comedians page 9

5.3.2013Vol. 3 No. 28

“goodbye for now, moscow”

cover art by jesse hart | rawr

page 6organic page

8nudists

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of the sunshine and challenge yourself to a walk a day the next week.

Libra9/23 – 10/22Goodbyes are hard, your best friend graduates next week. Take one day before Spring Commencement to celebrate your favorite friendships.

Scorpio10/23 – 11/21Even though you’re heading home for the summer, stop driving your car around Moscow during your last couple weeks and bike or walk.

Sagittarius11/22 - 12/21You’re graduating next weekend and have absolutely no clue what you’re do-ing or where you’re going. Don’t worry, everything always falls into place for you somehow.

Taurus 4/20 - 5/20You finished your finals before dead week was even over. Do your best not to distract the friends who still have hell week ahead.

the argonaut2

hor!cope"Gemini5/21 – 6/20The Moscow grind has made it difficult for you to fulfill your desire to attend shows. Take Finals Fest as a chance to dance your booty off at Macklemore and Ryan Lewis.

Cancer 6/21 – 7/22This is the best semester you’ve had since Freshman year. Celebrate like there’s no tomorrow. You deserve it.

Leo 7/23 – 8/22Stop telling yourself you are done with finals. That unfinished take-home test still counts.

Virgo8/23 – 9/22You’ve spent quite some time inside lately due to the drunk weather. Take advantage

Capricorn12/22 - 1/19You just realized it’s the month of May and haven’t put a dent in packing up for the summer. Good thing you just remembered you’re staying in Moscow all summer long.

Aquarius1/20 – 2/18When was the last time you had your oil changed? Probably something that should be on the to-do list before you leave on your cross-country road trip.

Pisces2/19-3/20It was a long semester on top of a long year on top of a long finals week. It’s about time to get a drink in you.

Aries3/21-4/19Your birthday month came through on the April showers — and proceeded to keep the weather exciting with May showers, too. Keep your head up, the sun is shining somewhere.

5.3.13

rawr is an alternative weekly publication covering art, culture, campus life and entertainment.

We are accepting all forms of art and creativity to be featured inside the publication, or on the cover.

Email: arg-arts@uidaho.edu

illustration

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i# rawryour wor$

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emily

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vaartstra

There is something amazing about great singing voices com-ing together to make one uni-fied song. Intertwining melody and harmony with a beat and other sound effects simply by the collaboration of voices is the heart of a cappella. Here are several a cappella songs that are sure to get you singing along, even if it is just to your shower head.

“Somebody That I Use to Know” (original by Gotye) by Pentatonix

Pentatonix is one of the most popular a cappella groups today, thanks to their big win on season three of NBC’s The

Sing Off. These five talented vocalists (Scott Hoying, Kirstie Maldonado, Mitch Grassi, Avi Kaplan and Kevin Olusola) from Arlington, Texas, will have your jaw dropping at the pure talent.

“Since U Been Gone” (original by Kelly Clarkson) Pitch Perfect Soundtrack

Featured in the 2012 com-edy, Pitch Perfect, Ester Dean and Skylar Astin take on the lead vocals in this a cappella re-make of the first American Idol’s hit 2004 single.

“Domino” (original by Jes-sie J) by J Rice

Gotta hand it to J Rice be-

cause not only does he produce his own music, he also does all the vocals, beats and sound effects for his songs. I guess he and Jessie J have three things in common: great voices, “J” in their names, and they like dominos.

“Thank you in Advance” by Boys II Men

You cannot mention a cap-pella without throwing in a little B2M. What else can I say, these guys are vocal gods.

“Where in the World is Carmen Sandiego” by Rockapella

Takin’ it back to the early

90s with the popular theme song from the hit PBS children’s television game show. Despite how goofy this song is, it is incredibly catchy. By the way ... where in the world is Carmen Sandiego?

“Apologize” (original by One Republic) by Committed

Another winning group from The Sing Off (season two), this group of six gentlemen (Therry Thomas, Dennis Baptiste, Tommy Gervais, Geston Pierre, Robert Pressley and Maurice Staple) from Oakwood Univer-sity were inspired by another Grammy winning Oakwood a cappella group, Take 6. The guys definitely give One Republic a

run for their money.

