The Independent Issue 66 by The Independent Student Press

Fort Lewis College News Magazine Issue 66

www.theindyonline.com

FREE February 2015

The Independent FLC

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The Independent FLC

Editors & Staff BUSINESS

Annamarie Glenn Rachael Padilla Elaine Severson COPY EDITING EDITOR IN CHIEF

Trevor Ogborn

BUSINESS DIRECTOR

Emma Vaughn

CHIEF COPY EDITOR

Carter Solomon

Megan Mooney Tirrell Thomas DESIGN Camden Smith Jaimee Sounder

PHOTOGRAPHY

Anjelique Cato Lucy Schaefer Mariana Seserman Sean Summers

PRINT EDITOR

Deanna Atkins

ONLINE EDITOR

Lauren Hammond

SOCIAL MEDIA COORDINATOR

Stephanie Pe単a

SOCIAL MEDIA

Mike Gertsen-Rogers REPORTING

LEAD PRINT DESIGN & PHOTO EDITOR

Hanna Maddera

ONLINE DESIGN EDITOR

Julia Volzke

VIDEO PRODUCTION EDITOR

Anthony Martin

Visit

www.theindyonline.com

for news updates, Fort Fuel videos and more! Cover photo by Trevor Ogborn: Snowdown bull riding at the Wild Horse Saloon.

PROMOTIONS DIRECTOR

Lio Diaz

ADVERTISING DIRECTOR

Emilie von Fay

Jarred Green Soshina Harvey Andrew Hook Luke Perkins Daniel Riley Alison Uralli Catherine Wheeler BROADCAST

Lindley Gallegos Nicolas Hassinger Haylee Knippel Meryl Ramsey Mariah Suneson

From the Editor’s Desk

CONTENTS

Dear Reader,

Campus:

New Executive Chef Brings Fresh Creativity to Sodexo Story by Daniel Riley & Trevor Ogborn

Community:

The Power of Steam Story by Soshina Harvey

COVER STORY:

Chapman Hill Facing 114% Price Increase for Snow Blowing Operations Story by Luke Perkins

Academics:

Racecars, Robots, and Rocket Engines: Culminating Engineering Education Story by Catherine Wheeler

Arts:

“Sun and Room” Goes to the Big Apple Story by Jarred Green

Entertainment:

Indy on the Street, Horoscopes and Recipes!

Thank you for picking up a copy of The Independent! There are three things I know to be true. First, the pen is mightier than the sword. Second, “pulchritude” is a lovely word. Third and lastly, dark chocolate will always be my vice of choice. My reasoning behind this is that the written word will always bring more change than violence. But if you must be violent, only do so for a good reason. Pulchritude comes from the Latin word “pulcher”, which means beautiful, and I have yet to successfully use it in an essay correctly. Dark chocolate doesn’t need an explanation, it’s just fabulous. At the beginning of my sophomore year, I decided to join The Indy. This was the first semester I had declared my major of English Communications and had added a Spanish minor. Suffice it to say I had no idea what I was in for, but at the end of the semester I stayed on only for two reasons. The first reason being that I had finally found a group of people that shared my love of the written word, and because of two minutes of kind words. Leslie Blood congratulated me on working so hard that semester, even though I had only taken the class as an RSO. Feeling that bit of appreciation that even my one-page articles about amalgam fillings mattered, made an impact on me. This made me see that I had earned my place in this entity. Since then, I’ve moved into print design where I learned the power of Adobe Illustrator and Adobe InDesign with my editor, Graeme. When the time came for a position to be filled for Online Design Editor, I took it on. I had already put enough blood, sweat and tears into this publication, so why stop now? This will be my second semester on the editorial staff and I couldn’t feel more proud of all that we have accomplished. This publication has grown in leaps and bounds in the time I’ve been involved. I get to work with an incredible staff and my Lead Print Design and Photo editor, Hanna, is the Yoda of all Adobe products. Thank God I have her. If you ever go onto www.theindyonline.com, which you definitely should, you will see some of my graphics that I’ve created for stories. Also, if you are ever by the media center, drop on in. We don’t bite…often. So dear reader, I will leave you with my favorite quote. “I can be changed by what happens to me, but I refuse to be reduced by it.”- Maya Angelou Have a lovely day and thank you for reading. Best wishes,

