On Top of a Mountain Nate Cusumano

On Top of a Mountain

     On top of a mountain in Bloomsburg, Pennsylvania is the upper campus of Bloomsburg University. This is the home of the division two football team, the Bloomsburg Huskies. The practice field, located in upper campus, is where the prestigious team prepares for their games. Practice being the most important part of winning a football game it cannot be taken lightly. Its sole purpose is to prepare the Huskies for the game they have that Saturday. The Huskies have a tradition of winning that has always defined their identity.

    

     The practice field painted with white chalk lines covers the green grass that stretches long and wide. There are views of enormous rolling hills surrounding the entire field. Being on top of the mountain there are great views from the top of the hill. There are two wooden towers placed on the field, this is where Coach Darragh films the practices. Football players gather inside the field displaying maroon and white jerseys that separate the offense and defense. The offense wearing white and the defense wearing maroon you can see them working hard throughout the field surrounded by their coaches. Red pads lay on the beaten and battered dirt to assist in drills for the players. Cones are placed sporadically along the field to assist in the drills. Water bottles are placed around the field in green carriers that await the thirsty players. Athletic trainers are working hastily to make sure the water bottles are always full and that the players play safe.

      As the athletes run onto the practice field they begin the first part of practice, which is called pre-practice. This is a time for coaches to talk about what they are installing into the game plan and for the players to get warmed up. After the head coach, Paul Darragh, blows his whistle, it alerts the players to begin stretching. Lined up 5 yards apart each athlete stretches simultaneously. After the stretching is finished pre-practice is complete. The next session is called individuals and the team breaks up and runs to their groups. They begin their position-oriented session of practice. The following and final session of practice is called team. Team is when everyone comes together and there is offense versus defense.  By servicing each other, both sides of the ball work the game plan for the coming Saturday. Practice concludes with conditioning, then the coach says a few things and dismisses the players from practice.

     "Practice is a place to get better. It's a lot of hard work but the game should be the easy part." explained Qmac Quiteh, a member of the team. Many bystanders can observe the focus and work hard created during the two hours they are out there. You can see proof of the hustle from sweat beading down their fatigue expressed faces. "I come to practice with a mindset to get things done," expresses Qmac, which reinforces the player's motto of working hard.

     Players' attitudes during practice and games go a long way with their tradition of winning. "The men on this team never quit, even in the face of adversity. I think that is how we've grown to have a winning organization," Head Coach Paul Darragh explained. During practice there is very little small talk and joking around, everyone is there to work and to get better. Having a winning season for sixteen years straight goes to show that the winning tradition in Bloomsburg is something very real. Season after season the huskies continue to be above .500, made possible by the sacrifices made on the practice field.

     Being a powerhouse in the Pennsylvania State Athletic Conference would never come easy. The blood sweat and tears spent on the practice field is the key ingredient to the success of the Huskies. Ironically hours of hard work on top of a mountain has helped the Huskies remain on top of a very steep conference. With a tradition of winning, a culture of hard work and a consistency to get better the Huskies can only be who they are with their preparations made on that practice field.

Spare Some Time for Bowling

     A man steps up to the ball return, a blank expression falls over his face, showing complete and utter concentration. He reaches down, first to place his hand over an airflow, drying off any sweat, or grease from his freshly cut French fries. After this, he reaches down and finds his personal ball, the red and blue swirls claiming it as his. He places his fingers in and steps up, holding the ball at shoulder height, just slightly off of his body. He silently utters something to himself, and then begins the approach. In four quick strides, he reaches the foul line and drops the ball. It slowly drifts out towards the gutter, then just as one would think it to succumb and fall, it snaps back towards the inside of the lane. The ball rockets towards it's target, and hits home. All ten of the pins fall down in a thunderous crash, as the crowd behind him exclaims, some boos, some cheers. The man turns around triumphantly; another successful frame that night.

