Arts ^Culture
aced@clackamas. edu
The Clackamas Print
Wednesday April 27, 2011
5
Robertson said that he wanted to support Japan
as it is rich with history and knowledge. “The
support and knowledge base that exists in Japan is
one of the finest in the world,” he said.
According to Robertson, the sale brought x
fvery year the Ceramics Club hoi At sale of interest to the class as a student came to the sale -j
its projects to benefit their club. The money raised and said that looked at the artwork displayed
is used to benefit the club by bringing artists to perked their interest in the class.
visit the club but this year, the group deciddhto
The annual sale is apparently very popular as
tW something different with the S825 they raisciW many members claim campusstaff and students
Instead of using the money! raised for thJ® “ look forward to the fundraiser. “This morning we
club, all of the money raised during the April were mobbed by all of the staff coming in to work.
21 fundraiser will be sent over to Japan to help They came running in here like a stampede. We
potters fcvho have faced damage from the recent hadn’t even priced things yet,” said Robertson.
earthquake.
Leslie Richmond said that most of^he item^fc
1 he club has contacts in Japan, many of whom sold were pieces students donated from last term,
lost theiir kilns. “It was something we coulcldo
so they may not havq been the best pieces as many
for Japan,” said iW'C^ok, a member of thecluB^ siaadents^iold onto their best pieces for a spring art
“Everyone’s heardaboat thadevastation, this<as J show that is held in May. /'¡A./
oaLPe*-'>yQa‘Way *** giving back.
«v ’pMftes
p*®vcs being
vcmg sviu
wcic popular
.... 1 Regardless, ll
the
somwere
'Everybody-s excited.” said K<lrirrt!Rober^H?F'M-^e^alehvas bus^.
According to
club
- ■ - —
IV Cook,
V.WIS., the
Uic VlUl)
who also helped at the fundraiser. “Il’s fun; I think is discusstig holding another sale to raise money
it brines in interest for the d
• rof the& club.-
By Mandie Gavitt
Associate Arts & Culture Editor
Photo illustration by John Howard Clackamas Print
TTLE: Bands declare
ir at CCC this April
from Page 1
the band’s
than altema-
ore acoustic than rock, more
an country; a mix between
lead and Elliott Smith.” He
in the say that words can’t
y the band’s music, which
n find on the band’s website
yneumann.com
believe that your passions
Mr drive are very important
in life,” Robert stated in
ail in regards to his music,
i you have a passion for
ling as much as I have a pas-
rmy music, good things start
pen for you in that realm, but
liter years of perseverance,
start to open and the path is
ally laid out in front of you.
ost people don’t know what
assions are. They will search
hole lives but they can’t ever
0 see what is sitting right in
(them, even though it’s star-
in right in the eyes.... These
¡are the people that say ‘no’
)ert describes
as “more indie
ty instant.
(hind all of our phenomenal
ices, there is but one story,
‘yes’.... That is the journey,
e most rewarding feeling of
i almost like bypassing con-
iess and soaring into another
This is where my music will
du.”
ai Cuevas, public affairs
’ for Associated Student
©lent, explained that this
a annual event “It doesn’t
(every year, the last Battle
fends (was) a few years ago
is the first year in four or
Mt”
“We were so blown away by
some of the people that played,”
Cuevas said of the talent that will
be showcased on Friday.
There were a total of six bands
that came out to audition, but only
the three listed above will be com
peting. “We are trying to incorpo
rate everybody that auditioned,”
she said. “There was so much good
talent it was hard to decide who
was going to be battling.”
According to Cuevas, all of the
proceeds from the tickets for the
event are going to be given to the
music department After the battle,
people will be taken outside for a
barbecue. The proceeds from the
barbecue will be given to the grants
department to then be distributed to
students.
Each person will get their ticket
with a tear off ballot; the audience
will vote for their favorite band,
choosing between The Finest Hour,
Horse Eats Horse and Xachary
Robert & Co. During the barbecue
the ballots will be counted and the
winning band will be given an after
party. The after party is open to
everyone.
“It’s going to be fun. It’s open
to the whole community so every
body is welcome. ... It’s all for
a good cause. It’s all going to be
going back to students,” she said.
Student Peter Horace, who goes
by Arion B, will be doing the inter
mission while the bands are setting
up.
Show your support for the
bands and to help raise money for
the music department and grants
department Doors open at 4 p.m.
on April 29 in Gregory Forum.
The entry will be $3 for staff and
students and $5 for everyone else.
to infuse your booze
imparted with a signature of
heather.”
Why can’t they just say
what they really did with the
alcohol?
The answer is because it’s
not elegant; in fact it isn’t
even hard to do. This way,
the restaurant can add an
By Joshua Baird
extra $3.50 to the price tag
Arts & Culture Editor
for a bunch of pretty words.
Infusing a bottle of vodka or
nfusing your alcohol rum with an interesting flavor
seems like a lot of work is so simple to do that I am
to most people, but it honestly amazed that the fla
really isn’t as difficult as you
vored alcohol industry thrives
may think. That’s why I am like it does.
going to give you a crash
What you will need to start
course in the game of infusing off is an airtight jar large
this week.
enough to hold at least 24
It seems that every restau ounces of liquor and what
rant makes such a big deal ever ingredient you propose
out of how its signature cock to infuse it with. I keep hear
tail is a work of art, and ing about infusing lavender
odds are it probably is. In into alcohol, so I am going
which case, congratulations: to try another couple of herbs
you are not the weakest link in its place that are readily
in the mixological world. In available: basil, oregano and
fact, you just might be the rosemary. I can’t wait to try
next up and coming super my first Bloody Mary with
bartender at some hoity-toity this mix.
place in downtown that no
1. Wash the herbs or fruit
one can afford to drink at (let to insure that no microor
alone eat at, outside of maybe ganisms are going into your
drink.
Happy Hour).
But that isn’t the purpose
2. Take the leaves off the
of this column; I would actu stems of each herb you intend
ally like to point out how a to use, or if you are going with
lot of these fancy drinks are citrus fruit, peel away the out
created. When you look at side of the skin, leaving the
the drink menu at a restaurant white fluffy stuff (pith) on the
you are most likely to be bom fruit. If you mix the pith into
barded with more synonyms your booze it is going to make
for the word “infused” than your drink very bitter.
anyone in their right mind
3. Next roughly chop up
should ever want to know, the fresh herbs and the fruit
from . “vodka imbued with zest and put them in the jar,
essence of lotus,” to “rum then pour the vodka or rum
I
into the jar.
4. Now is the really hard
part: finding a cool dark place
to let it sit for two to five
days.
5. After the waiting period
is over, all you have to do is
strain the herbs or fruit from
the jar and pour the alcohol
back into the (cleaned and
dried) bottle.
Keep in mind that you can
infuse all sorts of things into
your vodka, rum, wine or even '
olive oil if that really tickles
your fancy. You can use ber
ries or the meat of other fruits
like melon, though I have
never tried this, so if you go
that route it will be purely
experimental on your part. If
you come up with a great mix,
send me a message on my
blog at www.twenty-lplus.
com Salud!
Disclaimer: We at The
Clackamas Print do not
encourage drinking to excess
or underage drinking of any
kind. Remember to drink
responsibly.