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(07/03/14 6:00pm)
Auburn University is achieving high status in areas other than football.
Earning top rankings among others in the nation, the Auburn University fashion program stands above the rest.
Auburn's fashion merchandising program is ranked sixth in the nation - ranked above all other fashion schools in the southeast.
The fashion design program is ranked 12th in the nation and second in the southeast behind a school that specializes in fashion design.
Auburn's production management program is ranked fifth in the nation.
According to Carol Warfield, head of the department of consumer and design sciences, this is the second year the fashion ranking system has put out an official ranking.
Created to satisfy the requests of students and individuals nationwide, the ranking ranks schools by academic reputation, geographic location, faculty, quality and school surveys which were an added category for the 2014 rankings.
"Our students will have a broader and more integrated background," Warfield said.
She contributes the program's success to a number of aspects including its accessibility and experienced professors that have a desire to see students succeed in the professional world of fashion.
"We have a great group of faculty from very diverse backgrounds," Warfield said. "We help ensure that students' education is in tune with reality."
Ashley Young, sophomore in apparel merchandising, said she is proud to be a part of the fashion program at the University.
"I know I can go to any of my professors about anything," Young said. "They want me to do the best that I can; and not just pass anything, but get a really good education in the fashion industry."
According to Young, Auburn's high rankings and geographical location was what inspired her to pursue her education on the Plains.
Young said she is confident her education at Auburn and relationships with professors will successfully prepare and benefit her in her future fashion career.
According to Warfield, the professors involved with Auburn's fashion program pride themselves in educating well-rounded students.
Professionals with a fashion degree from Auburn are required to take a variety of fashion courses and are expected to understand the industry from all perspectives.
"In the industry, you have to work as a member of a team," Warfield said.
Jenny Rice, senior in apparel merchandising, shares similar views to Young.
"It gives me confidence when I talk about my college," Rice said. "I am confident in my abilities to succeed when I graduate because of Auburn and the knowledge I have gained."
Rice made her decision to be a part of Auburn's fashion program after speaking with multiple faculty members and students.
According to Rice, every professor offered her encouragement and inspiration.
"I am so thankful for Auburn and what it has taught me in the classroom and outside of the classroom," Rice said.
Rice said she values visual learning and contributes her success to the hands-on experience and variety she experienced in the fashion labs and curriculum.
Warfield said she hopes to see an increase in the number of fashion students at Auburn because of the program's high rankings, which she feels reflect the high quality of the program and passion shared by professors and students alike.
A complete list of the 2014 rankings can be viewed at fashion-schools.org
(06/27/14 4:30pm)
What comes to your mind when you first think of a feminist?
Let me guess: a woman with long, unruly hair or a close crop, no makeup, burning bras, hating every housewife and man, and seeing everything as demeaning women?
Well, it turns out, we're not all like that.
I identify as a feminist. I think women are treated unfairly in most areas of life.
At the same time, I'm a firm believer in the bra, and I enjoy wearing makeup. Perhaps most surprising of all, I don't hate all men. Who would have thought?
Obviously, the radical feminists have extreme views. Frankly, they're just giving the rest of us a bad name. Their behavior is extreme, off-putting and keeps the misinformed from diving any deeper.
Not all feminists hate men. Not all feminists are lesbians. I happen to have a lot of male friends, and I'm not a lesbian.
What I do hate, however, is when men expect things to be handed to them just because they have a Y chromosome.
An example of this is what I call the "nice guy card."
This happens when a guy is nice to a woman then expects to have sex with her at the end of the night simply because he was a decent human being.
What's worse is when the man gets angry about being rejected. Women experience this a lot, unfortunately.
When's the last time a guy told you about a girl yelling after him because he didn't go home with her?
One of the stigmas that lights my fire is the idea all feminists hate the typical housewife role.
I don't care if you want to be a housewife. Just don't force me into that box.
On the flip side, there are feminists that do hate the role and the fact that women choose to fill it, which makes me incredibly angry.
Feminism is about empowering women and men to choose their own way, whether it be fulfilling stereotypical gender roles or breaking them.
Another thing is the idea we don't wear makeup, take care of our hair or our bodies or generally not care about our appearances. I love makeup, and I take care of my hair and body.
The difference is, I do this because I want to be happy and do this for myself, not for the benefit of others.
Some women feel pressured to wear makeup, diet and fry their hair to fit into society's robotic view of what beauty is.
All women are beautiful, no matter their size, their hair or their eyelash length.
Women are taught from birth their appearances are what's most important. Men are not. It's just a fact.
I am a feminist because I want equality for all. I want women to be able to choose their own path, whether it be as a housewife or as the CEO of a corporation.
I want women to be able to turn down a man's advances without having the nice guy card played, or worse.
I want women to know their appearances are not what are most important; it's their minds.
I am a feminist because I want women to be recognized as people, not as objects.
When all is said and done, it isn't quite bra burning, is it?
(06/26/14 4:00pm)
Style is often used as an expression of who someone is, but is often subject to others' judgment.
"I loathe Chacos," said Seth McCollough, senior in vocal performance. "They're ugly, dirty and smelly; especially when people don't know how to clean them. They are not cute and definitely a fad that needs to die."
Chacos are a type of sandal made for hiking, though they are worn by many people on Auburn's campus. This means they are also subject to students' scrutiny, such as James Coker, senior in media studies.
"I don't know why you would wear Chacos on campus," Coker said. "I get the fact that people want to hike and stuff, but it's weird to see them on campus. You can have on shoes or flip flops."
Savannah Vaughn, senior in social work, disagreed, saying Chacos were perfect for both recreational activities and wearing on campus.
"The people who don't like Chacos probably don't do any of the activities that you need Chacos for," Vaughn said. "People who don't like them, I think, have never tried them. I tried them, and now I can't not wear them."
Coker also does not appreciate the trend of Nike athletic shorts or large t-shirts.
"[I don't like] the Nike shorts and the 2XL T-shirts," Coker said. "I think girls wear it way too much. I like when girls don't look like they're coming straight from the gym."
Esteban Porres, recent Auburn alumnus, agreed.
"I don't hate them, but I think it's dumb to wear them every day," Porres said.
However, Chloe Worthy, senior in social work, disagreed.
"When I came to college I wanted the full experience, and in order to get the full experience I needed to look the part," Worthy said. "A legit college student wears Nike shorts, t-shirts and Chacos, period."
Worthy also pointed out college is one of the only times students will not be expected to worry about their appearance.
"I don't want to get up any earlier than necessary to dress cute," Worthy said. "We'll have to get up, look cute and wear professional clothes when we have jobs. I'm trying to be lazy while I can."
High-waist shorts are another clothing choice over which students have expressed negative opinions.
"Those acid washed [denim] high-waist shorts need to stay behind in the 80s," said Sami Bustos, senior in molecular biology. "I think that's a trend that isn't flattering on anyone and should never come back in style."
Rebecca Koch, graduate student in biology, is from California, and said she noticed a lot of different trends from the ones in her home state.
