Hello! My name is Cullen and like you, I was once a clueless college student desperately trying to land an internship.
After finally receiving a call from a media company that I was thrilled to potentially work with, I immediately began to research anything I could get my hands on about the company to be prepared and well rehearsed before my upcoming interview.
However, to my surprise, nothing was about to prepare me for one of the most bizarre interview questions I had ever received.
With companies like Google, Apple, Twitter, Facebook, and Amazon asking candidates off the wall interview questions, it’s important in today’s journalism field to be prepared because companies like The New York Times, Comcast, FOX, and The Walt Disney Company are catching on.
So, let’s dive in. What’s your answer to “How do you make the perfect sandwich?”
You may be questioning the correlation between preparing sandwiches to journalism and your future career, but actually, the answer does lie within the kitchen.
Whether you’re a townie or an international student on campus, it is undeniable that the usual order of burgers and fries can get boring after a while. When thinking of international cuisine, some may immediately think of Ginger Asian Kitchen as the only international cuisine option available. However, Athens offers more than that, with various restaurants offering authentic food from countries across the globe.
Ever since the establishment opened on October 2014, Thai Paradise has been a favorite among locals and students as a popular dinner and date restaurant. The variety of cuisines from across East and South East Asia allows restaurantgoers a taste of authentic Asian cuisine.
2. Opa Greek Cuisine
Although the Greek restaurant has only been opened on Court Street for over a year, students and community members have all raved about its delicious lamb and beef gyros filled with mixed meat, vegetables and topped with a homemade tzatziki sauce made from scratch. The dessert options is nothing to scoff at either with baklavas made from nuts and filo dough that will leave your mouth watering for more.
3. Star of India
Star of India is one restaurant that is not widely known to students on campus. The Indian restaurant situated next to what used to be Mr. Taco Inc, is hidden from most students on campus. However, being the only Indian restaurant in Athens, it’s an opportunity for townies and local students to get a taste of India.
Court Street is known as Ohio University’s main hub thanks to its nightlife, stores and restaurants. I decided to delve deeper into the area’s food scene to see what the typical go-to’s spots are and compare Court’s dining options to other streets in Athens.
The easiest way to stay on track is to have a S.M.A.R.T. Goal: Specific Measurable Attainable Realistic Timely
Competitors and bodybuilders have figured this out and that is how the standard competition prep is set up. So, even if you aren’t planning to compete you can “Train like a bikini competitor” to get great results and stay motivated! This article gives you Specific instructions and your success can be Measured on how well you stick to it. Every competitor uses this model (and they are no better than you) so it’s Attainable and Realistic. Lastly, it’s Timely at only lasting 12 weeks (Which is 84 hours in the gym, or 4 seasons of your favorite show on Netflix).
Find new exercises:
The second you let yourself get bored or stop seeing results in the gym is the exact same second you will lose all motivation. The best way to keep things interesting and keep making improvements is to look for new exercises. Since you can look at any magazine rack and see new “Booty Busting Moves” here is a simple way to mix things up for Back and Bi’s:
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Protein, Protein, Protein. Simple enough…but sometime’s that is too simple. If you are getting tired of the egg whites and plain oatmeal every morning here are some delicious but equally as protein packed alternatives:
Check you form:
The most common type of cardio, running, has gotten a lot of attention in recent years from Sports Medicine specialists. A team of musculoskeletal researchers recently decided to tackle the bare-foot/rear-foot/front-foot/how-the-heck-do-I-know running style debate.
Every active person can agree that lower-body injuries and acute pains are the most impactful once they occur because it hinders both exercise and everyday life. I know, we are ALL tired of hearing random people in the gym try to critique each other’s squat form… Unfortunately, that debate hasn’t ended yet BUT we do have an answer to the striking style debate:
What part of your foot hits DOESN’T matter in injury rates, what does matter is your tibia angle. For the least amount of harmful force on your joints and bones you want a larger angle of your foot to shin on impact. Typically, this would correlate with running on the balls of your feet (fore-front strikers) but if you are a heel striker (rear-foot) then simply making sure your foot it hitting the ground infront of you instead of directly under you will reduce your risk of injury in the same way.
