TUSK MAGAZINE is the annual lifestyle magazine of California State University, Fullerton, one of the nation’s largest and most diverse post-secondary institutions. Tusk celebrates stories that matter to our students, faculty, staff, and alumni. Our pages are crafted by undergraduate and graduate editors, writers, and designers who are dedicated to building on-campus connections and community engagement. By offering an editorial window into SoCal culture and academic life, we help define what makes us Titans. Tusks up!
tuskmagazine.org • TUSK MAGAZINE
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MANAGING EDITOR CREATIVE DIRECTOR
Bernadette Steele
ART DIRECTOR
Giselle Marquez
PHOTO DIRECTOR
Mitchell Aragon
DIGITAL STRATEGY DIRECTOR
Harrison Faigen
MULTIMEDIA DIRECTOR EDITORS
STAFF WRITERS
SENIOR DESIGNER JUNIOR DESIGNERS
PHOTOGRAPHERS
MULTIMEDIA PRODUCERS
Doug de Wet Talia Cantley Michelle Ibanez Rivka Pruss Daniel Steele Janica Torres Katherine Abando Ebehimalen Aboiralor Wendy Chavez Michelle Ibanez David Keller Celeste Martinez Matthew Mendoza Marcos Mora Brian Nguyen Korryn Sanchez Ashley Soriano Kiley Mourino Sydney Fajardo Chau Le Jiwoo Rim Momoko Watarai Alyssa Almazan Joshua De Boer Dominique Villamor Brandon Killman Julian Romero
SOCIAL MEDIA
Sydney Fajardo Ashley Soriano
EVENT PLANNERS
Talia Cantley Michelle Ibanez
ADVISOR
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Diane Ortiz
TUSK MAGAZINE • Spring 2019
Chelsea Reynolds, Ph.D.
As we collectively sifted through the layers of our campus, we uncovered the stories that matter to our community. We the creative team, dedicated ourselves to pulling stories from multiple corners of Cal State Fullerton. Each story is unique, impactful and wide-ranged, reflecting the many voices of our newsroom. From motherhood and queerness to donuts and late-night bars, you will bind yourself somewhere within these pages. The print version only scratches the surface. Our interactive online content will immerse you further into these stories as well as dozens more. Find us online at tuskmagazine.org or on Twitter @tusk_magazine. You, the readers, inspire us. These stories are for you and from you. Thanks for reading. Cheers!
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TUSK MAGAZINE • Spring 2019
SPRING 2019 VOL. 20 Tusk is produced annually by the California State University, Fullerton Department of Communications. The opinions expressed within are the responsibility of the writers and do not necessarily express those of the university, faculty, or student body. This issue of Tusk was printed at Alliance Print & Graphic Service in Orange County. No part of this publication may be reproduced without permission. Published in Spring 2019.
CONTENTS 6 Five Aloha Java Drinks that will Make You Ditch Starbucks 7 Four Places to Boost Your Selfie Game on Campus 8 Stress to Success 10 Nervous Butterflies: How Finding Love is Like Searching for a Job 12 Sex Toys: The Best Bang for Your Buck 14 High Times: A Marijuana Guide 18 Eat Your Heart Out: An O.C. Restaurant Guide 22 Where to Get Tipsy in Downtown Fullerton 24 Upcycled: An Alum Turns Plastic into Fashion 28 Where Are You From?: Three Latinx Women Share Their Stories 38 Peep the Street Style at CSUF 42 Do Filipinos Identify as Asians or Pacific Islanders? 43 Nadia Dolor: The PASA President Weighs in on Representation 44 Parking Wars: Are You a Sleeper, Stalker, or Swooper?
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FIVE
ALOHA JAVA
DRINKS THAT WILL MAKE YOU DI TC H STARBUC KS When students need a pick-me-up between classes or an excuse to chat up that cute barista, Starbucks is often the café of choice. But if you’re tired of long lines and looking for a different brew, Aloha Java’s fresh selection of coffee, teas, and juices serves up a quicker option. Story by Daniel Steele Photo by Mitchell Aragon Design by Jiwoo Rim
Aloha Java, tucked between University Hall and the Humanities building, offers tasty beverages with a Titan twist. These five orders will help you re-energize or relax around campus.
ICED THAI TEA / $4
CHAI BOMB / $4.50
RED EYE / $3 BLACK EYE / $3.25
ICED ORANGE SLIDER / $4
BLENDED MATCHA GREEN TEA / $4.75
Thai tea is a staple among boba tea shops close to campus. Sophomore Mach Bui has tried several versions, but says Aloha Java does it best. Complementing their steeping process, she says, “this one’s easier to drink than other places.”
This is Aloha Java’s most popular drink and has been saving students for over eight years, says barista Roxie Bullock. Chai Bomb is a mix of classic chai tea with an espresso shot, served iced or hot—ideal if you need an extra boost of energy.
If that Adderall binge kept you up all night, don’t stress. This drink is an eye-opener: house coffee with a single espresso shot is called a Red Eye. Or add three espresso shots to deliver a powerful punch called a Black Eye. Like a welcomed slap to the face!
A fruitier alternative is the Iced Orange Slider. Aloha Java will leave you feeling like a kid again with their version of the Orange Julius. Simply orange juice, vanilla, and cream, this drink provides a creamy dose of Vitamin C, (so you can convince yourself it’s healthy).
This drink is a perfect cold option for all of you green tea and matcha lovers. It's decaf and blended with vanilla, making it a tasty way to treat yourself after that stressful exam or to mellow out once your jam-packed day starts winding down.
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TUSK MAGAZINE • Spring 2019
F OUR PLAC E S TO BOO ST YOUR
SELFIE GAME ON CAMPUS Story by Marcos Mora Photo by Mitchell Aragon Design by Jiwoo Rim
If your Instagram needs a makeover, these CSUF spots will make your pictures pop.
WATER WALL SCULPTURE, VISUAL ARTS CENTER This outdoor sculpture will make waves on your Instagram. Wear something to complement the sculpture's vibrant blue tones, such as gray or green. For contrast, rock an orange or yellow jacket. The artwork is often under direct sunlight, so adjust the brightness on your camera before the pics.
FOURTH FLOOR HALLWAYS, MCCARTHY HALL Take the elevator or stairs up to this spot for a radiantly geometric background. Sun rays beam through rectangular blinds to create a stunning backlight to your sultry poses. Glance toward the camera for a captivating look that will leave your followers wondering why you don’t model for Dolce & Gabbana.
BRICK WALLS, MIHAYLO HALL
DOUBLE SCOOP ICE CREAM CONE SCULPTURE, VISUAL ARTS CENTER
Keep your pictures classic. Give everyone the cold shoulder and act as if the brick wall is your only friend. Lean toward the wall like you’re giving it a hug. The background is simple so be as silly as your heart desires.
