4-13-18 by The Pitt News

Backyard brewers: Students craft their own creations Cassidy Power and Samuel Ruppert The Pitt News Staff

Some students buy kegs for a good time. Others become amateaur mixologists for the night, concocting a batch of jungle juice in their backyards. But a few local college students find joy not in the consumption of the alcohol, but in the process of making the drink itself. They’ve taken it upon themselves to put in the work of making their own beer instead of just flashing an ID and swiping a debit card at a liquor store. Grant Larson, a sophomore microbiology major at Pitt, first began experimenting with brewing in his friend Grayson’s backyard in his Massachusetts hometown during high school — fermenting the beer in an empty Poland Springs jug. He, Grayson and fellow classmate Cole had no previous knowledge of how brewing worked, so they just threw ingredients together and hoped it would produce something drinkable. The first beverage they created was a cider with an extremely high alcohol content. They enjoyed the process so much that they kept at it. “We weren’t doing it just to provide alcohol, we liked the backyard experiment of it,” Larson said. The trio has since experimented with making many different types of beer, including a stout this past winter and other types such as pale ales and IPAs. The friends find recipe ideas by browsing the web. For Larson, the entire brewing process still takes place in the same backyard with the same group of friends, where the final product is made, stored and shared. They recently began looking into a software called BeerSmith, which allows the user to create and share recipes with others. Larson says that after college, if the friends live together, brewing for sale could become a possibility. But for the time being, they will just stick to brewing on breaks. Brewing has become an important pastime for the group as their passion and pleasure in experimenting with different kinds of beer has grown. Sometimes he brings their creations to Pitt, although he does not sell any of the prod-

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uct. “We don’t produce a lot at a time, so we only have about a bottle or two each,” Larson said. “We’d have a little. But the rest we’d normally give it to [Grayson’s] parents.” While beer can come in a variety of flavors, the four key ingredients needed to brew are water, grain, hops and yeast. Different amounts of these elements affect the type of beer that is produced. These ingredients are mixed into what is called a mash and then boiled in a large pot before being transferred to another vessel to ferment into the final product. The boiling process requires a thermometer, as the temperature at which the mash is boiled must be closely watched. Based on the types of grains and the types of beers, the temperature will vary. Other required equipment includes a large pot, tubes or a siphon to transfer the liquid, a large glass jug to ferment the liquid in and an air lock, which lets air out to relieve pressure without letting it back in. Larson gets the grain and hops from local supply stores to gear up for the monthlong process of brewing. It takes a batch of beer two weeks before it reaches the fermentation stage. After these two weeks, it will take almost as long for the beer to ferment into the alcoholic beverage. “You basically want to make sure that, especially at that point in the process that the temperature is just right, so you can get the optimum breakdown of starches and sugars into your prealcoholic beer,” Larson said. Michael Kalnas, a senior finance major at Carnegie Mellon, is also a meticulous brewer — although he got into the hobby in his parent’s basement instead of a friend’s backyard. He also makes mead instead of beer, which he describes as “wine but made with honey instead of grapes.” Kalnas got into brewing about two years ago as a way to bond with his aging father. The two used to work out together, but after Kalnas’ father started having hip issues, Kalnas started looking for new activities for the two of them to do. Kalnas’ cousin, who had been brewing for 10 years, taught them the basics.

Grant Larson, a sophomore microbiology major, creates a variety of homebrewed beers at a friend’s house including stout, pale ales, IPA’s and cider. Kyleen Considine SENIOR STAFF VIDEOGRAPHER

See Brewers on page 5

April 13, 2018

Homebrewing supplies. Photo via Wikimedia

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April 13, 2018

Cocktail classroom: Professors bring classes to the bars Darren Campuzano Staff Writer

A professor walks into a bar to talk about statistical issues in business. This sounds like the opening line of bad joke — but it’s a reality for some Pitt professors. Though it is rather unconventional, some University staff members have been relocating class to more sociable areas on campus, such as local bars and restaurants. For Pitt lecturer Mark Kramer, taking the class outside of the classroom has more to do with transplanting students in a more engaging environment. Kramer teaches writing classes at Pitt, such as creative nonfiction courses and a first-year composition class, with a service learning section incorporated. For the latter, his class often discusses a particular neighborhood in-depth and the consequences of gentrification in that area. For this topic, he’s taken a class to Tana Ethiopia in East Liberty to see the effects firsthand in a more enriching learning experience. “It gives them a kind of real-world application with sensory experience.You know, you’re tasting, you’re seeing, you’re touching,” Kramer said. “It is literally, you know, feeling these spaces. It does enhance that learning in that sense.” Closer to campus, Kramer has held classes in the quieter corners of Oakland staples — such as the basement room at Fuel and Fuddle and the second level of The Original Hot Dog Shop. “Some spaces are more conductive than others,” Kramer said. “So I’m pretty selective in terms of choosing when and where.” Though he has attempted to hold class at Hemingway’s Cafe, he said the loud, fun atmosphere of the Forbes Avenue bar makes carrying out a successful class difficult. Kramer has found he prefers the aforementioned venues of Fuel and Fuddle and The O. Meg Millure, a senior double major in writing and gender, sexuality and women’s studies, took Kramer’s Senior Seminar in Nonfiction class last semester. The class met at the Thirsty Scholar one Monday evening

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Liam McFadden STAFF ILLUSTRATOR

“

“I’m looking for personal growth — individual transformation. And I just find being outside of the classroom in environments that shake things up a little bit helps that.”

