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.Â
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!
Two steps away from TĂo 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.
The homey brick wall to my left had an abundance of fun signage.
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.
Brady’s flight of beer paired well with our onion rings.
“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.”
The crispy chicken wings did not disappoint in texture or appearance!
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 over-easy egg from the classic American burger oozed out as my friend tried to eat it.
“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.”
We devoured this platter of melted cheese and chopped bacon atop a bed of french fries.
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.
A close look at the french onion soup inspired burger.
“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.”
Brady showcases his different beers, completing them all before we finished our meal.
A sharp contrast to TĂo 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.
Our starting spread before it was demolished.
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 TĂo Pepe, another partner of our coupon magazine!
I recently graduated with a Bachelor of Arts in Political Science and Peace and Justice Studies, indicating my time in New York City would be wrapping up before I begin summer vacation back in my suburban hometown. To celebrate commencement, my fellow senior friend, Brady, joined me for an evening at a dimly lit, moody restaurant serving Spanish cuisine and providing live music. Tio Pepe, a Manhattan locale just around the corner from New York University, showcases talent on Thursday and Sunday nights for their patrons as they consume European breads, meats, and desserts.
The simple choice for an appetizer were the chips and guacamole, which have an adjustable spice-level suited to the customers’ liking. Brady confided his typical disinterest in avocados and guacamole, though the two of us finished the traditional starter. We sipped on drinks throughout the evening, with Brady enjoying his Sangria and I indulging in various mocktails.
One spotlight of the night was the classically perfect guacamole with chips and salsa.
“Chips and guacamole? Super delicious! The chips were perfectly crunchy and salty and the guacamole was a really creamy and smooth consistency, all while still being able to taste all the components,” Brady eagerly began. “My drink was so strong, but had a very nice level of sweetness and was super delicious. For how strong it is, the flavor wasn’t too harsh.”
A ceramic dish of ham croquettes and a charcuterie board followed the primary appetizer, both aesthetically pleasing and undoubtedly scrumptious. The soft, melt-in-your-mouth croquettes were delightful on their own and with the provided creamy dipping sauce. The cheese platter consisted of specialty cut meats and bitter slices of cheese, rather than a smooth or sweet type.
A closer look at the charcuterie platter with chorizo and manchego cheese.
“The jamón croquetas were unreal, like mozzarella sticks on steroids. The aioli sauce is so delicious and pairs with the mashed potato-like yuca flavor of the croquettes. It’s a definite must try!’ Brady raved. “I liked the charcuterie board, especially the delicious Serrano ham. Chorizo has a really nice smoke to it. As someone who doesn’t typically like a harder cheese, the manchego was really nice. It paired with the chorizo and ham, plus the bread was very fresh and had a perfect audible crunch when I bit into it.”
My main course was a large serving of lobster ravioli, plated elegantly amidst a tomato sauce and acted as a sharp contrast to my cherry-topped pina colada. The dimple garnishing of cilantro and parmesan allowed for the dish to speak for itself. I wholeheartedly enjoyed the entree among the sounds of casual conversation and soft laugher emitting from surrounding booths.
A serving of the creamy lobster ravioli, garnished with greens and cheese.
“For the lobster ravioli—I am not a tomato fan, yet I still really liked the sauce. Pleasurable consistency of the lobster ravioli. It all blended together really well,” Brady commented. “I believe I got the chicken al ajillo, which reminds me of the taste of chicken off the grill during the summer, but the saltiness of the garlic sauce kept the chicken very juicy. The rice is really nice, too. Very classic Spanish rice and still tasty.”
Brady’s beverage and meal for the night at Tio Pepe.
Tasting the Spanish flavors, suggested by the amiable manager who regularly checked on us throughout the evening, was a pleasant change of scenery and cuisine. I fully intend on returning to have more ham croquettes and drinks on a summer Sunday night. Tio Pepe was a lovely choice located in a familiar area for many students, acting as an excellent date-night spot or a fancier after-class dinner.
“This place has a really amazing aesthetic with a beautiful open front that looks onto the street, with great lighting, music (live or otherwise!), and so many interesting nooks and crannies to be seated at. The food was really delicious with a lot of different comforting flavors, from the guac and the starters to the main dishes. Need to come back to try more!” Brady admitted.
