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From Grimm to Morrison: Children’s Literature in Canaday’s “Quita’s Corner”

in Bryn Mawr/Features/Front Page by

By Veronica Walton, Staff Writer

A trip to Canaday Library doesn’t typically result in browsing through the phlegmatic piles of fiction resting in Quita’s Corner, let alone its sparse-yet-vivid supply of illustrated children’s books. I took a break from studying to peruse the lonesome shelf, not exactly sure what to expect. An evocation of childhood, perhaps? The finding of a blocky, brassy book that, even after nearly a decade and a half, could still somehow speak to me?

Or maybe all of the above. From the Brothers Grimm there is Snow White and the Seven Dwarfs (trans. Randall Jarrell), a classic fairytale brought to life by Nancy Ekholm Burkert’s lively, woodcut-like illustrations. A Kiss for Little Bear, by Else Holmelund Minarik and Maurice Sendak, provides a more sentimental option: a silly little book about the spread of affection, featuring Little Bear, his doting grandmother and two little skunks who fall in love.

Then there’s Time of Wonder by Robert McCloskey. Adorned with summery free verse, it hearkens back to simple days near the coast—particularly in Bucks Harbor, Maine—and a family’s deepening experience before, during and after a great storm: singing, sailing, gardening, jumping off great rocks, collecting shells and playing in the rain. “It is a quiet time of wonder – for wondering, for instance: / Where do hummingbirds go in a hurricane?”

Also in this tranquil little corner are at least five books by Toni Morrison, one of which is titled The Book of Mean People (co-authored by Slade Morrison, with illustrations by Pascal Lemaitre). This hardcover details the experiences a bunny child has had with the mean people in life. The bunny describes all types of bullies and browbeaters and how exactly they go about being unkind to others. Beneath the surface of this simply-drawn and pithy volume, there are powerful statements such as: “Screaming people disappear when they yell,” “Frowning people scare me when they smile,” and, perhaps most telling, “Some of the meanest people whisper.” Imagine: a book that teaches kids to identify sarcasm, oppression, and totalitarianism!

In the same vein, there’s the monumental poem Life Doesn’t Frighten Me by Maya Angelou, appropriately illustrated by legendary abstractionist Jean-Michel Basquiat. The work includes an outpouring of courage and defiance, with Angelou explaining that nothing, not even “strangers,” “tough guys,” “frogs” or “snakes,” spooks her whatsoever.

It strikes me how much children can learn from such books. They learn about people, and ideas, and feelings; they learn about the world. So, if you’re ever in Canaday and want to rest your weary eyes, or are in need of some life-affirming inspiration, take another look at these childhood classics. Inside these pages are gorgeous illustrations, accessible language and timeless life lessons. Inside these pages is power.

McBride Labyrinth: Provides A Tradition for the Non-traditional

in Bryn Mawr/Features/Front Page/Uncategorized by
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By DEBORAH HAARTZ, Staff Writer

Photography by JENNIFER ORR, Photo Editor

IMG_1225McBride Scholars participated in the fourth annual Labyrinth Tradition on April 21, at Bryn Mawr College.  The McBride Scholars Program allows women ages 24 and older to pursue an undergraduate degree. While of “untraditional” age, McBride scholars participate in the same courses and activities as their college-age peers.

In April, the McBride scholars gather with friends, families, and peers for the Labyrinth Tradition. Still relatively new, the Labyrinth tradition honors first-year McBride scholars as they embark on their path at Bryn Mawr.

Students surrounded the McBride Labyrinth with their lanterns, and torches were lit along the perimeter. The first-years were led along winding pathway, having been told that it is dangerous to navigate the labyrinth alone. At various stations along the way, labyrinth guides presented the McBride first-years with words of advice. Much of the guidance was specific to the McBride experience. “Embrace your difference, McBride scholars,” one guide implored. “You are a one of a kind individual in a one of a kind place.”

