Trim Magazine Spring/Summer 2013 by Trim Magazine

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3 Welcome

to the

ISSUE

KANA ABE

CO-EDITOR-IN-CHIEF & CREATIVE DIRECTOR LAUREN NESTER

CO-EDITOR-IN-CHIEF & PHOTO DIRECTOR DAVID ROTHSTEIN DEPUTY EDITOR

ADAM LOWE

As we come to a close with the spring semester, this issue marks a bittersweet end for some of us graduating seniors and the beginning for our new eager underclassmen members. It’s been a long journey to get to where we are, but now Trim Magazine presents you with our ﬁrst ever printed edition (yes, hold on to it carefully!). As a team we came together to create an issue that encompasses not only a variety of topics in fashion, but also the unique places and people who make up our lovely city of New Brunswick. It was important that the content portrayed things that we value in our everyday lifestyle here at Rutgers, as well as inspiration found in the world beyond campus. The cover (and entire issue) has a handpicked quality to it; thrifting is a way of taking a designer’s old styles and recycling it as your own. Since this issue is the ﬁrst to be physically distributed, we decided to style and shoot the cover story from the bottom up.

This issue also serves as a landmark in many of our editors’ career paths as they move on to bigger and better things! Mike Morton (Editorial Director) has given us beautifully worded articles, Laura Pulgarin (Fashion Director) brought both insight of trends and creativity for shopping and photoshoot pages, and Sandra Palevska (Web Director) gave our blog a voice and the website a new face for the world to see! David Rothstein (Deputy Director) provided the motivation to keep us all working our asses oﬀ as well the trustworthy voice of reason, while Allegra Kettlekamp (Treasurer) was the number crunching pro working behind the scenes. Other Senior members include Jake Weinstock-Gallagher, Nick Alfano, Charlie Grassie, Allison Richman, Shardae Swoope, and Reginald Dupree who have all contributed their wonderful skills and talents to various attention-grabbing spreads for the past three semesters.

They all will be missed, but on behalf of the Trim team we all thank you for all your talent and dedication, and wish you the best of luck as you pursue your dreams out in the real world. With all this being said, good people of Rutgers, we hope you ﬁnd yourselves satisﬁed, entertained, and yearning for more as you read through the pages of Issue #3. Enjoy!

DESIGN DIRECTOR

LAURA PULGARIN FASHION DIRECTOR

MICHAEL MORTON ALLEGRA KETTELKAMP EDITORIAL DIRECTOR TREASURER SANDRA PAVLESKA WEB & SOCIAL MEDIA DIRECTOR EDITORIAL

NICK ALFANO

HENRY CHANG

ALLISON RICHMAN

RUCHI SHERIKAR

RACHEL PIZZOLATTO

NADIRAH SIMMONS

LEA DRUMM

JAMES VICTORY

JAKE WEINSTOCK-GALLAGHER FASHION

MICHELLE KIM

DEPUTY FASHION DIRECTOR

EMILY BECKMAN SENIOR FASHION EDITORIAL EDITOR

REGINALD DUPREE

SHARDAE SWOOPE

CARINA WANG DESIGN

TRACY LIU

MIKE PEREZ

ZACH MANNING

MIKE INTERANTE

EMMA GORDON

BRIANA PAPAROZZI

KATIE BELLOFF

SPENCER CARMONA

ALEXANDRIA BELARDINELLI PHOTOGRAPHY

JILLIAN SOLLAZZO DEPUTY PHOTO DIRECTOR

MIKE KERSLAKE

MOHINI PATEL

WEB & SOCIAL MEDIA MARISA FLACKS

DEPUTY WEB DIRECTOR

CHARLIE GRASSIE

SAMIRA ELKHOURY

INDEX KANA ABE kanakoabe5@gmail.com LAUREN NESTER laurennester.photo@gmail.com

SPENCER CARMONA carmonaspencer@gmail.com

DAVID ROTHSTEIN drothstein21@gmail.com

JILLIAN SOLLAZZO jillian.sollazzo@gmail.com

ALLEGRA KETTLEKAMP allegrak@eden.rutgers.edu

MIKE KERSLAKE theonlymikeever@gmail.com

MICHAEL MORTON mmorton@eden.rutgers.edu

MOHINI PATEL pmohini15@yahoo.com

ADAM LOWE adamlowe@yahoo.com

CHARLIE GRASSIE cgrassie23@gmail.com

LAURA PULGARIN laupul2056@gmail.com

MARISA FLACKS mflacks8894@gmail.com

SANDRA PAVLESKA pavleska.sandra@gmail.com

SAMIRA ELKHOURY samirae@eden.rutgers.edu

NICK ALFANO nick.alfano@gmail.com JAKE WEINSTOCK-GALLAGHER jacobwg@eden.rutgers.edu ALLISON RICHMAN richman.allison@gmail.com RUCHI SHERIKAR ruchi.s08@gmail.com

CONTRIBUTORS

RACHEL PIZZOLATO rap232@scarletmail.rutgers.edu

MSA info@msamodels.com

NADIRAH SIMMONS nsimm60@yahoo.com

FENTON MOON dani@fentonmoon.com

LEA DRUMM leanora.drumm@gmail.com

BROOKE PERSICH brookepersich@hotmail.com

JAMES VICTORY jvictory12@gmail.com

MJ TREVENS mjtrevens@gmail.com

HENRY CHANG henrycha@eden.rutgers.edu

MIYUKI MIYACHI miyachimakeup@gmail.com

REGINALD DUPREE redjr23@gmail.com

ANIA KANIGOWSKA aniaa13@hotmail.com

SHARDAE SWOOPE shardaeswoope@yahoo.com

EMILY WINOKUR emilymwinokur@yahoo.com

MICHELLE KIM michellekim383@gmail.com

SARAH LESLIE RICHARDS info@richards-nyc.com

EMILY BECKMAN ebeckman316@gmail.com

MARK TAURIELLO marktauriello@gmail.com

CARINA WANG carinaitoy@gmail.com

ANNIE POLLOCK ampphotographer@gmail.com

ZACH MANNING zmanning@eden.rutgers.edu

SHONDELL BAIJOO shondellmakeupartist@gmail.com

MIKE INTERANTE mi603@optonline.net

GERALDSON CHUA geraldsonchua@gmail.com

MIKE PEREZ mwp38@scarletmail.rutgers.edu

KEVIN GOLESKI kgoleskie@yahoo.com

TRACY LIU tracyliu12@gmail.com

REVOLVER TATTOO www.revolvertattoo.com

EMMA GORDON emg124@aol.com

ERIN HENDLEY hendleyerin@gmail.com

KATIE BELLOFF katie.belloff@rutgers.edu

PRINTED BY GRAND PRIX LITHO, INC. DEER PARK, NY

BRIANA PAPAROZZI brianapaparozzi@yahoo.com ALEXANDRIA BELARDINELLI lbelardinelli23@gmail.com

SPRING/SUMMER 2013 | TRIM MAGAZINE â&#x20AC;˘ 2

TABLE OF CONTENTS THRIFT LIKE A PRO

SHOTS iGOT

SECONDHAND REVIVALS PAGE 46

EDITORIAL

LEA DRUMM

JAMES VICTORY

JAKE WEINSTOCK-GALLAGHER FASHION

MICHELLE KIM

DEPUTY FASHION DIRECTOR

EMILY BECKMAN SENIOR FASHION EDITORIAL EDITOR

REGINALD DUPREE

Instructions 7) Sprinkle dough with flour and slice a ½ inch cut on top. 8) After 30 minutes, set oven temperature to 425.

2) Add wet ingredients and mix until completely incorporated and the mixture resembles dough.

SHARDAE SWOOPE

3) Cover and set in a draft free area for 12-18 hours.

11) Remove lid from Dutch oven and continue baking for 15 minutes.

6) 90 minutes after kneading, place Dutch oven, with lid on, in your oven and preheat oven to 500 degrees Fahrenheit.

RUCHI SHERIKAR ruchi.s08@gmail.com

CONTRIBUTORS

RACHEL PIZZOLATO rap232@scarletmail.rutgers.edu

MSA info@msamodels.com

NADIRAH SIMMONS nsimm60@yahoo.com

FENTON MOON dani@fentonmoon.com

LEA DRUMM leanora.drumm@gmail.com

BROOKE PERSICH brookepersich@hotmail.com

JAMES VICTORY jvictory12@gmail.com

MJ TREVENS mjtrevens@gmail.com

HENRY CHANG henrycha@eden.rutgers.edu

MIYUKI MIYACHI miyachimakeup@gmail.com

REGINALD DUPREE redjr23@gmail.com

EMILY WINOKUR emilymwinokur@yahoo.com

MICHELLE KIM michellekim383@gmail.com

SARAH LESLIE RICHARDS info@richards-nyc.com

EMILY BECKMAN ebeckman316@gmail.com

MARK TAURIELLO marktauriello@gmail.com

MIKE PEREZ MIKE INTERANTE

EMMA GORDON

BRIANA PAPAROZZI

KATIE BELLOFF

SPENCER CARMONA

CARINA WANG carinaitoy@gmail.com

ANNIE POLLOCK ampphotographer@gmail.com

ZACH MANNING zmanning@eden.rutgers.edu

SHONDELL BAIJOO shondellmakeupartist@gmail.com

PHOTOGRAPHY

MIKE INTERANTE mi603@optonline.net

GERALDSON CHUA geraldsonchua@gmail.com

JILLIAN SOLLAZZO DEPUTY PHOTO DIRECTOR

MIKE PEREZ mwp38@scarletmail.rutgers.edu

KEVIN GOLESKI kgoleskie@yahoo.com

TRACY LIU tracyliu12@gmail.com

REVOLVER TATTOO www.revolvertattoo.com

EMMA GORDON emg124@aol.com

ERIN HENDLEY hendleyerin@gmail.com

KATIE BELLOFF katie.belloff@rutgers.edu

PRINTED BY GRAND PRIX LITHO, INC. DEER PARK, NY

ALEXANDRIA BELARDINELLI

MOHINI PATEL

WEB & SOCIAL MEDIA MARISA FLACKS

DEPUTY WEB DIRECTOR

CHARLIE GRASSIE

SAMIRA ELKHOURY

12) Remove Dutch oven from oven and place bread on cooling rack.

