The structure of every

cocktail is simple; base, body,

perfume. But when this combi-
nation is used with thousands of
ingredients to make thousands
of drinks it can become neces-
sary to call in a specialist. Enter
senior Jim Allen.
Allen bartends cocktail par-
ties around campus and asks for
nothing in return but tips and an
occasional smoke break.
I like to make things, and I
cant draw, Allen said.
When someone decides to
have Allen bartend a cocktail
party, he starts by providing
them with his recipe book. The
party host picks certain cock-
tails, and Allen gives them a
shopping list of liquor, sodas and
juices. Allen supplies the ice,
cups, garnishes and skill. Hes
even been known to help with
the clean-up.
Anyone can have these
[cocktail parties], Allen said.
Its the notion of lets do some-
thing different.
Senior Ana Wiley hosted two
cocktail parties this year which
Allen bartended at for roughly
40 guests.
Wiley said she experienced
frustration in the past trying to
provide cocktails for a large
number of guests, but with Allen
mixing drinks, getting ice and
washing cups, it made playing
host so much more convenient.
He can handle a huge
crowd, Wiley said. Hes fast
at it.
Wiley also said she appreci-
ated Allens mixology expertise.
He has this giant bartending
book that looks like a bible,
Wiley said. I usually just
choose fve drinks out oI it. It`s
so convenient.
On a number of occasions
Allen has won her over with
cocktails that Wiley said didnt
sound appealing at frst. She is
now a fan of the Gimlet because
of him (which consists of four
parts gin, one part sweetened
lime juice and a lime slice as the
garnish.)
Hes really good at sug-
gesting drinks or improvising,
Wiley said.
Wiley is not the only person
on campus that Allen impressed
with his cocktails. Senior Angel
Veitch also hosted a party at
which she hired Allen to bartend.
Veitch said she tried a
martini and a drink Allen makes
known as an Orange Blossom
Ior the frst time. Both were re-
ally good, Veitch said.
But, like Wiley, it was more
than just his cocktails that won
her over on Allen.
It allows you to have a full
party experience and be a better
host in other ways, Veitch said.
Allens speed and know-how
are understandable considering
he has years of experience. As
a boy he mixed 7 and 7s for
his grandpa in San Diego. Over
the year he has maintained his
passion for cocktails and now, as
a college student, it is all about
enjoying the pleasures of adult-
hood and keeping it original.
I was tired of regular rum
and Cokes and sneaking it into
McDonalds cups, Allen said.
It all comes down to that notion
of being a good host.
For Allen, part of being a
good host and bartender is keep-
ing people safe. Allen said, he
has yet to have any problems
with students getting too drunk
or being belligerent.
Thats part of the audience
I bartend to, Allen said. They
dont get angry. They just pass
out with their shoes on.
Not only did Allens forma-
tive years as his grandparents
private mixologist spark an
interest but his current job at
Broadstreet Market has also
helped get his creative juices
fowing. Generally, Allen said,
he sticks to the recipes, but when
he sees bottles of peanut butter
vodka and chocolate liqueur on
the shelves at work, he cant
help but wonder.
Theres always a secret
menu, Allen said.
Talk with Allen and youll
see that, for him, mixing drinks
is more than a way to catch
a buzz. It is an art form with
limitless potential. At the same
time he speaks of cocktails with
a more simple appreciation for
the way they allow you to relax
and share good times with your
friends. In the end he works by
an easy-going credo.
You can make good cocktail
or you can make bad cocktail.
pmorgan@hillsdale.edu
B1 3 Nov. 2011 www.hillsdalecollegian.com
Phillip Morgan
Senior Reporter
Bartending is a passion for senior
Photo by Chuck Grimmett
ARTS
For students who want to learn how to tell a cosmopolitan
apart from a martini, local bars can be obliging and inexpen-
sive teachers.
The Collegian visited three Hillsdale area bars to scope out
their mixed drink offerings and rated them out of four stars.
Want a place to relax with friends and meet people from the
community? Want to watch the Red Wings game in the back-
ground? Weve got the place for you.
Staff members sampled a gin and tonic at each bar and then
asked for the house favorite.
II you are curious, fexible, and patient to learn, these area
bars can be a great place to cut your teeth on the art of appreci-
ating the mixed drink.

Heres to You Pub n Grub:
Atmosphere:
Although the decor is minimalistic, with wooden foors and
warm lighting and a few TVs, the atmosphere is one of the best
things about this bar. It has black-and-white photos of historic
Hillsdale and a counter-top made of beer caps. The people here
were the friendliest we met.
