Thursday, December 7, 2023 Vol. 133 No. 16

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Thursday, December 7, 2023

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FORT COLLINS FOCUS

TOP STORIES

THE ROCKY MOUNTAIN

NEWS: CSU supports students through visa process post-COVID PAGE 4

FOCO EVENTS

Garden of Lights Winter Holiday Lights Festival at the Gardens on Spring Creek 5-9 p.m. Dec. 8-23

L&C: International students navigate cultural differences on campus PAGE 7

Lory State Park Holiday Open House at the Lory State Park Visitor Center

SPORTS: International talent elevates Rams basketball to No. 13 PAGE 9

The Nutcracker at The Lincoln Center

SCIENCE: CSU highlights research, youth engagement at COP28 PAGE 11 OPINION: CSU dining halls should include more diverse foods PAGE 16 A&E: Exploring international flavors across Fort Collins PAGE 21

10 a.m. to 1 p.m. Dec. 9

7 p.m. Dec. 7; 7 p.m. Dec. 8; 2 p.m. and 7 p.m. Dec. 9; 11 a.m. and 4 p.m. Dec. 10

LETTER TO THE EDITOR Letters to the Editor reflect the view of a member of the campus community and are submitted to the publication for approval.

Readers may submit letters to letters@collegian.com. Please follow the guidelines listed at collegian.com before submitting.

PHOTO: Global Conference for Israel met with counterprotest PAGES 14-15

Jimmy Love Jr. rides during X2D Ranch Ministries bronc riding practice at Double Check Arena in Eaton, Colorado, Nov. 27.

PHOTO BY MILO GLADSTEIN THE COLLEGIAN

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EDITORIAL STAFF Allie Seibel | Editor in Chief editor@collegian.com Ivy Secrest | Content Managing Editor managingeditor@collegian.com Parisa Farhadi | Digital & Social Managing Editor managingeditor@collegian.com Lauren Pallemaerts | Night Editor copy@collegian.com Adah McMillan | Copy Chief copy@collegian.com Nathan Carmody | Print Editor design@collegian.com

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Thursday, December 7, 2023

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STATE ACTIVISM

Annual Global Conference for Israel gathers leaders, students

“I feel like it is so hard to talk to people because they don’t want to have conversations with you. I’ve tried with close friends who have posted blatant misinformation. I’ll swipe up and be like, ‘Hey, as your friend and as a close friend, this hurts me; this hurts my community.’”

ZOE MARDIKS UNIVERSITY OF COLORADO BOULDER STUDENT

Zoe Mardiks sits in the lobby of the Hyatt Regency Denver during the annual Jewish National Fund Global Conference for Israel Nov. 30. “This organization kind of has been in my family for a bit of time, and with the recent events going on, I felt like I needed to connect more with other Jewish students,” Mardiks said. PHOTO BY MILO GLADSTEIN THE COLLEGIAN

By Hannah Parcells @hannahparcells

Thousands of people from all around the world convened in Denver this past weekend to attend the annual Jewish National Fund Global Conference for Israel. This year’s conference took place at the Colorado Convention Center and consisted of four days of programming that included panel discussions, workshops and summits for both high school and college students.

The conference was organized before the Oct. 7 attack on Israel by Hamas, but organizers tightened security in the lead-up to the event, citing a rise in antisemitism over the past two months, said Stefan Oberman, director of communications at JNF. Entrances to the convention center were locked and guarded

by Denver Police Department officers. Police and security were also posted inside the Hyatt Regency Denver, where attendees went through a security screening before entering the convention center through a fenced corridor across 14th Street.

Protesters in support of Palestine gathered in the streets outside the convention center to denounce the conference and condemn Colorado Gov. Jared Polis for his support of Israel.

Polis addressed attendees alongside Israel’s Ambassador to the United Nations Gilad Erdan at the opening plenary Thursday, Nov. 30, as demonstrators banged on the exterior windows of the convention center.

Protests organized by several Colorado-based groups took place in Denver all weekend and were the largest demonstrations since Oct. 7. Several people were arrested for shutting down a street in Denver.

Israeli citizen and CEO of Project Wadi Attir — a sustainable farming initiative — Nimrod Rogel attended the conference and said that it is strange to be somewhere where they aren’t under the physical threat of the war.

“It’s a very big change of atmosphere because I live 20 kilometers from Gaza,” Rogel said. “My house has been literally shaking for two months.”

Rogel attended the conference without his family, who he said stayed at home in Israel.

The conference held a college summit Friday that drew in students from across the country and internationally.

The summit was meant to be a place for Jewish students to connect with their community while learning about Israel, Oberman said.

Jewish National Fund College Summit Chair and University of Colorado Boulder student Jake Stone poses for a photo at the Hyatt Regency Denver Dec. 1. PHOTO BY GARRETT MOGEL THE COLLEGIAN

“We feel there’s never been a more important time to have informed people on college campuses,” Oberman said.

“What’s interesting to me is that at our conference, you’ve got people who are Jewish (and) who are not Jewish and on both sides of politics. It doesn’t matter if they’re Democrat, Republican or somewhere in between.”

The summit allowed students from different college campuses to come together and share their experiences. Students discussed facing violence and threats on campus because of their Jewish identity, highlighting that some campuses have seen a greater rise in violence than others.

“It’s kind of been, in the grand scheme of things, very weak compared to other colleges where you have Jewish kids literally being assaulted because they’re Jewish,” University of Colorado Boulder student Zoe Mardiks said.

Despite not facing violence on campus, the situation has still been challenging for students like Mardiks, who said she struggles with the pressure of it all.

“I feel it is, in some aspects, kind of isolating just to see people on social media post blatant misinformation,” Mardiks said. “It just makes you feel very isolated.”

The sudden influx of antiZionism on campus has completely changed the campus experience for Jewish student leaders, CU student Jake Stone said. Stone served as the JNF College Summit chair at the conference this year.

“It all kind of switched on all at once, and it was a bit of a mad panic and a mad scramble trying to put out as many fires as possible,” Stone said.

Dealing with misinformation and antisemitism on campus has been the most challenging thing, Mardiks said.

“I feel like it is so hard to talk to people because they don’t want to have conversations with you,” Mardiks said. “I’ve tried with close friends who have posted blatant misinformation. I’ll swipe up and be like, ‘Hey, as your friend and as a close friend, this hurts me; this hurts my community.’”

Students attending the conference said they’ve had to deal with threats entering and exiting the convention center.

“Last night, on our way to the opening ceremony, someone literally told us to go back to Auschwitz,” Mardiks said. “It’s very hard not to interact with those types of people because you want to protect your Jewish community and Jewish values.”

Reach Hannah Parcells at news @collegian.com.

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Thursday, December 7, 2023

Collegian.com

IMMIGRATION

CSU supports students through visa process post-COVID

By Allie Seibel @allie_seibel

Colorado State University’s International Student and Scholar Services on campus provides incoming international students with resources to navigate both the visa application and interview processes to study in the U.S. Any international student coming to CSU must be prepared for an interview that might encompass 25-30 questions.

However, Director of ISSS at the Office of International Programs Greg Wymer said that typically, students are only asked two or three of those questions.

“We want to prepare them for that and really kind of help them from that standpoint,” Wymer said. “The visa interview process is really nerve-wracking for incoming students. They’re very nervous about it — even though they’ve been admitted to a university, and they have the documentation that they can apply for a visa.”

The most important thing considered during the immigration process is intent, Wymer said. If

COLLEGIAN FILE PHOTO

a student is considered an F-1 or J-1 student, their visa intent must only be to study or participate in a work-based program, meaning that following its completion, they must return home. Those students receive different counseling on the immigration process and must complete different documents. “(Visa officials) are interviewing these students, and the students are nervous because they’re like, ‘OK, what if I don’t get it?’ — you know, ‘What’s my next plan?’ — that kind of thing,” Wymer said. “We really just try to talk them through what to anticipate. The visa interview

process is literally three minutes at most because visa consulate officers have to get through 20 applicants in an hour, so really, they’re limited to three minutes.”

CSU’s ISSS hosts workshops multiple times a semester to prepare students for the interview process, and Wymer said that the workshops emphasize the importance of smiling during the interviews.

“We really try to encourage them: ‘Hey, be calm, be polite,’ that kind of thing,” Wymer said.

“Smile, if you have a wonderful smile. In some countries, it’s not culturally acceptable to smile

in those kinds of situations, (and) I tell them it is with the U.S. consulate officers. It really helps them kind of see that you’re genuine.”

Following the COVID-19 pandemic, international student enrollment numbers nationwide saw a period of decreased enrollment.

A decrease in international student enrollment began in 2016. When the pandemic hit, CSU had 2,400 international students, and following the pandemic, that number dipped to 1,400, Wymer said. This year, CSU has around 1,850 international students, and the enrollment numbers are rising, Wymer said.

“The actual process hasn’t really changed from pre-COVID to mid-COVID to now postCOVID,” Wymer said. “The process in terms of how they apply (and) so on and so forth has remained exactly the same. It’s just been the ability for them to actually get interviews (that has been difficult).”

Wymer recently attended a National Association of Foreign Student Advisers conference in October and learned that for the fiscal year 2022, the United States Department of State issued more

than 581,000 student visas, the most since fiscal year 2017.

“They’ve noticed that they need to help universities,” Wymer said. “It is trending upward.

They are prioritizing student visa appointments over other just nonstudents, like visitor visas.”

Wymer also said there has been an extension put in place for the student interview waiver program, meaning that if students are attempting to obtain another visa, they do not have to complete an interview. “(CSU) is being proactive on preparing our students from a visa standpoint, (and) those prearrival workshops have been key,” Wymer said. “During International Education Week, we were handing out cookies on The Plaza, and I had a couple international students come up to me and really express their gratitude and say how thankful they were for the pre-arrival workshops.”

For Wymer, the ISSS’s motto, “You are welcome here,” is very important to be welcoming new students.

Read the full version of this article at collegian.com Reach Allie Seibel at news @collegian.com.

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CAMPUS STORIES

CSU students from India adapt to new lifestyle, educational cultures

By Allie Seibel @allie_seibel_

Mukesh Sekar had never seen snow before November.

Sekar and his roommate Sarthak Bharadwaj had never cooked, visited the United States or been away from their families before they started attending Colorado State University as graduate students for the 2023 fall semester.

“The people are too nice here,” Bharadwaj said of Coloradans. “But initially, when we ... came here, I was like, ‘OK, I don’t know how I’m going to adapt to the situation.’

But we had our pros and cons, and we had our difficulties in the initial part, like how we were going adapt to this new place. This is the first time I’m coming from my country, staying away from my parents for the first time, like, actually, it was a new experience.”

Sekar is a graduate student from the eastern part of India studying electrical engineering in the Walter Scott, Jr. College of Engineering graduate program. Initially, Sekar did not have plans to complete a master’s degree following the two bachelor’s degrees he earned and working at Amazon for three years as a developer.

“I wanted to gain more knowledge in my field, which is like chip design,” Sekar said. “Out of the five universities (to) which I applied, this university (has) better research opportunities, (and) I got a better scholarship.”

Bharadwaj, from Tamil Nadu in the southern part of India, is studying computer science at CSU. “When I chose Colorado for college, I was like, ‘OK, I don’t know (how) the place is going to be,’ but when I entered during my immigration in the airport, the cop asked me only one question: ‘Are you studying in CU, Denver or Fort Collins?” Bharadwaj said. “I told (him) CSU, (and he said), ‘You’re in the best place.’”