-Mark Kramer to hold a writing workshop for the Capstone essay. “We were all kind of driving ourselves crazy with our projects and it kind of just made sense for us to have a little bit of a break, ironically when we were in class,” Millure said. Millure felt that being able to socialize with peers outside of the classroom added more personability to the essay she was working on. She also valued the casual and informal approach to discussing a group collaboration.

“We sat with our workshop groups and had a glass of wine,” Millure said. “It was really nice just to be able to kind of have the OK to relax, especially on a project that I cared so much about.” Kramer said the classroom can be a bit of an artificial space for learning. Even when his classes are not frequenting local eateries, he tends to relocate them to places like Hillman Library for a change of scenery. “Obviously I want them to be better writers because I teach writing classes, but

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I’m looking for personal growth — individual transformation,” Kramer said. “And I just find being outside of the classroom in environments that shake things up a little bit helps that.” For Pitt lecturer Jeffrey Wheeler, teaching outside the classroom is not just an added experience, but actually imperate to the curriculum. Wheeler teaches Calculus I and II in the regular classroom setting, but requires his Business, Industry and Government Problems class to occasionally meet in a more casual bar or restaurant setting. In the BIG Problems course, students work with local Pittsburgh area companies to solve applicable math problems. When advisers from these corporations visit and meet with the class, Wheeler finds it more effective to convene over a meal rather than in front of a blackboard. “The only reason I’ve ended up in a restaurant is just for that interpersonal downtime when people get to connect — get to know each other between the students and a client,” Wheeler said. Wheeler prefers relocating class to the back of Hemingway’s in the early afternoon — a time he said is usually pretty quiet — but he’s also taken class to Legume in North Oakland and Meat and Potatoes Downtown. According to Wheeler, these meetings are as much of a networking opportunity as they are a learning experience for BIG Problems students — many of whom have been hired by the companies they collaborated with in the class. “The advantage of spending time in a restaurant is that the students get to be a little more free, little relaxed,” Wheeler said. “It also builds a little trust.” Wheeler suggests that the hardworking attitudes of Pitt students adds to the class’ success in an unorthodox environment. “The students that take this class typically are motivated by gaining an experience that will help them look attractive to a potential employer,” Wheeler said. “My goal is to give you that experience.”

Brewers, pg. 2 Now, every few months Kalnas will drive to his parents’ house an hour outside of Pittsburgh and spend the weekend brewing in the basement with his father. While his mom is less than enthusiastic about the space taken up by the 25 gallons of mead aging in her basement, Kalnas is grateful for the opportunity to spend time with his father. His current recipe includes oranges, cinnamon, allspice and raisins and takes anywhere from six months to two years to make. Kalnas said it takes the same amount of time to make three gallons as six or seven — aging the mead is what takes so long. Although the process seems complicated, Kalnas said brewing is actually quite simple. “There’s very detailed recipes, and if you follow them to a T, you’re going to get a good result,” Kalnas said. “But I think the fun comes from trying to make it your own and do something unique.” He said having an active role in creating mead makes the products taste better, since he knows what to expect. “With [my mead], I’ll throw in a dozen oranges and really be able to taste the difference,” Kalnas said. Larson and his friends taste test their own alcohol but also rely on others for feedback on the batch. They constantly experiment with varying amounts of ingredients and try to make different types of beer. In the 1015 batches of beer they’ve made since high school, only one has ever one gone bad, which Larson blames on a mistake during the sanitation process. Trial and error is an important part of the process, as there are plenty of opportunities for things to go wrong, according to Kalnas. Once he and his dad got a little more confident in their brewing technique, they started experimenting with their own recipes. “I was in the backyard picking wild raspberries, blending them up and throwing them in,” Kalnas said. “It didn’t end up working out.” During the brewing process, if the equipment is not sanitized properly, it can be detrimental to the batch. Larson stressed that regular dish soap can alter the flavor and kill the yeast, which is why he and his friends use Star San to protect the beer’s taste and makeup. Kalnas cites cleanliness and attention to detail as the differentiating factor between successful brewers and failed brewers. He said one of the biggest costs of brewing is buying glass containers called carboys. Glass is less porous

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than plastic and creates a better defense against outside contaminants. When people try to cut costs by using plastic or other cheaper materials, bacteria is more likely to get into the brew and sour it. Patience is also vital, according to Kalnas. Throughout the fermentation process, if the yeast isn’t properly aerated, at best it will die off too soon. At worst, pressure will build up from the CO2 released by the yeast and the container will explode. “Fermentation is all about keeping your yeast happy,” Kalnas said. The hard work pays off, according to Pitt

students Nat Miller and Madhu Mahesh. Miller, a senior psychology and Spanish major, and Mahesh, a junior psychology and gender, sexuality and women’s studies major, have both tried Kalnas’ mead and gave good reviews. Miller said it reminds her of “a more chill version” of bourbon. Mahesh likes the sweet honey taste and says it has an authentic feel. “I appreciate the craft and artistry behind it. Especially if it’s homemade, homebrewed, I would pay more for this,” Mahesh said. Kalnas plans to keep brewing mead for at least a few more years. He said it only costs a couple of dollars a bottle to make and the orig-

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inal taste makes it worth it. Once he has mead down, he’d like to move to brewing beer, but for now he’s content. He has no plans to sell his products — he’d need a licence — but he likes the family aspect that is involved in the process and being able to share his mead with friends. He says it’s cool to show up with it to a party or give it to family members as a gift. But it can be much more stressful sharing his creations with family and friends than just sharing a drink. “I always try to make sure to age it more, make it the best, because your pride’s on the line with how it tastes,” Kalnas said.

