A different form of repetition shown in Joachim Gawryolek’s latest sculpture

Gawryolek besides his sculpture, Metaxy, which is made of wood, steel and concrete.

Gawryolek besides his sculpture, Metaxy, which is made of wood, steel and concrete.

by Rachel Taylor

GULL LIFE EDITOR

Tucked in the courtyard between Fulton Hall and St. Martins Hall stands Joachim Gawryolek’s latest sculpture, Metaxy.

The piece, which resembles two houses standing on a concrete pillar, represent Plato’s theory of Metaxy.

“The whole piece is really about me being polish,” Gawryolek said. ”I was born in Poland and living here in the states now and it’s comparing the two states. It’s called Metaxy, which Plato talks about and he explains it as a state in-between two things, kind of oscillating from one place to another so it’s like me shifting from being polish and American at the same time.”

[Read more…]

Senior social work majors bring a day of relaxation to Dove Pointe

by Marissa Meehan

STAFF WRITER

Graduating social work seniors took time out of their busy lives to give women with disabilities a chance to enjoy a relaxing day at Dove Pointe last Thursday.

“Living with disabilities makes it a lot harder to go out and have a chance and get pampered, the goal of this event was to give the ladies a chance to get them out of their basic routine and enjoy themselves,” said Gabriella Stuchel, who will graduate in May with a Social work degree.

The theme of the event was a “New you day” which included Mary Kay local consultants giving the clients makeovers, painting nails, footbaths, photo shoot, and gifts all for the clients. Women of all ages from 20 to 50 came in and got a chance to get a new look and a photo shoot at the end of the makeover session. [Read more…]

Food of the week: Strawberries

strawberries-01

BY SHELBY CARL

Staff Writer

Calories: One cup, 50

High in: Vitamin C, Potassium, Vitamin A, and Calcium

According to an article by the University of Illinois Extension, the strawberry has a rich cultural history in civilizations across the globe. In ancient Greece, the strawberry’s heart shape and red color made it a symbol for Venus, the goddess of love. Centuries later, medieval stone masons decorated altars and churches with designs of fresh strawberries. In France, Madame Tallien, a member of Napoleon Bonaparte’s court, bathed in fresh strawberry juice. Meanwhile across the sea, American Indians made strawberries mixed with cornmeal, a recipe that colonists would later use to created strawberry shortcake.

[Read more…]

Eating Healthy in Commons

BY SHELBY CARL

Staff Writer

It is no secret that eating healthily in college is not always easy, but without seeing what goes into a meal, the task is almost impossible. In all fairness, Commons publishes all nutritional information online in a twenty-three-page document; however it is hardly portable. It is similarly unrealistic to expect students to ask for nutritional information at every station, while a line forms and halts behind them.

The United States Department of Agriculture website lists the following dietary recommendations for average Americans, which varies by activity level: 1,600 to 2,500 calories, a recommended 1,500 mg of sodium, less than 10 percent of calories from saturated fat, and less than 300 mg of cholesterol per day.

What follows is a highlight of the least healthy items from the commons dining menu by station as well as a general nutritional profile of some of the most popular stations.

Am I condemning Common’s menu? Absolutely not, I am merely hoping to expose some of the least healthy items and make students aware of the choices they are making. And finally, do I think nutritional information, especially that which is double or triple daily recommended allowances should be more readily available as students get their meal? Yes, but that is a question for another day.

Breakfast Items

In my expedition into Common’s menu, I was pleasantly surprised by the relative healthiness of the breakfast offerings. Unfortunately, however, cooking oils are not readily advertised or listed and unless otherwise specified, the omelet station utilizes a butter substitute with 14 grams of saturated fat. When ordering an omelet, ask for “no butter” to ensure that this is not used in your omelet.
With 25g of fat per tflyer_commonso links, pork sausage will gobble up an entire day’s worth of daily-recommended fat allowance. Finally, none of the cereals have sugar contents listed. Unlike in drinks, in which carbohydrates may only come from sugars, the number of sugars per serving cannot be determined from carbohydrates, as they may be either from grains or sugars.

