03-06-2014 by The Daily Aztec

Restaurant & Bar Guide ND

EA R KO

VIETNAM

TAIW AN

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VOLUME 100, ISSUE 48 Thursday, March 6 - Sunday, March 9, 2014 San Diego State University

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Cover Photo by MEGAN WOOD, STAFF PHOTOGRAPHER

lA I A

ASIAN

FUSION

2 Restaurant & Bar Guide

March 6 - 9, 2014

#rbguide

Table of Contents Japan..................... P. 3 Korea .....................P. 4 Vietnam ................. P. 5 Taiwan ................... P. 6 India/Thailand ........ P. 7 Vegetarian ............ P. 9

REGULAR CONTENT Kevin Serrano, staff Photographer

elisse miller

features editor

Every semester The Aztec curates a guide for one of the most important aspects of college life—food. We know that it’s important to satisfy both your wallet and your taste buds. This issue, we decided to take our pallets east, and sample the many cuisines offered in Asia. From sushi to curry, and pho to boba, exotic foods don’t have to be intimidating; they can often be the source of a new snack addiction. We hope that these unique flavors encourage you to explore dishes outside of the In-N-Out double double or Domino’s pizza slice. In the following pages, you’ll find our recommendations to do just that.

Turn to page 10 for regular news content regarding the San Diego State’s donation goal, and page 11 for a recap on the women’s basketball team win against Las Vegas Rebels. Visti thedailyaztec.com or download The Aztec Aoo for stories and more online-exclusive content every day of the week.

SPECIAL ISSUE

Take your taste buds on a trip

March 6 - 9, 2014

INDIA/THAILAND

Best Deal

Ramen house pleases all tastes Oliva LITSEY

SENIOR STAFF WRITER Any respectable San Diego native knows that Convoy Street is the jackpot when it comes to Asian culture. Restaurants, karaoke bars, those little stores that carry the cutest pencils ever—you name it. Last Sunday night, my family and I got to experience a little piece of this Asian culture when we ate at Tajima Ramen House. We couldn’t see it right away, but after some eye squinting we spotted the neonred letters that spelled out Tajima at the back of the narrow lot the GPS led us to. While walking up to the front door, my first impression of the restaurant came in the form of my stomach swirling in anxiety— had I just brought my little brother and my grandmother to a sketchy, hole-in-thewall dive? Thankfully, the tummy twisting stopped once we got inside. The middle of the restaurant featured a square island table that was surely capable of hosting multiple dinner parties. The remainder of the reasonably sized, dimly lit dining area was also adorned with unique, mostly metallic art pieces that established a semi-modern vibe with a Japanese influence. Another art piece I found charming was a group of six ceramic maneki-neko cat figurines on a shelf behind the bar. They all had different accessories that had obviously been added on, such as mini paper sunglasses, bows and mustaches. I couldn’t not smile looking at them. We started our meal with some appetizers, takoyaki (octopus firtters) and gyoza (fried pork dumplings), both costing $4.50. I can honestly say that having never tried octopus before, was pleasantly surprised by the deliciously glutinous consistency of the fritter that accompanied the thankfully not-too-chewy seafood. For dinner, my brother and I both had ramen— his was the specialty spicy sesame ramen, a fat noodle bowl for $8.95. It was filling, with the kind of throat-stinging spicy that stays for minutes after a bite. My ramen bowl, $7.95, was special in that I got to pick and choose what I wanted in it. In addition

to the barbeque pork, boiled egg and other fixings that come with every customized ramen bowl, I ordered the thin noodle ramen in miso flavored broth with toppings of kimchi and cheese. It may have turned out to be my least favorite of the dishes I tried, partly because it was underwhelming, and partly because of the seemingly freshly unwrapped Kraft Single laying on top of my noodles. My mom ordered a chicken katsu entree that was $9.95, a tasty and reliable choice for any unsure Japanese cuisine consumer, while my dad got the $7.95 tonkatsu rice bowl, which almost tasted like a hamburger despite it being unlike one in every respect. But don’t get me wrong; it was good. The winner of the night was my grandma’s $8.95 vegetable tempura entree. As a tempura rookie, I can confidently say that it is a crunchy contender for my new favorite food. And, as expected, the green tea ice cream and mango mochi ice cream for dessert was bomb. They were also an awesome $2.50 each. Thanks to the cool environment, our warm waitresses and the invention of the fork, I think our dining experience at Tajima was a success. I would recommend it to anyone who is in the mood for inexpensive Japanese food and a great time with friends or family.