“Grenade” (original by Bruno Mars) by Delilah

Although these The Sing Off hopefuls couldn’t beat out Pen-tatonix, the eight-member, all-female group (Geena Glaser, Jo-hanna Vinson, Hannah Juliano, Laina Walker, Amy Whitcomb, Kendall Young, Candace Eve and Ingrid Andress) had been together for less than a week before wowing the crowd with their earth-shattering rendition of Bruno Mars’ 2010 hit single. I didn’t know such a high music note existed until I heard this song.

Emily Vaartstra can be reached at arg-arts@uidaho.edu

a ca-mazing vocals

The release of rock group Paramore’s eponymous fourth album is going to be scrutinized even more than usual due to the very public loss

of two of the band’s found-ing members, brothers Josh and Zac Farro. The Tennessee band — whose previous hit “The Only Exception” earned them a Grammy nomination — is now reduced to Hayley Williams on vocals, Taylor York on guitar and Jeremy Davis on bass. However, the band is one to take a licking and keep on ticking, as proved by their 2009 effort “Brand New Eyes” and this new record.

“Fast In My Car” kicks off the album with a hardcore percussive beat and immedi-ately addresses the behind the scenes drama with lyrics like, “The three of us were initiates/we had to learn how to deal/and when we spotted a second chance/we had to learn how to steal,” just to name a few. “Now,” the album’s first single, is a pure head-banger, while at the same time recalling good old Paramore tracks like “Mis-ery Business.”

Williams’ fiery vocals are here in spades, but aren’t as in-your-face as with their other albums. She gives her fellow band mates spots to shine, though that’s not to say she doesn’t pull through — quite the opposite. Her performance on “Paramore” is much more emotionally driven than some-

thing like “That’s What You Get” or “Brick By Boring Brick” — songs that were written and performed as heavy attacks. It’s clear that the Farros’ departure has affected not only Williams’ songwriting, but her drive as well, which is especially clear on songs like “Ain’t It Fun,” which has Williams sharing the stage with a full-fledged choir, “Hate To See Your Heart Break,” a well-earned detour from the rest of the album’s intensity, and “Last Hope,” which will go down with “All I Wanted” as one of Williams’ most intensely personal perfor-mances ever.

For hardcore Paramore fans, the band’s new direction may take some getting used to. But “Paramore” takes advantage of this reload while still giving fans a lot to work with. The album’s 17 tracks clock in at a little over an hour. It’s the band’s best work yet and flat-out, bar none good music. If all this drama makes for an album this good, one wonders what the rest of their career will be like.

Bradley Burgess can be reached at

arg-arts@uidaho.edu

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more informationFor more recipes, visit us online at one (or all) of the following: Website:www.uiargonaut.com/crumbsInstagram and Twitter: @uicrumbs Facebook: www.facebook.com/uicrumbs

Backstage drama

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Spaghetti squash sides

A Crumbs Recipe Card

Spaghetti squash is a ver-satile veggie. After baking, the squash is scoopable and has the consistency of spaghetti noodles. Here are a few dif-ferent takes on it. Just make sure to slice one squash in half, scoop out the seeds and place facedown in a pan with one inch of water. Bake at 375 degrees for 45 minutes.

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For more rawr reviews visit uiargonaut.com/rawrreviews. Email

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think and submit your own reviews.

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SpaghettiMix cooked spaghetti squash with oregano, basil, salt, garlic and 1/2 cup of spaghetti sauce.

SweetenedMix cooked spaghetti squash with 1 Tbsp. of butter, 1/2 tsp. cinnamon and 1 Tbsp. of brown

sugar.

PestoMix cooked spaghetti squash with 1/2 cup of prepared pesto and a small, diced tomato.

Peanut-limeTop cooked spaghetti squash with 1/2 clover garlic, 1 Tsbp. peanut butter, juice of 1/2 lime, 1

tsp. agave or maple syrup, 1 Tbsp. soy sauce and 1 Tbsp. water. Mix with steamed broccoli and grilled onions.

Spaghetti squash sides

Paramore releases fourth album Try a taste test with this versatile vegetable

bradley

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lindsey tre!ry | crumbs

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It’s the best dance party you’ve never heard of. Thou-sands of people roaming throughout a major metropoli-tan city dressed in an assort-ment of banana suits, neon spandex and thrift shop outfits, holding up boom boxes and dancing throughout the night. This is the scene at a regular Decentralized Dance Party.

The leaders of this dance party are Ryan Stomberg, an International Relations major at the University of Idaho and Gary Lachance who together have held 53 dance parties across the U.S. and Canada over the past four years in major cities like Seattle, Portland, Washington D.C. and New York, attracting thousands and making dedi-cated fans in the process.