     This situation is a common one at Milton's own Imperial Lanes. This is a very informal location, made to make any patron of any skill level feel comfortable and to have fun. As you enter the glass doors, you see a round area for people to sit their bags down, and remove any wet shoes. As you travel up the long ramp, the first thing that sticks out is the vibrant, fluorescent carpeting used in the bowling alley. The background of the carpet is black, but is decorated with designs of bowling pins and balls, and in general vibrant shapes in oranges, greens, pinks, and blues. This design is carried over onto the tables of the bowling alley, which are surrounded by gray chairs which swivel back and forth, easing access to and from them. Most of what isn't covered in this design, or blue paint, is a light wooden siding. The alley has 16 lanes in it, split down the middle between lanes 8 and 9 by four pillars, with brick bases and the pattern of the carpet continued up to the ceiling (Figure 1). The bowling alley isn't very big, but creates a very open feeling for any entering to have an entertaining night of bowling.

Figure 1

     When patrons decide to come and bowl at Imperial Lanes, it is a fairly simple and painless process. If someone would have their own ball and shoes, bring them along, but if not, that's okay too! Once at the front desk, guests are usually greeted by a woman, or two of the children of the staff across the wooden counter. At this point, guests will specify how many games they'll be playing (Usually one - three), and if balls and shoes are necessary. If needed, those will be added onto the final bill, and then after paying, guests will be directed to the lane they're bowling on. After everyone gets their balls and shoes around, names will be inputted into a large screen above the lane; every lane has one of these. They will keep the score for that game and the total across every game you play, show animations providing a reflection of how each throw was, and even show how fast the ball went! As people bowl, they get hungry and thirsty. Luckily, these feelings can be quenched with ease. There is a soda machine, and many selections of common, and simple food to make (fries, pizza, burgers, chicken tenders, etc.). These will help to keep people satisfied while they go bowling. Hopefully, the night will end up as a joyous time for the patrons, and that they'll score well in the process!

Some of the many balls
to choose from

     One big part of this job would obviously have to do with working with the public, and seeing improvement occur overtime with the regulars at the bowling alley. Imperial Lanes offers many leagues for all ages to bowl in during the week, one even being for seniors and one on the weekends for children 12 and under. The owner Andy says that this has to be one of his favorite parts of the job. He simply said, "I love working with the kids, just the public in general." He is doing what he loves, along with all the staff there, and enjoys every day of it, and interacting with the people who come into his bowling alley. A big event is whenever a bowler gets an honor score, which is a perfect game, a 300. Andy, and many of the staff said that seeing someone reach that point, staff or patron, in their bowling career is a fantastic thing to see, and one of the many highlights of the job.
    

     Andy has owned Imperial lanes for 13 years now. It has been open since December 31st, 2001. He even goes as far as to have the lanes open on New Year's Eve for business, and people can bowl until all hours of the night and help celebrate another successful year for Andy and his staff. The bowling alley is open for a 34 week season, and has varying hours based on what day it is. It then closes over the summer. A common statement from the staff would have been "The long hours are difficult" about this 34 week season. Most the staff has worked there for 10+ years and all have a strong background in bowling. One staff member has been there since he was 16, and said he got into just because it was, "The thing to do. You either bowled or you roller skated." The one goal everyone who works there has is just to enjoy the game, and improve themselves.

     Andy Neuer has been bowling for a very long time. He started at three years old, and has stuck with it. He stuck with his passion through the years, and owns a bowling alley now. He gets to spend every day doing what he loves and is passionate about. He has actually bowled on tournament before, and did this for 10 years! He has two children, who are also very skilled at bowling. His son is 13, and has already scored four 300 games! His oldest daughter is a senior in high school and has now had three honor scores. He also has the honor of coaching Milton High School's bowling team. He has helped bring those boys and girls to states many years, and helps more youth find the joy in bowling. He doesn't plan to stop bowling, or working at the bowling alley anytime soon. "I won't stop until the day I die."

     Our man from before now walked out triumphantly from his night at leagues. He scored a 197, and 287, and a 256. This overall lead to a great night for him, and one of the higher averages for the night. He even made some money via betting with teammates on how his scores would compare to others. As he walked out, he heard another crash of a strike behind him. He stopped, smiled, and walked out, excitedly waiting to continue his league season next week at Imperial Lanes.

