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By: Antoinette Simonetti, Practicum Reporter
With four locations surrounding the Denver metro area, Little India is well-known for its unique spices and flavors, courtesy of the Baidwan family, who founded the restaurant in 1998. Out of curiosity – after reading so many outstanding reviews – I decided to check out the downtown Denver location.
The central shop is located at 1533 Champa St, making it difficult to find parking, and when parking was finally found, it was a four-block walk to the restaurant. There’s a parking garage across the street from Little India, but it’s a pricey$25 charge.
On the initial approach, it seemed like the perfect summer hangout: The restaurant boasts a spacious outdoor patio for the summertime and a cozy comfortable hideaway for the wintertime. After walking through a narrow corridor entrance, I observed how small the space was for such a well-known restaurant, yet it could be perceived as adding to the “feel” of the place. The lighting was dim and tinted orange and yellow, which made the restaurant glow.
With a wide variety of menu choices, such as masala, naan and curry dishes, there is a lot to choose from. The menu offers gluten-free, vegan and vegetarian options for all kinds of diners. From my research of the restaurant, I learned the saag curry is the most popular dish. Saag is a vegetarian dish that incorporates spinach, mustard greens, cumin, turmeric, coriander and garlic.
With my excitement about trying this popular, traditional Indian dish, I was happy to see my server approach with a glass of water, ready to answer my questions about the menu. My server was exceptional at explaining the tastes of the various dishes. All around, the service was fantastic.
After only 20 minutes with a packed restaurant, my saag was served and ready to enjoy. The meal was separated by the bowl of curry and a tray of rice. I appreciated that they were separate because I could choose the amount of curry I wanted mixed in with the rice. My first bite provided an immediate burst of flavor. The saag had an earthy, unique texture and taste. The meal was extremely addicting, it was so delicious. Regardless of how full I was getting, I wanted to keep eating it.
Not only did I have exceptional service on a busy night at Little India, but the food was superb and arrived very fast. I definitely would come back to this location and enjoy another meal. I amconfident that the next plate I try will be delicious and well explained by staff. I would recommend this restaurant to my friends, coworkers and family.
By: Joshua Lenahan, Practicum Reporter
Blue Sky Basin at Vail opened Nov. 29this year – more than a month earlier than last year. Aspen Highlands had the earliest opening since 1992. As of Nov. 9, the Loveland Ski Area had had the best opening in its 81-year history, passing the 10-foot mark before December. Breckenridge had fewer than five runs open this time last year; now nearly 100 percent of the runs are open.
“It’s absolutely dumping, and has been since October,” said a 10-year ski patrol veteran at Copper Mountain. “It doesn’t even compare to last year and we’re loving it.”
The heavy snowfall seems to have caught every major ski area in the state. The totals are nothing short of jarring compared to last season’s snow tally.
Keeping in mind the records that so many ski resorts are reporting, how good is this season? How does it compare to normal years (surely, the totals could feel exaggerated when compared to last year’s extreme lack of snow)?
Well, Colorado is still in a drought, but it’s beginning to catch up. With 20 percent of the state, mostly in the Southwest, in extreme drought, according to the National Integrated Drought Information System, there’s a lot of catching up that needs to be done. Vail has the most ski terrain open than any resort in North America right now with 4,200 acres in total, and they’re considered to be in a severe drought.
The high snowfall totals were only one piece to the puzzle that is this season. Consistent cold temperatures has kept the snow on the ground and blessed snowmakers with ideal snowmaking conditions. Snowmakers were able to blow snow to form safe bases for early season skiing. Some high winds earlier in the season helped pack down the snow and form a base for the areas that snowmakers can’t get to. This was important for places like A-basin, which rely heavily on natural snowfall instead of man-made snow. It also helped the higher and harder-to-access terrain elsewhere.
Early-season starts are heralded not only by ski resorts, but other businesses too. Restaurants, ski shops, dispensaries and hotels benefit from the massive flocks of tourists.
This season hasn’t been without challenges, however. A heavy early-season snowfall also means heavy early-season avalanches. With avalanches being reported as early as mid-October, the mountains aren’t messing around this season. Additionally, good ski conditions bring tourists, which means traffic, which means accidents. Mid-November brought its fair share of accidents on I-70, but the worst was a multi-car pile up that resulted in four tragic deaths.
