Rush Tri Pi!

During my first few days at Bloomsburg, a few of my friends tried to get me to "rush Tri Pi," and having never actually heard of what Tri Pi was, didn't realize it was a joke. I really made myself look like an idiot when I told a girl at a party that I was considering rushing Tri Pi. I later learned that Tri Pi is not actually a fraternity - though the local pizza shop is designed to look and feel like one.

Located at 55 E Main St., just a five minute walk from Carver Hall, Tri Pi Pizzeria is the go-to place for late night carryout. Their Facebook page claims they are, "Bloomsburg's newest and hottest spot for NY style pizza!" and their claim is a strong one. Since their opening on February 1st, 2013, Tri Pi has rocketed to the top of the local pizza game - and for good reason.

What makes Tri Pi Pizzeria work - aside from their excellent food - is their location and their business hours. As previously stated, the inconspicuous little pizza outlet is extremely close to campus. More importantly, Tri Pi does not keep what many would call "typical business hours." To the enjoyment of many Bloomsburg University students, Tri Pi can be visited at any time between 4 p.m. and 3 a.m., and to the average college student, whether they're pulling an all-nighter to write that paper or stumbling back to their dorm from a frat party, these unusual hours are a godsend.

Getting food from Tri Pi is simple enough - it's just like any other pizza place. Delivery is always an option, but delivery robs a person of the chance to get the true Tri Pi experience. Visiting Tri Pi is almost a social event of sorts for students, especially on weekends. "You always see someone you know at Tri Pi," proclaims Noah Zakarian, a freshman at Bloomsburg University and frequent patron at Tri Pi, and a friend of mine that I ran into there while I was documenting the Tri Pi experience. The storefront windows are decorated with colorful lights, red, white, and green, matching the colors of the Italian flag. Often times, customers can be seen sitting at the patio tables enjoying their food and watching the local Bloomsburgers walk by. The aroma of fresh dough fills the long storefront leading to the front counter, and the radio plays all the hits of today, such as "Wild Thoughts" and "Despacito," among others, though you can barely hear them over the dull roar of conversation. Some people are standing in line waiting to order their food; others are sitting at the three plastic tables, or even on top of the side counters as a short, gravelly voiced man calls out order numbers over a microphone. Every once in a while, a song on the radio will spark a group of people to begin singing, and suddenly the whole shop erupts into the chorus of "Send Me Your Location" by Khalid.

Another part of why Tri Pi Pizzeria is such a target for college students is its atmosphere. The waiting room - for lack of a better word to describe the interior dining area, as more people prefer to either simply eat outside or leave with their food to-go - is long and narrow, and during busy hours, can become a little cramped. Seating is minimal, however the counters on either sides of the room, right below the names of the local fraternities such as Delta Pi and Acacia, can double as both seating and as tables. The aesthetic of Tri Pi is designed to look and feel a little bit like a fraternity basement - though it surely is much cleaner than one.

One can't discuss Tri Pi Pizzeria without talking about the food. Proximity to campus, atmosphere, and good vibes wouldn't mean a thing for Tri Pi without its excellent food. Tri Pi Pizzeria is, of course, known for its pizza - which you can get in slices, or whole full pies, which come with a free garlic knot - but that isn't the only thing on their menu. They also serve subs, wraps, strombolis, nachos, and other kinds of specialty foods. Their pizza is phenomenal, though, and you can customize it with any number of toppings and sauces - from your everyday pepperoni, bacon, or sausage to the more outlandish hot dogs, or even pineapple. When people say that Tri Pi has the best New York style pizza in the area, they aren't lying. Rarely does one encounter a chunk of cheese larger than the bite taken sliding of the slice, nor does one find bald spots on their slice, as all toppings are spread across evenly. Some people like to wait until their pizza has sufficiently cooled off before taking their first bite, yet some feel that the sensation of cheese burning the tip of your tongue and the roof of your mouth is part of the experience of eating a good piece of pizza. This quality in food preparation extends to all their menu items, not just the pizza. "Those garlic knots are pretty good," comments Noah, "and so is the stromboli. Get the stromboli, dude."

Though a relatively new place of business, Tri Pi Pizzeria has certainly cemented itself as a staple of life here at Bloomsburg, especially among university students. Late hours, loud music, and good food make it a hotspot for the younger crowd. Whether you're a student coming home from a party, or just a local looking for a quick bite to eat, Tri Pi Pizzeria is the ultimate benediction for those who suffer from pizza addiction.

Savage Boyz

  

   Savage /'savij/  adjective (of an animal or force of nature) fierce, violent, and uncontrolled. 

Twelve year old 5'6 1/2 Syheem Williams, twin brother to slightly taller 5'6 3/4 Sybree Williams, came up with the nickname "Savage Boyz" of the Northwest Raiders Pee-Wee, Pop Warner football team. The Pop Warner youth football league was conceived in 1929 in the Northeastern part of Philadelphia. Joe Tomlin created a solution to get kids off the streets and stop them from vandalizing the neighborhood. The idea was to create an athletic sports program to keep kids occupied and out of trouble.

Pop Warner football is comprised of children ranging in ages 5-16. The league divides kids by age as well as weight for safety precautions. For example, the Pee-Wee level is made up of players that are 9-11 years old, weighing 75 - 130 lbs. However, a 12 year old can be tagged with a special designation "older but lighter." This allows a 12 year old who weigh less than 110 lbs to play at the Pee Wee level.  The reason being for these requirements is for safety reasons so an older kid can't outweigh a younger kid on the same level and have an advantage. 

The Northwest Raiders, located in the northwestern part of Philadelphia, Pa, joined Pop Warner in 1971 and has been a paragon of Philadelphia youth football for more than 46 year. Still sickened by disappointing loss in the fall of 2016,  on a hot summer Philly day, a 12 year old, approximately 5'7", ripped toned Khalil Leach #2, and bothers Syheem #6 and Sybree #1 Williams decided to leave the teams they had played for in the 2016 season, and play for the Northwest Raiders Pee-Wee team, this coming 2017 season. They decided that they were going to do what it takes to compete for a national championship at the ESPN Wide World of Sports Complex in Orlando, Florida.Wide World of sports. These by far were the best/ biggest players in Pop Warner pound for pound. The 3 began recruiting the best Pee Wee football players in the city. There efforts would be comparable to efforts someone like Nick Saban, famous head coach of the nationally number one ranked, University of Alabama Crimson Tide football team. It all started off with a friendly rival just literally "Around the corner" the West Oak Lane Wildcats. "This is a big deal! this will put the league on notice"! says local sports commentator Fah Trice.

