurses enter the field in the future.
This patient/student teaching dynamic is not a one-way street, either. When a professor is nursing a patient, they are teaching a patient. When a professor is teaching, they are also instructing the students on how to nurse a patient. “A good nurse teaches all the time. It doesn’t matter whether you’re standing in front of a classroom or at the bedside; you are teaching patients and you are teaching others,” Trimm says. Students also agree with their professors on the role of a nurse. “We’re the No. 1 patient educator during the entire time they are receiving care from us,” junior nursing major Katie Marzolf says. Even now as a nursing student, I incorporate teaching into my patient care during clinicals.” That circle of knowledge is what makes the nursing department so successful. It is currently one of the few majors at JMU with a competitive admissions process,
with 120 to 200 students applying and 90 admitted each semester. With all these requirements that come with teaching the practice of nursing, there is a concern that there aren’t enough professors. Sobel has been teaching since 1996 and at JMU since 2001, and believes that there is a shortage of nursing professors with a doctorate. “For me, [teaching] was just a natural transition and seemed like the next step as a Ph.D.-prepared nurse,” she says. One reason that others opt out of teaching is the difference in pay that comes from working as an actual nurse versus teaching at a university. Jobs like nurse practitioner can earn up to twice that of a teacher. Trimm has a similar view, believing that there are not enough younger nurses rising up through the ranks to become mentors and professors.
“I have always loved to teach. This is what I wanted to do and the goals I set for myself … Even when I was a little kid I would line stuffed animals up and teach them,” Trimm says. Many faculty members are now close to retirement age, and she is afraid of a potential lack of staff. Perhaps some of the program’s future alumni will fill the void. Sophomore and nursing major-hopeful Sarah Litchford is excited to teach. “Spreading knowledge about nursing care to prospective nurses is what it’s all about. If I had an opportunity to teach and possibly help them be a more effective nurse, I would be more than interested,” Litchford says. Regardless, nursing at JMU proves to be a learning experience for everyone involved, both inside and outside the classroom. Luckily for them, they will be trained to do both. P&M, Winter 2014 7
Dining
Coffee Craze As the weather gets colder there seems nothing more enticing than the morning cup of joe that greets your face with a warm steam and a smell that perks you up for the day. If you find yourself struggling to carry on with your day without the stimulation of coffee, you are not alone. By Alana Scharlop
HEalth According to the National Cancer Institute, coffee drinkers who have two to three cups per day are proven to live longer lives. Males have a 10 percent chance and women have a 13 percent chance of outliving non-coffee drinkers. According to the Harvard School of Public Health those who drink coffee have lower chances of developing Parkinson’s disease and type 2 diabetes and lower rates of liver cancer and cirrhosis progression.
shop
Organic v. Fair Trade
Organic coffee is certified to grow under the U.S. standards of organic production. This method ensures the coffee plants are grown without the use of pesticides, and crops are rotated to maintain soil fertility, prevent erosion and soil depletion. According to the Organic Trade Association the organic coffee market was worth $1.4 billion in 2010 in North America alone and has continued to grow. Fair trade coffee is about giving back to the farmers. Workers and farmers are justly compensated for their product. If you are buying brand-name coffee in the grocery store, look out for the fair trade insignia. The money that producers receive from the fair-market products can help whole communities.
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go Break the routine and grab a cup in one of Harrisonburg’s local niches. Cinnamon Bear (600 Unversity Blvd.) Mr. J’s (1731 S. High St.) Artful Dodger (47 W. Court Square) Greenberry’s (400 S. High St.)
Photo by Matt Schmachtenberg
Learn While coffee now is cultivated and traded out of many different countries, the roots are found in Arab countries, which then spilled over into Europe and then to America through trade with the Far East.
P&M, Winter 2014 9
Health
Make you
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sweat UREC is packed and it’s 30 degrees outside. What are your options to keep up with your workout? Here are places, all within 10 minutes of campus, where you can beat the gym crowd. By Wayne Epps Jr.
