8 | The Behrend Beacon
'The Forgotten' does
not need remembered
Review by Nick Hammond
staff writer
What would you do if everyone ex
cept for you forgot a major part of your
life? This is the question posed to Telly
Paretta (Julianne Moore) in “The For-
gotten.”
Telly cannot stop grieving her nine
year-old son’s death that happened four
teen months prior in a plane crash. Her
husband, Jim (Anthony Edwards), and
her psychiatrist, Dr. Jack Munce (Gary
Sinease), have unsuccessfully attempted
to help her cope with her loss. Then,
one day, it seems as though the entire
world has forgotten her son even existed.
Every picture and video she had of her
son, Sam (Christopher Kovaleski and
Matthew Pleszwicz), and every single
newspaper article about the plane crash
had disappeared completely.
In a chance meeting at the playground
her son used to visit. Telly meets Ash
Correll (Dominic West), the father of a
girl who died in the same crash as her
son and desperately tries to make him
remember. While in Ash’s apartment.
Telly uncovers proof of his daughter’s
existence, but Ash still refuses to believe
her and calls the police, thinking Telly
is crazy. After a flashback, however, he
‘Wimbledon’
Serves Up Defeat
UNIVERSIAL PICTURES
Kirsten Dunst stars as American tennis pro, Lizzie Bradbury, in
‘‘Wimbledon.”
Review by Annie Sevin
staff writer
“Wimbledon" competed at the box
office last Friday but didn’t score an
This romantic comedy starring Paul
Bettany (Peter Colt) and Kirsten
Dunst (Lizzie Bradbury) fell short of
a desired epic love story. Although
the acting was beautiful and the ten
nis playing remarkably realistic, the
romantic relationship between the
two characters was not believable.
The basis of this film is the rela
tionship between Bradbury and Colt,
two tennis players who meet during
the Wimbledon tournament.
Wimbledon is one of four Grand
Slam tennis events, which is held in
London, England. It is possibly the
most favored sporting event in Great
Britain.
Director Richard Loncraine left
little to the imagination on behalf of
the relationship between Bradbury
and Dunst. Bradbury is young and
energetic and Colt is old and consid
ering retirement until he finds hope
in Bradbury. The audience knew
from the beginning that the two stars
would fall into a forbidden love and
would be happy in the end; it was too
predictable.
The writers, Adam Brooks and
Jennifer Flackett didn’t help the
credibility of their romance either.
Instead of making this film about a
sweet, enduring boy-meets-girl love
story, they made it about an unreal
istic sexual relationship with British
humor.
The subtle yet well placed humor
remembers and realizes that she is tell
ing the truth. He rescues her from Na
tional Security Agents and the search for
their children begins.
The movie's big question is whether
Telly is really insane, especially as she
becomes increasingly convinced her son
is actually alive.
Director Joseph Ruben slowly reveals
governmental conspiracies and super
natural elements with some simple but
quite startling special effects. Frequent
aerial shots are also included which im
plies that Telly and Ash are under some
kind of sci-fi surveillance.
Though the script in this movie isn’t
the best, the performances of Moore and
West do make this a fairly good movie.
Other than a stronger script, this is one
of the better psychological thrillers that
has been produced.
The movie may not be totally excit
ing, but there are six moments that will
make you jump. Even if you feel bored
during some parts of the movie, you will
definitely be shocked during those six
moments.
Even though the script slightly disap
points, the performance of the actors
more than makes up for it. Overall, I
give this movie a rating of 3.5 out of 5.
of “Wimbledon” may have saved this
movie from being a complete flop.
Without the amusing British dialog,
this film would have had no intrigue
and would have been dreadfully dull.
Fortunately, there are some high
lights in this film for tennis fans. No,
Andy Roddick does not make a
cameo appearance, but John
McEnroe does. Johnny Mac, as he’s
known in the tennis world, proves
yet again that he can act - at least as
a tennis announcer, which just hap
pens to be his current profession.
This romantic comedy includes
some other good features as well.
The cinematography throughout the
movie that involved tennis balls and
flying chalk was brilliant. There
were very realistic fights with chair
umpires. However good the tennis
portion of this film was, it did not
make up for the sad attempt of a fall
in-love-breakup-fall-in-love-again,
love story.
This film is best if viewed as a Sat
urday night rental. Unfortunately for
audiences, “Wimbledon” is not as ro
mantic as “The Notebook” (starring
Ryan Gosling and Rachel McAdams)
and it’s definitely not as funny as 50
First Dates (starring Adam Sandler
and Drew Barrymore).
