Pittsburgh Panther’s Quarterback, Kedon Slovis, has teamed up with Gussy’s to create our biggest breakfast sandwich ever, the “BIG KEDON!” Available for a limited time, a percentage of proceeds will benefit UPMC Children’s Hospital of Pittsburgh Foundation.
GUSSYSBAGELS.COM
Thousands of orders come through the new kiosks Pitt put at dining spots across campus. However, not all orders have gone smoothly.
Rachael Hass, a sophomore communication sciences and disorders major, said when she or dered a bowl through the kiosks at Pom & Honey in the Cathedral Cafe with spinach, falafel, pick led onions and dressing, she only got two of the four toppings because of limited supply.
“They wrote on the box that they were out, but you can’t go back and ask ‘Oh, can I have this,” she said.
At Pitt’s dining locations, excluding The Eat ery and The Perch, there’s a new kiosk ordering system. which Pitt plans to expand further in the future. People can’t order at the register any longer, but they can use a mobile ordering app, Transact Mobile, along with the kiosks. At the five dining spots in the William Pitt Union alone, there’s about 3,000 kiosk orders a day, according to an unnamed spokesperson from Pitt Dining Services.
Pitt declined to give the name of the employee speaking on behalf of the University, and said re sponses were a “team effort” by the Dining Ser vices staff.
“Our intent was to reduce congestion and long lines at the food court locations,” the spokes person said. “Schenley Cafe feeds thousands of students per day, so kiosk and mobile ordering have greatly improved the workflow for our staff, allowing them to complete more orders faster than ever.”
Some students aren’t convinced the system is as efficient as Pitt claims. Sophie Beasley, a sopho more communication sciences and disorders major, said the new ordering system is “always wrong” and people can take any order from the online ordering shelf if they want to.
“I almost have to leave my food before I go to class, because if it says it’s a 10-15 minute wait then I’m like, okay, I could fit this in before class, but then it ends up being 30 minutes waiting,” Beasley said.
In addition to complaints about long wait times, Beasley, a vegetarian, said when she or dered a veggie patty from True Burger using the kiosks, she received a beef patty instead. Since she had to throw away the food, she missed out on
her only meal swap for the day.
While Beasley said she’s a vegetarian by choice, she’s concerned for students with food al lergies like Celiac disease.
“If you mix anything with gluten that can be dangerous,” Beasley said. “You can control that if you’re in person because you’re watching some one do it.”
Bianca Ragusa, a sophomore communication sciences and disorders major, said she will never use the mobile ordering systems after a horrible experience with the Einstein Bros. Bagels Posvar location. When asked which dining location gives her the most difficulty with online kiosks, she said Einstein’s in Posvar is “the worst.”
“I went there once, and never again,” Ragusa said.
Hass also said she had negative experiences at Einstein’s due to kiosk and mobile ordering. She has noticed a decrease in the quality of her food depending on the time the order is placed. According to her, the earlier she goes, the better — but this conflicts with her schedule. The worst time, she added, is 10 a.m. to noon.
“If you go at like 9 to 9:15 [a.m.] then the or der is normally ready within five minutes and it’s fine,” Hass said. “But when you order at a really busy time of day, it’s an hour.”
Hass added that in-person ordering last year was much more “efficient” and “there was never an issue with wait time.”
According to Hass, because kiosks and mo bile ordering are either placed on a shelf or called out by name, people are more prone to take an item that’s not theirs. Hass said she advises users to check and make sure your student ID is on the ticket, or your Pitt email, when mobile ordering.
“I went to Einstein’s and I went up to the guy and told him I had an order that was ready 15 minutes ago, is it here?” Hass said. “He said ‘I know we processed it, but I think someone might have taken it because it’s not here.’”
Hass also said the wait times on the app are unreliable.
“Today I ordered crEATe for lunch and it was a 45 minute wait, so I did it early and, like, 10 min utes later, I got a notification saying it was ready,” Hass said. “So it was just sitting there.”
Essie’s Original Hot Dog Shop, also known as The O, was a legendary Pittsburgh restaurant that opened in 1960, just in time to see the Pirates win the World Series a block away at Forbes Field. The O closed in April 2020 partly due to the CO VID-19 pandemic. Two new restaurants replaced The O in November, Viva Los Tacos and Capri otti’s Subs.
Current Pitt law student Darren Campuzano grew up in Pittsburgh and knew of The O long before college, but it wasn’t until he started at Pitt that he began making memories there.