Health
1. Bikram Hot Yoga: If you’re looking to switch up your yoga practice, Bikram Hot Yoga on N. Main St. could be it. The studio has classes seven days a week starting as early as 6:00 a.m. on Tuesdays and Thursdays and starting as late as 6:00 p.m. every Monday-Friday. All of the classes last 90 minutes and are designed for all skill levels. Bikram yoga, also known as “hot” yoga, uses intense heat in the room to assist flexibility and open up blood flow. All of the classes are broken down into 26 postures and two breathing exercises. 2. Harrisonburg & bridgewater 24/7 Family Fitness: Harrisonburg & Bridgewater 24/7 Family Fitness has a location on West Market Street along with its Bridgewater location. Depending on the plan, members can have access to an indoor track, cardio room, free weights, hot tubs, saunas and an area for women only. All membership plans offer 24/7 access with a key fob, so you can fit in a workout around your schedule.
3. Cecil F. Gilkerson Community Activities Center: Run by the city of
Harrisonburg and open every day, the Cecil F. Gilkerson Community Activities Center has multiple options for recreation. The center, located on S. Dogwood Drive, has a gymnasium with two full basketball courts and an exercise room with treadmills, ellipticals, circuit-training equipment and free weights. It also has racquetball courts, a squash court and a game room.
4. Lucy F. Simms Continuing Education Center: The Lucy F. Simms Continuing Education Center is the sister center of the Cecil F. Gilkerson Community Activities Center and it’s also run by the city of Harrisonburg. Yearly access can be purchased for a set fee and it applies to both facilities. This center is on Simms Avenue, across town from the Cecil F. Gilkerson Center. It’s a bit smaller as well, with one basketball court open for a couple hours a day Monday-Thursday and a fitness room open as early as 7:30 a.m. on Tuesdays and Thursdays and open until 9:00 p.m. on Mondays and Wednesdays.
5. Hillandale Park: If you’re willing to brave
Photo by Matt Schmachtenberg
the cold or looking to take advantage of a warmer day, Hillandale Park is an option. Along with its two basketball courts and sand volleyball court, the park includes a 1.3-mile walking trail with a twist — the trail has exercise equipment along the way. There are 11 pieces of equipment for various forms of strength and conditioning training.. P&M, Winter 2014 11
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Profile
Baby
by spring
Senior Jessica Crump shares the story of finding out she was expecting a baby girl in late December by Nikki Beck | photos by Haley Johnston and courtesy of Jessica Crump
“How in the world did I get here?” Jessica thought.
Jessica Crump, 21, sat on the blue couch in the waiting room of the Harrisonburg Pregnancy Center, lights dimmed above her, trying to make the time pass as peacefully as possible. Jessica tried to focus on the woman in front of her as she made small talk about academics and work, but it was hard to focus. Her mind flooded with worries, and she couldn’t stop them. How are my parents going to take this, or my grandparents for that matter? How am I going to get through school? Who will hire me? Am I really ready for this? Less than an hour earlier, Jessica had sat in her Cookout uniform, huddled over her toilet throwing up her lunch as her boyfriend, Jose Mujica, 21, knelt behind her holding her hair. “You might be pregnant,” Jose told her. Seconds later, she was on the phone with the Harrisonburg Pregnancy Center, trying to schedule an appointment. Someone had just canceled and if she could make it there in 30 minutes they could squeeze her in. Now here she was. Before she could answer the nurse’s next question, a lady came in with a bright blue bag. A tiny paperback book stuck out, and Jessica could make out the words: “What to Expect When You’re Expecting.” The first thing that flashed through her mind was the few drinks she had a few nights before and the effect it could have on her unborn child. “Seven weeks pregnant. Congratulations,” the woman said, smiling. Jessica smiled politely in return. Jessica is a senior psychology major who is taking 13 credit hours and now works part time at Chili’s. She is juggling all these things while being seven months pregnant. Jessica’s classes have accommodated to her needs much more than she expected. All of her professors are allowing her to schedule her final exams a week early so she can rest all of finals week — when she will be around nine months pregnant. “I have to admit, I thought the JMU community would be really judgmental, but they aren’t at all,“ Jessica says. P&M, Winter 2014 13
Continued from page 13
“
I thought the JMU community would be really judgmental, but they aren’t at all. Jessica, 21 and expectant mother
”
LEFT: Jessica at 5 months pregnant in August. Jessica is a senior psychology major. RIGHT: Jessica and her boyfriend Jose Mujica. They are expecting a baby girl in late December who they will name Ava.