Bharadwaj and Sekar live at Eleven13 Apartments off South Shields Street, within walking distance of campus. They met in the Indian Community Group, a WhatsApp group for international CSU students, and had no plans of where to live when moving to Fort Collins.

“We didn’t confirm this place as what we needed when we came here, but we were like, ‘Oh, we are going to be homeless at some point,’” Sekar said. “So we got this place, and it’s been good.”

Sekar and Bharadwaj did not get their student visas until just days

before they flew to Colorado. Sekar obtained his visa five days before his flight and had to travel to the western part of India — three to four hours from his home — for his visa interview. Bharadwaj obtained his visa 10 days before his flight.

“I think the weather’s nice here and (the) view (of) the mountains — ... the place is very beautiful.

The pollution here is way less than what it is (in India). When it snows, from my window, I can see the whole place. It looks so good when it snows.”

SARTHAK BHARADWAJ INTERNATIONAL CSU GRADUATE STUDENT

“(The visa) is the biggest headache that we have to go (through),” Sekar said. “There are lots of things you have to show, like financials and everything. And then comes the final part: the visa interview. I was a bit nervous ... because when I went in, there was four, five, six rejections in front of me. I was like, ‘OK, let’s see. Whatever happens, happens.’

I just went and spoke confidently, and that person asks only one thing: ‘Why do you want to do your masters?’ I just told my agenda.”

The entire process of applying for graduate programs took Bharadwaj and Sekar five months. They had to pass English proficiency exams, the Graduate Record Examination and written tests. They then had to wait to hear back from the universities they had applied to before they were able to apply for a student visa. The higher the GRE score a student achieves, the better the chance that universities will admit them.

“That was hard (for) me as a person who (was) working as well as studying for those exams; (it) was very difficult,” Sekar said. “Then after that, once we clear that exam, we have to go write our (standard operating procedures) and (get) permission from the universities

(in) which I did my bachelor’s in and send (that) data from those professors ... to the universities.”

Sekar said the student visa headquarters are only located in four cities in India. Because of the waiting process to hear back from schools, he had his interview on the last day possible before his flights. “(The timing) was very near because it was the next date for me to travel,” Sekar said. “I think, what, two or three hours in a flight. I had to travel from the east to the south.”

The biggest adjustment for Sekar and Bharadwaj has been the weather. Bharadwaj saw snow and colder temperatures through traveling, but neither had lived in a mountainous climate before.

“I think the weather’s nice here and (the) view (of ) the mountains — ... the place is very beautiful,” Bharadwaj said. “The pollution here is way less than what it is (in India).

When it snows, from my window, I can see the whole place. It looks so good when it snows.”

Bharadwaj said the most difficult part of assimilating to the new culture was making friends in those first few days. Since then, he has joined an international student support volleyball group, and Sekar is working in the Durrell Center.

“We just used to stay at home and just work on our stuff,” Sekar said.

“We didn’t know what to do (or) how to communicate with people.

But once we started going to classes (and) when we started working, even though we obviously feel lonely at some points, suddenly you see there’s a shift. ... You can go to interact with people and feel good.”

Following their graduation, both Sekar and Bharadwaj have no concrete plans other than to see where their gained knowledge takes them. For now, that knowledge includes not only coursework but the practical life experiences learned by moving to Fort Collins.

“We learned to cook ourselves, and back in our houses, we never enter the kitchen,” Sekar said.

“After coming here, we could say, ‘Look, we learned to cook ourselves.’ We do everything on our own, so it’s taking responsibility. After coming here, we have learned that taking responsibility plays an important role, and that is kind of nice.

Instead of being just lazy and lying on a bed for the whole day, you can do something productive, and it feels good.”

Reach Allie Seibel at life @collegian.com.

Sarthak Bharadwaj and Mukesh Sekar discuss the things they like about being in Colorado at Eleven13 Apartments in Fort Collins Dec. 4. “I think if you ask me, Colorado is a very beautiful place,” Sekar said. “I want to be here.” PHOTO BY CAIT MCKINZIE THE COLLEGIAN

Eleven13 Apartments located at 1113 W. Plum St. in Fort Collins Dec. 4.

PHOTO BY CAIT MCKINZIE THE COLLEGIAN

Thursday, December 7, 2023

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SOCIETAL ADAPTATION

International students navigate cultural differences on campus

By Hannah Parcells @hannahparcells

One of the unique experiences of university life is the opportunity to engage with people from all around the world. International students on campus contribute to a diverse and vibrant community, but adjusting to a new country can be a challenge.

More than 1,850 international students are currently enrolled at Colorado State University, many of whom grew up in environments very culturally different from the United States.

According to a study from the National Library of Medicine, one of the biggest challenges international students face is overcoming language barriers. Even students who come to CSU proficient in English struggle with informal language such as slang or nuances in dialect. “(Slang is) something I find difficult, to be honest, even after two years (of being here),” CSU sophomore Ilkhomiddin Nabijonov said. “Some of my American friends will say something that I don’t understand, and I’ll ask them to clarify what they mean.”

Nabijonov is from Uzbekistan, where the predominant language is Uzbek. He studied English before coming to CSU and took the International English Language Testing System exam, so he was confident in his English, but informal language is something he’s had to pick up through experience.

Areen Akbar, a CSU sophomore from international students. Both Nabijonov and in my culture. That was a different thing that Pakistan, said she also struggled with regional Akbar said navigating cultural differences is I experienced coming here. Another thing is differences in English when she first moved often something that takes a lot of getting how people (dress) or their clothes. That’s a little different here; it’s a little bit more casual used to. to Fort Collins.

“Cultural differences are a lot; they’re big, and in the U.S.” “We have the British education system back Nabijonov and Akbar both discussed home, and British and American English are I think it never gets better,” Akbar said. “The different,” Akbar said. “It’s not very different, moment you think, ‘OK, now you’re adjusting,’ how difficult it is to prepare for these cultural differences and said it’s something there’s something else that you find out.” but it’s different in a lot of ways.”

Akbar said the differences in culture are international students have to get used to as Students in her hometown of Karachi, Pakistan, get their education in English, Akbar often small things that those who grew up they go along.

“There are things that you learn, and explained, so she grew up speaking both English immersed in American culture typically don’t nobody can teach you these things,” Akbar think about. and Urdu, the national language of Pakistan.

“For example, when you go to a coffee said. “There are a lot of cultural differences “The slang and the different gestures in English — these are things that you don’t learn shop, you tip a barista, right?” Nabijonov said. in terms of just very normal things. I think back home,” Akbar said. “It’s something that “But we don’t really do that where I live and people talk about the big things, and those are all you can talk about, truly. All you learn when you are speaking these small things you can’t preor living in an area where people learn if you’re not here and you’ve speak English.” not lived here.”

Going to school in an Englishspeaking region is also difficult GRAPHIC ILLUSTRATION BY PRESTON BOX THE COLLEGIAN This cultural adjustment for students who are proficient in adds to the difficulties faced by the language because they have international students as they to translate everything they hear come to a new country to pursue and say into their native language. their education.

“Expressing is very hard in “​​Being an international student English because I think in Urdu, overall is a struggle in different and I feel in Urdu, but I have to ways because you have to adjust explain it to someone,” Akbar to a different culture,” Nabijonov said. “It’s hard because your said. “You’re living differently, and translations aren’t always accurate. you’re speaking differently. You’re The same word in English and interacting with someone from a Urdu don’t mean the same thing; different culture.” it’s very different.”

Reach Hannah Parcells at life Language is just one part @collegian.com. of adjusting to campus for

INTERNATIONAL EDUCATION

Studying abroad fosters self-awareness, appreciation of culture

By McKenna Van Voris @mckenna_vv

student at CSU. “I feel like I grew a lot mentally, which was really exciting to get into that position to be comfortable with myself.”

One of the most noticeable societal differences between Italy and the United States is the architecture of the buildings as well as the distance between them.

“The main thing was the transportation; you could pretty much walk anywhere you really needed to go in Italy,” said Blake

Many students consider the possibility of studying abroad, but not many actually take the leap to do so for a variety of reasons. Students who studied abroad in Italy during the fall of 2022 said they gained valuable cultural knowledge and life-changing self-awareness.

For instance, while studying abroad somewhere so different from one’s home country can be intimidating, students said living in Italy increased their trust in themselves.

“I came back to America feeling a lot more confident in myself to travel again in the future,” said Emma Fortman, a fourth-year student at Colorado State University, More specifically, studying abroad causes both physical and mental shifts in terms of how in tune students are with themselves.

“I’m more independent now and more self-aware of how my actions impact others, and I feel like I’m also more self-aware with COLLEGIAN GRAPHIC ILLUSTRATION FILE PHOTO BY TRIN BONNER THE COLLEGIAN myself,” said Kailani Cantu, an agricultural business

Pritchard, a CSU student. “Not a lot of that here, and … the streets are hundreds of thousands of years old. We don’t really have that here. It was very different.”

Another thing students said they noticed abroad was differences in the service industry. While customer service employees in the United States are trained to always be approachable and cheerful, Italian customer service employees are much more straightforward. “(In America), you’re kind of expected to be like, ‘Hi, how are you?

What can I get you?’” Pritchard said.

“Over there, it’s kind of like the service industry is just people serving people; it’s not like the customers are valued as much.”

Cultural differences in terms of food options in Italy are also something that stood out to to students when compared with the varying kinds of food available in the United States.

“The culture in Italy is very specific to Italians,” Cantu said. “In America, I feel like the culture is a little bit of everything.

Even restaurants — if we wanted to go out, it was so hard to find a good restaurant that wasn’t Italian food.”

Another noticeable variation between the cultures is the lack of LGBTQIA+ inclusive words within the Italian language.

“The culture over in Italy is also a little less progressive socially,” Pritchard said. “I noticed their language is kind of gender-based, so one of our nonbinary students had a hard time in the culture.”

Despite studying internationally in Italy for a semester, students admitted their experiences abroad did not particularly influence their opinion of international students at CSU. “I wouldn’t say my perception has changed very much,” Cantu said. “I feel like I’ve always looked at them the same — just like an average student who also has amazing ideas that they can contribute to a discussion. I don’t think of them as any different than any other student at CSU.” For those who struggle financially but still wish to study abroad, depending on the duration of the study abroad trip and with the help of scholarships, it can sometimes be more affordable than paying on-campus tuition.

“Do it — even if you’re just looking into it,” Cantu said. “See if it fits your budget. It’s also sometimes cheaper to go study abroad than even in-state tuition.”

For those who may be hesitant to take the leap to study in another country, Fortman said to just do it.

“I would tell other students to go for it,” Fortman said. “There are always ways to get scholarships, and it’s a really great chance to study and travel.”

Reach McKenna Van Voris at life@collegian.com.

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Thursday, December 7, 2023

Collegian.com

TRANSCENDING BORDERS

Radka Buzkova fosters teamwork in individual sport

COLLEGIAN FILE PHOTO

By Liv Sewell @liv_sewell22

Teamwork lies in unlikely places.

One example is the Division I tennis team on Colorado State’s campus, led by coach Mai-Ly Tran.

Tennis, a sport played one-onone or two-on-two, is not the first place teamwork seems essential.

Nonetheless, star CSU tennis player Radka Buzkova is a prime example of why it is. “(Buzkova) is such a major part of the team environment,” first-year Logan Voeks said. “She is one of the most influential people (on the team).

She’s always composed but at the same time cheering on teammates and supporting them. … She’s amazing, and honestly, we couldn’t ask for a better upperclassman.”

