Lindsey Treffry | The Argonaut
For Christa Davis, KRUMP started three springs back at a national
conference in San Diego, Calif. But for Thomas Johnson, aka Tommy the
Clown, it began more than 20 years ago.
Davis, a University of Idaho doctoral student studying Physical
Education Pedagogy with a dance emphasis, teaches UI classes, such as
children’s dance, to pre-service teachers. When she attended the
national conference three years ago, she spent half a day with Tommy and
his crew in order to learn more about “krumping” or KRUMP, which stands
for Kingdom Rejoicing Uplifting Mighty Praise.
Tommy the Clown created KRUMP.
“He was born in the inner-city,” Davis said.
One day in his early teens, he visited a cousin in inner-city Los
Angeles. His cousin was doing a drug deal and Tommy decided to join in
and conduct a drug deal, too.
“He made lots of money,” Davis said. “It became his vocational vision.”
In a few years, he moved to Los Angeles, set up his own space as a
drug dealer and eventually got caught. He spent five years in prison.
“He had a lot of time to think,” Davis said. “He thought he needed to do something positive that was not destructive.”
Once released, he found a job as a typist clerk. One of his
co-workers asked if he’d be a clown for her daughter’s birthday. He had
no idea how to be a clown, Davis said, but he bought a rainbow-colored
afro-wig and thought, “I can do hip-hop dance, so I’ll be a hip-hop
clown.”
“The kids loved him,” Davis said.
From there, he decided his “clown dance” was the positive thing he was looking for.
“So he used what he knew as a drug dealer and translated it into dance,” Davis said.
Tommy rainbow-painted a van, played music through loud speakers and
danced in the streets.
Children were attracted to the music and dancing,
and eventually requested to perform at birthday parties with him. So,
he developed an academy for KRUMP.
“The kids could dance as long as they were gang-free, drug-free and doing well in school,” Davis said.
KRUMP took on new forms and morphed into its own style. It was a way
for dancers to release what they were feeling, whether it was happy,
frustrated, mad or sad.
“KRUMP is unique,” she said. “It’s initiation-motivated movement.”
She said your first step leads to your second. For example, if your chest pops forward, your foot will step forward.
Tommy’s academy was full, as was his crew, and other crews began to break off.
“And from there, it exploded,” Davis said.
Some crews, sometimes gang-like, leaned toward more sexual or violent dances, but Tommy and others stayed true to his dance.
And so will Davis as she leads two KRUMP workshops as part of the 2013 Lionel Hampton Jazz Festival.
“Krumping allows people to be healthy emotionally, based on how
they’re moving,” she said. “There are no mistakes and you don’t have to
be perfect.”
Davis will give a brief history of KRUMP and lead two krumping
combinations. She said there may be a chance for a KRUMP battle or an
improvisational session.
As seen in Feb. 19 issue of The Argonaut.
Showing posts with label rawr. Show all posts
Showing posts with label rawr. Show all posts
Friday, March 29, 2013
Tuesday, January 17, 2012
Love146 works to end sex trafficking
Lindsey Treffry | rawr
Love146 sounds like a relationship class — how to thrive in a marriage — or a club on hugs and kisses. But Love146 is a University of Idaho club that combats the spread of child sex trafficking.
Led by president Lauren Layton, the club attempts to raise awareness of the annual $32 billion that sex trafficking generates. According to the Love146 international organization, this makes trafficking in persons the second most lucrative crime in the world — behind drugs.
“Love146 is an internationally based organization that promotes human rights, more specifically,” said Love146 officer Andy Read, an international studies and political science major. “They’re advocating against child sex slavery.”
According to Love146.org, two children are sold every minute for sex.
While Read said the international organization’s on-ground work has most recently been in southeast Asia, Layton said Seattle is the biggest importer for sex trafficking in the U.S. due to the sea port location.
100,000 people are imported into the U.S. for sex trafficking purposes, according to Love146.org.
