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Photo source: houstonpress.org

Photo source: houstonpress.org

Maggiano’s Little Italy brings a taste of Italy to Denver

Regis Highlander December 13, 2018

By Traci Wuerstl, Practicum Reporter

As drivers approach Denver from the highway, a massive restaurant catches the focus of hungry people on their way home from work. 

It doesn’t look like your average Italian family restaurant. Maggiano’s Little Italy is a slightly upscale family-style space with a polished Italian finish. 

I found my way into the restaurant with a friend on a weeknight around 7 p.m. and was greeted by friendly staff welcoming us into this modern version of Italy. Our noses were automatically filled with the aroma of freshly baked pizzas and other mouth-watering dishes. 

As we were shown to our table, we saw a sea of people quickly filling the tables. We felt thankful we’d trickled in before all the seats were filled. 

To begin the evening, we ordered Tuscan-style mussels that were served with thinly sliced toasted baguettes for dipping into mouthwatering broth. Each piece of bread was buttered and cooked to a slight crisp texture to give it a crunchy texture that exquisitely absorbed all the flavors of the broth. 

The mussels were served in a big white bowl that was placed in the center of the table. They had a seasoned buttery flavor that made you want to eat more, finished with the flavor of fresh herbs. 

Though we were so stuffed from the mussels, we knew we wanted to order another dish. The entrees were so large that we shared a main course. We ordered a specialty pasta dish called Orecchiette Chicken Pesto, which was the featured dish of the evening. 

The fettuccini pasta was tossed in an herbed pesto that flavored the whole dish. Long slices of perfectly baked chicken rested across the pasta. The sun-dried tomatoes added a sweetness contrasted with salty pine nuts that complemented the pesto. The dish was beautifully finished with freshly shredded Parmesan. 

 The night couldn’t come to an end without trying something sweet to please our palates. To conclude the three-course meal, we ordered a famous Italian desert: Tiramisu. The creamy mascarpone cheese was whipped to perfection, layered with slightly bitter espresso-dipped lady fingers that were topped off with whipped cream and dark chocolate curls. The first bite magically melted in my mouth. 

Every dish that was delivered to our table was elegantly arranged. The Tuscan-style mussels and Orecchiette Chicken Pesto pasta were both colorful. The way each dish was finished almost made me not want to take a bite and ruin it, but the smells clearly demanded us to taste them. 

Though each dish was a little pricey, the quality of the food made it well worth each dollar.  

Maggiano’s Little Italy had a welcoming ambiance and lovely staff that allowed friends and family to get away from home and take a quick vacation to Italy. The food was like something I have never tried, and I look forward to making a return visit soon to sample more delicious flavors.

Tags Restaurant Review, Maggianos Little Italy, Food, Traci Wuer
Photo source: KRCX.org

Photo source: KRCX.org

A Rising KRCX Welcomes North Carolina Rapper to Promote Music

Regis Highlander December 13, 2018

By: Joshua Lenahan, Practicum Writer

 Regis’ KRCX radio station held a basement session with up-and-coming North Carolina Rap artist Ron Beatty recently. The basement of Clarke Hall is home to the headquarters of the oldest college radio station in Denver. Beatty has been touring colleges around the country promoting his music before dropping his new album “Beats Beers and BBQ.” 

Beatty sampled his unreleased album with the crew at KRCX and talked about his inspirations, other artists he has worked with, and his artistic process. Anyone who’s interested in Beatty’s new album, or any other new music, can tune into the station at KRCX.org whenever they want. Beatty is the first of many successful artists the KRCX team hopes to welcome into the station this year and next. 

With a new staff, the station is on the rise and improving its lineup. KRCX is run by students who update the music library, market the station to the rest of the student body, and bring in talent to perform in basement sessions to share their music with KRCX’s audience.

Basement sessions serve to get the station involved with the community, and vice versa. Artists can bring new or old music to show off – and even perform live on the air. The basement of Clarke is home to a broadcasting room, a studio with an isolation booth, a video editing room, and all kinds of equipment needed to create music. It’s a playground for musicians and music lovers alike. 