Jeanne-Rachel Salomon, ’00, built the McBride Labyrinth in 1998 with Bryn Mawr horticulturist Robert Burton. Salomon chose a labyrinth to push against the notion of calculated, linear time. The labyrinth, she believed, was important for meditation, helping one to become quiet and amazed.

The labyrinth guides communicated this metaphor to the first-years. They made clear that even the most nonlinear or nontraditional route will still lead towards the future. As they exited the labyrinth, the first-years were told that, “it’s not actually dangerous to go alone; you just don’t have to.” They were welcomed back with smiles all around.

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To Hell and Back

in Archives/Bryn Mawr/Features/Front Page/Seasonal/Uncategorized by
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BY ISABELLA NUGENT, Staff Writer

“So that I was cheered when I came first to know that there were flowers also in hell,”

– William Carlos Williams

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Photo courtesy of Pixabay

On the first night of WTF week, I pushed through the balloons and discarded snacks scattered along the hall until I reached the laundry room. I had to pick up my little Bud’s outfit from the dryer– a nauseatingly green onesie that has been passed down through generations of hell babies. From where I was crouched, I could hear hoots of laughter and hysterical cheering echoing from the QSR as hell families all over campus came together to kick off the week with a boom. I smiled, caught up in the excitement of the moment even as I stood removed from the general gathering. A student standing next to me in the laundry room was talking breathlessly on the phone with what sounded like an alum. “It’s Hell Week, bitch. It’s hell week,” the student said.

Our holiday has survived hell. Scrutinized by media outlets, pieced apart by Swarthmore’s investigative journalism, and reevaluated by the administration, the tradition has faced a host of challenges in the past year and still managed to keep its welcoming spirit. Hell Week might have a new name and a new face, but the feelings of magic and the love that Bryn Mawr students feel for the tradition are still present. As a first year, you are welcomed into a weird, exhilarating community that you can’t find anywhere else.

Watching my hell baby rock the Campus Center with her dancing and sing the Zimbabwean national anthem in front of her class melted my heart. It didn’t matter if certain elements of the tradition were missing– she and all the other new buds didn’t know that. For them, this is an opportunity to dress ridiculously and dance in front of hundreds of girls while every member of the community supports them and cheers them on. First year students find their confidence, connect with a new kind of family, and act as crazy as they wish without fear of judgement. Does it really matter if upperclassmen get nostalgic about the Duck Pond Run if the freshmen are having a blast and still leave feeling loved?

Emily Spiegel, ’18, reflected, “Hell week still accomplished its goal and the first years were still really happy. If you saw their faces Friday night, there’s no doubt that they were welcomed home in the same spirit that we were.”

Even sophomores who experienced lackluster Hell Weeks as first years were able to make the best of this year’s holiday. Mia, also class of 2018, describes, “After I heard the changes, I thought Hell Week was going to be much less exciting this year and I was honestly confused what was allowed as a Rose/Heller. My experience this year was much more positive because I was much closer to my Bud (Hellee) so we were able to actually connect and participate in activities together that we enjoyed. I felt that I was able to somehow experience how I wanted my own Hell Week [to be].”

Photo courtesy of Pixabay
Photo courtesy of Pixabay

Kristal Sotomayor, class of 2017, agreed. “I thought WTF week was definitely different, but overall, it was more similar that I expected. The majority of the changes were just making it sound a little more safe. But I think the overall spirit of Hell Week was still there. Having fun with your hell family and bonding with people who are going to be there even after Bryn Mawr, who are just going to help you forever–I think that’s more important than whether or not it’s called Hell Week.”

During this year’s bedtime stories, I snuggled up on a perch in Rhoads and listened as each senior read aloud their favorite bedtime story. The stories spoke of love, family, home, and flowers. One story that particularly sticks in my mind is called The Grinch Who Stole Hell Week. With four-letter expletives woven in, the story was delivered in true Bryn Mawr style. It captured the emotions that students felt when it seemed as though Hell Week would cease to exist. It also reflected the resilience of the tradition’s spirit. Although the presents were gone and the stockings missing, Hell Week continued to be celebrated.

