NORTH TEXAS
DAILY SEPTEM BER 25, 2009
VOLUME 94, IS S
UE 18
On the house Tucked away in neighborhoods surrounding UNT are a number of local businesses set in historic houses. Entrepreneurs weigh the pros and cons of converting a residential space into a business and tell why they chose each house to give students a home away from home.
See Page 4
On the house Denton businesses choose ‘homey’ atmosphere Insert Page 4 Multimedia at ntdaily.com Friday, September 25, 2009
News 1 Sports 3 Classifieds 3 Games 3 SCENE Insert
Volume 94 | Issue 18
Sunny 81° / 59°
ntdaily.com
The Student Newspaper of the University of North Texas
UNT presents business building design BY CAROLYN BROWN Senior Staff Writer
DALLAS — Amid sculptures and ex hibits, UNT officials unveiled designs for their own architectural work of art. T he UN T Col lege of Business presented plans for its new Business Leadership Building on Thursday night at a reception in Dallas’ Nasher Sculpture Center. The event was held for business leaders, U N T ad m i n i st r ator s a nd alumni. The new building will be c on st r uc te d at H ig h la nd Street and Avenue A — where Kendall Hall stands now. Const r uct ion w i l l beg in after Kendall Hall is demolished, scheduled for somet i me w it h i n t he nex t t wo months, according to a press release. The Col lege of Business needs a new building because of its considerable grow th, said Finley Graves, dean of the College of Business. The old building was built for less t ha n t he col lege’s current enrollment of about 5,500 students. Those students are scattered across campus because the current Business A d m i n i s t r a t ion B u i ld i n g cannot accommodate all of the college’s students, faculty and staff, Graves said. “It’s a good building, but it’s served its purpose,” he said, adding that the new building will be large enough for all of them. Groundbreaking will begin in December and the building is scheduled to open in June 2011.
“It is low, it is quiet, it is exceedingly elegant.”
—Jim Polshek Founder of Polshek Partnership Architects
The t h r e e -s tor y, 180,000-square-foot building will include an Internet café, classrooms, study rooms and faculty offices. It will also house 149 topfloor faculty offices and include more than 15,000 square feet of space for advanced technology classrooms equipped w it h videoconferencing devices. The building will cost $70 million, of which $50 million will come from legislatureapproved revenue bonds and $20 million from corporate and private donors. Architects from New York-based firm Polshek Partnership Architects designed the building and attended Thursday night’s event. Before the unveiling, UNT President Gretchen Bataille a dd r e s s e d t he aud ienc e and praised the upcoming building, particularly its environmentally friendly design. “We know it will be another sign of our commitment to a sustainable campus,” she said. Jim Polshek, founder of the firm and Br yan Young, the project’s head architect, spoke about the design process.
PHOTO BY MELISSA BOUGHTON / PHOTOGRAPHER
Robert Young, associate partner at Polshek Partnership Architects, uses a model of the new Business Leadership Building to explain its amenities to Jack Wall, former senior vice president of J.C. Bradford/UBS Paine Webber, his wife Gay Wall, and Bill Sahliyeh. Polshek said he hopes the building will become an architectural icon. “It is drawn from the idea of modesty and generosity,” he said. “It is low, it is quiet, it is exceedingly elegant.” The building differs from t y pica l designs because it
doesn’t separate faculty by department. Instead, all the depa r t ments a re g rouped together to encourage ideasharing and collaboration, Graves said. “Our building incorporates a philosophy,” Graves said. “We want to build communi-
ties, so our objective is to have a building that students can come stay in and remain in.” The Polshek designed the project as a “little village” with several miniature buildings circling an open atrium. The Polshek team plans to conser ve as many trees as
possible, and to use mostly Texas vegetation to reduce water use, Young said. Some aspects of the project were challenging, but the team is optimistic, he said. “We’re so excited about this building. It’s beyond belief,” Young said.
University receives money to ease student transfers BY CAROLYN BROWN Senior Staff Writer
PHOTO BY STEPHEN MASKER / PHOTOGRAPHER
Maxine Moore (left) showcases spinning wool with Jane Cashion (right) at the Crafters Corner on Thursday morning at the Emily Fowler Central Library.
