RAWR | 11.1.2013

rawr

11.01.2013 Vol. 4 No. 11

“me, my dad – one worry-free weekend”

page almost human 3 page great eats and drinks 7 “the crimson spoon” page cover art by amber emery | rawr 9

the argonaut

2

your work in rawr

Scorpio 10/23-11/21

illustration

11.01.13

horoscopes

You know a few people who you think are attractive. You’re probably in some sort of dilemma on who you have to choose. Maybe don’t choose anyone, just focus in school because your midterm grades were not that good.

photography mixed media paintings

Sagittarius 11/22-12/21

It’s time to treat yourself better because you’ve worked very hard. Get a little something that you’ve been wanting because it’s going to be worth it.

sculptures short fiction poetry

Capricorn 12/22-1/19

Your family misses you. Give them a call and tell them you are fine and always remember that family comes first.

non-fiction rawr is an alternative weekly publication covering art, culture, campus life and entertainment.

Aquarius 1/20-2/18

Life has stressed you out a little bit, but you are always on your toes and you always believe in yourself. Keep your confidence up and volunteer in your community because something nice will come to you.

We are accepting all forms of art and creativity to be featured inside the publication, or on the cover.

Email: arg-arts@uidaho.edu

Pisces 2/19-3/20

You have too much confidence and you don’t even realize it. You probably have

We’ve all experienced it at some point — homesickness — especially for those who can only go home a few times a year. Thanks to technology nowadays, people can see and talk with their family through Skype, Google Talk, Snapchat, etc. They can also listen to music in which the lyrics depict their feelings of missing home. So here are a few songs to help people get through homesickness.

“Don’t Forget to Remember Me” by Carrie Underwood The song has a really desperate melody, and Carrie Underwood’s voice matches with it perfectly. Unlike other homesick songs, this one

Cancer 6/22-7/22

hurt someone because of your attitude.

It’s time for reflection and to be true to yourself.

Don’t forget about others who truly care about you. Take a step back and start caring for those who have been treating you well. In other words, be nicer to others.

Aries 3/21-4/19

Your love life has reached its peak. All this effort is worth it because he or she likes you back. Wait for the right moment to tell that special someone how you truly feel.

Leo 7/23-8/22

You have been careless at school and work, and it’s not a good sign. Pull yourself together. Don’t just hope, do better next time.

Taurus 4/20-5/20

You tend to leave a mess at your place and you feel stressed out about it. So go clean it up and you will feel so much better after you do it.

Virgo 8/23-9/22

Gemini 5/21-6/21

Libra 9/23-10/22

Fall is your season and it gives you good luck. Don’t look for the good luck because it will come to you sometime this semester.

You’ve been having some troubles lately and you’ve been stressed out. The best thing is your best friends are always there for you. Don’t hesitate to talk to them and get some advice.

You have been thinking too much about your problems lately. Take a hot bath and listen to jazz music to calm you down a little bit.

mix-tape

chin-lun hsu rawr

nurainy darono | rawr

brings out the other side of feelings about homesick. It is usually about you missing the family, but in this song, you don’t want the family to forget about you while you are gone.

“Homesick” by Mercy Me Maybe the best song for homesickness is “Homesick.” As the lyrics say, “I’ve never been more homesick than now,” people always have this feeling whenever they have homesickness. The lyrics also make you feel like someone else has been through this as you are right now, so you won’t feel that sad and desperate.

“Mother How Are You Today”

by Maywood

“homesick”

This is a simple and short song.

You never realize how much you miss your mother unless you hear the song.

“The House That Built Me” by Miranda Lambert The 2010 Grammy winner, Miranda Lambert, used a visit back to an old home to connect your homesick feeling. As to the lyrics, she sang “I got lost in this whole world, and forgot who I am.” Being alone in a different place or country is hard, and sometimes it is nice to remember your roots.

“Coming Home” by Diddy ft.

Skylar Grey This is the song I listen to many

times when I am about to go home.

The song is really catchy and its repetition of lyrics, “I am coming home. I am coming home. Tell the world that I am coming home,” just make me more excited to get there.

“That’s What Friends Are For”

by Dionne Warwick When you feel homesick, you are not alone. This song is inspiring and gives people a sense of belonging while Dionne Warwick sings, “Keep smiling, keeping shining, knowing you can always count on me.” I believe the song can help you get through that homesick feeling.

