THE
BROWN DAILY HERALD vol. cxlix, no. 50
since 1891
TUESDAY, APRIL 15, 2014
Whitehouse urges action on climate change R.I. senator describes effects of climate change on public health, calls for Congressional action By MEGHAN FRIEDMANN STAFF WRITER
The United States needs to wake up to the issue of climate change, Sen. Sheldon Whitehouse told approximately 75 students, faculty members and community members Monday afternoon. The crowd gathered in Salomon 101 to hear his lecture after the Public Health Research Day poster session, during which students displayed their research.
SCIENCE & RESEARCH
Climate change “has a significant effect on our health,” Whitehouse told The Herald. Citing asthma as an example, he explained that warming global temperatures are increasing the duration of the pollen season, thereby increasing risks for asthmatics, as pollen can trigger asthma attacks. Whitehouse elaborated further on climate change’s consequences for asthmatics during his lecture, which was introduced by both Terrie Fox Wetle, dean of the School of Public Health, and President Christina Paxson. Paxson explained that Whitehouse gives a speech about climate change every week the Senate is in session, having delivered 64 of these speeches over the past two years. He also travels across the country to spread his message, she said. “This year’s Public Health Research » See WHITEHOUSE, page 2
Over 40 faculty members set to affiliate this fall, with 11 new hires to be added in coming years By EMILY WOOLDRIDGE SENIOR STAFF WRITER
teams in Division I. It both reached the USA Rugby National Championships round of 16 and won the Ivy League Championship for six consecutive years. The team’s most impressive showings occurred in 2008, 2009, 2010 and 2012, when it reached the semifinal national championship game. Brown is the second Ivy League school to elevate women’s rugby to the intercollegiate varsity level after Harvard became the first last fall. Of the schools that offer women’s rugby at the Division I level, Brown is only the 11th to announce that it will raise the sport to varsity. Over many years the team spoke » See RUGBY, page 4
A new Institute for the Study of Environment and Society will launch next fall, the University announced Monday. The institute, approved by the Corporation’s Board of Fellows Friday, will address environmental problems with “a multifaceted approach,” through the intersection of sciences and social sciences, President Christina Paxson said in a statement. Directed by Professor of Geological Sciences Amanda Lynch, ISES will call the University’s new Building for Environmental Research and Teaching its home. A diverse group of disciplines, including geological sciences, economics and Africana studies, will mingle under the umbrella of ISES. The institute will give students the opportunity to investigate questions involving natural systems, food and water, health and well-being and equity and governance, according to a University press release. More than 40 faculty members plan to affiliate with the institute. The University intends to hire 11 additional faculty members over the next several years to work at ISES, prioritizing diversity in their recruitment, » See INSTITUTE, page 2
the food, if not the water, has something of a gentle sparkle. Succotash is the latest project of the Sorbo Restaurant group, which also owns College Hill’s Coco Pazzo and English Cellar Alehouse. Here American standards come with a vaguely Southern lilt dished out in a quaint but comfortable setting. It ought to be mentioned that the water situation may be attributed to a fire hydrant that had recently been tapped in the area. And the staff did take what seemed like appropriate safety measures. We were steered away from coffee and tap water and were kindly redirected to the juice menu. A bright blend of apple, ginger, spinach, beet and pineapple called “Jungle Juice” is the one and only circumstance in which I will endorse consuming anything so-named. Like its namesake suggests,
Succotash is something of a medley. Cuisine from below the Mason-Dixon line is not especially well-represented in Providence, but Succotash doesn’t come across as especially Southern. It should be said that the dinner menu, which this reviewer did not sample, includes such fare as chicken and waffles, smoked brisket and fried pickles. But the breakfast and brunch offerings are pretty standard new American fare. On the whole the menu doesn’t seem to know precisely where it stands. I did discover that the word succotash comes from “sohquttahhash,” a dish traditional to Rhode Island’s own Narragansett tribe, so maybe there is a gesture toward local produce somewhere in there. Even if there’s nothing remarkable or experimental here, what we had was done well and fairly priced. » See SUCCOTASH, page 8
ASHLEY SO / HERALD
Sen. Sheldon Whitehouse called for Congress to “wake up” to the consequences of climate change in a Salomon 101 lecture Monday.
Women’s rugby rises to become varsity sport After six Ivy championships, team becomes 11th in country to achieve varsity status By ALEXANDRA CONWAY SPORTS STAFF WRITER
ZACH FREDERICKS / HERALD
Miguelina Almanzar and Evan McLaughlin, far right, hand the petition to a City Clerk’s office worker at Providence City Hall.
New institute uses social lens to study environment
The women’s rugby club team will be elevated to full varsity status in the fall, becoming Brown’s 21st women’s varsity team and 38th varsity team overall, the University announced Monday. The women’s rugby team was founded as a club in 1977 and has become one of the top-ranking
SPORTS
signatures, seeking $15 minimum wage for Providence hotel workers By ZACH FREDERICKS SENIOR STAFF WRITER
Providence hotel workers and members of the hotel union Unite Here Local 217 presented a petition with over 1,200 signatures to the City Clerk’s Department Friday morning in an attempt to raise the minimum wage for Providence hotel workers to $15 per hour. Students from the Brown Student Labor Alliance and United Revolutionary Socialists, along with other student volunteers, have been working with the union to collect
inside
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signatures from registered Providence voters for the petition, said Josue Crowther ’15, a member of URS. Over 1,000 hotel workers are employed in Providence’s 10 hotels, but only the 300 employees of the Providence Biltmore and the Omni Providence Hotel are unionized, said Jenna Karlin, a Local 217 organizer. While some unionized workers already earn nearly $15 per hour, non-unionized workers at other hotels only make $8 to $9, she added. “It’s not right that we work for incredibly successful companies and we don’t get our fair share,” said Evan McLaughlin, a front desk and room service worker at the Hilton Providence, who makes $9 per hour. McLaughlin was one of the two individuals who handed the petition to staff at the City Clerk’s office, along with Local 217 member Miguelina » See PETITION, page 3
Succotash does serious breakfast, brunch and dinner in relaxed milieu on Richmond Street By ANDREW SMYTH ARTS & CULTURE EDITOR
A recent morning at Succotash, a dining establishment situated along Richmond Street in the Jewelry District, came with an unexpected development. “The water,” the waitress informed us with a casual grin, “is orange.” Alarming? Yes. But honest and delivered with a smile? Also yes. The waitress laughed, “Welcome to Succotash!” This aspect of blithe relaxation is part of the fun at Succotash, where
REVIEW
Metro
Arts & Culture
Patrick Rogers, nominee for the I-195 Commission, declines appointed position
Taubman Center poll shows leading gubernatorial candidates in statistical tie
“The Black Lavender Experience” festival explores identity in black queer theater
Journalist and artist Margaret Wertheim lectures on the art and science of coral reefs
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Hotel workers petition to raise minimum wage In Jewelry District, a southern sensibility Activists gather 1,200
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» WHITEHOUSE, from page 1
according to the press release. The Center for Environmental Studies, which has served as the hub of undergraduate environmental studies for the last 35 years, will merge with ISES next year. The institute will also expand the cross-disciplinary research executed by Brown’s Environmental Change Initiative. ISES will house the University’s herbarium and the Environmental And Remote TecHnologies Lab, which conducts research involving remote sensing and geographic information systems. ISES will support a facet of Paxson’s strategic plan that emphasizes “sustaining life on Earth,” according to the press release.