“Every single night that we throw one people come up to us in tears at the end of the night like, ‘This was the best night of my life. This was so incredible.’ There is something about being outside and in the streets, and moving from place to place in a constantly changing venue that just blows people’s mind,” Stomberg said. “I think in this day and age people forget to have fun and forget how to enjoy them-selves, and this brings it all back instantly.”

The DDP crew will spread the word of a party through social media, plan a time a place to meet, and start out on their route throughout the city — all the time syncing boom boxes to one radio frequency device installed in a lance backpack to spread the music.

Putting together parties of this scale takes a lot of plan-ning and preparation from scouting spots to dance at, choosing the dance music and communicating with law en-forcement, Stomberg said.

“One of the things that is really amazing about this whole thing is that we’ve had 53 parties, no arrests, no fights, no damage to property, it’s always been very peaceful and fun,” Stomberg said. “I’ve been blown away by law enforce-ment, especially in the U.S. because they have allowed us continue to do this. Fifty three parties and they are aware of us now because of how many cities we’ve been in … we always have a really good reputation.”

Recently DDP has been on party hiatus for a few months as they are focusing on start-ing a reality TV show about their experiences running DDP. “Originally we were ap-proached by MTV and they had a pitch to do a reality TV show … we didn’t want to give up the integrity of the show, so we politely came to a stale-mate” Stomberg said.

However, the group is work-ing with “Entertainment One,” an independent distribution agency to pitch the TV show idea to many networks and be able to keep production rights, Stomberg said.

“If that doesn’t happen, it’s not worth it. We’re not in this to get rich … but it’s really just to continue rolling it back into mak-ing these epic parties,” he said.

DDP attracts a wide array of partiers that just want to dance, sing and have a good time, Stomberg said.

“It pulls from that mun-dane office workspace down to everyone being together, it doesn’t matter what your walk of life is, what your job is, your ethnicity, nothing,” he said. “All that goes right out the window when you join this group. There’s no tickets, no cover charge, you just show up and away you go.”

Ryan Tarinelli can be reached at

arg-arts@uidaho.edu

A new way to partyDecentralized Dance Party reminds people how to have fun

ryan tarinellirawr

abi stomberg | rawrUniversity of Idaho Mechanical Engineering Senior, Seth Massey, attends a Decentralized Dance Party in Vancouver, British Columbia, Canada, last summer. The event commemorated the DDP’s 50th party anniversary back in the city of its birth: Vancouver.

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liam donohoe | rawrDance O! Hand is a fundraising concert for Terpsichore Student Dance Organization showcasing di!erent performers and dancing styles. The concert will be held 7:15 p.m. May 2 in the Physical Educations Building.

If students had left over canned food after buying a Macklemore ticket they could have used the canned food to attend Dance Off Hand on May 2.

“Dance Off Hand is a fundraiser for Terpsichore Student Dance Organiza-tion,” Morgan Trewin, presi-dent of TSDO, said. “It’s an opportunity for anyone to choreograph and perform. It’s very informal. It’s a lot of fun.”

Dance Off Hand is an op-portunity for anyone who wants to dance or per-form to participate in the concert. For choreographers who want to participate in

the next Dance Off Hand, there are choreographer sign up forms on the bul-letin board in the Physi-cal Education Building by the entrance to the Kiva Theater. The deadline for choreography forms is the day before dress rehearsals, which was April 30 for this performance.

“Usually, you just get the people. There is no audition or anything,” Masaki Ikeda, a dancer and choreographer for Dance Off Hand said. “You just get whoever you want in your dance and you choreograph and work with people.”

Trewin said that funds raised from Dance Off Hand are usually given to stu-dents to attend American

College Dance Festival, a dance conference that hap-pens every year.

“At that conference we take choreography there and it is adjudicated by renowned choreogra-phers,” Trewin said. “You get to work with famous choreographers and dance with them and you get to network. So people who want a dance career have a network to work off after college.”

Dance Off Hand hap-pens once a semester. This semester took place at 7:30 p.m. May 2. Dance Off Hand cost $2 with a canned food item or $3 without a canned food item. Trewin said that the concert nor-mally runs from 30 minutes

to one hour. “There will be a lot of

stuff of students that went to different conventions including ACDFA or like the Pulse and they have brought back the chore-ography they learned and they are going to perform it,” Trewin said. “Some of the beginning dance classes will perform combos that they have learned.”