Chin-Lun Hsu can be reached at arg-arts@uidaho.edu

RAWR REVIEWS

rawr

3

“Almost human” bradley burgess rawr

more information

The cast of “Almost Human” “I wanted to keep ‘Fringe’ was sent to the set of the fans happy.” That was J.H. final season of “Fringe” for Wyman’s response when asked a five month “future boot how he came up with his latest camp” to prepare for the cyberpunk procedural drama, show.

“Almost Human.” With “Fringe.”

Wyman’s previous sci-fi effort over, fans will need a new feels underwhelming. Wyman show to gravitate towards and takes his time to set up the “Almost Human” will definitely future and it certainly looks satisfy that need. impressive for a TV budget. The In the pilot, the year is acting from Ealy is impressive, 2048 and thanks to the latest however Urban’s performance advancements in technology, will no doubt bring about crime is at an all-time high “Dredd” flashbacks.

— 400 percent. To The future technology avoid unnecesis used to the show’s sary losses, every advantage, both on detective in the the crime and soluLos Angeles Police tion sides, and it feels Department is very realistic. partnered with an That being said, MX — an emotionfor a show called less android capable “Almost Human,” the of feats humans can pilot seems devoid not accomplish. of any emotional It’s here that UI connection. Kennex’s Detective John Kenbradley burgess backstory is treated nex (“Star Trek’s” as a shock moment Karl Urban) returns and the gruesome to the precinct one year after murder of a colleague, crucial a raid gone wrong claimed his to the series, is a bit callous. partner and his leg. When Capt.

Many characters are left by the Maldonado (“Six Feet Under’s” wayside, especially Minka Kelly Lili Taylor) assigns him to a as Valerie Stahl, who hardly case eerily similar to said raid, gets anything to do in the pilot, Kennex turns to tech expert though Wyman promises her Rudy Lom (“Pirates of the backstory will be revealed in Caribbean’s” Mackenzie Crook) time. It’s a shame, because the to find a suitable android pilot does a lot of things right partner. Lom suggests Dorian that gets viewers excited for (“Seven Pounds’” Michael Ealy), what’s to come. an android model that suffered For fans of “Fringe,” the a mass recall when the robots series will probably fill a void, had difficulty controlling their and for new viewers, it will be simulated emotions. As Kennex a fun ride. and Dorian become acquainted, “Almost Human” airs Nov. 3 they discover a deadly new on Fox. weapon and a sinister revenge Bradley Burgess plot against the LAPD. can be reached at For a show that literally arg-arts@uidaho.edu starts with a bang, the pilot

For fans of “Fringe,” the show will probably fill a void, and for new viewers, it will be a fun ride. ­­

marissa rudley, campus dietitian | courtesy

Pumpkin banana smoothies University of Idaho campus dietitian Marissa Rudley used this recipe in her last cooking class on Tuesday. She said this smoothie has 100 percent vitamin A. “It’s one fruit serving, one dairy serving, and 10 percent of protein value,” she said.

Rudley said this smoothie is great to make ahead of time, and it’s a delicious alternative to the popular pumpkin spice latte. This recipe can also be an economical way to use those leftovers

more information

For more recipes, visit us online at one (or all) of the following: Website: www.uiargonaut.com/ crumbs Instagram and Twitter: @uicrumbs Facebook: www.facebook.com/ uicrumbs

A Crumbs Recipe Card Ingredients • • • • • • •

1 small ripe banana, frozen 1/2 cup 1 percent low-fat milk 1/2 cup 0 percent-fat vanilla Greek yogurt 1/3 cup canned 100 percent pure pumpkin 1 tablespoon honey 1 teaspoon vanilla extract 1/2 teaspoon pumpkin spice

Directions 1.

2.

Break the banana into a few pieces Place in a blender with the milk, yogurt, pumpkin, honey, vanilla extract and pumpkin pie spice.

3. Blend until well combined.

4. Place a few cubes of ice in two glasses.

5. Pour smoothies over ice, drizzle with honey as desired 6. Serve each with a straw.

Marissa Rudley can be reached at mrudley@uidaho.edu

the argonaut

4

11.01.13

FASHION FORWARD

Art of design Erika Iiams represents UI in international fashion design competition was a hand knit skirt with hand dyed silk ribbons running through the knit stitches at What would you do if you the hem with some silk ribbon were handed a piece of alligaroses strategically ornamented tor skin and told to make next on the skirt. year’s trendiest outfit? Erika “I was kind of going with a Iiams, an instructor in the Unisustainability theme, so a lot of versity of Idaho School of Famthe wool and cashmere that I ily and Consumer Sciences, has used in the skirt was unwound the skills to get the job done. from an old sweater,” Iiams Since Iiams was an unsaid. “Then I backed the skirt dergrad, she has with a vintage slip been a member of and I had some hand the International dyed antique lace Textile and Apparel that was trimming it Association (ITAA). out also.”

