December 9, WeDnesDayb1 THesTaTeHOrneTFeatures

W W W. s T a T e H O r n e T . c O m | Fa l l I s s u e 14 | s a c r a m e n T O s T a T e

By Amber Wertmanawertman@statehornet.com

Hummus is a staple in my house and has been my entire life. Hummus is a great alternative to mayonnaise or butter and is fun to spread on toast or dip anything in. This simple taste of smashed garbanzo beans brings me back to memories of sitting at the kitchen table with my brother for a midday or midnight snack. Recipe: In a food processor, put in two to four cloves of garlic.Start the processor.After the garlic is in small pieces, add a can of garbanzo beans, a tablespoon of Tahini, and a teaspoon to a tablespoon of olive oil.After the ingredients are blended well, add between a teaspoon and a tablespoon of Saracha, depending on how spicy you want the hummus to be.With the Saracha, squeeze about half of a lemon and add a half teaspoon of cumin, and salt and pepper to taste.After you put the hummus in a bowl, garnish the dish with a sprinkle of paprika and a drizzle of olive oil.Serve the hummus with chips, sliced carrots, or spread on toast.

Ingredients: 1 can of garbanzo beans1 tablespoon Tahini1/2 a lemon2-4 cloves of garlic1/2 teaspoon of cuminOlive oilSarachaPaprika for garnish

By Vanessa Garibaldivgaribaldi@statehornet.com

Hummus Dishes you can make During the holiDays

Green bean casserole

My mom has made green bean casserole every year for Thanks-giving for as long as I can remember, and every year I never ate it. It was my least favorite dish. However, four years ago, I said to myself, “Just give it a try. You never know, you might like it.” So I tried the dish, loved it, and I’ve been eating it ever since. Recipe: Fry six pieces of bacon on a frying pan until crispy.Add 22 ounces of cut, frozen green beans to the bacon fat for fla-voring, mix well.Add one large cut clove of garlic.Add 1 1/2 can of Campbell’s cream of mushroom soup.Add a tablespoon of butter, mix well.Add three-fourths cup of heavy cream.Add pepper for seasoning.Add two-thirds cup of French’s french onion topping.Transfer everything to a casserole dish and put it into the oven.Bake at 350 degrees for 30 minutes or until hot.Top the dish with the remaining onions and bake for another five minutes. Ingredients: 6 pieces of bacon22 ounces of frozen cut green beans3/4 cup heavy cream2/3 cup of French’s French onion topping1 1/2 can of Campbell’s cream of mushroom soup1 tablespoon of butterPepper

By Jennifer Siopongcojsiopongco@statehornet.com

Rice porridge

Arroz caldo is Filipino rice porridge and is basically equivalent to chicken soup. My mom makes it during cold mornings, especially during the holidays. Why? Because it’s comforting, warm, and keeps you healthy during the holiday flu season. These are the ingredients and recipe for my mom’s basic arroz caldo. Recipe:

Put the chicken into an oven pot and cover it with chicken broth. Add grated ginger and black pepper to the broth. Bring the broth to a low simmer (do not boil) until the chicken is cooked. This should take about 20-30 minutes. Add the cooked rice. The rice will turn into porridge. Once the chicken is cooked, take it out and shred it with two forks. Add the shredded chicken back into the pot. You can also use whole chicken legs if you don’t want shredded chicken.Taste and adjust the seasonings as you’re cooking. The porridge is done when it thickens.

Ingredients:

3 bone-in skinless chicken breasts or four bone-in skinless chicken thighs (or shredded rotisserie chicken if you’re taking a shortcut)2 containers of Pacific organic chicken broth1 large can of chicken brothWater4 cups of cooked rice Ginger for tasteSoy sauceFresh ground black pepper

By Katrina Tupperktupper@statehornet.com

Spicy pumpkin soup

Spicy pumpkin soup has recently become a tradition in the Tupper family’s Thanksgiving feast. It is fairly simple to make and it holds over the hungry relatives while the 26-pound turkey cooks, which takes far too long in my opinion. Recipe: Take one large can of chicken broth and combine it with two leeks and five to seven carrots.Wait until the leeks and carrots are softened and then blend the mixture together.Add a can of pumpkin filling, a quart of whipping cream and one cup of water and blend those contents into the soup for approxi-mately two minutes.Place the contents into a crockpot to warm and add cayenne pep-per and curry powder.There are no exact measurements for the spices - just season to taste. I personally add five or six more dashes of cayenne pepper to my personal bowl but not everyone can handle that.

