Style Shoot: In the Elements
(04/12/17 4:12pm)
STYLED BY MYLEA HARDY
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STYLED BY MYLEA HARDY
This poem previously appeared in The New Yorker.
**NAMES HAVE BEEN CHANGED FOR ANONYMITY
INDIE GRITS
One nation, under God, indivisible, with liberty and justice for all.
This is my 92-year-old grandfather’s famous biscuit recipe. He taught me my love for baking at a very young age. I added Gruyere to the recipe, but you could use any cheese you prefer. My family loves to eat them the day after a holiday; sliced in half, toasted and topped with butter or cheese.
There is a widely accepted cliché that chefs are dreadful people to work for. Many people imagine working in a kitchen to be as close to hell as it gets — getting harshly scolded for unintentional mistakes or being fired on the spot for measuring an ingredient incorrectly. They envision days in a brutally hot kitchen, void of friendly conversation or laughter. One might call this phenomenon the “Gordon Ramsay Effect,” thanks to shows such as “Hell’s Kitchen,” that depict chefs as devils in white coats — cold and egotistical. Pastry chefs, especially, have a reputation in the food world for being perfectionists that demand an environment free from mistakes.
WHEN ANNE COLEMAN WALKED INTO COLLOQUIUM CAFE TO MEET ME, I WAS SURPRISED BY THE PERSON WHO SAT DOWN AT MY TABLE. HER IMPECCABLE MAKEUP, SLIM COMPUTER BAG AND TASTEFUL JEWELS ON HER WRIST AND IN HER EARS LED ME TO WONDER IF SHE WAS A BUSINESSWOMAN ON A LUNCH BREAK. IN A SENSE, COLEMAN’S ALREADY A WORKING ADULT — SHE’S A SENIOR TAKING SIX CLASSES AND WORKING ON OPENING A BOUTIQUE AFTER GRADUATION. “I THOUGHT ABOUT GOING TO GRAD SCHOOL, MAYBE GOING TO SCAD,” SHE SAYS, “BUT IN THE END I DECIDED IT WOULD BE MORE BENEFICIAL TO SEE WHAT I COULD DO ON MY OWN.”
For many students, college might be the first place they are surrounded by others who share similar interests and goals. Artist in Residence Wesley Jefferies, however, has been surrounded by a common passion for the arts from a young age. Jefferies attended the Fine Arts Center in Greenville, South Carolina, starting in fifth grade until she attended the South Carolina Governor’s School for the Arts & Humanities during her last two years of high school.
Who said eating healthy was hard? An original take on cantina, this pineapple salsa will pleasantly surprise your guests with the full flavors of spring.
This issue of G&B has been the strangest complex of emotions. I feel like we’ve really hit our stride in this semester, but it’s bittersweet because there’s only one issue left to put under our belts.
It’s a common misconception that only crunchy hipsters and animal rights activists eat entirely plant-based diets. Trisha Mandes, founder of Trisha’s Healthy Table, and her husband chef Erik Hoffman set a goal to provide pre-made meals for those looking to put nutritious, hearty dinners on the table for themselves and their families while lowering the risk of chronic illness.
No one knows how many pages textbooks will devote to President Trump and his campaign, but from his descent down the escalator of his New York City hotel to his walk to the podium before the National Mall, we know they will ascribe at least a solid chapter. Trump and his constituents have garnered over $3 billion of free advertising, a number that has surely swelled since he removed his hand from Lincoln’s Bible on Jan. 20. His first few weeks in office have, like his campaign before, spurned an onslaught of think pieces, breaking news headlines and other miscellaneous coverage, the bulk of which beg the question: is Trump unique?
A small crowd of people in mismatched chairs surrounds a man reciting poetry with his eyes closed. As he speaks, people nod or clap sporadically, lost in the meaning behind his words. As patrons enter the coffee shop, they glance at the man and his microphone. Some stop to listen on their way upstairs. A woman with a baby stands in the corner, cooing as the baby gurgles under the rhythm of the poet's voice.
There is no such thing as the State
Sparkling with inspiration and eager to reminisce in the exquisite tastes and effervescent energy they had just said farewell to, George and Monica Kessler shook my hand for the first time after they had just returned home from the land of pasta and gelato. Anxious to share what they had seen, heard and tasted in their brick-and-mortar Italian restaurant on Devine Street, they spent the first few minutes with me gushing over Italian delicacies. George asked if I’d like to taste his homemade limoncello to which I naturally obliged. I giggled to myself when I heard Monica whisper to her husband, “Are you sure she’s 21?” I smiled and assured her that I was.
Despite whatever might inspire an artist, creating artwork is deeply emotional. For Marcelo Andrés Pérez, writing honest music allows him to reclaim the sadness or loneliness that once ruled his life and turn it into something enjoyable.
As university students, lost in a sea of Chuck Taylors and Bean boots, it may be difficult to spot originality. Nestled in the historic infrastructures of Columbia, however, are independently owned businesses that epitomize the word “original.” These businesses have been offering Columbia residents original shopping, dining and learning experiences for more than two decades … But why are they being overshadowed by corporate names?
MARDI GRAS COLUMBIA FEB. 25
To those who have never attended an improv show — it’s not just theater. It’s a thrill ride, a test of the human imagination, a sample of quick-witted snap decisions and plot building right before your very eyes. It is a show being created specifically for you, partially by you — in and only in that moment. Some of your favorite comedians probably got their start in the improv world — Amy Poehler, Tina Fey, Steve Carrell, Will Ferrell … the list goes on and on. Being an improv performer trains comedians and actors to invent and react off the top of their heads — following the rules of improv to create a story and a show where seconds before there was nothing.