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(12/05/18 3:17am)
By Julia Dzurillay
Staff Writer
CUB’s 2018 Fall Lecture was filled with many “gorgeous moments,” courtesy of Jonathan Van Ness, the featured speaker. The bubbly and energetic grooming expert, who came to visit Kendall Hall Thursday, on Nov. 29, stars in Netflix’s Emmy-award winning series, “Queer Eye.” He is also the creator and host of the bi-weekly podcast series, “Getting Curious.”
“Queer Eye” stars a new cast of men, the Fab Five, that transforms local heroes into better versions of themselves through food, fashion, culture, interior design and grooming. The show has received praise from celebrities, such as Chrissy Teigen and Gigi Hadid. Season three is expected to premiere in 2019, according to Variety.
Most of the attendees were great fans of his show and felt starstruck at the chance to meet the young celebrity. Hailey Ruderman, a sophomore journalism and professional writing major and CUB volunteer, said that she was excited that this was her first opportunity to help work a CUB event.
“I’ve watched every single season of ‘Queer Eye,’ well there’s only two, but as soon as they’d come out, I’d binge watch the entire season,” Ruderman said. “I was so nervous getting ready today, too, I was like ‘can I wear gray on gray, is my hair okay?’ I was so nervous.”
Students like Shannon Cestero, a senior finance major, admired Van Ness for his candidness and sincerity.
“I just finished watching ‘Queer Eye’ and I’m just obsessed with Jonathan,” Cestero said at the lecture. “He’s fabulous and I can’t believe he’s here.”
As one of the most outgoing members of the Fab Five, Van Ness is known for his long hair and infectious energy. During his presentation, he discussed beauty tips, the secrets to living one’s best life and the importance of voting and staying politically active.
“‘Queer Eye’ is me but there’s also an angry me on Twitter,” Van Ness said, referencing his frequent online critiques of President Donald Trump.
While Van Ness addresses political and social issues on the show, his carefree disposition helps make deep topics more approachable and less intimidating.
“I think Jonathan’s role in pop culture is so important,” said Olivia Grasing, a senior journalism and professional writing major. “He’s super engaged politically, which some might not expect out of him, but I think his political moments... show just how much he cares about the wellbeing of everyone in this country.”
Aside from being a hair stylist and grooming expert, Van Ness also shares videos of professors and politicians on his social media platforms to keep his audience involved and informed about current events. At the College, Van Ness did not stray from discussions about the political climate and the importance of voting.
“We think we’re a lot farther along than we are,” Van Ness said. “I feel a little bit better after the midterm (elections), as much as I can ... but we are in a make-or-break time when it comes to the health and the safety, really, of our country.”
Van Ness also spoke on the issues of inequality in America, both in the LGBTQ+ community and beyond. Growing up in the “downstate” part of Illinois, an area far from the state’s larger cities, Van Ness noticed the distribution of largely conservative views that affected his small community, referring to the difference in political affiliations in urban versus rural areas.
Van Ness explained that growing up gay in a small community was challenging, but he never let negativity stop him from “living his truth,” especially when it came to his love of figure skating and gymnastics.
“This is a shame-free zone,” Van Ness said referring to the lecture, before diving into his love for figure skating. He shared that yoga helps him keep his balance while on the ice more than his cheerleading experience or his love of gymnastics.
“I did a figure skating routine for the sixth grade talent show completely in socks and a shirt with a bejeweled question mark on the front,” Van Ness said with the flip of his hair.
This lecture took place less than a week after the College’s ‘I Am TCNJ’ forum, which focused on creating systemic change and an open dialogue about inclusivity on campus. Some students recognized Van Ness’ role in fostering this inclusivity on “Queer Eye,” his podcast and even during his lecture.
Emily Beggiato, a senior psychology major, also expressed her excitement over seeing Van Ness’ lecture due to the inclusivity his presence brought to the campus.
“I have two moms, so I’m pretty involved in the LGBTQ+ community,” Beggiato said. “I just really like the premise of the show and how they’re promoting healthy masculinity and helping people improve their mental and physical wellbeing.”
When asked about the topic of self-love from members in the audience, Van Ness said that the most important relationship a person can have is with themselves.
“I think it’s about self-soothing and finding ways that you can fall madly in love with spending time with yourself,” Van Ness said. “Not to quote ‘Finding Nemo,’ but ... just keep going.”
(12/04/18 8:40am)
By Julia Dzurillay
Staff Writer
Something sweet came to the College this week, and I’m not talking about the ice cream in Eickhoff Hall.
Peppermint, a Celebrity drag performer, Broadway star and LGBTQ+ activist gave students both a vivacious and intimate performance on Nov. 26 in the Brower Student Center Room 100.
The drag queen stars in Broadway’s “Head Over Heels,” a new musical comedy about modern romance featuring music by the pop group The Go-Go’s. She is the first openly transgender woman with a lead role on Broadway.
“(The show) is one of the most gender expressive and feminist things on Broadway,” she said.
Peppermint is also hailed as one of the first openly transgender women to compete on “RuPaul’s Drag Race,” a reality competition show where drag queens compete to win the coveted title of America’s next drag superstar.
In season nine, Peppermint earned second place out of 14 queens. She instantly became a fan favorite with her memorable lip sync performances and candidness about her gender identity.
Peppermint’s performance at the College began with an interactive routine to “Starships” by Nicki Minaj. As the night progressed, she performed covers from famous Broadway musicals like “Chicago,” lip synced to iconic songs from “RuPaul’s Drag Race” such as “Category Is” and even took selfies with a few students in the audience.
