Trim Magazine Spring/Summer 2013

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3As we come to a close with the spring semester, this issue marks a bittersweet end for some of us graduating seniors and the beginning for our new eager underclassmen members. It’s been a long journey to get to where we are, but now Trim Magazine presents you with our fi rst ever printed edition (yes, hold on to it carefully!). As a team we came together to create an issue that encompasses not only a variety of topics in fashion, but also the unique places and people who make up our lovely city of New Brunswick. It was im-portant that the content portrayed things that we value in our everyday lifestyle here at Rutgers, as well as inspiration found in the world beyond campus. The cover (and entire issue) has a handpicked quality to it; thrifting is a way of taking a designer’s old styles and recycling it as your own. Since this issue is the fi rst to be physically distributed, we decided to style and shoot the cover story from the bottom up.

This issue also serves as a landmark in many of our editors’ career paths

as they move on to bigger and better things! Mike Morton (Editorial Director) has given us beautifully worded articles, Laura Pulgarin (Fashion Director) brought both insight of trends and creativity for shopping and photoshoot pages, and Sandra Palevska (Web Director) gave our blog a voice and the website a new face for the world to see! David Rothstein (Deputy Director) provided the motivation to keep us all working our asses off as well the trust-worthy voice of reason, while Allegra Kettlekamp (Treasurer) was the number crunching pro working behind the scenes. Other Senior members include

Jake Weinstock-Gallagher, Nick Alfano, Charlie Grassie, Allison Richman, Shardae Swoope, and Reginald

Dupree who have all contributed their wonderful skills and talents to various attention-grabbing

spreads for the past three semesters.

They all will be missed, but on behalf of the Trim team we all thank you for all your talent and dedication, and wish you

the best of luck as you pursue your dreams out in the real world. With all this being said,

good people of Rutgers, we hope you fi nd yourselves satisfi ed, entertained, and yearning

for more as you read through the pages of Issue #3. Enjoy!

Welcometo the ISSUE KANA ABE

CO-EDITOR-IN-CHIEF & CREATIVE DIRECTOR

LAUREN NESTERCO-EDITOR-IN-CHIEF & PHOTO DIRECTOR

DAVID ROTHSTEINDEPUTY EDITOR

ADAM LOWEDESIGN DIRECTOR

LAURA PULGARINFASHION DIRECTOR

MICHAEL MORTONEDITORIAL DIRECTOR

ALLEGRA KETTELKAMPTREASURER

SANDRA PAVLESKAWEB & SOCIAL MEDIA DIRECTOR

EDITORIAL

NICK ALFANO

JAKE WEINSTOCK-GALLAGHER

ALLISON RICHMAN RUCHI SHERIKAR

RACHEL PIZZOLATTO NADIRAH SIMMONS

LEA DRUMM JAMES VICTORY

HENRY CHANG

FASHION

REGINALD DUPREE SHARDAE SWOOPE

MICHELLE KIM

EMILY BECKMAN

CARINA WANG

DEPUTY FASHION DIRECTOR

SENIOR FASHION EDITORIAL EDITOR

DESIGN

TRACY LIU

ALEXANDRIA BELARDINELLI

ZACH MANNING MIKE INTERANTE

EMMA GORDON BRIANA PAPAROZZI

KATIE BELLOFF SPENCER CARMONA

MIKE PEREZ

PHOTOGRAPHY

JILLIAN SOLLAZZO

MOHINI PATELMIKE KERSLAKE

DEPUTY PHOTO DIRECTOR

WEB & SOCIAL MEDIA

CHARLIE GRASSIE SAMIRA ELKHOURY

MARISA FLACKSDEPUTY WEB DIRECTOR

INDEX

KANA [email protected]

LAUREN [email protected]

DAVID [email protected]

ALLEGRA [email protected]

MICHAEL [email protected]

ADAM [email protected]

LAURA [email protected]

SANDRA [email protected]

NICK [email protected]

JAKE [email protected]

ALLISON [email protected]

RUCHI [email protected]

RACHEL [email protected]

NADIRAH [email protected]

LEA [email protected]

JAMES [email protected]

HENRY [email protected]

REGINALD [email protected]

SHARDAE [email protected]

MICHELLE [email protected]

EMILY [email protected]

CARINA [email protected]

ZACH [email protected]

MIKE [email protected]


TRACY [email protected]

EMMA [email protected]

KATIE [email protected]

BRIANA [email protected]

ALEXANDRIA [email protected]

CONTRIBUTORS

MSA [email protected]

FENTON [email protected]

BROOKE [email protected]

MJ [email protected]

MIYUKI [email protected]

ANIA [email protected]


SARAH LESLIE [email protected]

MARK [email protected]

ANNIE [email protected]

SHONDELL [email protected]

GERALDSON [email protected]

KEVIN [email protected]

REVOLVER TATTOOwww.revolvertattoo.com

ERIN [email protected]

PRINTED BYGRAND PRIX LITHO, INC.

DEER PARK, NY

SPENCER [email protected]

JILLIAN [email protected]


MOHINI [email protected]

CHARLIE [email protected]

MARISA [email protected]

SAMIRA [email protected]




















EDITORIAL

NICK ALFANO





HENRY CHANG

FASHION


MICHELLE KIM

EMILY BECKMAN

CARINA WANG



DESIGN

TRACY LIU





MIKE PEREZ

PHOTOGRAPHY

JILLIAN SOLLAZZO



WEB & SOCIAL MEDIA



SPRING/SUMMER 2013 | TRIM MAGAZINE • 2

INDEX































CONTRIBUTORS

















DEER PARK, NY








TABLE OF CONTENTSTHRIFT LIKE A PROSECONDHAND REVIVALS

PAGE 46

REVOLVER TATTOOLOADED GUNS

PAGE 37

PAMELA LOVE NYC TRIBAL GODDESS

PAGE 35

SHOTS iGOTDRINKING WITH YOUR

SMART PHONE PAGE 12

PREREQSPREREQS

PRE•REQS (N.) STOP! READ THESE

BEFORE YOU CONTINUEPAGES 5-12

Todd Stoops, electric keyboardist of the month old funk band Kung Fu confidently exclaimed, “[this city] is the best place in the world for live music!”The concert venue was the Highline Ballroom in west Manhattan in the Meatpacking District. The dark, blue venue became electrified with the opening group, Fikus, a high-energy, young band that riled up the

crowd with fantastic, groovy rock. Their set blew me away. I was astounded with the bass guitarist who would crank up the distortion and rip out guitar-esque solos all the way at the high end of the neck, utilizing the bass guitar’s full pitch range.

Rocking what felt like a headliner’s set, was Kung Fu. This new funk band containing highly skilled musicians had

me locked into a funky groove with each powerful song. Their set was filled with tight, blasting runs, heavy bass lines, and intricate play on funk rhythms. Before the event, I was lucky enough to speak with Todd Stoops who said about performing live that, “it’s seeing the crowd dance and get down that keeps me going.” Stoops adds an extra, essential layer of rhythm to the band’s already killer sound. In fact, he grew up playing the drums in his high school’s concert and marching bands, and took an interest to electric keyboard more recently in his musical career. Clearly, he discovered his niche in the funk world. During his solos, it appears as though he is brutally swatting insects that happened to land on his keys, but the sounds that he can create strike the rest of the mix with perfection and a completely new type of sonic originality I have never heard before. He said that he spends tons of time alone tinkering with the endless possibilities of tones on his synthesizers until he finds what he hears fit for performance. Each member of the band displayed their true mastery of their instrument whenever they would take a turn to improvise. The frontman, Robert Somerville, championed the tenor saxophone by blasting quick runs with fantastic tone. Guitarist, Tim Palmieri, smoothly handled the funky, staccato melodies familiar to a funk ensemble. Adrian Tramontano, drummer, and Chris DeAngelis, electric bass, together kept the wrecking ball of funk in its place, providing a sound base for the rest of the instrumentalists (and the whole crowd for that matter) to play off of and truly get down to the beat.

Dopapod headlined the

night and the crowd certainly enjoyed their heavy rhythms and electronic sounds coupled with strange, almost humorous vocals. The light show coupled with timely releases of heavy fog had me stunned in a way that brought me closer to their unique sound.

In order to see where and when these hot bands will be performing, check out their websites:

www.fikusband.comwww.kungfumusic.comwww.dopapod.com

UPCOMING TOUR DATES

5/16 Brooklyn Bowl

9:00PM 21+61 Wythe Ave. Brooklyn, NY

5/18Historic Blairstown Theatre

8:00PM All Ages30 Main St.

Blairstown NJ

5/23Hard Rock Cafe

8:00PM 18+1131 Market St. Philadelphia, PA

5/25The 8x109:00 18+

10 E Cross St. Baltimore, MD

5/11Upstate Spring Revival

9:00PM All Ages548 Town Line Road

Lyons, NY

5/3Publiq House9:00PM 21+

4528 Freret St. New Orleans, LA

KUNG FU DOPAPOD

NEW FUNK

NOTHING BEATS A LIVE SHOW IN NEW YORK CITYSTORY BY DAVID ROTHSTEIN DESIGN BY MIKE PEREZ

FIKUS BAND5/4

Red Square8:00 PM 21+

388 Broadway Albany, NY

5/30Sidebar

9:00PM 18+809 Railroad Avenue

Tallahassee, FL

5/31The Jam

9:00PM 18+817 University Avenue

Gainesville, FL

MUSIC

this or that?FIND OUT WHICH SUMMER MUSIC FESTIVAL

IS RIGHT FOR YOU!

DRUGSSEX

EDM

BOOZETALKVIBE

AMERICA... BASS & BOOZEOR

MONEY & MICROBREW

HOWS THIS SUMMERSVIBE

FUCKYEAH!

LAME...

BASS BREW

EAST COASTOR

WEST COASTHIPPIES

OR RAVERS DE LA SOUL? WINE & CHEESE

OR UDON IN THE SUNSETEAST WEST

ULTRA EDC

OLDSCHOOLHIPPIES

RAVERS

GLASTONBURY

TOMORROWLAND

WINE UDON

OUTSIDELANDS

FUJIROCK

STAKES ISHIGH

DE LA WHAT?

OUTSIDELANDS

BONNAROO

STORY BY KANA ABE DESIGN BY MIKE PEREZ

MUSIC




















EDITORIAL

NICK ALFANO





HENRY CHANG

FASHION


MICHELLE KIM

EMILY BECKMAN

CARINA WANG



DESIGN

TRACY LIU





MIKE PEREZ

PHOTOGRAPHY

JILLIAN SOLLAZZO



WEB & SOCIAL MEDIA



INDEX































CONTRIBUTORS

















DEER PARK, NY








YOU ARE HERE

“Summer is kind of like the ultimate one-night stand: hot as hell, totally thrilling, and gone before you know it.” Cosmopolitan said it best. Summer marks the beginning of a joyous time of year. School is out, it stays lighter longer, and

the weather gets warmer. But with this warm weather comes the need to cool off, and there is no better way to cool off than with the help of a refreshing

drink. The best summer drinks are packed with flavor and will not only quench your thirst, but will also please your taste buds. Here we have gathered a col-lection of drinks both old and new, as well as provided some advice to keep

you going until those leaves change colors.

