Poetry!

Wheeler Hall, Hostage

By Brendan Cohn-Sheehy of Lothlorien

 

Dedicated to students educated in an anti-intellectual era.

 

The choppers, again

echo around the stone of

hallways, Wheeler Hall;

we hold this edifice.

 

The doors are locked, the windows closed,

exposing no orifice

to the downpour and icy wind where

our message is lost.

Authorities are holding back

students from empty classrooms,

and this edifice holds us.

 

In Sacramento sits

an executive

hostage, his hand

chained to a pen

signing plans;

and clothed in newspaper

the students of California

are executed

in the blueprint for a marble edifice.

 

The choppers, again

echo through airways

one great cough,

from grey day to night of darting lights, we have

tried to remain patient

tried to exemplify a message

tried to be the change.

While this edifice holds the doors closed

still, we demand, with zeal

the liberty of the world

from a marble skeleton, seat of education.

 

No wheels will turn behind

the dusklit face of Wheeler Hall.

This edifice holds the doors, closed.

 

Stilleto

Submited by Hannah Seo of Lothlorien

Kingman Amphitheater

Sketch submitted by Sara Rose Tannenbaum of Kingman

On the North Fork of Strawberry Creek and Lemons

By Sara Rose Tannenbaum, Kingman Hall

On my walk home to Kingman I follow the creek.  I pick a pinch of geranium, gaze into buckeyes, and these days, I wave to my neighbors.  Ever since I began knocking on doors during dinnertime and introducing myself as a “Creek Keeper” interactions were inevitable.  My neighbor Barry offers sage advice and bright lemons from his tree.  He tells me he hears the voice of his ancestors in the creek. Me, I hear the call for creek stewardship and the sweet song of community collaboration—for to me, the two are one and the same.

Creeks share the special quality of knowing no boundaries: the North Fork of Strawberry Creek connects us co-opers to one another, to campus and to our community.  Sometimes above ground, most times below, this creek travels within one block of each of the Northside co-ops.

Thanks to many, neighborhood stewardship of the North Fork of Strawberry Creek has begun! Our first collaborative clean-up day on Saturday September 17th yielded:

-  30 co-op volunteers from all of the Northside houses

-  6 neighbors

-  tools borrowed from the local NGO Friends of the Five Creeks

-  a mulch-moving biodiesel truck with a Georgia license plate

-  a visit from city council member Kris Worthington,

-  and ambidextrous gloves from the UC Berkeley Strawberry Creek Restoration Group.

The day ended in celebration, with coopers jumping up and down in a seven foot tall debris bin from the City of Berkeley—full to the brim with ivy.   Feel free to hop on the debris-bin-full-of-ivy wagon, embrace a “Creek Keeper” position of your own design, and serve up a batch of local (preferably strawberry) lemonade.

Campus Photo from Brendan of Lothlorien

Cooking

Submitted by an Anonymous Clone

A special kind of agony is reserved for anyone who is part of the food movement.  Eating well is expensive.  I once volunteered at a gourmet kitchen because I thought it would be good for the environment, people’s health, and animals.  Plus, each shift included free brunch and lunch.  This food was delicious.  Last Tuesday I dreamt of the locally farmed chicken, which the head cook served in a steamy hot tub.  In the dream, a big-breasted chicken was standing in a meadow.  She was splashing herself with oil.  This dream occurred to me as I was standing in the walk-in fridge at Cloyne.  I received many strange looks that week.  I should probably stop dancing so hard to Daft Punk when slicing them avocadoes.

In America, good food that is good for you is uncommon.  A great and beautiful thing about the co-ops is the local and organic food stocked in our kitchens.  We have pantries of beans, rice, and cereals for every meal of the week, available any time of day or night.  The fresh veggies come in box loads.  Some tender-hearted person makes hummus for work shift.  A hot dinner is served every day.  And I’m happy to say that we have chefs who know their shit.  Dinner here has been delicious.  I should disclose that, I am, in fact, a head cook.  I should also say, if it didn’t sound so stupid, that I am honored to be a cook at Cloyne.  Dinner is a beautiful thing.  I think it’s something precious.  It’s nice to come home and find supper ready.  We all work and attend classes during the day.  We have our own lives to go through and, you know, live.  I would much rather unite with other students via co-op to triumph over the conventional foods system because . . .