Crafters gather to learn knitting skills, concepts
BY SUZY TOWNSEND Intern
Using both their feet to power the wheel, two women spin the yarn by pulling the wool apart and twisting it with dexterous hands so it holds together, eventually weaving together a rainbow of colors. The Crafters Corner is an event where area residents can come to learn a new craft and get to know other people interested in making crafts. Tucked away in the Emily Fowler Central Library on Oakland Street, the group meets at 9:30 a.m. every Thursday. After three weeks of knitting classes at the library, Mary Cresson, a Denton resident and a public services librarian, invited long-time fiber artists and Denton residents Maxine Moore and Jane
Cashion to come and demonstrate their yarn-spinning skills on Thursday. “The Crafters Corner really helps publicize every type of craft,” Cresson said. “Next week, we will begin three weeks of crochet classes.” Many people showed up to the Crafters Corner for the demonstration, some with their own yarn and some asking Moore and Cashion many questions about their talent. “It’s an informal event where we’ve had two to 20 people show up,” Moore said. “Everyone is welcome.” Moore, who has been spinning a variety of different materials since the ’70s, demonstrated spinning wool on a wheel. In addition to using natural fibers,
Moore said she has even handdyed the spun fibers to make an assortment of different colored yarns. “I do wool, cotton, silk, angora rabbit, mohair and even bamboo,” Moore said. Many different things can be made after the soft fibers have been spun into yarn. Moore weaves throws, sweaters, caps, mittens and scarves. Cashion, who has been spinning since the ’80s, said it is both a mesmerizing and relaxing hobby for her. In addition to the Crafters Corner, the Spinning Guild in Denton meets every second Sunday of the month at the Adams Nat Veterinary Clinic on Old North Road from 2 p.m. to 4 p.m.
U N T resea rchers w i l l soon beg i n new st ud ies to i mprove t he st udent transfer process with the help of two grants worth nearly $200,000. Te x a s Gu a r a nte e d, a student loan corporation, gave UNT a $148,000 grant to help College of Education professor s a nd g raduate students study the effectiveness of state transfer policies. Excelencia in Education, an organization dedicated to i mprov i ng Hispa n ic students’ educational experience, awarded UNT a $50,000 grant to support programs that help Hispanic students succeed. T he Tex a s Gua ra nteed Grant is a nationally competitive grant t hat UNT won a f t e r s u b m i t t i n g g r a nt proposals to the company, said Bonita Jacobs, vice president for student development. “It’s a ver y competitive grant, and we’re pleased to have it,” she said. Texas’s diverse communities w ill of fer t he tea m an interesting look at t he effects of different policies, Jacobs said. “It’s an excellent location to do a study of t his sort because we’re so large and you can look at a large variety of variables,” she said. St udents’ la rge va r iet y of transfer patterns causes some d i f f ic u lt ies i n t he
“We’re hoping it will be useful to policymakers in defining issues ... with transfer policies.”
—Marc Cutright Counseling and higher education professor
t r a n sfer process, Jacobs said. A lt houg h com mu n it y colleges were set up to let s t udent s e a r n t w o -y e a r degrees before transferring to a four-yea r universit y, many students now choose to cha nge u n iversit ies multiple times, creating a more complex set of patterns, she said. Jacobs a long w ith Marc Cut r ig ht, A my Fa n, a nd Beverly Bower of t he C ou n s el i n g a nd H ig her Education department and severa l graduate students will conduct the research. From November to March, they will visit 12 two-year and four-year institutions to conduct interviews, host focus g roups a nd gat her student and administrator opi n ions for t he project, Cutright said. “We’re hoping it will be usef ul to policy ma kers in def i n i ng issues st udent s and institutions have with transfer policies and crafting better policies,” he said. UNT is one of 20 campuses across the U.S. that received the grant from Excelencia in Education.
It w i l l be used by t he Tra nsfer Center a nd w i l l suppor t t he Sea m less Transfer Program, which will create an online community and student development support systems to help Latino transfer students and their families. T he prog ra m w i l l u se Facebook groups and a series of Web portals to help Latino transfer students and their families make a smooth transition to UNT, said Elizabeth With, associate v ice president of student development. T he Web por t a l s w i l l e duc ate s t udent s a b out t he u n iver sit y, pa rent a l resources, financial management, study skills, cultural a nd socia l lea r n i ng, a nd career development. “Our hope is to alleviate a ny c onc er n s t he y m ay have,” With said. The prog ra m w i l l most likely be running in time for transfer student orientations in early 2010, and will be evaluated in September or October 2010. “I think it’s potentially a great thing for our students,” she said.