Although this was the first time a “Ru-Girl” performed at the College, PRISM and members of CUB have been coordinating a celebrity drag performance for over a year.
“Last year, we tried to do a celebrity drag show and the performer actually pulled out a week before they were supposed to perform, so I’ve actually been working on this for over a year now,” said Dylan Broadwell, a senior psychology and women’s, gender and sexuality studies major and the president of PRISM.
Other members of the club were happy to welcome the celebrity to campus.
“I love (“RuPaul’s Drag Race”) and I love Peppermint. Since I’ve been friends with Dylan, they’ve been trying for a while to get a drag queen from “RuPaul’s Drag Race” here and it finally happened,” said Emily Miller, a senior English major and member of PRISM.
Students recognized the importance of bringing a transgender performer to the College as a way to promote diversity and inclusion.
“We’ve never really had a full scale drag show at (the College),” said Katarina Menze, a junior communication studies major and CUB member. “We basically wanted to do this because Peppermint is a transgender drag queen, she was the first transgender drag queen to come out on “RuPaul’s Drag Race”… and we wanted to bring awareness to transgender issues, to gay issues and to (LGBTQ+) rights.”
During the Q&A portion of the show, an audience member asked Peppermint about 11-year-old drag queen Desmond, who has been criticized for being too young to be a drag queen and an active member of the drag community.
“Anything that’s gender variant, anything that’s expressing something different than what the rules say has to do with sex, sexuality, gender or expression is somehow perverse and erotic and it’s not necessarily,” Peppermint said. “Of course, these things exist in humans. Even eating food can be sexy but we don’t say ‘don’t you eat food in front of my kids.’ So, I think folks that are trying to police drag and drag queens and are trying to limit (children) from their exposure to it are really just trying to advertise to the world that they are insecure.”
Peppermint also emphasized the need to exercise sexual liberation and to dismantle harmful stereotypes.
“If any of us change the rules of gender or sex or sexuality or gender expression that their world, as they know it, will be become unstable,” Peppermint said. “And I think that’s really what it’s about. When someone is trying to police you and tell you what the rules are, it’s not because they care about what your rules are it’s because they’re worried about how it will affect them.”
(05/01/18 6:59am)
By Julia Dzurillay
Staff Writer
Boys in black underwear waltzed into the room tossing pink and red flower petals as hostess and professional drag queen Davida Sky, a vision in rainbow feathers, sequins and fishnets, took the stage to mark the start of PRISM’s Annual Charity Drag Show on April 24 in the Brower Student Center.
The Enchanted Garden themed drag show was sprinkled with references to the Emmy Award-winning television show RuPaul’s Drag Race — a reality show in which drag queens compete for the title of “America’s Next Drag Superstar.” Students strutted to RuPaul’s “Sissy That Walk” and some of the professional drag queens presented their own outfit “Ruveals.”
The night was filled with “death drop” dance moves, sass and splits. Drag queens came from all over New Jersey to celebrate LGBTQ+ culture and raise money for Hyacinth AIDS Foundation of Trenton.
Throughout the show, the Student Center became increasingly packed with student performers and “the naked boys.” A group of fraternity brothers, nicknamed “the naked boys” by performer Davida Sky, each held a basket to collect money for the foundation.
Each dollar donated counted as a vote toward the student drag queens and kings who were competing. The student with the most votes at the end of the night won an Amazon gift card and a bejeweled crown.
“There are so many different steps and layers that go into (planning an event like this),” said Andrew Fenwick, president of PRISM and a senior political science major. “You start off with an image and you just build up on it. We tried to have local drag queens from Trenton and we wanted to make sure we gave to a nonprofit that does work within Trenton.”
Hyacinth serves about 15,000 New Jersey residents per year, according to Senior Director of Development Dan Barnett.
Hyacinth’s mission is “to help people live with HIV, slow the spread of the epidemic, and serve as a critical voice in the public debate surrounding AIDS in New Jersey,” according to its website.
“Hyacinth makes sure that every individual has the opportunity to get help, health care regarding HIV and testing that’s necessary,” Barnett said. “It’s a remarkable organization to be a part of.”
Asbury Park-based professional drag queen Jennifer Cuntson explained that while the donations of audience members may seem small individually, the collective proceeds from the drag show amount to a sizable donation for Hyacinth.
“A dollar really does matter,” Cuntson said as she caught her breath after her set. “Look at the lottery. A dollar makes a dream.”
Cuntson said she had only performed a handful of times before, and PRISM’s drag show was her largest crowd yet.
“It was like going over the ocean, taking a transatlantic flight — that far out of my comfort zone. But I really enjoyed it. I loved it,” Cuntson said.
After the performances ended, Sky announced more than $550 had been raised for Hyacinth.
When Barnett took the microphone and spoke to the students, he said this was one of the largest crowds at a college drag show he’d ever seen.
Sky ended the show by talking about the Bible Believers’ protest in Alumni Grove, stating that on a campus where hundreds of people are willing to attend a drag show, there is no place for hate.
“And if anyone has a problem with that, there’s an angry, Mexican, transsexual drag queen you can refer them to,” she said.
Her final lip sync was an emotional performance of “I Know Where I’ve Been” from the musical Hairspray. Throughout the night, a message of hope and acceptance was presented by a crowd of drag queens, scantily clad performers and everyone in between.
“It was the highlight of my semester,” Jeffrey Sabo, a junior computer engineering major. “It’s always such a feel good, positive event. It’s a very accepting and loving environment.”
