2008-2e-1

T H E B A L L S T A T E D A I L Y N E W S

MUNCIE, INDIANA SATURDAY, October 13, 2007 Vol. 87, Issue 39B S U D A I LY N E W S . C O M

HOMECOMINGHOMECOMINGHOMECOMING

ROLL

Parade map Hoke profileKing & Queen profilesINSIDE

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The 2007 Ball State Homecoming Parade will include more than 100 entries, featuring campus organizations and Muncie businesses. The parade will start at Muncie Central High School and will end at the intersection of Neely and McKinley avenues.

Paraderoute Start time: 9:30 a.m.

0 1,000

FEET

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Homecoming Parade route

PAGE 3 PAGE 6 PAGE 17

OUTAfter being dominated in a 58-38 loss to Central Michigan last week, Ball State’s looks to bounce back and get a win against Western Kentucky

10 arbiteronline.com December 6, 2007

King of the MountainBY JAKE GARCIN

Sports Editor

Innovation or a good reputation are both key ingredients to success. After a merger between The Ski Tour and Eclipse Television & Sports Marketing, the newly conglomerat-ed company, TST Investments LLC, has both. With Eclipse providing its 14-year Jeep King of the Mountain Tour and The Ski Tour incorporating its innovative ideas on professional winter sports competition, the two companies are out to change the face of a rapidly growing culture.

Eclipse has brought the spon-sorship and marketing reputation, while the founders of TST are bring-ing their ideas about the tour being more than a competitive exhibition, but more of a community festival.

“In terms of Jeep King of the Mountain, they were pretty much a made-for-TV sporting event,”

TST co-founder Steve Brown said. “They do a really great job at that. They know how to get good TV times and they put together a great televi-sion show. But the Ski Tour ... what we really wanted to create was a gathering that was really a big festi-val that was for spectators being able to participate in it as well.”

With three tour stops this season the JKOM will finish up with a tour finale in Sun Valley, March 14-16. The finale is proceeded by stops in Telluride, Colo., Dec. 14-16, and Squaw Valley, Calif, Feb. 8-10. It will be the second consecutive year that the tour will be hosted in Sun Valley.

“We lived here and wanted to do an event here,” Brown said about bringing the event to Sun Valley. “So we went to Sun Valley and told them about what we were planning and asked them if they would

be interested in holding the premier event here. They were very eager about it.”

On the mountain, JKOM brings to-gether some of the world’s elite ski-ers and snowboarders. Past compe-titions have highlighted Olympians, World Champions and National Champions in IOC-format ski and snowboard cross competitions. This season there will be snowboard and ski halfpipe competitions, with the idea of expanding some of the sports fastest growing events. The new tour is also going to continue with wom-en’s competitions, which the JKOM had incorporated previously.

“That was really one of our goals from the start, to bring all the snow sports together … so it makes sense to add snowboarding and women as well,” Brown said.

The festival offers much

more than just skiing and snow-boarding, however. The Basecamp Music Experience continues to ex-pand into a new level of cultural acts, including musicians, fashion shows, film and photography exhibits, envi-ronmental awareness symposiums and other cross-cultural initiatives. Highlights of the Sun Valley stop include multiple music acts each night, a festival village, a giant street party and street performers.

“When we come to town we want to take over the whole town and make it a whole weekend,” Brown said.

Some of the well-known perform-ers scheduled for the new series in-clude Michael Franti and Spearhead, Ivan Neville’s Dumpstaphunk, Macy Gray, Blackalicious, Swollen Members, Danielia

Cotton, Dirtie Blond, Steven Kellog and the Sixers.

In the long term TST Investments isn’t just eyeing Sun Valley as a win-ter recreation stop, however.

“We’re also hoping to expand into the summer,” Brown said. “We had an event, there was going to be a cri-terium and music festival here in Ketchum. So that’s something we definitely want to continue to pur-sue in the future.”

For now, the tour is just trying to make sure the season finale is as big as ever.

“We’re designing these so that it’s a really fun weekend,” Brown said. “Head up in the mountains and ski, and watch some of the best competi-tors in the world compete.”

Sun Valley hosts tour finale

photo courtesy Jeep king of the mountain

11arbiteronline.comDecember 6, 2007

Sales

Service

Rentals

Serving Skiers

Since 1957

342.6808 • 2400 Bogus Basin Rd. • www.greenwoodsskihaus.com

The snowball warBY DUSTIN LAPRAY | Editor-in-Chief

CATCH - UM – Excluding last New

Year’s Eve (which I spent in Arizona for some reason)

I make it an annual tradition to spend the dawning of the New Year

in the Sun Valley area.A pair of tremendous sisters I know

own a cabin in Elkhorn which they gra-ciously allow us to invade for the four or

five-day holiday. We snowboard at the Sun Valley Lodge, ice

skate at the now famous rink (where two years ago they saw John Kerry and his wife, but I stayed at the house and watched the Rose Bowl Game: Texas v. USC, remember?), taken hom-age from the tubing hill at Dollar Mountain and ran half-naked at midnight out of the hot tub to test our manhood.

But the greatest of challenges we have un-dertaken on this festivus escape began in

the first hours of 2004. On a drunken whim either my buddy

Chris or I (stumbling out of the Casino after the ball dropped) threw a snow-

ball across the street at the upstart hooligans at Whiskey Jacques.

They fired back. What ensued can only be described as

the first skirmish of a war that has

now reached epic proportions.

That first fight involved maybe 10 people. Chris and I enlisted a handful of drunks and I think we won. The next season the sides grew to 15 or more throw-ers apiece. The next year an all-out as-sault was launched on the patrons of Whiskey’s. We were moving in squads of 6-or-7 and giving air support from the safety of the opposite street. Passing cars took hits from both sides. Men slid into the street and innocent bystanders were often clobbered by arching balls of snow.

There are winners in every snowball fight. And there are losers. One team eventually surrenders (from what I can tell the Casino has always won). But there is something honorable in losing a snowball war. Men with character can always walk chin high and brag about how they threw that one ball that struck true and took a hat off a general, or how that guy in the Santa sweater almost died in the street.

In this world of serious conflict, where hate leads the head-lines into battle, relax a lit-tle and go to war for 20 minutes with your friends.


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Table of ContentsMcCall Winter Carnival .................................................... 4Winter drinks ...................................................................... 5Travel safety ....................................................................6/7Hot winter destinations .............................................8/9Jeep snowboarding competition ............................10Snowball wars ..................................................................11

Table of ContentsEditor’s Note

Winter Recreation is invigorating. With that recreation comes the dangers of traveling and playing on the fro-zen surfaces of Idaho.

Included in this winter recreation guide are some poi-gnant tips to make your winter more safe and more productive. There are also some places where we just kind of goofed around (i.e. my segment on snowball fights on page 11).

If there is one thing I want to communicate to stu-dents this winter it is to have fun, goof around, let loose for crying out loud. This is recreation! Ski, snowboard, snowshoe, snowmobile, snow blow if you can, throw snow balls and deck snow halls!But be careful. Make sure there is snow be-fore you go up the mountain. Make sure the resort is open. Call ahead. Buy a pass ear-ly. Buy a season pass to Bogus Basin.

Make sure to wear layers. Obey the laws. Take a buddy ALWAYS. Buy a satellite phone. Don't just go for a hike. Be pre-pared.

OK, so there are a lot of things I want to communicate. If you have any questions, ask someone! Do not en-danger your life because you want to spice it up. Don't drink and drive. Kick back and enjoy the new year.

This is the winter rec guide. We give it to you. Enjoy.


BY MAT LA RUECulture Writer

As inhabitants of a high-desert state, Boise State students become enthralled with a vari-ety of activities as the winter season progress-es: skiing, ice skating, sledding and ice hockey.

This year the 43rd annual McCall Winter Carnival will incorporate a variety of winter activities and festivities that are of the "not to miss" stature. The carnival will run Jan. 25 through Feb. 3.

The McCall Winter Carnival began in 1924 when the largest train to ever reach McCall ar-rived carrying 248 people including the Idaho Governor C. Moore.

It was, at the time, called the Payette Lakes Sports Carnival and invited its guests to par-take in a large variety of winter sports, includ-ing dog sled racing, ski racing and jumping, snowshoe racing and snow shoveling contests.

At the end of the carnival Franklin I. Coats, one of the participants of the first carnival, said

"The people of McCall are to be congratulated on their hospitality and I hope to enjoy their welcome at yearly repetition of this, the first carnival."

The Carnival opens with local vendors, a food court and live music on the main stage.

This will be followed by a children's light parade, the opening ceremonies, ice hock-ey, fireworks and a production by the Alpine Playhouse.

Throughout the rest of the carnival, partici-pants will be invited to partake in a variety of other winter activities.

The events at the carnival cater to all ages with a cartoon theatre, an Optimist teen dance, Hearthstone beer garden and lunches and din-ners at the senior center.

The McCall Winter Carnival also maintains its creativity in winter fun with three days of snowshoe golf, ice sculpture contests and a beard, hairy and sexy leg contest.

This Winter season, when the weather is dis-couraging your ambitions toward outside ac-tivities, remember the McCall Winter Carnival. The carnival is sure to bring pleasure to every-one who visits and it allows for a variety of in-teresting and enjoyable activities.

McCall Winter Carnival

photo courtesy mccall chamber of commerce


BY DUSTIN LAPRAY Editor-in-Chief

A great many elements contribute to the extravaganza experienced through the holiday season, elements of such profound simplicity and warmth they leak into the New Year and hold on through our winter nights.

Winter recreation exists not only on the mountains covered in snow or skating rinks and sledding hills. Some of the most profound recreation you will find this winter will evolve from conversations over drinks.

A great many winter drink enthusiasts will take the trek to their local pubs and the downtown Boise bars, tasting the winter lagers sent forth from American breweries, but what of those individuals and groups who race at home or in some mountain cabin sipping on something wonderful in front of a flaming fire?

Their drinks are homemade. To battle the winter cold, many of these drinks are served hot.Hot buttered rum (a personal favorite) can be bought in a tub at any winter liquor store.

Usually a spoonful (table or tea, depending on the size of the cup) can be added to any steaming cup of water. Add rum at your discretion. Go with Captain Morgan Spiced Rum, because unlike most vodkas, rums taste much better the more you pay. Sit down with your steaming cup of hot buttered rum and relax the winter away.

Mimosas. This drink (served chilled) is great for breakfast. Wash away the morning hangover with a glass of orange juice spiked with champagne. The mere popping of the cork will invigorate your day. The subtle alcohol will get you off to a good start to the day whether you spend it watching football or taking on a mountain.

Another morning drink (and beware drinking too much in the morning, because an af-ternoon nap might force you to miss the greatest part of the winter day) is pretty simple, the hot toddy. Most whiskey, rum, brandy or bourbon can be added to a cup of coffee, tea or hot cocoa, just don't overdo it. Mix and match and see what you like best. Most whiskeys are hearty and can overpower a cup of joe. Don't let that happen. Use discretion and small doses. Johnny Walker is a great bourbon to try and (believe it or not) Yukon Jack is the best with coffee. If you go with tea, use the rum and a slice of lemon.

And of course there is the traditional egg nog. I am not a fan, because of the dairy ele-ment and I simply do not like sweet drinks. It is made with milk, creme, sugar, beaten eggs and mixed with ground cinnamon and nutmeg. You can pour rum, brandy or whiskey into the mix to kick it up a notch. Some people make the drink from scratch, but be careful if you do, some mixtures just come out wrong.

Most importantly, during the holiday season and the winter months, beware of getting drunk. Do not drive while intoxicated. And be careful around the dinner table, because your mother-in-law will never forgive you for being the holiday drunk.

Holiday Cheers!

BY MICHELLE MILLIKENSports Writer

Idaho IceWorld provides Boise residents with many activities to fight off the winter blues. It offers hockey for all ages, figure skating for be-ginners and experienced athletes and a video arcade if the ice doesn't interest you. If the ice is calling your name; however, it also has a store filled with equipment for both hockey players and skaters.

If you have no experience with skating, you can stop by the store, buy some equipment and take classes. Each class is $11. The semesters last from six to eight weeks and classes are held

once a week and last thirty to forty-five min-utes.

There are classes for all age groups, rang-ing from three-year olds up to adults. Based on your age level, the progression of learning may be elevated.

If you do have experience, the rink is open to the public for several hours every day, but the schedule differs according to the day. You can also get involved in the adult hockey league. These are open to both women and men and there are different skill levels to accommodate those of various levels of experience. There are even classes in the art of hockey for people with limited experience.

IceWorld offers entertainment variety

mct direct


55

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Donnelly

Cascade

Eagle

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ColdDestination: McCall Driving Time: About two hours Directions: From University Drive, take Capitol

north to Bannock and make a left. Take Bannock to 13th and make a right. Make a left on State St and take State down to Highway 55. Make a right on Highway 55. The highway will take you directly into downtown McCall.

