T R A V ESeville

Toledo Lisbon

Amsterda

mInterlaken

LE L 2 0 1 5

Zurich Barcelona

Dublin

Paris

Versailles

Dreaming. A person particularly has four to six dreams per night. However, the dreamer is not necessarily aware of all these dreams. Dreams are often referred to as fantasies, something so outlandish and could never happen. So why am I talking about dreams? Well the answer is simple; this abroad experi-ence feels like a fantasy and I haven’t woken up yet. Many people have dreams, hopes,

-trary amount of time. For me it’s to explore as much of Europe as possible in the amount of weeks I am allotted.

magazine is lucid. Because that is exactly the kind of experience I am having. A Lucid Dream is

are dreaming and the dreamer is able to con-

because it is already week eleven of my time

cities. I am choosing my own path, each new place to explore and learn about. I feel bless-ed to have been able to visit: Seville, Lisbon, Toledo, Amsterdam, Interlaken, Zurich, Bar-celona, Dublin, Paris, and Versailles all the while living in one of the best cities, Madrid.

What makes traveling to these historically, culturally, and artistically rich cities even bet-ter than imagined is that I have learned about so many of them over the years in school. Recently, here in Madrid I have been learning about modern art in Spain and France and being able to identify the paintings and their historical context up close in museums is amazing. Just walking through the Orsay and Louvre museums in Paris I felt like my parents tour guide describing in depth about the paintings I’ve studied. It is an impressive feeling, being able to teach others and expand ones knowledge.

Lastly, being a Fine arts major has impacted my experience abroad. I look at the vast, marvelous architecture of each of the cities I visit and am in awe. Whether it’s the gothic/medieval structure of some buildings in Paris or Gaudi’s nature inspired, more modern ones; they are things I have never dreamed I would see and am forever thankful. The best part is, my dreams not over just only half way through the night. I still have places to go, things to see, and little check marks to

Natalie Schwartz

W orld’s most fasc inating sports (you never knew existed!)

I f w e cou ld su m u p a cou n tr y 's cu ltu r e i n on e sp or t, w e w ou ld p r obably lear n a lot abou t i t an d i ts p eop le. T ak e th e U n i ted S tates an d baseball f or ex am p le. S i n ce i ts i n tr od u cti on to N or th A m er i ca i n th e late 19 th cen tu r y , i t qu i ck ly becam e on e of A m er i ca's f av or i te p asti m es, w h i le en joy i n g h ot d ogs an d an af ter n oon w i th f am i ly . B u t w h at i f w e m ad e i t a l i ttle m or e f u n an d ask ed abou t a cou n tr y 's m ost u n i qu e sp or t? F or i n stan ce M u ggle Q u i d d i tch , w h i ch began i n th e U n i ted S tates i n 20 0 5. N ow th at’s i n ter esti n g! I n th i s ar ti cle w e'l l tak e a look at f i v e cou n tr i es m ost u n i qu e sp or ts. 1. W i f e c ar r y i n g (F i n l an d )

T h i s sp or t i s p r etty self - ex p lan ator y i n i ts n am e. T h e m an m u st car r y h i s

w i f e (or an oth er w om an , as lon g as sh e i s 17 y ear s of age or o ld er ) th r ou gh a 235.5 m eter lon g cou r se, con si sti n g of both d r y an d w ater obstacles. T h e cou p le to f i n i sh i n th e qu i ck est ti m e w i n s th e an n u al w or ld ch am p i on sh i p ti tle. S i m p le as th at. 2 . K an i n h o p (S w ed en )

K an i n h op or i gi n ated i n S tock h olm i n th e 19 70 s h as been r ef er r ed to as an equ estr i an sh ow , bu t f or r abbi ts i n stead of h or se. T h e r abbi ts belon g to clu bs th at tr ai n an d com p ete i n a w i d e r an ge of cou r ses i n clu d i n g both str ai gh t an d cr ook ed to test th ei r gr eatest abi l i ty . R abbi t " S n öf l i n gan s (S u p er C h am p i on ) M ajesty of N i gh t” set th e w or ld r ecor d tw o y ear s ago f or h i gh est ju m p at 10 0 cen ti m eter s !