Drinks: Mixed drinks arent really the bars speciality, but
the 11 beers on tap are their pride and joy.
G&T rating:
Unpretentious and fresh, your gin and tonic will not be mea-
sured in shot glasses here. It might not come with a lemon or a
lime.
A good blend oI favors and textures, this is a classic. Second
favorite of the three.
The Hunt Club:
Atmosphere:
The brick walls and patterned tin ceiling
give the restaurant an old-time feel, and
the bar is set back nicely into the wall.
It does not feel as personable, even on
the weekends, when it gets pretty full.
Lots of TVs here this is the place to
go to watch a game, especially when a
Michigan team is playing.
Drinks: 53 bottles of liquor at the
bar. The Hunt Club carries classics and advertises tropical
drinks as well. Also is better-known for its beer.
G&T rating:
Watered down and insipid, this gin and tonic was the worst on
the circuit. The gin was measured out in cups, and a lime ac-
companied. Gin and tonic water didnt blend, and we were left
uninspired and disappointed.
House Drink:
3 stars The bartender recommended a jack and Coke a
favorite of locals who come into the bar. The balance between
the two was perfect an almost smoky blend that puts a rum
and Coke to shame. This is a drink that doesnt have anything
to prove to anyone, but can be drunk with a hamburger or a
steak. A pleasure of a drink, if not a lesson in elegance.
Olivias Chop House:
Atmosphere:
The decor at Olivias is eclecticart
nouveau mixed with factory grunge.
The bar is set behind the dining space
and runs awkwardly into the open
kitchen at the back. Soft blue lighting
clashes with fuorescent bulbs, but you
wont notice it after a couple of drinks.
Drinks: This is a place that special-
izes in mixed drinks. The bartenders
experimented with the Hulk when we
visited, mixing to taste.
Gin and Tonic:
By far the best gin and tonic of the three, the gin blended
perfectly with the tonic, which left an aftertaste that was not
too bitter. It was a smooth, refreshing drink accompanied by a
perfectly cut lime. It is also the most expensive of the three.
House Drink:
The Chop House Tea, a variation of a Long Island Ice tea,
combines Olivias own sweet-and-sour mix, gin, triple sec,
rum, tequila, rum and coke in a musky, sweet concoction that
will knock you out oI your seat beIore you fnish it. It`s hard to
put down.
Marieke van der Vaart
Editor-in-Chief
Mixing drinks and
community
Senior Jim Allen has put together his own bartending
business. Students can hire him to create professional
grade drinks for their events. (Chuck Grimmett/Collegian)
(Chuck Grimmett/Collegian)
Signature drinks
build off-campus
community
They must be willing to
throw parties, to carry on the
legacy passed down to them,
and to welcome everyone into
their home. In short, They
have to be awesome, said
senior Emily Zick, describing
the unnamed student who will
inherit 29 Vines signature
jungle juice recipe.
The recipe was created
several years ago by a group
of Zicks friends who lived on
West Street, most of whom
have since graduated. They
used to make it as a group
before parties, said Zick. She
is carrying on their legacy by
continuing to serve the drink.
It keeps the spirit of a
group alive even after people
graduate. A signature drink
links you with your friends
and brings people together.
Senior Nick Pisano
recalled attending parties at
The Palace, where he and his
friends would arrive early to
secure glasses of the Palace
Punch. The Palace had the
signature punch until the stu-
dents who lived there last year
graduated and took the recipe
with them.
I have no idea what was
in it, Pisano said. Cranberry
juice was involved. Probably
vodkaeither way, it was red
Tory Cooney
Copy Editor
#
Professors
behind bars
(Greg Barry/Collegian)
(Greg Barry/Collegian)
(Schuyler Dugle/Collegian)
(Chuck Grimmett/Collegian)
!
See B2
B2
by educating yourself
on classic drink recipes.
There are hundreds of bar-
tending books for sale these
days, which highlight new
drinks as well as old. Certain
cocktails have survived the
test of time, which is why
we think they are a need to
know bit of information
for anyone who is serious
about learning the art of
mixology.
The professors of Hillsdale
College have much more wis-
dom to share with students than
just academics. They contribute
knowledge of the tradition in the
enjoyment of liquors.
For the last 11 years, Dan
York, assistant professor of
biology, has hosted a bar in his
home where he offers Killians
on tap. His guests are welcome
to bring something to share
though, he said.
Aside from an occasional
gin and tonic, York does not
often indulge in mixed drinks.
