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Four tips on combating homesickness in college

A student’s guide to managing feeling homesick while living away from home

Mirella Barrera-Betancourt | Staff Writer

While COVID-19 continues on its rampage around the world with the recent emergence of the delta variant, college students have held out and moved back to campus for in person classes. Although most welcome the change, many first-year students have taken the biggest hit. Following the events of virtual classes in 2020 and 2021, more college students than ever are having to endure a stressful change in schedule and routine. Here are four tips on managing homesickness while away at college.

Connect with family and friends back home. A good way to combat feelings of homesickness is to find ways to stay in touch with family members. An easy way to do so is by taking advantage of today’s technology and video chatting with friends and family. Seeing a familiar face in the midst of unfamiliarity has proven to be cathartic in more than one way. For those who live closer to home, setting up a time to meet up with family in person is also as effective.

Establish a routine and familiarise oneself with the new surroundings. College students can spend up to nine months at a time on their college campus, sometimes more. It is important that students learn to establish a set routine that makes their temporary living situation feel more like home. Walk around campus and become familiar with scenery and surroundings. Explore the town that will be called home for the next few years, such as grocery stores, restaurants and retail stores.

Get involved in campus activities by joining clubs, community organizations and volunteering. Everyone wants to be welcomed and feel a sense of belonging. Getting a job or joining clubs or other student organizations is a great way to combat feelings of homesickness. It keeps the mind occupied while also providing comfort and security. Western is home to more than 60 clubs and organizations, so students are sure to find something that reflects personal passions.

Take advantage of campus resources. Many first-year or transfer students do not take advantage of the resources their university provides. Western is proud to have their WOU Ambassadors, which work with the Admissions Office on campus to provide campus tours, help with preview days as well as other various on campus activities. Sometimes feelings of homesickness can be brought on by stress. When classes or workload gets tough, or if one is in need of a much needed emotional or psychological break, the Student Health and Counseling Center is open for virtual and in person appointments from 8 a.m. – 5 p.m. to provide counseling. Western is also home to the PLUS team — students who welcome first-year students during orientation, New Student Week and registration. The PLUS team is there to serve any students in need of guidance, and are always willing to help make college a happy and healthy experience.

Contact the author at staffwriter@thewesternhowl.com

College students and coffee: A match made in heaven?

Understanding the pros and cons of caffeine consumption amongst college students

Mirella Barrera-Betancourt | Staff Writer

Classes at Western are underway, and with them has initiated the caffeine rush so many university students experience. Studies have found that over 50% of university students consume caffeinated beverages daily. With coffee being a staple in almost every student’s diet and lifestyle, it is important to consider the potential health benefits — and detriments — of drinking it, including what it could mean for students’ bank accounts and mental energy.

Pro: Boosts metabolism

Coffee, specifically black coffee, contains chlorogenic acid, which has been linked with lowering glucose levels. This kick starts metabolism, eventually leading to weight loss. That being said, coffee must be consumed in moderation in order for it to take effect. The recommended amount of coffee is 400 milligrams per day.

Con: Increases anxiety levels and the likelihood of panic attacks

Caffeine is a stimulant drug, and while it keeps one awake, consuming too much, or even the recommended amount, can lead to jitteriness, muscle twitches, heart palpitations and even an increased likelihood of panic attacks.

Pro: Decreases the risk of Alzheimer’s and Type 2 diabetes

People who drink a moderate amount of coffee are 65% less likely to suffer from Alzheimer’s disease. As for diabetes, the antioxidants found in coffee can aid in boosting metabolism and insulin levels, which can help keep insulin levels from plummeting.

Con: Loss of sleep

Caffeine has been found to disrupt the REM sleep cycle, as well as one’s circadian rhythm — which is the body’s internal alarm clock. Add that to the little amount of sleep many students already experience due to exams and assignments and it can all become a big hassle. To avoid this, it is better to consume caffeine in the mornings.