Wok ‘N’ Roll Breakfast Items

Getting fresh vegetables at this station can be a healthy alternative to several other dishes at Commons. However, if possible, cut back on use of canola oil in the sauce as it contains 27 grams of fat, and ginger soy sauce, which contains 1,150 mg of sodium.

S.S. Grillers

While few items in this station can be considered healthy, the least healthy items are the cheeseburger, hamburger, hot dog, and Italian sausage. Most surprisingly, although the cheeseburger and hamburger have the same number of calories (327), at 24g of fat the cheeseburger actually has 4g less of fat than the hamburger. The hot dog without a roll has 330 calories, 31g of fat, and 1,030 mg of sodium. Comparatively, the Italian sausage has 429 calories, 29.4 g of fat, and 2,653 mg of sodium, almost double the daily-recommended amount.

Pete’s Za Pie

All of the pizza varieties offered contain less than 300 calories, and while several options are relatively high in fat, only the bacon cheeseburger pizza comes in at a startling 13.6 g of fat.

Salad Bar

It is hard to go wrong with selecting an option from the salad bar, as long as the lettuce is not drenched in high-fat dressings like blue cheese (13g of fat), creamy Caesar (16g of fat), golden Italian (14g of fat), or parmesan peppercorn (16g of fat).

Bistro

If I may impart one piece of advice to promote weight loss and improve health, it is to avoid pork, which is high in fat across the board in Bistro’s dishes.  But by far, the unhealthiest item on Bistro’s regular menu is the meat lasagna with tomato sauce.
One 4×6 slice contains 1,100 calories, 48g of fat, and 4,011mg of sodium. In other words, one 4×6 piece of lasagna replaces almost an entire day’s worth of calories, two days worth of fats, and three days worth of allotted sodium.

MTV star to appear at Brew River this month

Flyer_big black mtv

*Photo Submitted *

BY MITCHELL NORTHAM

Sports Editor

@primetimeMitch

MTV isn’t coming to Salisbury, but one of its biggest personalities is.

Literally.

On April 18, Big Black will be in Salisbury to host a party at Brew River Restaurant and Bar. The celebrity famous for his appearances on hit MTV shows Rob and Big, Rob Dydrek’s Fantasy Factory, Guy Code and Ridiculousness will host a meet and greet with fans throughout the evening.

“I look for these things just to bring something new and fun to Salisbury,” Brew River owner Wes Hanna said. “Obviously a guy like Big Black is fun who has a brand that’s fun that matches ours. I saw this opportunity and I thought he would be a great option.”

Appearances like these are normal for Big Black, who has done over 100 of them since 2008.

“It’s enjoyable to get out and meet your fans that watch your shows and the only way some people are going to meet me is coming to their city,” Big Black told The Flyer in an interview.

The 43-year-old Wiggins, Mississippi native has been to Maryland a few times before – and mentioned that the late University of Maryland forward Len Bias was one of his favorite basketball players – but he has never ventured to Salisbury.

“I don’t know much about (Salisbury) University or Brew River,” he said. “That’s why I’m coming.”

Before the fame came on television, the urge to travel and curiosity led Big Black – formerly known as Christopher Boykin – down a different path as a youth. He served in the United States Navy for several years as a mess specialist – now known as a culinary specialist or chef – and is a veteran of the Gulf War.

“My experience in the Navy is by far – other than having my first born – my biggest accomplishment,” he said. “I joined because I needed to learn and see new things and I needed discipline and a structure of life that I could use outside of the Navy.

“I got out because I learned what I needed to and traveled everywhere I wanted to go. Plus, my enlistment expired and it was time to go to college with the G.I Bill.”

Since leaving the Navy, he has dabbled in music, television, fashion and security. After meeting skateboarder Rob Dydrek, the two formed a friendship and soon started appearing together in ads for DC Shoes. The first came in 2004.

In 2006, the two got their own reality television show on MTV showing off skateboarding, daily life and antics the two got into. Boykin set two Guiness World Records on the show for eating bananas and powdered donuts in ridiculously fast times.

