The Carl Online


A House for Everyone, and Me by carlmagazine
October 30, 2010, 9:38 pm
Filed under: Campus, Feature | Tags: , , ,

By Emily Ban

I was drawn to the idea of living in Dacie’s because of the open-door spirit and the warmth of community that surrounds the house. Admittedly, part of the draw was that I could be paid to bake, something I always spent a whole lot of time doing anyway. My roommate (Emily Winer) and I wanted to help maintain the wonderful tradition of “grandma Dacie’s” while somehow incorporating ourselves into the house. While living here this summer, we started hosting themed Wednesday night dessert parties that were open to the Northfield community and we were amazed at how many people came each week! My personal favorite event which we threw together was the “1950’s Dessert Party” where we served banana cream pie, angel food cake, and about a hundred whoopee pies. Ultimately, I think I chose to live here because I wanted to live in a home and encourage other students to make Dacie’s a home too.

Living here has been a wonderful experience so far although it is a very different experience living and working here in the summer and during the school year. Granted, it is a rather unique living environment for a student, I sometimes feel as if I’m an RA for the entire community because it seems as though almost all of Carleton passes through my house. While it can be very frustrating to know that sometimes students take ingredients for their own use or borrow pots and forget to return them, living here has generally given me more faith in people. Truly, this house would not exist if there wasn’t such a large group of students who not just use the house respectfully but genuinely care about it as a beloved part of the Carleton community.
I’m always so happy to see students using the kitchen to bake and bond with their floormates over improvised recipes. I also love having the acapella groups here, I’m a very big Knights fan so I feel pretty lucky to get to listen to them practice as I work. I’m also very excited about our new floors and carpet (everyone should come by and see!) and I’m even more excited that the whole carpet installation process is over! It’s always slightly anxiety-provoking to change the house in any way because there are a lot of community members and alums who want the house to remain exactly as it was when Dacie lived here.

I personally think Dacie would love our new floors and would be happy that the carpets were so thoroughly used by adoring students that they had to be replaced at all. From what I know about her, I think that she would be very pleased that her house is still a home for so many Carleton students and for me.

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The Strength of Generosity: An Interview with Julia Uleberg by carlmagazine
October 29, 2010, 9:42 pm
Filed under: Campus, Feature | Tags: , ,

By Yuvika Diwan

Comfy couches. Haunting smells of freshly baked cookies. Tinkling music in the background. And now, crunchy carpets. As I stepped into Dacie Moses House, one sunny afternoon, I was greeted by a confused dog who came out of the kitchen to the living room, now decked up with a lavish blue carpeted floor. I walked to the kitchen, and as I had expected, there were cookies waiting for suddenly-hungry-stomachs, and I grabbed one (while thinking if I should grab another, and moving away before I could), and walked down from the kitchen into the little garden at the back of the house. There I met Julia, the coordinator of Dacie Moses House, cutting vegetables on the hammock, and then moving blocks of firewood, leftover from a bonfire that was used in one of the Sunday brunches.

Julia first came to the House, 22 years ago, many years after Dacie’s death. What brought her to live in this 100 year old house within the boundaries of a student campus? She was attracted to the ‘community idea’ of living in Dacies, and how a history had to be preserved within its confines. Dacie, when she was alive, was an ordinary resident in Northfield, who opened her house for students, feeding them with the best that her cooking skills could create. After her retirement, she is believed to have used her pension money to maintain the same relationship with students as long as she could. In return, students volunteered to run her errands, paid her grocery bills, and later when she was unable to bake on her own, baked for her and other students, continuing this tradition. And this tradition amazingly continues to exist. Julia calls it ‘the spirit and strength of generosity’ that Dacie has left behind. According to Julia, with Dacie’s death the ownership of the house passed on into the hands of students. Student ownership is now kept alive by her and the student workers and through continuously organized events in the house. It is an open house, which means any student can come in and make use of its services. This is one aspect that particularly appeals to me about coming and hanging out in Dacies. Even as I looked all around me, while talking to Julia, I noticed a left over cup of water, a forgotten baseball glove, an opened sheet of music and cushions that looked sat down on. The house is happily lived in by so many people, and when they walk out from the front door, they leave some imprints behind. This is a house bundled with layers of memories. Nothing lasts forever, and the house has become more and more fragile with the amount of traffic and usage that it undergoes every term. There have been many occasions when the existence of the house has been threatened by people who feel that it could be much better used. But the student energy has brought life and energy to this house and so it has stayed. There is still a lot of concern for it, not just among the alumni, but also current Carleton students, who never knew Dacie in person. Referring to the replacement of 20 year old carpets, she says,’We are just dressin’ the old gal.’

