By Adam Chambers
Andrew Gombas and Samantha Boyd in Return to the Onion Cellar. Photo by Samantha Abrams of Theater Publicity.
Do you like onions? Cabarets? Dystopian futures in which emotional expression is outlawed and people cut onions in an underground nightclub to be able to cry and to mitigate the shame, to, as one character says, “cathart?”
By Daniel Fryland
The Punch Brothers at Finney. Photo by David Roswell.
Bluegrass instrumentation met beautiful compositions when the Punch Brothers took the stage in Finney Chapel last Friday. The five-piece band brought innovation to the traditionally conservative genre.
By Molly Moss
Don't you wish your food looked like this?
Almost two months have passed since I have devoured a hearty, home-cooked meal. As each week goes by, my hankering for a fresh-from-the-oven, as-good-as-mom-makes-it, lick-the-plate-worthy dinner grows substantially. The one thing I miss the most about my kitchen back home would have to be the expansive spice rack, a spinning rainbow of different fragrances and flavors, that sits proudly upon the counter. With a little help from the Stevie spice rack, I created a nostalgia-inducing Chicken Parmesan that I guarantee will warm your heart.
By Charlotte Dutton
Oberlin alumna Denyce Graves ’85 sang in the second of Oberlin’s 2009-2010 Artist Recital Series yesterday. The recital was also in dedication of the Helen Hodam Merit Scholarship, a very generous donation for the financial aid of Oberlin’s future vocalists.
By Nick Perry
David Kalgren at the Homecoming Game. goyeo.com
There were no homecoming courts, glitzy dances, or school color dressup days when alumni returned to Oberlin College this past Saturday, but that didn’t stop avid Yeomen football fans from filling almost half of Savage Stadium for Oberlin’s Athletic Homecoming football game against the University of Chicago Maroons (2-2).
By Angela Suico
E. College St. Project, taken on Sept. 27th. sustainableca.com.
As the weather turns chill, the East College Street Project, a mixed-use, mixed-income building complex that has been in the making for eight years, is inching ever closer to completion. The company behind the project, Sustainable Community Associates (SCA), has already sold 21 of the 33 apartments and expects to sell the remaining units before construction ends.
By Molly Moss
Ranch dressing is the universal American condiment. It adorns salads, French fries, pizza, Buffalo wings, and pretty much anything that would taste better with a large, white glob of fat sprawled on top of it. I somewhat shamelessly discovered a new use for ranch dressing’s tangy creaminess at Stevie on Thursday night when my friend asked me to recreate one of his favorite dishes from back home: penne with pink sauce.
A Dedication of the Northcoast Inland Trail will take place during Community Day. Photo by Mike Craig.
This Saturday, Oberlin will celebrate the opening of the Apollo, the 75th anniversary of the Oberlin Municipal Light and Power System and the life of congressman Don Pease at Community Day. The Apollo will reopen after a summer of renovations with a free showing of Harry Potter and the Half-Blood Prince. Tickets will be distributed at 9 a.m., and the movie will begin at 10 a.m
By Adam Chambers
Moze Halperin, Jake Myers, and Jenny Gaeng in The Goat. Courtesy of Marley Zeno in Theater Publicity.
“Is there anything ‘we people’ don’t get off on? Is there anything anyone doesn’t get off on, whether we admit it or not—whether we know it or not?” -Martin
The Little Theater was packed on Saturday night for the Oberlin Theater Department’s first production of the year, Edward Albee’s The Goat, or Who is Sylvia. The show, which ran from Thursday to Sunday, was directed by College junior Ben Ferber. A defiant expedition to the very edge of what society will tolerate and beyond, it was most effective in showing the places where that border blurs and breaks down. The play attacks not societal rules themselves, but the arbitrariness of how we create and apply them.
By Molly Moss
I have always had an obsession of sorts with food. Surprisingly, the Campus Dining Services here at Oberlin have in no way hindered my drive to create elaborate and well-seasoned meals. I entered Stevie on Saturday evening with one goal: to craft a surprisingly delicious dinner using the seemingly mundane materials at hand. Pushing past students who coddled plates of food that mimicked the color palate of the Sahara desert, I began my search for culinary excellence at the salad bar.
