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VOL12 NO9
MARCH 14, 2014 Campus Comedy Showcase
I N T HIS I S SU E
ED ITO R ’S N OT E TY LER D U RGA N
MU RD E RS W ITH MCCO N AU G HEY
ES SAM RAFEA
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PANDAMONIUM
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THE PRODIGAL SONS RETURN
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CALENDAR
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Grab details on The Number One Sons' first local show in years
Your guide to this week's events in CU
ON READ BUZZ.COM
COMMUNITY
#Ellenois Leah Parekh
In case you missed Ellen DeGeneres’ campus “visit,” Leah explains what all the buzz was about. From the teasing tweets to the costume feats, Illinois became Ellenois for a day.
We're falling in love with the Mark Morris Dance Group! Check out our interview with the choreographer before they come to CU.
Dance, Dance By Melisa Puthenmadom
FOOD & DRINK
So Many Black Beans By Leila Shinn
Do you have too many black beans taking up all the space in your kitchen? Leila has some great recipes to help you deal.
MOVIES & TV
It's the life of Jesus Christ as told with an a modern epic twist! See what all the hype is about and what inspired the History Channel to create a new miniseries about.
Q&A: Tim Kasher Sean Neumann 2 buzz March 14-20, 2014
ARTS & ENTERTAINMENT
Son of God Review By David Robertson
Buzz chats with Tim Kasher of Cursive for the details on his sophomore solo album and his ‘Living Room Show’ in Champaign on the 20th.
When I was 17, my friend Ian and I scared some kids into believing we were going to kill them. Ian drove an old, black pickup. It was noisy, fringed by rust after at least a decade on the mean streets, but had some serious character. Once, Ian and I were driving through my quiet suburban neighborhood, en route to one of those late-summer bonfires. Suddenly, Ian reached for the volume dial and muttered, “What the hell?” As Jeff Tweedy quickly faded from the stereo, I looked back over my shoulder to see a beige SUV tailing us. Ian pulled over to the side of the road and waited for the SUV to pass. The SUV slowed as well. “What the hell,” Ian repeated. We shared a brief moment of suspense and anticipation. The SUV revved its engine and pulled out from behind us. As it sped past us, we could see high schoolers laughing out the open windows. Ian’s shouted, “It’s on!” and threw the pickup into gear. We followed the deviant punks up and down the suburban streets. At Death Star trench run speeds, we crewpt up to the SUV’s bumper - as close as we could - before pulling back at the last moment, elated at the terror we'd inspired. At a stop sign, the kids made a fatal mistake and turned left. “Kill the lights. Stop here,” I told Ian. “That street dead-ends over that hill. They’ll be forced to circle back.” Their tailights slowed as they reached the top of the hill. “They just realized it’s a dead end,” Ian hypothesized. The SUV turned and made its way back towards us. In the dark of night, with our lights off, they couldn't see us waiting for them at the stop sign. The SUV paused, trying to spot us in the dark, then gunned it towards us. At the precise moment the miscreants drove in front of us, Ian flipped back on the lights and revved his engine. They screamed. We laughed, then drove to the bonfire and told none of our friends about the encounter. That’s the story of my favorite time I surprised someone. Surprises are fun, but it’s better to be the “surpriser” rather than the “surprised.” I hope you don’t mind if I surprised you, showing up in this part of the magazine. I hope you like it; I do. For the next year, this is where you’ll find me, with more stories like that one (and whatever else you’re supposed to do with an Editor’s Note.). It’s pretty weird not having Evan, Dan and everyone around, but our new staff is rad. You can meet some of them on the other side of the crease; You might be surprised to recognize their names from album reviews or restaurant tips. I'm proud of the staff we’ve assembled and to serve as their Editor-in-chief; I just hope my predecessor, Evan, didn’t leave me any surprises, like a clone army or something.
Let the boy watch.
HEADS UP!
LIKES, GRIPES & YIKES
GRIPE
PAUL ANGELILLO
£¾› `a Fq6x^
Food & Drink Editor
Âť Cheese Haters:
SAINTS AND SNAKES BY MATT MESCHINO Every year around this time, we are reminded of the infamous drinking holiday: St. Patrick’s Day. Few people know the origin of the holiday. Guesses vary from, “Isn’t it because he fought all the snakes out of Ireland?� to “Because they invented beer?� Clearly, something was lost in translation. There are many different stories — some bizarre — as to why St. Patrick is glorified today. St. Patrick was not even born in Ireland; in fact, he did not even consider moving away from England until an angel spoke to him through a dream and told him he should return to Ireland as a missionary. Upon returning to Ireland, Patrick became a priest who spread the Christian faith to all who would listen. After nearly 40 years of traveling all over Ireland, St. Patrick died, but his legend did not. His teachings and reputation resonated for hundreds of years, marking him as the patron saint of Ireland. One famous myth that has survived through him is that he once drove all the snakes out of Ireland, as one of my more educated interviewees suggested. Yes, snakes are pretty gross, but that is not why this myth lives on. St. Patrick di d not actually force snakes from Ireland, well, because there is plenty of scientific evidence that proves no snakes ever inhabited the island of Ireland. However, snakes are known to be symbols of Paganism, and the myth is successfully used as a metaphor to describe how St. Patrick cleansed Ireland of these polytheistic views. Now that you know a little bit about this holiday, you might find yourself a four-leaf clover, although I regret to inform you that most people are not so lucky.