"When I first got here I was blown away by how different everything was," Koch said. "[The] first thing I noticed was the girls with the Nike shorts and the big t-shirts, which I've never seen before. You wore that if you were a jock back home. If you were in a sorority [in California] you were wearing perfect, really expensive clothes. It was totally different, but the guys are maybe just as different."
Koch said she neither hates nor likes the Nike shorts and T-shirt trend.
"I wouldn't say I hate it or despise the style, but I just can't take anybody seriously with visors," Koch said. "I didn't know that was a cool thing, but I see them everywhere."
She pointed out she didn't hate any of the trends she might have described.
"None of this really bothers me; I just think it's kind of funny," Koch said. "I think 'style,' if you call it that, is just ridiculous anyway."
David Marsh, sophomore in pre-music education, said comfort was the most important thing in his assessment of style on the other sex.
"Well, I think that the most important thing is that a girl is comfortable in what she's wearing," Marsh said. "If she isn't, it can be pretty obvious. What's the point of trying to look good if you feel miserable in the process?"
At the end of the day, it's a person's choice to decide what they want to wear, a sentiment expressed by Melissa Hutchins, senior in social work.
"You can't hate people for wearing what they want," Hutchins said. "Everyone wants to be accepted. They want to feel like they're a part of something."
(06/23/14 5:24pm)
Whether Auburn University students are taking summer classes, working or interning; short vacations provide opportunities to make memories that will last forever.
Loren Tidmore, senior in apparel merchandising, took the fashionable route on a short weekend trip to Warehouse Row in Chattanooga, Tennessee.
Warehouse Row is a shopping center converted from a Civil War Fort, which features unique architecture and is filled with a variety of artisan shops and boutiques.
"My experience at Warehouse Row was grander than expected," Tidmore said. "I expected chain boutiques, but was greeted with one-of-a-kind homes, fashion and art galleries."
Tidmore took the trip with her grandmother and said she enjoyed the design aspects of Warehouse Row.
"Table centerpieces were made of firehouse rope and screws and large stems of wheat," Tidmore said. "In one space, a large wooden table was set out with a life sized horse sitting on top of it."
Following the more traditional idea of a road trip, Emily McGee, senior in software engineering, traveled through 10 states in 33 hours over six days.
Traveling to a friend's wedding in Vernon, Texas, McGee left from Atlanta and made few stops en route to her destination.
However, on her return, McGee took a different route and made several stops.
"My favorite part was seeing all of our friends at the wedding," McGee said.
McGee traveled as far north as Illinois and as far south as Louisiana.
When planning a road trip, McGee encourages students to think ahead and look for fun opportunities.
Heather Lumley, senior in physics, took a different approach to the typical beach trip by going deep-sea fishing.
Lumley's friends, Melissa Cook and Kelley Moody, both juniors in organismal biology, also went along the trip with her.
"My favorite part was being out on the ocean and getting to experience fishing for the first time," Lumley said. "It's so exciting when something bites your line!"
Lumley said she loves being in the water and appreciated the adventure.
"We got to stay out fishing for a few hours and went to several different places and after we got back to shore they let us hang up our biggest fishes to take pictures with and then they helped us gut and clean the fish so we could take it home to cook," Lumley said.
Karen Dillon, junior in exercise science, could nearly call herself an adrenaline junkie.
As a birthday present from her parents, Dillon jumped out of a plane from 14,000 feet.
"I was terrified, but it has always been on my bucket list," Dillon said.
After ascending for 15 minutes, Dillon, strapped to a professional skydiver, jumped out of the plane over Huntsville.
"We were only in the air for about one minute," Dillon said. "It is not as bad as it seems."
According to Dillon, she was ready to skydive again as soon as she landed safely on the ground.
No matter the stress students may face over the span of the summer semester, students agree a short vacation filled with adrenaline, new experiences or relaxation can serve as the necessary stress-relief from the responsibilities of student life.
(06/19/14 8:00pm)
I am not good when it comes to the physical task of balancing.
Recently, a close friend and I were on an adventure in a nature park and came across a stream. The only way to cross this stream was to cross a pipeline that stretched across the stream for about 10 feet over the flowing water.
I would be lying if I said I didn't picture myself falling in and breaking my phone, leg or something valuable. Luckily for me, the pipeline was wide enough for me to cautiously walk across.
My friend, on the other hand, crossed the pipeline with no effort.
Here, I immediately recognized my doubts about my balancing skills. Most people don't like the feeling of doubt, but in this particular situation I realized I needed to overcome my doubts.
Who knows when I'll need to balance across another sewage pipeline?
After another 10 minutes of exploration, we came across another pipeline that was more slender than the last.
This was a challenge I couldn't walk away from. I probably could've taken a different path, but this was easy for my friend and I needed to overcome my doubts.
Sometimes, people allow their thoughts to prevent them from doing things that need to be done. Like a song that you just can't get out of your head, some thoughts resonate louder than more important thoughts.
When something appears and redirects people's thoughts toward a particular thing, it can cause a lot of internal struggle, and if you aren't prepared to handle this then chaos can follow.
If you are prepared, then it is likely you won't even need to worry; therefore, your thoughts will be free.
Back to the story.
My friend was already across the second pipeline when I finally decided I was ready to give it a try.
Unfortunately, I couldn't quite concentrate on balancing because I was focused on not falling into the water.
It seemed like my awareness of my ill-directed concentration consumed me to the point where I was frozen.
My friend, who crossed the pipeline like a gymnast, noticed I had stopped in the middle of the pipeline, past the point of no return.
We talked for a few minutes as I tried to get myself together feeling like I was walking a tightrope across the Grand Canyon.
I wasn't really listening because of my fear of falling. But I do remember one thing, the thing that helped me cross with ease.
I heard the words, "fall into each step," and for some reason, instead of focusing on not falling into the water, I just stopped thinking and fell into each step.
There may be something metaphorical or symbolic here, but since I'd rather have my thoughts roam free, I'd just take this story for what it is, but remember it next time you need to balance your way over something dangerous.
(06/18/14 4:00pm)
If you go into Au Bon Pain, chances are you've seen the man with all of the buttons on his apron. His name is Terrence Bradley.
Bradley started working in Au Bon Pain in November of 2013 and has quickly become popular on campus.
"He's pretty friendly and helpful, and he jokes around," said Jordan Molineux, sophomore in creative writing. "He asks how you're doing, and he's always smiling. He's one of my favorite staff to run into."
Bradley knows the power of small moments during someone's day.
"The little things have a huge potential to impact someone's life and someone's day," Bradley said.
However, Bradley also acknowledges he has not always been like this. He began to study and practice Buddhism around five years ago which helped to lead him to a place of positivity.
"It's our prime purpose in life to help and serve one another," Bradley said. "If you can't help and serve, then choose to not hurt anyone."
Bradley used Buddhist concepts to explain this cycle.
"So as long as you don't do negative or as long as you don't do bad, you don't have to worry about [bad] karma rearing its ugly little head," Bradley said. "As long as you keep doing good, good is going to keep presenting itself in your life."
He said he believes that all righteous paths are correct.