(05/01/18 6:35am)
By Julia Dzurillay
Columnist
After eating plain bananas and dinosaur oatmeal for breakfast three days in a row, I figured it was time for a change. My bananas were browning and my ideas were waning, but I didn’t want them to go to waste. I found this recipe for banana bread on simplyrecipes.com, and thought it was a great way to shake up my morning breakfast routine! If you prefer a sweeter bread, add in 1/2 cup of chocolate chips. If you want to make it a little more savory, throw in 1/2 cup of walnuts. I would definitely make this recipe again, and I hope you go bananas over this bread too.
Ingredients:
2 or 3 ripe bananas
1/3 cup melted butter
1 teaspoon baking soda
1 teaspoon salt
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups of flour
1 tablespoon cinnamon
Makes: One 4x8 loaf (about 8 slices)
Directions:
Preheat oven to 350 degrees.
Peel bananas and place them in a large bowl. Using the back of a fork, mash them until they’re a pudding-like consistency.
Add melted butter, baking soda and salt. Stir with fork until thoroughly combined.
Add sugar, egg and vanilla extract to the bowl. Stir well.
Stir flour into the batter, adding in 1/2 cup at a time. Mix until well combined.
Add in cinnamon and stir slightly to create a swirl pattern in batter.
Pour batter into a 4x8 loaf pan.
Bake at 350 degrees for about 50 minutes. Stick a toothpick into the bread. If there is wet batter on the toothpick, place it back into the oven for about 10 minutes.
Once bread is cooked, let it sit for about 5 minutes before serving.
Enjoy!
(04/23/18 7:05pm)
If you’re craving pancakes but lacking ingredients, look no further than this easy, two ingredient pancake recipe. Thinner, lighter and more flavorful than normal pancakes, these are sure to be a weekend hit with your family and friends. Plus if you make a bunch, you can cover them with plastic wrap and enjoy them as a weekday snack. Top with powdered sugar and maple syrup to add extra sweetness to this minimalist breakfast.
Ingredients:
1-2 ripe bananas
2 eggs
Butter (for pan)
Optional Ingredients:
1/4 tsp baking powder
1/4 tsp vanilla
1/2 tsp honey
1/2 tsp flour
Makes: 12 small pancakes
Directions:
Using a fork, mash bananas until there are no large chunks.
In a separate bowl, using the same fork, whisk eggs until egg yolk and egg white are combined. Pour eggs into the mashed bananas and thoroughly mix together.
Add optional ingredients. Add baking powder to make the pancakes fluffier, vanilla and honey to sweeten the pancakes and flour to thicken the batter.
Turn stove to medium heat and melt butter in frying pan.
Add a teaspoon of batter onto the frying pan.
When batter begins to congeal, flip the pancake. When pancake turns golden brown on both sides, transfer to a plate.
Repeat until there is no batter left.
Enjoy!
(04/16/18 8:34pm)
By Julia Dzurillay
Columnist
Nothing quite beats the atmosphere of an Italian deli. A tray of artichoke salad glistening in the food case, Andrea Bocelli crooning through the speakers or a cashier yelling at someone in the back to bring out the fresh mozzarella are all familiar smells and sounds for those who frequent Italian delis.
Some of the staples of an Italian deli include homemade vodka sauce and roasted red peppers, but one of the greatest food mashups can be made right at home by blending these two Italian delicacies together to make a roasted red pepper sauce. While roasted red peppers can get a bit pricey (a jar of roasted red peppers can cost around $5), nothing quite compares to their smoky, fiery flavor.
I’ve seen people make this sauce with finely crushed almonds instead of heavy cream, but I prefer the rich texture that comes with heavy cream. I’ve served this over bowtie pasta with basil, pepper and parmesan cheese sprinkled on top, but this sauce is also a great pizza sauce or side dish with some fresh bread. Buon appetito!
Ingredients:
16 oz jar roasted red peppers
2 tbsp butter
1/2 onion
1 tbsp of minced garlic
1/2 tsp dried basil
1/2 cup heavy cream
Black pepper and parmesan cheese, to taste
Makes: 6 servings
Directions:
In a blender, combine (drained) roasted red peppers and 2 tablespoons of water. Blend until smooth.
Chop onion into small chunks.
In a large frying pan, add butter, garlic and onion. Saute over medium heat until onion becomes translucent, about 5 minutes.
Add blended peppers and basil to the frying pan. Stir until well mixed. When sauce starts to boil, lower heat and let simmer, stirring occasionally, for about 10 minutes.
Add heavy cream to the sauce and stir. Cook an additional 2 minutes before enjoying.
(04/10/18 6:03am)
By Julia Dzurillay and Kaitlyn Njoroge
Staff Writers
Brian Marino, a sophomore mechanical engineering major, was prepping for his first live comedy show. He had just downed four cups of coffee, and was ready to take the Traditions Lounge stage as the opening act of CUB Alt’s Student Comedy Night on Friday, April 6.
Just as Marino was about to take the stage, his friends from the College’s ultimate frisbee team piled into the Traditions Lounge. Every seat by the stage was filled — some even shared — by students to support their favorite, self-proclaimed “Twitter comedian.”
Marino began the night by glancing at his script and then ripping it in half.
“We’re going off the script tonight. I’m off my shit — can I say that?” Marino asked his audience members. Some shrugged in response.
“Hey Traditions, can I say that?” Marino shouted past the audience and into the restaurant.
A single “yeah” escaped from a Traditions patron to everyone’s amusement.
The event, which was emceed by Jack Sofka, a sophomore English major and CUB Alt co-chair, featured members of the TCNJ Stand Up Comedy Society, as well as other performers like Jason Thorpe, a freshman history and secondary education dual major.