Since our dinner, Brady has returned and plans to perform his original music at their open-mic nights. The Spanish establishment is a brisk walk from the NYU campus, establishing it to be an ideal spot for a group hangout area, whether it be for drinks or a three course meal. Tio Pepe has partnered with the Campus Clipper to offer students a discount when they present our coupon with their valid student ID.
At times, I crave a sweet treat in between classes or a fun beverage, but visiting a cafe would tempt me into spending an obscene amount of money on a caffeinated drink I half-consume. My new friend Alonso met me outside of a local boba shop for a quick afternoon stop for a sugary pick-me-up. The employees emphasized how their business uses fresh and real fruit, with the sweetness depending on the season. Moge Tee, a quaint shop posted just around the corner from Pace University, has several locations around New York City and is known for its customizable drinks.
Alonso and I had little trouble finding a seat for us, allowing us to place our orders immediately. We were able to adjust the sweetness level to our liking, which is perfect for patrons who prefer to control their sugar intakes. I sipped on my purple yam milk tea with lychee boba. It was tart, sweet, and had a slightly fruity taste. The various flavors and textures paired well together. I found the boba to not be overly chewy—something that typically deters me at most boba shops.
“I got the Thai tea with 30% sugar, it was refreshing and was the perfect balance of sweet without being overbearing and taking away from the tea, it had a smooth, creamy texture,” Alonso carefully reviewed. “The boba pearls added a soft, chewy, and slightly sweet, taste and texture that brought everything together.”
A close up of the two boba drinks we selected.
We both selected fruit parfaits to enjoy while we reflected on our school year, as we were both packing up our rooms for the summer break. I happily finished my strawberry yogurt, while Alonso preferred his mango parfait.
“The mango had a slight tang but tasted refreshingly ripe. I was initially unsure about the vanilla wafers, but they turned out to be the perfect complement, adding just the right crunch and sweetness to balance the mango and creamy yogurt,” he commented.
Although our experience at Moge Tee was brief, it was enjoyable nonetheless. I also visited their location in the New York University area and found my boba tea to suit my liking.
The strawberry parfait and yogurt parfait with fresh fruit and crispy wafers.
“Immediately upon entering the store we were welcomed by the staff, they were very helpful with recommendations and breaking down the menu to us. The shop was very cozy and welcoming, definitely a good spot to stay and chat with friends while you finish your boba,” Alonso noted. “If you’re a student, I would definitely check it out, if you’re looking for amazing boba and great service.”
To Alonso’s joy and fellow readers, the local boba shop has partnered with the Campus Clipper to offer students a discount when they present the coupon below with their valid student ID.
Excellent Dumpling House is unlike the many Asian American restaurants I’ve reviewed, evident immediately upon walking into the calm environment, clear of loud tourists and confused families. After completing internship work and studying for our last exams, my friend Brady spent an evening after our last class of the spring semester at the classy, clean establishment. Just around the corner from the Fashion Institute of Technology, Excellent Dumpling House serves a variety of beautiful and delicious delicacies made in-house everyday.
Our starters came out quickly, with the scallion pancakes serving as the standout.
The establishment once was situated on Canal Street, but later relocated circa 2015–though their recipes and exceptional customer service have remained the same. Brady and I selected the freshly made, steaming scallion pancakes to start.
“The small, woven basket of scallion pancakes looked so delicious,” Brady began. “I loved the amount of chopped scallion, and the texture is super crunchy but consistent. I really tasted the perfect combination of smooth and crunchy.”
It was impossible to visit Excellent Dumpling House without sampling several of their savory dumplings. We found it difficult to select an option from their comprehensive menu. After a brief period of waiting, the shrimp dumplings and soup pork dumplings arrived, which Brady raved over during the entire duration of the night.
The bowl of spicy wontons and pan-fried dumplings were stellar.
“Actually, shrimp isn’t my favorite food, but I really enjoyed this dish. There was a heavy, but good and seasoned flavor with the shrimp,” Brady reviewed. “But I have to say, the soup pork dumplings were so delicious. The gingery, oily soup was perfect, while the pork was incredibly tender and melted in my mouth. The dumplings were well put together, considering it was filled with soup and it didn’t fall apart.”
My personal favorite were the seven pan-fried pork dumplings, each with golden brown bottoms and chewy, juicy centers. Brady appeared to favor the sizzling ginger beef platter and bowl of spicy wontons.