The show ran until 2008 and “Rob and Big” became a cult favorite that propelled the two into the mainstream pop culture world.

“Fame is a man-given thing so I don’t allow myself to get caught up in that,” Big Black said. “But I’m blessed where God had taken me in my life and I’m blessed to work with Rob and the vision to do a successful show that has become a cult favorite.”

After the first show, the two split up into different ventures – Big Black focused on his clothing line, BB. But the two joined forces again on Dydrek’s Fantasy Factory show in 2011. Since then, Boykin has appeared on several other MTV shows as well and is active on social media – specifically Twitter.

But Boykin won’t be bringing Dydrek or any other MTV stars to Brew River in a few weeks.

“I’m a one man show, so I show up solo,” he said.

The party at Brew River that evening starts at 10 p.m. and will run until closing. The cover charge is $10 and pre-sold VIP passes are being sold for $50. Guests must be 21 years or older to enter the restaurant that night and the event is sponsored by Smirnoff, Coors Light, Miller Lite along with local shoe and apparel store – Deadstock SBY.

In addition to Big Black making an appearance, all three of Brew River’s bars will be open and they will feature music from DJ C-Dub and Paulie Knakk & Co.

As Hanna says, parties like this are just one of the many things that make Brew River one of the best spots in town. He believes that it sets them apart from other nightlife venues in Salisbury.

“I think it does,” he said. “We don’t do it every week, but I like doing bigger stuff like this for our image and brand that’s not your same old, typical parties.

“It does something bigger and more fun for our guests and for the college kids than our normal parties and college nights. This is going to be fun not just for us, but for our customers.”

Rafe Esquith Excites Salisbury Students at Annual Riall Lecture Series

By Mark Cimiluca

Staff Writer

Rafe Esquith is the only teacher ever to win the President’s Medal of Arts Award. In 2007, he was named the most “interesting and influential classroom teacher” by the Washington Post. Esquith was chosen as this year’s speaker for the Riall Lecture Series at Salisbury University.

The Riall Lecture began 25 years ago from a bequest by former Salisbury Common School Principal, Pauline Riall. The goal of the series is to bring outstanding education experts to Salisbury University. Dr. Keith Conners, chair of the Riall Committee, said he hopes that the lecture will leave students “inspired, excited, and energized.”

Esquith offered numerous pieces of advice to a packed crowd in Holloway Hall’s auditorium. He teaches inner city fifth grade students.  Ninety- two percent of his students live below the poverty line, and many do not speak English when they enter his classroom. However, after leaving his room, known as room 56, his students go on to score well on standardized tests and attend prestigious universities.

He teaches a unique curriculum which consists of first-hand experience in money management, music and Shakespearian plays. Esquith acknowledged that he does not have all of the answers, but hoped that he could provide tips to aspiring teachers. Indeed, some students came for that purpose.

“I want to take the information given, and use it later in life,” sophomore Sam Stern said. “Esquith’s first and central piece of advice was, “Be who you want them to be.”

Esquith said that he does not care about the test scores.

His students score well on standardized tests, but he is more concerned with students learning real life skills. For example, his classroom emulates an economy. Each student performs a task for a salary, and must pay rent to sit in their seat.

Bonuses are available for students who put in extra work, and students can purchase items with their salary. Saving is rewarded. Those students, who save up enough, can purchase seats. Thus, the student no longer has to pay rent. The student can also buy other seats, and charge rent.

This exercise teaches a lesson on ownership, and saving. However, when a student owns seats they must pay taxes in them. This is similar to a real economy.

Esquith hopes that these skills, and many more taught in his classroom, will make students successful later in life.  The classroom economy is only a small part of the curriculum. His typical class days are 12 hours long, and consist of performing Shakespeare, rock and roll, and novel reading. His students are known as the “Hobart Shakespearians.”

Additionally, they can play all kinds of instruments ranging from drums to the sitar. These skills transform students, for most of his students come from a rough environment. Therefore, Esquith seeks to make his classroom a “safe haven.”