Day delves into the health and wellbeing of people here in Rhode Island, across the country and around the world, as it is affected by the unprecedented levels of carbon we have launched into our atmosphere and oceans,” Whitehouse said in his lecture. Whitehouse described the evidence for and effects of climate change, citing examples such as local scientific studies, state agency farming forecasts and the vulnerability of infrastructure to rising sea levels. “This is the kind of ground truth that can help us cut through the corporate propaganda churned out by polluted interests to obscure the crisis before us,” he said. Data from the constituents in politicians’ home states may reach those
“who readily and comfortably ignore intergovernmental scientific panels and environmental advocacy groups,” he added. Whitehouse then discussed a variety of examples that show how climate change affects public health. In addition to the lengthier and more intense pollen season brought on by global warming, Whitehouse described the correlation between higher temperatures and algae blooms, which can lead to “red tides.” These red tides decrease oxygen and sunlight levels in water and create toxins. Shellfish may consume these toxins, which then poison humans who eat the shellfish, he said. Whitehouse also explained that warming temperatures extend the season during which parasite-carrying bugs like mosquitos threaten humans.
THE BROWN DAILY HERALD TUESDAY, APRIL 15, 2014
“With longer summers and shorter winters, we’ll face more exposure to these pests and the diseases they carry,” Whitehouse said. He added that this issue is already affecting forests in the western United States, where pine beetles are parasitic to their trees. Higher temperatures also mean higher sea levels, which have already destroyed homes in places like South Kingstown, Whitehouse said. Climate change also increases the probability of extreme weather, such as tropical storms and heat waves, both of which are major threats to public health and safety, Whitehouse added. He also noted that health consequences may instigate conflict, and in that way climate change threatens security. A shortage of resources like food and space may cause competition, which can lead to conflicts such as civil wars, he explained. “The health consequences around the world will actually be graver than at home, grave enough to lead to dislocation and conflict in less wealthy and resilient societies,” Whitehouse said. Whitehouse quoted Secretary of State John Kerry, who has described climate change as a weapon of mass destruction: “Climate change, if left unchecked, will wipe out many more communities from the face of the Earth.”
Whitehouse finished his lecture with a call for action. “Congress is asleep, and it is time for Congress to wake up.” “We have a responsibility here that relates to more than just the chemistry and the physics of climate change. … This is our responsibility. It is our generation’s responsibility. Indeed it’s more than that — it’s our duty, so it is indeed time to wake up,” Whitehouse added, concluding the lecture and opening the floor for questions. “It was refreshing to see how much our senator is passionate” about climate change and health, said Melissa Clark, professor of epidemiology and obstetrics and gynecology, who attended the lecture. While introducing the lecture, Wetle noted that the relationship between health and the environment — this year’s theme for Public Health Research Day — is “increasingly evident.” Wetle, an organizer for Public Health Research Day, told The Herald that preparations for the event began eight months ago. Approximately 75 people, including both undergraduate and graduate students, applied to present at the poster session, and about 50 were accepted,Wetle said. The organizers accepted more than originally planned because of the large number of entries, she added.
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THE BROWN DAILY HERALD TUESDAY, APRIL 15, 2014
Nominee declines I-195 commission post Poll shows gubernatorial Rogers cites potential conflict of interest between his law firm and the commission’s work By ALEXANDER BLUM SENIOR STAFF WRITER
Patrick Rogers, Gov. Lincoln Chafee’s ’75 P’14 P’17 nominee to serve as one of seven commissioners on the I-195 Redevelopment District Commission, declined the offer last Thursday, on the day of his proposed confirmation, citing concerns about the potential conflict of interest between service on the Commission and his work with Hinckley Allen and Snyder L.L.P. Rogers was Chafee’s first chief of staff and worked in the governor’s
» PETITION, from page 1 Almanzar, a housekeeper at the Omni Hotel. The petition is a way to advocate for workers in the community, Almanzar said to the supporters and reporters gathered in City Hall. Though she earns an hourly wage of $14.66, she said, “Other workers aren’t making enough, which is why I am here today.” After presenting the petition to the City Clerk, workers and union organizers came together for an energetic chant of “si se puede” — “yes we can.” Union and hotel workers — particularly those at the Hilton and the Renaissance Providence Hotel — have been protesting working conditions in recent months. Following a worker protest outside the Hilton in February, three hotel workers were fired, said Andrew Tillet-Saks, a union
office through 2011, before beginning work in early 2012 at Hinckley Allen and Snyder, serving as chairman of the firm’s Providence Strategic Growth Committee and focusing on “generating more clients, helping businesses grow and recruiting others to work at the firm,” the Providence Journal reported Thursday. In his letter — addressed to both Chafee and Senate President Teresa Paiva Weed — Rogers wrote that “it has been an honor to have been asked to serve on the Commission,” but declined the offer after further consideration of the interests of his firm’s clients and Commission precedent, “which would effectively prevent any Hinckley Allen lawyers from representing any current or future clients before the Commission.”