It’s always time for dessert at the courtyard in the Visual Arts Center. Don’t try to lick the scoops. Not that we’ve tried or anything... tuskmagazine.org • TUSK MAGAZINE
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S U C C E S S Have you ever panicked over an exam? Or felt as if your busy schedule melted your brain into a jelly so smooth you could spread on toast Story by Korryn Sanchez & Janica Torres Design by Kiley Mourino Photo by Mitchell Aragon
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TUSK MAGAZINE • Spring 2019
If you're feeling overwhelmed, you’re not alone. Tusk asked your fellow Titans how they cope with stress.
E N J OYA B L E A CT I V I T I E S “I like to go for drives, get my mind off the situation and come back to it with a fresher, clearer mindset.” -Baylee, senior “I go to the beach and hangout with my friends. Just talking and clearing my mind, sharing my thoughts.” -Huy, senior “I spend a lot of time watching sports and live vicariously through them. When I watch football, I pretend I’m the person hitting everyone.” -Ian, freshman
PASSIVE COPING “I start to freak out about the situation if it is stressful. If I have to get to it, I will focus and pull myself together or I just sleep it off.” -Lani, freshman I procrastinate, go on social media and pretend I have nothing to do until I have to, and then I freak the fuck out.” -Anita, senior “I reward myself with a nap and I listen to a lot of Christmas music. It doesn’t matter what time of the year.” -Trinity, freshman
"I freak the fuck out."
ORGANIZATION AND BALANCE “I write deadlines, dates or times on my hands. It stays there because it’s pen, but it’s not a practical method, especially when I have paper.” -Sophia, junior “I take breaks ... but flash cards don’t stress me out, they make me calmer.” -Kempsey, freshman “I like to plan things in advance and stay really organized.” -Brian, senior
EXPERT ADVICE Dr. Lisa Mori, a clinical psychologist at CSUF, suggests partaking in pleasurable pastimes to boost your levels of serotonin and dopamine. “Dopamine is our pleasure hormone and it’s also important for things like higher order cognitive abilities: problem solving, memory, and critical analysis,” she said. Dr. William Marelich, a psychology professor, advises on taking an active approach to stress. “The idea of ignoring and hoping it goes away is bad because it doesn’t really go away,” said Marelich. “That’s what is called passive coping.” “Take an active approach: figure it out, have discussions, get a sense of what the stressor is. Then come up with positive ways to cope with the stressor.” Marelich said. Mori recommends organizing a schedule to combat stress. “Balance your life with more than work and school,” said Mori. “Plan a schedule to make sure you have time to sleep, read, study, and prep. But also make time for fun activities, working out, and eating well.”
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Butterflies
HOW SEARCHING FOR
Love
IS LIKE SEARCHING FOR A When your job and relationship status are both “single and looking.” Story by Katherine Abando Photo by Mitchell Aragon Design by Giselle Marquez
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FINDING A JOB
FINDING LOVE
People exchange career interests and business cards at conferences and networking events. Which connection will hook you up with a job?
Singles exchange info on dating apps, or meet through mutual connections and social outings. Will you swipe right on your next boo, or will they ghost you?
F ind ing th e O ne
The first job may not suit you, but keep searching for that perfect fit.
Dating different people helps you figure out what you want in a partner.
Dr e ss to Impr e ss
Wear attire that invokes confidence. Company culture should set the tone for your wardrobe.
Dress for the occasion. If you're dining at a five-star restaurant, suit up or slip on that little black dress.
Send a follow-up email to thank them for the interview and express your enthusiasm to work for the company.
Message your love prospect after the date to say you had a great time and look forward to seeing them again.
He a r t brea k
You’ve been anxiously awaiting their call, but they decided to go with a different candidate. Get back on the job hunt.
Things didn’t work out as you hoped, but don’t get down in the dumps. Get back out there and keep searching for the one.
Ba c k on t h e M a rke t
Do your research. Job listings may seem ideal in writing, but the work environment might be a nightmare IRL (in real life).
They look great on their dating profile, maybe even too perfect to be real. Snoop around online so you don’t get catfished.
M eeting P eo pl e
Fol l ow Up
We hear it from our friends who are dating and sending out resumes: “I’m showing interest, but why aren’t they responding?” In both cases, maybe you came on too strong. Or maybe they’re just not that into you. CSUF Communications Career Specialist Cassandra Thompson shares tips on how to find your dream job, which is akin to finding your special someone.
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Sex Toys THE BEST BANG FOR YOUR BUCK Story by Korryn Sanchez Photo by Mitchell Aragon Design by Chau Le
College students are good at two things:
Here are four sex toys that will get you going for $20 or less, because pleasure doesn’t have to break the bank.
Eli Berrera, customer service representatives at
masturbation and procrastination. We can sit back
Spanky’s, a sex shop in Santa Ana, says, “Being sexual
and have fun until we realize we are just screwing
is not a bad thing. Don’t feel ashamed about things
ourselves.
you want. Nothing is weird when it comes to sex toys.”
We have roommates, we live in cramped
Just as we decide on our majors, it is important
apartments, and everyone is up in our business. But
we figure out what toys we take pleasure in. That’s
we have needs. When we talk about self-care, sex toys
why Tusk compiled a list of the best-rated, most
are often left out of the conversation.
affordable, and easy-to-hide sex toys on the internet.
LYPS HUMMINGBIRD
ALLIGATOR NIPPLE CLAMPS
Available at Amazon Prime for $15.99
Available at Good Vibrations for $18.00
This magenta waterproof vibrator comes with 50
If you are looking to explore your wild side under the
different vibration settings and is a perfect companion
sheets, this toy is for you. Fun for anyone who enjoys
for a candlelit bubble bath. It is USB chargeable and
nipple play and a tinge of pleasurable pain, these
perfectly discreet for anyone with a clitoris and nosey
pinching puppies can be adjusted depending on the
roommates. Carry it in your bag for fun on the go.
level of bite you want.
DOUBLE STROKE
ANAL BEADS
Available at Spanky’s Online for $15.03
Available at Jack and Jill for $5.00
A penis masturbator which has two sides, so you
If you keep the back door unlocked, these anal beads
can use it whichever way your shaft desires. The
have an easy-to-hold handle that lets you control how
multipurpose toy can help enhance oral sex with a
deep you want to probe. Just make sure to use plenty
partner or magnify your masturbation experience and
of lube to make the experience safe and slick. For
is handy when you are trying to write that term paper
students who love multitasking, anal beads can help
or enjoy a much-needed break.
make sex double the fun.
