April 2015 Issue

It’s a bittersweet moment as the Spring semester ends. Many are graduating and continuing on to their paths of success.  As some of you may know (or not know), there will be a major change to our staff for the Fall semester. Our Production Manager, Robert Summerville, Editor in Chief, Jessica Greenstein, Business Manager Keiya West and Managing Editor, Andrew Klein will all be graduating! We wish them the best of success going forward in their career. You will get to meet the new staff in the Fall. This is our last issue for the Spring semester.  Happy Spring and Summer!

Check out our April 2015 issue below. This is issue is on stands now. Pick up your copy!

UB Post April Issue

The laws of cooking: Lavender Pound Cake and Hash Brown Quiche

By Jessica Greenstein

Although the lazy days of summer are almost technically behind us and they feel even further away with the start of fall classes, I wanted to give you guys one last easy and delicious summer recipe. Lavender Pound Cake is one of my absolute favorite recipes and something I make every year; it’s the perfect dish to bring to a potluck summer barbeque or to enjoy at home. I originally found this recipe on Epicurious.com and like every recipe I use, I made some tweaks to make it my own. Fortunately, my Aunt Sheryl has a lively lavender bush and supplies me with a fresh stash whenever I need it, but for those of you not so fortunate, you can get dried lavender (works just as well) from Amazon.com, Whole Foods, Wegmans, and some farmer’s markets.

Over the past year you’ve gotten to know me pretty well (at least I hope so) and so I feel it necessary to disclose that as I prepared for this month’s column I was in the middle of moving with absolutely no access to my plethora of cookbooks or the comfort of my normal arsenal of culinary supplies. As I wracked my brain trying to figure out a second recipe, I started to daydream about how I wished there was more hours in a day, like 40 maybe. Okay, I won’t be greedy, I’ll settle for 30. Always looking to be more efficient with my time, I came upon Paula Deen’s recipe for Hash Brown Quiche. Never having time for breakfast myself, I thought this was the perfect idea; I could make this quiche—which takes all of five minutes to prep—while doing laundry on a Sunday afternoon and then pop a slice in the microwave for 45 seconds an I’d have breakfast for days! I tested it out and while Ms. Deen may have some ongoing legal and PR issues, her recipe did not disappoint. The original recipe called for ham, but I substituted it with my favorite food group, bacon. I think the recipe would also taste divine with prosciutto or any other cured pork product. With that being said, I present you with this month’s must try recipes!

Bon Appetite!


Lavender Pound Cake

Based on a recipe originally found on epicurious.com.




2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

2 sticks (1 cup) salted butter, softened

1 1/2 cups sugar

3 large eggs, at room temperature

1 teaspoon finely grated fresh lemon zest

1 teaspoon vanilla extract

1 vanilla bean (seeds only scraped from bean)

1/2 cup whole milk, at room temperature


3/4 cup water

1/2 cup sugar

5 teaspoons dried edible lavender flowers or 3 tablespoons fresh edible lavender flowers

2 teaspoons fresh lemon juice

1 pint of blueberries

Special equipment: a 9- by 5- by 3-inch metal loaf pan


Make cake:

Preheat oven to 350°F with oven rack in center of oven. Generously butter and flour loaf pan. Remove any excess flour.

Whisk together flour, baking powder, and salt. Set aside. Beat together butter and sugar with an electric mixer at medium-high speed until light and fluffy (about 3 minutes in a stand mixer or 5 with a handheld). Add eggs one at a time, beating well after each. Beat in zest, vanilla extract, and vanilla bean. Reduce speed to low and add flour mixture and milk alternately in batches (beginning and ending with flour) and mixing until just incorporated.

Spoon batter into loaf pan and bake until golden (approximately one to 1 to 1 1⁄4 hours). Test doneness by inserting a toothpick or skewer in center; if it comes out with crumbs adhering, it’s done Cool cake in pan on a rack 30 minutes, then invert onto rack and cool completely.

Prepare syrup:

Bring water and sugar to a boil in a small saucepan, stirring until sugar is dissolved. Remove from heat and stir in lavender; steep for 30 minutes for dried lavender or 40 minutes for fresh. Pour syrup through a fine-mesh sieve or cheesecloth into a bowl and discard lavender. Stir in lemon juice and blueberries.

