local food
Keeping food close to home
with singer Aleksa Palladino
Getting the necessary support
from family and friends
Getting inside
Standing Tall
April 12, 2012
From the Editor} {
What’s hot this Week
All in the family
inside this issue
thursday april 12
friday april 13
saturday april 14
sunday april 15
monday april 16
tuesday april 17
Wednesday april 18
What: laWrence public library spring book sale
When: 5 p.m. to 9 p.m.
Where: laWrence public library, 707 vermont st.
Why you care: read a book and get some knoWledge.
What: genius of Women talent shoW
When: 7:30 p.m.
Where: burge union, ku campus
Why you care: a night devoted to the celebration of
Women? Who run the World, girls.
What: adeku (african drum ensemble) concert
When: 3 p.m.
Where: murphy hall, ku campus
Why you care: dance to the beat of their drums.
What: taproom poetry series: lee ann roripaugh and
jordan stempleman
When: 5 p.m. to 10 p.m.
Where: eighth street tap room, 801 neW hampshire st.
Why you care: do something chill on your sunday night.
What: kansas union gallery: neil goss
When: 9 a.m. to 5 p.m.
Where: kansas union, fourth floor
Why you care: check out this Week’s featured artist.
What: drafameus
When: 8 p.m.
Where: bottleneck, 737 neW hampshire st.
Why you care: trio from kansas celebrate the release of
their neW record “i’ll be around.”
What: earth day burger cook-off
When: 1 p.m. to 3 p.m.
Where: kansas union, level 1, haWk’s nest
Why you care: free burgers samples, yes please?
lindsey deiter | associate editor
e’re heading right into the fast,
downward spiral that seems
to speed up time and acceler-
ate the arrival of the semester’s end. You
know that last minute that you wait for
to fnish fnal projects and papers? It’s
almost here, and the tempting distrac-
tions that come with the season make
them all the easier to put of. Te warm,
front-porch-beer-drinking weather, the
growing number of social obligations that
come in anticipation of graduation or
summers away from Lawrence, and all the
warm-weather activities we’ve waited all
winter to enjoy again fll our spare time
and then some.
For some, the coming of spring has
another exciting aspect — fresh and local
produce. As the fowers bloom and green
grass emerging from the earth, asparagus,
carrots and certain greens are also grow-
ing in the Midwest. Allison Bond’s feature
story on page eight looks at the infu-
ence and implications of the local food
economy in our community.
Stopping to smell the roses every now
and again is always a wise move, and
that’s no diferent in regards to the food
we eat, and how they afect us and the rest
of the world. Tis will be the last spring
I’ll enjoy as a undergraduate student so
before I wake up one morning and it’s
graduation morning on May 13, I want
to take a moment to refect on my fnal
days at KU and think about what I really
hope to walk away with, other than my
So as summer builds up and the
semester winds down, take a second to
think. You never know what ideas might
sprout up.
photo by michael zupon
table of contents
entertainment: Q&a
Exitmusic’s Aleksa
Palladino on her frst touring
experience. 7
speak: getting support
campus & town:
what it’s like...
campus & town:
fuzzy friends
Lifting her up in one of
the toughest times of her
To survive an IED explosion.
The good, the bad and
the ugly of owning a pet.
play: relieving tension
14The true value of a spa day.
love: celebrity dish
Jayni Carey from the local
cooking show “Jayni’s
Kitchen” on Lawrence and
local food.
cover photo: barbara clark (bottom right) and her family enjoy
selling fresh produce at the lawrence farmer’s market.
Spring has sprung! Tulips are blooming,
trees are blossoming, birds are chirping,
girls are in their Tempo shorts, and the
boys are dressed like Carlton Banks. It’s
time for spring sex positions. All positions,
with the exception of Sunday Brunch and
Tulip in Bloom, can be modifed for anal
Bee Sting
Receiver fexibility is required for this
anal position. Te easiest way to get into
the position is to frst achieve Reverse
Cowgirl; the giver lies on his/her back
while the receiver straddles the giver on
his/her knees, facing away from the giver.
Next, the receiver leans all the way back
until he/she is resting on the receiver’s
chest, keeping both knees bent. Tis posi-
tion allows for intimacy between partners
as the giver’s hands are free to caress and
stimulate the receiver’s body and genitals,
and both partners are positioned close
enough for deep kissing.
Sunday Brunch
Te giver lies on his/her back on the bed
with his/her head over the edge. Te
receiver straddles the giver’s head, facing
away from the giver. Te position of the
giver’s head allows full exploration of the
receiver’s genitals and anus. Te receiver
can also bend and extend his legs for
deeper penetration or stroke his shaf
while the giver focuses on his huevos
Michelle MacBain, Kansas City, is a graduate student
in Communication Studies. She studied Psychology
and Human Sexuality at KU and the University of
Email questions to michelle@michellemacbain.com
Tulip in Bloom
View her tulip in all its glory. Tis version
of cunnilingus has the receiver lie on
her back, raise her lower back and legs
overhead, and rest her feet or knees (de-
pending on fexibility) on either side of
her head. Her tulip is raised and exposed
for her partner to enjoy. Te giver kneels
behind her, allowing her to rest her hips
and/or buttocks against his/her chest for
stability and comfort. Te giver has the
ability to stimulate both her vagina and
anus, as well as the freedom to explore the
rest of her body with his/her hands! Enjoy
all the beauty of her warm, spring tulip!
In the Czech Republic, women are
playfully spanked by the men on Eas-
ter Monday to keep their health and
beauty for the coming year. Join in on this
springtime tradition with the Polmåzka
position. Te giver sits on the edge of the
bed and holds the receiver’s legs around
his/her torso, the receiver’s buttocks fac-
ing up. Te receiver places his/her hands
securely on the foor with arms extended,
holding his/her upper body of the foor.