RAISES THE BAR IN #PITTMADNESS CHALLENGE Amanda Reed

Contributing Editor Move over, Villanova — there’s a new bracket winner in town. Gene’s Place, located on Louisa Street in Oakland, won the Barstool Pitt #PittMadness bracket challenge April 11, beating out student favorites like Mario’s South Side Saloon, Garage Door Saloon, Hemingway’s Cafe and Peter’s Pub — which came in second. Originally seeded 10th, Barstool called Gene’s Place’s win a Cinderella story after winning the final round with more than half of the vote. “[Gene’s Place] COMPLETES THE CINDERELLA STORY #PittMadness,” Barstool Pitt tweeted after the contest ended. The cozy, wood-paneled bar narrowly beat Hofbrauhaus in the first round and edged out Hemingway’s in the second. Then it cruised past Mario’s before topping Peter’s in the final round. To help promote the contest, the Gene’s Place Twitter adopted a sassy, sardonic tone, tweeting quips like, “Mario’s smokes the disgusting mids your friend stole from his older brother the summer after your freshman year” and “do you know how many [sic] hot dogs we’re gonna give out if we win this thing?” nodding to the bar’s tendency to give out free hot dogs. “We were a bit tact in some of those tweets,” Gene Ney, the 55-year old epon-

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ymous owner of Gene’s Place said with a laugh. Rich Anthony, a 29-year-old bartender at Gene’s, said the social media strategy is a representation of the humor from the people at the bar. But for this specific campaign, they were not going to make any ad hominem attacks, since it’s not in the bar’s character. “We’re not gonna attack anybody’s business.” Anthony said. “That’s not good for anybody, especially the Oakland bars, because Gene has spent years building relationships with a lot of them.” Although Gene’s Place took the top spot, Ney said that this is a win for Oakland bars everywhere, despite the tough competition from other neighborhoods. “If you look at it, the win did not go to a South Side bar or some other community. It went to an Oakland bar, and it’s very much appreciated,” Ney said. To celebrate the win, Gene’s is extending its Friday $1 well drink special by one hour and will serve free hot dogs Saturday along with a $1 well drink and shot special from 8-10

Gene Ney, the owner of Gene’s Place, talks with a regular at his Oakland bar Thursday night. Photos by John Hamilton MANAGING EDITOR

p.m. According to Ney, the win has brought more new faces to the bar, making it more well-known to those in the Pitt community who often travel to oth-

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er, larger bars. “One of the things about this bar is that some of the things that make it good also hurt it. It’s on a side street, and there’s many people who home to Pitt and graduate never knew this bar was here,” Ney said. Anthony added the bar’s loyal legion of regulars — some who started drinking at the bar during their undergraduate careers — helped drive Gene’s Place to its win. “I think that the regulars at Gene’s are pretty passionate about the bar, and I think that’s what came into play,” Anthony said. One of those regulars is Matt Smith, See Gene’s on page 7

Letter from the editor

s a senior riding out my last couple weeks of being an undergraduate at Pitt, it’s easy to find reasons to celebrate and go out with some friends. Found the perfect graduation outfit? Let’s get a shot pitcher — with extra gummy worms. Attended my last 8 a.m. class? Dollar well drinks on me.

Whatever your reason is for indulging in some alcohol, please drink responsibly. And no, I’m not talking about adding ice to your drink to stay “hydrated.”

Gene’s, pg. 6

has cemented its place as the Loyola University of Chicago of Oakland bars. “We kind of are a black sheep,” Hess said. “We don’t have a dance floor, we don’t have the big club ceiling a lot of bars are going for. It’s more of a personal atmosphere.” Shane Drennen, manager at Peter’s Pub and a 30-year-old Regent Square resident, considers Ney a friend. Despite the competition, there’s no hard feelings between the two bar workers. “If it wasn’t us [who won], I wanted him to win, and I think he was probably feeling the same way,” Drennen said. Despite the win and support, Ney remains humble about his small bar that has come a long way. “I really appreciate it. I don’t know what to say. It’s unbelievable,” Ney said. Zane Crowell and John Hamilton contributed reporting.

a senior finance and economics major who lives “30 steps from Gene’s.” He said he fell in love with the cheap beer and personable quality of the bar. “Peter’s and Hem’s are always going to have kind of a domination on the drinking scene here — which is fine,” Smith said. “People who are smart, economical about it, they know where to go — and that’s definitely here.” Though Thursday was her first night at the bar, Natalie Kiener, a senior supply chain manager, saw its appeal. “People like Gene’s because it’s cheap and cool, and I know it’s really popular for trivia,” she said, “It should be considered more cool.” Jeff Hess, a 27-year-old bouncer at the bar, said that with this win, Gene’s Place

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April 13, 2018

Cheers, Ashwini Sivaganesh Editor-in-chief of The Pitt News

GOING OUT IN OAKLAND...

