“Some of us may have danced in high school or earlier in our lives and want to continue with it, or some may want to learn how to tap, and we’re able to provide that for people,” said Allison Goetz, president of Tap That and a junior majoring in biochemistry. “We’re just here to encourage creativity while also doing something fun together.”

Goetz, a competitive dancer prior to coming to Binghamton University, said she knew she wanted to join a dance club on campus as a freshman and was instantly attracted to Tap That because of its welcoming atmosphere.

“When I went to college, I knew that I wanted to continue to tap, so this was the one club I was looking forward to signing up for at [University Fest],” Goetz said . “Once I found Tap That, I was hooked. Because I was a dancer, I was looking for organizations to dance with on campus and a couple of things fell through, but Tap That was always there for me and helped me find my spot here.”

Similarly, Katie Isgro, vice president of Tap That and a sophomore majoring in human development, started dancing 10 years ago, though she discovered tap when she was 5 years old and was immediately drawn to the style.

“I discovered tap when I was at my gymnastics end-of-the-year performance, where they had different types of dances like jazz,” Isgro said. “I remember very distinctly that when I was backstage, I heard the tap shoes and after the performance, I told my mom that I had to do this.”

Unlike most types of dance, tap is a percussive dance that uses the sound of metal from the bottom of a dancer’s shoes to create its own music. For Isgro, this combination of rhythmic sounds made with your feet and traditional jazz dancing is what drew her toward tap in the first place.

“It’s just so interesting that someone put metal on the bottom of their shoes and made a sound from it,” Isgro said. “And it’s incredible because if you have no music but you have the metal on your shoes, you can figure out what song you’re dancing to.”

Although the club tends to attract experienced tap dancers, members aren’t required to have any background in dancing — only a keen interest in tap and a willingness to learn are necessary.

“It’s one of those things where if you have the passion or if you’re interested, even putting in just 10 minutes a day can help you figure out a lot because there’s just so many muscles in your feet that you may not have used before,” Isgro said. “You start off with a simple tap with your toe into a shuffle, and then all of a sudden you’re doing time steps and all these crazy things that we like to do. That’s why during the first two weeks, we get people on the floor and see what people know and what they don’t know so we can work with them.”

Most members of the club bring their own tap shoes to practice, but for those who don’t own a pair of professional dance shoes, dancing in sneakers or even barefoot work just fine, according to Goetz.

“In the past, we said that people could just tap in their sneakers or barefoot, because it’s a good way to practice and it helps you get used to moving your feet in something that’s comfortable,” Goetz said. “If someone’s really passionate about it and they want to buy tap shoes, there is a dance store in Vestal over by Wegmans that we recommend, but we don’t require tap shoes at all.”

To end every spring semester, the club hosts an annual tap dancing showcase, where all ticket proceeds go toward Dancing Dreams, a nonprofit organization located in Bayside, New York. The organization aims to provide dance classes for children with disabilities while also providing outreach on disability awareness. Tap That members split up into different groups and dance to a variety of popular artists ranging from Shawn Mendes and Maroon 5 to Billy Joel.

“We always do ‘Only the Good Die Young’ by Billy Joel because that’s just become a Tap That staple,” Goetz said. “It’s the same dance every year and our audience is probably sick and tired of it, but it’s Tap That’s dance.”

If you don’t have experience in tap dancing and are hesitant about joining the club, Isgro said that students of all dance backgrounds should attend a practice if they’re looking for an easy stress reliever while also meeting new people.

“If you like music, come dance,” Isgro said. “If you’ve never danced in a certain amount of years or never done it before, we’re just excited that you showed up. We’re not here to judge, we’re here to have fun. We want people to feel like they have a stress-free environment to turn to because we’re there to be their friends.”

The fact that I may never step foot on Binghamton University’s campus again boggles my mind, especially since some days I wake up and still think I’m the same wide-eyed, eager freshman who was ready to take on the world and its uncertainties. Boy, was I completely naive back then. These past four years have been nothing less than stressful and chaotic, though it’s weird to say that I wouldn’t want it any other way.

When I first committed to BU my senior year of high school, I was so pumped to experience what felt like restarting my life and moving away where no one from my hometown would recognize me. Funny enough, that first weekend of my freshman year I saw someone from my high school at a frat party.