"If you tell me that your way is the only way to the mountain top, that's pure hypocrisy," Bradley said. "All righteous roads are an expression of one righteous destination. So, if there's more than one path, find yours."
Bradley had a winding path before he landed in Auburn. A New Orleans native, he was once was he calls a "road warrior," living out of his car while managing Cold Stone Creamery stores in New Orleans, Denver, Seattle, Atlanta, Miami and Orlando, Florida. This is how he found his way to Auburn, originally working with the Cold Stone Creamery once located in downtown Auburn.
He also was here with a girlfriend, planning to settle down and perhaps start a family. However, things did not work out.
"That was a struggle the first year, but it's definitely gotten a lot easier," Bradley said. "My family is huge now."
He refers to the friends he has made as sisters and brothers. He can remember them all, talking about his sisters by name.
"I call all my sisters my hearts, because you all have a special place in my heart for a reason or another," Bradley said. "Like Meredith, she's my very first heart. She comes in, not to buy anything, [and says,] 'Hey Mr. Terrence! How are you doing?' She'll do that three or four times a day, just walking by, and I love her to pieces."
He said he feels a connection to everyone.
"We all have a connection with one another, from the very beginning to the end," Bradley said.
This connection is how he started his iconic button collection. It started when he worked at the Chik-Fil-A in the Student Center during a football game.
"It started with a seven-year-old," Bradley said. "She came up to the register, and I said, 'I really like that button. Can I have it?'"
While the 7-year-old originally said no to giving away her sister's pin, by halftime, Bradley and the girl had traded the Alpha Delta Pi button for his name tag.
As girls saw his button, they would express surprise when they saw he wasn't wearing one of their own. He never turned down a button, however, and his collection grew along with the connections he made.
The connection he feels for everyone, faculty and staff alike, is felt by both groups.
"He was constantly cheerleading and always upbeat," said Ellen Dowdell, Auburn alumna. "I was working almost nonstop the whole final month of classes, and he'd encourage me whenever I went in for meals or snacks, to take a break or enjoy myself. He seemed like a manager who cared about the people in his line very actively and personally, and it was really cool to be someone he knew."
Bradley said the most rewarding part of living on campus was working for the students.
"Why do I show up every day?" Bradley said. "[It's] for you guys, for the students. If I make someone's day or I help someone out, that's why I show up."
(06/16/14 10:38pm)
Sugar causes diabetes! Diet Coke causes brain cancer! Splenda causes more cancer!
The media shouts these messages at us with every medical spotlight on the news or in a magazine. What do you choose when every choice is going to disease you?
"I started using Splenda right when it hit shelves, so any studies showing negative long-term effects in rats hadn't come out yet," said Elizabeth Segarra, Auburn alumna. "Now sometimes I see studies that Splenda might lead to cancer or leukemia. No one really knows yet. It might seem scary, but compare that to the effects of consuming sugar. Not only does sugar have calories, but it spikes your blood sugar, and it could lead to diabetes. Maybe I will get cancer from Splenda one day. Who knows?"
It's hard to ignore the reported possibility of disease from Splenda use, or any other artificial sweeteners. Leonard Bell, professor in poultry science who has done research on artificial sweeteners, also known as high intensity sweeteners, does recall how previous artificial sweeteners have shown health concerns.
"In the mid-1960s we had two high intensity sweeteners," Bell said. "We had cyclamate and we had saccharin. There's a segment of the population whose intestinal microflora can convert cyclamate into a potential carcinogen, so the government got rid of cyclamate based on that segment of the population."
Bell is confident the modern artificial sweeteners are safe.
"Sugar substitutes need to go through safety testing before they hit the market, so they have undergone various safety tests for the Food and Drug Administration," Bell said.
For the most part, Bell is supportive of artificial sweeteners, particularly in beverages. He says diet drinks are beneficial during meals, when calories will already be consumed via the food.
He does admit, however, there is a chance the calorie-free beverages could make people crave sweets.
According to Bell, the body expects calories when it ingests something sweet, so when someone chooses to drink a diet soda over a sugar-sweetened one, the body sends impulses signaling it needs calories. These signals are known as cravings.
"You know, we have to remember, if we're thirsty in the middle of the day, we could always go with water," Bell said.
Rachael Mesner, program coordinator of Health Promotion for Auburn University's Health Promotion and Wellness Services, encourages drinking water instead of added sugar. If taste is desired, fruit infused water is an option she promotes.
Both Bell and Mesner agree mindful eating is important, whether consuming sugar or alternative sweeteners. Mesner suggests students read nutrition labels, saying they are better labeled than ever. In being mindful, she said students should listen to their cravings, not restrict, but be mindful of their food selections overall.
Terri Sollie, senior in vocal performance, has decided to stop using Splenda due to a side effect.
"If I'm cooking, then I only use real sugar," Sollie said. "I used to use Splenda, but it made me really forgetful. My mom did some research and found out that Splenda causes serious memory and concentration problems for some people."
Bell says people may believe artificial sweeteners are harmful because of many reasons, from misunderstanding to poorly designed studies. He says there are some people who may be jumping to conclusions about their bodies' reactions to artificial sweeteners.
"I think that there are some people who may try a new food product and may end up with a headache or with a stomachache," Bell said. "They look at the product and say it must have been the high intensity sweetener that was in there [causing the headache or stomachache] because they've never had it before."
Although there are people who misunderstand their bodies' cues, there are also people like Sollie who do experience side effects from the artificial sweeteners.
"I think there are some people who are sensitive, but I don't think that justifies removing it from the marketplace," Bell said. "As far as a global ban of high intensity sweeteners, I think that's too extreme. There are many segments of the population that benefit from them."
Diabetics benefit from artificial sweeteners, who are now able to consume sweet foods without sugar.
In addition to artificial sweeteners, there are natural alternative sweeteners such as honey, agave nectar and Stevia. However, Bell cautions against believing the natural "hype" surrounding natural sweeteners such as honey and agave nectar.
"Sugar is derived from sugar cane and sugar beets, so that's derived from natural sources," Bell said. "Honey [is] really the same thing. It's still a sugar source; it's still going to give you the calories. So honey versus granulated sugar, I don't see a big advantage [with] one or the other. [It's the] same thing with agave nectar. If the sugars are there, the sugars are there."
The only advantage, Bell stated, was marketing.
"There's this general perception that 'natural' is better," Bell said. "The thing we have to remember is there are lots of natural substances that aren't good for us. Simply the word 'natural' doesn't mean that it's good for us."
If the sugar from honey and granulated sugar affect the body in the same manner, should we be concerned with Segarra's belief that sugar causes diabetes?
"The sugar's not going to cause diabetes unless you have a lot of weight gain which then triggers, indirectly, the diabetes," Bell said. "There's not been anything that's suggested [Splenda] is cancer-causing. There's probably going to be a higher risk of being in an automobile accident than cancer associated with high intensity sweeteners."
The next time you decide to choose Splenda over sugar, don't panic. In the end, the choice is really up to you. You don't have to decide cancer or diabetes; you just have to choose whether taste or calories matter more.