gives a feeling of home

isn’t worth the time

The exterior of Peter’s Pub in Oakland. Thomas Yang VISUAL EDITOR

Henry Glitz

Opinions Editor Like most Pitt students of age, I only really have a hazy recollection — at best —of going to Peter’s Pub on my 21st birthday last summer. It was late May, and the usually jammed upper dance floor was a fraction less busy than normal. My group of friends and I commanded a corner of the floor, jumping around to our hearts’ content. I wore a felt Viking hat in honor of my birthday — I had just downed a Panther Bomb and a flaming shot of something strong, and I was ready to dance it off. Bars, pubs and restaurants hawking alcohol crowd the map of Oakland, and the college kids they’re here to entice can probably tell you story after story about each. Whether it’s the tight-knit clientele and intimate atmosphere of Gene’s Place, the raucous karaoke and pickle shots at Garage Door or the classic college bar vibe and social atmosphere at Hemingway’s Cafe, the watering holes around Pitt’s campus each holds a different place in a 21-year-old local’s imagination. Saving money can be a powerful prerogative for college students, many of whom would prefer not to pay up for a night out and just stay in with friends instead. My salary as opinions editor of The Pitt News certainly hasn’t made it too hard for me to identify with that struggle. But for all the draws of staying in, frequenting the bars around

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campus has been an experience that’s about more than simply getting drinks. Although my legal drinking career hasn’t yet lasted more than several months, since last May, some of the most memorable sights and sounds I’ve taken in since coming to college have been at 21-plus establishments. Before the beginning of my last semester, for example, I hadn’t even heard of P Town, a bar just beyond Oakland’s northern border into Bloomfield. But as graduation nears, the pub’s frequent Italo-disco-themed dance parties have become an important element of my weekends. Donning brightly patterned button-ups tinged with neon, I found the perfect place to appreciate cheesy early ’80s disco with my friends — we haven’t missed a Saturday night sipping mixed drinks on the dance floor under the red and purple lights since January. Of course, it’s still fun to return to the second floor at Peter’s, but sometimes you just want something else. Other times, the standard option is exactly what you need. Hemingway’s on Forbes Avenue directly below the Litchfield Towers has always had its allures: as first years walking past it on the weekends on the way to sketchy South Oakland addresses years ago, we might have looked enviously at the warmth of friends meeting each other and a seemingly impossible number of bodies See Glitz on page 16

Assistant opinions editor Sarah Shearer’s wine bottle repurposed as a flower vase. Thomas Yang VISUAL EDITOR No one is stopping me from hitting the Sarah Shearer bars every weekend, but there’s just something Assistant Opinions Editor about sitting around with friends in the comI was flipping through last year’s journal fort of someone’s living room with a bottle of and found a pie chart I drew on one of the wine that’s special to me. pages. I had divided it into two sections — the I certainly spent my fair share of time exsmaller third read “I like wine this much,” and ploring the French bar scene while studying the larger two-thirds, “and tea this much.” abroad last year. We took advantage of free Before deciding for yourself whether or not champagne night, and helped drain Aix-enthe bar scene is for you, I think it’s necessary — Provence bars of their beer supply on St. Patlike eating oatmeal dry or finishing your brusrick’s Day weekend. sel sprouts — to try it. But some of my fondest late-night memoI found this out firsthand last weekend ries came from sitting around the kitchen table when I walked into my first Oakland bar — or in my friends’ apartment, eating spaghetti and four of them, I should say. There were glorious meatballs and drinking devastatingly cheapmoments — a rogue gummy worm surfacyet-incredible French merlot while teaching ing in my shot pitcher at Hemingway’s Cafe, Patricia, my vegetarian friend, how to squeeze or hearing “Freaky Friday” by Lil Dickey on sausage out of its casing to make meatballs. the dance floor in Peter’s Pub after getting my In fact, some of my most delightfully murky horns, three months overdue. But there were memories surfaced from the kitchen — startalso less-than-great moments, like walking ing when the clock struck midnight on my 21st around on the cold April night in my thin jean birthday. jacket or the loud cacophony in overcrowded Instead of bundling up just enough to face bars, filled with I-kinda-know-you-but-notthe frigid January night — but not too much to enough-to-say-hello fellow students. be sweating in a bar — I stood in the kitchen So I must confess — bars and I are not soul with my roommates as they watched me strugmates. Am I down to dance at almost any hour gle to pop open the bottle of champagne that of the day? Yeah, usually. And do I enjoy — forhad been sitting in the back of our refrigerator give me, mom — the occasional Flaming Docall week, waiting expectantly. tor Pepper at Peter’s if I’m feeling it? Yeah, I do. But it’s just that — an occasional experience. See Shearer on page 14

April 13, 2018

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April 13, 2018

column

TREAT BEING UNDER 21 LIKE THE DISEASE IT IS

Delilah Bourque For The Pitt News

We’ve all seen them before — the people sitting almost alone at a typical restaurant and bar, interacting with a large group of people seated at a table while sitting at their own, just out of arm’s reach of their friends. They don’t have any kind of disease — not a contagious one, at least — but their state is indeed tragic. We’ve all, at one point or another, been there ourselves — members of a massive group of people suffering from an affliction that has affected young Americans for years — being under 21. The under-21 club is a hard one to be a member of. Often forced to sit separately from friends and colleagues at outings, being under 21 in a 21-and-over world is filled with trials. Countless times I’ve been out at lunch with friends or coworkers, all of whom were over 21 but under 25. The waiter or waitress required me to sit separately from my friends because, according to Pennsylvania state liquor laws, I, a 20-year-old woman, couldn’t be properly “supervised” by my friends, who are just a few years older than me, when they’re drinking. A close friend or two would usually take pity on me and sacrifice their couple of drinks in order to make sure I wasn’t sitting alone. But even when my friends would pull up a chair beside me, they never missed a chance to ask me if I would like a Shirley Temple — almost always accompanied by a grin that reminded me that, as if I could forget, they were legally allowed to do something I couldn’t. And no, I would not like a Shirley Tem-