“People pay attention to other humanitarian causes, because people in the U.S. assume it’s not happening in the U.S.,” Layton said. “It’s not only pertinent to our nation, but our region.”
As a Love146 Task Force, the UI club educates themselves on human trafficking statistics while raising awareness and annual funds for the international organization.
In October, Love146, in partnership with the International Textiles & Apparel Association club, held a “flash” fashion show, where models wore human trafficking statistics on their clothing. Secretary Isla Brazil said every third model was styled in red, while the rest were styled in black. She said the red represented the one-third of girls who are sold for sex trafficking within the first 48 hours they are homeless.
Love146 has also set up tables around campus, handing out fliers and free hot chocolate. They accepted donations at the tables through their “Loose change, loosen chains” campaign and sold handmade rings for $10. Brazil said revenue from the rings has only reached about $50 and other fundraising opportunities have not been so successful.
“We want to gain the revenue,” Brazil said. “Things haven’t gone our way so far, but we’ve gained a ton of awareness on campus.”
Love146 also holds bi-weekly movie showings on Sundays and members have had Skype sessions with international Love146 presidents.
Read said the most successful film showing was “Call and Response,” a documentary on human trafficking.
“Human trafficking is such a hot topic,” Layton said. “It’s something that is so hard for people to wrap their heads around.”
Love146 meetings are held every other Tuesday.
“Since I’ve joined, it’s great to be around people who just have good energy to them,” Brazil said. “Even if you can’t come every week or every meeting, it’s great to be a part of and sex trafficking is brought to your attention.”
Brazil said members include a mix of athletes, international studies students, marine biologists and various other majors. Prospective members can visit the club Facebook page or UI’s club page for contact information.
“The fact that I’m born with a chance and am able to come to this school and educate others on this, is a blessing,” Brazil said. “I feel for these girls and these boys who have gone through this and … are still out there and haven’t been helped.”
Why the name Love146?
Love 146.org said the international president and co-founder of Love146, Rob Morris, traveled to Southeast Asia in 2002 to see how he could fight child sex trafficking. Morris went undercover with a few of the co-founders and investigators to a brothel where they witnessed children being sold for sex. Morris stood with predators in a small room, looking at girls through glass panes who all wore red dresses with an identification number. He knew all these children were raped every night, “seven, 10, 15 times.” He said they all looked vacant, with no life left in their eyes, except for one girl, with the number 146.
“She was looking beyond the glass,” Morris said. “She was staring out at us with a piercing gaze. There was still fight left in her eyes. There was still life left in this girl.”
Because he was part of an undercover investigation of teh brothel, the members were unable to immediately help. When the brothel was raided, some time later, children were rescued, but the girl numbered 146 was no longer there.
“We do not know what happened to her,” Morris said. “She changed the course of our lives.”
As seen in Jan. 13 issue of rawr.
Friday, October 28, 2011
Small town atmosphere found at Bishops’ Orchard
Lindsey Treffry | rawr
Symmetrical lines of green trees stretch to the horizon. The smell of rotting apples and pears on the orchard floor is potent and sweet. The birds are chirping against a light breeze, and in the distance, there is the slightest sound of apples churning in a press.
This is the scene of Bishops’ Orchard. The orchard started in 1978, when Stephen Bishop and his wife moved to Garfield, Wash., where Bishop had deep family roots. He had experience in citrus orchards from the Peace Corps and knew at some point in his life, he wanted to own an orchard.
Bishops’ is opperated solely by family members, except for the extra help hired during harvest time.
“We devote all of our summers to working the orchard,” Bishop said.
The orchard has a south-facing slope and 18 acres of land. This summer, the apples were off schedule, blooming on May 31 compared to early May.
“I’ve never seen that before in my life,” Bishop said.
Even without Red Delicious and Rome apples this year, the weather was cooperative for the entirety of the season. The best crops included Macintosh, the primary apple of the orchard, Spartan, Empire, Golden Delicious and Liberty apples.
Along with these apples, and other breeds, Bishops’ offers cider presses for fresh apple cider.