Of course, “Wimbledon” wasn’t a
complete waste of time for everyone.
If you enjoy British actors, Kirsten
Dunst or tennis, you might enjoy this
film. If those things don’t interest
you, “Sky Captain and the World of
Tomorrow,” which raked in $15.6
million last weekend, might be a
more interesting choice.
‘Seattle
upscale
An employee boxes upscale doughnuts and cupcakes at Top Pot Doughnuts in Seattle
By Sherry Stripling
The Seattle Times (KRT)
SEATTLE - From in front of the tradi
tional glass cases at Top Pot Doughnuts,
Larry Pearl's voice booms up the winding
staircase past heads hunched over laptops
to announce:
"I haven't had a doughnut in five years!"
If it were true, Pearl would be a rarity.
Doughnuts and that hot new taste trap, cup
cakes, have been booming, say some bak
As Pearl sinks his teeth into an old-fash
ioned glaze, “The sweetest thing you ever
could have," he says. “But that's the point,
fat with sugar on it,” he recalls it hasn't re
ally been that long since he had a doughnut
because he's tasted Krispy Kremes.
"But this is great. It's just as good as I
remember.."
So what's up with doughnuts, anyway?
Especially upscale doughnuts and upscale
cupcakes, which are carving out a "Seattle
style," meaning relatively healthful ingre
dients served with quality atmosphere and
dynamite coffee. How does that reconcile
with our image of good health?
One nutrition expert says we are drawn
to doughnuts and cupcakes by the evolu
tionary pull that survival wasn't just of the
fittest but of those who could find calorie
dense foods. Doughnuts and cupcakes are
cheap, comforting and convenient.
The owners of some of Seattle’s top shops
see a different kind of evolution quality.
Their sales of old-fashioned desserts are
booming, they say, because people are more
conscious of what they eat but also want a
balance of pleasure and good health.
Sit on a plastic seat under fluorescent
lights to gobble down a doughnut fried in
any type of oil? Never! But customers will
linger over something with natural ingredi
ents that tastes as if grandma cooked it from
scratch.
"People have come from North Carolina
to visit us," says Ryan Kellner, owner of
Mighty-O Donuts in Seattle, which uses a
nonhydrogenated organic palm fruit short
ening, no animal products, no artificial in
gredients and no preservatives.
The four-year overload
By Leah Burfield
contributing writer
Attend orientation, ask questions, take
notes, initiate contact, study hard, don’t
miss class, don’t be shy and get in
volved. To any freshman, coming to
college may seem busy. As the years
continue however, you begin to notice
that busy is nothing more than an un
derstatement.
Take Laura Kis, 01 DUS. New to
Behrend, Kis will decide where she
wants to go in life just as any other stu
dent does, but this is just one thing she
has to worry about with her schedule.
“I have two part time jobs. I need to
have both of them because I pay for
school on my own. I do have loans and
grants; however, they are not enough,”
said Kis.
Kis also needs to work because she
needs to pay for other expenses such as
a vehicle. She needs to make sure that
she makes enough money so that she can
afford having a vehicle to get to school.
When asked about her work schedule,
she said that she usually puts in five
hour shifts four to five days a week.
Since she is in class all day, work starts
late which means she doesn’t get home
until late. This is where the issue of
homework and sleep come into play.
Style' doughnuts provide
and healthier alternative
"We were stalked like the Space Needle
because we're a vegan doughnut shop."
A healthier doughnut? Yes. Health food?
No, sir.
"People get confused on that," Kellner
says. "They're healthier than other dough
nuts, but they're doughnuts through and
through."
You won't find people on low-carb diets
over at Cupcake Royale in Madrona, either.
But you will find people who eat European
style. That is, taking their time in a nice set
ting and enjoying the best but with smaller
portions.
Lemon butter cream made with real lem
ons. San Francisco's Guittard chocolate in
the cake and the frosting.
"It's been a long time since people had a
good scratch cupcake with real butter frost
ing," says Jody Hall, who can elicit the same
response as the bell to Pavlov's dog just by
talking about her cupcakes over the phone.
The list of artificial ingredients in most
cupcakes wraps around the container, says
Hall, but not at Cupcake Royale, which is
located inside Verite Coffee. There, you can
count the ingredients on one hand: flour,
sugar, eggs, vanilla and butter.
"It's an indulgence, for sure, but also made
of healthy ingredients.”
Hall and her business partner, Kim Tho
mas, both learned marketing and how to
draw a good cup of coffee at Starbucks. Hall
wanted to get away from corporate life and
own a coffee shop "but not the 743rd coffee
shop," she says.