With snow totals piling up fast, resorts are opening new terrain and new lifts, and new skiing opportunities are being offered. The Alterra Mountain Co. introduced the Ikon Pass, a new all-season option for riders, and coincidentally picked what most might consider the best season in years to do so.
By: Antoinette Simonetti, Practicum Reporter
With the holiday season upon us, the stress to find the perfect gift for a loved one is at an all-time high.
This perfect gift may only be one click away, except who is going to deliver it?
It may not arrive from a heavyset man with a long white beard in a red suit and hat, but rather from your local UPS driver dressed like a potato. On average, UPS delivers 20 million packages and documents every day.
I have had worked for UPS as a driver’s seasonal helper for the past two years and, to say the least, it’s a difficult position. I’ve gained a tremendous amount of respect for UPS drivers.
The position requires employees to lift over 70 pounds, be able to work a long day outside in the cold, and be ready for the ultimate butt-whooping. In the job description, they try to educate and prepare you for the long, physical and energy-draining days to come. On the bright side, the pay is $20 an hour plus overtime.
My first day on the job, I was told to meet my driver at 3423 Rt. 206 at 8:00 a.m. sharp, and if I was late, the driver would be forced to leave and continue the work day without me.
Of course I arrived on time, bundled with two pairs of thick leggings, a fleece and winter coat, gloves (with hand warmers inside), and a thick hat with the addition of the very fashionable thin, brown UPS vest with yellow reflectors going down both sides. I was ready to go.
Envisioning this job as a workout, I felt more confident working at a fast pace.
At first glance, I couldn’t believe how many packages were stocked in the back of the truck. It was like the Great Wall of China except with Amazon boxes.
I thought to myself, how in the world are we going to complete this in 12 hours?
As the day began, I learned how to scan packages and become a productive member of the team.
The process of buckling the seatbelt, then .5 seconds later unbuckling it, grabbing and scanning a package, walking up a long, uphill driveway to deliver it in a discrete corner – and doing it over and over again – was becoming tedious and tiresome, especially in the snow.
With sweat underneath my clothing in the 10-degree weather after working only seven hours, I was exhausted, to say the least. It didn’t matter if I was tired, we still had a half a truck to go.
From 8:00 a.m. to 11:00 p.m., my first work day at UPS was near its end. With a stuffy nose, pounding headache, growling stomach, sore muscles, and no capacity to think, I was beyond ready to get in bed for the night.
It’s not any easy position, but the pay made it a worthwhile job during the holidays, especially for a college student.
Start getting out your checkbooks, people, and don’t forget to tip your UPS driver during the holidays. They do every day of the year what I struggled to do for one week. They deserve it.
Photo source: newdenizen.com and gastronomblog.com
By: Antoinette Simonetti, Practicum Reporter
With six locations around the east side of the state – in Evergreen, Arvada, Idaho Springs, Ft. Collins, Longmont and Steamboat Springs – Beau Jo’s is well-known for its “mountain crust” pizza. The Idaho Springs location is off I-70, so it’s a great stop-in spot for hungry travelers.
The restaurant has been open for more than 40 years and attracts locals and tourists alike who enjoy dipping the thick and doughy crust in honey, a Colorado tradition. The dough is even made with honey.
“That’s right; our dough uses natural sweetener instead of sugar – after a good roll-out and toss, our crust is braided, allowing an unspeakable amount of toppings, sauce, and cheese to be cradled and baked – we call this the containment system and you can’t get it anywhere else in the state.”
I had to check it out.
The drive to the Idaho Springs location from the Northwest Denver Campus takes 55 minutes, accompanied by beautiful mountain scenery. The restaurant is visible from the highway with a big “Beau Jo’s” sign. The town itself is nudged up against the mountain side, surrounded by many shops, breweries and other restaurants.
Although there’s a parking lot that costs $10 for the whole day, the most convenient place to park is on the street, where the parking meter costs $1for an hour.
Walking in to the aged building, it smells fantastic. The circular hostess stand has its own room separated from the dining rooms. The wait for a table was only 15 minutes and the waiting room was spacious and comfortable.
The style of the restaurant is rustic and maintains an old Colorado mining vibe.
After being seated, our server approached with water and pointed me in the direction of the salad bar. Knowing what I was going to get on the menu – the famous mountain crust pizza with honey – I ordered immediately.