Buzkova is a graduate student from the Czech Republic who was ranked in the top five in her home country, climbing up to No. 2 while she was a junior player.

For her first and second years of collegiate tennis, she played at FAU but decided to transfer to CSU in 2021.

That decision paid off. She became the first Ram to be given All-Mountain West honors in both

doubles and singles in consecutive seasons. She also achieved the highest regional ranking the CSU tennis program has ever seen at fifth for singles and second for doubles.

Her record-breaking 2022-23 season was also paired with her win of Intercollegiate Tennis Association regionals with teammate Matea Mihaljevic in doubles, becoming the first pair to qualify for ITA nationals in the 2021-22 season.

“I wanted to explore different things, and I knew that there was something better out there,” Buzkova said. “I am very happy with my decisions and found my second home.”

As Buzkova continues to play, it is apparent how successful her college career has been thus far, but she still has major goals for her time remaining at CSU. “The goal is always to win (the) conference,” Buzkova said. “Head coach (Tran) asked me this season if I wanted to make it to individual nationals, but I would always love for the team to win (the) conference.

I would love to experience that.”

Her excitement for the whole team shines through and demonstrates how much she values those she plays with.

“It’s a pretty individualistic sport, but being in college, the team always

comes first, and that’s one of our values,” Buzkova said. “We always put the team first and never think about our individual success.”

Tran noted how Buzkova contributes to the team in more ways than just bringing home titles and breaking records.

“Radka is undoubtedly one of our top players who has been very consistent for us,”Tran said. “What’s really nice is that we can always rely on her.”

Tran is focusing on building momentum from the team’s last game of the fall season against San Diego State, where the team walked away with three titles.

“We really gained some momentum this year, especially with such a veteran class,” Tran said.

“They’ve really continued to build the culture, so we feel good about our team this year. And we definitely ended on a high note. It was nice to play outside on the West Coast, and everybody got a chance to play.”

The success of Buzkova and the team in the past few years has garnered the attention of a top100 recruit, Paisha Douglas, who signed her letter of intent to CSU last month.

“We’re extremely excited,” Tran said. “(Douglas) is a well-rounded

person and player. Obviously, we saw her tennis first, but when she came on the visit, I think we were really happy to get to know her as a person.”

Teamwork in an individual sport like tennis can be hard to find, but the tennis team at CSU does it with ease. Players like Buzkova lead by example, inspiring players like Voeks, who won bronze in singles at the SDSU Fall Classic II. Buzkova sat out singles at the SDSU Fall Classic II due to an injury but will focus on recuperating for the spring season, working toward the team’s 11 upcoming home games before the Mountain West championships.

Buzkova is a pillar of the team, and a love for the sport still grows within her even though she’s been playing for most of her life.

“Going through five years of college athletics, sometimes it’s hard to keep your love for the game, … but I still love the game,” Buzkova said. “I would like to stay around tennis, maybe coaching. I don’t think I would like to play professionally, but I would like to be able to spread the knowledge I have.”

Reach Liv Sewell at sports @collegian.com.

LATVIA

Marta Leimane emerges as key part of CSU basketball success

Colorado State University guard Marta Leimane (14) pushes past Utah State University defenders to make a layup at Moby Arena Feb. 2. The Rams won 86-64. PHOTO BY SERENA BETTIS THE COLLEGIAN

By Will Engle @willengle44

In order to transform from good to great, a basketball team needs not only talent, hard work and execution but also depth.

For the Colorado State women’s basketball team, that depth came from a 5,000-mile trip across the Atlantic Ocean from Ventspils, Latvia, the hometown of Marta Leimane.

Entering her sophomore season at CSU, the 6-foot guard has

emerged as a key leader and veritable Swiss Army knife for the Rams’ bench unit, bringing consistency and versatility to any lineup she is placed in.

Leimane’s presence has certainly been felt. The Rams’ bench is averaging 27.9 bench points per game and holding opponents’ benches to just 16.6 points a contest.

Coach Ryun Williams praised the Latvian guard’s production on the court, especially with how new she is to the squad.

“I mean, just when she’s on the floor, she’s a good player,” Williams said. “Obviously, she’s good enough to start as well. We’ve got a couple of kids that way that we feel they could easily be starting, but it just fits right now to bring them off the bench.

But she’s just ready to go, you know, and she still only really has probably less than 15 college games under her belt. So for her going in and being productive and performing like she is, that’s such a credit to her focus and how she’s preparing.”

Leimane said she knew from the moment of recruitment that the green and gold was for her.

“As soon as we started talking, I just felt that connection there,” Leimane said. “I felt like they really wanted me and wanted me to get better. (It) was a real connection right there at first sight, so that’s why I chose CSU.” Leimane saw very few minutes in her first season at CSU, with only 108 total and a high of 23 in CSU’s final game of last season against Northern Iowa in the Women’s National Invitation Tournament.

Traveling across continents comes with understandable growing pains, which Leimane acknowledged when asked about the move to CSU.

“(Playing in America) is a little different,” Leimane said. “The first year was a little harder with the (new) concepts, but I feel like that’s every team. Every team is going to have a different concept, and you’re going to have different opponents every time, so it’s just a question of if you can adapt or not, and I felt like the first year was a little challenging for me, but I adapted well in the second one.”

Just seven games into her sophomore season, Leimane has already eclipsed her total minutes from last season with 139, including a career high of 31 in her career-best 18-point, five-rebound, four-steal performance against South Dakota School of Mines and Technology.

Teammate Sydney Mech shared many of those minutes with Leimane and commented she was proud of how Leimane has embraced her role in such a short time.

“From her, I’m seeing a lot more confidence,” Mech said. “Obviously, last year, she played a different role on this team. This year, she’s kind of our float player. That’s our player that’s our main help on defense, and that’s a big role, and she’s been taking it on really well. It’s been

fun to see especially because I’ve been here for so long — and to see someone young step up into that role and do it pretty well, it’s been really fun.”

Leimane’s ability to play within any lineup and contribute both offensively and defensively has made her invaluable to the team, even when she’s not outright scoring.

On a team with a star like McKenna Hofschild, who is averaging 34.6 minutes a game — by far the most on the squad — players need to have that Swiss Army knife mentality, willing and ready to adapt to fit the needs of the lineup.

For Williams, Leimane is an embodiment of that versatility.

“She’s just up; it’s her turn,” Williams said. “She’s very good defensively for us. She has great versatility defensively. She’s a good driver for us. She’s got the midrange game, and (it’s) just fun to see her get the opportunity, and each game, she seems to be more and more aggressive, and she’s a very, very good athlete for us.”

Reach Will Engle at sports @collegian.com.

Thursday, December 7, 2023

@CSUCollegian

9

TRANSCENDING BORDERS

International talent elevates Rams basketball to No. 13

By Luke Hojnowski @lukehojo

Editor’s Note: This article has been updated to more accurately reflect the fact that CSU men’s basketball is ranked the highest they have ever been in the AP Poll and the NCAA Coaches Poll, not that this season is their best start in program history.

Transcending borders, Rashaan Mbemba is turning his dreams into a reality at Colorado State.

Bringing in a wealth of skills from overseas, the 6-foot-7inch guard found his home in Fort Collins for the 2023-24 basketball season.

Before embarking on his international journey to CSU, Mbemba played professional basketball for Sportklub Niederösterreich St. Pölten Basketball in Austria 2019-23, where he averaged 11 points, seven rebounds and 1.2 assists per game in his final season.

“You can learn so much out of it just from being young and playing against them,” Mbemba said. “At the end of the day, after the game, they want young people to succeed, and that’s helped me get to the level I am at now, so things like a great experience on everybody who can play against older guys should use that.”

Playing at a professional level from the age of 16, Mbemba has excelled in the game of basketball on many levels, including his ability to get physical in the low post. Luckily for the Rams and coach Niko Medved, Mbemba has brought that physicality in a much-needed way to the team.

“You’re coming from overseas — you know, Rashaan had played against men, so he played against older guys,” Medved said. “The athleticism in the U.S. is better than it is (at) the level he was playing, but he’s older; Sam Jones, who was on our staff who had coached in the Netherlands, (got to) know him and got on Rashaan and recruited him and was the young man that wanted to come to the states, and that’s kind (of ) how that process started.”

Although it was an impressive feat to compete in the professional Austrian league, coming to play American basketball poses its challenges.

For Mbemba, physicality didn’t require much of an adjustment — it was the pace of play that needed extra attention.

“With practice going on, I’m trying to get better every day,” Mbemba said. “Also with the team helping me out, the coaches and with watching film every now and then, it makes it a lot easier to also adjust. Seeing what mistakes you do, it’s easier to avoid them” Speaking of pace, the Rams are off to an 8-0 start this season.

That’s garnered them national attention, being ranked No. 13 in the AP Poll and No. 12 in the Coaches Poll. Mbemba has been a large contributor to the teams success this season, but it hasn’t come easy.

They have dealt with several injuries, including one to big man Patrick Cartier.

Cartier’s injury kept him out for most of the Rams’ biggest game so far this season against then-No. 8 Creighton. As Medved looked down the bench, he locked in on Mbemba, who didn’t disappoint, posting a careerhigh 13 points.

Colorado State University first-year Rashaan Mbemba jumps in the air and attempts to grab the ball as it passes through the basket at Moby Arena Nov. 29. PHOTO BY SAMANTHA NORDSTROM THE COLLEGIAN

“He knew he was going to play in the game; it’s just obviously his role, and when it happens during the game, you don’t really have time to think — you just go,” Medved said. “I think he has a lot of confidence in himself, and that’s what he came here to do, and he was ready when his number got called.”

Despite Cartier’s absence on the court, he became a vital support system for Mbemba throughout his transition to American college basketball.

Although they have different styles of play, they have still been able to feed off of each other to better their presence on the court.

“I think Rashaan is naturally competitive — he’s super skilled, and he’s a big physical presence for us, and I told him to embrace that,” Cartier said. “He’s really strong, and he’s got long arms and is a little different than my play style in terms of I’m a little skinnier and just have a different style, and like I said, he brings a more physical presence to this team, and my advice to him is it just be himself and trust his instincts because he has great instincts.”

Mbemba has been in the United States for six months now, and along with basketball, he also has to adjust to the CSU lifestyle, including experiencing things outside of basketball.

While his reason for coming to the U.S. was to play basketball and develop his skills to get ready for draft eligibility, extracurricular activities are still a drive in his life.

“I (am) on the game a lot with friends,” Mbemba said.

“Run some Fortnite, 2K, but otherwise just try to chill, and the free time I have, I try to talk a lot with my family because of the time difference — but otherwise not too much going on outside of basketball.”

Reach Luke Hojnowski at sports@collegian.com.

U+2!

YOU VS. U+2!

WHAT IS U+2?

U+2 is a housing ordinance in Fort Collins that bans more than 3 unrelated people from living in a house together. Not only does this drive up the cost of rent but it lacks a modern understanding of the term "family"

Help us be part of the conversation as Fort Collins reexamines U+2 and implements an alternative by June 2024! what can I do now?

Want to get rid of U+2?

Scan this QR code to tell us what you think about U+2! Your feedback will be valuable in the fight against U+2

When voters took to the polls in Fort Collins on election night, November 7th 2023, they spoke clearly about their priorities.