best night out

Tokyo Sushi Loha serves an upbeat vibe along with sushi. chelsea massey, staff Photographer

Stylish sushi served at swanky college eatery KELLY HILLOCK

SENIOR STAFF WRITER

This humble exterior houses delicious ramen.

kristian carreon, staff Photographer

Upon entering Tokyo Sushi Loha, you’ll find yourself in a club-like atmosphere with loud electronic dance music and colored lights dancing around the walls. Located on El Cajon Boulevard in College Area, this trendy sushi spot boasts a suit of samurai armor and strange sculptures in the foyer. But don’t let the cat-whiskered samurai suit deter you, Loha is a favorite hangout for college students and community members alike. Loha offers a variety of sushi rolls, sashimi, noodle entrees and, for the less adventurous, steak or chicken teriyaki at reasonable prices. Rolls average at around $4 and entrees around $9. I ordered the chicken yakisoba and the large portion was

satisfying and filling enough for me to bring home leftovers. My roommate ordered miso soup and a crunchy roll. She loved its extra crunchy tempura. While the loud EDM prevented us from much conversation, we both agreed our food spoke for itself. The ambiance at Loha is beautiful, so low-budget Aztecs can feel fancy without breaking the bank. The plating presentation reflects Loha’s unconventionality, making that first bite all the more delectable. Loha has bar seating, where patrons can either watch the chefs or the game. The restaurant also offers cozier table seating and an outdoor patio. A dinner at Loha completes the San Diego State experience because of its hustle and bustle. With plenty of stimulation for all senses, Loha is best suited for a fun, affordable night-out close to campus.

KOREA

march 6 - 9, 2014

who’swho

best kick back spot

Editor In Chief Leonardo Castañeda Managing Editor Ana Ceballos

This is the best place to go with a large group of friends to pig out.

News Editor Hannah Beausang assistant News Editor Luke Henning Sports Editor Adriana Bush Opinion Editor Madison Hopkins Entertainment Editor David Dixon Features Editor Elisse Miller Copy Chief Caitlin Johnson Assistant Copy Chief Erik Dobko Copy Editors Terence Chin Kelly Hillock Maria Del Carmen Huerta Elpin Keshishzadeh Photo Editor Monica Linzmeier

Prepared ingredients wait to be cooked. At Manna Korean BBQ, customers grill their own meats and vegetables. kevin serrano, staff Photographer

Mouth-watering meats melissa artobello staff WRITER

One thing is for sure; when it comes to college kids, we have a craving for good food and we want a lot of it. There’s no better place than Manna Korean BBQ to satisfy those needs. This restaurant is perfect for carnivorous college students. Don’t fret about stuffing your face, just think about all the protein you’ll be getting. Manna Korean BBQ offers a variety of Korean dishes, but what it’s famous for its all-you-can-eat buffets. They have two types of all-you-can-eat meals. Their A1 AYCE meal offers a larger selection of premium cut meats, including seafood and prime rib, for $24.95. But for only $19.50, the A2

meal still gives you a wide variety of meat to satisfy your Korean barbecue cravings. The deal is you can order as much as you want for two hours. From short ribs and bulgogi to brisket and pork belly, Manna Korean BBQ is a meat-lover’s paradise. Go on an empty stomach because the meat will keep coming. You do, however, get charged for any uneaten meat you order, so make sure to eat it all. The all-you-caneat dinners also come with a handful of side dishes to help fill you up. For those who have never been to a Korean barbecue restaurant before, you sit at a table with a grill in the middle and cook your own food. That might sound intimidating, but it’s not that hard to cook meat, so don’t stress too much. Also, if you do plan on going,