HotelsHoliday Inn Express/The Hunt Lodge

210 N 3rd St (208) 634-4700 www.thehuntlodge.com Price range: $90 to $139 per night

McCall Super 8 Lodge 303 S 3rd St (208) 634-4637 www.mccallsuper8.com Price range: $95 to $195

The Scandia Inn 401 N 3rd St (208) 634-7394 www.thescandiainn.com Price range: $65 to $85 per night

RestaurantsChapala Mexican Restaurant

411 Lenora St (208) 634-3905 www.chapalarestaurants.com

Lardo’s Grill and Saloon 600 W Lake St (208) 634-8191 www.frontiernet.net/~lardos

Toll Station Pizza and Pasta 409 Railroad Ave (208) 634-7818 www.tollstationpizza.com

AttractionsThe Activity Barn – Tubing Hill and

Snowshoeing (208) 634-2222 www.activitybarn.com Hours: Wed & Thurs: 4 pm - 7 pm Friday: 4 pm - 9 pm Saturday: 10 am – 9 pm Sunday: 10 am – 6 pm Prices: Check Website – prices vary by day.

Brundage Mountain Resort (208) 634-4151 www.brundage.com Elevation: 7,640 ft Vertical Drop: 1,800 ft Longest Run: 2,000+ miles Average Snowfall: over 300 inches Lifts: 5 (including 2 new for 07/08) Night-skiing: No Terrain Park: Yes Hours: 9:30 am – 4:40 pm Full-Day Prices: 18 and Under: $34 Adult: $48

Manchester Ice and Event Center 200 E Lake St (208) 634-3570 www.manchester-icecentre.com Prices: Children (12 and Under): $4

Adults: $5.50 Skate Rentals: $2.00 Hours: Check Website - public skate times change daily

Destination: Cascade/Donnelly Driving Time: 1 1/2 hours Directions: From University Drive, take Capitol north to

Bannock, make a left. Take Bannock to 13th St, make a right. Make a left on State St and proceed to Highway 55. Make a right onto Highway 55, continue north for apprx. 1 1/2 hours. Highway 55 passes through the towns of Cascade and Donnelly.

HotelsBirch Glen Motel & Lodge

762 S Main (Cascade) (208) 382-4238 www.birchglenlodge.com Price range: $55 - $85 per night

North Shore Lodge 175 N Shoreline (Cascade) 1-800-933-3193 www.northshorelodgeidaho.com Prices range: $75 - $120 for a 2 – 7 person cabin Must bring your own sleeping bag!

Pinewood Lodge Motel 900 S Main St (Cascade) (208) 382-4948 www.thepinewoodlodge.com Price range: $45 - $55 per night

RestaurantsCougar Mountain Lodge

9738 Hwy 55 (Smith’s Ferry) (208) 382-4464 www.cougarmountainlodge.net Chicken strips that will change you life

Sagebrush BBQ 210 Virginia Ave (New Meadows) (208) 347-2818 www.thesagebrushbbq.com Native Texans swear by the brisket

AttractionsTamarack Resort

311 Village Dr (Donnelly) 1-877-TAM-RESORT www.tamarackidaho.com Elevation: 7.700 ft Vertical Drop: 2,800 ft Longest Run: About 4 miles Average Snowfall: 300 inches Lifts: 7 Night-skiing: No Terrain Parks: 2 Super Pipe: 450 ft long, 22-foot high walls Hours: 9 am – 4 pm Full-Day Prices: 17 and Under: $30 Adult: $59


20

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Fairfield

Bellevue

Hailey

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Sun Valley

Boise

HotelsBest Western-Kentwood Lodge

180 S Main Street (Ketchum) (208) 726-4114 www.bestwesternidaho.com Price range: $159 to $209 per night. Clarion Inn of Sun Valley 600 N. Main Street (Ketchum) (208) 726-5900 www.choicehotels.com Price range: $159 to $199

Tyrolean Lodge 260 Cottonwood Street (208) 726-5336 www.bestwesternidaho.com Price range: $76 to $115

RestaurantsKetchum Grill

520 East Ave North (208) 726-4660 www.ketchumgrill.com

Felix’s Restaurant 380 1st Ave Norh (Ketchum) (208) 726-1166

Lefty’s Bar & Grill 213 6th St East (Ketchum) (208) 726-2744

AttractionsDollar Tubing Hill

(208) 634-2222 www.activitybarn.com Hours: 11 a.m. – 4 p.m. Prices: Adults: $10 all day Children (12 & under): $8 all day

Sun Valley Ski Resort www.sunvalley.com Bald Mountain (Part of Sun Valley Resort) 1-800-786-8259 Elevation: 9,150 ft Vertical Feet: 3,400 ft Total Runs: 75 Operating Hours: 9 a.m. – 4 p.m. Prices: Adults: $79 all day Children: $45 all day

Dollar Mountain (Part of Sun Valley Resort) (208) 622-2242 Vertical Feet: 628 ft Total Runs: 10 Prices: Adults: $35 all day Children: $30 all day

Destination: Sun ValleyDriving Time: About three hours.Directions: From University Drive,

take a right on Broadway, merge left onto I-84 East to Mountain Home. Take the US-26 exit- exit 141- toward US-30 Gooding/Hagerman. Turn left onto US-26 / I-84 BL / 1900 South. Continue to follow US-26. South Greenwood Street becomes ID-75.

Hotspots.

BY RYAN RASMUSSENCulture Writer

Winter is here. Close the books and head to the mountain.

Well maybe don’t close those books till end of semester. The season for traveling to ski resorts and other winter sports is here. Many Boise State University students also have to drive home, any of these events means deceptively icy roads, haz-ardous snow storms and treacherous mountain passes. Here are few tips and ideas to make travel-ing easier and safer.

Before packing the car full of snow gear or laun-dry, whichever the case may be, make sure to pack emergency essentials. Pack some extra blankets incase of stopping for storms to pass, some food, chargers for cell phones and some extra warm cloths.

The American Automobile Association (AAA) advises to make sure the car has been serviced and checked out by a mechanic. It’s one thing to break down in the city, it’s completely different to

break down in the middle of a storm with no cell phone service.

Check the road reports before leaving and while traveling by calling 5-1-1. This can be done over the phone or online. If possible get some decent tires, either all season or studded. If that’s not pos-sible make sure to put some chains in the vehicle.

There are many mountain passes that require chains if the weather is harsh enough and if vehi-cles don’t have them they don’t get through.

Make a playlist of music that’s upbeat and able to keep a person awake so as to minimize drifting into lanes and other cars.

Also call someone to let him or her know when leaving and when to expect a call after arriving at a destination.

If you’re going on a ski or snowboard trip get all gear together the night before so you are not rushed into getting ready and forgetting some-thing.

Planning ahead and having a checklist is a very efficient way to ensure arriving to destinations safely and with everything.

Check yourself before you (winter)

REC yourself

Have a mechanic check things like the battery, antifreeze level, wipers, ignition system, thermostat, head-lights and hazard lights, windshield washer fluid, exhaust system, de-froster, heater, brakes, oil level and winter tires.

Watch out for wild animals!

Ice is slippery and hard to see.

Be careful.

You made it!

6 arbiteronline.com December 6, 2007 7arbiteronline.com

For up-to-date road conditions, call:

1-888-432-7623

& menuguide

2007

dining

Central Michigan Lifecm-life.comCentral Michigan Lifecm-life.comCentral Michigan Lifecm-life.com

COLLEGIANT H E R O C K Y M O U N T A I N

HeartHeartHeartHeartHeartto

A Valentine’s Day love story • By Ian Brown • Page 2 // Flicks to watch with your valentine • By Jeff Schwartz • Page 4

Romance in a taco shop • By Emily Lance • Page 8 // Single on Valentine’s Day? Rejoice! • By Cari Merrill• Page 9

Feast on Valentine’s treats • By Joanna Thomas • Page 6 // V-Day cards for romantics and the broke • By Hailey McDonald • Page 7

You know it’s V-Day when... • By Marissa Hutton-Gavel • Page 4 // Where’s a holiday of love for everyone? • By Valerie Wolfe • Page 5

What to buy for your valentine • By Heather Hawkins • Page 10 // Sex therapist answers the tough questions • By Elizabeth Hipp • Page 11

Offering your petit chou chou a romantic dinner • By Liz Sunshine • Page 11 // Love News is in the air • By Vimal Patel• Page 12

ALSO head to www.collegian.com for more great stories like...Valentine’s Day: To rebel or embrace • By Natasha Martinez

Get your Valentine’s Day quick fi x: love • By Margaret CantyValentine’s Day and all the crap that comes with it • By Nikki Cristello

Illustration by Brandon Redenius

The OrionE2

Aug. 29, 2007 E3

The OrionE 4

Hailed as the Bob Dylan of this generation, Conor Oberst has a lot to live up to when he takes the stage at The Senator Theatre on Sept. 24 with Bright Eyes. Oberst gets flack for his imperfect vocals, but they add a sense of sincerity to his beautifully crafted lyrics — especially in a live performance. With plenty of albums under his belt, Oberst has many songs to choose from. No matter if he sticks to the folkier sounds of “I’m Wide Awake and It’s Morning” and his newest release, “Cassadaga” or the heavier, more instrumental “Digital Ash in a Digital Urn” and “Fevers & Mirrors,” Oberst and the rest of Bright Eyes will put on one passion-filled show that is well worth the $25 ticket price. Doors open at 7 p.m., and the show starts at 8 p.m.

— Leslie Williams

Velvet Revolver is a super group of rock stars made up of three ex-Guns N’ Roses band members, including Slash, and is headed by ex-Stone Temple Pilots frontman Scott Weiland. The group’s sound and swagger has all the mystic and glory of hard rock bands of the late ’80s, with Slash plucking and massaging the fret board of his guitar while Weiland’s powerful voice echoes throughout each song. The band released its second album this year titled “Libertad,” which got good reviews from some of the top music critics. The band will making a stop 45-minutes down the road in Marysville to play a monster-rock gig with Alice in Chains at the Sleep Train Amphitheatre on Sept. 20 at 7 p.m. Tickets run between $20 and $60 depending on how close the seats are to the stage and can be purchased at ticketmaster.com.

— Mike Murphy

Miranda Lambert is one of the last bastions of rebel country. In an age where the lines between country music and pop are beginning to blur, Lambert is one of the few who is fighting to take country back to its rocking roots. Songs such as “Kerosene,” “Gunpowder & Lead” and “Crazy Ex-Girlfriend” let listeners know that Lambert doesn’t fool around. While she may not emulate her music in person, Lambert doesn’t play around on stage. Her sound is full of fast-paced music, hard guitars and pounding drums. Check her out for yourself Oct. 4 at 8 p.m. at Gold Country Casino & Hotel in Oroville. Tickets range from $29 to $49 and are available at www.goldcountrycasino.com.

— Bill Branch

BRIGHT EYES

VELVET REVOLVER

MIRANDA LAMBERT

Bone Thugs ‘N HarmonyThe Senator9 p.m.$27 in advance$30 at the door

Bright EyesThe Senator8 p.m. $25

The BraveryBMU$12 for students$15 general 18+

Against Me!The Senator8 p.m.$16 in advance$18 at the door

HelmetThe Senator8:45 p.m.$15 in advance$18 at the door

DownThe Senator8 p.m.$23 in advance$25 at the door

La Fin Du Monde, Grayceon, The Dr. Yes ExperimentCafe Coda8 p.m.

ADHD, Neon Lights and more Off Limits9:30 p.m.21+

The Goddamn Gallows, The Old Haunts and moreMonstros Pizza8 p.m.$5

Planets, Lebanon, The AmericasCafe Coda8 p.m.$3-$5

Blood of Cain, Eric McFadden TrioLost on Main21+

The Dilettantes, Dig! Infamy, BeehivesOff Limits9:30 p.m.21+

Brighten, Surrogate,Wesley JensenStudio One7 p.m.$5 in advance$7 at the door

Fingers of Passion and moreDowntown Plaza6-9:30 p.m.Free

Blood of Cain, The Party, Echo- priest and moreLaSalles 21+

Miranda LambertGold Country Casino8 p.m.$29-$49

Justin JamesBMU18+*For more information call A.S. Presents

West by Swan, Wow and FlutterOff Limits9:30 p.m.21+

Belda BeastDowntown Plaza6-9:30 p.m.Free

Tech N9neThe Senator8:30 p.m.$23 in advance$25 at the door

FloaterThe Senator8:30 p.m.$12

SilversteinThe Senator7:30 p.m.$15 in advance$17 at the door

The Makai, Fallon and moreLaSalles21+

ChevelleThe Senator8 p.m.$21 in advance$23 at the door

Musafir Laxson Auditorium7:30 p.m. $12 student/child$16-$18 general

Sept 12 , 2007 E5

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DROPKICK MURPHYSNot only can people get their Dropkick

Murphys fix when the group’s sixth studio release shows up in stores Sept. 18, but Chico can get energized when the Celtic punk group brings its party anthems to The Senator Theatre on Nov. 4. Known for their fusion of rock and Irish folk tunes, the men of Dropkick Murphys know how to get a crowd in a sing-along mood — and grabbing a pint before the show wouldn’t hurt either. Make sure to learn the lyrics and make it a group affair. These honest songs of work and play sound even better when you’re chanting along in a ring of friends. Tickets $23 in advance, $25 at the door.