The Commission, formed in 2011, owns the 21 LINK land parcels that now stand in place of the I-195 highway, and is tasked with managing “the sale, marketing and oversight” of the land, according to the group’s website. In his letter, Rogers wrote that this decision would not only allow Hinckley Allen and Snyder to “take seriously (its) ethical obligations to clients,” but would also ensure that the Commission could function “with integrity and transparency,” without “the appearance of any possible conflict.” Though the Senate Committee on Commerce unanimously approved Rogers’ appointment, it will relaunch the review process following Chafee’s next nomination.
organizer. The National Labor Relations Board is currently investigating the three terminations along with other allegations concerning workers’ rights to use the hotel’s main entrance, Karlin said. In response to the reported work conditions at the Renaissance, Local 217 organized a boycott of the hotel. SLA and URS members spoke with the Brown University Community Council to encourage the body to participate in the boycott. The council ultimately decided against it, Crowther said, though it passed a resolution in support of the hotel workers. While Mayor Angel Taveras has been receptive to minimum wage issues raised by the union, it does not seem likely that the petition will be approved by the City Council, Crowther said. “No one really expects it to pass just like that, but that leads to the next
big step, which is getting 5 percent of all Providence voters — roughly 6,000 people — to sign so that it can go into referendum,” he added. Some of the volunteers who have worked on the petition express concern that the $15 per-hour minimum might seem like too much of an increase. But the increase will affect workers in different ways — the higher wage would only translate into an extra $1.85 per room cleaned for a housekeeper, said Shelby Maldonado, a Local 217 organizer. Students initially tried to encourage City Council members and mayoral candidates to make hotel labor issues a part of their campaigning platforms for the upcoming elections, but so far the issue has not been prominent on the election agenda. “They try not to mention it too much because their campaigns are saturated with too many other issues,” Crowther said.
City approves Zipcar expansion Zipcar’s 156 cars in Providence will generate $110,000 for the city with new contract By MARINA RENTON STAFF WRITER
The City Council Special Committee on Ways and Means approved a renewed contract with Zipcar April 7 after months of negotiation. The proposed agreement has been forwarded to the City Council for final approval Thursday. Zipcar submitted a revised contract for consideration at the beginning of January. The committee began reviewing the changes “several weeks ago,” said David Salvatore, committee chairman. During the process, the committee raised “several concerns and questions” that prompted further negotiations, he said. Several of the committee’s concerns addressed ways in which to generate additional revenue for the city. The committee advocated for the dispersal of Zipcar parking spaces throughout Providence and asked the company to purchase overnight parking passes that would generate $1,700 for the city, Salvatore said. And the revised agreement stipulates that if a
Zipcar occupies a metered spot, the company must pay the city a maximum of $3,570 — the amount of annual revenue a parking meter would have generated. Zipcars currently occupy seven parking spaces in Providence. The proposed agreement increases the number of spaces to 13, with the possibility of adding a total of four spaces for the second and third years of the three-year contract, bringing the final number of spots to 17 by 2017, Salvatore said. Zipcar has increased the number of cars registered in Providence to 156, which will generate around $110,000 for the city, Salvatore said. “The committee saw this as a winwin.” Salvatore said Zipcar elevates the quality of life in Providence, particularly for those who do not own vehicles.“We are a walkable city,” he said. “However, there are times when another mode of public transportation is required.” The company is “happy to have reached an agreement with the City of Providence’s Ways and Means committee,” wrote CJ Himberg, Zipcar communications and social media coordinator, in an email to The Herald. “We’ll continue to work with the city and universities in the area to
reduce pollution, emissions and parking demand in the region through the offering of car sharing,” she added. The mayor’s administration is “pleased” that the agreement with Zipcar is moving to the City Council for a vote, wrote Meaghan McCabe, deputy press secretary for Mayor Angel Taveras, in an email to The Herald. The Mayor’s Office of Sustainability has been involved in the recent negotiations, she added. While generating revenue for the city, a renewed contract with Zipcar will also “continue providing a valuable transit option that improves our quality of life and makes Providence a more sustainable city,” McCabe wrote. A previous version of the proposed agreement would have allotted Zipcar the 13 parking spaces and waived the membership fees for 40 city employees who wished to use the service, The Herald previously reported. In the current version of the agreement, city employee fees will not be waived. If the newly proposed agreement is approved by the City Council Thursday, it will go into effect immediately, McCabe wrote. Zipcar has a separate contract with the University that will not be affected by the negotiations with Providence, The Herald previously reported.
candidates neck and neck Taubman Center poll reveals state’s gubernatorial leanings, opinions on marijuana By ZACH FREDERICKS SENIOR STAFF WRITER
The Taubman Center for Public Policy and American Institutions released a poll Thursday that shows gubernatorial candidates Mayor Angel Taveras and General Treasurer Gina Raimondo in a statistical tie among likely Democratic primary voters. The poll surveyed a random sampling of 600 Rhode Island voters April 3-5 on their opinions about the upcoming gubernatorial primaries, marijuana legalization and statewide economic issues, according to a Taubman Center press release. Among those likely to vote in the Democratic primary, 29.4 percent said they would vote for Raimondo, 25.8 percent supported Taveras, 9.6 percent supported Clay Pell and 35.2 percent remained undecided. Approximately one-third of voters in unions or teachers’ associations said they would vote for Taveras, while 23.5 percent answered they would likely vote for Raimondo. But Raimondo had more support than Taveras among voters who do not belong to a union. The poll results did not
demonstrate a leaning among female voters, who were evenly divided between Raimondo and Taveras. There was a preference among male voters for Raimondo over Taveras. Only 9.7 percent of those surveyed identified with the Republican Party — Taubman claims this represents the state population accurately, as 10 percent of Rhode Island voters are registered Republicans, according to the press release. Among those Republican voters, 36 percent said they would vote for former Moderate Party candidate Ken Block and 31 percent said they preferred Cranston Mayor Allan Fung. Approximately half of voters also said they would support the legalization of small amounts of marijuana for personal use. The poll demonstrated age as a correlating factor with support for legalization. Among voters 18 to 29 years old, 65 percent of voters supported legalization, while only 41 percent of voters over the age of 60 were in favor of it. The poll also showed approval ratings for President Obama, U.S. Sens. Jack Reed and Sheldon Whitehouse and Reps. David Cicilline and Jim Langevin. Obama received an approval rating of 43 percent. Taveras received the highest approval rating given to a Rhode Island politician with 54.4 percent, while Raimondo followed in second at 49.3. Cicilline received the lowest approval rating at 26 percent.