Moral principle is also at the root of Esquith’s curriculum. He teaches his students Lawrence Kohlberg’s six stages of moral development. He encourages all teachers to do the same.  The goal is for students to reach the 6th and final stage. At this stage, students make choices because it is right thing to do. That is, being honorable and respectful.

Esquith explained a story of one of his former students. This student was notorious for having long hair. However, one day he came back to visit Room 56, and had a shaved head. The student explained that he had shaved his head, and donated his hair to girl who lost her hair during cancer treatment.

“That is level 6,” Esquith noted.

A common stage of moral development for schools is level 2. Level 2 consists of rewards for doing the “right” thing. Esquith disagrees with this level at schools, and says that students should not need a reward for doing something. The reward is what is gained through reading a book, or keeping works areas clean. This lesson can apply to everyone.

Lastly, Esquith emphasizes leading by example. In other words, avoid hypocrisy.

“Behave the way you want your students to behave, If you want your students to be nice, be as nice as you possible can.” He said. This is a lesson applicable to all kind kinds of leaders.

In all, Rafe Esquith teaches in his own style. He creates the curriculum. He has his students play music, read plays, manage money, and more. He is unconventional. Esquith says “Do not ask for permission, ask for forgiveness.” Esquith is teaching students who are in a difficult environment, and hopes that he can spread his message to aspiring teachers.

The 25th Annual Riall lecture ended with a standing ovation, and several students stayed after to meet with Esquith.

Food of the Week: Blueberries

By Shelby Carl
Staff Writer

Calories: One cup, 84

High In: Vitamin K, Vitamin C, and antioxidants

While you may not have heard the expression “as American as blueberry pie,” it would be more appropriate considering blueberries’ have strong ties to American history.

Blueberries are indigenous to North America and played a large part in Native American culture long before America was formally settled.

Native Americans added them to soups, used them as a meat preservative, and even created the first blueberry baked good, a pudding called Sautauthig. Legend has it that the Native Americans introduced the pilgrims to blueberries to help them survive their first winter.

Many historians believe pilgrims added milk, butter, and sugar to Sautauthig and even incorporated the dish into the first Thanksgiving meal.

In 1916, farmer Elizabeth White and botanist Dr. Frederick Coville teamed up to crossbreed and domesticate the blueberry in rural New Jersey.

Today, the blueberry is hailed for its antioxidant properties and dense nutritional profile.

Blueberries provide a number of health benefits such as: maintaining healthy bones, managing blood sugar levels, warding off heart disease, promoting weight loss, and fighting wrinkles.

Anthocyanin, an antioxidant responsible for rich hues in fruits and vegetables like blueberries, cranberries, red cabbage and eggplants is one of the biggest contributors to blueberries nutrient density.

Blueberries also contain iron, phosphorous, calcium, magnesium, manganese, zinc, and vitamins K, which all play a vital role in maintaining healthy bones. Vitamin K helps improve calcium absorption, while iron and zinc maintain strength and elasticity of bones and joints.

Studies show the fiber in blueberries has helped Type 1 diabetics lower their glucose level and Type 2 diabetics improve blood sugar profiles including lipid and insulin levels.

Blueberries fiber along with potassium, vitamin C, vitamin B6, and phytonutrient content also contributes to its heart healthy benefits. Together, they lower cholesterol in the blood, prevent homocysteine from accumulating in the body, and as a result, prevent blood vessel damage and other heart problems.

The final benefit of blueberries high-fiber content (14% of daily recommended intake) is the way it acts as a bulking agent in the body, reducing appetite, lowering overall caloric intake, and promoting weight loss.

Blueberries have also been shown to fight wrinkles. One cup provides 24 percent of the daily-recommended intake of vitamin C, a natural antioxidant that helps prevent damage to the skin through pollutants and sun damage.