prepare to have your clothes smell like smoke and meat. I suggest not wearing anything too nice and plan to do laundry the next day, and definitely take a shower afterward. This is the best place to go with a large group of friends to pig out. I would say the only downside to Manna Korean BBQ is the wait time. It doesn’t take reservations and is very busy on weekends, so expect to wait up to an hour or more. There’s also limited seating for big parties. But scarfing down plates of delicious meat, makes it worth the wait. Manna Korean BBQ is one of my personal favorites to go with my friends. We love meat, we love eating, we love Manna Korean BBQ.

Art Director Carlos Jimenez Production Designers Mark Anthony Santos Gabriela Flores Web Editor Victor Escoto _____________________________________ Advertising Director Jesse Castañeda A.s. Sales Manager Jordan Kato Account Executives Tony Disarufino Chase Gillmore Matt Kilefner Radbeh Rabaz Marissa Walsh Adam Zabel Accounting & Contracts Michael Bratt Kim Le Public Relations Kelly Hillock Christina Koral _____________________________________ General Manager Jay Harn Graphics Specialist Christopher Blakemore _____________________________________

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FIND US The Daily Aztec office is located in the basement of the Education and Business Administration (EBA) building. LIKE us facebook.com/dailyaztec follow us twitter.com/thedailyaztec write us tips@thedailyaztec.com _____________________________________ The Aztec has been San Diego State University’s independent student newspaper since 1913.

march 6 - 9, 2014

VIETNAM

best pho

OB Noodle House is best known for its vast selection of the Vietanmese soup dish, pho.The restuarant also serves other Asian-inspired plates and a myriad of local brews. megan wood, staff Photographer

Get pho-cked up this weekend nick knott staff WRITER

On the 2200 block of Cable St. in Ocean Beach is OB Noodle House. Don’t let the size of this hole-in-the-wall Asian restaurant fool you. It may be small in square feet, but it’s big in flavor—so big that Guy Fieri visited the place on an episode of “Diners, DriveIns and Dives.” OB Noodle House has been serving up some of the best Asian cuisine in town for the past six years. The menu features a wide range of eastern food including fried rice, chicken wings, noodles and most importantly pho, the commonly mispronounced noodle soup. Its extensive menu offers 19 different versions of the hot soup. Steak, chicken, tofu, vegetables and seafood are all options that are served in a warm broth made in-house everyday. The soup is ready and in front of you just minutes after ordering, making for a pho-nomenally quick meal. For those who have a little bit more time to eat, OB Noodle House has a food challenge that will put diners in a food coma. The “Pho 20 Challenge” is more than 2 pounds of ingredients, not including the broth. Challengers must finish a bowl of pho with 1 pound of steak, 1.5 pounds of noodles and a pint of Stone beer in just 42

minutes to reign supreme. The challenge is commonly attempted, but rarely completed. “A lot of people have tried—more than 300,” Manager Farrah Yeng said. “But few have succeeded.” Challengers who persevere through the deep dish earn a place on the wall of fame inside the restaurant. OB Noodle House pairs its flavorful food with a wide selection of beer and spirits. Local breweries such as Ballast Point, Stone Brewing Co. and Societe Brewing Co. make up part of its more than 40 beers on tap. Since San Diego is home to such a large micro-brew consuming population, the beer selection at this noodle joint is always changing. It’s never consistent, Yeng said. Some beers will run out within a few days of tapping them. The rapid expulsion of beer could be credited to the bargain happy hour specials OB Noodle House offers. Every day one select beer is offered for $1 a pint until 5 p.m. The entire beer selection prices are also cut in half 3-6 p.m. daily. Overall, everything is moderately priced, which is perfect for foodies looking for a quality meal on a reasonable budget. So customers can become connoisseurs and afford a little something from OB Noodle House.