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ple, thanks very much. Of course, you’d be out of your mind to think those of us under 21 have other ways of getting alcohol, or have ever been to a party at a friend’s house while their parents were away. Clearly, the majority of underage drinking is done in the middle of the day at work-related events. The government, in conjunction with bar owners, just wants young, naive, helpless patrons to stay safe and remain law-abiding citizens — because as a 20-year-old, I’m clearly not capable of handling that myself. Thankfully, I have the laws and regulations of the United States on my side to protect me from such reckless behavior. My friends who look to get around the rules by buying fake IDs saying they’re of drinking age don’t seem to get one thing: the system we have in place for discouraging drinking among people under 21 is obviously the simplest solution, and we have no other real options. Since these bar and restaurant laws are so good at preventing underage drinking, lawmakers should naturally build on that success by separating citizens in more areas of life. Some people are legally allowed to drive motorcycles, some people are not. So let’s create a network of separate roads to cater to the different types of vehicles. Or how about we create designated public spaces — more than we already do — for those who smoke? We wouldn’t want people under the age of 18 to bum a cigarette off of someone and then have that person, or the owner of the land they’re standing on, be liable for any smokingrelated illnesses.

Raka Sarkar SENIOR STAFF ILLUSTRATOR

This idea may seem ridiculous to some. Some may ask why we should create separate roads for people licensed to drive different vehicles, or create special areas for smokers where persons under 18 are banned if we already have plenty of roads and public spaces. Any logical person would be better off if they knew while driving, smoking or doing any other age-restricted activity that they were less of a danger to themself or to others. Secondhand smoke has caused 2.5 million nonsmoker deaths since 1964, and rates of death via traffic accident in the US are on the rise. Much like public intoxication of an underage person who got alcohol from a person of age, lawmakers could prevent the deaths of persons who started smoking under the age of 18 and motorvehicle-accident deaths involving two different kinds of motor vehicles by simply segregating

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them. With these increased segregation laws to protect those of us who would otherwise meet an untimely death due to exposure to something we aren’t old enough to have or licensed to be near, we’d be a vastly more populated society. And the productive energy produced by all of these extra people would clearly far outpace the insignificant infrastructure costs required to change all existing road systems. There really is no other way to be sure we aren’t letting under-21s into the exclusive club of those legally allowed to drink than to enact this massive scheme of separation. When 54.5 percent of college students, according to a 2012 HerCampus survey, say they’ve had or currently have a fake ID, it’s just the necessary cost of an optimal See Bourque on page 16

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April 13, 2018

Jordan Mondell CONTRIBUTING EDITOR

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Shearer, pg. 8 Once I successfully sent the cork careening into the living room, we sat around drinking the champagne in empty Oui by Yoplait glass yogurt cups — our makeshift wine glasses. I didn’t get my horns that night, but I did get something much better — sitting in the comfort and warmth of my apartment, surrounded by friends and drinking the champagne and a bottle of wine from one of my best friends. And unlike going out to drink, where students down glass after glass of whatever was ordered with no tangible way to remember it, I

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April 13, 2018

could keep the bottles from that night — I still have one sitting in my room as a flower vase. Staying in to drink and have fun has its other benefits — for one, I’ve learned far more about alcohol from buying it in stores and learning to cook with it than I ever could have blindly ordering off a chalkboard in a bar. I’ve experienced the blissful aroma of cooking a pot full of onions and bacon drowned in half a bottle of white wine — while drinking the other half in my friend’s kitchen, of course — and learned what is and isn’t an acceptable use of red wine in meaty dishes like beef pot roast. In rare cases, I’ve even found better uses for alcohol than drinking it. Maybe this is an unpopular opinion, but I truly believe the best possible use for stout is baking it into a pan of Guinness Brownies. They’ll undoubtedly steal the show from any night you could’ve spent trekking from bar to bar on St. Patrick’s Day weekend. These brownies have all the rich, blissful fudginess of any good brownie, but adding a bottle of boiled-down Guinness to the batter drags everyone involved down into the depths of true decadence. I’m sure we all remember learning about foil characters during a Shakespeare unit in ninth grade — the two characters in a play who, through their difference, highlight the qualities of the other. That’s a pretty accurate way to describe the relationship between stout and dark chocolate. Making a pan, or five, of these brownies and packing your friends into your apartment will almost definitely be a better time than weaseling your way through the hordes of people packed wall to wall in the nearest bar, lost in a sea of students clad in oversized green T-shirts. Of course, there is one thing missing from a night in, and it’s a big one — the dancing. Few experiences can beat dancing wildly in a crowded space filled with friends and strangers, but in my experience, bursting into spontaneous Zumba routines to Beyoncé’s “Get Me Bodied” in a friend’s packed living room is pretty close. It helps if someone in the room is Zumba-certified, sure, but don’t let that stop you. The bottom line here, really, is quite simple — who you’re drinking with matters more than where you’re drinking. And for me, at least for now, I’m happier gathering around the table, or in the kitchen, with friends than bellying up to the bar. Sarah is the assistant opinions editor of The Pitt News. Write to Sarah at srs165@pitt.edu.

