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fall 2014
issue 16
FINDING THE STORY At the beginning of each semester, the Medley editors get together to brainstorm story ideas for our upcoming issue. Of all our meetings, I love this one most; I’ve never left without a renewed passion for chasing stories and getting our writers out into the field. Most of the story assignments that result from this meeting are quite ambiguous—“a story on Syracuse dairy farms (page 4),” or, “a story on Syracuse as a food desert (page 9),” aren’t unusual requests for us to ask of writers. But generally, it’s never the initial concept that makes or breaks a story—it’s getting our writer to the scene of the action and talking to the people at the core of the issue. If our readers could find a story on the Internet, it’s not something we want to run. In order to broaden their horizons, we must first broaden our own. Because of this process, I’ve learned countless things about this university, city, and world that I never would have on my own: where to find the best pastries in Syracuse, how to handle an awkward roomie conflict (page 18), and how to tie a tie (page 12), are just a few that you can find in this issue. If you learn something new while reading, share with us on Twitter at @medleymagazine!
Juliana LiBianca Medley Editor-In Chief
MANAGING EDITOR Samantha Breault
CREATIVE DIRECTOR Leah Garlock
SENIOR EDITORS Jessica McKinney Janelle James Johnny Rosa
PHOTO EDITOR Janelle McCarthy DESIGNERS Jeremiah Shalo Alyssa Hernandez Kyra Semien
ASSISTANT EDITORS Alexa Diaz Victoria Rodriguez WRITERS Victoria Rodriguez Abby Maddigan Juliana LaBianca Johnny Rosa Kerry Wolfe Janelle McCarthy Alexa Diaz Rachel Lockhart 2
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EDITOR-IN-CHIEF Juliana LaBianca
ADVISOR
Elane Granger, Ph.D
ARTISTS Geani Sanabria Nikki Mercer Leah Garlock PHOTOGRAPHERS Joshua Chang Aaron Nah Vihan Shah Janelle McCarthy
contents “ Turn your face to the sun and the shadows will fall behind you.” - Maori proverb
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Dairy in Distress Baked by Syracuse Meet the Fullbright Scholars Local Oasis It’s a Personality Thing
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FEATURE: Syracuse’s Well-Dressed Movement
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1 Food - 4 Ways The IT Girls
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PHOTO STORY: A Film Maker’s First Experience in Syracuse
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Hear Me Out Abroad Mood Board
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5 Cover Photo: Joshua Chang
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Back Photo: Lauren Budniewski (The photo was taken along the coastline of Howth, Ireland.)
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Medley is dedicated to providing a forum for students to explore international and cultural differences and its manifestations on campys, in the city of Syracuse, and abroad. Medley magazine is published once a semester with funding from your student fee. All contents of the publication are copyright Fall 2014 by their respective creators.
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DISTRESS With high pressure on New York State’s dairy industry, worker conditions on some Onondaga County dairy farms do not hold up to standard. WORDS by Victoria Rodriguez ART by Geani Sanabria
This past May, yogurt became the official state snack of New York. In August, the New York State Fair celebrated Dairy Day, involving butter sculptures and a cheese auction. And although many SU students know Onondaga County as a metropolis, 282 of its 806-square miles are owned or rented as farmland, and 59 percent of the county’s farming industry sales come from dairy. “Dairy, politically, is important for New York State, and socially we all relate to it,” says Fabiola Ortiz-Valdez, a graduate student researching Central New York dairy farms. No doubt, diary products have a long history in the Empire State. But recently, the industry has felt pressure: since the 1970s, the number of New York dairy farms has decreased approximately 80 percent. In the same time, dairy production has increased an approximate 17 percent. Because of demand, the remaining farms have developed a 24/7-production process. Many of Onondaga County’s farmers, those who own the land and animals, have relied on migrant workers, primarily from Gua4
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temala and Mexico, for cheap labor. Anthropologists argue this trend has resulted in strong power differentials and the commodification of bodies. On some farms, conditions are inhumane: many workers put in over 12 hours per day, and unpredictable animals, poisonous gasses, and heavy equipment pose a constant threat to their safety. Since 2007, the Occupational Safety and Health Administration has completed four fatality inspections on New York dairy farms, including a 2007 case where a worker was run over by a feed truck, a 2010 case where a worker was overcome by methane gas, and a 2011 case where a worker was crushed and killed by cows. Because many farmers employ migrant workers, they must provide them with housing. Unfortunately, the quality is often minimal. Housing trailers are crowded and isolated, 10 men often share one low-functioning bathroom, and kitchens are unusual because workers are expected to eat on the job. At night, bed bugs are common. “I do feel strongly that we have a responsi-
bility as consumers, absolutely. But in terms of taking action on the farms and within the labor process, it’s up to the workers,” says Ortiz-Valdez. Indeed, workers take action, and progress is made. “You’d be surprised how mobile people are,” she says. On one occasion, when a farmer dismissed his workers’ request for a microwave, the workers gathered $100 and took a trip to Walmart on their own. Because of their isolated housing and a pertinent language barrier, this was a huge endeavor. In July, the Occupational Health and Safety Administration implemented a Local Emphasis Program intended to focus on random, unannounced inspections of New York dairy farms—an initiative workers’ groups have wanted for years. The LEP has also asked farmers to provide language training for workers who don’t speak English. With new initiatives and awareness, Onondaga can hope for a return to happy workers and happy cows.