Spoon berries and syrup over slices of cake just before serving.


Hash Brown Quiche

Based on a recipe originally found on FoodNetwork.com



3 cups, shredded frozen hash browns, thawed and drained

4 tablespoons (1/2 stick) butter, melted

3 large eggs, beaten

1 cup half-and-half

3/4 cup diced cooked thick-cut bacon

1/2 cup diced green onions

1 cup shredded Cheddar

Salt and white pepper (be conservative with white pepper; it’s much stronger than its black

alter ego)


Preheat oven to 450°F.

Press the hash browns between paper towels to eliminate as much liquid as possible. In a 9-inch pie pan, toss the hash browns with the melted butter into the pan. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.

In a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.

Lower the oven temperature to 350°F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

All photos courtesy of Jessica Greenstein

Death to free internships: my personal experience with a reprehensible practice

As I mentioned in our February 2014 issue, I am republishing this article, written by former Editor-in-Chief, Isaiah L. Carter, online only, for the purposes of addressing some responses to it that were not properly recognized last year.

Death to free internships: my personal experience with a reprehensible practice

By Isaiah L. Carter, Editor-in-Chief

Until this past summer, I had a hard and fast rule: no unpaid internships. I had never taken an internship of any kind, having thought myself beyond them as a man at the start of my thirties. Perhaps as an older millennial with experience in the automotive industry, I had come to understand the value of every dollar for a day’s work, especially having worked for dealerships that were notorious for shorting sales consultants of commissions after demanding a 12-14 hour day from them.

I had not yet heard of Sarah Kendzior, the brilliant anthropologist and columnist with al Jazeera, who has done outstanding work in the field of researching the damage to the economy, as well as the brazen immorality of an employer daring to ask someone to give their time, their talents and self-worth for absolutely no compensation at all. A chance meeting with a well-known columnist and radio show host who was impressed with my approach to journalism led to an opportunity to intern with his show. After meeting with his producers, I set a date after the semester ended.

It turned out to be one of the most humiliating experiences of my life. We were barely regarded as people. What was supposed to be a meaningful learning experience ended up being a time of weird degradation, as if the producers, host and program director knew that these college students in search of a solid first step in building their careers were to be treated like serfs. All talking in the producers’ office was forbidden, even to inform them of the findings of our given research projects. Instead, we were required to write an email, even as they sat less than five feet from where we were.

Within two weeks, after which time the producers must have thought my skills to be enough to garner some trust, I was asked to guest produce an hour of the show, in a sort of half-hearted attempt at developing my skills. Without any training or skills development, I was thrown a copy of the guest’s book to prepare for the show cold. Had I not stood my ground and demanded a template or example of how the work was expected to be done, all I would have received was a look of exasperated condescension, of which my producer was known to give plenty.

This was supposed to be a space to develop valuable skills, to become proficient in the field I was volunteering my time toward. I tried to see the value of working for free in the same light that many who defend the practice of free internships do: as a dues-paying measure; a way for prospective employers to see hunger and passion; a true test of a person’s work ethic. Ultimately, I would lose this internship, having lost nothing, but even worse, not gaining anything except a parking ticket.

Well, that’s not entirely true. I have a deeper understanding of just how dangerous free internships actually are. First of all, they are illegal. As of the June decision in Glatt v. Fox Searchlight Pictures, any internship that requires work that results in “…providing an immediate advantage to their employer and performing low-level tasks not requiring specialized training” is absolutely due more compensation than mere college credit or valuable experience. Most unpaid internships would collapse if work that fit that definition were eliminated.

Which brings me to my second point, the myth of “valuable” experience. If, as a young, impressionable, ambitious worker looking to get a foot in the door of your chosen profession, you decide to take on an unpaid internship, you instantly negate the value of any experience you hope to get. The aforementioned Sarah Kendzior said in a June interview, “This is a crisis of managed expectations. We have had a fundamental shift in what is “normal” corporate behavior and “normal” personal sacrifice. Because this shift is cloaked in terms like “meritocracy,” and espouses values like hard work and education, people have been reluctant to recognize it for what it is: the annihilation of mobility.”

So know your value, and demand more. Or, in this case, demand what is truly owed to you: compensation for your work.