My Chapter at Campus Clipper has come to a close. I am so, so grateful for all I’ve learned through this internship and the many ways I’ve stepped out of my comfort zone in the past year!

It may not come as a surprise after I’ve written all these blog posts attempting to give some tips and tricks to college students, but I actually don’t have all the answers, nor do I like pretending I do. At the start of last year’s fall semester, I started these blog posts with a focus on journaling because that was what I felt like I knew best. I still firmly believe that journaling kept me somewhat sane throughout high school and college, and without it, I don’t know where I would’ve ended up. Because of how much journaling helped me, I wanted to share the tactics I’d learned with others. It’s inexaplicably cathartic to write letters you’ll never send, to rant and rage on a piece of paper and burn it, to jot down senses and notes of appreciation, to exist as something that isn’t up for anyone else’s perception, unless, of course, you decide to publish your journals (or you’re like Emily Dickinson, whose sister published her letters, journals, and poems posthumously against her behalf).

When the spring semester began, I wanted to broaden my topic to more than just journaling as a self-help tool, so I branched out into self-care and wellness in general, though I didn’t have too much expertise on such. I did, however, have fun researching faux supplement trends, how to protect your peace in unhealthy environments, and ways to navigate digital life and mental health. I even started recording and editing podcasts about these topics, which was very new to me. Least to say, it’s been a ride, and a rewarding one!

Of course, all good things must come to an end. The truth is, as I board the halfway mark of my master’s degree and my year of being 25, I find myself having a perfectly scheduled quarter-life identity crisis. I simply don’t do a lot of the things I used to, and I’ve started to find difficulty in settling with that information. I haven’t touched my camera in ages, I haven’t journaled much these last few months, and it has become nearly impossible for me to write creatively as opposed to nonfiction or satire, as I feel almost unable to channel deep, passionate emotions into my writing the same way I used to. My reading habits are inconsistent. My Last Four Watched is too commercialized to actually log. Realizing all of these things is a tell-tale sign that I’m in a more transitory period than ever, personality-wise. Most of what I’ve always felt attached to has shifted, or been put on pause, and I’m in the midst of sorting out what I want to come back and what I want to bring in. 

For a long time, journaling was my coping mechanism AND my main form of writing. It was where I went to understand my feelings and process them. It was where I’d go to say my worst, most unhinged thoughts. It was where I let the other, less composed part of me live, in a way. I still think journaling is that place for me, but I’m not sure I’m in the mental headspace where I need it anymore, at least not as much as I used to. Maybe it’s the fully formed frontal lobe! Despite all the changes I’ve gone through, journaling was something that made me feel tethered to what I thought was a permanent version of myself, someone I thought I was inherently supposed to become.  It feels weird to not have journaled or taken pictures in a while, as I’ve pretty much been consistently doing both for the last 10 years. All that is to say, my creative endeavors are headed somewhere, but I’m not quite sure where yet.

 Thus, my blog writing journey at Campus Clipper has met its end. I hope to see you at my next spot!

-Brenna

Two steps away from Tío Pepe, the Spanish restaurant I previously reviewed with my good friend Brady, is another incredible eatery for local students and young professionals looking for a savory bite after internships, classes, and work hours. While the next-door establishment does not specialize in large European spreads, the menu carries its own assortment of popular food: classic American cuisine. Burgers and Beers is a sit-down spot just around the corner from New York University, which pays homage to the most stereotypical foods offered in the patriotic land of red, white, and blue. After all, it’s right there in the name.

Brady and I started with a simple platter of onion rings upon settling into the quaint room decorated with Americana paraphernalia. He sipped on a flight of multi-colored beers as we sampled our first appetizer. The piping hot onion rings were the size of softballs, with thick, fried, and crispy breading. A generous side of ranch complemented the soft-centered starters and the basket of tender chicken wings that followed.

“The onion rings were hard to beat! Loved the ranch as a dipping sauce. The rings were crunchy and there was a good taste of flavors overall,” Brady raved. “The wings have a nice flavor, though are not very spicy. So they’re good for people who don’t want that, like me. The sauce these flats and drums come with does have a nice aioli/chipotle ranch taste that really gives them a nice tang.”

We ordered our speciality burgers and a whopping side of bacon cheese fries to share throughout the afternoon. My friend selected the standard American burger, while opted for the French onion soup burger. Although the bread is typically a simple brioche bun, the staff noted that patrons can request for gluten free bread and additionally displayed the entree picks for vegetarians.

“The American burger filled me up so quickly that I had to save the rest for home. I always love an egg on a burger. Really good bacon beef and cheese here!” my friend ecstatically reflected. ”Loved the fries themselves. Crunchy fries were a perfect texture plus with cheese and bacon that doesn’t feel too greasy, which is nice.”

My beef burger was characterized by its golden-brown bread, thick cut of meat, sweet, sliced onions, and a variety of seasonings that blend together to create a sensational meal. I deeply appreciated the French onion soup inspiration, as this piece was completely unique compared to burgers found at nearby fast food joints.

“I tried the french onion soup burger and loved the taste! For being a soup burger, it’s not too wet! The onions were good and caramelized,” Brady thought.

As an underage customer, I was unable to sample the second-half of the restaurant’s title. I left the reviewing and note-taking to my company.

“I did like the on-tap beer. Duck black, a nice porter, dark, but good taste. IPAs are not my favorite,” he confessed. “But both the coney island and lagunita were decent, and of course, yuengling lager was easy to drink.”

A sharp contrast to Tío Pepe, Burgers and Beers serves both traditional, meaty burgers and ones with a twist. The cozy interior houses a selection of beers and fun American posters, serving as a perfect place for both students and tourists. 

“Burgers and Beers is a really nice cozy place specializing in unique burgers with some sides offered. With a choice between beef, chicken, and an impossible burger, anyone will be able to find and enjoy one of these unique burgers!” Brady reviewed.

Students interested in trying their extensive eatery can use the Campus Clipper coupon and present a valid student ID to claim a discount. Burgers and Beers has one location, just next to Tío Pepe, another partner of our coupon magazine!