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Feature Writing

These pieces were all written for a feature writing class at Salve Regina University. There is a variety of feature writing below, exhibiting proficiency in interviewing, researching, and reviewing. 

Published in Salve Regina University's Ochre Magazine

The Revenge of the Slasher

Ashleigh Golden didn’t always like horror movies. Growing up she was terrified of the scary films her dad loved, turning away from the gruesome images onscreen. After a while, Golden decided she was done being fearful. “As I got older I kind of was like, I don’t want to be a ridiculous baby,” she said. “So, I would force myself to watch horror movies until I enjoyed horror movies.” Now, a sophomore at Salve Regina University, and an avid watcher of horror flicks, Golden is glad to see these movies becoming more popular, especially as the world continues to recover from the COVID-19 pandemic. In the past few years, particularly due to COVID, movie theatre attendance has reached historical lows. Theatres were closed for the majority of 2020, and even when they reopened many were uncomfortable with the idea of sitting in a cinema, especially since at-home streaming has become so accessible. The Motion Picture Association’s 2021 THEME Report, which analyzes theatrical and home entertainment data to determine performance each year, states that theatrical attendance was down 81% between 2019 and 2020. However, the industry made a comeback, with a 100% increase in attendance between 2020 and 2021. Still, as the effects of the pandemic seem to be lightening, general theatre audiences are substantially smaller than levels reported prior to the pandemic. Horror films, it seems, are not as affected by this, however, as their popularity at the theater continues to grow. The Numbers, a website that primarily compiles box office data, reports that between 2010 and 2021 there has been a 7.42% increase in horror’s box office market share. In other words, horror movies are making more money in theatres than they have in the past. This trend is not just reflected in 2021 and 2022, though, as it seems the growth in popularity first became significant in 2017. There was a spike in popularity, which fell slightly through 2018 and 2019 but has since continued to grow, with recent reports showing that horror shared 12.87% of the box office market. This makes horror the third most popular genre by market share. Some specific examples include recent horror theatrical releases The Menu, X and Smile, which all came out in 2022. Collectively, these three films grossed about $143 million domestically. Even though theatrical attendance is low in response to COVID-19, fans still seem to be turning up for horror. Golden says that it has less to do with the films themselves, but rather the community, saying that “an in-movie experience is wildly more interesting than just streaming it at home because you get to see other people react to the film while you are reacting to the film.” Moreover, since the pandemic’s height, various subscription services report a huge spike in interest in horror. Shudder, a subscription service founded in 2015 that exclusively hosts horror titles, reported in September 2020 that it had surpassed 1 million subscribers to their service. In a 2020 interview with Entertainment Weekly, Shudder’s general manager, Craig Engler, described a huge jump in subscriptions and viewership. He said that many viewers even wished for more pandemic-themed programming to be added to Shudder’s collection. Caetlin Benson-Allott, professor of English, film, and media studies at Georgetown University, theorizes that this increased interest could be related to the Greek philosopher Aristotle, who argued that audiences experience and work through their emotions by identifying with fictional stories, a concept often referred to as catharsis. While Aristotle was referring to Greek theatre rather than modern horror cinema, for Benson-Allott the idea translates. “The comfort of catharsis still applies for a lot of horror movie viewers,” she says. “Most horror movies are under ninety minutes, and virtually all of them under two hours. And so, in that time, we can see a monster introduced and a monster vanquished, which is not, sadly, the timeline that we’re operating on for most of the problems that we face in the real world. So, I think that’s some of the appeal.” Additionally, there is a huge variety of subgenres in horror including slashers, psychological, demonic and monsters to name a few. Benson-Allott argues that the increasing popularity of horror films can fluctuate depending on these subgenres. Over time, different subgenres have been popular, with slashers like