A drink bursting with tropical flavor is the Mango Peach Fizz. The recipe calls for 1 1/2 cups of mangoes, 1 cup of peach-es, 1/2 cup of unsweetened mango, peach, or orange juice, 1 tablespoon of sugar,

peach-flavored seltzer, and cold club soda. In a blender, puree mango, peach, fruit juice (mango peach or orange), and sugar. For each drink fill tall glasses with ice cubes and pour 2 tablespoons each puree and peach schnapps or peach-flavored seltzer into each glass and top with cold club soda. Anyone 21 and over might enjoy top-ping off this drink with some champagne.

STORY BY NADIRAH SIMMONSDESIGN BY MIKE INTERANTE

Ginger SwitchelThe final that is alcohol free is the eclectic Haymaker’s Ginger Switchel. The recipe uses 9 cups of water (divided), 1/4 cup minced fresh ginger, 1/4 cup honey or pure maple syrup, 1/4 cup molasses, 3/4

cup lemon juice, 1/4 cup cider vinegar, and fresh berries, mint sprigs or lemon slices for garnish. Combine 3 cups water with ginger in a small saucepan. Bring to a boil over medi-um-high heat. Boil for 2 minutes. Remove from the heat, cover and let infuse for 15 minutes. Strain the ginger-infused water into a pitcher. Add honey and molasses; stir until dissolved. Stir in lemon juice, vinegar and the remain-ing 6 cups water. Chill until very cold. Serve in a tall glasses over ice cubes. Garnish with berries, mint sprigs or lemon slices.

The most popular summer staple is lemonade. For a simple recipe, you need 1 cup of sugar and 6 large lemons (seeded and juiced). Bring the sugar and 1 cup of water to a boil in a small saucepan. Stir occasion-ally until sugar dissolves completely. Now let it cool, and stir the syrup, unstrained lemon juice, and 4 cups of cold water together in a large pitcher. Now chill the lemonade and serve over ice. This recipe is perfect for anyone under 21, but if you want to try spiked lemonade: Muddle 3 tablespoons of fresh mint in a tumbler. Add ice, 1 ounce rum, and 3/4 cup lemonade.

Lemonade

Mango Peach Fizz

The next set of drinks are strictly for readers 21 and older, so if you do

not fit into this category we suggest you enjoy the other section of this

article until your time comes.

The next drink is perfect for anyone who likes piña coladas, but is also conscious of

their calorie intake. This lower-calorie version, called the Monkeylada, calls for 2 very ripe

bananas, 1 cup diced fresh pineapple, 1 cup pineapple juice, 1/2 cup lite coconut milk, 3 cups ice cubes, and 3/4 cup light rum. Blend

all the ingredients together while stirring in the rum, and enjoy.

Monkeylada

SUMMERTIME SIPPIN’

For the sangria lovers, try this Asian-style sangria that combines Sauvignon Blanc with green tea flavored vodka. (Don’t worry, you can make this drink plain or citrus vodka if

you aren’t into green tea). You need 1 bottle (750-milliliter) dry white wine, such as Sauvi-

gnon Blanc, 2 1/2 cups chilled pomegranate juice, 2 1/2 cups chilled pear nectar, 2 1/2

cups chilled apricot nectar, 1 cup green-tea vodka, ice, and 1 thinly sliced Anjou or Bart-

lett pear for garnish. In a pitcher, combine the wine with the pomegranate juice, pear and apricot nectars, and vodka; refrigerate until

chilled, or about 20 minutes. Pour into glasses over ice, garnish with the

pear slices, and serve.

Asian-Style Sangria

Long Island Ice TeaOne drink that should be in everyone’s

collection is the Long Island Iced Tea. An easy way to remember how to make a Long Island is to think of a small shot of 5 white spirits (gin, tequila, light rum, vodka, and triple sec), shot

of sour mix, and fill with cola. This drink has 22% alcohol concentration, much higher

than most mixed drinks. It is a very easy drink to make, but it is also

very easy to drink too many.

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DESIGN BY EMMA GORDONSTYLING BY MOHINI PATEL

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Instructions

1) Thoroughly mix all dry ingredients in a large bowl.

2) Add wet ingredients and mix until completely incorporated and the mixture resembles dough.

3) Cover and set in a draft free area for 12-18 hours.

4) Take dough and gently knead into a large ball on a fl oured work surface.

5) Place your ball of dough on parchment paper and place in a bowl to rest for two hours.

6) 90 minutes after kneading, place Dutch oven, with lid on, in your oven and preheat oven

to 500 degrees Fahrenheit.

7) Sprinkle dough with fl our and slice a ½ inch cut on top.

8) After 30 minutes, set oven temperature to 425.

9) Remove the Dutch oven, and gently lower the parchment paper and dough into the pot.

10) Cover with lid and place in the oven for 30 minutes.

11) Remove lid from Dutch oven and continue baking for 15 minutes.

12) Remove Dutch oven from oven and place bread on cooling rack.

13) It’s best to let the bread rest for a few hours until almost completely cooled before you slice in.

Good luck!

Dry3 cups of bread fl our

1 ½ teaspoons of salt

¼ teaspoon of dry active yeast

Wet7 ounces of warm water

1 tablespoon of white vinegar

3 ounces of beer

Ingredients

BREADDRUNK ON

RECIPE BY JAKE WEINSTOCK-GALLAGHERDESIGN BY ZACHARY MANNINGPHOTOGRAPHY BY EMILY BECKMAN

A BEER BREAD RECIPE

FOOD

SHOTS iGOT

iTHE SCIENCE OF DRINKING

OUR TAGLINE IS ‘POUR RESPON-SIBLY,’ AND WE

TRULY SEE IT AS A WAY FOR STUDENTS TO

HAVE A BETTER IDEA ABOUT

WHAT THEY’RE DRINKING.

‘‘ ‘‘

If you’re like a lot of college students, you’ve had to put alco-hol in water bottles before a night out. While it’s convenient to pour vodka into a separate bottle for drinking on the go, or for disguising your drink in the dorm from your RA, it can come back to haunt you since you don’t know for sure how much alcohol is in your water bottle.

Josh Rosenheck, a Rutgers University senior, has come up with a solution for this problem. While reading a marketing article about the diffi culties the human brain has when calculating vol-ume, Rosenheck decided to come up with a way for people to become aware of how much alcohol really is in those bottles.

“I kind of made the connection with college students pour-ing alcohol into party cups and water bottles, and the question coming up night after night of ‘how many shots do you think are in here,’ and the estimates were wildly inaccurate,” he said. “So I looked into the research on it, and estimates are typically be-tween 20-40% off, and when it comes to drinking that can obvi-ously be dangerous.”

That’s when the idea for Shots iGot was born. Rosenheck, along with fellow Rutgers students Paras Jain and Mike Verderese, developed the app, which has changed the way college stu-dents drink across the country.

Shots iGot, which was introduced to the Rutgers community in February, works by allowing users to measure the amount of shots in a bottle. The app allows you to choose from 44 different types of bottles that you may be drinking from, ranging from the basic Solo Cup and water bottle to containers as detailed as a Slurpee cup. To use the app, you simply select the bottle you are drinking from, which brings it up in a new window. Here, you slide with your fi nger to the point the bottle is fi lled. The app will then tell you how many shots you have in your drink, using standard 1.5 ounce shots.

Shots iGot also has a mixer option, which allows users to mea-sure how many shots are in their mixed drink.

The app has already been a huge success. In just two months, Shots iGot has accumulated more than 15,000 downloads in 56 countries. The success does not come as a surprise for Rosen-heck, however.

“We’ve had faith in it all along,” he said. “What we’re really satisfi ed with is all the positive press we’ve received, and the sup-port from different universities.”

Shots iGot has been featured on websites such as The Huffi ng-ton Post and BuzzFeed, while also receiving press from several uni-versities around the country, which are using the app as a model for safe drinking.

This positive press has resulted in a slew of downloads for the app, which sees increased activity on the weekends.

“It’s amazing,” Verderese, who coded Shots iGot, said. “We look at the numbers, and see [be-tween] 8 p.m. and 2 a.m. we get a spike [in users].”

Knowing that the app is helping people to drink responsibly is the most important thing to the app’s creators.

“Our tagline is ‘Pour Respon-sibly,’ and we truly see it as a way for students to have a bet-

ter idea about what they’re drinking,” Rosenheck said.

STORY BY MIKE MORTONDESIGN BY MIKE PEREZPHOTOGRAPHY BY MIKE KERSLAKE

DRINKING

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3. Nails Inc. London nail polish $10

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Big 10 Profits

201224.6 million

RUTGERS TO BIG TEN STORY BY MIKE MORTONDESIGN & ILLUSTRATION BY ZACHARY MANNING

By now, most Rutgers students have heard of the university’s move to the Big Ten, and how this move will benefi t the Rut-gers athletic program. However, the Scar-let Knights’ move to the prestigious Big Ten Conference isn’t just about sports. The move to the Big Ten has signifi cant aca-demic implications as well for the univer-sity.

Beginning on July 1, Rutgers will also be-come a member of the prestigious Com-mittee of Institutional Cooperation, the academic consortium of the Big Ten. With the addition of the Scarlet Knights, the CIC will con-sist of all 14 schools in the Big Ten Conference and the University of Chicago.

The CIC dates back to 1958, when it was de-signed to bring together the Big Ten schools out-side of athletics. For Rut-gers students, this could mean access to other university’s courses, study abroad programs, and libraries. The move to the CIC also allows Rut-gers researchers to par-ticipate in joint research

projects with other Big Ten members. Join-ing the CIC could also mean big savings for Rutgers on software licensing, library purchasing, insurance and other expenses.

“Most of the schools in the consortium are, like Rutgers, large state universities that serve a similar mission,” Rutgers Uni-versity president Robert Barchi said. “The CIC is committed to advance its mem-bers’ academic missions, leverage cam-pus resources, share expertise and expand academic and research opportunities for

students and faculty.”There are also sub-

stantial fi nancial benefi ts of the move to the pres-tigious sports and aca-demic conference.

Last year, Rutgers re-ceived just $8 million from the Big East Confer-ence. In contrast, each Big Ten school received $24.6 million each. That amount is speculated to soar up to $43 million apiece in 2017, when a new television deal is ex-pected to be signed, ac-cording to a report by Sports Illustrated.

Rutgers can expect

to earn this revenue through its new con-ference’s television network, The Big Ten Network. The channel, launched in 2007, is now branching into two of the biggest media markets in the United States.

By adding Rutgers and Maryland, the network now has control of the New York and Washington, D.C. media markets. The Big Ten Channel charges $.10 per cus-tomer on major national television pro-viders, but markets within the Big Ten pay $1.10. By adding a dollar a year to every-one within the New York, New Jersey, Bal-timore, and Washington, D.C. market, the Big Ten Network can expect to see close to $100 million in profi ts from the channel, according to Sports Illustrated. These prof-its are then distributed to the schools in the Big Ten.

For an athletic program that has often been criticized for overzealous spending, this infl ux of cash will be huge for Rutgers. Because of the recent desire to be a top athletic university as well as excelling in academics, Rutgers has been hemorrhag-ing money in recent years, losing $28.7 mil-lion in 2011 according to a report by the university. However, those days should be behind the Scarlet Knights as they move to the Big Ten conference.