TAIWAN

march 6 - 9, 2014

best sweet treat escape

Ditch the fro-yo, snack on boba alicia chavez staff WRITER

The last place you would expect to find treasure is always the first place you should start looking. Centered in the gold mine that is Zion Market in Clairemont Mesa is an entire food court dedicated to Vietnamese-themed restaurants. Circling the king of all boba places is Boba Bar and Desserts.

Boba Bar and Desserts is a pleasant little stand that will leave boba lovers wanting more. I was recommended to try the tiger milk tea as it’s their best seller, and the mango milk tea as my server’s personal favorite drink. Naturally, I bought both. By the time I finished paying on a sleek, white iPad, my tiger milk tea was ready to enjoy, and in no time my mango milk tea was also ready, both filled with sweet boba. Easy to say, Boba Bar and Desserts has

The boba-topped shaved snow is a tasty dessert item. chelsea massy, staff Photographer

speedy service. Tiger milk tea is a combination of Thai tea and black milk tea. It was a first for me, and it was everything I hoped it would be—a perfect marriage of both sweet and creamy. The mango milk tea was also a great buy. I was pleased to find the mango didn’t taste artificial or too bitter. Their shaved snow is another must-try. I enjoyed a small serving of their mango shaved snow with mini mochi and lychee jelly on top. To my surprise, the shaved snow was homemade, delicious and served on a plate you can’t help but take a photo of. Aside from the variety of milk teas, Thai teas, boba smoothies and even shaved snow, the little bar also offers several jelly flavors and other toppings to choose from. The drinks are about $3, depending on your choice of drink, flavor and boba. The shaved snow is a little more expensive starting at $4, but nothing too pricey for a college student budget. The bar is filled with playful colors that add friendly character. The bar itself is

clean and organized, and sits perfectly in the middle of the Vietnamese food court. Along with their speedy service, the staff is also very friendly and incredibly helpful in tending to your boba cravings. I know when it can be a bit tricky to find the right boba place with some decent boba. Boba Bar and Desserts will not disappoint. Their boba pearls are both chewy and sweet. The convenience of the food court and market all located in one giant store makes grocery shopping at Zion Market a yummy experience.

chelsea massy, staff Photographer

march 6 - 9, 2014

best indian food

Asian Fusion

best pad thai

‘Best Thai Food’ lives up to its name christine whitman staff writer

Classic Indian plates are served at Himalayan Cuisine. jordan owen, senior staff Photographer

Hunger hiatus to the Himalayas richard freeland staff WRITER

“Namaste!” a server in a diamond-patterned dress says. It’s the first sound one hears when entering La Mesa’s Himalayan Cuisine. Nestled next to the 99 Cents Only Store and El Torito, this piece of the East Indies is a restaurant that blends Indian, Tibetan and Nepalese food. Himalayan Cuisine provides enjoyable meals and an engrossing atmosphere that make for a great date or group event. Who wouldn’t want to be transported to Tibet for an evening? The decor is Himalayan Cuisine’s prime attraction. Copper and sagecolored Hindu symbols cover the ceiling, auburn palm-frond fans hang just below them and faded paper lanterns sway above every table. Servers dress in identical maroon and green garments. Is it authentic? I have no idea. Regardless, the ambiance is stellar. Himalayan Cuisine offers a wide array of Eastern dishes, including the concoction of meat and vegetable rice that is biryani, momo dumplings and meats cooked in the uniquely Indian tandoori oven. Himalayan Cuisine also has an expansive vegetarian offering, with more than 20 options for tarkari, a vegetable curry. If curries and masala scare you away, don’t hesitate to chow down on some naan, a wafery half-breed of pizza crust and pita bread. I even took some to go. I embarked on my Himalayan journey with a dive into the lentil soup, a grainy gold broth of lentil and garlic goodness. Next I ventured to the kukhura ko momo, which are pleasantly moist chicken dumplings. These are served with the “Special Himalayan Sauce.” Again, I’m not too clear on what “Special Himalayan Sauce” is, but it was good. The chicken masala is lathered in a tomato sauce that balances creaminess and tang, and the lamb vindaloo is a rich and brusque meat morsel served with potatoes. Both are also worth your while. Steam leaped from a hulking tandoori chicken plate on a table behind me, its contents cooked in a clay oven particular to central Asian cooking. The steam pillar was a rare moment of excitement for patrons. Himalayan Cuisine is seldom bustling or noisy, but the restaurant amends its lack of heavy traffic in other ways. “You can escape here tonight,” the decor seems to whisper in a seductively adventurous tone, and that’s the beauty of Himayalan Cuisine. It’s something different. Cruise 10 minutes east of San Diego State for an expedition without ice picks. The only prerequisite is a sense of adventure.