Julia G. Volzke Online Design Editor

CAMPUS

New Executive Chef Brings Fresh Creativity to Sodexo

Photos by Camden Smith & Lucy Schaefer

Design by Camden Smith

ust over four weeks ago, Fort Lewis Col- said. “I think the possibilities are endless,” lege’s campus dining saw a change of At seven years old, Velasquez’s mother Bauck said. “We have a beautiful building, face. Gustavo Velasquez, known simply thrust him into the kitchen and ultimately amazing equipment and a group of stuas “G” by his employees, had just finished sparked his desire to become a chef. dents who really want to see a lot of differhis season working for Bill Foley at his “She was the one who said ‘okay, you ent things. So our question is, how do we golf course in Deer Lodge, Montana, when are seven’, and that was the process we had mix it up, how do we keep people from beDonna Bauck, general manager of Sodexo in my family,” he said. “At seven years old, ing bored?” at FLC, called to recruit him as the new ex- you have to jump into the kitchen and start “We pulled the hamburgers off for one ecutive chef. from there.” night and did a pancake bar and Velasquez “Two weeks from that, I was driving Velasquez refers to his mother, a just went to the chefs that we have in the here,” Velasquez said. fourth-generation chef in the family, and kitchen and said, ‘Okay, we’re having a At first arrival, Velasquez had a good aunt as his great mentors. pancake bar, tell me what you want to do.’ impression of Sodexo at FLC, he said. “She taught me that you cook with your They said they wanted to make all sorts of “With the things that I saw, I was like heart, and when you cook with your heart strange and unusual pancakes and he told ‘okay, I like this challenge’,” he said. “I am a that’s when magic happens,” he said. them to go ahead,” Bauck said. challenge person.” Velasqeuz is the youngest of thirteen, Sodexo delivers a general serving calWhen Bauck first met Velasquez earli- yet his mom gave him the biggest secret of endar to Velasquez each month. In Februer in her professional career, she knew that the family--great, great, grandma’s recipe. ary, they’ve scheduled a day for homemade she wanted to work with him because of his Knowing from a young age that he soups. talents as a chef, Bauck said. wanted to be a chef, he later pursued formal But why only one day? “His skill level is off the charts,” she said. training. “So I told them, I want to do four days,” “He’s got a really good background said. “And what I did for “One of the things my mom taught me in the past is Velasquez in multicultural cooking across the my guys to have fun, I went around world with food, so we want to bring what she always says--‘whenever you are in the kitchen them and asked ‘what is that soup that those pieces in and make them ex- you have to be smiling, you have to be having fun. If your mom used to make for you, that traordinarily authentic.” not, your food is not going to taste good,” Velasquez you remember and you enjoy?’” Velasquez’s major goal is to bring Velasquez wrote down the list of said. fresh and healthy ingredients, as well moms’ soups. as creative food options, to the students’ “That’s the funny part,” he said. “So all that week, the students are going plate at FLC. His mother sent him to culinary school to see the soups of our moms,” he said. “We are still in the process of going to, in Puebla, where his aunt served as culinary A pizza day is slotted for the following at least, a 90 percent house production, in- director. Velasquez credits his aunt for his week. stead of what they have right now that is, I knowledge of spices. “I have an amazing pizza guy out there, think, a 70 percent,” Velasquez said. “Once I found out that spices were the and he was like ‘what do you want me to do House production refers to food pre- key to success in cooking, I got into it,” he chef?’,” he said. pared on site, rather than shipped pre- said. While they have to follow several base made and heated at location. But then he dropped out of culinary pizza offerings, like cheese and pepperoni, “I actually spoke with my representa- school. Velasquez wanted to go beyond that. tive today to see what she could give me “My mentor and chef told me you will “I told him ‘have fun, what do you local,” he said. learn more out there than here at school,” need? I’ll bring it to you, and you have fun’,” One of the things Velasquez is known Velasquez said. “He was right, I have Velasquez said. for is his love for playing with food, Velas- learned so much more our in the world.” Mardi Gras and Chinese New Year will quez said. With experience cooking with many also be celebrated through food, he said. “Food is like my toy, and I enjoy doing chefs all over the world, Velasquez has had The last week of the month, Velasquez it,” he said. “It’s just a passion that I’ve had diverse experience with cooking. plans to offer a taste of the world, he said. since I was seven years old.” So what can we expect of FLC’s new Each day will showcase food from places He hopes to teach his employees at FLC executive chef? people want to travel, like New York and how to have fun with food. “What you can expect out of me is su- Australia. “One of the things my mom taught me prises,” Velasquez said. “That is what I can “My goal here, is as always everywhere in the past is what she always says--‘when- say.” I go. Make food,” Velasquez said. “Make ever you are in the kitchen you have to be FLC has a good team of dining staff, food the way is has to be done.” smiling, you have to be having fun. If not, the goal is to give them the opportunity and your food is not going to taste good’,” he resources to create, Bauck said.