“The O was a huge late-night stop because it was just so conveniently on the corner,” Campu zano said. “That greasy bang for your buck that you would know you would get a good portion of food consistently after a late night of partying… that was the go-to spot.”
Now Viva Los Tacos sits on the corner of Forbes and South Bouquet Streets. Viva is quite
different from The O, not just in the type of food that they serve but also in age, appearance and atmosphere.
After trying the new restaurant, Campuzano found that visiting Viva Los Tacos was “like a bad breakup… too much to deal with.”
“You still kind of harbor some feelings for what once was,” Campuzano said. “The environ ment… feels a little bit more artificial, kind of like a chain restaurant type of feel, like a little bit more plastic. It doesn’t have that same raw warm feel to it as The O did, and that’s what brought people into The O.”
Brandon Stirpe, a 2010 Pitt graduate who also graduated from Pitt’s School of Health and Reha bilitation in 2012, said stepping into The O was like stepping into a “time machine.”
“The hand painted advertisements in the windows, the neon lights showing that it’s The Original Hot Dog Shop…even the crappy kind of cafeteria tables and cushion seats that were worn out. They haven’t been replaced in like a decade,” Stripe said. “It prepped me for life in South Oak
land, almost. It’s like yeah, this is kind of a little rundown and beat up, but it’s ours. It’s our O and we love it and we’re gonna take care of it.”
Though The O was in the middle of campus, Stirpe said it introduced him and his friends to life outside of Oakland.
“It was mainly a freshman location for us,” Stirpe said. “It was mainly our introduction into life really outside of Oakland. It was people you met that weren’t from Oakland, or they were just people from different parts of Pittsburgh.”
Campuzano began his time at Pitt five years after Stirpe graduated, and he also said The O provided a welcoming Pittsburgh atmosphere.
“You could have this great atmosphere that felt like Pittsburgh, this great atmosphere that felt like Pitt and at the same time, you could get food that was incredibly good,” Campuzano said. “And then it was served by people that treated you like you were family.”
As a Pittsburgh native and the child of two Pitt alumni, junior psychology major Julia Lombardi went to The O as a child. Though she doesn’t re
call her childhood memories of The O, she said she misses it.
“I think it was nice to have a restaurant that was known for being at Pitt,” Lombardi said. “I think Viva Los Tacos is like, a good spot and a good place to hang out with friends and meet up with large groups and stuff, but it’s not the same.”
Some Pitt students, like junior sociology and biology major Sagar Vellalath, don’t know the his tory of Viva’s current location. Vellalath said he enjoys Viva’s ambiance and that although it’s not his favorite restaurant, he enjoys going there with friends and how late the restaurant stays open.
The late-night hours are something that both Vellalath and Lombardi mentioned appreciating about Viva.
“Something I wish other restaurants did was stay open,” Vellalath said. “Like I do like that. And I think that’s the biggest plus. You’re trying to ap peal to a college audience. They are gonna want something that’s open really late.”
Lombardi said Viva Los Tacos is a good place to go with groups of friends, especially for those who enjoy late-night dining.
“I like the upper seating area,” Lombardi said. “And the only time that I’ve gone, I’ve gone with like, really big groups and you can push tables together. Like everyone can talk. And yeah, I feel like it’s a good place for large groups to go to and I’m not sure if The O was like that.”
Black Adam (PG-13)
No passes through 11/6/22
Fri: 4:40, 7:10, 9:40
Sat & Sun: 2:10, 4:40, 7:10, 9:40
Mon & Tue: 4:40, 7:10, 9:40
Wed: 4:40, 7:10, 9:40
Thu: 4:40, 7:10, 9:40
Ticket to Paradise (PG-13)
Fri: 2:55, 5:05, 7:20, 9:35
Sat & Sun: 12:40, 2:55, 5:05, 7:20, 9:35
Mon & Tue: 2:55, 5:05, 7:20, 9:35
Wed: 2:55, 5:05, 7:20, 9:35
Thu: 2:55, 5:05, 7:20, 9:35
Halloween Ends (R)
Fri: 2:50, 5:10, 7:30, 9:50
Sat & Sun: 12:30, 2:50, 5:10, 7:30, 9:50
Mon & Tue: 2:50, 5:10, 7:30, 9:50
Wed: 2:50, 5:10, 7:30, 9:50
Thu: 2:50, 5:10, 7:30, 9:50
Triangle of Sadness (R)
Fri: 4:05, 7:00, 9:55
Sat & Sun: 1:10, 4:05, 7:00, 9:55
Mon & Tue: 4:05, 7:00, 9:55
Wed: 4:05, 7:00, 9:55
Thu: 4:05, 7:00, 9:55
Movies & Showtimes subject to change - visit manorpgh.com
After B. read the first slide of the statement the Interfraternity Council posted to its Insta gram account, he immediately knocked on his roommate’s door to ask him if he was “crazy.” B., a member of IFC’s eight-person executive board, wanted confirmation that he wasn’t imagining the thinly veiled “misogyny” and “chauvinism” within the post.