Pro: Increase in memory retention, focus and mental energy

Small doses of caffeine in the system can help with minor attention issues, such as being unable to focus during lessons or difficulty with storing information. It increases levels of alertness, and in dire circumstances, can help one remain awake with a boost of energy.

Con: The cost adds up over time

Caffeinated beverages are expensive, especially if bought from popular coffee chains. If consumed daily, perhaps it is best to make a pot at home.

Contact the author at staffwriter@thewesternhowl.com

Cozy apple cider recipes for fall

Four apple cider recipes to jumpstart the day

Sarah Austin | Lifestyle Editor

Apple cider is a classic fall drink. What better way to kick off the new term and get cozy than with a nice warm mug? These simple recipes require few ingredients and a stove, hot plate or instant pot so it can even be done in the dorm — no juicer or apple press needed. With leftovers lasting in the refrigerator for up to two days, or in the freezer up to three weeks, enjoy these ciders for the whole season.

APPLE CIDER SANGRIA

Start to finish: 2 ½ hours

Yields: 6 – 8 servings

1 bottle of pinot grigio (750 milliliters)

2 ½ cups premade apple cider

2 honey crisp apples

2 granny smith apples

1 cup cranberries

Rosemary sprigs (optional)

Cinnamon stick

Slice all apples.

In a large pitcher or punch bowl, add in pinot grigio, apple cider, apple slices, cranberries, rosemary sprigs if desired and cinnamon sticks.

Stir together 2 minutes and place in the refrigerator for 2 hours before serving.

To serve, pour into a cup and spoon some of the fruit slices into beverage then garnish with cinnamon stick and a rosemary sprig. Remember to drink responsibly.

Recipe from The College Housewife

HOMEMADE APPLE CIDER

Start to finish: 3 hours

Yields: 8 – 12 servings

10 – 12 apples, any type

1 ½ tablespoons cinnamon

1 tablespoon allspice

½ cup sugar or sweetener substitute

Cut apples into large chunks then put in a large pot. Fill water 2 – 3 inches over the top of the apples. Add in cinnamon, allspice and sugar and mix. Bring to a boil and watch for 1 hour. Cover pot and reduce heat to low and simmer for two hours — the longer it simmers, the stronger the taste. Strain apple cider to remove food waste then stir. Serve warm or refrigerate and serve cold.

Recipe from OCB Blog

INSTANT POT VEGAN APPLE CIDER

Start to finish: 30 minutes

Yields: 8 servings

4 apples, gala, fuji or any sweet red

1 orange

2 cinnamon sticks or 1 teaspoon cinnamon

5 – 6 cloves

⅛ teaspoon black pepper

5 – 6 dates or 1 – 2 tablespoons sweetener

½ inch fresh ginger (optional)

4 – 5 cups water

Core apples and slice into cubes. Peel, slice and remove seeds from the orange.

Add all ingredients into the pot. Mix with a spatula. Close lid and pressure cook for 11 minutes on high pressure. 

Let pressure release naturally at the end of the cooking cycle. Open the lid and let cool for 3 minutes.

Transfer the mixture to a strainer, pressing and mashing to remove as much liquid as possible from the mix.

Serve cider hot or cold.

If using a saucepan instead, follow the same instructions but cook for 2 hours on medium heat with the lid half on. Strain at the end.

Recipe from Vegan Richa

VEGAN MULLED APPLE CIDER

Start to finish: 1 hour 10 minutes

Yields: 8 – 12 servings

2 green apples

2 red apples

2 yellow apples

1 orange

2 cinnamon sticks

½ cup maple syrup

1 teaspoon ground nutmeg

12 cups water

Wash apples, peel orange and cut all into quarters. Place all ingredients in a large pot and bring water to a boil. Reduce to medium heat once boiling and simmer on low for 1 hour. Strain cider from the pot and serve hot.