The first time I broke the news to my parents that I wanted to go to BU, they were pretty confused. Rutgers University was only 30 minutes away by car and a cheaper option, though my stubborn persona refused to stay in New Jersey for college. When I told my parents I wanted to go to BU and major in English, they nearly had a heart attack. Okay, heart attack is a little dramatic, but they were less than thrilled that their first-generation Chinese American daughter was choosing to major in something that requires you to read old English literature and write essays on its importance. As of today, I’m still confused as to why I had to take an entire class on Shakespeare to graduate when all I wanted was to study journalism, but shoutout to Professor John Kuhn for making it one of my favorite classes I’ve taken throughout college!

Majoring in English seemed like a huge financial gamble, especially since I was already paying out-of-state tuition, though I refused to let myself fail, especially in front of my family. The first thing I told myself I would do when I stepped onto BU’s campus was join the school newspaper, and that’s when my Pipe Dream career unfolded.

When I walked into Pipe Dream’s office for the first time, I was terrified of the seemingly professional-looking college students sitting behind their desks and furiously typing away on their keyboards. I had never written an actual article before in my life, though I knew I had to start somewhere if I wanted to pursue a journalism career. I applied to be a writer for the Arts & Culture section and spent hours writing and editing my application to perfection. It’s safe to say that I almost cried tears of joy when I got an acceptance email back. Writing has always been a hobby that stuck with me since I was able to pick up a pencil and formulate my own thoughts. Now, I was able to prove to not only my family, but also myself, that I could flip this hobby into a full-fledged career.

If I hadn’t mustered up the courage to go to that Pipe Dream general interest meeting (GIM) and apply to be a writer, I have no idea where I would be in my life right now, but I am certain I wouldn’t be nearly as confident and hardworking as I am now. Pipe Dream taught me how to be a student journalist without a journalism school or even a communications department. It taught me how to be confident in my own abilities and strive for nothing less than perfection. Four years ago, I never imagined that my shy, soft-spoken self would be running BU’s student-run newspaper along with one of my dearest friends and coworkers, Sasha Hupka. It feels good to say that all those sleepless, eight-hour workdays in the office were worth it in the end. The joy I felt every time I saw a student on campus picking up a copy of our paper validated that all the hard work wasn’t wasted.

Thank you, Pipe Dream, for giving me the opportunity to pursue a career that I never thought was worth pursuing until I stepped foot into your office. And thank you to everyone in Pipe Dream for making this experience worthwhile. As for everyone else who impacted my college experience, don’t worry, your shoutouts are coming!

Mom and Dad, sorry that after years of after-school math tutoring, I am still horrible at math and never got to become a successful engineer or doctor. But hey, at least I can write you a heartfelt and somewhat well-written shoutout in my senior column! Jokes aside, I can’t thank you guys enough for letting me follow my passion of writing and encouraging me to never give up, even though it was rough in the beginning. The first time you told me you were proud of me for an article I had written, I embarrassingly cried in my room and screenshotted the text, which I still have to this day. I hope to always make you proud as I grow into a better version of myself every day.

Sasha, where do I even begin? The first time I met you was when I was unexpectedly thrown into the position of Arts & Culture Editor my junior year. I was terrified of being a new face in the office, but you were the first person to welcome me with open arms and offered helping me out on my first production night. Honestly, I had no idea what I was doing that night, and without you, I would’ve probably had a panic attack in that office trying to figure out what I was supposed to do. Fast forward a year, and now we’re the heads of Pipe Dream. Who would’ve thought that we would be running this newspaper together during our senior year? This year for Pipe Dream has honestly been a living hell, but we made it out alive and stronger than ever. I wouldn’t want to have late-night crying hours or venting sessions with anyone else. You’re going to do amazing things at UC Berkeley and after, when you’re a successful reporter. Just don’t forget me when you’re famous!

Maryam, I can’t believe we only got close this year. I wish I had met you sooner so we could’ve partaken in more office shenanigans together. When I first met you last year, I had no idea you would become such a close friend of mine. I still find it hilarious that we were both intimidated by each other before we met because we’re honestly the softest people alive. Thank you for accepting me for who I am and laughing at all of my dumb jokes. Smash tournament once quarantine is over?

Ariel and Jeremy, the future leaders of Pipe Dream. You guys will kill it as Managing Editor and Editor-in-Chief, I just know it. You’re both so bright and full of potential, and I know Pipe Dream is in great hands. If you guys ever need anything, please know that Sasha and I are only a phone call away. We’ll always be there for you guys, no matter where we are in life. Never hesitate to reach out. Remember that nothing is permanent. Making mistakes is inevitable, but keep in mind that they’re also stepping stones to becoming better.