Ingredients: 1 can of chicken broth2 leeks5 to 7 carrots1 can of pumpkin filling1 quart of whipping creamWaterCayenne pepperCurry powder

By Miranda Marsallammarsalla@statehornet.com

Sugar cookies

I have always loved to bake and decorate Christmas cookies with family and friends. This particular recipe for sugar cookies is one I cherish from my first cookbook, “William Sonoma Kids Cooking.” These sugar cookies are the perfect treat for all holiday gatherings.

Recipe: To create the dough, place one and a half cups of flour, one tea-spoon of baking powder, and 1/4 teaspoon of salt in a medium-sized mixing bowl. In a large mixing bowl, beat one half cup unsalted butter and 3/4 cup granulated sugar until the mixture is light and fluffy. Add one egg and one and a half teaspoons of vanilla extract and beat until well blended.Gradually add the flour mixture until it forms a doughy texture. Cover the bowl with plastic wrap and place in the refrigerator to chill for at least an hour.Before rolling out the cookie dough, preheat the oven to 350 degrees and lightly grease several baking sheets. Remove cookie dough from the refrigerator and sprinkle a light coating of flour over a flat work surface.Using a rolling pin, roll out the dough into a large circle that is about a half inch thick. Use your favorite festive cookie cutters and place the cookies on the baking sheet. Bake until the cookies are light golden brown around the edges, about 10 to 12 minutes. Frost and enjoy.

Ingredients:

1 1/2 of flour1 teaspoon of baking powder1/4 teaspoon of salt1/2 cup of unsalted butter3/4 cup of granulated sugar1 1/2 teaspoon of vanilla extract

By Cole Mayercmayer@statehornet.com

Pumpkin pie

Pumpkin pie has been a staple in my household for years. It is often accompanied by other various pies, but pumpkin is always a tradition that is made by my mother. Recently, however, my girl-friend introduced a recipe that uses vodka in the pie crust. By using vodka, the taste of the crust is improved and the finished dough is flakier. Recipe for the vodka pie crust: Combine one and a half cup of flour and sugar into a food processor.Add cold shortening butter and the rest of the flour.Pulse six times.Turn out. Then add vodka and water.Shape into discs and chill.For an unfilled pie (i.e. apple or cherry), bake at 400 degrees for 10-12 minutes.

Recipe for the pumpkin filling:

Mix all of the ingredients from below and fill in the pie.Bake at 425 degrees for 15 minutes.Reduce the temperature to 350 degrees for 40-50 minutes.Let the pie cool, and enjoy!

Vodka pie crust ingredients:2 1/2 cups of flour12 tablespoons of butter1/2 cup of Crisco1 teaspoon of salt1 tablespoons of sugar1/4 cup of vodka1/4 cup of water

Pumpkin filling ingredients:1 can of pumpkin2 cans of evaporated milk1 tablespoon of pie spice1/4 teaspoon of cloves and cin-namon4 eggs1 1/2 cup of sugarVanilla to tastePhotos by Mia Matsudaira State Hornet

WeDnesDay - December 9 FeaTures secTIOn sTaTeHOrneT.cOmB2

Faculty challenge students in dance concertSacramento State’s annual fac-

ulty-choreographed showcase, “Dance Sites,” normally features up to 60 dance students, but this fall, the director of the show cut that number to 20.

Lorelei Bayne, assistant professor of theater and dance and director of “Dance Sites,” said she chose to have a smaller group of dancers because she wanted students to have the chance to dance in more pieces. She said the concert this year aimed to give students the sense that they were a part of a pro-fessional dance company.

“They (the dancers) are in more than one piece, so it really does give them a sense of what it’s like to be in a professional company,” Bayne said.

This year’s “Dance Sites” has works from eight choreogra-phers, including guest choreog-raphers Deborah Miller-Froh, who danced professionally in San Francisco, and Felipe Barrueto-Cabello, who danced with the Joe Goode Company.

Bayne said the choreogra-phers came up with a program order that mixes different styles, feels and emotional tones so the audience is on a ride through-out the whole evening.

In “Dance Sites,” Karen Toon, a part-time professor for the theater and dance department and choreographer for the

concert, has a tap piece titled, “Latin Beat, Dancin’ Feet.” In this number, two girls can be seen dancing to the music of “Old Black Magic” on large coin props.