By re-electing a Mayor, two city council candidates and electing another that prioritizes housing, voters made it clear that housing was on the ballot this election. It is important to note that this election came after City Council voted to direct city staff to explore alternatives to U+2 as well as City Council approving significant changes to the Land Use Code. Voters have rewarded the City Council for making progress on housing but now is not the time to get complacent. City staff has been directed by the City Council to draft a new housing ordinance policy that will replace the current restrictive, anti-student U+2 policy and city staff will have to presentthis alternative by June of 2024. With the current make up of the City Council, ASCSU feels confident that we will be able to help guide the conversation on the revisions to the U+2 housing ordinance and get a fair result for students, something we have been working on for decades.We cannot do it alone, however. Student input and engagement on alternatives to U+2 areimperative to our mission. We cannot reasonably propose alternatives to city staff without knowing what our student body wants to see in the new housing policy. Here is how you can get involved: ASCSU will be tabling in the plaza, conducting listening sessions in Clark and more to gather student input. Below is a QR code and a link to fillout a survey for direct input.

If you would like to get involved further, please email ascsu_ housing_security@mail.colostate.edu.

10

Thursday, December 7, 2023

Collegian.com

EXPLORING FERMENTATION

Hop into homebrewing: A step-by-step guide

By Lizzy Rylance @csucollegian

Brewing beer at home is a perfect DIY science experiment. The steps are as easy as following a recipe and provide an opportunity to explore basic concepts in molecular biology and chemistry. Read on for a beginner’s homebrewing protocol, and stay for the science.

Humans have been brewing beer for thousands of years. Throughout most of history, brewers had to make do without all of the fancy equipment in breweries today. With just a few raw ingredients and a lot of experimentation, civilizations all around the world crafted their own versions of this iconic beverage. With a little bit of preparation, you can too.

Jeff Biegert, a New Belgium Brewing-sponsored instructor and brewmaster in the fermentation science and technology program at Colorado State University, shared his beer brewing knowledge.

Here’s the gist of it: Yeast is a living microorganism that plays an important role in both baking and brewing. Because it is a living organism, yeast needs food and water to survive. The specific type

of yeast used in brewing is called Saccharomyces cerevisiae, and it feeds on sugar while producing alcohol as a byproduct, Biegert said.

To harness the alcohol-producing powers of yeast, brewers aim to create the perfect conditions for yeast to thrive. They start with a grain — most commonly malted barley — which contains a lot of complex carbohydrates called starches. Starches are made up of long chains of glucose molecules, a type of sugar that yeast loves to feed on.

To make these sugars available, the starches first need to be broken down into smaller pieces. This is the job of proteins called enzymes that act as molecular scissors, chopping complex compounds into smaller pieces, Biegert said.

The enzymes found naturally in barley are called amylases, and they become active at high temperatures, Biegert said. Brewers boil the malted barley to extract the flavors and activate the enzymes, which then break down the starches into simple sugars.

This creates a sweet, grain-infused mixture known as wort. Wort is essentially an all-you-can-eat buffet for the yeast, and this is where the fermentation process begins. When

yeast is added to the wort, it digests the sugars and produces alcohol and carbon dioxide, Biegert said.

The last key ingredient is hops, which Biegert described as “the spice of beer.” This herb is the key to the characteristic flavors and aromas of beer, and there are many different varieties. Hops are usually added to the wort during the boiling stage before the yeast is added.

These basic principles are all you need to know to start home brewing, though the process can quickly become much more technical for those who are interested, Biegert said.

“Once you have the basic steps down, there are plenty of ways to get creative.”

For an absolute beginner, Biegert said, it can be as easy as this: Boil some water and pre-hopped malt extract in a big pot to create the wort, cool it down and transfer to a fermenting jug, then sprinkle in some yeast and let it ferment for five to seven days.

To step it up a notch, consider using whole-grain barley and raw hops instead of a pre-packaged extract, Biegert said. You can boost your beer’s carbonation by adding extra sugar just before bottling and letting it sit for one to two weeks.

This additional time under pressure

encourages further fermentation and carbon dioxide production.

For greater control of the end result, you can buy a hydrometer to measure the density of the liquid and calculate the alcohol percentage, Biegert said. In a similar vein, using a pH meter and a thermometer can help fine-tune the conditions for the best results.

It’s also essential to sanitize all of your equipment; otherwise it can become a breeding ground for all sorts of undesirable microorganisms, Biegert said. These can ruin the flavor of the beer and potentially make it unsafe to consume.

Like any other experiment, home brewing is a process of trial and error.

The more you practice, the easier it will be to get good results. Once you have the basic steps down, there are plenty of ways to get creative and put your own spin on it, like adding different fruits or spices.

“Early on, I remember making a beer, and I added a bunch of blueberries to it; … it didn’t come out that well,” Biegert said. “But that’s part of this thing. From the failures you have, you’ve learned stuff, right? So there’s always ways to tweak it and improve it if you’re somebody who likes to play around and problem-solve.”

Homebrewing can appeal to anyone, Biegert said — from home cooks who love experimenting in the kitchen to inquisitive scientists and, of course, beer enthusiasts.

Even those who aren’t fond of beer might still find joy in exploring its microbiology, participating in the creative process and sharing the experience with others.

Reach Lizzy Rylance at science @collegian.com.

COLLEGIAN FILE PHOTO

Thursday, December 7, 2023

@CSUCollegian

11

CLIMATE CONFERENCE

@ivysecrest

Climate policy is an everchanging and nuanced issue that touches every aspect of daily life. What we wear or buy, how we heat our homes — every decision has an impact.

The School of Global Environmental Sustainability is representing Colorado State University at the 2023 United Nations Climate Change Conference in the United Arab Emirates Nov. 30 to Dec. 12. This year is the 28th Conference of the Parties to the Convention, or COP28.

CSU is represented over a broad spectrum of topics.

A CSU exhibit Dec. 1011 will highlight a suite of climate research and education activities.

“Our exhibit has a fashion and health focus,” said Aleta Weller, senior research and engagement officer at CSU’s School of Global Environmental Sustainability.

“But the broader body of CSU participation at COP(28) has a wider focus with lots of people participating in other areas of expertise.”

The exhibits focus on fashion and health and highlight Sonali Diddi, an associate professor of design and merchandising at the School of Global Environment Sustainability, among others.

Diddi’s research looks at how youth interact with sustainable clothing consumption and what improvements can be made in the industry.

A focus on sustainable fashion and health is not the only topic CSU brings to the table. Hussam Mahmoud, professor of infrastructure at CSU and co-chair of the National Academies of Sciences, Engineering and Medicine New Voices, coorganized a session titled The Role of Academics in Climate GRAPHIC ILLUSTRATION

BY TRIN BONNER THE COLLEGIAN

Policy Advice to be hosted Saturday, Dec. 9.

“My research group at CSU is focused on sustainable and resilient infrastructure with a focus on critical systems, including healthcare,” Mahmoud said.

“The presentation will include our work at CSU on health care system resilience and the development of socio-physical models to capture the resilience of complex systems.”

In addition, Mahmoud will discuss the ongoing work of the New Voices climate group on how health care resilience can be used to define vulnerability to heat waves.

This work demonstrates the work of the New Voices climate group and highlights the role of young academics in addressing climate challenges.

Research from CSU extends well beyond campus, influencing policymakers across the globe. The opportunity to present the work of not only senior scientists but also new scientists breaking into their respective fields is important to sustaining youth involvement in climate policy.

A major barrier to attending a conference like this is funding; this makes it essential that universities financially support their students to attend such highlevel, impactful conferences, said Jacob VanderRoest, Ph.D. candidate and director of the graduate student chapter of the Student Sustainability Center at the CSU School of Global Environmental Sustainability.

“For inspiring involvement, highlighting the voices of students who are already involved is key,” VanderRoest said.

“Hearing about student involvement within the field of climate action from students themselves can be much more compelling and engaging. So I’d

recommend that universities provide opportunities for students who are already involved to speak in front of other students about their climate involvement.”

In his speech titled “Youth Engagement on College Campuses: How to Spark Efficacious Involvement,” VanderRoest discussed the need for student involvement in climate science and policy.

“Everything that I spoke about in this talk was from personal experience,” VanderRoest said. “I have been working on climate action and promoting sustainability with high school and college students for the past four years, so I drew upon those personal experiences when discussing youth engagement.”

The conference highly values education and youth input, as per Article 6 of “United Nations Framework Convention on Climate Change” and Article 12 of the Paris Agreement.

An example of this in action is the Youth Climate Report, “a multilinear, interactive, database documentary film project,” according to its website.

“Ultimately, the youth will be most impacted by the decisions made in climate discussions,” VanderRoest said. “Thus, sharing youth voices helps remind negotiators and policymakers why climate change is a pivotal issue to address.”

Discussions on the transition to clean energy and follow-up discussions from COP27 in Egypt on damage and losses are included in COP28. The impact of clean energy on reducing damage from natural hazards is clear, and it is great to see both being discussed at the same conference, Mahmoud said.

Read the full version of this article at collegian.com.

Reach Ivy Secrest at science @collegian.com.

M ED ICA L 1 8

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RE C REATI ON A L 21

CSU highlights research, youth engagement at COP28

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IMPORTED WINES

Charles Sparr

Bleu Demi-Sec, Brut Rosé Save $10 ��������������������������������������������� $14.99 Casa Dora Cava Brut - Save $5 ��� $8.99

Berryhill Cremant de Bourgogne

Auguste Pirou

Cremant de Jura Brut - Save $6 ��� $11.99

SPARKLING WINES

Natura All Types������������������ $10.99

Organic Wines

Red Blend - Save $7 ������������������������ $12.99

Willunga Red

Rosé, Yellow Hammer Hill Save $7 ����������������������������������������������� $14.99 Cabernet Sauvignon, White Duck Save $10 ��������������������������������������������� $19.99

Wild Duck Creek Estate

Estate Riesling - Save $5 ���������������� $14.99 St Andrews Cabernet Sauvignon, St Andrews Shiraz - Save $20 ������� $29.99

Wakefield

Girt by the Sea Cabernet/Merlot Save $10 ��������������������������������������������� $19.99

Voyager Estate

Chardonnay, Shiraz - Save $6 ������� $13.99

The Islander Estate Vineyards

Sauvignon Blanc �������������������������������� $13�99 Riposte Pinot Noir - Save $6 ���� $15.99

Kim Crawford

Semillon/Sauvignon Blanc, Shiraz Save $4 �������������������������������������������������� $7.99 Invivo Pinot Noir - Save $7 ������� $14.99

Fox in the Henhouse

Cabernet Sauvignon, Chardonnay, Dark Red, Pinot Noir, Red Wine, The Uprising Red, Sauvignon Block, Shiraz ����������������������������������������������������� $10�99 Warden Red Wine ������������������������������ $12�99

19 Crimes

AUSTRALIAN & NEW ZEALAND WINE

Blockbuster Red, Cabernet Sauvignon Save $5 �������������������������������������������������� $9.99

Windy Lane

Punta de Flechas

Rosé - Save $5 ������������������������������������� $9.99 Blend, Malbec - Save $7 ���������������� $14.99

Collegian.com

California: Cabernet Sauvignon, Chardonnay, Pinot Noir, Sauvignon Blanc ������������������������������������$8�99 Reserve: Pinot Noir ��������������������������� $12�99

Angeline

Chardonnay ����������������������������������������� $14�99 Rosé of Sangiovese ���������������������������� $16�99 Merlot, Zinfandel ������������������������������� $17�99 Cabernet Sauvignon�������������������������� $21�99

Alexander Valley Vineyards

Mango-Infused White Wine Save $5 �������������������������������������������������� $7.99