My section neighbors, aka design, thank you for keeping me sane every production night. Kade, I’m going to miss our 11 p.m. vending machine runs for coffee and cookies and annoying you about my art classes. Going on that day trip to Cornell with Sasha will always be a memory I won’t forget. Miko, I’m going to miss hearing about you and your love for Kanye, which I still do not understand. All of you guys are so talented at what you do and I can’t wait to see where you end up in the future. Thank you, design section, for all the late nights and laughter.

Gabby, Pat and Cali, I am so happy that you guys took over Arts & Culture this year. I always said that Arts & Culture was my baby and I missed it every day (I still do), but I was able to rest peacefully knowing it was in your guys’ hands. Arts has grown so much as a section because of all of you and your creative and ambitious ideas. When choosing who I wanted to take over the section, I just knew that it had to be you three. I can tell you guys really love the section just as much as I did.

To Nikki and Shauna, my old Arts & Culture section. Thank you for letting me lead Arts and believing in my abilities. I miss you guys and I know you’ll both be successful no matter where you end up in the future.

Georgia, I can’t believe it’s already been two years since you’ve graduated. It didn’t feel right writing this without thanking you for everything you’ve done for me when you were Arts editor and I was just an intern. You believed in my abilities and gave me the amazing opportunity to be the next leader of a section that I absolutely loved.

Emily, Bridget and Noah, I don’t understand how you dealt with Sasha and I constantly messaging you guys for advice, but thank you for always being readily available to help us out. Also, thank you for teaching us how to be great leaders of Pipe Dream and everything that we know now. I hope we made you guys proud.

Kayla, I feel so lucky that I met you my freshman year even though we had one of the roughest freshman year experiences ever. Honestly, it could’ve been made into a drama or reality TV show (which we always like to joke about). All the tears shed were worth it, though, because I was able to meet you and become such close friends. I don’t even know how to express how grateful I am to have you in my life as one of my best friends. Thank you for always being there for me through thick and thin and for being my better half. I still love you even though you think Central Jersey doesn’t exist (it does).

Sidney, can you believe we’re already graduating college? Remember that time in C4 when we were kind of friends but still too awkward to sit next to each other while eating lunch, so we waved and sat at separate tables? Wow, look at us now! Thank you for dealing with me for so many years and being one of my closest friends. I honestly don’t have a lot to say because I know we’ll be seeing each other soon in the city. I can’t wait for more shenanigans!

Santino, the first time I met you my freshman year, I instantly felt welcomed because of how friendly and welcoming you were. I still don’t think I’ve ever met someone as caring and genuine as you are. Thank you for being such a good friend to me and listening to my late-night rants. Never stop being your fun, crazy self.

To the Chinese American Student Union (CASU), I’m not sure if you guys read Pipe Dream, but you should because I’m giving you a shoutout! Joining CASU my sophomore year was something way outside of my comfort zone, though I’m glad I pushed myself to apply as an intern. I have to admit, I was intimidated by all of you when I walked into my interview for the first time, but now I can confidently say that each and every one of you has shaped my college career for the better. Thanks for all the wild nights, Poconos trips and late-night bonding sessions. I’m so excited for next year’s e-board and what you guys will accomplish. Please invite me to next year’s Poconos trip though, okay?

And finally, to everyone who has supported Pipe Dream, thank you for allowing us to give a voice to our campus community. College may seem small in the grand scheme of things, but this is still your community, and people have a lot to say.

Katy Wong is a senior majoring in English and managing editor. She was arts & culture editor in 2018-19.

205 Dry — Offers delivery and takeout

Although you’ll miss out on sitting in and experiencing the Roaring ’20s atmosphere of the restaurant, you can still bite into 205 Dry’s speakeasy-inspired dishes by ordering takeout or delivery. The restaurant also offers weekly takeout specials, which include a make-it-yourself kit for cocktails including margaritas and strawberry mules, along with one of their popular entrees.

Pizza Nia’s — Offers delivery and takeout

If you’re craving an authentic New York City slice of pizza, Pizza Nia’s on Rotary Avenue is still open for takeout or delivery through the BingBite app and website. The family-owned pizzeria features New York City-style thin-crust pizza pies, wings, subs and other Italian-inspired cuisine. They also offer $2 pizza slices with a variety of toppings including pepperoni, sausage, peppers, broccoli and black olives.

Long Feng Chinese Restaurant — Offers delivery and takeout

Though finding authentic Chinese food in Binghamton can be difficult, Long Feng on Glenwood Avenue offers a decent variety of Chinese cuisine for delivery and takeout on their website. Their menu is expansive, with dishes ranging from Western-style General Tso’s chicken to authentic Hong Kong duck. In light of COVID-19, numerous Chinese restaurants have been losing business because of racism and xenophobia, so supporting a local Chinese restaurant can make a real difference.