4 arts & culture Lecturer promotes art, science through ‘play’
dedicated her efforts to the convergence of the arts and sciences, there has been an increased interest in making such connections, and people have become “more receptive to this interdisciplinary approach.” Erik Ehn, head of playwriting and TAPS department chair, who invited Wertheim to the residency and helped organize the events, told The Herald he had previously attended her talks and said he was intrigued by “these different kinds of artistic, mathematical and environmental clarity that she lined up altogether and made everything look bigger.” “So what I would like to introduce to the community is that good as we all are we can realign ourselves to look further with more clarity,” he said. Though at a very early stage, he added, he is involved in writing a proposal for an M.A. program between Brown and the Rhode Island School of Design to “put the two schools and different disciplinary practices together.” In addition to Wertheim’s Monday lecture, there will be an array of hands-on workshops this week, such as making fractal origami, as well as an exhibition and a panel conversation. With these, Wertheim expressed hope that students will be “encouraged to think outside the box,” and be open to take “untraditional paths and explore.”
with former President Ruth Simmons, Athletic Director Jack Hayes, Vice President for Student Life Margaret Klawunn and President Christina Paxson to advocate for varsity status. The road to the change was a “long, seven-year process,” said Lucy Fernandez ’14. “The message most of the time was that ‘we recognize you’re great, but we already have so many varsity sports.’” But after speaking with Paxson, the team began to get “little things” along the way, Fernandez said, such as weight room access, though the team had to pay for it. When the announcement was officially made Monday morning, it came as a shock to all the players, since in recent weeks the conversation had appeared to die down. “We just feel so much relief knowing we can just play and play well and go on if we qualify,” said Sandra Kimokoti ’15. “We’ve been fortunate to have very caring, supportive alumni that have helped us raise hundreds of dollars and have always cared for the team,” said Saudi Garcia ’14. “This was especially important when we had to go to the Final Four in California.” The team has dealt with many challenges over the years, players said. “It was demoralizing at times being kicked off the field or having the lights shut off on us during practices,” said Sydney Peak ’15. “There was very little response and support for a team that has always performed so well.” The women’s rugby team has been playing other varsity teams for years, but “we couldn’t compete with (them) because we just didn’t have it,” Peak said. “The financial difference has always been the burden.” From 2008 to 2012, the team reached the Final Four every year but one, each time just missing the final championship game. “If we had all the resources, we would have been able to go all the way,” Fernandez said. Peak praised Kerrissa Heffernan, who was the team’s volunteer coach for 11 years, as one of the main reasons why varsity status was finally achieved. “She really built the program. … It wouldn’t have happened without her,” Peak said. “She dedicated her
the story of an adolescent Chicano man sent to a “de-gaying” camp in Mexico. The pieces made people aware of a history that is not usually talked about, said Dakotah Blue Rice ’16, who attended several festival events. “It’s not something you learn in high school history class, it’s not something you learn most of the time at Brown if you don’t take specific classes,” he said. Rice said “The Black Lavender Experience” is unique in how it raises awareness of the black queer community and its art. He added that the Queer Alliance has discussion-oriented groups such as Other Brothers and The Next Thing that cover similar issues, but the festival has greater visibility. Rice added that “The Black Lavender Experience” “really brings some attention to being a black queer person — what that identity entails to the larger community at Brown.”
Another festival event was a discussion about human rights and antiLGBTQ legislation in Uganda featuring a Skype conversation with Ugandan playwrights Charles Muleka PhD’12 and George Seremba, as well as writer, musician and artist-in-residence Greg Tate. Tara Cavanaugh, Africana studies video producer, has been filming the festival since its first iteration. She said this year’s roundtable discussion resonated with her and she sympathized with the closeted Ugandans who are in a witness protection program for safety. “That broke my heart,” she said. “That broke my heart when I realized how lucky I am to be able to be out.” “The Black Lavender Experience” also raised questions about the meaning of safety within an environment and a community for queer and black people. “If you don’t feel like you can
be yourself, that means that you’re not safe,” said Helen Lee GS, administrative assistant for the festival. “Finding the place where you can be yourself and be expressive” was a theme emphasized during the festival, she said, adding that “sometimes that’s a really complicated place too.” Identification in relation to community, culture, religion and family was also an underlying theme of all the events. “I think that identity, really, is shaped in large part by context,” Lee said. “I think people change identifications throughout their lives as well.” Lee added that there is a definite trend toward non-identification as well. People associated with the black queer community are increasingly spreading the message, “Actually, just don’t label me. I’m not gay, I’m not straight, I just am and I’m me.”
By GRACE YOON CONTRIBUTING WRITER
COURTESY OF INSTITUTE FOR FIGURING
The Institute For Figuring’s most renowned project engaged 8,000 participants in crocheting models of coral reefs. grown to include 8,000 participants from all over the world, who engage in crocheting precise models of coral reefs to raise awareness of the crisis and give participants an intimate knowledge of their biology. Wertheim taught a brief lesson on the complex geometry inherent in the coral reef structure that enables it to maximize its surface area. The demonstration reinforced her assertion that crocheting coral reefs makes it possible to mimic the coral reef visually and procedurally. A more recent project related to the coral reefs, Wertheim added, is a plastic coral reef project. In addition to ocean acidification, coral reefs have been suffering from an increase in plastic waste in the ocean. A new project of crocheted plastic coral reefs has emerged as a response to the threat. In concluding the lecture, she introduced a metaphor to explain the projects’ implications for community activism. “Just as coral reefs individually can achieve nothing on their own, … we humans on our own can’t solve the problem of global warming,” she said. “Just as we can collectively build giant woolen crochet installations together, … collectively I believe we can solve the problems.” After her lecture, Wertheim told The Herald that in the years she has
» RUGBY, from page 1
whole life to the team and sacrificed so much.” “Kerry really stepped up to the plate to offer comprehensive support to the players,” said Elena Suglia ’15. “She has been the heart and soul of the team.” The team’s current head coach and first-ever paid coach, Kathy Flores, has “really walked into that legacy” since beginning in 2013, Suglia said. “She was another stepping stone to becoming varsity,” Peak added. Players noted that a family with ties to the team promised to donate $1 million if and when rugby became a varsity team. “Changes are going to be huge in a way that we don’t actually understand yet,” Fernandez said. For the past 37 years, the team has been able to travel and practice freely. With varsity status come certain limitations, specifically on practice and travel times. But the new status will also bring huge benefits, including the availability of the training room and preventative care, neither of which the team previously had access to. “We’ve really lost a lot of players to concussions and injuries that could have been prevented with preventative care,” Peak said. “This will be huge in relation to socioeconomic status and being able to support female athletes from diverse backgrounds.” Organizational obligations will no longer fall on the athletes. “We used to have to organize every logistical nightmare, which could’ve been a full-time secretarial position,” Suglia said. “As an alum I wanted to throw up in joy,” said Mai Nguyen ’12. “Being a part of the team that has always been so close, always getting so far … the news was overwhelming.” For younger players, the news marks a big change for the team. Varsity status also means that official recruitment spots will be allotted for the team. “I feel so privileged to have this incredible foundation of work built under me,” said Oksana Goretaya ’17. “It can only get better.” “The Brown spirit is so real on this team,” Nguyen said. “We don’t want this grit of the club and underdog feel lost, but because we’re Brown I think we’ll always have that history. We’re very proud that we’re here where we are.”