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I got a call from my building manager this morning informing me of a package under my name that urgently needed be picked up and refrigerated. Though my mouth began to salivate and my heart began to thump in anticipation of the stinky, gooey, moldy, goodness only moments from my possession, I shuddered at the conversation that would await me downstairs–the inevitable questions that arise over a ten pound box marked head to toe with “PLEASE REFRIGERATE.� Yes, it’s cheese. Yes, I can and will eat every last crumb of it. And no, I will not suffer some horrible, lactoseinspired digestive trauma because of it. They accept my answers, but not without making me out to be a fiend, some half-man, half-mouse monster that burrows through the building’s drywall when done chewing on the rinds. Go ahead and question me–I can take it–but don’t make me out to be the boogeyman putting the holes in your Swiss cheese. Can’t a man eat pounds of Cougar Gold cheddar in peace?
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CARLY GUBBINS
Community Editor
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Christmas Lights in the buzz "Office": Yesterday, I walked into the Illini Media building and was pleasantly surprised to see that there are now Christmas lights around our little buzz nook. I tried to contain my excitement because I actually did not know if they had been there the whole time that I have been working for buzz and, I was just noticing them now, or if I was just seeing things. I’m one of those crazy-ass people who actually wish that Christmastime was all the time, so I wouldn’t put it past me to have hallucinations of nonexistent seasonal decorations. It turns out that I am not delusional or unobservant; it is Christmas all over again (yes, that was a reference to the Tom Petty Christmas song)! I should clarify, though: They are just multicolor lights. I’m still going to call them Christmas lights. Have a holly, jolly one, folks.
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March 14-20, 2014 buzz 3
MOVIES & TV
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Matthew McConaughey, left, and Woody Harrelson from the HBO series (AP Photo/HBO, Michele K. Short)
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4 buzz March 14-20, 2014
If
“True Detective” set a standard for the quality of television that we should be expecting this year, then I’m going to be glued to the television screen for the rest of 2014. In just eight short episodes, “True Detective” has skyrocketed to become one of the most popular new shows, and rightfully so. The series, which just wrapped up its first season last Sunday, stars Matthew McConaughey and Woody Harrelson as two Louisiana detectives whose lives are consumed in a murder case that spans 17 years. It takes the concept of a police procedural drama and uses it as an outlet to examine the two lead characters, and adds in a dark, gritty Southern Gothic style that can be genuinely terrifying at times. After an incredibly strong pilot episode, the series becomes a showcase for some of the best acting, writing and directing that television has to offer. Every single character is perfectly cast, but the standouts are clearly the two leads. Fresh off of his Best Actor win at the Academy Awards, Matthew McConaughey electrifies the screen as
Detective Rust Cohle, who has instantly become one of the most fully-realized characters I’ve ever seen on television. His performance is layered, complex and intense and plays perfectly off of Woody Harrelson’s character, Detective Marty Hart. Hart’s journey throughout the series follows a path of self-destruction, and every nuance of this spiral is captured in Harrelson’s simultaneously sympathetic and despicable portrayal. The chemistry between these two, though, is what really makes it work. Their relationship is immensely fascinating and watching it develop throughout the series is a definite highlight. All eight episodes are written by series creator Nic Pizzolatto and directed by Cary Joji Fukunaga, and they establish a consistent feel that lasts throughout every episode. It almost feels like one long movie because of this, developing a continuous story across the entire series rather than chopping up into an episodic feel. Pizzolatto’s writing is eloquent, engaging and perfectly delivered by every single person, feeling completely
natural. Some of the best moments in the series come from Cohle’s monologues. His nihilistic musings are incredibly captivating, seeming to float off of the page through McConaughey’s stellar delivery. However, it’s Fukunaga’s direction that manages to tie everything together, creating a tense and almost dreamlike tone that hardly ever lets up. His control of the camera is masterful, creating visuals that manage to display absolutely gorgeous cinematography built around horrific images. Fukunaga’s brilliant camerawork is most clearly on display in the final scene of episode four, which is a constant six-minute tracking shot that has practically already won him an Emmy Award. If you haven’t watched “True Detective” yet, do yourself a favor and check it out. It’s not always easy to watch and doesn’t wrap up every detail perfectly, but in the gritty, realistic world this show exists in, there will always be loose ends. I can’t wait to see what Pizzolatto has up his sleeve next.