— Sharon Marie Yep

TIGER ARMYFrom its start in the mid-’90s alongside

other Bay Area rockers such as AFI, Tiger Army has been a prominent name in the rockabilly/psychobilly scene. Their music channels the macabre style of retro horror movies. Crowd favorites such as “Incorporeal” send shivers through the audience. Nick 13’s lyrics and vocals switch between ghost ballads and anthems that translate into pure energy alongside the band’s standup bass and steady drums. The group’s latest album “Music From Regions Beyond” came out June 5. Be at the Senator at 8 p.m. for a ghoulish time. Tickets are $13 advance, $15 at the door.

— Brandon Redenius

TEGAN & SARACanadian indie-pop twins Tegan and Sara

return to Chico on Dec. 5 when they play The Senator Theatre to promote their newest album, “The Con.” Even non-fans will find themselves bobbing along to the catchy songs full of ’80s-inspired synth sounds, hooks that they’ll be singing days later and a folk-tinge at the root of it all. Listening to their first CD, the critically acclaimed “So Jealous,” didn’t do much for me — it was seeing their live act that won me over. And people who go to their concert won’t be disappointed. The show starts at 8 p.m. Tickets are $18 in advance, $20 at the door and available at ticketweb.com.

— Leslie Williams

Tiger ArmyThe Senator8 p.m.$13 in advance$15 at the door

Dropkick MurphysThe Senator7:30 p.m.$23 in advance$25 at the door

Del Tha Funky HomosapienThe Senator8:30 p.m.$18 in advance$20 at the door

Ladies of Slack Key Guitar7:30 p.m.Laxson Auditorium$14 student/child$16-$23 general

Jake Shimabukuro, Joe Craven7:30 p.m.Laxson Auditorium$14 student/child$16-$23 general

Youssou N’DourLaxson Auditorium7:30 p.m.$20 student/child$23-$30 general

A Celtic ChristmasLaxson Auditorium7:30 p.m.$16 student/child$18-$25 general

Tegan and SaraThe Senator8 p.m.$18 in advance$20 at the door

Chico IdolBMU*For more information call A.S. Presents

The OrionE6

Sept 12, 2007 E7

The OrionE8

HOUSING GUIDE

HOUSING GUIDE

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2007

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INDIANA DAILY STUDENT

HOOSIER HOPEFULSIU athletes gear up for ’08 Olympics

THE GLOBAL ISSUE

WORLD VIEWSStudent photos from around the globe

B-TOWN’S BEST ETHNIC EATERIES:

Our top six picks inside!Student soldier refl ects on tour in Afghanistan

november 26, 2007 gift guide

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THURSDAY

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Vol. 112, Issue 69Monday, Dec. 10, 2007

THE DAILY REVEILLE

SEMESTER IN REVIEW

Daily Reveille file photos

THE WEATHER FOR FINALSWEEK:

CHANCE SHOWER


SATURDAY

INSIDE:CHECK OUT OURNATIONAL CHAMPIONSHIP EDITIONFor more coverageof the upcomingBCS title game, seepage 13

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$15 off 15% offBRAKE

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stores • not valid with any other offerexpires 11-30-07 • lumber-1007

ALIGNMENTS • BRAKES • SHOCKS • STRUTS • TIRES • CUSTOM WHEELS

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all offers valid at participating locations for a limited time. prices subject to change.

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Parking PermitHomecoming Weekend

2007This permit is valid for three consecutive days of parking on the NAU

campus. The permit is valid in non-reserved stall on the campus. Parking is not permitted in pay facilities with this permit or football parking.

PLEASE DISPLAY FACE UP ON THE DASHBOARD, PASSENGERS SIDE

BEGIN DATE 10/26/07 END DATE 10/28/07

Use This Ad as Your Permit

Once you leave college you think “gee, will I ever see that place again.” Of course you will, when Homecoming

comes around. Alumni from all over the world will be all over NAU and participating in the events of the 83rd

homecoming NAU has put on. You may think, should I go to Tequila Sunrise or do I not want to be puking all over

the lady in front of me at the Homecoming Football game against Montana? Don’t worry, there is a special about

Tequila Sunrise in this paper that will help many people avoid that situation. With Tequila Sunrise and the Football

Game headlining the Homecoming festivities, there are many other events that get overlooked and are still a lot of

fun. � ere is a Homecoming Dance if you like to boogie, or if you like chill, semi-quite time you can join RHA at

the Bonfi re. You can also party like a rock star at the tailgate party before the big game. Alumni will be at the events

to talk about their fun times at NAU and those crazy recollections if they didn’t black out at tequila sunrise. So don’t

miss your chance to be part of the 83rd annual Homecoming of NAU, because it is going to be one wild week. Events

start October 23rd with the Homecoming Dedicatee banquet for Deborah Harris at 6 p.m. in Ashurst.

Once you leave college you think “gee, will I ever see that place again.” Of course you will, when Homecoming Once you leave college you think “gee, will I ever see that place again.” Of course you will, when Homecoming

Photos courtesy of NAU Special Collections

Ltheumberjack

GET INGET SMART

GET AHEADMCC Winter Intersession.

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MCC at Southern and Dobson1833 W. Southern Avenue, Mesa480.461.7700

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*Check with Admissions for out-of-county tuition and fees.

A Maricopa Community College The Maricopa County Community College District is an EEO/AA institution.

MCC’s Winter Intersession online classes allow you the flexibility you need to study and fit in all theholiday fun! Average cost per credit hour is $65* - a whole lot less than you’re accustomed to, whichmeans more $$$ for you to enjoy on your break.

Classes are held December 17 through January 11. MCC classes easily transfer to NAU. Enroll today!Three convenient ways include; in person, by phone – 480.461.7700, or online at www.mc.maricopa.edu.

Looking to accelerate to graduation or lighten your class load for spring? MCC offers a varietyof classes in several areas of study. Research all your options at: www.mc.maricopa.edu/schedule.

HOMECOMING 2007Go Jacks!

Chop the Grizzlies!

� e planners of the Homecoming Parade are

confi dent this year’s spectacle will have all the glitz

and glamour of Tinsel Town. � is year’s 83rd Annual

Homecoming parade will begin at 11 a.m. Saturday, Oct. 27.

Prepare to be star struck as participants for this year’s parade

enact the theme “Lights, camera, AXE-tion: NAU goes

Hollywood.”

� is year’s parade will be hosted by Blue Key

National Honor Society. Perla Fontes, executive secretary

for Blue Key and committee chair for fl oats and judges, has

been working tirelessly to ensure that this year’s parade goes

off without a hitch. “My committees’ responsibilities have

included updating fl oat packets, acquiring fi re extinguishers,

picking judges and coordinating the order of the parade,”

Fontes said.

Fontes has already procured fi ve of the six judges

needed for the event. � is year’s judges include: Mary Lou

Gaylon, Brandon Cruickshank, Gretchen Gee, Sarah Cox

and Gayle Houser. Fontes also said, “One random judge will

be chosen from the crowd.” � e six judges will pick winners

from the three participating groups: student, faculty and

community. Each group will have a fi rst, second and third

place winner. Once the three groups’ winners are chosen,

the judges will then award three more fi rst, second and third

place awards for overall best in show. “� e winners will

receive fi rst, second and third place plaques,” Fontes said.

Fontes and other participants will begin staging the

event at 9 a.m. the morning of the parade. “We have a two-

hour staging period prior to the start of the parade to get

everything prepared and organized,” Fontes said. “� e staging

area will take place on the corner of Beaver street and Elm

Avenue.” Once everything is in order the parade will begin

heading south along N. Beaver Street. On the corner of N.

Beaver and Aspen, the parade will take a left on Aspen where

it’ll pass Heritage Square. � e parade will then take a left

onto San Francisco Street where it’ll come to an end. “� e

best place to view the parade would be in or around Heritage

Square along Aspen where the judges and announcement

booth will be located,” Fontes said. Participants of the parade are asked to adhere to this

year’s theme. “Groups are really free to just take any idea

they have and run with it as long as it fi ts the theme for this

year,” said Fontes. Rainie Dexter from Morton-Campbell

is in charge of her hall’s fl oat. “We want to be original so

we decided to go with an old school Hollywood theme,”

said Dexter. Organizations from NAU and the community

are all welcome to participate. As of now there are a grand

total of 24 fl oats lined up for the parade and with special

guests, bands and dignitaries, there will be over 40 groups

represented in the parade. Shannon Atkison, member of the Lumberjack

Alumni Ambassadors (LAA), has yet to miss a parade in her

3 years attending NAU. Atkison said, “With Tequila Sunrise

being held before the parade, this is a perfect time to get out

and meet new people.” Atkison and other members of LAA

will be downtown selling NAU Homecoming T-shirts before

and after the event. Last year’s parade was themed “Celebrating the

Southwest Today,” and had participants from NAU student

organizations, campus departments and community

organizations. “� e winners from last year included; Cowden

Hall, the Class Staff Advisory Council and members of the

Dental Hygiene program on campus,” Fontes said. “Over 30

groups participated in last year’s parade.” � e Homecoming Parade has always been a

tradition at NAU. “� is is the 83rd annual homecoming

and homecoming parade; however those 83 years were

not consecutive and on 9 occasions “there were no parades

because of situations like war or the Great Depression,” said

Fontes. � is year’s star studded production will have guest’s

star stricken as Flagstaff goes Hollywood.

Holy Trinity Catholic Newman Center

Family Weekend Sunday the 14th.

All are welcome, bring your family and join us!The Newman Center is the red brick building with a blue sign, located behind Cline Library.

For more information call (928) 779- 2903.520 Riordan Rd, Flagstaff AZ 86001 http://oak.ucc.nau.edu/mcv/newman.htm

Sunday,October 14,

10 a.m. &5:30p.m.Masses

ReceptionAfterwards!

Catholic Mass

confi dent this year’s spectacle will have all the glitz

total of 24 fl oats lined up for the parade and with special

Fontes. � is year’s star studded production will have guest’s

place winner. Once the three groups’ winners are chosen,

Route 66

Route 66

E. Aspen Ave.

W. Aspen Ave.

W. Phoenix Ave.

W. Cottage Ave.

W. Butler Ave.

W. Benton Ave.

E. Phoenix Ave.

E. Cottage Ave.

W. BirchAve.

E. Birch Ave.

W. Cherry Ave.

E. Cherry Ave.

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� e parade will travel south on Beaver to Aspen, proceed east to San Francisco and then north, fi nishing up

at the corner of San Francisco and Cherry.

Parts of downtown will be closed to traffi c until after the parade ends at 1 p.m.


You wake up and roll over in your bed to the sound of the

alarm clock. It’s 5:30 Saturday morning. You dismiss the

alarm and hit snooze.

� en it suddenly hits your half-conscious brain.

It’s Oct. 27 – the Saturday of homecoming and Tequila

Sunrise! � e only annual ritual when certain bars in Flag-

staff open at 6 a.m. Bright and early, Collin’s Irish Pub and

Eaterey, San Felipe’s, � e Joint (sorry kids, only the front

bar), and � e Mad-I will have a full staff to support what

has now become a large and lively tradition.

To start off , the traditional drink of the morning

will be the Tequila Sunrise (2 parts tequila, 1 part O.J., and

a couple splashes of grenadine). So with tequila fl owing

around and the fact that most participants drank the night

before, it becomes easy to see how things can get out of

hand. Part of Tequila Sunrise is going crazy, or at least to

enjoy watching those around you who are going extra-wild.

Take for instance a story by an employee at � e Joint.

A few years ago “Viking” was working the front

door and saw a very inebriated young man attempt to

suavely give an attractive young woman a hug. She hugged

back just a little too tight and the young man ralfed all over

her back.

Also, while on the subject of getting sick, it is

advised that participants should eat some breakfast with a

good amount of non-alcoholic fl uid. Alcohol poisoning

is just not fun for anybody. Besides, who wants to be the

buzzkill that makes your friends have to take care of you?