The closest Ill come to
mixed drinks is ice cream, I like
to put just a little brandy over
ice cream, York said. It goes
back to my days as a waiter in
Germany; its very German to
mix alcohol with your desserts.
York also likes to occasion-
ally end a day with a single
small glass of either scotch or
bourbon.
Justin Jackson, associate
professor of English, listed a
variety of drinks that, in his
opinion, are essential to a well-
stocked liquor cabinet.
You have to have gin, top
shelf is best; excellent vodka,
but dont always go Russian
frst. Some oI the best vodka
you can get is from Idaho. You
must have a single malt Scotch,
Jackson said. Also, two types
oI red wine, Cabernet Sauvi-
gnon and Zinfandel.
And ouzo, of course.
Jackson also suggested
having a selection of beers on
hand.
You should have a good
oatmeal stout and porter on
hand. One should always have
a home-brewed something,
Jackson said.
There are also some excel-
lent Michigan beers according
to Jackson, including his latest
favorite, the Founders Brewing
Company`s Scotch Ale.
Harold Siegel, visiting
assistant professor of history,
approaches alcohol in the con-
text of the feasting culture of the
Catholic Church.
The wedding of alcohol and
food is very important, which is
not so much a bar issue because
that suggests drinking for social
reasons,Siegel said. 'But even
certain margaritas do taste bet-
ter with chips and salsa. If you
crush limes, get all the juice
out of them, tequila, and Grand
Marnier, and then shake it with
ice, and thats it.
Siegel described the place oI
a liquor cabinet as more of an
aIter dinner fxture in a Ieasting
culture.
With a good multi-course
meal, youre progressing
through and ending with things
like single malt scotches or
cognac, Siegel said.
In terms of good beers to
have on hand, Siegel spoke
highly of Michigan beers, espe-
cially those oI Short`s Brew-
ing Company and Founders
Brewing Company. His favorite
Michigan beer is made at The
Livery in Benton Harbor.
According to Siegel, one
should always have cognac
on hand both for drinking and
for cooking, as well as some
Tanqueray. He also likes to have
tequila available to pair with
Mexican food.
Double IPAs also go nicely with
cheeses according to Siegel.
Theyre really caramely, so
it really matches with the sharp-
ness oI the cheese, Siegel said.
mcook@hillsdale.edu
ARTS
3 Nov. 2011 B2
www.hillsdalecollegian.com
upcoming
arts
in theaters
Premiere Theater Hillsdale:
Courageous (PG-13)
Footloose (2011) (PG-13)
In Time (PG-13)
Paranormal Activity 3 (R)
Puss in Boots 3D (PG)
Real Steel (PG-13)
The Three Musketeers 3D (2011) (PG-13)
art
Senior Art Exhibit Maynard/
Wiley, 2 p.m., Daughtrey Gallery
theater
The Importance of Being
Earnest The Tower players, Nov.
16-19, 8 p.m., Markel Auditorium
BE INSPIRED...
Roxanne Turnbull
Arts Editor
!
IN FOCUS
SARAH ANNE
VOYLES
THE TRADITION OF
THE MINT JULEP
Growing up in a Georgian home, I learned about
the proper time and place for cocktails. I was taught
that there are different types of mixed drinks for every
social occasion. At Sunday brunch, mimosas and mint
juleps are enjoyed. During the football game, rum and
cokes are served. Now that I am of legal age I can
enjoy these drinks along with my family.
Everyone has heritage and tradition so does every
mixed drink. Picture sitting at the Kentucky Derby in
1938, and all you desire is something to cut through
the southern humidity. Thankfully, Churchill Downs
had just released a refreshing signature drinkthe
Mint Julep. U.S. Senator Henry Clay, Irom Kentucky,
introduced this drink to Washington D.C. at the famous
Willard Hotel back in the eighteenth century.
Now every good southern belle knows that there
must be sterling silver goblets and plenty of crushed
ice to form the delicate frost crystals on the outside of
the vessel. Any other type of glass would just result in
social disgrace.
The drink gained popularity in the South because
farmers enjoyed drinking it in the morning. They
wanted a drink with a good old kick in the pants before
heading out to the felds.
However, we southerners did make a slight change
from the original mixture that John Davis published in
1803. Instead of using bourbon, as the recipe originally
calls for, we choose to use good ol American whiskey.
The Mint Julep should be sipped wearing a gigan-
tic hat, sitting out on the front porch enjoying good
company. Ladies, it is permissible to wear a lovely
sundress, but gentlemen must wear a seersucker suit.