Big East Profits

20128 million

SPORTS

SOCIALOVERLOAD

What do you do after you meet someone new? Add them on Facebook? Follow their Twitter feed? Find out where they va-cationed last summer? Maybe you read a status about how he or she is sick of taking public transportation. Or maybe it’s the ul-timate case: you get to see pictures of his or her adorable eight-month-old bulldog. If it is okay to post about how you hate waiting in line at the pharmacist to pick up your Roxie’s, I may as well talk about how my shit was slightly green-colored two days ago. We expose ourselves to pub-lic humiliation and worse, to people who could be meaningful friends. Can you re-member the world maybe 12 years ago when no one did any of this nonsense? People used to meet by exchanging phone numbers, arranging a place, and asking each other questions over coffee or booze. Now we are provided with an ex-tra step in between: social media stalking. It happens very naturally, without thought or reconsideration. It’s funny -- we know so much about each other’s lives except the extent to which we know each other lives. Is there a disconnect there? In other

words, if Facebook added a feature to let users see which people viewed their pro-fi les and the time they spent on your page, they would go bankrupt.

“Why not go out on a limb? Isn’t that where the fruit is?” -Frank Scully

Try to recall a time when something mysterious or spontaneous happened. Maybe it was a walk at night in the woods when you were too high or the time you said, “Fuck it, I’m getting my nipples pierced.” The feeling of the unknown is ex-hilarating and interesting because we don’t know what to expect. A similar feel-ing happens when you meet someone new who sparks your interest. Howev-er, there is a judgment call that happens when you “social media stalk.” At this point you’ve already made some decision about the person. You already have cer-tain expectations of them.

Every aspect of social media is a fake build of your public presence. We post ar-ticles and share music because we want to be portrayed a certain way. We have

the freedom to delete comments and un-tag photos if we feel it isn’t good for public appearance. I don’t blame anyone for doing this -- we construct ourselves, reno-vate our lives, and make others believe this is who we are because we can.

Last summer I made a new friend on a train ride home from Canada. Most of our conversations started by asking each other simple questions. “So...what kind of music do you listen to?” or “What famous people have you seen on the streets?” I expected nothing out of this friend and they expected nothing out of me. It was interesting to say the least, which is why by the end of summer we decided not to communicate on any social media plat-form just to see how things would play out.We live in a generation of public expres-sion. Everything we say, everything we feel, and even everything we eat is ex-pressed through social outlets. If you aren’t contributing your thoughts to the “collec-tive human brain” that is the Internet, you seemingly don’t exist. But we don’t have to keep everything parallel to the Internet.

DESIGN BY SPENCER CARMONASTORY BY KANA ABE

OPINION

Privacy is, as it once was, effectively dead. It is something that was taken for granted and capitalized on. Where Google provides an incredible portion of the Internet’s daily use, the popular search engine records every bit of data it can on its users to not only make its services better, but for profi t. And while this might sound scary, it has been the status quo for almost a decade now, and is essentially ingrained in how the Internet works. We have come to expect a certain level of service, and the best way to do that is to keep personal data. Almost every site you browse to keeps a log of each visit in the form of cookies—little bits of data that are mostly used for storing usernames and passwords, though they can be used to keep detailed statis-tics on users’ activity on a webpage—to the extent that the advertisements on those pages do the same: taking vital data that advertising agencies can then turn around and use to be more profi table. Basically every big Internet company has turned to mining their users’ data for the wealth of information therein. Netfl ix was quoted in a New York Times article confi dently stating that it knew that its fi rst original series, House of Cards, was going to be a hit before fi lming even began.

This is because of the extensive data Netfl ix keeps on its viewership. Based on the statistics it tracked, Netfl ix knew that the combination of Kevin Spacey starring and David Fincher directing would cater to enough of its subscribers to make the investment worth it. The sorts of things that get tracked by web services are things that would not necessarily seem important, but to these companies, every little bit counts. To return to the Netfl ix example, its taste prefer-ence algorithm has a better sense of your favorite TV shows, movies and genres than you do, keeping track of how many times you watch a particular movie or show, where you pause, how many consecu-tive episodes of a show are played in one sitting—everything is valuable to them so they might tailor the experience better to you. Advertisers do the same thing, right down to what links you click on and how many times and where on a particular webpage you keep your cursor. As time has gone on, the Internet has moved towards a more transparent and “open” status, as far as users’ data goes. Even though web companies have shifted their businesses to match this trend, they handle the data like a commodity. Face-book is an easy example: you’d be hard-

PRIVACY INVADES

pressed to fi nd someone with a Facebook account who hasn’t complained about its privacy settings at least once. The fact that there are websites and services that proudly proclaim that they don’t track you, or keep your data really private means that the privacy war is fi -nally on. The one saving grace is that most of the sites that say they keep your data private really do keep it that way. Where services and ad agencies use your data in mostly harmless ways, there are entities that would use it for more nefarious pur-poses. World governments, ours included, have tried to step in and use this sort of theory to combat cyber-attacks. The Cyber Intelligence Sharing and Protection Act (CISPA), currently being discussed in Congress, would allow the United States government to do largely that. Criticism, however, points to it allowing too much freedom as to what it could deem as relevant information. It is a fact at this point in the digital age that companies and agencies know more about you than you’d think. Maintaining control over what you put out there is a good way to curb their knowledge, should it matter to you how much they know.

STORY BY NICK ALFANOILLUSTRATION BY SANDRA PAVLESKADESIGN BY KANA ABE

I’m Feeling Lucky Google Search

TECH

ecently, I had the pleasure of hav-ing dinner at a tiny little Mexi-can restaurant called Cinco de Mayo. If you love Mexican cui-sine and you’re on a budget, Cin-co de Mayo is the place to go. Cin-co de Mayo opened 17 years ago, and since then, it has been serving

the New Brunswick community generous-ly. In the heart of New Brunswick, Cinco de Mayo, located on French Street, is open in the wee hours of the night, serving au-thentic Mexican food at seriously inexpen-sive prices. But that isn’t the best part. Even better is that they DELIVER. For a student like me, who doesn’t always have a car on campus, this is perfect because they’ll bring you what you are craving right to your door. Even though they do deliver, I suggest eating at the restaurant because there is nothing better than eating your food freshly made and piping hot, and though the restaurant isn’t the epitome of high-class design, it’s atmosphere makes you feel like you’ve entered the actual heart of vibrant Mexico. The truth is, inside of those darkened doors that may make the restaurant seem like a dingy hole in the wall from the outside, there lies an ex-perience full of flavors from genuine Mexi-can food, beautiful wall murals and deco-rations, and Spanish music that made me want to get up and start dancing! When you add to that the affordable food and cordial staff, what more could you ask for?

I’d like to start off by saying that the staff is incredibly sweet. They’re friendly, even in the late, late hours of night. They’ll wel-come you into their restaurant with open arms, make you feel like you’re at home, and their service is incredible. After we were seated, they brought out three differ-ent salsas, a tomatillo (a green version of a tomato) salsa, a regular tomato salsa, and pico de gallo. For those of you who don’t know what pico de gallo is, it is a mild sal-sa made of diced tomatoes, onions and a few other ingredients. Unlike most other Mexican restaurants, Cinco de Mayo’s to-matillo salsa is the spiciest, the regular to-mato salsa has a medium heat level, and the pico de gallo is very mild. Along with the salsas, we received a basket of fresh tortilla chips, which are made in house. The chips weren’t too salty, like I have experi-enced many times before, and the flavor of the chip didn’t overpower the salsas.

They also brought out a plate of gua-camole for us. The guacamole was one of my favorites! The guacamole isn’t just any ordinary guacamole. When you take

CINCO DE MAYOCINCO DE MAYOdesign by adam lowedesign by adam lowe

PHotography by MOHINI PATEL PHotography by MOHINI PATEL

written by RUCHI Sherikar written by RUCHI Sherikar

RRa bite of it accompanied with a tortilla chip, you taste nothing but freshness. It’s a fresh burst of flavor from ripe and sweet to-matoes, creamy avocados, sharp onions, some cilantro for garnish, and Cinco de Mayo seasonings. It will not disappoint.

Next, for drink, I decided to stay sim-ple and order an orange juice. I expected something out of a Tropicana carton, how-ever I was thoroughly surprised. Instead of the Tropicana carton juice, I received a large glass of freshly squeezed orange juice, pulp, seeds and all. Though I wasn’t a fan of the orange seeds in my juice, it was refreshing to actually drink some fresh juice instead of the store bought juice like I usually drink.

For our main courses, my roommate or-dered the Burrito Tex Mex and I ordered a Taco de Cecina (or a beef taco) and a Burrito de Pollo (or a chicken burrito).

Can you imagine a huge chicken bur-rito, enough for two people, stuffed with black beans, tender pulled chicken, beau-tifully colored Mexican rice, and topped with queso fresco, lettuce, tomatoes and a drizzle of sour cream…all for the price of $4.50? You won’t have to imagine any-more. The chicken is well marinated and succulent. The beans are awesomely sea-soned and the rice is cooked to perfec-tion. The best part is that that tortilla isn’t soggy; and it’s homemade and fresh! It’s so huge that you won’t be able to eat it with your hands, unless of course you’re a burrito eating pro. But even with a fork and knife, the deliciousness doesn’t dimin-ish. If you’re a hungry beast, you may be able to finish the burrito in its entirety; but chances are, you’ll be taking it home in a box after an overly full stomach.

I’m so glad I had my roommate tag along for this experience. She is vegetari-an, so she ordered the Burrito Tex Mex and I tried some. A wonderful option for veg-etarians, the Burrito Tex Mex came out with melted cheddar cheese, onions, to-matoes, jalapenos, and the green toma-tillo salsa, which had quite a spicy kick.

It is stuffed with black beans and Mexi-can rice. The black beans aren’t spicy, but when paired with the tomatillo, their flavor intensifies. This huge vegetarian package all comes for just $4.95.

Now, if you’re looking for a smaller meal, try any of the tacos or appetizers. I loved the beef taco. It’s like heaven packed in-to a tiny little wrap, and only costs $2.50. The taco consists of two mini corn torti-llas, again, homemade. The tortillas are cooked just right-not too crispy, but not too soft. Inside the tortillas, instead of the usual ground beef, there is a generous helping of juicy and tender minced steak, topped with cilantro and onions.

If you’re there with a group of friends or family, and you’re looking to share a dish, the nachos, which sell for $6.50, are a must. Maybe you’ll be lucky to score a plate of free nachos, because they’re big on giving out free food, especially late at night. The nachos are toasted with ched-dar cheese, salsa, meat (optional), black beans, and topped with lettuce, toma-toes, guacamole, pico de gallo and sour cream.

One of the most excellent things about all of the dishes I tried is that none of them are made with spice. If you want to add a spicy kick to your order, you could sim-ply ask for it and the chefs will accommo-date you as you please. You could also just add the salsas at the table to any of your food to add some more flavors but it is sim-ply not needed. The sole flavor of the ac-tual dish will be enough to send your taste buds flying through the clouds. The food is favorable to the ones who can handle the Mount Everest of spiciness but also to the ones whose ears smoke after minute-ly touching their tongues to anything that just barely makes the cut for “spicy.”

The last thing I’d like to touch on is their food plating. It was simply, cute. They had plated the food beautifully and it was served on festive plates, with a rainbow of colors. It was simply fun to eat from those plates!

It’s safe to say that my experience at Cinco de Mayo was nothing short of pleasant and satisfying and I encourage my readers to adventure out to French Street to experience something similar to mine. The food is palatable to almost any personal tastes. The meal will most certain-ly be easy on your pockets and it’s a great place to meet with friends and family and have a stress free, enjoyable time! Give it a go; welcome the restaurant in the arms of the Rutgers community. Cinco de Mayo will not disappoint.



