The statement addressed the reported sexual assault inside the Cathedral of Learning earlier this month and subsequent student protest, say ing the assault was “disheartening, dishonoring and sickening.” It went on to say men should examine their behavior to prevent assaults from happening, and that fraternities aren’t defined by the stigma associated with sexual misconduct.
Pitt students within and outside Greek Life pushed back against certain sections, including one claiming that recent sexual assault incidents on campus prove that “anyone, including you or me, has the capacity to conduct harmful be haviors whether that be under the influence of a substance or out of desperation.”
Another section that faced censure encour aged men to “strengthen themselves both physi cally and mentally” seemingly to prevent sexual assault because a “man’s life is difficult, and he has the sacred duty to become strong to handle such difficulty.”
B., which is a pseudonym, asked to remain anonymous due to fears of retaliation from Pitt’s Greek Life. Text conversations obtained by The Pitt News and B.’s story show that Michael Liu, a senior and the president of IFC, didn’t consult the rest of the board or the Collegiate Panhellen ic Association before posting the now-deleted statement last Wednesday — which both groups and the University urged him to remove.
“I was taken aback because I couldn't tell whether it was stupidity, incompetence, ego or genuine misogyny that caused him to do that, or maybe a combination of all these things,” B. said.
Liu didn’t respond to multiple interview re quests sent to his personal and IFC president email addresses. He also didn’t respond to an email asking for his comment on allegations that the statement was misogynistic, chauvinis
tic and not representative of Pitt’s Greek life.
In a group message with the IFC executive board, Liu said while he knows “this post may seem controversial and easy to be taken by piec es,” he will “[observe] the majority of the reac tions” before making a decision on whether to delete it. After another board member advised him to delete it — saying “we will catch absolute shit for this” — Liu took down the post. It was up for between one and two hours. But he immedi ately posted an identical version to his personal Instagram page.
Soon after Liu posted the statement to IFC’s page, Panhel executive board members urged the group to take it down, according to screen shots obtained by The Pitt News.
“I understand the idea behind the message, and I appreciate the lack of silence on the is sue, but I hope you can take into consideration Panhel’s concerns about some of the potential implications of the wording. We would love to help rework it and send it back out,” Panhel’s president, senior Marideth Tokarsky, said in a group chat with Panhel and IFC executive board members.
Tianna Staten, a junior and Panhel’s vice president of member education, also said in the group chat that while she thinks “everyone’s heart is in the right place … the message is not being received well at all.”
“It’s in the best interest of IFC (and Panhel by association) to take it down, or, at the very least reword it. It’s coming across as super problem atic and performative and I know that’s not the intentions behind the message,” she said.
Tokarsky didn’t respond to multiple inter view requests. Staten directed her response to Tokarsky.
B. added that the line saying anyone has the “capacity to conduct harmful behaviors” is “ab surd,” and pointing to inebriation and despera tion as the root causes of sexual assault is “vile.”
B. also wasn’t surprised Liu re-posted the statement to his personal account, saying Liu of ten gets “very ingrained in his own beliefs” and can be “sometimes hard to reason with.”
“The fact that he reposted it on his own per sonal page is a testament to him just being un able to see that what he's saying is just absolutely
absurd,” he said. “I don't think in his post he should have ‘To Interfraternity Council mem bers’ and at the very end have ‘President of IFC.’ If he wants to send out that message, it should be independent of our organization, because none of what he's saying I support.”
In the group chat, Liu apologized for not informing the board before he posted the state ment.
“My intention to address the issue with IFC members remain the same and we can have a [discussion] about that for sure,” he said. “This is a lesson for me and I appreciate you all un derstanding.”