Friday 09.25.2009
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MovieSCENE
A piece of the spotlight
[ In theaters today... ] B K M / A L E / OPINION
“Surrogates” PHOTO BY CHARLIE MCRAE / CONTRIBUTING PHOTOGRAPHER
Hollywood took a visit to Denton Square last weekend. Filming for the new television series“Everyday Life”took place throughout last week. The show will premiere Thanksgiving weekend as a holiday special on the AmericanLife TV Network. The show’s premise is a dramatization of the everyday challenges the town’s residents face. The show’s executive producer Aaron Norris has also produced episodes of “Walker Texas Ranger.” The pilot of “Everyday Life”will air Sunday, Nov. 29.
“Fame”
“Pandorum”
This cross between “A.I.” and “I, Robot” looks much dumber than either. Bruce Willis plays an FBI agent trying to function in a world where humans can live through androids. The society appears hunky-dory until the inventor of the surrogates turns up murdered.
I’m surprised this isn’t called “NBC Presents: Fame,” as stars from “Frasier,” “Cheers” and “Will & Grace” star in this remake. Gifted teenagers vie for success in music, acting and dancing, but I imagine any reality competition show is far more compelling than this.
W hile Quaid and Foster are both adequate actors, I doubt they’ll be able to improve this “Alien” rip-off about a crew in an abandoned spaceship who discover they may not be alone in their dark quarters. Expect little to no chills.
Starring: Bruce Willis, Radha Mitchell and Ving Rhames
Starring: Kelsey Grammer, Bebe Neuwirth and Megan Mullally
Starring: Dennis Quaid, Ben Foster and Norman Reedus
Page 2 Friday, September 25, 2009
Sports
Justin Umberson
Sports Editor ntdaily.sports@gmail.com
Conference schedule starts with Blue Raiders By Eric Johnson Senior Staff Writer
Oct. 13, 2007. That was the last time the Mean Green won a Sun Belt Conference game. Since then, UNT has lost 11 straight to conference opponents and looks to exact revenge on the Sun Belt, starting with one of its biggest rivals. The Middle Tennessee State University Blue Raiders will enter Fouts Field tomorrow night at 6 p.m. having won three straight against UNT, including a 52-13 blowout last season. “The most important game of the season is staring us in the face. We really embarrassed ourselves in Murfreesboro last year, and our players have not forgotten that,” head coach Todd Dodge said. Quarterback Riley Dodge returns to the lineup after a shoulder injury kept him out of Saturday’s loss to Alabama, and his mobility will make the Mean Green harder to defend. With Riley Dodge in the lineup, UNT averages over 200 yards a
have 11 or more receptions. “They run better and are more athletic on both sides of the ball. Schematically they are doing a great job mixing it up and should be a tough challenge,” MTSU head coach Rick Stockstill said. The Blue Raiders have a dynamic quarterback of their own in Dwight Dasher. The junior leads his team in rushing and passing yardage, combining for nearly 1,000 yards and six touchdowns. Starting running back Phillip Tanner’s absence will put more pressure on Dasher, and senior linebacker Tobe Nwigwe, a sociology major, feels the Mean Green defense is ready for the challenge. Photo by Christena Dowsett / Photo Editor “We see that scrambling quarRedshirt freshman quaterback Riley Dodge takes a snap from center during the Sept. 12 home game against University of terback everyday, so it is someOhio. Dodge suffered an injury to his left shoulder during the game and is set to return in Saturday’s game. thing we are prepared for and feel we can take away,” Nwigwe said. way to the team lead in rushing them,” Riley Dodge, an undegame rushing, which could take MTSU will be confident rolling yards, averaging more than five advantage of the Blue Raiders clared redshirt freshman, said. Senior running back Cam yards per carry. The Mean Green into Denton riding a two-game defense that gives up over 150 Montgomery, a post graduate quarterbacks have spread the ball win streak and a win over the yards per game on the ground. “We feel like we can take student, is a downhill and phys- around to nine different players, University of Maryland. The Blue Raiders have also advantage of the run game with ical runner, and has pounded his including three receivers who