Abeja Sol

ALL WINES 750 ML UNLESS NOTED OTHERWISE

Barenjager

Honey Liqueur or Honey Bourbon 750 ml ������������������������������������������������� $22.99

Bourbon Cream or Honey 750 ml ������������������������������������������������� $19.99

Heritage Hill

Chocolate Cream, Coffee Chocolate, Dark Chocolate, Pumpkin Spice Chocolate, or White Chocolate 750 ml ������������������������������������������������� $24.99

12 yr old Irish Whiskey 750 ml ������������������������������������������������� $52.99 12 yr 112 Proof Irish Whiskey 750 ml ������������������������������������������������� $99.99 21 yr old Irish Whiskey 750 ml ����������������������������������������������� $339.99

Redbreast

750 ml ������������������������������������������������� $19.99 Tullamore Dew Irish Whiskey 750 ml ������������������������������������������������� $19.99

Proper 12 Irish Whiskey

IRISH WHISKEY

Canadian Whiskey 1�75 L ��������������������������������������������������� $43.99 Noble Collection Barley Canadian Whiskey 750 ml ������������������������������������������������� $62.99

Crown Royal

Canadian Whiskey or Reserve Canadian Whiskey 1�75 L ��������������������������������������������������� $13.99 Pendleton Canadian Whiskey 1�75 L ��������������������������������������������������� $39.99

Rich & Rare

Black Velvet Canadian Whiskey 1�75 L ��������������������������������������������������� $12.99

Overbrook

CANADIAN WHISKEY

Single Barrel Bourbon 750 ml ������������������������������������������������� $54.99

George Remus

VS Cognac 750 ml ������������������������������������������������� $34.99 VSOP Cognac 750 ml ������������������������������������������������� $69.99 XO Cognac 750 ml ������������������������������������������������� $99.99

Francois Voyer

750 ml ����������������������������������������������� $399.99 Emperador Brandy 750 ml ������������������������������������������������� $12.99

Bhakta 50 yr old Armagnac

1�75 L ��������������������������������������������������� $17.99

Christian Brothers Brandy

Whiskey 1�75 L ��������������������������������������������������� $37.99 Single Barrel Jack 750 ml ������������������������������������������������� $37.99

Jack Daniels

Blue Peak Colorado Whiskey 750 ml ������������������������������������������������� $37.99 Colorado Whiskey 750 ml ������������������������������������������������� $49.99 Mountain Peak Whiskey 750 ml ������������������������������������������������� $62.99 Mountain Angle 10 year old Bourbon 750 ml ����������������������������������������������� $109.99

Stranahans

Sale prices are for in-store shopping only. Does not include phone, curbside pick up orders, delivery, online or app orders.

Prices Good Dec 7 thru Dec 10, 2023

12 Thursday, Decem

6.99

Blanquette de Limoux Brut Save $7 ����������������������������������������������� $12.99

Brut, Brut Rosé - Save $5 ������������������ $9.99

Cotes du Rhone Blanc, Rose, Rouge ����������������������������������������� $13�99

Cabernet-Syrah, Chardonnay, Pinot Noir, Rosé of Pinot Noir, Sauvignon Blanc -Save $5������������������������������������������������� $9.99

Columbia Crest Grand Estates

Cabernet Sauvignon, Pinot Grigio, Pinot Noir, Red Blend, Rosé, Sauvignon Blanc ��������������������������������� $10�99

Casamigos

Silver or Reposado Tequila 750 ml ������������������������������������������������� $15.99

TEQUILA

Tarot

Pinot Grigio, Sweet Red, Sweet White - Save $6! ����������� $8.99 Moscato d’Asti - Save $7! ���� $11.99

Chaya

Kosher Wines

Napa Cabernet Sauvignon Save $10 ��������������������������������������������� $34.99 Zombie Zin Zinfandel ������������������� $8.99

Cabernet Sauvignon, Chardonnay, Malbec, Malbec/Merlot, Merlot, Pinot Noir, Rosé, Torrontes - Save $5 ������� $9.99 Cabernet Sauvignon Reserva Save $6 ����������������������������������������������� $12.99 Gran Reserva Blend, Gran Reserva Malbec - Save $7 ����������������������������� $14.99

Ocaso

Chardonnay ����������������������������������������� $16�99 Cabernet Sauvignon, Malbec, Tinto Historico ������������������� $18�99 Cabernet Franc ����������������������������������� $23�99

Catena

Cabernet Sauvignon, Sauvignon Blanc Save $5 �������������������������������������������������� $9.99 Edicion Limitada - Save $7������������ $12.99

Caliterra

SOUTH AMERICAN WINE

Albarino - Save $5 ��������������������������� $14.99

Serra da Estrela

Garnacha/Tempranillo, Rosé, Viura Save $5 �������������������������������������������������� $9.99 Las Planas Blanco - Save $20�������� $49.99 La Lobera Cuatro Varietales, Rodiles Graciano - Save $30 ������������������������ $59.99

Real Agrado

Crianza - Save $6 ����������������������������� $13.99 Montebuena Rioja ����������������������� $11�99

Franzia

www.facebook.com/wilburstotalbev

To join in the discussions, join our email list, if you have any questions, and for additional savings and promotions�

Chillable Red, Crisp White, Fruity Red Sangria, Refreshing White, Sunset Blush 5�0 L�������������������������������������������������������� $15�99 Bold & Jammy Cabernet Sauvignon, Cabernet Sauvignon, Chardonnay, Chianti, Dark Red Blend, Merlot, Moscato, Pinot Grigio/Colombard, Rich & Buttery Chardonnay, White Zin 5�0 L�������������������������������������������������������� $20�99

Barefoot All Types 1�5 L�����������������������������������������������������������$9�99 Frontera All Types 1�5 L�����������������������������������������������������������$9�99 Woodbridge All Types 1�5 L�������������������������������������������������������� $10�99 Yellow Tail All Types 1�5 L�����������������������������������������������������������$9�99 Bota Box All Types 3�0 L�������������������������������������������������������� $17�99 House Wine All Types 3�0 L�������������������������������������������������������� $16�99

ECONOMY WINES

Cava Brut - Save $5 ���������������������������� $9.99

Valdeorite

Brut, Brut Rose ���������������������������������������$9�99 Organic Brut ���������������������������������������� $11�99

Segura Viudas

Prosecco, Prosecco Ros����������������� $13�99 Santa Margherita Prosecco ������ $18�99

Ruffino

Brut, Pinot Brut Rosé, Prosecco, Prosecco Rosé, Sparkling Moscato ��������������������������������$8�99

Natale Verga

Prosecco, Prosecco Ros����������������� $10�99 Moet & Chandon Imperial�������� $54�99 Mumm Cordon Rouge ����������������� $59�99

Lunetta

Brut, Extra Dry, Rosé �������������������������� $12�99 Natural, Organic Brut ������������������������ $17�99

@CSUCollegian

2201 South College • Open Mon-Sat 9–10 • Sun 9–7 • (970) 226-8662 • www.WilbursTotalBeverage.com

Silver Tequila 750 ml ������������������������������������������������� $27.99 Reposado Tequila 750 ml ������������������������������������������������� $32.99 Cristalino Reposado Tequila 750 ml ������������������������������������������������� $34.99 Anejo Tequila 750 ml ������������������������������������������������� $44.99 Extra Anejo Tequila 750 ml ������������������������������������������������� $99.99 El Mayor Single Barrel Anejo Tequila 750 ml ������������������������������������������������� $37.99

Tierra Noble

Sauza Hornittos

Alexander Valley Cabernet Sauvignon Save $10 ��������������������������������������������� $24.99 Sutter Home All Types �����������2 for $10

Soda Rock

Rye Barrel-Aged Red Blend Save $5 ����������������������������������������������� $14.99 Seghesio Zinfandel Sonoma ������� $19�99

Protest

Prophecy

Napa Cut

Roble - Save $5 �������������������������������� $12.99 Crianza - Save $8 ����������������������������� $18.99 Reserva - Save $15 ��������������������������� $29.99 Evodia Garnacha����������������������������� $10�99

Campo Bravo

Pinot Noir - Save $5�������������������������� $9.99 Broadbent Vinho Verde������������������$8�99

Astinegro

Rioja Garnacha - Save $15 ������������ $34.99

Altos Montote

SPANISH AND PORTUGUESE WINE

Bordeaux - Save $10 ����������������������� $19.99 The Gnome Knows Grenache ����$8�99

Tempo D’Argelus

Viognier - Save $7 ��������������������������� $14.99

Les Vins de Vienne

Saint-Emilion Grand Cru Save $10 ��������������������������������������������� $39.99

Les Tours de Laroque

Vacqueras - Save $10 ��������������������� $14.99

Les Grans Cypres

Cotes du Rhone - Save $4 ���������������� $9.99

Le Dome du Grande Bois

Blanc, Rosé, Rouge �������������������������������$7�99

La Vieille Ferme

Korbel

Lar de Barros

Mondavi Private Selection

Chardonnay - Save $5 �������������������� $12.99 McManis All Types����������������������������$8�99

Knotty Head

Cabernet Sauvignon, Merlot, Red Blend, Rosé, Sauvignon Blanc ��������������������� $12�99

H3

Napa Cabernet Sauvignon Save $20 ��������������������������������������������� $39.99

Great Sage

Napa Cabernet Sauvignon Save $10 ��������������������������������������������� $19.99 Lot 86 Willamette Valley Pinot Noir Save $8 ����������������������������������������������� $24.99

Go Figure

Cabernet Sauvignon, Chardonnay, Merlot, Pinot Noir, Zinfandel ��������� $10�99 Fetzer All Types�����������������������������������$6�99

Deloach

Cabernet Sauvignon, Chardonnay, Butterkissed Chardonnay, Decadent Red Black Forest, Merlot, Lemonkissed Pinot Grigio, Pinot Noir, Red Velvet, Rosé $8�99

Cupcake Vineyards

All Types ���������������������������������������������������$9�99

Fratelli Cosmo

Prosecco Rosé, Prosecco Superiore Save $6 ����������������������������������������������� $13.99

Beaujolais Villages, Rosé ������������������ $11�99 Macon Villages ����������������������������������� $12�99 Chardonnay ����������������������������������������� $15�99 Pinot Noir ��������������������������������������������� $16�99 La Muse Sauvignon - Save $5������ $9.99

Cremant de Bourgogne Save $7 ����������������������������������������������� $14.99

Francois Geisweiler

Fog Mountain

Elegance

Saint-Estephe - Save $20��������������� $49.99

Louis Jadot

Red Blend - Save $10 ��������������������� $19.99

Chronology

La Dame de Montrose

La Croisade

Guigal

Cabernet Sauvignon Save $10!�������������������������������������������� $19.99 The Prisoner Red Blend �������������� $49�99

Macallan

Montepulciano d’Abruzzo

$

Cupcake

12 yr old Single Malt Scotch 750 ml ������������������������������������������������� $79.99

Plata or Reposado Tequila 1�75 L ��������������������������������������������������� $32.99

Your Choice

Moscato d’Asti, Prosecco ����������������� $10�99

Cremant D’Alsace, Cremant Rosé Save $5 ����������������������������������������������� $17.99

Rasteau “Saint Didier” Save $7 ����������������������������������������������� $12.99 Chateaneuf-du-Pape “Saint Theodoric” HALF PRICE!�������������������������������������� $19.99

Cabernet Sauvignon, Chardonnay, Merlot, Pinot Grigio, White Zin ��������$7�99

Chateau Diana Low Alcohol

Cabernet Sauvignon, Zinfandel ����� $10�99 Bourbon Barrel-Aged Cabernet Sauvignon ������������������������������������������ $12.99