3 . C h eese R o l l i n g (E n gl an d )

H eld an n u ally on th e S p r i n g B an k H oli d ay , ch eese r o l l i n g i s a r ace f or con testan ts to r u n d ow n C oop er s H i l l , ch asi n g af ter th e n i n e p ou n d p i ece of ch eese. T h e w i n n er of cou r se gets th e ch eese. N ow br i n gi n g i n sp ectator s f r om ar ou n d th e w or ld , th i s ev en t i s f am ou s f or i ts sp on tan eou s lack of m an agem en t, as w ell as th e n u m ber of em er gen cy v eh i cles w ai ti n g at th e bottom of th e h i l l . 4 . B u z k ash i (A f gh an i stan )

T h e N ati on al sp or t of A f gh an i stan , th i s gam e i n v olv es m en on h or ses,

tr y i n g to d r ag th e car cass of a h or se p ast th ei r r esp ecti v e goal l i n es. T h e gam e w as ban n ed f or a p er i od of ti m e becau se i t w as sai d to be “ i m m or al” . I t i s n ot u n com m on f or B u z k ash i gam es to last sev er al d ay s. 5. B o ssabal l (S p ai n )

B ossaball i s u n i qu e f or i ts com bi n ati on of v ol ley ball , f ootball (soccer ), gy m n asti cs, an d cap oei r a (a B r az i l i an acr obati c d an ce). T h e gam e i s p lay ed on an i n f latable tr am p oli n e cou r t, si m i lar to th at of v ol ley ball . T h e p lay er s can h i t th e bal l u p to si x ti m es betw een team m ates an d can be tou ch ed by an y p ar t of th e bod y .

By: Mattisyn Perak

1. The Tapas

2. The Drinks

3. The Atmosphere

4. The Price You cannot go wrong with ANY of the food here. From paella to croquettes and potatoes to an assortment of ham and chorizo, El Tigre serves up a mouthwatering variety of traditional Spanish tapas. Perfect for sharing and the best lunch/dinner in Madrid. I guarantee you will leave satisfied… and extremely full.

The drinks here are HUGE and delicious. Plain and Simple. My personal favorite is the mojito, but they also offer great sangria, classic Spanish beer, and more.

El Tigre has an authentic Spanish feel, and is packed with locals as well as tourists eating good food, drinking good drinks, and having a good time. How could that not make you happy?

For only 6 euro, you get a big drink and a substantial amount of tapas to satisfy your entire group of people. The quality and quantity you get for your money is ridiculously good.

5. The Location With three locations all in the center of Madrid, El Tigre is easily accessible by walking, bus, or metro. It is easy, convenient, and well worth a visit!

Addresses: Calle Infantas, 30 Madrid Calle Hortaleza, 23 Madrid Calle de las Infantas, 23 Madrid

Guide to Mission-Style Burritos By: Elena Armas

There is an ongoing joke between Americans

that states: a Californian has been abroad for

too long when they cannot stop talking about

burritos. As a California native, I must admit

this is incredibly accurate. Mission-style, wet,

breakfast, San Diego-style (California Burrito),

you name it--we all have our favorites and we do

not hold any qualms over proclaiming the

greatness and magical quality of a beautiful

burrito. Ask any true Californian where to get

one and they will immediately list off their top

favorite taquerias, organized by neighborhood

and category as well. Northern and Southern

Californians may debate over which region

makes the best burrito, but if there is one thing

we can agree on it is that nothing beats the

decadence and magnificence of eating a burrito

the size of your face.

Since I was born and raised in the San

Francisco Bay Area, my burrito allegiances are

clearly tied to the infamous Mission-style burrito

originating right in the middle of our glorious

city by the bay. Breakfast, lunch, or dinner, this

Bay Area food staple makes for a perfect meal

anytime of the day. This particular burrito was

born during the 1960s in The Mission, a

predominantly Latino neighborhood in San

Francisco. The burrito's large size and inclusion

of rice is what sets it apart from the rest. It

consists of an endless combination of delectable

ingredients ranging from refried beans to

organic meats, depending on how hipster the

neighborhood is. You can never go wrong with

choosing pinto beans--a timeless classic, or

switch it up and choose black beans to keep your

burrito interesting. Choices of meat usually

include: carnitas (braised shredded pork), al

pastor (marinated pork), carne asada (marinated

steak), pollo (chicken), and in true SF style--

veggie options such as soyrizo and tofu mole are

readily available in many taquerias. Sour cream,

cheese, guacamole, and cilantro are a must in a

mission-style burrito, but what really makes or

breaks it is the salsa. While most salsas share

similarities, each taqueria has its own spin on

this traditional condiment. Many even have a

salsa bar where you can pour and indulge in as

much salsa as your burrito-loving heart desires.