Taj Tandoor Restaurant — Offers delivery and takeout

Fans of Moghul on campus can satisfy their Indian food cravings by ordering from Taj Tandoor Restaurant, a small Indian eatery that serves tandoori dishes and other flavorful cuisine. Some popular items on their menu are the chicken tikka masala and homemade naan bread. Located conveniently on Main Street, students living on the West Side can easily pick up takeout while getting their daily steps in.

Social on State — Offers delivery and takeout

Binghamton’s annual Restaurant Week may be postponed this spring, but Social on State is still celebrating the occasion by bringing Restaurant Week home to its customers. The tapas restaurant is offering a three for $25 Restaurant Week special that is eligible for takeout and curbside pickup, as well as its regular menu for delivery through Grubhub. In the spirit of Restaurant Week, they are also donating 50 cents from every Restaurant Week takeout meal to Binghamton Food Rescue. With specialty items such as flaming hot mac & cheese, grilled octopus and New York strip steak, ordering from Social on State is the perfect opportunity to enjoy a date night if you’re stuck in quarantine with your significant other.

Whole in the Wall — Offers delivery and takeout

For those who adhere to dietary restrictions, natural foods restaurant Whole in the Wall is still open for both delivery and takeout, which can be handed to you right at your car. The local restaurant caters to all palates with their vegan, vegetarian and gluten-free options, including homemade pesto pizza, creamy mushroom soup and black bean chili. If you’re eager to satisfy your sweet tooth, they also deliver baked desserts made from scratch.

The Colonial — Offers delivery and takeout

A popular Downtown Binghamton spot, The Colonial is open for takeout and delivery through DoorDash, Grubhub and Uber Eats. The bar and restaurant features a $5 item that switches off every few days, including $5 boneless wings, burgers and Southern chicken sandwiches. They’re also selling alcohol to go, including 12-packs of White Claw hard seltzers and mimosa kits with a bottle of champagne and orange juice.

Through the end of this week, we will continue with our usual print schedule, producing an issue on Thursday, March 19 and Monday, March 23. After that, Pipe Dream will transition to printing once per week on Mondays through the beginning of spring break. This schedule will allow us to continue to serve those who remain on campus and in the Binghamton area while accommodating interruptions to scheduled events and our print advertising revenue. Throughout the week, we will continue to update our website, bupipedream.com, with breaking news and coronavirus coverage.

During spring break, our editors will work to determine whether printing Pipe Dream for the remainder of the semester is a viable option. No matter what, we will still be producing content and updating our website and social media channels. We will keep readers posted as we make decisions in the coming weeks.

Right now, many in the University community are understandably worried. In times of crisis, access to reliable information is more crucial than ever, and we pledge to continue reporting on our community, even in the darkest of times. As BU continues to navigate the transition to distance learning, we hope our readers stay safe and healthy.

Sasha Hupka, Editor-in-Chief

Katy Wong, Managing Editor

The coronavirus, which was first reported in Wuhan, China last month, has not only caused global health hysteria, but also increased amounts of anti-Chinese sentiment all across the globe, and Binghamton University is no exception. Last week, WBNG published an article stating that two people were tested for coronavirus in Broome County. The headline alone stated that the people were merely “tested,” so why was it necessary to publish an article in the first place unless to play into people’s fear? Ultimately, the two adults were confirmed negative.

Ever since the publication of that article, it’s been impossible to ignore the passing comments about coronavirus spreading on campus or how people need to “stay away from international students” and anyone they assume to be of Chinese descent. As a Chinese American student attending a college with a considerable Asian population, it’s disheartening that Asian students are targeted by insensitive, racist comments on campus that are fueled by misinformation. I understand it’s only human to be concerned over a viral outbreak, but it is still no excuse for racism and xenophobia.

Other popular media outlets have also turned to sensationalized headlines regarding the virus. Two Australian newspapers published misinformed and discriminatory headlines that implied the coronavirus is labeled by race. The first incident by the Herald Sun called the coronavirus a “Chinese Virus” on their front page, and the Daily Telegraph warned “China kids stay home,” prompting a Change.org petition to apologize for the headlines that has gathered over 70,000 signatures. These headlines are specifically designed to instill fear and give people a reason to easily turn to discrimination and stereotypes they see as justified.

In response to the virus, racist incidents are also occurring on college campuses. At the University of California, Berkeley, the health services department published a now-deleted Instagram post listing “common reactions” to the coronavirus, one of them being “xenophobia.” It’s scary to think that a place where students should feel safe and protected is now normalizing Chinese prejudice on campus.