Dance Off Hand will fea-ture a mixed range of dance types including hip-hop, ballet, modern and jazz, Trewin said.

“It’s also a great way to kind of see what the dance program offers if you are interested in taking a begin-ning hip-hop, ballet, jazz or any of those other classes,”

Trewin said. “You get to see what they have learned so you can see what you can possibly learn.”

No one knows the entire content of the show before the dress rehearsal, which was May 1.

“We never really know what is going to be in the show until the dress rehearsal because we don’t look at the forms until then,” Trewin said. “And we don’t facilitate when rehearsals are or anything like that. We just look at it and make sure it’s appropri-ate at the dress rehearsal and if it’s not we ask them to change things.”

Aleya Ericson can be reached at

arg-arts@uidaho.edu

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Carrots are cheap — 77 cents per pound, according to the U.S. Department of Agriculture. But is the cost beneficial if the car-rots are genetically modified and loaded with pesticides?

“I’ve never measured levels of pesticides, but I go by taste,” said Food Science major Jeremiah Dubie. “A better tasting fruit or vegetable is better than a non-organic (variety). I think there’s a reason to believe that an organic carrot is better than non-organic.” Defining Organic

The term organic is defined by the U.S. Department of Agricul-ture, which regulates organic standards and labeling. Organic animal by-products come from animals that are not given antibi-otics or hormones. Organic plants are produced without conven-tional pesticides, synthetic fertil-izers, bioengineering or ionizing radiation. A government-approved certifier inspects farms to ensure organic standards are met.

That may be why organic foods are typically more expen-sive than conventional foods, costing 10 to 30 percent more, according to a 2009 USDA report.

“If you can only spend $30 or $20 on produce, make those dollars count,” said Campus Dietitian Marissa Lucas. “Luckily, everything in Moscow is close-knit. (When considering organic purchases) it depends on the stu-dent and their interest. Do they have the finances and the means? (Organic food) takes more energy to find.” Finding Organic

Walmart, Safeway, the Mos-cow Food Co-op, Vandal Meats, the Farmers Market, Rosauers’ Huckleberry’s Natural Market, Bountiful Baskets and more loca-tions in Moscow house organic findings.

Lucas said shopping organic on the cheap depends on the time of year.

“See what’s offered seasonally,” Lucas said. “In the summer, shop locally. In the off-season, Bounti-ful Baskets is going to be more of a value.”

Bountiful Baskets, a national food cooperative, distributes pro-duce baskets at $25 a pop for 100 percent certified organic. In Mos-cow, Bountiful Baskets distributes to Lena Whitmore Elementary on Saturdays.

“It’s a cool resource,” Lucas

said. “I refer students a lot, espe-cially if they don’t have time. You order in and pick it up.”

Jeremiah Dubie said he shops on Amazon.com for his organic pantry foods, such as oils, spices, canned foods, dried fruit and other packaged foods.

“They have tons of non-perish-able foods,” Dubie said. “I get free shipping through Subscribe and Save.”

Dubie also purchases bulk foods at the Moscow Food Co-Op, as well as chocolate, coffee, eggs, milk and meat.

“The Co-op offers many certi-fied organic bulk food items to choose from,” said Scott Metzger, Moscow Food Co-Op produce de-partment manager. “Buying bulk allows you to purchase as little or as much as you need to get.”

Metzger said to shop the sales or specials, too.

“The Co-op features monthly

member sale items in the grocery department featured on the aisle end-caps,” Metzger said. “The produce department features two fruit items and two vegetable items on sale weekly.

Dubie said in spring, the Moscow Farmers Market can be cheaper than the Co-Op ,though.

“Another great way to afford to eat organically on a college budget is by frequenting the Tuesday growers market in the Co-op parking lot, by shopping the Saturday Moscow Farmers Market, and by shopping for in-season and local produce,” Metzger said. “Seasonally-appro-priate and locally-grown produce is often cheaper than produce available out of season, and the experience of buying your food from the individual who grew it is priceless.”

Overall, Lucas said when shop-ping citywide, organic searchers

have to value the benefits of or-ganic eating over the convenience of conventional foods.

“You might have to go to several places to get what you want,” she said. Prioritizing Organic

Lucas said eating organic does not have to be a huge lifestyle change.

“Small changes don’t seem like a big deal,” she said.