The most important question at the end of a long day of classes and exams at San Diego State is what you’re going to eat for dinner. As an Aztec, you have two choices: the same boring on-campus food, or driving five minutes to Best Thai Food on El Cajon Boulevard. Taking a friendly recommendation from another student on campus, a friend and I drove to Best Thai Food on a Monday night to encounter what exactly it had to offer. When walking into the establishment we were greeted with smiles and the very important question of whether we were dining in or placing a to-go order. That’s one of the perks about Best Thai Food: If you’re short on time you can still enjoy its delicious food in the comfort of your own home. But since we weren’t pressed for time, we decided to sit down and enjoy the authentic cultural atmosphere all around us. After sitting down we decided to stick to the classic dishes, pad thai and thai fried rice. Another great thing about Best Thai Food is that you can choose the exact amount of spice per dish, picking a number ranging from zero to two. The pad thai was ordered with a level one rating, and the thai fried rice with a rating of zero. It’s always better to order a little less spice than you think you can handle, because you can always add more to the dish later. When the entrees were delivered to our table, a plate of spices accompanied them, making the entree truly customizable. Another bonus at Best Thai Food is the portion size. Dishes are not only massive, but visually pleasing as well. My friend and I shared both dishes that night and still had some left over to take home for lunch the following day. Perhaps one of the greatest things about Best Thai Food is how affordable it is. Each entree was below $10, and that’s pretty affordable for a college budget. Best Thai Food is perfect for any occasion, and just the right place to order some takeout. Best Thai Food really lives up to its name.

jenna mackey, senior staff Photographer

march 6 - 9, 2014

Asian Fusion

best Vegetarian Food

Cruelty-free cuisine at quirky cafe carla romero staff writer

“What we wanted to From boba tea to 100 percent do ... is provide a lot of vegetarian meals, Sipz Vegetarian Fuzion Cafe is not your ordinary people’s favorite Asian Asian fusion restaurant. Smack dishes, but vegetarian.” dab in the middle of North Park, - Casey Eads, Sipz Manager the funky cafe boasts an influence of Vietnamese, Thai, Chinese and Japanese dishes on its menu. Sipz customers get to enjoy a variety of tasty Asian dishes that are primarily conceptualized as a restaurant. It was vegan, but always completely originally set up as a coffee and boba vegetarian. tea shop in Clairemont back in 2002. “What we wanted to do with the After adding a couple of food items to menu is provide a lot of people’s the menu, the cafe heard its regulars favorite Asian dishes, but vegetarian,” asking for more. Sipz Manager Casey Eads said. “This “We just started adding more and really provides a way for people who more food and people loved it,” Eads Sipz proves that dishes without meat can still be delicious. kevin serrano, staff Photographer really did choose to be vegetarian or said. “It transformed into a restaurant vegan to still be able to enjoy a lot of the The bowl comes with stir-fried rice noodles, bean and now we have a second location, so it’s dishes they love.” sprouts, steamed onions and mock chicken—it’s hard just growing and growing. “ Sipz serves all kinds of Asian fusion meals but to believe it isn’t real poultry. The spicy plate is topped The North Park location has been around for almost specializes in “bowlz.” From soup, salad and noodle with a Thai-flavored sauce and crushed peanuts. three years and has established itself as part of the “bowlz,” customers can pretty much order anything Adventurous diners can opt for an even spicier version community. It’s open every day of the week with their hearts desire. The cafe offers all kinds of mock of this bowl, but all will be satisfied by its fusion of varying happy hour specials each day. The prices are meats in its bowls from “chicken” and “beef ” to flavors. student friendly at around $7.75 for lunch items and “meatballs” and “shrimp,” all which taste remarkably Sipz’s sibling owners promote a healthy vegetarian $9.25 for dinner. The folks at Sipz serve an abundance like the real deal. lifestyle because of their respect for the world, people of food on every plate, making sure you get the best Eads recommends the veggie pad thai noodle bowl. and animals. However, at its beginning, Sipz wasn’t bang for your buck.