The biggest change that Jessica has had to experience was her schedule, which now consists of her going to bed at 10 p.m. and waking up at 7 a.m. She was never a big partier, but she still went out sometimes with her friends. Now that’s not even an option. “I’m an old woman now,” Jessica says. “I have to have a schedule. I can’t do what other college students do.” Jessica spends her weekends working, and during the week she has to stay on top of her homework so that she doesn’t fall behind. “I’m the world’s biggest procrastinator,” Jessica says. “But I can’t do that anymore.” The biggest challenge is being tired the majority of the time. When she isn’t studying or working, she is usually sleeping. She also is dealing with swollen feet. “Sometimes when I’m working my feet will hurt really bad or I’ll get dizzy,” Jessica says. “But for the most part, it’s doable.” Despite all these changes, her family and friends have been her and Jose’s biggest support. Both families have agreed from the beginning to stand behind them at any cost. Yet, in the
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beginning, Jessica wasn’t sure what to expect from her parents. Weeks after she found she was pregnant, she was driving down to Fredericksburg to spread the news to her parents, Brian and Donna Crump. It was her grandma’s birthday, and her family was gathering to celebrate. She spent the drive going back and forth in her mind about what to say. One moment she would be confident and at peace, and then the next her mind would race as she thought of everything that could possibly go wrong. As she shopped one day with her mother, they talked about Jessica’s grades and her new job at Chili’s. As they passed the shoe aisle, Jessica stopped, her stomach getting that familiar feeling that comes with pregnancy-related sickness. “I don’t feel very good,” Jessica told her mom. Her mother looked at her and slowly pulled her in for a hug. “You’re pregnant,” her mother said. Jessica stared at her. “I didn’t even have to tell her,” Jessica remembers. “She just knew.” Her father took the news well, also. “I don’t love you any less, and I’m
not any less proud of you,” he told her. Jessica never considered giving her unborn child up. Her grandmother asked if she was considering an abortion, but to Jessica, that was never an option. “It is important for young women to understand that pregnancy doesn’t mean their lives are over or they have to drop out of college or can’t reach their dreams,” says Susan Null, director of the Harrisonburg Pregnancy Center. Jessica has had a relatively easy pregnancy so far she says. “It’s not as hard as people say it is,” Jessica says.“I actually feel more responsible now that I’m pregnant. “I’m not wasting my money anymore. I’m saving it. Besides, this may be my only child. I’m going to enjoy it while I can.” Jessica was told in high school by her OBGYN that she might not be able to have children because of ovarian cysts. That she was able to get pregnant is a miracle, she says. “I feel as ready as I’ll ever be,” Jessica says as she glances at Jose, placing her hand on top of his. “I think we will be good parents.”
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P&M, Winter 2014 15
SOUTH VIEW
APPLY TODAY FOR FALL 2014
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4
Travel
Old Hill Cidery
Monday-Saturday 9 a.m.-5 p.m.; 17768 Honeyville Road, Timberville, VA 22853
A 30-minute drive north on Route 42 to Timberville brings you to Showalter’s Orchard, home of Old Hill Cidery. Old Hill is the first cidery in the Shenandoah Valley and produces four different varieties of hard cider. While you’re there, sample some of the ciders in Old Hill’s tasting room and maybe bring a few bottles home with you.
