• Format
  • Publications (documents)
• Type
  • Text
• Source institution
  • Western Carolina University
• Identifier
  • HL_WesternCarolinian_2014-02-14_Vol79_No09_CampusLife_B03

February 14, 2014 THE WESTERN CAROLINIAN B3 FEATURES BAC presents Buzz Lecter for Artist Lecture Shelby Lequire Contributing Writer When admired art- ist Buzz Spector visited Western Carolina Univer- sity on the night of Jan. 30, he brought a lot of in- Spiration with him. Spector gave an open lecture in the John W. Bardo Fine and Perform- ing Arts Center, where he spoke about his work as an artist and how he gets inspired to create the celebrated pieces he is known for. During his speech Spector showed off some of his most acclaimed art via PowerPoint and talk- ed to the audience about each piece. The collection of works he displayed was unique at the very least one of his most popular. tech- niques is the destruction of books to generate art. Spector presented sev- eral pieces he had created this way. He explained that he once even tore out each page of an encyclo- pedia in sequence to cre- ate a model. As a lover of literature himself, Spector always makes sure that within his art the audience can see which books have been used, he said. During the lecture he was asked, Whats your favorite book? While he could not give a straight-out answer, he said he appreciates many different works of litera- ture. He also mentioned that while he enjoys tear- ing pages out of books, he would never alter the ma- jor religious texts of the world. Spector frequently vis- its book sales to stock up on art material. The Chi- cago library discard bins are one of his favorite places to look for new lit- erature, he said. One time he took the remaining 2,000 books from a sale just so they would not dump them out because no one wanted them. Tearing pages out of books to make art is not the only way Spector uses literature. Some of his most applauded art work is the construction of book sculptures. He strategically creates for- mations of books as an ar- tistic expression, Spector explained to the audience. One of these includes a sculpture made up entire- ly of writings by authors from Indiana. Another was made only of Nation- al Geographic magazines. He also created a book castle out of all of the fic- tion in his library, which is quite large. Some of these sculptures take up to as many as 4,500 books, he said. For another piece, he lined the contents of his entire library around a room by the size of the books spine. The work was made public - a risky move for a book lover, but Spector said he risked it for the art. One of his books was even stolen after the sculpture went public, and it was deeply disappointing for him, he said. He had so many books in his library that he couldnt even figure out which one was miss- ing. Besides his book forma- tions, Spector is the cre- ator of another extraordi- nary art piece involving literature. In his lecture, he explained that he once froze the entire works of Sigmund Freud in two blocks of ice. When asked about his inspiration behind that particular art work, Spector shook his head and said he had no logical explanation for it but it came to me in a dream. By freezing books in blocks of ice, Spector came up with another equally interesting idea. He converted an entire room into a frozen mas- terpiece. The room is kept at 10 degrees Fahrenheit, and appears to be per- fectly normal, until you walk inside and feel the temperature drop. This chilly chamber, a_ typi- cally Victorian designed living room, can be found in the Mattress Factory, a museum of contemporary art in Pittsburgh, he told the audience. Spector also outlined in his speech that while be- ing an artist is fun, it is not easy. Any working artist will have many failed ideas that you dont get to see, He said. Every- thing is a work in prog- ress. Spector has the oppor- tunity to visit many plac- es and do lots of activities he enjoys. Spector once participated in an art project in China, he said. According to Spector, although doing what he loves is exciting, his work can get quite expensive, but it ultimately pays off. His visit to WCU was valued by students, fac- ulty and Cullowhee lo- cals alike. The audience showed their apprecia- tion by the tremendous applause after Spectors lecture and the list of eager questions that fol- lowed his presentation. Miranda Jones, a ju- nior at WCU who attend- ed Spectors speech, said, As a literature major, I hate when people mess with books, but he was awesome! His destruction of books to make really cool art was unexpected, and that makes me appre- ciate what he does. According to a WCU | news service press re- lease, besides being a widely acclaimed artist, Spector is also a critic, writer and teacher. Jour- nals like Artforum and New Art Examiner have published his writ- ing, and he has written several books. As a teach- er, he received the 2013 College Art Association Distinguished peeing | ie of Art Award. O'Malley's Pub and Grill Taste Rachael Hedden Staff Writer First opened in 1996, OMalleys Pub and Grill has since grown to be one of the most popular hang- outs for locals, college kids and out-of-town visi- tors. When first inside, there is a large, open dining area that leads to the bar section. Their bar-room, decorated with photos,.