Gus’s Fried Chicken

Ditch the Fast Food, Try Gus’s

A new sit-down Kansas restaurant is offering a tasty and spicy alternative to fast food and bustle that goes into making the food. The major difference, though, is that while customers have the option of take-out or dine-in, if they elect to dine in, they must fried chicken joints. wait to order until once they have been seated. Gus’s serves fried, but not fast food, and the typical wait for to-go orders BY ALEX D’ALESIO WEB MANAGING EDITOR is 10-15 minutes. Coming from someone who does not particularly Fried Pickles

A hidden gem just on the other side of Ward Parkway fancy fried chicken, Gus’s Tennessee-style chicken is served with ranch dipping sauce in Kansas City, Kansas, Gus’s Fried Chicken, has proved delicious - crisp and crunchy on the outside and soft and $5.50 its title of “World Famous Hot & Spicy Fried Chicken” juicy on the inside. The touch of cayenne pepper adds just Baked Beans in its soft opening Feb. 14. From West 47th Avenue, the the right amount of hot spice. While waiting for the main small $1.95 restaurant looks deceivingly small, but after pulling into the meal, the fried pickles with ranch are also a must-try - a medium $3.45 parking lot, it is clear that it opens up into an upper and lower level. As customers walk through the doors, they are greeted by a sparkling crystal chandelier and unfinished floors - seemingly a contrasting image, but this is what gives Gus’s its unique character. Music sounds throughout the restaurant, creating the aura of unity and community. The restaurant takes on a vintage feel with its decorative posters and light-up signs; eating here feels like UNIQUE // delicious crunchy crust around a tart, sour pickle. For all the pickle-lovers out there, if you haven’t tried fried pickles, you are missing out. The restaurant can accommodate everything from lunch to a late night snack as it is open 11 a.m.-9 p.m. Sunday-Thursday and 11 a.m.-10 p.m. Friday-Saturday. The prices aren’t too bad either - ranging from $2.45 for a single chicken leg to $49.95 for a 20 piece bucket of chicken Seasoned Fries Mac n’ Cheese large $4.45 extra large $8.75 small $2.45 medium $3.95 large $4.94 extra large $9.75 sitting inside an old-fashioned, Southern-style country with bread, Gus’s has something for everyone. medium $3.95 diner. As the restaurant just had its soft opening, meaning large $4.95

Green and red checkered tablecloths drape over the employees are still learning the tricks of the trade, there are Fried Green Tomatoes tables, coupled with classic wooden chairs. A baby blue understandably some kinks that still need to be worked out. $5.50 retro fridge adds a dash of color behind the counter. The restaurant has a Chipotle/Five Guys vibe, as the kitchen is open behind the counter, so customers can see the hustle For instance, the wait time on takeout may be a little rocky, as my brother’s order got accidentally skipped. For the most part though, the fried chicken joint is off to a great start. Fried Okra $5.50

Spectacular Sides

Memoir Reveals Mysteries of the Brain Phenomenal // Susannah Cahalan faces her lost identity as she recounts her battle with NMDA-receptor autoimmune personality and former life seeming to have been erased, Cahalan would be nothing. In her memoir, “Brain on Fire,” Cahalan provides a chilling view into the foreign world of of consciousness shifts from her current sanity to her former insanity, embed insightful commentary to accompany her journey. Her intense, and sometimes humorous, self-exploration as she attempts to clarify encephalitis. mental illness as she retraces her decline to madness the hazy line between the two states is narrated in an and the terrifying realization that her mind was engaging journalistic style: concise yet descriptive BY SOPHIE NEDELCO quickly disconnecting from her body. Based on the paragraphs, short yet compelling chapters and a CO-EDITOR-IN-CHIEF first article she wrote after returning to her job at the beginning and end that are tied together in more New York Post, “A Month of Madness,” the memoir is ways than one, bringing Cahalan’s recovery nearly

At 24 years old, Susannah Cahalan is everything. a must-read for anyone interested in the complexity full-circle. Witty, inquisitive and a go-getter, she is a rising of the mind and the ambiguity surrounding the However, what is most impressive (as well as reporter at the New York Post, just moved into a functioning brain. indicative of her journalistic mindset) is the sheer studio apartment in the heart of the city and is in the Because the account is told from the point of amount of research used to construct the memoir. midst of a serious relationship with her boyfriend, view of the afflicted brain itself, Cahalan provides a Considering only bits and pieces of her experience Stephen. Her family and co-workers dote on her rare perspective on the intricate interconnectedness remained in her memory, Cahalan used every single vibrant smile, sociable disposition and contagious between immunology, neurology and psychology. source possible in order to deduce what happened sense of humor. But in less than a month, How her illness began is still a mystery, but her to her and attempt to recapture the identity she Cahalan would wake up strapped original symptoms that started off as a paranoid had lost. Countless interviews with her co-workers, to a hospital bed, unable to obsession with nonexistent bedbugs soon family, friends, healthcare professionals as well as remember how she got spiraled into seizures, prompting the analyzation of EEG monitoring videos taken there or who she desperate diagnoses until finally of her while inpatient, her parents’ diaries and any was. Her arriving at her answer. drawings or diary entries made by her during that Cahalan’s time all merge to form her unique and reliable effortless viewpoint. stream Although the book costs $16 at Barnes and Noble, the perspective gained from a woman courageous enough to face her identity-less self, revealing the extent still waiting to be discovered about the brain, is a priceless source for those interested in neurological mysteries.

LET THE GAMES BEGIN

Sion Olympics commenced Feb. 23 with knockout, sharks and minnows, and relay races upholding a tradition that has been going on for over 20 years.

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1.Freshman Mary Kelly Shevlin Irish dances in the freshman dance. “It felt pretty natural because dance is a huge part of my life, and it was so cool to see my friends getting excited and cheering just for me to dance,” Shevlin said. (Photo by Laney Ulowetz) 2. Seniors Anna Ciani, Blair Allen and Sara Watkins cheer on their classmates in the games. “I got really into it because it was my last Sion Olympics,” Ciani said. (Photo by Laney Ulowetz) 3. Sophomore Mariah Lynn performs in her class’ dance. “I was looking forward to doing the dance and seeing all of our hard work pay off,” Lynn said. “Hearing everyone screaming for us pumped me up. Even though I think we got robbed, I still loved being able to do the dance.” (Photo by Laney Ulowetz) 4. Juniors Maddi McMaster and Zoé Trouvé show support for their class. “I feel like our dance gets better every year and I’m excited to see what we come up with in the future,” McMaster said. “Our class was super spirited as always, and that kind of atmosphere makes the dances a lot of fun to perform.” (Photo by Laney Ulowetz) 5. With a face full of pie, senior Abby Breckenridge laughs as she searches for the cherry. “I didn’t know what my friends had signed me up for but right when I saw the pies come out I knew it was for me,” Breckenridge said. “It was pretty fun to shove your face into a pie, but the taste wasn’t too good. I got a good laugh out of it in the end though.” (Photo by Laney Ulowetz) 6. Juniors Angela Neunuebel and Kathleen Gansner crawl to the finish line in the relay race “Crawling was a lot more difficult than I was expecting, but anything for Sion Olympics,” Neunuebel said. (Photo by Paige Dussold) 7. Freshman Hana Awad and sophomore Haley Ulowetz get their medals at the end of the Olympics. “It was really fun this year because I actually got to be in the dance. It was a lot more fun to be involved with it all because of Stuco,” Ulowetz said. (Photo by Laney Ulowetz)