Before I left Julia and Dacies, I reminded myself to grab another cookie.



Let’s Get It On Campus by carlmagazine
October 19, 2010, 6:23 pm
Filed under: Campus, Society | Tags: , , ,

By J. Woodcock Strong

It’s true that Carleton students love to scale campus buildings, it’s also true that Carleton students like to scale the heights of sensual passion in campus buildings (and other non-dorm room locations).  Here’s a little guide to some of the cozy, crazy, and kind of bizarre spots.

EAST CAMPUS

1. The Arb: For a rustically good time hit up Cowling Arboretum.  Those who frequent the Arb for a good time say it’s “real nice with a blanket and a couple bottles of wine.”

2. Evans: The Evans lounge may seem sketchy but it provides ample space and couches. It’s easily accessible after a Cave dance or an Evans Dining Hall dance, or even just an MSR and Ron Diaz addled night in an E Column quad.

3. Cowling Recreation Center: For a steamy time both literally and figuratively; the Cowling Gym saunas are a sure thing. One must be very careful because Professors, students and Northfield citizens enjoy using the pool and sauna so either try and stay quiet or find a way to break in. I bet it’s been done.

4. Watson: There are a lot of choices for getting busy in Watson.
a.  Basement Kitchen: A good drunken spot is the basement Watson kitchen. No one ever goes there so privacy is practically guaranteed.     Unfortunately, there is no seating/laying apparatus other than the floor, so perhaps this locale is better saved for those drunkest of nights.
b. Laundry Room: Between the tables, and machines, and clothes for extra softness the laundry room services as a unique but cozy spot… as long as it’s a time when no one wants to wash their clothes.

CENTRAL CAMPUS

5. The Concert Hall: The practice rooms can serve as a nice spot with piano benches and soft carpets. Perhaps, start off with some serenading and foreplay. The Concert Hall itself has nice acoustics so it’s pretty awesome for loud sex.

11. Boliou: Boliou 104 might have the worst desks in terms of comfort and note-taking ease, however, the big screen has big appeal. Whether you’re into The Notebook or  8th Street Latinas, setting up the projector is a great way to set the mood.  Maybe if you don’t make it all the way in Boliou, it could serve as a stop on the way to the Arb, the first on this sexual tour of Carleton.

WEST CAMPUS

6. Scoville Hall: Go down to lower Scoville, to the GSC lounge, if you want a good time. Let the Gender and Sexuality Center be your Sexuality Center and enjoy the comfy couches and basement seclusion.

7. Dacie Moses: Everyone knows chocolate is an aphrodisiac and there’s usually plenty of it at Dacie Moses.  Enjoy lots of sweets and the comfy couches. Keep the lights low unless you like to feel like you’re banging at your grandma’s house.

8. Musser: The first Musser study room (the weird room on the left with minimal windows and no TV) was the first random location I ever heard about someone having sex in at Carleton. It’s already pretty overheated; so I suppose encounters in this spot are steamy from the get go. The generally sketchy room, popular for post-1AM homework, is filled with lots of couches, chairs and tables. This diversity in furniture can make for wild times in a rather plain room.