Recipe from Simple Vegan Blog

Contact the author at lifestyleeditor@thewesternhowl.com

Eight fall activities to get the blood pumping

October begins and so does the search for scary fun activities 

Sarah Austin | Lifestyle Editor 

For many Oregonians fall is the time to flourish. As the leaves begin to change the need to go and adventure increases. From pumpkin patches and corn mazes, to music festivals and haunted houses  — the possibilities are endless. While many people have traditions they follow each year, these hair-raising options could help switch up the fun for any age. 

Photos courtesy of Karly Packineau
  • Bauman’s Farm & Garden (Gervais) — Starting in 1895, this family run farm has activities for all ages, ranging from farm animals and pumpkin picking, to obstacle courses and mazes. Open Oct. 8 – 9, 16 – 17, 22 – 24 and 30. Hours vary. Admission is $11 – $26.  
  • Chamber Of Darkness Haunted House (Monroe) — Not recommended under eight years old, this premiere haunting experience is themed as a “Wicked Wonderland.” Open Oct. 12, 18 – 19, and 25 – 26 from 7 – 11 p.m. Admission is $8 with $1 discount if a canned food donation is made. 
  • Escape The Room Oregon (Springfield) — This fun adventure features six fully immersive Halloween puzzles to escape with a group. Open Wednesday – Sunday with various hours. Admission is $30 a person, with a $5 coupon on special days.
  • Hood River Valley Harvest Fest (Hood River) — The old fashioned fall festival is a fun filled event with over 125 local vendors of food, wine, crafts and more for the whole family. Open Oct. 15 – 17. Kids 12 and under are free, adults are $10 and seniors are $5. 
  • Milburn’s Haunted Manor (Hubbard) — Both a trick and a treat to experience a total immersion experience that will make you scream. Open Oct. 8 – 10 from 7 – 11 p.m., and 15 – 17, 22 – 24 and 28 – 31 from 7 – 10 p.m.
  • The Fear PDX (Portland) — With five terrifying attractions, this haunted house is known as the scariest in the Pacific Northwest. Open Thursday – Sunday through the month of October, from 7 – 10 p.m. Thursday and Sunday, and 7 p.m. – 12 a.m. Friday, Saturday and Halloween. Tickets start at $29.99 with discounts for bigger parties.

  • The Pumpkin Patch on Sauvie Island (Portland) — This 52 year old farm offers free hayrides, a newly designed corn maze each year, a cafe, a fresh market, an animal barn and a cow train on the weekends. Open daily; dates, hours and admission vary depending on which attraction is chosen.
  • STRANGEST THINGS HAUNTED FARM (Eugene) — This terrifying interactive haunt covers popular horror films from the last 30 years with themed mazes, rooms and zones. Open Thursday – Saturday, 8 – 11 p.m. Admission varies on party size.

Contact the author at lifestyleeditor@thewesternhowl.com

Spoofy, silly, staff stories

The Howl staff shares some of their funny fall tales

The Western Howl Collective

October brings a holiday that many love to celebrate — Halloween. The month is filled with an assortment of spooky things — from movie marathons to quirky decorations to themed foods; nevertheless, no holiday is complete without its share of funny stories. Check out these howl-ingly funny tales from “The Western Howl” staff.

Cora McClain | Editor-in-Chief

Growing up, I had a relatively rich friend and trick-or-treating in her neighborhood was always the best. Four words: king sized candy bars. I would do anything for those candy bars, even trip over my own two feet, scraping up my knees and bleeding all over my costume… At least I got my king sized cookies and cream Hershey’s bar along with anxiety-inducing embarrassment. They don’t call it trick-or-treating for nothing.

Rylie Horrall | Managing Editor

A year or two ago, my mom and I were watching a scary movie. We do that every year and it’s become a fun tradition for us when I’m home around the holiday. Anyway, it was a very tense scene, we’re completely immersed with the lights off, the character on the screen was heading up to what’s probably a jumpscare so we’re leaning in. And then my brother comes around the corner and says “How’s the movie?” I screamed. Mom screamed. He yelped. Long story short, my brother is now extra cautious when he walks into the living room when something scary is on.