Te receiver can rock back and forth as
the giver uses his/her arms to assist the
movement. Te receiver’s buttocks is posi-
tioned for a playful spanking.
Te Bunny Hop
Bounce your way to orgasm! Te giver
lies on his/her back while the receiver,
facing the giver, straddles him/her. Te
receiver places his/her feet frmly on
the bed, knees bent, with both arms and
hands securely grasping giver’s forearms.
Te receiver uses his/her legs to “bounce”
up and down, the giver assisting by
securely holding the receiver’s forearms
with his/her hands. Hippity hoppity!
Orgasm is on its way.

23RD & KASOLD 785.856.2337
Epic Rides. Local Concerts. Bio 600.
Take a summer class at KU in KC.
It’s your summer. Make the most of it.
Overland Park, KS 66213 t SummerOfYou.org
Couples Advice: myron liu and chelsea linden
Chelsea Linden and Myron Liu never
had that awkward phase in their relation-
ship. Tey started out as friends, bond-
ing over “Dexter” and puppies, and then
began dating last spring break. Chelsea, a
senior from Seneca, knew that she really
liked Myron when she went home for
a couple of days over break. “I told my
mom about the situation with Myron,
which is something I never do. Tat’s how
I knew this was serious,” Chelsea says.
Last break, Chelsea and Myron spent
every day together. “Tere was something
there. Neither of us took it very serious
at frst. We needed that week to try it out
and see how it would work,” Myron says.
// rachel schwartz
It obviously worked out well, because
Myron and Chelsea have been dating for
about a year.
Dating Tp: It’s important to take time
to get away from the distractions of every-
day life to spend quality time together.
One time each month Myron and
Chelsea spend time together is on the
26th, because the date they started dating
was last March 26.
Something that has really helped them
aford to go on these outings is Groupon,
which ofers coupons and discounts for
diferent places, including hotels and
restaurants. “Groupon really started this
relationship,” Myron jokes.
Myron and Chelsea enjoy renting hotel
rooms so that they can just go cook din-
ner alone and spend the night away from
everyone and everything. “We always
love to make dinner together but we hate
that we have to be at the house with our
other roommates while we do this and
eat on the couch,” Chelsea says. “Doing
things out of the ordinary is a good time
to reconnect. When you get stuck in the
weekly rut, it’s nice to step out of that and
hang out and do something fun.”
what do you looK For in a Girl? She has
to be shorter than me and have a good
smile. She’s got to be smart and easily ap-
maJor turn-oFFs? Talking in baby voices,
smoking, being snobby.
// sasha lund
Catch of the
Joey stromberG
hometown: sterlinG
year: senior
maJor: Finance
interested in: women
what is your dream Job? Venture capital-
ist/actor. Being famous would probably be
the coolest thing in the world and having
a lot of money would be awesome. Money
is comfort.
iF you could meet anyone, dead or aliVe,
who would it be? William Wallace be-
cause I have a Scottish heritage. He’s all
that is man.
iF you could liVe in a diFFerent time Pe-
riod, which one would you liVe in? 1920s
during Prohibition. Some of the best
experiences are when I wasn’t supposed
to drink. Doing things when you’re not
supposed to, like drinking, is always more
fun. Tey had big band music and “Te
Great Gatsby.”
what is your ultimate date? Going to a
music festival. Tat would just be because
you can go to see both your favorite
bands so you can both be satisfed.
where do you most want to Visit? Ant-
arctica. Tat’s where penguins are and
no one goes to Antarctica so I’d be a true
cOntributEd phOtO
cOntributEd phOtO
Jayni Carey has been a longtime
Lawrence resident for 34 years. She is the
host of the popular cooking show “Jayni’s
Kitchen” on Channel 6. Te show, flmed
in her home kitchen in Lawrence, special-
izes in gourmet, yet simply prepared foods.
Carey has also authored four cookbooks.
How can someone turn tHeir passion into
a career?
Get as much education as you can. Try
to work in the business and learn about
it. All those basic things really make a
diference. Don’t be afraid to put yourself
out there and pursue your interests. Be
Celebrity Dish: Jayni carey
wHat is your favorite restaurant in
My favorites at the moment are Pachama-
ma’s and Esquina. Both have fantastic
chefs, they use fresh, local ingredients
and their recipes are very creative. Tat’s a
great combination.
wHat is tHe perfect meaL to make if you
want to impress someone?
I like to cook French food, and so I’d
probably go that way. Something like a
grilled leg of lamb.
wHat is your favorite meaL?
My favorite meal is a grilled leg of lamb
with a potato gratin, some fresh veg-
etables and lettuce out of my garden for a
salad. And a glass of really good red wine.
wHat is your favorite tHing to do in
I enjoy downtown Lawrence, I like to
spend time in my community enjoying
the fne food there. I enjoy events at the
Arts Center. I like our Final Fridays in
downtown Lawrence. We have so much to
do right here locally.
Who needs an arena when you can
play on a lawn?
For the Pearson Lawn Rock-a-Ton,
fve bands will take to the grassy expanse
in front of Pearson Scholarship Hall for
an evening of free music and food on
Saturday, April 14 from 5 to 11 p.m.
Te event is in its 12th year and has be-
came a tradition for Pearson residents al-
though it has gone through some growing
pains, says James Wilson, the social chair
for the scholarship hall and a sophomore
from Osage City. Te evening of concerts
used to be called “Bands in the Sand,”
complete with a faux beach, until the sand
killed the grass.
// keLsey cipoLLa
Get Some Culture:
pearson Lawn rock-a-tHon
Tis year the line-up includes local
bluesy garage rockers the Windup Birds
and pop rocker Rachel Black, as well as
Wood for Sheep.