Papalote Mexican Grill is famous for its salsa

which is now sold by the jar at grocery stores

due to its popularity. I always find myself

scooping through the little plastic container to

get every last drop of salsa, it is that good.

While great taquerias can be found all

throughout San Francisco, the best ones are

undoubtedly located on the 24th street and

Mission blocks. Here you will find lines of

people waiting out the door, even at two in the

morning. El Farolito, La Taqueria, and Taqueria

Cancun are very popular taquerias who breed

strong loyalty among their customers. Each

taqueria is preferred for doing its own thing a

little better than the rest and tastes vary between

fans so its best to just try each taqueria and

decide for yourself.

Part of what adds to a burrito's magical appeal

is its ability to be easily transported and enjoyed

anywhere, whether it is on-the-go or at home.

My personal favorite spot to enjoy a burrito is at

a park, on a hill, overlooking the grand city of

San Francisco that is home to these amazing

cylindrical creations. Visiting California is a

must do on anyone's bucket list, but no visit is

complete without a stop in San Francisco and a

sampling of their infamous mission-style

slacol yhw ot sa nosaer a si erehT .sotirrub

simply cannot live without them.

Moving to the United States after living in the Philippines all my life, I never realized how different the food I ate at home is compared to the food I am exposed to while living abroad. Although I am very grateful for the new experiences I am gaining while going to school in a different country, I miss my country and its wonderful food, a lot. Although, at times, some of the recipes include unique ingredients and cooking meth-ods, in my opionion, nothing comes close to a home-cooked Filipino meal. With that in mind, I thought it would be a great idea to make the perfect guide to food from the Philippines.

1. Sinigang Sinigang is a soup or stew that is typically served with meat (beef, pork or seafood), vegetables and a bowl of hot rice. The meat is first sauted with garlic, onions and salt and then is combined with the broth. The broth is composed of a packet of tamarind seasoning, and vegetables such as daikon raddish, kang-kong (water spinach), tomatoes, and more. Sin-igang has a very distinctly sour taste. Sometimes, peppers are added to give

the soup a little bit of spice. In my opinion, Sinigang na Baboy (pork) is the best Sinigang recipe out there.

2. Adobo Adobo is probably the most well-known Filipino dish; every time I ask my friends from abroad if they have ever tried Philippine cuisine, they mention Adobo without fail. It is usu-ally cooked with chicken, pork, or both combined. The Adobo marinade is made simply from three ingredients: water, vinegar and soy sauce. To add more flavor, pepper corns, garlic and bay leaves are thrown into the pot. Like most Filipino recipes, Adobo is best eaten with a bowl of hot rice.

3. Sisig Sisig is one of my favorite Filipi-no appetizers, however it can also be served as the main course. The Sisig recipe includes chopped pig face, ears and liver. It is then cooked with vine-gar, chopped onions, and calamansi (lime). As a variation, I like it when an egg is cracked over the Sisig while it is still sizzling. The finished product is then served on a hot plate with rice on the side

4. Lumpia A quick and easy to make appe-tizer, Lumpia can be served either fried or fresh, whatever your prefer-ence. When fried, Lumpia (also known as spring rolls) contains ground pork and vegetables such as carrots, cabbage and green onions. The ingre-dients are then wrapped and then fried for 1 to 2 minutes. When served fresh, the Lumpia is served with a sweet sauce made out of soy sauce, brown sugar and garlic. In my opion-ion, most Filipino meals go well with a side of Lumpia!

5. Lechon Lechon is the national dish of the Philippines. Although it is never served as an everyday meal, Lechon will almost always be present on spe-cial occasions such as birthday parties, weddings, and on Noche Buena (Christmas Eve). The pig chosen to be served as Lechon is first seasoned. The entrails of the pig are then removed so that it can be skwered and roasted over charcoal for several hours. After it is cooked entirely, Lechon will have distinctivly crispy skin and salty meat. In the Philippines, the province of Cebu, the island where I am from, is known to have the best Lechon.