The Texas Chainsaw Massacre (1974) being well-loved in the ’70s and early ’80s, whereas comedy horrors like Bodies, Bodies, Bodies (2022) are popping up more often in recent years. It seems that the recent increase in horror’s popularity may be because filmmakers have figured out what kind of horror films audiences today will love. Golden has her own theories as to why horror movies have grown in popularity. She claims that the age of the Internet has a lot to do with why consumers are more likely to enjoy horror. She believes that “a lot of people are becoming desensitized to frightening events, especially with everything that goes on in the real world.” She goes on to note, too, that Internet culture has made scary situations much more accessible, meaning “that people can handle horror more so it’s being advertised more, and people are enjoying it because it’s not reality. It’s not something that’s actually scary happening in real life. So, they can digest that easier and they’re less afraid of it and they just find it interesting.” Today is also a unique time in terms of cinema. The COVID-19 pandemic had a massive, detrimental impact on the film industry, as it delayed releases, created the need for new preventive measures to be put in place on sets, and caused many viewers to turn to streaming services rather than the now expensive, and inconvenient process of attending a movie at the theatre. While streaming has made a steady impact on the film industry even before COVID-19’s outbreak, the pandemic certainly expedited streaming’s takeover of film and television. Streaming services, such as Shudder, give people cheaper, quicker and easier access to the films they love. This accessibility is another reason horror films have become so popular, as the genre particularly lends itself to being watched at home, a lucrative market post-COVID. The genre includes many stories that are set in a home, a famous example being the Halloween series. These movies follow Mike Meyers, who invades the homes of his victims. To watch these films in the same space that the characters are targeted, adds to the realism and the horror, making the films themselves just as effective as if they were to be viewed in a cinema. Lisa Neidenthal, executive producer at Blumhouse, a horror production company, suggests that financial motivations may also be a part of horror’s increase. It is widely recognized in films that horror is one of the cheapest genres to produce. One of the main reasons for this is that stars are not necessarily needed to sell a horror film. A production company does not have to pay millions of dollars to secure Hollywood’s most popular heartthrob for their horror film to do well because the horror audience is often more willing to take a chance on first-time actors and directors. Additionally, horror films typically are geared towards cheap production, as many fantastic and beloved horror films intentionally play into the cheapness, making the film itself grittier. As Neidenthal states: “There’s also been a lot more people who’ve gotten into the business of producing horror because it’s been very lucrative to the early pioneers, like Blumhouse, and I think people see that and they think, ‘Oh, I want to get in that game as well.’” Horror’s current popularity is clear, with the production of new films and the continuing love for the classics. While interest in the genre has waxed and waned over time, over the course of the past five years many people have become more and more interested in these films. As for the future of horror, it depends on whom you ask. Golden particularly hopes for an increase in popularity, although she was not confident in the security of the genre. “It’s all about trends,” Golden notes. “It’s all about what’s cool with people who are more famous. What’s cool with people who are mildly famous? What’s being talked about? What’s not being talked about? So, it’s hard to say. I want to say that it will continue to grow in popularity and the genre of will continue to expand into all sorts of new, different horror. But it’s, again, hard to say.” Neidenthal approaches the concept from a more optimistic perspective. Both Golden and Neidenthal believe that the popularity of upcoming horror films will depend on their content, as filmmakers’ knowledge of what subgenres are popular will be essential to their ability to produce a wildly popular horror film. Even so, Neidenthal theorized that the future of horror is pretty secure. “There is an audience out there for it, and there are people who want to make those movies,” Neidenthal observes. “So, as long as we can keep the quality of them and the storytelling good, I think they’ll always find a home.” PHOTO BY ERIK MCLEAN/UNSPLASH