Several of the bands feature current or
past scholarship hall residents. Chicago-
based rock band Verona Red includes
2009 graduate Adam Knoernschild, and
the group Down With Gravity formed
just to play at the rock-a-thon.
Chris Carter, a sophomore from Law-
rence and the band’s drummer, was still
in high school when two of his friends in
the hall asked him to form Down With
Gravity. Tey played their frst show three
years ago on the lawn of Pearson and
have played every spring since. Tis year’s
rock-a-thon performance will be the last
show they’ll ever play together, since
several members are graduating.
Te experience is bittersweet for
Carter, but he says he’s happy to play to a
crowd he’s become familiar with over the
“Tey’ve seen us literally grow up as
musicians and as students,” Carter says.
cOntributEd phOtO
a band performs at pearson rock-a-thon last year.
cOntributEd phOtO
// sasHa Lund
to the heart, through the stomach: “Jayni’s kitchen”
features simple yet elegant foods.
ultimate music festival
dancefestopi a. com
dancefestopi a. com
Q&A: Exitmusic’s AlEksA PAllAdino // kElsEy ciPollA
Brooklyn punks Te Men topped
KJHK’s charts last week with their new al-
bum, released in March on Sacred Bones.
Te record has received generally glowing
praise for its seamless
fusing of many diferent
styles, sounds and genres.
It is the group’s third
full-length release, and
second on Sacred Bones
(Leave Home, the second
album, was released just
last year).
Te infuences at play
here range from country
and blues, to punk, noise
and metal. Sonic Youth,
Rolling Stones and Black Sabbath are
mentioned as points of comparison in the
BBC’s review.
Te band’s latest blog entry matter-
of-factly explains that Te Men are back
from tour, but hitting the road again
// AlEx trEtbAr
Top Album:
thE mEn— oPEn your hEArt
soon. Tey have a 7-inch coming out in
May on Matador, a prolifc indie label that
has put out seminal records from suc-
cessful acts such as Pavement, Te New
Pornographers, Yo La Tengo,
Liz Phair, Belle and Sebas-
tian, Jay Reatard, Interpol
and Cat Power. Te 7-inch is
the third release in a limited
edition subscription series of
six singles throughout 2012.
Other acts with singles in
the series include Stephen
Malkmus (of Pavement) &
Te Jicks, OBN III’s and L.A.
Guns. Te Men also plan to
begin work on a new full-
length before the Matador single drops.
Local two-brother act JabberJosh
opened for Te Men when the group
stopped in Lawrence last August to play
the Replay Lounge.

Exitmusic’s Aleksa Palladino and Devon
Church are entering a new stage of their
musical careers. Te married, 31-year-
old Brooklyn based indie rockers recently
embarked on their frst tour and are getting
ready to release their second full-length
album in May. Palladino, the husky voice
behind the band’s angsty, rich and ofen
haunting music, is also an accomplished
actress who most recently starred in HBO’s
Emmy winning drama, “Boardwalk Em-
pire,” produced by Martin Scorcese. Te
duo will stop at Kansas City’s Riot Room
on Sunday, April 15.
how did you gEt stArtEd in music?
I started playing guitar when I was nine
and I started writing songs right away. I
spent pretty much every day playing and
writing, but I always thought it was just
something I did for myself. I love great
music and I really hate mediocre music.
If I wasn’t any good or if the songs weren’t
worth it, then I wasn’t going to try and do
anything with them. It took me 10 years
of songwriting to get to a place where I
thought ‘Maybe this is worth sharing.’
Especially working with Devon, once
it’s not just yours, I think you can kind
of see it a little bit better and maybe get a
little more courage to put it out there.
how did you And dEvon mEEt?
We met on a train in Canada when we
were 18. I was traveling with my best
friend afer high school and we grew up
in New York. Devon grew up in Canada.
It was a totally serendipitous meeting.
I wasn’t suppose to be on that train, he
wasn’t suppose to be on that train, but
we saw each other and talked for two
days and just sort of had this undeniable
connection that I think we were both
too young to really know how to pursue,
so it took a couple of years for us to get
together afer that.
whAt wErE you doing in thAt timE? did you
go to collEgE?
I didn’t go to school. I was acting and
writing music. I was young still. I was still
just trying to assert myself into the world,
fgure out how I wanted to do things. I
was one of the only people who didn’t go
to college from my high school. I didn’t
even apply. You already feel like you have
the odds stacked against you when you
make decisions that aren’t popular.
how hAs touring for thE first timE bEEn?
I had a lot of stage fright. I remember
trying to convince Devon that we never
had to play live and he was like ‘Yeah.’ It
can be really exhausting, but it took me
14 years to build a career in acting and
I’m hoping that working everyday for a
month, it won’t take that long this time.
whAt cAn fAns ExPEct from your show?
I think the strength of our music is that
it’s not trying to be cool or fashionable.
It’s really about the experience of being a
human being. Tat’s what I want it to feel
like, a human interaction.
contributed photo
Open Your Heart is the men’s
third full-length album.
contributed photo
husband and wife devon church and Aleksa Palla-
dino are Exitmusic. the band plays at the riot room
in kansas city on April 15 with local band cowboy
indian bear.
Great for:
*Bor hopplng
*Bochelor,Bochelorelle Porlles
*Any olher lun lllled evenl
For more delolls vlsll: www.pedolhopper.com
Pedal powered
party bike for
10-16 people.
t’s a cold rainy day in February as I pile into
a van with my environmental media class,
headed to Sweetlove farm, about 20 miles
away from Lawrence. Pulling up to a 65-acre
farm, all I see is untamed grass everywhere.