Moving to the United States after living in the Philippines all my

food I ate at home is compared to the food I am exposed to while living abroad. Although I am very grateful for the new experiences I am gaining

country, I miss my country and its wonderful food, a lot. Although, at times, some of the recipes include

meth gnikooc dna stneidergni euqinuods, in myopinion, nothing comes close to a home-cooked Filipino meal. With that in mind, I thought it would be a great idea to make the perfect guide to food from the Philippines.

1. Sinigang Sinigang is a soup or stew that is typically served with meat (beef, pork or seafood), vegetables and a bowl of

garlic, onions and salt and then is combined with the broth. The broth is composed of a packet of tamarind seasoning, and vegetables such as daikon raddish, kang-kong (water spinach), tomatoes, and more. Sinigang has a very distinctly sour taste.

Sometimes, peppers are added to give the soup a little bit of spice. In my opinion, Sinigang na Baboy (pork) is the best Sinigang recipe out there.

2. Adobo Adobo is probably the most well-known Filipino dish; every time I ask my friends from abroad if they have ever tried Philippine cuisine, they mention Adobo without fail. It is usually cooked with chicken, pork, or both combined. The Adobo marinade is made simply from three ingredients: water, vinegar and soy sauce. To add

bay leaves are thrown into the pot. Like most Filipino recipes, Adobo is best eaten with a bowl of hot rice.

3. Sisig Sisig is one of my favorite Filipino appetizers, however it can also be served as the main course. The Sisig recipe includes chopped pig face, ears and liver. It is then cooked with vine -

-

-

-

gar, chopped onions, and calamansi (lime). As a variation, I like it when an egg is cracked over the Sisig while it is

then served on a hot plate with rice on the side.

4. Lumpia A quick and easy to make appe-tizer, Lumpia can be served either fried or fresh, whatever your prefer-ence. When fried, Lumpia (also known as spring rolls) contains ground pork and vegetables such as carrots, cabbage and green onions. The ingre-dients are then wrapped and then fried for 1 to 2 minutes. When served fresh, the Lumpia is served with a sweet sauce made out of soy sauce, brown sugar and garlic. In my opion-ion, most Filipino meals go well with a side of Lumpia!

5. Lechon Lechon is the national dish of the Philippines. Although it is never served as an everyday meal, Lechon will almost always be present on spe-cial occasions such as birthday parties, weddings, and on Noche Buena (Christmas Eve). The pig chosen to be served as Lechon is first seasoned. The entrails of the pig are then removed so that it can be skwered and roasted over charcoal for several hours. After it is cooked entirely, Lechon will have distinctivly crispy skin and salty meat. In the Philippines, the province of Cebu, the island where I am from, is known to have the best Lechon.

1 2

3

4 5

Moving to the United States after living in the Philippines all my life, I never realized how different the food I ate at home is compared to the food I am exposed to while living abroad. Although I am very grateful for the new experiences I am gaining while going to school in a different country, I miss my country and its wonderful food, a lot. Although, at times, some of the recipes include unique ingredients and cooking meth-ods, in my opionion, nothing comes close to a home-cooked Filipino meal. With that in mind, I thought it would be a great idea to make the perfect guide to food from the Philippines.

1. Sinigang Sinigang is a soup or stew that is typically served with meat (beef, pork or seafood), vegetables and a bowl of hot rice. The meat is first sauted with garlic, onions and salt and then is combined with the broth. The broth is composed of a packet of tamarind seasoning, and vegetables such as daikon raddish, kang-kong (water spinach), tomatoes, and more. Sin-igang has a very distinctly sour taste. Sometimes, peppers are added to give

the soup a little bit of spice. In my opinion, Sinigang na Baboy (pork) is the best Sinigang recipe out there.

2. Adobo Adobo is probably the most well-known Filipino dish; every time I ask my friends from abroad if they have ever tried Philippine cuisine, they mention Adobo without fail. It is usu-ally cooked with chicken, pork, or both combined. The Adobo marinade is made simply from three ingredients: water, vinegar and soy sauce. To add more flavor, pepper corns, garlic and bay leaves are thrown into the pot. Like most Filipino recipes, Adobo is best eaten with a bowl of hot rice.