impact

10 news

March 6 - 9, 2014

#thecampaign

luke’s learning.

Transform the lives of children with a Master of Arts in Education from Pepperdine.

Many large-scale projects like the Student Union were made possible by funds from The Campaign.

Monica Linzmeier, photo Editor

The Campaign closes in on goal San Diego State’s fundraising wing is now only $25 million away from its $500 million goal. Jessica santos

community will play a key role in our continued success,” Carleton said. staff writer Donors designate where exactly their The Campaign for San Diego State is money should be allocated. Recently, currently just $25 million short of its The Campaign has brought in $103,000 $500 million goal. from the Steven Rogers Estate for the The campaign was declared in 2007 College of Sciences and $25,000 from to raise funds for scholarships, sustain Lee Carson were pledged toward the faculty and support the abundant amount Basketball Performance Center, which of innovative is planned to be and academic completed by 2015. programs around The recent donation “You don’t have to be campus. Prior to of San Diego the campaign’s philanthropist a billionaire to give development, the Conrad Prebys money back to the different groups was also a part of on campus would the approximately University.” fundraise for their 45,000 donors -William Leonhard individual needs. who have added The Campaign has to the success of targeted numerous The Campaign, initiatives such as according to SDSU entrepreneurship, overall student success NewsCenter. and building an endowment. The impact of the donations can be The Campanile Foundation, an seen across campus in buildings such official auxiliary and philanthropic taxas the Donald P. Shiley BioScience exempt foundation for SDSU, aided The Center and the Parma Payne Goodall Campaign by helping development staff Alumni Center. Contributors can donate members meet potential donors. Ten directly through the website, through percent of the total funds have come from planned giving and even through payroll members of the board. deductions. Vice President of University Relations William Leonhard, a 1964 SDSU and Development and CEO of the graduate from the College of Engineering Campanile Foundation Mary Ruth and retired Air Force colonel, is one of Carleton said SDSU will continue to the many contributors to the campaign. fundraise in order to support students, “You don’t have to be a billionaire to faculty and staff. She said SDSU aspires give money back to the university. It to become a nationally-recognized doesn’t take a lot of money over a long research university once The Campaign period of time to endow a scholarship,” has reached its goal. Leonhard said to The Campaign. “SDSU is on the rise, and support The Campaign is projected to officially from alumni, friends, parents and the reach its goal this year.

Graduate Campuses: West Los Angeles Encino • Irvine • Westlake Village

Start your transformation today. 310.568.2366 or 866.503.5467 gsep-recruitment@pepperdine.edu • gsep.pepperdine.edu

Sports

March 6 - 9, 2014

#aztecwbb

Women’s basketball takes it home on Senior Night Patrick Carr staff writer

The crowd inside Viejas Arena was loud and The Show actually showed up to a women’s basketball game. In their final home game of the 2013-14 campaign, the San Diego State Aztecs saved the best for last, grinding out a 64-63 win against conference rival University of Nevada, Las Vegas Rebels. “We just had to dig down and play defense and get our stops,” senior guard Danesha Long said. The Aztecs started with a 10-5 lead thanks to baskets by Long and senior center Cierra Warren, the only two seniors on the