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Let us guide you through marijuana use and help you choose the right product to match your vibe. Story by Bernadette Steele Photos by Mitchell Aragon Design by Kiley Mourino
tuskmagazine.org • TUSK MAGAZINE 15
Despite the legalization of marijuana use statewide, the federal government still classifies
Federal Drug Administration (FDA). “As it typically derives from a plant source,
it as a schedule I drug alongside narcotics like
the cannabinoid content from any given sample
LSD and heroin.
can vary greatly,” Kersey says. “This is a
Andrés Machado, who worked at Eaze, a marijuana delivery service for two years, finds the schedule I classification problematic. “It’s super misleading to see it as destructive as heroin,” Machado says. This classification makes it difficult for physicians and scientists to have access to
pharmaceutical disadvantage.” Without knowing much about the substance, it’s easy to put yourself in an uncomfortable situation when exploring marijuana. “The first time I ever smoked weed, I remember getting really paranoid,” Machado says. For those new to the game of getting
marijuana for research that could potentially lead
high, Tusk lays out the basics of marijuana
to alternative remedies for many ailments.
consumption. We make it easier for you to get
Dr. Robert Kersey, professor emeritus of athletic training at CSUF, identifies the risk of using products that are not approved by the
16 TUSK MAGAZINE • Spring 2019
the high you want while identifying the potential risks and benefits of each method. The writer does not represent the views of Cal State Fullerton.
THE BASICS THC refers to the psychoactive compound
found in weed that is the source of a mental high. CBD is the more minor compound in cannabis that elicits health benefits like antiinflammation and relaxation. Although there are a slew of strains out there,
Edibles:
C a n dy, c h i ps , a n d horc h a t a s - oh my !
Al t h ough e d i bl e s a re be t t e r f or yo ur l ungs, t he re’s a pot e n t i a l f or i s s ue s w i t h dos a ge.
when it comes down to it, there are two types:
T h e probl e m w i t h e d i bl e s i s yo u neve r rea lly
sativa or indica. While both can treat chronic
k n ow w he n or how ha rd t he hi gh i s goi ng to
pain, anxiety, depression, and nausea, there are
hi t , or eve n how l ong i t w i l l l a s t .
distinct differences in highs between the two. Sativas give users the giggle fits. These strains increase focus and creativity–making it perfect for daytime use. Products with sativa have lower CBD and higher THC content. But
Topicals:
Topi c a l s a re gre a t f or bodi l y pa i n a n d
beware of high THC if you are a new user, since
i nf l a mma t i on. Yo u c a n buy one - us e pa t c hes
it can lead to feelings of anxiety or paranoia.
t hat t a rg e t probl e m are a s , ba t h bomb s to
“I’ve smoked sativas that make me feel like I can’t be in a certain situation or around certain people,” Machado says.
s o a k i n, or pa i n - re l i e f c re ams s i mi l a r to me nt hol rubs s u c h a s i c y - hot . Wh e t h e r yo u c h oos e to e x p l ore ma ri j uana
Indicas are more often used at night. They
us e or not , be i n g c o mf o r t a b l e w i t h yo ur
help users relax by lulling them into a deep
e n v i ronme nt i s t he mo s t i mp or t a nt t hi ng.
sleep. Machado warns, “Remember, indica
M a ri j u a n a i s s t i l l a mi n d- a l t e ri n g s u bs t ance,
equals in-da-couch.” He’s referring to “couch-
s o re me mbe r to us e i t i n mo de ra t i on.
lock,” a physical phenomenon where you don’t want to move. Indica strains have higher CBD and lower THC content.
“Indica =couch” inda
Flower:
Smoking flower is what most are familiar with.
Flowers are buds cut from the cannabis plant and cured (dried) for smoking. If you are a new user, smoking flower should be your intro to marijuana.
Extract:
E x t ra c t s c o me i n a va ri e t y of f orms , such
a s s h a t t e r, w ax , a n d oi l ; w hi c h re fe rs to t he c ons i s t e n c y. T h e mo s t c o mmon me t hod of s mo k i n g e x t ra c t i s t hrough a va pe pe n . For vape pe n s , yo u ne e d to buy a ba t ter y a nd oi l c a r t ri dge s . C a r t ri d ge s a re re p l a c ea ble a nd c o me i n a va ri e t y of f l avors l i ke s t ra w n a n a , s o yo u c a n va pe di s c re e t l y a nd t e l l yo ur roommat e s t ha t yo u’ re j us t l i ght ing a c a ndl e , not l i ght i ng up. tuskmagazine.org • TUSK MAGAZINE 17
This pizza joint used to be an auto garage 2145 now serves up japanese-inspired slices. Story by Matthew Mendoza
2145 in Costa Mesa is all about unusual pairings. Within its large open sliding doors, this converted garage now serves up delicious
corn dogs, and oyakodon arancini exemplify this melding of multiple influences. The indoor dining space features large
2145’s unique dining experience and piquant pizzas make it perfect for a night out with friends, a date, or a go-to dinner spot.
pizza. Their cuisine consists of Japanese-
communal tables and a prominently
infused Italian food.
rectangular bar. Outdoor seating is set on an
Pizza is not for you. This pizza may pack heat,
adjacent patio under a web of string lights,
but it is also extremely flavorful.
“We see all the same food everywhere,” says Sous Chef Raul Saucedo. “There’s so many
providing a backyard feeling that is perfect for
ingredients and different things you can do, so
those warm SoCal nights.
we like to play around a lot.”
“The service is very casual and young, with a
The pizzas are prepared with familiar Italian ingredients alongside a Japanese fermentation process for the dough, which Head Chef
lot of energy,” says Roberto Espinoza, bartender captain at 2145 Pizza. Espinoza’s goal is for all guests to enjoy the
If you can’t handle the heat, the Spicy Salami
For someone who does not enjoy brussel sprouts, theirs are amazing. The red wine and mustard vinaigrette topped with pistachios pair perfectly for a surprisingly satisfying dish. 2145 features a brunch menu from 11:30 am to 3:30 pm. Brunch includes traditional
Eduardo Salcedo brought back from Japan.
food and service in the relaxed environment.
menu items plus exclusives such as a variety
Small plates of Japanese stylings also play up
The bar boasts a variety of beers from several
of toasts and breakfast-themed pizzas. And for
the fused menu. The shishito peppers, wagyu
SoCal breweries, wines, and sake.
you day drinkers, bottomless mimosas.
This café is not monkeying around How Monkey business helps Fullerton’s youth one cup of coffee at a time Story by Michelle Ibanez
Located just two blocks away from Fullerton
Business plans to change that.
with the collaboration of U-ACRE, a community-
College and Downtown Fullerton is Monkey
The café is a workforce development
based research experience for CSUF students.
Business Café. The interior is furnished with
program of the Hart Community Homes, a
The collaborators plant and prepare nutritional
tables that don’t match their chairs, and chairs
public charity that facilitates two foster homes
food through sustainable urban agriculture.
that don’t match other chairs.
for boys aged 13 to 18.
While the cuisine is delicious and the coffee
Monkey Business gives their foster
“It is a true farm to table process,” Carissa Hart-Bunevith, executive director of Hart
is superb, Monkey Business goes further than
employees a taste of what it’s like to have a job,
Community Homes says. “We even have a
filling guests with food.
responsibility, and stability. With donations and
volunteer food scientist that trains our youth
grants, Monkey Business opened in 2005 with
and staff on recipes.”
