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A goal of banksyny.com, the official website for world-famous British graffiti artist Banksy’s one-month residency in New York, may be to get the public to realize that a city itself is a beautiful place of expression. Like cities, however, many works of art are brutally zoned and regulated — and
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“Kill the Mexicans!” my friend hollered as we watched a movie. Some of my housemates groaned. Others chuckled. I stayed quiet even though I’m Mexican American. We all continued watching the movie; it’s easy to shrug off discrimination when it’s not directly targeted at you. Where I used to live,
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1. It’s the evening before a midterm, and you need to get through the last episodes of “Breaking Bad” before you can focus and really study. So you go down the street and order a cup of coffee. 2. It’s a grand sunny morning in Tuscany. After brushing your teeth
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One cannot undermine the power of nature to restore itself. The morning after it rains in Berkeley, everything outside looks so fresh. The wood shingles and turquoise tile of Cloyne Court and Soda Hall are clean and vibrant. The sidewalks are damp. Streets glisten. From Northside, I amble downhill over
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Blackberries, oranges, grapes and walnuts are all in season. Check out these scrumptious treats that you can have for breakfast or during a study break. All of them cost less than $5 and can be found a block from campus! Mixed berry scones at Babette These gluten-free scones, available on
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You have love on your jacket,” said a man next to me. I nod and keep staring out the window. He is a foot taller than me. The canvas coat he wears is stained with grease, and he smells like a gutter. Moments earlier, he said he had served in
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Erin Wade, co-chef of Oakland’s beloved mac ‘n’ cheese restaurant Homeroom, gave a reading from “The Mac + Cheese Cookbook” ($16.99, Ten Speed Press) at the bookstore Mrs. Dalloway’s last Wednesday. The book begins with a few blurbs about Homeroom and the co-chefs/owners/authors Wade and Allison Arevalo. It offers many
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One night last spring, I went hiking with a housemate whom I disliked but who had brought whiskey along. On the way to the Big C, I told him I was living off of coffee, sleeping in class and wearing dirty clothes. For both of us, at some point the
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A brief history of soba Like pasta, soba originally developed from gruel and polenta. Unlike pasta, these precursors of soba were eaten by “ninja and ascetics who spent extended periods of time training or traveling in remote mountain areas” (James Udesky, “The Book of Soba”). Modern science has demonstrated the
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Various delicious restaurants in Downtown Berkeley say the pasta or soba they serve is “homemade.” This distinction, though well received, made the writers at the Daily Cal wonder: What value do homemade noodles have besides their novelty? To address this question, we took to the kitchens of Ippuku, Trattoria Corso
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