3. Sisig Sisig is one of my favorite Filipi-no appetizers, however it can also be served as the main course. The Sisig recipe includes chopped pig face, ears and liver. It is then cooked with vine-gar, chopped onions, and calamansi (lime). As a variation, I like it when an egg is cracked over the Sisig while it is still sizzling. The finished product is then served on a hot plate with rice on the side

4. Lumpia A quick and easy to make appe-tizer, Lumpia can be served either

efe-rp ruoy revetahw ,hserf ro deirfrence. When fried, Lumpia (also known as spring rolls) contains ground pork and vegetables such as carrots, cabbage and green onions. The ingre -dients are then wrapped and then fried for 1 to 2 minutes. When served fresh, the Lumpia is served with a sweet sauce made out of soy sauce, brown sugar and garlic. In my opinion

most Filipino meals go well with a side of Lumpia!

5. Lechon Lechon is the national dish of the Philippines. Although it is never served as an everyday meal, Lechon will almost always be present on spe-cial occasions such as birthday parties, weddings, and on Noche Buena (Christmas Eve). The pig chosen to be

entrails of the pig are then removed so that it can be skwered and roasted over charcoal for several hours. After it is cooked entirely, Lechon will have distinctivly crispy skin and salty meat. In the Philippines, the province of Cebu, the island where I am from, is known to have the best Lechon.

The Southern part of the United States is home to a very particular culture that very few outside of the South understand.

The rest of the United States (East Coast, West Coast, and the Midwest) struggle to understand the Southern lifestyle.

Here are the top 10 things one should know to understand the typical Southerner.

What states does the South consist of? Well it’s sure

not Oklahoma, Florida, or Missouri! Just because

Missouri is now in the SEC does not mean they are

part of the South.

And remember: Texas is Texas.

PHOTO: WikiTravel

Speaking of the SEC (Southeastern

Conference), remember that college

football is a religion in the South.

College football on Saturdays, Church and

NFL on Sundays.

PHOTO: hogdb.com

BY KELLIANNE CONLAN

PHOTO: Southern Living Magazine

When we say, “Bless your heart”, it’s not what you

think it means.

It’s our way of saying “you’re an idiot” in a kind way.

Sweet tea.

We take our sweet tea very seriously. But sadly

most people do not know what we mean by sweet

tea.

We want our tea brewed sweet- we don’t want

Northern unsweet tea with sugar packets.

Some outsiders even make the mistake of serving

HOT tea with sugar.

Sweet tea should be served cold with a lemon and

a smile.

Don’t come between a Southerner and their fried chicken, biscuits, or BBQ. If we need a quick

fix, we head to Cracker Barrel or Jim and Nick’s but everyone knows the family owned

restaurants, like the Loveless Café in Tennessee, are better.

We live for our Southern comfort food.

PHOTO: Kellianne Conlan

PHOTO: thesimplifiers.com

Yes, Southerners know they have a “twang” and

have a different way of talking.

They say “y’all” and “ain’t” and all soda is referred

to as Coke.

Sometimes their accent will be very strong and

words come out funny. For example, “creek” turns

into “crick”.

Be prepared to have some communication troubles

with a Southerner.

Southerners love NASCAR. It’s the most American sport.

Don’t ask them to explain it.

Just let them turn up the TV so they can feel like they’re at the track.

The infamous Southern hospitality and manners.

We call our elders “ma’am” and “sir”; we always say “please” and “thank you”.

Southern girls expect doors to be held open for them out of respect.

Southerners will be the first to help you out when you need it and will always offer you a

smile and wave on the streets.

And we won’t hesitate to invite you on to our porch for a cold glass of sweet tea (see #4).

PHOTO: NASCAR

PHOTO: Sodahead.com

The South is home to Nashville, Tennessee which is

home to country music.

Don’t be surprised to be driving through the South and

pass a pickup truck blasting country music.

The South is also home to jazz, blues, Zydeco, and

gospel music as well.

A lot of musicians have made their home in the South

and Southerners aren’t surprised to run into well-

known artists on the street.

And last but not least, Southerners hate stereotypes.

We don’t all have Confederate flags, watch “Duck Dynasty”, or

even do all the things on this list.

Get to know a Southerner before assuming they will have a

Southern accent and they’ll be sure to introduce you to all the

great things the Southern part of the United States has to offer.

PHOTO: Pinterest

PHOTO: blog.interexchange.com

LUCIDmagazin

e

St. Louis University-Madrid Issue # 4

Natalie Schwartz

!LUCID M A G A Z I N E

Spring 2015. Edition 4

!

L U C I D

Saint Louis University – Madrid Spring 2015

THE 4TH EDITION

ST. LOUIS UNIVERSITY, MADRID CAMPUS

LUCIDvolume 5 issue 18