Spring Poetry Contest Second place winner, The Hope of Spring—

Written By Leni Checkas

Sometimes it’s hard to see the signs of spring,

because they’re hidden

in the buds of the apple tree

and the tingle of warmth on the breeze.

The surprise of spring can bursts through

with the first instance of a single pastel tulip

the soft buzz of a bumblebee over a dandelion

and the sudden burst of sun on your face.

The signs get hidden by darkness and chill

but soon, the renewal will be all around.

Spring Poetry Contest Third place winner, Overwhelm.

Written By Melia Henrichsen

The great unknown 

What does the future hold for me? 

Unfamiliarity 

Uncertainty 

Am I capable of being 

Thrown into the real world 

Will I drown? 

Or 

Will I learn to swim 

Amongst the rest of society 

Engulfed in the ocean 

Waves crushing me 

burying me 

pushing me further and further 

down 

until I’m 

Buried neck deep 

Drowning 

My breath gone, 

dissipating 

into 

thin air 

Floating away like a balloon 

Immense stress that is 

Humongous 

Gigantic 

Enormous 

Becomes its own person 

Takes over my body 

Debilitating 

No room for me 

I am powerless 

I am broken 

I am no longer me 

I am no longer in control

Why? 

Overwhelm. 

My brain transformed 

Sponge 

to rock 

Can’t think 

Hit on the head with a boulder 

Blank 

Blackout 

Block 

I tell myself 

Ignore the stress 

Push through 

But it doesn’t work 

How will I succeed in life? 

What is success? 

Is it the American dream? 

Is it a good career? 

Is it power? 

Is it money? 

I think 

True success 

Is happiness 

Is joy 

Is love 

Success is surrounding yourself with people 

People who can support you through your overwhelm People who watch with you as your overwhelm dissipates Like water evaporating 

Finally the sun reappears 

After a stormy night 

Left with a rainbow 

Stronger than before

A Note from the Editor

Written by Joe Fisk

Photo by Mindy Kinnaman

With the start of the 2021 spring semester, The Front Page student newspaper will continue to bring readers relevant news to Front Range Community College. Classes at FRCC will continue to be taught over real time remote and online learning for the semester in order to adhere to COVID-19 protocol. The Front Page is excited to announce the return of the Wolfcast podcast, bringing listeners conversation, updates, news and events happening on campus. On February 4, readers will have an opportunity to meet the staff as well as sign up for The Front Page newsletter at the FRCC Westminster club engagement fair.

How to safely celebrate winter break

Written by Rhiana Bilderaya

While 2020 has been a very long year for all of us, it still isn’t over. With the holiday break beginning this week and many people planning to gather with their loved ones, it’s important to keep social distancing in mind. We still have months before the vaccine for COVID-19 is distributed to the general public, so in the meantime, we need to be vigilant about not spreading the virus to the immunocompromised and elderly. There are still ways to enjoy the holiday season safely! Here are a few.

You can try a meal train approach, where everyone picks an entree or side dish off a list then does a socially distanced swap. This way, you get to try a variety of foods, but don’t have to gather to do so. If you feel up to it, you can eat all the different dishes with your family and friends over Zoom.

If you plan on seeing family, quarantining for 10-14 days before and getting a negative test prior is likely the safest approach. It isn’t foolproof, as traveling incurs risk, but choosing to drive rather than fly may be a better option this year.

You can also use this holiday as an opportunity to get all the chores you didn’t have a chance to tackle over the semester out of the way. That way you start the new year with a cleaned out closet, which is never a bad thing. It can also be fun to plan for next year’s festivities, knowing that next year you will be able to safely celebrate in person. 

There has been a lot of good news over the last month, including FDA approval of the Pfizer vaccine for COVID-19. We should all be celebrating (just not at a party!). If you made it through this semester, or even if you took a break and plan to come back at a later point, you can be proud of your progress and determination this year. 2021 should be a year of positive changes and hopefully, safe holiday gatherings.

