Since 2015 the United Women of Color and the Black/African American Cultural Center at Colorado State University have been putting on a hair show.

The Feb. 26 event in the Lory Student Center Theatre featured participating designers’ work on — you guessed it — hair. 

Maya Johnson, the vice president of United Women of Color, described the essence of the show.

“We’re just showcasing Black talent on campus and just expressing the beauty and art behind Black hair, even if it’s adding hair to your own hair or using your own hair,” Johnson said.

It being her first year in the vice president position, Johnson expressed the learning curve of planning the event.

“So I think it was stressful but also a good opportunity to get more connections with people and build relationships with some of the pro-staff in the Black/African American Cultural Center,” Johnson said.

“We took on our different roles, and we made it happen,” said Taslima Yusuf, president of United Women of Color.

Not only did The Hair Show feature art, it also featured a few local vendors selling jewelry and hair care products. There was also delicious food offered to all participants and audience members.

“Not everybody might be interested in hair, but some people stay for the vendors and stay for the show,” Yusuf said. 

The interest in hair, however, did not disappoint. This year’s theme was “Blackprint: The Original Blueprint.” The two designers who showcased their hair designs were Precious Oladoye and Angela Frierson.

The show had three categories, with designers going head-to-head. The first category was “Throwback,” which featured old-school styles. The second was “Pushing the Boundaries,” which featured a new and innovative style, and the third was “Freestyle,” which gave the stylists a chance to show off in whatever way they wanted.

“I think one thing to note is that it’s for everyone. It is not just for Black people. It is not just for Black women. It is open to any and everyone because I think it’s good to include everybody and let them know that this is an important part of our culture and our heritage.” –Taslima Yusuf, president of United Women of Color

After all the models showed styles, Oladoye was named the 2023 Hair Show winner.

“Just getting closer with my clients and just helping my hair models be closer with one another too and to see how they feel and how confident they are (is my favorite part),” Oladoye said.

As the event grows, participation will only grow as well.

“I think more people should come because it’s like an amazing experience,” Oladoye said. “You can see hairstylists from around Fort Collins.”

The other contestant, Frierson, was thrilled to show her designs to CSU students.

“I’m a hairstylist here in town, so this was a great opportunity to just get out and support the Black History Month festivities that they do,” Frierson said. “They do this every year; it’s always a really great time, so I was glad to come out and support.”

With the conclusion of The Hair Show, both stylists were recognized for their beautiful work.

“I think one thing to note is that it’s for everyone,” Yusuf said. “It is not just for Black people. It is not just for Black women. It is open to any and everyone because I think it’s good to include everybody and let them know that this is an important part of our culture and our heritage.”

Reach Emmalee Krieg at life@collegian.com or on Twitter @CSUCollegian.

BU StuGov heard updates about the new Student Link and approved funding requests in a meeting Monday night.

Budgeting time between work, school and social events can leave you feeling like you don’t even have time to eat, let alone cook a full meal. However, for those of us who enjoy cooking, here are three affordable meals to save money and time between classes. 

Tuna Hud (or Tuna Pasta)

Tuna hud is a family favorite in my house (don’t ask me why it’s called tuna hud — I don’t know, it just is). If you don’t like tuna, get better taste buds or skip to the next recipe.

All you need is a can of chunky lite tuna per person, some pasta (farfalle or penne are best, spaghetti is not a good choice here), garlic, olive oil and Italian seasonings. While your pasta is boiling, sauté as much garlic as you can dice in a large pan absolutely coated in olive oil. Fresh garlic is best, but pre-minced is cheap and easy for students in a hurry. It will still be delicious either way. It will not be delicious if you use any oil other than olive (I know it’s more expensive, but it’s really, really worth it). 

The garlic will cook fast, so have your tuna cans open and drained — I like to leave a little bit of tuna water to keep it moist, but it’s up to you. Add the tuna and whatever seasonings you like. I suggest going easy on the salt and piling on basil and garlic powder, but anything along those lines will taste delicious. If you have it, parmesan and lemon juice are great. The tuna should reach 145 degrees and turn a slightly gray color when it’s done. At that point, turn off the heat but leave it on the burner. 

Drain your pasta just before your preferred texture and mix it in the tuna pan with a little extra olive oil. With tuna coming in at $0.80 and more than 20 grams of protein per can, this is a quick, cheap and nutritious meal that I absolutely love.

Dumplings and Cabbage

This meal is sort of cheating because it involves frozen food, but it’s still relatively healthy and involves enough cooking to scratch that itch without requiring a lot of time. This is my go-to lunch before class and it’s highly customizable. 

You can find frozen dumplings at most grocery stores, but you can also make them yourself and freeze them to eat later. Just grab some dumpling wrappers and put a little bit of whatever filling you like: I love pork, cabbage and green onion. 