BRIANA PAPAROZZI brianapaparozzi@yahoo.com

Ingredients Dry

3 cups of bread flour 1 ½ teaspoons of salt ¼ teaspoon of dry active yeast

Wet

7 ounces of warm water 1 tablespoon of white vinegar 3 ounces of beer

NEW PRINTS STYLING BY CARINA WANG

DESIGN BY ALEXANDRIA BELARDINELLI

1. j brand christopher kane $855 2. Romwe Printed Design Black Shirt $37 3. Clover Canyon Printed Crepe de Chine Tunic Dress $238

TECH

PRIVACY INVADES

OPINION

Google Search

Privacy is, as it once was, effectively dead. It is something that was taken for granted and capitalized on. Where Google provides an incredible portion of the Internet’s daily use, the popular search engine records every bit of data it can on its users to not only make its services better, but for profit. And while this might sound scary, it has been the status quo for almost a decade now, and is essentially ingrained in how the Internet works. We have come to expect a certain level of service, and the best way to do that is to keep personal data. Almost every site you browse to keeps a log of each visit in the form of cookies— little bits of data that are mostly used for storing usernames and passwords, though they can be used to keep detailed statistics on users’ activity on a webpage—to the extent that the advertisements on those pages do the same: taking vital data that advertising agencies can then turn around and use to be more profitable. Basically every big Internet company has turned to mining their users’ data for the wealth of information therein. Netflix was quoted in a New York Times article confidently stating that it knew that its first original series, House of Cards, was going to be a hit before filming even began.

GARDEN STATE OF MIND

pressed to find someone with a Facebook account who hasn’t complained about its privacy settings at least once. The fact that there are websites and services that proudly proclaim that they don’t track you, or keep your data really private means that the privacy war is finally on. The one saving grace is that most of the sites that say they keep your data private really do keep it that way. Where services and ad agencies use your data in mostly harmless ways, there are entities that would use it for more nefarious purposes. World governments, ours included, have tried to step in and use this sort of theory to combat cyber-attacks. The Cyber Intelligence Sharing and Protection Act (CISPA), currently being discussed in Congress, would allow the United States government to do largely that. Criticism, however, points to it allowing too much freedom as to what it could deem as relevant information. It is a fact at this point in the digital age that companies and agencies know more about you than you’d think. Maintaining control over what you put out there is a good way to curb their knowledge, should it matter to you how much they know.

What do you do after you meet someone new? Add them on Facebook? Follow their Twitter feed? Find out where they vacationed last summer? Maybe you read a status about how he or she is sick of taking public transportation. Or maybe it’s the ultimate case: you get to see pictures of his or her adorable eight-month-old bulldog. If it is okay to post about how you hate waiting in line at the pharmacist to pick up your Roxie’s, I may as well talk about how my shit was slightly green-colored two days ago. We expose ourselves to public humiliation and worse, to people who could be meaningful friends. Can you remember the world maybe 12 years ago when no one did any of this nonsense? People used to meet by exchanging phone numbers, arranging a place, and asking each other questions over coffee or booze. Now we are provided with an extra step in between: social media stalking. It happens very naturally, without thought or reconsideration. It’s funny -- we know so much about each other’s lives except the extent to which we know each other lives. Is there a disconnect there? In other

words, if Facebook added a feature to let users see which people viewed their profiles and the time they spent on your page, they would go bankrupt. “Why not go out on a limb? Isn’t that where the fruit is?” -Frank Scully Try to recall a time when something mysterious or spontaneous happened. Maybe it was a walk at night in the woods when you were too high or the time you said, “Fuck it, I’m getting my nipples pierced.” The feeling of the unknown is exhilarating and interesting because we don’t know what to expect. A similar feeling happens when you meet someone new who sparks your interest. However, there is a judgment call that happens when you “social media stalk.” At this point you’ve already made some decision about the person. You already have certain expectations of them. Every aspect of social media is a fake build of your public presence. We post articles and share music because we want to be portrayed a certain way. We have

the freedom to delete comments and untag photos if we feel it isn’t good for public appearance. I don’t blame anyone for doing this -- we construct ourselves, renovate our lives, and make others believe this is who we are because we can. Last summer I made a new friend on a train ride home from Canada. Most of our conversations started by asking each other simple questions. “So...what kind of music do you listen to?” or “What famous people have you seen on the streets?” I expected nothing out of this friend and they expected nothing out of me. It was interesting to say the least, which is why by the end of summer we decided not to communicate on any social media platform just to see how things would play out. We live in a generation of public expression. Everything we say, everything we feel, and even everything we eat is expressed through social outlets. If you aren’t contributing your thoughts to the “collective human brain” that is the Internet, you seemingly don’t exist. But we don’t have to keep everything parallel to the Internet.

SUMMERTIME SIPPIN’

‘‘

OUR TAGLINE IS ‘POUR RESPONSIBLY,’ AND WE TRULY SEE IT AS A WAY FOR STUDENTS TO HAVE A BETTER IDEA ABOUT WHAT THEY’RE DRINKING.

“Summer is kind of like the ultimate one-night stand: hot as hell, totally thrilling, and gone before you know it.” Cosmopolitan said it best. Summer marks the beginning of a joyous time of year. School is out, it stays lighter longer, and the weather gets warmer. But with this warm weather comes the need to cool off, and there is no better way to cool off than with the help of a refreshing drink. The best summer drinks are packed with flavor and will not only quench your thirst, but will also please your taste buds. Here we have gathered a collection of drinks both old and new, as well as provided some advice to keep you going until those leaves change colors.

Ginger Switchel

The final that is alcohol free is the eclectic Haymaker’s Ginger Switchel. The recipe uses 9 cups of water (divided), 1/4 cup minced fresh ginger, 1/4 cup honey or pure maple syrup, 1/4 cup molasses, 3/4 cup lemon juice, 1/4 cup cider vinegar, and fresh berries, mint sprigs or lemon slices for garnish. Combine 3 cups water with ginger in a small saucepan. Bring to a boil over medium-high heat. Boil for 2 minutes. Remove from the heat, cover and let infuse for 15 minutes. Strain the ginger-infused water into a pitcher. Add honey and molasses; stir until dissolved. Stir in lemon juice, vinegar and the remaining 6 cups water. Chill until very cold. Serve in a tall glasses over ice cubes. Garnish with berries, mint sprigs or lemon slices.

Lemonade

BACK TO TRAINING WHY THE OBSESSION?

STORY BY REGINALD DUPREE DESIGN BY ALEXANDRIA BELARDINELLI PHOTOGRAPHY BY CARINA WANG

y father is a major influence on my sneaker collection. Growing up, he would always buy me a pair of sneakers when he would purchase one for himself. The most memorable pair that he bought for me was the Air Jordan 17’s. I remember going into Foot Locker with him and buying them like it was yesterday. The unique thing about these was that they came with a suitcase instead of a lame shoebox, and I was in awe by the creative packaging. To this day, I believe that those sneakers had the best packaging of any sneaker ever made. But when I really started noticing sneak-

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W W

MC Th rift L ke A

BREW

DE LA SOUL?

WINE & CHEESE OR UDON IN THE SUNSET

OLD SCHOOL HIPPIES

UDON

FUJI ROCK

OUTSIDE LANDS

DE LA WHAT?

5/18 Historic Blairstown Theatre 8:00PM All Ages 30 Main St. Blairstown NJ

5/25 The 8x10 9:00 18+ 10 E Cross St. Baltimore, MD

5/3 Publiq House 9:00PM 21+ 4528 Freret St. New Orleans, LA

5/31 The Jam 9:00PM 18+ 817 University Avenue Gainesville, FL

STAKES IS HIGH

TOMORROW LAND

BONNAROO OUTSIDE LANDS

CLASSIC CONTRASTS THE 60’s ARE BACK

DESIGN BY EMMA GORDON STYLING BY MOHINI PATEL 1. Alexander Mcqueen Jacket $4,650

3 .Marc Jacobs Shoes $600

Mango Peach Fizz

A drink bursting with tropical flavor is the Mango Peach Fizz. The recipe calls for 1 1/2 cups of mangoes, 1 cup of peaches, 1/2 cup of unsweetened mango, peach, or orange juice, 1 tablespoon of sugar, peach-flavored seltzer, and cold club soda. In a blender, puree mango, peach, fruit juice (mango peach or orange), and sugar. For each drink fill tall glasses with ice cubes and pour 2 tablespoons each puree and peach schnapps or peach-flavored seltzer into each glass and top with cold club soda. Anyone 21 and over might enjoy topping off this drink with some champagne.

The most popular summer staple is lemonade. For a simple recipe, you need 1 cup of sugar and 6 large lemons (seeded and juiced). Bring the sugar and 1 cup of water to a boil in a small saucepan. Stir occasionally until sugar dissolves completely. Now let it cool, and stir the syrup, unstrained lemon juice, and 4 cups of cold water together in a large pitcher. Now chill the lemonade and serve over ice. This recipe is perfect for anyone under 21, but if you want to try spiked lemonade: Muddle 3 tablespoons of fresh mint in a tumbler. Add ice, 1 ounce rum, and 3/4 cup lemonade.

ers was when I was about eight years old and my dad bought me a pair of Bred 13’s. I loved the little details in that shoe, from the vibrant hologram on the back to the mesh side paneling with the dimples. The most challenging shoe search was for a white and red pair of Jordan 12’s the year before my beloved Bred 13’s. My dad bought himself a pair of these Jordans, but he couldn’t find them in my size. I asked him to save them for me so that I could cherish them for several years, but unfortunately I never grew into a size ten. However, my desire to own that shoe persisted years later, and I bought

4. Forever21 Grid Print Platform Sandals $29

5. Balmain Striped Stretch Denim Mini Skirt $2,869 6. Nasty Gal Backpack $68 7. Zara Leather Shoppe $129

effect

Long Island Ice Tea

One drink that should be in everyone’s collection is the Long Island Iced Tea. An easy way to remember how to make a Long Island is to think of a small shot of 5 white spirits (gin, tequila, light rum, vodka, and triple sec), shot of sour mix, and fill with cola. This drink has 22% alcohol concentration, much higher than most mixed drinks. It is a very easy drink to make, but it is also very easy to drink too many.