- neon beer signs and vari- ous dcor, features a huge room-length bar with up- wards of fifteen seating stools. This room leads to two other separate dining areas, as well as a covered patio that features live bands every Friday and Saturday night and kara- oke on Wednesdays. There are multiple tele- visions throughout the establishment, which - makes OMalleys a per- fect hangout to never miss a sport game. Owner Lynn Stanberry is a local to the commu- nity and a Western Caro- lina University alumni. According to Stan- berry, I started waiting tables in 1996 when I was a student. Then, in 2000, I got a job as the manager. The owner at that time was Greg Rinehart. Then in 2002 when it became for sale, I bought it. I wanted to keep the business with- in the close-knit family we already had. I wanted to maintain its in- tegrity, so I bought it. Since it has been in my ownership, we have remodeled and expanded. Business here has defi- nitely shot up! We have added booths to give it even more of a pub at- mosphere. We are also highly involved with the college. We love the stu- dents and cater to WCU athletics. You will find us at all the football games, said Stanberry. OMalleys has some ex- citing news. Their menu Buds: Linguine al blanco i is eae with and heh ea ma? that change with the season. As is getting remodelled. Kitchen manager and executive chef Ken Hahn discusses some of the new additions and the reason: for the change. On or around March 3, OMalleys will re-launch a new menu. We plan on keeping the traditional favorites like our burg- ers and wings, but we are adding a new twist. We are now using only the freshest ingredients and have gone organic. We buy our meats from Ten- nessee local farms. We want to keep it as local and fresh as possible. Our meats are never frozen, said Hahn. Our burgers have been switched to all-natural beef and our chicken is only organic. We have also added new din- ing entrees that arent your typical bar-food. OMalleys is a pub as well, but we're striving to maintain an up-scale dining atmosphere. One of our new chicken en- trees features a sweet-tea brined fried chicken. It is extremely juicy. When chicken is done right, you can definitely taste the difference. We have even changed when it comes to our vegetables. We do not use any canned foods anymore. We use fresh, organic, quality produce. Switching to organic just makes sense. It sim- plifies things. Its even easier and cheaper for us. We need to do what we do well, said Hahn. OMalleys also offers daily specials. Specials on beef, chicken and pork can be found on Tuesday nights. Monday night is sliders and burgers. Friday night is a fresh fish night where freshly caught fish will be deliv- ered Friday morning and served same day. Satur- day night offers specials on various cuts of steak. When the owner, Stan- berry, was asked about Photo by Ceillie Simkiss/STAF why the new change to her menu, she said this, I have found that other lo- cal pubs and restaurants tend to offer the same things that we offered first. So we're trying to change that. College kids dont want just burgers and fries. Its important to offer a variety of dif- ferent foods to appeal to everyone. CJ Reum, sous chef who started working for OMalleys last Novem- ber, also had something to say about the new menu change. The new menu is re- ally quite simple. Its re- ally nice to put dinners in the menu and not just of- fer your typical bar food. Our new menu will offer signature dishes that no other bar can compete with. We are definitely looking forward to our re-launch, said Reum. After interviewing with the owner and staff, my photographer Ceil- lie Simkiss and I were treated to three different dinner entrees that will be featured in their new menu launch. The first entre was a BLT sandwich that will be priced at $9.25 for the sandwich and a side. The BLT features crisp and crunchy bacon, fresh, crisp, lettuce, and a twist of juicy, fried green-toma- toes. This is also served with a special Remou- lade sauce, all served on toasted wheat bread. This sandwich tasted incredi- ble. What makes this BLT different is the fresh in- gredients and the unique taste of adding fried, green tomatoes instead of the average red. Juicy, warm, crunchy,and fla- vorful are just a few words that will come to mind when you take your first bite. This BLT variation unique to OMalleys alone is sure to become a quick popular favorite. This sandwich is warm with your choice of a side. The second new menu entre that Simkiss and I were treated to was my personal favorite of the day, also for a menu price of $9.25. A Buffalo chick- en wrap special, stuffed full of spicy buffalo chick- en, lettuce, tomatoes, blue cheese crumble and sea- soned with roasted garlic. The presentation of the food was impeccable and the taste was just as great. Served warm and fresh, you could really taste the difference in the food with the change to organic meats and veg- etables. I personally recom- mend this product to any- one who has high stan- dards of what chicken should taste like. The third new menu entre item that we got to try was Simkiss per- sonal favorite, for a menu price of $10.95. It is an olive oil-based Linguine pasta, which will become another unique addition to OMalleys alone. This pasta features sun-dried tomatoes, mushrooms, basil and a special ol- ive oil sauce. This pasta Photo by Ceillie Simkiss/STAFF This buffalo chicken wrap is tossed with buffalo sauce and crumbled blue cheese, with quite a bit of spice to it. tasted just as great as any pasta you would find at an Italian restaurant and certainly brings bar food to a whole new level. I highly recommend that you do not miss out on these fabulous new menu items. But this is just a taste! To experience all of the new entrees, join OMalleys on March 3 and taste it for yourself! All entrees will be served with your choice of a side, and since the menu is still in construction, prices are subject to change. nee by Ceillie | ANOS VARE = em, 7 = Seite fame BSR: ae ~oe

The Western Carolinian is Western Carolina University's student-run newspaper. The paper was published as the Cullowhee Yodel from 1924 to 1931 before changing its name to The Western Carolinian in 1933.

• Creator
  • Western Carolina University
• Format
  • Publications (documents)
  • Text
• Type
  • Text
• Date
  • Date original: 2014-02-14
• Extent
  • Dimension: 22.75" x 11.5"
  • Pages: 12
• Subject - Topic
  • College student newspapers and periodicals
  • Cullowhee (N.C.) -- Newspapers
  • Universities and colleges -- North Carolina -- Cullowhee -- Newspapers
  • Western Carolina University -- Periodicals
• Location
  • Jackson County (N.C.)
  • Cullowhee (N.C.)
• Source institution
  • Western Carolina University
• Source Collection
  • WCU Students Newspapers Collection
• Identifier
  • HL_WesternCarolinian_2014-02-14_Vol79_No09
• Repository
  • Western Carolina University Hunter Library