Moreover, two conditions are guaranteed not to get

you into the bars – fake ID’s and complete lack of sobriety.

Don’t be completely smashed when you get there. Bounc-

ers are a lot more likely to let the people in who aren’t going

to stumble around, pass out, puke, or just plain cause a

scene. As for the fake IDs, every establishment involved in

the celebration will be militant in enforcing the legal drink-

ing age. Plus, the police are going to be covering Tequila

Sunrise. What if the bouncer doesn’t just want to take your

fake ID, but to get the law involved too? It’s just not worth

it. Driving drunk isn’t worth it either. Walking or

taking a cab both cost a lot less in the long run.

So to get it right you have to be tactful. Enjoying Tequila

Sunrise is like a fi ne art. Balance is key.

Be safe, have fun, remember that the homecoming

game is in the afternoon, and that the bars will be open for

20 straight hours that day. Pace yourself.

� e Lumberjack Alumni Ambassadors organization is putting on the second annual Homecoming Dance. � e theme is NAU goes Hollywood. � e dance is October 27 at 8:00 p.m. till midnight. Come get crazy at Ashurst on North Campus in the Old main Building. Couples $10 and singles $7. For more info contact Shannon at [email protected].

Like most football games, NAU has their own tailgat-ing extravaganza. Join old school Lumberjacks and new school Lumberjacks in all the festivities. Eat tasty BBQ, play games and meet as many people as you want from locals to NAU organizations to your Greek life. � e party starts Oct. 27 at the parking lot in front of the Skydome at 12:30 to kickoff .

� e annual tradition in any school with homecoming is a Bonfi re, brought to you by the Residence Hall Associa-tion. � e fi re reaches at least 25 feet in the air and gets really hot. Come join RHA for the fun festivities of the Bonfi re on Oct. 25, at dusk, in the parking lot behind Taylor Hall and next to the Communications Building.

Lumberjack

Also, while on the subject of getting sick, it is Also, while on the subject of getting sick, it is

advised that participants should eat some breakfast with a

good amount of non-alcoholic fl uid. Alcohol poisoning Also, while on the subject of getting sick, it is

Mike GibbsSpecialty Writer

her back.

You wake up and roll over in your bed to the sound of the

alarm clock. It’s 5:30 Saturday morning. You dismiss the

Where can you fi nd your friends, great food and drinks to get Jacked Up for the homecoming game? You know it is all about the tailgating party. Great fall weather that says, “Yes!” is the perfect way to get your sprits high before our Lumber-jacks welcome alumni and more for the Homecoming football game. We hope to give unpleasant welcome to the Montana Grizzlies (6-0)-(3-0). � e Grizzlies are in fi rst place in the conference right now, but they will try to leave Flagstaff with outright control of the conference. However, running into the Lumber-jacks and a jam-packed Walkup Sky dome will send the Grizzlies scampering home. Kick-off is at 3:05 p.m. but we all know the festivities have already been un-derway. Whether you make it to Tequila Sunrise, the Homecoming Parade, or tailgat-ing, going to watch the football game is the event to cap off the weekend. After an early conference loss to Sacramento State, the Lumberjacks (4-3) (3-1) have reeled off two straight wins, and hope to get a third this weekend. Last home game resulted in a big win for NAU. Not only did we Jack-up Idaho State, NAU quarterback Lance Kriesien was rewarded with Big Sky Off ensive Player of the week. Kriesien accounted for 320 total yards of off ense and three touchdowns to help NAU to the 45-24 shellacking of the Bengals. A Lumberjack victory over Montana should put the Jacks atop the conference standings. � e Lumberjacks have lost the last two homecoming games here in Flagstaff and a stadium full of screaming fans is the extra push that will lead our Jacks to victory. Without guaranteeing a victory, the game will be fi lled with screaming Lumberjack fans, and enough excitement to rip the roof off the Dome. Actually, the Dome should stay in tact structurally but it will be rockin’. Be sure not to miss out. Once again, Sat-urday, Oct. 27 at 3:05 p.m., head up to the Skydome to watch your NAU Lumberjacks take on the Montana Grizzlies for a huge game that will be sure to mix up the Big Sky Conference standings.

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Where can you fi nd your friends, great food and drinks to get Jacked Up

Where can you fi nd your friends, great food and drinks to get Jacked Up for the homecoming game? You know it is all about the tailgating party. Great fall

Stephen “B” FloodSpecialty Writer

take on the Montana Grizzlies for a huge game that will be sure to mix up the Big Sky

take on the Montana Grizzlies for a huge game that will be sure to mix up the Big Sky

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BE A HEROBE A HEROnot a zero

apply at the lumberjackapply at the lumberjackcom building room 101

EDITOR IN CHIEFEDITOR IN CHIEFCREATIVE DIRECTOR

all EDITORIAL

EDITOR IN CHIEFSALES REPsall EDITORIAL

SALES REPsPRODUCTION ARTISTs

523-4921

LPage 8 Oct. 25 - 31, 2007umberjackth

e

CINGULAR CIN YTH P7 2919 9.5” X 21”PATRICK

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Service provided by AT&T Mobility. ©2007 AT&T Knowledge Ventures. All rights reserved. AT&T and the AT&T logo are trademarks of AT&T Knowledge Ventures and/or AT&T affiliated companies.

CIN YTH 1030Job #: CIN YTH P7 2919(4 Col.) 9.5” x 21”Printed@65%COUPLE

NORTH TEXAS DAILYTECHNICIAN

Career Fairareer Fareer Fareer FairQuick Guide

For an update of the organizations participating, go to: www.uni.edu/careerservices (click on Fairs & Events)

Monday, Sept. 172-6pm UNI-Dome

november 2007

the food issue.

letter from the editorsstaff

Contact Us:WSN Brownstone7 E. 12th St., Suite 800New York, NY [email protected]

About Brownstone:Brownstone (ISSN 1549-9391) is the diversity magazine published by the Washington Square News, New York University’s daily student newspaper. Brownstone is published three times each semester. Issues of Brownstone are free and can be found inside the day’s issue of the Washington Square News.

brownstoneeditors

art director & graphic designer

copy chief

staff contributors

wsn editor-in-chief

wsn managing editor

ben muessiganam mansuri

evan turk

abbey fenbertray ho

kristen v. brown eric schutzbankellen cushingmelissa homzainab hasnainangela tamtj richardsonkarly domb sadof

alvin chang

adam playford

Perhaps you missed us.

It's the beginning of November and you're reading the semester's first issue of Brownstone.

We're a month late, but we've got a good excuse. Instead of sticking with the traditional format, we've taken some extra time to make some major improvements. From now on, Brownstone will run on glossy paper, full color, with additional pages. We decided that it was better to release the two best issues that we could produce instead of rushing to put out three hurried issues at a lower quality. We're proud to be a part of Brownstone as it transitions into a more professional magazine. We hope you agree that it was worth the wait.

Why food?

When we first pitched the idea, "The Food Issue" sounded a bit thin. Every magazine has a food issue. It just didn't have the bang we were hoping for in our first issue. But the more we discussed the theme, the more interesting the topic of food became.

Food writing can be about more than flavor. We've used "The Food Issue" to serve as a departure point for discussions about ethnicity, health, discrimination and wealth. While other magazines poetically rant about the merits of foie gras, we decided to approach food from a Brownstone perspective.

In this issue, we study the potentially discriminatory business prac-tices of a major grocery provider. We dig into the occupational hazards that deliverymen face every day. For culinary newbies and foodies in training, we've compiled an extensive list of our favorite international eateries. While these listings highlight the city's culinary diversity, we've included a photo spread to remind readers that good, healthy food is not easily accessible for all New Yorkers. There's an article addressing the (un)healthy diets of a few members of the NYU community. For good measure, we even included a true foodie piece that breaks down one of our favorite snacks.

We hope you enjoy this slightly delayed and greatly improved issue of Brownstone.

a n a m m a n s u r i a n d b e n m u e s s i gb r o w n s t o n e e d i t o r s

1

letter from the editorsstaff

Contact Us:WSN Brownstone7 E. 12th St., Suite 800New York, NY [email protected]


brownstoneeditors

art director & graphic designer

copy chief

staff contributors

wsn editor-in-chief

wsn managing editor

ben muessiganam mansuri

evan turk

abbey fenbertray ho

kristen v. brown eric schutzbankellen cushingmelissa homzainab hasnainangela tamtj richardsonkarly domb sadof

alvin chang

adam playford


It's the beginning of November and you're reading the semester's first issue of Brownstone.

We're a month late, but we've got a good excuse. Instead of sticking with the traditional format, we've taken some extra time to make some major improvements. From now on, Brownstone will run on glossy paper, full color, with additional pages. We decided that it was better to release the two best issues that we could produce instead of rushing to put out three hurried issues at a lower quality. We're proud to be a part of Brownstone as it transitions into a more professional magazine. We hope you agree that it was worth the wait.

Why food?

When we first pitched the idea, "The Food Issue" sounded a bit thin. Every magazine has a food issue. It just didn't have the bang we were hoping for in our first issue. But the more we discussed the theme, the more interesting the topic of food became.

Food writing can be about more than flavor. We've used "The Food Issue" to serve as a departure point for discussions about ethnicity, health, discrimination and wealth. While other magazines poetically rant about the merits of foie gras, we decided to approach food from a Brownstone perspective.

In this issue, we study the potentially discriminatory business prac-tices of a major grocery provider. We dig into the occupational hazards that deliverymen face every day. For culinary newbies and foodies in training, we've compiled an extensive list of our favorite international eateries. While these listings highlight the city's culinary diversity, we've included a photo spread to remind readers that good, healthy food is not easily accessible for all New Yorkers. There's an article addressing the (un)healthy diets of a few members of the NYU community. For good measure, we even included a true foodie piece that breaks down one of our favorite snacks.

We hope you enjoy this slightly delayed and greatly improved issue of Brownstone.


contentsletter from the editorsstaff

Contact Us:WSN Brownstone7 East 12th St., Suite 800New York, NY [email protected]


brownstoneeditors

production chief & graphic

designer

copy chiefs

staff writers

wsn editor-in-chief

wsn managing editor

benjamin muessiganam mansuri

evan turk

name lastnamename lastname

kristen v. brown eric schutzbankellen cushingmelissa homzainab hasnain

alvin chang

adam playford


It’s the end of October and this is the semester’s first issue of Brown-stone. We might be a month late, but we’ve got a good excuse. Instead of sticking with the traditional Brownstone format, we’ve taken some extra time to make the following improvements: -No more newsprint. From now on, Brownstone will be a glossy magazine. -No more black and white. This is the first issue of Brownstone printed in full color. -Extra pages. Unlike past semesters, each issue will be 24 pages long.

Instead of publishing three hurried issues at a lower quality, we’ve decided this semester to release the two best issues we can produce. We are proud to be a part of Brownstone as it transitions into a more professional magazine. We hope you agree it was worth the wait.

Why food?

When we first pitched the idea, “The Food Issue” sounded a bit medio-cre. Everyone has a food issue. It didn’t have the bang we were hoping to start off with. But the more we discussed the theme, the more interesting the topic became.Food writing can be about more than flavor. It can serve as a depar-ture point for discussions of ethnicity, health, discrimination and wealth. While other magazines poetically rant about the merits of foie gras, we decided to approach food from a Brownstone perspective.

In this issue, we study the potentially discriminatory business prac-tices of a major grocery provider and highlight the hazards delivery-men face every day. For culinary newbies and foodies in training, we’ve also compiled an extensive list of our favorite international eateries around the city. While these listings spotlight the city’s culinary diversity, we’ve included a photo spread to remind readers that good, healthy food is not easily accessible to all New Yorkers. We’ve also highlighted the (un)healthy diets of members of the NYU community. And for good measure, there’s even a true “foodie” piece that breaks down one of our favorite snacks.

There you have it. We hope you enjoy this slightly delayed and greatly improved issue of Brownstone.


4

7

11

15

18

21

The ’wich Hunt

In Session

Locally Global

FoodDiscrimination

Dining Disparities

Deliverance

New York Magazine’s Melissa Hom is your guide to the best things on sliced bread

A detailed look at the NYU diet

Brownstone's guide to the city's best foreign foods

Skin color, socioeconomic status and groceries: FreshDirect's policy of non-service

Photography highlighting the uneven distribution of healthy restaurants in New York

Vicious cycling: the dangers of delivery riding in New York City

2

Perceptions of Queer Identity in the Muslim World November 13, 2007 5:30-7:00PM at Kimmel 912

Come hear Michael Luongo, travel writer and author of "Gay in the Muslim World," speak about his fascinating travels, discoveries, and book. Also hear Ahmad Malick, one of the founding members of PAGE - Pakistani Activists for Gender Equality - offer first-hand perspectives of what it is like to be both Muslim and queer.