Spice up your holiday season with some simple baking. Based off the best pastries Syracuse has to offer, these recipes are bound to become your new favorites. WORDS by Abby Maddigan Photos by Joshua Chang
Chocolate Chip-Peanut Crumb Cannoli This tube-shaped, deep-fried, cream-filled pastry is a famous Sicilian sweet that dates back to Carnevale. Meant to resemble a sultan’s hat, the rolled pasty is commonly filled with sweetened ricotta cheese and garnished with chocolate bits or chopped nuts.
Rasberry Danish Despite popular belief, the Danish isn’t Dutch and wasn’t made in Denmark. The pastry originated in France and was the result of one baker’s mistake. In the 17th century, Claudius Gelee, a French baker, created the flaky, dainty pastry when he forgot to add butter to his dough recipe. In an attempt to mask his mistake, he folded in mounds of butter later on. The end result: the Danish. WHERE: Harrison Bakery Inc. 1306 West Genesse St., Syracuse, N.Y. ALTERNATIVE: Chocolate Raspberry Turnovers • 12 sheets filo dough • 1 bar Lindt Lindor truffles (18 pieces) • ½ pint fresh raspberries Coat a sheet of filo dough with non-stick spray or melted butter. Fold the sheet into thirds lengthwise and place one truffle and one raspberry about ½ inch from the bottom. Fold the corners of the dough over the filling to create a triangle. Place into a 375-degree oven for 10-12 minutes. If you have extra truffles, melt them in the microwave and drizzle overtop.
WHERE: Lyncourt Bakery 2205 Teall Ave., Syracuse, N.Y. ALTERNATIVE: Peanut Butter Cookie Dough Dip • • • • • • • •
½ cup unsalted butter ½ cup light brown sugar ¼ cup creamy peanut butter 8 ounces cream cheese, softened ¾ cup powdered sugar 1 teaspoon vanilla extract ½ cup semi-sweet mini chocolate chips 8 ounces Reese’s peanut butter cups mini
Melt butter in a saucepan and gradually add brown sugar until it dissolves. Remove from heat, add vanilla extract, and let cool at room temperature. In a large bowl, beat peanut butter, cream cheese, and powdered sugar for about 3-4 minutes, or until completely creamy. Combine both mixtures and fold in chocolate chips or miniature Reese Peanut Butter cups for a decadent taste. Dip pretzels, biscotti, or fruit into the sweet concoction, or spread on graham crackers for a quick and easy treat.
Nutella Cheesecake Cupcake In the 1940s the founder of Ferrero created Nutella, which is now a popular ingredient in sweets and desserts. The hazelnut-based spread originally served as a substitute for chocolate during World War II when there was a short supply of coco. WHERE: Picasso’s Pasties & Café 466 Dell St., Syracuse, N.Y. ALTERNATIVE: Nutella Mugcake • • • • •
4 tablespoons flour ¼ teaspoon baking powder ¼ cup Nutella 3 tablespoons fat-free milk Whipped cream
Whisk ingredients together in a large mug and bake in microwave for 1 minute. Test consistency with a knife. If the batter is still moist, place the mug back in the microwave for an additional 20 seconds. Let cake cool completely before adding whipped cream and eating.