KRCX’s goal is to get more students tuned in and consistently listening to the station. It brings new, curated music to the student body and helps keep students informed about happenings on the Northwest Denver campus. Being an internet radio station, anyone can listen from anywhere, which makes it ideal for busy students who listen to music on their phones. In an era of music-streaming services, many students turn away from radio even though they can provide a tasteful and curated selection of music picked out by Regis’ own students. 

KRCX recently got some news attention thanks to 9News. The local TV station ran a piece about the band Queen’s first U.S concert, which was held in the Regis Field house in 1974. Regis has hosted many big-name concerts over the years, including Jimi Hendrix, Hall and Oats, and The Kinks, to name a few. 

With a lot to live up to, the new team at KRCX is becoming more and more involved around campus and is proud to be the official sound of Regis. In the future, expect to hear KRCX outside the student center, the dorms and around campus. So, remember to tune in to KRCX.org and support your local radio station. 

Tags KRCX, Campus Radio, Campus News, Joshua Lenahan
Photo source: s.yimg.com

Photo source: s.yimg.com

‘Free Solo’

Regis Highlander December 12, 2018

By: Paul Hunter, Practicum Reporter

Award-winning directors and husband-and-wife team Elizabeth Chai Vasarhelyi and Jimmy Chin have captivated audiences again with their intricate documentary following the journey of world-renowned rock climber, Alex Honnold. The documentary follows Honnold through his life, into a relationship, and up the face of El Capitan in Yosemite National Park … unroped.

While claiming its spot as a transformative movie for climbing enthusiasts, the movie presents non-climbers with a display of what it means to transcend fear and move beyond perceived human capabilities. It also shows what it means to be in a relationship with a man who doesn’t believe in attachments — to location, objects, people, or even to life.

Recalling his early being, Honnold remembers not being hugged as a child. He recalls finding solace in nature and, because he was alone, that meant climbing without gear or a belay partner. He remembers always being asked by his parents why he didn’t do better, something that lead to his experiencing a “bottomless pit of self-loathing.”

This is the childhood that kicked off his record-breaking, 1,000+ free solo climbs and led him to the base of El Capitan on Saturday, June 3, 2017. It is also, possibly, what causes Honnold’s brain not to recognize or process fear like you and I. Some say his brain is super-human, while some say it’s broken.

The cinematography in “Free Solo” is characteristic of the work done by Vasarhelyi and Chin. Each camera angle is equally cunning and terrifying, both more than the last. Captivating and exhilarating footage leave theatergoers sitting on the edge of their seats, wiping the sweat from their palms. Gasps and jumps are close-to-guaranteed in scenes where Honnold hangs from exposed edges with his thumb and forefinger gripped onto a small indentation. These scenes are contrasted with tender moments he shares with Sanni McCandless, his now long-time girlfriend who has tasked herself with bringing the “real Alex” out of his shell by overcoming the obstacles of his attachment-void life. 

The film takes on an eerie feel as cast members recall free-soloist friends who’ve died, some in expeditions they were on. They recall phone calls telling them about long-time climbing partners’ deaths. These stories come between flashes of Honnold’s obsessive training on El Capitan. Journals of his days on the crag contain scribbles that, even if deciphered, are gibberish to laymen. His logs are completely devoid of emotion; they are mechanical memories of the climb up Freerider, the route to the top of El Capitan. They are hundreds of sequential movements, descriptions of rocks, jumbled in the mess of the climbing vernacular. They almost don’t seem like English. 

In an interview with McCandless, she opens up about how hard it is to be in a relationship with Honnold, but her interactions with him show otherwise. Their chemistry is undoubtable, and she holds her ground when Honnold pushes back. He describes their relationship as the longest-standing, most affectionate relationship in his life. When he talks about “the L-word,” Honnold emotionlessly states that he’s never used it before, not even with his parents. It only seems fitting, then, that as he’s descending El Capitan, the biggest feat of his life, he calls McCandless, thanks her for everything and tells her, “I love you.” 