Changing the name or the design of Hell Week is not enough to get rid of the beloved tradition. Mawrtyrs, past and present, carry the spirit of Hell Week in their hearts; regardless of what changes Hell Week will endure in the future, our community will keep the tradition alive. MAYHWEIFD.

Mushy Sushi: Restaurant Review

in Archives/Escape The Bi-Co/Features/Food by
Photo courtesy of wikipedia commons. Licensed for reuse.

 

Photo courtesy of wikipedia commons. Licensed for reuse.
Photo courtesy of wikipedia commons. Licensed for reuse.

By STEPHANIE MARRIE, Staff Writer

I cannot for the life of me understand why Sushi Land is so popular. Located in the town of Bryn Mawr, Sushi Land is packed with Bryn Mawr students and Main Line residents. No matter how early you go in the evening, it is almost impossible to get a seat. The cramped layout does not make this any easier.

I went last weekend with girlfriends. The staff are generally nice people, and they did their best to accommodate two of our guests who arrived late. One waiter picked up some extra chairs from the bar section and managed to fit them between two tables.

Photo courtesy of wikipedia commons. Licensed for reuse.
Photo courtesy of wikipedia commons. Licensed for reuse.

The staff, comprised of non-Japanese Asians, is a tip-off: the inauthentic flavors are a land away from how actual Japanese food tastes. The sushi is some of the stalest raw fish I’ve ever tasted in America. Speaking as someone part Japanese, I am disappointed with the food overall. I would advise you to eat only the sushi, because they’ve clearly put no effort into the rest of the menu. I made the mistake of trying something other than the sushi. The vegetable udon was served in a broth so pungent, I wanted to dump it into the bathroom sink. The dreadful agedashi tofu is wrapped up in mushy coatings of batter and placed in a sauce that is way too sweet. It had no fish flakes to dance on top of it. The edamame is sometimes overripe and burnt. The miso soup is tasty. The only decent dish is the fried ice-cream pound cake in a cup, though the ice cream is too small for its thick fried shell.

I appreciate their efforts to serve healthy food, but when they offer sushi with brown rice they have the nerve to make it more expensive. Why does something that is good for you have to raise your tab? Are they trying to punish me for not wanting the extra carbs of white rice? Most of the food here is not worth the money. I would’ve liked a little more effort but I suppose it does the trick for the average American or hungry college student.

 

The Big Pitch

in Archives/Features/Front Page/Haverford by
Photo by Ethan Lyne.
Photo by Ethan Lyne.
Ron Shapiro, HC ’64. Photo by Ethan Lyne.

By MICHAEL FRANCIS SCHWARZE, Staff Writer

In front of a packed crowd in Sharpless Auditorium, renowned attorney, sports agent and civic leader Ron Shapiro spoke to the Haverford community as a part of Bi-Co Careers in Law Week. At Haverford, Shapiro played on the Varsity Baseball team, which helped foster his love for sports. He graduated from Haverford College in 1964 and moved on to Harvard Law, completing his degree in 1967. From there, Shapiro embarked on various endeavors including founding a law firm, a sports management firm, and a negotiating institute. Shapiro serves as Special Advisor to the Baltimore Ravens, Orlando Magic, San Antonio Spurs, and the Oklahoma City Thunder.

The New York Times heralded Shapiro as “one of the most influential sports agents in history.” Shapiro’s clients include Major League Baseball Hall of Famers Cal Ripken Jr., Jim Palmer, Brooks Robinson, Kirby Puckett, and Eddie Murray. Shapiro is also a New York Times Best Seller, authoring various books including Perfect Your Pitch, which was the topic of his discussion. Shapiro’s inspiration for the talk was to help develop students’ oral communication skills, in line with Haverford’s Mark and Lillian Shapiro Speaking Initiative’s mission.\ His talk helped outline the various techniques he uses when giving lectures, speeches, or presentations.

Ron Shapiro, HC '64. Photo by Ethan Lyne.
Ron Shapiro, HC ’64. Photo by Ethan Lyne.