Decked out in a Champion hoodie and WTSR hat, Thorpe joked about elderly men hitting on his girlfriend in Staples, overworked college athletes and the absurdity of Columbus Day.
Thorpe proposed a new holiday to replace Columbus Day — Mussolini Day. The holiday would not be a success, Thorpe argued, because kids would never remember the “father of fascism” without a clever rhyme.
“‘In 1492 Columbus sailed the ocean blue’ sounds a lot better than ‘In 1935 Mussolini invaded Ethiopia,’” Thorpe said.
He ended his set by slinging a case of water bottles provided by College Union Board over his shoulder and lugging it back to his seat — a small act of retaliation after he was denied the chance to ask Stephen A. Smith for a selfie during the Spring Lecture by a member of CUB.
“The guy who snapped a picture with him doesn’t even go here,” Thorpe said. “He doesn’t even go here!”
For inspiration, Thorpe looks to comedic legends like George Carlin for inspiration. He channels their style of humor into his own comedy that favors the absurd.
“If it’s crazy and dark, I can think of a way to make it funny,” Thorpe said. “And the story should be a base to build the joke off of. The joke shouldn’t be the story itself.”
Then Caitlyn Connelly, a sophomore communication studies major ranted about her chain-smoking grandmother, and Sean Delanoy, a junior interdisciplinary business major, shared his encounter with the sleeping “lemon man” on a New York subway.
Levi Reed, a senior communication studies major openly shared with the audience that he knew that his work outfit, a button-down shirt and brown pants, made him look like he was homeschooled. Each story explored the best and worst aspects of college life.
Austin Merritt, a senior interactive multimedia major discussed his problems working at Accepted Students Day and his horrible memories of high school, like when a gym teacher nicknamed him “little buddy.” The teacher even asked another student to invite Merritt to a party.
“And of course I went,” said Merritt. “I had to support, I’m her little buddy!”
As for Marino, the first comedian of the night, he shared his love for Eickhoff Hall, as well as his disdain for Dane Cook.
“This is me,” Marino said. “That was me on four cups of coffee, but that’s pretty much me. I could do this again, I could go up there and I could scream about nonsense, I could make up another running joke … I enjoyed it a lot.”
The student comedians used stories from their daily lives to make the audience laugh. With their authenticity and charm, audience members left feeling a little bit happier than when they came in.
(04/02/18 7:49pm)
By Julia Dzurillay
Columnist
I always get macarons and macaroons confused, but I love them both. A macaron is a French dessert with two soft cookies smushing a creamy, rich middle filling. A macaroon, on the other hand, is a chewy, dense and satisfying pastry enjoyed by coconut lovers nationwide.
Macaroons are one of the first desserts I ever made for my family because of how quick and easy they are to make. Now it’s your turn to whip them up and surprise your family and friends! Add chocolate to give it some extra flair, or add some almonds on top to create your very own almond joy cookie!
Makes: about 18 macaroons
Ingredients:
1 and 1/3 cups shredded coconut
1/3 cup sugar
1/8 teaspoon salt
2 large egg whites
1/2 teaspoon vanilla extract
2 cups semisweet chocolate chips
Directions:
Preheat oven to 325 degrees.
In a large bowl, combine coconut, condensed milk and vanilla.
In a separate bowl, add egg whites and salt. Beat with electric mixer until it “peaks,” or when the eggs form tiny mountain shapes when the mixer is removed.
Fold the eggs into the coconut mixture. Be careful not to fold it more than necessary.
Line a baking sheet with parchment paper. Drop small dollops of coconut mixture onto the baking sheet with a spoon to ensure all macaroons are the same size.
Bake for about 25 minutes, or until edges turn light brown.
Remove macaroons from oven and cool for at least an hour.
In a small bowl, add semisweet chocolate chips and microwave in 30 second intervals until the chocolate is completely melted.
Dunk each macaroon halfway into the chocolate. Return to baking sheet.
Put in the fridge to solidify, at least 30 minutes.
Enjoy!
(03/25/18 11:21pm)
By Julia Dzurillay
Columnist
Baked ziti and lasagna go hand in hand as staples in most Italian households. As a proud Italian-American and an e-board member of Culinary Club, I made sure one of the first recipes we made together was baked ziti. We brought a tray of the gooey goodness to the Astronomy Club’s Star Party last year — it was gone within minutes.
Here is the Culinary Club’s version of baked ziti. Of course, the best way to make this would be with homemade sauce, but we used Barilla’s Traditional Marinara sauce to save time and money. Some Italians add cooked ground beef to their baked ziti, but this dish can stand without meat.
Ingredients:
1 lb ziti pasta
1 lb ricotta cheese
3 cups mozzarella cheese, grated
3 cups spaghetti sauce
3 tbsps olive oil
1/2 cup parmesan cheese, grated
1/4 cup Fresh basil, chopped
Salt and pepper, to taste
Makes: Six servings
Directions:
Preheat oven to 350 degrees.
Cook ziti according to directions on box. After it has been cooked and drained, toss ziti in a large bowl with 2 tbsps olive oil.
Add ricotta cheese and 2 cups of mozzarella cheese. Stir.
Coat a 13x9 inch pan with the remaining olive oil.
Add 1 and 1/2 cups of spaghetti sauce to the pan.
Pour ziti mixture into pan. Cover pasta with remaining tomato sauce.
Add parmesan cheese and the remaining mozzarella cheese on top. Sprinkle with fresh basil.