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Story by Daniel Riley & Trevor Ogborn

Velasquez stirs spices into pulled chicken. He claims that “spices are the success in cooking.” Photo by Lucy Schaefer

A bleu cheese hamburger, part of the new offerings from the grill, wants to be eaten. Photo by Camden Smith Chocolate cake is now a dessert option. Photo by Camden Smith

One of Velasquez’s employees is an aspiring chef. She waits to serve next student. Photo by Camden Smith

Velasquez holding a piece of paper where his chef’s wrote their favorite soups that their moms cooked for them when they were little. Photo by Camden Smith

Alongside the brisket, a sauce that Velasquez made with burned onions to show his coworkers that there is much you can do without throwing away burnt food.. Photo by Camden Smith The

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COMMUNITY

The Steam Queen rolls by during the parade on Friday night. Photo by Mariana Sesserman Snowdown events were constantly happening downtown from Wednesday through Sunday. Photo by Anjelique Cato

Steampunks try to stay on a mechanical bull at the Wild Horse on Thursday night. Photo by Trevor Ogborn

Steampunk attire is known for itâ&#x20AC;&#x2122;s signature googles and gears combination. Photo by Mike Gertsen-Rogers

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Business students leave FLC prepared for the business world.

THE POWER OF STEAM

A man downtown adjusts his elaborate stampunk outfit. Photo by Mike Gertsen-Rogers

Photos by Mike Gertsen-Rogers, Mariana Sesserman, Trevor Ogborn, & Anjelique Cato

owntown Durango vendors displayed tremendous amounts of gadgets and corsets, inspired by this year’s Snowdown Steampunk theme. The steampunk movement originates back to two writers named Jules Gabriel Verne and Herbert George Wells, Leslie Jackson, an employee at the Durango Antique Market, said. Verne wrote in the 1850s and Wells wrote in the 1940s, Jackson said. These authors created a central theme in their novels that developed into what is called Steampunk. Verne and Wells wrote when the Industrial Revolution was in full swing, where gadgets were made and machinery ran on steam, she said. Theme proposals for Snowdown are submitted by the public in a poll box inside Magpies Coffee Shop on Main Street, she said. The poll is open year round. The Snowdown directors vote on the entries they receive and make the final decision, she said. The winner of the theme is usually awarded with a dinner to a specific restaurant the Snowdown directors have chosen,

Jackson said. “Using Steampunk as a theme is a great idea,” she said. “It brings everyone in the community together, though it won’t be the first Steampunk event in Durango.” About five years ago, the City of Durango, in collaboration with the Powerhouse Science Center, The Strater Hotel, and the Durango-Silverton Narrow Gauge Railroad, wanted to bring a steampunk convention to Durango, Ashley Hein, representative of the Powerhouse Science Center, said. Durango, as a historic community, has several aspects of the steampunk era already in place, Hein said. However, the City determined Durango is to be too small for this type of convention and could not hold thousands of people, Hein said. In response to the failed idea of the convention, Durango decided on another idea, the Steampunk Stomp. The Powerhouse Science Center created the annual Steampunk Stomp in the meantime, as a means to fundraise in the hopes of building an infrastructure in the future, Nathan Schmidt representative of

Design by Hanna Maddera

the Powerhouse Science Center, said. This Steampunk Stomp, may have influenced this year’s Snowdown theme, Schmidt said. The creativity is what people look forward to, Jackson said. Costumes were inspired by the Victorian era, where clothing such as corsets, top hats, and military uniforms were worn, she said. The outfits seen in this years Snowdown were accessorized with gadgets, gears, goggles, machinery jetpacks, fake rifles, and clothing with lights or steam coming out of them, she said. Downtown Durango vendors prepare for this festival every year by displaying mannequins with the theme setting on their windows showing customers what is expected when dressing up, she said. Snowdown in Durango is a huge event where people come from all over the Four Corners to attend, Jackson said. The festival lasts up to five days with allage events that go from morning to night. Snowdown events are planned by the public, many of which are free and fun to watch, Jackson said.