She recommends having an organic apple everyday, if it is something a consumer prefers. Or, buying a latte or meal once a week at the Co-Op.

“Don’t be afraid to buy canned or frozen,” Lucas said. “Frozen veggies are frozen at the peak of ripeness. They’re not sitting on a shelf, degrading.”

Because of the area, organic legumes and apples are inexpen-sive, Lucas said.

“Home canning, home drying and preserving things you like, such as corn or squash (can save money),” Lucas said. “You’re preserving the bounty when it’s there. You can process and store food for later.”

But Dubie said consumers should start with the best food first.

“Certain foods have higher pesticide residues than others,” he said.

Called the “Dirty Dozen,” the twelve most contaminated foods in the U.S. include peaches, ap-ples, bell peppers, celery, nectar-ines, strawberries, cherries, pears, imported grapes, spinach, lettuce and potatoes. The twelve least contaminated foods are onions, avocado, frozen sweet corn, pine-apples, mango, asparagus, frozen sweet peas, kiwi fruit, bananas, cabbage, broccoli and papaya.

“Choose foods that are nutri-

ent dense and those higher in calorie content,” Dubie said.

To save money, organic shop-pers should spend money on buy-ing organic versions of the Dirty Dozen as opposed to organic versions of lesser-contaminated foods, Lucas said.

“Look at your credit card or debit card statement,” Lucas said. “Where are you allocating your money? Could you take that money and put it toward some-thing at the end of the week?”

Metzger said the most impor-tant step to eating organic on a budget is to make the choice.

“We think nothing of spending money on coffee, chips, beer and wine, but we balk at spending money on organic produce and free-range meats,” Metzger said. “Choosing to spend your food dollars wisely is the first step.”

Lindsey Treffry can be reached at arg-arts@uidaho.edu

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Organic practices can remove about 7,000 pounds of car-bon dioxide emission each year and isolate it to just one acre of farmland, according to a 2008 research study from Rodale Institute.

This means that if approximately 434 million acres of U.S. farmland used organic methods, it would equal elimi-nating 217 million cars, or almost 88 percent of vehicles in the country and their environmentally harmful emissions.

The University of Idaho College of Agricultural and Life Sciences and the Department of Plant, Soil and Entomologi-cal Sciences (PSES) is contributing their part to helping the Moscow commu-nity become more eco-friendly and sustainable through the Soil Stewards Student Farm, an organic farm run by UI students.

UI professor for PSES Jodi Johnson-Maynard said she is interested in organic farming because it really demands a sys-tems-based approach, which emphasizes the interdependence and interactive nature of systems and how they influence one another within a whole.

“It is difficult to manage because you have to consider all the different aspects in what you apply to how your soil is going to affect other aspects of the operation,” Johnson-Maynard said. “It is definitely more difficult and

takes more time in planning, not just for the year you are working on, but re-ally planning into the future how you are going to make your system sustainable for multiple years.”

As the adviser of the Soil Stewards, Johnson-Maynard provides students with any resources they need to be successful, which in-cludes things such as tools and equipment for the farm, seeds, soil, potting mix and greenhouse space. She also provides access to people that can help students plan events on the farm and make con-nections with faculty and staff who are interested in various aspects of organic farming. She cur-rently teaches a class called Market Garden Practicum where students in the class organize the farm, de-velop a farm planting plan, order the seeds, plant the seeds, start them in the green-house and begin with the transplanting out to the farm.

Donna Mills, a UI graduate student in Agricultural Educa-tion and president of Soil Stewards, said the three acre farm was started 10 years ago by students who wanted to do sustainable farming to benefit Moscow and the surrounding communities.

“If we are in an economic struggle right now in this country, why not keep the money in our community?” she said. “Why not pay your neighbors for the food that you buy because you know who it’s

coming from, who it’s benefitting and how they grew it.”

People from the community purchase Community Support-ed Agriculture (CSA) shares at $420 per share for 21 weeks worth of produce from the farm, which is a form of subscrip-tion farming that gives the Soil Stew-ards money upfront to pay for seeds and other supplies they will need, Mills said.

“It is not just a box of vegetables that you are getting, you are providing education for these students,” she said. “It’s called Community Sup-ported Agriculture for a reason, because we want to create these connections.”

Mills said the farm grows a large variety of organic crops in-cluding cabbage, kale, broccoli, tomatoes, carrots, peas, beans, potatoes, garlic, on-ions, peppers, squash, melons, strawberries and many other mar-ket vegetables.