“The pan-fried pork dumplings were also delicious. The coloring of the dumpling is such a nice golden brown and had a really nice consistency,” he stated after finishing the plate. “The sizzling beef also had a beautiful presentation of the juicy meats, as the waiter poured the food onto the hot plate. Again, super tender food and the vegetables were delicious.”
The pork and shrimp wontons had a prominent peanut flavoring and had slight notes of spice. The sesame chicken had a sweet contrast to the previous dish, served among a full dish of sliced onions and steamed broccoli.
“The consistency of the pork and shrimp dumplings was just great. I can’t emphasize how the pork is so juicy and goes so well with the bits of shrimp. The peanut flavor is strong from these! The nutty element and spice were perfectly balanced and combined,” my friend noted.
Our evening left us completely stuffed and we walked away with several takeaway boxes. I happily ate my leftovers the following day, which were nearly just as good compared to when they were fresh. I thoroughly enjoyed each item from our experience at this tried-and-true eatery.
The spectacularly plated sesame chicken and sizzling beef platter were generous in size.
“Walking into Excellent Dumpling House was a really nice environment,” Brady reflected. “All the staff were very kind and helpful, and each dish brought more savory goodness and a pure comfort food experience. With lots of different options and flavors you can’t go wrong with anything on the menu.”
For students hoping to try a range of dumplings in a casual setting, Excellent Dumpling House has partnered with the Campus Clipper to provide a discount when they present our coupon with their valid student ID.
After unwinding over a few drinks and a table of foreign foods with my friend Paolo at Grandpa Thai in Greenwich Village, I promptly decided to have my graduation lunch at the modern and chic establishment. Once the takeout boxes were packed, I reserved two tables for my famished family of ten. Grandpa Thai, a restaurant recently opened just around the corner from New York University, was an immediate standout during my frenzy of food reviews. Surrounded by bleak, uniform chains and fast food joints, the Asian-owned business’ unassuming front opens into a buzzing sit-down restaurant with thoughtfully designed interior, showcasing vibrantly-colored decor against neutral-toned furniture. It was the epitome of a visually aesthetic and polished eatery for friends and family alike.
A variation of platters available at Grandpa Thai.
Although Grandpa Thai’s iced coffee and mango mocktail are the most popular picks for drinks, I selected their guava margarita. Each mixed drink can be made with or without alcohol, depending on the customers’ preference. We were suggested to try the Thai-based beer with the charcoal grilled pork, as the drink was described to be unlike beer found in most convenience stores. Paolo sipped the sweet beverage, mind-blown at the unique twist on a seemingly American drink.
My Instagrammable Guava Margarita.
“The Thai beer was very sweet and flavorful, which pairs perfectly with the signature charcoal pork. This appetizer had a smokey flavor and was very juicy. It was undoubtedly one of the best pork items on the menu,” Paolo raved after finishing the plate.
The pork bites were served with a small salad and sour dressing, composed of broccoli, corn, and tomato. My only complaint was the lack of salad, as the meaty dish could be complemented with steamed vegetables or a side of rice.
The sizzling, grilled pork bites were my personal favorite.
Unsure what to select next, our waitress informed us of the favorites among patrons: the sizzling chicken pot, the Thai style spicy chicken, the Hong Kong curry, the spicy red curry rice, the popular pad see ew, the laka style seafood noodle soup, the cheese-baked rice spaghetti, and the deep fried chicken wings. My family, upon visiting, spent ten minutes simply selecting their singular entrees. There was a plethora of choices for all individuals. Considering the afternoon was young and lunch just began, we opted for the safest option.
“The classic fried chicken wings was another top tier menu item. The skin was crispy, juicy, and flavorful,” Paolo happily commented. “They were seasoned all the way to the bone. I only wished we placed another order. I could’ve eaten so many of these.”
The oh-so-crispy classic deep fried chicken wings.
To share, we placed an order for the mini seafood hotpot with spice. The soup was served in a small, rustic bowl with beautiful side plates. The Thai red curry fried rice arrived shortly after for our quick consumption.
“I loved the seafood hotpot. Its broth was steaming-hot and sour, similar to a tom yom soup or spicy sinigang. I noticed a very wide variety of seafood in the broth,” my friend reviewed. “I thought the red curry fried rice was seasoned perfectly. It had lots of shrimp and mussels. It was a perfect staple in the overall meal.”
Paolo helping himself to a serving of the spicy seafood hotpot.