Amir Palmer #4 , Tysheed Watson #11 , Kamar Wilson #28 were 3 of the 7 West Oak Lane Wildcats that joined the team. In addition  Sidney "Sid" Bean #22 who has a light skin tone , skinny body about 5' 3" in height was a BIG addition to the team . As coach Horace Baker the defensive coordinator would say " He runs like an Horse". Just when the league thought it couldn't get any better than this look who pops up. Jayden "Jay5" styles came along to join the movement and I mean this kid is huge for a twelve year old. Jayden "jay5" is about 5'8" ripped like a professional boxer and is by the way the strongest and fastest player on the football team. This all couldn't be done and finalized without the recruiting and communication skills of 25 Year old Tyriek D Jorden.

Tyriek D. Jorden is about 5foot 4inches tall but has the Napoleon Complex and is a well respected coach around the league. " What made you start coaching?  You know I wanted to give back to "da" community I mean after playing football for this organization and this helping keeping me from running the streets as a little kid I thought it was just Gods Gift to let me help this kids and do the same thing. "All our coaches are out here for the love of the game we don't get a is single dime out of this we have to balance our regular jobs with coaches these kids throughout the week."What is your job on the staff"? " Co-Defensive coordinator with Horace baker. "The is the third game of the season we haven't been scored on yet"! "What does a normal practice day consists of?" "From 6-6:15 we do stretching and Wind sprints this is where you get all the junk food the kids been eating all day our their system and make sure they stay in good shape. From 6:15-6:30 Thats where we get our name "Savage Boyz" from during practices Tues,Weds,Fri we do a tackling called "thudding" where the kids just make contact with each other but doesn't complete the full tackle to avoid injury to each other. "This way during game time the kids are hungry and ready to eat"! (being because they can hit the other opponent as hard as they want. From 6:33-55 we do our focus of the day drill, 6:55-7 the kids break get water, bathroom etc. 7:20-7:55 "We go Live baby" offense vs defense 11 on 11 everyone is in full contact except the quarterback. 7:55-8 Team Huddles coaches talk evaluate how practice went and then at 8 the team breaks on Candace. " Savage Boyz on 3 , family on 6" 1..2..3 SavageBoys!!!!! 4....5.....6... family!!! because thats what we are a family"

No matter what, home or away raiders as an organization always have huge fan base! In the stands the colors blue , gold and white are worn proudly and with pride by alumni, friends and family. On the sidelines with the team there stand the cheerleaders roaring their chants “Let’s Go Raiders” followed by loud claps. As the the savage boys gain momentum the stands and sideline all join in unison and do their thunderous chants. Support is always needed during games it helps the players focus and it’s nice knowing the Savage Boyz has people always by their side sending motivation.

Whats Your Stance

              What's Your Stance 

 As you walk into the studio moisture fills the air as an unpleasantly warm and humid feeling.The class stands in the same stance perfecting the combos 1, 1-2, 1-2-3 . The coaches voice raises while saying "watch your stance", "keep your hands up". A bell rings and suddenly we have to go faster 30 sec on the clock to finish the combo. The 30 second mark is the time you go your hardest even when your feeling weak. The Coach speaks over the bell to get back in our stance by this time we are sweating muscles warm and ready to keep going so we work on our footwork for another round. After practicing footwork our bodies are feeling all kinds of pains. Begining of the Boxing Club started with three young men Amir, Delly, Zah, they were part of the act 101 program. During the six weeks of act 101 these three young men found a common passion for one thing and that was boxing. These three went to the gym at different times of the day and eventually decided to make a club. Delly explained that he didnt think Amir was serious about actually starting up the club until he brought the documents to him to start it up.  

(DELLY)

"When I was a young bull I used to fight all the time in and out off school and also in the streets cause I was an angry kid”. Delly explained how he wanted to learn how to fight Correctly so that he wouldn't be an amateur fighter. Boxing became an outlet to release stress especially being a college student trying to balance out social life and school. He feels good when he teaches others how to fight because he knows that he did a good thing and he help somebody else learn.

(Amir)
When Amir was in elementary school he used to get bullied so when he turned 11 he decided to start boxing to prove to others that he isn't a little punk. Amir explained that boxing to him was it a passion at first it was more of A surviving Hobby he Wanted to protect himself.  he then grew a passion for boxing and began to coach He feels that when he coaches his Drive for competing comes back and he also help somebody out to get to a competing level.


(Zah)

Zah Started boxing at 12 as a punishment, he Eventually grew to start liking boxing he was attending a gym for a couple years and then moved and joined his cousin's gym for the rest of his boxing career, Zah was involved in boxing competitions. When he got to Bloomsburg University he would go to the gym alone and practice on his own. People started to ask ,him where he got his training from and eventually wanted to learn how to box, so because he had such a passion for boxing he started to help people learn, grow, and continue to train and better themselves.

First is Not the Worst

The smell of fresh coffee immediately fills your nose as you walk into the first floor of the Harvey A. Andruss Library, with a Starbucks to the right and as you walk forward endless research, casual reading and technology are at your fingertips, As you carefully walk your way into the library on the cream colored tile, as to not disturb the quietly working students, you see evergreen signs lit by rows of florescent lights hanging from the ceiling indicating what the first floor has to offer.

Libraries are usually known to be quiet places but sitting in it long enough can clue you into how much actually goes on. "This floor certainly isn't the most quiet of them all, as you go up each floor it gets more and more quiet." explains the lady who checks you out at the circulation desk. She also believes that everyone should come to the library because of the bountiful resources. The busiest time in the library is the week of finals, everyone tries to find a space to study.

 At this point the interviewee paused for a dad and two little girls who walked up to the brown desk, trimmed with metal to check out a book. She greets them with a smile, woke up her computer and grabbed the books to scan as the little girls filled the desk area with their laughter. The books were scanned and she pronounces in a soft sweet voice "These are due back in 6 weeks at the latest." She carefully hands them the books they wanted and they turned around walked past Starbucks and out the door.

We then resumed our conversation, she mentions "I really do wish that people would utilize what the library has to offer, there is a tour guide that takes you through the library and there are so many different options for spaces to study." Not many people know about the options besides computers and books. You can explore many different ways to obtain information because your professors now want you to find different sources than just out of a book or a fact off of a website. You can log onto any of the computers and find information with sources such as, catalogs and even scholarly journals. The murmur of students helping each other out with studying and printing continues in the background of our conversation. She states that "People should just come here, I have had graduates come back and ask themselves why they never came to the library because they now see how useful it is. Also, people should come here and actually study." When students go the library it's often just for a quick print or to find a book to check out and leave, not to actually explore the options presented.