Soccer team hopes to put end to three-game slide By Sean Gorman Senior Staff Writer
In its second-to-last home stand of the season, the UNT soccer team begins its Sun Belt Conference schedule against the University of Louisiana Lafayette (0-7-1) and the University of Louisiana Monroe (1-5-2) this weekend. After winning five out of its first six games, the Mean Green (4-4-0) has struggled recently, coming off a tough road trip in Ohio where it extended its losing
streak to three games. “We made some mistakes last weekend that we’ve tried to work on,” forward Michelle Young, an undeclared freshman, said. While the team’s defense has kept games close, the offense has had difficulty, getting shutout in each game of the losing streak. This weekend’s games mark the beginning of an 11-game stretch against Sun Belt opponents for UNT. “We never make excuses about where or when we play,
but our success at home shows that these are games that we should win at an important time in the season,” head coach John Hedlund said. In-conference success has been a staple of Mean Green soccer since the program joined the conference. UNT holds a record of 79-26-8 in regular season conference play, with a 12-0 record against the ULL Ragin’ Cajuns and a 2-1 record versus the ULM Warhawks. Recent struggles haven’t only
plagued the Mean Green, as neither ULM nor ULL have won since mid-August. The Ragin’ Cajuns are on a seven-game losing skid after tying their first game of the season against McNeese State in overtime. “Our expectations this year were to win the conference and I see no reason why we can’t compete at a high level in conference play,” forward Kendall Juett, a sociology senior, said. A bright spot all year for the Mean Green has been goal-
keeper Mandy Hall, a history junior, who has held teams in check all season between the posts. Hall comes into the weekend allowing .93 goals per game. “Everything from her leadership skills to her success on the field each game has been huge for us,” Hedlund said. Play begins Friday when UNT takes on Ragin’ Cajuns at 7 p.m. and continues Sunday at 1 p.m. as the Mean Green squares off against the Warhawks.
averaged over 400 yards a game the last three seasons against the Mean Green, but this year’s defense has improved, and is confident and hungry for recognition. “Most people around the conference don’t give us any respect,” Nwigwe said. “But we will definitely have earned it by the end of the season. This time we are looking forward to the fireworks shooting off for us after the game.” Students and fans can show support for the football team at tonight’s pep rally and the conference opener tomorrow night. The pep rally will begin at 7 p.m. at Clark Park on the corner of Maple Street and Avenue C. The Mean Green will look for a big crowd at Fouts Field to give the team momentum. “We feed off the students and the crowd,” Riley Dodge said. “We hope there is a big crowd, we really appreciate them and we fight hard with them behind us.”
Correction In the Sept. 24 edition of the Daily, the article “21 confirmed cases of swine flu this fall” had a factual error in it. UNT Health and Wellness Center does not confirm cases of H1N1, also known as swine flu, because diagnosis requires third-party laboratory testing and requires guidance from the Centers for Disease Control and Prevention. The UNT Health and Wellness Center diagnosed 21 cases of influenza A, but did not confirm those cases as swine flu.
Do you experience pain or discomfort in your jaw or face while eating, chewing, talking, or using your jaw?
Do you have difficulty opening your jaw wide, like when you yawn? Does your jaw regularly feel stiff, tight, or tired? Does your jaw sometimes get “locked” or “go out”? Have you been experiencing these symptoms for 6 months or less? Special: Acquainted Offers!