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Restaurant Review

Sardella's Average Italian

Bright lights beam down over a large gold sign, drawing the eye and inviting diners to the front door. From the street, Sardella’s looks inviting and warm, reminiscent of a raging fire in your childhood home’s living room. Entering the restaurant, we are confronted with the first of two patios. The uneven stone pavers turn my high heels hazardous, but I am quickly reunited with solid grounds at the second set of open double doors. Turning the corner into the main dining area of Sardella's, a grand bar awaits, glittering bright under yellow lighting. Above it, wooden beams are organized in large squares, the angular details accenting the structured l-shaped bar beneath. Signs instruct us to see the host for seating, however, she is not easy to locate, as the stand is tucked away behind an open-faced furnace that looked as though it had been there since Sardella’s opening in 1980. After a few moments of unsure meandering my boyfriend, Mike, and I are approached by the host. Soft music filters through the air, drowned out by the chatter of conversations as we are guided to our table in the back corner of the crowded restaurant. The building, which is laid out as if it were a house repurposed, boasts tall ceilings and rustic hardwood floors. The main dining area takes up two large rooms, filled with varying sizes of booths and tables. Ajar french doors invite an evening breeze, a brief reprise from powerful heaters that makes it feel as though I were standing with executive chef, Kevin Fitzgerald, in the kitchen. I poked my head outside to find a second patio area where more patrons sit enjoying the evening air. However, it feels as if it is a whole different world considering how separate it is. Once sat, we started with drinks. I had water, while Mike politely sipped a shirley temple which, if it had not been red, I would assume lacked grenadine altogether. We also decided to try the Double-Tiered Fried Mozzarella, $12.50, off of the antipasti menu. This appetizer came with two moderately sized triangles of fried mozzarella placed on top of a pool of red sauce. As a huge fan of fried mozzarella, I had high hopes. The chewy cheese was coated in a crispy breadcrumb shell, which altogether made for a distinctly average experience. The price tag had me wishing that there was more on the plate, as just about $6 per piece is far more than these were worth. Not too much later, we received our main courses. Mike had the Eggplant Parmesan, $19.50, while I chose the Ravioli Panna Prosciutto, $20.50. We also shared a side of garlic bread, $5.50. The eggplant parmesan included spaghetti and mozzarella doused in marinara sauce, rivaled in color only by the bright red of Clifford. This dish had a home-cooked feel. The presentation was nonexistent, as it seemed that the chef simply put all the ingredients on top of each other on the plate. However, looks were deceiving, as the taste was very pleasant. The pasta was cooked flawlessly and the slightly sweet marinara complimented the eggplant, which avoided the common problem of being too rubbery. The ravioli panna prosciutto looked a lot more promising. The creamy white sauce was drizzled over ravioli and prosciutto, with a parsley garnish, adding a pop of green that stood in stark contrast. The taste was rich with flavor, the pecorino cheese doing most of the work. Ricotta-filled ravioli left nothing to be desired, dancing and fusing with the sauce and basil to create a truly unique taste and sensation. Moreover, the prosciutto was cooked to crispy perfection, adding a secondary texture that beautifully contrasted with the pasta. My only complaint about this dish is that I was too full to finish it. The garlic bread was also pretty good. Two large pieces came on a plate, which my boyfriend and I decided to split. He raved about the wonderful taste, so I became compelled to try a bite as soon as we got it. Unfortunately, I was not as impressed by it, as the bread was rock hard by the time it got to the table. The taste was pretty good, with garlic butter melting onto the tongue, but it was hard to enjoy over the sounds of loud crunches and pained winces as I forced the bread down. When asked about dessert, we ultimately decided we were a combination of too full and too worried about the quality to try anything. Overall, Sardella’s provided a mediocre appetizer, made up for by fairly delicious entrees. The presentation was reflective of their home-cooked vibe and didn’t make me feel as though I were in a space that earnt how expensive it is. In other words, the meal felt overpriced for what we received, and I wouldn’t pay the same again.