Nolan T’Sani, theater and dance professor, has a con-temporary ballet piece in the show influenced by his 10-year experience with the New York Ballet.

Bayne said T’Sani’s piece “Asayake” was her favorite in the show.

“The intensity of the loud drumbeats really got me into the feel of the dancers’ move-ments,” Bayne said. “I enjoyed watching them mix ballet moves with martial arts in what looked like fight scenes at times.”

Linda Goodrich, department chair of the theater and dance department, choreographed a piece called “Celestial Awaken-ings” for the show.

“My piece is about the big bang theory and how from the center of the sun, all these things collided and created this orbiting universe,” Goodrich said.

The chimes in the beginning of Goodrich’s dance gives off the feeling of tranquility. The relaxing music can make a per-son feel as if he or she is floating in space.

Goodrich said the dancers in her piece have their faces painted, wear silver body suits

and orbit around the sun.Andrew Hopper, freshman

dance major, plays the role of the sun in Goodrich’s piece. He said the lights in “Celestial Awakenings” are special effects that are supposed to symbolize asteroids and comic explosions.

The background in this piece, which was gigantic orbiting lights, made the dancers look as if they were orbiting with asteroids.

For “Celestial Awakenings,” Hopper said it was hard for him to take on the role of the sun because his piece is long and requires him to dance the entire time.

“To prepare myself, I just tried to build my stamina as much as I could,” Hopper said. “I’m working out really hard in rehearsal and in class.”

Hopper said it has been great working with the choreogra-phers.

“I think all the choreogra-phers really try to push the envelope and do something that is thought-provoking,” he said.

Bayne said Miller-Froh will be performing her own solo piece titled, “When It Rains.”

Bayne feels that having Miller-Froh in the showcase is a treat for the dance students.

“Her being in such a high professional level on stage is great for the students so they can see that level of profession-alism on stage,” Bayne said.

Inertia DeWitt, senior dance

major, said having a small cast for the show helps her prepare for a career in a dance company.

DeWitt, who has been in two previous “Dance Sites” perfor-mances, said the selectivity in this concert lets every dancer know that he or she needs to work harder.

“The fact that they’re letting only so many dancers into this performance is an example of how they’re pushing us,” DeWitt said.

Bayne said some of the seniors, including DeWitt, have been growing as dancers since they started at Sac State.

“Inertia is getting ready to graduate. She’s in three works (for “Dance Sites”) and she’s being very challenged with each different one,” Bayne said.

DeWitt said one of the dances she is being challenged in is Randee Paufve’s modern dance piece.

“Randee’s piece is really difficult because it’s a trio and we never really go off stage,” DeWitt said. “It’s about 10 min-utes of non-stop dancing with emotional context to it, so it’s not just turn, turn, turn.”

Bayne said one of the difficul-ties of being in a smaller cast is

that the dancers have to learn to go from one dance piece to the next.

“You just have to be prepared to kind of go on a roller coaster and try not to take something from one piece into the next,” DeWitt said.

By Jennifer Siopongcojsiopongco@statehornet.com

“Dance Sites” will be play-ing in Sacramento State’s

University Theatre in Shasta Hall now through Sunday.

For more information, visit: www.csus.edu/dram/

season_0910.htm.

ryan GreenleaF State Hornet

Students rehearse for this year’s “Dance Sites” faculty dance show. For the show, students have the privilege of working with professional choreographers.

Sacramento State’s Ceramics Guild is molding friendships through a common passion for ceramics.

The Ceramics Guild is an organization that promotes the education of ceramics on campus.

The club focuses on educating its members by bringing guest artists to campus for workshops and lectures.

The Ceramics Guild hosted a ceramics sale outside of Kadema Hall last week.

Gia Moreno, senior art educa-tion major, said the club holds a sale at the end of each semester.

Nearly $1,400 was stolen from the Ceramics Guild on Thurs-day, the final day of the sale.

The box, which stored the money, was allegedly picked up and stolen just hours before the sale was complete.

Chris Thompson, treasurer of the Ceramics Guild, said he was upset about the stolen money.

“It sickens me. What really upsets me is that for some of the artists this was their first sale and it really just takes the joy of the experience away,” Thompson said.

The guild is working together to find a way to make up for monetary losses from the theft.

A portion of the profits helps fund guest speakers, shows and events for the club.

Thompson said the club had ceramics artist Jason Walker host a workshop for the club in October.