Christmas In July

Every year people look around at countless trees to find the perfect one, the one that will truly bring the holiday spirit in their household. Have you ever wondered who are the people that perfectly deliver you those beautiful trees or what they have to do to grow them so good. Well in Bloomsburg, PA there is a plantations that encompasses over four hundred and fifty acres of land. The plantation grows nothing but the best Douglas and Fraser fir Christmas trees. The plantation are owned by one man, Mark Zelanzy, under the name Quaker State Plantations.

When one is leaving Bloomsburg driving south towards Danville, one would turn down this hidden road called Grovania Drive heading up a beautiful mountain alive with forest and wild creatures. While heading up the winding road, one will notice acres upon acres of pure green fir Christmas trees that are lined up in rows curving over the many hills that reside on the mountain. The trees are no more than a feet apart from each other sometimes standing at the outstanding height of ten feet. The view would remind a person of obedient soldiers standing in military formation.

Quaker State, a major award winning grower in Christmas trees, carries an inventory of more than one-half million trees. The plantation has over thirty years of adaptive history with the help of Mark Zelanzy. Zelanzy, who not only owns the plantation but manages the all of the plantation, has a Masters in forestry and over twenty years of practical experience. The fifty-six year old with brown and patches of grey hair dedicates countless hours every year to produce some of the most gorgeous trees and supply them to customers who have been coming back for years.

Ariel View Of Plantation

"The work may be hard and sometimes even frustrating but at the end of the day, it's all worth it," exclaimed Mark Zelanzy. He explained to me the process he goes through every year to ensure that his trees are in tip top shape ready to be packaged for shipment. During the months of July, August, and possibly September, Zelanzy hires around forty employees to endure the next few months. Their seasonal work on the plantations are crucial for the trees to become perfect for shipping season. They are tasked with trimming all the trees on the plantation so when November rolls around, they are not unevenly grown on the sides and the top is not too long.

The conditions that the employees have to endure during that time are difficult and not every person can handle it. They start their morning by waking up at six in the morning at one of two of the houses that are provided to them by the company. The main house which has been located next to the company's office. The other house is across the street but down a hilly dirt road next to countless rows of trees. They began their shift at seven, traveling together in short buses that are driven by the supervisors to the part of the plantation that they are designated to complete that day. 

They sharpen their grey trimmers with red on the bottom of the handles. The clippers come with adjusters so they can reach the taller part of the trees. Most of the employees wear boots, khakis or jeans, and a long sleeve shirt to prevent the trees from contacting the skin, which would cause itching. The workers are so close to the trees, with some days being above ninety degrees, making breathing very difficult and can also cause them to pass out from the heat.

Zelanzy understands the conditions from personal experience and takes more than plenty of precautions to make sure none of his employees fall victim to them. He supplies the short buses with water containers the size of those used at football games filled with ice cold water. His supervisors constantly remind the employees to drink water to keep up with the heat, as well as check their trimming to make sure they are not making consistent mistakes. "Safety is a big part of the job and we make sure that if we see an employee struggling that we stop them and have them take a break to catch their breath," explained one of the supervisors. They always want their workers to know that they are not going to push them beyond their limits.

Quaker State, an experienced plantation that provides quality fir Christmas trees and prides itself on its customer relations. They have performed unsurpassed proficiency in filling out customers' orders. Managed by an experienced team, lead by Mark Zelanzy, they take their customers' request as serious as their employees' safety. In the heart of Pennsylvania's Christmas tree growing country, you can know that your tree is handled with the utmost care and responsibility this Christmas holiday.

Pub 36

Back at the Bar

Walking into my family bar is always a good time. Familiar and unfamiliar faces pepper the scene as they go about their conversations and the bar is at work. Conversations at the bar are usually about the Eagles, Phillies, or Flyers; but I hear the occasional story of a Gaelic Football championship or a really good concert. The barback is missing from the scene as the two usual bartenders are hard at work. The bartenders are always greeted by a wide array of people at the bar. The usuals are there but there are always a couple of odd groups at the bar. A guy straight from Ireland is yelling about his Guinness being poured wrong, the elder ladies in the corner are asking for fancy drinks such as Mohitos, Fancy Margaritas, and shots of stuff I've never heard of. The variety at the bar is always interesting.