Artist and journalist Margaret Wertheim takes interdisciplinary approach to studying coral reefs
Margaret Wertheim, science journalist turned artist, began a multi-day residence by delivering a lecture on the intersection of art, science, mathematics, community and environment Monday in the Martinos Auditorium of the Perry and Marty Granoff Center for the Creative Arts. As part of its semester-long exploration of the intersection between art, science and the humanities, the Department of Theater and Performance Studies will host Wertheim in residence until Thursday. Wertheim, who studied physics and math at college and for many years worked as a science writer, said she realized about 10 years ago that “there needs to be a new performative way of engaging people with science and mathematics.” It has been statistically proven, she added, that only a small portion of American society reads science magazines or views science programs. It is with this mindset that she and her twin sister cofounded the Institute For Figuring in Los Angeles in 2003. The aim of the organization is to engage people creatively with science and mathematics, with a focus on “material play,” she said. The organization promotes the concept of “play tank,” which, as Wertheim explained, is an extension of the concept of “think tank,” because “society needs also a play tank where people literally play with ideas.” The IFF engages in creative largefocus participatory programs, among which the most renowned project is the “Crocheting Coral Reef,” an example of a community service project that resides simultaneously in art and science. At the time of the project’s conception, coral reefs, which are particularly sensitive to global warming and its effects, like ocean acidification, were dying — one-third of the world’s coral reefs were already suffering. The project, then, was an artistic response to this phenomenon. The initiative has
THE BROWN DAILY HERALD TUESDAY, APRIL 15, 2014
Festival shines spotlight on black queer theater ‘The Black Lavender Experience’ showcases dramatic works, raises conversation about cultural issues By ASHWINI NATARAJAN CONTRIBUTING WRITER
The sixth-annual run of “The Black Lavender Experience,” a celebration of black queer performing arts, occurred last week. The festival is the brainchild of Elmo Terry-Morgan ’74, associate professor of Africana studies and theater arts and performance studies, and a group of students in his course, AFRI 0990: “Black Lavender,” which focuses on the emergence of black queer theater. Featuring works of students and visiting artists, the festival held events at Brown’s Rites and Reason Theater in Churchill House, the George Houston Bass Performing Arts Space and the
Cable Car Cinema. The festival initially served as a creative space for black playwrights to showcase their art, but the project has now evolved into a forum for both new and well-known artists to engage with wider issues surrounding black queer arts and culture. This year’s “Black Lavender Experience” provided insight into the history and hardships faced by black queer individuals. The festival presented dramatic works centered around black queer characters — Shirlene Holmes’ “A Lady and a Woman,” for example, which explores the difficulties facing two female African-American lovers in the late 19th century, or Nicholas Donias’ ’12 “Camp Sanctuary,” which tells
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THE BROWN DAILY HERALD TUESDAY, APRIL 15, 2014
menu SHARPE REFECTORY
fa l s e a l a r m VERNEY-WOOLLEY
LUNCH Daiya Cheddar Cheese Quesadillas, Tacos, Chicken Fajitas, Avocado Dip, Red Rice, Sugar Cookies
Stir-Fry Pesto Pasta with Beef, Eggplant Parmesan Grinder, Grilled Caribbean Jerk Chicken
DINNER Pasta Primavera, Roast Turkey, Broccoli in Lemon Sauce, Chocolate Cherry Upside-Down Cake
Chicken Marsala, Rice and Orzo Pilaf, Ziti, Sauteed Spinach with Garlic, Buttermilk Cornbread
JOSIAH’S
THREE BURNERS
QUESADILLA OR GRILLED CHEESE
Crepes
Made-to-Order Quesadillas BLUE ROOM
SOUPS
DINNER ENTREES
Spinach and Feta, Sausage and Lentil, Three Bean Chili
Chicken with Peppers and Onions, Avial Coconut Vegetable Curry
sudoku
ARJUN NARAYEN / HERALD
Students in Andrews Hall were driven from their rooms, showers and slices of Andrews Commons pizza when a fire alarm went off Monday afternoon during a system test.
comics Bacterial Culture | Dana Schwartz ’15
crossword
Cat Ears | Natajee’ McNeil ’17
calendar TODAY
APRIL 15
2 P.M. WORKSHOP ON FRACTAL ORIGAMI
Margaret Wertheim will give a hands-on workshop on the intersection of mathematics and aesthetics by constructing fractal forms out of business cards. John Street Studio 5 P.M. WRITING INDIA: TWO AUTHORS AND AN EDITOR
The Brown-India Initiative will host a discussion between New Yorker news editor Jonathan Shainin, novelist Rana Dasgupta, and Professor of Political Science Ashutosh Varshney. Alumnae Hall, Crystal Room
TOMORROW
APRIL 16
4 P.M. IL CINEMA RITROVATO ON TOUR
The Department of Italian Studies will screen six recently restored pieces of Italian cinema, in addition to The Great Beauty, the 2014 Oscar-winner for Best Foreign Language film. Granoff, Martinos Auditorium 12 P.M. AGAINST TOBACCO: AN EIGHTEENTH-CENTURY DEBATE
Nikolaos Panou, visiting assistant professor of comparative literature, will lecture on the history of debates over tobacco and what role tobacco played in moral norms and social practices. Watson Institute, McKinney Conference Room
6 commentary
THE BROWN DAILY HERALD TUESDAY, APRIL 15, 2014
EDITORIAL
The very model of modern scholar-athletes On Monday, Brown Athletics announced that the women’s rugby team will finally receive varsity status. This designation is well-deserved and represents the culmination of a decade-long drive for recognition. Even before the change to varsity status, the women’s rugby team has been a model for how an athletics program can excel on and off the field. We believe it is both appropriate and overdue that such a successful team with accomplished individual players be recognized as a varsity organization, and we are heartened and excited to see it join the University’s 37 existing varsity athletics programs. Given Brown’s expansive athletics program, it is only appropriate that women’s rugby, which has built up a very successful reputation, should join the ranks of the varsity teams. President Christina Paxson acknowledged the women’s rugby team’s success yesterday when she announced that “women have been playing rugby at Brown for more than 35 years and are strong competitors at the national level,” as the Providence Journal reported. She congratulated the players and the alums for their achievements and for their “persistent and successful effort.” Since its inception in 1977, the team has become a top performer at the Division I club level. The program has won six Ivy League championships in the past nine years, has earned a place in the national championship tournament for the past nine and has also reached the semifinal national championship game in 2008, 2009, 2010 and 2012. During this time period, the program has generated 19 All-Americans, eight national team players and two World Cup players. The University has struggled to maintain its large and expensive athletics program, as manifested by the Corporation’s proposal to cut four teams — the men’s and women’s fencing teams, the wrestling team and the women’s ski team — back in spring 2011. In the midst of arguments over budget cuts for athletics, the women’s rugby team has been unsuccessfully seeking varsity recognition for over a decade. Members of the team stepped up their efforts to gain varsity recognition in 2011, creating a Facebook campaign page and handing out fliers to members of the Corporation to garner support. The recognition of women’s rugby as a varsity team is a celebration of the progress of women’s athletics at the collegiate level. Women’s rugby players have demonstrated excellence in all areas before gaining the resources of a varsity team, and we look forward to seeing the progress of the team going forward.