Every culture has its own traditional drinks, and
mixology is a crucial skill to develop as one embarks
into the real world. Remember to always mix cau-
tiously and drink responsibly. Cheers yall!
svoyles@hillsdale.edu
Matt Cook
Collegian Freelancer
A night at the opera brings Christmas early
events
Cider on the Quad Nov. 3-4, 9
a.m.-3 p.m.
Unite Nov. 3, 7:30 p.m., Phillips
Auditorium
A Scottish Country Ball Nov.
12, 8 p.m. , Old Snack Bar
Professors and good spirits
music
Opera Workshop Nov. 3-6,
7:30 p.m., McNamara Rehearsal
Hall
Faculty Jazz Combo Nov. 11,
8 p.m.
Hillsdale College Choirs Nov.
12, 7 p.m.
Dropping their traditional
formal attire and taking up the
guises of shepherds, kings and
peasants, members of the Hills-
dale Chamber Choir will take the
stage this upcoming weekend to
perform Amahl and the Night
Visitors.
[The Opera Workshop]
is a once a year choir event,
Melissa Osmond, private voice
teacher, said. This year only
people in the chamber choir
are involved, but in the past it
has been open to anyone taking
private voice lessons.
Composed by Gian-Carlo
Menotti, this opera has never
been performed at Hillsdale Col-
lege. Depending on this weeks
success, they hope to make this
Christmas Spectacular a more
regular occurrence on campus.
They will perform Wednesday
afternoon, Thursday, Friday
and Saturday evenings, and a
matinee on Sunday aIternoon
Wednesdays performance being
a matinee for the elementary
schools in the area.
The group has been practic-
ing for months, senior Natalie
Doran said. The size of the
performance and the limited
number of people make it pos-
sible not to triple the cast, like
they have in the past.
'It`s a one credit classse-
lected by Missy [Osmond] to
play a specifc part. I knew
ahead of time, so I could practice
over the summer. Now weve
been practicing three times a
week, Doran said.
The opera is very unusual
in that it is about a Christmas
miracle and ends happily, said
Senior Rebecca Schoon. That
doesnt make it any easier to
perform.
'It`s very diIfcult music
without much help from the
piano, she said.
The opera is to be played,
sung, directed and choreo-
graphed by students, Osmond
said. Juniors Dan Thelen and
Marianna Ernst have choreo-
graphed the performance, senior
Maggie Ball is student directing,
and senior Catharine Clayton
will be accompanying on the
piano.
Its an opportunity for
voice majors and voice stu-
dents to reach further rep-
ertoire and theatrical part
oI music, Schoon said.
tsawyer1@hillsdale.edu
Next Issue
Winter Fashion
Preview
Teddy Sawyer
Collegian Reporter
Senior Becky Schoon plays the part of the mother on
Friday and Sunday in this weeks Opera Workshop. Nata-
lie Doran will play the part Thursday and Saturday.(Emily
Fisher/Collegian)
2 oz. rye whiskey
2 dashes bitters
1 splash water
1 sugar cube
1 maraschino cherry
1 orange wedge
Mix sugar, water and
bitters in an old-fashioned
glass. Drop in a cherry and an
orange wedge. Muddle into a
paste using a muddler or the
back end of a spoon. Pour in
whiskey, fll with ice cubes,
and stir.
1 1/2 oz. vodka
3/4 oz. dry vermouth
Shake or stir vodka, ver-
mouth, and several ice cubes
together. Strain into a martini
glass and garnish with an
olive.
*a vodka martini ordered
dirty is served with olive
brine in it
1 1/4 oz. gin
1 oz. sweetened lime juice
1 twist of lime
Mix gin and lime juice
into a mixing glass halI flled
with ice. Stir well. Pour into
drinking glass and serve with
lime twist.
*the gimlet was most
likely created in 1928
Old Fashioned
Vodka Martini Gimlet
2 oz. vodka
1 oz. coffee liquor
splash of cream
Pour the vodka and coffee
liquor over ice cubes in an old
fashioned glass. Fill the rest
of the glass with cream, stir,
and serve.
*a black russian is just
the vodka and coffee liquor
served in the rocks, minus the
cream
White Russian
1 1/2 oz. whiskey
1 1/2 oz. lemon juice
1/2 tsp. powdered sugar
1 cherry
1/2 slice lemon
Shake whiskey, lemon
juice, and sugar with ice and
strain into a glass. Garnish
with the lemon slice and
cherry, and serve.
Whiskey Sour
and everyone liked it.
Since The Palace Punch, Pisano has
not seen many signature drinks around
campus.
It sort of established an identity, he
said. People were really excited know-
ing that the punch would be there. But
the essential element for a party house
is the mood the hosts set. You want an
open, welcoming atmosphere.
