Accuracy • Independence • Integrity

July 4, 2020   |   Ithaca, NY

‘Margin Call’: Drama cashes in on acting

By | Nov 16, 2011

As people protest Wall Street in cities across the country, the men and women of the “1 percent” have come to the forefront of media attention.

Johnson museum soars with new wing

By | Oct 26, 2011

Caution tape, the buzz of machinery and dust in the air disguise the distinct contours and stark angles of the Herbert F. Johnson Museum of Art’s newest installation — a just-finished 16,000-square-foot wing.

“Pasta or chicken?”

By | Oct 23, 2011

So… how do we impact food? The wonderfully general and unhelpful answer would be: through our actions. But to actually figure it out, I’d like to look at one particularly unique situation of food found in cultures around the world. Airplane food. It would be unfair to assume that airplane food is a part of…

You are what you eat

By | Oct 23, 2011

But where’s the balance? When do we lose our power over food? When does food stop being compelling to us? And why does it all matter? If only I could answer all those questions in a blog post. Instead, I’ll offer an example. Throughout high school, I was a star at getting in 3+ healthy…

You, Me & Noms

By | Oct 21, 2011

I recently spoke with an IC alumna who studied Culture and Communications here, but is now attending a grad program for food studies, an area similar to gastronomy. This field of graduate study has expanded in recent years, indicating either that my generation no longer wants to analyze poems or manipulate atoms to get a…

Grounded acting fails to move story

By | Oct 5, 2011

“In the Company of Dancers,” the latest production at the Kitchen Theatre, is a complex theatrical performance that combines narrative and motion, but fails to accurately portray the life of a woman with one simple goal — to dance.

Pizza bagel disaster

By | Oct 2, 2011

I love bagels. I love pizza. Logically, it would make sense that pizza bagels therefore became a favorite summer snack in my childhood. And moreover, it would not be unlikely, after years of paying others to spread tomato sauce and cheese on a bagel and put it in a toaster oven, that I would try…

Good ol’ cheese no longer

By | Oct 1, 2011

This past spring for The Ithacan, I interviewed Scott Weiner, who started a pizza tour business in New York City. He only allows his tour participants to eat cheese slices, so they can judge properly between each establishment they visit. However, this professional pizza enthusiast named sausage, “good” mushrooms, and sometimes pepperoni as his favorite…

Where is the best pizza? (The ultimate culture-crossing cuisine)

By | Sep 30, 2011

Who decided to follow the baby calf’s actions and first milk a cow? What was going through the mind of the world’s initial sailor as he jumped onto his barge and hoped it would float? Or, my personal favorite, how did that one great caveman or woman decide there might be some point in rubbing…

An Ode to Easy Mac

By | Sep 20, 2011

Once upon a time, families sat together at dinner. They ate a great dish, that made no Kosher diner a sinner. Pasta, any type, in a casserole dish: oozy, gooey, cheesy; it had it all. The cheese kept it together and pulled it apart: bits not large, nor small. The pasta made better the cheese.…

Salt and vinegar chips

By | Sep 19, 2011

As I sitting here typing, I am eating a (delicious but not sufficient) bag of salt and vinegar chips given to me by a friend. It’s one of the many times throughout my week where my stomach goes “No! Lucy, not fair. Feed me real food.” In high school and college, American teenagers get a…

IC’s (Better Version of) Fourthmeal

By | Sep 16, 2011

I went to late night four consecutive times this week. As many times as you can go in a week. And I found that by the time I got around to Thursday, it just was not as exciting, nor was I hungry. But let’s back-pedal to Monday so I can describe why I love late…