Every year, more than 23,000 children age out of the foster care system, according to the National Foster Youth Institute. After reaching
only a blender, deli case, and microwave.
As for their food, Monkey Business offers a
Over the years with community support, it
variety of dishes, from pancakes, omelets, and
the age of 18, 20 percent will be instantly
became a full-service restaurant and a place
waffles to chili cheese fries, BLTs, and burgers.
homeless. Aside from not having a place to
where many childrens’ lives would be changed.
However, the servers recommend chilaquiles.
call home, many foster youth are on their own
Monkey Business organically grows their
They even have their own line of seasoning salt,
both financially and emotionally. But Monkey
fruit and vegetables in the Arboretum at CSUF
blackened coffee rub, and other seasonal items.
18 TUSK MAGAZINE • Spring 2019
eat your heart out Photos by Alyssa Almazan & Dominique Villamor Design by Giselle Marquez & Momoko Watarai
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Pinché Good Tacos: Fusion Food Has Never Tasted Better Check out Brea’s Tempo Urban Kitchen when you’re effing hungry Story by Korryn Sanchez
If Southern California can be characterized
with the universe’s gift to vegetarians: soyrizo.
as one thing it’s diverse. Nowadays your nose
For those with gluten or corn allergies, they
will be greeted by an aroma of exotic scents as
serve vegetarian tacos with an avocado base
you stroll one of our city plazas. As our culture
and sweet potato tortilla.
diversifies, so does the California food scene. Tempo Urban Kitchen is a fusion food restaurant in Brea that specializes in Mexican, American and Asian fusion cuisine. The menu is as eclectic and diverse as the
Pescatarians can enjoy fish, shrimp, or octopus tacos filled with guacamole. All tacos have the option of mild, medium, or spicy flavoring — which can be catered to your tolerance and preference.
of sweet and sour sauce. It’s crunchy on the outside and juicy on the inside.” Tempo Urban Kitchen also offers brunch on the weekends between 10 am and 2 pm. They serve dishes such as a Meat Lover or Veggie Omelette and Pork Belly Benedict with the choice of bottomless champagne for $13 or mimosas for $15. There is no better combination than good
restaurant's vibe. With options from vegetarian
As your eyes scroll down the menu, things
dishes to bone marrow plates, it proves to be a
like taquitos, nachos and fried rice stand out
godsend for people with dietary restrictions.
to the average foodie but those with a more
from day to day the rest of the week. The happy
advanced palate will go for the daring choices.
hour menu offers a variety of $4 bottled beers
“The pork belly is the best,” says Brandon
and $7 wines and spirits. For those of you who
Tempo’s Pinchés Tacos are the tacos for you and me. Vegetarian, pescatarian or straight up carnivore, these tacos are pinché good. The vegetarian option consists of tacos filled
20 TUSK MAGAZINE • Spring 2019
tacos and cheap cerveza. Happy Hour is all day Monday but varies
Killman, communications major at CSUF. “It’s a
see the world through beer goggles and wine
big cube of bacon and they serve it with a side
glasses, this is definitely the place for you.
Your Next Brunch Spot Pour Co. serves bottomless mimosas and chicken & waffle sliders Story by Bernadette Steele
Situated in Downtown Fullerton, the Pour
described as the sexier cousin of Buffalo wings.
constantly experiment with new creations such
Co. is a mouth-watering experience for all you
These bad boys are not only healthier, but their
as their ever-rotating burger of the month.
foodies. Although their menu has a steep price
breading is made of Flamin’ Hot Cheetos, which
for the average college student, it’s the perfect
will make your pajama-wearing, Flamin’ Hot
spot, look no further. The Pour Co. has
place to “treat yourself” when you’re feeling like
Cheeto-loving inner child ecstatic.
$15 bottomless mimosas as well as a
Donna Meagle or Tom Haverford.
This OC restaurant’s menu has a lot of
If you’re looking for your next brunch
wide selection of food such as their bomb-
This chill spot has a great boost of energy
imaginative options, such as their deep-fried
ass chicken and waffles, duck poutine, or
with welcoming staff, a minimalist modern vibe,
cinnamon roll ice cream sandwich, which is
stuffed cinnamon french toast to ease your
and a classic rotation of funk, rock, and R&B
drenched in caramel.
inescapable hangover from the previous night.
hits — leaving even the most stoic individual singing and dancing in their chair. The chefs here are like artists taking fan-
But don’t get married to any of their sweets,
Unique art pieces can be found on the
their desserts frequently change. They change
walls of the outdoor patio, making it the most
so much that they don’t even have a physical
aesthetically pleasing patios in DTF. This
favorites and giving them a makeover. For
dessert menu. This freedom gives Pour
restaurant is a great spot to enjoy the weather
instance, their Buffalo Cauliflower could be
Co.’s innovative chefs a lot of wiggle room to
of SoCal, or cozy up with a drink and friends.
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where to get
tipsy Story by Wendy Chavez & Rivka Pruss Photo by Alyssa Almazan Design by Giselle Marquez
in downtown fullerton
1. The Slidebar Rock-N-Roll Kitchen This is a go-to spot if your weekend isn’t complete without a concert. *Clink* your beer with friends on their wideopen patio while jamming out to live bands from punk rock to reggae. Former bartender Nicholas Baker says, “Slidebar
second room. You can go to town on their All-American menu with grub like their “World Famous Mac n’ Cheese”. Decked out with a red Cadillac previously owned by Travis Barker from Blink-182 plowing through the wall, Slidebar keeps the spirit of rock n’ roll alive in Downtown Fullerton.
brought a lot of those loves for music out
Address: 122 E Commonwealth Ave,
of me that I’d actually never experienced.”
Fullerton, CA 92832
There are two drink stands, by the main stage and in the back corner of the 22 TUSK MAGAZINE • Spring 2019
Our five favorite buzz-worthy bars
Entry Fee: $5 after 11:30 pm on Friday and Saturday
2. Bourbon Street Named after New Orleans, this bar is just like the French Quarter. “It’s always Mardi Gras here,” says bar owner Larry Houser. Bourbon
3. Matador Cantina In this bar influenced by Mexican
4. Hopscotch Tavern
5. 2J’s Lounge
With low lighting and a slower-
This classic dive bar is your
culture, you will feel like you walked
paced atmosphere, having a
Fullerton spot to down dirt-cheap beer
right into a fiesta!
conversation you can hear is
and jam to local bands.