To put things into perspective, more than 27,000 cases of the novel coronavirus have been confirmed worldwide, and about 565 people have died, yielding a current fatality rate around 2 percent. Most of those who have died were not young, healthy people, but were elderly patients or those more susceptible to health complications because of a compromised immune system.

It is also believed that the source of the virus is from Wuhan’s “wet markets,” meat markets that sell live and dead animals. These meat markets aren’t solely a Chinese practice, but people have been quick to blame Chinese eating habits for the spread of the coronavirus. In an article published by the Wall Street Journal, the meat markets are described as “a cluster of vendors in a downtown market offering carcasses and live specimens of dozens of wild animals — from bamboo rats to ostriches, baby crocodiles and hedgehogs.” Just by the wording of this statement, it is apparent that the Chinese are still seen as exotic and inhuman.

These stereotypes date back to the mid-1800s, where the Chinese were targeted by not only racists living in America, but also the American government. In 1882, the Chinese Exclusion Act completely barred the Chinese from entering the United States because they were seen as dirty, threatening and simply un-American. It wasn’t until 1943 that the act was repealed, although only 105 Chinese per year were allowed entry into the United States until 1965. In 2020, I can’t help but fear that our country will fall back into the same racist ideals.

With a global health emergency that’s widely misunderstood, I understand that it’s easy for people to quickly panic over bolded headlines and unconfirmed information, but it’s unacceptable to project that fear and uncertainty onto Chinese people. We’re all human and we’re all vulnerable to illness, race aside.

Katy Wong is a senior majoring in English and Pipe Dream’s managing editor.

Salch, a senior majoring in political science, competed on the first season of “Love Island,” an American reality dating show based on the popular British series of the same name. The show invites 25 contestants, or “Islanders,” who live together in an isolated villa in Fiji and are constantly under surveillance. To win the grand prize of $100,000, “Islanders” must be coupled up to avoid being “dumped” from the island — and sometimes the public plays a role in who stays and who goes.

According to Salch, being a contestant on the show didn’t cross her mind until a producer reached out to her on Instagram and asked her to audition.

“I thought it was a scam at first,” Salch said. “I asked what the show was called and they said ‘Love Island.’ I watched the show on Hulu and I thought, ‘Oh my god. This is amazing. I’m definitely down for this.’ Then they put me in contact with a casting producer and he called me and asked me questions.”

After three weeks of phone calls and Skype interviews, producers flew Salch out to Los Angeles for her final weeklong interview, where hundreds of other potential candidates were also competing for a spot on the show. Contestants were not allowed to leave their hotel room if they weren’t being interviewed, as producers wanted the finalized cast to be a surprise.

“I was so nervous for the final interviews in LA because you’re literally confined to your hotel room,” Salch said. “I had an hour that I could go to the gym, but I couldn’t leave my room otherwise, unless I was doing an interview.”

For her last interview, Salch met with CBS producers, who had the final say on whether she would be one of the 25 contestants to score a spot on the show.

“I was nervous for all the interviews because you go in and have to dress nice and this is your only chance,” Salch said. “You have to think quickly on the spot because they ask random questions to see if you’re entertaining and funny. It was really nerve-racking but it was so much fun.”

With the constant questions, Salch said producers were looking for certain qualities that could make the show more interesting or attention-grabbing, though the universal qualities were someone that could hold a conversation and is well rounded.

“They definitely look for specific characteristics so that they can create somebody that might be a villain on the show or someone that’s going to be America’s sweetheart,” Salch said. “I feel like they do have certain parts planned out and they look for people to fill those specific roles.”

For Salch, producers typecasted her as the “crazy” and “fun” contestant.

“I remember they kept asking me, ‘So, you’re like spicy, right?’ They wanted to know all my crazy stories. So I thought, ‘OK, I guess I’m going to be that girl on the show,’” she said.

Before going on the show, Salch was skeptical about whether the reality series would be scripted or not. She said contestants on “Love Island” weren’t told what to say.

“For my show, it’s not scripted at all, though certain things, like conversations, were prompted,” Salch said. “Producers would be like, ‘Emily, we know that you kind of like that guy, why don’t you have a conversation with him?’ But it was never them telling me what to say.”

The most surprising thing Salch experienced while on the show was that the villa wasn’t actually isolated, but was surrounded by producers and crew members.