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Story by Soshina Harvey

COVER STORY Skiier competes in Snowdown event at Chapman hill.

Chapman Hill Facing 114% Price Increase for Snow Blowing Operations Story by Luke Perkins

urango and La Plata County has seen a rise in water and sewage prices in the Durango and La Plata County area. This could have implications for those of the Durango community that make use of the Chapman Hill ski area. According to section 25-30 of Durango’s city ordinance, this price increase is based upon a new base charge that fluctuates depending upon the size of the water meter at the structure, the customer classification, residential or commercial and can increase if a certain amount of water is used. This can make identifying the actual price change that Chapman Hill is facing very complex. Water usage for snowmaking operations at Chapman Hill averages 1.5 million gallons per year, Kelli Jaycox, Recreation Manager for Parks and Recreation, said.

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Photos by Sean Summers

Graphic by Hanna Maddera

This means that Chapman Hill is looking at a commodity charge increase from $3,366.71 to $7,212, an increase of roughly 114 percent, under the new ordinances adopted in January, and a new meter charge that can range from $12.46-623.00 depending on the water meter size. As Chapman Hill is highly reliant on manmade snow, according to Matt Morrissey, Recreation Supervisor of Chapman Hill, this could lead to additional financial strain on an establishment that already fails to reach the 90 percent cost recovery goal set by Parks and Recreation. This cost recovery goal means that for every dollar of funding that a Parks and Recreation facility is allocated it is suppose to regain 90 percent through fees that are charged for its use. “The ski hill is not at a 90 percent cost recovery,” Cathy Metz, the Director of Parks

Design by Hanna Maddera

and Rec, said. “It is not performing at that level, but it’s getting better.” Since Chapman Hill started making snow in 2011, Morrissey said, there has been an increase in the total number of users annually. This is clearly shown in a report of Chapman Hill’s revenues and expenses from 2009-2014 provided by Metz, where there were 2,745 users in 2011-12, 3,189 in 2012-13 and 3,277 in 2013-14. According to Morrissey, revenue has also increased every year, capping out at $42,168 in the 2013-14 season. However, with expenditure of over $63,000, this leaves a shortfall of over $21,000, leaving the Ice Rink at Chapman, which sees significantly more visitors, to make up for it, Morrissey said. “As a total facility we are able to meet that 90 percent goal, at Chapman Hill, but

2014 Flow Charge per 1,000 gallons

Commerical & Industrial

Winter

2,001 to 100,000 gal

$2.23

Over 100,000 gal

$2.92

2015 Flow Charge per 1,000 gallons

Commerical & Industrial

Winter

0 to 300,000 gal

$3.88

Over 300,000 gal

$5.04

All the above rates are called a “commodity charge” and were taken from section 25-30 of Durango’s city ordinances and section 3.2.2 of the Rate Study of Water and Sewer Services. This study was performed by Willdan Financial Services for the city of Durango, to Chapman Hill’s operations. “We do not anticipate a budget cut and ending snow production due to the rate increase,” Metz said. Since snowmaking returned to Chapman Hill in 2011, there has not been a year that the natural accumulation has been enough for the ski hill to open, Morrissey said. With snowmaking in place Chapman Hill has consistently been opened from the middle of December to the first week of March, he said. “We generally get a solid, two to three months of skiing at Chapman,” he said. While natural snowfall is appreciated, due to the infrastructure put in place in 2011, its no longer necessary if funding is maintained, he said. Historically funding and support for the facilities and operations of Chapman Hill has been from a mixture of public and

private sources, Morrissey said. “Sometimes the efforts of a private citizen is as important as the public funding of a project,” he said. In April the community of Durango will have another opportunity to support not just Chapman Hill, but Park and Recreation as a whole, when the 1999 Half Cent Sales Tax comes up for an extension consideration, Metz said. This tax increase was originally voted in for a twenty year period, expiring in 2019, and was approved for funding the construction and operation of the Rec Center and portions of the bike path, Morrissey said. The extension of this tax increase will allow for improvement projects throughout the community as well as funding Chapman Hill and the replacement of the tow rope system, Metz said.