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April 13, 2018

Glitz, pg. 8 between the bar and the bannister, each bearing a brightly colored pitcher. Its aura only increased for me as time went on and I approached 21 — one of the travails of beginning work as an editor last spring at The Pitt News was being forced to stay behind as older editors headed down to enjoy a drink at Hems. Since gaining access to its sticky tables and harshly lit backroom, I’d have thought the bar would have lost some of its mystical shine and glow. It is still hard to deal with the obnoxious crowds Thursday nights, but for all its imperfec-

tions, Hems has been the place my friends’ lives and mine have played out over the past year. Whether it’s my roommate’s bizarre appreciation for the ceiling fan in the men’s room, “Lady and the Tramp” reenactments with shot pitcher gummy worms or late-night hangouts with coworkers, Hemingway’s is a tangible presence in my memories of college — and one I’m that better for. Memories at Hems form a strand connecting younger and older classes of Pitt students, but other watering holes around the neighborhood are more ephemeral and feel as if they’re just for one group of graduates. Such was the fate of Pub

Underground on Atwood Street, which held the distinction, naturally enough, of being the only bar below ground level in Oakland when it was in operation. Pub Underground, which for a time went by the name of the “Hidden Pub,” represented a peculiar moment and aspect of my life, as well as those of the people around me. My strongest recollection of the pub was attending a set there last fall performed by a student band made up of acquaintances of mine. The air was thick, the drinks subpar and — in what’s a pretty obvious pattern — the open spaces packed to the walls with boozed-up undergrads.

But for all the physically unpleasant aspects of the grotto-like surroundings, the feeling was less one of annoyance than of pride. The friends I had come with to watch the performance and I were in the midst of something truly important happening — we were witnessing the cultural life of our class taking place right before our eyes. Other, newer spots, such as the Thirsty Scholar on Fifth Avenue or the Panther House Bar and Grill opposite Bootleggers on Semple Street, have yet to claim their spot in the Oakland firmament and in our memories. But even at the Thirsty Scholar, the promise of spotting a familiar face you haven’t seen in too long complements the friendly, eager-to-please atmosphere that’s still coming into being. Plus, $3 mixed drinks don’t hurt to turn a space into a special hangout. Staying in can undoubtedly have its benefits. The sheer amount of noise at any one of the bars just listed might be enough to give you a headache if you haven’t downed several shots to establish a baseline buzz. And there’s no reason to go out every Friday night. But if I’m being honest, I think I was at my happiest during this ball of stress of a year when I walked into Hems on a weekend night only to hear my name called out by other patrons around the bar. Sure, there are jerks everywhere — but how is that any different from any other place where humans interact with each other? College bars — especially the ones that stand in our midst — hold a certain sentimental value. Much of my social life during the past year has taken place within the walls of a few drinking establishments, and I find it hard to believe I’ll soon forget the names etched above their doors. So don’t think of Hems and Peter’s just as places to get trashed. Think of them as pieces of home. Henry is the opinions editor of The Pitt News. Write to Henry at hgg7@pitt.edu.

Bourque, pg. 10 system. While I look forward to the day where I can sit with friends in a restaurant without being scrutinized and pushed to the side, I also cannot be more thankful for this law and others like it which prevent me from making the horrible mistakes I am bound to make. Sitting within six feet of people drinking alcohol is truly a danger to myself and others, and I do not know what I would do without restrictive laws that, like a tight seat belt, keep me out of harm’s way. I can only hope others feel the same, and that they see my proposal to separate all people legal to do one thing from others who cannot for what it is — the most logical way to keep everyone safe. Write to Delilah at dgb22@pitt.edu.

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April 13, 2018

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Social Innovation Competition Wants to Reward Your Solution Local entrepreneurs have the opportunity this year to compete for up to $150,000 and technical assistance through UpPrize, a social innovation competition sponsored by the BNY Mellon Foundation of Southwestern Pennsylvania and The Forbes Funds. In its third year of operation, UpPrize connects local entrepreneurs and innovators with the region’s nonprofit community and the people they serve. Applications open May 7 and are due June 21. Awards/Benefits The benefits of participating in UpPrize start at the application level. The application platform it uses, F6S, is an international platform for entrepreneurs to interact with investors, accelerators/incubators, products/ tools, and talent on the platform. All eligible applicants have the opportunity to participate in UpPrize’ Education Series, which covers topics such as lean start-up business planning, competitive analysis, financial projections and more – all led by accomplished entrepreneurs in the region. Ten semifinalists have the opportunity to receive pitch training and coaching from BNY Mellon executives and to be matched with a dedicated mentor. The five finalists will each received $10,000, and the top three winners will be awarded $150,000, $100,000 and $50,000. “Going through the UpPrize process has helped us solidify how we can provide value for our users, better understand their pain points, hone our pitching skills, and more. Because of that, we feel that UpPrize is much more than just the monetary prize.” – Tomer Borenstein, CTO of BlastPoint, 2017 grand

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prize winner. UpPrize’s motto is “Everyone Wins” and they live up to it. The Opportunity What is social innovation? Social innovation is the process of creating purpose-driven solutions to social problems. UpPrize is looking for solutions that can directly help the lives of vulnerable populations in southwestern Pennsylvania or support the business sector that serve these populations. Yes, there is a business sector in our region with more than 2,000 “companies”, and more than 50 times that number nationally, in dire need of basic technology tools and systems to help efficiently manage the avalanche of business they face. In fact, they quite simply have more business than they can handle. It is a subsector that statistically has grown nearly 140 percent over the past two decades. In Allegheny County alone, these “companies” account for the annual employment of 100,000 people, generate $4.3 billion in revenue and produce $9.3 billion in economic output. Unfortunately, they live in an economic sector that simply is traditionally overlooked by most entrepreneurs and innovating companies seeking new customers. Who are they? Community-serving nonprofits. Some of these organizations provide needy families and people with food and shelter, while others offer educational opportunities, enrich our cultural experience or strengthen the vitality of our neighborhoods. They are at work in virtually every tentacle of our communities. In looking at this disconnect, The Forbes