SDSU roster. UNLV came back to take a 13-12 lead, which extended to 26-19 with less than seven minutes remaining in the first half. However, that quickly came to an end as the Aztecs stopped the Rebels from scoring for the rest of the half. Junior forward Chairese Culberson ran right through UNLV’s press defense, then made a 3-pointer to put the Aztecs up 2826 as part of a 16-point run. This brought SDSU to 35-26 at the half. In the second half, a technical foul against the Rebels sent Warren to the line for two free throws, which she made to give the Aztecs their largest lead of the game at 53-40. Yet, UNLV roared to life on the back of

several 3-pointers that eventually gave them a 57-55 lead, completing a 17-2 run over the span of four minutes. “We needed stops. We weren’t defending like we needed to,” SDSU head coach Stacie Terry said. “This game two months ago we would have lost. Three months, would have totally flipped, we would have lost by 10.” The Aztecs only trailed for 22 seconds before Long’s jump shot and free throws made the score 59-57. The Rebels’ redshirt senior guard Mia Bell hit one of her six 3-pointers with less than a minute remaining to give UNLV a one-point lead. But SDSU sophomore forward Deajanae Scurry drove inside for a layup with just 28 seconds left to give the

Aztecs the lead for good. On the inbounds play, Warren motioned for the crowd to get loud. They did. The Rebels, down by three afterSDSU junior forward Khristina Hunter made two free throws, lobbed up a last-second shot that Hunter caught as the buzzer went off. Judging by the excitement level of the game, this win was possibly one of the most thrilling wins of the season for fans and first-year head coach Terry. SDSU has now improved to 9-8 in conference play and has one game remaining at the University of New Mexico on Saturday before heading to the Mountain West Conference Tournament in Las Vegas next week.

CLASSIFIEDS

help wanted

rooms for rent

houses for rent

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12 THE BACK PAGE

march 6 - 9, 2014

#POETRY

Our evening adventure sarah gough staff writer

onight put on your Sunday best, My darling I’ll spare no expense. Please give me a reason to revive that little red dress. Let time unfold naturally and we will see where it carries us Just you and I. Let’s go out for one perfect night of escape.

Let’s surround ourselves with enticing smells and mouthwatering tastes, Then we can lay down and enjoy the enchantment of the night sky. Relaxation is usually not found without a conscious attempt; But tonight reaching peace will be effortless. Each sunrise brings with it a day full of endless monotony, As the days pass, they blend together into a continuous stretch of predictability.

Let’s change that tonight. Let’s embark on an adventure, depart from stress and alleviate the pressure. Let’s have a night to remember And indulge in a night of escape.

arc.sdsu.edu

thefuture

THURSday’s Birthday (3/6/14) - Nurture creative collaborations this year. Stick to basics, revising strategies, infrastructure and action plans for efficiency. Work chugs along, while you focus on fun, home, friends and kids from now to August. Romance lights up the summer, and autumn launches your career to a new level. Balance work and play. Grow happiness by focusing on what you love. HOW IT WORKS: 10 is good, 1 is bad.

words

67 Pinocchio, for one 68 Composer Rorem and others 69 Pronunciation aid

numbers

Down

Across

1 Honolulu memorial 11 Stroked 15 Approached 16 Quite 17 What “c” might mean 18 Cold War capital 19 Befogged 20 Beginning for metric 22 Hipster 23 Rat 26 Do maintenance on, as a roof 28 Inlet 31 Adopted great-nephew of Claudius 33 Self-titled 1991 debut album 34 Fashionable ‘40s garb

37 Jumbles 38 Nervous 39 Honored, in a way 41 8 for O, e.g. 42 Lively dances 44 Apple Store tech support station 46 Cram 48 Cheer 49 One wearing a “Y” shirt, perhaps 50 Formal talk 52 Messenger molecules 54 SS supplement 55 “Deputy __”: old toon 57 “The King and I” group 61 Nonsense 63 Don’t bother 66 2013 Zipcar acquirer