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the rink is helping subsidize the operations of the ski hill,” Metz said. It is common amongst Parks and Recreation departments for financially stronger programs to subsidize the cost of running programs that do not meet the 90 percent cost recovery goal, she said. According to Metz, the city of Durango has increased the budget of Chapman Hill, both the ski area and the ice rink, partially to account for the rise in water prices. “We did factor that into the budget, but there is other general increases,” Metz said. These increases include erosion on the ski hill from increased use, maintenance of the rope tows and staff costs, she said. “That is probably the largest cost you see in any parks and recreations budget, not just Chapman Hill,” Metz said. Despite the water price increase, neither Morrissey nor Metz foresee a budget cut in the production of snow, which is vital

ACADEMICS

racecars robots and rocket engines culminating engineering education

The engineering students discuss the results of testing measurements through a flume they created. Story by Catherine Wheeler

Photos by Sean Summers

Design by Jaimee Sounder

his is the final semester for the engineering student seminar course. Students in the class have been working since September on their projects. Their capstone experience ends this April, with the presentations of their final projects. The structure of engineering’s senior seminar is unique to the department. Five professors contributed to one senior seminar design class, each with their own special project that students choose to apply,

said Billy Nollet, an assistant professor of engineering at Fort Lewis College, said. “At the undergraduate level, our students do much more comprehensive and challenging projects,” Laurie Williams, an associate professor of engineering, said. This is due, in part, to FLC’s small class sizes, which makes for smaller teams in the course, Williams said. “At a larger school, there would probably be 25-30 students on a team, but here

we’re four to five students per team,” she said. The purpose of the class is to have the students use all of the skills they have accumulated towards their final project, Nollet said. “Senior design is a capstone experience,” he said. On the first day of senior seminar, which happened this previous fall, professors present five projects.

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The flume the engineering students made in their senior seminar.

The system is used to test rocket engines before adding rocket fuel, Joey Brenner, a student participating in senior seminar, said. They test the system first with deionized water to ensure everything is working properly. The team is working on this system with a Durango-based company, Advanced Mobile-Propulsion Test. “We are trying to improve their system, so they can receive better data for their clients,” Brenner said. Meanwhile, Williams’ student group is creating a versatile thermoelectric generator. This generator produces enough electricity to power a cell phone by using the waste heat from a cookstove, Williams said. This generator concepts serves a practical purpose, especially in the developing world, here people cannot charge their cell phones due to inconsistent or nonexistent access to electricity, she said. “It would be a good application during natural disasters where, if the power goes out, you can maintain communication, and this mechanism allows it,” Williams said. Another group is developing and constructing a Society of Automotive Engineers Baja car. This is an off-road vehicle that is expected to compete for FLC in the SAE Baja Collegiate Design Series International Competition, and compete in the Baja SAE Oregon event, Devin Leahy, assistant professor of physics and engineering said in an email. Ryan Smith’s group is a robotics group. “This project will design and program a robust and adaptive robotic prototype capable of fully utilizing two operational domains for the purpose of enabling longterm autonomy in cluttered and hazardous environments,” Smith said. To date, all robots have been designed in one type of media, and this team is challenging that, he said. The final group is working on a system to exclude sediment from streams in developing countries, Don May, professor of engineering, said. “The purpose of this project is to design a sustainable sediment exclusion system that is appropriate for developing world communities,” May said. Senior seminar engineering students must evaluate and present their progress at scheduled points throughout the semester. In the fall, students have a preliminary design review. The engineering faculty and

Students observe the water in the flume.

department members, as well as an external client if need be, review their design. “They have to justify their decisions, and we as faculty determine if they are on the right path and if they are meeting expected outcomes,” Williams said. Students must a have prototype built before the fall semester ends, testing and redesigning after they return from break. “Then there is a critical design review, where they have to present their prototype, their testing, and establish that they have a design that is meeting the stated objectives and goals,” Williams said. After this, students are given permission to proceed to their final prototype. “What’s different about engineering is that there is a problem that we identify, and we are explicit about what the outcomes must be,” Williams said. Engineering’s senior seminar projects will be presented on April 8 and 15.