One punch, making its frst appear-
ance this year, is the Balderdash Punch
a non-alcoholic mix served at The Balder-
dash on Howell Street.
A shared drink gives you something
to look forward to; its social. A special
drink that only your house makes is
special and refects the personality oI the
people who live there, said junior Kath-
erine Yelken, one of the four girls living
at The Balderdash.
Its a unique conglomeration of fruit
juices and is just sparkly and fzzy and
fruity and amazing, said junior Abby
Newman. It embodies the classiness and
fun spirit of our house and really repre-
sents all of the girls here.
Its great to go to a house and know
theres a history, said Yelken. It would
be great if we could establish that in
another house.
This sense of history and the legacy
of these drinks derives from the strong
sense of family fostered in Hillsdale Col-
leges off campus communities, said Zick,
Pisano, and Newman.
Youll see underclassmen get taken
in and kind of grow up to the ones who
live in the house. Its like family passing
on their traditions, be it food dishes or
punch recipes, from one generation to the
next, said Yelken. Its really cool.
Groups of independent students make
their own traditions that bind the group
together and continue because everyone
cares about them, and the relationships
they represent, said Zick.
It brings people together. In your
small group of friends, by a common
recipe and the actual act of making it, and
again in a larger group when you actually
share it, Zick said.
vcooney@hillsdale.edu
!
OFF CAMPUS
DRINKS
From B1
E
very fall, streams of incoming
Ireshman food the campus,
unloading their luggage-
packed vehicles, picking up textbooks,
getting new, white ID cards, and saying
goodbye to their Iamilies. All this ac-
tion, exciting as it is to watch, would
not be possible without the behind-
the-scenes work oI Hillsdale College
Admission Counselors.
AIter move-in day, the counselors
are back on the road until mid-Novem-
ber. They will be traveling Ior the next
eight-10 weeks and visiting public and
private high-schools, and college Iairs.
The counselors JenniIer Brewer,
Sarah Lewis, Shannon McCleary,
Colleen McGinness, and Zach Miller
travel thousands oI miles between the
months oI September to mid-Novem-
ber to recruit the next incoming class
oI Ireshman.
The admissions oIfce is a team that
is put together with the goal oI bring-
ing like-minded students who seek the
good, the true, and the beautiIul. Their
eIIorts can be seen in the college`s
high retention rate and the increased
numbers oI applications. They have
come to an understanding oI how to
choose the right student Ior Hillsdale,
said Brewer.
The admissions counselors are not
only looking Ior a student who can do
well in the classroom, they also look
Ior those who will also contribute
to the student body. Hillsdale gives
a traditional education that not only
teaches you how to think, but how to
live, said Miller.
Each counselor believes in mission
oI the college and has their own ap-
proach to speaking with the students.
When Iaced with a group rather
than individual Miller came up with
the acronym SPICLAC, which stands
Ior Small Private Independent Classi-
cal Liberal Arts College. He Iound that
this is an easy and quick way to explain
the mission of the college for them to
remember.
I have my own stories with scholar-
ship and I can tell them about there is a
strong student liIe. Almost everything
that I do is about selling the cause oI
the college and I don`t believe in tell-
ing people to buy things that I do not
believe in, said Brewer.
And Brewer does believe in the mis-
sion oI the college. 'At Hillsdale, we
try to not only give you an understand-
ing oI what it means to be a human
being, but also what it means to be an
American, said Brewer.
The counselors either travel by
plane or by car to their regions. They
set their own plans and make the proper
reservations. 'I Ieel very young to be
booking my own fights and rental
cars, said McCleary.
Being an admissions counselor has
helped many oI them prepare them-
selves Ior the next stage in their lives.
'Being an admissions counselor right
out oI college teaches you to recognize
your capabilities. Taught me a lot about
organization, working with people,
said Lewis.
Speaking oI how it has been to slide
into work in the admissions oIfce,
Miller said: 'As I always thought that I
would be their little brother, but it very
much like a team aspect and they don`t
treat me like a rookie. This year I take
it as I am doing everything Ior the frst
time this year but I get to come back
and do it again next year.
!
CAREER SERVICES
From B4
!
LETTERS HOME
LEAH
BERNHARDSON
SPACES
B3 3 Nov. 2011 www.hillsdalecollegian.com
Dear Family,
I can hardly believe that there are only a Iew weeks leIt until Thanksgiving! The se-
mester has gone by so quickly. Still, with the amount I`m learning, high school seems a
thousand years ago.