I often have difficulty leaving a meal with savory seasonings lingering on my palate, which almost inevitably leads to enjoying several pastries or sweet treats. Our choices for the evening were banana roti with condensed milk and baked pineapple bun.
“The pineapple bun was pretty soft and fluffy. The pineapple crumble on top was perfectly sweet,” he commented. “I like how special the desert roti was, since it’s normally served with seasoned curry. The roti was very crumbly and filled with a smooth banana paste, which paired nicely with the sweetened condensed milk drizzled on top.”
Southeast Asians tend to love mangoes and coconut flavors, which were not uncommon at Grandpa Thai. The well-beloved mango sticky rice was the last platter for lunch before my rush to catch a bus to work at the United Nations.
The elegant gilded bowl of diced mangoes and coconut sticky rice.
“The rice had a very tame coconut flavor that was not too overpowering. The mango slices were so fresh and perfectly sweet,” were Paolo’s final notes.
I emphasize that Grandpa Thai is on my top three favorite casual sit-down eateries for students, young professionals, and friends, especially when they’re in need of a savory meal and speciality drinks. Partnered with the Campus Clipper, the Asian-owned business is offering a student discounts to patrons that present the coupon below with their valid student ID.
During a hectic school year and chaotic time, sometimes the best debriefs and stress relief is done by venting with your friends while enjoying a cone of ice cream. My good friend Marlie and I had a much-needed catch up, as her personal life has been quite a story this year. Juggling finals and maintaining a healthy mindset during a tumultuous year is difficult on an empty stomach. She deserved the best desert. Ice cream wouldn’t suffice, but gelato would. I took a brisk walk from my apartment to meet my dear friend at Amorino, known for their beautiful artwork in gelato creations. The homey dessert spot is just around the corner from several college campuses, as they have a variety of locations accessible to students and young professionals alike.
Each flower cone is crafted by the staff from behind the wide display of flavors.
We ordered two handspun milkshakes for sipping on while we swapped stories. Customers are allowed two flavors when creating their custom drink. I opted for salted caramel and hazelnut, while Marlie craved an entirely different taste: lime and basil sorbet.
“The lime and basil shake had a very strong basil flavor, which was well complimented by the citrus from the lime. I drank the entire thing by the end of our chat,” Marlie stated. She happily drank her beverage, while I grimaced at the thought of her selection of scoops.
Every individual has their own unique palate. Thankfully, Amorino caters to a wide gamut of tastes. I have a sweet tooth and I often gravitate towards chocolates or sugary menu items. My salted caramel and hazelnut milkshake did not disappoint. The thick consistency was exactly how I wanted, helping retain the drink’s ice-cold temperature. A runny milkshake was not on my list of items to enjoy on a late May day.
The nutella spread and powdered sugar gave a sweet touch to our crepe.
The two of us shared a custom crepe, consisting of any three flavors of our choosing. After much speculation, we selected a simple vanilla, stracciatella, and dulce de leche combination. The teeth-chattering gelatos blended beautifully in each bite, especially with the warmth of the fresh crepe. A generous drizzle of nutella truly sealed the desert.
”I thought the crepe was very filling. It was so fun to pick the flavors all on your own and watch them create it for you,” Marlie happily commented. “I normally don’t eat crepes, but I might moving forward!”
I placed an order for a chocolate cone, not to be confused with the signature cone. My gelato came with a rich chocolate dip at the bottom of the crunchy, golden brown cone. The traditional cone is served with a perfectly intact, hand-selected macaron. Marlie ordered a signature cone with tiramisu, vanilla, coffee, and caramel.
A close-up on my four flavors in this chocolate flower cone.
“The tiramisu wasn’t too strong in its coffee taste. It had smooth flavors and tasted just like the real deal! My vanilla scoop was simple, but not forgettable! The coffee had a rich flavor, which was strong but it didn’t overpower the others. I thought the caramel was not too sweet, not too salty, but just right,” Marlie reflected.
Marlie happily shows off her signature cone.
The gelato cones were created by the talented staff to resemble a flower, which was the most Instagram-esque desert I’ve had in the city. I appreciated the authentic craftsmanship behind each cone made in-house. The deep chocolate, subtlety sweet hazelnut, creamy blueberry cheesecake, and light coconut scoops were each inviting in their own ways. The multitude of flavors in a stunning singular cone is what makes Amorino stand out from other locales.