(06/14/14 12:00pm)
When my fiance suggested that I attend the inaugural Auburn Women's Football camp, I wasn't exactly on board from the get-go.
I couldn't think of anything more intimidating than surrounding myself with diehard Auburn football fans for a whole day while trying to learn the technicalities of football, a subject that has never been my strong suit.
I've lived in Alabama my entire life, but football was never a part of my upbringing.
I understood the game at its most basic level.
I knew the positions and the faces of the big-name player for each team.
I knew what a fumble was.
I knew what calls the refs were making at least half of the time.
But as far as Auburn-specific football, I was a rookie.
But then, I took a deep breath and decided to attend the camp with my future mother-in-law, Martha.
I was expecting to enjoy a fun day with Martha, while Nate spent the day hanging around Auburn with his dad.
I thought, at the most, I'd get a few autographs.
However, what I got out of this experience was much more.
This was a once-in-a-lifetime experience for me.
I graduated from Auburn in May and have since moved to Birmingham. Throughout my four years on the Plains, I never went on the field or in the locker room.
I had never seen the new athletic facilities, including the new indoor football field.
I didn't understand the key components to our Hurry-Up, No-Huddle offense or our defense.
And I never knew how much creativity, patience and skill it took to be the Tiger's equipment manager.
However, after eight hours of intense lectures, tours, meet-and-greets and videos, I feel like I'm up to speed.
I even got to meet Gus Malzahn, spend time with his coaching staff and eat lunch with Travis Williams, current defensive analyst, former Auburn linebacker and rapper who created the "Tiger Walk" song.
Even though I enjoyed everything offered to us at this day camp, my favorite segment, by far, was the presentation by Dana Marquez, the equipment manager of the only certified equipment staff in the SEC.
Marquez patented a shoulder pad, both the soft and hard shells, that only weighs 3.8 pounds when dry or wet. Most shoulder pads weigh between 15 and 20 pounds by the end of a game.
Not only that, he also put himself through culinary school while working for several teams in various sports across the country before his arrival at Auburn.
Marquez was funny, well spoken and charming, so much so that one of the attendees asked if he was interested in "older women."
Needless to say, the entire room erupted in laughter.
I couldn't have asked for a more immersive way to wrap my head around something that for so long was completely foreign to me, and for this being the first year the University has hosted a football camp exclusively for women, I applaud it for an invaluable experience that I'll always cherish, along with all of the other memories I made at Auburn.
I am excited to see how next year's camp unfolds.
I'm sure it will be an even greater success than this year's.
I also couldn't have asked to spend the day with more inspirational women.
These women are at the heart of the Auburn family.
They're the great-grandmothers, grandmothers and mothers of current students.
They're the alumnae who helped make the University and the football program what it is today.
I can only hope to be as dedicated, loud and loyal as these women are by the time I'm their age.
(06/13/14 7:00pm)
With ever-expanding means of digital distribution, tools to create and release a record are more accessible than ever.
Jackson Gafford, Opelika musician under the moniker Captain Kudzu, is putting together his first album.
Gafford's entire recording process is based in his bedroom using a laptop and a single microphone.
Gafford records various instruments and sounds onto his laptop, often one at a time, and uses editing software to move all the pieces into place.
"I have this little audio box," Gafford said. "It just came with the software. I have, literally, a $2 keyboard that I use. I have just one mic."
Gafford's bedroom contains a drum set, an array of guitars and effects pedals he feeds sounds through. Using a sample board, he then loops the audio to create a beat.
"I hit the record button, put it on a continuous loop, and put whatever I want on top of that," Gafford said.
When Gafford has a sound or melody he has not found a purpose for, he said he uses the sample board to create the basic outline of a song or record.
"I have an idea, I don't know what to do with it, but I want to catalog it, so I'll put it on there," Gafford said.
Gafford said he believes he has enough ideas for two albums at this point.
"I have so much material," Gafford said. "I counted the other day how many loops I have and I have about 40 different songs. I want to be able to surprise people every time I put something out."
One of Gafford's finished songs contains 28 different instrument tracks, all performed by a handful of his friends.
Most of his work has been done with one or two other musicians he knows he can rely on.
"People have their set way of doing things and they think that's how it should be done across the board," Gafford said. "It's a compromise. Some people are good at that, and some people are terrible."
Gafford also believes too many egos in a room can lead to creative stagnation, so he started working alone because he said he was frustrated with all the conflicting mindsets.
"I had a really specific idea for how it sounds and other people would have ideas for how it should sound," Gafford said.
Although he's been playing live music for several years now, mostly at bars and open-mic nights, Gafford started recording in the past several months when he decided he was wasting his time not recording.
Tom O'Shea, owner of The Auburn Guitar Shoppe, said using a professional studio is an option for musicians trying to polish their sound.
Converted from a doctor's office, The Guitar Shoppe's studio opened approximately one year ago. O' Shea rents this studio out to various artists, from bluegrass to hip-hop.
Experienced studio professional Wade Allen oversees the studio and works directly with artists.
"It's $35 an hour for all the kinds of work we do," O'Shea said. "We don't do the mastering here. The philosophy in the industry generally is you don't have the same person doing the mastering as you do the mixing."
But for the artist on a budget, recording from home may still be the best option.
Seth Brown, friend of Gafford, fills in on recordings when an extra hand is needed.
"I started playing music with Jackson in about the 10th grade," Brown said.
Gafford said one of the first albums he wants to put together will feature himself and Brown.
Gafford plans to release his music digitally to keep costs down, though he does plan to have his work mastered before release.
"It's going to be on Sound Cloud, Reverb Nation and Grooveshark," Gafford said. "I'm going to just upload it everywhere I can."
(06/11/14 8:00pm)
For years, "paleo" simply referred to the Paleolithic era.
The Paleo Diet is named after the Paleolithic era, and the foods allowed on the diet are intended to mimic what cavemen ate during this period.
The foods allowed on the diet are grass-fed and pasture-raised meats, eggs, vegetables, fruits and nuts.
Excluded foods include anything thought to be an agricultural product: grains, legumes, dairy, potatoes, refined sugar, salt and processed oils.
The diet was first popularized in the 1970s, but it has lost much of its acclaim.
Recently, the diet has gained the attention of alternative health professionals and dieters alike, and has even found its way to the Plains.
"I did the Paleo Diet for about a month," said Darby Stanton, recent Auburn graduate. "Alcohol was my one exception."
Kelly Tsaltas, Auburn alumna, and Matt Villarrubia, senior in software engineering, are both taking on the diet for 30 days.
"(Matt and I) needed the structure and rigidity of a strict healthy diet to get ourselves started [on the diet]," Tsaltas said.
The diet is restrictive, as Stanton, Tsaltas and Villarrubia have attested, but for Villarrubia, this aspect was appealing.
"The diet made me focus and deal with less food," Villarrubia said.
However, when asked about the most difficult part of the diet, Villarrubia listed the lack of dairy, beans, rice and bread as major issues.
Stanton said she finds the lack of Paleo choices at restaurants difficult.