NEW PRINTS1. j brand christopher kane $855

2. Romwe Printed Design Black Shirt $37

3. Clover Canyon Printed Crepe de Chine

Tunic Dress $238

4.Carven Paris Map Print Platform TBar Sandals $549

5. Charlotte Olympia Pandora Box Clutch $774

DESIGN BY ALEXANDRIA BELARDINELLI

STYLING BY CARINA WANG

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1. Herschel Supply Spruce Wallet $24

2. J. Crew 11 inch Stanton Short $64

3. Flud Big Ben Watch $90

4. Eason Chan x Jeremy Scott Floral Wings $250

GARDEN STATE OF MINDSTYLING BY REGINALD DUPREEDESIGN BY TRACY LIU

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enough money to get a venue and hire models, among other things. Of course they had some assistance because this industry is all about who you know, but as a line in its early stages there is still a concern to budget properly. On top of all of this I had the opportunity to be around while they prepared for and went through a multitude of interviews as well as events with Style.com and Vogue. In preparation for the big day there were also a number of photo shoots that I had the opportunity to assist with and, to my surprise, I even got to partake in. Some of my photos will be

Having previously seen how smoothly fashion shows and presentations fl owed as a spectator, I was not prepared for the chaos that was about to ensue. In the month leading up to the pre-sentation, things initially seemed manage-able. I spent some days running around midtown to communicate with manufac-turers, factories, transport garments, and dealing with materials handling. I also spent a lot of time assisting with organizing the studio and helping with shipments for various stores worldwide. Before I knew it, it seemed as if the days were fl ying by

on the companies website which should go up some time in March (of course you won’t actually be able to see my face, BUT that doesn’t take away from the thrill of the moment). The inspiration for their line this season was Georgia O’Keeffe. When I asked the designers exactly why they chose her specifi cally, they responded by saying that “Georgia O’Keeffe is such a prolifi c American artist, her sober, almost monastic way of dressing is what fi rst attracted us to her... her work and her life is what provided us with so much inspiration”. A collection initially inspired by her own clothing, with muted colors starkly contrasting each oth-er, shifted to take more infl uence from her art. The shapes and silhouettes that had developed were simply stunning and the location was beyond perfect to refl ect this. The most hectic time of all was the week prior to and the week of the presentation. The show was set for Feb. 7 at Industria. The number of 11-hour days that were spent working and preparing was surreal and at times it felt as if they dragged on, but the day of the presenta-tion was our longest yet. Personally, I know I spent 13 hours from the morning until the last of the boxes were dropped off at the sales showroom. However that doesn’t

« Little did I know how much work was ahead of me... I was not prepared for the chaos that was about to ensue.

and we weren’t getting through our daily goals: we wanted to get all of the ship-ments out prior to the presentation day so that we could put all of our attention towards it’s development. As each day passed, things weren’t exactly going as planned and the reality of how time con-suming tasks could be was dwelling upon us. Shipments weren’t going out as quickly as we had expected. Myself along with the other interns found that the process of quality checking each of the garments was variable (some items were a breeze to go through and others could take up to 20 minutes). During this time I also learned a lot about the company; how they were funding their show, and I got to know the owners on a more personal level after spending so much time with them. Ryan and Ramon describe their busi-ness relationship as both instinctual and complementary and I think it is a big reason that they are starting to receive more recognition within the industry. For this season’s fashion week in New York City, TOME had won an award of $25,000 from the Ecco Domani wine maker fashion foundation for womenswear. The prize was their entire budget for the show and I saw their concerns fi rst hand about having

A s I was preparing for my interview I wasn’t really sure what to expect. I had been on maybe two fashion

related interviews, the fi rst of which you could say I wasn’t exactly prepared for (I showed up in a white button down and pin-stripe suit – the traditional business interview uniform). Coming from a busi-ness background but aspiring to get into the fashion industry has left me at times confl icted. Despite this I made it to the interview in a fashionably appropriate outfi t, nervous about how this interview would go. I found this company, TOME, on a fashion internship website. Designers Ryan Lobo, who had previously been a stylist for places like Oyster and Marie Claire, and Ramon Martin, who has served as design director at companies like Derek Lam, were looking for assistance as they prepared for New York Fashion Week and I was more than eager to help. During my previous internship at Women’s Health Magazine I had gotten the chance to attend a few shows but wanted to experi-ence it from the other side. The interview ended up going so well that by the end we were discussing when exactly I’d be starting. Since I don’t have much of a background in fashion I really wanted to prove myself to my bosses. I spent most of my break working, and offering to do whatever I could, since I knew my availability would be minimal once school started again. Little did I know how much work was ahead of me.

FASHIONstepping intoSTORY BY ALLISON RICHMANDESIGN BY BRIANA PAPAROZZI

1. J. Crew Midweight Denim Shirt $118

2. Sperry Original Boat Shoe $95

3. American Apparel Otto Sunglasses $35

4. Herds of The Fathers Bayard Leather Laptop

Sleeve $110

SPRING SAILSTYLING BY REGINALD DUPREE

DESIGN BY TRACY LIU

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BACK TO TRAININGWHY THE OBSESSION?

DESIGN BY ALEXANDRIA BELARDINELLIPHOTOGRAPHY BY CARINA WANG

STORY BY REGINALD DUPREE

y father is a major in-fl uence on my sneak-er collection. Grow-ing up, he would always buy me a pair of sneak-ers when he would pur-chase one for himself.

The most memorable pair that he bought for me was the Air Jordan 17’s. I remember going into Foot Locker with him and buying them like it was yesterday. The unique thing about these was that they came with a suitcase in-stead of a lame shoebox, and I was in awe by the creative packaging. To this day, I believe that those sneakers had the best packaging of any sneaker ever made.

But when I really started noticing sneak-

ers was when I was about eight years old and my dad bought me a pair of Bred 13’s. I loved the little details in that shoe, from the vibrant hologram on the back to the mesh side pan-eling with the dimples.

The most challenging shoe search was for a white and red pair of Jordan 12’s the year before my beloved Bred 13’s. My dad bought himself a pair of these Jordans, but he couldn’t fi nd them in my size. I asked him to save them for me so that I could cher-ish them for several years, but unfortunately I never grew into a size ten. However, my de-sire to own that shoe persisted years later, and I bought myself a pair when they recently re-released.

Although I’m not devoted to one specif-

ic brand, Jordan and Nike are the ones that started it for me. However, my favorite brand now is New Balance which, in my opinion, make the most comfortable shoes overall. I have never owned a pair of New Balance Sneakers that were uncomfortable. The best are from the Liberty, Freedom, and Justice pack. Unfortunately, these sneakers were nev-er released. They are something that I would do almost anything to get.

The little details in the shoes are what I love most about collecting sneakers. One piece of advice I would give to up and coming “sneakerheads,” is to do research on sneak-ers and take a look at what goes into making them and what inspired them, because it will make you appreciate them that much more.

M

In regards to working out in the gym, Iwould like to suggest some popular weight training combinations that have been proven to get people in shape. However, I think the best way to get in shape and stay in shape is to do things that you like to do. If you love to dance, or love to play pick up basketball games, do those things you enjoy, and do them often. That being said, you can look to the two workouts below as ways to be better at the things you love doing, and as a means to get in shape quickly and efficiently. These workouts were thought out with a beginner in mind. If you truly aren’t sure about how to do some of these exercises you can see a Rutgers University fitness assistant, or can hire a qualified personal trainer at one of Rutgers’ fitness centers. All personal trainers either have a master’s degree, or are in pursuit of a master’s degree. Furthermore, if you’re interested in group classes, Rutgers has you covered there as well, and all you have to do is ask a fitness assistant at one of the fitness centers for fun group fitness options with qualified instructors.

GETTING IN SHAPE FOR

STORY BY JAMES VICTORY

DESIGN & ILLUSTRATION BY KATIE BELLIOFF

On top of weight training, cardiovascular training is important as well. Running outside or ona treadmill is always excellent, and using an elliptical is great if you aren’t too used to running yet. Aim for 15-30 minutes of moderate cardio several times a week. If you’re new to this, startwith an easier 15, and work your way up. Also, as with the earlier recommendation, Rutgers group fitness classes are perfect for cardiovascular fitness. Spin classes, RU Fit, and IntenSati are phenomenal ways to have this covered. Take the listed workouts and information and apply them as you see fit (pun intended).

Lunges- Do a warm-up set of 10 reps per leg with just your bodyweight. After that, grab dumbbells for the appropriate resistance for you and do 3 sets of 8-15 repetitions per leg with 90 seconds of rest in between.

Pushups- It’s back to high school gym class, and while you might hate these, they are perfect for building a solid fitness base. If you can’t do normal pushups, do them from your knees. Do 3 sets of as many pushups as possible with 90 seconds rest in between.

Dumbbell Rows- If ever you were looking for something to give you a sexy look, dumbbell rows are excellent for developing that V-shape for men, and a fit look for women. Again, 3 sets of 8-15 are adequate. Make sure to feel a good burn

Planks- These are by far the best way to develop balanced abdominals and a strong core. Try for three to four sets of this variation. 30 seconds of normal plank on your forearms to work your stomach, and then 15 seconds each on your right and left side to work youroblique’s.

WORKOUT A:

Goblet Squats- If there was a King or Queen of exercises to develop a fit and strong lower body squats would be crowned. An easier variation to start with is the goblet squat. Do a warm-up set of 20 reps to get used to the movement, and then grab an appropriate dumbbell in your hands, raise them it to your chest and SQUAT! Do 3 setsof 8-15 repetitions.

Dumbbell Shoulder Press- It’s often said that shoulders are the muscles of love and war. They contribute to a man’s V-shape, and will help a woman get a strong and toned upper body. Do 3 sets of 8-15 repetitions, making sure to lower the weight slowly, and raise theweight quickly.

Upright Rows- Rows are so good they have made the list in another variation. Once again helping women obtain a fit look they want, and helping men get traps. Do 3 sets of 8-15 repetitions.

Planks- there is truly no need to go anywhere else for abdominal training than planks. Refer to workout A.

WORKOUT B:

When at the dining hall, try my favorite vegetable side : Put raw broccoli from the salad bar on a plate. (about 1 cup). Add enough olive oil to coat a good amount of the broccoli.(around 2Tbsp). Sprinkle garlic salt, or granulated garlic and some sea salt onto the broccoli. Put this combination onto a Panini press for a few minutes at full temperature, the broccoli should be al dente.Regarding your protein, chicken and fish are of course, good options. It’s possible to eat well at the dining hall. In case you might not have noticed, it just means staying away from the pizza bar, and staying where the quality food is.

The first thing regarding eating habits is to switch to cleaner options. If you normally opt for the chicken fingers at the dining hall line, go for the grilled chicken. If you enjoy blue cheese or Thousand Island dressing, try olive oil and balsamic vinegar instead. Reducing overall calorie intake and improving the quality of the nutrients you are consuming are

paramount to the success you will have. Don’t bother counting calories, this is a narcissistic endeavor, and quickly becomes tiresome and is unsustainable. (tip: Don’t always be too

quick to reach for lots of fruit! Fruit is high in sugar.)

CHOW DOWN!

Whole eggs are a perfect protein source and are full of good fats and cholesterol (contrary to popular belief). Add a serving of oatmeal for good fiber and complex carbohydrates. You should not be eliminating carbohydrates, as they are necessary for energy and for achieving your goals. Greek Yogurt is also a new popular option that is full of good nutrients. (Try this- omelet line, 1 or 2 whole eggs and a few egg whites with vegetables.)