When you first walk up to the bar you will notice you can't use any of the doors in the front. There is a weird stair that people always trip on so the door got moved off to the side. The Hardwood floor is always polished and if you come early enough it smells really good. Music is never stopped because there is a huge list of songs that people pick from to listen to. The jukebox constantly has a line of country, rock, and pop enthusiasts.  The bar itself is on the right side of the venue surrounded by high seats. The left side has tables for people who are just looking to eat or, later at night, for people who are looking for a seat.

The beerback arrives at the scene every day of the weekend at 6 p.m. Their job involves way more than just getting beer for the bartender at this bar. "We do everything here including the normal stuff a beerback does." He has that slow Northeast Philly accent. He goes off and lists a bunch of his daily tasks. "Besides getting beer, I clean dishes, mop the floors, clear off tables, I do her job, (He says to the waitress who was leaning over the bar) and I critic the dancers." He goes off with the bus tray downstairs and the next time I see him he has my plate of food. "Told you I do her job." The bar usually picks up around 6 p.m. and the DJ should come at 9 p.m.

A couple months before the opening night, my family bought a stripped down building. The building is the remnants of the old bar, Smokeaters. The old bar had a lot of negative reputation that we had to justify. My uncle and two of his friends purchased this ghost of a building. My family built the old building back into a decent bar. They worked threw water damage, broken pipes, and faulty electric wires to finally finish the bar it is today.

Every Saturday is pretty busy but this wasn't any Saturday. It was Eagles football day and the bar was almost all taken by 5 p.m. and the game was at 7 p.m. People were camping on the tables waiting for an elusive bar seat. The beerback always comes in with a ton of work during these early games.

For the Love of Food

         Ahhhhh the beloved Scranton Commons, Bloomsburg University's main dining facility. Fully equipped with 8 dining stations that have an endless variety of food that touches all the bases of the craving spectrum. The all you can eat motto is incredibly enforced in this dining establishment. You can eat the best cuisines from almost every cultural background. The exquisite varieties offered are a celebration of culture.

          The meal cycle includes meals such as sushi, pasta, tacos, and if your feeling traditional the good old hamburger with freshly cooked home fries. A home cooked meal awaits you every visit you make to the Commons. When asked about the magnitude of the food consumption at Bloomsburg's Scranton  Commons ,the front of the house manager Marissa shocked me with the numbers. About 120 pounds of fruit is consumed daily, 150 burgers in dinner only; throughout the day 450 are served and 200 chicken patties in one meal period!

Everyone's favorite section is the dessert station, the dining staff takes great pride in their pastries! If one requests the server for ice cream, you'll be happy to be informed that any flavor you choose is homemade here in Bloomsburg! Also the cupcakes are to die for, each cupcake has its own special ingredient that adds that kick too it. The cupcakes flavors change as the seasons do. For example since were in the fall, the recipes will include flavors such as pumpkin or carrot cake with decadent cream cheese icing. Marissa, a familiar face in Commons is an advocate for the dessert section, and also a baker.

Pumpkin&yellowcake cupcakes

Marissa making tacos

Marissa has been the front of the house manager for quite some time.  I was able to chat with her about her experiences in working in the food industry. When she's not busy serving 1800 college students in one meal period, Marissa is seen supervising other employee's making sure the food is prepared up to standard. But there are some rumors that linger around about Commons food. One of the most famous rumors is that Bloomsburg purposefully mixes their ingredients with laxatives. Yes, I know what your thinking.... What?! I did some investigating to help clear the misconceptions.

Salad bar

    I Personally asked Marissa if these accusations were true; She remarked with a look of disbelief and amusement. "No, we measure everything out, we really take food safety here seriously. There's no way we would be able to serve it if it wasn't safe." Please, don't believe what you hear through the grapevine and please don't pass it along to your guests! They'll lose the opportunity to indulge in BU's finest dining.