Faculty/Graduate DinnerNovember 13, 2007 6:00 -7:30 PM at Kimmel 405

The Creative Solutions Faculty/Graduate Student of Color Dinner Series allows for informal conversations between faculty and grad students of color over dinner. The theme allows for faculty to give "tips" and other advice to graduate students through their own expertise or shared experience. Each monthly dinner focuses

on a different topic. All members of the university community are welcome to attend.RSVP to Marcella Runell Hall ([email protected])

Making it in MediaNovember 27, 2007, 12:00 - 2:00 PM at 7 East 12th Street, 8th Floor

A networking lunch series with media professionals of color that seeks to explore personal perspectives of diversity within the field of media and communications. Upcoming speakers include Michelle Acevedo from

NBC Universal/MSNBC, Joanna Hernandez from The New York Times, Documentary Filmmaker Sabrina Gordon and Radio Broadcaster Clemson Smith Muniz. Collaborative effort with The Center for Multicultural Education

and Programs, Washington Square News, and the Newspaper Association of America. RSVP to Tanesha Barnes ([email protected])

Film Screening: Race - The Power of an IllusionNovember 29, 2007, 6:30 PM- 7:30 PM at Kimmel 909

If race doesn't exist biologically, what is it? And why should it matter? As Supreme Court Justice Harry Blackmun wrote, "To get beyond racism we must first take account of race. There is no other way." Come

watch the third and final installment of the Race - The Power of an Illusion series entitled, "The House We Live In" and find out more!

RSVP to Tanesha Barnes ([email protected])

The Center for MulticulturalEducation and Programs

November 2007 Calendar and Initiatives

Applications now available at cmep.nyu.edu

Submit an –ISM proposal to receive a $500 grant to complete a project exploring your personal thoughts, feelings, and reflections about one of the many –ISMs that exist in our society (as it relates to race, culture, ethnicity, class, gender, age, politics,

religion, or other existing social construct).

Deadline: Friday, December 2nd Sponsored by the Center for Multicultural Education and ProgramsFor more information email Tanesha Barnes at [email protected]

-ISM Project-ISM Project

Written and photographed by melissa homHunt’wichThe

I, for one, don’t like sandwiches. It isn’t so much that I dislike them, but they just never registered in my mental grocery list as valid food. As a food photographer for New York Magazine, my meals vary between two-hour-long, belt-unbuckling foodie feasts and quick runs to 7-Eleven for all things pack-aged. With my polarized diet, it’s easy for me to overlook a food item that attempts to bridge the gap between the two. The sandwich comes from the (probably bullshit) story of the Earl of Sandwich in 1762. Too busy gambling to take a lunch break, he munched on a handheld meal of roast beef between two pieces of bread. But haven’t we changed a lot since 1762? Although we’re still busy, hungry and gam-bling, shouldn’t our sandwiches reflect our modern times? A sandwich is a piece of edible art. Or at least it should be. It is pillared by at least two

pieces of bread, which form its nutritional and structural backbone. Luckily, we’ve got a number of breads to work with: baguettes, ciabattas, rotis, tortillas, Wonder Bread, pullman bread, kaiser rolls, challah, toast, rye and biscuits, to name a few. In the perfect sandwich, the type of bread (slice, grain and crust) guides the filling. When it comes to the filling, it’s an issue of balance. Too often, sandwiches are boring, bland and distressfully dry, to the point that not even the most liberal slathering of may-onnaise can remedy it. Balancing texture with flavor and bread with filling is like playing jazz — that’s why so many sandwiches are discordant and only a handful are harmonious. Around the city, plenty are out of tune. Some just get the job done. When it comes to sandwiches, there are only a few Dukes, Ellas and Charlie Parkers.

It’s fusion by nature. This love child of French colonization in Vietnam costs only $3 to $4 a pop. But no matter how cheap the date, it’s love (or hate) at first bite, depending on the quality of the baguette. The baguette should look substantial, but in truth, only the crust should be. The rest of the moist bread-innards shouldn’t overtake the stuffing. The addictive crunch ought to give way to a light-handed smear of pâté, grilled pork or cold cuts (vegetarians should look out for the portobello mushroom varieties). What keeps me munching is the vibrant cilantro, well-julienned carrots, surprising jalapeños and refreshing slivers of crunchy cucumber. I don’t usually “ooh” and “ahh” over flowers, unless they’re very edible, but even I’ll admire the work of a considerate sandwich maker who pickles daikon radishes for an exciting, acidic side note.

Grab one at Silent H: 79 Berry St. at North Ninth Street, Williamsburg, Brooklyn, 718.218.7063

Bánh MiThe

I don’t usually associate Indian food with sand-wiches, but considering that naan, roti or poori come with nearly every rice-and-sauce meal, it’s not much of a stretch to make a burrito-style wrap. A proper tamarind pork sandwich arrives on a gorgeously mottled piece of hot paratha. The Berkshire shoulder marinates for more time than the hours I sleep each night — or possibly, each week. Flavored with garlic, ginger and masala, cooked with bodacious amounts of tamarind, and served with a sweet, herbal mint chut-ney, this sandwich packs a jostling amount of spice. Spoon in some raita and stewed tomatoes to comfort your scorched palate, and you’re covered.

Pick one up at Lassi: 28 Greenwich Ave. between Charles and West 10th streets, West Village, Manhattan.

212.675.2688

TheNaanini

Start with a manicured two-by-three-inch slice of pain de mie (white sandwich bread) that’s less than a centimeter thick. Brush it with olive oil and grill it to a golden crisp — toast, I think is what commoners call it. Layer it with pink and tender sous-vide ribeye, roasted tomatoes, red bell peppers and paper-thin jalapeño slices. Add a sprinkle of cilantro, dill and chervil. Finish it off with tasty ornaments of a ricotta emulsion, thick smears of caramelized onion purée and halos of onion rings. What you get is something like a moment from “The Joy of Painting” with Bob Ross: At first you think it’s overkill, but in the end, each seemingly excessive brushstroke, dip and dabble comes together to form a masterwork.

Get it at Degustation: 239 E. Fifth St. between Bowery and Second Avenue, East Village, Manhattan,

212.979.1012

TheRoastBeefSandwich

5

I, for one, don’t like sandwiches. It isn’t so much that I dislike them, but they just never registered in my mental grocery list as valid food. As a food photographer for New York Magazine, my meals vary between two-hour-long, belt-unbuckling foodie feasts and quick runs to 7-Eleven for all things pack-aged. With my polarized diet, it’s easy for me to overlook a food item that attempts to bridge the gap between the two. The sandwich comes from the (probably bullshit) story of the Earl of Sandwich in 1762. Too busy gambling to take a lunch break, he munched on a handheld meal of roast beef between two pieces of bread. But haven’t we changed a lot since 1762? Although we’re still busy, hungry and gam-bling, shouldn’t our sandwiches reflect our modern times? A sandwich is a piece of edible art. Or at least it should be. It is pillared by at least two

pieces of bread, which form its nutritional and structural backbone. Luckily, we’ve got a number of breads to work with: baguettes, ciabattas, rotis, tortillas, Wonder Bread, pullman bread, kaiser rolls, challah, toast, rye and biscuits, to name a few. In the perfect sandwich, the type of bread (slice, grain and crust) guides the filling. When it comes to the filling, it’s an issue of balance. Too often, sandwiches are boring, bland and distressfully dry, to the point that not even the most liberal slathering of may-onnaise can remedy it. Balancing texture with flavor and bread with filling is like playing jazz — that’s why so many sandwiches are discordant and only a handful are harmonious. Around the city, plenty are out of tune. Some just get the job done. When it comes to sandwiches, there are only a few Dukes, Ellas and Charlie Parkers.

It’s fusion by nature. This love child of French colonization in Vietnam costs only $3 to $4 a pop. But no matter how cheap the date, it’s love (or hate) at first bite, depending on the quality of the baguette. The baguette should look substantial, but in truth, only the crust should be. The rest of the moist bread-innards shouldn’t overtake the stuffing. The addictive crunch ought to give way to a light-handed smear of pâté, grilled pork or cold cuts (vegetarians should look out for the portobello mushroom varieties). What keeps me munching is the vibrant cilantro, well-julienned carrots, surprising jalapeños and refreshing slivers of crunchy cucumber. I don’t usually “ooh” and “ahh” over flowers, unless they’re very edible, but even I’ll admire the work of a considerate sandwich maker who pickles daikon radishes for an exciting, acidic side note.

Grab one at Silent H: 79 Berry St. at North Ninth Street, Williamsburg, Brooklyn, 718.218.7063

Bánh MiThe

I don’t usually associate Indian food with sand-wiches, but considering that naan, roti or poori come with nearly every rice-and-sauce meal, it’s not much of a stretch to make a burrito-style wrap. A proper tamarind pork sandwich arrives on a gorgeously mottled piece of hot paratha. The Berkshire shoulder marinates for more time than the hours I sleep each night — or possibly, each week. Flavored with garlic, ginger and masala, cooked with bodacious amounts of tamarind, and served with a sweet, herbal mint chut-ney, this sandwich packs a jostling amount of spice. Spoon in some raita and stewed tomatoes to comfort your scorched palate, and you’re covered.

Pick one up at Lassi: 28 Greenwich Ave. between Charles and West 10th streets, West Village, Manhattan.

212.675.2688

TheNaanini

Start with a manicured two-by-three-inch slice of pain de mie (white sandwich bread) that’s less than a centimeter thick. Brush it with olive oil and grill it to a golden crisp — toast, I think is what commoners call it. Layer it with pink and tender sous-vide ribeye, roasted tomatoes, red bell peppers and paper-thin jalapeño slices. Add a sprinkle of cilantro, dill and chervil. Finish it off with tasty ornaments of a ricotta emulsion, thick smears of caramelized onion purée and halos of onion rings. What you get is something like a moment from “The Joy of Painting” with Bob Ross: At first you think it’s overkill, but in the end, each seemingly excessive brushstroke, dip and dabble comes together to form a masterwork.

Get it at Degustation: 239 E. Fifth St. between Bowery and Second Avenue, East Village, Manhattan,

212.979.1012

TheRoastBeefSandwich

6

7

8

9

10

OCEANIACountryPhilippines

Indonesia

Australia

NameElvie’s Turo Turo

Java Indonesian

Rijsttafel

The Sunburnt Cow

Price$4.50-$7.75

$7-$15

$10-$25

Location214 1st Ave., New York, NY 10009

455 7th Ave., Brooklyn, NY 11215

137 Ave. C, New York, NY 10009

EUROPECountryCzech Republic

Poland

France

Spain

Switzerland

Germany

Austria

NameZlata Praha

Little Poland

360

Bolo

Swizz

Hallo Berlin

Café Steinhof

Price$10-$19

$6-$9

$18-$25

$12-$34

$12-$22

$12-$18

$6-$13

Location28-48 31st St., Astoria, Queens 11102

200 2nd Ave., New York, NY 10003

360 Van Brunt St., Brooklyn, NY 11231

23 E. 22nd St., New York, NY 10010

310 W. 53rd St., New York, NY 10019

626 10th Ave., New York, NY 10036


THE MIDDLE EASTCountryAfghanistan

Iran

Lebanon

Bosnia

Israeli

Iran

NameAfghan Kebab House

Mamani

Byblos Restaurant

Djerdan #3

Miriam Park Slope

Persepolis

Price$11-$20

$4.50-$9

$13-$28

$7-$17

$15-$24

$12-$24

Location764 9th Ave., New York, NY 10019

151 Ave. A, New York, NY 10009

200 E. 39th St., New York, NY 10016

221 W. 38th St., New York, NY 10018



Locally Global

This might be college, but New York isn't your standard college town – so get out of the dining hall and take

advantage of the city's global cuisine. We've hand-selected 37 of our favorite international eateries while keeping your

limited budget in mind (the price range reflects the cost of the least and most expensive dinner entrees). It's time to become a global food connoisseur – head to a restaurant

and order something you've never had before.