K I M B E R LY S A LT Z
Q U O T E O F T H E D AY
“As an alum, I wanted to throw up in joy.” — Mai Nguyen ’12
See rugby on page 1.
Editorials are written by The Herald’s editorial page board: its editors, Matt Brundage ’15 and Rachel Occhiogrosso ’14, and its members, Hannah Loewentheil ’14 and Thomas Nath ’16. Send comments to editorials@ browndailyherald.com.
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commentary 7
THE BROWN DAILY HERALD TUESDAY, APRIL 15, 2014
The Spring Weekend police state DAVID KATZEVICH guest columnist
Spring Weekend is supposed to be a memorable time on campus, devoted to relaxation and a healthy amount of debauchery. But there was a less savory aspect of the weekend that grabbed my attention early and continuously. All too often, the sheer magnitude of the police and security presence made Spring Weekend feel more akin to a university under siege — ruled by arbitrary dictates of control — than a fun, party environment. The security around Brown during Spring Weekend — Department of Public Safety officers, as well as “Event Staff ” with nebulous but practically limitless authority — mirrored in their actions and posturing the unfortunate trends in authoritarian control that have become the new normal across the country. At this point, it doesn’t matter if someone is in an airport, in a school, in line for a university concert or on the streets of New York City; it has become expected that getting stopped, questioned, scrutinized, inspected, embarrassed, patted down and humiliated and having one’s bag searched are procedures that are not to be questioned, but natural in their own way. There has been nothing in the way of a mass public outcry against the standardization of such procedures. That Brown, a supposed exemplar of free intellectual activity and critical analysis, has followed in mindless lockstep with the prevailing security culture of control is troubling indeed. Several aspects and actions of security staff this past weekend caught my attention. For one thing, the size of the security presence was startling. It was omnipresent across campus, especially on the Main Green. Officers were at every party, happy and willing to shut these parties down without question. Another distinctive feature was the physical size of some of the guards, standing head and shoulders above most students, with the obvious intent of dissuasion through intimidation. Moreover, some actions I witnessed left my jaw hanging: a woman pleading with a DPS officer that her bag contained only books and a towel in it, a man being stopped by a large guard because he was dancing too much, an officer walking through the crowd taking particular relish in grabbing the arms of students smoking a joint, taking the joint from them and crushing it into the ground. One girl was kicked out of the concert for smoking, God forbid, a marijuana cigarette — or, as she surely called it, a reefer. For anyone who is outraged by undue exercise of authority, this entire spectacle in security theater is enough to make your blood boil. What justification could be offered for this massive, and undoubtedly costly, security presence?
ANGELIA WANG
What threat gives reason to the apparent senselessness of subjugating the entire student body to the yoke of a weighty force of officers and intimidating staff throughout the supposedly carefree and laidback weekend? Several explanations can be put forward, and yet all of them fall by the wayside under any critical examination. One is to prevent drug and alcohol use at the concerts. But already a strong case can be made that responsible individuals have the right
countless ways weapons could be smuggled in if someone were truly determined and thorough enough. The planes on 9/11 were hijacked by terrorists wielding box cutters, after all, not Glocks and Kalashnikovs. Finally, while security may help keep events under control, there are far less imposing ways of maintaining order while still allowing students to have a good time. For example, groups of students — our peers and friends — can be trained to act as safety patrols, alerting EMS
mundane articles. These rights to what is fundamentally and inalienably you and yours are as crucial as the right to freedom of speech for any democratic society. Freedom is much like air, as one only notices it by its absence or corruption. Just as bad air — polluted and unhealthful — is harmful to the body, the pollution of the free activity of men and women by unnecessary and onerous authority — backed up by the implicit threat of force — is harmful.
The sheer magnitude of the police and security presence made Spring Weekend feel more akin to a university under siege — ruled by arbitrary dictates of control — than a fun, party environment.