Stephanie Moschella | Digital Media Manager

Last Halloween my friends and I played “Little Hope” — well it was more like they played and I watched. I had already played this video game before, but I wanted to see how my friends and roommates fared. Well, long story short, I fell asleep about halfway through them playing the game. I was on one of the couches and my back was turned against the TV, but that didn’t stop any of them from screaming or yelling out loud. But it was fine since I got a pretty good nap. 

Mikayla Coleman | News Editor 

I grew up playing hours and hours of “LEGO Star Wars” with my dad on his Xbox 360. To earn the respect of my father, I decided to dress up as a stormtrooper for Halloween. My dad and Iwalked into Target, and there it was, the iconic costume, hanging halfway off the hanger in the little boys section. I was so excited, I didn’t bother to look at the tags.

It sat in the closet until the infamous day rolled around. I was psyched. I put the costume on and was sitting there thinking, “Oh, this is uncomfortable. This can’t be right.” But I begrudgingly went out on my trick-or-treating adventure around the neighborhood, feeling wedgied as all h–l, taking weird clomping steps up and down the sidewalk. 

It  took me a couple of years to understand that there was a cup in the crotch of my costume because it was made for little boys. RIP. 

Sarah Austin | Lifestyle Editor

Each year as September comes to an end, I make plans with my friends to go to a corn maze. It’s my favorite activity because we all go in and they think it will be cute and fun, but I like to add a twist. Yes, it’s me; that person running through the maze making creepy laughing noises or hiding to scare people. Even in the daylight. 

This week in completely made up horoscopes

The Western Howl Staff

Theme: Fall drink the signs would order!

Aries 3/21-4/19  

Ice water with whip cream

Taurus 4/20-5/20

Black americano with cream. 

Gemini 5/21-6/20 

Straight tears

Cancer 6/21-7/22

Throw caramel apples and candy corn in a blender

Leo 7/23-8/22

A Dutch Bros iced Kick-a-lator with cinnamon sprinks. With extra bro. Jump in my car and give me a kiss on the cheek, bro.

Virgo 8/23-9/22

Pumpkin spiced thotte 😉

Libra 9/23-10/22

Something sexy, like the infamous Pumpkin Spice Latte

Scorpio 10/23-11/21 

peppermint mocha bc I refuse to drink psls

Sagittarius 11/22-12/21

Venti cup filled with pumpkin cream cold foam. Don’t forget the pumpkin spice topping!

Capricorn 12/22-1/19

Just straight caramel syrup and whipped cream in a pumpkin

Aquarius 1/20 – 2/18

Sangria apple cider. Light on the cider cider, extra pinot grigio.?

Pisces 2/19 – 3/20

Starbucks. Grande Vanilla Bean Frappuccino. Blend in dried blackberries and one pump raspberry syrup. One scoop matcha in the bottom of the cup, one on top of the whipped cream topping.

Western welcomes incoming students during New Student Week 2021

New Student Week continues to acclimate, inform and connect students

Mikayla Coleman | News Editor

Sept. 19 marked the start of Western’s annual New Student Week. While first-years said a tearful goodbye to their pre-college life, the party was just getting started. 

This year’s New Student Week was one different from any other; most years before, the event was primarily for first-years learning the ins and outs of campus life. However, being left to deal with midpandemic reparations, many nontraditional students that have not had their own in person New Student Week found themselves in need of the welcome and acclamation period that it provides going into the 2021-22 school year. 

New Student Week included a variety of different activities, seminars, speakers and social events to make the transition to campus run as smoothly as possible. 

PLUS team co-coordinator and senior ASL English Interpreting major Cheyanne Bumgardner spoke out on how the importance of New Student Week has only increased with the times.