“When we started the orchard we didn’t expect the cider to be as popular as it has,” Bishop said. “Our original plan was to grow and sell apples, and we didn’t think (cider would) be a big thing. It’s become the tail that wags it on.”
In two cider sheds, apples are washed, added to the “hopper,” chopped into a mash and then pressed. The juices are drained into a bowl, which can be poured into a gallon for $5.
“The cider is delicious,” said Paige Reid, University of Idaho American studies major and Bishops’ Orchard customer. “It’s a really fun activity to do with a group of people.”
Reid said there is usually a wait for the cider presses, but said in the meantime, her and her group generally walk around and pick apples off the trees to eat.
During the off-season, all of the equipment gets put away. Around the end of December, Bishop and his brother plan on pruning. Bishop generally tends to one or two farming machines or, like last year, builds additional cider presses.
In the early spring, pruning begins and in the last couple years, the Bishop clan has planted new trees.
Most of the trees are originals from 1978, but some non-productive trees have been replaced. The newest additions include English cider apple trees.
All of the trees are insecticide free, although that wasn’t always the case. Shortly after insecticides were eliminated, Bishop said a new bird population increased, reducing the amount of insects too, except wasps. Pheromones are used as a weapon against moth populations, otherwise known as the classic worm in the apple. These pheromones are used in place of insecticides and are safer, but pricier.
“It’s nice to have a normal environment,” Bishop said. “But it’s expensive.”
Which may be the reason Bishop employs family members.
“On busy days it can get real hectic,” Bishop said.
Busy days don’t seem to affect the staff, though.
“People who are there have always been friendly, working and using cider presses,” Reid said. “It’s not like they’re hovering over you. You definitely have independence ... But there is someone to help you if you need it.”
Bishop said he encourages people to come because it’s a great outing, especially in the Pullman and Moscow area. He said their fruit is reasonably priced, too, at 40 cents per pound.
“It’s like you’re in the country in a small town …” Bishop said. “When you’re in the middle of the orchard you can look out into the fields.”
Bishop said he often takes walks with his wife around the orchard and encourages others to do so too. Depending on weather, Bishops’ Orchard will close either Oct. 30 or Nov. 6.
“It’s not a carnival or anything like that,” Bishop said. “There’s no hay ride, dog or pony show here. It’s just an orchard.”
As seen in the Oct. 28 issue of rawr.
Symmetrical lines of green trees stretch to the horizon. The smell of rotting apples and pears on the orchard floor is potent and sweet. The birds are chirping against a light breeze, and in the distance, there is the slightest sound of apples churning in a press.
This is the scene of Bishops’ Orchard. The orchard started in 1978, when Stephen Bishop and his wife moved to Garfield, Wash., where Bishop had deep family roots. He had experience in citrus orchards from the Peace Corps and knew at some point in his life, he wanted to own an orchard.
Bishops’ is opperated solely by family members, except for the extra help hired during harvest time.
“We devote all of our summers to working the orchard,” Bishop said.
The orchard has a south-facing slope and 18 acres of land. This summer, the apples were off schedule, blooming on May 31 compared to early May.
“I’ve never seen that before in my life,” Bishop said.
Even without Red Delicious and Rome apples this year, the weather was cooperative for the entirety of the season. The best crops included Macintosh, the primary apple of the orchard, Spartan, Empire, Golden Delicious and Liberty apples.
Along with these apples, and other breeds, Bishops’ offers cider presses for fresh apple cider.
“When we started the orchard we didn’t expect the cider to be as popular as it has,” Bishop said. “Our original plan was to grow and sell apples, and we didn’t think (cider would) be a big thing. It’s become the tail that wags it on.”
In two cider sheds, apples are washed, added to the “hopper,” chopped into a mash and then pressed. The juices are drained into a bowl, which can be poured into a gallon for $5.
“The cider is delicious,” said Paige Reid, University of Idaho American studies major and Bishops’ Orchard customer. “It’s a really fun activity to do with a group of people.”