To allay any Iears that I`m growing up too quickly, though, I have a Iew anecdotes oI
my Ioolishness. In between studying this week, I`ve been prepping happily Ior Halloween
(you`re never too old to dress up). My costume probably takes the cake Ior authenticity,
thanks to my lovely Iriends. I`ve also been craving all oI my Iavorite childhood books.
Would you please send me a care package oI The Little Princess, my illustrated retelling
oI Grimm`s Fairy Tales, Little Women, The Secret Garden, The Little House books..
Actually, can you send my entire library? I`m sure the postage will only set you back a Iew
thousand dollars.
OI course, I`ll have no time to read these delights. But I`d like to have my old Iriends
around me again. Even iI I can`t curl up in a chair and read them, I can sit upright at my
desk studying Medieval Church doctrine and pretend that it`s light fction. I think this will
take quite an exercise oI the mind, but perhaps I will learn to love the deep reading as much
as the more Irivolous matter. I am a Hillsdalian, aIter all.
II you don`t mind, I shall conclude this letter with a Iew more requests. Really, I don`t
just have things to beg Irom you. WistIulness just seems to govern me today. For Thanks-
giving, would it be too much trouble to ask Ior you to triple the amount oI Iood? I`m
already preparing my appetite Ior such delights as real mashed potatoes, home-made pump-
kin pie, and scrumptious Iresh baked bread. Mmm. I can almost taste it already. Maybe you
should quadruple the amount oI Iood.
OII to reIocus my mind on higher matters!
All my love, Leah
ADMISSIONS WHEELS AND
WINGS COVER THE COUNTRY
Professor and student in-
terests meet in 400-level
offerings
Natalie Mitchell
Collegian Freelancer
F
or the students that
swoon over Mr. Darcy
and enjoy picking
apart Kierkegaard texts, Hills-
dale College is the place to be.
Jane Austen, philosophy and
literature, and the Victorian
poetics all comprise only a
part oI the amalgam oI English
courses oIIered next semester.
This array is largely due to the
way proIessors design their
classes with student`s preIer-
ences in mind.
'I think it`s distinctive at
Hillsdale. The proIessors are
aware oI what the students
want, there`s a lot oI Ireedom
to be responsive to student
interest, outside the canon,
said Lorraine Eadie, proIessor
oI English, whose upcoming
course, Jane Austen and Moral
Education, garnered much
interest Irom students.
'I taught an Austen course
beIore; it was already on my
radar to try to teach here, said
Eadie. 'I like discussing great
books and great ideas with the
enthusiasts. I get to see new
things, it`s continual enrich-
ment.
Each class brings diIIerent
rewards Ior the diIIerent pro-
Iessors. In spite oI his years oI
experience, ProIessor oI Eng-
lish Justin Jackson still asks
himselI what would be best Ior
each new crop oI students.
'All the 400-levels are great
because we design them. II
you have Chaucer`s Canter-
bury Tales`, it`s pretty easy
because you just go through
and teach the tales. Dostoevsky
is diIIerent, I didn`t go through
chronologically; it was about
what ft together best. I have
to ask what is my goal peda-
gogically; what do you want
them to learn? said Jackson.
'I fgure there are two options:
1. I can teach whatever I want
and students will show up, or
2. I can teach what the students
want, Jackson said, conclud-
ing that it`s more rewarding to
teach what the students desire.
However, it`s equally iI not
more enjoyable Ior the pro-
Iessors to teach the 400 level
classes as it is Ior the students
to take them.
'For me, this class is hog-
heaven. I`m a Victorianist, and
love Victorian literature; I love
looking at the meaning more
than the outline. I suggested it
|Victorian Poetics|; I`m here to
fll the hole oI Victorian litera-
ture so I wanted to do some-
thing in that range. I decided to
do it because we had so much
Iun analyzing it in my 340
class, ProIessor oI English Dr.
Dwight Lindley said.
'The upper level students
show the beneft oI having a
year or two oI a Hillsdale edu-
cation, they get my references,
|they have| more knowledge oI
diIIerent things, and this allows
us to cover more ground. With
Ireshmen, the proIessor has to
spend a great amount oI time
on writing and mechanics. By
the time they`re in a 340 class,
those problems have been
exorcised. You can Iocus on
arguments more exclusively,
and that`s nice.
This goes to show that
Hillsdale`s classes are unique
because they are customized, a
combination oI student interest
and proIessor zeal.
nmitchell@hillsdale.edu
Sarah Anne Voyles
Collegian Reporter
nect, is a web-database that will allow
students to create a profle and upload
their profles while interested employ-
ers can post job openings. The oIfce
will also hold courses in networking,
graduate school applications, and 'not
being stupid in social media, he said.