Everyday many people find a place to sit and dive into their studies. Various seating options fill the first floor for larger groups, smaller groups and for those who want a quiet area to work. Students occupy long wooden tables with grey tops and spread out all their papers to study with friends. Small clusters of three to four sea foam green and navy blue plush chairs are scattered throughout the library to comfortably study. Little wooden desk tops attached to the chairs swivel around to provide you a place to write. The first floor has grey pillars that have computers and stools around them to work as well as charging stations that are little wooden tables to plug in your phone and laptops. To the right of one charging station there is a selection of books called "Popular Reading" filled with the most popular books to check out. Towards the back of the library there are individualized booths that have tall wooden separators to quietly work.

The big arched open windows with three panels give good natural light to work and study."Everyone should come to the library." says the woman who works at the circulation desk cheerfully. People that want to have a place where they can focus on their work come to the library. Students often get groups from their class to go study all at once or just choose a few hard working friends to come and sit in a small section of the first floor to get individual work done efficiently. Gathered into groups the low chatter of sharing ideas fills the room and almost sounds like buzzing.

As you pack up to leave the rustle of your papers are about the only sound that is being made. You swivel your desk top back and stand to leave. When walking out you pass the room where the printers are held, you can see the students rushing to print out last minute papers. The friendly librarians bid you farewell with a smile from behind the circulation desk. Lastly you take detour over to Starbucks to grab a coffee that has been calling you name since you walked in and back to you dorm with all of your finished work feeling accomplished.

A Bowl of Hard Work

"I just enjoy taking raw materials and turning them into a work of art," says Mr. Sam Beagle as he flips the switch of his lathe to “on.” Mr. Beagle, a woodturner in his early 40s, wears a baseball cap backward, a pair of old shoes and a plain white t-shirt and shorts covered in wood finish and stain. A thin layer of dust lies on the floor, tables cluttered with wood scraps and tools alike. A maze of tables and workbenches await to reach the most important machine in the shop: the lathe. Approaching the lathe, you smell the wood dust kicked up by your shoes from walking in. Behind the lathe lies a pile of shavings from projects long since finished and a bright fluorescent light shining into the workspace.

Figure 1

Using scrapers and gouges, Mr. Beagle uses a lathe to turn a blank of wood and shape it into anything he could want. In order to create a blank, the square piece of wood that the bowl will become, Mr. Beagle must use a chainsaw and a bandsaw to shape the piece into a smaller piece of wood.Mr. Beagle owns a variable speed Powermatic 3520B lathe. This machine, he explains, allows him to change the speed at which the blank spins on the machine(see Figure 1), making it perfect for a home shop. Once ready, he loads the blank onto the machine and starts to create.

Figure 2

Mr. Beagle has numerous different types of logs stacked in the corner of his shop, tucked away waiting to dry. They will eventually become their own pieces of art. Mr. Beagle must carefully select a log as wood color and hardness varies by species. He grabs a dusty piece of walnut, a dark-colored hardwood from the corner, and attaches it to the machine. In order to turn the block of wood into a cylindrical piece,  Mr. Beagle uses a deep fluted gouge. This tool is used heavily in bowl turning and is vital to the process. While the bowl spins on the lathe, the gouge sits on a tool rest and moves from left to right in order to make sure all the work is done evenly. At one point, Mr. Beagle stops his careful work on the walnut bowl and moves to a small grinder. He takes his tool and makes a small mark with permanent marker on the bowl gouge. He then begins to use the grinder to sharpen his tool. He explains that a dull gouge is a useless gouge and sharpening makes sanding much easier later on. He shows that once the permanent marker vanishes from the tip of the tool, the gouge is sharp. Once the bowl is round, the inside can then be hollowed out. In order to do this, Mr. Beagle moves the tool rest to the front of the bowl and uses a carbide bowl hollowing tool to remove material from what will be the inside of the bowl. At this point, a very rough bowl shape begins to form (see Figure 2). Once the bowl becomes roughed out, the fine detail work begins. At this stage of bowl making, Mr. Beagle adds aesthetic details to make the bowl look original. Details like this range anywhere from creating curves on the surface, or even a smaller area at the base of the bowl. Although Mr. Beagle does not show the addition of these details. He explains that fine detail work of this sort can make or break the appeal of a piece.Amidst the clutter, a few pieces of sandpaper appear and the most important part of the bowl creation begins. The lathe kicks into high speed, and the drone of the motor begins again. Mr. Beagle uses an abrasive piece of sandpaper to start, meticulously rubbing every inch of the bowl in order to make it smooth. Not only does the 80-grit piece of sandpaper help to smooth the bowl, it also removes any deep scratches left from the gouges. He stops and starts the lathe often to check his progress on the sanding and scratch removal. He moves up to a finer 120-grit and keeps sanding until he reaches for a piece of 500-grit sandpaper. At this point, the bowl has a mirror-like luster and a very smooth surface. For the first time in about an hour, the piece becomes free from the lathe to a small dusty and stained piece of cardboard across the large warehouse. Mr. Beagle motions for the rag sitting next to me, and he opens a jar of mineral oil. He begins applying mineral oil to the sanded and nearly finished bowl. The instant the oil touches the bowl, the wood’s colors pop. The feeling in the room is overwhelming as we see an ordinary piece of wood turn into a work of art. Soon after, the excess oil is wiped off and a new container is opened. The container reads, "Zinsser Bulls Eye Amber Shellac," and then, the smell of alcohol fills the room as it is a primary ingredient in shellac. Once the mineral oil drys, Mr. Beagle will apply two coats of shellac to the bowl, and finally, after a few hours of drying, Mr. Beagle calls the bowl a piece of art. Shown below is an image of the bowl Mr. Beagle created.
As Mr. Beagle and I admire his work, he explains that, after three years of lathe work, he still discovers new techniques to make what he does easier and more efficient. Bowls were not the first thing Mr. Beagle decided to create. Before the bowls, he made many cutting boards and even cabinets with his tools. He says that his love of woodworking began when he was in high school. He joined a woodworking club, which allowed him access to special equipment. He urges people to get into woodworking by doing what he did and join a club and watch videos simply to learn the art of woodworking, which he describes as a dying hobby. In order to sell his work, he places listings online with high-quality pictures to show the buyers that they are not only buying a piece of wood, but a little bit of the person who created it. He also frequents craft shops and flea markets to sell his pieces. Some of his most dedicated customers come from homes that are just looking to add a little flair to any room. Many people place his pieces on a table in search of a custom centerpiece.His favorite part of creating a piece is not the money that the item will bring, but the feeling he gets from applying that last coat of finish to one of his bowls. He creates wooden bowls for the love of the craft, not for the money that it will ultimately fetch. When Mr. Beagle turns a raw piece of lumber into something great, he exemplifies the saying, "If you love what you do, you will never work a day in your life.”