Funds — a supporting organization of The Pittsburgh Foundation dedicated to building resilient and nimble nonprofits — has come to understand that many entrepreneurs and companies have shied away from focusing on the nonprofit marketplace, likening it to a “plate of spaghetti.” Overwhelming results What happened? More than we could have imagined. After two competitive rounds, UpPrize has received more than 300 applications of potential solutions and invested more than $1.5 million in various companies. Here are three examples: • HiberSense’s self-learning thermostat system is designed to save up to 40 percent of HVAC costs and increases comfort for individuals. A number of nonprofit beta sites are underway thanks to The Forbes Funds’

April 13, 2018

network, a University of Pittsburgh spinout company. • Application Verification pivoted its state-of-the-art background checking service to improve volunteer screening for nonprofits. They are expanding rapidly. The CEO is a University of Pittsburgh grad. • Marinus Analytics’ helps detectives rescue human trafficking victims and catch their exploiters. Cloud-based and available on any device, Traffic Jam is now used by more than 4,000 officers nationally and expanding internationally. If your company has a product or service that can help nonprofits do what they do best — and can improve the quality of life for you and each of our neighbors — learn more at UpPrize.org and the upcoming information session on Monday, April 16, at 11:30 a.m. at the O’Hara Student Center Dining Room.

• NORTH OAKLAND • SOUTH OAKLAND • SHADYSIDE • SQUIRREL HILL • SOUTHSIDE • NORTHSIDE • BLOOMFIELD • ROOMMATES • OTHER

For Rent North Oakland 3 BR Apartment on 732 S. Millvale Ave. Available August 1, 2018. $1320-$1620 +gas & electric. 412-441-1211. info@ forbesmanagement. net. www.forbesmanagement.net. Craig Street. Safe, secure building. 1-bedroom, furnished. Newly remodeled, no pets. Mature or Graduate students. 412-855-9925 or 724-940-0045. Email for pictures: salonrena@gmail.com Summer Sublet Newer townhouse on S Bouquet St, on site laundry, dishwasher, central air/ heat and private deck overlooking Cathedral of Learning and Phipps Conservatory. Several bedrooms available. Rent from May to end of July, $350/ month. Can view the property @ Oaklandpropertyrentals.com, respond at website or 412-688-0533 hard line, davmanthei@ hotmail.com

Employment • CHILDCARE • FOOD SERVICES • UNIVERSITY • INTERNSHIPS • RESEARCH • VOLUNTEERING • OTHER

forbesmanagement. net. www.forbesmanagement.net. 2 BR apartment, newly painted, hardwood floors, appliances. Private home - 2 & 3rd floor. 2,000 sq. ft. Rent includes all utilities. $850/mo. 412-498-7355. 3BR house on Niagara Street $1000/mo +all utilities. Recently renovated with new windows, wiring, cable installed in all rooms. No pets. On Pitt shuttle route. Near Pittsburgh Playhouse. Call 412-303-4716. Apartments for rent. 2, 3, and 4 bedroom apartments available. Some available on Dawson street, Atwood street, and Mckee Place. Newly remodeled. Some have laundry on site. Minutes from the University. For more info please call Mike at 412-849-8694

South Oakland

Available May 2018: House for rent in South Oakland. Large 4 bedroom, 2-story house with basement. 2 bathrooms, fully equipped eat-in kitchen, living room, dining room, front and back porches, full basement w/free washer and dryer. Near universities, hospitals, and public transportation. Contact: 412-337-3151

2 Bedroom Apartment. Rent: $1599 + electric. Available August 1, 2018 on Louisa St. 412-441-1211. info@

Before signing a lease, be aware that no more than 3 unrelated people can share a single unit. Check property’s compliance

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with codes. Call City’s Permits, Licensing & Inspections. 412-255-2175.

South Oakland

M.J. Kelly Realty. Studio, 1, 2, 3 and 4 Bedroom Apartments, Duplexes and Houses. N. & S. Oakland from $750-$2500. mjkellyrealty@gmail. com. 412-271-5550. www.mjkellyrealty. com

Various sized apartments available in South Oakland for Fall 2018! All walking distance to campus! Call John CR Kelly Realty for details: 412-683-7300 or visit: www.jcrkelly.com

North Oakland - 264 Melwood Avenue - 4 bedrooms, 2 bathrooms, fully equipped kitchen, wall to wal carpeting, central air, coin-op washer & dryers in basement, on campus shuttle route and bus line, close to universities and hospitals. Rent - $1,850.00 + G/E 412-462-1296

Shadyside

North Oakland - 335 N. Craig Street - 3 bedroom-1bath apartment w/ parking for rent convenient to CMU, fully equipped kitchen, coin op washer & dryer in basement , on campus shuttle route and busline. Rent - $1,700.00 + G/E 412-462-1296 STUDENT HOUSING. Updated 4, 5 & 6 Bedroom Houses w/ multiple baths. Dishwasher, laundry, some w/ air conditioning and/or parking. August availability. 412-445-6117. Studio & 1 Bedrooms Available Fall 2018. Heat included. 412-261-4620.