Reid said there is usually a wait for the cider presses, but said in the meantime, her and her group generally walk around and pick apples off the trees to eat.
During the off-season, all of the equipment gets put away. Around the end of December, Bishop and his brother plan on pruning. Bishop generally tends to one or two farming machines or, like last year, builds additional cider presses.
In the early spring, pruning begins and in the last couple years, the Bishop clan has planted new trees.
Most of the trees are originals from 1978, but some non-productive trees have been replaced. The newest additions include English cider apple trees.
All of the trees are insecticide free, although that wasn’t always the case. Shortly after insecticides were eliminated, Bishop said a new bird population increased, reducing the amount of insects too, except wasps. Pheromones are used as a weapon against moth populations, otherwise known as the classic worm in the apple. These pheromones are used in place of insecticides and are safer, but pricier.
“It’s nice to have a normal environment,” Bishop said. “But it’s expensive.”
Which may be the reason Bishop employs family members.
“On busy days it can get real hectic,” Bishop said.
Busy days don’t seem to affect the staff, though.
“People who are there have always been friendly, working and using cider presses,” Reid said. “It’s not like they’re hovering over you. You definitely have independence ... But there is someone to help you if you need it.”
Bishop said he encourages people to come because it’s a great outing, especially in the Pullman and Moscow area. He said their fruit is reasonably priced, too, at 40 cents per pound.
“It’s like you’re in the country in a small town …” Bishop said. “When you’re in the middle of the orchard you can look out into the fields.”
Bishop said he often takes walks with his wife around the orchard and encourages others to do so too. Depending on weather, Bishops’ Orchard will close either Oct. 30 or Nov. 6.
“It’s not a carnival or anything like that,” Bishop said. “There’s no hay ride, dog or pony show here. It’s just an orchard.”
As seen in the Oct. 28 issue of rawr.
Tuesday, October 25, 2011
Banana squash, plums and lentils
Lindsey Treffry | rawr
With the weather dropping below 50 degrees, University of Idaho students and the Moscow community are preparing for winter — with fruits and vegetables.
The UI Cooking Basics classes are funded through Student Health and co-sponsored by Verna Bergmann, the campus dietitian, and the Wellness Program. The classes, hosted by Bergmann, feature a guest chef or instructor, and are held once a month at the Student Recreation Center.
“Generally, the focus is how to start where you’re at with what cooking equipment and facility you have,” Bergmann said.
The Oct. 13 cooking class, featuring Sandy McCurdy, an extension food safety specialist, focused on canning and drying fruits and vegetables. McCurdy, with the assistance of students enrolled in UI nutrition and science courses, prepared a lesson on how to can salsa, dry fruit leather and apple rings, and how to make dried “apple pie.”
“Students might end up with some extra apples,” McCurdy said. “You may think, ‘These would be great if I preserved them and dry them into a snack later.’”
Class attendees included a small handful of Moscow community members and UI students. The assistants helped slice and dice fresh produce that was then made into salsa and canned using a water-bath method, where glass jars are placed into an oversize kettle, that provides at least a 1 1/2 inch space of water over the jar top.
Other attendees helped slice apples into rings to dry in a dehydrator, while an assistant smoothed commercial applesauce over a tray to be dehydrated too.
Kenna Gardes, UI senior nutrition major, had never attended a Cooking Basics class before, but said she learned a lot.
“My mom just got a dehydrator so now I have some ideas,” Gardes said.
Gardes said she plans on trying the apple pie recipe on her own, and if successful, she will try to make other flavors.
“I really like cooking,” Gardes said. “I like to find new ways to make food, preserve food and new techniques.”
Samples of the recipes were set to the side of the room, surrounded by seasonal vegetables and fruit, to taste at the end of the class. Two boxes of fresh produce were also available for attendees to take home, donated by the Soil Stewards, a UI club for organic farming and sustainable community food systems.
“The effort (of leading the classes) is to talk to and teach students how to use what they’ve got and what’s seasonal — the most tasty, nutritious meals on a budget,” Bergmann said.