“When I watched ‘Love Island,’ it always seemed like it was just the ‘Islanders’ and the villa and there’s no producers, just hidden cameras everywhere, which for us, there were hidden cameras and microphones everywhere, so every single moment and every single thing you say is caught,” Salch said. “But it’s weird because on TV it looks like a villa on an island, but it’s actually on a campus and we’re like this little small thing surrounded by production.”

While on the show, Salch was certain she would go back to Binghamton University in the fall and finish her pre-law track, though being on the show exposed her to opportunities she couldn’t pass up.

“Once I got off the show, so many opportunities opened up that had to do with traveling, and I was getting paid to do all these things,” Salch said. “I knew this was such a good opportunity and it’s obviously something that’s not going to last my whole life, so I thought I might as well take advantage of it while I have it. It was definitely a hard decision for me, but I knew that it wasn’t something I would regret because you can always come back to school.”

Now finishing up her final semester of college, Salch said she feels like the same person she was before the attention from “Love Island.” She still works at The Rathskeller and Venue, and she still pays for her own college.

“I had to come back because it’s my last year and last semester with all my best friends that I’ve had since freshman year,” she said. “But also, I did not do three years of studying, taking all those tests, writing all those papers and paying for school to not get my degree.”

For those who also want a shot at reality TV, Salch believes you should accept the once-in-a-lifetime opportunity.

“Even though this was something scary for me, you only have one life to live so you gotta make the most out of it and do anything that will make it more fun and more worth living,” Salch said. “If anyone is interested, I highly recommend taking that leap and trying because there’s no reason not to.”

Instant ramen is a staple meal found in most college students’ pantries, and for good reason. Not only does it take up to five minutes to cook, but it’s also wallet-friendly, with one pack starting at 25 cents. But eating the same flavors of ramen can get boring, especially when it’s the only meal you’re surviving off of for the week.

Fortunately, there are numerous ways you can spice up your ramen noodles with simple ingredients that are probably laying around in your fridge. Here are some tips on how to turn something instant into a high-quality dish.

Skip the packets and add your own broth

Most instant ramen packets offer some type of protein-seasoning flavor ranging from chicken and pork to vegetables, but these flavorings are anything but healthy. A majority of ramen’s high salt content comes from these packets. For a more gourmet and healthy taste, skip the seasoning and add in your own broth as the soup base. Using your own broth is healthier and just as easy and time-saving as using the packets. Just bring the salted broth to a boil and add the noodles until they’re separated and soft.

Add protein

Easily upgrade boring instant ramen to a filling meal by adding in your own protein. Some proteins you can include are ground pork, chicken, shrimp and tofu. If you’re vegetarian, tofu is a great option because it lasts forever in the fridge, and it’s packed with protein and other essential ingredients. If you’re looking for a richer taste and have some time to meal prep, marinate your proteins. For an easy marinade recipe, mix oil, rice vinegar, a little bit of sugar, green onions and ginger. Cover your protein of choice with the marinade and let it sit in the fridge for a few hours or until you’re ready to cook.

Pack it with vegetables

Adding a generous amount of fresh vegetables is another way to turn your ramen into a more sophisticated dish. Just browse your fridge for any vegetables you may need to finish up before the break hits, whether it’s carrots, mushrooms, spinach, broccoli or peas. You can also add in frozen vegetables if they’re taking up space in your freezer.

Top it off with sauce and seasonings

If you’re into strong flavors and spices, this is where you can go wild by topping your ramen off with an assortment of add-ins. For a spicy kick, add in some sriracha, kimchi or gochujang, which is a Korean red-chili paste. Fresh herbs, like basil or cilantro, are also great additions and instantly upgrade your ramen by adding some texture and making it look like a fresh, homemade meal. If spice isn’t your thing, stick to some sesame oil and add in sesame seeds for some extra flavor. For a more complex taste, use some hoisin sauce, a Chinese barbecue sauce that combines umami with sweet and salty. You can’t go wrong with adding toppings, and you definitely can’t add in too many.

Crack in an egg

Cracking in an egg is an age-old trick that creates some flavor in your ramen and is extremely simple. While the ramen is cooking in your broth, just crack in a raw egg and let it cook. Make sure the ramen is at a gentle boil, or the egg will turn the broth cloudy. For an even more elevated look, pop a soft-boiled egg into your bowl after your dish is done. Different from a hard-boiled egg, soft-boiled eggs feature a creamy yolk instead of a crumbly middle. There’s tons of easy, follow-along recipes for soft-boiled eggs, and all of them take roughly around six minutes to cook.