One of the best feature's about being a Husky is the fact that, each student has 10 meals swipes for friends/family who come to visit on campus! On orientation days for new freshmen, parents and prospective students get free meal tickets into Scranton Commons to get a taste of the good life. Upon ones entry to the Commons if you look to your left, there will be huge booths laid on top of a platform that raises several inches from the ground. These booths are located behind the Husky water fountain. If you look to your right and walk towards the dessert station, you'll witness "bar" styled  tables and stools in the back of commons. This area allows for a more private experience. Feel the love yet?

  
      If you can't maybe this next tid bit will convince you. Scranton Commons has a special section just for vegetarians or vegans! This installment is located next to the pasta station close to the dessert section. Each food item has a complementary nutrition information available. The best part regarding this is you can still keep track for your diet. A great addition to Commons healthy alternatives, they strive to reduce the amount of unhealthy fats and sodium in their recipes. They also encourage local  suppliers to do the same. If a student has any food allergies the dietitians work with students to accommodate their special dietary needs.
     
 "I love making students happy with food, its what makes my job worth the hard work." I guess it's safe to say Bloomsburg's dining staff has a love for food and its students, and don't worry they don't have a love for laxatives.

Solving The Problem

           

            Ever need help with your math work or just a quite and comfortable place to get it done stop by the Bloomsburg University Math Lab. The Math lab is a great place for your academic studies and getting your work done. The people who work with the students there are extremely helpful with working with student’s algebra problems and questions.

      The Math Lab is located on campus in the Northumberland hall lobby and is open to students Monday through Thursday 10am to 9pm and Fridays 10am to 1pm. There is a very nice and comfortable atmosphere with not a lot of noise nice people and lots of couches. With 14 tutors in total on staff plenty of different types of people are offered that can help students understand the concepts of college level Algebra.

            As I already stated the Math Lab has 14 tutors in total who all work different shifts. When I was talking with the tutors they explained to me that their main goals are to assist student with their math problems and to keep the atmosphere friendly and quite. The tutors sit at the front desk signing people in and out and keeping record of it while also helping students learn and answer questions. All of the tutors have taken the two introductory and intermediate Algebra classes and work well together as a group.

            While interviewing the tutors at the front desk I got to know a lot about the math lab and the people who work there. They all seem to really like their job and the rewarding experience of helping people. Also on some occasions they will meet up with you and can tutor you by appointment. Also that you can only work on math things while you are in there and that you are required to stay for at least a half hour to get credit for the session.

         One big thing that I took away from the interview was a quote that one of the tutors working at the front desk said. “There are plenty of reasons why I love working here but the biggest one is that my job is to help people, and that’s really rewarding”. That quote really showed me that she is really passionate about her job and helping people.

            There is great diversity among the tutors that help give you different perspectives on things that you need help with. For the most part all of the tutors have different majors and skill sets to help you. Everyone also has a different style in which they can teach and explain things to you when you are having a math related issue. There is always plenty of tutors working so when you are having trouble comprehending what one tutor is explaining to you another can come in and explain the solution to you in another way.

            The students in the math lab also contribute to the good positive atmosphere in the lobby. For the most part everyone is either doing their home work or studying either in a group of friends or by themselves. A lot of students keep to themselves by either coming alone or putting in headphones. Most of the time you will see at least one person from your class that you can either work with or ask questions about what’s going on in the class.

            During my first trip to the Math Lab I walked in sat on one of the couches opened my homework and immediately had a problem this is when I discovered the worth of coming to the Math Lab. I forgot my syllabus and didn’t know what the homework was so I found people in my class asked them what it was and I figured it out very quickly. Then I had some questions on how to do some problems so I took my homework to the front desk and had a tutor explain to me how to get the answer in a very quick and friendly way.

            Overall the Math Lab has a very good and learning friendly atmosphere get your work done in. The students in there keep quite but will try to help you out if you have a question about something. There are lots of tables and couches to get your work done on which also lends to the nice comfortable atmosphere. The tutors sitting at the front desk a very friendly and helpful and know how to help you with your problems in the course.    

            The Math Lab is a very friendly and helpful place for you to get your work done. It has a great atmosphere and very helpful tutors and other student there to help you. With the friendly people and comfortable spots to get your work done the math lab has a great atmosphere. I hope this paper can help change your view on the math lab. 