“We have a pump-kin patch for the kids from town,” she said. “That is one of our community outreach benefits.”

The farm sells its products not only

through the CSA shares but to the extended community, she said. Products are sold to local restau-rants, the Moscow Food Co-op and Sodexo, which is in charge of dining on the UI campus.

“When Sodexo puts our products out, they have a card that says ‘Grown at the Soil Stew-ards Student Farm. Grown by students, for students,’” she said. “We feel that it is really important to cultivate that relationship because we want the food systems on campus to be as authentic as they can be.”

Local foods don’t have to travel far, which means the community is receiv-ing farm fresh food that has not lost its nutrients, there are no chemicals to help them ripen and no pesticides or fertiliz-ers added to the soil, she said.

UI junior Britt Kid-der said she started purchasing organic foods when she realized she couldn’t afford health insur-ance, and she wanted to eat healthier as well as be a positive contributer to her

community. Mills said she

wants to be an advocate for organic farming and educate the public on the eco-logical and economic benefits that come from local farming. She believes people deserve to know where their food comes from.

“People always ask me, ‘How is organic going to feed the world?’ but that is the wrong question to ask,” said Mills. “The question is, ‘How can I feed my community, and how can I feed my community in a way that it is such a shining example it gives the next com-munity permission and education to feed their community?’ Next thing you know we are cultivating a whole plethora of local food systems in our country.”

The Soil Stew-ards organic farm is located 2.2 miles from the UI campus at the Parker Research Farm off the Troy highway, and it is open to any students or members of the community to visit or to volunteer.

Emily Vaartstra can be reached at

arg-arts@uidaho.edu

Packed plate, petite pockets: How to eat organic foods on a college-sized budget lindsey treffry | rawr

Soil Stewards Student Farm Facebook | courtesyA garlic garden at the Soil Stewards Student Farm absorbs spring sun-light. The farm is located in a Parker Research Farm o! Troy highway.

Growing a better futureUniversity of Idaho students, Soil Stewards make it organic

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amrah canul | rawrFrequent organic shoppers, Briana (left) and Erin McCall, browse the produce section Tuesday at the Moscow Food Co-op on E. Fifth Street in downtown Moscow.

Imagine a beautiful, pris-tine beach on which you have to wear combat boots. It’s not necessarily a bad experi-ence, but it would be better barefoot.

That’s how Mike Capshaw describes nudism, too.

“It’s not like life isn’t a good experience, it’s just a bet-ter experience when you don’t have to wear clothes all the time,” he said.

This is why Mike, Uni-versity of Idaho junior Brie Capshaw’s father, joined Boise’s Bare Backers Nudist Club at 21.

“I always enjoyed going out skinny dipping and being outside without clothing, and it was kind of a natural pro-gression to say, ‘Well, it would be nice to be able to share that with other like-minded people,” Mike said.

He met his wife, Terri, at Bare Backers. The couple now owns Sun Meadow Fam-ily Nudist Resort in Worley, Idaho, along with partners Chas and Margie Cantlon.

He said the resort is a family-oriented, safe environ-ment for people who want to practice nudism, or just enjoy not having to wear clothes.

Brie Capshaw said it has nothing to do with religion or anything like that — it’s all about social nudism.

“You can feel fine being nude on your own, but there’s a difference in wanting to be social with other people,” she said.

Growing up in a nudist environment had its obvious differences, Brie said, but she wouldn’t have it any other way.

“I always enjoy it because I’m astounded when my friends are like, ‘Oh my gosh, I saw my dad naked today,’ she said. “I’m always like, ‘What are you talking about? That’s no big deal.’”

Brie said she grew out of her awkward pre-teen stage quickly and is now more confident due to the way she was raised. And she’s always respectful of others.

“A lot of people think I’m just naked everywhere

and I don’t really care what anybody else thinks,” Brie Capshaw said. “But I’m really respectful of how other people feel. If one of my friends or something is coming to visit, my dad will also put a pair of shorts on and my mom will throw on a sarong.”

Mike Capshaw helped Sun Meadow’s original owners design the resort and even-tually purchased it with his wife and business partners in 2008. It has an indoor pool, an outdoor pool, a hot tub, a volleyball court and 75 acres of land with hiking trails. There is a 15,000 square foot lodge with a restaurant, exercise facility, library and game room in it, as well as RV and tenting sites. There are 11 hotel suites within the lodge, and a cabin next to it — both are open year-round.