Modeled after the illicit and often hidden pubs of the Prohibition era, entering 205 Dry is no easy task. When my photographer, Kim, and I opened the glass door into what we thought was the restaurant, we were instead met with an old bookcase that seemingly served as an obstacle to our dinner plans. We soon discovered that the knob on the bookcase is actually the only entrance into the disguised speakeasy.

Right when we walked in, we were greeted by a waitress dressed in a beaded flapper dress and rhinestone flapper cap. She took us to our table, which was decorated with flowers and a candle placed onto a vintage book. To our excitement, the menus also lit up when you opened the cover so we could see our list of food options in the dark setting.

The first course options consist of two types of cocktails and three different appetizers: the 205 Apple Pie and the Winter Stargazer, and buffalo cauliflower bites, fried Brussels sprouts and creamy butternut squash soup. I started with the Winter Stargazer, an alcoholic concoction consisting of aquavit, vanilla-flavored Svedka, pressed lemon, almond milk, fig, vanilla star anise syrup and vanilla sugar. In terms of aesthetics, the drink was definitely social media-worthy, as it was embellished with a Fruit Roll-Up served on a decorative stick, and the drink itself was a pale pink shade. Right as I took my first sip, I was surprised by the subtle kick of the licorice flavor from the star anise syrup, though the flavor wasn’t too intense or bitter. The vanilla flavors took the spotlight, as the sweetness helped to balance out the usual intensity of fig and licorice. Kim decided to sample the creamy butternut squash soup, which she said was in fact the perfect creamy consistency. She also mentioned that the toasted pine nuts took the soup to the next level, as they intensified the flavor.

Don’t: Wear a lanyard around your neck.

Nothing screams freshman more than wearing a long, Pantone 342-colored lanyard around your neck while walking around campus. Extra points if there’s a clear ID holder attached to the string. Imagine this: You’re running across the Spine with your lanyard and keys dangling around your neck because you woke up late for your 8:30 a.m. lecture. To lessen the chance of being immediately pointed out as a new student, keep your ID in a zippered pocket or your backpack.

Do: Keep your ID safe.

If a pocket or backpack isn’t enough maximum security for you, purchase a silicone pocket for the back of your phone instead. Not only do these pockets easily store your ID and credit cards, but they’re also sold as cheap as $0.40. Lighten your load and skip the lanyards, especially since one at the University Bookstore can cost between $10 and $20.

Don’t: Skip your morning classes.

While the idea of staying in bed may sound more attractive than an 8 a.m. mathematics lecture, skipping class can quickly become a habit. Don’t end up trying to teach yourself the textbook right before your midterm. Attend class regularly and take good notes. Your GPA will appreciate it, not to mention your bank account, as college tuition is not cheap.

Do: Develop a daily routine.

Whether you start your school days with a morning hike or a plate of chocolate chip pancakes at your favorite dining hall, a daily routine will keep you energized and motivated. College will grant you a lot more freedom than you probably had in high school, so make sure you’re optimizing your time outside of class.

Don’t: Rely solely on ride-sharing apps for transportation every weekend.

Uber and Lyft fares add up, especially during syllabus week. To save money, take advantage of BU’s Late Night Off Campus College Transport bus schedule. If you plan your trip ahead of time and screenshot the bus schedules you’ll need later on in the night, it’ll be easy to find them even after a few drinks. If you’ve never needed to master a bus system before, college is the perfect time to learn.

Do: Download Uber or Lyft before moving in.

As you learn to use the buses, you’re bound to screw up occasionally. When you find yourself stumbling around an unfamiliar area after your first frat party, you’ll be glad you can summon a ride home with the press of a button.

Don’t: Wait until the end of the year to bring all of your belongings home.

Whether your dorm fills with textbooks or green Parade Day paraphernalia, your freshman year will probably yield more excess stuff than you ever would have expected. When it’s time to move out, you don’t want to be stuck with more clutter than you started with at the beginning of the year, so keep this in mind and bring unnecessary items home during breaks if you can. You can also send items home with family or friends if they come to visit.

Do: Bring a winter coat, gloves and snow boots when you first arrive in August.

You’ll need them sooner than you think.

Don’t: Go home before Thanksgiving break.

The first few months of college are crucial to forming bonds that may last all four years of your undergraduate life. Don’t stress if your first few weekends are boring or lonely — it can take months to hit your stride socially. Challenge yourself to stick it out and explore new social circles instead of rushing home when you’re feeling frustrated.

Do: Keep in touch with family.

Your transition into college life is probably just as scary for the people who are missing you as it is for you, and a few FaceTime calls per week will ease the nerves on both sides. Whether your family back home consists of blood relatives or a chosen family of close friends, remember to lean on the people who matter most.