A Student Affairs spokesperson told The Pitt News in an unsigned statement that when the office found out Liu posted the message to the IFC Instagram page, they asked that it be re moved. The spokesperson said the office recom mends that students post personal statements to their personal social media accounts, not stu dent organization accounts.
“The University of Pittsburgh supports the right of our community members to exercise their right to free speech,” they said. “We are dedicated to supporting an inclusive, safe and welcoming environment for each member of the Pitt community.”
In response to a question about how the Uni versity would respond to the incident, Student Affairs said the office is still considering “next steps” and that “conversations are on-going” between the IFC adviser, Richard Fann, and the fraternity and sorority community.
“We are eager to work with our students moving forward to continue learning opportu nities and increased engagement in topics that are meaningful to our entire community,” they said.
On his personal page, Liu faced criticism from students, although a few applauded his message with clapping hands emojis. He deleted the post between Thursday evening and Friday morning after The Pitt News contacted him for comment.
K-Town Snack Bar is the first restaurant in the United States to serve instant ramyun made in EZ COOK IH5600 machines, ac cording to its owner, Jae Park.
Park began working in the food indus try in 2017 when he opened the Mr. Bulgogi food truck as a weekend project. He opened K-Town Snack Bar in August, located on Oakland Avenue between Stack’d and Fuel and Fuddle, because he saw a lack of Korean restaurants in the Oakland area. He said he wanted to provide students with delicious but affordable Korean food.
Park said he is excited to offer instant ramyun made with the ramyun machine. The ramyun machines are very popular in Korea. They can be found inside or outside, convenience store or restaurant, company or school, Park said.
“It is better than traditional cooking methods,” Park said. “Pot on the stove is not very good for the ramyun because the boil ing point is very different.”
When it comes to pricing, Park said his target market is college students, and every item on the menu costs less than $10. The ramyun and soup tteokbokki cost $6. He said he sets up low margins to meet the stu dent’s budget.
“Low margins, more sales,” Park said. He said the EZ COOK IH5600 machine uses induction heat to keep the noodles tasty. Ramyun is one of eight menu items served at K-Town, alongside a choice of five toppings such as cheese or wagyu brisket for an additional cost. Every season gets a new menu, and Park said his favorite item on the
menu is the ramyun.
Park said the restaurant’s soup tteok bokki is a very popular street food in Ko rea, but he doesn’t think anyone makes it in Pittsburgh.
“Tteokbokki is a new item here,” Park said. “There are two types of tteokbokki in Korea. Right now soup tteokbokki is the most popular one.”
Park has seen business increase every day. He said his main goal for this year is estab lishing a good name in the neighborhood.
“We want to make a brand, gain popu larity in Oakland, and get good word of mouth,” Park said.
Seyoung Choo, a fifth-year student at CMU, decorated the restaurant in bold yel lows and reds. She created everything from
provided the owners with moodboards and case studies to support her ideas. Once the owners decided on a color palette and pri mary font, she drew her own characters and aesthetic. After Choo created the digital de signs, she started designing the interior.
“I think the biggest challenge was us ing the space within its parameters,” Choo said. “The space is a long rectangle, so it was hard thinking about designing the movement of people and putting things on the wall.”
Choo said her favorite part of the proj ect was painting the space. Because the project was low-budget, Choo recruited her personal friends into helping her fin ish the mural. She said it was a fun summer project and gave them the opportunity to closely bond.
Grace Yun, a pre-dental junior at Pitt and K-Town employee, said she takes high pride in working for the restaurant. She speaks fluent Korean and English. She said the responsibilities of the job are versatile 一 she has to be prepared to work as cashier, waitress or cook, depending on how many people are in the restaurant.
For those who want something sweet off the menu, Yun highly recommends try ing the bulgogi rice. She also recommends the tteokbokki, a Korean rice cake soup, which is completely homemade.
He also believes K-Town is the only place making gold fish, a Korean pastry.
Aside from pricing, the restaurant aims to provide quick service. The staff prepares orders as they come through, but the food is ready in a matter of minutes, Park said.
Since opening the restaurant in August,
the brand’s logo to the graphics painted in side the restaurant. Choo is pursuing her bachelor’s degree in architecture with a double major in social and political history and a minor in design, and she describes herself as a versatile and curious artist.
“I really like exploring different medi ums and art design or art opportunities,” Choo said.