Door To THE WORLD The Fulbright Scholarship promotes international relations and intercultural experiences through educational exchange. WORDS by Kerry Wolfe PHOTOS by Aaron Nah
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he bright polka dots on Trang Dang’s blouse add splashes of color to the soft rain cascading down the windows of Crouse-Hinds Hall. It’s a typical fall day in Syracuse, the kind where gray clouds shroud the campus with a harsh chill. But this isn’t normal autumn weather for Dang, who just traded the crowded streets of Hanoi, Vietnam for the quiet, scattered city of Syracuse. Dang is working on her master’s degree at Syracuse University, and has given up 80-degree Octobers for the chance to pursue the degree on a Fulbright scholarship. The Fulbright program promotes relationships between the United States and other countries through educational exchanges. Started in 1946, the program began by using proceeds from the sale of surplus war property to fund international study for both American and foreign students. Over 325,000 students have participated in the program since its inception nearly seven decades ago. Fulbright scholars maintain a large presence at SU. Nearly 60 Fulbright recipients, as well as numerous program alumni, are currently integrated into the campus community. Most come here as students pursuing a one-year master’s degree, but a small number conduct research or help professors as teaching assistants. Master’s programs within the Maxwell School of Citizenship and Public Affairs remain a popular choice, although other colleges within the university as well as the State University of New York’s School of Environmental
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Trang Dang is one of nearly 60 Fullbright scholars at Syracuse.
Science and Forestry boast their own scholars. SU also coordinates with nearby universities, like Cornell, to host events. The Fulbrighters don’t remain locked within a postgraduate bubble—they interact with undergraduate students through activities like speaking to various international relations courses and attending mixer events held throughout the semester. “The intercultural experiences are so important,” says Elane Granger Carrasco, associate director of the Lillian and Emanuel Slutzker Center for International Services and the director of the Fulbright program. Intercultural experiences help spur society forward in a world where ideas transcend state boundaries. But the Fulbright program is more than just an intellectual stratgy—it’s political. The United States wants to create goodwill
with other nations, and uses the Fulbright program as a tool to establish and maintain peace around the world. The program is less likely to choose scholars from nations with strong ties to the United States, like the United Kingdom. It’s also less likely to award scholarships to applicants from countries with tense relationships to the U.S. government, like China. This year, Middle Eastern nations namely Pakistan and areas in south Asia have the strongest representation at SU. To become a Fulbrighter, applicants must craft proposals that fit the needs of both the U.S. and their home country. They must also secure a faculty advisor at the university they hope to attend. It’s a long, grueling process that spans months of revisions and several rounds of interviews. “They want to know everything,”
says Ioana Turcan, a film directing and producing MFA student in the College of Visual and Performing Arts. But for those who make the final cut, the work is worth the reward. Originally from Cluj, Romania, Turcan came to SU after spending a year researching master’s programs. Sleuthing around different websites like the Hollywood Reporter led her to find SU. “I didn’t know I would get in,” she says, “And then I got a letter and financial aid.” But even the financial aid wasn’t enough to cover the costs of tuition, causing her to defer for one year and begin looking into funding options. She received her call for a Fulbright interview in the middle of traveling within Romania for a film workshop. Two weeks later, she was accepted. Turcan is currently working
Ioana Turcan is currently working on a documentary on gypsy gravediggers.
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I speak fluently in movie quotes
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on post-production for her documentary about gypsy gravediggers, a collaboration between SU and her home institution. A small smile spreads across her face as she speaks of her involvement with film, an “I speak fluently in movie quotes” button pinned to her blouse. She didn’t always want to go into film—as a three-year-old, her dream job was to become a bride. It wasn’t until she went to a film competition in Italy as a high school student that she realized what she wanted to do. And now, she’s doing it, working toward her ultimate goal of using film to visually educate the public. For Trang Dang, the Fulbright scholarship has allowed her to begin a new path as a student in Maxwell’s public administration program. Before coming to the U.S., Dang spent 10 years in Vietnam’s television industry, reporting primarily on politics and economics and
eventually working her way up to the head of the company’s politics department. She’s one of 20 Vietnamese scholars selected to study within the U.S. Although it’s common for Vietnamese students to pursue education abroad, not many have heard of SU. She wants to strengthen the relationship between the United States and her country. “Vietnam is changing,” she says. “It’s an open door to the world.”