9. Laird Stadium: While the benches may be hard and cold, the Stadium is certainly a dramatic place for a love and/or lust filled night. The elevation leaves you closer to a beautiful blanket of stars – a great way to set the mood, unless there are late night lap runners.

10. Willis: The Economics Lounge to the left of the front stairs is super old school and beautiful. It has nice couches and chairs. It’s the perfect place to let a discussion about Keynes turn to one about Kinsey.



Flow Job: Diving in for Seconds? by carlmagazine
October 17, 2010, 6:27 pm
Filed under: Campus, Society

BY MADELINE MUZZI AND GALEN GORSKI

Friends, we at The Carl understand your need to hook up. Sometimes randomly, sometimes obsessively… Who are we to judge? The problem is what comes next. After sharing a passionate moment with a possibly special someone, the best course of action can be unclear, and we would like to help. Another hook up or was once enough? Cut out the following flow chart. Stick it to your mini fridge. It is specifically designed for college students and guaranteed to guide you through any post-hook up scenario possible. All decisions are based on a thorough analysis of  context and the twelve principals of successful hook ups. The dashed lines are NO and the solid lines are YES. Good luck.



Beer, Science, Sustainability: A Look at the Hill of Three Oaks Brewing Company by carlmagazine
October 12, 2010, 12:18 pm
Filed under: Campus, Food | Tags: , , , , , , ,

By Rachel Feinberg

Beer is central to the social life of many a Carl. It is served in all sorts of social settings from large school-wide events such as Rottblatt, to small dorm room chill sessions. Usually this beer is purchased at Northfield Liquor, Firehouse, or on occasion, somewhere in the Cities. However, there has been a growing movement of students who are opting to make their own beer instead. While most of these operations are rather low key and occur in individual rooms, but, there is one group that brews outside the dorms doing so with creativity and a strong sense of community.

The Three Oaks Brewery started four years ago. Jake Kring (‘10) Travis Drake (‘10) and Colin Bottles (‘09) managed to work out a deal with some upperclassmen living on 4th and College (formerly Otter House), to use their kitchen to brew beer and their pantry to ferment it. Kring says, “the arrangement worked out swimmingly for both parties involved,” as the freshmen had a place to develop their brewing skills and the upperclassmen received free beer in return.

Last year, Kring had the “cockamamie idea” of applying for school funding his venture. After a successful petition, the Three Oaks Brewery entered its current, more official status of operation, including about $900 of funding, a charter, and a page on the school website. (http://apps.carleton.edu/student/orgs/threeoaks/) The charter called for a number of different leadership positions that were filled by new brewers, and several students Kring had personally brought on board. These young men are still at Carleton and have successfully kept things running since his departure.

One of these brewers is Alex Heid (‘11) who is currently the brewery’s chief engineer and secretary. As Chief Engineer Heid is in charge of “the physical brewery and its function and development.” As Secretary he is in charge of the budget and works with the Brew Master on programming.

The current Brew Master is Joe Decker (‘12), who like Heid, first became a part of the Three Oaks Brewery last year. He brings a good deal of previous brewing experience and exposure to the table. His father brews beer, and Decker claims, “I’ve been into beer since I had my memory.” (Which was before he ever even sampled this beer.) Decker is also a native of St. Louis, the home of Budweiser, and “has a soft spot for the Clydesdales,” but admits that he prefers darker beers like stouts and porters. These are the kinds of beer that Decker and the rest of the Hill of Three Oaks team make and in the process they combine elements science and sustainability.