ARTS & ENTERTAINMENT
IT’S ABOUT TIME
Composer and oudist Essam Rafea performs at the Spurlock Museum BY AALIYAH GIBSON
Photo used with permission by Essam Rafea
O
ften, stumbling upon everyday enjoyments and discovering the existence of some of the world’s simplest wonders pulls us by a blissful surprise. It may take the few inspirational words of a life-changing quote by Shakespeare or a simple sketch of a flower to grab someone’s attention, but there’s a possibility that these encounters may change his or her entire outlook on something. Other times, it takes an orchestra of instruments, music and array of sound: beautiful enough to make the hairs on your arms stand and the back of your neck tingle as you close your eyes, focusing on nothing else but the sound that is guiding you. For the musically-inspired people of the world, composer and musician Essam Rafea may have just what it takes to change the way music is viewed in today’s society. Rafea’s story begins like many of our journeys do today: through the academic classes many of us struggle to wake up and climb out of bed for. Through patience and a passionate love for something that was simply just beautiful to him, Rafea has worked his way to winning the “Best Composer Award” in 2010 for the film Matar Ayloul at the Dubai International Film Festival. Not only does he play an oud (a pear-shaped, stringed Arabic instrument), but Rafea is also the chair of the Arabic Music Department at the High Institute of Music in Damascus, the principal of Syrian National Orchestra for Arabic Music and co-founder of Hewar,
an Arabic music group. Rafea’s diverse talents have been revealed through his wide range of various experiences in the music industry. If anything, Rafea is a testimony to the fact that doing what you love can lead to one of the most important things to try to maintain in life: joy. »buzz: What first got you involved in playing music? »Essam Rafea: During my studying, we had to take the whole “basic music theory” and “music history”, where there was a lot of material as well. When you want to compose something, no one can really tell you when to compose. You find yourself like, ‘Okay, I’m writing something, lis ten to this.’ And then you try to write another one and another one. That’s what I believed. »buzz: Were there any inspirations behind your desire in composing music? »ER: I think inspiration comes from during your life. Anything can be involved with this inspiration and anything can start you off playing. Eventually, you have some goal to reach it based off of your roads and your music. And one day, if you decide to be a special player, I think it should be very hard work to reach that goal. »buzz: When did you decide that composing music was something you wanted to dedicate your life to? »ER: When I was in my fourth year at my institution, I was an assistant conductor by that time for the music teacher, and I was trying
to rearrange the traditional sound of it with harmony and different sounds. And it took me really for a while. I learned that you can really mix whatever you want for music. »buzz: What has been your best moment in your career so far? »ER: Really, it’s hard to choose a special time. But during your daily life, you feel many things that can touch you. And in my life, I like to relate some of those things to music. »buzz: How was it receiving the “Best Composer Award” in the Dubai International Film Festival for the film Matar Ayloul in 2010? »ER: It really pushed me to play and to compose something new and interesting. It encouraged me to keep going with my music and my work. »buzz: If you could describe your work in one word, which word would you use? »ER: I would say it’s intimate. If I could use two words I’d say it is very tough working. You have to keep playing the material, you have to keep practicing and know it and you have to put all of that in a one-hour concert. That’s my idea for music. »buzz: Have you had a show that has stood out to you from the rest? »ER: I was here in America in Boston and Minneapolis, and it was really great. Even when I went to Germany there was a really great audience and they really loved to listen to some new stuff, or they expect our traditional stuff and it’s different.
»buzz: What has it been like to play in different countries? »ER: I don’t think there’s a difference between playing in each country. Each country has its own knowledge and background, but they have all been invested in listening to the scale of music in general. »buzz: Do you have any other types of favorite music you like to listen to? »ER: Any music that touches me is my favorite. »buzz: What would you say to someone that wants to be in your place in a few years and hoping to get involved in music? »ER: They need hard work, patience and whatever they need to do to reach their goal. You can spend your entire life working on it. But some day you will find your true voice, and it will open one of the greatest worlds possible. »buzz: Any last words for readers before your performance on the March 19? »ER: I’m so excited to see them all, and I hope they really enjoy the experience of it all. Rafea will be performing at the Spurlock Museum on March 19 at 4 p.m. with free admission to the public. Before the date arrives, take a moment to reflect on the possibilities that hard work and a passion for something so magical. It just might make this experience even more beautiful than expected. March 14-20, 2014 buzz 5
FARM MANAGER
FOOD & DRINK
ONE ON ONE JONNA NEWBERRY
WITH JAMES KYUNG OF PANDAMONIUM DOUGHNUTS
Kyung talks Pop-ups, food trucks and more
James of Pandamonium Doughnuts. Urbana, IL. Photo by Teresa Anderson
J
ames Kyung had always been interested in creativity and doughnuts; when he put them together, he created Pandamonium Doughnuts. His idea was to bring gourmet doughnuts to the Champaign-Urbana area. The doughnut shop debuted at the Urbana Farmer’s Market last year, and it was welcomed by the CU community. buzz sits down with Kyung to talk about the upcoming pop-up event and his future food truck aspirations. »buzz: How did Pandamonium Doughnuts start out? »James Kyung: It pretty much started out really just a hobby. I never intended on this being as big as it is right now. I started making doughnuts as a hobby in Fall 2012 ... after a few doughnut trips up to Chicago. Since Chicago has a great doughnut culture and gourmet doughnuts, I got to experience that and thought ‘this is amazing.’ So I went home and started making doughnuts for fun and a lot of my friends were like ‘you should sell them at the Farmer’s Market.’ I signed up for the Market last year around May, but I didn’t start until June. It picked up and people got interested, and I started doing my own little twist with the dough-
6 buzz March 14-20, 2014
nuts to become a part of this gourmet doughnut movement that the bigger cities are trying to do. I just thought I should do it here. I feel like this would be a really good fit for Champaign-Urbana. This new style of food is something a little different. Even since the Farmer’s Market ended in November, I did the Holiday Market for a little bit and then I played around with the idea of starting the food truck as a means of bringing the doughnuts to the next level and outside of the farmer’s market. I feel like the food truck would be the way to do it. In a way, it’s like an ice cream truck for doughnuts. It’s just quick and fun. Right now, I’m in the process of getting the food truck together. Ideally, I would want the truck up for spring, but it’s looking more towards spring or summer now. We’ll see how everything falls into place, but in the meantime, I have the pop-up coming up in a few weeks. »buzz: Where did the name come from? I think it’s clever. »JK: The name stems from an inside joke with friends. I would always joke with my friend that if I ever started a bar on campus, (this is back in my Undergrad because I used to go to school here) I