local oasis
One 95-year-old Near West Side supermarket serves as a food haven in an area often described as a food desert. WORDS by Johnny Rosa PHOTOS by Aaron Nah
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hen the deliveryman from Nojaim Brothers Supermarket knocks on the door, it’s business as usual for Mike and his wife Pat. Mike and a nurse continue his physical therapy in the living room, and the elderly couple’s Chihuahua aims its high-pitched yap at the front door. After collecting the groceries, Pat struggles to carry the bags five feet from the table where the deliveryman left them to the counter in the kitchen. Today’s delivery includes the staples: a six-pack of Diet Coke, some bread, eggs, and deli meat. To schedule the delivery, it took Pat an hour to navigate the grocery store’s website and choose the food she wanted. It’s better than the alternative. The elderly couple can no longer lift and carry groceries from their neighborhood’s closest supermarket to their home in Syracuse.
Weekly excursions to buy food are simply too tiring to manage. Mike and Pat’s situation is not unique. In many areas, access to healthy food like fresh fruit and vegetables has become increasingly difficult, a result of the sinking number of local grocery stores, farmers markets, and small retailers. The United States Department of Agriculture calls these areas food deserts: urban areas where at least 33 percent of the census tract lives at least a mile away from a large grocery store. These areas must also qualify as “low-income communities,” or communities with a poverty rate of 20 percent or higher or with a median family income at or below 80 percent of the area’s median family income. Recent research estimates that 23.5 million people live in food deserts and that more than half of those people qualify as low-income Americans.
Although they do not fit the exact criteria, several of Syracuse’s communities are consistently described as food deserts. Part of the problem, which exists on a national level, can be attributed to the decline of small-scale groceries. After the rise of supermarkets like Wegmans and Price Chopper, more and more Americans began driving to other communities to buy their food. These large retailers bought in bulk from large, wholesale suppliers, and eventually formed their own distribution channels. Small-scale distributors, the ones community grocers relied on to supply their stores, failed to keep up with these new, supermarket-backed wholesalers. Many went out of business. With their traditional suppliers bankrupt, prices for small grocers grew exponentially. The generation-long deals that had been established were no longer in effect, and small-time grocers
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couldn’t purchase in bulk like the mega-marts. The end of this relationship spelled trouble for small-town grocers and low-income neighborhoods alike. With neighborhood grocers out of business, residents were left with no way of accessing groceries. As part of the Healthy Food Finance Initiative, one layer of the First Lady’s Let’s Move! Initiative aimed at lowering childhood obesity, the USDA has actively focused on helping Americans trapped in food deserts. In 2013 the initiative provided grants of $763,150 to help alleviate food deserts in New York City. The New York Healthy Food and Healthy Communities Fund, a financing program sponsored by the Low Income Investment Fund, has raised $6.24 million over the past four years to finance grocery stores and markets across the state. Nojaim Brothers Supermarket on Gifford Street in Syracuse’s Near West Side neighborhood has directly benefited from this initiative. The only grocery store in the neighborhood, Nojaim Brothers has served the community since 1919. When Paul Nojaim took over the store from his father in 1998, he was 10
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determined to make sure the market continued to serve the community that had helped build it. That community of almost 8,500 people relies on Nojaim’s. With a median household income of $17,417, most families in the Near West Side can’t afford cars. The market is the only place close enough for them to buy food. Even so, customers like Mike and Pat also need the food transported to their homes. To tackle this issue, Paul Nojaim began delivering groceries to families in Syracuse. The company partnered with Rosie, a startup from Cornell University that uses a website and mobile app to allow customers to purchase food and schedule deliveries to their homes in the Near West Side, businesses in Syracuse, and even Syracuse University. Nojaim quickly saw the system’s potential. He devoted a corner of his market to Rosie and worked with the startup’s founders to market the service to Syracuse residents. The two businesses are still working out the kinks, but Nojaim sees firsthand how the technology impacts the people he serves; Paul Nojaim personally delivers all of his customers’ groceries. For a third-generation grocer, Nojaim’s
store is more than just a place to buy food. “This place means an awful lot,” he says. “Not just to buy stuff, but in a poor neighborhood like this, maybe there’s hope. Maybe I can get my kid a job. Maybe that keeps him off the street. Maybe that keeps him from getting in a gang or something.” It’s a dream Nojaim loves to invest in. With the help of companies like Goldman Sachs and the Regional Economic Development Council, the store finished a $2.65 million remodel in early October. The Low Income Investment Fund, a group dedicated to improving the lives of low-income Americans, sang praise for the renovated store. “Nojaim Brothers Supermarket is so much more than a grocery store. It is a community hub, an innovator in addressing public health and a symbol of the future of a revitalized Syracuse,” says Nancy O. Andrews, President and CEO of the LIIF. Nojaim’s brings in groups from around Syracuse to spend time in the store sharing information and helping customers who come to shop. In a community that often lacks
amenities like Internet and nearby public libraries, these information sessions are essential. Nojaim’s is a place families can come to learn which schools their children are supposed to attend, how to invest their money and save for the future, and where to get the help or resources they may need. The supermarket’s existence means the Near West Side doesn’t fit the USDA’s definition of a food desert. There is a market within a mile of most residents. Without the effort of owners like Paul Nojaim, those residents might go without food. “We don’t fit their definition,” Nojaim says. “But if you ask me, if someone has to walk less than a mile to get to a supermarket, they’re still in a food desert. They can’t carry everything back to their house.” Injuries, aging, and other ailments prevent many people from getting the food they need to stay healthy. That’s what keeps Nojaim committed to the only job he’s had since grade school. Even when finances are tight and the days get stressful, he hand picks groceries from the shelves of his store, hops into his black SUV, and delivers them to the people who rely on him.