By Zainab Hasnain

Taste the World without Leaving the City

11

OCEANIACountryPhilippines

Indonesia

Australia

NameElvie’s Turo Turo

Java Indonesian

Rijsttafel

The Sunburnt Cow

Price$4.50-$7.75

$7-$15

$10-$25

Location214 1st Ave., New York, NY 10009


137 Ave. C, New York, NY 10009

EUROPECountryCzech Republic

Poland

France

Spain

Switzerland

Germany

Austria

NameZlata Praha

Little Poland

360

Bolo

Swizz

Hallo Berlin

Café Steinhof

Price$10-$19

$6-$9

$18-$25

$12-$34

$12-$22

$12-$18

$6-$13

Location28-48 31st St., Astoria, Queens 11102


360 Van Brunt St., Brooklyn, NY 11231

23 E. 22nd St., New York, NY 10010

310 W. 53rd St., New York, NY 10019

626 10th Ave., New York, NY 10036


THE MIDDLE EASTCountryAfghanistan

Iran

Lebanon

Bosnia

Israeli

Iran

NameAfghan Kebab House

Mamani

Byblos Restaurant

Djerdan #3

Miriam Park Slope

Persepolis

Price$11-$20

$4.50-$9

$13-$28

$7-$17

$15-$24

$12-$24

Location764 9th Ave., New York, NY 10019

151 Ave. A, New York, NY 10009





Locally Global

This might be college, but New York isn't your standard college town – so get out of the dining hall and take

advantage of the city's global cuisine. We've hand-selected 37 of our favorite international eateries while keeping your

limited budget in mind (the price range reflects the cost of the least and most expensive dinner entrees). It's time to become a global food connoisseur – head to a restaurant

and order something you've never had before.

By Zainab Hasnain

Taste the World without Leaving the City

12

Africa Kine RestaurantFood: MoroccanCost: $9-$13Location: 246 W. 116th St., New York, NY 10026 (212.666.9400)Comments: These large greasy portions of indescribably juicy meat are something you'll be dreaming about long after your meal.

MincaFood: JapaneseCost: $8.50-$12.50Location: 536 E. 5th St., New York, NY 10009 (212.505.8001)Comments: While everyone else crowds the swank noodle bars a few blocks away, I'll keep slurping up hearty bowls of creamy Japanese soup in this understated ramenya.

Coco RocoFood: PeruvianCost: $9-$18Location: 392 5th Ave., Brooklyn, NY 11215 (718.965.3376)Comments: With tangy ceviches, savory rotisserie chicken, an extensive seafood menu and a well-priced weekend brunch, Coco Roco is one of the best restaurants in the Slope.

SigiriFood: Sri LankanCost: $8-$25Location: 91 1st Ave., New York, NY 10003 (212.614.9333)Comments: This tiny restaurant serves an interesting mix of eclectic South Asian food with a touch of European influence. Our favorites are the chicken Lamprais and String Hopper Kotthu.

THE AMERICASCountryArgentina

Brazil

Haiti

Honduras

Jamaica

Mexico

Venezuela

NameBuenos Aires

Brazil Grill

Le Soleil

Honduras Maya Restaurant

Golden Krust

Tacos Nuevo Mexico

Caracas Arepa Bar

Price$10-$39

$13-$24

$8-$15

$9-$15

$8-$20

$4-$12

$4-$14

Location513 E. 6th St., New York, NY, 10009

787 8th Ave., New York, NY, 10036


587 5th Ave., Brooklyn, NY, 11215




AFRICACountry

Egypt

Ethiopia

Ivory Coast

Senegal

NameMombar

Awash

Treichville

Keur Sokhna

Price$12-$25

$10-$17

$8-$13

$9-$12

Location25-22 Steinway St., Astoria, NY 11103


339 E. 118th St., New York, NY 10035

225 W. 116th St., New York, NY 10026

ASIACountry

Burma

Tibet

China

Thailand

Korea

Japan

NameVillage Mingala

Cafe Himalaya

The Original Chinatown

Ice Cream Factory

Pukk

Joa

Go! Go! Curry

Price$7-$16

$6-$10

$3-$6

$7-$12

$6-$9

$5-$10

Location21 E. 7th St., New York, NY 10003

78 E. 1st St., New York, NY 10009

65 Bayard St., New York, NY 10013

75 1st Ave., New York, NY 10003

3908 Broadway, New York, NY 10032


Africa Kine RestaurantAfrica Kine RestaurantAfrica Kine RestaurantAfrica Kine RestaurantAfrica Kine Restaurant Moroccan Moroccan Moroccan Moroccan $9-$13 $9-$13

Location: 246 W. 116th St., New York, NY 10026 246 W. 116th St., New York, NY 10026 246 W. 116th St., New York, NY 10026 (212.666.9400)(212.666.9400)Comments: These large greasy portions of These large greasy portions of indescribably juicy meat are something you'll be indescribably juicy meat are something you'll be dreaming about long after your meal.dreaming about long after your meal.

392 5th Ave., Brooklyn, NY 11215 (718.965.3376) 392 5th Ave., Brooklyn, NY 11215 (718.965.3376) 392 5th Ave., Brooklyn, NY 11215 (718.965.3376) 392 5th Ave., Brooklyn, NY 11215 (718.965.3376) 392 5th Ave., Brooklyn, NY 11215 (718.965.3376) 392 5th Ave., Brooklyn, NY 11215 (718.965.3376) 392 5th Ave., Brooklyn, NY 11215 (718.965.3376) 392 5th Ave., Brooklyn, NY 11215 (718.965.3376) With tangy ceviches, savory rotisserie chicken, With tangy ceviches, savory rotisserie chicken, With tangy ceviches, savory rotisserie chicken, With tangy ceviches, savory rotisserie chicken, With tangy ceviches, savory rotisserie chicken, With tangy ceviches, savory rotisserie chicken, With tangy ceviches, savory rotisserie chicken, With tangy ceviches, savory rotisserie chicken,

an extensive seafood menu and a well-priced weekend brunch, an extensive seafood menu and a well-priced weekend brunch, an extensive seafood menu and a well-priced weekend brunch, an extensive seafood menu and a well-priced weekend brunch, an extensive seafood menu and a well-priced weekend brunch, an extensive seafood menu and a well-priced weekend brunch, an extensive seafood menu and a well-priced weekend brunch, an extensive seafood menu and a well-priced weekend brunch, an extensive seafood menu and a well-priced weekend brunch, an extensive seafood menu and a well-priced weekend brunch, an extensive seafood menu and a well-priced weekend brunch, an extensive seafood menu and a well-priced weekend brunch, Coco Roco is one of the best restaurants in the Slope. Coco Roco is one of the best restaurants in the Slope. Coco Roco is one of the best restaurants in the Slope. Coco Roco is one of the best restaurants in the Slope. Coco Roco is one of the best restaurants in the Slope. Coco Roco is one of the best restaurants in the Slope. Coco Roco is one of the best restaurants in the Slope. Coco Roco is one of the best restaurants in the Slope.

Africa Kine RestaurantAfrica Kine RestaurantFood:Food: MoroccanCost:Cost: $9-$13Location:Location:(212.666.9400)(212.666.9400)Comments:Comments:indescribably juicy meat are something you'll be indescribably juicy meat are something you'll be dreaming about long after your meal.

THE AMERICASTHE AMERICASName

Buenos AiresBuenos Aires

PricePricePricePricePrice$10-$39$10-$39$10-$39$10-$39$10-$39$10-$39

Location513 E. 6th St., New York, NY, 10009513 E. 6th St., New York, NY, 10009513 E. 6th St., New York, NY, 10009513 E. 6th St., New York, NY, 10009

CountryCountryCountryEgyptEgyptEgypt

EthiopiaEthiopiaEthiopiaEthiopia

Ivory CoastIvory Coast

SenegalSenegal

NameMombarMombar

AwashAwash

Keur SokhnaKeur Sokhna

392 5th Ave., Brooklyn, NY 11215 (718.965.3376) With tangy ceviches, savory rotisserie chicken, With tangy ceviches, savory rotisserie chicken,

an extensive seafood menu and a well-priced weekend brunch,

Ivory Coast

SenegalSenegalSenegal

Awash

Treichville

13

Africa Kine RestaurantFood: MoroccanCost: $9-$13Location: 246 W. 116th St., New York, NY 10026 (212.666.9400)Comments: These large greasy portions of indescribably juicy meat are something you'll be dreaming about long after your meal.

MincaFood: JapaneseCost: $8.50-$12.50Location: 536 E. 5th St., New York, NY 10009 (212.505.8001)Comments: While everyone else crowds the swank noodle bars a few blocks away, I'll keep slurping up hearty bowls of creamy Japanese soup in this understated ramenya.

Coco RocoFood: PeruvianCost: $9-$18Location: 392 5th Ave., Brooklyn, NY 11215 (718.965.3376)Comments: With tangy ceviches, savory rotisserie chicken, an extensive seafood menu and a well-priced weekend brunch, Coco Roco is one of the best restaurants in the Slope.

SigiriFood: Sri LankanCost: $8-$25Location: 91 1st Ave., New York, NY 10003 (212.614.9333)Comments: This tiny restaurant serves an interesting mix of eclectic South Asian food with a touch of European influence. Our favorites are the chicken Lamprais and String Hopper Kotthu.

THE AMERICASCountryArgentina

Brazil

Haiti

Honduras

Jamaica

Mexico

Venezuela

NameBuenos Aires

Brazil Grill

Le Soleil

Honduras Maya Restaurant

Golden Krust

Tacos Nuevo Mexico

Caracas Arepa Bar

Price$10-$39

$13-$24

$8-$15

$9-$15

$8-$20

$4-$12

$4-$14

Location513 E. 6th St., New York, NY, 10009



587 5th Ave., Brooklyn, NY, 11215




AFRICACountry

Egypt

Ethiopia

Ivory Coast

Senegal

NameMombar

Awash

Treichville

Keur Sokhna

Price$12-$25

$10-$17

$8-$13

$9-$12

Location25-22 Steinway St., Astoria, NY 11103


339 E. 118th St., New York, NY 10035

225 W. 116th St., New York, NY 10026

ASIACountry

Burma

Tibet

China

Thailand

Korea

Japan

NameVillage Mingala

Cafe Himalaya

The Original Chinatown

Ice Cream Factory

Pukk

Joa

Go! Go! Curry

Price$7-$16

$6-$10

$3-$6

$7-$12

$6-$9

$5-$10

Location21 E. 7th St., New York, NY 10003

78 E. 1st St., New York, NY 10009

65 Bayard St., New York, NY 10013

75 1st Ave., New York, NY 10003

3908 Broadway, New York, NY 10032


MincaFood: Japanese Japanese Japanese Japanese

Cost:Cost: $8.50-$12.50 $8.50-$12.50 $8.50-$12.50 $8.50-$12.50Location:Location: 536 E. 5th St., New York, 536 E. 5th St., New York, 536 E. 5th St., New York, NY 10009 (212.505.8001)NY 10009 (212.505.8001)NY 10009 (212.505.8001)NY 10009 (212.505.8001)NY 10009 (212.505.8001)Comments:Comments: While everyone else While everyone else While everyone else crowds the swank noodle bars a few crowds the swank noodle bars a few crowds the swank noodle bars a few blocks away, I'll keep slurping up blocks away, I'll keep slurping up hearty bowls of creamy Japanese hearty bowls of creamy Japanese soup in this understated ramenyasoup in this understated ramenya.

This tiny restaurant serves an interesting mix of eclectic South Asian food with a touch of European influence. Our favorites are the chicken Lamprais and Our favorites are the chicken Lamprais and

SigiriSigiriSigiriSigiriSigiriSigiriSigiriSigiriSigiriSigiriSigiriSigiriFood:Food:Food:Food:Food:Food: Sri Lankan Sri Lankan Sri Lankan Sri LankanCost:Cost:Cost:Cost:Cost:Cost:Cost: $8-$25Location:Location:Location:Location: 91 1st Ave., New York, NY 10003 91 1st Ave., New York, NY 10003 (212.614.9333)(212.614.9333)(212.614.9333)(212.614.9333)Comments:Comments:Comments:Comments: This tiny restaurant serves an interesting mix of eclectic South Asian interesting mix of eclectic South Asian interesting mix of eclectic South Asian interesting mix of eclectic South Asian food with a touch of European influence. food with a touch of European influence. food with a touch of European influence. food with a touch of European influence. food with a touch of European influence. Our favorites are the chicken Lamprais and Our favorites are the chicken Lamprais and String Hopper Kotthu.String Hopper Kotthu.