to do with their bodies what they want unless and until they start harming others, and that no governing body can make decrees invalidating that fundamental right. Furthermore, drug use should be a health issue, not a law enforcement issue, and if worse comes to worst, there are few people I’d rather trust than the highly trained and responsible workers of Emergency Medical Services. The next arguments come straight out of the headlines of paranoid America: Perhaps a rogue shooter or bomb-wielding terrorist will infiltrate the concert. The chances of this happening are so minuscule as to be practically unthinkable, and yet we act as if these things are to be expected. To assume this is the case would be to treat everyone as guilty until proven innocent, and would moreover be entirely ineffective, given the
if something is wrong or calling the police only in real cases of emergency. The Fourth Amendment, “the right of the people to be secure in their persons, houses, papers and effects, against unreasonable searches and seizures,” is not a mere legal technicality that some sophist can argue applies only in certain cases and with wide and far-reaching exemptions. Rather, like freedom of speech, which Brown seems to be enamored with, the Fourth Amendment is a guide by which to govern a society, providing freedoms that are absolutely necessary for the growth and flourishing of humanity. The right to one’s bodily and human integrity is the right to not be patted down and inspected, harassed and questioned. The right to personal property is the right to not have your bag checked wherever you go, to have to explain your most
To put it simply, authoritarianism kills the mood, as evidenced by the subdued nature of parties monitored by Event Staff, as well as those constantly broken up as if by clockwork, and the cautious, alert glances of students to make sure security did not see their joint or see them dancing “too hard.” If the point of Spring Weekend is to be carefree, few things do more of a disservice to that noble goal than the ceaseless scrutiny of security. More broadly, the intensification of Brown’s security only reflects the national trend of amplifying security presence and scope. Police across the country are becoming increasingly militarized without real reason, while revelation after shocking revelation comes out about the domestic spying of the National Security Administration. All these actions are symptomatic of the insane need for total control felt by those
tasked with ensuring our “safety.” Any violation of rights — of our fundamental humanity — is justified if it increases that one-in-abillion chance of actually finding a terrorist, a “bad guy,” and stopping him. What these “security experts” fail to comprehend is that trying to ensure total security through total control is a Sisyphean task, akin to the construction of the Tower of Babel. For every new measure of control implemented, several loopholes can be found — thus requiring a new means of control, leading to the discovery of new loopholes — all the while trampling human and civil rights. Eventually, the entire facade becomes too complicated to maintain and inevitably comes crashing down. Furthermore, if such a goal of total security through total control were somehow achieved, one can bet it would feel much like a solitary-confinement cell at a prison: very safe, but a touch far from desirable. The gifts of freedom are difficult to quantify, but they are surely infinitely more valuable than any extra security handed down to us by imposing instruments of authority. This sort of security is infantilizing, treating responsible adults as if we need our hands held to cross the street, thus limiting the responsibility we can and should take for ourselves. To treat us like this while in the same breath promising us, either explicitly or implicitly, that our Ivy League education will make us the “future leaders of the free world” is beyond absurd. Onerous authority inherently limits the frame of our mental and emotional capabilities, preventing serious questioning under threat of arbitrary force, substituting conformity for critical inquiry, until we are mere technical, albeit skilled, functionaries instead of mature and developed human beings. A bird in a cage can never understand the desire to fly freely. A horse tied to a plastic chair from youth will remain stationary as an adult when tied to the same chair, even though it is more than powerful enough to break away. Likewise, an excess of authority will tie our minds and hearts to common and therefore forced ideas and values, from which many of us will struggle to ever break away. For the sake of our education and development, as well as for the sake of having a good time on Spring Weekend, Brown needs to rethink its policy on security and create an atmosphere of critical questioning of all applications of undue authority infecting our nation.
David Katzevich ’16 is a radical believer that illegitimate authority must be questioned at every turn, with an unshakable faith in freedom and humanity. He is a member of the Brown United Revolutionary Socialists (URS) and can be reached at david_katzevich@brown.edu.
TUESDAY, APRIL 15, 2014
THE
BROWN DAILY HERALD restaurant week The Herald’s brunch picks BY ANDREW SMYTH, ARTS & CULTURE EDITOR
IN CONVERSATION
Lapine ’07: ‘To feed my creativity’ Diverse taste memories inspire balanced, eclectic cuisine for alum’s cookbook and food blog By EMILY PASSARELLI STAFF WRITER
IVAN ALCANTARA
The Duck and Bunny
Wickenden’s resident snuggery serves a delightful brunch every day. The crepe menu is entirely stacked, the salads are spry and the latkes with homemade applesauce are revelatory. The Afternoon Tea incorporates a selection of finger sandwiches, preserves, cupcakes and teas. Every day 10 a.m. to 4 p.m. | 312 Wickenden St.
Julian’s
Brunch at Julian’s is something of an event, so arrive early on the weekends to feast on a colorful assortment of hashes, sandwiches, omelets and scrambles. More adventurous options include the shakshuka — eggs poached in a spicy tomato sauce — or the scrambled egg pizza. Monday-Friday 9 a.m. to 4:30 p.m., Saturday-Sunday 8 a.m. to 2 p.m. | 318 Broadway St.
Farmstead
Biggie & Brunch, the monthly hip-hop bacchanalia at Wayland Square staple Farmstead, is a complete treasure. Accordingly, tables go fast, and advanced reservations may be necessary. The Notorious B.I.G., mimosas and seasonal local fare belong together. Celebrate Cinco de Mayo a bit early May 4 with a special collaboration between Farmstead and Chef Jake Rojas of Tallulah’s Taqueria. First Sunday of every month 10 a.m. to 2 p.m. | 186 Wayland Ave.
Olga’s Cup and Saucer
The Jewelry District’s favorite artisanal bakery offers an array of exciting egg options on the weekends. Try them paired with polenta, stuffed into tortillas with beans and pico de gallo in the tostada, poached in grilled scallion cheddar scones or fried in a slice of sourdough. Saturday-Sunday 9 a.m. to 2 p.m. | 103 Point St.
» SUCCOTASH, from page 1 The veggie omelet comes stuffed with mushrooms, spinach, caramelized onion and peppers. A side of potatoes arrives crisp, hot and salty. It’s a pleasant, substantial start to the morning. The French toast brioche doused with bourbon and vanilla is also worth eating. The bittersweet chocolate pancakes were the one truly exceptional dish. Unlike many iterations of the diner staple, they strike the perfect note of sweetness with chunks of
Belgian chocolate. The velvet texture is surprising and welcome. They’re right on the precipice of actual cake, which is a very good thing. Whether the hospitality, as the menu claims, is actually Southern also remains unclear — our servers’ accents would suggest otherwise. But their warmth is definitely genuine. The murky water episode was handled with calm demeanor and a welcome dose of good humor, which counts for something, right? I’ll probably return, even if clear water doesn’t.