Halloween Flash Fiction Writing Contest First Place Winner, Men Among Monsters

Written and read by Anna Lee

Her screaming woke me but the guttural howling forced me out of my tent. 

Her cries were muffled by a wolfish gurgle as I entered the forest.

The moonlight cast a light through towering trees. A metallic scent cascaded down the mountain and settled in the mist. 

The smell frightened me, but the sight of the monster tearing and feasting on the women terrified me. 

The beast was hunched over the woman. His eyes raised and met mine. “Ezra, go back to the tent. It isn’t safe out here.” My father turned away, focusing his gaze again on his prey.

The Acreage (Stem Ciders) Restaurant Review

Written by Grey Zander  

Illustration by Madison Otten

A specialty restaurant is going to be better than your uncle Joey buying a slab of ground beef and throwing it on the grill, right? Well, not always. It is hard to run a restaurant. However, when some restaurants do it right, you’re in for some of the best food you’ll ever taste. The restaurant I’ll be evaluating is called Acreage, owned by Stem Ciders. It was founded in 2013 by Eric Foster and Phil Kao. I chose this place because it’s near my home. The criteria I’ll be comparing  it to are these: atmosphere, service, food quality, and beverages.

Written by Grey Zander  

Illustration by Madison Otten

A specialty restaurant is going to be better than your uncle Joey buying a slab of ground beef and throwing it on the grill, right? Well, not always. It is hard to run a restaurant. However, when some restaurants do it right, you’re in for some of the best food you’ll ever taste. The restaurant I’ll be evaluating is called Acreage, owned by Stem Ciders. It was founded in 2013 by Eric Foster and Phil Kao. I chose this place because it’s near my home. The criteria I’ll be comparing  it to are these: atmosphere, service, food quality, and beverages.

We went in at 3 p.m on Friday, and even though it just opened, customers were already there. When you walk into this restaurant, it has a warm, rustic feel, with wooden tables and the smell of wood-burning ovens and meat on the grill that hits you when you walk in. There’s indoor and outdoor seating, each of them great. You’re greeted with the sounds of families playing lawn games. The outdoor area has picnic tables, fireplaces for colder days and bean bag toss, if the weather is fitting. The Acreage has the overall feel of friends and small-town community, an important draw for customers to consider when deciding on a restaurant.

The two complaints I have were the music and the bathrooms. While the bathrooms were nice for the most part, the sinks were scratched but still high quality, and the floor was clean, the complaint I have was about the urinals: there weren’t any. When I walked into the men’s room, I thought, “Am I in the right restroom?” and then realized I was. 

However, the biggest complaint I have about this restaurant is the music. It wasn’t the worst I’ve ever heard, but it sounded like some weird mix of country and folk music. The best way I can describe it is this: imagine a failing farm trying to get back into business and their one idea to save it is to make an inspirational video about how they can give you some fresh beets. This would have been the music used in that video. It was unappealing and a distraction from the friendly atmosphere in the restaurant.

The service, overall, was good. Getting a table was very fast and easy, and it didn’t take long to get our first drinks. We had a friendly waitress, but we had to ask for refills. The nicest thing about the service was the wait time. Within seven minutes of ordering our appetizers and 15 minutes of ordering our entrees, they arrived. The speed of preparing the dishes did not affect their taste at all.

Besides a few small complaints, the taste and the quality of the food was great. We started with the Acreage fries and the Basque fries. The Acreage fries were more traditional style fries; they were crispy, but not dry. They tasted fresh and came with a side of a sweet tangy dip. The Basque fries were not my favorite. The flavor they were tossed in had a bit too much lemon, with parmesan cheese on top. Another appetizer we got was the Salami Platter. The seasoning was good and spicy, but there was almost too much of it. The bread had a sweet flavor to it, as did the pickled vegetables.