The street food served in K-Town has origins in ‘80s and ‘90s traditions of street food, so she designed the shop to reflect this era of style and typography. “Reply1988,” a South Korean television drama, captures a lot of imagery of South Korea, so it was a main source of inspiration for K-Town’s de sign, Choo said.
“I was interested in using traditional and authentic kinds of imagery, patterns and de signs,” Choo said.
During the brainstorming process, Choo
“If you are good at eating spicy food, I do recommend the tteokbokki as well,” Yun said. “It is one of my favorites.”
K-Town has recently joined delivery apps such as Uber Eats and DoorDash, and Yun said it makes the environment very fast-paced, especially during peak hours. Yun didn’t have any experience in the food industry before working at K-Town, but said her past experience working as a den tal assistant made her a natural when talk ing to customers.
Yun added working at K-Town Snack bar is a fulfilling experience.
“My boss really cares about the custom ers and coworkers,” Yun said. “He takes good care of the employees, which is one thing I really like about working here.”
Editor’s Note: Grace Yun is a former staff writer at The Pitt News.
For Pitt faculty member Nick Courage, en couraging others to read is a lifestyle.
He founded Littsburgh in 2015, an online platform for local literary activities, as well as a resource to foster connections among authors, publishers, reviewers and public professionals. The organization is also dedicated to providing professional advice not just to literary work ers locally, but literature lovers throughout the country.
Courage is an author of middle grade fic tion. He also works as a publishing consultant and teaches the English department’s “Writing Youth Literature’’ course. He said he estab lished Littsburgh for Pittsburgh residents and students to know about the literary events that take place in Pittsburgh.
“I thought I could just make a little website and list literary events and authors, [so that] there’s sort of a central place that people can find all the cool stuff that’s happening in liter ary Pittsburgh,” Courage said. “And in the pro cess of building Littsburgh, I found out that the Pittsburgh literary scene is so much bigger than I even thought.”
In addition to sharing news about local lit erary activities in Pittsburgh, Littsburgh con ducts interviews with authors to share insights on the writing and publishing industry. Litts burgh publishes the interviews to social media platforms such as TikTok.
Heather McAdams Caldwell, Littsburgh’s content strategist, is a publisher at Bridge & Tunnel Books, an independent literary press in Pittsburgh. She said one of Littsburgh’s goals is to raise awareness of literary events in Pitts burgh.
“Littsburgh is an organization dedicated to promoting literary Pittsburgh in terms of au thor events, book, new authors that are com ing to the city, books that are newly released centering around Pittsburgh,” Caldwell said. “It also focuses on the organizations that make up the literary scene, such as the amazing local bookstores and indie presses in the area.”
Courage also mentioned that Littsburgh helps literary workers with their career devel
opment by answering questions about writing and publishing via email through the site. He guides people through finding literary agents and navigating contracts.
“People have so many questions about how to get published, or what to do if they’re hav ing a contract issue with a short story,” Courage said. “I love being able to help when I can.”
Courage said as Littsburgh grows bigger, the organization attracts not only literary pro fessionals in Pittsburgh, but also subscribers from all other states and even foreign countries.
“[As] it got bigger and bigger, we have subscribers for our newsletter in every state, including Alaska and Hawaii, and also interna tionally,” Courage said. “A lot of people who are checking in on Littsburgh are people who work in publishing. And we have subscribers who in the UK and Scandinavia [and] have been read ing our emails for years.”
Caldwell said she achieves life-work bal ance because she is passionate about reading and publishing.
“I know so many creative folks that are software engineers by day and writers by night, [Pittsburgh is] just a place where people want to be doing more than just a single job. They have something that brings them in income, and then they have their passion projects,” Caldwell said. “I feel like that’s a well-balanced day to be able to do the editing on a manuscript in the morning, and then work on content strategy at night for Littsburgh.”
Because he is teaching a class at Pitt, Cour age said he understands that college students are busy, but he thinks reading for fun is re warding for students. He said he hopes Litts burgh encourages users to read more, and not see reading as a strenuous task.
“It’s hard as a college student because [they] are reading all the time. And it’s not necessarily for fun, it’s for class,” Courage said. “I think the important thing for college students to remem ber is that there are books for them to read for fun. Reading can add something to your life, rather than taking away time.”