Each year, the ITAA Iiams said her holds a conference design was inspired showcasing clothing by the Angelique designs submitted Tulip and only took from participants her a few days to across the globe. complete.

This year, Iiams’ “Tulips come up design was selected in the spring,” Iiams for the second time said. “In the spring, as a finalist amongst usually what we see the hundreds of are a lot of lightapplicants. She said weight garments only about 20 or 30 Erika Iiams in retail, but spring designs are chosen in the Northwest each year. is often times too Two weeks ago, Iiams travcold for lightweight garments. eled down to New Orleans That’s why I did a chunky wool where the conference was held skirt, only in spring colors. this year to present her design.

I dyed the wool into spring People from all over the colors, so it was kind of like world come to the ITAA conthe warmth for Northwest ferences, Iiams said. For any de- springs.” signer, this event is a wonderFinalists were given a piece ful opportunity to make their of alligator skin to create their work known. garment with for next year’s “There are two categories ITAA conference. Iiams said she you can enter your designs in,” has already started designing a Iiams said. “I entered mine in bustier top with the alligator the fiber arts mounted exhibit, skin. which is more like a museum Inspiration comes in many exhibit.” forms — whether it is the Iiams said in the mounted beautiful Northwest or createxhibit garments are displayed ing sustainable ways of living, on dress forms. She said there nothing can stop the creative is a live model exhibit where minds of artists from doing designs are worn by models what they do best. and displayed in a live runway Ariana Tobe show. can be reached at Iiams said her finalist design arg-arts@uidaho.edu

ariana tobe rawr

In the spring usually what we see are a lot of light-weight garments in retail, but spring in the Northwest is often times too cold ...

erika iiams | courtesy

rawr

y fridaids o fact

Locusts can eat their own weight in food in a day. A person eats his own body weight in about half a year.

A Japanese explorer named Maomi Uemura was the first man to reach the North Pole alone, on April 29, 1978, after his eight-week journey.

funology.com

5

‘Colliding Contrasts’ UI Dance Theatre upcoming show incorporates wide range of dances, explores movement kelsey hart rawr Red solo cups, animalistic movements, spoken words, death, identity and time are all themes in the University of Idaho Dance Theatre’s upcoming show “Colliding Contrasts.” Belle Baggs, the UI Dance Theatre director said the title comes from the diversity of the show.

“I feel like it’s so diverse in styles and themes,” Baggs said. “There is ballet against hip hop, contemporary gesture against jazz.”

Each choreographer put together a piece that shows an audience what is being explored and researched through movement. Choreographers are not given many boundaries so they have freedom to explore whatever approach to movement they are interested in, Baggs said.

She said the audience can expect to see many explorations occurring within each dance, as well as, differing choreography from one piece to another.

Shaundralyn Parry, a dancer in the show, said the casts are different sizes and the length of each piece varies. She said with such variety, the show is well rounded.

Some routines have primal and animalistic themes. One piece addresses jungle creatures in an abstract way while another deals with the idea of beauty through pigeons, Baggs said.

Other themes explored include partying and the use of red solo cups, reactions to death, support of strangers and the theme of time and identity.

Baggs said her piece presents relationships and spoken words in a duet. The dancers wrote about what they remembered from relationships they had.

“I was interested in memory and how it is connected to relationships,” Baggs said.

She said some of the words used in her piece came from

inside the rehearsal process and became part of the dance. Baggs said the words make the movement more dynamic.

Shane Brown, a dancer in the show, said Baggs’ choreography is very different than what he is used to.

“This dance is continually evolving,” Brown said. “I’ve never worked on that before so that’s exciting.”

Dancers have been rehearsing 4-6 hours a week since the beginning of the semester. Choreographers have been meeting regularly with an adjudication panel who gives them feedback on their work, Baggs said.

Baggs said choreographers talk to the panel about what they are exploring and researching in movement.

“This is where we ask what they want the audience to see,” Baggs said.

