October 19, 2015

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MONDAY, OCTOBER 19, 2015

Prof. in hot water over insensitive comment Anthea Butler called presidential candidate Ben Carson a ‘coon’ on Twitter MITCHELL CHAN Staff Reporter

Professor Anthea Butler made headlines earlier this month by claiming that presidential candidate Ben Carson deserved a “Coon of the Year” award on Twitter. Butler’s tweet, which was deleted after it began garnering media attention, came after Carson commented that he was fine with flying the Confederate flag at NASCAR races if enough fans were okay with its presence on private property. Butler is an associate professor in Penn’s Department of Religious Studies whose work focuses on American and AfricanAmerican religious culture. Her courses have covered topics such as women and religion, Pentecostalism and the influences of African-American religious leaders like Martin Luther King Jr. and Malcolm X, according to her Department of Religious Studies website biography. Butler is on sabbatical this semester and could not be reached for comment. An active media contributor, Butler is no stranger to controversy in the national spotlight. In 2013, after George Zimmerman was

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ARABA BEHIND THE LENS FREDA ZHAO | SENIOR PHOTOGRAPHER

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A LINKEDIN CAMPUS PAGE 6

PHOTO BY ARABA ANKUMA

Her work focuses on everyday people ELIZABETH WINSTON Staff Reporter

You can find College sophomore Araba Ankuma snapping more than your basic LOVE statue Instagram shot with her camera. From photos of campus events to her own

photographic art, Ankuma has made herself known among her peers as a passionate photographer. “I want to capture moments that look different and feel different,” Ankuma said. “I want to get at something that hasn’t been experienced yet by that viewer.” Photos can give the wrong impression if they only address one side of the story,

Ankuma says. One prevalent issue she sees in the world of photography today is “poverty porn” — when photographers, especially in Africa, only take pictures of the impoverished population, giving viewers a misrepresentation of a place as a whole. Ankuma said that the reason you don’t see many pictures of middle class Africans is because it is not

the norm to take pictures of people during their everyday lives, and it can also be seen as disrespectful. On a trip to Ghana, she did not take many pictures so as to respect the local cultural norms. On campus, Ankuma is best known for her work in capturing events and photography for various groups such SEE ANKUMA PAGE 2

Beer and bagels to replace Pizza Rustica this March

The Second Amendment is integral in the fabric of who we are as Americans.”

MICHAELA PALMER Contributing Reporter

Spread Bagelry specializes in Montreal-style bagels

— College Republicans PAGE 4

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Spread Bagelry, opening on campus next year, will be serving an assortment of breakfast and signature sandwiches.

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A new bagel shop will be rolling onto Penn’s campus this spring. Spread Bagelry, a Philadelphia favorite, will soon open its doors at a new location on 36th and Chestnut streets. The popular bagel shop attracts long lines at its location near Rittenhouse Square. Construction will begin on Spread’s new store — to be located in the space occupied by Pizza Rustica — in the coming weeks, and the owners hope to officially open in March 2016. Spread’s Penn location will have an extended menu, including more salads and dinner options, all based around the concept of bagels, in addition to a liquor license. Larry Rosenblum, who founded Spread five years ago, saw a gap in the Philadelphia food scene — he couldn’t find a really good bagel. Spread’s bagels are baked in the classic Montreal style, emulating how bagels were originally made

in Europe by Polish Jews. Montreal bakeries were started by Jewish immigrants who, after World War II, brought their recipes over to North America with them. Spread’s bagels are hand-rolled, boiled in honey water and baked in a wood-fired brick oven. Bagels are continuously baked in small batches on-site throughout the day, so all customers are guaranteed fresh, hot bagels no matter when they stop in. Bagels in traditional American bakeries that sit for hours before being eaten are “not anywhere near the same as a bagel right out of the oven,” Rosenblum said. Spread manager Gabby Anderson emphasized Spread’s reliance on fresh and local ingredients. Spread Bagelry also takes pride in its artisanal, homemade spreads, which range from seasonal sweet berry cream cheese to Amish farm cheese to peanut butter creme. There are also an assortment of breakfast and signature sandwiches available. Despite Spread’s array of options, “the most popular item we sell is the simplest item we sell,” said SEE BAGEL PAGE 3

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