Bake for 20 to 30 minutes, or until the top layer of cheese has melted. Top with salt and pepper. Enjoy!
(03/19/18 7:40pm)
By Julia Dzurillay
Columnist
Cauliflower has become a trendy ingredient used to cut carbs, but maximize flavor and flare. Substituting cauliflower for rice is a great way to add Vitamin C and Vitamin K to your diet, and the egg adds some protein. I left my rice cooker at home, so I was excited to give this recipe a try.
If you want to save time, cook a bag of frozen mixed vegetables and throw them in the frying pan instead of using fresh carrots and celery. If you want to cut back on salt, use low-sodium soy sauce instead of regular soy sauce. As an added bonus, throw some scallions and teriyaki sauce on top to make the meal look as good as it tastes.
Makes: Two servings
Ingredients:
1 large cauliflower head
2 tbsps vegetable oil
1 carrot
1 stalk of celery
1/2 onion
1/2 cup of frozen peas
1 egg
2 garlic cloves
1 tbsp of chopped ginger
3 tbsps soy sauce
Directions:
1. Pulse small chunks of cauliflower into a rice-like consistency with a food processor. You can also use a knife or cheese grater to chop it into fine pieces if you do not have a food processor.
2. Boil water and cook frozen peas according to package instructions. Set aside.
3. Peel and cut carrot into small cubes. Dice celery and onion. Set aside.
4. Beat and scramble egg in a large frying pan. Remove egg from the frying pan and set aside.
5. In the same frying pan, add vegetable oil, ginger, garlic, carrot, celery and onion. Cook over medium heat for about five minutes, or until onions are translucent.
6. Add cauliflower “rice” and soy sauce. Stir until all ingredients are well combined. Stir in peas and egg. Cook for an additional five minutes over medium-low heat.
7. Add salt and pepper to taste. Enjoy!
(03/05/18 8:18pm)
By Julia Dzurillay
Columnist
We’ve all heard rumors about the health benefits of dark chocolate, but most chocolate lovers will tell you that the real reason they flock to this dessert is because of its smooth, rich taste. This week, Lion’s Plate incorporates this delicious dessert with a quick and easy dark chocolate bark.
There are many ways to make chocolate bark — my family makes peppermint bark with melted white chocolate and crushed candy canes during the holidays. If you love trail mix, you can even add some crushed pretzels and peanuts to creamy milk chocolate. This recipe, however, uses dried cherries and roasted pistachios to bring both sweet and salty elements to rich, bittersweet dark chocolate.
Ingredients:
1 cup roasted shelled pistachios
3/4 cup dried cherries
Zest of one orange
1 tsp sea salt
1 tbsp coarse sugar (optional)
24 oz. dark chocolate chips
Directions:
Pour pistachios in a large Ziploc and seal it. Using the back of a spoon, smash the pistachios until most of the pieces are broken in half. Add dried cherries, orange zest, sea salt and coarse sugar. Shake bag until ingredients are mixed well.
In a microwave, melt dark chocolate chips in 30-second intervals until smooth.
Line a baking sheet with parchment paper. Pour melted chocolate onto baking sheet.
Coat chocolate with pistachio-cherry mixture. Add more sugar, if desired.
Place in refrigerator to harden for at least one hour.
Remove bark from refrigerator. Using a knife, cut bark into large chunks.
(02/27/18 8:14am)
By Julia Dzurillay
Staff Writer
Aaliyah Jordan, the musical director of a capella group the Monmouth Seasharps, felt a mixture of nervousness and excitement as she waited offstage. Her group was missing a few singers, but they had rehearsed these songs for hours beforehand. When the moment came, she marched up to the front of the makeshift stage in the Brower Student Center and smiled at a room packed full of people.
This was not Jordan’s first time at the College, but it was her first time performing here. She adjusted the microphones for her a capella group as shades of blue and purple bounced across a handmade banner behind them reading, “Pitchfest: Presented by The Trentones.”
The College’s first ever “Pitchfest,” an a capella music festival, was held on Saturday, Feb. 24, and featured a capella groups from colleges such as Rutgers University, Rowan University, Monmouth University and West Chester University.
“We just wanted to thank the Trentones for inviting us, it’s such an honor hearing other groups sing,” Jordan said as she introduced her group to the audience.
A few “awws” escaped from members of the Trentones, seated off to the side.
“(The Trentones) are so talented,” Jordan said. “We all have such a deep appreciation for them as musicians and it’s just nice to know that we’re friends first and competitors second.”
The Trentones opened the show with an arrangement of “Ain’t Got Far to Go” by Jess Glynne, featuring soloist Irene Yoon, a sophomore deaf education and biology major. Her smooth vocals captivated the audience with the first few notes. When asked how she prepares to sing solo, Yoon laughed.
“I feel like if I practice too much, I psych myself out,” Yoon said. “I listen to the original sometimes, to grab a piece of inspiration.”
The standout soloists from the evening, however, came from Deep Treble, Rutgers University’s self-described “premier co-ed a cappella group.”
Kathryna Caparino shined during the group’s rendition of “Crazy in Love” by Beyonce, then Jannae Johnson’s powerful vocals came through clean and clear during the group’s cover of “I Want You Back” by The Jackson Five. Johnny Ferreira followed up Johnson’s effortless recital with a fantastic performance of “Don’t Stop Me Now” by Queen that would have made Freddie Mercury proud.
Junior music education major Joseph Ahn hosted a beatbox battle during the event. Ahn has been the beatboxer for the Trentones since his freshman year.
