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Show WEDNESDAY, APRIL DIXIESUNNEWS.COM 10 413 WE C.6moM40.1,10.0, Wh a t s 9 b Mill y itn THE CONTENT OF COLLEGE LIFE SUMMED UP BY WHAT tqE CARRY t, pack very organized. Each pocket has a specific purpose or certain thing that is put in of course, the bigger the pocket, the more things that I BY CODY ECKMAN Cody Eckman Because of preference, need and other considerations, the make-u- p of someone's backpack is a pretty personal thing. I interviewed Leighton Ipson, a sophomore undeclared major from Washington, Sarah Eggett, a senior secondary education major from Bountiful, Jake Barrett, a sophomore music major from Logan, and Adam Garceau, a junior major from Sacramento to find out what makes their backpack habits unique. ,1 r ' assign to put in it." ,flAt ,,,:'t,.,,, .,,,,...... 00' - . , f.). , i 7 , ),) ). i .. .,, - '- , 1,::;,.;;.:,--':.s- i'7::::'11'.: anything but organized, but I can navigate it well, I guess." Adam: "Yes. I know where everything is a '' - v ,, ',,' i, , t. 1 -' k some- L' thing for class." Sarah: "I always keep a game with me. For example, I carry a deck of cards or , I t T - 0 cr--- ., 4, ton: "I keep my backpack pretty nized so I can know where all of my stuff for each class Unlb'44 o Z Z ,. w to school each day? is '144411 Jake: . '; -,- , ,''''' ii.,'J li i I I ' L carry paper home. work and a pencil, ), - I, 1 0 as the est slice in St. George? i ..... - HOLLAND 1 t My backpack has gotten smaller. I've definit ly become more minimk1 over time." my grip exercising ring so I JONN A "I Adam: "I like to carry every class." Pizza wars: '', ''-,-, , carry a kitty folder." I use it for almost Not, ' , , ' Leighton: "My laptop Sarah: "I keep my back :1 , alwa used a backpac I tried to reit I I with just my iPad, but then I found I had te '71 :n , , ; Adam: r"I've . w important thing you bring with you Leigh- ,'"' 05. Q: What's the most --- - normally my standard." i., 'o uo backpack?' going with a shoulder bag for a day, but there weren't enough pock ets, no pocket for my watc bottle, and my shoulder started hurting. So, needless to say, a backpack is , . thing in my Sarah: "I tried just kit with me and it's come in handy." ,. Leighton: "I really haven't. I need every- - ,) Leighton: "I keep a first-ai- d A , r2.' -- I Q: Is there anything you carry with you regularly that you think is unique? - all times. It's important to keep track of it all so don't forget ' , pack pretty organized? c., : pack? ,., Q: Do you keep your back- . ' my best study resource and great for taking notes if I forget my notebook." ' Q: Have you ever going without a back e I Adam: "My phone. It's ''- - H t Jake: "My music." 7 scolguecr , I L I ,,, , books for each class. For health, my water bottle is a must." 1 ''. Jake: "My backpack is I 4 - , pre-nursi- -1- '' ."4:,- - ,, r - ,,, k.,. , can stay strong and a po( face mask for CPR: "A Sarah: "For academics, penspencils and note- z,,,, . . ., -- ., trippyjedi i I .,. I l 1 - ; - "4" . ,), ewaselb. ,, ,,, ) , Allik 01116 c::::, . wfbt.,.A.. Pizza is a popular food for a majority of college students, and St. George has plenty of pizza restau- , ,.'11 4.,, ' many pizza establishments in St. George, finding the tastiest slice would prove to be something of a task a task I willingly took on to answer the question of who has the best slice. Thus, the pizza war began. After two polls on Twitter, the votes were highest for Pieo logy and Pizzeria Limone. I tried each of those and then Riggatti's, which was recommended by a family member. Pieo logy According to Pieo logy Pizzeria's website, the restaurant is there to "nourish and inspire to serve and celebrate creativity people coming together to connect." Ideally, it is a place to go and spend time with family or friends and enjoy good food. The restaurant is of the create-your-ow- n vari- ety where customers can choose the type of crust they want and have their choice of everything, from sauces to toppings. Having so many choices can be overwhelming for customers used to having their choices limited to pepperoni, sausage or specialty pizzas, such as supreme or Hawaiian. t, , C:::) ,, 1'. .!',,,,kicif.PIL6colicIFI:".511.r alle , 41111:i Q.1 ,' 1,, A, L. ) i twammoop-:44E,,- , ,. 