Photo used with permission by Pandamonium Doughnuts
would call it ‘Pandamonium.’ I used to be a lot bigger back in the day. I kind of resembled a panda more. I was just a very round circular person so everyone called me ‘Panda’ and the name just stuck. I thought I should just name my doughnuts ‘Pandamonium Doughnuts.’ So it pretty much just started from a nickname. I still go by Panda. »buzz: How did you decide to start out with the Urbana Farmer’s Market? »JK: I had no idea how I was even going to do that. My friend suggested it and I looked into it. I contacted the city of Urbana. They were really easy to work with and really helpful. I did the first weekend of June last year. So that’s kind of how it started. It was pretty small. I had no idea what would happen. I think I made 40 doughnuts that day, and I was really nervous thinking no one would buy them, but people responded and I thought ‘awesome.’ So I’ve just been slowly growing every step of the way, nothing too drastic. It’s been a really good progression. »buzz: Will there be an established shop in the near future? »JK: I hope so. That’s the ideal goal: getting a brick and mortar doughnut shop, a doughnut
and coffee hybrid. The doughnut truck is a stepping stone, an in between phase [in] this whole doughnut plan I have. Ideally, the end goal is having a doughnut and coffee shop. »buzz: You guys have a food truck coming, can you tell me about it? »JK: I’ve always been interested in the mobile food vendor. In the last three years, the food trucks have hit this new life. It went from really dirty and quick — no one cared about the food — to now there’s gourmet food trucks everywhere. I’ve always been fascinated by this and I thought ‘why not have a doughnut food truck?’ »buzz: Can you tell me more about the Pop-up? »JK: The Pop-up event is separate from the food truck; it’s in downtown Urbana. I’m teaming up with Colab. Matthew Cho is behind the movement of revitalizing downtown Urbana. He’s really involved in Urbana and we teamed up in Colab, this shared collaboration space he owns. So we decided to do this little doughnut shop like a Pop-up event. It’s a way to introduce people to my doughnuts who haven’t had it because the only people who are familiar with it are farmer’s market people. It’s a way to get my
I can feel it down in my plums.
doughnuts out there in between now and the food truck. It’s going to be March 21 and goes until April 4 for three consecutive weekends. The idea is that it’s going to be limited amounts Friday to Sunday and we go until they sell out. »buzz: Can you tell me more about the Indiegogo campaign? »JK: I know a lot of people who use it. I’ve always been fascinated by how random members of the community step forward and help dreams come true or bring their dreams to life. I thought it would be a strong project to dabble in. I didn’t realize the response because it’s always this random thing and you have no idea who is going to donate. It turned out to be a good thing, I raised $3,000. I have a lot of cool perks: there’s free doughnuts, free dozen doughnuts, doughnut parties. There’s another one about create your own doughnut. The idea behind that was I create a lot of the doughnuts so one of the perks was to create your own. A few people got those perks and those are coming soon. I’ve been working on the perks because it ended in December. I’ve been trying to time it right and mail out the perks to people when the food truck debuts. It was a lot of fun and we got people interested. I thought that the Farmer’s Market was a good place to get influence. I’m so very grateful for this help. »buzz: Do you plan on selling the doughnuts through other vendors so people can buy them on days other than Saturdays? »JK: Right now, I do doughnuts by special orders. People can contact me to make special requests. I pretty much do them by order to order basis. People can email me and I can send a flavor list of the doughnuts I have, and I usually request a 1-2 notice to get everything ready. The time I sell doughnuts other than the Farmer’s Market is the Pop-up coming up. Then after that it would be the food truck or the market, whichever one starts again first. »buzz: What are your most popular flavors? »JK: I guess the most popular is probably the maple glazed bacon apple fritter. The salted caramel. My newest one is the blueberry lemon — that’s been pretty popular now. I have a s’mores doughnut. Chocolate O.D. which is a chocolate base and a dark chocolate ganache and a chocolate buttercream and sprinkled chocolate chips. Chocolate quadrupled. All those are yeast styled. I’m going to debut cake style doughnuts at the Pop-up. I just got the equipment to do the cake style doughnuts, it’s a fun new toy. The yeast style are fun to do, but the cake style should be fun, too. I’m going to be debuting a birthday cake doughnut and a cake style version of the Chocolate O.D. and a vegan doughnut. I’ve been working on a vegan flavor that’s fun and creative. I have a lot of people coming up to me asking me about vegan doughnuts because at the Market, we do gluten-free dough-
nuts during the summer. We also had a few vegan doughnuts like a vegan pumpkin-spice — that was really popular. If you think about it, there’s not many vegan doughnuts in town. »buzz: Who comes up with the types of doughnuts you can have? »JK: Right now, it’s just me. I have a lot of friends who give input, but I like to play around with them. I think my inspiration when it comes to doughnut flavors is working with popular desserts that a lot of people are familiar with. S’mores is a popular one that I turned into a doughnut and the Cereal Killer — but that one has been done a lot because lots of doughnut shops have put Fruity Pebbles or Lucky Charms on a doughnut. I just like to play around with sweets and put it on a doughnut. I got the blueberry lemon inspiration from a blueberry lemon muffin. I basically just think ‘how can I turn this into a doughnut?’ »buzz: Are there seasonal doughnuts too? »JK: Yes, I have a few seasonal fruit flavored doughnuts, like over the summer I have a raspberry glaze doughnut that I only do during the summer. In the fall, I have a pumpkin and applecider doughnut. During the winter, I have an eggnog flavored and gingerbread flavor. During the summer, I’m going to be working more with seasonal fruits definitely the raspberry. I have strawberry basil because you never think that those flavors would work together, but that’s one of the cool things about basil because you can put it with anything. Summer is more focused fruit and fall and winter are focused on more common things that people associate with them. I’m always trying to come up with more flavors. Another popular flavor is the PB & J. The inspiration for it is that it’s my favorite food ever. I could have that every day. »buzz: Any final thoughts? »JK: Definitely come try the Pop-up. Just spend your weekend with doughnuts. I don’t know how you could go wrong. My doughnuts are meant to be enjoyed. I’m going to debut a few new flavors like a chocolate covered strawberry one, a Valentine’s Day themed one. The price range is usually a $2.00 average. These are gourmet doughnuts. Everything is made from scratch, no preservatives, no trans-fat, high quality ingredients. I like to concentrate on the cooking experience of food so I try to bring that with my doughnuts. Check out their new Pop-up event at the [co][lab], 206 W Main St., Downtown Urbana. Weekends March 21-23 March 28-30 April 4-6
Pop-up Hours starting at: Fridays 5 P.M. Saturdays 8 A.M. Sundays 10 A.M. - Until Sold Out!