Minca

PricePricePrice$12-$25$12-$25$12-$25$12-$25$12-$25$12-$25$12-$25$12-$25$12-$25

$10-$17

$9-$12$9-$12$9-$12$9-$12$9-$12$9-$12

Location25-22 Steinway St., Astoria, NY 1110325-22 Steinway St., Astoria, NY 1110325-22 Steinway St., Astoria, NY 1110325-22 Steinway St., Astoria, NY 1110325-22 Steinway St., Astoria, NY 1110325-22 Steinway St., Astoria, NY 11103

338 E. 6th St., New York, NY 10003338 E. 6th St., New York, NY 10003

339 E. 118th St., New York, NY 10035

ASIAASIAASIAASIACountryCountryCountryCountryCountryCountry

BurmaBurmaBurma

NameVillage MingalaVillage MingalaVillage MingalaVillage Mingala

PricePricePricePrice$7-$16$7-$16$7-$16$7-$16$7-$16$7-$16$7-$16$7-$16

LocationLocationLocation21 E. 7th St., New York, NY 1000321 E. 7th St., New York, NY 1000321 E. 7th St., New York, NY 1000321 E. 7th St., New York, NY 1000321 E. 7th St., New York, NY 1000321 E. 7th St., New York, NY 1000321 E. 7th St., New York, NY 1000321 E. 7th St., New York, NY 10003

NY 10009 (212.505.8001)Comments:Comments:Comments:crowds the swank noodle bars a few crowds the swank noodle bars a few crowds the swank noodle bars a few blocks away, I'll keep slurping up blocks away, I'll keep slurping up blocks away, I'll keep slurping up blocks away, I'll keep slurping up hearty bowls of creamy Japanese hearty bowls of creamy Japanese hearty bowls of creamy Japanese hearty bowls of creamy Japanese soup in this understated ramenyasoup in this understated ramenyasoup in this understated ramenyasoup in this understated ramenyasoup in this understated ramenya

Sri Lankan Sri Lankan

91 1st Ave., New York, NY 10003 91 1st Ave., New York, NY 10003 91 1st Ave., New York, NY 10003 91 1st Ave., New York, NY 10003 91 1st Ave., New York, NY 10003 91 1st Ave., New York, NY 10003 (212.614.9333)(212.614.9333)(212.614.9333)(212.614.9333)

This tiny restaurant serves an This tiny restaurant serves an This tiny restaurant serves an This tiny restaurant serves an This tiny restaurant serves an interesting mix of eclectic South Asian interesting mix of eclectic South Asian interesting mix of eclectic South Asian interesting mix of eclectic South Asian interesting mix of eclectic South Asian food with a touch of European influence. food with a touch of European influence. food with a touch of European influence. food with a touch of European influence. food with a touch of European influence. Our favorites are the chicken Lamprais and Our favorites are the chicken Lamprais and Our favorites are the chicken Lamprais and Our favorites are the chicken Lamprais and Our favorites are the chicken Lamprais and String Hopper Kotthu.String Hopper Kotthu.String Hopper Kotthu.

$10-$17$10-$17$10-$17

$8-$13$8-$13$8-$13$8-$13$8-$13$8-$13

$9-$12$9-$12$9-$12$9-$12

338 E. 6th St., New York, NY 10003338 E. 6th St., New York, NY 10003

339 E. 118th St., New York, NY 10035339 E. 118th St., New York, NY 10035339 E. 118th St., New York, NY 10035

225 W. 116th St., New York, NY 10026225 W. 116th St., New York, NY 10026225 W. 116th St., New York, NY 10026225 W. 116th St., New York, NY 10026225 W. 116th St., New York, NY 10026225 W. 116th St., New York, NY 10026225 W. 116th St., New York, NY 10026225 W. 116th St., New York, NY 10026225 W. 116th St., New York, NY 10026

ASIAASIA

14

Since FreshDirect made its first delivery five years ago, the online supermar-ket has been under constant scrutiny. New Yorkers have scorned FreshDirect for obstructing bike lanes, using excessive amounts of packaging and posing a threat to small grocery stores. But these complaints have hardly hindered FreshDirect's growth. Since 2002, FreshDirect has completed nearly 4 million orders and serviced 250,000 customers. But what about the customers whom FreshDirect refuses to service?

According to the company’s website, FreshDirect delivers to “many neighborhoods in Manhattan, Brooklyn and Queens as well as select areas of Staten Island, Westchester, Nassau County, Riverdale, Jersey City and Hoboken.” Controversy surrounds why certain neighborhoods are among the “many,”

and why others are not. Critics contend that FreshDirect gerrymanders its delivery zones, breaking the city into socio-economic and racial chunks on a street-by-street level.

“FreshDirect's business model is racist because the people it predominantly disen-franchises are poor non-whites,” said Alaya Johnson, a Yonkers-based novelist and blog

ger who has used her website to bring atten-tion to the zoning issue. “Obviously, a busi-ness refusing service isn’t on the same level of injustice as a country refusing a vote, but the principle behind this redlining strikes me as very similar.”

Entering addresses and zip codes into FreshDirect’s website reveals a pattern that seemingly supports Johnson’s claims. In East Harlem, FreshDirect services the increasingly middle class area below 119th Street, but it does not deliver to the Dominican and Puerto Rican neighborhoods above 120th Street. FreshDirect does not service much of Morn-ingside Heights, with the notable exception of Central Park West. In Brooklyn, FreshDirect delivers to the affluent neighborhood of Park Slope, but it does not service Sunset Park, a predominantly Latino neighborhood a few

blocks south. FreshDirect itself is headquar-tered in Long Island City, Queens – a neigh-borhood that it does not service. But during the summer, FreshDirect trucks travel 90 miles northeast to service the bronzed and beautiful Hamptons crowd.

At times, FreshDirect creates small pockets of no-delivery zones within neighborhoods it

“I don't think anyone should accept a company re-fusing to deliver to a Black or Hispanic neighbor-

hood based on 'lack of profitable interest'”

services. FreshDirect delivers to the luxury condos at 227 E. 111th St. as well as the apartments at 327 E. 111th St. But the hous-ing project one block away at 427 E. 111th St. is a no-delivery zone. In a similar instance, FreshDirect services the middle class co-ops on Cabrini Boulevard in Washington Heights, but it does not service the predominantly Dominican section of West 175th Street, a few blocks east.

“Where a neighborhood does not show sufficient interest in FreshDirect’s services, the company cannot serve that area profitably,” said Susan Schreiber, a FreshDirect spokesperson. “[T]he company is working actively with city and community officials to find ways to help serve communities where various factors, including lack of internet pen-etration and credit card penetra-tion, that make online shopping difficult,” Shrieber added.

“I don't think anyone should accept a com-pany refusing to deliver to a black or Hispanic neighbor-hood based on ‘lack of profit-able interest’ anymore than one should accept a restaurant refusing to seat a Black or Latino because ‘they don't look like they can pay,’” Johnson said.

Accusations of delivery zone gerrymander-

ing are not without precedent. The New York City-based delivery website Kozmo.com was subject of an investigative probe suggesting the site redlined predominantly African American neighborhoods. Like FreshDirect, Kozmo denied that race played any part in its establishment of delivery zones, saying that they instead relied upon internet penetration rates. Public outcry and an MSNBC exposé eventually spurred a lawsuit by the Equal Rights Center, a civil rights group from Wash-

ington, D.C.

Criticism of FreshDirect has so far been limited to the blogo-

sphere. Alongside Johnson, food writer Robert Siet-

sama recently tackled the issue in his

Village Voice blog. Yet many are unaware that FreshDirect

does not service all of New York.

Without residents from neglected neigborhoods

taking notice, FreshDirect will continue to slice up the

cityscape.

“It takes publicity for conscientious customers to

learn about the situation and hopefully do something about it,” Johnson said. “The most effective method would be for the customers in [FreshDirect’s] ideal demo-

graphic — wealthy white Manhattanites — to write letters of

protest and boycott their discrimina-tory business practices.”

Whether FreshDirect customers will rise to the challenge remains to be seen. But one thing is clear: in this case, FreshDirect reserves the right to refuse service.

Delivery Zone Partial-Delivery Zone

No-DeliveryZone

Do race and wealth influence the delivery policy of a New York

grocery giant?

By Kristen V. Brown and Eric Schutzbank

15

Since FreshDirect made its first delivery five years ago, the online supermar-ket has been under constant scrutiny. New Yorkers have scorned FreshDirect for obstructing bike lanes, using excessive amounts of packaging and posing a threat to small grocery stores. But these complaints have hardly hindered FreshDirect's growth. Since 2002, FreshDirect has completed nearly 4 million orders and serviced 250,000 customers. But what about the customers whom FreshDirect refuses to service?

According to the company’s website, FreshDirect delivers to “many neighborhoods in Manhattan, Brooklyn and Queens as well as select areas of Staten Island, Westchester, Nassau County, Riverdale, Jersey City and Hoboken.” Controversy surrounds why certain neighborhoods are among the “many,”

and why others are not. Critics contend that FreshDirect gerrymanders its delivery zones, breaking the city into socio-economic and racial chunks on a street-by-street level.

“FreshDirect's business model is racist because the people it predominantly disen-franchises are poor non-whites,” said Alaya Johnson, a Yonkers-based novelist and blog

ger who has used her website to bring atten-tion to the zoning issue. “Obviously, a busi-ness refusing service isn’t on the same level of injustice as a country refusing a vote, but the principle behind this redlining strikes me as very similar.”

Entering addresses and zip codes into FreshDirect’s website reveals a pattern that seemingly supports Johnson’s claims. In East Harlem, FreshDirect services the increasingly middle class area below 119th Street, but it does not deliver to the Dominican and Puerto Rican neighborhoods above 120th Street. FreshDirect does not service much of Morn-ingside Heights, with the notable exception of Central Park West. In Brooklyn, FreshDirect delivers to the affluent neighborhood of Park Slope, but it does not service Sunset Park, a predominantly Latino neighborhood a few

blocks south. FreshDirect itself is headquar-tered in Long Island City, Queens – a neigh-borhood that it does not service. But during the summer, FreshDirect trucks travel 90 miles northeast to service the bronzed and beautiful Hamptons crowd.

At times, FreshDirect creates small pockets of no-delivery zones within neighborhoods it

“I don't think anyone should accept a company re-fusing to deliver to a Black or Hispanic neighbor-

hood based on 'lack of profitable interest'”

services. FreshDirect delivers to the luxury condos at 227 E. 111th St. as well as the apartments at 327 E. 111th St. But the hous-ing project one block away at 427 E. 111th St. is a no-delivery zone. In a similar instance, FreshDirect services the middle class co-ops on Cabrini Boulevard in Washington Heights, but it does not service the predominantly Dominican section of West 175th Street, a few blocks east.

“Where a neighborhood does not show sufficient interest in FreshDirect’s services, the company cannot serve that area profitably,” said Susan Schreiber, a FreshDirect spokesperson. “[T]he company is working actively with city and community officials to find ways to help serve communities where various factors, including lack of internet pen-etration and credit card penetra-tion, that make online shopping difficult,” Shrieber added.

“I don't think anyone should accept a com-pany refusing to deliver to a black or Hispanic neighbor-hood based on ‘lack of profit-able interest’ anymore than one should accept a restaurant refusing to seat a Black or Latino because ‘they don't look like they can pay,’” Johnson said.

Accusations of delivery zone gerrymander-

ing are not without precedent. The New York City-based delivery website Kozmo.com was subject of an investigative probe suggesting the site redlined predominantly African American neighborhoods. Like FreshDirect, Kozmo denied that race played any part in its establishment of delivery zones, saying that they instead relied upon internet penetration rates. Public outcry and an MSNBC exposé eventually spurred a lawsuit by the Equal Rights Center, a civil rights group from Wash-

ington, D.C.




Village Voice blog. Yet many are unaware that FreshDirect

does not service all of New York.



cityscape.

“It takes publicity for conscientious customers to

learn about the situation and hopefully do something about it,” Johnson said. “The most effective method would be for the customers in [FreshDirect’s] ideal demo-

graphic — wealthy white Manhattanites — to write letters of

protest and boycott their discrimina-tory business practices.”

Whether FreshDirect customers will rise to the challenge remains to be seen. But one thing is clear: in this case, FreshDirect reserves the right to refuse service.

Delivery Zone Partial-Delivery Zone

No-DeliveryZone

where various factors, including lack of internet pen-including lack of internet pen-etration and credit card penetra-tion, that make online

eventually spurred a lawsuit by the Equal eventually spurred a lawsuit by the Equal Rights Center, a civil rights group from Wash-Rights Center, a civil rights group from Wash-

ington, D.C.ington, D.C.




Village Voice



cityscape.

“It takes publicity for “It takes publicity for conscientious customers to

learn about the situation and hopefully do something about it,” Johnson said. “The

Do race and wealth influence the delivery policy of a New York

grocery giant?

By Kristen V. Brown and Eric Schutzbank

16

want to work for brownstone?

Get involved in the production of NYU’s subcultural magazine. We are currently seeking writers and photographers. Brownstone is a great place to

develop your portfolio and build your clips.

There is also an opening for a designer position in the spring semester.

Reach out to us at [email protected].

want brownstone to work for you?Advertise with Brownstone!

Reach the NYU community of 60,000 students, faculty and staff with 107 drop-off locations and a circulation of 10,000.