           

Runnin' on Dunkin

Figure One

As I walk in the smell of fresh brewed coffee hits me like a ton of bricks and the display of the 15 plus donuts already has my mouth watering.(Figure One) As I walk to the counter undecided on what I want to get the crew member with a smile on her face asking "What can I get for you to today?" I decided to get my regular, caramel iced latte with an extra shot of caramel and a Boston Kreme donut, for a perfect duo that's always satisfying. The sweet caramel paired with the bitter espresso mixed with skim milk, its one of my favorite Dunkin drinks along with the donut. The soft yeast donut with the angel cream piled in the middle topped with thick, rich chocolate frosting.  Unlike the Boston Kreme donut which normally has the Bavarian yellow pudding in the middle, this Dunkin has it backwards to give it a unique touch. As I sit down at one of the golden wooden booths with the black and green granite table top, I dig right in.

Figure Two

     You can't have a Dunkin without donuts. "This Dunkin is unique compared to your average Dunkin because we frost and fill all our donuts, while most other Dunkin's get their donuts delivered from their main bakery." Says the manager Abby, who manages five other Dunkin's. Donuts come in twice a day, everyday, to insure the freshest donuts and also to replace the donuts that have been gobbled up already by customers. The delivery process starts with the dozens of donuts arriving at the store bright and early at 4:30am, while the second delivery happens at 12:30pm. Now this Dunkin doesn't bake their donuts...yet. In the near future they are going to start baking all their donuts, making them the freshest donuts in the area.  Soon after the donuts arrive they are counted and then divided up and are ready to be filled with the five different fillings (figure 2) and frosted with the vibrant blue, yellow, and purple frosting's, and you can never forget the pink and orange sprinkles that go along perfectly with the Dunkin Donuts logo.
    This particular Dunkin Donuts was originally called Mister Donut, which was a competitor with Dunkin Donuts back in the 1990s. Dunkin Donuts was soon winning that competition with their amazing coffee and baked goods that all Mister Donut shops had a chance to change their name to Dunkin Donuts. Now Dunkin Donuts is paired with Baskin-Robbins, and with some franchises you can get a cup of coffee and an ice cream cone! The dynamic duo clash together making seasonal coffee flavors inspired by the some of the Baskin-Robbins' ice cream flavors, like rocky road, butter pecan, and cookie dough, that were a hit.
   As you sit in the dining room you hear the loud humming of the coffee bean grinders completing the first step of brewing the perfect cup of coffee. Weighing out every coffee filter filled with grinds to guarantee the richest and strongest coffee. The stream of coffee runs from the brewer to the coffee urn to keep it hot and fresh.  The only thing left to do is wait for the customer to personally design their own perfect cup of coffee, with the numerous different flavors, some including french vanilla and which seems to be the most popular flavor pumpkin spice. Workers brew over a dozen urns of coffee in just one, five hour shift. Which always guarantees a steaming hot cup of coffee, that comes in not only regular coffee but also decaf and dark roast, which a stronger blend of coffee that is a popular hit with the customers. Coffee is almost as crucial as donuts when it comes to running a coffee shop.

Workers scramble to get
customer's orders.