Carnivor

Cabernet Sauvignon, Chardonnay, Merlot, Pinot Grigio, Pinot Noir, White Zin - Save $3 ���������������������������� $7.99

Black Oak

Casa Dora Cava Brut - Save $5 ��� $8.99 Charles Sparr

Medoc - Save $20 ��������������������������� $29.99

Gabriel Meffre

Cepa Alta

Highland Park

12 yr old Single Malt Scotch 750 ml ������������������������������������������������� $49.99 Glenlivet 12 yr old Single Malt Scotch 1�75 L ��������������������������������������������������� $79.99

Natale Verga

Pinot Grigio

Beringer Main & Vine

All Types ��������������������������������������������������$5�99 Beringer Founders All Types �������$7�99

All Types, Except Barrel-Aged Wines ������������������������������ $8.99 Bourbon Barrel Cab & Chardonnay, Rum Barrel Merlot, Rye Barrel Red Blend������������������������� $12�99

12 yr old Single Malt Scotch 750 ml ������������������������������������������������� $49.99

Aberlour

10 yr old Single Malt Scotch 750 ml ������������������������������������������������� $34.99

Glenmorangie

Black Label Scotch 1�75 L ��������������������������������������������������� $64.99 Green Label Scotch 750 ml ������������������������������������������������� $54.99 Blue Label Scotch 750 ml ����������������������������������������������� $199.99

Johnnie Walker

Scoresby Scotch 1�75 L ��������������������������������������������������� $19.99 Dewars Scotch 1�75 L ��������������������������������������������������� $32.99

SCOTCH & SINGLE MALTS

1�75 L ��������������������������������������������������� $11.99 Ron Abuelo Anejo Rum 1�0 L������������������������������������������������������ $14.99 Bacardi Gold, Silver or Black Rums 1�75 L ��������������������������������������������������� $19.99

Calypso Spiced Rum

RUM

Bombay Sapphire Gin 1�75 L ��������������������������������������������������� $34.99 NoCo Distillery Dry Gin 750 ml ������������������������������������������������� $39.99 Skol Vodka 1�75 L ��������������������������������������������������� $10.99 New Amsterdam Vodka 1�75 L ��������������������������������������������������� $17.99 Cote D’Azur Ultra Premium Vodka 750 ml ������������������������������������������������� $17.99 Smirnoff Vodka 1�75 L ��������������������������������������������������� $17.99 Wheatley Small Batch Vodka 1�75 L ��������������������������������������������������� $19.99 Gray ’s Peak Small Batch Vodka 1�75 L ��������������������������������������������������� $22.99 Bushel Organic Vodka 1�75 L ��������������������������������������������������� $24.99 Ketel One Vodka or Flavored Vodkas 1�75 L ��������������������������������������������������� $32.99

Silver Tequila 750 ml ������������������������������������������������� $44.99 Reposado Tequila 750 ml ������������������������������������������������� $49.99 Anejo Tequila 750 ml ������������������������������������������������� $52.99 Cristalino Tequila 750 ml ������������������������������������������������� $47.99

Wilbur the Wine Wizard

Small Batch Bourbon 750 ml ������������������������������������������������� $34.99 Single Malt Whiskey 750 ml ������������������������������������������������� $42.99 Wild Turkey 101 Proof Bourbon 1�75 L ��������������������������������������������������� $34.99

Yellowstone

Small Batch Whiskey or Dark Rye Whiskey 750 ml ������������������������������������������������� $32.99

Basil Hayden

Double Rye or Prairy Reserve Whiskies 750 ml ������������������������������������������������� $29.99 Rendezvous 750 ml ������������������������������������������������� $59.99

High West

750 ml ������������������������������������������������� $24.99

Makers Mark Whiskey

1�75 L ��������������������������������������������������� $21.99

Evan Williams Black Label Whiskey

AMERICAN WHISKEY

LIQUOR

6 pack btls ��������������������������������������������� $9.99 Wild Nectar Hard Juice 8 pack cans ���������������������������������������� $12.99

Pilsner Urquell

Original 6 pack btls ������������������������������������������ $10.99 Kingfisher Premium Lager 6 pack btls ��������������������������������������������� $9.99 Morland Old Speckled Hen 6 pack btls ������������������������������������������ $13.99 Imperial Cerveza 12 pack cans �������������������������������������� $11.99 Wexford Irish Style Crème Ale 4 pack cans ���������������������������������������� $10.99

December 7, 2023

13

14

Thursday, December 7, 2023

Collegian.com

JNF MET WITH COUNTERPROTEST

1

2 4

5

3

Thursday, December 7, 2023

@CSUCollegian

15

PHOTOS BY MILO GLADSTEIN AND GARRETT MOGEL 1. A protester stands outside the Colorado Convention Center to picket the Jewish National Fund Global Conference for Israel in Denver Dec. 1.

2. A protester walks outside the Colorado Convention Center to picket the Jewish National Fund Global Conference for Israel in Denver Dec. 1. Protesters echoed chants of, “Free, free, free Palestine.”

3. Protesters place fake dead bodies outside the Colorado Convention Center to picket the Jewish National Fund Global Conference for Israel in Denver Dec. 1.

4. A protester stands outside the Colorado Convention Center to picket the Jewish National Fund Global Conference for Israel in Denver Dec. 1. Protesters echoed chants of, “Viva, viva Palestina.”

5. Protesters are met by Denver Police Department office outside the Colorado Convention Center to picket the Jewish National Fund Global Conference for Israel in Denver Dec. 1. Throughout the day, protesters chanted, “Viva, viva Palestina.”

6. A protester in support of Palestine stands in a picket line facing police during a “Shut Down JNF” protest outside the Colorado Convention Center in Denver Dec. 1.

7. A protester in support of Palestine waves a Palestinian flag outside the Colorado Convention Center Dec. 1. The protest took place in opposition of the Jewish National Fund Global Conference for Israel.

8. Several women pray during a protest in support of Palestine outside the Colorado Convention center Dec. 1.

9. A protester in support of Palestine sits on a concrete barrier outside the Colorado Convention Center Dec. 1. Protestors formed a picket line in an attempt to shut down the Jewish National Fund Global Conference for Israel.

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Collegian.com

CULTURAL CUISINES

CSU dining halls should include more diverse foods GRAPHIC ILLUSTRATION BY TRIN BONNER THE COLLEGIAN

By Emma Souza @_emmasouza

Editor’s Note: All opinion section content reflects the views of the individual author only and does not represent a stance taken

by The Collegian or its editorial board.

Several of the Colorado State University dining halls feature international sections on their daily menus. The food served consists of cultural tastings from several different areas around the globe. Frequent meals include carnitas bowls, poke and rice, chicken tikka masala and spicy chicken with kimchi and furikake.

Statewide, CSU’s dining halls rank fairly well at fourth best in Colorado with a B+ overall grade on Niche, below the University of Colorado

Boulder in first, Colorado Christian University in second and Regis University in third. Nationwide, CSU is ranked 310 out of 1,434 schools in Niche’s website database.

These statistics imply that, when stacked up against competitors, CSU’s dining halls hold their own. Does that mean, however, that the food is also more diverse than its competitors?

Do CSU’s world fare options really span worldwide?

“Considerable thought and planning are put into offering a variety of foods from around the globe regularly and across all dining facilities,” said Joe Hostetler, the procurement manager of CSU’s residential dining services. “This is done through the varying restaurant concepts found in each dining center

as well as through our dining special events held throughout the year.”

These “restaurant concepts” Hostetler referred to are sections like The Foundry’s Comida and Passport, Durrell Center’s Bento Sushi or Braiden Hall’s The Filling Section.

While I do believe that CSU has an adequate number of dining locations to access cultural foods, more effort can still be made to represent the “worldwide” portion of dining hall offerings.

“Middle Eastern and North African cuisine are not seen as much,” said Reham Abdunabi, a junior at CSU and senator of the Asian Pacific American Cultural Center for the Associated Students of CSU. “A lot of people I know would like to see more of that.”

I couldn’t agree more. As a CSU first-year entirely dependent upon my meal plan, in my experience with the cultural food selections — which I eat around four to five times a week even though I check the menus daily — I have noticed that the menus do not feature Middle Eastern or African cuisines as frequently as Asian, European or Hispanic cuisines.

Specifically, I have eaten a lot of gyros, pounds of poke and more than my weight in naan. I cannot recall a time when I have seen a Middle Eastern cuisine besides

falafel and hummus. And I can not recall a time when I have seen African cuisine at all.

I completely acknowledge that some meals have gone past my sight; my memory is very likely flawed, and these observations are not a definitive, black-and-white line of what is and what isn’t served. I am only asserting that not all cuisines are represented in the menus equally.

I think it would be interesting and within the capabilities of the CSU dining services to add dishes utilizing ingredients that already exist in the current menus. For example, kofta is a meatball-adjacent dish most commonly made with lamb or ground beef and a mixture of spices.

Variations of the dish are frequently incorporated in Middle Eastern, North African, Balkan, South and Central Asian cuisines.

The dining halls already utilize ground beef in a lot of their meals, so turning it into a kebab and adding some additional herbs and Middle Eastern spices is completely within the realm of possibility. The meal would not reach perfect authenticity, but all cultures deserve the same frequency of representation in dining hall food.

Abdunabi also said there can be more diversity in the global food section in general, specifically including more vegetarian options.

Daily menus are determined by a variety of factors, most relevantly allergies and dietary preferences such as vegetarianism or veganism, Hostetler said. If there isn’t a lack of motivation to accommodate and represent students — as residential dining services have a mission to expand education through food — then is there a financial limit to equal menu representation?

Hostetler said menus and food products are sourced under a yearly budget. The budget is determined by a variety of factors, including the previous years’ expenditures and how product costs have changed, student preferences and feedback, food waste and the number of CSU residents with a meal plan that year.

With this being said, if dining services have enough of a budget to represent a handful of cultures, they should have enough of a budget to represent them all. Because frankly, they’re right: Food is critical in educating and connecting us with cultures alike and different from our own.

Although CSU may have a better menu and better food quality than other colleges in the nation, we should always be striving toward representing all cultures, bite for bite.

Reach Emma Souza at letters @collegian.com.

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Collegian.com

ACCEPTANCE

What is CSU doing to help international students feel welcome?

By Hana Pavelko @hanasolo13

Editor’s Note: All opinion section content reflects the views of the individual author only and does not represent a stance taken by The Collegian or its editorial board.

Over 1,850 people at Colorado State University are international students, making up less than 6% of the student body. They come from all corners of the world, with a large percentage of the international student body hailing from China, India and Indonesia.

With a large number of international students and the rate continuously increasing, is CSU doing enough to accommodate its international student body?

There are many factors to consider in order to help international students feel as comfortable as possible.

Accommodating their diet, providing adequate housing

and respecting their culture are essential to welcoming international students.

Whether they are transfers or first-year college students, CSU tries to extend support and accommodation to international students through the International Student and Scholar Services, which provide international students and scholars support.

“I am really thankful to the international office who dealt with me, … and they are doing everything to make my accommodations easier,” said Yasmin Uddin, a first-year international student from Bangladesh.

ISSS has advisors to offer support for international students during their applications and throughout their time at CSU. They offer a wide range of services for international students to adjust to CSU as seamlessly as possible. “(People) are very welcoming,” Uddin said. “They always smile at you. … People are very kind.