Shake your ass off to a mix of hip-
rewarding. If whiskey is your spirit of
During Monday Night Football,
Street has fun drinks like fish bowls
hop and reggaeton. If you have cash,
choice, then you’re in for a treat with
come cheer on your favorite football
and they offer 20 taps of Orange
use it. Matador’s bartenders seemed
their selection of over 140 varieties.
team and score a free bacon-wrapped
County craft beer, which you can drink
to take orders quicker this way.
in a tawdry plastic beer mug. Get your selfie game on in the
Thursday is college night. You can
Events Coordinator Nicole Robatian says their most popular drink is the
hot dog with the purchase of beer donated from Dragon Dogs.
get deals like the $4 Mexican lollipop
Blue Collar: a beer with a shot of
photo booth or dance your heart out
shots, which are rimmed with Tajín
whiskey and a real tobacco cigar.
to music spun by DJ’s from Thursday
or $6 Adios Motherfuckers, a strong
to Sunday. Come groove along to live
drink like a Long Island Iced Tea
which provides upgraded amenities
of the absurd anecdotes, bets, and
jazz on Saturday evenings.
except with an electric blue hue.
with a top-shelf price.
dares he’s heard throughout the years.
Address: 101 Harbor Blvd,
Address: 111 N Harbor Blvd,
Address: 136 E Commonwealth Ave,
Address: 120 W. Houston Ave.
Fullerton, CA 92832
Fullerton, CA 92832
Fullerton, CA 92832
Fullerton, CA 92832
Entry fee: Free on Thursdays
Entry Fee: $5 on Thursdays after
Entry Fee: Free all day, everyday
Entry Fee: Dive bar means no fee
(exception of a holiday event)
midnight, $15 on Friday and Saturday
Or you can order the White Collar,
At 2J’s expect the unexpected. Bar manager Alex Alvarez even had an idea to start a 2J’s diary to keep track
after 10 p.m.
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Story by Bernadette Steele Photos by Dominique Villamor Design by Jiwoo Rim & Giselle Marquez
24 TUSK MAGAZINE • Spring 2019
UPCYCLED A NEW TWIST ON TRASH
If
one man's trash is another man's treasure, then Pirüli Design’s Jesus Mancera and Nick DeOrian have
struck gold with their vision to transform plastic waste. Mancera, who graduated as a business major from Cal Poly Pomona in 2017, is an entrepreneur whose drive to make an environmental impact led him to repurpose plastic into sustainable clothing through the creation of his company, Pirüli Design. “At Pirüli Design we’re trying to change the way the world sees waste,” says Mancera. Cofound with DeOrian, a graphic designer who graduated from CSUF in 2018, Pirüli Design makes their clothes from recycled plastic bottles. The fabric is
HUMBLE BEGINNINGS Pirüli Design formed in 2016, after Mancera participated in Cal Poly’s Idea Jam. “The purpose of Idea Jam is to identify a topic and
composed of either 100 percent recycled plastic or a
encourage students to innovate around it,” says Dr.
50/50 blend with recycled cotton.
Olukemi Sawyerr, assistant vice president of academic
“Recycled plastic can hold a structure really well,” says Mancera. “It will sustain its longevity better than a normal full-cotton piece and give you a longer life with it.”
innovation at Cal Poly Pomona.
The topic: How can plastic be reused? “I was part of a team at Cal Poly and came up with the idea of reusing plastic to make eyewear,” says Mancera. “We pitched the idea, and it all sparked from there. We built a team and I brought on Nick.” DeOrian grew up in Fresno, California and moved to Fullerton to study graphic design. The future startup partners met working as valets at the Great Wolf Lodge and Resort in Garden Grove. “That was just a blessing,” says DeOrian. “I got hired at the Great Wolf Lodge and met this crazy guy [Mancera]. He invited me to draw some eyewear and make digital illustrations of different frames.” Building an eyewear company from the ground up is an undertaking Mancera and DeOrian soon discovered was too costly to follow through as a startup. “We got to the point where we realized it was a very expensive entry for us,” says Mancera. “What we did was find another way to get into this market and build our name with the same idea, but now with clothing.”
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THE PROCESS To bring their designs to life, the pair works with Recover, a wholesale manufacturer located in North Carolina that creates the fabric. “They go out to different waste management systems and retrieve plastic to upcycle it,” says DeOrian. “We’ve currently diverted thousands of plastic bottles.” The process is quite simple. Plastic bottles are collected and stripped of labels and caps, then shredded into flakes and melted into pellets. The pellets are then extruded into yarn, which is knitted into the clothing. “When you feel the plastic thread, you’re kind of shocked at how soft it is,” Mancera says.
CAMPUS EXPOSURE Pirüli’s next move is to sell clothes at the Titan Shops and eventually all campus bookstores across California. Doing so requires applying for a trademark license, which they filed after recently receiving the award money they won at last year’s Titan Fast Pitch. “The Titan Fast Pitch is this competition with 150 other people and you have to pitch your idea in 60 seconds,” says Mancera. “So Nick went, pitched the event, and we won first place, which is a $1,500 prize.” Mancera and DeOrian hope their company’s mission to change the world by changing the way we see waste is something that students will buy into. “We know where our materials come from, we know exactly where it’s being made, and we know the people who are making it are getting paid fairly,” says DeOrian. “They’ll feel that this is something special because of the mission and message behind it,” Mancera says.
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How I became Mexican for a
second time I
immigrated to the U.S. from Mexico when I was 12 years old. It still amazes me that I have grown up, walked, talked, and lived in a different country for those important formative years. I remember nights, when he was done cleaning the grill after a carne asada, my dad would ask me where I was from. Looking back, I think he meant: where do I think I’m from. Story by Michelle Ibanez Photos by Mitchell Aragon Design by Kiley Mourino
30 TUSK MAGAZINE • Spring 2019
Since I can remember, my dad talked about moving our family to the United States, which always seemed so far away. However in 2011, after my second sister was born, we made the trip. My family and I traveled from Jalisco, Mexico and entered through El Paso, Texas, then onto Anaheim, California on a Greyhound bus. Moving to the U.S. was a dream come true, and my friends were in awe. This was the best thing that could ever happen to me. My knowledge about this new country was limited. The only English word I knew was, “hello.” The only thing I knew about the U.S. was that we needed to move here to better our lives. Still, I was ready for the adventure. Walking into the classroom of my first American school, everything looked and smelled different. I had to enroll in a class for English learners every day for two periods. There were kids from all over the world - Iran, Afghanistan, El Salvador, Guatemala, and Mexico. While it should’ve been scary, that was the best time of my life. My classmates and I were all the same; we were all learning and striving to make our parents’ dreams come true. Junior high was a safe transition into the U.S. Then, like most life journeys, my experience took a turn. In high school, my accent started to peek through as I began to speak English more fluently. It was horrible. When I would talk, people
would tell me, “I love your accent!” Although that should’ve brought me comfort, it just made me despise my accent even more. What they didn’t understand was how it felt to repeat myself over and over because no one could understand what I was saying. Nor did they know what it was like when people made fun of the way I pronounced words or reacted to things differently because I didn’t fully understand the cultural context of what was said. I started to reject my heritage. If I wasn’t Mexican, I wouldn’t have an accent, I wouldn’t have to repeat myself. I yearned to fit into American culture and conform to some ideal. To people in Mexico, America is a dream where you can become someone your home country couldn’t permit you to be. In Mexico, you want to be American: you want to have blue eyes, blonde hair, and your last name to be Smith. Things are easier that way. This culture confusion of wanting to be white is not unusual in Mexico. Women dye their hair blonde, and people start adopting customs that are not part of Mexican culture. Growing up I learned that white was beautiful, and brown or black was not. I began to love the fact that I was a “white Mexican,” a term used for people who have lighter skin than native, indigenous Mexicans. I’d get compliments for it, sometimes mistaken for being
I wanted blue eyes, blonde hair and my last name to be Smit h.