“Coming to college is a huge transition for everyone no matter what their background is or what their story is,” said Bumgardner. “It can be intimidating to come to a new place that’s so unfamiliar.” 

Many students — first-years and others alike — have faced anxiety about reconnecting with the public in person.

“Even for the leadership staff and upperclassmen, being back and seeing people — it’s a huge social adjustment,” Bumgardner said. “We’ve been doing larger events in the gym and out on the turf field where this is the first time I’ve seen a couple hundred people together in almost two years.” 

Safety remained a big focus during the week’s festivities: masks and extra sanitation were required at all New Student Week functions. “We are hoping that this is going to help people remember what that used to be like. We can still be successful and have fun with masks.” Bumgardner said. 

Along with the logistical changes due to COVID-19, there were some new creative additions to the line up this year, including a four hour roller rink held in the Pacific Room. There were also different shows and acts outsourced by the PLUS team including Joseph Green, a diversity speaker, followed by acts from a comedian and magician. 

Some tried and true traditions also made their appearance this year, such as the “W” photo taken in the gymnasium, signing of the sidewalk and New Student Sunrise. 

“The incoming students do a sunrise and the night before their commencement they do a sunset,” said Bumgardner. “It’s like a beginning and an end.” 

Contact the author at newseditor@thewesternhowl.com

WOU continues campus-wide mask mandate for fall term

All the details about what is required to maintain the health and safety of all Western students

Mikayla Coleman | News Editor

Going into fall term during the seemingly endless years of the COVID-19 pandemic leaves many Western students and faculty feeling uneasy. According to the Oregon Health Authority, as of Sept. 2021, Oregon alone has reached 318,914 cases and accumulated 3,661 deaths due to the spread of COVID-19. Trying to navigate the rules and regulations for in person learning proves to be daunting and confusing — so here is an in-depth guide for Western students returning to campus this fall.

Sophomore social science major Lindie Larson and sophomore forensic chemistry major Amity Deters follow mask mandates while studying at Hamersly Library.

Where are masks required? Briefly over the 2021 summer break, fully vaccinated students were able to enjoy Western facilities maskless. However, since the development of the delta variant took the world by storm in July, masks have made a valiant return for the safety of everyone on campus. 

All vaccinated and unvaccinated employees, guests, vendors and students must wear a mask on campus when indoors. Masks are required outside when social distance cannot be maintained. 

If students have a disability that prevents them from wearing a face covering, reach out to the Office of Disability Services. 

Something new from the 2020-21 school year is that the campus is open to visitors. Said visitors must adhere to the same rules as students and staff members by wearing a mask when inside and outside. In person tours for prospective students are available by appointment only. 

Are vaccines required? Proof of COVID vaccination is required for all students and employees on campus unless they are able to receive an exemption through the university. The exemption is not limited to just medical reasons — religious or philosophical reasons for being unvaccinated are also being taken into consideration. 

Social distancing guidelines are posted outside the Werner University Center.

What do living situations look like? Living on campus and using high contact shared spaces have caused concern among students. Isolation that has been so heavily recommended throughout the pandemic is nearly impossible to achieve in a dormitory setting. Despite this, first-year students are still required to live on campus as they have been in past years. 

Working through the challenges that come with it, Western has put its best foot forward while preparing for students’ return. Student housing has made an effort to create more single dorm options. Students in residence halls are required to wear masks when not directly inside their assigned room. The university will also provide separate housing for COVID quarantine as needed. 

For students that have a meal plan, the Valsetz Dining Hall will be open with seating arranged for social distancing. Other retail dining options, such as Caffè Allegro, will be open with regular business hours. 

Caffé Allegro encourages social distancing protocols via venti cups.

What do the classroom situations look like? Western offers a wide range of flexible classroom environments to fit different students’ needs including in person, hybrid, online synchronous and online asynchronous courses. 