There is also a 16-lot nudist community near the resort.

“The subdivision itself is not technically a nudist com-munity,” Mike said. “There are no covenants that would require people to be nudists. It’s only nudist because there’s 16 lots out there and all 16 are owned by people who happen to be nudists.”

Sun Meadow Resort is affili-ated with the American As-sociation for Nude Recreation (AANR), AANR Northwest and the Naturist Society.

Nudism is all about being comfortable in a natural state, Mike said.

“We were born this way and we feel it’s a natural, wholesome way to be,” he said.

He also said it’s a relaxing lifestyle that essentially puts people on equal footing.

“In our society, we meet people and we know what they do based on how they dress or how much money they have,” Mike said. “And here, it’s more equal — every-body’s a human being. You might be speaking to some-body who’s a multi-millionaire and you might be speaking to somebody who’s not. You have no idea and no way of knowing.”

Britt Kiser can be reached at

arg-arts@uidaho.edu

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britt kiserrawr

illustration by alejandra soto | rawr

Better off nude

more information

Grounds fees:$20 per day for non-AANR members$16 per day for AANR membersSun Meadow club members can pay $300 per year and get grounds fees freeA discount is o!ered to people younger than 35www.sunmeadow.org

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A new club has started on campus. Comedy Lab is a group of amateur comedians who get together and perform at open mic events and put on their own shows as well.

Miles Hendrix, the presi-dent, started Comedy Lab in January. He is the one who has done all of the leg work to start the club and getting the people together.

“It was actually really easy. I just went to the ASUI office and they were really helpful in helping me get everything started,” Hendrix said.

Comedy Lab is always look-ing for new people to join their club and help people discover

their potential in comedy. “It takes about five years

to really get good at comedy,” Hendrix said. “Some have be-ginners luck and then will hit a wall and others will learn by trial and error.”

Different people find differ-ent things funny, he said.

“People don’t want to hear one long story and then a punch line. They want to hear joke af-ter joke after joke,” Seth Frasure, an amateur comedian said.

Frasure never really thought he was that funny until his friend pointed out his story was funny one day. After join-ing Comedy Lab and learning the ropes a bit, Frasure learned to cater his life story to things other people find funny.

Comedy Lab tries to partici-

pate in open mic events all over Moscow and Pullman at least twice a week. This includes open mic at John’s Alley Tavern, Wanderers’ Tavern and Nomads in Pullman. They try to put on their own events on campus as well and have performed in the Wallace basement, Shoup Hall and the Kiva Theater in the education building.

Comedy Lab just had their final show for the school year. There are about eight active comedians in the club pres-ently and they are hoping to expand in the future.

“We have a lot of male com-ics. I would really like to see a bigger female presence in our club,” Hendrix said.

Stage fright is something that holds many people back

from performing. Many worry that they aren’t funny or that they might be taking some-thing too far. Personalizing the jokes make it easier to remem-ber and makes the performer more engaged with the audi-ence on a more intimate level, Hendrix said.

“Just remember that people want to laugh. People want you to be funny and they want you to succeed,” Frasure said.

In Comedy Lab, the come-dians will meet after their performances and critique each other on their jokes. They let one another know what was funny, what wasn’t, what worked and what didn’t. They don’t have too many meetings and what a person puts into it, is what the person is going to

get out of it. “If someone is interested

in doing comedy, the best way to get ahold of us is through Facebook. All of our events are posted there as well,” Hendrix said.

Kaitlyn Martin can be reached at arg-arts@uidaho.edu

The show mustgo on

kaitlyn martinrawr more information

If you’re looking for more information on the Com-edy Lab visit www.facebook.com/uicomedylab

liam donohoe | rawrThe University of Idaho Comedy Lab hosts an end-of-the-year stand-up show at Nomad’s Hookah Lounge April 25 in Pullman. Only patrons 18 and up were able to attend and enjoy hookah during the show. For more information on the club or upcoming events, visit facebook.com/uicomedylab.

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With the end of the year fast ap-proaching, many University of Idaho students will take the stroll

of victory across a stage in the Kibbie Dome, hopefully without tripping. They will receive the physical proof of the thou-sands of dollars they spent on their educa-tion, but how many will call themselves true Vandals? Take this quiz to find out how much of your blood runs silver and gold. Even if you’re not graduating yet, this is a good way to find out if you’re on track to becoming the ultimate Vandal.

How ‘Vandalized’ are you?