STYLING BY CARINA WANG DESIGN BY BRIANA PAPAROZZI

1. Kurt Geiger London Marie earrings $70 2. Golden Ponies purse $70

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Asian-Style Sangria

5. Miista shoe $186

For the sangria lovers, try this Asian-style sangria that combines Sauvignon Blanc with green tea flavored vodka. (Don’t worry, you can make this drink plain or citrus vodka if you aren’t into green tea). You need 1 bottle (750-milliliter) dry white wine, such as Sauvignon Blanc, 2 1/2 cups chilled pomegranate juice, 2 1/2 cups chilled pear nectar, 2 1/2 cups chilled apricot nectar, 1 cup green-tea vodka, ice, and 1 thinly sliced Anjou or Bartlett pear for garnish. In a pitcher, combine the wine with the pomegranate juice, pear and apricot nectars, and vodka; refrigerate until chilled, or about 20 minutes. Pour into glasses over ice, garnish with the pear slices, and serve.

EDC

GLASTON BURY

CICINCONCODEDEMAYO MAYO writtenwribyttenRUCHIby Sheri RUCHIkarSherikar PHotography PHotography by MOHIbyNI MOHI PATELNI PATEL design desi by gadam n by adam lowe lowe

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The last thing The last I’d like thing to I’d touch like on to touch is theiron is their the wall from the wall the outside, from thethere outside, lies there an ex-lies anI usually exFor our main For our courses, mainmy courses, roommate my roommate orfood or- plating. foodIt plating. was simply, It was cute. simply, Theycute. had They had perience perience full of flavors full of from flavors genuine from Mexigenuine Mexidered thedered Burritothe TexBurrito Mex and Tex Mex I ordered and I ordered plated the plated food beautifully the food beautifully and it wasand it was can food,can beautiful food, beautiful wall murals wall and murals decoand decoTaco deaCecina Taco de(or Cecina a beef(or taco) a beef andtaco) a and a onserved served festiveon plates, festive with plates, a rainbow with aof rainbow of rations, and rations, Spanish andmusic Spanish that music made that memadeame Burrito deBurrito Pollo (or deaPollo chicken (or aburrito). chicken burrito).colors. It was colors. simply It was funsimply to eatfun from to those eat from those want to get want upto and getstart up and dancing! start dancing! When When Can you imagine Can youaimagine huge chicken a hugeburchicken burplates! plates! you add to you that add the toaffordable that the affordable food andfood and rito, enough rito,for enough two people, for twostuffed people, with stuffed withIt’s safe toIt’s say safe that tomy sayexperience that my experience cordial staff, cordial whatstaff, more what could more youcould ask for? you ask for? black tender beans, pulled tender chicken, pulled beauchicken, beauat Cinco at deCinco Mayo de wasMayo nothing wasshort nothing of short of I’d like to I’d start like offtoby start saying off by that saying the staff that theblack staff beans, tifully colored tifullyMexican colored rice, Mexican and rice, topped and topped pleasant pleasant and satisfying and satisfying and I encourage and I encourage is incredibly is incredibly sweet. They’re sweet. friendly, They’reeven friendly, even with queso with fresco, queso lettuce, fresco,tomatoes lettuce, tomatoes and and my readers mytoreaders adventure to adventure out to French out to French in the late, inlate the hours late, late of night. hoursThey’ll of night. welThey’ll wela drizzle of a sour drizzle cream…all of sour cream…all for the price for the price Street to experience Street to experience something something similar to similar to come youcome into their you restaurant into their restaurant with openwith open of $4.50? of You $4.50? won’tYou have won’t to imagine have toanyimagine mine. any- Themine. food The is palatable food is palatable to almostto any almost any arms, make arms, youmake feel like youyou’re feel like at you’re home, at home, more. Themore. chicken Theischicken well marinated is well marinated and and personal tastes. personal Thetastes. meal The will most meal certainwill most certainand their and service their is service incredible. is incredible. After we After we succulent. The beansThe arebeans awesomely are awesomely sealyseabe easylyon beyour easypockets on yourand pockets it’s aand great it’s a great were seated, werethey seated, brought theyout brought three out differthree succulent. differsoned soned the rice andisthe cooked rice isto cooked perfec-to perfecplace to meet placewith to meet friends with and friends family and and family and ent salsas,ent a tomatillo salsas, a (a tomatillo green version (a green ofversion a of a and tion.part The best is that part that is tortilla that that isn’t tortilla isn’t have a stress have free, a stress enjoyable free, enjoyable time! Givetime! it Give it tomato) salsa, tomato) a regular salsa, a tomato regularsalsa, tomato andsalsa,tion. andThe best soggy; and soggy; it’s homemade and it’s homemade and fresh!and It’s fresh!a It’s go; welcome a go; welcome the restaurant the restaurant in the arms in the arms pico de gallo. pico For de gallo. those For of you those who of don’t you who don’t huge that so huge you won’t that you be won’t able to beeat able it to eat of itthe Rutgers of thecommunity. Rutgers community. Cinco deCinco Mayo de Mayo know what know picowhat de gallo pico is, deit gallo is a mild is, itsalis a mildsosalwith your with hands, your unless hands, of course unless of you’re course you’re will not disappoint. will not disappoint. sa made sa of diced made tomatoes, of diced tomatoes, onions and onions and a burrito eating a burrito pro. eating But even pro. But witheven a forkwith a fork a few other a few ingredients. other ingredients. Unlike most Unlike other most other and the knife, deliciousness the deliciousness doesn’t dimindoesn’t diminMexican restaurants, Mexican restaurants, Cinco deCinco Mayo’s detoMayo’s to-knife,and ish.aIf hungry you’re a beast, hungry youbeast, may be you may be matillo salsa matillo is the salsa spiciest, is thethe spiciest, regular the toregularish. to-If you’re ablethe to burrito finish the in its burrito entirety; in itsbut entirety; but mato salsa mato has salsa a medium has a heat medium level, heat andlevel,able and to finish chances chances are, you’llare, be taking you’ll be it home takinginitahome in a the pico de thegallo pico isde very gallo mild. is very Along mild. with Along with box after box an overly after an full overly stomach. full stomach. the salsas,the wesalsas, received we received a basket of a basket fresh of fresh I’mI had so glad my roommate I had my roommate tag tag tortilla chips, tortilla which chips, arewhich madeare in house. made The in house.I’m Theso glad along for along this experience. for this experience. She is vegetariShe is vegetarichips weren’t chipstoo weren’t salty, like too Isalty, havelike experiI have experian, so shean, ordered so shethe ordered Burritothe TexBurrito Mex and Tex Mex and enced many enced times many before, times and before, the flavor and the flavor I tried some. I tried A wonderful some. A wonderful option foroption veg- for vegof the chip of didn’t the chip overpower didn’t overpower the salsas.the salsas. etarians, the etarians, Burritothe TexBurrito Mex came Tex Mex outcame out They also They brought alsoout brought a plate outofaguaplate of guawith melted withcheddar melted cheddar cheese, onions, cheese, to-onions, tocamole for camole us. Thefor guacamole us. The guacamole was one was one jalapenos, matoes, jalapenos, and the green and the tomagreen tomaof my favorites! of my favorites! The guacamole The guacamole isn’t just isn’t matoes, just tillo salsa,tillo which salsa, had which quitehad a spicy quite kick. a spicy kick. any ordinary any guacamole. ordinary guacamole. When youWhen take you take

WEST

DOPAPOD

Monkeylada

4. Herds of The Fathers Bayard Leather Laptop Sleeve $110

EAST

ULTRA

WINE

5/30 Sidebar 9:00PM 18+ 809 Railroad Avenue Tallahassee, FL

The next drink is perfect for anyone who likes piña coladas, but is also conscious of their calorie intake. This lower-calorie version, called the Monkeylada, calls for 2 very ripe bananas, 1 cup diced fresh pineapple, 1 cup pineapple juice, 1/2 cup lite coconut milk, 3 cups ice cubes, and 3/4 cup light rum. Blend all the ingredients together while stirring in the rum, and enjoy.

BASS

HIPPIES OR RAVERS

2. Shine Up Shades $40 Shots iGot also has a mixer option, which allows users to measure how many shots are in their mixed drink. The app has already been a huge success. In just two months, Shots iGot has accumulated more than 15,000 downloads in 56 countries. The success does not come as a surprise for Rosenheck, however. “We’ve had faith in it all along,” he said. “What we’re really satisfied with is all the positive press we’ve received, and the support from different universities.” Shots iGot has been featured on websites such as The Huffington Post and BuzzFeed, while also receiving press from several universities around the country, which are using the app as a model for safe drinking. This positive press has resulted in a slew of downloads for the app, which sees increased activity on the weekends. “It’s amazing,” Verderese, who coded Shots iGot, said. “We look at the numbers, and see [between] 8 p.m. and 2 a.m. we get a spike [in users].” Knowing that the app is helping people to drink responsibly is the most important thing to the app’s creators. “Our tagline is ‘Pour Responsibly,’ and we truly see it as a way for students to have a better idea about what they’re drinking,” Rosenheck said.

1. J. Crew Midweight Denim Shirt $118

BOOZE TALK VIBE

BASS & BOOZE OR MONEY & MICROBREW LAME...

EAST COAST OR WEST COAST

5/11 Upstate Spring Revival 9:00PM All Ages 548 Town Line Road Lyons, NY

If you’re like a lot of college students, you’ve had to put alcohol in water bottles before a night out. While it’s convenient to pour vodka into a separate bottle for drinking on the go, or for disguising your drink in the dorm from your RA, it can come back to haunt you since you don’t know for sure how much alcohol is in your water bottle. Josh Rosenheck, a Rutgers University senior, has come up with a solution for this problem. While reading a marketing article about the difficulties the human brain has when calculating volume, Rosenheck decided to come up with a way for people to become aware of how much alcohol really is in those bottles. “I kind of made the connection with college students pouring alcohol into party cups and water bottles, and the question coming up night after night of ‘how many shots do you think are in here,’ and the estimates were wildly inaccurate,” he said. “So I looked into the research on it, and estimates are typically between 20-40% off, and when it comes to drinking that can obviously be dangerous.” That’s when the idea for Shots iGot was born. Rosenheck, along with fellow Rutgers students Paras Jain and Mike Verderese, developed the app, which has changed the way college students drink across the country. Shots iGot, which was introduced to the Rutgers community in February, works by allowing users to measure the amount of shots in a bottle. The app allows you to choose from 44 different types of bottles that you may be drinking from, ranging from the basic Solo Cup and water bottle to containers as detailed as a Slurpee cup. To use the app, you simply select the bottle you are drinking from, which brings it up in a new window. Here, you slide with your finger to the point the bottle is filled. The app will then tell you how many shots you have in your drink, using standard 1.5 ounce shots.