Melanie Meenan, a clinical assistant professor in dance, said she explores the idea of identity in her piece. She plays with the idea of being different, time and situations where people feel they stand out. Meenan said all eight of her dancers have been involved in the process.

“There are sections where they have to move fast and be clear with their movement choices and then parts where they have to go as slow as they possibly can,” Meenan said.

Meenan said people bring their own viewpoints to the performance so the audience will always experience it differently than others sitting in the same theatre.

“Everybody will walk away with something they enjoy or something they don’t,” Meenan said.

Dance styles including hip hop, ballet, jazz and contemporary will be featured in the show.

The show will start at 7 p.m., Nov. 7-9 at the Hartung Theatre.

Kelsey Hart can be reached at arg-arts@uidaho.edu

more information “Colliding Contrasts” Date: Nov. 7-9 Time: 7 p.m.

Place: Hartung Theatre

“Dancers have rehearsed 4-6 hours a week since the beginning of the semester.”

rawr

NOV

01

bryce delay rawr

pg 6-7

For the University of Idaho’s Dads' Weekend 2013, going to one of the local breweries or wineries around Moscow and Pullman is an event dads' are sure to love. Some notable businesses have been creating local delicacies with great taste. Here are some local hot spots to take your dad this weekend.

Moscow Brewing Company

630 N. Almon St. #130 (208) 874-7340 Lucas Rate pours a beer for some customers at the Moscow Brewing Company.

Lucas Rate and Kimberly Shaw run the Moscow Brewing Company.

Rate said he began home brewing 17 years ago while he was living in Oregon and it had always been his dream to start a brewery and Moscow seemed like the perfect place.

“The location has a good local scene,” Rate said. “Quality, local products are wanted here.”

Behind Rosauers Supermarket on North Almon Street, the brewery is found in a towering garage in a building complex used for industrial work or storage.

“Originally, the plan was to be more like a manufacturing brewery and a tap room secondarily,” Rate said. “But right now, we are just meeting the demand of the tap room in the house.”

Inside the Moscow Brewing Company, dark wooden benches lay

against the back wall and the lights are dim around the bar. On the other side of the lounge, bar rails are mounted with stools sitting below. Tucked away in the back, Rate’s brewing process is in action. Kegs and stainless steel tables make it apparent that the beer is being made right in front of the clientele.

Rate said they want to grow the brewery by getting kegs around town.

There’s been a lot of community support for the small scale business.

“Couldn’t ask for a better clientele,” Rate said.

Rate said he often sees new faces and there is always a good conversation taking place at the bar.

“Usually there are three beers on tap,” Rate said. “It will change as we grow.”

Rate said he doesn’t want to become a brewery with 20 different microbrews on tap but he wants a solid, core line up of beers.

“I’m not into brewing every single style of beer in

Brews

the world,” Rate said.

The beer which is made and sold on tap at his establishment are North Western styles like the India Pale Ale, other pale ales, ambers and stouts. Rate also sticks with North Western hops and grains.

“Most of the grains are local,” Rate said.

He buys barley from farmers in Idaho, but they are malted in Pocatello and in Washington. Rate said his goal is to keep inline with the Northwestern style.

Another beer Rate hopes to start producing is the Hefeweizen. Since the Palouse area farms so much wheat, a wheat beer would be a perfect way to continue to use local products, Rate said.

There will be a keg at the Moscow Alehouse for Dads' Weekend, he said.

“It’s going to be a 1L Pale Ale,” Rate said. “Not quite a IPA but a little bit hoppier pale ale featuring two unique local hops.”

Moscow Alehouse

226 W. 6th St. (208) 882-2739 Wendy Johnson pours a beer from the Moscow Alehouses wide selection of quality beers. The Alehouse will be teaming up with Vandal Meats for a beer tasting Friday at 6 p.m. and will be pouring six different beers for Dads' Weekend in the Alehouse parking lot.

Though not a brewery, the Moscow Alehouse is worth a visit during Dads' Weekend.

Last Thursday, two brews from the Coeur d’Alene Brewing Company were featured on the menu. A huckleberry flavored beer and a vanilla stout. Along with Rate’s 1L Pale Ale from the Moscow Brewing Company — which will be tapped this weekend — there are plenty of choices and a range which will satisfy everyone.

Windy Johnson — the current owner of the Moscow Alehouse — said that 6 p.m. on Friday they will be hosting their annual beer tasting event. Six craft beers will be ready for sampling.