1 bedroom luxury apartment. 2 apartments available in a beautiful brick home with private entry, private laundry, off-street parking or garage, newly remodeled throughout. Kitchen w/ Dishwasher, Granite countertop & more! Located on Morewood Avenue, 15 minute walk to Pitt/ CMU, Walnut Street. 5 minutes to UPMC Shadyside, West Penn Hospital. One block to Busses, hospital/ Pitt/CMU shuttles and many restaurants. Available August 1st, 2018. No Pets. $1095+ g/e. Call Jason at 412-922-2141. Pics/info: tinyurl.com/ morewood1br Shadyside: STUDIO($750), 1 BEDROOM-($850), 2 BEDROOM-($1140). Excellent location. Fully-equipped kitchenette, A/C, wall-to-wall carpeting, Near Pitt shuttle bus stop. Between Walnut Street and Ellsworth

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Rentals & Sublet

April 13, 2018

shopping districts. No pets. Includes heat. 412-628-1686.

vices. Flexible hours available. If interested call 412-363-5500

Southside

Great summer job!!! WAITER/WAITRESS, DISHWASHER/COOK: 20hr/wk, great working environment. Cafe Sam, 5242 Baum Blvd. Apply Monday-Friday 2 p.m. - 4 p.m.

SOUTHSIDE FLATS 1, 2,and 3 BR houses and apartments, some with AC. Call Mike 412-708-1695.

Rental Other 1, 2, 3, 4, 5, 6 houses available. August 2018. South Oakland: Bouquet St, Lawn St, Ward St. North Oakland: Bigelow, & Craig St. Call 412-287-5712. Studios, 1, 2, & 3 Bedroom apartments available August 2018 & sooner. Oakland, Shadyside, Friendship, Squirrel Hill, Highland Park, Point Breeze. Photos & current availability online, check out www.forbesmanagement.net, or call 412.441.1211

Employment Volunteering Looking for volunteers to coach basketball at Sacred Heart Elementary School in Shadyside for 2018-2019 school year. Girls/boys teams grades 5-8. Clearances required. Contact Jennifer McPeak at jlmcpeak@ burnswhite.com, 412-310-3816.

Employment Other Comfort Keepers, a Post-Gazette Top Workplace, is seeking caring individuals. Caregivers work alongside seniors to provide companionship, light housekeeping, personal care ser-

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Join KEYS Service Corps, AmeriCorps. Mentor, tutor, and inspire Pittsburgh area youth. Summer and fall positions with bi-weekly stipend and education award. Full and part-time. Possible internship credit. Call 412-350-2739. www.keysservicecorps.org Our department is seeking a student worker for a year-round position with an 8:30 am start time 4 days per week. Schedule can be flexible. Responsibilities include but are not limited to: Distributing mail, answering the door and phone, minor lifting of supply boxes, campus deliveries and general office duties as requested. We are looking for an individual who is reliable, well organized, and able to multitask. Fluent in Word & Excel. Please send resumes to: coreadmi@pitt.edu SUMMER LIFEGUARD NEEDED FOR RENTAL OFFICE MUST HAVE LIFEGUARD CERTIFICATION FULL OR PART TIME WORK DEPENDING ON YOUR NEEDS WORKING DAYS ARE MONDAY, TUESDAY, THURSDAY, FRIDAY, SATURDAY AND SUNDAY (WEDNES-

DAYS THE POOL IS CLOSED FOR MAINTENANCE) MUST BE ABLE TO CLEAN THE POOL WHEN NECCESSARY TO BE FREE OF LEAVES OR DEBRIS, MUST PUT IN DAILY CHEMICALS AS REQUIRED FOR THE MAINTENANCE OF THE POOL PAY IS $11 AN HOUR (PAY IS TWICE A MONTH) PLEASE CALL TO INQUIRE ABOUT THE POSITION: 412-469-3100 SUMMER WORK Shadyside Management Company needs full-time dependable landscapers, painters, and assistant roofers for the summer. Must be at least 18 years old. No experience necessary. $10/hour plus additional attendance bonuses are available, if earned. Work involves landscaping, painting, roofing, and general labor. Perfect summer job for college students! Mozart Management phone: 412-682-7003 email: thane@ mozartrents.com The Financial Information Systems department at the University of Pittsburgh is seeking a part-time student employee for an Assistant Support Analyst position. This position will assist with the triage of tickets received by the help desk. Additional duties will include assisting with the inventory, installation, and troubleshooting of computers, mobile devices, and printers. Daily tasks will also include general office duties, such as picking

up and delivering campus mail, ensuring printer consumables are in stock, stocking the breakroom supplies, etc. This is a great opportunity to learn about computers, mobile devices, printers, and software! Pay rate of $12/hour. Anticipated 20-37.5 hours/week. To apply visit www.pittsource. com and search posting # S-06376-P. Uncle Sam’s Submarines, Pittsburgh’s best little sandwich joint is looking for fun-loving and hard-working people to work at our Oakland location. Applications for full or part-time positions are now being accepted at 210 Oakland Ave, Pittsburgh PA 15213. Wanted: Part Time, Weekend, & Seasonal Servers & Lifeguards Private country club looking for part time lifeguards and servers. Food and beverage product knowledge and experience is required for server position. Weekend, evening and holiday availability is very important. Please apply in person at:The Pittsburgh Golf Club 5280 Northumberland Street, Pittsburgh, PA 15217 Or contact Chris McVay for server position. And Don Weiss for Lifeguard position at 412.621.4530

Services Services Other Phlebotomy Training Centerwww. justphlebotomy.org 2 evening classes weekly, 5 weeks + excellent Clinicals. Call 412-521-7334.

April 13, 2018

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April 13, 2018