Science

Before the foam of a cool brew reaches your lips or even its final container, a number of scientific processes must first take place. To oversee these processes, Three Oaks Brewery has its own chemist, Cody Finke (’12). Kring approached Finke last spring because he is a Chemistry major and the brewers were in need of someone who could “care for their yeast”. Coincidentally Finke worked in a yeast genetics lab and happily accepted their offer. Cody took several 5mL samples from Kring’s beer during spring term.  He plated 100 microliters on a plate and let them grow for 2 days at 30 degrees Celsius.  He picked a pure colony from the dish and re-suspended it in 5mL of YEPD broth (a complete medium for yeast growth).  Next, he collected the yeast, analyzed it under a microscope to check for purity, and froze it at -80° C in glycerol. Two days before the yeast is ready, Cody uses a sterile toothpick to pluck a small amount from his freezer stock. He then streaks it on a YEPD plate to re-check for purity and to grow it in a large culture in liquid 2X YEPD media. He grows about 500mL of highly concentrated yeast.  The yeast used for beer is called PACMAN which is less alcohol tolerant than yeasts for wine or cider, but also very fast. With Cody on board, the “brewery will never have to buy new yeast saving money and will be keeping it local!”

Even though he is admittedly not a huge beer drinker himself, Finke explains, “My favorite thing is the science behind the brewing. I like understanding why natural processes work.”

Sustainability

The yeast, grown in Hulings, is not the only local ingredient used by the brewers. Satchel Kaplan-Allen, the brewery’s Local Ambassador, is in charge of relations with the Carleton and greater Northfield community. He points out how this fall’s High Water Pumpkin Ale was made with pumpkins from a local patch. Last spring’s Rottblatt Campfire Ale used juniper berries and spruce tips from outside of Nourse.

The brewers have plans to become even more self-sustainable and intensify their focus on local produce even more. On the horizon is an Iron Chef event, which is an opportunity for such initiatives. At this event the Pumpkin Ale will be unveiled and chefs will be challenged to prepare a meal that successfully compliments it. Kaplan-Allen wants to see if the event can “get sponsored by local growers providing meat, eggs, etc. If every ingredient came from 50 miles from Carleton, that would be something to be proud of.” There are not only possibilities of local growers getting more involved in the brewery but also possibilities of the brewers getting more involved in growing. Brew Master Decker hopes to plant hops in the spring making the brewery more self-sustainable.

Beer

The Three Oaks Brewery team tries to come together twice a term to “make full bodied tasty ales, match seasons abd local produce and to catch student interest.” This autumns’ beer was the “High Water Pumpkin Ale,” brewed at 4th and College, the original home of Three Oaks Brewery. Decker explains that the house provides all the physical essentials of brewing: “Sink, faucet and preferably a kitchen.” This past Fall, the actual brewing took place on the back porch of the house. Decker acknowledges that the cold Minnesota winter brings challenges because they “have to get water and wort to certain temperatures, 170° and then boiling,” during the brewing process.

The brewers provide the four essentials of beer: water, grains, hops and yeast, as well as other produce and seasonings. The Rotblatt Campfire Ale used spruce tips and juniper berries. Kring says that it “tasted like the Hill of Three Oaks.” Another beer, Decker’s favorite thus far, was last year’s Chocolate Pear Stout. Most flavoring does not come into play until the very end of the brewing process. After the more scientific elements comes what Decker sees as the most glorious part of the brewing experience. “The last five minutes of the boil is when you get to customize your beer. You add the spices and the aroma hops- the specific flavors of your beer, picking different grains and venturing away from recipes by making your own.”

The Three Oaks Brewery team has an appreciation for this process beyond just the science and steps. Kaplan-Allen loves how, “Brewing is a great way to set aside an entire day to be lazy, but be entirely productive at the same time.” Brewing combines elements of science and creativity for a purely non-academic, fun, and delectable product. Taste is the sense tickled once the beer in completed, but Kring (who plans to continue on brewing in California where he now lives) simply cites “the smell” of brewing as his favorite part. Here, Kring is getting at something that often is forgotten about the process. Amid all the complexity of flavoring and science behind it, the final ends are libations with aromas and flavors for the most basic of senses to relish within.