In my eyes, gelato is a delicacy. Amorino’s aesthetically pleasing charm and special take on the Italian desert was precisely necessary for my afternoon chat with Marlie. I would happily stop by for another four scoops, milkshake, and crepe. Students eager to try the unique flavors and adorable presentation at Amorino are encouraged, as the establishment has partnered with the Campus Clipper to offer a discount when the coupon below and valid student ID are presented.
One simple Italian eatery I recently encountered with my friend Nadia sits just around the corner from the New York University campus, though they have several locations in close proximity to other college sites. Andiamo Pizza greets its customers with open, tall glass windows and a clean display of varying piping-hot pies. Immediately upon entering the establishment, customers are greeted by amiable and enthusiastic employees standing behind the display of cheesy pizza pies and crispy side dishes. Our eyes began feasting before we had a helping of their traditional Italian platters.
Nadia and I were immeditaely delighted with the range of appetizers provided by the helpful staff. Lost with which starters would look and taste the best, we recited de guidance from the employees at Andiamo to ensure we selected their freshest and most popular picks. The garlic knots, served with a runny marinara sauce and sprinkled with chunks of basil, arrived first.
A close look at the buttery garlic knots we quickly devoured.
“Oh! The garlic knots are so fluffy and buttery. They’re topped with grated parmesan and basil,” Nadia commented. “I enjoyed it best when dipped in delicious marinara sauce.”
The jalepenos poppers followed, which were highly regarded and typically are not found at most pizza establishments. These madeline-shaped fried vegetables were breaded to a golden brown color, served with a marinara sauce and complemented by a gooey American cheese inside. Their packed punches of heat were delectable in my case, though too spicy for Nadia’s preference. She primarily ate the mozerella sticks while we conversed about final exams and upcoming school deadlines.
“The mozzarella sticks had a great cheese pull. I made sure to get it on video because it looked perfect. It was very fun and enough to share!” Nadia raved.
Nadia’s main course was a large, crispy calzone.
Nadia ordered the cheese calzone, characterized by its crispy shell and surprising size, for her main course. This soft and bready meal was comprised of three cheeses: ricotta, romano, and mozzarella.
“The cheese calzone appeared light and airy, but when I cut it open I was surprised with how much cheese there was,” she evaluated. “The cheese is very stretchy and is a great meal for friends to share.”
I could hardly finish this generous portion of a Philly cheesesteak.
“I thought the Philly cheese steak was very filling and perfect for students in need of a nice warm meal. Neither of us could finish it!” Nadia exclaimed.
We couldn’t leave the premise until we tried a few slices of pizzas, therefore we each opted for a different style. Nadia described the pepperoni pizza to be of a perfect size with a prominent savory flavor. I noted my margarita pizza to be well-garnished and of a pillowy texture for the dough. The slice is their signature choice with thin crust, topped with their homemade tomato sauce, fresh mozzarella, extra virgin olive oil, oregano, imported parmesan romano, and fresh basil. It was an excellent dinner.
We closed our evening off with the enticing homemade New York style cheesecake. I appreciated the base of graham crackers, as it wasn’t too sweet nor too crumbly. The cheesecake itself was sweet and creamy, though it didn’t stick to my teeth. The paired deep purple syrup, meant for dipping, is a thoughtful addition to this already exquisite dish.
We shared a New York style slice of cheesecake with sweet syrup for dipping.
For students who find their local pizzeria underwhelming, Nadia and I suggest taking a short trip to Andiamo Pizza for their sandwiches, calzones, and superb slices. The eatery has partnered with the Campus Clipper to offer students a discount when they present the coupon below along with their valid student ID.
Uncle Ted’s, unlike the name suggests, is an authentic, modern Chinese restaurant in the heart of Greenwich Village. Just around the corner from New York University, this unique establishment blends traditional Asian cuisine and curated American flavors to create a tasteful experience. My friend Tenzin and I spent an evening pouring over their descriptive menu, under gilded lamps and glowing lights. The romantic atmosphere was perfect for a date night, or a much-needed catch-up between close friends.
The beautifully decorated interior of Uncle Ted’s.
We began with two show-stopping appetizers. First was the crunchy, mouthwatering sweet and spicy crispy beef. These thinly sliced pieces were golden brown and generously seasoned. Our second shared platter was a dish of cold sesame noodles seasoned with peanut and cucumber.
The crispy, golden brown appetizer, served piping hot.