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IT’S A PERSONALITY G N I H T Different personalities react to and resolve conflict differently. But on a contained college campus with immense diversity, effective communication isn’t always easy. To help, we’ve broken down four personality types and found the best practices for handling tense conversations with grace and tact. WORDS by Juliana LaBianca ART by Leah Garlock
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Non-Confrontational
Authority Figure
Not wanting to cause a fight is generally admirable, but there are times when it’s important to speak up. George Athanas, assistant director in Syracuse University’s Office of Residence Life, says many of the roommate conflicts that come through his office are over trivial issues that have been repeated over time—often with one roommate not knowing it was even bothering the other. “If I don’t know that you like the window open, and you don’t know I like the window closed, we’re going to bother the heck out of each other,” he says. “And we all have a certain tolerance for this kind of thing. A lot of these issues come out during midterms when stress is high.”
You’re at the top of the food chain in your campus organization, and are responsible for organizing its members. Assuming there are a variety of personality types in your organization, it’s important to be helpful and encouraging, but firm. College is the perfect time to improve your leadership skills--in the real world an estimated 33 percent of an executive’s time is spent responding to crises or problems. Think of managing conflict in your organization as an opportunity for improvement, not a burden.
TIP: Use the Office of Residence Life’s living agreement as an example, and talk about your preferences with people before issues arise. Lightheartedly telling someone that music keeps you up at night is much easier than having a meltdown down the road during finals week.
Opinion Stater Using “I” language is one of the first strategies RAs are taught for dealing with conflict among residents, says Athanas. For example, instead of saying, “everyone I’ve talked to says you’re rude,” or even, “I think you’re rude,” try being specific and explaining how you feel: “I felt frustrated when I came home and the last Diet Coke was missing.” TIP: A good template to use is, “When you [insert action], it makes me feel [insert feeling].” This template is effective because no one can argue how you feel.
Chatter Box
TIP: Mark Obbie suggests writing an outline of the points you want to make. Writing it down will help you remember and also force you to think about the conversation beforehand. ”No matter what happens during the conversation, I know I have to get back to my key points,” he says.
Mobile Maverick American smartphone owners ages 18 to 24 send an average of 67 texts on a daily basis. But as many of us know, communicating through text message or email leaves room for misinterpretation. The words “whatever” and “okay” are commonly misconstrued because tone and body language cannot be conveyed through technology. If handing disagreements through text, make use of time and think before you send. Still, you should know when to pick up the phone or meet in person. As soon as something is misinterpreted, give your pal a call. TIP: Before sending a text that has the potential to be misread, read it aloud without any inflection. Even in a monotonous voice, your message should come through.
You’ve got the talking down, but the key to most communication is listening. Unfortunately, most people only listen at a 25 percent comprehension rate. Mark Obbie, a freelance writer specializing in crime and crime victims, says that when interviewing sources, engaged listening is most important. “I’ve lost track of how many times I thought I knew where something was going only to be surprised,” he says. On the other hand, Obbie says the fastest way to alienate and anger someone is to make them feel like you’re not paying attention to them. Aim to listen 75 percent of the time and talk for 25 percent. At the least, you’ll come out even. TIP: As soon as a situation begins to escalate, show the person you’re listening by saying, “what I hear you saying is—,“ and then repeat their points back to them. “It doesn’t have to be mechanical,” Obbie says. “Just acknowledge that you’ve heard them.”