“He is an absolutely well-recognized artist. He has pieces in various museums around the country. He taught his tech-nique to us students,” Thomp-son said. “So, we basically got a chance to see a master at work.”

The Ceramics Guild, com-posed of approximately 40 students, has meetings at least twice a month.

Meetings are scheduled by announcement in the ceramics studios in Kadema Hall.

Although students of varying ceramics skills are welcome to participate in the guild, Thompson said most members are involved in the ceramics department on campus.

“Most students tend to have been bitten by the clay bug. Something about putting your hands in clay and feeling the

dinosaur juice in the clay. It just grabs a person,” Thompson said.

CLUB CORNER | CERAMICS GUILD

Funds for club brings in well-known artists By Miranda Marsalla

mmarsalla@statehornet.com

anne Morrison State Hornet

Those who are interested can contact Thompson at cmt55@

saclink.csus.edu.

The Ceramics Guild had a ceramics sale Thursday.

WeDnesDay - December 9 FeaTures secTIOn sTaTeHOrneT.cOm B3

Study spots where you can get your java fixEntering an unknown coffee

shop, freshman liberal studies major Cynthia Jimenez can in-stantly tell whether to order her usual white mocha or to exit the shop altogether.

Jimenez said coffee shops are the best places to sit down, fo-cus and actually study, although she admits not every coffee shop meets her standards.

Jimenez said there are a few telltale signs that turn her away from a cafe, which includes un-comfortable furniture, obnox-ious clientele and weak coffee.

“I guess you could call me picky,” Jimenez said. “But honestly, I just need a perfect environment to study in. If all of the things don’t add up - like good coffee, tolerable people and cozy surroundings, then I know I won’t get any of my work done.”

Jimenez said she has found that Temple Coffee House on 10th Street is the best loca-tion for her to get work done. She said one of the reasons she returns to Temple is the atmosphere.

The outside of the shop resembles a cottage, while inside, subtle jazz music can be heard. Paintings from local artists hang on the walls for sale and costumers can be found camped out at each of the small two-person tables lining the long and narrow cafe.

Jimenez said the quiet en-vironment at Temple, which is almost void of distractions altogether, forces her to focus on her work.

“I can really concentrate in Temple because the majority of customers in there are study-ing just like myself - unlike Starbucks where a soccer mom walks in every five minutes with seven kids,” Jimenez said. “Not to mention the coffee is delicious.”

Travis Cameron, who works at Temple, said each employee is excessively trained, which attributes to the quality of the beverages at the shop.

“I trained for 200 hours on the bar (as a barista) and I still only run the register the major-ity of the time,” Cameron said. “Our boss is extremely picky when it comes to his coffee, but that’s why the customers keep coming back.”

Similar to Jimenez, Barry Roth, a high school English teacher, found his safe haven for grading papers in a coffee shop just off H Street called Tupelo Coffee House and Roasting Co.

“It’s the first coffee shop I felt really comfortable and produc-tive in and this is some of the best coffee I have had in the area,” Roth said. “Now, out of habit, Tupelo is the place I have to go to in order to get work done. I can really tune every-thing else out here.”

Jennifer Fox, manager of Tupelo, said most indepen-

dently run coffee shops are able to make personal connections with each of their customers.

“There are only 40 employ-ees in the entire chain for a reason,” Fox said. “We know the customers names and they know ours.”

Fox said that Tupelo’s shops are not only independently run, but owner Chris Pendarvis also owns the roasting company that supplies Tupelo, Naked Coffee Roasting.

“Tupelo is all about being lo-cal and independent,” Fox said. “We’re really grassroots.”

Tupelo’s decor is rustic and earth-toned. The seats are worn in and upbeat ‘80s music can be heard throughout the shop.

Kelly Lewis, junior psycholo-gy major at UC Santa Cruz, said the coffee shop she frequently visits when home in Sacramen-to is called The Coffee Garden, located on Franklin Boulevard.

Lewis said her love for Cof-fee Garden started during her freshman year at American River College.

She said the cafe provided a calm environment in which she could study.

“I love how many different sections of the cafe there are,” Lewis said. “There is the front section where coffee is pur-chased, then there is the back garden with patio seating and there is also a spacious quiet room through a door in the back of the shop.”

Inside The Coffee Garden,

plants, Buddhist art and bonsai trees can be seen.

In addition, garden decor and fountains are scattered through-out the backyard garden.