According to McCurdy, canning equipment is generally inexpensive, but dehydrators can be more than $100. McCurdy said dehydration can be done in the oven at home, with the door propped open, as long as the oven can reach low temperatures of 145 to 155 degrees Fahrenheit.
Bergmann said students should attend classes to enjoy, learn and get to know food in a personal way.
“It’s really empowering to students,” Bergmann said. “Students have said they had no idea they could make their own food and be creative. It’s all about wanting to take care of yourself, to eat better and with less cost.”
The next Cooking Basics class is from 4 to 5 p.m. Nov. 17 in the SRC classroom. Monir Desouky from UI campus dining will be the guest host for “Bake Your Own Bread.”
To see a full list of classes throughout the year, visit www.uidaho.edu/studentaffairs/studenthealthcenter/campusdietitian.
As seen in the Oct. 21 issue of rawr.
With the weather dropping below 50 degrees, University of Idaho students and the Moscow community are preparing for winter — with fruits and vegetables.
The UI Cooking Basics classes are funded through Student Health and co-sponsored by Verna Bergmann, the campus dietitian, and the Wellness Program. The classes, hosted by Bergmann, feature a guest chef or instructor, and are held once a month at the Student Recreation Center.
“Generally, the focus is how to start where you’re at with what cooking equipment and facility you have,” Bergmann said.
The Oct. 13 cooking class, featuring Sandy McCurdy, an extension food safety specialist, focused on canning and drying fruits and vegetables. McCurdy, with the assistance of students enrolled in UI nutrition and science courses, prepared a lesson on how to can salsa, dry fruit leather and apple rings, and how to make dried “apple pie.”
“Students might end up with some extra apples,” McCurdy said. “You may think, ‘These would be great if I preserved them and dry them into a snack later.’”
Class attendees included a small handful of Moscow community members and UI students. The assistants helped slice and dice fresh produce that was then made into salsa and canned using a water-bath method, where glass jars are placed into an oversize kettle, that provides at least a 1 1/2 inch space of water over the jar top.
Other attendees helped slice apples into rings to dry in a dehydrator, while an assistant smoothed commercial applesauce over a tray to be dehydrated too.
Kenna Gardes, UI senior nutrition major, had never attended a Cooking Basics class before, but said she learned a lot.
“My mom just got a dehydrator so now I have some ideas,” Gardes said.
Gardes said she plans on trying the apple pie recipe on her own, and if successful, she will try to make other flavors.
“I really like cooking,” Gardes said. “I like to find new ways to make food, preserve food and new techniques.”
Samples of the recipes were set to the side of the room, surrounded by seasonal vegetables and fruit, to taste at the end of the class. Two boxes of fresh produce were also available for attendees to take home, donated by the Soil Stewards, a UI club for organic farming and sustainable community food systems.
“The effort (of leading the classes) is to talk to and teach students how to use what they’ve got and what’s seasonal — the most tasty, nutritious meals on a budget,” Bergmann said.
According to McCurdy, canning equipment is generally inexpensive, but dehydrators can be more than $100. McCurdy said dehydration can be done in the oven at home, with the door propped open, as long as the oven can reach low temperatures of 145 to 155 degrees Fahrenheit.
Bergmann said students should attend classes to enjoy, learn and get to know food in a personal way.
“It’s really empowering to students,” Bergmann said. “Students have said they had no idea they could make their own food and be creative. It’s all about wanting to take care of yourself, to eat better and with less cost.”
The next Cooking Basics class is from 4 to 5 p.m. Nov. 17 in the SRC classroom. Monir Desouky from UI campus dining will be the guest host for “Bake Your Own Bread.”
To see a full list of classes throughout the year, visit www.uidaho.edu/studentaffairs/studenthealthcenter/campusdietitian.
As seen in the Oct. 21 issue of rawr.