A Little Taste of Home

Living away from home, it's always nice to find something that reminds you of it. A department store, a landmark, even a certain food can ignite fond memories of home. College students, feel the need to find things that momentarily connect them back with their roots while away from home.These things feel like heartwarming treasures, precious and priceless. New Jersey residents can find their own treasure in Pennsylvania, if they go to a delightful little bagel shop called Bloomin' Bagels.

Bloomin' Bagels, a bagel shop located on 65 East Main Street, only a 12 minute walk from the Bloomsburg campus, is open from 6 a.m. to 3 p.m.. Forget Cracker Barrel or Dennys, because many students at Bloomsburg University have put Bloomin' Bagels at the top of their list, when it comes to their favorite breakfast location. All their talk is mainly centered around the delectable breakfast sandwiches. As the ones served at the campus dining hall, made with microwaved english muffins, are not the most appetizing. Breakfast is the most important meal of the day and the thought of breakfast sandwiches, with actual bagels, could fill a person with an exciting desire to not skip breakfast. So, it's time to go down there and see what all the fuss was all about.

 Before you enter the brick building accentuated with green, a quick glance at the  gold lettering above your head, informs you that you have arrived at the correct place. Tug open the door, to greet the aroma of fresh bagels, hit you like a ton of bricks. It feels as if the scent was a magnet drawing you in, closer and closer to the order station. The sound of sizzles from a frying pan of bacon, compete with the noisy chatter and laughter of college students. Waiting on the line felt like a century watching, customer after customer walk off with mouth watering sandwiches and steamy, fresh bagels, coated with velvety cream cheeses. Finally the last person in front has gone, and the time to make a breakfast decision, is now. The words 'taylor ham', written boldy on a white board, on the back wall, may spark many non-Jerseyans' interest. Taylor ham on breakfast sandwiches always was an immensely popular delicacy in New Jersey. Any person from New Jersey, missing home would automatically know what to order. Glancing around you noticed only a table or two left available to sit down at, which could be expected since brunch time on Saturdays, was their busiest time. The light poured in from the glass windows which gave the room a cozy feeling. While looking around, an open cinnamon colored table and chair set in the corner of the store invitingly seemed to call out and say, 'come sit here'. When the breakfast sandwich arrived, the plate was quickly grabbed and taken to the comfortable looking spot in the corner. With your mouth filled up with saliva, then a monstrous bite, you closed your eyes and it felt as if you were back home in New Jersey. After a few bites, it is wondered how the taylor ham breakfast sandwich made its way to Pennsylvania.

"The owner of Bloomin' Bagels is actually from New Jersey. He had a bagel shop there and decided to bring the delicacy to Pennsylvania so he opened this place up," exclaimed Kristin McCollough.
Kristin wore a stained apron and visible underneath her fuchsia glasses, a tired expression, which revealed her busy morning. Kristin still greeted every single customer with a cheerful grin. She had worked at Bloomin' Bagels for almost 4 months now. Her job includes prepping orders, making the cream cheeses and salads, working the grill and cleaning. She revealed that the business had been running for over 20 years, serving not only bagels; but sandwiches, pasta and potato salads, cream cheeses and so much more.  "Most of the customers though, enjoy the everything bagel breakfast sandwich with taylor ham, egg and cheese," added Kristin.  All of the students who gave outstanding review on this place and their delicious foods, seemed quite accurate. Who knew this little shop would have a connection in store for someone who lived in New Jersey.

This 'little business' wasn't so little after all though, because there is actually a Bloomin' Bagels II that is open, as well."We are different from businesses such as Dunkin Donuts. We make all of our food from scratch, including the bagels and are very lenient towards what the customer wants.We also gut, or take the bread out to make more room for more fillings, which is something many non-regulars don't know," adds Kristin. The business seemed to be bustling with lots of regulars. 

At one point during the home away from home experience, a man with short white hair strolled in with his cane stomping on the floor. Before he even got to the front a girl exclaimed, "Hello Mr. Peters how are you, will it be your usual?", and the rest of the staff began chatting with him as well. It was as if Mr. Peters was an old friend returning from a long journey, to his home, Bloomin' Bagels. That morning his eyes squinted and beaming from Mr. Peters, after his greeting, shone the biggest smile, brighter than the sun's glow. 

Before you leave, take in every aspect of the cozy bagel shop. A couple sharing a juice with the same straw at one table. An energetic family with little children with cream cheese all over their mouths, at another. Walking past this shop, at the corner of the quiet street, a person would not expect inside, a treasure not only to the New Jersey residents craving the taylor ham, but to anyone in the mood for a delightful breakfast, in such a homey atmosphere. Headed towards the door, the workers called out, "Have a great day and come back soon!" So if you are tired of the same bowl of Cheerios every morning and miss real breakfast foods like the ones you can get at home, Bloomin' Bagels is the place for you. Going in, you may just see another bagel/sandwich shop, but who knows, maybe you too will experience your little taste of home.

If you don't believe me, check out the great yelp.com reviews!

Here is the menu and hours of operation.

Love Milano

What makes a small, inconspicuous café with a foreign name the morning stop of so many people? One word: passion. Passion lies behind every idea, design, and product at Amami Kitchen & Espresso Bar. Founded in 2015 by Davide Pietra, Amami aims to be the breakfast and coffee stop for Lewisburg and the surrounding area. It features a small menu of mostly original Italian dishes with a modern twist.

Davide Pietra is a tall, slender-figured Italian man that greets every customer walking through his doors with the same gap-toothed smile. Customers  know that he cares how they feel while sitting in his café and sipping his coffee. Born in Milano, Italy, Davide Pietra has cooking in his blood. Growing up, he spent Sundays in the kitchen cooking traditional Italian dinners with his grandmother. In his teenage years, he worked in several different restaurants and cafés in Italy before opening one of his own with his mother at the age of 19. The many years that followed brought with them kitchen jobs in parts of Europe, California, Indonesia, and central Pennsylvania. Through this time, Pietra learned to expand upon the traditional style of Italian cooking and modernize it. In 2013, he signed the lease to the building that would become Amami and spent nine months fixing, renovating, and furnishing before it was complete. His goal for the restaurant was to allow customers to get an Italian cappuccino paired with modernized Italian food without leaving their hometown or breaking the bank. Pierta does not believe dining should be about how full the customer feels, but about how the food looks and tastes and the experience that the customer gets from visiting his café. The name Amami, as shown on the front of the menu, translates to "love me" from Italian, but the name means more than that to Mr. Pietra. He explains how he "played with words" and used MI as an abbreviation for his birth city, Milano, and that the name means to love both yourself and where you came from. This message can be seen in Pierta's cooking, as he hopes to emphasize both his creative nature and his Italian background.