Also, for the first time, the Moscow Alehouse will be pairing up with Moscow Meats which will be serving samples of their food products as well, Johnson said.

110 S. Main St. (208) 882-0214

photos by tony marcolina | rawr

claire whitley rawr

For Dads' Weekend, the question is where to go for a free meal from your dad. Moscow is home to a variety of restaurants, which makes sorting through them all difficult. Here are some great lunch and dinner spots to take your beloved father.

Red Bento

Paradise Creek Brewery

245 SE Paradise St., Pullman (509) 338-9463

Camas Prairie Winery For those families who would rather have a grape escape, the Camas Prairie Winery off of Main Street is a great place to sample a variety of wines.

Jeremy Ritter and his wife Heidi Ritter run a beautiful wine tasting bar and lounge in the front section of the building and produce all their wines in the back.

“This is a production house,” Ritter said. “Everything on the menu is produced here in the back.”

A wine sampling bar stretches along the right side of the interior. There is a lounge up stairs, which Ritter said has enough room to host parties. From the end of the tasting bar,

If Moscow is too crowded during Dads' Weekend, Paradise Creek Brewery in Pullman, Wash., is a good alternative with a variety of beers on tap.

The Paradise Creek Brewery building was once Pullman’s old Post Office.

Besides a dozen or more beers on tap, liquors are also stacked behind the counter for mixes and cocktails. Their ales and lagers are crafted in the basement, too.

Locally used products and greasy classics such as burgers, fries and paninis are sold at the brewery.

past the cashier’s desk, a hallway leads to the back of the winery.

Toward the front, ten wooden barrels of wine are visible along with a dozen plastic barrels filled with fermenting red wine. Past the fermentation room, a grape press sits in the back along with large stainless steel containers where the red wine will sit for three years.

Meads and white wines will be bottled much quicker Ritter said. Usually, meads are ready to bottle within six weeks.

For Dads' Weekend, also consider taking advantage of the winery’s sampling bar. Six samples are sold for $2 and three samples for $1.

Ritter said that they typically get their hands on

local honey and fruits such as plums and huckleberries for their sweeter wines.

“We’ve played around with grapes in the region,” Ritter said. “But we’ve been working with a place in Washington for the past 20 years — 85 percent of our grapes are Washington grown.”

The winery has 24 different varieties inside for tasting and purchasing from sparkling wines and champagne to dry wines and many meads too, Ritter said. The Camas Prairie Winery offers a large variety of microbrews as well.

Currently, the Camas Prairie Winery is applying for a business grant and is asking clientele to vote for them on their Facebook page.

215 W. 3rd St (208) 596-4041

East meets West, in this Asian Fusion restaurant on Third Street.

There are all kinds of Asian style cuisine from teriyaki and orange chicken to sushi and bento plates.

The amount of food per plate is staggering, especially in comparison to the relatively cheap price. Each dinner comes with a bowl of miso prior to the meal, a sweet garden salad and a mound of white rice.

Depending on what is ordered, the amount of meat a person gets changes. Any of the Chinese dinners — orange chicken, Mongolian beef, etc. — have a whole plate devoted to just meat.

Teriyaki combo dishes have

Patty’s Kitchen

450 W. 6th St. (208) 883-3984

Looking for more of a fiesta?

Head over to Patty’s Kitchen located just past the Student Union Building on Sixth Street.

Patty’s tamales are one of the most recommended dishes. According to the staff, Patty and her husband sold the same tamales at the Saturday farmers market during their college years to pay for their textbooks. There are two different kinds of tamales — spicy chicken and shredded beef. Remember not to eat the corn husks that encase the delicious tamale.

The Moscow Bagel Shop

310 S. Main St. (208) 882-5242

In downtown Moscow, the Bagel Shop has something for everyone. The bagels are separated on the billboard menu by the type of meat used in each one. There is a column for chicken salad based bagel sandwiches, one for meatballs and many more.

Each bagel has a quirky and fun name. There is one dubbed the Raven — a roast beef based choice one is called the Sweaty Teddy and one is named 20/20 — a chicken salad bagel.

The Bagel Shop has everything from simple to complex. The Pizza

half of the plate heaped with meat while the other half is filled with rice and salad.

Sushi makes up a whole separate menu from the already huge list of food. It is always fun to share with friends, so try ordering different types of sushi and splitting them up. The signature rolls are simply delicious. One might try the Fire Station Roll, spicy tuna over a scallop roll, or the Kamikaze Roll, spicy tuna, avocado and cream cheese with yami sauce.