Shopping for organics takes time and mental stamina.  Labels and certifications of the food products we buy need to be checked according to our values and the things we hold to be true.  Sometimes trying to figure out if something is organic, or at least what it advertises itself to be, can be more intellectually rigorous and indiscernible than a Modernist novel.  Not to mention, buying healthy food is expensive.  It’s definitely not as exciting as buying televised cereals and food products. I mean I get excited just by the thought of Captain Crunch. Plus, cooking real food takes energy and know-how. I couldn’t possibly know how to properly prepare all the food I eat.  I don’t even know how cheese is made!  All I know is at the coop, we don’t have to settle for Top Ramen at the end of the day, which is totally sweet.

Cooking for 150 people is not simple, but there’s a certain grace to it.  It’s called garlic and tamarind.  Being in the kitchen is also fun.  It’s nothing like that chicken I was dreaming of, because this shit is real.  When I cook some charming, usually sexy person stumbles into the kitchen and makes the salad I wouldn’t have time to make.  With love, that is.  Mashed potatoes take a while.  This goes to say we do a lot for our food.  My friend Dylan once foraged some pinecones from the Chancellor’s house so we could have a delicious pesto.  He was a brave soul . . . fighting off all those squirrels . . .the bloodshed.

It’s kind of profound to know that the food we make in the co-op, and how we run things changes the world, from the robustness of our inner and outer organs to the ducklings, who don’t have to swim in pesticides. Not to mention our farms and our agrarian workforce.  Our food does a lot to us.  As a poet once said, if rivers are a metaphor for time, then to poison rivers is to poison time.  The BSC opts out of the conventional food system that could turn our rivers into toxic streams of pee.  Score one for nature.

 

Spotlight on Original Recipes

TEMPEH STIR-FRY GOODNESS

By Natalie Holt of Cloyne

This is my go-to summer meal when I want something quick, fresh, and delicious (always).  I love experimenting with Cloyne’s stellar spice rack, but I usually find myself cooking with some combination of the spices in this recipe.  Much of the time I guesstimate with seasoning amounts, so play around and see which flavors you like best.  This makes two(ish) servings so you can share with a buddy (vegan, gluten-free, and omnivore-approved).

For the Quinoa:

-1/2 cup quinoa

-1 cup water

For the stir-fry: 

-1/4 cup onion, diced

-1 tbs. olive oil

-1 cup tempeh, cubed into bite-sized pieces

-1-2 cups of fresh veggies (I usually go for bell pepper and/or summer squash)

-Small stem of rosemary (hint for Clones: find some in the herb garden!)

For the sauce, whisk together in a small cup:

-Splash of Bragg’s Liquid Aminos

-Splash of balsamic vinegar

-1 tsp. olive oil

-1/4 tsp. oregano

-1/4 tsp. thyme

-1/4 tsp. sage

-Pinch of Chinese five-spice

Directions:

-In a medium-size saucepan over medium-low heat, pour in water and quinoa.  Cover and allow to cook for 15 minutes, stirring occasionally.  It’s done when the water has been absorbed and the germ (the tiny, curly tail on cooked quinoa) separates from the seed.

-While the quinoa cooks: In a medium-size fry pan over medium heat cook onions in olive oil until translucent.

-Add tempeh, veggies, sauce, and rosemary.  Cook for 5-7 minutes, stirring constantly, until tempeh browns slightly.

-Serve over quinoa.  Give yourself a pat on the back.  Enjoy.

Philly: A Co-oper’s Destination

Note: this article was submitted anonymously by a traveling BSC co-oper.

A recent weekend trip to Philadelphia opened my eyes to a city filled with art, diversity, gardens, fancy bikes, college students, tattoos, and music.  Although I only got to try a tiny sliver of the city’s offering, it was an exciting taste.

I stayed with a friend in the mixed Puerto Rican and African American neighborhood around Norris Square Park. The streets there were narrow, and lined with cute and boxy houses.  People continuously buzzed by on bikes and motorcycles.

A quick ride through the historical part of Philly (home to the Liberty Bell and Independence Hall) spat us out on the Southern side of the city.  We visited an Italian covered market, where third-world produce bargaining on the street clashed with specialty stores selling expensive salami and hand-made pasta.  Wonderfully exciting to explore!  A quick glance into a tightly packed record and book store sealed the deal.

We then set off to taste some Water Ice!  When I first heard the term, I thought the speaker had mixed up the order of the words “ice” and “water.”  But no, Water Ice is much more spectacular than ice water on a hot summer day.  Like Italian Ice, it is a frozen dairy-free sorbet treat.  John’s Water Ice, at 7th and Christian, had flavors like pineapple, lemon, and chocolate.  Second only to their culinary achievements, serving Obama is their claim to fame – proclaimed clearly on the chalk-board menu.