3. American Apparel Otto Sunglasses $35

2 2

HOWS THIS SUMMERS VIBE

FUCK YEAH!

5/23 Hard Rock Cafe 8:00PM 18+ 1131 Market St. Philadelphia, PA

The next set of drinks are strictly for readers 21 and older, so if you do not fit into this category we suggest you enjoy the other section of this article until your time comes.

STORY BY NADIRAH SIMMONS DESIGN BY MIKE INTERANTE

2. Sperry Original Boat Shoe $95

2 2

STORY BY KANA ABE DESIGN BY MIKE PEREZ

DRUGS SEX EDM

RAVERS

STYLING BY REGINALD DUPREE DESIGN BY TRACY LIU

4.Carven Paris Map Print Platform TBar Sandals $549

FIND OUT WHICH SUMMER MUSIC FESTIVAL IS RIGHT FOR YOU!

AMERICA...

KUNG FU

STORY BY MIKE MORTON DESIGN BY MIKE PEREZ PHOTOGRAPHY BY MIKE KERSLAKE

I’m Feeling Lucky

this or that?

www.fikusband.com www.kungfumusic.com www.dopapod.com

5/16 Brooklyn Bowl 9:00PM 21+ 61 Wythe Ave. Brooklyn, NY

THE SCIENCE OF DRINKING

STORY BY KANA ABE DESIGN BY SPENCER CARMONA

This is because of the extensive data Netflix keeps on its viewership. Based on the statistics it tracked, Netflix knew that the combination of Kevin Spacey starring and David Fincher directing would cater to enough of its subscribers to make the investment worth it. The sorts of things that get tracked by web services are things that would not necessarily seem important, but to these companies, every little bit counts. To return to the Netflix example, its taste preference algorithm has a better sense of your favorite TV shows, movies and genres than you do, keeping track of how many times you watch a particular movie or show, where you pause, how many consecutive episodes of a show are played in one sitting—everything is valuable to them so they might tailor the experience better to you. Advertisers do the same thing, right down to what links you click on and how many times and where on a particular webpage you keep your cursor. As time has gone on, the Internet has moved towards a more transparent and “open” status, as far as users’ data goes. Even though web companies have shifted their businesses to match this trend, they handle the data like a commodity. Facebook is an easy example: you’d be hard-

crowd with fantastic, groovy rock. Their set blew me away. I was astounded with the bass guitarist who would crank up the distortion and rip out guitar-esque solos all the way at the high end of the neck, utilizing the bass guitar’s full pitch range. Rocking what felt like a headliner’s set, was Kung Fu. This new funk band containing highly skilled musicians had

MUSIC

night and the crowd certainly enjoyed their heavy rhythms and electronic sounds coupled with strange, almost humorous vocals. The light show coupled with timely releases of heavy fog had me stunned in a way that brought me closer to their unique sound. In order to see where and when these hot bands will be performing, check out their websites:

UPCOMING TOUR DATES

SPRING SAIL

STYLING BY REGINALD DUPREE DESIGN BY TRACY LIU

5. Charlotte Olympia Pandora Box Clutch $774

Todd Stoops, electric keyboardist of the month old funk band Kung Fu confidently exclaimed, “[this city] is the best place in the world for live music!”The concert venue was the Highline Ballroom in west Manhattan in the Meatpacking District. The dark, blue venue became electrified with the opening group, Fikus, a high-energy, young band that riled up the

DRINKING

SHOTS iGOT

SOCIAL OVERLOAD

STORY BY NICK ALFANO ILLUSTRATION BY SANDRA PAVLESKA DESIGN BY KANA ABE

2012

to earn this revenue through its new conference’s television network, The Big Ten Network. The channel, launched in 2007, is now branching into two of the biggest media markets in the United States. By adding Rutgers and Maryland, the network now has control of the New York and Washington, D.C. media markets. The Big Ten Channel charges $.10 per customer on major national television providers, but markets within the Big Ten pay $1.10. By adding a dollar a year to everyone within the New York, New Jersey, Baltimore, and Washington, D.C. market, the Big Ten Network can expect to see close to $100 million in profits from the channel, according to Sports Illustrated. These profits are then distributed to the schools in the Big Ten. For an athletic program that has often been criticized for overzealous spending, this influx of cash will be huge for Rutgers. Because of the recent desire to be a top athletic university as well as excelling in academics, Rutgers has been hemorrhaging money in recent years, losing $28.7 million in 2011 according to a report by the university. However, those days should be behind the Scarlet Knights as they move to the Big Ten conference.

STORY BY DAVID ROTHSTEIN DESIGN BY MIKE PEREZ

5/4 Red Square 8:00 PM 21+ 388 Broadway Albany, NY

Big East Profits

projects with other Big Ten members. Joining the CIC could also mean big savings for Rutgers on software licensing, library purchasing, insurance and other expenses. “Most of the schools in the consortium are, like Rutgers, large state universities that serve a similar mission,” Rutgers University president Robert Barchi said. “The CIC is committed to advance its members’ academic missions, leverage campus resources, share expertise and expand academic and research opportunities for students and faculty.” There are also substantial financial benefits of the move to the prestigious sports and academic conference. Last year, Rutgers received just $8 million from the Big East Conference. In contrast, each Big Ten school received $24.6 million each. That amount is speculated to soar up to $43 million apiece in 2017, when a new television deal is expected to be signed, according to a report by Sports Illustrated. Rutgers can expect

NOTHING BEATS A LIVE SHOW IN NEW YORK CITY

FIKUS BAND

8 million

By now, most Rutgers students have heard of the university’s move to the Big Ten, and how this move will benefit the Rutgers athletic program. However, the Scarlet Knights’ move to the prestigious Big Ten Conference isn’t just about sports. The move to the Big Ten has significant academic implications as well for the university. Beginning on July 1, Rutgers will also become a member of the prestigious Committee of Institutional Cooperation, the academic consortium of the Big Ten. With the addition of the Scarlet Knights, the CIC will consist of all 14 schools in the Big Ten Conference and the University of Chicago. The CIC dates back to 1958, when it was designed to bring together the Big Ten schools outside of athletics. For Rutgers students, this could mean access to other university’s courses, study abroad programs, and libraries. The move to the CIC also allows Rutgers researchers to participate in joint research

NEW FUNK

ALEXANDRIA BELARDINELLI lbelardinelli23@gmail.com

13) It’s best to let the bread rest for a few hours until almost completely cooled before you slice in. Good luck!

YOU ARE HERE

ANIA KANIGOWSKA aniaa13@hotmail.com

SHARDAE SWOOPE shardaeswoope@yahoo.com

DESIGN

MIKE KERSLAKE

2012 24.6 million

10) Cover with lid and place in the oven for 30 minutes.

5) Place your ball of dough on parchment paper and place in a bowl to rest for two hours.

CHARLIE GRASSIE cgrassie23@gmail.com MARISA FLACKS mflacks8894@gmail.com SAMIRA ELKHOURY samirae@eden.rutgers.edu

NICK ALFANO nick.alfano@gmail.com

ALLISON RICHMAN richman.allison@gmail.com

Big 10 Profits

9) Remove the Dutch oven, and gently lower the parchment paper and dough into the pot.

4) Take dough and gently knead into a large ball on a floured work surface.

MOHINI PATEL pmohini15@yahoo.com

ADAM LOWE adamlowe@yahoo.com LAURA PULGARIN laupul2056@gmail.com SANDRA PAVLESKA pavleska.sandra@gmail.com

JAKE WEINSTOCK-GALLAGHER jacobwg@eden.rutgers.edu

CARINA WANG

TRACY LIU

ZACH MANNING

STORY BY MIKE MORTON DESIGN & ILLUSTRATION BY ZACHARY MANNING

1) Thoroughly mix all dry ingredients in a large bowl.

RUCHI SHERIKAR NADIRAH SIMMONS

RUTGERS TO BIG TEN

A BEER BREAD RECIPE

RECIPE BY JAKE WEINSTOCK-GALLAGHER DESIGN BY ZACHARY MANNING PHOTOGRAPHY BY EMILY BECKMAN

HENRY CHANG

NICK ALFANO

ALLISON RICHMAN

RACHEL PIZZOLATTO

SPORTS

FOOD

DRUNK ON BREAD

LAURA PULGARIN FASHION DIRECTOR

SANDRA PAVLESKA WEB & SOCIAL MEDIA DIRECTOR

me locked into a funky groove with each powerful song. Their set was filled with tight, blasting runs, heavy bass lines, and intricate play on funk rhythms. Before the event, I was lucky enough to speak with Todd Stoops who said about performing live that, “it’s seeing the crowd dance and get down that keeps me going.” Stoops adds an extra, essential layer of rhythm to the band’s already killer sound. In fact, he grew up playing the drums in his high school’s concert and marching bands, and took an interest to electric keyboard more recently in his musical career. Clearly, he discovered his niche in the funk world. During his solos, it appears as though he is brutally swatting insects that happened to land on his keys, but the sounds that he can create strike the rest of the mix with perfection and a completely new type of sonic originality I have never heard before. He said that he spends tons of time alone tinkering with the endless possibilities of tones on his synthesizers until he finds what he hears fit for performance. Each member of the band displayed their true mastery of their instrument whenever they would take a turn to improvise. The frontman, Robert Somerville, championed the tenor saxophone by blasting quick runs with fantastic tone. Guitarist, Tim Palmieri, smoothly handled the funky, staccato melodies familiar to a funk ensemble. Adrian Tramontano, drummer, and Chris DeAngelis, electric bass, together kept the wrecking ball of funk in its place, providing a sound base for the rest of the instrumentalists (and the whole crowd for that matter) to play off of and truly get down to the beat. Dopapod headlined the

SPRING COUTURE

stepping into

FASHION STORY BY ALLISON RICHMAN DESIGN BY BRIANA PAPAROZZI

s I was preparing for my interview I wasn’t really sure what to expect. I had been on maybe two fashion related interviews, the first of which you could say I wasn’t exactly prepared for (I showed up in a white button down and pin-stripe suit – the traditional business interview uniform). Coming from a business background but aspiring to get into the fashion industry has left me at times conflicted. Despite this I made it to the interview in a fashionably appropriate outfit, nervous about how this interview would go. I found this company, TOME, on a fashion internship website. Designers Ryan Lobo, who had previously been a stylist for places like Oyster and Marie Claire, and Ramon Martin, who has served as design director at companies like Derek Lam, were looking for assistance as they prepared for New York Fashion Week and I was more than eager to help. During my previous internship at Women’s Health Magazine I had gotten the chance to attend a few shows but wanted to experience it from the other side. The interview ended up going so well that by the end we were discussing when exactly I’d be starting. Since I don’t have much of a background in fashion I really wanted to prove myself to my bosses. I spent most of my break working, and offering to do whatever I could, since I knew my availability would be minimal once school started again. Little did I know how much work was ahead of me.