I think to myself, “Tis is a farm?” When I
think of farms, I think acres and acres of one
crop such as wheat, soybeans or corn. Or I
think of hundreds of an animal, such as cows,
pigs or sheep.
Sweetlove farm, owned by Phil Holman-
Herbet in Jeferson County, is anything but
my typical image of a farm. By the front of
the house is a small chicken coop. In the back
near the house stand a handful of Katahdin
sheep and Dexter cows. All of Phil’s animals
are grass-fed, meaning a diet of only a mix of
grasses, forbs and legumes nature provides
in the pasture. Pasture farming, the healthier
option for animals, is not the norm anymore
as bigger companies are resorting to feeding
animals corn feed, which is not natural for
animals to eat.
It wasn’t until I took an environmental me-
dia class that I came to realize how important
it is to know where our food comes from.
With each experience of shopping for grocer-
ies, getting my hands dirty in the dirt and talk-
ing with local farmers, my knowledge of food
in America grows. Te more I learn, the more
I realize the benefts local foods bring.
Within local markets, produce is usually
sold within 24 hours afer harvest, retaining its
peak freshness, ripeness and nutritional value,
says Harvard’s University Center for Health
and the Global Environment. Barbara Clark,
owner of Maggie’s Farm located just north
of Lawrence, says the benefts of eating local
food are numerous, including freshness, favor
and the nutritional quality of foods consumed
close to the source. I don’t think anything can
compare to the fresh taste of produce picked
right from the ground, as I got to experience
this spring break when I visited Heifer Ranch
in Perryville, Ark. Looking forward to fresh
salad greens everyday for a tasty mixed salad
was the highlight of lunch.
Abby Olcese, a 2010 KU graduate who also
is involved in Environs, a KU student envi-
ronmental group, found that the more she got
involved with environmental issues, the more
she learned that local food is part of a bigger
picture. “Not only is eating local food good for
you” Olcese says, “it is good for the economy
by supporting local businesses, and it’s good
for the environment because the food doesn’t
travel as far.”
From the farmers, to the restaurant to the consumer, learn how local
food is taking over Lawrence.
//allison bond
contributed photo
Where to fInd
local food In
While some restaurants and stores
sell more local food than others,
here are some places in Lawrence
where local food can be found.
- Farmer’s Market
- The Merc
- 715
- Wheatfelds
- Iwig Dairy
- Pachamamas
- Free State Brewery
- Tellers
abby olcese, Ku graduate, and sarah taggart (right) pick locally
grown pumpkins from Weston red barn farm in Weston, Mo.
What is meant by local
Turns out local farmers aren’t so diferent
from us: they love to eat good food too. At
least that’s the case with Holman-Herbet, own-
er of Sweetlove farm, who bought his farmland
in 1999 to get the freshest and most delicious
food from his own backyard. What started
with chickens used for helping with the garden
and feeding the family, the Holman-Herbert
family slowly expanded to raising chickens,
sheep and cows to sell. Tey sell their eggs and
meat at the Farmer’s Market and to Lawrence
stores such as the 715 restaurant and the Merc.
“Te vast majority of local farmers around
here are small farmers,” Holman-Herbet says.
“Growing food in the best possible way means
that you have to do things on a small scale.”
Maggie’s Farm is also diversifed, grow-
ing diferent fruits and vegetables as well as
raising sheep. Maggie’s Farm sells to the Merc,
Genovese, Wheatfelds and Pachamamas. “It is
gratifying that I can feed people,” Clark says.
Olcese, the KU Environs member, says the
best part about eating local food is getting to
know the people who grew it, talking to farm-
ers as she shops at the Farmer’s Market. “I like
eating local food because I like being in touch
with people who grew the food, who picked
the food,” Olcese says. “I really appreciate the
efort that goes into it.”
Both Holman-Herbet and Clark agree that
freshness, favor, and nutrition quality received
from eating local food is unbeatable. Tere
is also a trust developed between consumers
and producers when eating local food, which
translates into the food security of knowing
where your food comes from, Clark says. She
adds that local food can also help with food
education. “It’s imperative that the younger
generation doesn’t grow up thinking that you
open a can with a can opener and think that is
where your food comes from,” Clark says.
local is better than
While organic foods generally mean foods
produced without the use of herbicides and
chemicals, what organic stands for today is not
always the best option for the environment
because of increased petroleum use, accord-
ing to Sustainable Table, an organization that
works to educate people about food-related
issues. Buying local foods instead of organic
can help decrease your carbon footprint. Ac-
cording to Sustainable Table, food from the
farm to your table has traveled an average of
1,500 miles. Te farther food travels the more
nutrition is lost in the food, as well as adding
carbon dioxide emissions to the air from a 17
percent added petroleum use. Since the USDA
took over setting the qualifcations for what it
means to be organic, the term organic is now
watered down and doesn’t mean what it used
to mean because the qualifcations are set so
low, Holman-Herbet says. In the United States
today, there are three diferent levels that
qualify food as organic, meaning that produce
doesn’t have to be 100 percent organic to
receive the USDA label.
While the Sweetlove farm is not organic
certifed, Holman-Herbet goes above and
beyond what an organic certifcation would
require, particularly in his mission of soil
growth on his pastures. Holman-Herbet
practices pasture farming; he relies on his
animals’ stomachs to process the grass they eat
to in-turn use their manure to create optimum
conditions for topsoil growth. While this is a
millennial process, only producing a couple of
millimeters of topsoil a year, Holman-Herbet
believes that we have a responsibility to do our
part in keeping the environment healthy.
Whether organic certifed or not, Clark
believes that communities are more and more
valuing a nationwide trend of eating more
locally grown food. “Each community is going
to have to be more self-reliant than it has been
in the past. We are in this now for the long
haul,” Clark says.
education and aWareness
KU Campus and the city of Lawrence are
fnding ways to educate people about where
their food comes from. KU Student Farm,
which was set up as an environmental studies
capstone class project in 2010, now works with
students, faculty and staf to provide a space to
learn how to grow your own food.