Findthefullstoryonlineat pittnews.comPittsburgh Panther’s Quarterback, Kedon Slovis, has teamed up with Gussy’s to create our biggest breakfast sandwich ever, the “BIG KEDON!” Available for a limited time, a percentage of proceeds will benefit UPMC Children’s Hospital of Pittsburgh Foundation.
preview
For those who haven’t extensively followed ACC volleyball since 2017, the conference is simi lar to a seesaw.
On one side of the seesaw is Louisville — the 2020 and 2021 ACC champions and 2021 Final Four participants are once again stellar in 2022. Currently ranked No. 2 in the AVCA coaches poll, the Cardinals are off to an 8-0 start in ACC play and have just one loss overall on the year.
But forget their success in ACC play this sea son — the Cardinals haven’t lost a conference game in nearly two years.
Pitt occupies the other side of the seesaw. The Panthers are ranked No. 8 nationally and are also off to a perfect 8-0 start in ACC play. They also ac companied Louisville at the Final Four, marking the first time that two ACC teams made it to the national semifinal in the same season.
From 2017-19, Pitt was on top of the confer ence, notching three consecutive ACC titles and looking down at Louisville on the other side. It goes without saying that since 2020 Louisville took control and rocketed to the top of the hypo
thetical ACC seesaw.
Of course, there are other teams who’ve tried to dethrone the champions — namely No. 10 Georgia Tech the past two seasons. But make no mistake — Pitt and Louisville are the undisputed kingpins of ACC volleyball.
For the first time this season, the two sides will face off Sunday afternoon at Fitzgerald Field house — coincidentally two years from the date of Louisville’s last ACC defeat, which was against Pitt.
The two sides are accustomed to playing high stakes matches against each other. Last year, both teams were ranked in the top five each time they played each other.
Although Pitt is just outside of the top five for this year’s game, Sunday’s match isn’t just the most important one in their rivalry’s history — it might be the most important match in ACC history.
Trust me, I know it’s a boisterous claim, but for a regular-season ACC volleyball game, there’s never been more on the line between better teams. It’s the first time ever that two reigning na tional semifinalists have faced off in ACC confer ence play, and both teams have similar aspirations
for this season.
Apart from the historical relevance, the two sides are putting their perfect conference records on the line. The winning side will be a heavy fa vorite to go on and win the ACC outright and subsequently position themselves as a top-four seed come tournament time.
The only thing distinguishing the two sides is Louisville’s 36-game ACC winning streak, which will almost certainly be at 37 come gametime. There’s no doubt they have pride in that streak and will do anything they can to extend it past the two-year mark.
For the Cardinals head coach Dani Busboom Kelly, their streak is grounded in a relentless pur suit of perfection. They play nearly flawless vol leyball, especially on offense where they boast the second-best hitting percentage in the NCAA at .312. They also excel at the net with a remarkable 2.97 blocks per set — good for third best in the country.
When they win, they win swiftly and with rel ative ease. They’ve dropped just three sets to ACC opponents this year, with two of them coming in their last two matches. Despite beating Virginia
Tech handily on the scoresheet, Busboom Kelly had surprisingly strong words following the loss.
“I’d say this is the worst we’ve been all sea son,” Busboom Kelly said in an interview with WDRB.com. “We’re trying to build something not only for ourselves, but for this city and the volleyball community here. So I hate playing like this, especially at home.”
Keep in mind, she said about her team after a win. The Cardinals star senior opposite Aiko Jones voiced similar concerns to her coach.
“This was a win that feels like a loss,” Jones said. “We didn’t leave the game feeling proud of how we played.”
Despite the “hard loss,” the Cardinals have a lot working against them. They’re playing without their All-American junior outside hit ter Anna DeBeer, saw the arguably best setter in the country in Tori Dilfer graduate, and still aren’t satisfied with anything less than a perfect performance.
Findthefullstoryonlineat pittnews.com
Dalton Coppola Sports Editor
Redshirt senior offensive tackle Cart er Warren — who has been with the Pan thers since 2017 — will not return this season due to an injury, head coach Pat Narduzzi announced on Monday. War ren hasn’t appeared on the field since the game against Rhode Island. Narduzzi thanked the long-time Panther for his commitment to the program and got emotional when he realized Warren had played his final game in a Pitt uniform.
“Carter Warren will be out for the rest of the year,” Narduzzi said. “I can't thank him enough for all the efforts he's made. It's sad to think that he's played his last ball game, you know, in that Pitt uni form. I don't even want to think about it. He didn't want to think about it.”
