As much as I love fashion magazines, I often find myself getting frustrated with their content. Photo spreads might as well be pages of a catalog that only sell clothes that a college student can’t afford to dry clean, let alone afford to wear.
Ever wonder what it’s like to work with Will Smith? Or maybe if he believes in “getting jiggy with it, na na na na na na na nana” in between shots? How about Rosario Dawson? Ever wonder if in her downtime she asks strangers if they can “light her candle” before she heads over to the Cat Scratch Club? While he might not give away the song and dance of Smith and Dawson, UC Irvine Alumnus Grant Nieporte knows them on a deeper level.
The sweet smell of organic strawberries tickled my nose as they were pulled from the refrigerator and placed on the kitchen island in preparation for a cooking class at the Anteater Recreational Center (ARC) on a Wednesday afternoon. Along with these plump strawberries picked from the South Coast Farms in San Juan, the counter was occupied by tapioca powder, blueberry juice, lemon juice and … arugula? How did this batch of arugula get on the kitchen counter and more importantly, how will it mesh with strawberries? Although a little skeptical in the beginning, by the end of the hour the combination of arugula and strawberries in a dish would not be a question.