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Places to stay warm this winter by
Seth Harrison
Court Square Theater
Main Street Arena, Charlottesville
Harrisonburg Fire Department Museum
Photo by Matt Schmachtenberg P&M, Winter 2014 19
Career
Boost your rĂŠsumĂŠ
Find the extracurricular that will get you ahead in your field by MArta vucci n graphics by CHRISTINE POMATTO + NATALIE WITTMAYER
Nursing
Journalism
RN to BSN program Nursing Honor Society Simulation/Clinical Labs Virginia Nursing Student Organization
The Breeze WXJM 88.7 Gardy Loo SMAD club
Health Sciences
Hospitality Management
Health Administration Student Association American College of Sports Medicine Eta Sigma Gamma JMU Dietetic Association JMU Physician Assistant Student Society JMU Student Occupational Therapy Association Pre-OT Society Pre-PT Society
Club Managers Association of America Dukes in Hospitality blog Eta Sigma Delta Professional Convention Management Association JMU Student Chapter of Club Managers Association of America
Art-based majors Regular student shows Extra auditions and master classes workshops Dance teaching license artWorks Galleries Kappa Pi The National Art Education Association JMU Contemporary Dance Ensemble JMU Virginia Repertory Dance Company Alpha Psi Omega
Marketing/ Management Student Marketing Society Madison Marketing Association Madison Investment Fund
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Engineering JMU Society of Women Engineers Engineers Without Borders Phi Kappa Phi Destination Imagination National Society of Black Engineers American Society of Mechanical Engineers
Political Science College Democrats/ College Republicans Madison Independence JMU Amnesty International Madison Liberty JMU Feminist Collective
Feature
Juiced up by KORTNEY FREDERICK | photo by JAMES CHUNG
L
et’s be honest: It’s the middle of January, and you’re probably struggling to maintain your New Year’s resolution … I know I am. Maybe you decided to quit drinking coffee but you forgot that you have an 8 a.m. class this semester, which means you’re definitely going to need that caffeine; or maybe you finally resolved to dye your hair that fun color you always wanted to, but the box of L’Oreal hair dye lied to you and ended up turning your hair as scarlet as Ronald McDonald’s. Or maybe, like so many are tempted to do each year, you resolved to be healthier. Perhaps to fulfill this resolution you’ve been trekking on over to the University Recreation Center an hour earlier than you used to get out of bed. After all, exercising and eating properly are the surefire ways to go when you’re trying to be healthier. But if by now you’re getting bored of the same old routine, or you feel like you need some rejuvenation, it might be time to try a juice cleanse. Juice cleanses can help you detox and make you feel refreshed. But it’s very important to note that you should only try them after you’ve taken the time to research the different cleanses properly and made sure that you’ll be getting all the nutrients and calories you need every day. Juice cleanses are basically just what they sound like. They usually are a few days long — according to Newsday.com, most nutritionists agree that beginning cleansers shouldn’t do juice cleanses lasting longer than three days — and involve replacing or supplementing meals with juices made from fruits and vegetables. Eliminating everything but these nutritious juices from your diet for a couple days is supposed to help detoxify the body and make you feel rejuvenated. Since juice cleanses are used to “cleanse” your body from toxins, they can be particularly tempting after the holidays, as people are making resolutions (I’m not drinking soda ever again! I’ve got to lose these extra 10 pounds!) and feeling suddenly horror struck by how much food they ate in those
early winter months. Jessika Lucas, a grocery stocker at the Friendly City Food Co-op downtown, said that after New Year’s, JMU students and Harrisonburg residents are scrambling to the Co-op, eager to live up to their shiny new resolutions to be healthier. “We get busy, like, as soon as New Year’s comes around because everyone’s like ‘Oh,
Suja is one brand of juices that are commonly used for cleanses. They come in 1,3 and 5 day cleanse packs and cost around $9 a bottle.
I’m just going to go organic, I’m going to start juicing; it’s the new year.’ And after they’ve gained like 20 pounds from the holidays, they just come in here and start shopping and try to turn over a new leaf,” Lucas says. Lucas herself does juice cleanses, usually for three days at a time, and said that the cleanses are “really good for detoxing.” “You’re getting chock full of nutrients as you’re doing it … it’s just really good for you,” Lucas says.
