Use the fields below to perform an advanced search of Garnet & Black Magazine's archives. This will return articles, images, and multimedia relevant to your query. You can also try a Basic search
101 items found for your search. If no results were found please broaden your search.
I’m sitting in a chair I pushed far back into the corner of the room so I could see all the dancers and stay far out of their way. We’re in a large, rectangular room with a pinkish beige floor and a wall of mirrors in the Columbia Music Festival Association building. In the corner near the door, there’s a large piano. I can’t remember ever being in a room like this myself, only seeing it in television shows or “Step Up” movies.
This poem previously appeared in The New Yorker.
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.
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.
Once, we were pending
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.
A man in a feathered brown wig emerges from a hole in the ground and asks me if I remember the seventies. I don’t, of course, but hands shoot up all around me in the massive Historic Columbia tour group. We are gathered in the portico of the Equitable Arcade Mall on Main Street. Passersby give our guide strange looks and our group a wide berth. The property owner mills around the atrium. A woman in a fluorescent pink and yellow dress holding an electric lantern, disappears below the surface of the earth. Below us, a catacomb-like space still hums with the spirit of 1971.
Main Street ICE
Brittany Sparks is a fifth-year ceramics student working on
building her portfolio for grad school, but in a way, she’s been sculpting her
On an all-carb
diet? Can’t eat Taco Bell? Luckily for you, the greater Columbia area has
noodles galore with unique, national and international influence — and all for
under $15. The options are endless, so grab your forks and
Fans of The Rocky Horror Show: You can stop here. Trustus Theatre has tickets for students at $25 apiece, showing through Nov. 5. Dig your black corsets and fishnet tights out of your closet and get ready to give yourself over to absolute pleasure.
Let’s be honest: The winters in Carolina don’t often get too severe, so as far as winter dishes go, you’ll get more mileage out of a hearty recipe that you can still enjoy in the spring or summer. Tom kha gai (chicken coconut soup) fits this description to a T. A traditional Thai soup made with coconut milk and chicken, paired with salapao (Thai steamed buns) it makes a satisfyingly filling winter meal you can still eat when you feel the sun on your face.
Soft purple kisses
If you were one of the thousands of rainbow-clad marchers who filled Main Street in early September, you may have already heard Professor Ed Madden read his poem, “At the corner of Lady and Main.” If you weren’t lucky enough to attend Famously Hot SC Pride, the poem is recreated on his website, columbiapoet.org. Just remember — this poem, which weaves soliloquy with conversation and addresses the complicated relationship of Columbia-of-the-present with Columbia-of-the-past, was written as a celebration. It is best read not alone in a classroom, but aloud to a broad, joyous crowd.
It’s a crisp, fall morning and midterms are looming. You decide a study session is in order, so you pack
up your books, wrap up in your favorite scarf and grab a cup of coffee and
a warm pastry from one of Columbia’s local bakeries.
At first glance, South Carolina’s taco prospects may seem bleak, but after some serious investigative work, Columbia proved to offer a surprisingly diverse array of taquerias.
Rukia Brooks is a fourth-year computer science student who creates video games.