44,400,k .... I ." '..''''''',... ii I 0 ...., ,..' - ',.,:,;,,.,,,,, . w els to Italy, where he found inspiration for the food at the restaurant, which is ann other like create-your-ow- 11 . , Pizzeria Limone General Manager Cynthia Medina, said the creator of Pizzeria Limone often trav- ') , ,,,,C., "I kind of have to walk them through how everything works," shift manager Emily Loza said. "It's pretty much like a Subway for pizza." I was excited about being able to put whichever toppings I felt like putting on my pizza. I asked for pesto sauce with artichokes, red onions, garlic, salami and sun dried tomatoes, with gorgonzola and mozzarella cheese. The cook put a mountain of cheese on the pizza, which resulted in such stringy cheesiness, I .thought I'd need to cut my first piece free with a knife. 1 .. ".' , .. ,; r'l 11,1, - ,.! m I 1 :' ) I .411. 01 , A , A rants to choose from when pizza cravings arise. Because there are so , ti,,y , 1 NI, ..i,,,,:ttilt....f .. Pieo logy with a Neapolitan influence. The topping choices here are different from traditional American pizza. Customers can have blackberries, lemon, pears or prosciutto on their pizza, along with fresh portobello mushrooms, kalamata olives and dry salami for a pizza experience closer to what Italians would put on their pizza. "What makes it unique is the dough; it's house made," Medina said. "Another thing that makes it unique isl the owner made the dough. It's his own recipe." In addition to the Neapolitan style food, the original dough recipe and originally designed oven, Pizzeria Limone is locally owned and operated with just six locations across Utah in Cottonwood, Jordan, Salt Lake City, Lehi, Sandy and St. George. The pizza was decidedly different from any other pizza I've eaten because the sauce wasn't as sweet as American pizza and the kalamata olives added a slight tartness. It was also nice to have a pizza which was not overburdened with toppings or cheese to the point of sliding off the crust. All things considered, the pizza tasted very good. Riggatti's Wood Fired Pizza I was very impressed with Riggatti's Pizza from the moment I stepped inside. I arrived after 2 p.m. and thought I'd missed out on the lunch special, but they sold me a lunch special nonetheless, which I thought was excellent customer service. Riggatti's is another locally owned pizza restaurant and is approximately five to six years old. The pizza is also in the Neapold itan, style and the oven is also an original design. The most appealing aspect of Riggatti's is its environment. With three tables and two counter spaces for customers to sit at, the restaurant has a café feel to it similar to those small pub-lik- e coffee houses, except pizza is made there instead of coffee. "It's very homey, at least I feel like it's a home," cook Aubrey Forsyth said. "It's a very open environment and a safe hand-tosse- The Verdict Ultimately, all three establishments had something unique to offer and . 4, , . none of the pizza's were greasy because they are not cooked in a pan. All of them were very tasty, but I liked Riggatti's pizza the best and it cosi the least. The ratio of sauce, cheese and toppings at Riggatti's was exceptional and added to my enjoyment of the pizza, but I was impressed most with how the employees showed they care for their customers as much as theil pizza. They displayed level of customer servi: which will keep custor ers coming to Riggatti for years to come. Pieology is located Red Hills Parkway no! to Yogurtland, Pizzeria the Limone is further up street next to Chipotle and Riggatti's is located on Main Street, next to Bear Paw Café. or |