Photo used with permission by Pandamonium Doughnuts
JONE SIN’
by Matt Jones
“Three in a Row”--where have I heard that before?
Stumped? Find the solutions in the Classifieds pages.
Across 1 Many-___ (colorful) 5 Amtrak stop, briefly 8 Pile at birthday parties 13 Nelson Muntz’s bus driver 14 Blaze a trail 16 Illusory painting genre 17 Looming choice 18 Industrial show 19 See 33-Down 20 Wind, cold, etc.* 23 Droid download 24 Like, total top choice 25 Baltimore ball team 27 Place to store your phone numbers (before smartphones) 30 People in a certain lounge 31 “This happens ___ time!” 32 Pup in the Arctic* 36 Roseanne’s sitcom mom 37 “An Incomplete and Inaccurate History of Sport” author Kenny 39 Eggs at a sushi bar 40 Former Haitian president* 43 Wilson of “The Office” 45 Nets coach Jason 46 Won by a shutout 48 Country singer Harris 51 “And here it is!” 52 ___ Jo„o de Meriti (Brazilian
city) 53 Group of three can be heard phonetically in the answer to each of the three starred clues 58 Standing subway passenger’s aid 60 “___ the mornin’ to ya!” 61 A wife of Charlie Chaplin 62 System with joysticks and paddles 63 Site of museums devoted to Ibsen and Munch 64 Swabs the deck, really 65 8-Down type 66 President pro ___ 67 Place where “You can get yourself clean, you can have a good meal”
Down 1 Axton of “Gremlins” 2 Bryce Canyon National Park’s location 3 Raison d’___ (reason for being) 4 Toast 5 Coffeehouse freebie 6 San Antonio cuisine 7 Neck’s scruff 8 Full of dirt? 9 Copper-colored beer 10 Ruinous 11 Nonsense 12 Fitness tracker units
15 Mr. McNabb 21 Kenny Rogers hit written by Lionel Richie 22 “Survivor” grouping 26 CIA’s predecessor 27 Self-titled country album of 1988 28 Walkie-talkie word 29 First name in denim 32 “I’m out” 33 With 19-Across, “Truly Flabby Preludes” composer 34 Best of the best 35 Front the money 37 Cramp-relieving pill 38 Total 41 The limit, proverbially 42 Fish served in filets 43 Contrary to Miss Manners 44 Body makeup? 46 Fastener in the corner 47 Explosive sound 48 Piece in the paper, perhaps 49 Photo finish 50 Erin of “Happy Days” 54 Jim Lange, for “The Dating Game,” e.g. 55 Word after elbow or leg 56 Like some 1950s comedy material, today 57 Curiosity’s launcher 59 Installation material
March 14-20, 2014 buzz 7
COMMUNITY
A LITTLE PIECE OF HISTORY
buzz goes Hunting for Old Champaign Treasures BY LAURA MURPHY
Champaign County Museum and Cattle Bank, Champaign, IL. Photo by Dani Rudy.
