The gamecock. (Columbia, S.C.) 1908-2006, September 24, 2004, Page 5, Image 5
THEY SAID IT
“Our lives are not in the lap of the gods,
but in the lap of our cooks.”
' 5 „ , _ LINYUTANG
Friday, September 24, 2004 the importance of living
Remember
the basics
for fashion
triumphs
■ Writing a men’s style
column earns strange
looks, praise, queries
I guess I’ve been writing this
column for enough weeks to finally
_I • _I _I
*&“*•* - &
recent weeks have shocked me in the
reaction I’ve gotten from friends and
strangers alike
who have said
they, enjoy what
they read and
could laugh
along to it. The
most surprising
reaction,
perhaps, was
when a former
KEVIN professor of
FELLNER mine flagged
me down at
FOURTH-YEAR the Russell J
ENGLISH House [0 ask I
STUDENT M
my opinion B
of his outfit.
I’ve even been recognized off
campus.
My reasons for writing about men’s
style are simple. First, I honestly believe
men care more about their appearance
than women do and have more
insecurities, even though they’re often
masked in aggression rather than in
perfectionism. That’s why we’re always
trying to cast doubt on the masculinity
of male models and belittle celebrity
heartthrobs (What exactly do you
women see in Justin Timberlake
anyway?). And I believe not enough is
ever said about the diversity of men’s
clothing.
My second reason is that you don t
realize how many people notice your
appearance every day and for how long
that impression can last, not to
mention how long in a particular day
your appearance might need
sustaining.
My day usually starts at 6 a.m., and
since I work for a politician, I almost
always find myself wearing a suit or
possibly a necktie with dress pants. I
was raised in Catholic schools and never
seemed to feel that dressing up every
day was too much of a burden. But I’m
often meeting with important
community leaders and professors and
then attending school-related meetings
until long after sunset in that same
white collar get-up.
So I try to emphasize as much as
possible to feel comfortable no matter
your style. Whether you prefer my
freshman year look of ball caps pulled
down over my five o’clock shadow of a
face or you follow the ultra-current
trends of the runways, you’re always
being noticed. Chances are you’re like I
am now and are somewhere in between
those extremes. So I’ve compiled a list
of style tips in no particular order to
keep you comfortable with a clean
appearance no matter what your tastes
are:
♦ Remember that there is a fine line
between classic and cliche. Diagonally
striped ties and breast pocket
handkerchiefs are classic. Gold button
blazers and dress shirts with logos are
cliche.
♦ A cigar in your hand accentuates
any outfit.
♦ Never be afraid to roll up your
sleeves even in the most formal of
settings. You work hard and should feel
free to appear casual while being overly
ambitious.
♦ While vertical stripes are
slimming, it wouldn’t exacdy kill you to
eo to the Strom once in awhile.
♦ Wearing white after Labor Day
isn’t as bad as it sounds.
♦ Wearing all dark colors makes you
look sad except for when it’s late at
night or the middle of winter.
♦ Never point a collar up unless
auditioning for a role in the musical
“Grease.”
♦ Seriously, at least consider going
to the Strom.
♦ You can never spend too much on
good sunglasses, unless you’re like me
and misplace them at least once a week.
♦ Leather belongs only on your
wallet.
♦ Learn how to use club soda to get
stains out without drawing attention to
your self during dinner.
♦ Always, always, always wear a belt
with dress pants, even if you don’t need
it as the result of not having gone to the
Strom like I told you to.
And my final reason for writing this
column is for me to meet more women
and help my fellow men to do the same.
But 111 expand on that point next week
when I brainstorm on how I can use my
wardrobe to make women think I’m a
_I
Above: GMP worker Lucille Sims
shows the diverse selection of
Southern breakfast foods offered
every morning including grits,
eggs, biscuits and gravy and
bacon.
PHOTOS BY CHRIS LIVINGSTON/THE ■
GAMECOCK
/
Regional flavor finds its
way into local restaurants,
jjk campuses, grocery stores
By MORIAH EMERALD
McCarthy
i THE GAMECOCK
CHcould take
an endless
tour of the
South by sampling
the foods that mark
the region, snacking on
boiled peanuts and
drinking sweet tea. On our
trip, we would see decades old
pecan groves along the rural
highways of Georgia. We could travel far
south into Florida and have key lime pie
made from local key limes. We could go
rorth right now and buy freshly picked
apples from the orchards of the foothills.
At gas stations we’d stock up on Moon
Pies. And we would have to stop if we
I saw the “Hot Doughnuts” sign lit at
Krispy Kreme — after all, the famous
chain was started in Winston-Salem,
N.C. by a French chef from New
Orleans.
Some of the best sources for
Southern foods would not be so easy to
find. Take, Bradley’s Country Store in
Tallahassee, Fla. Bradley’s is best
wmm Known ror tneir smoKea sausages
made on site and their coarse milled
hominy grits and cornmeal. This
small store has existed on a countiy
Sjf road outside the city since 1927.
f For Southern seafood, we could pay a
, X visit to See Wee’s outside of Charleston.
The restaurant takes its name from the
Native American tribe that once
inhabited the region. See Wee’s is the
[ki-Oy perfect place to partake of plates such as
823 she crah stew and shrimp ‘n’ grits.
Charlotte Taylor, a second-year
Qgj electronic journalisnf student, discovered
shrimp ‘n’ grits in Myrtle Beach. She is
from the northeast but has embraced Southern
cuisine. She said she misses cobbler, sweet tea,
Sonic and Bojangles when she returns home.
In downtown Columbia, you have probably
noticed the Adluh Flour Mill building. Adluh
(pronounced “ad-loo”) has been operating in
South Carolina since 1900. You can go to their
Web site (www.adluh.com) for great Southern
recipes. The key to good cornbread is to cook it
in a cast-iron skillet at a high temperature. The
skillet creates an even cooking temperature, and
the perfect crust.