Within 20 minutes the pizza was served on a circular, raised tray leaving enough room on the table for my plate and the rest of my personal belongings. The thick crust was shaped into a spiral leaving creases to pour the honey. The pizza had a hint of sweetness and the cheese and sauce were fresh and unique to my tastebuds.
The service was great. I was approached to make sure I was enjoying the meal and was asked if I needed anything else and was constantly served with a smile.
I would recommend Beau Jo’s to a friend visiting the area, a local who has a sweet tooth, and anyone who is interested in having the famous Colorado “mountain crust” experience. The food was tasty, the service was exceptional and the experince was unforgetable.
By: Joshua Lenahan, Practicum Reporter
The short attention-spanned, bingeaholic, audiences of 2018 are tough to produce movies for, but if anyone can pull it off, would it not be the Coen brothers?
“The Ballad of Buster Scruggs” is the Coen brother’s elegant response to a changing cinema audience. With six distinct chapters, The Ballad keeps viewers interested by telling a new story every 20 minutes or so, appealing to the short attention span of today’s Netflix-gorging viewers. An interesting platform for a Coen brothers release, Netflix’s decision to work with the duo resonates with its attempts to bring not only more, but higher quality, original TV shows and movies to the site, which is under the stress of new competition in the streaming world.
The richest part of the movie is hands down the characters. While we only get to know them for a short period, they leave deeper impressions in 20 minutes than most characters in feature length films. Add in an all-star cast, and the characters become increasingly memorable. Rich, unique characters are combined with carefully scripted dialogue (and monologues), then paired with beautiful shots filmed all over the West. It all adds up to a satisfying viewing experience that’s becoming increasingly rare.
An emotional rollercoaster, the plot twists and turns throughout each story while playing with viewers’ emotions. Drawn out, but intricate dialogue is complemented by quick plot twists that rapidly move the film along. They mix in tragedy with laughter and put depressing moments next to silly ones – a new concept for a Western. Hopefully, this movie sparks a wave of new Western films.
The choice to release the film both in theaters and on Netflix is an interesting one for sure but emphasizes the actual experience of going to the movies. Directors of “Fargo,” “The Big Lebowski,” “No Country for Old Men,” among others, it isn’t surprising the Coen brothers have produced a hit like this. In today’s cinematic landscape, it’s refreshing nonetheless.
The last tale in the movie ends with a long section of back-and-forth dialogue, songs and philosophical thought; it’s a deep reminder of the kind of movie the Coen brothers can produce. The story even ends with a conversation about death, a lesser friendly reminder of how harsh the West was years ago.
Every story is a struggle with death in one way or another, but many are watered down with laughter and wittiness. The last story ends the movie on a solemn note, but it respectively ties up the golden thread of the movie’s many scenarios, proving again that the Coen brothers rarely disappoint.
By: Rose Ferrie, Staff Reporter
Parks and Recreation
Scott Pilgrim vs. The World
Fullmetal Alchemist- Brotherhood
The Bird Box
Trevor Noah- Son of Patricia
John Leguizamo’s Latin History for Morons
John Mulaney: Kid Gorgeous at Radio City
Bert Kreischer- Secret Time
Hasan Minhaj- Homecoming King
Ali Wong- Baby Cobra
Guardians of The Galaxy (1 and 2)
The Defenders (and all of their seperate TV Shows)
To All the Boys I’ve Loved Before
The Kissing Booth
Set It Up
The Princess Switch
How the Grinch Stole Christmas
A Very Murray Christmas
Emperor’s New Groove
Beauty and the Beast
Lilo & Stitch
Atlantis The Lost Empire
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.
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.
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.”
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
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.
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.
By: Amy Reglin, Staff Photographer
Finals are a stressful time, and there is something magical about Christmas lights. What better way to take a study break than at the Botanic Gardens downtown looking at Christmas lights. Each year for the holiday season the gardens are covered in lights for the Blossoms of Light festival. So if you are looking for a study break or just want to go look at lights check out the Botanic Gardens. Just make sure you buy tickets online because they are $5 more at the door.
By: Joshua Lenahan, Practicum Reporter
A classroom full of students learning about plant taxonomy is normally the last place one would expect to find enthusiasm and laughter, but in Introduction to Botany, taught by Catherine Kleier, Ph.D., it’s just another Tuesday morning. As a National Geographic Explorer, and 2015 Colorado Professor of the Year, Kleier’s enthusiasm and infectious love for nature stretches far beyond the classroom.