Shapiro maneuvered through his discussion by using various baseball analogies, perhaps inspired by the Varsity Baseball Team sitting in the front row. As in baseball and life, Shapiro stressed the importance of preparation before giving your pitch. A batter doesn’t walk up to the plate without an approach, and neither should anyone go into an interview or important discussion without rehearsing. Shapiro suggested that every person needs an Abigail Adams to review his or her pitch. Abigail Adams scrutinized President John Adams’ orations before he gave them. Shapiro’s wife would help him by playing devil’s advocate for his speeches. By having someone review your pitch, you can think through the ideas before performing them.

A member from the audience asked how to overcome fear of presenting in front of a group of people. Shapiro empathized by saying that even he was nervous about presenting tonight. Utilizing another baseball analogy, Shapiro asked the baseball team in the front row if they experienced nervousness before their games. When they nodded in unison, Shapiro said that a certain amount of nervousness is expected. He then asked if they felt confident after their hours of hitting in the cage or throwing off the mound. Again, the baseball team nodded. Shapiro explained that preparation is key to quelling nervousness. To resounding applause, Shapiro ended his lecture by offering a free copy of his book to everyone in the audience.

 

The Magic Gardens

in Escape The Bi-Co/Features/Front Page/Uncategorized by
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DSC00877
Photo by Ethan Lyne.

By ETHAN LYNE, Staff Writer

The monotonous schedule of homework and lectures can often become a drag, but a quick 30 minute train ride into Philadelphia can provide a rejuvenating break from the Bi-College community. There are a wide variety of attractions across Center City that can appeal to everyone, but one stands out in its uniqueness. The Magic Gardens is one of the most extraordinary art sites in the nation with literally wall-to-wall artwork filling several city lots and a full building along South St. It is unlike any experience you will have at the Philadelphia Museum of Art and the Barnes Foundation, as this place doesn’t feature any famous artist. Rather, the Magic Gardens are full of mosaics of any material or object you can think of, whether it is china, bike tires, or glass tiles. You become enveloped by the chaotic walls that contain these previously vacant lots.

With the Magic Gardens just a 15 minute walk away from the SEPTA Regional Rail Jefferson Station, it lies in a neighborhood that feels like a world away from the strip-mall packed Main Line. South Street is a thoroughfare that has undergone massive changes in the past 20 years from a blighted and poor area of the city to a lively and hip avenue with vegan restaurants and Whole Foods. Taking a stroll down the street, you can peruse some of the most interesting stores, whether it be Condom Kingdom or the anarchist bookstore selling all sorts of leftist paraphernalia.

Photo by Ethan Lyne
Photo by Ethan Lyne

However, Magic Gardens is the focal point of all of the interesting sites you will see dotted along South Street. With just an $8 student admission price to the non-profit foundation running the art installation, it is a small price to pay for what is a truly an awe inspiring place. What is commonly seen as trash is transformed into a compilation of epic proportions. The glass and regular tiles create a stunning display of sunlight and color in the walls that tower above you, and yet the artist, Isaiah Zagar, is able to form figures from these mosaics.

Zagar is by no means a traditional artist; his creative influences come from folk art around the world and visionary artists like Antonio Gaudi and Clarence Schmidt. He has lived in the neighborhood for over 50 years as an artist that has worked on revitalizing and beautifying the area. This specific project was one of his larger attempts to brighten up abandoned lots next to his home, but ran into trouble in 2004 when the owners wanted to sell the land and were going to force him to take it all down. The people of Philadelphia rallied around him and his artwork, and helped preserve the site as a non-profit foundation for all.

Although it is quite small relative to a traditional art museum, you can find yourself wandering the tunnels as something new catches your eye at every turn. With the museum about an hour away from Haverford and Bryn Mawr, you have access to one of the most interesting art installations in the United States.

PS-Hit up Haverford’s SAO or Bryn Mawr’s Student Activities to get free SEPTA tickets for an even cheaper excursion into Philly! Just make sure you contact them a few days in advance!