Having previously seen how smoothly fashion shows and presentations flowed as a spectator, I was not prepared for the chaos that was about to ensue. In the month leading up to the presentation, things initially seemed manageable. I spent some days running around midtown to communicate with manufacturers, factories, transport garments, and dealing with materials handling. I also spent a lot of time assisting with organizing the studio and helping with shipments for various stores worldwide. Before I knew it, it seemed as if the days were flying by

enough money to get a venue and hire models, among other things. Of course they had some assistance because this industry is all about who you know, but as a line in its early stages there is still a concern to budget properly. On top of all of this I had the opportunity to be around while they prepared for and went through a multitude of interviews as well as events with Style.com and Vogue. In preparation for the big day there were also a number of photo shoots that I had the opportunity to assist with and, to my surprise, I even got to partake in. Some of my photos will be

Little did I know how much work was ahead of me... I was not prepared for the chaos that was about to ensue.

and we weren’t getting through our daily goals: we wanted to get all of the shipments out prior to the presentation day so that we could put all of our attention towards it’s development. As each day passed, things weren’t exactly going as planned and the reality of how time consuming tasks could be was dwelling upon us. Shipments weren’t going out as quickly as we had expected. Myself along with the other interns found that the process of quality checking each of the garments was variable (some items were a breeze to go through and others could take up to 20 minutes). During this time I also learned a lot about the company; how they were funding their show, and I got to know the owners on a more personal level after spending so much time with them. Ryan and Ramon describe their business relationship as both instinctual and complementary and I think it is a big reason that they are starting to receive more recognition within the industry. For this season’s fashion week in New York City, TOME had won an award of $25,000 from the Ecco Domani wine maker fashion foundation for womenswear. The prize was their entire budget for the show and I saw their concerns first hand about having

on the companies website which should go up some time in March (of course you won’t actually be able to see my face, BUT that doesn’t take away from the thrill of the moment). The inspiration for their line this season was Georgia O’Keeffe. When I asked the designers exactly why they chose her specifically, they responded by saying that “Georgia O’Keeffe is such a prolific American artist, her sober, almost monastic way of dressing is what first attracted us to her... her work and her life is what provided us with so much inspiration”. A collection initially inspired by her own clothing, with muted colors starkly contrasting each other, shifted to take more influence from her art. The shapes and silhouettes that had developed were simply stunning and the location was beyond perfect to reflect this. The most hectic time of all was the week prior to and the week of the presentation. The show was set for Feb. 7 at Industria. The number of 11-hour days that were spent working and preparing was surreal and at times it felt as if they dragged on, but the day of the presentation was our longest yet. Personally, I know I spent 13 hours from the morning until the last of the boxes were dropped off at the sales showroom. However that doesn’t

nd H ad L h b T m And h wa T m

PHOTOGRAPH PHOTOGRAPH MEET MEET NEW NEW MED MED AA

W W W M

“

DAVID ROTHSTEIN DEPUTY EDITOR

ADAM LOWE

JILLIAN SOLLAZZO jillian.sollazzo@gmail.com MIKE KERSLAKE theonlymikeever@gmail.com

‘‘

LAUREN NESTER

CO-EDITOR-IN-CHIEF & PHOTO DIRECTOR

DESIGN DIRECTOR

SPENCER CARMONA carmonaspencer@gmail.com

DAVID ROTHSTEIN drothstein21@gmail.com ALLEGRA KETTLEKAMP allegrak@eden.rutgers.edu MICHAEL MORTON mmorton@eden.rutgers.edu

KANA ABE

CO-EDITOR-IN-CHIEF & CREATIVE DIRECTOR

MUSIC

PRE REQS REQS PRE

KANA ABE kanakoabe5@gmail.com LAUREN NESTER laurennester.photo@gmail.com

MICHAEL MORTON ALLEGRA KETTELKAMP EDITORIAL DIRECTOR TREASURER

LOADED GUNS PAGE 37

STOP! READ THESE BEFORE YOU CONTINUE PAGES 5-12

INDEX

to the

ISSUE

REVOLVER TATTOO

NYC TRIBAL GODDESS PAGE 35

PRE•REQS (N.)

Welcome

PAMELA LOVE

DRINKING WITH YOUR SMART PHONE PAGE 12

PAMELA LOVE

MARK

H H

FIND US ONL NE

PRE•REQS (N.) STOP! READ THESE BEFORE YOU CONTINUE PAGES 5-12

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SPRING/SUMMER 2013 | TRIM MAGAZINE • 4

PERSONAL STYLE

MUSIC

NEW FUNK

NOTHING BEATS A LIVE SHOW IN NEW YORK CITY

STORY BY DAVID ROTHSTEIN DESIGN BY MIKE PEREZ Todd Stoops, electric keyboardist of the month old funk band Kung Fu confidently exclaimed, “[this city] is the best place in the world for live music!”The concert venue was the Highline Ballroom in west Manhattan in the Meatpacking District. The dark, blue venue became electrified with the opening group, Fikus, a high-energy, young band that riled up the

UPCOMING TOUR DATES FIKUS BAND 5/4 Red Square 8:00 PM 21+ 388 Broadway Albany, NY

DOPAPOD

KUNG FU 5/16 Brooklyn Bowl 9:00PM 21+ 61 Wythe Ave. Brooklyn, NY

5/23 Hard Rock Cafe 8:00PM 18+ 1131 Market St. Philadelphia, PA

5/11 Upstate Spring Revival 9:00PM All Ages 548 Town Line Road Lyons, NY

5/30 Sidebar 9:00PM 18+ 809 Railroad Avenue Tallahassee, FL

5/18 Historic Blairstown Theatre 8:00PM All Ages 30 Main St. Blairstown NJ

5/25 The 8x10 9:00 18+ 10 E Cross St. Baltimore, MD

5/3 Publiq House 9:00PM 21+ 4528 Freret St. New Orleans, LA

5/31 The Jam 9:00PM 18+ 817 University Avenue Gainesville, FL

SPRING/SUMMER 2013 | TRIM MAGAZINE • 6

MUSIC

this or that? FIND OUT WHICH SUMMER MUSIC FESTIVAL IS RIGHT FOR YOU! STORY BY KANA ABE DESIGN BY MIKE PEREZ

HOWS THIS SUMMERS VIBE DRUGS SEX EDM

BOOZE TALK VIBE

AMERICA...

BASS & BOOZE OR MONEY & MICROBREW

FUCK YEAH!

LAME... BASS

EAST COAST OR WEST COAST

HIPPIES OR RAVERS

BREW

DE LA SOUL?

WINE & CHEESE OR UDON IN THE SUNSET

WEST

EAST

ULTRA

WINE

UDON

OUTSIDE LANDS

FUJI ROCK

EDC

OLD SCHOOL HIPPIES RAVERS

DE LA WHAT?

GLASTON BURY TOMORROW LAND

STAKES IS HIGH BONNAROO OUTSIDE LANDS

FOOD

DRUNK ON BREAD A BEER BREAD RECIPE

RECIPE BY JAKE WEINSTOCK-GALLAGHER DESIGN BY ZACHARY MANNING PHOTOGRAPHY BY EMILY BECKMAN

Instructions 1) Thoroughly mix all dry ingredients in a large bowl.

7) Sprinkle dough with flour and slice a ½ inch cut on top.

2) Add wet ingredients and mix until completely incorporated and the mixture resembles dough.

8) After 30 minutes, set oven temperature to 425.

3) Cover and set in a draft free area for 12-18 hours. 4) Take dough and gently knead into a large ball on a floured work surface. 5) Place your ball of dough on parchment paper and place in a bowl to rest for two hours. 6) 90 minutes after kneading, place Dutch oven, with lid on, in your oven and preheat oven to 500 degrees Fahrenheit.

9) Remove the Dutch oven, and gently lower the parchment paper and dough into the pot. 10) Cover with lid and place in the oven for 30 minutes. 11) Remove lid from Dutch oven and continue baking for 15 minutes. 12) Remove Dutch oven from oven and place bread on cooling rack. 13) It’s best to let the bread rest for a few hours until almost completely cooled before you slice in. Good luck!

Ingredients Dry

3 cups of bread flour 1 ½ teaspoons of salt ¼ teaspoon of dry active yeast

Wet

7 ounces of warm water 1 tablespoon of white vinegar 3 ounces of beer

SPRING/SUMMER 2013 | TRIM MAGAZINE • 8

SPORTS

RUTGERS TO BIG TEN

STORY BY MIKE MORTON DESIGN & ILLUSTRATION BY ZACHARY MANNING

Big 10 Profits

2012 24.6 million

Big East Profits

2012

8 million

TECH

PRIVACY INVADES

STORY BY NICK ALFANO ILLUSTRATION BY SANDRA PAVLESKA DESIGN BY KANA ABE

Google Search

I’m Feeling Lucky

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OPINION

SOCIAL OVERLOAD STORY BY KANA ABE DESIGN BY SPENCER CARMONA

SHOTS iGOT

DRINKING

THE SCIENCE OF DRINKING

STORY BY MIKE MORTON DESIGN BY MIKE PEREZ PHOTOGRAPHY BY MIKE KERSLAKE

Shots iGot also has a mixer option, which allows users to measure how many shots are in their mixed drink. The app has already been a huge success. In just two months, Shots iGot has accumulated more than 15,000 downloads in 56 countries. The success does not come as a surprise for Rosenheck, however. “We’ve had faith in it all along,” he said. “What we’re really satisfied with is all the positive press we’ve received, and the support from different universities.” Shots iGot has been featured on websites such as The Huffington Post and BuzzFeed, while also receiving press from several universities around the country, which are using the app as a model for safe drinking. This positive press has resulted in a slew of downloads for the app, which sees increased activity on the weekends. “It’s amazing,” Verderese, who coded Shots iGot, said. “We look at the numbers, and see [between] 8 p.m. and 2 a.m. we get a spike [in users].” Knowing that the app is helping people to drink responsibly is the most important thing to the app’s creators. “Our tagline is ‘Pour Responsibly,’ and we truly see it as a way for students to have a better idea about what they’re drinking,” Rosenheck said.