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Students research each option to see which interests them the most, applying to whichever project they want to work on. “It’s a like applying for a job,” Williams said. “They submit a resumé, cover letter and interview.” The professors, along with outside professionals, interview the students, she said. Once in groups, students create a team charter, which lists their expectations, roles and responsibilities, Williams said. External professionals are brought in from regional industry in order to serve as clients for the projects. This provides students with a lesson in professionalism, and it creates an opportunity for students to interact with people already embedded in the industry, Nollet said. “Sometimes there is an external client or user that drives the project,” Williams said. Students take their responsibilities to their outside clients seriously, because this mimics real-life experiences in the working world, she said. “I think students are so much more vested when they know that there is an expectation of implementation or delivery,” Williams said. This year, Nollet’s group aims to improve a water-flow test used to evaluate rocket engines, Nollet said.

ARTS

“Sun and Room” goes Story by Jarred Green

Photo by Mike Gertsen-Rogers

Design by Mike Gertsen-Rogers

ort Lewis College actors Zoë Pike, Matthew Socci and Leah Brewer made it to New York City to debut FLC’s original play, “Sun and Room.” It will be making its New York City debut at the Paradise Factory Theater on 64 E 4th Street for three weeks starting in February. “Sun and Room” is a play by New York playwright Danny Mitarotondo and written specifically for Pike, Socci and Brewer, Dennis Elkins, Department Chair of theater, said. “Sun and Room” started as an FLC production two years ago this spring, Elkins said.

The play depicts an accurate portrayal of college life, Mitarotondo said. Instead of being bombarded by the traditional tragedies of college life, whether it be drunk driving, troubled teens or drug usage, the college demographic should be shown with respect, he said. “Sun and Room” was a hit during its 2013 debut, Elkins. The Kennedy Center American College Theater Festival requested a performance, where it received a great audience, he said. However, Mitarotondo wanted to take it even further and give it more life, Elkins said.

Mitarotondo worked with Director Shannon Fillion to further solidify his work and refine it for presentation in New York, he said. The real life scenarios of college students need to be represented, Mitarotondo said. This play was taken to New York to present a more realistic perspective on college students in front of a wider audience, he said This is an amazing opportunity for Pike, Socci and Brewer, Elkins said. These students are getting opportunities to network in the real world of theater,

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to the Big Apple street, Mitarotondo said. “For these actors, to be in their situation is amazing, and to know that we made it here together is even more amazing,” he said. This production had a lot of time to develop and form into a complete piece, he said. “Sun and Room” has been developing along with the actors over the past two years. “This had provided a once in a lifetime chance,” Mitarotondo said. Many students work their hardest to perform on stage in big cities, and to have such an excellent cast make it to New York City is amazing, he said. When people imagine theater in New

York City, they usually think Broadway, but downtown theaters on East 4th Street are where many forward thinkers got their start, including famous artist Andy Warhol, he said. “I’m very excited to see the play,” Elkins said. This is a great opportunity for the students to begin their professional acting careers, he said. I hope this play gives Fort Lewis College the exposure and recognition as a place for people to get their acting careers started, Mitarotondo said.

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he said. Performing in New York is a chance for any actor to get noticed, Brewer said. “I have been acting since I can remember, and it has always been a dream of mine to perform in New York,” she said. “The fact that this dream has come true is amazing.” This is a milestone for anyone’s acting career, she said. Not many people get the opportunity to perform in New York, and when they do, it is usually not until they are older, she said. “I can really open doors for myself as an actor,” Socci said. To perform in a large theater city, next to places where large and well known plays have gotten their start, is amazing, he said. “Rent” got its start right across the

Meryl Ramsey interviews Matthew Socci (left) and Leah Brewer (right), two actors starring in the production, “Sun and Room”.

ENTERTAINMENT

Indy on the Street WHAT ARE YOUR PLANS FOR VALENTINE’S DAY? Brooke King Hometown: Farmington, MN Major: Marketing Answer: “Probably go out with the girlfriends, do a wine and dinner night.”