Tags climbing, Paul Hunter, Movie Review, El Capitan
Photo source: vegantravel.com

Photo source: vegantravel.com

Fire on the Mountain: They’ve got the sauce

Regis Highlander December 12, 2018

By: Emily Summers, Practicum Reporter

 3.5 stars (out of 4)   

With homemade sauces, down-to-earth employees, and a casual atmosphere, Fire on the Mountain has quickly become a growing hotspot in the Highlands area. The menu ranges from traditional wings and hand-breaded mozzarella wheels to house-made vegan seitan strips –

there is something on the menu for everyone. The restaurant has an “order at the counter” style, so there is no rush in the menu selection. 

 Vibe:The unique lighting, vibrantly colored walls and artwork from local artists creates an edgy, casual vibe throughout the restaurant. Above the bar hangs more than 100 different beer tap handles (those that aren’t currently in use), each belonging to a uniquely crafted brew. The bathroom walls are covered in stickers from various bands, shops and campaigns. Overall, Fire on the Mountain creates an edgy, relaxed atmosphere that draws in customers from all walks of life. 

Hits:Fire on the Mountain serves a dozen different wing sauces, all made in-house. Each sauce has its own unique flavor and is created to pair perfectly with a variety of items on the menu other than wings. The hormone-free, antibiotic-free, cage-free wings are fried to a perfect crispiness on the outside, while remaining tender and juicy in the middle. They are smothered in the sauce of your choice and served with house-made ranch or blue cheese. 

 Although this restaurant is popular among wing lovers, there are many gluten-free, vegetarian, and vegan options on the menu. Try the cauliflower wings covered in your choice of vegan sauce, or give the house salad a taste. There is a variety of options for those who choose not to eat our feathered friends. 

Misses:Fire on the Mountain needs to expand. The wait time comes not from the laziness of employees, but from the popularity of the restaurant and its crazy long lines. If the goal is a quick bite to eat, Fire on the Mountain is not the right choice. If it's not a weekday lunch, then a wait is guaranteed. 

Service:With its relaxed, casual vibe, Fire on the Mountain has become a weekend hotspot for anyone looking to grab a bite to eat. Despite its growth in popularity, the restaurant has yet to catch up. On a typical Friday or Saturday night, the minimum wait time for a table is around 45 minutes. Once inside the restaurant, the wait for food isn’t much shorter. Although the wait time isn’t ideal, the friendly, welcoming staff make up for it. Immediately inside the door, customers are greeted with a smile and helped instantly. There’s no need to stand around and wait for a hostess, as they are always prompt and the place is plenty staffed.

Bottom Line:It’s worth the wait. Despite the wait time, your taste buds will thank you. From the classic traditional wings to the perfectly crisp fries – and even the “Asian Persuasion” salad, there is no wrong choice on the menu. 

Price:Wings (about $1 each); Sandwiches ($12 to $13); Salads ($6 to $12); Appetizers ($5 to $12); Dessert ($7)

Fun Fact:Fire on the Mountain is the first restaurant in the Highlands area to be certified green by Certifiably Green Denver, meaning they compost and recycle a significant amount more than they throw away. Along with composting and recycling, they also send in fryer oil to be turned into biodiesel, creating renewable fuel. In an effort to encourage sustainability, Fire on the Mountain offers a 5 percent discount to customers who utilize some alternative method of transportation.

 Fire on the Mountain

3801 W. 32 Ave; 303.480.WING; www.fotmdenver.com

Hours: 11 a.m. to 10 p.m. Sunday through Thursday; 11 a.m. to 11 p.m. Friday and Saturday 

Reservations: Not accepted

Parking: Street

Tags Community News, Restaurant Review, Emily Summers, Foodie Digs
Photo Source: Daily.co.uk

Photo Source: Daily.co.uk

Does Denver sport new clothing and pet-rearing trends?