Student Special! $75 Exam, x-ray, & cleaning *Offer valid with Student ID *Can not be combined with other offers * Non-insured patients only
Free Starbucks coffee gift card for new patients! *UNT students, faculty, and staff only* *With purchase of exam and x-rays*
If this sounds familiar, you may qualify to participate in an ongoing clinical program being conducted at a convenient location in Denton. This program is being conducted to assess factors that may help determine which type of treatment is best for reducing your time experiencing TMJ symptoms. If you participate in this evaluation, which involves responding to a series of questions and a very brief jaw evaluation, you will be paid $70, with the potential for additional reimbursements if you qualify to participate in our completely free treatment program. If you are interested in more information or have questions regarding this treatment, please contact:
Cassie Reid @ 817-675-3075; or visit our website at www.acutejawpain-tmj.org
FashionSCENE
Friday 09.25.2009
3
Mohawk style cuts back into fashion By Dominique Beck Staff Writer
The Mohawk is back, and it’s no longer just for the rebel-without-acause hardcore rocker. The history of the style goes back further than some may know. The hairstyle can be found throughout history and is most related to the Native American Mohawk Indian tribe. Discoveries have also shown the remains of mummies thousands of years old sporting the look. Marsudi Suwarnaadi, a men’s hairstylist consultant, said the hairstyle today is mainly worn as a fashion trend. “The punk-rock movement of the early ’80s is accredited for the popularity of the Mohawk,” Suwarnaadi said. “It was seen as a symbol of rebelling against authority, which is what the basis of punk was – rebelling against all types of authority, social and political.” In recent times, Suwarnaadi said, the Mohawk has reappeared on the scene, but this time, it knows no boundaries. During former barber Joshua Lakes’ time working in the field, the style was not popular, but he thinks it was actually a hip-hop mogul who made the trend famous again, he said “P. Diddy started the trend when he ran that marathon in New York,” Lakes said. “He was the one that made it cool.” Although Lakes never cut a Mohawk into a client’s head, he did cut similar styles. “It is the same as getting a bold fade or taper fade,” he said. “It’s a nice, crisp haircut.” There are several different versions of the Mohawk, and hairstylists constantly reinvent the style. However, the classic version is the most popular, Suwarnaadi said. In this version, the sides are shaved all the way up, leaving a strip down the middle of the head usually approxi-
mately one inch wide. Some choose to have it stop at the crown, while others like for it to go all the way down the nape of the neck, he said. A newer version of the style is the faux hawk. In this version, the sides are not shaved completely. Then, the top is cut in an angled fashion so the wearer can gel the center up with the sides forming the ridge of the hawk. “This style is good for businesspeople who like the style of the Mohawk but can’t necessarily wear it to work,” Surwarnaadi said. Ombrey Degrate, a music management senior, said the Mohawk is a cool trend, but it’s not something he would wear. “I think it’s a tad overdone, but it’s nice on some people,” Degrate said. “The ’80s look is in.” Another recent version of the hairstyle is the female Mohawk. Pop singer Cassie is the most recent female celebrity seen wearing the trend, sporting big bold stars shaven on one side of her head.
Photo by Clinton Lynch / Staff photographer
One of the new trends this semester is the Mohawk, which has come back and found its way to some Denton residents and UNT students. “People are taking a fashion risk and lashing out about what’s going on in the world, and I think it’s reflecting fashion,” Degrate said.
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Friday 09.25.2009
4
HouseSCENE
Friday 09.25.2009
5
‘Housed’ businesses give Denton down-to-earth vibe By Graciela R azo / Senior Staff Writer
Art Six Coffee House 424 Bryan St. Denton Art Six Coffee House was not originally intended to be a house cafe, but co-owners Olivia Emile and Tommy Rose found the house at the corner of Scripture and Bryan streets to be the ideal location. The six-bedroom house needed many renovations before Art Six opened its doors in October 2004. “We thought it was a really unique space with a lot of potential, so we decided to go for it,” Emile said. Customers place their orders
at the bar, which was the formal dining room of the house. They walk down the hallway adorned with local art, photography and locally made handicrafts for sale. The dog-friendly backyard is open for people to smoke, listen to live music or watch films on the 12-foot projection screen. Emile said sometimes neighbors call to complain about noise levels, but the volume is usually kept to a minimum. The various areas of the location give the “destination spot” versatility, Emile said. “It’s nice because you can come here for a bunch of different reasons,” she said. “It gives Art Six a homier feel.” The coffeehouse has developed a loyal following, and its location
Giuseppe’s Italian Restaurant 821 N. Locust St. Denton
has a lot to do with it, Emile said. “I think people like to come here because we offer a different atmosphere, and some of the drink selections vary, as well,” Emile said. Customer Timothy Monzingo, a journalism senior, has been going to the coffeehouse for two years. “I thought it had a pretty unique atmosphere compared to other places I’ve been to, like Starbucks,” Monzingo said. Monzingo usually goes to Art Six to study because it is down the street from where he lives. He said the shop fits Denton well and helps create an overall homey feel. “It makes it feel like there’s less chain operations here,” Monzingo said.