If you’re interested in trying a juice cleanse but feel overwhelmed about how to start, there are companies like Suja that offer bottled juices for cleanses. Taking this route means that you don’t have to press the juices yourself in a mixer. Amber Sherman, a JMU 2013 alumna, has tried the Suja three-day juice cleanse with her roommates. “My roommates and I decided to do this one [Suja] because we could just buy the juices already made, which saved us the time of juicing fruits and vegetables six times throughout the day,” Sherman says. Sherman got the idea to try a juice cleanse from one of her roommates, a dietetics JMU alumna. Her roommate recommended the Suja cleanse after reading up on different cleanses. Sherman was able to purchase the juices at Whole Foods. Sherman said that going through with the cleanse wasn’t as difficult as she had anticipated and that she “felt a lot better after the cleanse. “I had a lot of energy, which was unexpected,” she said. “The juices are really well balanced as far as vitamins and nutrients go so I didn’t feel like I was missing anything from a healthy diet.” There are others who, while maybe not wanting to do a complete juice cleanse, can see the draw of them. Senior media arts and design major Liza Mayman suggests that instead of substituting juice for food, perhaps it “could be an alternative to an unhealthy snack before [going] to bed.” Incorporating juices into your diet, but not having them fully replace food, could be a way to have the best of both worlds. There are plenty of websites out there that include recipes for healthy juice cleanses to try, or you can go to your local organic food store and buy already made juices for a cleanse. If you’ve been wanting to try a juice cleanse but never have, or you just need to try something different for a little pick-meup — it’s the beginning of a new year, why not go for it? n P&M, Fall 2013 21
Profile
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P&M, Winter 2014
Baring it all
in the name of
art
photo illustrations by Matt Schmachtenberg & James Chung
P&M, Winter 2014 23
ALL PHOTOS Our model Julian Ali, senior media arts and design and studio art double major, poses in the figure drawing classroom.
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“
Once you’ve been an artist model, you’ll never be afraid of looking like an ass ...
”
Rick, 45-year-old nude model
By Jenna Danzig
B
eing naked in front of a classroom of people is a literal nightmare for most, but for some students at JMU, it happens to them regularly. The JMU art department uses both students and local residents as models for some of their classes, and about 90 percent of the time, the models are fully nude. “Z”, a senior health sciences major at JMU who wishes to stay anonymous, started modeling her junior year to make some extra money after a model friend told her about it. “I was really nervous,” Z said of her initial experience. “It was kind of scary. I have a nipple piercing and I didn’t know how people were going to take that at first.” The models are paid $12 an hour, and a single figuredrawing class-one of the most common classes models are used in, is 3½ hours long, earning them about $42 in a typical session. Normally, professors pose the models in a dimly lit room with a spotlight of sorts beaming on them. The models sit or stand as still as possible, getting a five-minute break every 20 minutes to stretch. During winter and summer, they can request heaters or fans to be blown on them. JMU art professor Lisa Tubach says she prefaces her students in the beginning of the semester about respecting the models, as well as giving them a context for why it is so important to have them in the classroom. Having the models clothed “would be like if you draw a still-life and throw a sheet over it,” Tubach said, though clothed models are sometimes utilized. Students also understand the significance of live models in the classroom. “Once you can see the human body as shapes and not as a body, you can pretty much draw anything,” said Jade Webber, a third-year graduate assistant with an emphasis in painting. Before the session begins, as well as during breaks, the models are permitted to cover themselves with their bathrobe while they walk around and, if they desire, look at the portraits. “My favorite that I’ve seen was that the class had to incorporate the human skeleton into it, and one person had me unzipping my own skin and you saw my ribs,” Z said. Rick, who prefers not to use his last name, is a 45-year-old JMU alumnus who started modeling when