Regis Highlander December 7, 2018

By: Antoinette Simonetti, Practicum Writer

Both smiles and shivers fill the newly white-covered streets. Pedestrians fill the streets near Regis. 

Two women catch my attention. They walk along the lighted road wearing matching teal hats, yellow coats and purple snow pants. At first it appears as if they are on the same ski team, but as they draw near, there’s an unexpected surprise.

A stroller beams with a yellow light, so blinding that it’s hard to make out what’s inside. It’s not a baby; in fact, it’s quite the opposite of what you might expect: Two German shepherd puppies, and they’re wearing the same teal hats and yellow coats as the women.

Is this a new trend?

This sighting was the highlight of my day a few weeks ago. Not wanting it to be my last encounter with a quirky winter wear, I drove to downtown Denver to explore and discover more interesting styles.

Heavy snowflakes blocked half the road and made visibility difficult, but I managed to catch a glimpse of another unusual fashion style: The Grinch, of the popular children’s Christmas story, yet with a twist. This man wore a green costume under a maroon coat while riding a massive circus-looking, one-wheeled tricycle.

To say the least, I didn’t think this snowy day could get any more entertaining, but then –again – I was blown away.

While visiting with a fellow Regis University college student at a nearby coffee shop, we were shocked to see a 5-year-old Australian shepherd dog tied outside near the store. That’s normal. People leave their dogs for a few minutes to pick up drinks inside. What was unusual? This beautiful dog was wearing a brown Carhartt beanie hat and stylish booties – yes, on all four paws.

I guess that’s the advent of winter in Colorado, but is it also the beginning of a new winter fashion trend? My friend and I are convinced that quirky is in, and we can’t wait to figure out how to join in.

Winters in Colorado are anything but ordinary – snowfall in September is evidence of that – but  animals dressed up in human winter clothing and a man in a full-blown Christmas costume is evidence of something more.

Are Colorado’s winters about to take a trendy turn?

If so, the Regis community will be filled with smiles and laughter as we approach the holiday season.

It snows in September in the state of Colorado, so anything is possible.

Dr. Abigail Schneider of the Anderson College of Business at Regis University //Frances Meng-Frecker-Frecker

Dr. Abigail Schneider of the Anderson College of Business at Regis University //Frances Meng-Frecker-Frecker

For Schneider, following her passions led to realizing her dreams

Regis Highlander December 7, 2018

By: Paul Hunter, Practicum Writer

Growing up, Abby Schneider didn’t have cable television. She grew up playing in the woods of a small town in New Hampshire. Despite this, her dream was to be like Warren Miller, a well-known filmmaker of ski movies. She wanted to follow in his footsteps.

Schneider graduated from Colgate University in Hamilton Village, N.Y. – a town smaller than her own – and with no clear vision for her future, referred back to her childhood fantasy. 

“I’m going to be Warren Miller when I grow up,” she said. 

While applying for jobs in Beverly Hills, Calif., a former professor recommended she apply for a position with ABC News in New York City. The job was a long-shot and Schneider didn’t expect a call back, but sure enough, she got the job and not too long after, the small-town girl who grew up running in the woods of New Hampshire picked up everything and moved to the big city.

Her memories of New York City are highlighted with extremes. She remembers using an unopened Crockpot box as a desk and a bucket from the Dollar Store as a chair. At this desk, she would transcribe episodes of ABC’s famous show, “What Would You Do?” She worked on the show doing casting, location scouting, scenario development, waiver signature collecting, and transcribing episodes. 

She’d go to bed late, then wake up as early as 3 a.m. to make it to the next shooting location. She commonly worked 90-hour weeks.

“It was a really exploitative system,” Schneider said. “It was a really crazy time.” 

Living expenses were high and her salary low, so Schneider worked side jobs tutoring for the SAT and walking dogs. 

Her mother, Sandy Schneider recalled this chapter as a developmental one.

“ABC helped her become a professor, too, because she realized she didn’t like working in television as much as she thought she would,” she said. 