Dumplings can be cooked in a variety of ways, but I love frying them in a mixture of sesame oil and vegetable oil (any oil will work, but keep in mind they will affect the flavor and cook time). I use a lot of oil, fry them on medium until they’re light brown, moving them around so they don’t burn, and then I add about a tablespoon of water to the pan and cover it to let them steam for about 5 minutes. Finally, I remove the cover and turn up the heat to bring back the crispy texture. 

Once the dumplings are fried, I turn off the heat but leave the pan on the burner and throw in some chopped cabbage. Cutting a slice out of a whole cabbage will make it chopped enough for this recipe. I find that the sesame oil already in the pan, plus some salt and pepper, is all I need, but you can add whatever else you like. Stir constantly until the cabbage is nice and soft. I like to combine the dumplings and cabbage with some kimchi — which you can make yourself, but I suggest just buying it. Eating this before class makes me feel like I have my life together. 

Turkey Chili 

Chili isn’t exactly a quick dish, but this recipe takes less than 2 hours total and is dirt cheap. If you don’t have a well-stocked seasoning cabinet, it might be a bit more expensive the first time. But after that, you can make this dish for about $7 and you’ll have chili you can store and reheat all week. Meal prepping!

Start by cooking a can of diced tomatoes, crushed tomatoes, tomato soup and some tomato paste with black and kidney beans. Chili powder, cumin, garlic powder, red pepper flakes and coriander are my favorite seasonings, but you can add whatever you like. I personally add gochujang for spice. 

While the beans are cooking, sauté an onion and lots of minced garlic in olive oil before adding a pound of ground turkey. Add the same seasonings as you did to the chili and cook until at least 165 degrees and add it to your chili pot. If you don’t eat meat, just skip this step, but do add some onion and garlic to your pot. 

Once the beans are soft enough, the chili is good to go but it gets better the longer you let it simmer. You can add just about anything you have in your kitchen to this dish. I’ve added brown sugar, milk, lemon juice, even chive and onion cream cheese. It’ll taste great no matter what — it’s chili. I like to serve this with corn bread or a baked potato. 

Your Grades are Not Worth Eating Poorly, I Swear

Whether you try out one of these recipes or something else entirely, prioritize your eating habits. I don’t necessarily mean eating healthy, whatever that means to you, but rather eating food you enjoy and taking the time to enjoy cooking when you can. Mangia che ti fa bene!

e.raines@dailyutahchronicle.com 

@ed_edd_n_edie

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The Marcy-Holmes Neighborhood Association (MHNA) started a program in January called “Leave a Light On,” with the goal to provide more street lighting for people walking in the neighborhood at night.

Leave a Light On offers to reimburse homeowners in the Marcy-Holmes neighborhood for lighting on their front patios to increase lights on the streets and sidewalks. Home owners can apply online and get fully reimbursed for installing additional new lighting.

MHNA President Vic Thorstenson created the Leave a Light On campaign to increase the amount of lighting in the Marcy-Holmes neighborhood, specifically on sidewalks since most of the current lights are positioned over the streets.

“This is for the safety of people walking on sidewalks,” Thorstenson said. “Neighborhood groups pooled money together to create $250,000 to encourage property owners in Marcy-Holmes to put up lighting on their properties and we would reimburse them for that.”

Thorstenson said Marcy-Holmes has a poor street lighting plan because it is the oldest neighborhood in the city. The MHNA is working with the city as part of Leave a Light On to improve lighting on the sidewalks by installing low-powered string lights primarily on darker streets.

“There are very few homeowners in Marcy-Holmes because they are mostly college houses,” Thorstenson said. “The landlords, most of whom don’t live locally, have not paid much attention. It can help if tenants reach out to landlords and request string lights for their patios, and the landlord can get reimbursed.”

“I don’t feel safe walking home”

The Marcy-Holmes neighborhood is divided into two sections: Dinkytown, which is mostly populated by students, and Marcy-Holmes.

The difference between the two areas can be distinguished by the amount of lighting on the sidewalks. The sidewalks of Dinkytown are well-lit compared to Marcy-Holmes, which lacks a proper amount of street lighting. This creates a less safe environment, especially at night, according to some residents.

Celia Brokaw, a Marcy-Holmes resident and fourth-year student at the University of Minnesota, noticed an immediate shift from the lighting in Dinkytown on campus versus Marcy-Holmes off campus when walking home at night.

Brokaw lives on 11th Avenue and Sixth Street and said there is a three-block radius near her house that gets very dark at night.

“Walking home with no light feels dangerous, and no one is going to see if something were to happen to me,” Brokaw said. “One time, I was walking home by myself and across the street, I saw someone, so I crossed and he followed, and then I did it again, and he continued to follow me. I basically ran home after that.”

Brokaw said she even changed her class schedule to accommodate her safety walking home.

“I had the option to do a night class for an elective I wanted, but I decided not to do it because I didn’t feel safe walking home or even taking the bus home,” Brokaw said.

Sam Matuseski, a fourth-year student at the University living in Marcy-Holmes, said he also noticed a huge difference in the lighting on campus versus off campus.