The amber rays of sunlight give the modest front room of Amami a natural glow. Although less than 20 feet across, the restaurant feels more cozy and welcoming than cramped and uncomfortable. For regulars to this small, modern café, it's easy to look forward to morning coffee stops. From across the street, you could very easily miss the faded blue building with several plastic chairs arranged in front. Two signs adorn the shop; both read "Amami Kitchen & Espresso Bar." Customers can choose to sit at any of the matching plastic chairs set at small, unfinished wooden tables. Those wishing to order walk straight through the small room to the counter at the back. Here, they can see the flavors of Italian coffee brewing along with the many syrups like caramel and mocha that can be added. Mr. Pietra can also be seen cooking and preparing every dish with care.  He chose to design his restaurant this way in order to face a subconscious fear of public judgment of his cooking abilities and styles. "I wouldn't say I was an introvert, but I certainly wasn't outgoing," confesses Mr. Pietra while looking back at the decision to put his grill in full view of his customers. The walls of the café have several different designs each accompanied by modern paintings and photographs. The base design that also matches the open rafters of the ceiling is old wooden panels complete with stains, holes, and age. Another wall is a dull gray with intricate black designs that have a velvet feel to the touch. The final design is on both the register counter and the door adjacent to it. It consists of both old newspaper clippings and stickers from common surfing brands like Coastal Edge.

The process of ordering from Amami is very simple and informal. Customers walk through the door and straight back to the counter, meanwhile being greeted warmly by the employees and Mr. Pietra, where they can pick up a tri-folded piece of white printer paper that contains the menu. Using no intricate language, unnecessary wording, or even dollar signs, the menu details a breakfast, lunch, and coffee menu in as little black ink as possible. After placing their orders, customers are given a small, wooden block with a faded red number on two sides and can then take a seat at any of the wooden tables. Employees first bring the coffee to customers in wide, stout mugs made of a darkly glazed ceramic. Baristas uniquely design the foam of each cup . While sipping on an original Italian coffee, the murmuring of conversation can be heard from the array of customers around. Along with the casual conversations between couples, friends, and colleagues, it is common to hear the clicking of keyboards as Bucknell students work while at their morning breakfast stop. Next, the food will be delivered. Mr. Pietra knew that the limited space of the restaurant would force him to use small tables and small plates. While working in a café in Indonesia in his early twenties, he observed the extravagant style of plating common in Asian countires. While not in his particular taste, Mr. Pietra applies some of these techniques to how he presents the food at Amami. "There's an old saying in Italy: 'The pleasure of the eye becomes the pleasure of the mouth,'" quotes Mr. Pietra when emphasizing the importance of how his dishes are plated. If you were to order the Nutella French Toast, you would be presented with two slices of perfectly grilled french toasted cut diagonally to reveal oozing nutella and banana slices sandwiched between. Although the smell of the cinnamon emanating from the kitchen would be enough for you to lick your lips in anticipation, the presentation of the french toast with lightly sprinkled powdered sugar, a syrup drizzle, and extra slices of banana is certainly a pleasure of the eye. The first several bites of the dish hold the many flavors that you imagined just before and it soon becomes hard to put the fork down in order to enjoy every one. The nutella melts between the slices and fills our mouth as you bite down. The warm banana slices are an interesting contrast to the sweetness of the mouthful. Each bite contains its own unique ratio of the ingredients, making every forkful worth savoring.


After finishing cooking for the morning and lunch rushes, Davide Pietra likes to go out to the filled front room of Amami and greet his customers. He strives to hear their satisfied opinions about his food, coffee, and restaurant atmosphere. He takes the empty plates and dirty silverware back to the kitchen himself after asking about the quality of the food. Mr. Pietra believes that "smil[ing] and be[ing] genuinely kind to people" is they key to a successful business, and so he spends as much time talking and making his customers feel welcome as he can. He only hires employees that share this belief in order to ensure a happy and comfortable experience for those that choose his café. Amami means more to its customers and owner than just a café. It is a place that the world can slow down for a bit and the little things can be enjoyed.

Drunk Pizza

Visiting a college town and seeing students out partying is like going to the beach and seeing the ocean, its inevitable. What do drunk kids do after a party dies down on a late night? Go get pizza, of course. Luckily, Frank, the owner and operator of Frank's Trattoria in downtown Bloomsburg, retains enough experience to deal with, and even embrace whatever and whoever walks through those glass doors. Now, there are classic pizza parlors all across the United States. Frank's Trattoria is not a Pizza Hut, or any other chain restaurant. Operating (and delivering) from 10am to 5am, this "grab-n-go" style shop welcomes customers at the front entrance with neon signs annoucing "stuffed pretzels", "hot pizza" and more. College students blaring music from their cars, horns honking, tires screeching, and the yells from people asking their friends to "wait up!", are normal sights and sounds heard on Main St. and Route 11, but these are muffled as customers walk up the short ramp into the opened doors of Frank's Pizza. Ample seating is available at Frank's in the daytime, along with a zero minute wait in line to order. But the real busy hours, start around Midnight on the weekends.

 

Being that Frank's pizza is open virtually all night, Frank and his employees have seen some very interesting characters waltz into his shop. Including, but not limited to: throwing up all over the place, and peeing in various spots across the eating area. "Some people have a hard time understanding that these decorated plants in the shop are not real plants", explains Frank with an uncanny Italian chuckle. Mats, disco lights, and even the tip jar have all been stolen before, Frank tells, "they're not bad people, they're just drunk." Frank's Pizza is not only a restaurant, but a great people-watching place as well.
Frank grew up in Italy, and even graduated from university with a degree in accounting. When he decided to move across the pond to the United States, he landed in Staten Island, NY.  While in search of a career however, Frank was working and spending most of his time at a local pizzeria in Staten Island. Seeing opportunity, Frank took his ideas and experience from his time at the pizzeria and ran with it, opening the first Frank's Pizza in Staten Island in 2006. "It was fun, and better money than any career I was pursuing", justified Frank. As to how he ended up in Bloomsburg, Frank started working in college towns when he opened up his second store near Seton Hall University. From there, multiple Frank's Pizzas showed up near schools like Albright College, Wilkes, and more. In 2011, Frank opened his Bloomsburg location right across from Bloomin' Bagels and competitor, Tri Pi Pizzeria on Main Street.

As for what separates Frank's from chain and other local Italian cuisine restaurants, Frank himself describes that their signature "Fat Sandwich" is unlike any other item in town. Consisting of French fries, lettuce, tomato, and onion on every sandwich, there are 12 variations of this monstrosity of a sub. Some of these variants include mozzarella sticks, gyro, cheese steak, or even chicken fingers. The sandwich isn't the only thing "fat" about the menu. It spans from hot subs, cold subs, pizza pies and slices of over 6 different toppings, and 21 value combo meal specials. With nothing on the menu over $8.05, Frank's is the perfect place for college students, and anyone looking for a hometown slice of pizza, at a hometown price.

