Features

When I found out I got the Associate Features editor position for this year, I was excited. For my resume. I had friendly, but low, expectations for my fellow editors. I knew they would be nice people, and I would most likely enjoy the company of most of them.

I slowly slide my foot into it, and find myself surprised at how I have to wiggle and twist my toes to make them fit into their individual sections of the shoe. I then push my foot forward so that it perfectly fits within the shoe, and adjust the strap.

If it’s not the aquamarine eyes of the boy behind the counter that captures your attention, it’s probably the plethora of fish in the tank. Moving down the line at Bear Flag Fish Co. in Newport Beach, there are seafood deli items like tuna poke and calamari salad, juicy slabs of halibut and wild salmon, thick cuts of Ahi tuna, and gobs of raw shrimp beside other ocean life not often seen at the local market.

“They’re going to riot if you don’t get out there.”

At first, fourth-year Jon Sahagian didn’t even like Pokémon. Everyone was trying to “catch ’em all,” precisely why he didn’t want to get involved in the fad. It was only afterward when he began to watch the TV show and play the games a bit when he had a change of heart. While others halted their quest, Sahagian took Pokémon fandom to a whole new level.

On any given Thursday night this quarter, if you turned on your television and flipped to MTV, you would have seen an Anteater on the screen.

PHOTOS: The last edition of ZotShots for the year.

REGGAE: Photo coverage of Reggaefest 2011.

They say that relationships are all about compromise. You’re supposed to embrace the things you have in common with one another and accept the differences. But when you’re dating a germaphobe, you have to throw a couple of those things out the window. Welcome to my world. My name is Kristen, and I am dating a germaphobe.

Top-grade Wagyu beef boiled in a foie gras broth, garnished with white alba truffles and hand-raised bean sprouts over a bed of blue lobster meat noodles. My greatest creation? A list of ingredients that barely fit together? A new dish at a slightly pretentious Asian fusion restaurant? Almost.

As you order your Double-Double at In-N-Out, your eyes divert to a woman with bright blue eye shadow and an infectious smile. Meet Barbie Fowler, an ambitious lady who has worked for the In-N-Out company for nearly 17 years.

Heather McCoy, a member of the transgender community and an employee at KUCI, has had one beautiful and exhausting journey becoming who she is today.