By April 15, 2004
Yesterday afternoon a handful of students admitted to the Class of 2008 braved the wind and rain as they ducked into buildings along the 3 o’clock campus tour, when for the first time in Cornell’s history, it seemed Ithaca’s weather shattered the traditional conspiracy of blue skies that accompany the 12-day Cornell Days period each spring. This year, a massive coordination effort among the Undergraduate Admissions Office (UAO), Campus Information and Visitor Relations (CIVR), Campus Life, Financial Aid and various student run organizations invited Class of 2008 admitted students to the University from April 8 to 19 to participate in everything from class lectures, overnight visits, diversity hosting weekends, movie nights and campus information sessions. The goal of the 12-day event is to provide prospective members of the class of 2008 the opportunity to experience the average day-in-the-life of a Cornell student, something that weighs heavily on their college decision-making process. Peggy Beach, director of CIVR and member of the Cornell Days planning committee, described the multi-faceted behind-the scenes efforts of campus-wide offices and organizations that plan for everything from complimentary meal tickets for prospective students on overnight visits with the Red Carpet Society to the residential tours of North Campus run by Campus Life. “The general sense is to help accepted students feel what it’s like to be a Cornell student. That’s why there is an emphasis on residential tours, overnight hosts, campus tours and attending classes — because it really helps prospective students get a realistic view of what it’s like to be a Cornell student,” Beach said. Doris Davis, associate provost for Admissions and Enrollment, explained that while undergoing the admissions process prospective students are in contact with admissions officers and executive staff of the UAO. “During Cornell Days, however, we gear programs to allow students the opportunity to meet and interact with faculty and other undergraduates; we try to expose admitted students to a wide range of things they would experience if they were to come here,” Davis said. Peter Orschiedt, undergraduate admissions officer and co-coordinator of Cornell Days, stressed the high level of Cornell student involvement that goes into the planning of the events offered to prospective students. “This is a very unique hosting program relative to our peer institutions, because it is student run. I’m very impressed with the Cornell students because they’re the ones that really make the difference,” Orschiedt said. Orschiedt also highlighted the contributions of people like Chrissy Schelhas-Miller, director of the Carol Tatkon Center, and Carol Painter, undergraduate admissions officer, as Orschiedt emphasized the campus-wide involvement in the planning behind Cornell Days. “This is by no means a one person or one office show,” he said. “But again, if I have to highlight anybody, it would be the student efforts,” Orschiedt added. Tayia Luce, administrative information specialist, and Greg Pratt ’00, CIVR staff development specialist, both emphasized the heightened excitement of CIVR during Cornell Days. The department adds extra staffing and tours in order to accommodate the range of interests of both perspective and admitted students expected to visit the campus during Cornell Days. Over 5,000 students are expected to visit the campus throughout the month of April, Reba McCutcheon ’97, assistant director of CIVR, said. Last Friday, April 9th, CIVR sent out 14 tours averaging 20 to 25 guests each from 9 a.m. to 11 a.m. “Our staff challenged itself to give the best possible experience to our guests during this crunch-time,” Pratt said. Pre-freshmen Tim Evans and Sabrina Rahman visited campus yesterday specifically for Cornell Days and braved the weather along the afternoon campus tour. “This morning I sat in on a social psychology lecture and I’ve been checking out the dorms. I think Cornell Days is helpful because there are scheduled programs and events so you know what is going on across campus,” Rahman explained. Evans, an admitted student to the College of Art, Architecture and Planning, will take advantage of the overnight hosts offered by the Cornell Red Carpet Society as he decides between Cornell’s architecture program and Rhode Island School of Design. “Both Cornell and RISD are fantastic academically. I did a 6 week architecture program at RISD, and being here for Cornell Days, I’m hoping to gain a sense of the community and social life here,” Evans said. Archived article by Sarah WorkmanSun Staff Writer
By April 15, 2004