white, or Spaniard (talk about colonization). I loved that they were no longer focusing on my accent, or on my Mexicanness. Then, I learned about Cesar Chavez, Dolores Huerta, and Dr. Martin Luther King Jr. I learned about slavery, the Bracero Program, Jim Crow, the Zoot Suit Riots, and the years of struggle brown and black folks had suffered at the hands of the people I wanted so badly to be and look like. I realized that who I was molding myself into was conditioned through the views of people who saw my Mexicanness as something to be ashamed of, as something not beautiful and not important at all. I was living with this beautiful part of me, but I wasn’t embracing it. That was my wake-up call. I was so angry at myself. I had let myself believe that being different was wrong. But, being a person of color is the best thing that could have ever happened to me. It was hard facing the truth and realizing the mistake I had made for those years. Today, I embrace my Mexicanness. I embrace the bold colors, the culture, the heritage. I fight for my people and for those still suffering at the hands of xenophobia. For little brown kids who have yet to realize that who they are is beautiful. And for representation—because it does matter.
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How a Telemundo editor got her start at CSUF & rural Mexico Today Cinthia Pasillas sits at the center of Telemundo’s San Diego television station. As a first-generation student, she has distinctly woven her journey with ganas (effort) and grit.
32 TUSK MAGAZINE • Spring 2019
C
i nt hi a Pa s i l l a s w a s born i n “ E l C hayot e ,” a s ma l l ra n c h i n t he tow n of Ag ua s c a l i e n t e s , M e x i c o. Fo r Pa s i l l a s , he r b i r t h pl a c e de f i n e s w ho s h e i s . S h e’s tr ad i t i ona l a n d ha rd - w o rk i n g l i ke t he p e o pl e , but unl i ke he r pue b l o, he r d re a ms have neve r be e n s ma l l . Today Pasillas is an assignment desk editor and story producer for Telemundo in San Diego. Shortly after graduating from CSUF, she attended a conference for the National Association of Hispanic Journalists, where she met representatives from the station and was offered a full-time position less than two weeks later. Her supervisor, Victor Rodriguez, says of Pasillas, “She is the head, the base of the information for the production of our daily broadcast. Cinthia lives in the brain of the newsroom, the assignment desk. Her work is key for making things happen.” In three years, Pasillas hopes to be a reporter for Telemundo, a Latin American broadcast station, because she wants to inform, educate, and help her community. She says, “I want to interact with the community. I want to tell their stories.” D u ri ng he r s e ni or ye ar of hi gh sc h ool , Pa s i l l a s to ok a j ourna l i s m cl a s s c a l l e d T i t a n Tube . T h e re s h e p roduc e d a w e e k l y ne w s c a s t , w hi c h g ave he r e x p e ri e nc e i n w ri t i ng, e d i t i ng, a n d c o nduc t i n g i nt e r v i e w s . “ I fe l l i n l ove w i t h t e l l i n g s tori e s ,” Pa s i l l a s s ay s . “ I di dn’ t k n ow i t w a s jo urna l i s m t h a t I l i ke d , unt i l I took t h a t cl a s s .” Pasillas attended CSUF with her older sister as first-generation students. She recalls how hard it was to find opportunities on their own. “There was no one (family) b e f o r e u s w h o c o u l d g u i d e u s ,” s a y s Pasillas.
Story by Marcos Mora Photo by Mitchell Aragon Design by Chau Le
In her four years of undergrad, she took part in the Latino Journalists of CSUF and the Latino Communications Institute, reported for Al Día, and worked three internships and a job on campus, all while maintaining the grades to graduate with honors. Her older sister, Ivonne Pasillas, says that she always loved to communicate, “Ella es el periodico de la familia.” (She is the newspaper of the family.) When she was five, Pasillas came with her family to the United States for the first time. She recalls, “Learning English was really hard, but my sister and I helped each other.” Pasillas read books voraciously, which she believes was key in mastering English. However, once situated in the U.S., her family returned to Mexico when she was in fourth grade to obtain green cards for her mother, sister, and herself. Pasillas’ father got his green card in the 80s and her little sister was already a citizen because she was born here. Her family waited three years for their green cards before they could return to the States. Pa s i l l a s t re a s u re s t hose yea rs in Ag ua s c a l i e n t e s be c a use she spent t hem w i t h bot h s e t s of her gra ndpa rent s, e s pe c i a l l y s i n c e he r grandm ot her pa ssed a w ay l a s t ye a r. In j uni or hi gh, w hen it wa s t im e to go ba c k to t he U . S . , Pa s illa s wa s dist ra ught a t hav i n g to l e ave f a mily a nd f riends behind a n d s t a r t a l l ove r a g a in. H owever, she unde rs to od t ha t t hey could now t ravel f re e l y be t w e e n t he U.S. a nd Mexico. Deeply influenced by her hometown, Pasillas proudly intertwines her Mexican roots through the stories she tells as the brain of operation at Telemundo. “My culture reflects a lot with my work,” says Pasillas. “If it’s something that I relate to, I know it’s something people in my culture will relate to and want to watch, hear, read, and know more about.”