Kleier’s achievements during her 12 years teaching at Regis include being named the 2015 Colorado Professor of the Year by the Council for Advancement and Support of Education and the Carnegie Foundation for the Advancement of Teaching. However, one of her proudest achievements was receiving a National Geographic Waitt Foundation grant in 2011, which allowed her to travel to Chile to explore a rare alpine cushion plant called Yareta.
Botany was not a priority for Kleier during her undergraduate years. She studied Biology and also enjoyed taking humanities courses such as Classics and Film Studies. Her interest in botany wasn’t sparked until she took a plant class her senior year at the University of Colorado Boulder. She then took a few additional botany classes after she graduated before returning to Boulder for more classes, and then headed to the University of Oregon in Eugene for graduate studies in plant taxonomy. Kleier later attended the University of California, Los Angeles, where she earned her Ph.D. in Evolutionary Biology and Ecology.
Research has taken her across the globe. Her dissertation work in the Andes mountains of Chile was inspired by her love of alpine cushion plants, which she became acquainted with during her time in Colorado. She’s now one of the leading researchers of the Yareta plant.
“Good teaching is supported by good research,” Kleier said.
During her time in Colorado after college, Kleier was a trip leader for an outdoor adventure company, where she led teenagers on hiking and backpacking trips in the mountains. It was during these summers —hiking and backpacking in the Colorado wilderness— that she realized she wanted to become an alpine ecologist.
Kleier believes students can learn from her own late introduction to botany. Her journey to graduate school began with curiosity, but she lacked a clear path toward what she wanted to do or be. She followed her newfound love for botany to see where it would take her, and it led to more academic schooling. Never did she expect her interest in botany to lead her to where she is today – a professor at Regis. Her interest in teaching began as a teacher’s assistant at the University of Oregon. She combined her desire to teach with her appreciation for research, and that’s when she decided to pursue her doctorate at UCLA.
“It’s important to me that students understand that you don’t always know what it is you’re going to do,” Kleier said.
Discovering your career in this organic manner, rather than setting on a path before understanding it well, is what Kleier brings into the classroom. She recommends being open to learning and changing one’s mind.
Her students appreciate Kleier’s teaching style.
“She introduced me to a side of nature that I take with me everywhere I go,” said Noah Garcia, a student in her botany class. “She opened me up to a new appreciation of my surroundings that I never thought I would see before.”
Kleier’s extensive work in botany evolved alongside her passion for the outdoors. As an avid hiker, her love for the outdoors finds its way into her classrooms.
“I find when we give attention to nature, it’s very fulfilling. You’re celebrating it and it can be a hobby that is not consumptive,” said Kleier.
She believes that students introduced to botany learn to appreciate nature wherever they are. Beyond that, it’s a healthy hobby that anyone can enjoy.
“To be more familiar with your surroundings makes you feel at home wherever you go,” Kleier said.
Kleier’s love of nature and the outdoors resonates with her students.
“Dr. Kleier has deepened my interest in my already existing passion for the outdoors,” said Nicole Linkowski.
Other students shared similar sentiments. And many could quote a Kleier motto: “Botany isn’t rocket science; it’s much more complicated.”
Botany is an endless and joyful pursuit, Kleier believes, and one worth sharing with the world. It’ll always be needed and relevant.
"You can’t climb mountains forever, and you can’t ski black diamonds forever, but you can botanize forever," said Kleier, who, incidentally, does all three.
So, what’s next for Kleier?
She wants to learn more about genetics, molecular biology, astronomy, and basically all things outdoors. She’s working on another course, in addition to her book/video course, “Plant Science: an Introduction to Botany.”In 2020, she plans to visit New Zealand on sabbatical to research plants.
A mom, botanist, mentor, and inspiration to many, Kleier proves that botany is much more than a science class; it’s a class about life. She exemplifies how passion can stick with someone for the rest of her life and blossom into a relationship with nature worthy of sharing with the world.
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By: Joshua Lenahan, Practicum Reporter
As I drive up Loveland Pass after a snowstorm, the mountains in every direction are scattered with carving “S” patterns from top to bottom. About a mile up the pass, a wide sweeping turn is bustling with rad dudes and dudettes walking with skis and boards. In the parking lot, hot dogs are being grilled, people are hanging around their cars, dogs are running around, trucks are picking people up – the stoke level is high, some might say.