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AS LONG AS I’ve GOT MY SUIT AND TIE WORDS By Victoria Rodriguez & Juliana LaBianca PHOTOS by Joshua Chang
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On Wednesdays, examine the Syracuse University campus. As part of the Well Dressed Movement’s Well Dressed Wednesdays, you’ll see students of all genders and backgrounds in business attire, presenting themselves as sleek, chic, and capable professionals. But Well Dressed Wednesdays are just one aspect of the Well Dressed Movement. Founded by Joshua Collins, Elijah Biggins, Kwame Phipps, DaeShawn Parker, Jabari Butler, Kavell Brown, Bryan Cash, Dale Dykes, and Bryan Ogletree, the organization seeks to empower and inspire minority students. Its strategy is fashion. Stereotypes in the media characterize men of color through baggy clothing, but this movement stands against that description. With a suit and tie, any man can command respect. After all, first impressions are everything. Medley caught up with the guys from Well Dressed to bring you a look-book of on-trend business ensembles. Whether you’re headed to a conservative interview or a laid-back startup, we’ve got you covered. Prepare to be Well Dressed.
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STYLE
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HOW TO TIE A TIE: THE WINDSOR KNOT
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TIE • A well-fitted tie should finish at the top of your belt. • Store your ties wrinkle-free or get rid of existing wrinkles by rolling the tie around your hand in a coil and letting it rest overnight. • For a job interview or professional event, opt for a plain, non-distracting color like dark red or blue.
WATCH • A watch pulls together any look. Aim for classic—a plain black or white face and leather strap or steel bracelet goes with everything. • Match leather straps to your shoes and belt.
JACKET CUFF • With the arm at rest, the jacket cuff should finish at the wristbone, and the shirtsleeve should finish one-half inch below. • At the collar, a half-inch of shirt collar should show above the jacket collar.
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Chickpeas, also known as garbanzo beans in Latin America and Spain, are the under-appreciated super food. Packed with protein, low in fat, and super versatile, it’s time these bite-size legumes get the recognition they deserve. Start incorporating them into your daily diet with these four taste-tested recipes from around the world. WORDS by Rachel Lockhart ART by Geani Sanabria
GARLIC PARMESAN ROASTED CHICKPEAS
CHICKPEA, AVOCADO, AND FETA SALAD
Start to finish: 2 hours Servings: 6
Start to finish: 5 minutes Servings: 2
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2 15-ounce cans chickpeas, drained and rinsed 1 tablespoon olive oil 1 teaspoon minced garlic ½ cup grated Parmesan cheese Salt and black pepper to taste
Preheat oven to 400 degrees. Spread chickpeas on several layers of paper towel and let dry for 30 minutes. In a medium bowl, combine olive oil, garlic, and salt. Add cheese and stir until oil is absorbed. Taste and add pepper as necessary. Add chickpeas and toss to coat the chickpeas evenly with mixture. Spread coated chickpeas on a baking sheet and bake for 45 to 50 minutes until golden and crispy.
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1 15-ounce can chickpeas, drained and rinsed 2 avocados, pitted and chopped 1/3 cup cilantro, chopped 2 tablespoons green onion 1/3 cup feta cheese Juice of 1 lime Salt and black pepper to taste
In a medium bowl, combine chickpeas, avocado, cilantro, green onion, feta cheese, and lime juice. Mix well and season with salt and pepper.
ROASTED CAULIFLOWER AND CHICKPEA TACOS
GREEN CHICKPEA AND CHICKEN COCONUT CURRY
Start to finish: 45 minutes Servings: About 6
Start to finish: 50 minutes Servings: 4
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1 15-ounce can chickpeas, drained and rinsed 1 small head cauliflower, washed and cut into bite-size pieces Corn tortillas 2 teaspoons chili powder 1 teaspoon ground cumin 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/2 teaspoon salt 1 tablespoon fresh lime juice 1 tablespoon olive oil 1 tablespoon water 1 cup finely chopped red cabbage 1 jalapeño, seeds removed and sliced 1 large avocado, pitted and diced Chopped cilantro
LIME CREMA: 1 cup plain Greek yogurt or sour cream 1/8 cup fresh lime juice 1/4 cup chopped cilantro Salt and black pepper to taste Preheat oven to 400 degrees. In a medium bowl, whisk chili powder, garlic powder, onion powder, cumin, salt, lime juice, olive oil, and water. Stir in chickpeas and cauliflower. Place seasoned chickpeas and cauliflower on a greased baking sheet. Roast for 30-35 minutes until chickpeas are slightly crispy and cauliflower is tender. Remove from oven and set aside. To make the lime crema, place Greek yogurt or sour cream in a small bowl. Add fresh lime juice and cilantro. Stir well. Use salt and pepper to season Take a corn tortilla and place roasted cauliflower and chickpeas inside. Top with red cabbage, jalapeño slices, avocado, and cilantro. Drizzle lime crema over the tacos and serve.