Hailing from Italy, Frank is about 40 years old with some grey areas in his hair, standing tell and slender in his black polo and khakis (the usual work attire). His loud and booming voice carries throughout the whole establishment to his employees and to customers. "How can I help you my friend?" he asks genuinely and politely. It is easy to see that Frank loves what he does, and has a true passion for delivering his favorite Italian food to Bloomsburg. He gained this love through his father, who raised him in Italy on true Italian cuisine. His father encouraged him to do what he had to do, regardless of the degree he has. Had Frank not spoke with such a hard accent, he explains, he might have found a job as an accountant. "At the time there was a real barrier between me and English", Frank recalls of a time when he was struggling to get a job in the states. He stayed persistent, and realized everything he'd been looking for was right in front him at his pizza shop he'd been working at.

With Frank's background in Italy, the entire restaurant is themed in Italian flag colors. Photos of Italian market squares and shops litter the walls of the Trattoria, along with Godfather pictures in frames. The counter is open and it is easy to see the pizza toppings available, backed up by old fashioned brick ovens and the self-serve refrigerator. On a busy night, its difficult to find open seating as the loud music plays, and orders are shouted by employees announcing the ready meals. This is the atmosphere that Frank's looks to create every weekend night in Bloomsburg. It seems to happen with ease, because when that late night hunger hits, the only place open, is Frank's. A menu with variety, and a hometown ora around the shop makes Frank's a go-to for college students and Bloomsburg locals alike.

Your Daddy at School

Your daddy at School

            There’s a little office in every residence hall that houses some important individuals. Tasked with overseeing out Community Assistants (CA), Kyle Hartman the Graduate Hall Director(GHD) of Schuylkill Hall and Kile Apartments is also responsible for making sure work orders get followed through, coordinating activities such as “Morning Munchies” and “The Pot Party”, managing the Community Assistants that operate within his jurisdiction. Kyle Hartman grew up in a small town in Bucks County Pennsylvania. Stands at a staggering six feet three inches, complimented with a very slim build and failry long brown hair.

GHD Kyle Hartman hard at work

Whose father is a sergeant in a Bucks County Police department, Kyle grew up in an interesting family where his family members saw each other as friends and he viewed his friends as family. “This really made me value the relationships I developed later in life” Kyle added “we looked out for each other and each other’s back.” The GHD’s room had lots of windows all on one wall and the door, two desks connected to make one, a desktop, and outdated phone and a red couch. Shelving containing paint and colorful papers surround Kyle’s desk.

The room also consisted to a separate desktop and a little desk to go with it, the grey cabinets in the far-right corner carried the master cards for all the rooms in Schuylkill Hall and Kile Apartments. “Why did you become a GHD?” With a quick response, “well, when I was in undergrad here at Bloomsburg I was a community Assistant here for three years and then I decided to attend graduate school here so I applied for the position.” He also became a GHD because the position helps with getting good work experience and helps with him being a student-worker. Kyle stated that he loved being a Community Advisors, he thought it was fun and a lot of work. He added that he loves a challenge and meeting people is always a plus. His experience as Community Assistant really helped him in his new position, it also helped him with developing good relationships with the staff who oversee Residence Life here on campus. “What does it take to become a Graduate Hall Director?” “Well…you need to be in graduate school, you need to be open-minded, very flexible and passion. Being a GHD is a job that takes up and lot of time and sometimes that will rollover into your personal life, so trying to find the balance can be a challenge. Hartman also described other challenges that he faces on a daily basis. Kile Apartments is across the street from Schuylkill Hall and although is not within the boundaries of Bloomsburg University, it is still university property and enforcing the same rules is rather difficult. “Students living in Kile Apartments think that university rules don’t apply to them but they still do and failure to follow those rules can result in disciplinary actions. But lots has changed with how Residence life oversees Kile Apartments. 

Kile Apartments

Kile apartments are not named after Kyle Hartman, they are owned by someone by the name of Dr. Kile, a Dentist who has his own practice in Bloomsburg, Pa. He puts in way too many restrictions and attempts to rule those apartments with an iron fist, but they are run by Residence Life here at Bloomsburg University. Traditionally, the GHD of Mt. Olympus would be the GHD for Kile Apartments as well. But two of Hartman’s three years as a community assistant were spent in Kile Apartments and it just made sense to have him deal with both Schuylkill and Kile Apartments. “Well glad we got that out of the way, what’s your favorite part of being a Graduate Hall Director?” There’s a smile that runs through his face. “The people you meet, the relationships you develop and watching people grow throughout time.” Being a Graduate Hall Director is all about leadership so I asked him “How do you describe the world integrity?” He sits back in his chair, allowing it to squeak as it wished… “doing the right thing, when no one is looking” he answered. He describes himself as a person who’s very honest, passionate, openminded, committed and motivated. Motivation is a big part of his work ethic he described it’s a hybrid between people and reputation. “I also feel that if you learn through experience and that’s what helps me the most to tell you the truth.” As the interview progress I his eggs in the same basket.” GHD Kyle holds a bachelor science in business administration from Bloomsburg University and is class of 2017. When it came time to say “goodbye” he decided to apply for Bloomsburg’s Masters of Business Administration program. But that’s the only school he applied for, because that’s where the calling was. If Bloomsburg didn’t admit him into their MBA program than he would have jumped into the job market and started to scour the market for a join the job market. Not only did his admission to Bloomsburg’s MBA program help shape his future, it also helped further prepare him for the jobs market more than just any Bachelor program. “What advice would you give to anyone who wants to become a GHD?” Kyle said that to anyone who would like to become a Graduate Hall Director he recommends them to have and open mind and don’t jump to conclusions.

            In conclusion, I think that I learned a lot about Kyle and even more about Graduate Hall Directors un general. I agree with Kyle when he says that this job is really good with building a good work ethic and that this job is really helpful in the future because building connections always a good thing to do I believe that Kyle’s background is something that has a lot of influence in some of his day to day interactions, but I think that his biggest motivation is his future. After this interview, I feel that I have more respect for GHDs and I also appreciate GHDs and all that they do because I know how important it is and how much they affect our daily lives here and Bloomsburg University.