still attending JMU. He specifically remembers how one student portrayed him. “There was once a student about 10 years ago who drew me seated naked in front of the Episcopal church on Court Square,” Rick said. Rick models frequently and has modeled at multiple places, including at the Corcoran Gallery of Art in Washington D.C. for the Corcoran School of Art, Howard University, American University and George Mason University. He has bought or received numerous portraits of himself over the years and framed one he found particularly flattering of himself as a gift for his wife for their eighth anniversary. Rick’s wife, whom he met standing outside Carrier Library, also posed for art classes when she attended JMU. She no longer models, but the couple used to pose together. Webber, who graduated from New Mexico University with a degree in painting, explains that the art department rarely turns people away who apply. “The only way we won’t hire someone is if when we interview them we feel like they’re applying for weird reasons,” she said, though that is rare. Tubach has a strict no-cellphone policy in her classrooms to ensure the privacy of the models and prevent any photographs from being taken. Z was once asked by a student to take a picture of her to finish her drawing later, but was stopped by the professor from doing so. Z says that the most challenging part of the job is simply staying in all the poses for so long and trying not to get bored. “One semester I was taking anatomy and I was practicing blood traces in my head while I was posing,” she said. Rick, however, says that his least favorite part of the job is when the artists draw him and make him look like he is pregnant. He says that this is particularly frustrating when one student depicts him as having a belly while “the one next to them will draw it and it’s what you look like in the mirror.” Most of the time, though, Rick is happy with the way he is portrayed and believes that modeling has given him more self-confidence. “Once you’ve been an artist model, you’ll never be afraid of looking like an ass in front of a group of people again.” P&M, Winter 2014 25
Dining Health
Quinoa
by Alana Scharlop | photos by Lauren Gordon
Quinoa, the popular growing fad in America, dates back to ancient times, mostly used by the indigenous people in South America, especially the Incas. Quinoa is cultivated from the chenopodium plant, where the quinoa pearls can be found clustered at the end of the stalk. The unique nature of the plant allows for it to grow in nearly any climate at any temperature, making it one of the most rich grains. Packed with amino acids, phosphorus, calcium, iron and vitamin’s E and B, quinoa is a healthier alternative than almost any other mainstream grain that you buy in the grocery store. It comes in different colors, ranging from pale yellow to red, purple and black. With a similar texture to couscous, quinoa is versatile grain that takes on the taste of what it’s prepared with. It’s best prepared with chicken broth. You can find it in any grocery store or health foods store.
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Quinoa burgers 1 cup quinoa 2 cups water/chicken broth 1 tbsp finely diced onion 2 tbsp diced carrot 2 tbsp diced mushroom 1 tbsp scallion ⅓ cup bread crumbs 1 egg 1 tbsp shredded mozzarella cheese butter/olive oil 1. In a 1 ½ quart saucepan add the quinoa and water/chicken broth and bring to a boil. Reduce to simmer, cover and cook until all of the liquid is absorbed (10-15 minutes). When done the grain should appear soft and translucent. Fluff with a spoon or a fork. It is best to let the quinoa cool and put in the refrigerator overnight so that the patties hold better. 2. In a large mixing bowl add the quinoa, onion, carrots, mushroom, scallions and mozzarella cheese. Mix so there is an equal blend in the bowl. Add one egg and mix into the dry ingredients with a large spoon. Mix in the bread crumbs. Add the other egg and mix in until firm and mixture sticks to itself. 3. In a large pan add 1-2 tablespoons of butter/olive oil and put on medium-high heat. 4. Using your mixture make small balls either using your hands or an ice cream scooper. The ball should be only slightly bigger than what you would scoop for baking cookies. 5. When the pan is hot place three balls at a time to cook. Using a spatula lightly press down on the patties after a minute of cooking. After 3-4 minutes of cooking, flip and let cook for another 2-4 minutes. The recipe yields about six patties. Best served hot with sour cream or butter.