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OUR TAGLINE IS ‘POUR RESPONSIBLY,’ AND WE TRULY SEE IT AS A WAY FOR STUDENTS TO HAVE A BETTER IDEA ABOUT WHAT THEY’RE DRINKING.

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SUMMERTIME SIPPIN’

STORY BY NADIRAH SIMMONS DESIGN BY MIKE INTERANTE

The next set of drinks are strictly for readers 21 and older, so if you do not fit into this category we suggest you enjoy the other section of this article until your time comes.

Monkeylada

Ginger Switchel

Lemonade

Mango Peach Fizz

Long Island Ice Tea

Asian-Style Sangria

CLASSIC CONTRASTS THE 60’s ARE BACK

DESIGN BY EMMA GORDON STYLING BY MOHINI PATEL 1. Alexander Mcqueen Jacket $4,650

2. Shine Up Shades $40 3 .Marc Jacobs Shoes $600 4. Forever21 Grid Print Platform Sandals $29

5. Balmain Striped Stretch Denim Mini Skirt $2,869 6. Nasty Gal Backpack $68 7. Zara Leather Shoppe $129

22 SPRING/SUMMER 2013 | TRIM MAGAZINE • 14

3 1

eďŹ&#x20AC;ect

STYLING BY CARINA WANG DESIGN BY BRIANA PAPAROZZI 1. Kurt Geiger London Marie earrings $70

2. Golden Ponies purse $70 3. Nails Inc. London nail polish $10 4. Sigerson Morrison high heels $450 5. Miista shoe $186

NEW PRINTS

STYLING BY CARINA WANG

DESIGN BY ALEXANDRIA BELARDINELLI

1. j brand christopher kane $855 2. Romwe Printed Design Black Shirt $37 3. Clover Canyon Printed Crepe de Chine Tunic Dress $238 4.Carven Paris Map Print Platform TBar Sandals $549 5. Charlotte Olympia Pandora Box Clutch $774

SPRING/SUMMER 2013 | TRIM MAGAZINE â&#x20AC;˘ 16

GARDEN STATE OF MIND

STYLING BY REGINALD DUPREE DESIGN BY TRACY LIU

2 2

1. Herschel Supply Spruce Wallet $24 2. J. Crew 11 inch Stanton Short $64 3. Flud Big Ben Watch $90 4. Eason Chan x Jeremy Scott Floral Wings $250

SPRING SAIL STYLING BY REGINALD DUPREE DESIGN BY TRACY LIU

1. J. Crew Midweight Denim Shirt $118 2. Sperry Original Boat Shoe $95 3. American Apparel Otto Sunglasses $35 4. Herds of The Fathers Bayard Leather Laptop Sleeve $110

2 2

SPRING/SUMMER 2013 | TRIM MAGAZINE • 18

PERSONAL STYLE

BACK TO TRAINING WHY THE OBSESSION?

STORY BY REGINALD DUPREE DESIGN BY ALEXANDRIA BELARDINELLI PHOTOGRAPHY BY CARINA WANG

ic brand, Jordan and Nike are the ones that started it for me. However, my favorite brand now is New Balance which, in my opinion, make the most comfortable shoes overall. I have never owned a pair of New Balance Sneakers that were uncomfortable. The best are from the Liberty, Freedom, and Justice pack. Unfortunately, these sneakers were never released. They are something that I would do almost anything to get. The little details in the shoes are what I love most about collecting sneakers. One piece of advice I would give to up and coming “sneakerheads,” is to do research on sneakers and take a look at what goes into making them and what inspired them, because it will make you appreciate them that much more.

SPRING/SUMMER 2013 | TRIM MAGAZINE • 20

CINCO DE MAYO written by RUCHI Sherikar PHotography by MOHINI PATEL design by adam lowe

ecently, I had the pleasure of having dinner at a tiny little Mexican restaurant called Cinco de Mayo. If you love Mexican cuisine and you’re on a budget, Cinco de Mayo is the place to go. Cinco de Mayo opened 17 years ago, and since then, it has been serving the New Brunswick community generously. In the heart of New Brunswick, Cinco de Mayo, located on French Street, is open in the wee hours of the night, serving authentic Mexican food at seriously inexpensive prices. But that isn’t the best part. Even better is that they DELIVER. For a student like me, who doesn’t always have a car on campus, this is perfect because they’ll bring you what you are craving right to your door. Even though they do deliver, I suggest eating at the restaurant because there is nothing better than eating your food freshly made and piping hot, and though the restaurant isn’t the epitome of high-class design, it’s atmosphere makes you feel like you’ve entered the actual heart of vibrant Mexico. The truth is, inside of those darkened doors that may make the restaurant seem like a dingy hole in the wall from the outside, there lies an experience full of flavors from genuine Mexican food, beautiful wall murals and decorations, and Spanish music that made me want to get up and start dancing! When you add to that the affordable food and cordial staff, what more could you ask for? I’d like to start off by saying that the staff is incredibly sweet. They’re friendly, even in the late, late hours of night. They’ll welcome you into their restaurant with open arms, make you feel like you’re at home, and their service is incredible. After we were seated, they brought out three different salsas, a tomatillo (a green version of a tomato) salsa, a regular tomato salsa, and pico de gallo. For those of you who don’t know what pico de gallo is, it is a mild salsa made of diced tomatoes, onions and a few other ingredients. Unlike most other Mexican restaurants, Cinco de Mayo’s tomatillo salsa is the spiciest, the regular tomato salsa has a medium heat level, and the pico de gallo is very mild. Along with the salsas, we received a basket of fresh tortilla chips, which are made in house. The chips weren’t too salty, like I have experienced many times before, and the flavor of the chip didn’t overpower the salsas. They also brought out a plate of guacamole for us. The guacamole was one of my favorites! The guacamole isn’t just any ordinary guacamole. When you take

a bite of it accompanied with a tortilla chip, you taste nothing but freshness. It’s a fresh burst of flavor from ripe and sweet tomatoes, creamy avocados, sharp onions, some cilantro for garnish, and Cinco de Mayo seasonings. It will not disappoint. Next, for drink, I decided to stay simple and order an orange juice. I expected something out of a Tropicana carton, however I was thoroughly surprised. Instead of the Tropicana carton juice, I received a large glass of freshly squeezed orange juice, pulp, seeds and all. Though I wasn’t a fan of the orange seeds in my juice, it was refreshing to actually drink some fresh juice instead of the store bought juice like I usually drink. For our main courses, my roommate ordered the Burrito Tex Mex and I ordered a Taco de Cecina (or a beef taco) and a Burrito de Pollo (or a chicken burrito). Can you imagine a huge chicken burrito, enough for two people, stuffed with black beans, tender pulled chicken, beautifully colored Mexican rice, and topped with queso fresco, lettuce, tomatoes and a drizzle of sour cream…all for the price of $4.50? You won’t have to imagine anymore. The chicken is well marinated and succulent. The beans are awesomely seasoned and the rice is cooked to perfection. The best part is that that tortilla isn’t soggy; and it’s homemade and fresh! It’s so huge that you won’t be able to eat it with your hands, unless of course you’re a burrito eating pro. But even with a fork and knife, the deliciousness doesn’t diminish. If you’re a hungry beast, you may be able to finish the burrito in its entirety; but chances are, you’ll be taking it home in a box after an overly full stomach. I’m so glad I had my roommate tag along for this experience. She is vegetarian, so she ordered the Burrito Tex Mex and I tried some. A wonderful option for vegetarians, the Burrito Tex Mex came out with melted cheddar cheese, onions, tomatoes, jalapenos, and the green tomatillo salsa, which had quite a spicy kick.

It is stuffed with black beans and Mexican rice. The black beans aren’t spicy, but when paired with the tomatillo, their flavor intensifies. This huge vegetarian package all comes for just $4.95. Now, if you’re looking for a smaller meal, try any of the tacos or appetizers. I loved the beef taco. It’s like heaven packed into a tiny little wrap, and only costs $2.50. The taco consists of two mini corn tortillas, again, homemade. The tortillas are cooked just right-not too crispy, but not too soft. Inside the tortillas, instead of the usual ground beef, there is a generous helping of juicy and tender minced steak, topped with cilantro and onions. If you’re there with a group of friends or family, and you’re looking to share a dish, the nachos, which sell for $6.50, are a must. Maybe you’ll be lucky to score a plate of free nachos, because they’re big on giving out free food, especially late at night. The nachos are toasted with cheddar cheese, salsa, meat (optional), black beans, and topped with lettuce, tomatoes, guacamole, pico de gallo and sour cream. One of the most excellent things about all of the dishes I tried is that none of them are made with spice. If you want to add a spicy kick to your order, you could simply ask for it and the chefs will accommodate you as you please. You could also just add the salsas at the table to any of your food to add some more flavors but it is simply not needed. The sole flavor of the actual dish will be enough to send your taste buds flying through the clouds. The food is favorable to the ones who can handle the Mount Everest of spiciness but also to the ones whose ears smoke after minutely touching their tongues to anything that just barely makes the cut for “spicy.” The last thing I’d like to touch on is their food plating. It was simply, cute. They had plated the food beautifully and it was served on festive plates, with a rainbow of colors. It was simply fun to eat from those plates! It’s safe to say that my experience at Cinco de Mayo was nothing short of pleasant and satisfying and I encourage my readers to adventure out to French Street to experience something similar to mine. The food is palatable to almost any personal tastes. The meal will most certainly be easy on your pockets and it’s a great place to meet with friends and family and have a stress free, enjoyable time! Give it a go; welcome the restaurant in the arms of the Rutgers community. Cinco de Mayo will not disappoint.

SPRING/SUMMER 2013 | TRIM MAGAZINE • 22

stepping into

FASHION STORY BY ALLISON RICHMAN DESIGN BY BRIANA PAPAROZZI

Little did I know how much work was ahead of me... I was not prepared for the chaos that was about to ensue.

compare to my bosses, who had gone with next to no sleep during the 48 hours leading up to it. In the end, the line and the show came together incredibly. Having seen these men work behind the scenes, adjusting garments up to the last minute, was both nerve wracking and thrilling. As much time as I spent working, the line started to feel it was partially mine as well, and that was one of the greatest experiences about this internship. I was given full responsibility and able to pick up wherever they left off. I know that to this day they trust me in my ability to take control and get my work done timely and effectively. This has seriously been one of the most stressful and rewarding experiences ever and I am so grateful for it. I have two of the most amazing bosses to work for and I look forward to my future with them as their company grows.