The entrees we ordered were the pork chops, bratwurst, and burger. The pork chops by themselves were plain and needed seasoning but came with a sweet and spicy dip. The bratwurst was well flavored, marinated in cider and had a very particular taste. The burger was good, had high quality flavor and was very juicy. The only complaint I had about the burger was that it was messy; the bread was just a tiny bit soggy from all that juice. 

The dessert we had afterward were doughnuts, with a nice consistency and had a funnel cake personality.

One thing the Acreage is very proud of and even sells at a small store next to the kitchen is their beverages, and, more specifically, their hard cider. Before I go into that, let’s talk about nonalcoholic options. There is soda, but it’s not the chain soda like Coca-Cola; it has a higher quality taste than normal. The kombucha I ordered was nice and had a peach-like flavor. Although it had a small bite to it, it wasn’t nearly as much as I’d usually like in that kind of drink.

The cider is held as their signature drink. Half of the restaurant, is in fact, a cidery. And even though I can’t drink, (since I’m underage), I brought two people with me who could try it. One of their favorite ciders is the Chilean Guava, and according to them, it “has a nice balance between dry and sweet, has just a touch of spice.” Another cider is the Jalapeno, which has “a subtle pear taste, but packs a little more heat than the Chilean Guava.”

Overall, my evaluation of the place is good, besides a few complaints. It’s a great place for a big family to go out and have a good time, especially if they are coming in from out of town and want to see the mountains. Keep in mind the in-house music could use some work, and that the bathrooms need some getting used to, but besides that, a great place for a night out.

INFOBOX

The Acreage

  Rating: 7.5/10

 Address: 1380 Horizon Ave, Lafayette, CO 80026

 Hours: 3 p.m. to 9 p.m. Monday through Thursday, 3 p.m. to 10 p.m. Friday, noon to 10 p.m. Saturday,  noon to 9 p.m. Sunday

 Food: Comfort Food, Small Plates

 How much: $4-$14 appetizers; $7-$17 entrees; $8 desserts

  How loud: moderate

 Reservations: parties of 10 or more

 Information: (303) 227-3243

Sugarfire’s Stalemate, Restaurant Review

 Written by Griffin Seeley 

Illustration by Madison Otten

Sugarfire Smokehouse, originated in St. Louis, Mo., has multiple locations in the Midwest, including one Colorado location in Westminster. I ended up choosing this restaurant to review because of its close proximity and how well it seemed to be recommended on Google, Yelp, and by friends. I went into this restaurant with four criteria in mind: the customer service, atmosphere/cleanliness, entree, and dessert. 

 Written by Griffin Seeley 

Illustration by Madison Otten

Sugarfire Smokehouse, originated in St. Louis, Mo., has multiple locations in the Midwest, including one Colorado location in Westminster. I ended up choosing this restaurant to review because of its close proximity and how well it seemed to be recommended on Google, Yelp, and by friends. I went into this restaurant with four criteria in mind: the customer service, atmosphere/cleanliness, entree, and dessert. 

The atmosphere and cleanliness were the first things I noticed in the restaurant. The dining room seemed to be pretty clean, with BBQ sauce bottles on all of the tables, and a neat bar set up on the other side of the room. Reviews adorned the walls, and a big blue cow sat on top of the bar with a sign accompanying it that read, “C-Brisket,” which I took to be the cow’s name. A red sanitizer bucket sat on one of the tables, presumably forgotten. Two garage doors sat behind the bar, leading out to the patio, closed for the season. Nobody seemed to be in the restaurant, given that it was 4 p.m. on a Monday. 

When I went into the restroom, there were shreds of paper towel on the floor, and the sink had weird specks of something in it. The combined washer/dryer in the faucet was very interesting though. The lack of attention both inside the bathrooms and in the restaurant was clearly felt.  

While we were studying the menu, I looked at the line where we would be getting served, but nobody was behind the counter waiting for us. I assumed they would show up while we were deciding, but that wasn’t the case, and when we decided what we wanted to order nobody was behind the line still.