People who go to Red Bento never worry about leaving hungry.

A single dinner can feed a person for two meals at least, but generally three meals are made out of the one trip to Red Bento.

Each plate is filled with refried beans and Spanish rice. Customers also get an endless supply of homemade tortilla chips and fresh salsa — both red and verde.

Be prepared to eat outside when going to Patty’s Kitchen. The restaurant is an outdoor bar and dining patio complete with comfy wooden furniture. In the center of the patio is a huge fire pit and buffet line that is used during the summer months.

Unfortunately, the season for live bands and huge cookouts is over.

However, Patty’s Kitchen is still offering wonderful genuine Mexican cuisine for a reasonable price.

Bagel is simply pepperoni, pizza sauce and mozzarella cheese.

There is also one that is just a bagel and cream cheese.

Customers can choose from a few different kinds of bagels as well. The shop offers blueberry, asiago and cheese, garlic and wheat bagels to mention a few.

The Lottery option literally states: “Feeling lucky?” and customers leave everything in the hands of the person that took their order, but they usually play nice.

It is always a fun challenge to try and order something new every time you walk in.

the argonaut

8

11.01.13

Small budget, big heart Student club Ocular Empiricism hopes to bring recognition to independent films from work Hansen did putting on screenings with a similar organization at Boise State University.

Ocular Empiricism puts on film Independent films may get a lot of screenings for students and hopefully attention at festivals like Sundance, spread a passion for film but many of the films throughout the UI commushown there — not to mennity, Hansen said. tion ones that don’t even “(I want) to see people make it into the festival get interested in films they — get little to no release probably would have never anywhere else. heard of before,” Hansen University of Idaho stusaid. “Broadening some hodent organization Ocular Emrizons and getting people piricism hopes to give these excited about all the great movies more recognition. stuff that’s going on that Ocular Empiricism was nobody knows about.” started this semester at UI by Hansen said he handclub president Alex Hansen, picks which films are to be who is dedicated to bringing alex hansen screened. these scarcely circulated films “(These are) films that to a bigger audience. are self-distributed or unThe idea for an independer distributed, so stuff that’s under dent film screening club stemmed

jared jonas rawr

(I want) to see people get interested in films they probably would have never heard of before.” ­

seen that I think might appeal to other people,” Hansen said. “Stuff I’ve (followed) on the festival circuit and heard about through the internet.”

The club had its first film screening on Oct. 22, and Hansen is hoping to have more in the future.

Future plans for the club include having one major screening a month at a larger venue, such as the Borah Theater, and then smaller, more impromptu screenings throughout the month, Hansen said.

“The next screening is Nov. 19 at seven o’clock at the Borah (Theater) for Gina Telaroli’s ‘Traveling Light’,” Hansen said.

In between screenings, Hansen spends his time looking for new films to screen and getting in touch with the film makers, as well as, promoting and organizing the next scheduled showing.

The club is still relatively unknown on campus, much like the films it shows.

However, Hansen is optimistic that it

more information The next screening is 7 p.m. Nov. 19 at the Borah Theater. The film will be “Traveling Light” by Gina Telaroli.

The club is open to suggestions for upcoming screenings. will grow and is welcome to hearing from the student population at UI. “I’m always open to suggestions, if anybody knows a movie they’d like to see get screened I’m definitely open to doing that,” Hansen said.

Anybody with a passion for independent film or even just a curiosity of what lesser known filmmakers are producing should check out Ocular Empiricism’s next screening on Nov. 19 at Student Union Building Borah Theater.

Jared Jonas can be reached at arg-arts@uidaho.edu

rawr

9

Cooking on the Palouse Cookbook from WSU chef features local foods aleya ericson rawr The secret to learning to cook in college isn’t buying endless amounts of Top Ramen. It’s learning how to cook lentils, garbanzos and legumes according to Jamie Callison, Washington State University executive chef for the School of Hospitality Business Management.

“If they want to learn how to cook, the best thing to learn how to cook, which is misunderstood, is your lentils and your garbanzos and your legumes and stuff like that,” Callison said. “They are really simple to cook, they are very inexpensive and they taste great and have good nutritional value.”

Callison was in front of Book People of Moscow on Saturday, Oct. 26, signing copies of his cookbook, “The Crimson Spoon: Plating Regional Cuisine on the Palouse.”

The book was co-written with Linda Burner Augustine, a WSU alumna.