T
he Champaign County Historical Museum is a non-profit museum dedicated to the preservation of Champaign’s history. It is located at the corner of University and First, and it is open on Saturday and Sunday from 12 p.m. to 5 p.m. The building itself is a piece of history. In order to understand how the museum came to be as community members now see it, you need to know a little bit about the Cattle Bank building. Cattle Bank was built in 1858, making it the oldest commercial building in Champaign. The museum was originally chartered in 1974 and started out in the Wilber Mansion; however, it eventually outgrew this space, and the Wilber Mansion was sold to a private resident. Soon after, the Cattle Bank building went on the market. This was obviously, the perfect space for a center dedicated to local history. The museum houses a small collection of exhibits that create a view of what 20th century life would have looked like in Champaign. Every article in the museum was manufactured in, used in or was related to Champaign County at some time. The two permanent exhibits are the Military Room and the Grocery Store. The Military Room shows war from a local perspective. It houses an array of uniforms and weapons primarily from the 8 buzz March 14-20, 2014
Civil War, World War I and World War II, though they do have one item from the Korean War, as well. They are currently trying to expand this collection. The Grocery Store is a replica of the grocery store that used to occupy the Cattle Bank building. It also has a few relics, such as an original typewriter, a turn-of-the-century stove and the cashier that was used in Vriner’s Confectionary, a candy shop that once resided on Main Street. The museum also has two temporary rotating exhibits: the Ballroom and the Toy Room. The Ballroom is an example of what “fancy schmancy” would have looked like in the 1900s. It contains dress clothes as well as an old harmonium and flute from the era. It also has one of the largest collections of period clothing. The Toy Room is a look at 20th century Champaign childhood. It has old toys, children’s books and furniture that demonstrate what a play room in 1900s would have looked like. It also has paintings done by Louise Woodroofe, longtime resident of Champaign and former art professor of the University. She is especially famous for her paintings of circuses, completed when she travelled with the Ringling Bros. Circus in the 1930s. The fifth room in the museum, the Victorian Room, is currently in transition phase,
but hopefully will be up and running soon. Local high school students have helped the museum’s restoration work with the Victorian Room. The museum’s prized relic is the popcorn truck. The legacy of the popcorn truck began in 1919 when Mr. Henry Sansone ordered it from the Cretor Company. Since then, it has popped popcorn for three generations of Champaign-Urbana residents. Between 1924 and 1974, Sansone operated the popcorn truck at various locations in Champaign, such as at movie theaters, or on Neil Street in front of Kresge’s 5 and 10 Cent Store. (Fun Fact #1: The S.S. Kresge Coorporation now goes by another name — Kmart) In 1974, the Mr. Sansone’s family sold the truck to Joan Macomber. Ms. Macomber often operated the truck on Sixth Street or near Memorial Stadium. Many University alumni will remember seeing it at these locations. In 1977, the truck was given to the Historical Museum, where it remains t oday. Since its original purchase, the truck has undergone a series of restorations. In 1982, the unsafe steam popper was replaced with an electric one made by the original Cretor Company. (Fun Fact #2: The Cretor Company brought the first ever popcorn truck to the Columbian Exposition in 1893. Today, they are still owned by the
same family, five generations later.) After the replacement of the popper, the CU Mass Transit maintenance workers gave the truck a 1967 Chevrolet engine, transmission and rear axle. They also gave it new power steering and brakes. Thanks to this restoration work, the Historical Museum can still bring the popcorn truck out for special occasions, so you can see it in action at the Taste of Champaign-Urbana, an event that was actually started by the museum, though it is now run by the Champaign Park District. Ms. Sue Wood, Co-president of the Board of Trustees for the Museum, says that it’s a pleasure to catch people’s eye when she drives the popcorn truck around town, and that residents often say that they recognize the truck from years ago. When asked why people should come visit the Historical Museum, she said that it is important to learn about your history and what other people consider to be important in history. She personally enjoys working for the museum because it is a chance to be aware of what went on before, and it is fun to know the history of your town. All in all, the Champaign County Historical Museum is a great place to learn all about Champaign’s history. Go check it out this weekend! You never know what you’ll learn ... and find.
MUSIC
THE SONS ARE COMING HOME
The Number One Sons play their first show in five years this Friday KEVIN MCMAHON While The Number One Sons hail from Chicago, its roots run deep in the CU community — or at least they did. The pop-rock quartet is set to be resurrected Friday night at Mike N’ Molly’s. Things have changed a lot since going on their five year hiatus. Organic farms were started, children were born, and front-man Benjamin Spoden has spent time fronting The Curses. Luckily, friends remain friends and five years later, they’re reuniting. Buzz got the chance to talk with Spoden about the old days, where everyone has been, plans for the future, and some life lessons for bands going through similar situations. »buzz: How long has it been since you’ve performed in Champaign? »Ben Spoden: 2008, so about five years. It doesn’t seem like that at all, I didn’t really realize how long it had been until we started doing this and kind of looked around at the first rehearsal and went, “five years, huh?” Pretty surreal. »buzz: How long were you together and how did you form? »BS: We met in Chicago, I moved out here in 2007 with the drummer, but the band formed in 2005 in Chicago. We didn’t really want to live in the ‘burbs any more so we moved out here and actually got
two new members. So the Champaign version is a bit different from the Chicago one, but we got a lot more support down here, and it’s a really nice community, so it was a great move for us. »buzz: How has life changed since you guys were last together? »BS: Well, the drummer has started his own organic farm in Watseka, Illinois. Really, the distance between us has been the big change. He’s about an hour and a half away, but as the distance increased, the guys had to get their bearings in these new places. It seems now some of that harder stuff is out of the way, so things are really rolling. I’ve also been fronting a band called The Curses for the past five years and we’ve been playing around a lot, but that’s more of Americana. The Number One Sons were always kind of pop-rock. »buzz: Going back to the distance, would you say that was the major reason for ending The Number One Sons’ run? »BS: Yeah, I mean, it’s the typical situations with being far away and people starting to have kids. It’s really hard once those two things enter the equation. »buzz: Favorite memory as The Number One Sons? »BS: Probably the creative process. Just getting together with the guys and making a day of it.