When owner Giuseppe Brownell was looking to open Giuseppe’s Italian Restaurant in 1995, he was attracted to an old Victorian house on Locust Street. The owner said the wood floors and private rooms gave the restaurant a very “European” feel. The house not only created a welcoming atmosphere but also spoke volumes about what kind of food and customer service customers could expect, he said. “We have the nice and cozy feel
that is comes from the home,“ Brownell said. “It carries over to the food and the service we want to provide. They all complement each other.” Complete with intimate tables, wooden floors, and a backyard patio, Giuseppe’s also works with an upstairs bed and breakfast. However, Brow nell said, because of the location, it took a while for people to realize it was a restaurant and not a home. “Initially, business took a lot longer to get going, but overall, it was a good decision for the location we chose,” Brownell said. Getting necessary permits did not take long to attain, and parking has not been a problem because of accommodating neighbors, the owner said.
Analise Minjarez, a communications design sophomore, said she went to Giuseppe’s with a group of friends and was surprised at the intimate environment it offered. “The house is beautiful inside and out, and it didn’t feel like a typical Italian restaurant,” Minjarez said. “The food was great and the environment only made it better.” Brownell said he thinks momand-pop establishments such as Giuseppe’s show a lot about the kind of people in Denton and what they support. “I think it describes the people in Denton in a sense that they are very independent,” Brownell said. “The people here support this kind of environment.”
Photo by Cristy Angulo / Photographer
Customers sit outside Cups and Crepes on Thursday afternoon. Dawnree and Patrick Will opened the restaurant three and a half years ago in an apartment.
Cups and Crepes 309 Fry St. Denton
Photo by Cristy Angulo / Photographer
Because it was once a residential home with not much more than any average home’s parking, customers of Art Six must park only in designated areas to avoid a parking ticket.
A childhood fascination with living above her own business put into motion the opening of Cups and Crepes. Co-owner Dawnree Will and her husband, Patrick Will, opened the restaurant three and a half years ago in an apartment unit they used to sublease to college students. Because the building was already paid for, opening Cups and Crepes in the three-story building made sense to the couple. The two live on the second and third floors of the restaurant while customers are welcome to the first
floor, the porch and the backyard as long as patrons “appreciate” the garden, she said. Dawnree Will wanted to create a place where college students could get a home-cooked and relatively healthy meal for less than $6. “I hope our customers feel welcomed and cared for,” she said. Waking up every morning at 4:30 a.m., she bakes biscuits and muffins from scratch and buys organic and locally grown produce whenever possible. Financially, Dawnree Will said opening the restaurant was easy to do because they didn’t have to pay rent. However, she said parking is the restaurant’s “biggest handicap.”
But with the opening of nearby apartment complexes, foot traffic always makes its way in for coffee and crepes. Charlotte Gleason, an anthropology senior, is a part of this pedestrian clientele and was attracted to the look of the restaurant, as well as its specialty crepes. “I think it’s just so whimsical
and inviting,” Gleason said. “I am very captivated by the concept of having a business in a home.” Dawnree Will said she and her husband wouldn’t have their restaurant in any other location. “We would have less of an ability to know our customers, and that’s my favorite part,” she said.
Thinking of turning a house into a business?
• Meet with planning and health inspectors • Follow proper zoning laws • Attain Certificate of Occupancy • Attain health permits to convert kitchen and to serve food
Photo by Cristy Angulo / Photographer
The building housing Guiseppe’s Italian Restaurant is a Denton historical landmark.
To watch video of this story, visit ntdaily.com
Friday 09.25.2009
6
FiestaSCENE
Fiesta celebrates ‘differences and similarities’ BY K ATIE GRIVNA Senior Staff Writer
Sounds of Latin jazz will fill the air of downtown Denton tonight in celebration of Denton’s Hispanic heritage. The eighth-annual Fiesta-onthe-Square will be held from 6 to 10 tonight at the Courthouseon-the Square. The event is free and handicapped-accessible. “We are celebrating our differences and similarities, which relate to so many communities that make Denton a special place to live, work and play,” said Jorge Urbina, chairman of the Denton Hispanic Chamber of Commerce. The permanent exhibit, Historic Hispanic Families of Denton County, is in the Courthouse-on-the-Square Museum and will be open from 6 p.m. to 8 p.m.