"I found Paleo to be extremely limiting in today's society," Stanton said. "If you go out to eat, what are you going to order? Spinach leaves in olive oil?"
Stanton also points out the expenses and said being on the Paleo diet can be expensive when someone is on a college budget.
Although there are people who praise the benefits of Paleo dieting, there are those who do not find the diet logical.
"The underlying premise behind the Paleo diet is that the ills of modern human health can be traced back to the Agriculture Revolution," said Alexander Roberson, Auburn agriculture alumnus. "But man existed for millennia after the Agriculture Revolution with grains and dairy in their diet just fine."
Roberson said the real problem with modern society's health is the increased consumption of sugar and the decrease in physical activity.
"It's a health-food fad that is quick to demonize," Roberson said. "While it is tempting to trace back our eating habits to a time before obesity, it is important to remember we left the Paleolithic age for a reason."
Despite the drawbacks, Villarrubia said there were definite advantages to the diet.
"I lost about 15 pounds and was more energetic for sure," Villarrubia said.
Tsaltas said she is going to continue to carry on some of her lessons from the experience.
"I added in [to my Paleo Diet] dairy, bread, that doesn't have preservatives that I get from the farmers market, and macaroni and cheese," Tsaltas said. "That's it."
Stanton does not agree with this sentiment.
"I just really love eating and some of the things I couldn't eat were pretty outrageous," Stanton said. "I stick to about an 80 percent Paleo diet now, so I don't absolutely loathe myself if I eat the mac and cheese at The Hound."
(06/05/14 7:10pm)
Tinder, along with applications, such as OkCupid are becoming more popular as college students begin online dating.
Online dating at Auburn seems to be a quiet affair, however.
"I haven't heard about a lot of online dating in Auburn," said Sarah Hooper, senior in biomedical sciences. "Mostly I've heard about Tinder."
Tinder is an application available for most smartphones where you are given a few pictures, a 500-character "about" section, mutual friends you have through Facebook and shared interests between users.
Users swipe right if they are interested in a profile, or left if they are not.
"Tinder can be used as a dating app, although a lot just want to use it for hookups," said Cassie Tuggle, senior in anthropology.
Other students said they do not find Tinder or other dating apps to be a viable option to look for lasting relationships.
"Apps, in my opinion, are too casual and less personal than other methods of meeting people," said Shuji Miller, senior in secondary education mathematics. "I feel like many people use apps out of boredom or for hookups."
Although Miller said he thinks apps are too casual to start a lasting relationship, he has had success with them.
"I had my first significant relationship through it," Miller said. "It was not only my first real relationship, it was my first online dating relationship, [and] my first long distance relationship. We were together for nearly two years. Websites allow you to develop more of your character, goals, personality and ideals in your profile that really allows you to have the initial connection with someone."
Some students said the amount of personal information requested on websites can be daunting.
"I guess I'm the type of person to keep my personal life private, and for OkCupid, you're forced to be public and straightforward," Tuggle said. "That can be kind of scary."
Others are skeptical of online dating.
"I guess I have a negative opinion of it because I'm skeptical that it will really help you form a relationship beyond just looking at pictures of people," said Zoe Tucker, sophomore in mechanical engineering.
There are a lot of differing opinions about online dating, but no one can deny its presence.
There are profiles that say, "We can lie about where we met" on Tinder and there are people who hide their online dating profiles from their "real life" friends.
"I think a lot of people see online dating as something only the socially awkward need," Hooper said. "It's assumed that 'normal' people can just meet someone in person. I don't think that's the case."
Another stigma attached to online dating is the possible danger that can ensue.
"I never really had guys make blatantly sexual statements to my face before," said Kristen Keeter, Auburn alumna. "But for some reason they do it over the Internet."
Miller said there are also some interesting things that can occur from meeting in person with someone you've met online.
"One time, I met someone through online dating that didn't have a picture up," Miller said. "We decided to meet each other for lunch one day on campus, and when I walked into where we were supposed to meet, it was actually one of my good friends that was too afraid to ask me out in person."
Miller gives advice to those wanting to try online dating.
"Be completely honest on your profile," Miller said. "Always meet someone in public. Put yourself out there to grab people's attention."
(05/31/14 6:00pm)
Many students believe the reason we come to college is to get good grades so we can finish our time here with a diploma in-hand and a silly-looking hat.
However, a complete and full college education isn't contingent on maintaining a certain GPA or even finishing with a degree.
Too often we find ourselves worried about our grades in our classes, and many people lose sleep or even have anxiety attacks over them.
We fail to realize that our grades aren't an accurate indication of how well we are learning, and they are required by the University as a way to monitor the progress of teachers and students, as well as provide structure in the classroom.
I'm sure there are many teachers who would do away with grading if it wasn't required, and there are others who downplay the significance by scaling grades in the hope that their students will focus more on the content being taught.
As students, we often will scan for a letter at the top of our papers and ignore the commentary our professors spend a great deal of time writing about our work.
Their commentary is the only kind of grading that adequately describes how well we are doing in a class and explains what we can improve on.
We retain less of what is important to learn during our time here and hinder our own learning experience when we tailor our learning to try to adhere to a grading system by cramming and other poor study habits.
What is important is that we learn the necessary technical and social skills for our future endeavors, we learn how to collaborate with people of different nationalities and ideologies, and we, most importantly, find what we are passionate about.
Every assignment a that professor gives us is designed to emphasize something we will be doing in the future, or that the professor thinks is an important skill for us to know for the future.
They aren't making us work together to check the "I promote teamwork" box and add another line to their resume.
If we genuinely want to learn everything we can here, we have to stop worrying about our grades and realize what a small part of our learning experience they are.
Not only will this lower the extremely high stress level on campus, but it will allow more students to see that our learning isn't confined to a classroom and isn't represented by a number, a letter or a diploma.
Our time here is called the "Auburn Experience" for a reason.
The clubs, speeches, concerts and events outside of the classroom, as well as the variety of interesting electives on campus are sponsored so that our learning can be an encapsulating experience.
If our students leave the Plains having learned only what we need to obtain the almighty "A," then we have missed out on receiving the education we all pay an arm and a leg for.
(05/30/14 4:00pm)
Facebook has set up a toxic atmosphere of co-dependence and narcissism. It has taught us, not to become reliant on Facebook, but to become reliant on others.
It's an environment where users are becoming excessively, and at times awkwardly, open about their lives with everyone on the internet at the risk of jeopardizing their own social well-being for individuals they may not even know.
Facebook has entered the limelight of the Internet and, while its appeal is beginning to curb, it doesn't seem to be going anywhere anytime soon.
The appeal of Facebook is understandable. It's a great way to keep up with friends, but also strangers.
While having Facebook makes it easier to connect with anyone and everyone, it is actually slowly deteriorating how and who we communicate with. Individuals with over 500 friends, or even a thousand, are not uncommon on Facebook.
It's fascinating how one person can keep track of over 1,000 people. Working under the premise: friendship requires a relationship, users with over a thousand friends must surely remember individual things about each person and, at the very least, their names.