Messing around with a few ideas in the basement and recording new stuff. We had a little tape recorder that I would use, and we’re all listening to these little tapes I had, trying to piece things together. But that memory is also getting transposed into the future where were starting to write new stuff from things that have been laying around for so long. »buzz: Where did the idea for a reunion show come from? »BS: I think it just comes from where we’re all at in our personal lives. There’s kind of a plateau. We’re all busy, professional people outside of music, but I thought it would be a good idea to at least ask them if we can get together and see where it goes. The four of us have a little bit more time than we used to, so the situation is freeing, so you know, why not? »buzz: You kind of touched on it, but specifically do you have any plans beyond this one show? »BS: Well, we have another show booked in Rockford (Illinois) at Mary’s Place on March 23, and I’m just now getting bearings for how much time everyone wants to spend on doing this. One thing I’ve learned over the years is to be more selective about what gigs we choose. Especially in their situation, driving down an hour and a half to do a
show and not get paid for it is pretty tough. We’re just taking it in stride and not really stressing ourselves out, just having fun and seeing where that takes us. I do want to record another album. We have a bunch of songs that are already recorded from 2008, but we have a whole other set of songs that we have not recorded yet, so I would say that’s the primary goal. »buzz: Do you have a message for bands deciding on how long they can play together as they get older and situations change a bit? »BS: I would just say appreciate the people you’re playing with and realize that there is no finality to things. You may take a hiatus, but that doesn’t mean you’re not still good friends. I don’t think a lot of people realize that when they’ve been in a band with somebody, it’s really like a brotherhood to a certain degree. It’s a special experience to create something with other people. It’s an amazing thing that you should really cherish when you have good friends to play with like that.
You can catch The Number One Sons this Friday at Mike N’ Molly’s with The Great Crusades and Planeausters. The show starts at 9 p.m.
Used with permission from The Number One Sons.
March 14-20, 2014 buzz 9
CALENDAR
MARCH 14 - 20, 2014
SUBMIT YOUR EVENT TO THE CALENDAR: • E-mail: send your notice to buzz@illinimedia.com
ARTS & ENTERTAINMENT
COMMUNITY ZAHN LEARNING JUPITER STRING CENTER OPEN QUARTET: HOURS BAGELS AND Saturday, March 15 BEETHOVEN
THE ERIC SHOW OPENING RECEPTION (ART SHOW)
1 p.m. - 4 p.m. Spurlock Museum, $2
Illini Union Art Gallery Friday, March 14 at 5:00 p.m., Free
OPEN GYM: BASKETBALL FOR JUNIOR HIGH AND HIGH SCHOOLERS Friday, March 21 3 p.m. - 5 p.m. Leonhard Recreation Center, $1 - $1.50
Saturday, March 15 10 a.m. - 12 p.m. Krannert Center, $10 - $25
UFLIVE! PRESENTS SAM PAYNE & FRIENDS Sunday, March 16 2 p.m. - 3:30 p.m. Busey-Mills Reading Room Urbana Free Library
TEA CEREMONY When: Thursday, March 20, from 3 p.m. to 4 p.m. Where: Japan House (2000 S. Lincoln Ave., Urbana) Cost: $8
More: Learn the preparation and art of Japanese tea ceremonies. Reservations are required. Call or email Nancy Probst (probst@illinois. edu/244-9934).
KRANNERT ART MUSEUM MEMBERS’ NIGHT Krannert Art Museum 500 E. Peabody Drive, Wednesday, March 19 at 5:30 p.m., Members only
MONSTERS AND DRAGONS: A WORLD STORYTELLING DAY CONCERT Institute 4 Creativity (111 S. Walnut St. Champaign), 2nd floor, Wednesday, March 19 from 7 p.m. - 9 p.m., Free
Celebrate World Storytelling Day with members of the C-U Storytelling Guild. Beer and wine will be provided for a suggested donation.
FOOD & DRINK
MOVIES & TV MIDDLE MARKET Saturday, March 15 8 a.m. - 1 p.m. Lincoln Square Village, Urbana Free
LITTLE CO-OP CHEFS: MAKE PIZZA AND FLOUR
KRANNERT UNCORKED
Thursday, March 20 Sunday March 16 from 10 a.m. - 11:30 a.m.,Common Group Food Co-op, $10 owner / $15 non-owner (Second kid off, and 5 p.m. Krannert Center for the parents attend for free!) Performing Arts Little Co-op chefs will be making pizza and flour Free
this week, guided by Christopher McKim. Kids will grind wheat, learn about its history and make dough. Register online at commonground.coop.
FANTASTIC MR. FOX THE ART THEATER, CHAMPAIGN
SUMMER SESSIONS STAR T MAY 19 AND JUNE 9. Start planning your summer now at harpercollege.edu/summer
Friday, March 14 at 7:30 P.M.
Wes Anderson’s stop-motion animation of roald Dahl’s children’s book springs back to the big screen. Following the idyllic, yet mundane lifestyle of Mr. and Mrs. Fox and their son, their lives of security are put at risk by Mr. Fox’s adventurous antics. As a part of Wes Anderson Week at the Art Theater, if you’re looking for kooky, old-fashioned fun, stop in and get excited in lieu of the director’s upcoming new film with this classic.
FEATURED
MUSIC UPSHOT W/ CHALICE DUBS PETE STILLWELL MASQUERADE Friday, March 14 W/ TWO FRESH, Cowboy Monkey @ 9 p.m. DJ SOLO Saturday, March 15 The Canopy Club @ 9 p.m.
THE GREAT CRUSADES, PLANEAUSTERS, THE NUMBER ONE SONS Friday, March 14, Mike 'N’ Molly’s @ 9 p.m.
Local pop-rock outfit, The Number One Sons, reunite to play in downtown Champaign with Chicago natives The Great Crusades and Planeausters.