Quick Reference Guide:
It’s not as if us girls need to prove ourselves in the gym any more than we already do when we show up and throw more 45’s up than the guy trying to spot us in the squat rack, but in case some macho head tries to make you feel dumb for not knowing his urban dictionary Brolanguage here is a quick guide to all the gym slang currently in circulation:
Fit Chick’s Quick Check is a weekly newsletter aimed at female fitness freaks. There is too much Broscience out there that makes it hard enough to figure out what is true or not but it’s even trickier finding FEMALE focused fitness advice. This weekly newsletter will help you in every area from your workout regimen, diet, to staying up-to-date on new findings.
Everyone knows the importance of breakfast: it reduces obesity, high blood pressure, heart disease and diabetes. But if you’re anything like me, then you’re more concerned about making your stomach happy than whether it’s being fed the right serving size.
Sometimes you wake up, put on that pot of dark-roast coffee or green tea, and know exactly how to satisfy your taste buds. Odds are, though, that only happens once or twice per week.
I’m always craving something new to shake up my routine, and when I do, I check out the sites curated below. My search ranges from professional Bobby Flay to Instagram foodies.
For food porn or an extravagant Sunday-morning brunch recipe, grill master Bobby Flay is the man for you. His website is a collection of different brunch concoctions from Bourbon Apple Hot Toddy to Biscuit French Toast with Cinnamon-Orange Cane Syrup. His slideshow of 53 different recipes will have you drooling and running to the nearest grocery store.
You might want to sit down for this . . . imagine if all of Pinterest was solely dedicated to posts about brunch. That’s breakfast.food.com for you. This site is the curator of all curators. Click “find a recipe” and search for any ingredient you have or crave. Based on popularity and the star-rating system, the site will give you a filtered list of only the breakfast food with the word(s) you searched. After clicking on a recipe, you can either save it in your recipe box or save the ingredients in a grocery list for your next trip to Kroger. Be careful, though, without restraint you’ll be scrolling for hours!
Not only does Buzzfeed tell you how to make a recipe, it shows you, too. By going to Buzzfeed’s news section, you’re able to scroll through every post it ever made about breakfast. You can learn how to make a one-pan sweet potato breakfast hash or what waffle topping goes with your astrological sign.
Tastemade is the Buzzfeed of the foodie community. The site has over 300 breakfast recipes ready for the making and videos to show you just how it’s done. Tastemade is very active on Facebook, gathering over 330,000 views per video. It also has an app so you can easily glance at your screen while you cook, just try not to unlock your screen with your sticky Cinnamon bun-covered fingers.
Ksenia, who runs the Breakfast Criminals Instagram account, will inspire you to eat healthy, think positively and travel with her unique recipes. She specializes in the millennial-favorite smoothie bowl and anything superfood. Ksenia can also be found all over social media. If videos and blog posts aren’t enough for you, check out her new health-conscious e-book, “Breakfast Criminals: The Life-Changing Power of Superfood Breakfasts.”
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After waking up and losing interest in my repetitive breakfast habits, I started to look at different recipes online. “Start your morning right” is a newsletter meant to break the traditional breakfast routine. Whether you want to venture into the professional world of Bobby Flay or the social media world of Instagram foodies is at your discretion. The only thing that matters is whether your stomach is full and satisfied.
A collection best of the recipes for beginners and experts alike. Plus
TODAY’S SAUCY SECRET: Pass on the tinned tomatoes and go for fresh!
Gennaro Contaldo, is basically the old Italian grandpa that everyone wishes the had. If you’re looking for a quick but authentic spaghetti be sure to watch this short video. He tends to keep things simple enough for even the most novice of Italian chefs which tends to lend well to those of us on the go. Check out the rest of his channel for some more challenging meals to try out.