We looked down the line to the bar at the end, and wouldn’t you know it, a couple of men wearing Sugarfire shirts were sitting at the bar, just chatting. One of the more assertive people I came with walked over there and talked to them. With poorly hidden disgruntled looks, they entered the line and put on black rubber gloves.

One of the men had an angry vibe about him, and he instantly made me feel uncomfortable. He brusquely said, “What would you like?” The friend who confronted them put in his order. While the two men were making the order, I kept a wary eye on the scary man and what he was doing with that foot-long knife. Luckily, all he did was slice portions of brisket and ribs. 

The other two friends were able to leave the line with their orders. I was not. Since mine had fried food in it, they needed more time to prepare it. The cashier, who had appeared out of nowhere, helped us out with a big smile on her face, before promptly disappearing into the back of the restaurant again. We went and sat down at a table without a sanitizer bucket. Soon after, the scary man brought my order out, plopped it down, and left without a word. He had me wondering if death by brisket nuggets was slow.

Now for the food itself. I had ordered the brisket nuggets, which was the special. Like the name sounds, it was breaded brisket, deep fried, and served with drizzled BBQ sauce.

While they looked dark, the nuggets were nice and tender, and when consumed, they melted in my mouth with bursts of brisket, plus fried, flavor. The special came with one side, and I chose the mac and cheese. While tasty, it definitely needed salt. Consistency or the texture was also missing.

My friends got the ribs/brisket combo plate and the brisket cheesesteak sandwich, respectively. They reported that the ribs were dry, tough, and lacked flavor, but the cheesesteak was nicely done. After looking at our check, the friend who got the cheesesteak determined that it was overpriced for what it was.

We decided to get dessert. Since they had shakes, cookies, and pies, we decided to get one of each. A chocolate shake and a smoked chocolate-chip cookie were decided right away, but we couldn’t decide what kind of pie we should try. The woman very adamantly suggested their signature Sugarfire pie, saying it was very popular, and telling us what it was, which seemed to be molasses and brown sugar with a wafer crust. We ended up choosing that pie to try.

We brought the pie and the cookie back to the table, with the woman saying she would bring out the shake shortly. The pie was actually very good, and as was the soft, salted cookie. When our shake came, there were chunks of vanilla ice cream still unmixed, but the flavor was nice.

Overall, this restaurant gets a B-, grade-wise. While the customer service was lacking with the people actually making our meals, the cashier did provide good service. The food was between good and bad as well, but more on the positive side. I may return, but if I do, I’m going to come back on a day when that scary man is not there.

Infobox

Sugarfire Smokehouse

Grade: B-

Address: 14375 Orchard Pkwy Suite 100, Westminster, CO 80023

Hours: 11 a.m to 10 p.m/Sold Out

Food: BBQ

How Much: Pricey

How Loud: Moderate

Reservations: No

Take-Out/Delivery: Yes

Information: (720) 639-4903

FRCC Staff Foils Extortionist’s Plan

Written by Lori Robinson 

Westminster Police and FRCC Campus Security are seeking information that could lead to the suspect in an apparent kidnapping scam phoned in to an employee’s desk on Jan. 13.

 Written by Front Page Staff

Westminster Police and FRCC Campus Security are seeking information that could lead to the suspect in an apparent kidnapping scam phoned in to an employee’s desk on Jan. 13.

The staff member received a phone call that afternoon from the telephone number 528-1256-66630 — originating in Mexico — from a caller who identified himself only as Ramon and told the staff member that he had kidnapped her daughter, according to a public service announcement issued Jan. 14 by the Department of Campus Security and Preparedness.

The staff member was able to reach her daughter and ensure her safety as the would-be extortionist attempted to compel the staffer to reveal her location and bring him money outside the building. 