   The 80s music playing on the radio over the dining room mixed with the chatter from the wide variety of customers, gives this Dunkin a friendly and comfortable atmosphere which invites new and old customers. Every night the same group of men start milling in around 7 pm to get their usual coffees with cream or their order of crispy hash browns. They joke around with the workers and make themselves at home while they enjoy their normal coffee. As you sit and listen to the sounds of the dining room your attention is quickly grabbed when you hear yelling from behind the counter "We need that medium iced coffee cream and sugar" the workers racing against the drive-thru timer, sometimes making up to 3 coffees at once.
   On a normal day Dunkin experiences what they call "rushes." The worst rush is normally in the morning when the drive-thru line is blocking the alley way, and the line inside is no longer inside. "Every day there is a different rush, some rushes cause your day to go down hill, and others are smooth and the crew seems to work well together making things left and right." Says Abby. The workers are frantically making coffees and breakfast sandwiches, selling donuts by the dozen. But as the donuts dwindle down and the line is no longer out the door the "rushes" only come in spurts. After noon people either come all at once or the restaurant is completely dead. Never a constant flow. This gives the workers time to help make donuts, clean, or other important jobs that need to be completed before the end of the shift. But as soon as they hear the ding from a car pulling up to the speaker ready to order or the door bell ringing as a hungry customer walks in, the chaos begins again.
   "Every restaurant experiences the 'unforgiving customers'" as Abby calls them. "One accidental extra sugar in their coffee and its the end of the world." Workers deal with difficult customers day in and day out when it comes to this type of restaurant. "They're the best and the worst part. Some customers will give you a hefty tips just for giving them a smile and their coffee. While others will get upset if you don't make their coffees in 15 seconds." says crew member Andria. Although they push through the occasional "unforgiving customers" they continue on their day brewing countless urns of coffee and boxing up dozens of donuts.
    "America Runs on Dunkin" is the slogan that millions know and love. The fresh brewed coffee and donuts make Dunkin Donuts a popular hang out for all types of people and you're almost always guaranteed a positive experience whenever you walk through those double glass doors, greeted by a friendly "Hi, are you getting your usual today?" makes the experience personal and enjoyable. Knowing that the workers know your order by heart makes you feel at home sipping a cup of coffee at the kitchen table, only you're with a couple of strangers. Go enjoy the freshest coffee and donuts, while having a casual conversation with one of the regulars at Dunkin Donuts.

Memory Lane

     Walking into Heritage Springs Memory Care is like taking a trip down memory lane. As Frank Sinatra's voice fills the air with music from the 1950s, residents are sitting in the living room which is centered around a brick fireplace patiently waiting for lunch. The living room has Dark leather couches and patterned chairs with dark wood furniture. "Come on in" Kylee yells as she opens the French doors to the dining room. She immediately walks towards a small white haired old woman and says "come with me Janet." She takes Janet into the dining room and sits her down at her table. 

     Heritage Springs Memory care is thirty-four bed senior living home for people with all types of dementia. Dementia is a term to describe different disease processes that affect peoples memory. At every room there are built in shadow boxes that have the residents name, room number, pictures and small trinkets that the residents can identify as theirs. For example Janet's shadow box has a picture of her and her husband, a old postcard from Rome and a necklace with a cross. "Everybody in this facility has some type of memory loss" Kylee said. "most people can't remember what they had for lunch but can remember details from when they were younger". The disease process of losing your memory is actually harder on family members than it is on the residents. At some point they forget who their children are because in their minds they are children themselves. 

     

      Kylee starts off her work day waking the residents up and passing out medication. She and the other staff members help get them dressed, brush their teeth and hair and take them to the dining room for breakfast. After breakfast Kylee and other staff take them to the bathroom and then sit them in the living room. The living room is a large area filled with chairs and couches that surround a flat screen television mounted above a stone fireplace. Once everyone is settled into the living room a staff member reads them the newspaper, making sure to include the date. Next the residents can participate in outdoor activities such as ball toss walking and planting or they can watch television in the private living room down the hall. While the activities are taking place Kylee goes from room to room making beds and passing out clean laundry. After lunch they have a sing along and do arts and crafts in the activity room. Kylee passes out more medication and helps clean up from lunch. Some residents take naps and others sit outside socializing until dinner. After dinner is the most busy part of Kylee's day. She has to shower, weigh and do a regular check up on the residents for their records. "After they are done i take them to their rooms, change them and get them ready for bed." "This is definitely a tiring job" Kylee says.

     
     "Working here has made me want to further my education and become an LPN".  She explained that working at Heritage Springs makes her a happy person and that it never truly feels likes work. "At the end of the day you can tell you made a difference in their lives even if they only remember it for a second". She said her favorite part about her job is to see progression in attitude from when they move in to a couple months after. When they are living at home it is very stressful on them and their families. The family members who are taking care of the dementia patient normally don't understand how to deal with them so they get frustrated and can't help them. Heritage Springs provides a place for them to go and get taken care of.
   