1 Pauley Pavilion team 2 Fine cut 3 Soaks, in British dialect 4 Fire proof 5 Hires to handle the case 6 Names 7 Letter number 8 Spoiler of a perfect semester 9 Musical deficiency 10 Tenor Bocelli 11 Sound of distress 12 Response to a knock 13 Amer. citizen, e.g. 14 Education innovator 21 __ Accords: 1993 agreement 24 Huit follower 25 Composer who incorporated Norwegian folk music into his work 27 Singing syllables 28 Caspian Sea republic 29 Haute couture shopping area 30 Hexagram on the Israeli flag 32 River player 35 Harrison’s successor 36 Toledo title 40 “I Wonder Why” lead singer 43 Took to court 45 St. George residents 47 Job follow-up? 51 Part of Churchill’s offer 53 Capital on the Willamette 56 “Mr. Mom” actress 58 Personnel list 59 Start of an intermission? 60 Yielding 62 Winding path 64 Contend 65 Aurora, to the Greeks

HOW TO PLAY: Complete the grid so each row, column and 3-by-3 box contains every digit 1 to 9. Difficulty Level:

2/4

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Aries (March 21 - April 19) - Today is a 7 - A schedule conflict could disrupt travels. Jupiter goes direct today, for the next eight months. Working with others gets easier. The money for home improvements becomes available. Whip up a feast and invite everyone, to celebrate. Taurus (April 20 - May 20) - Today is a 7 - For the next eight months with Jupiter direct, you do best working through others, and your investments do especially well. Loved ones provide support, and the route becomes obvious. Consider consequences before issuing words or actions. Gemini (May 21 - June 21) - Today is a 7 - There’s plenty of work over the next eight months, with Jupiter direct. Prosper with a partner’s help. Romance is getting easier, too. Get the house the way you want it. A financial matter moves forward now. Cancer (June 22 - July 22) - Today is a 6 - With Jupiter direct, friends provide decisive leadership over the next eight months. Love, prosperity and home improvements grow. Make plenty of time for play. Move forward with an agreement. Adapt to another’s preferences. Cut frills. Leo (July 23 - Aug. 22) - Today is a 7 - Turn down an invitation to go out. Advance a work project. Make sure you know what’s required. It’s easier to learn over the next eight months, with Jupiter direct. Love and money come easier, too. Virgo (Aug. 23 - Sept. 22) - Today is a 6 It’s easier to concentrate, communicate with clarity, and take powerful strides in projects at home and work, now that Jupiter’s direct (for the next eight months). Study your course and handle practical details before leaping into action. Libra (Sept. 23 - Oct. 22) - Today is a 5 It’s easier to advance and make money now that Jupiter’s direct. Finish old projects to clear space for new enthusiasms. Get your partner involved. Have your home support your passion and work. Scorpio (Oct. 23 - Nov. 21) - Today is a 7 - New information handles an issue. Projects that were delayed move forward, with Jupiter direct. Finances and romance grow with greater ease. Take slow, measured steps. Dance with your subject silently. Create a little mystery. Sagittarius (Nov. 22 - Dec. 21) Today is a 7 - Take it one step at a time. For the next eight months with Jupiter direct, your dreams seem prophetic, and it’s easier to get whatever you want. Stash away as much as possible. Speak only the truth. Capricorn (Dec. 22 - Jan. 19) Today is a 7 - Cash flow improves. Career advancement gets easier (and more fun), with Jupiter direct for the next eight months. Do your homework, and don’t over-extend. Keep expenses low. Celebrate with creature comforts at home. Aquarius (Jan. 20 - Feb. 18) - Today is a 6 - Money may be tight today, but savings grows over the next eight months with Jupiter direct. Travel and new projects go well. Advance a level, as you meet important people. Let your partner lead. Share good food and home pleasures. Pisces (Feb. 19 - March 20) - Today is a 6 - Discuss ways to keep costs down. Group efforts make significant gains. For the next eight months with Jupiter direct, get farther than expected. Personal and professional goals advance with ease. Upgrade your communications infrastructure. Share appreciations.