Permanent

"Permanent"

Tattoo Process
Figure 1

Once you make the choice, there is no going back. Unless you want to have multiple excruciating laser battles with your skin, the choice will last forever. To most, laser removal is not their option after making the permanent decision to get a tattoo. Research shows that one in five Americans have a tattoo. Tattoos have become very popular in recent years. The art of tattooing is practiced on people of all ages and can vary quite drastically depending on geographical location. Tattoo shops began to open in America in the late 1800's. The art of it is progressing and transforming daily. The process of tattooing (Figure 1) is done by the artist injecting ink into the person's skin. This is done by using an electrically powered machine that moves the needle fast enough to penetrate the skin with ink. Tattooing is no simple task and takes many years of practice to be able to perform such an extreme art. Every shop will vary, but the starting price for tattoos typically range from $50-$100 per hour. The cost tends to be high due to setting up machinery, using new needles, and opening up new ink. The price goes up as the session goes on. Each artist range in price and charge based on the time and effort needed to accomplish the piece. It is always proper to tip every artist, even on top of the initial price. All shops must obtain a license before opening, as tattooing must be done in an extremely sterile environment.

Invicta Tattoo
Figure 2

As you walk in, all you can hear is the buzzing of the machines. It's almost as if you can feel the vibrations on your own skin. Invicta tattoo shop (Figure 2) is located on the Main Street in Bloomsburg, PA, opening daily at 1 pm. The private business, owned by a small group of friends and has six artists that work there. Compared to all the other tattoo parlors in town, Invicta by far has the best ratings and reviews. The pricing for this shop starts at $100 per hour. This is relatively  higher in price range, but when it comes to good quality people are willing to pay more. Invicta requires a cash deposit prior to each appointment. The deposit is to ensure that the customers will return on the day of their scheduled appointment and may vary in price depending on the size of the piece. The waiting area (Figure 3) was bright with the natural light of the sun beaming through the windows. Each window was draped with sheer red curtains that were tied back. A ledge surrounded the room that was large enough for seating and had a few decorative pillows spread out across it. In front of the doorway sat a black, leather couch that directly faced the front showcase.

Waiting Room
Figure 3

A man sat at the front behind a tall glass case. The case contained hundreds of pieces of body jewelry and earrings and was so tall that you could barely see him sitting behind it. He answer calls, schedule appointments, deals with paper work and so on for the shop. The man was slouched in his comfy office chair and had a dark brown beard with a baseball cap on. He sat, grabbing his beard over and over, stroking his hands repeatedly through it. In his loose flannel shirt, he stared with that look of boredom, as typically people are not always walking in to make appointments. From the waiting room, you cannot see much of the back where the tattooing takes place, due to customer privacy, but there is an open doorway that leads to it. As you approach the doorway with its black wooden frame and sheer tied back curtains, you can't help but to notice all the signs that surround it. The doorway leads to the giant room in the back that splits into two sides, lined by pale wooden floors and a high ceiling. To the right is a giant brick wall, spray painted with the word "Invicta" in all colors. Each artist has his own cubicle, divided by walls short enough to see over. Hundreds of ink bottles are lined up in each station of every color imaginable. Under the shelves of bottles, sits a desk covered in multiple drawings, pens, and crumpled up pages. Each artist is in their own zone once they enter their station, drawing piece after piece. The large black leather table is the most prominent item in each station. This is where each customer lays to prepare for something they will never forget. Invicta gives that feel of being in an authentic New York City art studio.

 "I talked to my wife and finally quit my day job to fully pursue my dream. I now get to do what I love." Jay Gregorowicz has been tattooing for eleven years. As a young boy, Jay had always loved art and drawing. At the age of 18, he got his first tattoo on South Street in Philadelphia. After receiving his first tattoo, Jay had found his calling. He joined his friends full time at Invicta about one year ago. It is obvious that Jay is passionate about tattooing which he shows in all the work he does. He puts his best efforts into each piece that he pursues.

Appointment Card
Figure 5

Tattoo Done at Invicta
Figure 4

Two days prior to going to Invicta, I had made an appointment with Jay Gregorowicz (Figure 5) to get my fourth tattoo. He had asked me to email an image of what I wanted to get done so that he could have something drawn up for when I arrived to my appointment. The day had a approached me so quick that before I knew it, I was walking down Main Street all alone to arrive at my 4 pm appointment. After a short walk, I had finally arrived at Invicta and it was time to get my tattoo. Out of the doorway comes Jay to meet me. A man in dark denim jeans, black t-shirt, black shoes, and a backwards baseball cap. On his wrist was a silver chain bracelet that led my eye to the thick, silver band on his ring finger. He was covered all over with tattoos and had a coarse, dirty blonde beard. Jay gave me a firm, welcoming handshake, then he took me back to his station to see what he had drawn up. Very understanding, he quickly accommodated for the few changes I wanted and within ten minutes he was ready to get started. I stood up as he gently placed the purple stencil on me, then got the chills as he pressed the cold, wet paper towel on it. In doing so, he was transferring the stencil onto my skin. I gave the placement a quick look in the mirror and was ready to get started. Jay had me lay down on my side along the table. I could feel the coldness of the black leather on my skin. As I began to relax and breath, he pressed the needle to my skin. I could feel the vibrating throughout my whole body. It created an odd sensation that was painful, yet all I wanted to do was laugh at the same time. "I like to begin by doing my lines lightly, then tracing them back over after. I prefer not to have to press down as hard, making the process as painless as possible."  says Jay as he talked to me through it all. He made it feel as if we were just two friends socializing, making me feel very comfortable. Thirty minutes had passed and he was all finished. Jay bandaged me up, I finished up paying and off I went.

 In all, it was an excellent experience. The shop works very efficiently and they work to make everything a quick, smooth process. From scheduling the appointment, to actually getting it done, they were very helpful and comforting through it all. Invicta is an exceedingly clean and organized shop. They make sure each customer leaves highly satisfied as they sterilize the area, bandage the piece, and make sure each person knows about how to properly take care of their new ink. Tattoo shops can be found everywhere all across America and the art has come a long way, making its appearance known in modern day society.

BIG

The Bloomsburg Investors Group or BIG started in 2004 with $50,000 and have been increasing that number since 2004.  "The main goal" the president of the BIG program, Carl Keegan began to say, "of BIG is to increase our assets with long term investments as well as teach our members how to create a detailed analyses." The Bloomsburg Investors Group has done this over the many years it has operated, meeting every Monday and Wednesday in room 123 Sutliff Hall (Figure one) to discuss what stocks to buy or sell. This is done by breaking into ten different groups, each focusing on different sectors of the economy.

Figure one

The ten groups that the investors group break down focus on different types of companies.  Each individual sector (Consumer Discretion, Consumer Staples, Energy, Financials, Healthcare, Industrial, Materials, Telecoms, Utilities, Technology) group meets up in Sutliff Hall and creates a presentation to show the whole group in Sutliff Hall. Sutliff 123 is a small room that can seat about 30 and has a constant showing of stock prices crawling across the ticker (Figure two). There is a TV which is always playing silent news, ether CNN or FOX.  Each seat in the room has a computer on top of a wooden table and a soft swivel chair. There is also a large projector centered in front of the room.  When in a sector, a detailed analysis of the stock and company is created.  The sectors do this by creating SWOT analysis as well as looking though the companies investment, sales, income, as well as leadership. Then each sector presents the company evaluation to the whole of the BIG group.