Schiller Lives On, But Why? by carlmagazine
October 10, 2010, 11:59 am
Filed under: Campus, Feature | Tags: , , , , ,

By Lily Schieber

What’s the big deal with Schiller, anyway? Seriously: think about it for a minute. We’re lucky if we see him a handful of times in the year, and most of us will go through our entire academic career here at Carleton without ever coming close to touching this infamous bust—or one of the two busts, as the case may be. I’ve spent the past week or so trying to get as much input from as many students as possible about what makes this tradition so important (a big thanks to those who replied to my mass emails!). I hoped this would bring me closer to understanding this Carleton custom; in fact, the responses added to my bewilderment. People get upset when Schiller doesn’t appear for extended periods of time, it can be stressful to plan a showing, and yet the one thing it seems everybody agrees on is that if anyone tried to stop this tradition, students would NOT be pleased. Let’s put it this way: if the Carleton student body were in a Facebook relationship with Schiller, it would be labeled “It’s Complicated”.

And that’s not a totally outlandish idea. Not wanting Schiller to be left in the dark ages, Carls with some spare time on their hands have created (at least) four separate Schiller Facebook accounts. These Schiller profiles serve as a living archive of pictures, posted alongside student opinions and praise, and maybe like many other online relationships, are just another way for us all to feel close to Schiller, even though we’ve never actually met. I was friends with only one of these Schillers until about two weeks ago, and when I received a friend request from another Schiller, I hesitated. Do I need two imaginary Facebook friends? But for whatever reason, I realized it would have felt weird to say no—and apparently I’m not the only one who felt this way, because I’m certainly not these Schillers’ only Facebook friend. Yet despite his online popularity and great reputation, it’s hard for any one of us to pinpoint why he remains a necessary part of our campus life. Because no single Carl can answer the question, “Why Schiller?”, we devote this week’s feature to a collection of stories and opinions from various students about the history and mystery of our beloved poet, philosopher, historian, playwright, and bust: Johann Christoph Friedrich von Schiller.

There is little for a current Guardian to say about his job. It is one that requires a surprising amount of work, thought, and planning, and while it comes with no direct recognition, hearing people talk to you about your showings without realizing that you were the perpetrator makes the job worthwhile. Next time you talk to someone about Schiller, just think about the fact that you might be talking to a Guardian without even realizing it.

We have little else to say on matters regarding our current relationship with the great philosopher, other than that he is alive and well, resting calmly for his next presentation. We will however, note that if Poskanzer’s interactions with Schiller thus far are any indication of his presidential term, Steven G. Poskanzer is going to do very well here. The pictures we submitted with this article, along with the shaving picture from a few weeks ago, only scratch the surface of the fun approach Poskanzer has had with us. We have had a secret meeting in the Arb with him, code words, poetry recitings, obscure phone messages, emails full of literary allusion. He is, at once, both a smart and funny man.

For obvious reasons of security, the remainder of the article will focus not on where we are now, as Guardians, but what has come before us. We will attempt to demystify some of the legend and lore surrounding the bust, or, as is truly the case as of present, busts; as became obvious at Frisbee Toss, there are two distinct busts on campus, both of which have some historical claim to legitimacy. Both have actually been on campus for some time (ours since 1989 and the other since 1996), and while both have been simultaneously active before, one is often dormant for some period while the other is active.

Because the busts regularly sustain damage, President Lewis was willing to replace busts that were reported to be beyond recognition, each time with an exact replica of the original Schiller bust. In 1988, a bust from the line of originals was annihilated in a showing with the Pep band and all that was left was the nose. President Lewis replaced that bust with one of the two that is currently circulating at Carleton—the one pictured with Poskanzer on the cover of the previous edition of the Carl (first pictured in the 1989 summer edition of The Voice). In keeping with tradition, the bust that President Lewis bestowed upon students as a replacement in 1989 was of the same size and shape as all previous busts. This is the one that we now possess.