Outside of students and staff,

GRAPHIC ILLUSTRATION BY RASHIDA OBIKA THE COLLEGIAN

people who live in Fort Collins are very welcoming.”

Among accommodations for international students, events are hosted for international students to help welcome them to CSU’s campus.

CSU hosts international days at several sporting events, including soccer and volleyball in the fall and tennis in the spring. International students are encouraged to attend sporting events to learn about the games and cheer on their fellow Rams, which helps introduce them to the CSU community and American culture. There is also an annual Football 101 event held during the fall semester, inviting international students to learn about the rules of the game, practice the CSU fight song and even get the chance to throw around a football themselves.

In addition to events that expose international students to American culture, some events teach American students about other cultures. This year, the 68th World Unity Fair will be held Feb. 17, 2024, in the Lory Student

Center.

Including cultural booths, stage performances and international cuisine, the fair is designed to be a way to promote different cultures at CSU. CSU does its best to show respect and appreciation for all cultures. With students coming from various parts of the world, it is important to be respectful of cultures you might not know about or completely understand.

Yet most students here at CSU are quite welcoming and accepting.

“Before coming here, some of my family members were nervous because I wear a hijab,” Uddin said.

“I look different, but there has been no judgment.”

If these trends persist, CSU will continue to welcome more international students to its campus.

As an institution, CSU must remain as accommodating and welcoming as it can be. As a student body, it is important to be understanding and respectful of our fellow Rams.

Reach Hana Pavelko at letters @collegian.com.

Thursday, December 7, 2023

@CSUCollegian

LETTER FROM THE EDITOR

International students make CSU a better place

GRAPHIC ILLUSTRATION BY TRIN BONNER THE COLLEGIAN

“We wanted to create this special edition to highlight the global community on CSU’s campus — especially considering the increased unrest around the world — to bring attention to the globally diverse voices we have on CSU’s campus in almost every area. From politics to performing arts, international students are represented in every facet of the CSU community.”

By Collegian editorial staff @csucollegian

Dear readers, Colorado State University is composed of more than 1,850 international undergraduate and graduate students across campus that represent over 110 countries.

Some of these students have never been away from home before, never experienced Colorado weather before or never been away from their families before. Some are athletes, some are graduate students and some come for their undergraduate degrees — and all are Stalwart Rams.

CSU’s international presence is reflected through things like study abroad programs and an attempt at inclusion through the dining halls, but international students can sometimes feel very isolated.

The idea for the international student special edition came from a question: How are international students represented on campus?

Many students on campus

have very little exposure to the international community and very little knowledge of the experiences that brought international students to campus, and we want to shed light on their stories.

We live in a world that has become extremely isolated despite our connection through technology.

Xenophobia is evident on the internet, and our generation will have to combat the growing distrust and fear of people from other cultures.

It seems like every time we open The New York Times, there is some other disheartening element of global news that will undoubtedly hit close to home for some international students: the ongoing wars in Ukraine and Gaza, natural disasters like earthquakes or hurricanes and rising political tensions that threaten to harm the rights of civilians far away from Fort Collins.

We’ve all seen the emails from CSU in support of the university community that include statements meant to provide comfort to students either from those regions of the world who are affected by a tragedy or who may

have family there, and for most CSU students, that is as far as their exposure to the international community may go.

We wanted to create this special edition to highlight the global community on CSU’s campus — especially considering the increased unrest around the world — to bring attention to the globally diverse voices we have on CSU’s campus in almost every area. From politics to performing arts, international students are represented in every facet of the CSU community.

We hope this edition inspires you to make connections that challenge your worldview and explore your community at CSU to see how a global perspective can help us all grow. We wanted this edition to come to you right before winter break, remaining on stands for several weeks, to promote the timeless importance of broadening perspectives and growing through global connections.

Sincerely, The Collegian editorial staff Reach the editorial staff at letters@collegian.com.

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Thursday, December 7, 2023

Collegian.com

RECIPES

How to make 2 international CSU students’ favorite home dishes “Food is super important for Chinese people. Over half of the happiest moments are related to food.”

ZINING ZHU INTERNATIONAL CSU STUDENT

“When there is a will, we have a way. It’s just some little effort and patience. We can have our cravings fulfilled.”

CHATURYA KATRAGADDA INTERNATIONAL CSU STUDENT

GRAPHIC ILLUSTRATION BY ELI CROCKER THE COLLEGIAN

By Sananda Chandy @csucollegian

Food is profoundly ingrained in one’s cultural identity, allowing people to express themselves, connect with others from different walks of life and share their rich cultural heritage. For international students at Colorado State University, the traditional recipes of their favorite home-cooked foods are an important way to stay connected to their homes despite being so far.

The recipes below come from international students who value these foods for their comfort, their rich and unique flavors and their simplicity for students with busy schedules.

Bringing in foods from students of diverse backgrounds can promote understanding and the value of cultural diversity at CSU. Zining Zhu is an international student from China and is currently in her junior year, majoring in interior design at CSU. She has found a lot of comfort in the dish green pepper pork, which she always has with rice.

Particularly during busy semesters, this dish relieves her stress from schoolwork through the delicious flavors of the meal. Green pepper pork is essentially a stir fry of green peppers and pork with a variety of spices that many students can enjoy.

“Food is super important for Chinese people,” Zhu said. “Over half of the happiest moments are related to food.”

Green pepper pork Ingredients:

• Two green peppers • 200 grams (7.05 ounces) pork • Salt • Soy sauce • Flour • Oil • Ginger • Garlic • Green onions Instructions: 1. Prepare two green peppers. Cut into slices.

2. Cut the pork into slices.

3. Add one spoonful of salt, two spoonfuls of soy sauce, one spoonful of flour and one spoonful of oil to the pork. Mix them together, and wait for 10 minutes.

4. Cut ginger, garlic and green onion into small pieces.

5. Heat a pan, and add three spoonfuls of oil. Then add pork slices. Keep on mixing until the pork is fully cooked. Then pour pork out of the pan.

6. Again, heat the pan, and add some oil, ginger, garlic and green onion. After you can notice the amazing smell, which won’t take too long, add the green pepper. Mix for 3-4 minutes until the pepper is cooked.

7. Then add pork slices back into the pan, mix with pepper and add one spoon of soy sauce.

8. Serve with rice, and enjoy!

Chaturya Katragadda is from Hyderabad, India, and is currently working on her masters in computer science. Hyderabadi chicken curry is

something that Katragadda has served on multiple occasions, and many have commented on the aromatic and rich taste. The preparation behind this dish has become very periodical for her, as it mixes a diverse number of ingredients that contribute to its overall flavor, presentation and importance in truly bringing people together. This chicken curry is chicken mixed with a culmination of spices in a spicy yet savory gravy.

“When there is a will, we have a way,” Katragadda said. “It’s just some little effort and patience. We can have our cravings fulfilled.”

Hyderabadi chicken curry (dum style)

Ingredients: Mixture one: • 20 cloves garlic • 50 grams ginger • Four chilis • Quarter bunch of cilantro • Add a little water to Mixture 1, and make a consistent paste.

Mixture two: • 20 almonds • 20 cashews • 20 grams dry coconut • Four green cardamoms • Six cloves • 2-inch cinnamon stick • Make this mixture into fine paste; add water if necessary.

Other ingredients: • 1 kg chicken, cut into mediumsized pieces • 250 grams yogurt • 2 large fried onions • 2 tablespoons lemon juice

•

1 teaspoon black pepper powder • 1 teaspoon garam masala • 1 teaspoon cumin powder • 2 teaspoons red chili powder • 1 teaspoon turmeric powder • Salt to taste (approximately 2 tablespoons) • A few cilantro and mint leaves • 3 tablespoons oil • 40 grams butter Instructions: 1. Add mixture one and mixture two to chicken, then add yogurt.

2. Crush the onions, and add them to the chicken. Add lemon juice, and mix it well.

3. Mix in black pepper powder, garam masala, cumin powder, red chili powder, turmeric powder and salt to taste.

4. Add coriander and mint leaves, oil and butter. Mix it well, and marinate this for four to six hours. Place it in the refrigerator.

5. After six hours, cook it for five minutes over high flame. Then reduce the flame to medium, and cook for 30 minutes. Cook over low flame for 30 minutes with the lid closed. Cook it for 30 more minutes on low flame or until the pieces are cooked properly and the gravy thickens.

6. Sprinkle some cilantro, and the curry is ready. Serve with rice or roti. Enjoy!

Reach Sananda Chandy at entertainment@collegian.com.

Thursday, December 7, 2023

@CSUCollegian

21

GLOBAL CUISINE

Exploring international flavors across Fort Collins

By Hania Nini @csucollegian

Despite its small size, Fort Collins is still able to offer variety in its cuisine, ranging from Chinese, Australian and French delicacies to flavors from Ethiopia and Lebanon.

Here are some of Fort Collins’ internationally owned restaurants.

Raska International Cuisine & Sauce

Raska International Cuisine & Sauce, a beloved Fort Collins restaurant located at 128A W. Laurel St., provides a global culinary adventure by fusing exotic cuisines

with farm-to-table freshness. The restaurant was founded in 2008

by Ethiopian owner Hanna Mulu Selassie, whose menu offers meals with influences from the Caribbean, West Africa and Ethiopia. In addition to the meals, Raska serves house-made kombucha and its distinctive Ethiopian sauce. Raska is a family-run business that provides the neighborhood with fresh food.

Raska has recently shifted to a fastcasual takeaway business model while upholding its dedication to premium products and a wide variety of foreign flavors. It is open from 11:30 a.m. to 3:30 p.m. and 4:30-8 p.m. Tuesday through Saturday.

Yum Yum Social

Yum Yum Social is a longstanding culinary treasure in Colorado with a 30-plus-year history of providing authentic Lebanese food. This family-run restaurant was founded in 1991 and is known for its tasty, nutritious food that highlights Lebanon’s

diverse culinary traditions. A great selection of dishes — all made with fresh ingredients complimented by herbs and spices — are offered on the menu. These dishes include savory meats, whole grains, fruits, veggies and pitas. Yum Yum Social provides vegetarian and vegan options to cater to a wide range of preferences. The restaurant is open from 11 a.m. to 9 p.m. Tuesday and Wednesday, 11 a.m. to 10 p.m. Thursday through Saturday and noon to 8 p.m. on Sunday. It is located at 1300 W. Elizabeth St.

free of excessive sugar. Every week, 200 pounds of freshly manufactured noodles are used to prepare a variety of noodle dishes on the menu, which is available for takeout and dining in. Beijing Noodle is famous for its pork bean sauce, Henan gravy noodles and Wuhan noodles, which are some of the options that showcase different areas in China.

The meal is completed with stuffed dumplings, Chinese-style pancakes and a distinctive pork burger. Beijing Noodle is open from 11 a.m. to 8 p.m. Monday through Saturday.

Beijing Noodle

Waltzing Kangaroo

Tianxi “Dennis” Zhang’s and Yirong Sun’s culinary endeavor Beijing Noodle offers authentic Chinese food in Fort Collins. The restaurant, located in the Spring Creek Plaza at 1005 W. Stuart St., sets itself apart by refusing to serve traditional Americanized Chinese fare. Zhang, a native of Southern China, places a strong emphasis on presenting authentic Chinese cuisine

Customers of the Waltzing Kangaroo are welcomed with the coziness of comfort cuisine from Australia on 1109 W. Elizabeth St. With a long history of operating Pie in the Sky in Australia, owner Steve Phillips offers Fort Collins a taste of his family’s legendary company. The menu offers a tasty selection of freshly prepared pies filled with meat and vegetables along with pastries, mashed sweet potatoes and mushy peas. Open from 11 a.m. to 7 p.m. Tuesday through Saturday, the Waltzing Kangaroo

COLLEGIAN FILE PHOTO

allows locals to enjoy the tastes of real Australian food.