This would seem to be a tall task for any one person to handle; and as it turns out, most people cannot.
In 2011, NPR's Rachel Martin interviewed Robin Dunbar, a professor of evolutionary anthropology at the University of Oxford, to gain insight on his findings regarding human networking.
As it turns out, the average person can only keep track of around 150 people.
This is called Dunbar's Number.
With this information in mind, it would be rather absurd to think that one person could keep track of over 1,000 people.
Thanks to Dunbar's Number, it is safe to assume that many of these people are complete strangers.
Now, it's not far-fetched to assume many of these users may actually know most of the people they are Facebook friends with, however it is questionable they might actually be close.
Perhaps they may only be acquaintances, or someone they've only met once.
It's also not uncommon to see people become Facebook friends with strangers.
Facebook is an environment that promotes users creating ambiguous connections with people, thus skewing the line between users' actual friends and complete strangers.
(05/29/14 12:00pm)
Pho Lee is a cozy restaurant, tucked between Big Dog Running Co. and Chappy's Deli on Glenn Avenue.
Owner Lee Pham received a degree in electrical engineering from Auburn University, but he decided to follow a different passion.
"I love serving, and I enjoy cooking," Pham said. "That's one of the reasons I opened a Vietnamese restaurant."
Pham also opened the restaurant due to the increasing diversity in the community.
"In Auburn, [there are] a number of Asian people, especially Korean," Pham said when asked about his customers. "The majority of our customers are American. People love to try new things."
Pham uses his restaurant to bring Vietnamese culture to people who otherwise might not experience it. The restaurant is decorated intricately, with Vietnamese instruments hung on the walls. Vietnamese music plays in the background.
A bicycle is the only thing that looks out of place, hung to replace the double "O" in the "You Have a Good Day!" wall art, but it adds a quirky sense of charm that is also evident in Pham.
Pham lived in Vietnam before moving to Auburn in 1996. His sisters also live here and helped him start-up the business. His nephews, who are currently in high school, work for Pham after school.
"He's definitely a family man," said Jessica Evans, a server at Pho Lee. "They all care about each other."
In fact, the recipes Pham uses come from his mother, who used to cook pho, or noodle soup, for him.
The ingredients used at Pho Lee are fresh, including the beef broth that is made in house. All of the food is MSG-free. There are different options on the menu, which include many gluten free and vegetarian options.
"[We have a] very varied menu [with] a lot of choice for everyone," Pham said.
The restaurant's motto is "Eat Healthy, Live Longer," which is a motto that Pham had in mind for years.
"[If] you eat healthy, it makes you feel better," he said.
Along with the motto is Pho Lee's logo, which was designed to look like Pham himself. The restaurant was in the planning stage for nearly two years, during which Pham did a lot of research.
"It's a high risk business," Pham said. "Even now, sometimes I think about it, [and I ask], 'Did I make the right decision?'"
However, with the restaurant's six month anniversary quickly approaching, it is looking like the restaurant is here to stay. Six months can make or break a restaurant, according to Pham, and he is happy his restaurant has done well, even though he is a new restaurateur.
"I went when it first opened, so they were still working out some kinks service wise," said Katelyn Judd, senior in interdisciplinary studies. "But, for a new place they were great. The food is really amazing."
(05/24/14 5:30pm)
The way to success for Tyler Viars, Auburn alumus, is cooking.
Tyler Viars competed on season 5 of FOX's MasterChef in August 2013 and is one of the country's top 30 home chefs.
In October 2013, Viars attended an open audition for FOX's "MasterChef" where home cooks brought their signature dish to present to a panel of food experts.
Being an Auburn man, Viars went with a barbecued pork butt that he smoked for 13 hours before the audition.
Viars moved on to the next round and competed for nine weeks among other prospective Master Chefs behind camera.
During these nine weeks, Viars and the other competitors completed a series of cooking challenges including creating a three-course meal for a wedding; working in groups to prepare a meal to serve 500 service people on an army base, and creating a game day meal for football fans.
"MasterChef" host, Gordon Ramsey has been known to have an intensity similar to a football coach.
"He's like a coach, he pulls you by your facemask and screams at you until you do it right," Viars said. "He is so passionate about cooking."
Viars' love for cooking began when he was a boy.
"I was the fat kid. My nickname was Tank," Viars said. "One of my first cooking memories was helping my mom make cookies. I stood on a chair and poured the chocolate chips into the batter, then of course, I ate the batter."
Viars soon came to realize that he could use his ability to cook in a positive way.
"I realized that no one is gonna fix it for me," Viars said.
Viars then began to cook healthy meals for him and his roommates here at Auburn.
"Auburn is really what kick started my passion for cooking," Viars said.
Viars graduated from Auburn in 2010 with a bachelor of science degree in kinesiology, and then took his health to the next level by training for body building competitions.
"I was weighing all my food out to the gram. During my periods of training I would know the exact amount of food that I was eating. I figured if I can give up sweets and bourbon for a period of time, I can show some real dedication," Viars said.
Body building and cooking are not Viars' only avocations. His true passion is hunting. "I would take fall semesters off to hunt and create video blogs." After traveling to Kenya and witnessing locals eat the entirety of the animals that were hunted, Viars' view on the sport changed. He began a "nose-to-tail" approach to his hunting and began using every possible part of the animal.
One of Viars goals in life is to encourage this "nose-to-tail" approach to as many chefs and farmers as possible. "There is something about going out, hunting the animal, killing it and cooking it. It is the perfect trifecta."
The premiere of MasterChef is on May 26, 2014, 8 p.m. on FOX
You can follow Viars on Twitter and Instagram: @viarstm
(05/26/14 12:00pm)
Bluegrass is a blend of country, gospel and blues music that is appropriate for all ages.
Taking place at University Station Motorcoach and RV Resort on May 28 through June 1, the 2014 Bluegrass on the Plains Festival will provide food, workshops and established bluegrass music with Ralph Stanley as the main entertainment.
Stanley has been playing bluegrass music for over 68 years.
Owners of the resort, Mathan and Jill Holt created the festival, which will be three years old this year.
"It was Mathan's bucket-list dream," Jill said when asked what inspired them to start the festival.
The couple wanted to share their love for the sounds that make up bluegrass.
This year's festival will offer a number of entertaining activities and attractions including workshops taught by musicians, arts and crafts, horse and carriage rides.
Food vendors at the event include Johnny Brusco's, The Flaming Squirrel, Smoothie King and Coffee To Go Go.
Even before the festival begins, entertainment, such as the Bluegrass Idol Competition will be provided for guests who arrive early at the resort.
According to Holt, up-and-coming bluegrass bands will perform in front of three judges, and the winners of the Bluegrass Idol Competition will open for Ralph Stanley.
Sweet Bonz Alabama BBQ is one of the many food vendors that will be present at the event, offering a number of Southern cuisine options, including breakfasts.
"We will be serving our famous smoked chicken halves, as well as baked beans and coleslaw," said Zane Allsup, owner of Sweet Bonz.
Rhonda Vincent and The Rage, The Issacs, Volume Five, the Bailey Mountain Cloggers will be performing.