Wednesday, October 19, 2011
Organic grass-fed music
Lindsey Treffry | rawr
Music flows through the aisles of tofu and gluten-free breads. The espresso grinder whizzes and cashiers ring up groceries, filling empty green bags. Groups of people sit near round tables with soups and salads fresh from the deli, all facing a man with a guitar. It’s just another Tuesday night at the Moscow Co-op for the music series.
The free, live music performances are from 5 to 6:30 p.m. year-round and are led by Co-op music coordinator Chelsey Bryd Lewallen.
“It’s a good place to come relax and take a break from homework, (and) to unwind after a busy Tuesday,” Lewallen said.
Lewallen is in charge of booking all the gigs. She recruits new musicians and asks previous performers to return. She said she often goes to Bucer’s or One World Cafe to find new musicians.
“I have a big list of 50 musicians,” Lewallen said.
David Roon is one of them. The University of Idaho fish and wildlife and biology professor performed his Celtic folk-rock music on Oct. 4 at the Co-op. Roon plays guitar and sings original songs and covers.
“(The Co-op musicians) are extremely talented and there is lots of UI community,” Roon said.
Roon will be taking over Lewallen’s position, while she is on leave for the end of her pregnancy.
“We’re interested in a wide range of performers,” Roon said. “It’d be great to set students in here to do sets.”
Lewallan said interested musicians can drop off their demos to her on Tuesdays or during the week to any cashier.
“A lot of people enjoy playing,” Lewallan said. “They get a Co-op gift card and a $5 deli voucher.”
Performers can play outside, but since the recent change of weather, they have been set up in the front corner of the Co-op, near the deli.
UI microbiology and medical graduate student, Chuck Schultz, said he comes to the Co-op once in a while, but didn’t know it was Music Tuesday.
“It’s open and no one’s doing anything that music would take away from,” Schultz said.
Schultz said he comes for the food, where a slice of bread and tea costs a total of $1.85.
The remaining performances for October include Dan Faller, a contemporary country artist, and Bart Budwig who plays alternative country and blues.
As seen in the Oct. 14 issue of rawr.
Music flows through the aisles of tofu and gluten-free breads. The espresso grinder whizzes and cashiers ring up groceries, filling empty green bags. Groups of people sit near round tables with soups and salads fresh from the deli, all facing a man with a guitar. It’s just another Tuesday night at the Moscow Co-op for the music series.
The free, live music performances are from 5 to 6:30 p.m. year-round and are led by Co-op music coordinator Chelsey Bryd Lewallen.
“It’s a good place to come relax and take a break from homework, (and) to unwind after a busy Tuesday,” Lewallen said.
Lewallen is in charge of booking all the gigs. She recruits new musicians and asks previous performers to return. She said she often goes to Bucer’s or One World Cafe to find new musicians.
“I have a big list of 50 musicians,” Lewallen said.
David Roon is one of them. The University of Idaho fish and wildlife and biology professor performed his Celtic folk-rock music on Oct. 4 at the Co-op. Roon plays guitar and sings original songs and covers.
“(The Co-op musicians) are extremely talented and there is lots of UI community,” Roon said.
Roon will be taking over Lewallen’s position, while she is on leave for the end of her pregnancy.
“We’re interested in a wide range of performers,” Roon said. “It’d be great to set students in here to do sets.”
Lewallan said interested musicians can drop off their demos to her on Tuesdays or during the week to any cashier.
“A lot of people enjoy playing,” Lewallan said. “They get a Co-op gift card and a $5 deli voucher.”
Performers can play outside, but since the recent change of weather, they have been set up in the front corner of the Co-op, near the deli.
UI microbiology and medical graduate student, Chuck Schultz, said he comes to the Co-op once in a while, but didn’t know it was Music Tuesday.
“It’s open and no one’s doing anything that music would take away from,” Schultz said.
Schultz said he comes for the food, where a slice of bread and tea costs a total of $1.85.
The remaining performances for October include Dan Faller, a contemporary country artist, and Bart Budwig who plays alternative country and blues.
As seen in the Oct. 14 issue of rawr.
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