     "Heritage Springs was open less than a year ago and is already filled" Kylee said. There is a need for this type of care. "Its sad that we have to put people on a waiting list when they are desperate for help." One specific room is personalized with pictures of grandchildren. A brown rocking chair with flowers carved into the wood is sitting next to the window with a blue crochet blanket hanging over the back. The bed is a queen size and has a checkered quilt that consumes the entire mattress. There is a tall wardrobe, dresser and a nightstand which are all dark wood. Kylee points out that in the Nightstand there is a locked drawer containing materials like toothpaste, hairspray, hand soap, a hairbrush and makeup. She explains to me that they are locked up because they can be dangerous to the residents when they are in a state of delusion.

      Outside Janet is passing a balloon with another staff member with a huge smile on her face. In the activities room some ladies were baking cookies and listening to music. The smell of freshly baked cookies was in the air. Kylee takes a plate of cookies and passes them out to the residents in the living room who are watching the three stooges and having a good time. "Its great because its not just a building its a home." 

Steak n Shake

                                                                         The Place To Be

         “Steak ‘n Shake is a great place to work at as a college student”, employer Hannah explained to me. “It’s easy work, and there are great benefits of working here”. Steak ‘n Shake was first introduced into the United States in 1934 in Illinois. The environment consists of bright red, dull gray, and an unusual bland of black portrayed on the wall. Throwback pictures cover the wall of people eating at Steak ‘n Shake back when it opened. The classic pictures are in black and white and has an inviting sense when students first walk in. As hungry filled college kids enter the restaurant, it's clear to see a shining menu that portrays “Classic foot long w/ fries”, “Milkshakes”, “Cheeseburgers and any assortment of fast food”. 

           The Steak ‘n Shake seating area offers booths, bar tables and stools, and the everyday regular tables. While the food the customer ordered is being processed, the customer can quickly fill up a soda of their choice and relax and wait. The aroma of fries and fast food fill the room. In the kitchen area, patrons can see smoke fly from the grill and hear the sizzling sound of a fresh beef burger.  It’s a friendly environment and the workers are dedicated to what they do, always scurrying around making orders.  There is three sections behind the counter. One section consists of workers making the milkshakes, while another section prepares all the food. The third section is the register, where most college students prefer to work. 

            While observing a college kid with brown hair, dressed in a yellow polo shirt, wearing Tom shoes, he commented to his friend “Wow this is the best place to eat on campus, forget about Commons!”  Hearing this, I slowly walked over and asked “Why do you like this place over the Husky or Commons?” Jared replied “Well, I’m a senior and this place is new so I figured I would try it out, and what do ya know? Best place to eat on campus. The environment is friendly, the food is outstanding, and it’s pretty cheap!”

            Sherrie, who thinks Steak 'n Shake is outstanding, and also an employee at Steak ‘n Shake, told a hilarious story when asked “What was the funniest thing you’ve seen here so far?” She laughed and replied “Well this one time at 8:30 P.M., two Bloomsburg students stumbled in drunk, and at the time, the place was packed with students eagerly waiting in line. The two obnoxiously cut in front of 15 students and I could smell the booze on them instantly. I told them politely to go to the end of the line and wait but they weren’t having it. So one of them drunkenly smacked a drink out of a person's hand to their right and that’s when the girl smacked him in the face. They were forced out of Steak ‘n Shake and walked out the doors toward Elwell. It was somewhat hilarious”.

         The Steak 'n Shake is located below commons, across from Elwell dormitory.  For a first timer, students wouldn’t expect good quality food with a little to no wait receiving the food of their choice. When a student orders, they use their BU card and the lady at the cash register swipes for a meal or flex points. As the civilian eagerly awaits 3 to 4 minutes, surrounding people hear an employee scream “Order 2299!”  The receipt order is 2300, so you have to wait 2 more minutes. Finally, after 5 minutes, another employee screams “Order 2300!” and quickly jump out of a tall booth to grab the delicious meal and demolish it.

            Steak ‘n Shake was founded in February in 1934 and the first restaurant is in Normal, Illinois. Gus Belt, the founder, wanted the world to know about his delicious burger and milkshakes.  Research shows that “steak” is short for “steak burger”, and the word “shake” is short for his amazing milkshakes. Bloomsburg University parched a great chain restaurant on their campus and it turned out to be a huge success.