 

 

One of Philadelphia’s Best Crêperies Hidden in Wayne

in Archives/Escape The Bi-Co/Features/Food/Front Page by
Image licensed for reuse
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Photo Courtesy of Crêperie Béchamel

By KELSEY PEART, Managing Editor

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Photo courtesy of MainlineToday

Nestled in the corner of a half-residential, half-commercial cul-de-sac in the town of Wayne, Crêperie Béchamel serves up delicious and healthy crêpes.

Run by a husband and wife team, Patrick and Jennifer Yasaitis work hard behind the counter, pumping out dozens of crêpes for hungry customers.

The small shop situated at the top of Louella Ct. is a testament to the couple’s love for cooking and baking, letting Jennifer show off her skills as a pastry chef.

The sweet crêpes are not their only specialty. The menu is divided into selections like breakfast, savory, kid friendly, dessert and classic sweet crêpes.

Patrick, of Bucks County, met Jennifer, of Delaware County, through mutual friends, “she was a friend-of-a-friend,” he says.

Their first date was at a crêperie in Philadelphia, which was–and still is–Patrick’s favorite food.

Now residing in Chesterbrook, not far from their crêperie, he says that they opened Crêperie Béchamel because “there weren’t a lot of places in the area where we could eat crepes the way we wanted.”

Jennifer had grown up and lived in Wayne so it feels “close to home. It’s our neighborhood.”

The crêperie has been open for three and a half years, but “it hasn’t changed too, too much,” Patrick says, “you know, we are just trying to make things a little bit better. You get a little busier every day, every month. We have a lot of regulars we see a lot of the time, which is great. We improve as we can.”

Saturday business

On Saturdays, Crêperie Béchamel is packed. The tables are full and Jennifer’s actions are visible behind a short, glass divider. All the customers watch as they share gossip, catch up and chat.

Jennifer works methodically, pouring batter onto the crêpe pans.

She pours a large dollop in the center, spreads it evenly and waits. Flips the crêpe with a thin, long spatula and waits.

In the back, less visible, Patrick cooks the ingredients that will be folded into the crêpes. From the veggies to the meats, he prepares the gooey fillings and delivers them in silver bowls to Jennifer.

The crêpes are cooked and Jennifer spreads the fillings in the center of the crêpe. She folds each end to form a large rectangle.

The crêpes are flipped one last time and cooked to a perfect shade of light brown. The lucky recipient’s name is called out from the counter.

Once seated with a crêpe, cutting into a corner releases the creamy béchamel, or cheesy mornay, depending on which savory crêpe was ordered.

The crêperie is so popular that during a lunch or dinner hour, it is typically hard to get a spot–inside or out.

Customers play a game of calculated musical chairs, trying to beat each other to a table before their crêpes are ready.

This Saturday scene is a perfect example of a typical day.

Open 11 a.m. to 8 p.m. on most weekdays, Patrick says that the hours are the toughest part of running the crêperie “because you miss family and friends, you don’t get to see them too much” when your availability is all over the place.

Everyday, “it gets busy really quickly,” Patrick says, “on a typical day, we will get up and be in by 8 a.m. and start cooking. We’ll be preparing food for a good few hours.”

They start with the batter and the sauces, “then we cook all of our meats and vegetables. Tons of cooking,” he says.

All of this is preparing for lunch, “the lunch crowd comes in and we serve everything that we prepared in the morning, and then after lunch we clean up.”

Cleaning up includes washing the big stack of dishes that are usually teatering by the time lunch comes to an end. Patrick and Jennifer clean all of the dishes by hand.

Around 3 or 4 p.m., they can finally start preparing for dinner, “the whole process starts again, then we serve dinner and clean up,” Patrick says, “hopefully we get out of work at 9 or 10 p.m. Sometimes, we’ll get out at midnight.”

This is the routine almost every day with Sundays being their shorter days. On weekends, they do have one part-time employee, but “it is just primarily my wife and I,” Patrick explains.