“We are all pretty disconnected from our
food,” says Kim Scherman, a senior from Eu-
dora and president of KU Student Farm. “We
don’t know exactly where it’s coming from or
how it’s grown. Te farm is all about education
and being able to sustain yourself.”
KU Environs, a campus student organiza-
tion that seeks to promote environmental
awareness throughout the KU campus and
Lawrence, helps educate students on campus
through hosting documentary viewing events
and speakers. Te Local Food group within
Environs is also collaborating with dining
areas on campus to help get local food to the
residence dining halls.
Living in Lawrence, there are several ways
to get more connected with food. Students
have the option of getting involved in an or-
ganization which promotes sustainable living,
such as KU Environs or KU Student Farm.
Finding restaurants that buy food from sur-
rounding farmers is another option. While
some restaurants and stores sell more local
food than others, some places in Lawrence
where local food can be found include, Te
Merc, 715, Wheatfelds, Iwig Dairy, Pachama-
mas, Free State Brewery, Tellers and the
eating on a budget
Eating local food can get expensive. Ac-
cording to a study conducted by the Univer-
sity of West Georgia, college students spend
an average of $93 a month on food during
the school year, 12 percent of their budget.
Olcese ofers her own tips on how to cut costs.
Besides shopping at the farmers market and
buying in bulk, Olcese says that she tries to
shop smart by comparing prices at difer-
ent stores. For example, Hildenbrand Farms
Dairy, a dairy farm in Junction City, now sells
its milk in Lawrence, which can be found at
Hy-vee and Dillons, in glass containers for
about $2.99. Customers buying Hildenbrand
milk, pay a deposit on the glass bottle, but
then get the deposit back when the glass bottle
is returned. “Once you keep doing that you
are actually paying less than if you were to buy
regular carton milk,” Olcese says.
Shopping comparatively for foods on sale
at the Merc can also help save money. Olcese
compared cereals from Dillons and the Merc
and found that the cereal she liked was on sale
at the Merc that week for cheaper. “It takes
a little bit of extra time” Olcese says, “but it’s
totally worth it.”
What it means to be organic
The term organic refers to foods grown without the use of pesticides, synthetic fertilizers, sewage sludge, genet-
ically modifed organisms, or ionizing radiation. No antibiotics or growth hormones are used on animals, eggs and
dairy products. According to the USDA National Organic Program, in order for a product to be organically certifed
a certifer inspects the farm to see if it is meaning USDA organic standards.
However, according to organic.org, there is no defnitive research that proves organic food is more nutritious
than conventional food. Organic.org does cite that researchers at the University of California have found that “or-
ganic tomatoes had higher levels of phytochemicals and vitamin C than conventional tomatoes.” Either way, foods
used without the use of chemicals are believed to be better for the environment and body.
[ ]
photo by allison bond
photo by allison bond
Kahtahdin sheep, found at sweetlove farm, are
sold around lawrence for their meat.
phil holman-herbet shows his free-range chickens in
his small, light-weight chicken coop, designed to keep
birds safe from predators and harsh weather.
Farmer’s Market.
campus & town
Jack races down the street on his leash,
pulling his favorite human companion,
Adrienne Mather, a sophomore from
Olathe, along as they go on a run. Jack,
a black Labrador mix, is excited about
getting some exercise afer spending his
day in Mather’s apartment while she was
in class. Mather takes Jack running a lot,
especially since the weather has been nice.
At frst, Mather thought bringing Jack
to Lawrence from her parent’s house
would become a hassle, but she says he’s
an easy dog. It doesn’t take long to take
him out in the morning and he adapts
well to new surroundings. “Te only bad
thing is that he gets into the trash and
drags it into my roommates room, but he
gets into the trash at my parents house
too,” she says. Jack gives Mather a sense of
protection living in the apartment.
“College students make good pet own-
ers just like anyone else,” says Dori Vil-
lalon, director of the Lawrence Humane
Society. “Tere’s a myth that the Lawrence
Humane Society picks up pets that college
students leave behind on the streets, but
that’s not true.”
Villalon says college is a good time to
have a pet. Some students have set sched-
ules, making it easier to fnd time to care
for pets, and an animal that usually roams
the entire living space, such as a dog or
cat, may enjoy an active house with a lot
of roommates.
Students should consider these factors
before bringing a pet into the home, to
make sure the pet fts their lifestyle. Vil-
lalon says it’s hard to fnd landlords that
allow pets, so that might restrict where
pet-owners can live. Pets may limit travel
opportunities during breaks. Tere are
extra costs, such as pet food or veteri-
nary bills, to owning a pet. Nakai Marr, a
junior from Lawrence, owns seven pets: a
Rottweiler, a cat, a California Kingsnake,
two box turtles, and two tortoises. She
spends up to $500 each month on all
seven of her pets combined. “Money is
the biggest shocker to any college student.
If they live of their parents, then they
need to realize the expenses of having a
pet quick, if they want to get a pet,” she
Matt Sanderson, a senior from
Overland Park, owns a Doberman and a
cat. Te Doberman, Aiden, has a lot of
energy. Sanderson says if Aiden doesn’t
get enough exercise, he turns into a nut
job. “He needs at least one walk a day.
Once he goes on a walk, he’s chill,” says
Sanderson. Taking care of Aiden is the
biggest challenge because Sanderson must
balance it with school and work, his top
He lives in Overland Park half of the
week and takes Aiden with him, but
leaves his cat, Khloe, at his apartment in
Lawrence because she doesn’t need as
much attention as the dog. His room-
mates don’t have a problem helping out
to take care of Khloe when he’s gone. De-
spite the stress he sometimes feels from
being a pet owner and student, Sanderson
enjoys the company of his pets. “Honestly,
the cat is a stress release and I know it’s
cheesy, but a dog really is a man’s best
friend,” he says.