In 1996, reports of a heavily damaged bust prompted yet another replacement. On an iron bridge at the edge of the Arb a group called 85 Lost Sheep organized an extremely elaborate plot for the exchange. This time, seeing how much damage large unwieldy busts had sustained, President Lewis pragmatically chose a small Schiller bust to replace the damaged one, hoping its more convenient size would make it less likely to break. The damaged one that 85 Lost Sheep traded in was the “Imitation Schiller,” not the official bust that Lewis had given to students in 1989. You can see in the attached image that the bust traded for the small one had no shoulders and a stand attached directly to the head. This bust was placed in the Carleton Archives, where it remains today. The bust you may know from the Colbert Report is the small one that President Lewis gave to 85 Lost Sheep in 1996.

A few years later, during the commencement address in 2000, President Bill Clinton wanted his speech to make waves at Carleton. To spice things up, somebody gave him “Imitation Schiller,” which had already been in the archives for 4 years and was no longer in circulation.

Unfortunately very few people really know the path that the busts have taken throughout the years and the archival data is tedious to slog though. As a result, legitimacy is really established by the quality of the appearances that a specific Schiller makes.

Freedom can occur only through education.
-The Guardians-



Tales from the Great Northfield Flood Part 1; Keeping the Waters at Bay by carlmagazine
October 8, 2010, 9:33 am
Filed under: Campus, Northfield, Society

An Interview with Kirk Campbell, Director of Maintenance and Custodial Services

By Lily Shieber

I got my rain boots wet, I even helped sandbag the Cannon, but amidst all this talk of the flood, I thought it would be interesting to hear from someone who was—and still is—in the thick of cleaning up the mess here on campus. Earlier this week, I sat down with Kirk Campbell, the Director of Maintenance and Custodial Services (and might I add, an extremely nice man), who, just about two weeks ago, was waist deep in the murky, black water in West Gym. For Mr. Campbell, that fateful Friday, September 24th, began with a phone call at 4 A.M., alerting him that the water alarms—yes, those exist—were going off. What followed was an all too typical plot of man versus nature, and nature was off to a roaring start. The attempts to keep the Cannon River water away from the stadium and West Gym with pumps and sand berms quickly turned into a lost cause, and as Mr. Campbell said, you have to know when to abandon ship. From then on, the available resources and manpower went towards keeping the water away from the electrical source that controls half of our campus. Power was shut down in the stadium, West Gym, and the nearby houses; yes, sacrifices were made, but it could have been much worse. For most of us, the immediate effects of the flood are mostly over, if not totally old news. For Kirk Campbell, the work has only just begun.

To understand Mr. Campbell’s most daunting challenge these days, you have to understand one word: plenum. Don’t know what that means? Neither did I. I now know that a plenum is a pipe that pumps air around a building. All plenums have insulation—insulation that cannot get wet. And can you guess what happened to the plenums in West Gym? Yup, those suckers got soaked. Unfortunately, the pipes in an older building like West have insulation on the interior, so each piece of plenum has to be removed and cleaned out, then replaced. Oh, and perhaps I should mention, as Mr. Campbell did with a smile, that some of these pipes are “big enough for you and me to walk through”. So before you complain about not being able to practice in West Gym, imagine ripping out pipes the size of an adult human, gutting them, fixing them up, and putting them back. Indeed, when I asked Mr. Campbell what we could do to help now that the flood has ended, he replied, “be patient!” Rome wasn’t built in a day, and Carleton can’t dry up in a week. Despite all the work that lies ahead, Mr. Campbell seems incredibly positive, and even willing to laugh at the ridiculousness of the situation—he mentioned how strange it was to have his staff split between crisis management on one side of the road, and setting up inaugural festivities on the other. I asked how he would describe his job these past few weeks: “It’s been nutty,” he said. Here’s hoping that Kirk Campbell’s workday will be back to normal soon enough.