Callison said he uses locally made ingredients originated from the Palouse such as lentils, garbanzos, flour, peaches, apples, pears, tomatoes, garlic, squash and zucchini in his job and in the book.

By using these ingredients, he wrote 105 recipes in the cookbook.

“One of the things that I always say — that is quoted in the book — is that you start with quality ingredients, apply simple techniques and magic happens.”

Chocolate Lentil Molten Cake (courtesy of The Crimson Spoon) Ingredients 3 tablespoons green or brown lentils 3 tablespoons unsalted butter, softened 3 tablespoons sugar 4 ounce bittersweet chocolate bar 10 ounces bittersweet chocolate chips 5 eggs

Callison said the idea to write the book came during a dinner when he cooked for WSU Board of Governors.

When the guests overhead him talking about WSU and regional products, he said it was suggested to him to write a cookbook.

It took him about one year to finish the cookbook, including writing, photography, food design and page layout.

“Everything is usually about a two year project and we did it in under a year.” Callison said. “And part of that was because the project was sponsored

by WSU and there was this time line that they wanted to follow. Part of it was having an incredible team.”

The initial idea for cookbook may have come from the dinner, but he said the recipe inspirations themselves are more personal.

“All recipes are inspired from somewhere. So you can say that you came up with them yourself, but really they are from your childhood, from different parts of your life. They were inspired from something,” Callison said.

Callison also has a high opinion of locally grown Palouse foods.

“Peaches from around here are some of the best peaches that I think are grown in the world,” Callison said.

Aleya Ericson can be reached at crumbs@uidaho.edu

1/2 cup sugar 1/3 cup unsalted butter, melted 2 tablespoons finely chopped skinned hazelnuts 2 teaspoons flour 1 teaspoon orange zest Pinch salt House Made Vanilla Bean, White Chocolate Rainier Cherry, or Orange Ice Cream

Directions Bring 1 cup water to a boil in a small saucepan. Add lentils, cover and simmer over low heat until lentils are

198

desserts

the crimson spoon | courtesy

soft but still hold their shape, about 15 minutes. Drain lentils, transfer to a bowl and cool.

Lightly coat eight 4-ounce ramekins with softened butter and sprinkle with sugar, shaking out excess. Place on a baking sheet. Break chocolate bar into 16 equal pieces.

Preheat oven to 375 degrees.

Melt chocolate chips in a saucepan over low heat or in a double boiler; set aside.

Whisk eggs until lightly beaten.

Add sugar, butter, hazelnuts, flour, orange zest, and salt and mix until

smooth. Stir in melted chocolate and lentils.

Spoon the batter into prepared ramekins.

Bake until cakes are set and tops are puffy and slightly cracked, about 15-20 minutes.

Remove from oven then immediately press two chocolate pieces vertically into the center of each cake.

Cool 5-10 minutes, then run a knife between the cake and the ramekin edge and carefully remove cake; transfer to a serving plate. Serve with a scoop of ice cream.

the argonaut

10

11.01.13

Lying like lions, tigers and bears Theater class teaches students to embody character, what it means to leave behind human features alexia neal rawr In the depths of the Old Arboretum, lies a variety of wild animals including Bengal tigers, wolves, pandas and many more. Twice a week, these animals meet in the meadow to lie out in the sun, protect their young and fight, often to the death — figuratively speaking.

David Lee-Painter teaches a unique theatre class called Animals. This class teaches students what it is like to fully embody an animal’s emotions and physical traits.

At the start of each class, the students lie in the meadow for five minutes, falling asleep as humans, and slowly adding in animal characteristics until they awaken as wild animals. For the next few minutes, they establish a territory and a starting point.

“You are now all in the same environment,” Lee-Painter said, and with those words, the adventures begin.

The class allows the students to live in the imaginary circumstances they haven’t experienced since childhood, Lee-Painter said.

“Being an actor, you have to live in imaginary circumstance and have a rich imaginary life that feels real to you,” Lee-Painter said.

By living these four hours a week

as an animal, the students learn to embody a character and are encouraged to choose a predatory animal — one that will help them develop as actors and as people.

Carlin Mitchell, a senior at the University of Idaho, was a Bengal tiger during one of the Animals classes. He said he chose to be a Bengal tiger because he connected with the fact they are a solitary animal, fearless and command a large territory, which are a lot of the characteristics he said are opposite to himself during everyday life.