Sometimes students realize too late
they aren’t ready for the responsibility of
being a pet owner. Emily Strom, a senior
from Evanston, Ill., adopted Nala, a Lab-
rador mix, from the Lawrence Humane
Society at the beginning of the school
year. Strom realized she didn’t have the
time to care for Nala, and wishes she wait-
ed to adopt a dog because of the expenses
and time commitment they can require.
Luckily, Strom was able to fnd a better
situation for both her and Nala —living
with her parents as the family dog.
If you miss having a pet while in col-
lege and need a pet fx, you can volunteer
at a humane society. Kathy Maxwell,
director of business afairs and adoption
services at Helping Hands Humane Soci-
ety in Topeka, says volunteering is a also
good way to get to know diferent animals
and fgure out what kind of pet works for
you. “If college students are wondering
if their lifestyle can accommodate a pet,
they should volunteer frst,” she says. If
you don’t have an hour a week to volun-
teer, then you won’t have time to take care
of a pet.
A mAn's best friend or
biggest burden?
The good and the bad things about being a full-time pet owner and a
student. //kelsey eckenroth
be a Pet
The Lawrence Humane Society
encourages college students to
become foster care volunteers.
Students have the chance to take
in mother cats with kittens and
sometimes dogs. Students raise
the kittens until they are ready for
adoption. The Lawrence Humane Society
provides food and everything needed to
care for the animals. Volunteers don’t
need to have any experience and the
Lawrence Humane Society has train-
ing sessions open to new and current
photo illustration by claire howard
APRIL 21 , 2012
NOON-2:30PM @ Memorial Stadium
Have a plateful of the world’s largest serving of freshly
made* nachos at the Kansas Relays. The nachos are free
with a suggested donation of $1 or a canned good to
benefit L.I.N.K., a local-hunger outreach center.
Admittance is FREE with Student ID.
*Includes: ground beef, nacho cheese, fresh salsa, tomatoes, cilantro,
beans, jalapenos, tortilla chips and Salty Iguana’s famous Iguana Dip.
campus & town
Guy: I don’t understand unibrows.
Girl: Yeah. When I was in sixth grade and my mom saw my unibrow, she was like that’s gotta go.
Guy: I’m 90 percent sure I just pooped out my soul.
Girl: Don’t chicken my veggie burger!
Guy: Just missed it.
Girl: Liquor before beer. Don’t puke in your ear.
professor: I’m at the age now where I’m in the obituaries, so I need to see if my friends are gone.
Girl: That’s depressing.
Girl 1: I have three chicken breasts to cook.
Girl 2: You have three breasts? That’s awkward.
professor: I was going to say it’s better than sex, but then I just thought that sounded wrong.
Guy: We moved into a party bus together.
Girl: Is that your way of getting chicks?
Girl: My doctor told me to set an alarm to rest my eyes every 10 minutes.
professor: Do you?
Girl: No! Who would do that?
professor: I’m completely inappropriate, but in a good way I hope.
wescoe wit
What It’s Like...
to survive a roadside Bomb
//kelsea eckenroth
I was manning the gunner’s station atop the armored truck, the cool desert night a welcome
relief from the blistering Iraqi summer, when I allowed myself a false sense of security.
By my eighth month of service, I had learned to relax in “safe” situations like these if I wanted
to stay sane. Our truck was bringing up the rear on a routine convoy, just fve minutes out of
Camp Speicher, and I let myself slip. I started to nod of to the Radiohead playing on my iPod.
Ten the truck in front of us braked hard, and we had no time to react when they swerved.
A 135 mm artillery shell rested atop a landmine, detonating directly beneath us before I could
make sense of what it was. Te truck shook, ejecting the pin from my mounted gun and drop-
ping the heavy weapon in my lap.
We were still going 40 mph when our team commander leapt from the truck. I looked at the
driver in disbelief, neither of us revering the situation like our commander. Despite our brazen
disregard, we obliged his frantic orders to abandon the still-moving vehicle.
Improvised explosive devices were a fact of life there, and we knew it was not “if,” but “when.”
I high-fved the driver, knowing we now had the best IED story of our unit, but the moment was
short lived as our commander screamed at us to hit the dirt. We remembered how snipers ofen
tried to pick of survivors, and we did as we were told. I considered going back for my iPod, but
saved my own life when I recalled the 1,500 rounds of ammo and 150 gallons of fuel in the back
of the truck. Te payload exploded just moments later, burning the truck well into the night.
//auBrey rohlfinG as told to john Garfield
Aubrey Rohlfng served as an E-4 Specialist
in the Bravo Battery 1st of the 321 out of
Fort Bragg, North Carolina. Te follow-
ing incident occurred in 2005 when he
was stationed in Camp Speicher outside of
Takrit, Iraq.
photo By auBrey rohlfinG
the burned truck.
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Th£ lA0£0 A0£*Th£ RA0kAT££5*2 TW£hT¥ 2
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M0h-5üh 2FM-2AM


& S O M

“I love the weather. I love going out, and the
MohaMMad BasIt, senIor froM IslaM-
aBad, PakIstan
campus & town
Out & About //rachel cheon
Campus is looking colorful and pretty. students are docking shades and shorts. You can fnally have
lunch and even classes outside. It’s been a lovely spring, so I asked students, “What is your favorite part
about spring?”
“the fowers for sure. the weather is really
pretty. Being spring reminds you that it’s almost
JIllIan heIl, freshMen froM dallas
“the smell of freshly cut grass.”