In New Orleans, we could be classic tourists
__ *
and have beignets at Cafe Du Monde. We would also
drink coffee and chicory with steamed milk.
Historically, chicory was a coffee substitute but now it
imparts its rich bitter flavor in coffee blends. We
would encounter savory andouille (pronounced “an
doo-wee”) sausage, gumbo and red beans and rice.
Dessert would be bread pudding with hard sauce and
some pralines from River Street Sweets, which began
in Savannah, Ga. Pralines are the quintessential
Southern candy. Their main ingredients are sugar,
heavy cream, and pecans.
However, we cannot always hit the road when the
hankering for downrhome flavor favorites. In
Columbia Southern cooking can be found at Lizard’s
Thicket, which began here in 1977. Mac’s on Main
features a Cajun and Soul Food menu. And Anthony’s
Dairy Bar, a small establishment on Two Notch
Road, offers wonderful Southern fried delights.
For something fast, you can always go to Church’s
and Bojangles for fried chicken. Even campus dining
facilities serve up Southern classics. Manish Dave, a
second-year biology student, tries to avoid fried foods,
but he misses cheese grits when he travels home to
Illinois.
Jamie Ballentine, a third year advertising student,
is a native South Carolinian. He said that if he left the
state he would miss fried food, mustard-base Bar-B
Q, and sweet tea — “God bless it! On the eight day
At A rmlfp cu/ppf tPi ”
Bahiyyih Young, a fourth-year experimental
psychology student, is also a South Carolinian, “I
lament the absence of sweet tea every time I cross the
Mason-Dixon Line. Sweet tea is the best drink there
is.”
Sweet tea is a must-have refreshment, but let’s not
forget Royal Crown Cola from Columbus, Ga. Clark
Wright, a third-year experimental psychology student,
is a fan of another Southern soft drink, Cheer-Wine.
He misses Cheer-Wine and Sonic’s Cherry Limeade
when he heads home to Pennsylvania.
Diverse but distinct, Southern cuisine finds its way.
into campus menus, local grocery stores, snack stands,
drink fountains and regional franchise restaurants.
The best things about Southern food are its
homemade characteristics and local ingredients. As
Bahiyyih added, it’s associated with “family, warmth
and happiness.”
Wake up to some chicory in your cup, try
Roddenbery’s Cane Patch Syrup on your
griddlecakes, throw a smoked ham hock in your batch
of greens, have a deep fried turkey at Thanksgiving
and indulge in a Claxton, Ga. fruitcake at Christmas.
When it comes to good cookin’, the South has a lot to
offer.
Comments on this story ? E-mail
ga7nec0ckfeatures@gwm.sc. edu
Cell phone cinema
preps for a close-up
By ERIC GWINN
KRT CAMPUS
The film “Cellular” puts a mobile
phone at the center of a movie.
Coincidentally, directors are trying
to put movies into cellular phones.
We’re not talking 90-minute
thrillers starring the likes of Kim
Basinger and William H. Macy. A
mobile movie is a smaller, two
minute affair meant for audiences on
the move, not captive cinephiles.
Like a TV ad in the age of TiVo,
dell phone cinema has to hold your
attention before your mind jets off
to do something else with your
phone, such as surf the Web, check
your e-mail or, gasp, make a phone
call.
It takes a new approach to telling
stories. Not surprisingly, there are
film festivals dedicated to movies
made for cell phones. Later this
month, the World’s Smallest Film
Festival will be held in London by
BigDigit, a Los Angeles-based
aggregator and distributor of mobile
entertainment.
In December, Atlanta film
producer ZoieFilms will launch its
Cellular Cinema Festival.
It’s not just movies on the
smallest screen. TV sitcoms, news
shows and sports highlights already
are being beamed to cell phones.
And there’s more to come.
On the surface, cell phone
cinema and shows resemble the
media they descend from: movies
and television. You see and hear
people delivering dialogue. But
while those screens try to involve
you in a world that’s as big as life,
mobile movies are quick diversions;
who’s in the mood to watch
Dostoyevsky during the morning
commute?
No time to develop character. No
room for special effects. Not enough
screen resolution for moody shadows
or shades of meaning. When it
comes to making films for the 2-inch
cell phone screen, filmmakers have
to think inside the box.
“Just like with TV, you have to
rely on close-ups,” said Frank
Chindamo of Fun Little Movies, a
Los Angeles film and broadband
production company providing
comedy shows for cell phones.
“In this medium, we rely on
more static shots, very much on
movement within the frame, as
opposed to quick-cutting shots: the
opposite of an MTV video. The
camera’s not going to jump around a
lot, and because we don’t have
camera movement, lots of scenery or
quick editing, we have to rely on one
thing more than anything else,
which is writing.”
These nuggets of entertainment
have something in common with
the best of TV ads, which put a
twist on the familiar formula of
presenting a problem, offering a
solution and showing the benefits.
Creative ads do more than say, “Got
underarm odor? Get this deodorant
and get the girl.” Similarly, mobile
movies have to propel the viewer
through a story’s beginning, middle
and end without giving away the
payoff.
“We’re going to rely on this new
and exciting idea called storytelling,”
joked Chindamo.
“Funny works,” said Beau Buck,
BigDigit’s CEO. “Animation works.
People want to be entertained in
short bursts.”
Further constricting the medium
are the mobile phones and the
networks they operate on. They
aren’t all ready to stream video at a
broadcast-quality 24 frames per
second. For instance, MobiTV,
which provides television content to
Sprint PCS phones that have
♦ Please see CELL, page 6