While out in the meadow, the animals have young to protect. They are not just fending for themselves, but taking care of something they have handmade or sewn that represents their babies.

“My baby consists of socks with stuffing in it and buttons for eyes,” Mitchell said. “The point is that it’s something you literally made. So there’s this emotional connection with it. It’s definitely a game changer. You really find yourself thinking like an animal and wanting to protect and provide for your baby.”

Another part of the exercise is the animal’s experience death. The animals, while traveling around on all four legs, also fight amongst each other.

“We are very much wrestling,”

Mitchell said. “Try to imagine two people on all fours springing at each other and literally scraping around until one has established a dominant position and won. It’s scary.”

He said the experience of death is one of the most traumatic experiences for some animals in the class because, as animals, they are so invested in the character that you are literally living the character’s life and following pure animalistic impulses.

“Death is not something we typically experience,” Mitchell said. “It’s actually trying to live through an experience of what it is like to die. That is a very emotional process for some actors. We spend so much time in day to day life hiding emotions and hiding how we feel even from ourselves, it’s an opportunity to keep us in that moment just so we totally experience it.”

The class, as of this year, is offered as an undergraduate class, not just for BFA Theatre students.

“It’s not an acting class, it’s a being human class,” Mitchell said. “At the end of the day, it’s about what you learned about being human and, if you’re an actor, translating that to what does that mean to me being an actor.”

Alexia Neal can be reached at arg-arts@uidaho.edu

rawr

11

Dhe R O t f W o EK

E W

“Antistalking” Methodically learning another person’s routine in order to systematically avoid them.

Example: Tammy is antistalking her professor today because he gave her a bad grade on an assignment she worked really hard on. jesse keener | rawr

*Dads’ Weekend Friday, Nov. 1

Events calendar

4 p.m.- Iron Dad Challenge at the Vandal Store* 6 p.m.- Tradition Keepers Challenge at the Vandal Store* 6 p.m.- Vandal Brand Meats Paring at the Moscow Alehouse* 6:30 p.m.- Late Night Lounge at the Campus Christian Center 7 p.m. and 9:30 p.m.- “The To Do List” presented by Vandal Entertainment at the Borah Theater 7:30 p.m.- Moscow Community Theatre presents “Guys and Dolls” at the Kenworthy

Saturday, Nov. 2 6:30 a.m.- Dads’ Weekend Golf Tournament at Idaho Golf Course* 10 a.m.- Vandal Brand Meats Tour* 10:30 a.m.- Football open house at the J. A. Albertson building (room 101) 11 a.m.- Cruise the World at the

SUB Ballroom 6 p.m.- Dueling Pianos Dinner and Entertainment at the SUB Ballroom* 7:30 p.m.- Moscow Community Theatre presents “Guys and Dolls” at the Kenworthy 8 p.m.- “The To Do List” presented by Vandal Entertainment in the Borah Theater

Sunday, Nov. 3 8 a.m.- Farewell Breakfast at the SUB Ballroom* 10 a.m.- Breaststroke for Hope at the UI Swim Center* 2 p.m.- Moscow Community Theatre presents “Guys and Dolls” at the Kenworthy 3 p.m.- “The Conjuring” presented by Vandal Entertainment in the Borah Theater

Monday, Nov. 4 7 p.m.- UI JAMM department presents “King Kong” (1933)

Tuesday, Nov. 5

7 p.m.- Nerd Tuesdays 7 p.m.- “Pulp Fiction” at the Kenworthy 7:30 p.m.-Giselle Hillyer (violin), Miranda Wilson (cello) and Roger McVey (piano) at the Haddock Performance Hall

Wednesday, Nov. 6 12 p.m.- Daytime Distractions in the Idaho Commons 7 p.m.- “Blackfish” presented by Vandal Entertainment in the SUB Borah Theater 7 p.m.- Palouse Peace Coalition presents “Dirty Wars” at the Kenworthy 9 p.m.- Women’s climbing night at the Student Recreation Center

Thursday, Nov. 7 12:30 p.m.- Lavender Lunch in TLC 229 5 p.m.- 40th Anniversary Celebration at BookPeople of Moscow 7:30 p.m.- Student Chamber Music Concert at the Haddock Performance Hall

rawr

12

11.01.13

30 Nothing beats

20

game day

with Dad

1 Idaho Commons: 885 . 2667 info@uidaho.edu

Student Union: 885 . 4636 www.uidaho.edu/sub