Recipe of the week: Blueberry Protein Muffins

Ingredients

▪     1 cup oatmeal flour (quick oats ground in food processor)

▪     ¼ cup almond flour

▪     3 egg whites

▪     ½ cup Greek Yogurt

▪     1 cup unsweetened applesauce

▪     2 tablespoon honey

▪     1 teaspoon vanilla extract

▪     1 medium banana, peeled and mashed

▪     3 scoops Vanilla Whey Protein Powder

▪     1 teaspoon cinnamon

▪     1½ teaspoon baking powder

▪     ½ teaspoon baking soda

▪     1 teaspoon orange zest or lemon zest

▪     1 cup fresh organic blueberries or frozen blueberries

Instructions

1    Preheat oven to 350°.

2    Place liners in one muffin pan and lightly spray with organic baking spray.

3    In a large bowl combine egg whites, yogurt, applesauce, honey, vanilla extract and mashed banana.

4    In a second bowl combine oatmeal flour, almond meal, vanilla whey protein powder, cinnamon, baking powder, baking soda, and orange zest.

5    Combine flour mix and egg mix together until smooth.

6    Fill each tin ¾ of the way full, spreading evenly.

7    Place about 8 blueberries on top spreading evenly over top of each filled muffin batter. Do NOT push blueberries down into batter.

8    Bake for 20 minutes.

9    Store in the refrigerator.

Nutrition Information

Serving size: 1 muffin

Calories: 126 Fat: 3g Carbohydrates: 17 Sugar: 8g Sodium: 253mg Protein: 9g

Recipe from: http://ahealthylifeforme.com

Free burritos, t-shirts and a new Salisbury restaurant

Moe’s Southwestern Grill is hosting a “VIP college party” on Thursday from 11 a.m. to 3 p.m. that will offer a number of free giveaways for college students before their grand opening on Friday.

The first 75 people will get free burritos for one year and the first 600 will get free lunch and a Moe’s t-shirt.

Company spokesman Stephen Donnelly said Moe’s is encouraging college students to camp out overnight tonight to take advantage of the first 75 that get free Moe’s for a year.

“We chose Salisbury because it’s a great community with great families, residents, colleges and organizations,” Donnelly said. “It’s a market that fits very well with the fun Moe’s brand and culture.”

Moe’s has over 550 locations in the U.S. and is best known for its burritos, quesadillas, salads and tacos.

Moe’s is located at 109 Hampshire Road in front of Sam’s Club and will be open Sunday through Thursday from 11 a.m. until 9 p.m. and Friday and Saturday from 11 a.m. – 10 p.m.

Spring Fashion

BY KIM MOSEMAN & KAYDEE JONES
Staff Writers

This slideshow requires JavaScript.

Salisbury’s most visited trail becomes popular through word-of-mouth

BY BRIA BAYLOR

Staff Writer

Students are shedding their layers of sweaters and scarves ready to enjoy the warmth of the spring outdoors. The City Park and the Beaver Dam Creek bike trail offers an outdoor escape for students to explore this spring.

The City Park trail is only a few miles from campus. The trail starts from Beaver Dam Creek and cuts through the Salisbury Zoo and beautiful wooded areas near Pony League Park.

About 4-4.5 miles long, the trail has been restored by volunteers and the hands of the Eastern Shore International Mountain Bike Association (ESIMBA). It has a varying terrain of hills, twists and turns through the scenery of fields, forested areas, and the calm creek in the center of the city.

“We had a quiet opening,” said Jeff Dean, Salisbury Trail Crew Leader at ESIMBA. “The park has become well-loved through word of mouth.”

Beaver Dam Creek is 20 feet below the street level. When visitors are near the water, they are amazed at how serene and quiet it is down there, says Dean.

“There’s a growing bike culture in Salisbury. There’s no downside to that activity,” Dean said. “There is freedom in bike riding, especially financial freedom. After you purchase the bike, that’s it. No gas cost.”

For those who want to visit the trail, but are not bikers, fear not. The trail is great for runners and walkers too. It gets the most foot traffic on the lower Eastern Shore.

The best part about the trail? It’s free of charge, all year round.

The trail is also a great place to volunteer. In efforts to keep the beauty of the park, ESIMBA is always looking for volunteers to come out to work on the trails and remove debris from surrounding areas.

For more information on the trail visit esimba.org.

Follow

Get every new post delivered to your Inbox.