D’Anthony Carlos, better known by his stage name GoldLink, is a Washington, D.C.-based rapper who was featured in Christina Aguilera’s single “Like I Do.” Carlos dropped his debut mixtape, “The God Complex,” in 2014, but rose to commercial fame with the release of his first 2017 studio album “At What Cost.” The album’s lead single, “Crew,” rose to number 45 on the U.S. Billboard Hot 100 chart and earned him his first Grammy nomination.

According to Christopher Wright, concerts chair for the SAPB and a junior majoring in political science, the concerts committee chose Carlos as a co-headliner because of his continuous popularity on the annual student survey.

“For years, GoldLink has been in our recommendations list,” Wright said. “And unfortunately every single time we tried we weren’t able to get him to confirm a show. This year we saw that he was still receiving that positive feedback on the survey, and we’re so excited because we got a lot of positive feedback on GoldLink so far and we were finally able to get him.”

Rapper and songwriter Jordan Terrell Carter, also known as Playboi Carti, will be the second headliner to perform at Spring Fling this year. Carter first garnered attention from the underground rap scene, where he signed on to his father’s independent label and released singles including “Broke Boi” and “Fetti” on SoundCloud in 2015. In 2016, Carti was featured on American hip-hop collective A$AP Mob’s single, “Telephone Calls,” which later led him to sign to A$AP Mob’s music collective, AWGE, and record label, Interscope Records.

Carti is known for his fashion style as well as his music, which is defined as “leader of a youth style” by GQ. The rapper has modeled for luxury brands including Louis Vuitton and Yeezy Season 5.

Wright said that the reason for choosing a hip-hop artist for Spring Fling was heavily influenced by the student response survey.

“We focus on the survey results so that’s why we’ve gone in that direction,” Wright said. “We typically don’t choose a genre and go in the direction, we try to follow up with artists that are doing really well on the survey and go from that direction. We want to have a diverse show and make sure we’re bringing different types of music to this school, but in the end, these artists were one of the most recommended.”

The Spring Fling concert will take place on Saturday, May 4 in front of the Classroom Wing. Doors open at 6:30 p.m. and is free for all BU students. In the case of inclement weather, the concert will be held at the Events Center.

The event, which will be held in the Mandela Room, will include a talk by Greenfield regarding business and entrepreneurship, followed by a question and answer session.

According to Joseph Delli Gatti, a sophomore majoring in environmental studies and the insights chair of SAPB, Greenfield was the top choice on the student response survey, racking in nearly 1,000 votes.

“Every fall and spring SAPB sends out our survey. We had Ben and Jerry on there, and that option had one of the highest responses of anyone,” Delli Gatti said. “It was a very overwhelming number so it was a no-brainer to decide.”

Greenfield, who grew up in Long Island, opened up Ben & Jerry’s ice cream in 1978 in Burlington, Vermont with childhood friend and business partner Ben Cohen. With little experience in the ice cream industry and a $12,000 investment, the pair took a $5 correspondence course on ice cream-making at Pennsylvania State University and opened their first store in a renovated gas station. Over 40 years later, there are almost 600 Ben & Jerry’s scoop shops located worldwide and three U.S. factories, where 400 pints are churned every minute.

Fortunately for BU students, attendees will be able to receive a free scoop of ice cream with fan favorite flavors ranging from Chocolate Chip Cookie Dough, classic Vanilla and Phish Food. Greenfield will also be bringing a flavor that they don’t serve on campus: Totally Baked, which consists of chocolate and vanilla ice cream with fudge brownies and chocolate chip cookies.

Although Delli Gatti anticipates a large crowd because of the free ice cream perk, he hopes that students learn something valuable from Greenfield’s experience and are engaged by his quirky persona.

“Everyone knows the story of Ben & Jerry’s — two guys who started up an ice cream company,” Delli Gatti said. “The event should be interesting because he lived through the story [and] he is one of the two entrepreneurs that made it happen. Plus, he also has a very interesting way of telling things and he has a very wacky style, so I’m hoping to have a fun twist on the speaker.”

For students who are lactose intolerant, Delli Gatti suggests that you stay for the speaker, not the free ice cream.

“The main hope is that the story and the entrepreneur is interesting enough to bring students in,” Delli Gatti said. “Obviously, if you’re lactose intolerant, ice cream wouldn’t really be applicable, but we’re hoping that the speaker shines through well enough that people still come.”

The event will be held on Thursday, April 18 at 6 p.m. in the Mandela Room. Admission is free for all students.