o t t n a w I h t i w t c a r e t in . y t i n u m m o my c l l e t o t t n I wa . s e i r o t s r i t he
tuskmagazine.org • TUSK MAGAZINE 33
citizenship A journey to
CSUF graduate Janette Gonzalez shares her long and difficult journey to becoming a U.S. permanent resident. Story by Ashley Soriano Photos by Mitchell Aragon Design by Kiley Mourino
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“I am forever grateful for not having to cross through the desert. I hear horrible and scary stories of what happens,” says Janette Gonzalez, who came to the United States from Mexico when she was a toddler. Her eyes tear up as she thinks about how lucky she was to have made it to the U.S. safely. “There’s babies, grandmas, little kids, and people going through that horrible experience to hopefully have a better life,” she says. Gonzalez spent the first two years of her life growing up in Mexicali, Baja California before her family came to the U.S. in 1998. Living on the border was very dangerous with constant drug trafficking and poverty all around. Her father worked two jobs making a mere $10 a day, while her mother only made $3. They did not have enough money to buy food and diapers for Gonzalez, who at the time didn’t even have a crib to sleep in. Luckily, Gonzalez and her family had visas allowing them to visit The States for a while. Her father left 10 days earlier, then Gonzalez and her mother followed, crossing the border in a car with her uncle. “We wanted a better life and left everything behind to come to the U.S. with just $400, two pillows, and two blankets,” says Joana, Gonzalez’s mother. During her first few years in America, Gonzalez lived in a two-bedroom apartment in Ontario, California. She shared one room with her parents and aunt while struggling to adjust to her new home. “My parents tried to make my life as ‘normal’ as possible,” Gonzalez says. “They put me in sports, girl scouts, and my mom even spoke to me in English with the little bit of English she knew.” High school proved just as frustrating for Gonzalez, as she was unable to get a first job or a driver’s license, milestones more easily attained by her native peers. She also faced barriers when it came time to apply for college, which left her feeling discouraged. Her disappointment changed to optimism when she heard news that President Obama signed
36 TUSK MAGAZINE • Spring 2019
Deferred Action for Childhood Arrivals (DACA) in 2012. The policy provided undocumented immigrants from ages 15 to 31 protection from deportation for a renewable two-year period. It also authorized work, allowing Gonzalez to get a job and attend college. “Timing is everything and that was a miracle,” she says. Gonzalez was soon admitted into CSUF as a DACA recipient. She proceeded to graduate in May last year, but that wasn’t her only accomplishment. After 20 long years, the 22-year-old alum finally became a permanent U.S. resident. Gonzalez gained her permanent residency through a family member. Her godfather, who became a U.S. citizen in the late 1980s, petitioned for Gonzalez’s mother to become a U.S. resident. Since her parents are married, Gonzalez and her dad were included in the petition. Although Gonzalez is grateful for her U.S. residency, she has not forgotten about the arduous and expensive process it took to get there. The past 20 years have been stressful, anxious, scary, yet hopeful years. She could not have gotten through any of it without the love and support from her family and friends. “Throughout the five years I have known her, I’ve seen her grow into an independent woman with her hard work and dedication,” says Gonzalez’s best friend and fellow CSUF alum Natalie Pascua. “I admire her because the idea of being an immigrant never made her underestimate her abilities.” Now that Gonzalez is a permanent resident, she must wait four more years until she can become a U.S. citizen. In the meantime, Gonzalez continues to go to school in pursuit of a career as a radiation therapist. She is hopeful for what the future may bring and will keep fighting for undocumented immigrants. “All the struggles I’ve gone through, the hardships, all the tears I’ve cried, and all the fear I have felt have made me a stronger and wiser woman,” Gonzalez says. “I wouldn’t have changed one thing. I am proud to say I was born in Mexico.”
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Pe e p t h e
e l y t s t e e r t s F U S at C
38 TUSK MAGAZINE • Spring 2019
Here's looking at you, kid Photos by Joshua DeBoer & Alyssa Almazan Design by Sydney Fajardo
Outfit details from top to bottom: Long Sleeve: Forever 21 Hat: Urban Outfitters Fanny pack: thrifted Jacket: Sunset Beach Necklace: Depop Overalls: thrifted Jeans: BDG | Urban Outfitters Bag: Crown Royal | liquor store Shoes: New Balance
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Outfit details from left to right: Turtleneck: thrifted Watch: Urban Outfitters Star Earrings: Madewell Hoop Earrings: Urban Outfitters Hair tye: Urban Outfitters Pants: Forever 21 Shoes: Nike
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Do Filipinos Identify As
Asians Or Pacific Islanders? Story by Katherine Abando Photo by Alyssa Almazan Design by Kiley Mourino & Momoko Watarai
Filipino is the Hispanized way of referring to both the people and the language in the Philippines. On the other hand, Pilipino, is how the locals from the Philippines refer to themselves, or to their national language.
My Filipino friend and I once had a conversation about which box we check for our ethnicity on job applications. I always checked off Asian, while she opted for Pacific Islander because the Philippines is an island nation in the Pacific. A look of bewilderment flashed across my face, and a burning question sparked in my mind. Do Filipinos think of themselves as Asians or Pacific Islanders? Here’s how the CSUF Filipinx community answered this query: “It is hard to say that we are one over the other because we are a mix of both. Technically, the Philippines is an island that is surrounded by many Asian countries.” - Amber Lim, communication disorders major “Growing up in the Philippines for 16 years, I never heard the term Pacific Islander until I moved to the U.S. I grew up thinking we are geographically part of Asia.” - Margarita Mariano, advertising major
42 TUSK MAGAZINE • Spring 2019
“Filipinos are Southeast Asian. They’re no more Pacific Islander than Japan lol. Of course there are lots of Filipinos in the Pacific Islands like Guam and Hawaii, where I grew up. But no, they’re Asian.” - Gene Park, CSUF alumnus, social media director, The Washington Post “It really comes down to how you identify. There’s a history of interoceanic travel between the Philippines and Pacific Islands to mainland interaction with Asia. Scholars will debate endlessly that Filipinos are more Asian or Pacific Islander. There’s no definite answer, but we are both.” - Ryan Leano, affiliate faculty member, Asian American Studies “My own definition of Pacific Islander/ Asian American is someone who is from and identifies with Asian culture. I met a friend in PASA (Pilipino American Student Association) who identifies as Filipino, but who’s Thai. He grew up with a parental figure
who’s Filipinx and connected to the culture. Ever since, he identified as Filipino too. I personally accept that because anyone who loves and accepts my culture is very much a part of it.” - Jiyo Cayabyab, journalism major “I think on paper it’s easier to identify as Asian versus Pacific Islander. When people think of Pacific Islander, they think of Guam or the Polynesian Islands. On paper, I identify as Asian, but if someone asks me in person, I will say Filipino. I have roots from Hawaii. So it would make sense to also identify with Pacific Islander.” - Chanelle Natividad, human services major “I think Filipinos are Filipino. They can identify as who what they want to. Personally, I identify myself as all three. Asian-American. Asian Pacific Islander. Filipino. Ultimately the Filipinx heritage and history have been a combination of all three.” - Alecca Tapangan, undeclared major
Nadia Dolor, PASA President: On Representation Story by Jiyo Cayabyab Photo by Alyssa Almazan Design by Kiley Mourino & Momoko Watarai
Nadia Dolor is a senior animation major and former president of the Pilipino American Student Association (PASA) Kaibigan, a prominent and diverse cultural club at CSUF.
As the face of the club, Dolor’s personhood and leadership style epitomize what PASA represents for the Filipinx community: family, friendship, and an open heart. Tusk sat down with Dolor to discuss PASA and representing Filipinx culture. HOW DO YOU IDENTIFY WITHIN THE COMMUNITY? I’ve always said mixed. I’m Filipino, Guamanian, and Mexican. I was brought up mixed. I wasn’t one or the other; I was always all of it as one. What my parents really instilled in me was that I was Nadia. PASA IS ONE OF THE BIGGEST CULTURAL CLUBS AT CSUF. DO YOU HAVE OTHER MEMBERS BESIDES FILIPINOS? We have over 200 members who are from different types of backgrounds. We’re inclusive of all genders and all cultural identities. We’re a good mix. I think going into PASA, I was kind of already home, not just because of the Pilipino aspect, but also the other cultures that are coming in and blending. WHAT IS IT ABOUT PILIPINOS THAT DRAW SO MANY PEOPLE OUTSIDE OF THE ETHNICITY WHO CONNECT WITH THE CULTURE? I think they just connect because we’re so welcoming. We’re always smiling. We’ll come up to you and ask how you’re doing. The infectious energy and family aspect as well. And we’re just really fun to be around. PILIPINOS ARE VERY FAMILYORIENTED. HOW DID YOU BRING THAT SENSE OF FAMILY INTO YOUR LEADERSHIP OF THE CLUB? When it came to leadership, it was taking care of business, but also taking care of family. Our board is 25 people, and that’s about as many cousins as I have. It’s about keeping an open heart and open mind.