Figure two

Each Monday and Wednesday at 4:30 the investors group meets to talk about recent events as well as stocks that each group will present, to ether sell the stock or buy the stock. The group then meets in Sutliff  Hall in one of the computer labs. The room fits about thirty to forty. There is always a small chatter through out the room during presentations with the attention still on the presentations. Once one of the ten presentations are finished, there is a discuss and ask many questions to why we should or shouldn't buy, as well as what the group think of the stock. Then vote decides what the group does next.

Sometimes there is some teasing that goes on during the meetings, when someone pushes for a certain stock that then drops in value after purchase.  This conversation was between Carl the president of BIG and the head of the utility sector, Connor, who has a full brown beard and wears bulky clothing and a hat which covers most of him up.

"What did we buy that stock at" Carl said knowing the answer.

"Ten forty and its down to eightish now" Connor slightly annoyed.

"Yes, but there going to be a rebound yes" Carl asked.

"Yes it should be on the rise" Connor replied.

"And we are hoping for it to do so" Carl replied with a small smirk. 

When interviewing Carl Keegan after the meeting on Wednesday, he gave me a strong hand shake before we started.  We sat down at a small wooden table across from each other.  Carl has short brown hair and has a strong voice when he speaks. Carl has been very happy with how well the BIG program has been operating over these years.  He is also excited to continue to increase BIG's assets for long term gains instead of short term trades, as the system BIG uses would be to slow for short term stock trades.  Another important goal the BIG program does is to ensure that when he himself leaves BIG as well as this fellow seniors, that there are capable people in place to lead.  Carl was put into the position of president of BIG two years ago due to his successful leadership in his section and capability to lead.  This continues naturally with members proving themselves as the year goes on, as well as the fact that higher positions like vice president and treasurer, will help develop a leader to take over the task.

"The BIG program is a great learning experience for business majors and anyone who is interested in the stock market" Carl said at the end of the interview. He gave me another strong hand shake and went off to continue his work for the BIG program.

What is a GHD?

"My favorite part of the job is creating an environment where the staff and students feel comfortable being themselves and I think we're getting there, it's all I care about." When I met Jane at the Commons for our interview she told me that creating an environment where people are comfortable being themselves it is her favorite part of being a GHD. Her job usually doesn't involve meeting students to help them on their papers but she made an exception for me. Jane is about 5'10 with brown hair and brown eyes, she always seems in a very jovial disposition. What is a GHD? GHD is an acronym for a Graduate Hall Director it's part of the college of student affairs.

Accentually her job is to supervise her residence hall and the staff of community assistants (CA's), trying to resolve any roommate conflicts that might come up, she's also in charge of room changes and making sure the CA's get any new training that is required. Basically, she has to try and keep her residence hall running. Jane has to have at least 20 office hours a week and hold at least one meeting with her community assistants. She also has other administrative duties that would make my list drag on too much. "It's immensely important to try to look and be positive so the CA's are positive even though I might be having a bad day." Jane told me that her attitude has an extraordinary impact on her community assistants it inspires them even if they are in a bad mood or having a bad day. She heard about being a GHD while she was an undergrad "But after 2 years of being a CA I was burned out and didn't want to continue school after I graduated." After Jane was out of school of two years a former supervisor of hers reached out and "put the bug in my ear." Her decision to come back was a little last minute she told me. Jane had to apply twice once as a GHD and a second time as a graduate student. For her to apply to be a GHD she had to write a few essays. The demanding nature of a full-time student and her duties as a GHD can put constraints on anything Jane wants to do outside of college. She told me it feels like having two full-time jobs. When asked about the preconceptions about her job she told me that there's a lot of preconception that surrounds her job. There are two major preconceptions she told me about. One of them are from a student's perspective they think she's an authoritarian figure when she really cannot punish you, she might report you but that's the extent of her what she can do in that aspect. "people think I'm here to be the police, but really I'm more of like a big sister that holds people responsible." the second of the preconceptions mostly comes from other graduate students that that think some of the GHD's only do it because the school pays their tuition for them taking the job of a GHD. We do have to pay for our own books and things she said. "but compared to the amount of work we do its actually not a lot of money as you would get from a normal job." Also, Jane said they cannot leave the campus easily they have to get someone to cover for them if she of any other GHD wanted to go home leave. "It's not like any other job where you work your hours and then you can go." Jane is pretty much stuck here unless she can get someone to cover for her. After we finish our lunch we went to her office.

Cabinets where she keeps her supplies for activities.

office when you first walk in.

The first thing you will notice when you walk in to her office like many offices in residence halls hers is not much different. The room is a brightly lighted large square with dull gray painted walls made of cinderblocks. Her enormous L shaped desk toward the left end corner. On the desk there are an abundance of papers on her desk and the usual things you find on an office desk. The only thing the stuck me as out of place was her old phone that still had a cord and looks almost as old as I am. You will also see in front and to the right of the desk are two very comfortable small couches with leaf patterns on them. that you sink into when you sit down to the point that it's hard to get up. On the walls are pictures of her friends and family and the two calendars. On the right side of the office are two Enormous wooden cabinets. One is full of thing for activities. Thing like string, glue, markers, puffy paint,and a bunch of other various thinks needed for their buildings activities. The other one is for administrative papers. The three small plastic containers have colored papers for their activities. Also, the sound of calming music can be heard when someone walks in and sits down. She said it makes the students more comfortable and relaxed if they have a problem. what people may also have noticed that her office is in close proximity to the front entrance people can hear the door loudly opening and closing all the time. I asked her if it bothered her and she said at first. Besides that, it's usually dead quiet. Also, the only thing anyone can smell if the windows are open is the Scranton Commons.

The meetings with Jane and her CA's are held on every Tuesday night. As Jane walks though the double doors into the study lounge they use for a meeting place. She sees the CA's already have arrived, and have moved the various types of chairs in the room into a large circle. The room has wood panels a quarter of the way up the wall and white paint covering the rest. When she sits down Jane hands out some packets she typed out with a list of upcoming events and activities pertaining to her residence hall, and highlighted the most important ones. The CA's all seemed very comfortable being themselves at the meeting making jokes and saying what they thought. After she explains each topic thoroughly Jane asks the CA's what they think and if they have any ideas for future activities. Toward the end of the meeting Jane and the CA's talk about various thing about the residence hall and ask Jane about participating in activates and their desk hours. When the meeting is over they get up and put the chair back into place and leave. until next week.