West Chester University’s co-ed acapella group, Under a Rest, delivered a spirited performance before the Trentones stepped up to their home stage to perform the last few songs of the evening.
The Trentones performed their brand new International Championship of Collegiate A Cappella setlist, complete with smooth transitions and stunning choreography.
“My favorite (song to perform) is probably ‘Walk on Water.’ It’s just so dynamic and in your face and it’s fun to let everything go at the end of our set,” Ahn said.“We’ve known RoVo and the Seasharps from the ICCA competition two years ago and we’ve had a constant back and forth of wanting to visit each other since, so it’s nice to finally have them here for Pitchfest.”
“We’re so glad that we’re starting this tradition this year,” said Madelyn Curtin, a senior music education major and the music director of the Trentones.
After the Trentones finished, they were given a standing ovation from the other a capella groups, as well as the audience.
“Thanks so much for having us, Trentones,” said Cristina Espinosa, president of Monmouth University’s Seasharps. “You’re perfect, you’re beautiful!”
(02/26/18 7:33pm)
By Julia Dzurillay
Columnist
I’ve been on a YouTube kick lately, specifically for videos about vegan cooking. It always baffles me how a diet that can be so restrictive can be approached with such enthusiasm and creativity. My favorite vlogger is Caitlin Shoemaker, who focuses not only on healthy vegan meals, but themed meals for vegan chefs on a budget.
My favorite recipe that she’s made is a fettuccine alfredo bowl that costs less than $2 per serving. Instead of using cheese and traditional milk, Shoemaker uses nutritional yeast, soy milk and zucchini to achieve that classic, creamy alfredo taste. She tops it off with mushrooms, but I added peas and onions to my version of her recipe to give this dish a splash of color and a little more flavor. Non-vegans can substitute whole milk for Shoemaker’s suggested soy milk and add parmesan cheese on top for extra flavor.
Makes: Three servings
Ingredients:
6 oz. dry fettuccine
1 large zucchini
1 cup unsweetened soy milk
1/4 19 oz. block firm tofu
2 tbsp nutritional yeast
Juice of 1/2 a lemon
1 cup baby bella mushrooms
1/2 cup sweet peas
1/4 cup onions
3 tbsps vegetable broth
3 cloves garlic, minced
Salt and black pepper, to taste
Directions:
1. Bring a large pot of salted water to a boil, and cook fettuccine according to package instructions. If peas are frozen, add them to boiling water. Once cooked, drain both peas and pasta and set aside.
2. Peel and chop the zucchini into small chunks. In a small pan with 1 tbsp of vegetable broth, add the zucchini with salt and pepper. Cook until translucent and soft, about 5-10 minutes.
3. In a blender, combine the zucchini, soy milk, tofu, lemon juice, nutritional yeast, salt and pepper. Blend until thoroughly mixed. Set aside.
4. Wash and slice mushrooms. Cut onion into very small chunks.
5. In a large pan, add 2 tbsps of vegetable broth and bring to medium heat. Add minced garlic, onions and sliced mushrooms to the pan and sauté for about five to seven minutes.
6. Pour the alfredo sauce and add in pasta and peas. Stir until pasta is evenly coated with the sauce.
7. Top with pepper before serving.
8. Enjoy!
(02/19/18 9:34pm)
By Julia Dzurillay
Columnist
If you hate washing dishes as much as I do, meals in a mug can be your best friend. From Lions Plate’s decadent french toast to our gooey chocolate cake, there are so many culinary shortcuts for students like us — food lovers who don’t always have time to cook. Lions Plate is here with another meal in a mug that will save you a trip to the grocery store.
This recipe for mac and cheese in a mug takes Easy Mac to the next level. Ditch the powdered cheese and use fresh, real ingredients to give this recipe a richer flavor that will leave you cheesin’ for more.
Ingredients:
1/3 cup elbow pasta
1/2 cup water
1/4 milk (preferably whole)
1/2 cup shredded cheddar cheese
1/4 tablespoon butter
Salt and pepper, to taste
Directions:
1. In a mug, combine water and elbow pasta and stir well.
2. Microwave for two minutes. Remove from microwave and stir. Place in microwave and heat for an additional two minutes. Remove from microwave and stir until the water has been absorbed by the pasta — reheat if necessary.
3. Add milk, cheese and butter to the pasta and stir. Microwave for an additional 30 seconds.
4. Add salt and pepper for taste, if desired.
5. Enjoy!
(02/12/18 11:30pm)
By Julia Dzurillay
Columnist
We’ve all snuck a taste of homemade cookie dough from the mixing spoon before popping some cookies into the oven to be baked. I’m even guilty of sticking my finger in cake batter after mixing it to its sweet, sugary state. It wasn’t until I got food poisoning that I took my mom’s warnings seriously.
The main ingredient in raw dough or batter that could cause harm is eggs. With this egg-free recipe, Lions Plate is bringing you the best parts of cookie dough with less risk of getting sick. Make sure to keep any leftover dough refrigerated due to the dairy in this recipe.
Makes: 2 servings
Ingredients:
1/4 cup packed brown sugar
2 tbsps butter, melted
1/8 tsp of salt
1/8 tsp vanilla
1 tbsp white sugar
1 tbsp milk
5 tbsp flour
3 tbsp chocolate chips
Directions:
1. In a large bowl, mix together butter, both sugars, salt, vanilla and milk.
2. Add flour to mixture, one tablespoon at a time, until you have a proper cookie dough consistency.
3. Add chocolate chips. Enjoy!
(02/05/18 11:06pm)
By Julia Dzurillay
Staff Writer
Students sporting red pinnies and colorful shirts watched breathlessly as the time on the scoreboard ticked down to zero.