My Saturday night excursion reminded me most of Berkeley’s Co-op community.  I went to a band night held at Bookspace, a used bookstore warehouse by day and a venue by night.  Home to thousands of books, Bookspace is also full of eclectic furniture, local art displays, and comfortable nooks to curl up in.  The main floor was transformed into a stage and dance floor, with strings of lights adorning the walls, bright red fabric draped from the ceilings, and light designs projected across the room.  Not far from a typical co-op living room.

Many people that would be pegged as part of the Hippie and/or Hipster persuasion filled the venue, dancing and having a grand old time.  The band was only feet in front of me, while to my right there were shelves stocked with cookbooks and a table full of local zines.

The next morning began with brunch at a popular Jewish/Southern corner cafe.  It was diner-cheap, and perfect for a student’s budget.  Vintage coffee grinders, a colossal orange juicer, and eclectic knick-knacks adorned the counters and walls.  Each waiter may have very well had more tattoos than I’ve seen in my 19 years combined, apparently a fashion staple of the neighborhood.  Chomping down on cheese onion latkes with pear sauce and cornbread biscuits satisfied my tummy for the trip home.

Even after two packed days of Philly activities, I didn’t even make it into most of South Philly, West Philly or Fishtown.  Mental note: go back soon!

The Beatles

Submitted by Hannah Seo of Loth

My First Co-op Experience

On a warm fall evening in October, I stepped bright-eyed and a little shy, into my future.  This was the evening I would begin to love the co-ops.  Lothlorien Co-op was vibrating with conversation, excitement, and beautiful people.  Intricate murals, eclectic furniture, and some bikes could be spotted among the chattering students, who were smiling, hugging each other, and talking enthusiastically.  A buzz of music and laughter spilled out from the kitchen area.  A crate of avocados leaned precariously off the edge of a wooden table.  Dinner was scheduled to start in fifteen minutes.

Noticing that mine was a new face, a few girls came over to talk to me.  After some friendly greetings, they asked me about my freshman experience.  I felt welcomed and included.

“Dinner should be coming out soon,” said my host.  He motioned towards a long table, stacked with chopsticks, bowls, and plates.  The room was getting crowded, and a line was forming.  I talked to more friendly residents: a lanky bearded guy and a girl dressed in flowing silky fabrics.

After twenty more minutes of waiting, my host assured me that such late meal preparation was not commonplace.  He said that the Monday cooks were experimenting, and it was taking a lot longer than they expected.  They were making tamales, guacamole, and tortilla soup!

By this time the room was full to the brim. When someone brought out a guitar, another found something to drum on.  One girl began to belt out a tune in Spanish, and the whole room became a party.  Bare feet pattered on the wooden floor, jumping and dancing.  I couldn’t help but smile.

Then, as though we used the music to summon the food from the kitchen, the sweaty-faced cooks emerged bearing heavy pots in their arms.  We ate, talked, enjoyed, and went back for seconds.  I introduced myself to more people, and marveled at how homey and delicious the experience was.

My first experience at Loth was peppered with integral co-op values.  Since then, I’ve learned more about what cooperatives are based on.  Voluntary and Open Membership without discrimination is an important value that I experienced off the bat.  Secondly, concern for community and community development are other very apparent principles of Berkeley’s co-ops.  My first impression of that was how people rushed into the kitchen to help the cooks, took it upon themselves to start an entertaining jam session, and did their part in the clean-up.

Other principles presented themselves to me later.  At council, I experienced the democratic nature of governing the co-ops.  For anyone new to a housing co-op, the hand signals, patience for discussion, and sophistication of the concerns at council are an amazing testament to the power of democracy in a community.  Next, Education, Training, and Information is a cooperative value which builds community.  The amount of programming available to me makes me want to be involved!  Stretching workshops, Beehive info sessions, weekly Women’s meetings and more are beneficial to body, intellect, and soul.

When I left Lothlorien that evening, I was full.  My belly sat comfortably packed with nutritious home-cooked food and my mind was crowded with the names of all the interesting people I had talked to.  The rest of me was brimming with excitement for the house I had just discovered.  An amazing community had showcased itself to me in a mere two-hour package, and I couldn’t stay away if I tried.