She knew that Magnolia Bakery in Man
hattan has people snaked around the block
to get great cupcakes. So she and Thomas
decided to do with cupcakes what Hall feels
Top Pot does with doughnuts, which is "go
back to the original way doughnuts are
made."
Also like Top Pot, they wanted a retro
atmosphere. Pink cupcake boxes. Each
hand-frosted cupcake placed on granite ped
estals behind old-fashioned glass cases. It's
routine to see customers do the "cupcake
dance" of delight, she says.
Customer Sheryl Jardine, who came in
for a cup of coffee with her little boy, was
enticed to indulge by Dylan and by the
chocolate cupcake behind the glass.
“If I do not have the chance to get
homework done at work then I get be
hind,” said Kis. “I can try to stay up late
to do it but then I won’t wake up for
class or I will show up late.”
These are just a few problems that are
faced by students. As much as they
would like to get things done on time,
they can’t. This is why reading more
than two chapters for more than two
classes rarely gets done. Students have
a lot on their plate. They have to worry
about getting to class, understanding
material, getting good grades and gradu
ating. There is also the outside life.
Seeing family, appointments and work
are just other factors.
“I am afraid of the ‘real world’ and
not being able to find a job after school,
but in order to get the degree I need, I
have to have a job so I can afford it. I
don’t know how else I could be here,”
said Kis. “College is a lot harder then
what I thought it would be but the fact
that I have so much going on is what
makes it that way.”
Then there are students like Amy
Rogan, MATH 07. She finds herself
overwhelmed by the end of the week
when she has been through 18 credits
of class time, two jobs between the days
and being involved on campus with
other activities.
Friday, October 1, 2004
"The frosting is heavenly. The cake is re
ally light and fluffy."
And it brought back warm memories of
baking cupcakes with her mother to take to
school, which is exactly what the new shops
are trying to capture.
Eat one cupcake or one doughnut occa
sionally and "good luck to you, no problem,"
says Adam Drewnowski, director for the
Center for Public Health Nutrition at the
University of Washington.
"But if we consume several cupcakes and
doughnuts all day, everyday for a year, bad
things start happening," Drewnowski says.
Substituting such things for nutrition is a
double whammy for children because they
don't appreciate the issue of health and are
driven by taste, he says.
And, yet, how can we fight our primal
uiges? We are drawn to calorie-rich food
because throughout evolution such things
as honey and animal fat were hard to find.
"It isn't that the industry gives us some
thing we don't want and that we'd rather have
broccoli," says Drewnowski. "The industry
gives us exactly what we want and at a good
price."
Yes, but there's such a thing as balance,
says Michael Klebeck, an owner of Top Pot,
who should write a book on Zen and the art
of doughnuts.
His two shops make reference back to the
1940 s when people put more care into what
they did and "fast food was not even a word
yet." He backs up the atmosphere, he feels,
with a "hand-forged" doughnut so custom
ers can "taste the integrity."
"People want that touchstone of having
that authentic experience and they're will
ing to pay for it," Klebeck says.
The balance in his view are the people
who work in a nearby health club. They
work out regularly but they also treat them
selves to doughnuts, not a dozen, but one or
maybe two made from "real ingredients."
Outside in the sunshine, Pearl, the Top
Pot customer, also talks balance. Some
people will care that they can feel their belt
tighten on the third bite. Some people won't.
"The people who don't care will live
longer anyway," he says, "because they're
less stressed.
“I live on campus and have a car so
it’s easy for me to get pulled into events
on campus and find a job in tow,” said
Rogan.. “I am about an hour and fifteen
minutes from home so I have nothing
else to do.”
Like Kis, Rogan finds herself relying
on a car to get from campus to work, a
phone bill to make calls home, food to
stay alive and books to keep up on edu
cation. Studying can be tough when you
are involved in everything else.
“I literally get like two hours of sleep
some nights,” said Rogan. “I am in
volved in a sorority, have more than one
job and still find myself cramming in
more. I am interested in so many things
on campus but just don’t have the time
or the strength.”
Whether you live on campus or not,
your college experience could be some
thing that makes you anticipate gradua
tion. Rogan has found herself taking
classes in the summer so she can gradu
ate a semester early.
“The sooner I graduate the better! I
know people who want to stay as long
as possible. I would like to but then
again I hate having to worry about work,
homework, exams for more then three
classes in one week and anything else.
I never know when I am coming or go
ing,” said Rogan.