La Creperie & French Bakery

In Fort Collins, La Creperie & French Bakery stands as a purveyor of authentic French cuisine.

Owner Jean Claude, with roots in a bakery in Brittany, France — the birthplace of crepes and galettes — brings a deep baking history to the neighborhood. Having previously owned Croissants de France in Key West, Florida, Claude extended his culinary expertise to Fort Collins.

The artisanal baking method employed at La Creperie & French Bakery — free from chemicals, blended powders or preservatives — ensures a dining experience distinguished by its commitment to quality. As a unique establishment in Fort Collins, it offers a genuine taste of French food and bakery delights.

The restaurant, located at 2722 S. College Ave., is open from 7:30 a.m. to 2 p.m. Tuesday through Sunday, whereas the bakery is open from 7 a.m. to 3 p.m. those same days.

Reach Hania Nini at entertainment@collegian.com.

ARTISTIC EXPRESSION

International student captures natural beauty through photography

PHOTO COURTESY OF RAYMOND KOFI APPIAH

By Sophia Masia @sophie_masia

Raymond Kofi Appiah is a second-year graduate student from Ghana spending his semester in Fort Collins studying sociology with a focus in criminal justice and green criminology through Colorado State University’s International Student and Scholar Services.

While pursuing his master’s degree, Appiah works as both a graduate teaching assistant and research

assistant on campus. He hopes to continue researching environmental sustainability and global crimes to attain his Ph.D. in the future.

“I have been working with some international agencies like (the United Nations Population Fund) and UNICEF that deal with contraceptive distribution and adolescent reproductive health, and I’m trying to proceed to work with some of those key elements like intimate partner violence,” Appiah said.

Appiah chose to join the international program because he

wanted to focus on doing research and meeting people in his field, but the benefits of studying abroad have gone beyond academics for him.

“I have gained a lot in terms of academics, but I’ve actually been able to achieve quite a number in terms of finding myself,” Appiah said. “I’ve been meeting people, going on hikes and going camping. I never thought I would be going hiking as a team activity here.”

“Fort Collins is a great city to be in,” Appiah said. “I like the environment here. Everyone has been very welcoming. ... My cousins and my friends back home want to apply here as well, and I tell them, ‘Yes, go ahead.

Fort Collins is a great city to be in, and CSU is pretty welcoming to students from around the world.’”

Traveling abroad is a once-ina-lifetime opportunity for most students. ISSS offers programs in the fall, spring and summer semesters for almost every major.

“While each student experience is unique, we are committed to offering every CSU Ram access to a global education,” said Emily Kilburg, communications manager for CSU’s Office of International Programs.

“Whether that’s through an education abroad program, attending our World Unity Fair or by listening to an international speaker at our Global (Engagement) Distinguished Lecture series.”

Appiah found his place through the ISSS’s social events and the Black/ African American Cultural Center on campus. The people he’s met through these organizations help him feel at home, but in his free time, he uses art to tap into his roots.

Before coming to CSU, Appiah wanted to major in photography and now enjoys photographing Colorado’s natural environment.

“I wanted to be an aerial photographer, but that didn’t happen because drones are now stuck in that position,” Appiah said. “I do photography for fun. I love to be behind the camera and take pictures of people, things, the environment, nature — everything I see that is attractive. I also love music; music is like my therapy. I will listen to any genre, but lately I listen to Afro beats, Ghana rap, hip-hop, highlife to get in touch with my roots.”

Fort Collins’ diverse art and musical scene as well as CSU’s art students often allow international students of any major to feel at home through creativity and community connection.

“The arts department is a wonderful place to learn about art and grow your artistic practices,” said Aspen Crawford, third-year art major.

“It challenges you to be independent in idea generation and execution with guidance from your peers and faculty.

I was a transfer student, and the art department at CSU far exceeds the education and training I was receiving at my previous institution.”

“I don’t like to brag, and I want my work to speak for itself, but I gave a presentation on environmental authoritarianism and how China’s investment in Africa and Latin America is impacting the environment,” Appiah said. “I did it with a team, and we won the Global Impact Award as well. It has not published, but it was a great showcase that I wouldn’t have been a part of if not here.”

Reach Sophia Masia at entertainment@collegian.com.

22

Thursday, December 7, 2023

Collegian.com

Sudoku

Last edition’s sudoku solution

Last edition’s crossword solution

Weather

Thursday

Friday

We ath W eaat tth heerr

WEEKLY HOROSCOPE

By Abby Flores

TODAY’S BIRTHDAY (12/07/23) ARIES (MARCH 21 - APRIL 19) Tarot card: Seven of Shells You are exploring new styles and playing around with your own aesthetic this week, Aries. This will lead you to discover more about who you are. Additionally, you will be blessed in the love sector of your life.

TAURUS (APRIL 20 - MAY 20) Tarot card: Eight of Feathers There may be certain people you need to cut out, but the outcome of doing so will not be anything negative. The more you protect yourself, the better. New friends are coming in this month, and you will have a fun time getting to know them.

GEMINI (MAY 21 - JUNE 20) Tarot card: The Tower You are making new goals to transform your mind, body and soul. You may find yourself writing positive affirmations to stay motivated and on top of things. Be proud of yourself, Gemini, because good things are coming.

Saturday

Sunday

Monday

Tuesday

Wednesday

91

58

89

43

89

40

87

47

84

46

83

36

40

32 58

28 60

19 61

18 60

27 60

23 52

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CANCER (JUNE 21 - JULY 22) Tarot card: Ace of Shells This month will be a happy one for you, Cancer. You are realizing your self-worth in a transcending way, and this is leading you to be around other souls who are on your frequency. The work you are putting into your career right now will result in good blessings.

LEO (JULY 23 - AUG. 22) Tarot card: The Sun It’s amazing you get The Sun almost every time I read your horoscope, Leo. You may get the opportunity to travel somewhere that will uplift your mood.

November was a long month, but unexpected luck is manifesting in your reality this December.

VIRGO (AUG. 23 - SEPT. 22) Tarot card: Ten of Crystals You may be feeling more sleepy, tired or introverted this month.

When you take time to rest, you will feel more energized, so be sure to do that. Besides feeling more sleepy, someone new is coming into your life. Whether this is a friend or love interest, both of you will develop a fun bond together.

LIBRA (SEPT. 23 - OCT. 22) Tarot card: The Star You are in your healing era, Libra.

Our goddess planet, Venus, is working with you to develop more self-care and beauty routines.

You are looking beautiful and stylish this month. Additionally, you feel more social than usual.

SCORPIO (OCT. 23 - NOV. 21) Tarot card: The Empress This month is already off to a great start, Scorpio. You will be feeling so in tune and aligned

with yourself this week that the confidence you hold will radiate through the roof. You worked a lot to get to this point, so be proud of yourself.

SAGITTARIUS (NOV. 22 - DEC. 21) Tarot card: Queen of Crystals You are enjoying spending time with yourself this month. You have been making to-do lists, and they are working. You’ve been more productive than ever, and rewards will soon follow.

Continue to thrive, Sagittarius.

CAPRICORN (DEC. 22 - JAN. 19) Tarot card: Transformation You are getting serious about building your finances up right now. You may be immersed in a new hobby such as jewelrymaking or photography, which is going to bring you abundance and transform your work-life balance. This will be fun for you, Capricorn.

AQUARIUS (JAN. 20 - FEB. 18) Tarot card: Three of Acorns You are moving through life with great strength and motivation.

Whatever challenges you face, you are doing everything you can to pick yourself back up. Your friends are here for you at this time, and they want to cheer you up, so make sure you’re reaching out to them.

PISCES (FEB. 19 - MARCH 20) Tarot card: Page of Acorns You are doing very well in the career sector of your life, Pisces. You are getting financial blessings, and you are working hard toward what you want.

People are recognizing your work a lot at this time. Keep it up.

COMIC ILLUSTRATION BY RASHIDA OBIKA

Thursday, December 7, 2023

@CSUCollegian

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Any XXL Sub

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SilverMineSubs.com 8/24/23 12:13 PM

OVERHEARD AROUND CAMPUS

“I’d rather be uncivilized than thirsty.”

“We have to give our readers whiplash!”

“Movies are harder to quit than cigarettes.”

“If we switch feet, one of us can be happy, and one of us can be a sweat monster.”

Have you overheard something funny on campus? Put your eavesdropping to good use. Tweet us @CSUCollegian and your submissions could be featured in our next paper!

New piercings End-of-semester rewards PDA Dead week Anxiety attacks Math Unpaid internships

COMIC ILLUSTRATION BY PRESTON BOX

23

Mojitos Holiday baking Sparkles

24

Thursday, December 7, 2023

Collegian.com

54

Big Weekend Savings!

Visit our website for all our weekly specials campuswestliquors.com

est.

1969

$19.99 20

Coors Banquet Coors Light 24pk -12oz cans

22

FALL GIVEAWAY EXTRAVAGANZA

Truly Happy Dad Selters, All Types 12pk -12oz cans

$36.99

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Corona Extra Premier, Light Stella Artois 12pk -12oz btls

Ketel One

1.75L

1.75L

$24.99

$20.99

Bourbon

All Times

Gin

Black, Honey

Bacardi Rum

Absolut

Craft Beer Feature

7

Fireball

Apothic Red, White, Rose Stella Rose Wines, All Types 750ml

$15.99

Seagram’s 7 Crown Whiskey

Gordon’s

1.75L

1.75L

$12.99

$11.99

Liberty School Cab Sauv Ruffino Prosecco 750ml

3.0L

$9.99

1.75L

1.75L

Black Box Box Wines, All Types

...................................... $ 11.49 6pk-12oz btls/cans

Vodka

Cinnamon Whiskey

$17.99

Spruce Tip IPA, Passion Fruit/Hibiscus Sour

Scotch

Vodka

Easy In and Out

Lager ................................ $ 9.99

$31.99

Maker’s Mark

ENTER IN-STORE

$7.99

Cupcake Wines, All Types Simply Riesling 750ml

Close To Campus, Walk, Peddle or Jog

1/4 and 1/6 barrel kegs also available.

campuswestliquors.com @campuswliquors Prices Good Thru 12/09/2023

$14.99

Jack Daniel’s

Jim Bean

Labatt Blue .......................$ 84.99 Old Aggie Lager ................$112.99 Coors, Coors Light............$128.99 Bud, Bud Light ..................$128.99 Odell Brewing ...................$139.99 New Belgium ....................$143.99

30pk-12oz cans

Johnnie Walker Red

Bourbon

Kegs 1/2 Barrels

Montucky

Tanqueray

Whiskey, Apple

Kegs

Pabst

Large Selection Crown Royal

IPA, West Coast IPA, Craft Lager, Japanese

24pk-16oz cans

$15.99

Natural Light Ice, Naturdays Miller High Life 30pk -12oz cans

Mon.-Thurs. 8 a.m. - Midnight Fri.-Sun. 8 a.m. - Midnight

Upslope Brewing

Bud Light

24pk -12oz cans

$17.99

1107 City Park Ave. | (970) 484-1107

DOGFISH HEAD COOLER

$21.99

Budweiser

Cold Snacks

Celebrating 54 yrs of Business

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Gin

Kendall Jackson Chardonnay Josh Cab Sauv 750ml