Narduzzi said Warren will now focus on rehabilitating his injury, preparing for his next journey to the NFL.
“We need to get him prepared for his next journey in the NFL,” Narduzzi said. “It's only fair for him to be able to do
that. So disappointed to hear that. But like I said, it’s been painful for him to even, you know, make that decision.”
Warren served as a mainstay on the Pitt offensive line since 2019, starting all 13 games at left tackle as a redshirt soph omore. He served as a key player on the ACC Champion winning team, starting all 14 games and protecting quarterback Kenny Pickett’s blind side. He earned All-ACC Second-Team honors in the championship-winning campaign.
With the long-time starter on the mend, Pitt will look to redshirt sopho more Branson Taylor to step up at left tackle. Narduzzi also acknowledged that redshirt senior Gabe Houy and redshirt junior Matt Goncalves can push for more playing time too.
Taylor has an opportunity this week end to further solidify himself as the long-term starter when the Panthers travel to Kentucky to take on the Louis ville Cardinals. The game will kickoff at 8 p.m. and air on the ACC Network.
Grace DeLallo Assistant Opinions Editor
My love for cooking developed as a child. I made banana soup that consisted of blend ed bananas and coffee creamer when I played “restaurant” with my friend. I talked aloud when I prepared lunch for myself and pre tended I had my own Food Network show. I wasted a lot of flour on failed experimen tal recipes, but was determined to keep try ing. In high school, I eventually became the person who brought olive oil and fig cakes to the Latin Club party because I can’t re sist a theme. I brought mashed potatoes in a crockpot to school — yes, mashed potatoes — on multiple occasions and made cookies to give out the day before winter break.
Although I have always had a passion for food, my relationship with it has never been particularly healthy — but the pandemic strained my relationship with food in ways I couldn’t have imagined.
I not only fell out of love with cooking for myself, but also with feeding myself. It soon became a chore to eat. I perceived cooking as something that took too much time and was simply not worth my effort. I still ate, but my food intake decreased dramatically and my body slowed. I still struggle with these un healthy perceptions of food and eating, but I’m trying to break free. I want to enjoy food
two things are true — there is too much deli cious food out there to eat, and we need to eat to survive. So why not make the most of your meals and enjoy them as much as you can?
Take garlic confit, for example. I saw multiple TikTok recipe videos before mak ing my grand attempt, but I am so glad I did. All you have to do is buy a $3 bag of peeled garlic from Aldi, place the garlic in an oven-safe dish, cover the garlic with ol ive oil — even though the recipes call for a neutral oil, just use what you have — and let it cook at 200 degrees for a few hours. When you’re done, strain the garlic oil and put it in a resealable container, place the garlic in a glass container and pop it in the fridge.
Goodwill’s
shop Goodwill’s
shop Goodwill’s
Fikayomi Olagbami | Staff Illustrator
again, and simple but sophisticated hacks have allowed me to reclaim some of that love for food with you, dear reader.
I grew up in a household where food was continually a contentious issue. I didn’t un derstand how much of the negative conno tations surrounding food, weight and body presentation I absorbed, even when my body and diet wasn’t the subject of scrutiny. But it didn’t matter, because I forged a relation ship with food modeled after how others perceived it, and food was meant to be care fully monitored and put within rigid bounds. Not until recently did I start to see the ef fects, once I began to unpack my body dys morphia and disordered eating habits with my therapist. Diet culture, beauty standards and so-called “healthy living” all maliciously infiltrated my developing mind and became ever-embedded deep in my brain. I’ve held onto the manipulated image of food forced upon me for a long time. I’m trying to let go.
So many people struggle with eating dis orders and disordered eating. I’ve had a very taut relationship with food since I was in elementary school and it’s something I still struggle with today, but ultimately, I know
I like to slap some garlic confit in a pan with fresh basil, tomatoes and pasta for an easy meal ready in 20 minutes. I also use the garlic in salad dressings, on toast and with rice. And because it’s so versatile, the garlic confit and oil are able to infiltrate a num ber of your regular dishes and easily elevate their flavor profile, if I may use fancy chefspeak.
I’ve also made basil oil by blending fresh basil with, and this may come as a surprise, oil! After all of the basil chunks are basically gone, use a fine mesh strainer or standard coffee filter, wait a few hours for it to strain and voila, you have a delicate oil you can drizzle on anything you want.