BREAKFAST

With sticking to the cleaner idea of eating, chicken and fish will be a mainstay for your protein and fat sources. Also, eating lots of good vegetables either cooked or raw are excellent options. Again, don’t forget quality carbohydrates. Brown rice, whole grain bread and whole grain pasta are what you should be looking at.

LUNCH

DINNER

With summer fast approach-ing, the thought on many students minds will be getting in shape in order to feel good about that day at the

beach and to look good naked. Ultimate-ly, success during the summer of looking and feeling good is down to work done during the winter and spring. Getting down to the bare bones here, the biggest player in success is going to be consisten-cy and a positive attitude. If you live and love the healthy and fit lifestyle, there will be no struggle in finding this consistency and success in a program. However, a big mistake many make is lack of research to go about living this lifestyle and not inquiring into nutrition and proper exercise. In my opinion, 70% of your success will come from your diet, and the other 30% from your exercise program. DO NOT view getting in shape or eating to look good to be synonymous with “going on a diet”, what you need to do is change your eating habits.

Here are some popular full body weight training

options that can get you in shape quickly.

Note: Make sure to warm-up well enough. Go for 5 to 10

minutes on a spin bike to get the blood flowing.

ABOVE ALL do your best to embrace a healthy lifestyle with a positive attitude. These things take time, and while there is no quick fix, the above options will have you on a positive track to a fitter and healthier you. And of course, don’t forget to do those things you enjoy, or think you might enjoy!

In regards to working out in the gym, Iwould like to suggest some popular weight training combinations that have been proven to get people in shape. However, I think the best way to get in shape and stay in shape is to do things that you like to do. If you love to dance, or love to play pick up basketball games, do those things you enjoy, and do them often. That being said, you can look to the two workouts below as ways to be better at the things you love doing, and as a means to get in shape quickly and efficiently. These workouts were thought out with a beginner in mind. If you truly aren’t sure about how to do some of these exercises you can see a Rutgers University fitness assistant, or can hire a qualified personal trainer at one of Rutgers’ fitness centers. All personal trainers either have a master’s degree, or are in pursuit of a master’s degree. Furthermore, if you’re interested in group classes, Rutgers has you covered there as well, and all you have to do is ask a fitness assistant at one of the fitness centers for fun group fitness options with qualified instructors.









WORKOUT A:





WORKOUT B:





CHOW DOWN!


BREAKFAST


LUNCH

DINNER








Face Charts are a medium in which makeup artists convey, plan, or document a look. They are a piece of art all on their own and they are a great visu-al communication tool when dealing with clients. Face charts start out as a black out-lined sketch of a face on white paper, being the perfect blank canvas for any look that needs to be conveyed. Most major cosmetic brands have their own personalized face charts for purchase. These charts work

SPRING COUTURE

best when printed on water-color paper because it “grabs” the products to the surface.

Besides the paper, I use old brushes (that I no longer use on actual faces) and powder and cream makeup mediums. Some artists prefer to work with Prisma Markers or Colored Pencils (to cut down time), but I favor to work with the actual product I plan on using for the client. It helps me see the textures and saturation of the makeup. For me, face charts

take a while to complete (approx. 30 min per chart on average). I usually make sure to detail the hair concept onto the charts as well as the make-up for a complete visual. The important thing to remember with these charts is that the looks don’t have to be perfect, they just have to get the visual concept across.

STORY & ILLUSTRATION BY ERIN HENDLEYDESIGN BY TRACY LIU

compare to my bosses, who had gone with next to no sleep during the 48 hours leading up to it. In the end, the line and the show came together incredibly. Having seen these men work behind the scenes, adjusting garments up to the last minute, was both nerve wracking and thrilling. As much time as I spent working, the line started to feel it was partially mine as well, and that was one of the greatest experiences about this internship. I was given full responsibility and able to pick up wherever they left off. I know that to this day they trust me in my ability to take control and get my work done timely and effectively. This has seriously been one of the most stressful and rewarding experiences ever and I am so grateful for it. I have two of the most amazing bosses to work for and I look forward to my future with them as their company grows.

What made you choose Georgia O’Keeffe as your inspiration for your line this season?Georgia O’Keeffe is such a prolifi c American artist, her sober, almost mo-nastic way of dressing is what fi rst attracted us to her... her work and her life is what provided us with so much inspiration.

What is your favorite part about designing your own clothing line?You don’t need to reason or explain what you feel, what you want to create. You can just do it.

Where do you usually fi nd inspiration when it comes to design?From all different places, fi lms, books, exhibitions... but there is normally a fi gure, a woman, that inspires us, to keep the clothing grounded and relevant to our customer.

If you could give any advice to your younger self, what would it be and why?Trust yourself. And take a vacation more often!

AN INTERVIEW WITH THE DESIGNERS OF TOME

> Design wasn’t my fi rst choice of ma-jor. I wanted to do more video and mixed media. So I think design really fell into play during one of my internships, which is why I push kids to do [them]. It helps you to dis-cover yourself in the process.> I moved here for school when I was 18 and the fi rst thing I did was look up in-ternships in NYC, because where I’m from there isn’t a huge magazine industry or big art scene. The Philippines has a lot of med-ical, business and performance art, but not necessarily fi ne art, social media, and graphic design type of things, so when I came here it was a breath of fresh air be-cause people were excited about differ-ent stuff that I never thought of before. > The fact that I wasn’t exactly exposed to magazines and fi ne art in general when I was younger made me all the more hun-gry when I moved here to overcompen-sate for what I didn’t have growing up. You need the hunger to want to know things because that’s when you know that you won’t get bored. The moment you get bored is when you need to rethink what you’re doing.> In general it’s great to have the pas-sion, but at the same time you need to understand the dynamics of the indus-try. When you get out of school, you’re not going to be a six fi gure salary wielding fashion afi cionado -- you have to pay your dues, network, and learn how to play the game. You can’t forget that the industry is very layered and there are so many roads to take before you get to where you want to be. It’s not a straight path. At the end of the day you have to think for yourself, and school has a narrow direction set for you but sometimes you take that direction and you pick and choose what you want and set your own way. > There are two ways to look at [what design is]. One, design in the real world, and two, design in a more fi ne art sense. Having the eye travel is the key in having a visual expression in shapes, form, color, and if you’re able to translate that in the real world then that’s fantastic. For me, de-sign is the ability to make people excited about things that they didn’t know they would be excited about. If you’re able to make people be interested in something that they never thought they’d be interest-ed in, then you’re doing your job as a de-signer. Your job is to entice them to read the articles.

> God knows it pushes you, but it brings out the best in you. You may stumble for the fi rst few moments but you come out stronger. [Esquire] is very welcoming in terms of ideas, they take ideas from every-one. My boss is David, the creative direc-tor, and whenever we have meetings he says he wants everyone to go look at art, photo, edit, and come in with ideas and brainstorm, and [then] we have two hour brainstorming sessions. We talk about why it won’t work, if it’s been done before, etc. and once you decide on a concept, you talk about how to execute it. Esquire is very collaborative. People strive to do the best they can. There’s a lot of group effort.> I miss the people and friends [at col-lege], and I think I miss the opportunity to not give a fuck about what you’re put-ting in this magazine, frankly speaking, be-cause when you get to the real world they do let you do what you’re creative mind

is telling you, but at the same time you have to sell ads. In college no one is tell-ing you to give something good light; you have free reign over the presentation of the content. After this, you can’t push the boundaries ever again.> I remember when we were in drawing class and I was drawing a fucking build-ing and I remember thinking, “I really don’t want to be drawing a building, what do I want to do?” And I knew I wanted to do something collaborative with people who also knew that they wanted to do some-thing with fashion and fun, artistic, smart, witty, somehow involving the school. I wanted a place to be able to have fun with other college kids, do the best work we can for what we have and do the best shit out there. I was looking to create an organization where there was a marriage between all of the talents found at Mason Gross and elsewhere at Rutgers.

nd Hesaid, ‘Let there be Trim.’ And there was Trim.

PHOTOGRAPHY BY LAUREN NESTERDESIGN & ILLUSTRATION BY ADAM LOWE

STORY BY KANA ABE

AN INTERVIEW WITH GINO CHUA, THE FOUNDER OF TRIM

In 2003 came the outbreak of the first commercial camera phone, the J-SH04, engineered by Sharp. This new technolo-gy allowed the average individual to have constant access to a camera function on the go without having to lug around an actual camera. The emergence of this two-in-one deal acted as the jumpstart to amateur photography becoming a univer-sal obsession. Whether it be a picture of your yummy dessert for a photo blog, a funny photo of your friends to flaunt on Face-book, or just an attractive “selfie” to make your “pro pic” [pro-file picture], photography has become a significant part of today’s commu-nications. With its growing popularity in social media, photography has cer-tainly become an increasingly trendy hobby, especially amongst teens and young adults. The act of “liking” or “fa-voriting” is carried across a majority of social networks as a method of show-ing appreciation for your friend’s work. Thus, with the underlying incentive to obtain as many “likes” as possible, a goal is set to present creative photography in order to attract your friends’ attention. Currently, the hype has centered on In-stagram, a photo blog that allows users to present aspects of their life completely through their photography. Alas, in order to gain more “likes” or perhaps, increase the your amount of “fol-lowers,” the user is motivated to take interesting, eye-catching photos that will attract the attention of other Instagram users. In fact, if you Google Instagram photography, bloggers have provided detailed in structions on photography tips, in order to

make one’s photos more enticing. In other words, everyone is becoming his or her own photographer nowadays.

From an industry standpoint, this breakthrough allows more opportunity for recognition for individuals who are serious about their photography, allowing the ability to post their work through a variety of social mediums. To have access to such massive exposure was considerably more difficult to obtain be-fore social networks, blogging, and other Internet resources were available. On the downside though, the current competi-

tion is intense. Trim Magazine’s fashion director, Laura

Pulgarin was able to get the inside scoop on what it is like to be in today’s compet-itive photo industry through her interview with brilliant fashion photographer, Melissa Rodwell. Rodwell graduated from Art Center in 1987 with a portfolio built from her years in school. From there, she hit the ground run-ning with cold calls, promo cards, and mail-ings. Rodwell’s first big break came three years later with an offer to shoot for Sassy

Magazine in New York City. Being asked how fashion photogra-phy has changed while in the industry since she has been active,

Rodwell responded honestly saying, “Well, for one, there’s a huge amount of young photographers wanting to get into the industry. The competition is really fierce. The Internet has also opened a lot of doors for opportunities to get your work seen. But it’s also flooded the market. It seems nowadays everybody is a photographer.”

The blog unites photographers from

around the world by allowing them to be a part of this

online collaboration.

“

”

STORY BY: EMILY BECKMAN

PHOTOGRAPHY MEETS NEW MEDIAAN INSIDE LOOK WITH FASHION PHOTOGRAPHER, MELISSA RODWELL

DESIGN BY: EMMA GORDON

Despite the competition being so cutthroat, Rodwell strives to stay aggressive in the industry. Her tactics for doing so, you ask? First off, Rodwell admits that she could never leave fash-ion photography, as it is “so ingrained in me that it would be like killing part of myself.” She stated that her passions truly lie in the fashion industry and therefore, she got into fashion pho-tography due to her love for fashion in general. Rodwell ex-plains that her inspiration for shoots is most often drawn from the clothes themself. With the fashion driving her visions, Rodwell is able to construct the rich collaboration between the clothing and their environment.