“The cold noodles were plated very nicely, even aesthetically, with the peanut sauce and cucumbers on top. The peanut sauce went unexpectedly very nicely with the slippery noodles,” Tenzin reviewed honestly. “The sweet and sour beef was light and crunchy. It also had a nice balance of the intense flavors that weren’t too overpowering.”
The peanut sauce cold noodles serves quickly to our table.
The next platter presented had four pieces of pork-shrimp shumai—soft, delicate, and bite-sized, perfect for a small appetizer. I appreciated their vibrant colors and careful wrappings, which were a perfect transition to the equally appealing entrees.
“It had a very smooth texture and had bright color in the middle. I was able to eat it one bite and it was a great option to start with,” Tenzin stated.
Tenzin happily presents the twice-cooked pork with greens.
”Beef and broccoli is always a good combo that can’t do no wrong! Uncle’s Ted’s steak tasted great coupled with the broccoli. It had a mixture of chewy and crunchy textures,” Tenzin consulted.
As for the second main course, a large serving of double-cooked pork belly was set on the table with mixed vegetables and varying flavors. We washed down our meals with an ice-cold peach drink for Tenzin and a sweet brown sugar beverage for me. My glass had an excellent presentation, with a dark chestnut-colored syrup lining the rim.
“The pork belly with greens was crispy and light. It had just enough spice that didn’t overdo it,” Tenzin concluded.
Our evening spread of spiced pork and sweet steak.
Our delightful experience as Uncle Ted’s was unmatched by other New York City Chinese restaurants, as the establishment was chic and classy, yet affordable and tasty. It would serve as a perfect date spot with a partner or an easy choice for a group dinner, particularly for students in the NYU area. This underrated and overlooked sit-down restaurant offers a wide assortment of flavors for its customers, made more accessible with their coupon from the Campus Clipper. Students are able to redeem a discount when they present the image below with their valid student ID.
“The emancipation of the working class must be the work of the working class itself.” – Marx and Engels, Strategy and Tactics of the Class Struggle (1879)
Here me out.
The uproar around SKIMS Co-Founder Emma Grede’s comments regarding employees’ work-life balance responsibilities has brought on a lot of thoughts and feelings I want to discuss.
Last week, Grede stated in an interview with “Diary of a CEO” podcast host Steven Bartlett that a healthy work-life balance is a problem for employees “to figure out.”
Concerning employee attendance and micromanagement, Grede validated her statement by saying her company has changed with the times to accommodate personal life events. “You come in, you have set hours, but there’s flexibility within your working life. It’s not like ‘Oh my goodness, such and such is not at their desk.’” she said. “The way we run organizations now is that no one misses dentist appointments or a doctor’s appointment or a haircut or their kid’s parent-teacher conference.”
While Grede received a lot of pushback for her comments and lack of sensitivity as an employer, I have to agree with her… to a certain extent. The optimist in me wants to say it was giving unintentional Marxist queen.
It’s no shocker that Americans struggle with work-life balance. Our capitalist society literally thrives off of our clocked-on hours and has trained us to believe that we are important if we are good at our job, that we are valuable, even better than others, if we sacrifice ourselves to do more for our job. It’s one thing to be a small business owner living the dream of running a bookstore cafe. It’s another to be working for a company where you’re at the hands of a manager, who is at the hands of their manager, who is at the hands of their manager, and so on.
I don’t know why anyone would expect a large corporation or sector of the workforce to ever take into consideration their employees’ work-life balance. In a utopia, surely. But it doesn’t look like we’re headed towards Marx’s wet dream any time soon, no matter how much I, too, fantasize about it.
Marx Memes via Pinterest
Like so many aspects of our lives, it is our responsibility to do what’s best for ourselves, especially when it’s hard. Classload too exhausting this spring semester? It’s up to you to change that for the fall. Feel like you’re spending too much time on social media? You should probably put a lock on the TikTok app. Worried about not exercising enough? I mean, honestly, who isn’t, but who is going to fix that besides you? Not your boss, that’s for sure. It’s HARD to set these kinds of boundaries, especially because it means working towards bettering ourselves for us (how selfish!), rather than bettering a company for profit.