JessICa BJorgaard, senIor froM olathe
“I enjoy the fowers’ beauty in the spring. It’s a
feast before your eyes.”
sIxuan Wu, JunIor froM sIChuan, ChIna
travIs Johnson, JunIor froM reno,
“the outfts, and I like how it’s in between; not
cold but not hot. It’s like 75 degrees, which is
Josh adegoke, JunIor froM overland
“the irises. they smell so good. they smell like
vICkI lu, JunIor froM olathe
“Playing sports outside.”
alex rouYanIan, senIor froM laWrenCe
But it's not the map that’s been collecting dust in your
glove compartment. It's a map that can show you where
to save money. This will show you where the best
deals are in Lawrence.
A DAy At the spA
A relaxing way to have alone time, or bond with others
// RAchel cheon
We all have some kind of routine, such
as getting car oil changed every three
months, getting a hair cut every two
months and taking a shower daily. For
Abra Petrie, senior from Lenexa, one of
her routines is getting a massage from
massage therapist Susan Rickman. “I try
to get them every 3 weeks. I wish I could
go more ofen but that’s really all I can
aford,” Petrie says.
Petrie studies social welfare and says
that in her classes, she learned that self-
care prevents physical or mental collapse
from stress and ultimately makes her a
better social worker. To help manage her
stress, she started to get massages, which
is one of the most common spa treat-
ments available and benefcial to students.
Like Petrie, many other students go out to
day spas to relax and get pampered.
Me tIMe
Kirby McGovern-Crist, manager and
cosmetologist from Sizzors Inc. Hair Sa-
lon & Spa, says most students come to get
spa treatments alone like Petrie does, and
that some of the most popular services
among them include pedicures, facials
and massages. “Spa treatments not only
help pamper themselves, but it’s also a
good stress relief,” McGovern-Crist says.
Jeremy McCarthy is the Director of Spa
Operations, Development, and Market-
ing for Starwood Hotels and Resorts,
which include Sheraton and Westin Hotel
Spas. He says most people don’t realize
how powerfully a visit to a spa can relieve
stress. Students who visit spas experi-
ence an act of self-compassion, learning
how to relax and slow down. “In today’s
world, there are few places to go spend an
hour in quiet refection, separated from
technology, while doing something good
for ourselves,” McCarthy says.
“theM” tIMe
Lily Mayer, senior from Olathe, and
her boyfriend Philip Hudson, senior
from New York City, went to visit a spa
together to celebrate their anniversary.
Tey got a couple’s hot stone massage,
which is when a couple goes into the mas-
sage room and gets massages next to each
other by two diferent massage therapists.
Te therapists massage them with oil frst,
then they use the stones warmed by hot
water to massage the couple from head
to toe. “It feels so warm and relaxing, like
your bones are all sofened,” Mayer says.
Soothing music plays in the back-
ground and the massage therapists ask
if there’s any part that particularly hurts,
and they pay close attention to those areas
to alleviate the pain. Afer the massage,
Mayer and Hudson are taken to separate
shower rooms to take a hot shower, and
then they are given cold cucumber water
to sip on. “We just feel really light and
relaxed aferwards,” Mayer says.
Ashley Butell, a licensed cosmetolo-
gist, is a salon manager at Rejuvene Salon
and Spa. She says she ofen sees groups
of girls, college couples and moms and
daughters coming in together. “People
traditionally love to get pampered and
catch up on their girl time or guy time. A
little of ‘them’ time as well,” Butell says.

pAMpeRInG tIMe
Spa treatments may seem luxurious
to some students due to the pricing. For
example, pedicures typically cost from
$25 to $35 and 30-minute massages are
typically available for about $45. How-
ever, Butell from Rejuvene says that a lot
of spas will work with customers’ budgets
and ofer many discounts and specials,
especially to students. “People think of it
as luxury. We kind of look at it as multiple
things done in one place. Get your hair
done, nails done and massages done,”
Butell says.
Jeremy McCarthy from Starwood Ho-
tels and Resorts says many people don’t
ever go to a spa because of the cost or
because they are unsure of what to expect.
“Tose who do fnally try the spa quickly
see the value of it,” McCarthy said.

UniqUe Spa ServiceS
Here are some services that add a
twist to basic spa services. Check local
spas for availability and price.
ear candling
Don’t worry. Tis has nothing to
do with sticking a candle in your ear
and causing burns. A long cylinder is
placed in your ear and the opposite end
is lit to create slow vacuum, removing
toxins and earwax. You experience no
discomfort. Ear candling can help with
headaches and sinus conditions.
Shellac nailS
Shellac nail polish is applied just like
regular nail polish, but dried in UV
light almost instantly. Te best part is
that Shellac nails stay fawless for 14
days. It is removable with 100 percent
reflexology MaSSage
Refexology points are usually on
feet, hands and ears. Pressure on these
points relax your body and mind, in-
crease circulation, help eliminate toxins
and balance the fow of energy in your
Sea Salt Body care
Tis treatment uses scented oil and
sea salt, applied to the body to exfoli-
ate and moisturize. Tis stimulates
circulation, sofens skin and leaves skin
glowing. If you like to tan, having the
sea salt body treatment will make your
tan last longer.
Ashley Butell, manager of Rejuvene salon and spa puts make up on a client. contributed photo
I stared at the seventh-grade girl sitting
across from me and all the memories
came fooding back: the pain, confu-
sion and helplessness. I had just learned
that Molly, a new girl in the youth group
I work for at Lawrence First United
Methodist Church, had recently gone
through a corrective scoliosis surgery, the
same surgery I had gone through when I
was her exact age. Afer a few seconds of
shock I asked her, “Were you scared?” She
silently nodded yes. I whispered back to
her, “Me too.”