With competition increasing with the introduction of each media outlet, it is important for rising photographers in the in-dustry to stay current, particularly in fast-paced, trend-driv-en fields like fashion. Thus, in contributing to Rodwell’s suc-cess, the photographer embraces this challenge with the establishment of her own fashion photography blog (fash-inphotographyblog.com] in 2008. The blog consists of any-thing from photo tips to inspirational images to contests that bloggers can enter. The blog unites photographers from around the world by allowing them to be a part of this on-line collaboration. Of course Rodwell gets the benefit of tak-ing credit for establishing the blog, therefore providing more recognition to her career, but she also gains the satisfac-tion of helping to educate other young photographers. Regarding her inspiration to create the blog, Rodwell stat-ed: “I believe knowledge is worth nothing unless it’s shared. I wanted to help people starting out in the fash-ion photography industry.”

With video also expanding in popularity through-out the different forms of media, Rodwell’s interests nice-ly compliment what the public will be looking for. The tal-ented photographer has produced three fashion vid-eos that can be viewed (along with her still photogra-phy) on her website, www.melissarodwell.com, but she’s not done yet. With a successful career spanning over 21 years, many would think Rodwell has done it all, but she told Trim that she still has more to accomplish. “I’d like to explore video more and I’d love to be part of something like a magazine or something along those lines. We’ll see. I’m always motivated and in-spired to push myself further.” Rodwell concludes with an inspirational life philosophy, “I’m in love with the journey, not the destination.”

In 2003 came the outbreak of the first commercial camera phone, the J-SH04, engineered by Sharp. This new technolo-gy allowed the average individual to have constant access to a camera function on the go without having to lug around an actual camera. The emergence of this two-in-one deal acted as the jumpstart to amateur photography becoming a univer-sal obsession. Whether it be a picture of your yummy dessert for a photo blog, a funny photo of your friends to flaunt on Face-book, or just an attractive “selfie” to make your “pro pic” [pro-file picture], photography has become a significant part of today’s commu-nications. With its growing popularity in social media, photography has cer-tainly become an increasingly trendy hobby, especially amongst teens and young adults. The act of “liking” or “fa-voriting” is carried across a majority of social networks as a method of show-ing appreciation for your friend’s work. Thus, with the underlying incentive to obtain as many “likes” as possible, a goal is set to present creative photography in order to attract your friends’ attention. Currently, the hype has centered on In-stagram, a photo blog that allows users to present aspects of their life completely through their photography. Alas, in order to gain more “likes” or perhaps, increase the your amount of “fol-lowers,” the user is motivated to take interesting, eye-catching photos that will attract the attention of other Instagram users. In fact, if you Google Instagram photography, bloggers have provided detailed in structions on photography tips, in order to

make one’s photos more enticing. In other words, everyone is becoming his or her own photographer nowadays.

From an industry standpoint, this breakthrough allows more opportunity for recognition for individuals who are serious about their photography, allowing the ability to post their work through a variety of social mediums. To have access to such massive exposure was considerably more difficult to obtain be-fore social networks, blogging, and other Internet resources were available. On the downside though, the current competi-

tion is intense. Trim Magazine’s fashion director, Laura

Pulgarin was able to get the inside scoop on what it is like to be in today’s compet-itive photo industry through her interview with brilliant fashion photographer, Melissa Rodwell. Rodwell graduated from Art Center in 1987 with a portfolio built from her years in school. From there, she hit the ground run-ning with cold calls, promo cards, and mail-ings. Rodwell’s first big break came three years later with an offer to shoot for Sassy

Magazine in New York City. Being asked how fashion photogra-phy has changed while in the industry since she has been active,





“

”

STORY BY: EMILY BECKMAN


DESIGN BY: EMMA GORDON

Despite the competition being so cutthroat, Rodwell strives to stay aggressive in the industry. Her tactics for doing so, you ask? First off, Rodwell admits that she could never leave fash-ion photography, as it is “so ingrained in me that it would be like killing part of myself.” She stated that her passions truly lie in the fashion industry and therefore, she got into fashion pho-tography due to her love for fashion in general. Rodwell ex-plains that her inspiration for shoots is most often drawn from the clothes themself. With the fashion driving her visions, Rodwell is able to construct the rich collaboration between the clothing and their environment.

With competition increasing with the introduction of each media outlet, it is important for rising photographers in the in-dustry to stay current, particularly in fast-paced, trend-driv-en fields like fashion. Thus, in contributing to Rodwell’s suc-cess, the photographer embraces this challenge with the establishment of her own fashion photography blog (fash-inphotographyblog.com] in 2008. The blog consists of any-thing from photo tips to inspirational images to contests that bloggers can enter. The blog unites photographers from around the world by allowing them to be a part of this on-line collaboration. Of course Rodwell gets the benefit of tak-ing credit for establishing the blog, therefore providing more recognition to her career, but she also gains the satisfac-tion of helping to educate other young photographers. Regarding her inspiration to create the blog, Rodwell stat-ed: “I believe knowledge is worth nothing unless it’s shared. I wanted to help people starting out in the fash-ion photography industry.”

With video also expanding in popularity through-out the different forms of media, Rodwell’s interests nice-ly compliment what the public will be looking for. The tal-ented photographer has produced three fashion vid-eos that can be viewed (along with her still photogra-phy) on her website, www.melissarodwell.com, but she’s not done yet. With a successful career spanning over 21 years, many would think Rodwell has done it all, but she told Trim that she still has more to accomplish. “I’d like to explore video more and I’d love to be part of something like a magazine or something along those lines. We’ll see. I’m always motivated and in-spired to push myself further.” Rodwell concludes with an inspirational life philosophy, “I’m in love with the journey, not the destination.”

Married illustrator and musician

Matthew James

2005 20122009

Opened Studio in Manhattan and

began production on a larger scale

2006 2011

Won the Ecco Domani Fashion Fund Award and the CFDA Lexus Eco Challenge for Sustainable

Design

Painting Assistant for Artist Francesco

Clemente

Started creating her own original jewlery

under small production

amela Love isn’t com-pletely sure how she be-came a jewelry design-er, but she knows she was inspired by her mother’s jewelry collection.

“I always enjoyed making things with my hands and it didn’t really get narrowed down to jewelry until after college,” Love said.

By now it is safe to say that most peo-ple have heard of New York born and based jewelry designer Pamela Love. Her clients not only include celebrities all over Hollywood, but her American folk-lore inspired collections grace glossies like Vogue, Marie Claire and Harper’s Bazaar month after month.

Love fi rst emerged in the fashion scene in 2006, after graduating from New York University and working as the art director and painting assistant to Italian artist Fran-cesco Clemente. While she was working for Clemente, she was making jewelry on the side having “a little studio in my house and I made things for friends.”

Now, Love sells her line at over 150 re-tailers across the US and Europe and has successfully speared collections with J. Crew and Nine West. “It really all started by word of mouth,” Love said. “I wasn’t a busi-ness person at all and that part of it has al-ways been a challenge for me”

In 2012 Fast Company named Love in its “100 Most Creative People in Business” list, and the designer was quoted on her craft and attention to detail as all Pame-la Love pieces are made by hand. This is of course rare in today’s market where ev-erything is mass-produced, but to Love’s customers it probably makes all the differ-ence.

Love’s take on all-American inspired jewelry is unique in the fact that she incor-porates her interests in science, astrolo-gy and religion into her pieces, as can be seen in her cross necklaces and penta-gram bracelets.

“I have always been infl uenced by my friends and their tastes,” said Love, when asked about her inspirations as a designer. “Musicians like Neil Young and Fleetwood Mac, as well as bands like Dead Moon, have also infl uenced my style. I am also very inspired by travel, particularly to the southwestern United States, Mexico, and Morocco. I look at a lot of art and fi lms as well. I love Alejandro Jodorowsky, Lee Bon-tecou, Francesco Clemente and Kenneth Anger.”

The Pamela Love SS13 collection

“Maia,” which was inspired by “fairy-tales, Roman Mythology, and Diana, the goddess of the moon and the hunt,” al-so marked the fi rst time the designer for-ayed into the world of fashion fi lm. The fi lm, which features model Krystal Wren dream-ing of Pamela Love jewelry, also displays how the designer is further expanding as she has all of the fashion industry constant-ly dreaming about her collections. When asked about what’s next in her career and life, Love not only mentions her new collection, but also her band, Boca Raton, as she showcases that she is a woman of many talents.

P “ “Unconventional jewelry was always a passion of mine and I always made jewel-ry growing up. I al-ways enjoyed making things with my hands and it didn’t really get narrowed down to jewelry until after college.

PAMELA LOVEInspired by Roman Mythology and American Folklore, Love is in NYC

DESIGN BY SPENCER CARMONAPHOTOGRAPHY COURTESY OF PAMELA LOVE

STORY BY LAURA PULGARIN

K : What is your graduating year? KG : May 2013

K : Major?KG : Sport Management Major

K : What is your greatest accomplishment at Rutgers?KG : It defi nitely was studying abroad in Australia for a semester. It was probably the best experience of my life, not even just at Rutgers. In terms of accomplish-ments, I would say overcoming that fear of being stagnant [in New Brunswick] and being in Australia just broke me from where I was to where I am now. I did a bunch of travelling when I was there -- I went to New Zealand and saw the whole South Island.

K : Which University did you attend in Australia? KG : It was the University of Queensland in Brisbon – it’s not Sydney and not Mel-bourne, but the third little brother city. We were right near the coast so we got a chance to go surfi ng every weekend and every day was just beautiful with awe-some food.

K : Were there any culture shocks being in Australia? KG : Yeah, how nice people were. The big-gest thing I missed about New Jersey was how much of an asshole everybody is.

K : Really?KG : It was tough because everyone was so nice and I was like, “Come on you don’t feel like that all the time.” It just caught me off guard. Australian culture wasn’t really different from American culture. If anything I thought they were a couple years behind and we are a bit more ahead of them in terms of fashion, music, and the scene in general.

K : What do you hope to do in the future? KG : I really want to pursue some creative outlets for a little bit. I have the ability now to do some of the things that I want to do versus what I have to do. Now I have some time to really sit back and work on a couple of videos and see where I want to go. I want to move in a more creative direction.

K : Do you have any advice for any younger peers? KG : Don’t listen to anybody else but yourself. Follow what you would want to do and just because someone says its not going to make you money in the future, do in the end what you want to do. Whatev-er you want to do is what you’re going to excel in the most. Just because it’s not on the CNN list of best jobs to get in 2014 it doesn’t mean that’s not the job or career you should pursue.

K : And we feel so much pressure to do so but you have to go for it.KG : Yeah we do. Just the way we’re brought up and socialized and everything. We’re really just forced along this path to be these shitty soldiers of capitalism.

K : True. Describe the perfect Sunday in three words. KG : I’m thinking pizza, video games, and rap.

K : What is the best bar in town? KG : Queens. Queens is classic. I love the vibe there. I go to so many different bars that aren’t in New Brunswick and I hate it so much. Our friend DJs there and at Scar-let Pub, so just the music, the people, and the atmosphere gets my thumbs up.

K : Who is the best current musical artist in your opinion?

WHATEVER YOU WANT TO DO IS WHAT YOU’RE GOING TO EXCEL IN THE MOST.

KG : My favorite of all time is Nas because he’s a lyrical god and one of the best rappers of all time. Right now would be Wiz Khalifa because he’s just a menace.