Tastemade’s Frankie Celenza
For some quick fun facts, a laugh and a good recipes be sure to follow Frankie Celenza on Twitter and watch him on Tastemade’s story on Snapchat Discover. Tastemade recently launched their own app where you can find authentic recipes from a variety of chefs. Frankie regularly lets slip some of the best kept secrets of Italy. Watch this video for tips on cooking polenta for a big crowd!
An at home chef in Chicago, Proud Italian Cook runs her own blog where she regularly posts her latest recipes. Her Instagram page showcases her various dishes from day to day life and upcoming projects. Her sauce recipes are perfect for beginners and will taste like an expert made them.
Be sure to read up on this interview from Bon Appetit magazine with Giada De Laurentiis. She answers a few questions about her home pantry and a few tips and tricks to use in the kitchen. Her tip for sauce is one of our favorites!
Recipe of the Week: Bolognese Sauce
In honor of this weeks saucy update, here’s one of our favorite recipes from Allrecipes. Bolognese sauce is a meat based sauce that great over spaghetti or penne, really whatever type of pasta you prefer.
Secrets from Sicily is a weekly newsletter curated for those who would like to begin cooking Italian food and for those on the look out for quick and easy recipes with the occasional expert recipe.
As many are aware, white people love their avocados. In fact, they seem to care more about most things when avocados are impacted. So, before Trump’s border wall makes avocados more expensive than ever, enjoy these photos of America’s favorite brunch.
1. Fancy avocado toast
Wow, look at that. Delicious. Did you know that Trump has proposed paying for his $14 billion wall by charging Mexico a tax of 20 percent on items exported to the United States.
2. Simple avocado toast
So simple, yet so beautiful. Yum. Guess what, 70 percent of vegetables and 40 percent of fruits consumed by Americans, come from Mexico.
3. Anti-vegetarian avocado toast
Avocado + Bacon = ‘Merica. Here’s a fun fact for you: 93 percent of avocados sold in the United States come from Mexico. Who knows how many of those are actually consumed due to the very small window of ripeness avocados have.
4. Avocado toast with an egg
See those tomatoes on there. Yep, there’s a pretty good chance they’re from Mexico. Seventy-one percent of tomatoes sold in the U.S. come from Mexico.
5. Avocado toast with watermelon radishes (?!?)
Does anyone actually know what watermelon radishes are? No. Did they come from Mexico? Very likely (if that’s even a real vegetable). Will they be more expensive after the border wall? Um, probably (looks more like Sour Patch Watermelons to me…)
6. “Fanciest avocado toasts. Period.”
Quote courtesy of Sean Spicer (not really) Look at this little garden of avocado roses on toast. Oh and for the record, America imported over $1.3 billion worth of beer from guess who. That’s right, Mexico.
White Americans make 16 times more than African Americans and about 12 times more than Latinos. So, this article might not mean much to them after all. Also, Sean Spicer did not contribute to this article despite attempts to contact him.
Pulling your first all nighter is a right of passage for college students. From the copious amount of energy drinks you consume, to the way your eyes seem to melt into the back of their sockets, to discovering that your laptop totally makes a great pillow after 4 a.m. Nothing screams college more than busting out an eight page research paper in the back of a coffee shop while the rest of the world catches some Z’s.
But what about the people who support those late nights? Someone has to make that triple espresso that you have IV’d to your arm, and play the latest acoustic jams that mellow out the early morning.
We hate to see them but we love their work. Their presence not only signals third shift is about to begin, but also the realization that you probably shouldn’t have procrastinated so much on your projects. They’re the brave men and women who make it possible for you to pump out a semester’s worth of work in a single night. Whether you need some early morning fuel or a late night pick me up, they have your back. They’re the early risers and night owls who work in the coffee shops and diners in town.