Lewis said she always sits in a room called the quiet room be-cause others respect her space.

“It’s not like there are actual rules where you have to use your five-inch voice. People just respect each other,” Lewis said. “Also, the quiet room is a lot less cluttered than the other sections of the cafe.”

Lewis said she enjoys the clutter of the cafe on days when she can relax because it feels homey, but when she needs to study, the quiet room is a better environment for her to be in.

Nicole Sena, Coffee Garden employee, said the shop is fam-ily- and community-oriented. She said practically all of the shop’s customers are regulars.

“We’re not necessarily better than other coffee shops, we just have different strong points,” Sena said. “For one, our envi-ronment is really unique.”

Lewis said although Coffee Garden works for her study habits, she understands that other people may prefer to work at different coffee shops.

“Generally, I think a good chunk of college students either grab coffee before they study or stay and study in a coffee shop of their choice,” Lewis said. “It totally depends on their prefer-ence as to where their niche in coffee shop is.”

By Katrina Tupperktupper@statehornet.com

Ride on fresh powder with Peak Adventures

Chase Mason State Hornet

As finals time approaches, many students are heading to local coffee shops for some last-minute studying.

Temple Coffee House is located at 1014 10th St. Tupelo Coffee House is located at 5700 Elvas Ave.

Coffee Garden is located at 2904 Franklin Blvd.

On Saturday, Peak Adventures will lead a ski and snowboard-ing trip to Boreal Mountain Re-sort to teach students and staff how to rush down a mountain of powdery snow.

Madison Shepard, senior business major and employee at Peak Adventures, said the trip is aimed for beginners or those who are rusty in their skills.

“All of our ski trips lean towards beginners. The trip is even called ‘Learn to Ski and Snowboard,’” Shepard said. “It’s not for advanced riders. The lift tickets are restricted to begin-ner runs.”

The trip will consist of a two-hour lesson on how to ski and snowboard, followed by three hours of free ride.

Shepard said new snow is the best for riders, especially for those looking for a fast, exciting ride down the mountain.

“If the snow is wet, the board sticks,” Shepard said. “The ideal

snow is new snow, powder. It feels like floating.”

Shepard said there are also different styles of riding, de-pending on the skill level of the rider.

“Especially for the beginners, it’s about going really fast and not being able to stop,” Shepard said. “A lot of time is spent on their butts. A lot of people just like to go fast and get down the

mountain, but there’s also going for the terrain or doing tricks.”

Shepard, who has previously led the trip, said she enjoyed meeting new skiers and snow-boarders.

“I snowboard at work and in my free time, and I meet new people every time we go on a trip,” Shepard said. “It’s a bonding experience. I ride with them after the lesson, and give

one-on-one time to those who didn’t benefit as much from the lesson.”

Ryan Pritchard, junior com-munication studies major and an experienced snowboarder, thinks Peak Adventures’ trip is a good idea for those who have time to participate.

“I don’t have the time, personally. If I did, I’d totally do it,” Pritchard said. “I work part-time at two jobs. It’s the busy season and I go to school full-time. As much as I’d like to, I have no time to go snow-boarding.”

Kevin Johnson, junior his-tory major, said he had a bad experience when trying to learn how to ski from friends. He thinks it is a better idea to learn from professionals from Peak Adventures.

“I tried to have a lesson, but my friends ditched me, so it’s

cool the school is doing this. Learning from professionals is probably safer and more fun than from friends,”Johnson said.

Shepard thinks going on the trip is a great opportunity.

“It’s for those who have never been, or don’t have the resourc-es like a four-wheel drive car, friends, or the budget,” Shepard said. “It’s convenient for foreign exchange students, or those liv-ing in the dorms. It’s just a great package for students.”

The cost of the trip for stu-dents is $84, staff and faculty is $108, and the general public is $120.

The price includes transporta-tion, the lesson, a lift ticket for beginner slopes and rental of either alpine skis or a snow-board.

Those who are interested in signing up for the trip can find

out more details at Peak Adven-tures in the University Union. Paperwork will be filled out and half of the trip’s fee will be taken as a deposit. Signing up over the phone is also possible.

Courtesy oF Peak adventures

Students - $84Faculty - $108Public: $120

Price includes transportation, les-

son, lift ticket, and rental of either skis or

a snowboard.

Cost of the trip:

By Cole Mayercmayer@statehornet.com

Participants in previous Peak Adventures trips learn how to snowboard down the slopes.