K : Any summer plans? KG : Finding a new place in New Bruns-wick. I want to stick around, get a job in something I love, something that I want to pursue as a career not just because I need paper. I’m going to either get a great job or do a bunch of creative things. I have a YouTube channel. I’m thinking about maybe making a new series or something like that.MC

IS OUR MODEL CITIZENKEVIN GOLESKIE

DESIGN BY ADAM LOWE

STORY BY KANA ABEPHOTOGRAPHY BY MIKE KERSLAKE

GETTING SKIN DEEP: “THE ARTISTS HAVE THEIR

OWN EXPERIENCES AND DISTINCTIVE STYLES

TO CONTRIBUTE. THEY’LL DRAW YOU FRESH

DESIGNS EVERY TIME.”

MARK

PHOTOGRAPHY BY ANNIE POLLOCK

HAIR & MAKEUP BY SHONDELL BAIJOO

ART DIRECTION BY LAUREN NESTER STYLING BY MARK TAURIELLO

DESIGN BY ADAM LOWE

ucked away amongst the busy streets of Easton Avenue sits a tattoo parlor as interesting and quirky as it’s sur-rounding college town. Though it’s not much to

look at from the outside, with just a small valance and no other signs,

Revolver Tattoo is one of New Bruns-wick’s best kept secrets. Through the

rickety, hole-in-the-wall, door and down a long hallway of walls littered with tattoo art, there sits a magnifi cent art studio fi lled with creative and talented people who draw on people’s skin.

Never would I ever have thought that I would be one of the people who had the fi ne artists at Revolver draw on my body. After being told about the mys-terious parlor, I couldn’t believe it was located so close to College Avenue. I got a beautiful dream-catcher on my ankle, drawn by Midge, one of the tattoo artists, and it is safe to say that I was thoroughly impressed.

Before Revolver Tattoo, the parlor was called Sinister Ink, which opened in the same location on Easton Avenue in 2001. Chuck, the owner of Revolver, worked there as an artist those twelve years ago. After starting there Chuck quickly rose to the management level. Since he was basically running things, and he had the means, Chuck and his best friend John bought the place in 2006 and turned Sinis-ter Ink into what we now know as Revolver Tattoo.

Over the years, Revolver has complete-ly changed from how Sinister Ink used to be. Right after they fi rst opened Chuck was still very new to the idea of being the boss, but since then, Revolver has evolved into a “slick running machine.” Chuck has learned more about how to run a business, has gained more experience tattooing, and has certainly put his foot down to establish himself and his employees in the tattooing world. Revolver has grown into a completely renovated tattoo and piercing parlor. When you walk in, you’ll see a variety of tattoo art hanging on the walls. It’s a classic tattoo environment, with skulls, anchors, and tribal patterns, making it the Mecca of all things tattoo.

The comfort I felt when I walked inside Revolver was the biggest reason that I chose to get a tattoo there. The artists are down to earth and true to themselves, and their best quality that attracts their customers is that they are principled. If someone is new to the idea of tattoos, they won’t take advantage of the cus-tomer. They’ll honestly tell them if their idea is good or if it needs some work, they’re not in it just for the money. They talk with their clients to come up with a decision together, and go about their business in a friendly and professional manner.

Revolver is unique in the fact that even though Chuck is the boss, he doesn’t treat his co-workers like his employees. The environment at Revolver is very laid back and friendly. A few of the tattoo artists that work at Revolver, like Midge, Evan, and Mike have been apprenticed to tattoo by Chuck himself. The artists have their

own experiences and distinctive styles to contribute. They’ll draw you fresh designs every time. It is safe to say that Chuck is quite selective in how he picks the artists who work at Revolver, usually requiring three to fi ve years of established experi-ence. Despite the intense selection, when the artists come to work at Revolver they fi nd themselves in a relaxed environment to work in.

Their friendly vibe emanates beyond the walls of the tattoo parlor, and out into the community, where Revolver’s employ-ees volunteer to serve the community in any way they can. In November 2012, after Hurricane Sandy viciously hit the east coast and the shores of New Jersey, Revolver started drawing $50 and $100 tattoos, and instead of keeping their earnings, Revolver donated all the money made from the tattoos to the New Jersey Hurricane Sandy Relief Fund and the Pop-corn Park Zoo.

Chuck and all our friends at Revolver love what they do, are dedicated to their work, and enjoy serving the Rutgers Com-munity with any art they might want per-manently inked onto themselves. Chuck told me that he’s had some clients who walk in through the doors as freshmen and continue a relationship with the tattoo art-ists throughout their college careers and even beyond. Next time you’re on Easton Avenue, take the time to walk through that long, eerily beautiful hallway, and into the land of everything ink.

� rift PHOTOGRAPHY BY JILLIAN SOLLOAZZO

DESIGN BY ADAM LOWE


Like ATRY EVERYTHING ON. MOST VINTAGE PLACES DO NOT

TAKE RETURNS, SO IF A PIECE DOES NOT FIT, YOU MAY BE

STUCK WITH IT FOREVER.

SHOP FOR ONLY SPECIAL PIECES. VINTAGE MEANS ONE OF A KIND, SO DON’T WASTE

YOUR TIME SHOPPING BASICS AS THESE CAN BE

FOUND EVERYWHERE.

CHECK FOR STAINS, RIPS, MISSING BUTTONS AND OTH-

ER IMPERFECTIONS, SOME THINGS CANNOT BE MENDED.

IF BUYING A BRAND NAME ITEM, CHECK FOR A SERIAL NUMBER AND SIGNS THAT IT IS REAL IN ORDER TO AVOID

BEING RIPPED OFF.

THEWITCHING

HOURPHOTOGRAPHY BY LAUREN NESTER & JILLIAN SOLLAZZO

DESIGN & ILLUSTRATION BY ADAM LOWE

MAKEUP BY MIYUKI MIYACHI

WARDROBE BY BROOKE PERSICH & MJ TREVENS

r i c h a r d s

PHOTOGRAPHY BY LAUREN NESTERDESIGN BY ADAM LOWE

STYLING BY LAURA PULGARIN & MICHELLE KIMHAIR & MAKEUP BY ANIA KANIGOWSKA & EMILY WINOKUR

ART DIRECTION BY KANA ABE

FINDUS ONLINE

WANT TO SEE MORE?

WWW.FACEBOOK.COM/TRIMZINE

@TRIMMAGAZINE

WWW.TRIMZINE.COM

if interested in joining, e-mail us at [email protected]

AND CHECK OUT THE EXTENDED VERSION

PREREQSPREREQS




PREREQSPREREQS



PERSONAL STYLE









UPCOMING TOUR DATES

5/16 Brooklyn Bowl




Blairstown NJ

5/23Hard Rock Cafe


5/25The 8x109:00 18+




Lyons, NY



KUNG FU DOPAPOD

NEW FUNK


FIKUS BAND5/4



5/30Sidebar


Tallahassee, FL

5/31The Jam


Gainesville, FL

MUSIC










UPCOMING TOUR DATES

5/16 Brooklyn Bowl




Blairstown NJ

5/23Hard Rock Cafe


5/25The 8x109:00 18+




Lyons, NY



KUNG FU DOPAPOD

NEW FUNK


FIKUS BAND5/4



5/30Sidebar


Tallahassee, FL

5/31The Jam


Gainesville, FL

MUSIC


IS RIGHT FOR YOU!

DRUGSSEX

EDM

BOOZETALKVIBE


MONEY & MICROBREW


FUCKYEAH!

LAME...

BASS BREW

EAST COASTOR

WEST COASTHIPPIES



ULTRA EDC

OLDSCHOOLHIPPIES

RAVERS

GLASTONBURY

TOMORROWLAND

WINE UDON

OUTSIDELANDS

FUJIROCK

STAKES ISHIGH

DE LA WHAT?

OUTSIDELANDS

BONNAROO


MUSIC

Instructions















Good luck!






3 ounces of beer

Ingredients

BREADDRUNK ON


A BEER BREAD RECIPE

FOOD


IS RIGHT FOR YOU!

DRUGSSEX

EDM

BOOZETALKVIBE


MONEY & MICROBREW


FUCKYEAH!

LAME...

BASS BREW

EAST COASTOR

WEST COASTHIPPIES



ULTRA EDC

OLDSCHOOLHIPPIES

RAVERS

GLASTONBURY

TOMORROWLAND

WINE UDON

OUTSIDELANDS

FUJIROCK

STAKES ISHIGH

DE LA WHAT?

OUTSIDELANDS

BONNAROO


MUSIC

Instructions















Good luck!






3 ounces of beer

Ingredients

BREADDRUNK ON


A BEER BREAD RECIPE

FOOD


Big 10 Profits

201224.6 million










Rutgers can expect




Big East Profits

20128 million

SPORTS



PRIVACY INVADES




TECH

Big 10 Profits

201224.6 million










Rutgers can expect




Big East Profits

20128 million

SPORTS




PRIVACY INVADES




TECH

SOCIALOVERLOAD









OPINION

SHOTS iGOT






‘‘ ‘‘If you’re like a lot of college students, you’ve had to put alco-hol in water bottles before a night out. While it’s convenient to pour vodka into a separate bottle for drinking on the go, or for disguising your drink in the dorm from your RA, it can come back to haunt you since you don’t know for sure how much alcohol is in your water bottle.















DRINKING

SOCIALOVERLOAD









OPINION

SHOTS iGOT






‘‘ ‘‘If you’re like a lot of college students, you’ve had to put alco-hol in water bottles before a night out. While it’s convenient to pour vodka into a separate bottle for drinking on the go, or for disguising your drink in the dorm from your RA, it can come back to haunt you since you don’t know for sure how much alcohol is in your water bottle.















DRINKING












Lemonade

Mango Peach Fizz








Monkeylada









Asian-Style Sangria

















Lemonade

Mango Peach Fizz








Monkeylada









Asian-Style Sangria






CLASSIC CONTRASTS

THE 60’s ARE BACK

1. Alexander Mcqueen Jacket $4,650

2. Shine Up Shades $40

3 .Marc Jacobs Shoes $600

4. Forever21 Grid Print Platform Sandals $29

5. Balmain Striped Stretch Den-im Mini Skirt $2,869

6. Nasty Gal Backpack $68

7. Zara Leather Shoppe $129

DESIGN BY EMMA GORDONSTYLING BY MOHINI PATEL

24

21

27

23

25

22

26





5. Miista shoe $186

1

2

3

4

5

eff ectSTYLING BY CARINA WANGDESIGN BY BRIANA PAPAROZZI




Tunic Dress $238





24

21

22

2325





5. Miista shoe $186

1

2

3

4

5

eff ectSTYLING BY CARINA WANGDESIGN BY BRIANA PAPAROZZI





Tunic Dress $238





24

21

22

2325

1. Herschel Supply Spruce Wallet $24

2. J. Crew 11 inch Stanton Short $64

3. Flud Big Ben Watch $90

4. Eason Chan x Jeremy Scott Floral Wings $250

GARDEN STATE OF MINDSTYLING BY REGINALD DUPREEDESIGN BY TRACY LIU

1

3

22

4


1. J. Crew Midweight Denim Shirt $118

2. Sperry Original Boat Shoe $95

3. American Apparel Otto Sunglasses $35

4. Herds of The Fathers Bayard Leather Laptop

Sleeve $110

SPRING SAILSTYLING BY REGINALD DUPREE

DESIGN BY TRACY LIU

1

3

22

4

PERSONAL STYLE


BACK TO TRAININGWHY THE OBSESSION?

DESIGN BY ALEXANDRIA BELARDINELLIPHOTOGRAPHY BY CARINA WANG

STORY BY REGINALD DUPREE

y father is a major in-fl uence on my sneak-er collection. Grow-ing up, he would always buy me a pair of sneak-ers when he would pur-chase one for himself.