Then, a buzzer went off.
The golden snitch, rather a brunette in a Gryffindor tank top, whizzed off into the gymnasium, with two other players trailing closely behind. Minutes later, they were visible through the windows above the court. The two seekers practically tackled her to the ground and both teams burst out laughing.
No, this isn’t Hogwarts. This is RECreate Your Night — a program, in conjunction with the Collegiate Recovery Program, that provides alternative activities to drinking for students who desire a night of sober fun.
These events are free and open to the entire student body and are a late-night favorite for students of all majors.
The events can be anything from scary movie nights, to crafting mermaid message boards or playing canoe Battleship in the TCNJ Aquatic Center. Last semester, RECreate Your Night hosted 46 events with an average of 100 students attending each event, according to Claire Lowande, the program coordinator of late-night activities.
“We have a student in recovery who comes to a number of our events,” Lowande said. “They are always so appreciative of the opportunity we offer to socialize, have something fun to do, and get out of the house for a few hours without being tempted by drugs or alcohol. This student really exemplifies the restorative nature of recreation.”
According to the College’s 2016 annual safety report, alcohol referral violations on campus declined by 5.5 percent in two years, from 292 cases in 2014, to 276 cases in 2016. The drug referral has decreased by 45.2 percent, from 115 cases in 2014, to 63 cases in 2016.
In 2013, there were over 340 alcohol referral violations. Liquor Law violations on campus, which includes underage drinking, has also decreased (five less arrests) when comparing 2016 to 2014.
“There are a lot of people that get into trouble from drinking and for certain majors, like mine, it’s a bad idea,” said Kaitlyn Bruce a junior elementary education and iSTEM double major. “It can affect your career so much. I think it would be a great thing if people were drawn away from that.”
Students who receive an alcohol referral are subject to reprimand from the Township of Ewing. The punishment can be anything from community service to education mandates, suspension or expulsion, according to the College’s Alcohol and Other Drug Policy.
Bruce estimates that she has gone to between 10 and 20 RECreate Your Night events, with tie-dye night being her favorite.
“Our friends get so into it and it’s one that we can all enjoy together,” Bruce said. “I used to tie-dye with my grandma, so I guess it brings me back to fun times as a kid.”
Students appreciate a convenient and inexpensive opportunity to make crafts with friends.
“It’s nice to have a creative outlet,” said Catherine Rant, a junior biology major. “My favorite (event) was probably mug marbling night. Even though some of the mugs came out bad, we still had fun with it.”
The coordinators of RECreate Your Night aim to foster a fun, inclusive and relaxed environment for everyone. Vivian Louie, a sophomore marketing major, started working at RECreate Your Night as an event assistant last September.
“I went to a lot of the events as a freshman,” Louie said. “I just really enjoyed them. They made my freshman year experience easygoing and less stressful. I’m glad to be a part of something that made my freshman year so special.”
RECreate Your Night has several programs prepared for the spring semester that include games, snacks and crafts.
“This semester I'm excited to co-sponsor a weight-lifting competition with Exercise is Medicine on Campus,” Lowande said. “I'm also planning an Escape Room trip, as always, we have some really great food events this semester like international grilled cheese night. And I've got a few more ideas that haven't worked themselves out yet but that I'm looking forward to.”
(02/04/18 4:50pm)
By Julia Dzurillay
Columnist
Pizza is a crowd-pleasing classic, but making it at home takes so much effort! This is your chance to partake in one of the biggest pizza-related innovations since the calzone. This pizza grilled cheese takes everything there is to love about pizza, and smashes it into a flavor-packed sandwich.
For pizza lovers who enjoy a twist, make a hawaiian grilled cheese, with slices of ham and sweet chunks of pineapple. If you love veggie pizza, sauté some sliced peppers and onions and add those to your sandwich.
Makes: One pizza grilled cheese
Ingredients:
? stick of butter
1 tsp Italian seasoning
1 tsp minced garlic
2 slices of Italian white bread
2 tbsps shredded mozzarella cheese
2 tbsps marinara sauce
6 pieces of pepperoni (optional)
Directions:
1. In a frying pan on medium-low heat, melt butter and add Italian seasoning and minced garlic. Let simmer for about five minutes as you prepare your sandwich.
2. Spread marinara sauce on both slices of bread. Sprinkle a generous amount of mozzarella on one slice of bread. Add about six slices of pepperoni to the other slice of bread, if desired.
3. Place two pieces of bread together to make a sandwich. Place sandwich in frying pan with the butter mixture. Raise the temperature to medium heat on the stove. 4. Using a plate or a spatula, gently press down on the sandwich, so the cheese melts faster. Cook for about three minutes on each side, or until the bread is toasted and the cheese is melted. Enjoy!
(01/29/18 11:36pm)
By Julia Dzurillay
Columnist
There’s no better way to show someone you love them than with a box of homemade goodies! This recipe takes no more than 30 minutes and uses cake mix in an innovative new way: as cookies. Whether you’re making them for someone else or keeping them all to yourself, these sweet treats are sure to brighten anyone’s day.
If you’re looking for a vegan recipe (or you just ran out of eggs like I did), substitute the two eggs for one overripe banana. Mash the banana until there are no more chunks and its consistency is similar to pudding. Add red food coloring or some red and white sprinkles for a special Valentine’s Day touch.