Contact Zach Superior, WSN sales manager 212.995.3797 or e-mail [email protected]

18

They zigzag through the streets, dodg-ing pedestrians and parked cars, reckless drivers and rush-hour traffic, taxicabs and tow trucks — all before the food gets cold. Deliverymen are the arms and legs of the restaurant industry, bringing the kitchens of New York’s 20,000 restaurants to dining rooms all over the city. And recently, they have begun a rebellion of sorts. Delivery employees from dozens of restaurants are speaking out against what they say are long hours, oppressive working conditions and illegally low pay. NYU students may already be familiar with the protests of the workers at Saigon Grill. Since March, picketers have protested several days a week in front of the Vietnam-ese restaurant’s locations at 91 University Place and 620 Amsterdam Ave. The protest-ing workers allege that Saigon Grill owners

Simon and Michelle Nget asked them to sign an illegal affidavit stating that they earned minimum wage, though the workers say they earned less than half of that. The protesters say that when some workers refused to sign, the owners locked them out of work. In response, the workers filed a lawsuit against the Ngets and began picket-ing. The Ngets did not respond to interview requests. Saigon Grill is not the only restaurant whose delivery workers are protesting. Deliverymen from the Upper East Side’s Our Place Cuisines of China, Union Square’s Republic and the Upper West Side’s Ollie’s and Flor de Mayo have all filed suits against their employers. In August, workers from Our Place Cuisines of China became the first to settle, receiving several years’ worth of owed wages. Many delivery workers are still fighting. During one of the thrice-weekly protests outside Saigon Grill‘s University Place loca-tion, Kai, a volunteer with the Chinese Staff

and Workers’ Association who declined to give his last name, said, “Workers all over are fighting because the conditions are so bad.” Deliverymen work in rain, sleet and snow. They brave the very conditions that keep their customers from venturing outside. Injuries and accidents are widespread. Kai recounted the story of a delivery worker who was run over by a taxi, which crushed both of his legs and broke his nose. Last fall, Reginald Chan, owner of the

now-closed Jade Mountain restau-rant in the East Village, died of head injuries resulting from a collision with a truck while making a delivery. Muggings are also common. “Delivery guys get robbed, and it’s not like it happens just once in awhile. It happens all the time,” Kai said. “Someone will follow them into the building, and once they get in the elevator, they’ll rob them with a gun or a knife.” Despite these dangers, many deliverymen complain that they receive pay that is significantly below minimum wage. State law requires that employers pay tipped

workers at least $4.60 an hour, provided that with tips, their average hourly wage totals a minimum of $7.15. Many delivery-men say they were paid much less. Some deliverymen who had been work-ing at Saigon Grill for more than six years

made only $1.60 an hour, Kai said. “We used to work 72 hours a week, and they paid us no more than $40 a day,” said a Flor de Mayo deliveryman who declined to give his name. Employers often pay deliverymen under the table in lump sums, so deliverymen rarely

receive pay stubs that would back up their allegations. Some restaurants also illegally deduct credit card processing fees from tips, generally between 2 and 3 percent of each order. “People always think we’re making a lot of money on tips, but it’s not like that,” said the Flor de Mayo employee. “A lot of people don’t like to

give tips. Most give you $1 or $2.” Pay is low and the job is dangerous. Yet until recently, there has been little orga-nized protest among delivery workers. “It’s a workforce that has a lot of immi-grants working in it, and a fair amount of illegal immigrants,” said Gene Carroll, director of the Union Leadership Workshop

Series at Cornell University’s School of Industrial and Labor Relations. “If you’re in that position, it takes an enormous amount of courage to speak up.” Many delivery workers are undocu-mented immigrants from Mexico and the Fujian province of China who speak little English, though some are from Africa and other parts of Asia and Latin America. Regardless of an individual’s documenta-tion status, the state requires all employers follow wage laws, but not all delivery work-ers are aware that such legislation exists. “Language barriers are a factor in people understanding their rights and building a community and being able to organize,” Carroll said. “These people suffer from a tremendous lack of information in terms of what their rights are.”

In recent months, delivery workers have made headway in their struggles against what they say are unfair working conditions. In May, the city council introduced the Responsible Restaurant Act, which would prevent restaurants with documented labor violations from renewing their permits. In July, legislation went into effect forcing businesses that employ deliverymen to pro-vide helmets and safety information. On Sept. 28, the Saigon Grill campaign won a major victory when the National Labor Relations Board filed a complaint against the Ngets for labor law violations. For the workers, the war is far from over. Around lunchtime on a Friday, Kai stood among some 20 protesters in front of Saigon Grill. They chanted and handed out fliers to passersby. Some stopped. Most didn’t. A few people walked right past the picketers and entered the restaurant. Kai sighed. “They obviously know what’s going on, but they just cross the picket line with-out even looking at us.”

ing workers allege that Saigon Grill owners ing workers allege that Saigon Grill owners

Pay is low and the job is dangerous. Yet until recently,

By Ellen CushingDELIVERANCE

there has been little organized protest among delivery workers.

Photo by Karly Domb Sadof

21

They zigzag through the streets, dodg-ing pedestrians and parked cars, reckless drivers and rush-hour traffic, taxicabs and tow trucks — all before the food gets cold. Deliverymen are the arms and legs of the restaurant industry, bringing the kitchens of New York’s 20,000 restaurants to dining rooms all over the city. And recently, they have begun a rebellion of sorts. Delivery employees from dozens of restaurants are speaking out against what they say are long hours, oppressive working conditions and illegally low pay. NYU students may already be familiar with the protests of the workers at Saigon Grill. Since March, picketers have protested several days a week in front of the Vietnam-ese restaurant’s locations at 91 University Place and 620 Amsterdam Ave. The protest-ing workers allege that Saigon Grill owners

Simon and Michelle Nget asked them to sign an illegal affidavit stating that they earned minimum wage, though the workers say they earned less than half of that. The protesters say that when some workers refused to sign, the owners locked them out of work. In response, the workers filed a lawsuit against the Ngets and began picket-ing. The Ngets did not respond to interview requests. Saigon Grill is not the only restaurant whose delivery workers are protesting. Deliverymen from the Upper East Side’s Our Place Cuisines of China, Union Square’s Republic and the Upper West Side’s Ollie’s and Flor de Mayo have all filed suits against their employers. In August, workers from Our Place Cuisines of China became the first to settle, receiving several years’ worth of owed wages. Many delivery workers are still fighting. During one of the thrice-weekly protests outside Saigon Grill‘s University Place loca-tion, Kai, a volunteer with the Chinese Staff

and Workers’ Association who declined to give his last name, said, “Workers all over are fighting because the conditions are so bad.” Deliverymen work in rain, sleet and snow. They brave the very conditions that keep their customers from venturing outside. Injuries and accidents are widespread. Kai recounted the story of a delivery worker who was run over by a taxi, which crushed both of his legs and broke his nose. Last fall, Reginald Chan, owner of the

now-closed Jade Mountain restau-rant in the East Village, died of head injuries resulting from a collision with a truck while making a delivery. Muggings are also common. “Delivery guys get robbed, and it’s not like it happens just once in awhile. It happens all the time,” Kai said. “Someone will follow them into the building, and once they get in the elevator, they’ll rob them with a gun or a knife.” Despite these dangers, many deliverymen complain that they receive pay that is significantly below minimum wage. State law requires that employers pay tipped

workers at least $4.60 an hour, provided that with tips, their average hourly wage totals a minimum of $7.15. Many delivery-men say they were paid much less. Some deliverymen who had been work-ing at Saigon Grill for more than six years

made only $1.60 an hour, Kai said. “We used to work 72 hours a week, and they paid us no more than $40 a day,” said a Flor de Mayo deliveryman who declined to give his name. Employers often pay deliverymen under the table in lump sums, so deliverymen rarely

receive pay stubs that would back up their allegations. Some restaurants also illegally deduct credit card processing fees from tips, generally between 2 and 3 percent of each order. “People always think we’re making a lot of money on tips, but it’s not like that,” said the Flor de Mayo employee. “A lot of people don’t like to

give tips. Most give you $1 or $2.” Pay is low and the job is dangerous. Yet until recently, there has been little orga-nized protest among delivery workers. “It’s a workforce that has a lot of immi-grants working in it, and a fair amount of illegal immigrants,” said Gene Carroll, director of the Union Leadership Workshop

Series at Cornell University’s School of Industrial and Labor Relations. “If you’re in that position, it takes an enormous amount of courage to speak up.” Many delivery workers are undocu-mented immigrants from Mexico and the Fujian province of China who speak little English, though some are from Africa and other parts of Asia and Latin America. Regardless of an individual’s documenta-tion status, the state requires all employers follow wage laws, but not all delivery work-ers are aware that such legislation exists. “Language barriers are a factor in people understanding their rights and building a community and being able to organize,” Carroll said. “These people suffer from a tremendous lack of information in terms of what their rights are.”

In recent months, delivery workers have made headway in their struggles against what they say are unfair working conditions. In May, the city council introduced the Responsible Restaurant Act, which would prevent restaurants with documented labor violations from renewing their permits. In July, legislation went into effect forcing businesses that employ deliverymen to pro-vide helmets and safety information. On Sept. 28, the Saigon Grill campaign won a major victory when the National Labor Relations Board filed a complaint against the Ngets for labor law violations. For the workers, the war is far from over. Around lunchtime on a Friday, Kai stood among some 20 protesters in front of Saigon Grill. They chanted and handed out fliers to passersby. Some stopped. Most didn’t. A few people walked right past the picketers and entered the restaurant. Kai sighed. “They obviously know what’s going on, but they just cross the picket line with-out even looking at us.”

Pay is low and the job is dangerous. Yet until recently,

By Ellen CushingDELIVERANCE

there has been little organized protest among delivery workers.

Photo by Karly Domb Sadof

22

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designed to make a campus-wide impact in intercultural understanding and promote

of sound reasoning, research and respect guides all the Center’s work and through

students of color and to all students that fosters the highest level of success.

services and programs in order to better serve the NYU community. Our new initiatives are highlighted below, divided into three broad categories (Consultation, Training and Assessment, Campus-Wide Cultural and Social Justice Programs and Academic and Professional Success for Students of Color) which support the mission of the Center for Multicultural Education & Programs.

Center for Multicultural Education and ProgramsNe w York University

Consultation, Training and Assessment: Intergroup DialogueFuture Administrators Cultural Training Seminar (FACTS) Peer Educators

•••

Campus-Wide Cultural and Social Justice Programs:MLK Celebration Week Nia Awards CeremonyISM Project

•••

Academic and Professional Success for Students of Color:FOCUS Mentorship ProgramBinary Solution LSAT Prep Creative Solutions Faculty/Graduate Student of Color Dinner SeriesNetwork of B.L.A.C.K. Men at New York University: Building Leadership through Action, Community and Kinship

••••

60 WaWaW shington Sq. South, Kimmel Cennter, r, r Suite 806New YoYoY rk University, y, y New YoYoY rk, NY 10012k, NY 10012

212-998-4343 (phone)www.cw.cw mep.nyu.edu212-995-3134 (fax)

INSIDE THE RIVALRYPurdue vs. Notre Dame is one of the

most storied rivalries in all of collegefootball.

In the intrastatematchup that has beenplayed each year since1946, Notre Dame leads the

series 51-25-2 and has beat-en Purdue the past twoyears.

But that doesn’t meanthe Boilermakers haven’t

had their share of impressive wins. Forthe five most memorable, check outPage 11.

TAILGATE GUIDEWEAPON OF

CHOICE

InsideGUIDESIDELINEDAn injury leaves

the special teamswithout its best play-er, junior FrankDuong, forSaturday’s game.Read more on Page10.

RECIPE OF THE WEEKFor a southern-style dish to spice up

your tailgate, look no further. Readmore on Page 4.

12

21 9

124

28

By Joe ParelloStaff Reporter

Purdue’s quick start offensively has 11th-yearcoach Joe Tiller comparing his skill players tosome of the best groups his staff has ever had.

“They’re a goodgroup,” Tiller said onTuesday. “I thinkcollectively, they’rethe best group thatwe’ve had sincewe’ve been atPurdue.”

That says quite abit considering thereceivers and run-ning backs that havedonned the old goldand black since Tillerarrived in 1997. Butthe 2007 group isputting up goodenough numbers tobe considered one ofthe best in Purduehistory.

So far, Purdue is slic-ing through opposingdefenses with relativeease, amassing 2,108 yards and 194 points, both arebest in the Big Ten and in the top eight nationally.

One thing that has helped this offense is itsnew found balance.

Coach tabs 2007 receivingcorps ‘best’ in 11 seasons

>> See OFFENSE, Page 3

BY THENUMBERS

1,290 yardsjunior quarterbackCurtis Painter hasthrown this season

16 touchdownsPainter has thrownthis season

80 most yardsgained in a pass

14 passes 20 ormore yards

12 players tocatch a pass

DDuuoonngg

Documents

2008-2e-1