by Logan Butts | Aug 18, 2014 | Uncategorized
As you may have already noticed, my name is Logan Butts and I am taking over as the Editor-in-Chief of Lumination for the fall semester. I am following in the footsteps of many great editors including the most recent and longest holder of the position Cory Woodroof. Cory taught me almost everything I know about running a news site, so all complaints regarding my performance in the position should be sent to him. On a serious note, my goal is to continue and build upon the great successes of the former Editors-in-Chief while also putting my own unique spin on the position. I was not the only person to be handed the keys to a branch of Lumination for this semester. Janice Ng will be taking over as News Director of the Lumination News broadcast. If her time as Assistant News Director is any indication, I know she will be successful in the role. Thomas Jones will continue his role as the Program Director of Lumination Radio. Be sure to listen to his show, Sports60, and all the other programs on Lumination Radio. As for the Lumiantion website staff, we lost many great seniors to graduation in the spring, but we also have plenty of great writers and editors returning or joining the staff this fall. Brianne Welch will continue to put in great work as one of our managing editors, while our staff photographer Erin Turner will be joining her in the role. Brianna Langley, who was also named Assistant News Director of Lumination News broadcast, is our new News Editor. Jesica Parsley and Erika Thornsberry have been...
by Jael Teme | Apr 4, 2014 | News Slider, Sports
This week’s Lumination News features a special report from international reporter Brianna Langley on the 8.2 magnitude earthquake that hit Chile. We also keep you updated with events on campus. Martin Baker gives you a look inside Bison Brawl, based off the ABC show Shark Tank. Savanna Schubert tells you all about a new bill concerning religious freedom that could affect public and private schools. Do you have story ideas? An event you want us to cover? Email our News Director...
by Brianna Langley | Mar 29, 2014 | Opinion
The Driest Place in the World (originally published on Feb. 27) From the snowcapped peaks of Torres del Paine, the Chilean Global Learning class of 2014 journeyed straight up to the north of Chile, and in less than a week, we were in the driest place in the world: the Atacama Desert. The best way I can think of to describe to you what sort of adventures the Atacama holds is to simply take you through what we experienced while we were there, step by step. What I first noticed about the Chilean desert is that it is a place with almost as much topographic diversity and variety as the country of Chile itself. In some areas of the Atacama, all you can see is brown; brown and flat and complete desolation of life (or anything terribly interesting to look at for that matter). In other areas, little bits of plant manage to sprout up in seemingly spontaneous locations until you finally reach the actual oasis, where green is always greener. These are the rare jewels of the desert where exotic plants and thirsty, bright flowers flourish healthily in between the sweetest little villages that provide homes to the human population of the Atacama. Then there are the mountains and volcanoes; beautifully crafted monstrous sculptures that loom in every horizon. The two desert valleys we were privileged to visit during this particular visit to the Atacama were Death Valley and Moon Valley. Both valleys were expansive and had rolling dirt mountains that looked like a frozen sea of sandy brown waves. (Although I’ve never had the opportunity to travel...
by Brianna Langley | Feb 25, 2014 | Opinion
(Originally published on Feb. 19) This entire past week was a complete blur for me. I will try to recount all of our adventures chronologically, but please forgive me if I have to jump around a bit. Let me start by saying that I almost cried at several points during this last week out of sheer wonderment and total happiness. Some of the experiences I was able to have are ones that most photojournalists go their entire lives just dreaming of. Now my goal is to make you (my reader) feel as though you were there seeing, hearing, tasting, feeling and smelling everything right along with us. The first two days of our journey last week were spent in the coastal town of Chiloé, and although being in Torres del Paine, Patagonia was certainly the pinnacle of the trip for me, it would be a terrible disservice to my readers to not touch on this historic Chilean island. Chiloé’s important role in Latin American history really begins in the 19th century, when Chiloé became the main Chilean port for foreign whalers. Moving into the twentieth century, this little island grew to be the main producer of railroad ties for the entire continent of South America. Up until this point, European settlers had mainly occupied the coastline, but with the influx of farming inland, Chiloé slowly became more and more inhabited, and new towns were created. Today, Chiloé is a thriving, sea-loving, friendly island. It is home to Magellan and Humboldt penguin colonies, as well sea otters, sea lions, many different types of gulls and a plethora of fishermen, all of which...
by Brianna Langley | Feb 6, 2014 | Opinion
Due to popular demand, I’m dedicating this article to everything food. However, I’m still trying to decide how I want to go about this, even while I type. As I mentioned in a previous story, Chilean food is nearly undefinable. The best way to approach it is without expectation. Don’t expect it to resemble Mexican cuisine because it doesn’t. Don’t expect it to be all seafood because it isn’t. Don’t expect to have a European dining experience because you won’t. While Chilean food is certainly influenced by all of the above flavors, its very own flavors and combinations are incorporated into the cooking here as well. I think the best way to try to define Chilean food is to simply describe a few traditional dishes that I’ve had so far, and thereby give you a “taste” for what dining is all about down here. Escalopa This filling dish has a similar concept to chicken cordon bleu. Escalopa is bread crumb-encrusted chicken breast stuffed with ham, queso (melted cheese) and beef. While the concept may be similar to that of chicken cordon bleu, the taste is entirely different. The taste of Chilean escalopa is that of hardy, gamey meat combined with the smooth richness of the warm (usually served at a-bit-too-warm-to-eat-right-away temperature) queso harmonizes together just perfectly enough to give every bite of Chilean escalopa a warm, inviting taste. Café Helado This one is tough to write about because it’s one of my favorite Chilean dishes, but I’m not sure if it’s a drink or a dessert; or perhaps it’s an intertwined mixture of the two! Café helado is literally...