‘We love our customers and we like that they like us…’

Patrick’s favorite thing about opening a restaurant with his wife is “everything.” From being able to collaborate with her, to seeing the experience their customers have with their food.

“When you open, you don’t know if people are going to like it, and you won’t know until you start. You just know that you like it,” Patrick says.

Luckily for the team, “people have been supportive since the beginning, they love our food. It keeps us going.”

This is also his favorite thing about running the crêperie: “the people.”

“It is the hospitality business. We love meeting new people and we see a lot of the same people. Some have been coming since day one, so it’s really cool,” Patrick says, “the people are what it’s all about.”

Of course, it is all about the food, too, “we are really obsessed with the food,” he explains, “it’s not the biggest place, but it is the best we could do and we put everything into making the best food that we can. When people like it, that’s just awesome.”

Photo courtesy of creperiebechamel.com
Photo Courtesy of creperiebechamel.com

Locally and healthfully

When asked about his favorite, Patrick cannot lie, “they are all my favorites,” he says, “I eat a lot of crêpes with peanut butter, real basic stuff like that because I’ll eat six or seven crêpes a day,” plus, “they’re good for you!”

Patrick explains that their crêpe batter is made with 100% whole wheat. They use winter wheat, “a hard wheat flour that’s even better for you than whole wheat flour, it’s packed with fiber and nutrients,” Patrick says, “they’re really high in fiber, so they’re filling and they don’t have a lot of fat.”

A gluten-free option that uses a buckwheat and brown rice flour is also available.

Both Patrick and Jennifer try to eat healthfully, and “most of our food is really healthy,” Patrick promises, “the dessert crêpes are, obviously, high in sugar,” he laughs, “but everything that we make, we take this into mind.”

According to their website, “everything is fresh, natural and homemade from scratch on the premises. We choose the finest, freshest, locally sourced quality ingredients possible.”

“Basically, they have to be healthy,” Patrick says, “a lot of people think that the béchamel is a really heavy cream sauce, but we make the white sauce with milk, and we don’t need to use a lot. It complements the crêpes so it doesn’t take a ton, it’s not like what people think.”

Jennifer and Patrick have eaten everything on the menu, and continue to do so every day, “the chicken cheesesteak was my lunch for a while,” Patrick says, “that wasn’t on the menu when we first opened and we put it on the menu after a little bit because I really liked it.”

Originally, they had hundreds of recipes they considered, “we have an unlimited amount of recipes. What’s on the menu now is what we narrowed it down to when we opened.”

The food they make, “is the kind of food that we like to eat,” Patrick says, “we took all the recipes that we really like to put into crêpes and found the ones that worked best. That’s what we’ve been using for years.”

The mushrooms are Patrick’s favorite thing to cook, “I take a lot of pride in our mushrooms because we use fresh mushrooms from Kennett Square that we get almost every day,” he explains, “I know that the quality of the mushrooms–what we put into preparing them–the freshness is on par with meals from fine dining restaurants.”

Kennett Square is the “mushroom capital of the world,” according to their website, due to the area’s extensive mushroom farming.

The region produces over “a million pounds of mushrooms a week,” and holds an annual Mushroom Festival that serves all kinds of mushroom-related foods.

Following Patrick’s ideals of buying locally when possible, he loves that Kennett Square is so accessible to the crêperie.

The downside to using fresh and local produce is the fact that they cannot always promise favorites from the menu will be available all the time, “we just can’t guarantee to people that we have everything every day. Sometimes we get stuff we have to send back, local produce that’s just not up to par. It makes things a little trickier,” Patrick explains.

On the other hand though, the crêperie is able to “always feature specials with what’s fresh, every week.”

One of a kind

“We wanted to be original. You know, you go into a lot of creperies and see the same styles, but you can get that anywhere,” Patrick says, “I’m not sure if there’s anything like us, I really don’t think there is.”

One of the big differences is in price, “we are a lot cheaper,” Patrick asserts, “I wanted this to be a place where I would eat every day. So I’d have to be able to afford to eat here every day.”