AS PRESIDENT, DID YOU FEEL LIKE THE ATE? (PRONOUNCED AH-TEH) I did kind of feel like an ate (older sister) at times, just to get everybody in line. Some people call me ate cause in our club we have a big/little system, but ours is ate, kuya (older brother), and ading (younger sibling). WHAT IS THIS BIG/LITTLE SYSTEM IN PASA? When you join PASA, you can sign up for our AKA program, which is Ate, Kuya, Ading. You fill out an application, we’ll do a reveal at a meeting, and then you get put into a family. We pair based on how each person is going to better each other. There’s a lot of pairings that have gone on past graduation. WHAT ARE THE FRIENDSHIP GAMES? Friendship Games is the biggest student-run event on the West Coast that we do in fall semester. We have 4,000 attendees come to CSUF from all over the West. We come together as a Pilipino community and play picnic games. Our club’s name is PASA Kaibigan, which translates to friend. Friendship and community is what we’re here for. YOU’RE PREPARING FOR PCN (PILIPINX CULTURAL NIGHT) THIS SEMESTER, WHAT DOES THAT ENTAIL? PCN consists of dancing, singing, and an actual play. It’s a showcase of our culture and a story for us—by us. A lot of times in history books, you don’t hear our story. So, it’s kind of who we are right now and how we’re representing ourselves as a pilipinx community. We’re putting on the show, teaching the dances, getting the costumes, and doing all the hair and makeup. It’s all on us to tell our story. WHAT ARE SOME OF THE DANCES YOU PERFORM?
Tinikling, that’s always our closer cause we’re famous for having a really good tinikling set. It’s the national dance of the Philippines. The two sticks represent traps that rice farmers set to keep tikling birds from eating the crops. The dancing mimics the movement of the birds dodging the bamboo traps. WHY DO PILIPINOS LOVE TO PERFORM?
WHAT ARE YOU GOING TO TAKE FROM THIS EXPERIENCE WHEN YOU GRADUATE? Oh gosh, everything. It’s helped me in numerous ways. When I joined, and then got on board and kind of did a 1-2 punch to president, I never saw myself in that position. All the confidence I got was from my friends within PASA who saw it in me. Then I started to see it for myself.
It’s because it’s being shared. You do your talent show for your parents and you see how happy it makes them. It’s in that spirit of openness, family, and personality. tuskmagazine.org • TUSK MAGAZINE 43
ARE YOU A SLEEPER, STALKER, OR SWOOPER?
PARKING WARS Your C SUF parking personalit y says more about you than your Myers-Briggs t ype. Story by Korryn Sanchez Photos by Dominique Villamor Design by Chau Le
44 TUSK MAGAZINE • Spring 2019
CSUF is known for a couple of things: a good
The lots have turned into war zones where
baseball team and horrible parking.
social conduct rules are thrown out the window
No matter which structure or lot you park in,
like an old CD from the dashboard during a sharp
you’ve got to get creative. According to the 2018
turn. It’s a dog-eat-dog world that has bred new
CSUF fact sheet, campus population is just shy of
strategies to survive the parking wars.
40,000 students. The iFullerton app indicates there
Tusk surveyed the parking culture on campus
are under 7,250 parking spots available on site, and
and found that students employ three different
an additional 550 spots off campus, translating to
strategies to snag those sweet, sweet spots:
one spot for every five students.
sleeping, stalking, swooping.
WOOOOPPEERR SSW Swoopers are like line cutters who bypass the queue with expectations of being served right away, even at the inconvenience of those waiting longer. They plan their attack on a calculated risk. Alejandro Sanchez is a senior public relations major who commutes to campus five days a week. “I find swooping to be the best technique,” he says. “You just kind of sync your schedule with when you know people will be getting out of class.” Swooping is based on luck. Sometimes the spot is there, other times you circle around the lot like a dog chasing its tail. Students with later classes tend to swoop more often; they don’t come early and they’re not looking to play fair.
SSLLEEEEPPEERR
The idea of being a sleeper is simple: wake up earlier in order to catch some Z's later. Sleepers typically arrive on campus between 7 to 8 am and sleep or relax in their cars before class starts to avoid the stress of arriving later in the day when there are no spots available. Senior Eric Alcantar, a communications major, describes this tactic as the optimal way to find parking. “I get to campus early and sesh,” he says. “Then I knock out in my car until it’s time for class. It’s honestly the ideal strategy.”
SSTTAALLKKEERR
Stalkers are drivers who wait by the elevator exits of the parking structures and prey on students walking toward their cars. The usual, “Hey! Are you leaving?” echoes throughout the parking lots more than students complaining about exams.
I T ' S LI KE T H E H U NG ER G A M E S O U T T H ERE! tuskmagazine.org • TUSK MAGAZINE 45
Models
Funding
Fatima Alhooty Adrien Chan Lucia Chavez Nick DeOrian Nadia Dolor Marc Francisco Michael Hill Matthew Lazaga Taylor Mactal Jesus Mancera Chanelle Medina Isabel Mercado Bryce Miller Ana Munoz Malia Nua Kaylyn Sheriff Avalon Whalen Kishon Williams California State University, Fullerton Dept. of Communications
Tusk wants to celebrate the memory of our fellow writer, staff member, and friend. David Keller passed away in Spring 2019. We dedicate this issue to him.
JOIN THE TUSK TEAM We're always looking for skilled writers, editors, designers, photographers, web producers, multimedia editors, and event planners. Two COMM courses are responsible for creating Tusk. Students gain valuable experience working in niche publishing while producing evergreen stories without hard news pegs. If you join Tusk, you can expect to develop a professional portfolio that will help you land a job in the magazine industry or beyond. Participating in Tusk requires advisor approval. Please e-mail Dr. Chelsea Reynolds at chreynolds@fullerton.edu for an application. Advanced Magazine Article Writing: COMM 437 (Fall) Learn how to create engaging editorial content for magazines, from best-of-lists and reviews, to features and profiles, you'll cultivate writing skills and flex your creativity as you learn about the magazine industry and report on the CSUF community. Magazine Editing and Production: COMM 434 (Spring) Gain valuable hands-on experience in this magazine production course. Whether you are a designer, photographer, videographer, editor, or even an event planner, we have a place for you in producing our web content and annual print magazine.