2 tablespoons olive oil 6 chicken thighs, cut into bite-sized pieces 2 shallots, thinly sliced 3 tablespoons green curry paste 2 tablespoons chili paste 1 teaspoon salt ½ teaspoon ground ginger 1 can coconut milk 2 cups water 1 15-ounce can chickpeas, drained and rinsed 1 bunch Swiss chard, rinsed, trimmed and thinly sliced
Heat olive oil in a large pot. Add chicken and cook over medium heat until almost fully cooked, about 6 minutes. Add the shallots and continue to cook until the shallots are softened, another 5 minutes. Add in the curry paste, chili paste, salt, ginger, coconut milk, and 1 cup of water. Stir well, and then bring to a boil. Add in the additional cup of water. Bring back up to a boil, then add in the drained and rinsed chickpeas and simmer for 20 minutes. After simmering, add the Swiss chard. While trimming the chard, the thick, white parts are generally too tough to eat, but the smaller, tender colored stalks and all of the leafy greens will soften as they cook. Simmer for an additional 10-15 minutes. Taste and adjust seasonings as desired.
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IT Girl The School of Information Studies’ It Girl Overnight Retreat shows high school girls the importance of women in tech. WORDS BY Alexa Diaz PHOTO by Janelle McCarthy
The It Girls are energized, empowered, and ready to revolutionize the fields of information and technology. With the goal of inspiring young women to learn about the information technology industry and the importance of female representation in STEM fields, the It Girl Overnight Retreat welcomed 99 junior and senior girls from high schools across the country. This year’s retreat, held from Nov. 9 to 10, marked the program’s fourth year. Julie Walas Huynh, director of academic advising and student engagement in the School of Information Studies (iSchool), along with the It Girl Action Team, is a driving force for the program and works to ensure the young women feel celebrated from the moment they arrive on campus. “It’s like a circus, a slumber party, and a hackathon all together,” she says. Over the course of two days, attendees connect with former It Girls, attend a celebration dinner, and experience a day in the life of an iSchool student. “We remove a lot of the obstacles and fears of what it means to be a woman in technology,” says Huynh. “When you remove those obstacles, you can envision the possibilities. Being able to see that, feel that, and experience that is life-changing for girls.” This year, attendees took part in a latenight project challenge in collaboration with Y Combinator, an accelerator company that
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works to aid start-ups. After the challenge, the girls celebrated the rest of the night with a slumber party consisting of rope climbing, late-night movies, sing-alongs, a dance party, and games. The next morning, the girls attended an SU admissions open-house, had lunch in a dining hall, and had the opportunity to explore campus.
“ It’s a circus, a slumber party, and a hackathon all together.” Fatma Ngom, an undergraduate information management and technology student and It Girl alumnus, says her favorite part of the retreat is the celebration dinner. “I love the dinner celebration because everyone is here in the same room: the people who put it all together, the girls, and undergraduate IT women,” says Ngom. “Everyone is in one room celebrating one another, all of our accomplishments, and all that we can do to change the world.” The retreat attracts many attendees to SU as an academic institution. As of this year,
roughly 60 students on campus are part of the It Girl alumni group. Elizabeth Griffin, the group’s vice president, says the retreat is a way for her to give back to a program she learned so much from. “Right now there is an imbalance of men and women in the IT field,” says Griffin, a senior studying information management and technology. “This is a great way to introduce girls to IT in a way that’s both fun and educational.” Since the program launched in 2011, the It Girls have raised over $20,000 in support from individuals and companies hoping to inspire and provide young women with the resources to grow as individuals and pave the way for the future of technology. Each year, the retreat culminates in an It Girls Speak Out event, where the girls share what they have learned with their families and university community members. “I know too often when you are in a male-dominated field there is even more competition among women,” says one attendee. “Here at It Girls, we know and can prove it is not competition we need—it’s collaboration. I know that each and every one of us—whether we end up in IT, the medical field, or law school—we will make a difference.”