Ingredients:
1 box of Betty Crocker Super Moist cake mix
2 eggs (or 1 banana)
1/3 cup vegetable oil
Powdered sugar (about 1/3 cup)
Directions:
1. Preheat oven to 350 degrees.
2. In a large bowl, combine cake mix, eggs (or egg substitute) and vegetable oil. Stir with a large spoon until well integrated.
3. Place powdered sugar on a plate.
4. Using your hands, grab a small chunk of dough and roll it into a ball. Roll the dough ball in the powdered sugar to completely coat it.
5. Place dough ball onto a baking sheet and repeat step four until there is no more dough.
6. Bake cookies in preheated oven for eight to 10 minutes, or until they flatten and cracks start to form through the powdered sugar. Once cookies are done, remove them from the oven and let them cool for five minutes before eating.
(01/23/18 1:05am)
Julia Dzurillay
Staff Writer
Few musicians can make their listeners cry, but, then again, not many musicians can perform like Yebba.
Abbey Smith, who performs under the name Yebba, has been singing in subways and hidden corners of the internet for years. She has finally burst out from the shadows and is becoming an artist to watch in 2018.
“Yebba,” which is “Abbey” spelled backwards, was a nickname given to her by her mother. After her mother’s passing, Abbey adopted the name “Yebba” in memory of her mother and as a reflection of her own identity. She began singing in small concert venues as Abbey Smith, then traveling across the country as Yebba.
While each of her performances were different, one element remained the same: the way her love for music translates into her expressive singing. With a tone of voice somewhere between Adele and Amy Winehouse, her vocals became one of her trademarks.
As she became increasingly popular, Yebba recorded covers and originals with artists like Clark Beckman, Luke Levenson and CAMM, and posted videos of herself singing to Youtube. Sofar Sounds, a concert venue in New York, eventually published a video of Yebba singing her original song, “My Mind.” It now has over 1 million views and countless reaction videos of listeners crying from the passion Yebba attaches to each lyric.
Within the past year, Yebba’s talent gained recognition from mainstream artists, who praised her for her riffs, runs and soulful performances. In December of 2016, Chance the Rapper invited her to sing backup during his Saturday Night Live rendition of “Same Drugs.” Chance later tweeted that Yebba was “stealing the show with ridiculous vocals.”
Ed Sheeran raved about Yebba during an interview with the radio station, 110.3 FM Z100. Sheeran co-signed her and invited her to be the opening act on his tour.
Yebba became a featured artist on Sam Smith’s most recent album: “The Thrill Of It All.” Their song, “No Peace,” is the only song on the album that credits another singer.
This November, Yebba made her debut on Spotify, iTunes and other music distribution platforms with her song “Evergreen.” This is yet another song crammed with emotion, close harmonies and effortless intensity.
Written in honor of her mother, this song is about Yebba letting go, while still holding on to hope for the future. While this is a challenging ballad to sing, it’s calming to listen to because of how well it showcases Yebba’s vocal range and ability.
Since the release of “Evergreen,” Yebba released one more song. Inspired by the new year and losing her mother to suicide, Yebba posted her first original song, “My Mind,” to her website for fans to download for free.
Listeners can also donate to “Bring Change to Mind,” a suicide prevention organization, to download the song. This organization is important to Yebba because it works toward opening a dialogue regarding mental illnesses, according to a post she wrote on Facebook.
While there is not yet a confirmed release date for her album, fans anticipate passionate songs that are quintessentially and unapologetically Yebba.
(01/21/18 11:21pm)
By Julia Dzurillay
Columnist
If you’re drowning in Carte Blanche points and guilt from eating T-Dubs’ fries, you are not alone. I can’t count how many times I’ve wandered down to T-Dubs for mozzarella sticks at midnight, only to feel greasy and groggy the next morning. Now that I live on my own and cook for myself, I’ve learned a few recipes and hacks that still let me have all my midnight cravings, but with less guilt.
Switch out chips and dip for pepper strips or raw carrots and hummus. Switch out curly fries with barbecue sauce for fresh zucchini fries. Switch out buttered popcorn with crispy, roasted chickpeas. Sneaking vegetables into your daily snacks is a great way to keep your body feeling good — all it takes is a walk to the nearest farmers market and a walk to the nearest oven. You’ll even feel a little better about skipping the gym.
Cheesy Zucchini Fries
Ingredients:
2 zucchini
1 egg white
1/4 cup milk
3/4 cup shredded Parmesan cheese
1/4 cup seasoned bread crumbs
Olive oil for pan
Directions:
1. Preheat oven to 425 degrees.
2. Cut zucchini into thin strips.
3. In a small bowl, mix the egg white and milk. On a large plate, combine parmesan cheese and bread crumbs.
4. Dip zucchini strips into the egg mixture. Roll them in breadcrumb mixture until thoroughly coated.
5. Drizzle olive oil in small, even amounts on a baking sheet to prevent sticking. Place zucchini on baking sheet. Bake for about 25 minutes, or until the fries are golden brown.
6. Let cool at least five minutes before enjoying. Add more cheese if desired.
Chickpea ‘Popcorn’
Ingredients:
1 can chickpeas (15 ounces)
2 tablespoons olive oil
1/2 teaspoon sea salt
2 teaspoons chili powder
Directions:
1. Preheat oven to 400 degrees.
2. Rinse and drain chickpeas. Dry with a paper towel.
3. Place chickpeas in a large bowl. Add olive oil and salt. Toss until chickpeas are evenly coated.
4. Add chickpeas to a baking sheet. Roast chickpeas for 20 minutes, flipping them every five minutes. Remove from oven once they are golden and crispy.
5. Let cool 10 minutes. Sprinkle with chili powder and more salt, if desired.