At Ohio University, three local spots are known by everyone. Donkey Coffee at 17 1/2 W. Washington St., Brenen’s Coffee Cafe at 38 S. Court St. and Union Street Diner at 70 W. Union St. have been servicing the Athens crowd for 13, 16 and five years respectively. Customers are guaranteed to always be greeted by a smiling face, even if their own face isn’t so lively.
Brenen’s Coffee Cafe
Brenen’s was founded in 2000 and has been a huge hit ever since. Pittsburgh native Erin Pogue, a senior studying strategic communications, has been working at the cafe since fall 2013, her freshman year. Pogue works a varying schedule of opening and closing shifts but definitely prefers to open.
“I think the best part about an opening shift is how calm Athens is at that time,” she said. “It’s usually before most other students are getting their days started so you can really notice how peaceful Court Street can be walking into work.”
Beautiful scenery aside, getting in at 6 a.m. throughout the week for work still isn’t a fun time. When asked about the downside of opening, Pogue commented:
“The worst part is definitely waking up. Luckily, working at a coffee shop makes it easy to get some caffeine in me once I get in.”
There are some saving graces that come with the sunrise shift though. Pogue says she loves seeing the regulars who come through every morning, along with her coworkers.
“We have a great staff working at Brenen’s. It makes a big difference when you have a great team working with you and keeping things running smoothly when you work together. Going into work is always easier when you get to work with friends and have a lot of fun while getting the job done.”
When asked if she’s ever witnessed anything weird or noteworthy during her closing shift, Pogue had one oh-so-Athens story.
“You never know what you’re going to get when you have a closing shift on a busy weekend,” she said. “A guy came in off Court Street in a falling-apart costume, couldn’t manage to form full sentences when trying to tell us his order, then grabbed a baguette off the counter and ran out before we even had time to finish his sandwich. Luckily he had already paid!”
It’s like Bobcats say, “Athens happens.”
Donkey Coffee and Espresso
Six hundred and sixty three feet down the street and around the corner, just off the intersection of Court Street and East State is another Athens favorite, Donkey Coffee and Espresso. Open since 2003 and ran by Chris and Angie Pyle, Donkey has successfully been serving the locals “caffeine with a conscience” and has a long history of giving the town a space to be creative.
Moira Snuffer, a sculpture and expanded practice senior from Columbus, has been working at Donkey since June 2015. She mainly works the opening shift, which means crawling out of bed and getting into the shop by 6:30 a.m.
Her favorite part about opening is getting a chance to just be by herself and start the day at her own pace.
“Opening is kinda nice because you’re by yourself and it’s this time to have your space,” Snuffer said. “It’s a nice way to start your day—to be here by yourself and do monotonous work.”
While nothing too crazy has ever happened during her closing shifts, she did have a story about an unexpected interaction this year on halloween:
Union Street Diner
Then there’s Union Street Diner, the go-to spot for anyone suffering from the late night munchies. The 24 hour mom and pop storefront has been in business since 2011 and caters to all walks of life, offering spacious seating, fair prices and friendly faces every hour of the day.
USD has personally reenergized me on multiple occasions (the BLT and pancakes are tier 1) and any place that offers milkshakes at 5 a.m. deserves a head nod.
My last visit to the diner introduced me to Ashley. Ashley has officially been working at Union Street Diner since August of this year, and strictly works third shift. Though working so late can be brutal, the shift time actually fits her overall schedule perfectly. Ashley and her husband are parents to a beautiful two-year-old so the odd times lets both of them work without the need of a babysitter. In regards to her coworkers, she loves them.
“We’re all very laid back. It’s a family here” she said.
While Ashley never went to college, she did become a certified nursing assistant when she was a junior in high school. When it comes to the few things she doesn’t enjoy about her job, Ashley simply can’t stand when students come in and vomit.
On the weekends, Court Street can be so crowded that it’s often difficult to even walk down the sidewalk. But on some weeknights, the only people who can be found on this street are the few who have time to get drunk and those who have to take care of everyone who has time to get drunk.