10 buzz March 14-20, 2014
SHUT IN, CORCID, METH DEALER, PERFECT PEOPLE Saturday, March 15 Error Records @ 7:30 p.m.
JIMBO MATHUS W/ HI HO BUFFALO, THE GETAWAY DRUGS Saturday, March 15 Cowboy Monkey @ 9 p.m.
CARE FOR A TASTE? Hendrick House (602 Haines Blvd., Champaign), Saturday, March 22 from 6:30 p.m. - 8:30 p.m., $40, reservations only (carecentercu.org)
In benefit for the Companion Animal Resource and Education (CARE) Center, an auction of different art products made by local artisans will be held. On top of the excitement, Napa Valley wine will be served with dishes made from locally-sourced ingredients.
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March 14-20, 2014 buzz 11
THIS WEEK
2014_MAR13-20_3QTRBUZZ
KEPT KITCHEN
What you didn’t know about cooking oils SHAWN LAUDENCIA
N
utrition is always in the news: sources telling people which fats are bad, when butters should be used over oils and so on. Bottom line: fats are necessary for the body to operate normally, and an easy way to get our healthy fats is by using cooking oils for anything on the stove. Here are some oils that you’ll find in any grocery store and when to use each one. Vegetable Oil: Vegetable, in contrast to its name, is not made of vegetables, but a combination of different plant oils such as soybeans, peanut, safflower, coconut, as well as various others. It has one of the highest polyunsaturated fat content, as well as having a high amount of Omega-6 fatty acids. One of the cheaper oils, vegetable oil, has a wide variety of uses. Compared to other cooking oils, it has a higher smoke point, so it can be used for deepfrying without setting off a smoke alarm. It can be used for basic frying, and it won’t impart a strong flavor to the cooked dish. Olive Oil: One of the healthier cooking oils, olive oil, has a lot of monounsaturated fats and antioxidants which are all important for keeping the body healthy. Olive Oil has a low smoke point, so it should not be used for deep-frying, but used more for medium to low cooking temperatures, and it can give the cooked dish a sweet flavor and smell. It also has many uses outside of the frying pan such as combining it with Parmesan cheese, as a salad dressing or for dipping bread. Sesame Oil: Often used in Asian countries as a cooking oil and flavor enhancer, sesame oil has natural flavors and aromas that compliment any Asian dish. It can be used at a variety of cooking temperatures, from deep frying tempura items to making a simple fried rice dish. It also has many uses off the stove. One such dish is topping white rice with sesame oil, salt, pepper and seaweed flakes — a great tasting side dish. Canola Oil: Much like the olive oil, canola oil is also one of the healthier cooking oils available, as it is high in monounsaturated fats, low in saturate fats and high in Omega-3 fatty acids. It has a medium smoke point and a light taste and aroma, so it should be used for medium heat cooking, as it imparts very little flavor. Sources: http://www.eatingwell.com/nutrition_health/nutrition_news_information/how_healthy_is_canola_oil_really h t t p : //m i d e a s t f o o d . a b o u t . c o m /o d / tipsandtechniques/a/cooking_oils.htm http://www.kadoya.com/portals/0/english/pleasure/further_001.html
12 buzz March 14-20, 2014
KR ANNERT CENTER FOR THE PERFORMING ARTS
TH MAR 13
5pm
THESE SPONSORS MAKE GOOD STUFF HAPPEN:
Krannert Uncorked
Mark Morris Dance Group Anna Merritt
// Marquee
FR MAR 14
Carol & Bill Kubitz
10am
Dance for People with Parkinson’s
6:30pm
Sinfonia da Camera: Pre-performance Lecture
// Marquee
// Sinfonia da Camera
7:30pm
Mark Morris Dance Group
7:30pm
Sinfonia da Camera: The Mikado
// Marquee // Sinfonia da Camera
SA MAR 15
10am
Jupiter String Quartet: Bagels and Beethoven // Marquee and the School of Music
7:30pm
Mark Morris Dance Group
7:30pm
UI Chorale
About 9:30pm
Afterglow: The Bad Plus
// Marquee
// School of Music // Marquee
Nancy & Edward Tepper Jupiter String Quartet: Bagels and Beethoven In remembrance of Lois & Louis Kent, Endowed Sponsorship Jean & Howard Osborn Beverly & Mike Friese Elizabeth & Edwin Goldwasser Diana Sheets & Stephen Levinson Gay & Donald Roberts
SU MAR 16
3pm
Concerto Urbano
7:30pm
Illinois Brass Quintet
// School of Music // School of Music
Afterglow: The Bad Plus
TU MAR 18
7:30pm
Illinois Modern Ensemble
// School of Music
WE MAR 19
7:30pm
Kronos Quartet
// Marquee
TH MAR 20
5pm
Kronos Quartet Anonymous
Krannert Uncorked with the Old Style Sextet, jazz // Marquee and the Nor th American Saxophone Alliance
7pm
North American Saxophone Alliance Conference: Opening/Concerto Concert // Nor th American Saxophone Alliance
9pm
North American Saxophone Alliance Conference: Nightcap // Nor th American Saxophone Alliance
C A L L 3 3 3 . 6 2 8 0 • 1. 8 0 0 . K C P A T I X
Corporate Power Train Team Engine
Marquee performances are supported in part by the Illinois Arts Council—a state agency which recognizes Krannert Center in its Partners in Excellence Program.
40 North and Krannert Center—working together to put Champaign County’s culture on the map.