Law enforcement officials have found no further developments, nor have they identified a suspect, in the Jan. 13 case, Campus Security and Preparedness Director Gordon F. Goldsmith stated in a Jan. 21 email. 

The Jan. 13 incident appears to be an isolated incident, Goldsmith stated in his email. “This is the first incident of this nature that we are aware of,” he stated.

Anyone receiving a call like the one in the Jan. 13 incident is asked to take note of the telephone number and any information that might help identify the suspect. Also people with information about the Jan. 13 case are asked to call Westminster Police at (303) 658-4360 and Campus Security at (303) 404-5411.

FRCC Hires New Dean of Student Affairs

Written by Ezra Ekman

After Aaron Prestwich’s September departure, FRCC sought a new dean of student affairs.  Student organizations were invited to join a forum of faculty and staff to interview three candidates for the role on November 7, 2019.  The forum was livestreamed so that students, faculty, and staff who couldn’t attend the forum could watch remotely.

Written by Ezra Ekman

After Aaron Prestwich’s September departure, FRCC sought a new dean of student affairs.  Student organizations were invited to join a forum of faculty and staff to interview three candidates for the role on November 7, 2019.  The forum was livestreamed so that students, faculty, and staff who couldn’t attend the forum could watch remotely.

The candidates were Larry Loften, Chico Garcia, and Erica Ingalls.  Each candidate described their experience, background, and process, and was asked how they believed they could best fill the role.  Ingalls was chosen as the new Dean of Student Affairs.

Ingalls was involved in college leadership since 2004, beginning as President, V.P., Treasurer, and Education Director at Metropolitan State College’s Sigma Sigma Sigma.  Later at Metro State, she served as a Hispanic Serving Institute Committee Member, Speaker for the Senate, Leadership Facilitator, and Student Travel Coordinator. She became an academic advisor at Front Range in 2011, then Assistant Director of Academic Advising & Retention Services, and finally the Professional Experience Director of the Pathways Advising & Career Center.

The role “Dean of Student Affairs” might sound like a role specific to issues faced by individual students.  However, it’s more about providing leadership and direction than handling individual student concerns. Danielle Boileau, Director of Student Success, was a part of another panel and asked different questions to the candidates.

“The forms were open, and anyone who attended could bring any questions with them that they wanted. There were no pre-scripted questions,” said Boileau.  “My panel was the student affairs leadership team, which was made up of coordinators and directors who lead the various offices that make up the division that is student affairs.”

Boileau confirmed that additional questions, such as how each candidate would connect with and support students, were asked during that panel.  Thus, it was a priority that candidates also possess skills addressing individual student concerns.

Andrea DeCosmo and April Menzies are instructional deans at FRCC who work with Student Affairs.

“I rely on my colleagues in student affairs,” said Menzies.  “I reach out for advice, probably most often in situations where students come with a particular request.  We also reach out when there are overlaps between both Instruction and Student Affairs.”

“We all serve on the Westminster leadership team, with the facilities director and the vice president, Cathy Pellish,” said DeCosmo.  “We meet weekly and we stay connected.”

Ingalls herself saw the Dean of Student Affairs role as covering everything outside the classroom.

“The Dean of Students is the person who supports students through their academic journey outside the classroom,” said Ingalls.  It’s all the other stuff: navigating processes, understanding resources that are available, connection to students and creating a community, from the time of inquiry to the time of completion.

Ingalls described her path in higher education as starting with student government.

“Voices in student government and advocacy is where I found my passion,” she said.  “I’ll be meeting with all of my departments to learn more about their roles, to gain a better understanding of what their history and culture has looked like on campus so far, and then learn from them where they see my role in supporting them.  I’d love to go sit with student government and learn more about the student organizations process. Student government gave me that connection.”

Speaking about student advocacy, Ingalls reflected on her past experience.

“My background is overseeing veteran advising and career services,” she said.  “That has allowed me great opportunity to advocate for students in those areas.  This new position allows me to broaden that to continue being a voice for students.”