My frst memory about my curved
back is of my uncle talking to my parents
as they stare at me. My uncle had noticed
that my back was slightly curved while I
was in my bathing suit one afernoon at
the pool. A series of doctor visits ensued
afer that and afer touching my toes
about 100 times while doctors examined
me, I was eventually ftted for a back
brace. Wearing a big hunk of plastic
under your clothes to keep your back
straight is not the most appealing thing
for a middle school girl. Add the headgear
and glasses I was already sporting and I
The Power of Love
// ALLison Bond how suPPorT cAn heLP in ToughesT of Times
was the dorkiest middle school student
in my grade. I felt like a walking magnet.
I had to have help adjusting the brace
sometimes. My friends were always sup-
portive and ready to help.
Skip ahead a year and my next
memory is my mom and I in a doctor’s
ofce, looking at x-rays and getting the
news that my spine was now curved like
an S at 80 degrees. Te back brace had
failed to hold my curve in place and
surgery was the only way to correct the
problem. I sink to the foor as a hot ball of
tears stream down my face. Te surgery
would correct the problem by fusing two
metal rods on either side of my spine to
straighten my back permanently. As a
seventh grader I had no idea what that
meant. All I knew was that I was scared.
Afer explaining what had to happen, it
felt like the doctor then walked out of
the room like it was any other workday;
no emotion, no compassion. From that
point on I hated doctors. And I saw a lot
of doctors afer that. I saw doctors for
second opinions, for checkups and fnally
for my surgery. Major back surgery is a lot
for a seventh grade girl to wrap her mind
around. Tose months were flled with
fear, wondering what surgery felt like, be-
ing terrifed of the possibility of paralysis,
complications doctors kept saying could
happen and wondering if I would live
through it. My dad tried his best to com-
fort me, and explain exactly what would
Flash forward again and it’s April 2,
2003. Surgery day. Te day starts early at
5 a.m. at the hospital. An IV gets put in
my arm and then it’s waiting till surgery
time. Family and select friends come
to see me. I specifcally remember Matt
Johnson, my youth director at the time,
and Craig Hauschild, my pastor, com-
ing and praying with my family and me
before I go into surgery. Te comfort and
support I received from Matt and Craig
that morning flled me with courage.
Te surgical room is a lot like you see
in movies: clean, sterile and a team of
people in masks busy prepping around
you. Te anesthesia puts me out be-
fore I can count to 10. Te next thing I
remember is waking up to half a dozen
nurses around me to what feels like pins
poking me. I quickly pass out again. My
mother told me later that afer a nine
and a half hour surgery, I had very low
blood pressure and that the nurses were
fnding it difcult to raise. I don’t know
when I wake up again, but when I do I’m
as thirsty as Jesus walking in the desert
for 40 days. Patients aren’t allowed to
have water for 24 hours afer surgery. I
want water bad. I can’t talk because of the
respiratory device shoved down my throat
so I motion, almost violently, that I am
thirsty. It doesn’t help. Te nurses fnally
give me ice cubes. I could drink a whole
gallon of water. And all I get are a couple
of ice cubes. It was the frst of several
trials that would follow over the next four
I don’t remember much else of my
hospital stay. Over the next week there
were challenges like taking my frst steps,
getting my full lung capacity back up to
par and staying awake long enough to see
Afer getting out of the hospital, I was
confned to my parents’ bed, completely
dependent on other people for the basic
necessities from eating to taking show-
ers. Although I thought it torture, I had
to keep walking to strengthen my back
muscles. I didn’t like walking but days I
didn’t were the worst. I would scream at
the top of my lungs, writhing around on
the bed in pain, as my mom rushed up to
get me more medication. I was lonely too.
My favorite part of the day was when my
brothers came home from school. I fnally
had company. I hated weekends though,
because everyone was busy and I was
stuck at home in bed.
Relationships are what got me though
my seventh grade year. My family took
care of me in ways I didn’t realize until
much farther down the road. Little things
from my Uncle Scott building me stairs
to get into bed, to all the get well cards I
received through my recovery, showed
greater love than can be said. My church
family always kept me in their prayers
too. On Easter, I received the special
gif of the church service coming to me.
Te contemporary praise band gathered
around my bedroom and sang songs and
prayed. My school friends and teachers
let me know I was in their thoughts with
visits, pictures and decorated banners to
let me know I was missed. It’s amazing
what the power of love can accomplish. It
can take a lonely, dorky seventh grade girl
and give her hope. Love was exactly what
I needed.
X-ray of Allison’s back before the surgery with an 80-degree curve in the spine. Allison grew 3 inches in one day after going through scoliosis corrective surgery
and having metal rods placed to straighten the spine.
contributed photoS
All Bottled Beer: $2.00
Big 22 oz. Domestic Draft
Beers: $3.00
Jumbo Rocks Margaritas:
Lime Mug O’ Ritas: 99¢
12 oz. Domestic Draft Beers
including Boulevard Wheat:
1/2 Price House Margaritas
Carlos GoldMargaritas $4.99
Jumbo Margaritas & Long
Island Iced Tea: $4.99
tweet em @UDKPLAY
$6 Bombs from our Bomb List
$3.50 Mug Club 24oz Beers
$3.00 Domestic & Import Bottles
$7 Vodka Drinks, Any Way You
Want It (Choose any of our
vodkas and have it any way,
martinis, doubles, etc)
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$5 Shots form our Shot List
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(Anything On Tap!)
$6 16oz Cuervo Margaritas
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$7 Martinis from our Martini List
$6.5 for any drink
on our Classic Drinks list
$4 Glasses of House Wine
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Specialty Drinks Page
$5 off Bottles of Wine (wine
to-go bags available)