Stay tuned for lunch and dinner in our Restaurant Week series
Less than 10 years out of Brown, already a published cookbook author and featured on the Food Network, Phoebe Lapine ’07 is the blogger behind “Feed Me Phoebe,” a site that shares recipes, gives cooking advice and catalogues culinary adventures. Her repertoire is inspired by her exposure to many different cuisines, and her love of cooking is supported by the joy she derives from feeding her friends and tasting her unique creations. Lapine spoke with The Herald about the progression of her life in terms of food — from three meals a day at the Sharpe Refectory to the healthful, gluten-free creations of her current kitchen in New York. Herald: How old are you in your earliest fond memory of cooking? When did you begin to appreciate and enjoy the culinary arts? Lapine: I have a few memories from when I was in the West Village as a child and having birthday parties at the Cowgirl Cafe. And then I was lucky — I lived in Paris when I was really young right after, when I was about three or four. And so I had major taste memories from there, and I think that kind of helped evolve my palate. It became very fancy from a very young age. My poor parents were feeding me sole meuniere with a side of French fries and string beans. My mom was a great home cook, and so I was really lucky to grow up in a household that valued family dinners and homemade, real food. Everything was really very organic, and I wasn’t allowed to have any prepackaged foods from the grocery store. For a while there I used to rebel against that. I would go over (to) my friends’ houses and literally just inhale every little package of Fruit by the Foot. But I think that she was treating my palate from a young age, and eventually when I was old enough to make decisions on my own and make choices on my own, I totally knew the value of home-cooked food and was very eager to do it for myself. Did you start cooking at a young age as well? Yeah, my mom would always keep me involved, mainly in baking projects. We’d make bread together, cookies. And then there’s the early days when I learned to feed myself in a real way. My summer going into my junior year of high school my parents were out of town, and I stuck around to do an internship. They didn’t leave me very much more than my normal allowance, so I really had to be thrifty. I literally cooked my way through my mom’s whole pantry and I’d call her, trying to make some of my favorite dishes, saying, “How do you make my favorite salmon, again?” I also always loved the Food Network, and actually, it gave me a lot more knowledge than I gave it credit for at the time. So I was cooking in high school for sure, and in college once I got my hands on a kitchen off campus, and … studying abroad in Rome, that’s when I did a lot of cooking. I was definitely
always the one feeding everyone else. Tell me a little bit about the food on campus when you were an undergraduate — were you satisfied with the options here? Well, no. But I think the problem is, it’s not that the dining halls at Brown are worse than they are anywhere else. It’s just that there’s a real emotional side of home cooking. Also, just the agency involved and knowing what goes into your food — it’s really hard when you have no control over that. I would go home and literally my mom would make everything, all my favorite dishes, and I would take containers back with me and put them in my mini-fridge. I mean, I was like any other college kid: I very much enjoyed eating on Thayer Street and very much did not miss home cooking at that stage. But I think I just recognized that when I would have dinner parties, there was something different in my outlook than my friends’. What was your go-to recipe? I was only on meal plan for the first two years. My go-to was meatloaf and margarita nights at 169 Cushing St.! I would mainly cook real dishes for parties. Cooking has always been a very social thing for me. Once people had cars, I would go to Whole Foods, and buy things to put in the freezer and eggs — I ate a lot of eggs. So the cooking I did for myself was definitely semihomemade. And I’d host a break-fast for Passover every year with matzo ball soup and brisket and all that. You concentrated in urban studies as an undergrad. Did this concentration at all relate to your interest in the culinary arts? Well, I went to Brown because of the freedom to take whatever classes I wanted, but then there was a point that I realized that there were requirements for majors. Around sophomore year I think I decided to be an urban studies concentrator because it was the only way that I would be able to get to Rome and I really wanted to do that. And I loved urban studies — it was a funny little major, but I never thought I would go on to become an architect or go on to work for the mayor’s office. I always knew that I wanted to get a really nice, well-rounded education and thought that I would figure out what to do come junior year, at a later date. I saw the L’Oreal table (at a career fair) and I thought, “Okay, marketing, I feel like I could apply for this.” And so, of course, because I didn’t want it and was so relaxed in the interview, I got the job. I didn’t expect to stay more than a year, you know, I wanted to learn the whole deal, get the most out of the program. Then a year in, I got hired out of the program, and it was like the slippery slope of corporate culture — I ended up getting sucked in, which (was) fine amidst the recession. So I just stayed on, but on the side I realized that I needed to find something to feed my creativity. So on a whim, the day after Thanksgiving of 2008, I started my first blog with my best friend from high school. We just did it on the side of our day jobs and then we got really lucky — we got a cookbook deal like nine months
in. So we quit our day jobs. I wouldn’t have ever thought while at Brown that I would end up where I am. When I was at Brown I was a woman of many hobbies, and so it’s funny that this one won out. Can you tell me a little bit about the process of being discovered for your cookbook and how your culinary career evolved from there? The cookbook was incredibly validating. We just got so lucky: We were so young. I think it all felt a little surreal until the physical copies were actually in our laps. At first our blog traffic wasn’t amazing, but we had a really defined niche, which was “cooking for twenty-somethings,” and that was really smart. You know, people ask me how I got into the food industry and I say, “It was because I was bored at work,” but that’s only true to some extent. I don’t think any of this could have been possible without that first job at L’Oreal, because it did give me a lot of skills that, after four years of a liberal education at Brown, I did not really get. It really helped my marketing mind, and the whole design of the website was feeding a market need that didn’t exist. When you’re coming up with a recipe, what’s the factor that you pay most attention to when creating a dish? When I left my first website, my friend and I went our separate ways, and I started “Feed Me Phoebe,” I had (had) such a defined brand prior and it was kind of tied to another person’s personality. So when I went out alone, it was kind of like, “What is my philosophy, what is my outlook?” It existed, it just took me a little to articulate it. I didn’t even realize it at the time — maybe because our site was a mixture of two people — but I was totally the healthy chef. I love vegetables — I try and make these salad meals in this column that “Feed Me Phoebe” has called the “Balanced Diet” and just trying main courses that are chock-full of veggies and maybe a little less meat than usual and definitely with something whole grain. But it doesn’t feel like it’s health food. It’s total comfort food, except maybe a little bit more balanced. I don’t think if you landed on my site that you would think, “This is a health food site.” I try to avoid making it too crunchy-granola. I think part of that is the experimenting with other cuisines, which are naturally healthier than American food. You mentioned earlier that you liked the social aspect of food. Is entertaining your favorite part about the experience of cooking, or is there something else that keeps you dedicated to a career in the culinary field? It’s definitely feeding friends and people I love. In terms of the actual professional side, though, I love the creativity of conception. I (couldn’t) care less about spending so many hours coming up (with) the perfect recipe for something. I (couldn’t) care less about making the best French onion soup in the whole world. I like coming up with creative twists on it, and making something that I feel is original and interesting and hits on those notes. It’s a nice challenge. This interview has been edited for clarity and length.