On top of that, they believe that their crêpes are healthier than those found at other crêperies, “it is food you can afford to eat every day and it’s good for you, so you can eat it every day and feel good,” Patrick says, “We want people to eat crêpes more often, so everything we do is really focused around that.”

One of only two crêperies on the Main Line, Crêperie Béchamel is one of the highest rated crêperies in Philadelphia. On every possible restaurant-rating website, Crêperie Béchamel comes out at 4.5 stars and above.

With about eight more crêperies in the city of Philadelphia, very few menus look like Crêperie Béchamel’s.

They have been featured in articles, like a Main Line Today article from May 2015, that details their “flawless” batter recipe that help the crêpes become “the ultimate vehicle for savory and sweet, classic and unconventional varieties.”

Most reviews from the restaurant’s Yelp page recommend ordering a savory and then a sweet crêpe, which they will typically prepare in order so that the sweet crêpe can be enjoyed for dessert without any rush to finish the savory.

Every online review follow the same lines as one that reads, “the crêpes are always top notch, and the service is excellent.”

The crêperie is popular among Bryn Mawr students, too. Meredith Cobb, ‘16, says she loves how accessible it is.

Just a few train stops away, she walks a short four minutes to their front door.

Her favorite crêpes are the sugary and sweet ones, “I love eating a crêpe filled with seasonal berries, and their original dessert crêpes make my mouth water!” she says.

One of her favorite stops for brunch on the weekends, Cobb is as enthusiastic about their dedication to local eating as they are, “I feel so strongly about supporting local things, and I know that eating at Crêperie Béchamel mean I am giving back to my community in a larger way than just frequenting a local business.”

She is also a big mushroom fan and was excited to hear the crêperie’s are supplied from Kennett Square, “I have made it a point to go to that Mushroom Festival over these past few years, I was pleasantly surprised to hear Crêperie Béchamel bought their mushrooms from my favorite place!”

“The crêperie is one of my favorite hidden gems,” Cobb gushes, “although I’m not a true ‘regular’ by any means, I like to think of myself as a loyal customer. And, everyone I refer to the crêperie definitely become ‘loyal customers,’ too.”

From Bryn Mawr to greater Philadelphia, the Yasaitis’ have definitely made a permanent mark in the crêpe scene.

12 Quotes To Survive Finals

in Archives/Features/Seasonal by
Photo courtesy of deviant art. Licensed for reuse.
Photo courtesy of Flickr.
Photo courtesy of Flickr.

By LIZZIE SIEGLE

Finals season is upon us and everyone is stressed. It’s that home stretch of the semester when a semester’s worth of work is condensed into these last few days. You’re pulling all nighters, snacking through cram sessions and pumping out papers like a pasta machine. Here are some inspirational quotes to help you stay sane.

1 “The difference between ordinary and extraordinary is that little extra.” – Jimmy Johnson

2. “It’s supposed to be hard. If it wasn’t hard, everyone would do it. The hard is what makes it great.” – Tom Hanks, A League of Their Own

3. “We cannot start over, but we can begin now, and make a new ending.” – Zig Ziglar

4. “It’s hard to beat a person who never gives up.” – Babe Ruth

5. “I hated every minute of training, but I said, ‘Don’t quit. Suffer now and live the rest of your life as a champion.’” – Muhammad Ali

6. “I find that the harder I work, the more luck I have.” -Thomas Jefferson

7. “It is our choices that show us what we truly are, far more than our abilities.” – JK Rowling, Harry Potter

8. “Always remember your focus determines your reality.” – George Lucas, Star Wars

9. “Success comes after you conquer your biggest obstacles and hurdles.” – Stephen Curry

10. “If you put in the work, the results will come.” – Michael Jordan

11. “The spirit, the will to win, and the will to excel are the things that endure. These qualities are so much more important than the events that occur.” – Vince Lombardi

12. “All our dreams can come true if we have the courage to pursue them.” – Walt Disney

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