Dr. Charissa Chiaravollat Hometown: Hazelton, PA Chior Professor Answer: “Going to sushi with my husband who I’ve barely seen the past two weeks.” Kellen Miller Hometown: Louisville, CO Major: Adventure Education Answer: “I bought an ice cream cake in a heart shape, it says the love of my life and has her favorite ice cream.” Mickey Snowden Hometown: Charlotte, NC Major: Adventure Education Answer: “Going to Steamworks with my girlfriend.”

Teyha Smith Hometown: Loveland, CO Major: Biochemistry Answer: “I coach a volleyball team and we’re traveling that weekend. Either way I probably wouldn’t do anything.”

HOROSCOPES An unoffical statement written by an Indy staff member. ARIES (March 21 – April 19): The semester is getting busier, but don’t get so focused that you forget to admire the sunlight sparkling through the icicles hanging from the gutter.

c D E F G H I J K L A B

TAURUS (March 20 – May 20): Make a to-do list to organize your thoughts. You’ll feel really good when you’re able to check everything off at the end of the day and you’re done with your responsibilies for the night. GEMINI (May 21 – June 20): Academic reading can get rough, so learn how to speed read. It’s a useful skill to know how to get through daunting textbooks assigned by your least favorite class. CANCER (June 21 – July 22): Give yourself a break. Don’t take on too many responsibilities, just stick to a level of busyness that you’re comfortable with. LEO (July 23 – August 22): Do something thoughtful for someone you love today. Write them a note, doodle a comic starring them, or make them a mix CD for their car.

VIRGO (August 23 – September 22): Do not view happiness as a far-off goal for the future. Being happy comes and goes just like the weather, so don’t forget to indulge in happiness when you’re experiencing it in the present. LIBRA (September 23 – October 22): Recover from the weekend by talking your roommate, partner, or good friend into giving you a good foot rub. Then return the favor. SCORPIO (October 23 – November 21): Become the compliment king or queen today. Let everyone know what you like about them. Spread positivity like wildfire! SAGITTARIUS (November 22 – December 21): I don’t care how late you have to stay up to get your homework done, do not drink so much coffee that your hands shake and your chest hurts. Be careful.

CAPRICORN (December 22 – January 19): You’re a good listener, my friend, but don’t forget to listen to yourself, too. AQUARIUS (January 20 – February 18): Get it done! Don’t let the opportunity escape your grasp! You can do this!

PISCES (February 19 – March 20): You are very loved by your friends and family. Even if you smelled like beef all the time, we’d still love you. But we’d probably buy you some deoderant for your birthday.

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Venison & Rice Stuffed Bell Peppers (Uncle Ben’s 90 Second Brown & Wild Rice Review)

Recipe & Photo by Hanna Maddera

INSTRUCTIONS: Preheat oven to 350 degrees. Brown venison in skillet. While it is browning, cut the tops off of the peppers and put them aside. Remove the inner core, seeds, and pith from the inside of the pepper with a knife. Basically, get rid of all the white stuff on the inside and dispose of it.

Dice the onion and throw it into the skillet with the venison. Revisit the tops of the peppers and cut around the stem. Throw the stem out, and chop the remaining pepper. Throw this in with the onions and venison. Spice it up with salt, pepper, paprika, and a dash of cayenne pepper. Leave the mixture in the skillet for 10-15 minutes, until the meat is completely brown and the onions start to become transparent. While the skillet mixture is on the stove, heat up the package of Uncle Ben’s 90 Second Wild Rice in the microwave. Shred your cheese with a cheese grater. Mix the rice in the skillet with the venison, onion, and pepper. Spoon the mixture into the empty peppers between layers of shredded cheese. Top with a thicker layer of cheese and place peppers on a pan. Put pan in oven and bake for 30 minutes, then let the peppers cool for 5-10 minutes.

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INGREDIENTS: • 4 green bell peppers • 1 onion • 3 cups shredded cheese • 1 pound ground venison (can be substituted with ground beef or turkey) • 1 packet brown rice (Uncle Ben’s 90 Second Wild Rice, generic brand brown rice) • spices (salt, pepper, paprika, cayenne papper)

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Planned Parenthood of the Rocky Mountains