It reminds me of a quote by John Green: “I took some pride in ‘not fulfilling my potential,’ in part because I was terrified that if I tried my hardest, the world would learn I didn’t actually have that much potential.” I’ve seen a lot of people fall into this rabbit hole at one point or another, myself included, because there is a comfort in settling. “I guess I could get used to just being a teacher,” I used to say to myself before I applied to grad school. And the truth is, I probably could’ve just slumped into that routine of having a steady pay and set schedule despite being irritable all the time. But I knew I was stunted as a person when I was teaching, following a path that would leave me feeling limited. That doesn’t mean, however, that there wasn’t still fear in stepping outside that box and pursuing myself first.
Because of this, I do agree with Grede that, when it comes to work, no one is going to look out for you except for you. And this sentiment goes against everything a generalized American workplace wants you to think. It’s hard to stand your ground and set boundaries with work because we’ve truly been programmed not to, and doing so is frowned upon by everyone who is too far in, especially those who profit the most from your labor. If more working people start to be more strict with their work-life balance, institutions will eventually be forced to reckon with a new norm. I firmly believe this is true, as even Grede alluded to such changes in her interview. “That’s just not how we work anymore,” she said regarding an outdated lack of flexibility in work hours.
TBT When I used to go to work sick only for balding women to talk about me behind my back.
This is one thing I love about Gen Z. If any generation has learned to stick it to the man in terms of work-life balance, it’s ours. For most of Gen Z, you literally could not pay us enough to go into work unless we really have to. I enjoy my new job right now, which is actually a rather huge thing for me to say, but at the end of the day, I will always prefer to not work. I know my value doesn’t come from a job. I know my happiness won’t increase if I overwork myself for the sake of an institution. I know any notion of “making the world a better place” can be done without a monetary profit involved. At the end of the day, I work to have money to pay for the things I need and hopefully a little extra. If I didn’t need to be an employee, I wouldn’t be! I would do pilates, volunteer, buy expensive coffee from a small business owner who runs a bookstore cafe, and run my own magazine, AKA become my own boss. I mean, that’s kind of the dream, isn’t it?
I often see people overextending themselves for jobs that don’t even align with their passions and/or come at the cost of their well-being. Even if you love your job, you shouldn’t be risking your physical or mental health, your relationships, or your interests for the sake of work. What is the benefit? So other work-obsessed people will identify you as “good at your job”? So you’ll be known around the office as “dedicated and dependable”? That’s just sad. If you have PTO time, please take it. If you have sick time, PLEASE take it, even if you just have a cold. And if you have neither of these things, but you feel burnt out and can spare a day of work without getting fired, just take a day off. “I won’t be able to make it in today. I apologize for the inconvenience.” End of discussion.
On the flip side, I know many people do not have a choice in terms of improving their work-life balance. They have to work a 40-hour work week to pay all their bills. Especially for those who live in a big city like Boston or New York, most of the time, they’re just working to pay rent and utilities. Add being a student on top of that, and it’s truly like someone materializing in front of you every two weeks with a vacuum, sucking up your entire check. If you can’t take the city out of the girl, you also definitely can’t take the girl out of the city. It’s something I’ve learned to accept. While there are ways to balance work and life, no one can say it isn’t difficult, and self-care during this time looks different for everyone. Take it easy, take a break whenever you can, and just remember, even if you are working long hours day after day, labor laws exist, and rest is eventually required!
“Disappear, babes,” Adele whispers when you clock out.
I can’t believe I used to spend so much time complaining to friends and family about how burnt out I was as a teacher when I was actually the only person who had control over changing that part of my life. Once I did, I became so much happier. Not only that, but I opened up space in my life to actually lean into my passions, such as becoming an editor and writing these blog posts (with no worry or remorse, I might add).
Until the world is ready to stop dehumanizing working people for profit, you have to watch out for yourself. I can assure you, your job will always ask more of you, and it’s on you to learn how to say no. Sometimes, saying no comes with what may look like a consequence. You may have to set boundaries and say no. You may piss people off. You may even have to give up your job and search for something better. Others may not understand your decisions. But if you’re putting yourself first, you will almost always come out on top, and the right people will stand by you. Secure the bag, and then leave! What are you waiting around for?
“A schoolmaster is a productive labourer when, in addition to belabouring the heads of his scholars, he works like a horse to enrich the school proprietor. That the latter has laid out his capital in a teaching factory, instead of in a sausage factory, does not alter the relation.” – Marx, Capital, Volume I, Chapter 16 (1867)
Brenna Sheets is a graduate student in Emerson College’s Writing and Publishing M.A. program. Her hobbies include going on long walks, watching bad television, reading, and writing.
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