Author: claire lardizabal moser

  • Vent

    Vent

    Caution: Rant ahead.

    After a bout of procrastination, I am attempting to get out of it by writing something I don’t have to write. I don’t know if you realize how refreshing it is to get it all out on paper, er, computer screen (unless you’re a writer and you know what I’m saying).

    This semester is probably my hardest one yet. On top of my internship for the town paper, I am an editor for another class. In another class, it is writing intensive. So for nine credits out of the 17 I am enrolled in, I am just writing. Except I’m really not just writing, because that’s the easy part.

    I am scouring the city for stories. I am calling, emailing, texting everyone to talk about stories. I am setting up times to interview people and going to said interviews. Then, when all’s said and done, when I’ve questioned the shit out of my sources and double-triple checked everything to make sure it’s as accurate as possible, then I can write. Writing is a privilege, and I am proud/tired/in love with the career I am going to make out of it. I am thrilled by the notion that in less than nine months, I am going to hopefully be paid to do something I have always liked doing. That alone is going to get me through my classes. And do you know what’s sad? I’ve been doing this for a year and a half, unpaid, with barely a social life or financial stability intact, but I can tell you right away I’m a lightyear better than I was on day one. I wanted to write, and they let me write, and even though I substantially eff up all the time, I think I’m getting the hang of things.

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  • Range Free café offers allergen-free foods

    Range Free café offers allergen-free foods

    Range Free is the first allergen-free bakery and café in Columbia

    When Anna Meyer was diagnosed with 24 food allergies in 2009, she had to figure out an alternative diet. The journey wasn’t easy.  Although many friends and family supported Meyer, others didn’t understand that certain foods could make her gravely ill. At restaurants, Meyer had to ask servers lots of questions and trust that kitchens weren’t cross-contaminating the food by using utensils that had been in contact with products she was allergic to.

    Source: Range Free café offers allergen-free foods

  • How to make your server love you

    How to make your server love you

    Here are a few helpful tips I’ve learned through the years to make your server love you so you have the best dining experience possible

    Source: How to make your server love you

  • The Perfect Pair

    The Perfect Pair

    Something’s cooking in the kitchen. Bite-sized shrimp wonton cups sit on a glass plate, ready to be devoured. Steaks sizzle on the grill. Brussel sprouts roast in the oven, and wine glasses clink as Ken Dean searches for the perfect glass to pair with a bottle of wine.

    Source: The perfect pair: Chef Ken Dean and sous chef Charlotte enjoy pairing food with wine and friends with travel

  • What We Hope to See in ‘Fantastic Beasts and Where to Find Them’

    What We Hope to See in ‘Fantastic Beasts and Where to Find Them’

    Sphinxes and centaurs and dragons, oh my

    The movie Fantastic Beasts and Where to Find Them, scheduled to release November 16 next year, is every Harry Potter fan’s infatuation continued. Adapted from a book based off one of Harry’s textbooks, the story follows Newt Scamander, the author, as a wizard in New York City’s secret magic community 70 years prior to Harry’s time. For the first time, we’ll be able to see what the Wizarding World looks like in America.

    Source: What We Hope to See in ‘Fantastic Beasts and Where to Find Them’