2. Your Vandal wardrobe consists of ...A. ... the free shirt you got at Vandal FridayB. ... several free shirts and a few other VandalStore standards you got on

sale.C. ... if you wanted, you could wear Vandal gear for a year without ever doing

laundry.

1. When the band plays the fight song you ...A. ... usually aren’t there, but if you are, you clap politely.B. ... have the “I-D-A-H-O” fist pump down pat ... but

that’s about it.C. ... know every single word — even after six hours of

tailgating under your belt.

3. The colors blue and orange ...A. ... sometimes look alright, depending on the shade.B. ... are to be avoided at all costsC. ... are utterly repulsive and even using the words in the same sentence sends

you into a fit of rage.

Mostly AsWhile your diploma might be seen hanging in your

cushy 25th floor apartment in 30 years, that’ll likely be the only remnant of your time at the University of Idaho. You’re one of the least Vandalized Vandals out there and you’re proud of it. College was about focusing on classes and not about spirit during your tenure at UI.

Mostly BsYou’re proud to be a Vandal and you’ll show it off

when it’s appropriate, but you definitely were never seen in body paint at the 50-yard line while the Van-dals went for two. You balanced school and spirit, and never shied away from a photo-op with Joe Vandal but let’s face it — if it came down to Vandal trivia you’d probably end up in the middle of the pack.

Mostly CsYour blood runs true silver and gold. Even the big-

gest UI fans couldn’t surpass your level of Vandal pride. You had near perfect attendance at all Vandal sporting events and if you sold all your Vandal gear back to the bookstore you’d probably cover your total cost of tuition ... twice. As you head out into the real world don’t lose that spirit and make sure everyone within earshot knows the name of your Alma Mater.

4. The song played by the Administration Building bells is ...A. ... just a bunch bells.B. ... the alma mater, of course.C. ... “Here We Have Idaho” and I know every single word

5. You spent 90 percent of your Friday nights in college ...A. ... studying.B. ... occasionally attending a Vandal event, but mostly getting your Friday on elsewhere.C. ... when there wasn’t a UI sponsored event (sporting or otherwise), you were most often found at the Vandal-themed Corner Club reminiscing about how great it is to sport the Silver and Gold.

Friday, May 3Finals Fest

Macklemore and Ryan Lewis, 8 p.m. in Kibbie Dome

Tickets sold out

Kenworthy Performing Arts Centre

Admission, 8 p.m.Straitlaced Princeton Uni-

versity admissions officer Por-tia Nathan (Tina Fey) is caught off-guard when she makes a recruiting visit to an alterna-tive high school overseen by her former college classmate, the freewheeling John Press-man (Paul Rudd). Pressman has surmised that Jeremiah (Nat Wolff), his gifted yet very unconventional student, might well be the son that Portia secretly gave up for adoption many years ago.

Saturday, May 4Textbook buyback begins

9 a.m. to 4 p.m.

VandalStore

Kenworthy Performing Arts Centre

Admission, 5:15 and 8 p.m.

Sunday, May 5Textbook buyback

11 a.m. to 3 p.m.VandalStore

Kenworthy Performing Arts Centre

Admission, 4:15 and 7 p.m.

Monday, May 6Textbook buyback

8 a.m. to 6 p.m.VandalStore

Tuesday, May 7Textbook buyback

8 a.m. to 6 p.m.VandalStore

Wednesday, May 8Textbook buyback

8 a.m. to 6 p.m.VandalStore

Knitting Factory SpokaneTyler the Creator with spe-

cial guest, Earl Sweatshirt8 p.m.$20

Thursday, May 9 Textbook buyback

8 a.m. to 6 p.m.VandalStore

Saturday, May 11Spring Commencement

ASUI Kibbie Dome, 9:30 a.m.

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Events calendarWeek of arts, entertainment, cultural events

jesse keener | rawr

Crutch phrase: An overworked figure of speech such as “at the end of the day” or “it is what is.” Crutch phrases are a refuge of speakers who have difficulty articulating ideas or concepts.

Example: He spewed crutch phrases when he said: “At the end of the day, we have to think outside of the box if we are to successfully leverage our resources.”

WORD

WEEKof th!

“Crutch phrase”

“Death”

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Idaho Commons: 885 . 2667

info@uidaho.edu

Student Union:885 . 4636

www.sub.uidaho.edu

Congratulation!!Congratulation!!

Yo" Di# I$!Yo" Di# I$!