If you’re unfamiliar with Colorado ski culture, it probably looks more like a snowy football tailgate, but as you talk to folks, you begin to realize they’re at the pass for the same reason: unlimited, deep, fluffy, snow. And the skiing is free.
As a group of about a dozen or so toss their gear into the back of a truck and pile themselves in, they get ready for the 10-minute ride to the top of the pass.
Hitchhiking Loveland pass is the easiest and most accessible backcountry skiing near Denver.
One of the highest mountain passes in the world and at the Continental Divide, Loveland Pass is consistently open during the snowy season – and a significant hub of activity after a snowstorm.
Sitting on the side of a truck bed, I hear seasoned ski bums talk about skipping work, “escaping the wife,” and reminiscing of winters past. I turn my attention back to the mountains, semi-trucks with chained tires drive past, routing around the Eisenhower tunnel. White-knuckled tourists in rental cars navigate the snow-covered roads.
At the top, I hop out of the truck and am instantly engulfed in white mountains. Clicking into a pair of beat-up, center-mounted park skis, I am not exactly ready for 2 feet of fluffy powder, but I am complaining either.
After making a few passes and stopping to catch my breath, I was greeted by the faint swishing sound of a fellow skier in the distance, a dog barking at its owner skiing down the mountain, and even the soft sounds of falling snow. The blissfulness of the mountain is a good distraction from the potentially dangerous terrain below.
Steep cliffs litter chutes and gullies and are countered by wide-open powder fields on different lines. The variety of the terrain makes it welcoming to more than expert skiers; its terrain and easy accessibility is a fitting introduction to aspiring backcountry skiers.
This same easy accessibility means Loveland Pass draws inexperienced and unprepared skiers into potentially risky avalanche areas. Most Loveland Pass novices stick with someone who knows the area to stay safe. It can be a dangerous place and should be treated as such. There’s no lodge at the bottom with amenities or First Aid gear. You ski here at your own risk.
The risks don’t stop those who ski it, and it’s a pretty popular place during a decent snowstorm.
Loveland Pass is a fun getaway from the long, early season lines at neighboring A-Basin. The pass provides a fun change of pace with loads of options.
Next time you find yourself on the pass, don’t forget to pick up a friendly hitchhiker. We get cold, and appreciate the ride.
By Emily Summers, Practicum Reporter
Denise Maes, public policy director at the American Civil Liberties Union of Colorado, visited Regis University in November to discuss the current issue of immigration in our country. Maes addressed Deferred Action for Childhood Arrivals (DACA), as well as the Zero Tolerance Policy, with hundreds of students, faculty, and community members in the St. John Francis Regis Chapel.
Maes first shared the stories and experiences of a few DACA students, and explained the situation many students of similar circumstances are facing: the fear of deportation. She discussed the changes the United States has faced under the current administration and described DACA as “in limbo.” Maes stated that she is not confident that the Supreme Court will rule in favor of DACA.
She went on to further discuss immigration, specifically surrounding the Family Separation Policy in the U.S. After Trump’s executive order for a Zero Tolerance Policy, about three thousand children who had crossed the border into the United States were separated from their families. Maes explained the effects this separation had on these children.
“Every single child advocacy group … agrees that we have caused irreparable harm and trauma to these kids,” Maes said.
Following Maes, Regis faculty member Allison Peters read an anonymous story on behalf of a current Regis student. This student’s story depicted her life as an undocumented student in the United States. Growing up, this student explained her life, as an undocumented immigrant was full of fear and uncertainty. During her time at Regis, the student had received multiple threats, including death threats. Despite these obstacles, she has remained fairly optimistic.
“My story is one of thousands, but we are here, working for a better life, allies for those who stand for what is right. I, too, am a Regis student,” said Peters, reading the student’s remarks.
Two Regis alumni also spoke to the group about their experiences as undocumented students. Each person had a unique story.
The event soon turned toward questions and answers between the speakers and the audience.
The event, which was part of Social Justice Week on campus, stimulated conversation within the Regis community. Hearing the true, first-person stories from former undocumented immigrants themselves shed light on an incredibly relevant issue in our world today.
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