AN INTERVIEW WITH THE DESIGNERS OF TOME What made you choose Georgia O’Keeffe as your inspiration for your line this season? Georgia O’Keeffe is such a prolific American artist, her sober, almost monastic way of dressing is what first attracted us to her... her work and her life is what provided us with so much inspiration. What is your favorite part about designing your own clothing line? You don’t need to reason or explain what you feel, what you want to create. You can just do it. Where do you usually find inspiration when it comes to design? From all different places, films, books, exhibitions... but there is normally a figure, a woman, that inspires us, to keep the clothing grounded and relevant to our customer. If you could give any advice to your younger self, what would it be and why? Trust yourself. And take a vacation more often!

SPRING/SUMMER 2013 | TRIM MAGAZINE • 24

GETTING IN SHAPE FOR

STORY BY JAMES VICTORY

ith summer fast approaching, the thought on many students minds will be getting in shape in order to feel good about that day at the beach and to look good naked. Ultimately, success during the summer of looking and feeling good is down to work done during the winter and spring. Getting down to the bare bones here, the biggest player in success is going to be consistency and a positive attitude. If you live and love the healthy and fit lifestyle, there will be no struggle in finding this consistency and success in a program. However, a big mistake many make is lack of research to go about living this lifestyle and not inquiring into nutrition and proper exercise. In my opinion, 70% of your success will come from your diet, and the other 30% from your exercise program. DO NOT view getting in shape or eating to look good to be synonymous with “going on a diet”, what you need to do is change your eating habits.

In regards to working out in the gym, I would like to suggest some popular weight training combinations that have been proven to get people in shape. However, I think the best way to get in shape and stay in shape is to do things that you like to do. If you love to dance, or love to play pick up basketball games, do those things you enjoy, and do them often. That being said, you can look to the two workouts below as ways to be better at the things you love doing, and as a means to get in shape quickly and efficiently. These workouts were thought out with a beginner in mind. If you truly aren’t sure about how to do some of these exercises you can see a Rutgers University fitness assistant, or can hire a qualified personal trainer at one of Rutgers’ fitness centers. All personal trainers either have a master’s degree, or are in pursuit of a master’s degree. Furthermore, if you’re interested in group classes, Rutgers has you covered there as well, and all you have to do is ask a fitness assistant at one of the fitness centers for fun group fitness options with qualified instructors.

DESIGN & ILLUSTRATION BY KATIE BELLIOFF

CHOW DOWN! The first thing regarding eating habits is to switch to cleaner options. If you normally opt for the chicken fingers at the dining hall line, go for the grilled chicken. If you enjoy blue cheese or Thousand Island dressing, try olive oil and balsamic vinegar instead. Reducing overall calorie intake and improving the quality of the nutrients you are consuming are paramount to the success you will have. Don’t bother counting calories, this is a narcissistic endeavor, and quickly becomes tiresome and is unsustainable. (tip: Don’t always be too quick to reach for lots of fruit! Fruit is high in sugar.)

BREAKFAST

LUNCH

DINNER

Whole eggs are a perfect protein source and are full of good fats and cholesterol (contrary to popular belief). Add a serving of oatmeal for good fiber and complex carbohydrates. You should not be eliminating carbohydrates, as they are necessary for energy and for achieving your goals. Greek Yogurt is also a new popular option that is full of good nutrients. (Try this- omelet line, 1 or 2 whole eggs and a few egg whites with vegetables.)

With sticking to the cleaner idea of eating, chicken and fish will be a mainstay for your protein and fat sources. Also, eating lots of good vegetables either cooked or raw are excellent options. Again, don’t forget quality carbohydrates. Brown rice, whole grain bread and whole grain pasta are what you should be looking at.

When at the dining hall, try my favorite vegetable side : Put raw broccoli from the salad bar on a plate. (about 1 cup). Add enough olive oil to coat a good amount of the broccoli.(around 2Tbsp). Sprinkle garlic salt, or granulated garlic and some sea salt onto the broccoli. Put this combination onto a Panini press for a few minutes at full temperature, the broccoli should be al dente. Regarding your protein, chicken and fish are of course, good options. It’s possible to eat well at the dining hall. In case you might not have noticed, it just means staying away from the pizza bar, and staying where the quality food is.

Here are some popular full body weight training options that can get you in shape quickly. Note: Make sure to warm-up well enough. Go for 5 to 10 minutes on a spin bike to get the blood flowing.

WORKOUT B: Goblet Squats- If there was a King or Queen of exercises to develop a fit and strong lower body squats would be crowned. An easier variation to start with is the goblet squat. Do a warm-up set of 20 reps to get used to the movement, and then grab an appropriate dumbbell in your hands, raise them it to your chest and SQUAT! Do 3 setsof 8-15 repetitions.

WORKOUT A: Lunges- Do a warm-up set of 10 reps per leg with just your bodyweight. After that, grab dumbbells for the appropriate resistance for you and do 3 sets of 8-15 repetitions per leg with 90 seconds of rest in between.

Pushups- It’s back to high school gym class, and while you might hate these, they are perfect for building a solid fitness base. If you can’t do normal pushups, do them from your knees. Do 3 sets of as many pushups as possible with 90 seconds rest in between.

Dumbbell Shoulder Press- It’s often said that shoulders are the muscles of love and war. They contribute to a man’s V-shape, and will help a woman get a strong and toned upper body. Do 3 sets of 8-15 repetitions, making sure to lower the weight slowly, and raise the weight quickly.

ABOVE ALL

do your best to embrace a healthy lifestyle with a positive attitude. These things take time, and while there is no quick fix, the above options will have you on a positive track to a fitter and healthier you. And of course, don’t forget to do those things you enjoy, or think you might enjoy! On top of weight training, cardiovascular training is important as well. Running outside or on a treadmill is always excellent, and using an elliptical is great if you aren’t too used to running yet. Aim for 15-30 minutes of moderate cardio several times a week. If you’re new to this, startwith an easier 15, and work your way up. Also, as with the earlier recommendation, Rutgers group fitness classes are perfect for cardiovascular fitness. Spin classes, RU Fit, and IntenSati are phenomenal ways to have this covered. Take the listed workouts and information and apply them as you see fit (pun intended).

Dumbbell Rows- If ever you were looking for something to give you a sexy look, dumbbell rows are excellent for developing that V-shape for men, and a fit look for women. Again, 3 sets of 8-15 are adequate. Make sure to feel a good burn

Upright Rows- Rows are so good they have made the list in another variation. Once again helping women obtain a fit look they want, and helping men get traps. Do 3 sets of 8-15 repetitions.

Planks- These are by far the best way to develop balanced abdominals and a strong core. Try for three to four sets of this variation. 30 seconds of normal plank on your forearms to work your stomach, and then 15 seconds each on your right and left side to work your oblique’s.

Planks- there is truly no need to go anywhere else for abdominal training than planks. Refer to workout A.

SPRING/SUMMER 2013 | TRIM MAGAZINE • 26

SPRING COUTURE STORY & ILLUSTRATION BY ERIN HENDLEY DESIGN BY TRACY LIU

Face Charts are a medium in which makeup artists convey, plan, or document a look. They are a piece of art all on their own and they are a great visual communication tool when dealing with clients. Face charts start out as a black outlined sketch of a face on white paper, being the perfect blank canvas for any look that needs to be conveyed. Most major cosmetic brands have their own personalized face charts for purchase. These charts work

best when printed on watercolor paper because it “grabs” the products to the surface. Besides the paper, I use old brushes (that I no longer use on actual faces) and powder and cream makeup mediums. Some artists prefer to work with Prisma Markers or Colored Pencils (to cut down time), but I favor to work with the actual product I plan on using for the client. It helps me see the textures and saturation of the makeup. For me, face charts

take a while to complete (approx. 30 min per chart on average). I usually make sure to detail the hair concept onto the charts as well as the makeup for a complete visual. The important thing to remember with these charts is that the looks don’t have to be perfect, they just have to get the visual concept across.

nd He said, ‘Let there be Trim.’ And there was Trim. AN INTERVIEW WITH GINO CHUA, THE FOUNDER OF TRIM

STORY BY KANA ABE DESIGN & ILLUSTRATION BY ADAM LOWE PHOTOGRAPHY BY LAUREN NESTER

> Design wasn’t my ﬁrst choice of major. I wanted to do more video and mixed media. So I think design really fell into play during one of my internships, which is why I push kids to do [them]. It helps you to discover yourself in the process. > I moved here for school when I was 18 and the first thing I did was look up internships in NYC, because where I’m from there isn’t a huge magazine industry or big art scene. The Philippines has a lot of medical, business and performance art, but not necessarily fine art, social media, and graphic design type of things, so when I came here it was a breath of fresh air because people were excited about different stuff that I never thought of before. > The fact that I wasn’t exactly exposed to magazines and fine art in general when I was younger made me all the more hungry when I moved here to overcompensate for what I didn’t have growing up. You need the hunger to want to know things because that’s when you know that you won’t get bored. The moment you get bored is when you need to rethink what you’re doing. > In general it’s great to have the passion, but at the same time you need to understand the dynamics of the industry. When you get out of school, you’re not going to be a six figure salary wielding fashion aficionado -- you have to pay your dues, network, and learn how to play the game. You can’t forget that the industry is very layered and there are so many roads to take before you get to where you want to be. It’s not a straight path. At the end of the day you have to think for yourself, and school has a narrow direction set for you but sometimes you take that direction and you pick and choose what you want and set your own way. > There are two ways to look at [what design is]. One, design in the real world, and two, design in a more fine art sense. Having the eye travel is the key in having a visual expression in shapes, form, color, and if you’re able to translate that in the real world then that’s fantastic. For me, design is the ability to make people excited about things that they didn’t know they would be excited about. If you’re able to make people be interested in something that they never thought they’d be interested in, then you’re doing your job as a designer. Your job is to entice them to read the articles.