Quinoa salad 1 cup quinoa 1 tbsp diced purple onion 1 tbsp scallion ¼ cup chick peas (Garbanzo beans) ¼ cup olive oil 1 tsp pepper ½ tsp salt Pre-cooked cold quinoa is best for this recipe. 1. In a large bowl mix with a large spoon the quinoa, onion, scallions and chick peas until the mixture is even. 2. Add the olive oil and mix so the whole mixture has oil coverage. 3. Add salt and pepper and mix again. Best served cold. P&M, Winter 2014 27
Health
Cost of sex
by HEATHER BUTTERWORTH | graphics by NATALIE WITTMAYER Even if you don’t have a partner, it’s important to know the risks and costs of sex. From condoms to abortions, sex can take a toll on your wallet — whether you are careful and healthy or not. Here’s what you can expect to pay.
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Madison
Munchies
Panera Bread Fresh ingredient better taste. 295 Burgess Rd (540) 433-6333
854 Port Republic Rd. (540) 574-3774 *JAC cards accepted! 1645 Resevoir St. (540) 434-3544 *JAC cards accepted! 88 Carlton St. (540) 433-7827 2421 South Main St. (540) 433-9866
www.subwaycatering.com
China Express $2.50 OFF
PURCHASE OF $20 OR MORE -SUPER COMBO ONLY $7.35FREE DELIVERY (540) 568-9899
L'Italia Restaurant The Oldest Restaurant in town 815 E Market St (540) 433-0961
Buy. Sell.
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Your closet and your wallet just became a lot more green.
@platoshburg
1790 E Market St #42 (540) 432-8648
Cha-ching.
Jessica Williams Jessica is a senior English and writing, rhetoric and technical communication double major. She enjoys writing, sarcasm and the occasional sandwich.
Voices
Bitter in black frames
One Krabby Patty,please I
’m not a business major (which is great if you want to avoid differential tuition), but I am a consumer and I know what people want to see. Businesses are missing a lot of opportunities. For eight years, I’ve lived in a town in southern Maryland that has had to suffer through commercials for Sonic, their mouthwatering milkshakes and pretzel dogs paraded in front of our eyes, seemingly within reach, but the nearest Sonic is two hours away. So why haven’t they built one near us? Why are they leaving an untapped market of hungry people to suffer? It’s even worse in Harrisonburg. With over 20,000 college students who eat at all hours of the day and night, there should be an infinite amount of options. Vegetarian and health-conscious students would happily spend money on salads and other meatless foods from Sweet Tomatoes, and those who just want to binge on dessert would flock to a 24-hour Krispy Kreme. Cookout is great, but it gets old quickly. A little competition wouldn’t hurt. The sad thing is that I’m sure there’s some Don Draper in a suit at the top of skyscraper thinking, “How can I get people to buy my product?” when all the company has to do is ask. People know what they want to spend money on. They’ll tell you. In fact, I can tell you right now, Nickelodeon would make a fortune if they built a real Krusty Krab. Do you know how many families would travel from all over the country to see a guy dressed as Squidward in a little boat at the front taking orders? Or to try a real Krabby Patty? They’d make a million dollars on opening day — and you can imagine how happy that would make Mr. Krabs. Animatronics and special effects have gotten to the point where we can bring pretty much anything from movies and TV to life. Why isn’t there a real Jurassic Park? Or a “Star Wars” theme park? Do you know how many people would pitch in to fund something like that? There would be enough money to build it within a week — and it would provide an infinite
cartoon by Natalie Wittmayer
amount of wonderful family memories. There could be a life-sized Millennium Falcon to tour and an arena for lightsaber battles. Right now, “Star Wars” is trapped within Disney World, but with room to expand it could be so much more. And why isn’t there a real “Central Perk” in New York? The orange couch, the eclectic mix of cozy decor — “Friends” fans would flock to it for a cup of joe and a few laughs. We live in an increasingly fandom based world, and those cult films and shows that have lasted for decades and will last for decades more deserve to be brought to life. Would you rather see another sequel of “Star Trek” or be able to go inside the “Enterprise” and experience the final frontier yourself? What if you could wear the outfits? Pilot the ship? If companies build it, the money will come. They just have to listen to what the people want. P&M, Winter 2014 31
Nôrth 38
DON’T FIGHT THE TRAFFIC
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