Western will be implementing contact tracing protocols for those that choose to attend in person classes. If a student participating in an in person class tests positive, all students also taking that course will be notified. 

What do extracurricular activities look like? In person activities such as sports events will be offered in order to provide the Western experience as long as it is deemed safe to do so. 

Creative arts programs expect to be back with concerts, plays, dance productions and art exhibits. Student Engagement plans to have a variety of in person activities to participate in, including clubs, activities and organizations. 

Contact the author at newseditor@thewesternhowl.com

Hispanic Heritage Month: Three must-try dishes to celebrate

Kicking off this year’s National Hispanic Heritage Month the right way

Mirella Barrera-Betancourt | Staff Writer

National Hispanic Heritage Month in the United States runs from Sep. 15 to Oct. 15, a time that honors the history, cultures and traditions of Hispanic Americans. With their food being one of the many contributions to this nation, it’s no surprise that Hispanic food has become integrated into the American lifestyle and cuisine. What better way to celebrate this year’s Hispanic Heritage Month than with some of these tasty Latin American dishes.

RED PORK POZOLE

Start to finish: 5 hours and 20 minutes

Yields: 6 to 8 servings 

¾ cup of dried chiles de árbol

4 or 5 dried ancho chiles

6 cloves garlic, 2 smashed, 4 finely chopped

Kosher salt

2 pounds boneless pork shoulder, trimmed and cut in half

2 teaspoons ground cumin

2 tablespoons vegetable oil

1 large white onion, chopped

8 cups low sodium chicken broth

1 tablespoon dried oregano, preferably Mexican

1 bay leaf

Three 15-ounce cans white hominy, drained and rinsed

Break the stems off all the chiles and shake out as many seeds as possible. Put the chiles in a bowl and cover with boiling water. Use a plate to keep the chiles submerged and soak until soft, about 30 minutes. Add the chiles, 1 ½ cups of the soaking liquid, smashed garlic and ½ teaspoon of salt to a blender. Blend until smooth. Strain through a fine mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids.

Rub the pork all over with the cumin and ½ teaspoon of salt; set aside. Heat the vegetable oil in a dutch oven or pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the chopped garlic and cook for 2 minutes. Increase the heat to medium high. Push the onion and garlic to one side of the pot; add the pork to the other side and sear, turning, until lightly browned on all sides, about 5 minutes.

Stir in 2 cups of water, chicken broth, oregano, bay leaf, ½ teaspoon of salt and ½ cup to ¾ cup of the chile sauce depending on personal taste. Bring to a low boil, then reduce the heat to a simmer. Partially cover and cook, turning the pork a few times until tender, about 3 hours.

Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour. Remove the bay leaf. Transfer the pork to a cutting board; roughly chop and return to the pot. Add some water or broth if the pozole is too thick. Season with salt. Serve with assorted toppings and the remaining chile sauce.

Recipe from Food Network

Gorditas are a staple in every Mexican dinner table.

GORDITAS

Start to finish: 30 minutes

Yields: 4 gorditas

2 cups Maseca corn flour

½ tablespoon salt

2 cups water

10 ½ ounces ground pork rinds 

Mix the Maseca with the salt and water until it makes a soft uniform dough. Make small balls and flatten them slightly. Put the pork rinds in the middle and form the gordita.

Heat some oil in a pan and fry the gorditas until they are golden brown. Put them on a paper towel to absorb the excess oil.

To serve, open the gorditas in the middle and accompany them with onion, lettuce, cilantro and sauce as desired.

Recipe from Mexipes.com

Take a break from classes and whip up some dobladas.

DOBLADAS

Start to finish: 30 minutes

Yields: 10 servings

1 cup farmer cheese, queso fresco or queso de capas

1 small red bell pepper, finely chopped

1 small onion, finely chopped

½ teaspoon pepper

½ teaspoon salt

¼ cup olive oil

¼ teaspoon garlic powder (optional)

10 flour tortillas

Mix cheese, pepper, onion, black pepper, salt and garlic powder together.