However, the oIfce is no trying to
transIorm Hillsdale into a vocational
school, Miller said.
'The liberal arts is what we`re
about, he said. 'II you are too con-
cerned about the outcome, you`re no
longer pursing knowledge Ior it`s own
sake.
But there is liIe aIter Hillsdale,
and part oI Iollowing the liberal arts
ideal means pursuing your 'telos or
purpose Ior living.
'We`re being educated liberally,
he said. 'Liberal is the opposite oI
servile it`s the Ireedom to go do.
The graduate school application
course will address another one oI
the challenges unique to Hillsdale
students: the ideological diIIerences
between Hillsdale and most graduate
schools.
'You have to translate Hillsdale
lingo Ior the outside world, said
Miller. 'You have to speak in tongues.
It`s not that you`ll have to check your
ideology. It`s just being wise. It`s
prudence.
Although these two new aspects to
the career initiative Iorging new job
opportunities and a program to equip
students to market themselves will
roll out over the next month, Murray
said their mission requires students
'help raise awareness on campus
about the services that exist.
The oIfce is now open Irom 6 to
10 p.m. Monday through Thursday,
Wiseley said. The oIfce also oIIers
Iree coIIee to students.
tgaiser@hillsdale.edu
Jenny Brewer
Middle 14 States
Miles traveled per year:
15,000
Farthest destination:
San Antonio, Texas
Shannon McCleary
Eastern States
Miles traveled per year:
12,000*
Farthest destination:
Fort Lauderdale, Florida
*Does not include driving miles of around 10,000
Colleen McGinness
Western States
Miles traveled per year:
15,000
Farthest destination:
Honolulu, Hawaii
Sarah Lewis
Michigan
Miles traveled per year:
5,000
Zach Miller
Southeast Michigan and
northern Ohio
Miles traveled per year:
5,000
Admissions
Frequent Fliers
&
P
T
SPACES
B4 3 Nov. 2011 www.hillsdalecollegian.com
T
he quilts of Assistant
Professor of Art Bar-
bara Bushey do not
fnd their homes on a bed like
most quilts. They hang on the
walls oI an art studio.
Bushey`s work in textiles,
a sabbatical project and a dis-
play inspired by Lake Supe-
rior, is on display at the Sage
Center Ior the Arts.
Bushey stumbled upon
quilting as she pursued art in
the Iorm oI her passion Ior
textiles.
'I started out weaving and
then when I stopped weaving
I could never really get away
Irom my loom, she said.
'So I started doing all these
strange things to keep the
loom in my work even though
I wasn`t weaving.
Bushey said one day she
was working on sewing little
pieces oI cloth together, lay-
ering and stitching them in
layers.
'And then I thought to my-
selI, Let`s review here: many
pieces oI cloth, layered on
top oI each other, and stitched
together. I think people have
done this beIore; maybe it`s
called a quilt!`
With this realization, a pas-
sion Ior the art oI textiles was
born.
Bushey cannot pinpoint a
single event that led her to a
love Ior art, but attributes it to
a signifcant part oI who she
has always been.
I was always very artis-
tic. My parents were always
very good about taking me to
art museums and they were
very supportive of that type of
thing, she said. 'I was always
the one on the decorations
committee and all that.
However, she did not
always know that out oI her
many interests, art would be
the one she would eventually
pursue as a career.
Bushey said she was a
physics major when she frst
went to college. She graduated
with a psychology degree, and
took a semester oII beIore art
school.
While at art school, Bushey
pursued a double major in
textiles and graphic design,
and has combined the two
into a passion for her unique
art Iorm. Although she wasn`t
taught quilting in the tradi-
tional sense, she has been
infuenced by her teachers and
previous experience.
Bushey considers herself
slightly defcient in the area
oI textiles. She even admits
that her work can seem sloppy
compared to classically-taught
quilters. Bushey said every
now and then she needs to
ask someone to help when it
comes to certain techniques.
'When I was a little kid the
neighbors all taught me how
to sew, because my mother
didn`t know how to. I was
always walking down the
street holding pieces oI Iabric
and pattern, going over to the
neighbor`s house asking what
to do next.
Bushey has come a long
way Irom that childhood
scene. Her experience and pas-
sion Ior textiles is on display
in the Sage Center until No-
vember 9.
mdelp@hillsdale.edu
Morgan Delp
Collegian Freelancer
Professor and artist captures and shares the
world through textiles and quilts
M
E
G
A
N

A
N
D

K
A
T
I
E


M
C
N
I
E
L
C A M P U S C H I C
Life is art in general so
clothing fits into it.