Another one of my weekly staples is oven roasting a whole chicken. I know this may sound like an extensive, labor-intensive process, but I promise it’s incredibly easy and the final product is delightful. All you need is a baking sheet or pan, some tinfoil, a whole chicken — I suggest the free range, certified-humane ones at Aldi or Trader Joe’s, but do whatever is in your price range — and whatever spices you like, but if you’re asking me, garlic and onion powder are a necessity. I preheat the oven to between 350 and 400 degrees, rinse my chicken under the tap, throw some foil on the tray, cover the chicken skin in seasonings and check on it every so often.
A restaurant is an ideal spot to take any date, business partner or peer you wish to impress. In a dining establishment, you don’t owe anybody anything, and everyone else must wait on you hand and foot. Working in a corporate environ ment, I often find there are too many people simi lar to me, so a restaurant is a nice place to assert myself as a dominant force in the world.
As such, today I am attending a lunch with my business associate. I will show him and the wait staff that I am an impressive figure. Of course, I do not care much about the opinion of the waitstaff, as they are rather unimportant — and overpaid, in my opinion.
I will arrive at the restaurant 10 minutes be fore our scheduled meeting time because I want to be in control of the situation. When my col league walks in, he will wander the restaurant like a lost child searching for his mother while I will maintain a position of perfect prowess, my legs
spread wide in our booth.
I inform the hostess — also overpaid — that I would like a table for two. She brings me to a small table in the middle of the restaurant. This is not ideal, as the middle of the room leaves me surrounded by the other patrons and limits my ability to survey the land. Without telling anyone, I move to a larger booth along a side wall. Much better.
My associate arrives, and as expected, he flounders about the main seating area. I allow him to shamefully search the tables for a few more seconds before I loudly call his name, alerting the entire restaurant to his incompetence. I beckon him like a dog.
Certainly sheepish and embarrassed, he sits down in the booth. I greet him casually, but with a hint of pity — I want him to know that I do not hold him in high regard. Oddly, he maintains his composure and greets me with a smile, as though he did not even notice his foolish display mere moments before.
Our waiter, a rather unattractive individual,
greets us and takes our drink order. I allow my colleague to order first so that I can order some thing more impressive. He orders a Coke. I order a rum and Coke. At this, our waiter makes a face, somehow uglier than the one tragically stuck to the front of his head, but he says nothing.
When he returns, he brings two Cokes. Re straining my immense fury toward the ineptitude displayed by this waiter, I politely remind him that I ordered rum with my soda. He informs me the rum is mixed in with the soda. How ridiculous. I send it back and ask for a shot of rum and a glass of Coke.
To my surprise, he returns with the correct drink order. I dismiss him, and once he is gone, I down the shot of rum without using the Coke as a chaser. I give a subtle, yet appropriately pomp ous grin toward my colleague. Undoubtedly, he must feel rather effeminate and impotent in this moment.
As I already know what I wish to order — the most expensive item on the menu, obviously — I announce that I will use the restroom. I never say
I need to use the restroom, as this implies a de pendence and inferiority to my bladder.
While I urinate, I track how long it has been since I left to determine how uncomfortable my coworker must feel. Everyone else perceives him as a friendless, unloved individual eating all alone. By the time I finish in the restroom, he will des perately yearn for my company — for me.
Yet, when I return to the table, he calmly reads the menu, as though he cared very little about my absence. I do not spot any beads of sweat collect ing at his receding hairline.
Our hideous waiter stops by once more for our food order. After we give it to him, I com mand him to split the check. Normally, I tell them to do this at the end of our meal in order to make their life more difficult, but I fear our waiter may have believed that the two of us are on a date. This would be terrible.
After about 10 minutes of delightful — and, by extension, power dynamic-defining — con versation, our food arrives. Under my breath, but loudly enough for our troll of a waiter to hear, I mutter, “finally.” My time is very important.
He frowns and leaves. I can only hope that I go blind before he comes back to check on us.
Edited by Patti Varol and Joyce Lewis
2‑3‑4‑5‑6‑7 bedroom apartments and houses available in August 2023. Nice, clean, free laundry, includes exterior maintenance, new appliances, spa cious, and located on Semple, Oakland Ave., Meyran Ave., Welsford, Bates, Dawson, Atwood, and Mckee 412‑414‑9629. douridaboudproperty management.com
Jeffrey Wechsler