The exhibit opened in the fall of 2002 and highlights Hispanic families of Denton County dating from 1949. Initially, it was expected to take one to two years to gather enough material for the exhibit, but it was put together in three months because of all the interest of Denton community members, Urbina said. To celebrate the exhibit’s completion, sponsors wanted to throw a party for the community, giving birth to the Fiesta-on-the-Square. “There is a rich, vibrant diversity in our community. This is just one part that is being celebrated,” Urbina said. “If we have that exchange of ideas, then we’re all better for it.” Sara Dee, the education and tourism director for Denton County, said the exhibit will give people the opportunity to connect with the
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past visually, as opposed to reading about it. “I think it’s important they come see the Hispanic heritage we have here in Denton County,” she said. The Fiesta-on-the-Square was a collaborative effort by League of United Latin American Citizens council No. 4366, Opening Doors Immigration Services, the Visual Arts Society of Texas, Denton County, the city of Denton and the Fiestaon-the-Square committee, Urbina said. Opening Doors Immigration Services is scheduled to sell tamales, Urbina said, and the money from tamales sales will benefit the organization’s clients. This year’s fiesta won’t be very different from last year, he said, because people love it how it is. There will also be several nonprofit vendors with booths. Performances by the UNT Latin Jazz Ensemble, the UNT Mariachi Ag u i la s a nd Tex a s Woma n’s University International Folklórico Company as well as dance groups from the Denton Independent School District will begin at 6 p.m. on the Courthouse lawn. Jose Aponte, director of the UNT Latin Jazz Ensemble, said this is the fourth year the ensemble will perform at the fiesta. “It’s a per fect ma r r iage of American culture and Latino culture, and it’s essentially what unifies this country,” he said. “Music is a big part of all that.” Aponte said the fiesta will benefit
PHOTO BY MACKENZIE ROLLINS / CONTRIBUTING PHOTOGRAPHER
During the 2006 Fiesta-on-the-Square, downtown Denton was filled with live music and food. People of all types covered the lawn surrounding the Courthouse-on-theSquare to listen to Latin music. everyone, young and old. “Music is a language that we all understand,” he said.
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FoodSCENE
[ ] Food Snobs
Fera’s Italian Restaurant 1407 W. Oak St.
By Chris Speight and Jeph Burton Senior Staff Writer and Contributing Writer
It’s easy to fall into the trap of thinking you’re going to be given a fantastic dining experience at Fera’s on Oak Street. From its cozy, unpretentious atmosphere and well-groomed servers to its country Italian-inspired dining room, replete with faux trees acting as support beams, gentle lighting and comfortable booths, the restaurant offers what anyone might assume to be an authentic Tuscan retreat. But the pieces aren’t all quite there for Fera’s, formerly known as Bari’s. Seating was immediate for a Monday night around 8 pm. Music was foregone altogether, which allowed us to relish our meal over the lovely drone of the ice machine and what may have been the air conditioner. It was a perfect ambiance, punctuated with the violent sneezes of our server with a possible cold. A convulsive sniffle announced the arrival of our server, who visibly wiped his nose and brought out a plate with three lumps of bread. There was only one side plate, though, which we were presumably supposed to fight over. Our server fixed the miscount after a quick request, but why not kill two birds with one stone and bring us all the side plates at once? Fera’s does not serve liquor, but it does carry a few bottles of wine averaging $20 per bottle. There was a decent selection of beers to choose from, including two Italian beers, Moretti and Peroni. Seeking to brighten our spirits,
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Fera’s Italian Restaurant
we ordered a bottle of Sangiovese. The wine Cleanliness came to the table already Service uncorked, the foil on top mangled and twisted in all Affordability directions. Atmosphere Our server set the bottle Food Quality down on the table without pouring a sample or the first round. The bottle just sat there but at first it was unclear whether the looking at us in a melancholy, lonely tasty pasta pockets were filled with way, knowing it had been done an cheese or meat. After slicing into the pasta pocket, injustice. The server returned promptly to Chris discovered it was indeed filled take our orders, quickly suggesting with meat, but it did taste like cheese the tortellini with pink sauce, a blend and had a melty consistency. Still, it of marinara and alfredo sauces, and was good; maybe go with the cheese tortellini, though. the calzone. Paying for our tab turned into Chris started with an antipasto salad, which had an assortment of a bizarre fiasco. We received our lunch meats rolled up and thrown handwritten ticket, an itemized list on some lettuce. There were some of entrees and drinks – but totally tomatoes and olives, of course, with lacking prices. What’s more, at Fera’s you don’t balsamic vinaigrette dressing. Good pay your server. You walk up to the start, right? Our meals came within minutes, register and hand the hostess your but either our server forgot his tray ticket and money. This becomes an awkward stand, or Fera’s doesn’t have them. Luckily, he improvised and rested exchange of how and whom you’re the tray on a vacant seat at our table tipping, how much you’re actually looking at beforehand, and how and dished out the food. The calzone was a brick-heavy best to deal with cash tips. It just baked pocket of cheese and sausage felt sloppy. We left Fera’s feeling full but unimthat took up almost the entire plate. It was served with a side of warm pressed, like we’d gorged ourselves on cafeteria food on Italian night. marinara sauce. While the prices are reasonable, The simple dish reminded Jeph of a sauceless pizza folded in on itself so the quality is questionable, and that only the crust showed. In terms the service is a far cry from profesof its portions, the calzone gives you sional. Still, it might make an inexpena lot of bang for your buck. The blend of cheese inside meshed well with its sive date spot if you’re just dying to delicately flaky crust, but the sausage kill that Italian craving, but don’t go without being able to hold a converwas a little rubbery and bland. Chris went with the meat tortellini sation unless you enjoy awkward with pink sauce. This is a good dish, silences.