What if there was a sushi restaurant that didn’t force its stench on you? What if there was a guarantee that you could go to Johnny O’s and not worry about having Band-Aids on your fingers from crappy chopsticks? What is there was a sushi restaurant in Ithaca that hearkened back to your favorite sushi restaurant at home? Would you walk there? Better yet, would you run there? (At this point the Sun should be clutched in your fist as you sprint towards the new establishment). Miyake is the answer to these woes, along with other possibly life ruining problems. I have to admit, the first time I went there I was supped up for sake. But at this point in Miyake’s career, a liquor license had yet to be acquired. This will be of no worries to you- their liquor license is now fully in tact. However, when I went back I came armed with wine. As I entered the restaurant, I realized that this was not the place it had been only months before. The black and red interior is only the beginning of the new and improved restaurant at 416 Eddy Street. As the hostess brought us to our table, conveniently located in one of a few “niches” along the walls of the restaurant, the artwork jumped out from all directions. When we sat down, there were two things that pleased us before we even got our menus: 1. The sushi bar was on the other end of the restaurant, preventing us from leaving and smelling any differently, and 2. The chopsticks were fancy! They even had painted designs on them — hooray! As you know, it’s the little things here at Cornell that make the days worthwhile. As the waitress uncorked our wine, she brought us some delicious bean sprouts — the Japanese equivalent of bread and butter with less fat calories. In pouring over the menu, I realized this was no poor man’s sushi. However, to my delight, the items were not priced as such. We decided to try as many things as possible — a new restaurant calls for a lot of sampling. We waited, “slowly” sipping our wine and admiring our neighbor’s meal. They had thrown caution to the wind and ordered a boat. A boa,t my friends, comes in three sizes — Cornell Love Boat, Big Red Boat, and Slope Day Boat. We were immediately jealous and wished that we had a boat too. However, when our appetizers arrived, we were instantly appeased. The green salad was, well, a green salad, but the ginger soy dressing was the perfect balance of sweet and salty. The edamames were cooked to perfection but my friend with the salt addiction went straight for the shaker. My other partners in crime ordered soups. The gyoza soup, veggie dumplings in broth, was plain but tasty, and huge at that. The other soup, oddly listed under salads as Yu Tofu, could have fed at least five more of us. Huge chunks of tofu and steamed vegetables in a light broth were steaming hot and got us psyched up for the next course — The Fish. Anyone that knows me knows my love for spicy tuna. But nothing, nothing, could have prepared me for the spicy tuna salad that we ordered in addition to the sushi (don’t fret, descriptions are coming). The presentation of the meals moved Miyake up a notch. Everything was on white porcelain plates in different shapes and the dishes were decorated with innovative sauces. They even place some of the rolls in the shape of sushi flowers. The spicy tuna salad came on a big square shaped plate. If there is one thing Miyake is not, it’s stingy on portion size. It was big pieces of tuna mixed with crab, radish, and cucumber doused in spicy sauce. It was all discernable; nothing mashed up into a big mush. The tuna was melt-in-your-mouth fantastic and the sauce left nothing to be desired. After not talking for fear of losing some of the sauce, we saw the chicken teriyaki go by. Just for the record, I think it’s a safe bet. Then we moved onto the rolls. We tried to steer away from the basic rolls because the menu offered so many innovative choices. The Golden Gate roll, tuna and avocado with spicy yellow tail on top, aimed to please with the perfect blend of spicy on top and creamy texture in the middle. The Osaka and Choi rolls had amazing flavors merging together to form two of the most perfect rolls I have ever had. But the crowning glory of the evening was the Black Pepper Tuna Roll. By covering the tuna in black pepper, rolling it up with avocado, and swirling wasabi mayo on the top, Miyake has discovered the secret to sushi. So, is Miyake the answer to all of our problems? Probably not. But, if a slab of tuna and some crazy spicy sauce can make the evening a little better, count me in. Miyake is located at 416 Eddy St. It is open Monday – Sunday.Archived article by Zach Jones