Isabella McCall, Columnist As both Virginians and Alaskans await our precious summer, we both look for signs within the natural world that point to its arrival. In Virginia, we joyously look for symbols of spring, daffodils and crickets. In Alaska, they search for small golden drops congeling along scratches in the bark of the birch trees that populate so many of their forests, the sign that “breakup” is near.
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Melody Lipford, Columnist While the “hustle” mentality is present in the lives of most college students, there comes a time when the “go-go” spirit of students is replaced with only a natural response to seemingly nonstop scheduling. This completely normal process of a college student’s journey is called “burnout”. While burnout is not a daily experience, I believe it is an inevitable reality. In the beginning, you become used to a certain routine and may add additional things due to free time in your schedule. Eventually, your schedule is jam-packed, leaving you little opportunity for downtime and, in some cases, the appropriate time to even complete assignments and overall studying.
Amy Lemco, Arts & Life Editor At 76, ballroom dance instructor, racquetball enthusiast and lawyer-by-day Ashby Dickerson is an inspiration. Dickerson’s first experience with ballroom was his 8th-grade cotillion. “I didn’t learn much about dance,” Dickerson said. “I just learned to go across a room and ask a girl to dance — not to have fear.”
Mark Finney, Faculty Advisor
Matthew Krauss, News Writer Junior Landie Maness eagerly anticipates her new position as President of the Student Government Organization (SGA). Despite her nomination and confirmation initially contested, she believes because of the vacancy of the position it is her “duty to take over the role of president.” She is grateful to work with a hardworking SGA administration who is dedicated despite initial road blocks because, “We all have a job to do,” says Maness.
Elysia Moreta, Arts & Life Writer
Jacob Price, Guest Contributor
Alette McGuire, Guest Contributor
Elysia Moreta, Guest Contributor This past week, the Emory & Henry College Organic Garden worked in partnership with the E&H Greenhouse to get a head start on seedlings for the spring. Three trays of three different varieties of peppers were planted on Feb. 10, because according to the Biodynamic Calendar, this is a Fruit Day.
Amy Lemco, Arts & Life Editor This recipe is a favorite to make in bulk because it is good hot and cold — so perfect for lunch leftovers. It can be made cheap with few ingredients. First, if you want to use chicken, cube a breast or two and begin to saute at a medium heat. You can add fresh or powdered garlic, salt and cayenne — and the secret ingredient — an eighth of a teaspoon of cinnamon. Cinnamon has a slightly sweet flavor and it will round out the profile of chicken in any recipe.
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March 2020
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