-Anika Rice


More Than A House

It is too easy to get sucked into the issues of the house that we live in, just as its easy to get sucked into the issues of the day and forget about the world beyond what our eyes can see. In the way that its good, then, to take a semester or more to live in another part of the world, its also good to look beyond the particular house we sleep in, the system we make up the membership of, or the type of cooperative of which we are a part.

Especially difficult is to escape my house, CZ; and we even have a term for it. Whenever a group of Czars want to get down to Thai Temple or over for a music festival, or even down to Memorial Glade for some Frisbee, CZ Inertia kicks in, and any planned time for departure is exceeded by, on average, an hour of people running to rooms to get jackets and wallets, having a quick smoke, or going to the bathroom, or calling up their friend, or sorting out what car to ride in or where the damn soccer ball went. Its likely happening on a smaller scale in smaller houses, but the same concept is, I think, one of the reasons that the BSC as a whole seems to be more fragmentary than unified. Sure, we all drink tea out of mason jars (its so great to see the proud carry said jars across campus) and smell bad after we clean the bathroom, but it seems sometimes that the only place that BSC membership ever shares activities is at our parties; and conversation is certainly limited by dance floors and lines for the bathroom.

Look at this for a minute. The BSC has 1,250 members living in 20 houses. Over a thousand people make up our organization, a number that turns over every four years (kind of) and is repopulated by fresh faces. Never again, I think, will I be a part of such an interesting and inspiring mode of living. Why is it so hard, then, to get out to other houses besides my own and meet all the other incredible and inspiring people I’ve been sharing my cooperative lifestyle with? Why don’t I talk even to the other people in my house I haven’t spent time with yet, the people I recognize and nod to but never really converse with? The answer to these, as I’m sure had been deduced, is that firstly I don’t have social skills and secondly there are more people in the co-ops than I could meet in a year – meeting one new person a day. Another part, much smaller but something I regard as significant, is quite simply that everyone settles. I settle into the people I know and talk to, into my classes and study habits and clubs and hobbies and jobs and yes, I settle into the parties. To move out of that state, once established, is difficult and uncomfortable, and I think that this is a reason I don’t feel as connected to my peers and fellow members in the cooperatives as I could be.

My favorite philosopher, Søren Kierkegaard, says that “Anxiety is the dizziness of freedom.” Its when I first moved into Davis, or back into Casa Zimbabwe with a new crew of Czars, that I didn’t settle for comfort and met new people and had a fantastic, if anxious, time. There isn’t really a way to create that sentiment among the membership at large, though, no matter how many welcome orientations or social events we organize at the central level (trust a former CZ Social Manager on this one).

There have been, however, a number of events which brought a sense of cohesion to me about fellow humans of the BSC. The first was the Casa Zimbabwe alumni reunion, which was a party. The other two were WestCo and NASCO, both for which I want to end this article with an enthusiastic endorsement. WestCo, in the spring I helped to organize it, was a showcase for the BSC and a rocking good time with friends from up and down the West Coast – there’s something about bringing in people from other cooperatives that broaches that hesitation we have about talking about the movement of which we are a part. Beginning simply, with comparing methods for running council and getting people to wash dishes, the conversations quickly expand into more profound pools, from which that catharsis I didn’t know I was seeking until I touched it wells up.

The first time I reached that feeling – that I was a part of something big and wholesome and good, with these co-ops – was before WestCo, at the NASCO Institute held every year in the late fall in Ann Arbor, Michigan. I urge everyone to consider these events, if only to talk about how interesting the names of the houses in Eugene, Oregon are, or how incredibly similar 21st Street Co-op in Austin, Texas is to CZ, or how amazing the people in Maryland are, not only for founding a brand-new cooperative system, but also for naming it CHUM (and one of the houses Bucket). If you want to feel linked in a new and powerful way to your house, and have a weird social anxiety that allows you to be Social Manager but also leaves you awkward and terrible at conversation at parties, then teaming up with the Btown crew that attends NASCO or getting out to wherever WestCo is going to be next is probably one of the best decisions you could make in your life.

 

LINKS

Cartoon about CHUM (mentions Berkeley too!): http://shareable.net/blog/housing-chums

http://www.nasco.coop/

WestCo (2011): http://bsc.coop/westco/

21st Street Co-op: http://en.wikipedia.org/wiki/21st_Street_Co-op

and http://www.collegehouses.coop/ (see sidebar, I guess it miiight be closer in looks to Cloyne? I dunno I never been)

-Casey Schenkelberg

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