People from all over will come to Bluegrass on the Plains.
"This year we will even have guests from Canada," Holt said.
Sharing the love for the bluegrass sound, W. A. Pate is a member of the bluegrass community who has been attending bluegrass festivals for 45 years.
Pate will also be attending Bluegrass on the Plains this year.
"It is so organized that I thought it had been going on for years," Pate said. "It's the best venue I have ever attended, top to bottom."
University Station Motorcoach and RV Resort is located approximately three miles from Jordan-Hare stadium and offers over 500 full-hookup lots, which have been filling up for the festival since Jan. 15, according to Holt.
Due to the family-oriented environment, variety of food and talented musicians, Bluegrass on the Plains received the International Bluegrass Music Association (IBMA) 2013 Momentum Award.
The event is expected to draw an even bigger crowd this year than the previous 5,000 who attended the festival in the past.
Tickets for the event can be purchased by calling (334) 821-8968.
For more information visit BluegrassOnThePlains.com.
(05/25/14 12:00pm)
From the Rocky Mountains to the Plains, folk music finds fans.
Musician Dave Potts hails from Colorado, but, for the last decade and a half, he has called Auburn home.
"When I started touring, I'd never been anywhere in the South," Potts said. "The next time I was touring, I booked a longer tour around the Southeast."
During his second trip down South, Potts played a show in Auburn and immediately fell in love.
"Being a touring musician, I can live anywhere," Potts said. "For about two years, for all the tours I booked, I would go out of my way to be in the Southeast for a while. I thought for a long time about moving somewhere out east since everything is closer and it's easier to travel."
In 1998, Potts finally made Auburn his permanent home.
Potts' music, which he describes as "contemporary folk," is an acoustic driven style that combines his warm, David Wilcox-esque voice.
"I say it's folk-country," Potts said. "People don't know what it means. They don't know what to expect. It's country without the twang and fiddles."
Potts cited John Denver as a major influence on his work.
"Growing up in Colorado, he was a big deal," Potts said. "The first 20 songs I learned were John Denver songs."
Potts' mother used to take him to see Denver play at Red Rocks in Colorado every summer.
"When I started writing, I started seeking out unknown folk singer-songwriters," Potts said.
Other influences on his work include James Taylor and Dan Fogelberg.
Potts began playing music when he was in kindergarten.
After some time playing the ukulele, Potts decided he wanted to learn how to play a more sophisticated instrument.
"I took guitar lessons from first grade all through my freshman year of college," Potts said.
Potts currently gives lessons at Spicer's Music in Auburn.
Tim Spicer, co-founder of Spicer's Music, hired Potts in the summer of 2013.
"He's a musical genius," Spicer said. "He's a musical giant in our area."
Potts' lessons range from basic guitar to teaching musicianship and stage presences, something Spicer said Potts is a "master" at.
Tim Spicer's father, Tom Spicer, co-founded the shop with his family.
Potts approached them with the idea of teaching after playing a small show at the shop.
Tom Spicer said it was his son's idea to hire Potts.
Tom Spicer said their goal was to teach people of all ages, and that they wanted to have accomplished musicians working with them.
Potts will work with musicians to help them finish songs so they can turn their work into a recording.
Potts has been recording his work since 1992, first on cassette tape and eventually moving to CD.
"I did my first couple CDs on my own," Potts said. "You can tell if you listen to them. There's one where, if I pointed it out to you, you can hear cars driving by."
Potts' songwriting output has decreased over the years, from 50 to 100 songs per year to around one per month.
"It's definitely slowed down, but I'm definitely more picky about what I write too," Potts said.
Potts has no current plans to record a new album.
"I will probably record another full album eventually," Potts said. "But it will likely be a few more years."
Since moving to Auburn, Potts' touring has slowly decreased.
In 15 years, he played approximately 2,250 shows.
"Honestly, I just got tired," Potts said. "I didn't stop touring. I just cut it back."
During the peak of his travels, he was traveling around 50,000 miles per year.
Potts has two children, ages 11 and 12, whom he wanted to spend more time with.
Potts has played in 42 states around the nation, mostly east of the Rocky Mountains.
When not playing or teaching, Potts focuses on his other job.
"Most people don't believe me when I tell them my real job is a fantasy baseball player," Potts said.
Potts said he believes music and math are related, and baseball is certainly full of statistics.
"I'm pretty much always doing something either musically or with baseball stats," Potts said.
(05/14/14 12:00pm)
When it comes to college, we often falter and get lost in the craze of what all it has to offer.
We all know what the social scene is like, which fraternity or sorority we want to rush or which bars we want to go to with our friends.
We also know what the academic scene is like, which professors you need to get and stay far away from, what the best place to study is and just how many all-nighters you're going to have to suffer through to maintain your GPA, but what about your body? What all is going into it?
Between the Chick-fil-A, the numerous Red Bulls and all of the beers chugged on the weekends to unwind, the healthy aspects of college are often forgotten altogether, and before you know it, the "Freshman Fifteen" is no longer a rumor. Fortunately, though, Auburn has tons of options to promote healthy lifestyles for its family, from the new Rec Center to some fine eating establishments promoting healthy food choices.
What are these eating establishments, and where are they?
Go Greek, not to be mistaken for the slogan pushing fraternity and sorority life, has a wide array of options, catering to a large customer base, ranging from vegetarians, vegans, and those that enjoy chicken that's not fried.
When reading its menu on the first floor of the Student Center, you can see food choices ranging from a Gyro Pita Fold, which has grilled Greek seasoned beef lamb meat stuffed into a warm pita pocket, to a Falafel, which is not only a well-balanced meal, but also appeals to vegetarians.
"I like going to there because normally mac and cheese and fajitas aren't healthy, but Go Greek has all organic ingredients, which are healthy, so I don't feel bad eating it," said Olivia Laing, freshman in pre-business. "Also the food makes you really full the whole day and you don't feel bloated sitting in class so it's a win-win!"
Olo sushi is also another popular choice among students.
Located in Village Dining and hallways of the Student Center occasionally, the sushi is all freshly made and rolled in front of the students.
While some of the sushi is indeed fried, Olo also takes requests for just about any roll and any ingredients you do or don't want in it.
From there they spread the rise over the seaweed wrap and add anything from cucumbers to cream cheese and fish options from salmon to shrimp, and it is then neatly rolled and chopped and served immediately to you, no pre-packaging required.
"It's so fresh and perfect for a quick meal between classes," said Courtney Davison, senior in radio, television and film.
For those looking for a place that is not only healthy for the body, but healthy for the spirit as well, you need look no further than Au Bon Pain.
Located on the first floor of the Student Center next to the Game Center, Au Bon Pain, or ABP as it is commonly referred to by students, offers an atmosphere similar to that of Panera Bread Company.
With food options ranging from soups and salads to wraps and warm sandwiches, ABP prides itself on the freshness of their food.
All bread is made daily and the fruits are ordered and brought in daily as well. "Everything about the place says healthy and it's delicious too," said manager Terrence Bradley. "Even the customer base is healthy. In the afternoon we have tons of people come in from the gym and we get a lot of vegans and vegetarians too."