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Photo by Melissa Boughton / Photographer
Fera’s Italian Restaurant is at 1407 W. Oak St. The restaurant used to be Bari’s Italian restaurant.
Photo by Melissa Boughton / Photographer
The baked ziti at Fera’s is pasta drenched in a red tomato sauce and covered in mozzarella cheese.
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BeastSCENE
y a 3 l P s s
Pre
Music for a Road Trip
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”No Cars Go,” The Arcade Fire ”One Armed Scissor,” At the Drive-In
”Ticket to Ride,” The Beatles
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”Penny on a Train Track,” Ben Kweller ”Four Winds,” Bright Eyes ”Just Like Heaven,” The Cure ”Bridge and Tunnel,” The Honorary Title ”Roll With It,” Oasis ”Young Folks,” Peter Bjorn and John
AT THE DRIVE-IN - “ONE ARMED SCISSOR ”
”The Charming Man,” The Smiths
Beast Feast serves up game BY MORGAN WALKER Staff Writer
This weekend, Denton residents may follow their noses – and their appetites – to the North Texas State Fairgrounds, where wild game from around the nation will be served and eaten. The Greater Denton Arts Council will host its third-annual Wild Beast Feast from 6 p.m. to 9 p.m. Saturday at the fairgrounds on Carroll Boulevard. The event will feature an exotic food contest, a live auction, and music from Thad Bonduris and the Fun-Addix. Cooking teams from the Denton area will prepare buffalo burgers, elk sliders, quail wrapped in bacon with jalapenos, smoked duck and wild boar, among other things, executive director Margaret Chalfant said. Last year, the feast raised almost
$20,000 for the council, which is dedicated to promoting the arts in Denton, board member Elizabeth Scott said. “Every dollar we raise goes back to the Denton community,” Scott said. “The GDAC gives grants to various institutions that apply for them.” The cooking groups participating include RG Burgers and Grill, Newland Real Estate, Wells Fargo Advisors, Boy Scouts Troop 140, and the Arts Guild and Access First Capital Bank, which is sponsoring the event. The live auction will contain 10 items, some of which include summer vacation getaways and a package of vintage wines. “The food that will be served has to be commercially processed and cooked so groups basically pick what they want to cook and go from there,” said Newland Real Estate agent Justin Newland, who will represent the company at the event. Newland will cook elk and alligator, both of which the group ordered online, and the cooking will take place in a commercial kitchen. Newland has won second place for the past two years in the cooking
6 p.m. Saturday North Texas State Fairgrounds 2217 N. Carroll Blvd., Denton $15 admission
contest and said he hopes for a better finish this year. “It costs $15 to get in, but once you’re in it’s great because you can taste all kinds of food that you may not get to try in a restaurant,” Newland said. Each booth will have a tip jar, and the winner will be determined by how much money each group earns. Scott is preparing something different for the feast this year. “Last year I saw everyone walking around eating so much meat, drinking wine and soda and going straight to dessert,” she said. “I thought, wouldn’t it be great if we had some salads?” That’s when she got the idea for a booth called “Mean Greens,” the salad bar that will be representing UNT at the beast feast. Scott’s husband, Dean James Scott of the College of Music, will attend the University of North Texas football game Saturday, so his wife will take care of “Mean Greens” at the feast.