After some time, Schneider realized that a job in television wasn’t for her.

An email arrived in her inbox from a former academic adviser at Colgate: It was a call for a post-doctoral researcher at the University of Colorado Boulder. Remembering her passion for psychology, her college major, Schneider promptly did some research on the position. 

A new section of psychology called “Judgment and Decision-making” was being added to marketing departments at universities across the nation. In her sparse spare time, Schneider began applying for research assistant positions. Shortly after starting the search, she found a position at Columbia University with faculty member Gita Johar doing survey development, data collection, and data analysis. She quickly left ABC behind and began working on experiments at Columbia University in New York City.

While she worked as a research assistant, Schneider attended lectures and talks about new research in the field. She slowly recognized that she found every talk enticing. This ultimately inspired her to apply for graduate school. 

When application decisions came back, Schneider was left with a tough choice: Attend the University of Colorado Boulder or Northwestern University in Evanston, Ill.  Evaluating these programs represented a dilemma: Would she follow her heart by moving to Colorado, a place she’d always wanted to live, or pursue an education at a top-rated, prestigious university? 

Schneider ultimately chose to attend CU to pursue her master’s degree. She recalls this decision as a turning point in her life; prior to this moment, she was concerned with the status of academic institutions and perfecting her academic identity, which she attributes to how she was raised.

Schneider recalled her parents showing her, through emphasis and action, the power

of intrinsic motivation.

“I could have gotten a lot of money, but my parents wanted to maintain that it was something I should be intrinsically interested in,” Schneider said.

She had friends with parents who gave them money for each A on their report card, but

Schneider remembers her parents solely showing pride for her accomplishments. 

“This is definitely a decision I think about frequently, still. I wouldn’t do things differently because that decision got me to where I am today and I wouldn’t trade this for anything,” she said.

In Boulder, Schneider studied consumer choice and taught undergraduate courses, such as “Marketing Research.” She soon discovered her “true passion for teaching.” 

In an interview, her father, Mike Schneider, observed that Schneider comes from a long line of teachers. Her great-grandmother was a teacher, he himself was a teacher, and Schneider was raised among teachers. Her father also remembered what he thinks was the first time she showed interest in consumer behavior and marketing.

“She was crawling around and there must have been a checkbook laying around somewhere … she crawled around with it and I think that this was her first interest in money and marketing.” 

Schneider’s mother recalled her daughter had good teachers, who were good role models, and that Schneider had been interested in psychology from a young age. 

For Schneider, teaching in this field almost seemed a destiny. 

An aspect of her time at CU that Schneider recalls fondly was the Watson program, which was focused on social responsibility. Schneider first crossed paths with Bead for Life at a Watson seminar, which completely changed her life and the course of her career. 

“It was the answer I was looking to in terms of how we can use business for good. It was the first time I felt like the path that I had chosen was aligned with my values and who I was and something deeper than just ‘marketing stuff,” Schneider said. “It was at this moment that I decided that I was going to do something with Bead for Life someday.” 

After Schneider graduated with a Ph.D., she applied to 95 universities, seeking a teaching position. 

“Out of the 95 schools that I applied to, there was only one that stood out … and it was Regis,” she said. 

Schneider always pictured herself at a liberal arts school, but never thought she’d be a business professor. When Regis came along, it opened up that door for her and she appreciated how the Anderson College of Business’ curriculum incorporated Jesuit values and applied a social justice lens.

When application decisions came back this time around, making a decision to follow

her passion was a bit easier. Now a professor of marketing at Regis’ business school, Schneider teaches classes that ask questions not only about marketing, but about the social impact of marketing on the global business environment. 

Last semester, Schneider even took a group of students to Uganda, in east-central Africa, to study social entrepreneurship, visiting a Bead for Life program as a part of her Marketing for Social Change course. As she’d promised herself years ago, she was living out another of her dreams. 

Tags Professors of Regis, Humans of Regis, Abigail Schneider, Anderson College of Business, Paul Hunter
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