“In general, on the U of M campus there is really good lighting, but off campus, the lighting gets spotty and sometimes you can’t see a few blocks ahead of you and who is around you,” Matuseski said.

Matuseski said he has lived both in Dinkytown and Marcy-Holmes and noticed a big shift in his perception of safety while walking home at night when he moved further from campus.

“When I lived on University Avenue, walking home from the bar I felt pretty safe and not concerned because there is such good lighting,” Matuseski said. “Now living more off campus, I am more on edge for sure. There are no blue emergency lights and a lot less lighting in the area where I live.”

In recent years turbulent times around the world have hit close to home for many of us and made us rethink many aspects of our daily lives – including our careers. Living through the pandemic, the cost-of-living crisis, and an impending economic downturn led to a newly forming economic landscape. Along with the push for […]

By Andrew Burke-Stevenson, Madi Koesler, Annie Mayne, Ruihan Yang  Boston students rallied for gun reform outside the Massachusetts Statehouse last Friday. Senator Ed Markey attended the rally and delivered a speech.

Having won nine straight games, UH stayed atop the AP poll released on Monday morning. | Anh Le/The Cougar

With under two weeks until Selection Sunday, Houston remained at No. 1 in the latest AP poll released on Monday morning. 

The Cougars (27-2, 15-1 AAC) went 2-0 over the past week with victories over Tulane and East Carolina to clinch their second straight American Athletic Conference regular-season title and fourth in the past five years.

UH, a team that currently holds the top spot in both the NCAA NET rankings and KenPom ratings, has won nine games in a row and 18 of their last 19. 

With two games left in the regular season, the Cougars are projected to be the Midwest Region’s top seed which would be just the second time in program history that UH held a No. 1 seed in the NCAA Tournament, the other coming in 1983.

This is UH’s sixth week occupying the AP poll this season. The Cougars received 49 of the 62 first-place votes.

sports@thedailycougar.com

—
“Holding steady: UH stays at No. 1 in latest AP poll” was originally posted on The Cougar

Project Pizza has served Larimer County good food and good times for a cause since 2021.

“This idea of a mobile pizza truck was pitched to a previous employer, and when they decided not to move forward with the idea, we decided it would be a great fit for us on our own,” founder Isaiah Ruffin said. “(It’s) a way to combine the passion for food literacy and the skill of cooking.”

Currently the company has a program called the Food Lit Foundation. This charity funds gardens for many schools in the Larimer area and food literacy programs for students. The awardees of the quarterly Learning Garden Grant receive $500 and a pizza party thrown by Project Pizza.

Ruffin’s wife, Colleen Constant, was at his side from the very beginning. Constant is the co-owner and the director of administration for Project Pizza. She controls scheduling, employment and any administrative needs. Constant is also head of community engagement, which means businesses reach out to her and she ensures the schools who win the Learning Garden Grant receive their pizza parties in a timely manner.

“I decided I was done working for other people and was excited for the next adventure,” Constant said. 

One of the couple’s goals for their adventure, the pizza truck, was to throw the world’s largest pizza party. The duo attempted this feat in August 2022. 

“We had five other pizza trucks from all over Colorado,” Constant said. “We never heard back from Guinness (World Records), but in our eyes it was the biggest pizza party.”

Although the company had plenty of fun and made great memories, they still experience hardships other businesses in town don’t. Being a Black-owned business in a town with about an 80% white population, Project Pizza attempts to bring everyone together despite the intense discrimination they face on a daily basis.

“The reality is that people can be very racist and hide it in unsuspecting ways as well as microaggressions, which makes for twice the amount of work on our end,” Ruffin said. “Another difficult part of being a Black business owner in this area is that we don’t have a network with other Black-owned businesses, specifically in the food industry.”

However, according to Constant, there have been positive impacts of being a Black-owned business in a predominately white community.

“It has affected our business in ways that are positive and negative,” Constant said. “People will seek us out for pizza; we have other Black people in the area that will seek us out. It has helped us gain business but also helped us lose business.”

The business has been attempting to obtain a brick-and-mortar for over two years now yet has consistently faced challenges. The goal of a brick-and-mortar is to gain more clientele by having an in-person restaurant business where customers have a main location to visit.

“We’ve had a very trying time trying to get a brick-and-mortar, but we find other businesses have no issue at all,” Constant said. “It’s been a challenge for sure, but (it) has been hopeful for other people of color in the area.”

The goal of the brick-and-mortar is to make Project Pizza fully a nonprofit. 

“We’ve been told that we aren’t the right fit for a brick-and-mortar in a particular location,” Ruffin said. “At this point, we have tried at least four times to get a brick-and-mortar in the Fort Collins area.” 

With all of this in mind, everything Ruffin and Constant do is worth it in the end.

“My favorite recurring memory is when customers come up to the truck and tell us our pizza is the best they’ve ever had,” Ruffin said.

Reach Alexander Wilson at life@collegian.com or on Twitter @alexgrey0604.

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