Put 1 heaping tablespoon of the cheese mixture on the lower half of a tortilla and fold over to make a half-moon shape. Press lightly.

Heat oil in a skillet on medium high heat and fry until crisp and golden on both sides.

Drain on paper towels and serve warm. Serve with salsa if desired.

Recipe from Hispanic Food Network

Contact the author at staffwriter@thewesternhowl.com

New Student Week come to a close with the student-run Variety Show

Students come together to share their talent in this traditional New Student Week event 

Camille Lenning | Entertainment Editor

From left to right: Jasper Beck, Jared Foos, Andrew Freeman, Daizy Hernandez Soriano, Jessica Bailey, Aubrey Mollock.

The end of New Student Week was marked by the return of a Western tradition — the Variety Show. Organized by the PLUS team’s Variety Show committee, the event consisted of 10 student acts, three prize giveaways and a New Student Week video shot and edited by Western alumnus and freelance videographer Andy McDonald. 

Moshe Martinez, junior computer science major, PLUS team member and overseer of the Variety Show committee, acted as MC of the event. Spaced throughout the show, the PLUS team held short raffles for prizes, and a select few students won items ranging from a Hydro Flask to a smart TV.  

The performances began with junior ASL Studies major Jared Foos, who sang and played guitar to his own arrangement of “Gone, Gone/Thank You” by Tyler, the Creator and “Relax/Divide” by Hail The Sun. 

First-years Ashlee Ellis, Sorin Santos and Breanna Carrasco Vivar performed an energetic light dance routine to the song “LALISA” by Lisa. 

Senior criminal justice and psychology double major Andrew Freeman, who is vice president and vocal percussionist of Western’s Acapella Club, performed an original beatbox story, taking the audience through a day in the life of a beatboxer. Freeman was joined by the rest of the Acapella Club for a musical finale. 

On the piano, first-year music education major Kourtney Branchfield performed an original song titled “Perfectionist,” something she identifies with.

“I want to kind of help people understand what (perfectionist) means,” Branchfield said of her song’s message, “or people who are also dealing with it can also relate to it.” 

First-year business major Daizy Hernandez Soriano sang “Que Me Vas a Dar” by Jenni Rivera, the only act performed in another language. 

Graduate student Liam Vance performed “Take Out Some Insurance” by Jimmy Reed. As Vance left the stage, he declared, “My Name is Liam Vance and I am just getting started.” 

Channeling a Bo Burnham-style musical comedy, senior art and design major Jessica Bailey performed an original song on guitar titled “WIP” about wanting to find their place and figure out life. 

“One of the things that I was working on was trying to be more honest with myself…” Bailey said, “even if things are kind of embarrassing and weird to say out loud, trying to say it anyways because it’s actually quite helpful.” 

First-year Jasper Beck performed his slam poetry piece titled “2nd Law” accompanied by an original backtrack and slideshow. 

“I essentially used the second law of thermodynamics as a metaphor for the fact that societies and relationships tend to fall apart, just like matter does…” Beck said of the inspiration behind the poem, “and sort of my thoughts on how that affects people and how our reaction to that brokenness is not healthy, in my opinion.” 

First-year psychology major Aubrey Mollock sang an emotional rendition of “Burn” from the musical “Hamilton,” a song performed by wife Eliza after Hamilton released documents to the public revealing his affair. 

First-year Manda Oliver played an original piece titled “Stepping into a Mirror.” According to Oliver, the song was initially about escaping reality, but over time came to be synonymous with creating her perfect reality instead. 

At the end of the live performances, Martinez was joined onstage by the rest of the PLUS team for a choreographed dance to Bruno Mars and Mark Ronson’s hit song “Uptown Funk.”

Contact the author at entertainmenteditor@thewesternhowl.com

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