Hometown: Seattle, Washington
Megan: Senior art major
Style: Artistic, modest, and ever-
changing.
Katie: Freshman art and Spanish majors
Style: What I like from other
people incorporated into my own
style.
MEETING MILLER
W
ith his confdent
stride and down-to-
business attitude,
Assistant Director of Career
Services Keith Miller 03 ex-
udes an air oI proIessionalism.
Years ago, Miller studied
here. Now, he is back to help
student fnd internships and
jobs.
As a student, Miller was
involved in everything. Dur-
ing his frst two years, he lived
in three oI the guys` dorms.
AIter NiedIeldt, Simpson and
Galloway, he moved into the
Mu Alpha House. He played a
major role in the events which
produced Mu Alpha Irom Phi
Mu Alpha.
Miller was an active member
oI the honors program, wrote
Ior The Collegian, and served
on the Student Federation.
Many things have changed
since he graduated back in
2003. There are new classroom
buildings, the new Grewcock
Student Union, and the Suites.
Miller describes it as 'the ideal
Liberal Arts campus.
Even though Hillsdale has
more students, Miller said he
'doesn`t Ieel a diIIerence. He
said that it is a rare joy to be at
a place where, though not ev-
eryone is a Christian, there`s a
kind oI culture where you have
to fag yourselI iI you`re not.
Miller said he Ieels at home
in this atmosphere. 'I`ve had
a lot more Iun working during
this last month at Hillsdale than
in the last three years.
AIter graduating in 2003,
Miller lived and worked in
Washington, D.C. Ior two years.
In 2005, he entered Columbia
Law School.
AIter graduating Irom law
school, Miller and his wiIe
Bethany lived in an apartment
in Brooklyn with their two chil-
dren, Evangeline and Kevin.
Miller worked Ior the law
frm O`Melveny and Myers
in CaliIornia. He then clerked
at the U.S. district court in
Phoenix Ior 18 months. While
he Iound a degree oI success,
Miller remarked that the legal
liIe did not suit him best. He
missed spending time with stu-
dents. But in his new capacity,
Miller aims to be both proIes-
sional and Iriendly.
'The privilege oI coming
back here is to be somebody
with the students, he confded.
I want to be involved with the
athletes.
While he maintains his ties
to Galloway and Mu Alpha,
Miller is here to serve all
students, and the variety in his
Hillsdale background makes
this possible.
toneil@hillsdale.edu
(Shannon Odell/Collegian)
Tyler ONeil
Collegian Freelancer
Compiled by Rachel HoIer
Katie
Style inspiration: 'Seattle. It`s the style
we grew up in, it`s the style I love.
~
'My braids are my essential hair piece.
~
'Everything I have was once someone
else`s.
~
Katie about Megan: Classical-
ly simple and always herselI.
Megan
What has Hillsdale done for your style:
'It`s given us the rummage sale.
~
What makes your style distinct? 'Jesus.
It`s an audience oI one.
~
Megan about Katie: 'She is
true to herselI.
H
ow can a graduate
with a liberal arts
degree compete in a
down jobs market?
With the help of the new Ca-
reer Services OIfce at Hillsdale
College, said Keith Miller 03,
the newly-hired Assistant Direc-
tor oI Career Services.
Career services is rolling out
a wide variety oI new oIIerings
for students within the vision of
helping to fnd jobs Ior liberal
arts students, he said.
'We are in good shape, said
Career Services Director Joanna
Wisely. 'We`re busier. People
are coming down oIten.
Miller said that the new
career services initiative can be
divided into two 'big buckets.
The frst aspect oI the initiative
concentrates on building connec-
tions in the job market and world
oI graduate schools, many oI
whom already know and respect
Hillsdale but have yet to estab-
lish an actual relationship.
Michael Murray, who over-
sees this aspect oI the additions,
spends about halI oI his time
on the road traveling to meet
with prospective employers Ior
interns and Hillsdale College
graduates, said Miller.
The second aspect is build-
ing a comprehensive program
for students to develop a solid
career path.
'We want resumes on fle. We
want students to talk to us regu-
larly. We want students thinking
along these lines, he said.
The center piece of the
program, titled 'ChargerCon-
Career services: the
freedom to go do
T. Elliot Gaiser
Opinions Editor
!
See Career Services, B4
(Mel Caton/Collegian)
(Emily Fisher/Collegian)