The most memorable pair that he bought for me was the Air Jordan 17’s. I remember going into Foot Locker with him and buying them like it was yesterday. The unique thing about these was that they came with a suitcase in-stead of a lame shoebox, and I was in awe by the creative packaging. To this day, I believe that those sneakers had the best packaging of any sneaker ever made.

But when I really started noticing sneak-

ers was when I was about eight years old and my dad bought me a pair of Bred 13’s. I loved the little details in that shoe, from the vibrant hologram on the back to the mesh side pan-eling with the dimples.

The most challenging shoe search was for a white and red pair of Jordan 12’s the year before my beloved Bred 13’s. My dad bought himself a pair of these Jordans, but he couldn’t fi nd them in my size. I asked him to save them for me so that I could cher-ish them for several years, but unfortunately I never grew into a size ten. However, my de-sire to own that shoe persisted years later, and I bought myself a pair when they recently re-released.

Although I’m not devoted to one specif-

ic brand, Jordan and Nike are the ones that started it for me. However, my favorite brand now is New Balance which, in my opinion, make the most comfortable shoes overall. I have never owned a pair of New Balance Sneakers that were uncomfortable. The best are from the Liberty, Freedom, and Justice pack. Unfortunately, these sneakers were nev-er released. They are something that I would do almost anything to get.

The little details in the shoes are what I love most about collecting sneakers. One piece of advice I would give to up and coming “sneakerheads,” is to do research on sneak-ers and take a look at what goes into making them and what inspired them, because it will make you appreciate them that much more.

M



































































In regards to working out in the gym, I would like to suggest some popular weight training combinations that have been proven to get people in shape. However, I think the best way to get in shape and stay in shape is to do things that you like to do. If you love to dance, or love to play pick up basketball games, do those things you enjoy, and do them often. That being said, you can look to the two workouts below as ways to be better at the things you love doing, and as a means to get in shape quickly and efficiently. These workouts were thought out with a beginner in mind. If you truly aren’t sure about how to do some of these exercises you can see a Rutgers University fitness assistant, or can hire a qualified personal trainer at one of Rutgers’ fitness centers. All personal trainers either have a master’s degree, or are in pursuit of a master’s degree. Furthermore, if you’re interested in group classes, Rutgers has you covered there as well, and all you have to do is ask a fitness assistant at one of the fitness centers for fun group fitness options with qualified instructors.









WORKOUT A:





WORKOUT B:





CHOW DOWN!


BREAKFAST


LUNCH

DINNER









In regards to working out in the gym, I would like to suggest some popular weight training combinations that have been proven to get people in shape. However, I think the best way to get in shape and stay in shape is to do things that you like to do. If you love to dance, or love to play pick up basketball games, do those things you enjoy, and do them often. That being said, you can look to the two workouts below as ways to be better at the things you love doing, and as a means to get in shape quickly and efficiently. These workouts were thought out with a beginner in mind. If you truly aren’t sure about how to do some of these exercises you can see a Rutgers University fitness assistant, or can hire a qualified personal trainer at one of Rutgers’ fitness centers. All personal trainers either have a master’s degree, or are in pursuit of a master’s degree. Furthermore, if you’re interested in group classes, Rutgers has you covered there as well, and all you have to do is ask a fitness assistant at one of the fitness centers for fun group fitness options with qualified instructors.









WORKOUT A:





WORKOUT B:





CHOW DOWN!


BREAKFAST


LUNCH

DINNER









SPRING COUTURE






SPRING COUTURE







STORY BY KANA ABE





STORY BY KANA ABE


> Design wasn’t my fi rst choice of ma-jor. I wanted to do more video and mixed media. So I think design really fell into play during one of my internships, which is why I push kids to do [them]. It helps you to dis-cover yourself in the process.> I moved here for school when I was 18 and the fi rst thing I did was look up in-ternships in NYC, because where I’m from there isn’t a huge magazine industry or big art scene. The Philippines has a lot of med-ical, business and performance art, but not necessarily fi ne art, social media, and graphic design type of things, so when I came here it was a breath of fresh air be-cause people were excited about differ-ent stuff that I never thought of before. > The fact that I wasn’t exactly exposed to magazines and fi ne art in general when I was younger made me all the more hun-gry when I moved here to overcompen-sate for what I didn’t have growing up. You need the hunger to want to know things because that’s when you know that you won’t get bored. The moment you get bored is when you need to rethink what you’re doing.> In general it’s great to have the pas-sion, but at the same time you need to understand the dynamics of the indus-try. When you get out of school, you’re not going to be a six fi gure salary wielding fashion afi cionado -- you have to pay your dues, network, and learn how to play the game. You can’t forget that the industry is very layered and there are so many roads to take before you get to where you want to be. It’s not a straight path. At the end of the day you have to think for yourself, and school has a narrow direction set for you but sometimes you take that direction and you pick and choose what you want and set your own way. > There are two ways to look at [what design is]. One, design in the real world, and two, design in a more fi ne art sense. Having the eye travel is the key in having a visual expression in shapes, form, color, and if you’re able to translate that in the real world then that’s fantastic. For me, de-sign is the ability to make people excited about things that they didn’t know they would be excited about. If you’re able to make people be interested in something that they never thought they’d be interest-ed in, then you’re doing your job as a de-signer. Your job is to entice them to read the articles.

> God knows it pushes you, but it brings out the best in you. You may stumble for the fi rst few moments but you come out stronger. [Esquire] is very welcoming in terms of ideas, they take ideas from every-one. My boss is David, the creative direc-tor, and whenever we have meetings he says he wants everyone to go look at art, photo, edit, and come in with ideas and brainstorm, and [then] we have two hour brainstorming sessions. We talk about why it won’t work, if it’s been done before, etc. and once you decide on a concept, you talk about how to execute it. Esquire is very collaborative. People strive to do the best they can. There’s a lot of group effort.> I miss the people and friends [at col-lege], and I think I miss the opportunity to not give a fuck about what you’re put-ting in this magazine, frankly speaking, be-cause when you get to the real world they do let you do what you’re creative mind

is telling you, but at the same time you have to sell ads. In college no one is tell-ing you to give something good light; you have free reign over the presentation of the content. After this, you can’t push the boundaries ever again.> I remember when we were in drawing class and I was drawing a fucking build-ing and I remember thinking, “I really don’t want to be drawing a building, what do I want to do?” And I knew I wanted to do something collaborative with people who also knew that they wanted to do some-thing with fashion and fun, artistic, smart, witty, somehow involving the school. I wanted a place to be able to have fun with other college kids, do the best work we can for what we have and do the best shit out there. I was looking to create an organization where there was a marriage between all of the talents found at Mason Gross and elsewhere at Rutgers.

In 2003 came the outbreak of the first commercial camera phone, the J-SH04, engineered by Sharp. This new technology allowed the average individual to have con-stant access to a camera function on the go without having to lug around an actual camera. The emergence of this two-in-one deal acted as the jumpstart to amateur photography becoming a universal obsession. Whether it be a picture of your yummy dessert for a photo blog, a funny photo of your friends to flaunt on Facebook, or just an attractive “selfie” to make your “pro pic” [profile picture], photog-raphy has become a significant part of today’s communications. With its growing popularity in so-cial media, photography has cer-tainly become an increasingly trendy hobby, especially amongst teens and young adults. The act of “liking” or “favoriting” is car-ried across a majority of social networks as a method of show-ing appreciation for your friend’s work. Thus, with the underlying in-centive to obtain as many “likes” as possible, a goal is set to present creative photography in order to attract your friends’ attention. Currently, the hype has centered on Ins-tagram, a photo blog that allows users to present aspects of their life completely through their photography. Alas, in order to gain more “likes” or perhaps, increase the your amount of “followers,” the user is motivated to take inter-esting, eye-catching photos that will attract the attention of other Instagram users. In fact, if you Google Instagram photography, bloggers have provided detailed in struc-tions on photography tips, in order to

make one’s photos more enticing. In other words, every-one is becoming his or her own photographer nowadays.

From an industry standpoint, this breakthrough al-lows more opportunity for recognition for individuals who are serious about their photography, allowing the abili-ty to post their work through a variety of social mediums. To have access to such massive exposure was consider-ably more difficult to obtain before social networks, blog-ging, and other Internet resources were available. On the

downside though, the current competi-tion is intense.

Trim Magazine’s fashion director, Laura Pulgarin was able to get the in-side scoop on what it is like to be in today’s competitive photo industry through her interview with brilliant fash-ion photographer, Melissa Rodwell. Rodwell graduated from Art Center in 1987 with a portfolio built from her years in school. From there, she hit the ground running with cold calls, pro-mo cards, and mailings. Rodwell’s first big break came three years later with

an offer to shoot for Sassy Magazine in New York City. Be-ing asked how fashion photography has changed while in the industry since she has been active,





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STORY BY EMILY BECKMAN


DESIGN BY EMMA GORDONPHOTOGRAPHY BY ANNIE POLLOCK


PHOTOGRAPHY MEETS NEW MEDIA

Despite the competition being so cutthroat, Rodwell strives to stay aggressive in the industry. Her tactics for do-ing so, you ask? First off, Rodwell admits that she could nev-er leave fashion photography, as it is “so ingrained in me that it would be like killing part of myself.” She stated that her pas-sions truly lie in the fashion industry and therefore, she got in-to fashion photography due to her love for fashion in gener-al. Rodwell explains that her inspiration for shoots is most of-ten drawn from the clothes themself. With the fashion driving her visions, Rodwell is able to construct the rich collabora-tion between the clothing and their environment.

With competition increasing with the introduction of each media outlet, it is important for rising photographers in the industry to stay current, particularly in fast-paced, trend-driven fields like fashion. Thus, in contributing to Rodwell’s suc-cess, the photographer embraces this challenge with the establishment of her own fashion photography blog (fash-inphotographyblog.com] in 2008. The blog consists of any-thing from photo tips to inspirational images to contests that bloggers can enter. The blog unites photographers from around the world by allowing them to be a part of this on-line collaboration. Of course Rodwell gets the benefit of tak-ing credit for establishing the blog, therefore providing more recognition to her career, but she also gains the satisfaction of helping to educate other young photographers. Regard-ing her inspiration to create the blog, Rodwell stated: “I be-lieve knowledge is worth nothing unless it’s shared. I want-ed to help people starting out in the fashion photography industry.”

With video also expanding in popularity throughout the different forms of media, Rodwell’s interests nicely compliment what the public will be looking for. The tal-ented photographer has produced three fashion vid-eos that can be viewed (along with her still photogra-phy) on her website, www.melissarodwell.com, but she’s not done yet. With a successful career spanning over 21 years, many would think Rodwell has done it all, but she told Trim that she still has more to accomplish. “I’d like to explore video more and I’d love to be part of some-thing like a magazine or something along those lines. We’ll see. I’m always motivated and inspired to push myself further.” Rodwell concludes with an inspiration-al life philosophy, “I’m in love with the journey, not the destination.”





Matthew James

2005 20122009



2006 2011


Design


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Matthew James

2005 20122009



2006 2011


Design


Clemente














MARK




DESIGN BY ADAM LOWE

MARK




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� rift PHOTOGRAPHY BY JILLIAN SOLLAZZO

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� rift PHOTOGRAPHY BY JILLIAN SOLLAZZO

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TRY EVERYTHING ON. MOST VINTAGE PLACES DO NOT





FOUND EVERYWHERE.





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Trim Magazine Spring/Summer 2013