#experiencecuse a filmmaker’s first experiences in the city of Syracuse...
PHOTOS by Vihan Shah
With filmmaking and photography as his passions, freshman film major Vihan Shah sees the world a bit differently. Here’s just a few of the scenes he captured from his first experiences in the city of Syracuse.
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HEAR ME OUT Janelle McCarthy, a sophomore photography major, explains common misconceptions people have about growing up with two deaf parents. WORDS by Janelle McCarthy ART by Nikki Mercer My mother and stepfather were both born deaf, and my siblings and I have used American Sign Language since we were children. Although it’s what I’m accustomed to, many people are still either fascinated or unsure how to react. I get a lot of questions about what it’s like, so here’s my shot at explaining. My house is not quiet. Because my mom and stepfather can’t hear, it’s just louder. My siblings can yell and scream all they want and it doesn’t matter because our parents can’t hear them. That means louder music, higher volume on the TV, and louder voices. There are sometimes communication difficulties. It’s like having a subtle language barrier. My mom doesn’t always get my jokes or understand certain sayings just like I don’t always understand her signing. There are definitely times we find it difficult to explain things to each other. Our house works a little differently. Growing up, we had lights hooked up to the doorbell and phones that would flash when someone rang the doorbell or called. I couldn’t just yell to my mom whenever I needed her for something. I’d either sit and wave my arms and hope she noticed or I’d have to get up and go to her. We always have captions on the TV, talk on a VP (video phone similar to Skype but on a TV instead), and the only time they listen to music is if it’s because they like the bass. People never really know what to do around them. In public, when people try to talk to my mom, they’re always surprised when they realize she’s deaf. People used to call the house asking for her and when I would say she was deaf, most of the time they thought I was saying she was dead and would apologize over and over. When I would have friends over, they would always say hi and try to talk to them even though they couldn’t hear. A lot of my friends found it weird when I would talk about gossip and stuff in front of my mom that they wouldn’t normally say around their parents. Having a hearing aid wouldn’t fix everything. My mom has used a hearing aid before and all it seemed to do was annoy her. She often said it was too loud and she couldn’t distinguish
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what different sounds were or where they came from. If I were to talk to her, she wouldn’t understand me if I wasn’t signing. She just would only hear if someone yelled for her or if there was some kind of commotion. I have to interpret all the time. Even as a kid, everywhere we went, one of my siblings or I would have to interpret. Whether it was at a restaurant or a store or any public place, if my mom needed to ask a question or talk to someone, it was always through one of us. I even interpreted parent-teacher conferences at school. When we would eat dinner or hang around the house, my siblings and I would always sign our conversations, even when we were just talking to each other, so that our parents could know what we were talking about. Sign language is simpler than speaking. The grammar is a little different. Lots of small words that don’t have much meaning get left out because they’re just not necessary. If I were to sign that, I would probably say something like, “Lots small words have little meaning so don’t use because don’t need.” It’s just condensed and that’s similar to how they type and text, too. Also, facial expressions and body language are utilized. Because there’s no tone inflection, deaf people use their faces to convey emotions, making them very expressive people. Deaf people are ridiculously social. There have been multiple occasions where my mom has been approached by another deaf person, a complete stranger, in public just because they noticed she’s deaf. Plus, every time my mom has ever run into a friend of hers, it takes days to get her away because they will sit and talk in the middle of a grocery store pretty much all day. There are even conventions and events specifically for deaf people to get together.
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Traveling abroad can be one of the most rewarding experiences in college. From hiking Chile’s countryside, to exploring German castles, SU students have done it all. Check out their experiences!
On top of Sacre Coeur in Paris, France.
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Mil Tambores festival in ValparaĂso, Chile
Ruins of Ingapirca, Ecuador
Burgos Cathedral in Spain
SchĂśnbrunn Palace in Vienna, Austria
Plaza Mayor in Salamanca, Spain
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Common sign tagged in Spain
On top of St. Peter’s Church in Munich, Germany
Neuschwanstein Castle in Schwangau, Germany
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“The traveler sees what he sees, the tourist sees what he has come to see.� - Gilbert K. Chesterton