> God knows it pushes you, but it brings out the best in you. You may stumble for the first few moments but you come out stronger. [Esquire] is very welcoming in terms of ideas, they take ideas from everyone. My boss is David, the creative director, and whenever we have meetings he says he wants everyone to go look at art, photo, edit, and come in with ideas and brainstorm, and [then] we have two hour brainstorming sessions. We talk about why it won’t work, if it’s been done before, etc. and once you decide on a concept, you talk about how to execute it. Esquire is very collaborative. People strive to do the best they can. There’s a lot of group effort. > I miss the people and friends [at college], and I think I miss the opportunity to not give a fuck about what you’re putting in this magazine, frankly speaking, because when you get to the real world they do let you do what you’re creative mind

is telling you, but at the same time you have to sell ads. In college no one is telling you to give something good light; you have free reign over the presentation of the content. After this, you can’t push the boundaries ever again. > I remember when we were in drawing class and I was drawing a fucking building and I remember thinking, “I really don’t want to be drawing a building, what do I want to do?” And I knew I wanted to do something collaborative with people who also knew that they wanted to do something with fashion and fun, artistic, smart, witty, somehow involving the school. I wanted a place to be able to have fun with other college kids, do the best work we can for what we have and do the best shit out there. I was looking to create an organization where there was a marriage between all of the talents found at Mason Gross and elsewhere at Rutgers.

SPRING/SUMMER 2013 | TRIM MAGAZINE • 30

PHOTOGRAPHY MEETS NEW MEDIA AN INSIDE LOOK WITH FASHION PHOTOGRAPHER, MELISSA RODWELL

STORY BY EMILY BECKMAN DESIGN BY EMMA GORDON PHOTOGRAPHY BY ANNIE POLLOCK

n 2003 came the outbreak of the first commercial camera phone, the J-SH04, engineered by Sharp. This new technology allowed the average individual to have constant access to a camera function on the go without having to lug around an actual camera. The emergence of this two-in-one deal acted as the jumpstart to amateur photography becoming a universal obsession. Whether it be a picture of your yummy dessert for a photo blog, a funny photo of your friends to flaunt on Facebook, or just an attractive “selfie” to make your “pro pic” [profile picture], photography has become a significant part of today’s communications. With its growing popularity in social media, photography has certainly become an increasingly trendy hobby, especially amongst teens and young adults. The act of “liking” or “favoriting” is carried across a majority of social networks as a method of showing appreciation for your friend’s work. Thus, with the underlying incentive to obtain as many “likes” as possible, a goal is set to present creative photography in order to attract your friends’ attention. Currently, the hype has centered on Instagram, a photo blog that allows users to present aspects of their life completely through their photography. Alas, in order to gain more “likes” or perhaps, increase the your amount of “followers,” the user is motivated to take interesting, eye-catching photos that will attract the attention of other Instagram users. In fact, if you Google Instagram photography, bloggers have provided detailed in structions on photography tips, in order to

make one’s photos more enticing. In other words, everyone is becoming his or her own photographer nowadays. From an industry standpoint, this breakthrough allows more opportunity for recognition for individuals who are serious about their photography, allowing the ability to post their work through a variety of social mediums. To have access to such massive exposure was considerably more difficult to obtain before social networks, blogging, and other Internet resources were available. On the downside though, the current competition is intense. Trim Magazine’s fashion director, Laura Pulgarin was able to get the inside scoop on what it is like to be in today’s competitive photo industry through her interview with brilliant fashion photographer, Melissa Rodwell. Rodwell graduated from Art Center in 1987 with a portfolio built from her years in school. From there, she hit the ground running with cold calls, promo cards, and mailings. Rodwell’s first big break came three years later with an offer to shoot for Sassy Magazine in New York City. Being asked how fashion photography has changed while in the industry since she has been active, Rodwell responded honestly saying, “Well, for one, there’s a huge amount of young photographers wanting to get into the industry. The competition is really fierce. The Internet has also opened a lot of doors for opportunities to get your work seen. But it’s also flooded the market. It seems nowadays everybody is a photographer.”

The blog unites “photographers from

around the world by allowing them to be a part of this online collaboration.

”

Despite the competition being so cutthroat, Rodwell strives to stay aggressive in the industry. Her tactics for doing so, you ask? First off, Rodwell admits that she could never leave fashion photography, as it is “so ingrained in me that it would be like killing part of myself.” She stated that her passions truly lie in the fashion industry and therefore, she got into fashion photography due to her love for fashion in general. Rodwell explains that her inspiration for shoots is most often drawn from the clothes themself. With the fashion driving her visions, Rodwell is able to construct the rich collaboration between the clothing and their environment. With competition increasing with the introduction of each media outlet, it is important for rising photographers in the industry to stay current, particularly in fast-paced, trenddriven fields like fashion. Thus, in contributing to Rodwell’s success, the photographer embraces this challenge with the establishment of her own fashion photography blog (fashinphotographyblog.com] in 2008. The blog consists of anything from photo tips to inspirational images to contests that bloggers can enter. The blog unites photographers from around the world by allowing them to be a part of this online collaboration. Of course Rodwell gets the benefit of taking credit for establishing the blog, therefore providing more recognition to her career, but she also gains the satisfaction of helping to educate other young photographers. Regarding her inspiration to create the blog, Rodwell stated: “I believe knowledge is worth nothing unless it’s shared. I wanted to help people starting out in the fashion photography industry.” With video also expanding in popularity throughout the different forms of media, Rodwell’s interests nicely compliment what the public will be looking for. The talented photographer has produced three fashion videos that can be viewed (along with her still photography) on her website, www.melissarodwell.com, but she’s not done yet. With a successful career spanning over 21 years, many would think Rodwell has done it all, but she told Trim that she still has more to accomplish. “I’d like to explore video more and I’d love to be part of something like a magazine or something along those lines. We’ll see. I’m always motivated and inspired to push myself further.” Rodwell concludes with an inspirational life philosophy, “I’m in love with the journey, not the destination.”

SPRING/SUMMER 2013 | TRIM MAGAZINE • 34

PAMELA LOVE Inspired by Roman Mythology and American Folklore, Love is in NYC STORY BY LAURA PULGARIN PHOTOGRAPHY COURTESY OF PAMELA LOVE DESIGN BY SPENCER CARMONA

2005

Started creating her own original jewlery under small production

2006

amela Love isn’t completely sure how she became a jewelry designer, but she knows she was inspired by her mother’s jewelry collection. “I always enjoyed making things with my hands and it didn’t really get narrowed down to jewelry until after college,” Love said. By now it is safe to say that most people have heard of New York born and based jewelry designer Pamela Love. Her clients not only include celebrities all over Hollywood, but her American folklore inspired collections grace glossies like Vogue, Marie Claire and Harper’s Bazaar month after month. Love first emerged in the fashion scene in 2006, after graduating from New York University and working as the art director and painting assistant to Italian artist Francesco Clemente. While she was working for Clemente, she was making jewelry on the side having “a little studio in my house and I made things for friends.” Now, Love sells her line at over 150 retailers across the US and Europe and has successfully speared collections with J. Crew and Nine West. “It really all started by word of mouth,” Love said. “I wasn’t a business person at all and that part of it has always been a challenge for me” In 2012 Fast Company named Love in its “100 Most Creative People in Business” list, and the designer was quoted on her craft and attention to detail as all Pamela Love pieces are made by hand. This is of course rare in today’s market where everything is mass-produced, but to Love’s customers it probably makes all the difference. Love’s take on all-American inspired jewelry is unique in the fact that she incorporates her interests in science, astrology and religion into her pieces, as can be seen in her cross necklaces and pentagram bracelets. “I have always been influenced by my friends and their tastes,” said Love, when asked about her inspirations as a designer. “Musicians like Neil Young and Fleetwood Mac, as well as bands like Dead Moon, have also influenced my style. I am also very inspired by travel, particularly to the southwestern United States, Mexico, and Morocco. I look at a lot of art and films as well. I love Alejandro Jodorowsky, Lee Bontecou, Francesco Clemente and Kenneth Anger.” The Pamela Love SS13 collection

Opened Studio in Manhattan and began production on a larger scale

2009

2011

“Maia,” which was inspired by “fairytales, Roman Mythology, and Diana, the goddess of the moon and the hunt,” also marked the first time the designer forayed into the world of fashion film. The film, which features model Krystal Wren dreaming of Pamela Love jewelry, also displays how the designer is further expanding as she has all of the fashion industry constantly dreaming about her collections. When asked about what’s next in her career and life, Love not only mentions her new collection, but also her band, Boca Raton, as she showcases that she is a woman of many talents.

“

Married illustrator and musician Matthew James

2012

Unconventional jewelry was always a passion of mine and I always made jewelry growing up. I always enjoyed making things with my hands and it didn’t really get narrowed down to jewelry until after college.

“

Painting Assistant for Artist Francesco Clemente

Won the Ecco Domani Fashion Fund Award and the CFDA Lexus Eco Challenge for Sustainable Design

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MARK

ART DIRECTION BY LAUREN NESTER STYLING BY MARK TAURIELLO HAIR & MAKEUP BY SHONDELL BAIJOO DESIGN BY ADAM LOWE PHOTOGRAPHY BY ANNIE POLLOCK

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PERSONAL STYLE

Th rift Like A STORY BY LAURA PULGARIN PHOTOGRAPHY BY JILLIAN SOLLAZZO DESIGN BY ADAM LOWE

TRY EVERYTHING ON. MOST VINTAGE PLACES DO NOT TAKE RETURNS, SO IF A PIECE DOES NOT FIT, YOU MAY BE STUCK WITH IT FOREVER.

SHOP FOR ONLY SPECIAL PIECES. VINTAGE MEANS ONE OF A KIND, SO DON’T WASTE YOUR TIME SHOPPING BASICS AS THESE CAN BE FOUND EVERYWHERE.

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CHECK FOR STAINS, RIPS, MISSING BUTTONS AND OTHER IMPERFECTIONS, SOME THINGS CANNOT BE MENDED.

IF BUYING A BRAND NAME ITEM, CHECK FOR A SERIAL NUMBER AND SIGNS THAT IT IS REAL IN ORDER TO AVOID BEING RIPPED OFF.

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THE WITCHING HOUR WARDROBE BY BROOKE PERSICH & MJ TREVENS MAKEUP BY MIYUKI MIYACHI PHOTOGRAPHY BY LAUREN NESTER & JILLIAN SOLLAZZO DESIGN & ILLUSTRATION BY ADAM LOWE

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PERSONAL STYLE

r i c h a r d s

ART DIRECTION BY KANA ABE HAIR & MAKEUP BY ANIA KANIGOWSKA & EMILY WINOKUR STYLING BY LAURA PULGARIN & MICHELLE KIM DESIGN BY ADAM LOWE PHOTOGRAPHY BY LAUREN NESTER

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