Bradley believes the healthiness of ABP does not just stop at the consumption of the food, but the relationship that is built with its customer base as well.
This was evident from a simple introduction. Bradley's lanyard is decorated with a pin from every sorority on campus, and the passion he has for his job makes ABP feel a lot more like home, rather than just a place to eat on campus.
A fun fact of Au Bon Pain is its secret menu.
Don't go during the main hours and ask for the items, but come during the afternoon, when campus has died down, and you are in for a treat.
All secret menu items are named after students, such as "The Merrideth", which is a piece of grilled chicken topped with egg white, basil pesto, roasted tomatoes and mozzarella cheese.
At ABP your experience will not only be healthier, but will have you leaving in better spirits than you had when you initially came in.
When asked what message Bradley said he would like to give to incoming freshman looking for a healthy place to eat, Bradley said, "Auburn is all family, and family will take care of family."
(05/01/14 3:00pm)
What the unpaid internship doesn't pay in cash, it's supposed to pay in work experience.
For the past year, the benefits that unpaid internships offer have been under great speculation.
Often, graduating college seniors with at least one unpaid internship under their belts are told they have the "upper hand" over their peers. The National Association of Colleges and Employers, however, have another opinion.
Last June, the NACE revealed internship research it'd been conducting for three years, and the verdict is in: unpaid internships don't lead to more job offers. In 2013, only 37 percent of the college seniors who had completed an unpaid internship received a job offer by the time of graduation. Thirty-five percent of students without an internship got a job offer just the same.
Is a whopping two percent difference worth the unpaid time and effort? Regardless of these statistics, the Auburn University Career Center thinks so.
"It all depends on the actual internship," said Nancy Bernard, director of the AU Career Center. "The unpaid internship is a really fuzzy area. It all depends on the student, the employer and academia. If the student is an intern, but doesn't do anything where they get anything career-related, it's not going to be as strong an internship as others that do offer that experience. It all varies."
The NACE's statistics may be something to consider, but Bernard advises students to hold on before jumping on the anti-internship wagon.
"Organizations conduct research all the time, but you never know the specifics," Bernard said. "For example, when collecting this data, what majors did they [the NACE] focus on? How many places did these candidates apply for jobs? Did these students have internships that provided adequate experience, or were they just making coffee runs? Every student and internship and opportunity is unique. You can't just group them all together like that."
Jay Skipworth, the assistant director of employer relations at the career center, said he agrees.
"I participated in several [unpaid internships] when I was an undergraduate," Skipworth said. "It helped me build my skill set, and was a chance for me to learn on the job. I don't know what job I'd have without them. They definitely helped me get where I am today."
Real-world Auburn graduates have similar internship success stories every day.
"Recently, we interviewed several applicants for our open positions who were still in college," said Auburn alumni Brent Pittman, a member of the Inbound Marketing Team with OPUBCO Communications Group. "Those who had internships within related fields rose to the top for our consideration."
Regardless of any negative internship claims, Pittman believes internships are a college student's best bet.
"Without relevant work experience, you are really at a disadvantage with the surplus of college graduates on the market," Pittman advised. "An internship in your chosen field can provide basic skills and begin to grow your network of contacts. It's like asking someone on a date - you've got nothing to lose."
With the NACE's statistics aside, whether an internship will help a college graduate get a job depends on the field, market and the opportunity itself.
"An internship is what you make of it ," Bernard said. "Go into one with goals and ideas how you can increase your background to make you attractive to your future employer. Be an active intern. Today, the opportunities for experience-hungry students are endless, but that doesn't make every opportunity a good one."
Fortunately for Auburn students, the career center offers individual advice about whether an internship is beneficial or not.
"Unpaid internships can definitely help, but one thing we emphasize is the criteria it needs to meet," Skipworth said. "If you're unsure about what makes an unpaid internship a beneficial experience, ask yourself these questions: 'Will I receive actual training similar to an newly hired employee?' 'Am I working under close supervision of staff?' and, 'Does the employer that is providing this training not profit from my work as an intern? If you answered 'yes' to each of these criteria, the opportunity sounds like a good one to me."
Students who are still unsure about a prospective internship are encouraged to make an appointment at the Auburn University Career Center in Mary Martin Hall.
"If you ever have questions about your internship opportunity, bring it here to us at the career center," Skipworth said. "That's what we do. We look at every kind and every major. Set up an appointment to talk to one of our career counselors. We'll always be glad to look at your situation and tell you whether it's the kind of opportunity you should be looking for, and yes, internships are those kinds of opportunities. We want to help Auburn students succeed. That's why we're here."
To make an appointment at the career center, visit the main office at 303 Mary Martin Hall from 12 to 4 pm on weekdays, or call (334) 844-4744.
(04/30/14 8:43pm)
Not wearing white after Labor Day is a fashion rule that many women have followed for decades. As it may not be a rule followed as much today, many people are still unsure about the reason behind it.
Pamela Ulrich, Ph.D., professor in apparel design and production sciences, said dating back to the 1800s, there were lots of rules about what was appropriate for men and women to wear for different kinds of occasions and different times of the year.
There are some fashion rules that are considered outdated, and there are other rules that people choose to follow on a daily basis. Some of these rules include not wearing tights with open toe shoes, not wearing brown and black together and having to match your handbags or jewelry with your shoes.
"These rules aren't necessarily written, but they are customs that people grew up knowing and being, for the most part, taught to follow," Ulrich said. "One of the kinds of customs that lasted the longest was this idea that women shouldn't wear white shoes before Memorial Day or after Labor Day because they were associated only with summer."
As white may be considered a summer color, women today don't feel as compelled to follow the no-white rule after Labor Day. Leah Hutchins, sophomore in fashion merchandising, said she thinks the rule is outdated, and it's becoming more and more acceptable not to follow it.
"I know I don't strictly follow it, although I do get a little self-conscious when I do wear white pants or shoes after Labor Day," Hutchins said. "I think it used to have a much bigger impact on fashion than it does today. It used to be the proper thing to do, and now fashion is much more anything goes."
In the Glamour magazine article "Your Style Problems, Solved: 'Do I Have to Stop Wearing White After Labor Day?'" Tracey Lester lists a few tips for those who want to incorporate white in their outfits after summer. These tips include minding your materials, not going head-to-toe in white and making sure the rest of your look is season-appropriate.
Lester states that the rule about no white after labor is about as antiquated as the idea of women in corsets. She said that by no means do you have to relegate your whites to the back of your closet until Memorial Day, but overall it's a personal choice.
"I think in the South we tend to bend the rule a little more because it's hot longer here so we wear summer clothes longer," said Ashley Young, freshman in fashion merchandising. "As for me, I tend to stay away from white once it starts getting cooler. Once I break out my fall clothes, I'm not going back to my summer clothes, including white. I don't think I'm the kind of person who puts all my white clothes away the day after Labor Day. It's definitely more because of the fact that white, or any light and bright color for that matter, isn't exactly an autumn tone."