Travel Short

Drift Cafe: The Best Quick Brunch Tucked Away on Thames Street

The sun shines down onto the shops and cafes that line Thames street, a spotlight for the colorful storefronts. Cars roll past on the cobblestone road while passersby chit chat on the sidewalk; the sounds of a sunny Newport day. A chilly breeze inspires customers to make their way out of the cold and down a small set of stairs towards Drift Cafe. The smell of freshly pulled shots of espresso, sizzling sausage, and crispy hash browns floats out of the front door, an invitation to stop for a quick bite. On this busy Sunday afternoon, Drift Cafe is bustling, with almost every seat full. “It’s all good baby baby” shines in neon blue over the seating area, a bright invitation to sit back and relax. An expansive chalkboard menu hangs on the wall next to it, handwritten and full, sharing the secrets of sandwiches, drinks, and bowls. On the other side of the cafe soft macrame swing chairs and comfortable benches sit a stark contrast to harsh exposed light fixtures overhead. The door faces a wide coffee bar and cash register decorated with orange, white, and teal planks. Green leaves reach down over the sides of black and white suspended pots above the coffee machines, the surface below equally full of small, leafy plants. The sounds of Elvis Presley serenade lunch-goers, all of whom seem to be more than happy to settle into the comfortable space. Drift Cafe is owned by a Newport-based couple, Rob and Samantha DePaola, who began work on the space just as the COVID-19 pandemic hit. After months of work, the cafe opened in 2020 and has since become a staple for locals and visitors alike. If the relaxing atmosphere and beautiful decor don’t sound inviting enough, the delicious food and beverages available are sure to bring customers back again and again. With a wide-ranging menu, there’s something for everyone at Drift Cafe. They offer coffee sourced from a roaster in Pennsylvania, providing a large variety of coffee and espresso drinks. These include cold brew, espresso, cappuccino, and lattes. Beyond traditional coffee offerings, they also have specialty drinks with flavors such as chai, matcha, honey, and more. Seasonal drinks are also a huge hit, especially in the fall, when pumpkin spice and cinnamon are added to the menu. Drift Cafe also has blended smoothie bowls, made with various fruits and topped with blended acai and other toppings, including coconut and granola. If bowls aren’t for you, there are also traditional smoothies that are blended fresh with optional add-ons like chia seeds, CBD, and espresso. For their food options, Drift Cafe offers breakfast and lunch sandwiches, on a choice of toast, bagel, or wrap. The ‘egg bomb’ is particularly delicious, with eggs, chicken sausage, hash browns, bacon, and cheese expertly folded together into a scrumptious wrap. There are also lunch bowls that include different combinations of eggs, sausage, potatoes, and vegetables. Overall, Drift Cafe has a ton of different food and drink options, as well as the perfect environment to enjoy them in. Drift Cafe is located at 190 A Thames Street and is open Tuesday-Sunday, 8am-3pm. They can be contacted at (401)-619-2828 or through their website, driftnewport.com.

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Q & A Piece

The ReFill: How One Shop is Solving the Plastic Waste Problem

As of 2018, 8.3 billion metric tons of plastic had been produced. Of this, 6.3 billion metric tons have become plastic waste, only nine percent of which has been recycled. Statistics like this are what inspired Debra Cowdin to take action against the ever-growing amounts of plastic waste. She opened The ReFill, located in Newport, Rhode Island, in June of 2022, hoping to give residents in the area access to plastic-free personal care products. The ReFill is a refillery. Refilleries are shops where one is able to fill up their own container with products, reducing plastic waste from packaging. Additionally, The ReFill’s products only include Environmental Working Group (EWG) approved ingredients that have been sustainably sourced. The ReFill is the only refillery serving Newport, and Debra’s dedication to reducing plastic waste has provided many in the area with a simple method to lead more sustainable lives. Q: What inspired you to fight against plastic waste? A: We saw a film called Plastic Wars and I sat there and you could almost cry. And I thought, How did I get to be this old and not know? How did I not know that there are almost islands of plastic waste out there? And it was tragic. And from that point, that was when I started sourcing these types of things on my own, looking for another way, an alternative way. Q: When did The ReFill open and why was Newport the place you decided on? A: We opened in early June. I had been a teacher for 25 years but I've had this idea for a few years because I wanted to shop this way. I do not live in Newport, but my husband is a teacher at Salve Regina so, we know Newport very well and that's sort of why I chose the area. We love Newport. We spend an awful lot of time here and I wanted the business to be successful and I needed it to be in an area where I thought the community was ready to shop this way. Q: Can you describe the purpose of a refillery? A: Our mission here, our hope, is to cut down on the waste that ends up in the landfill. So, we let you bring any container you would like, or you can take one of our free containers. We weigh the container, tear it out, and you fill it with any products that you want. We have hand soaps and lotions and shampoos and laundry and cleaners, and then we weigh it again and you just pay for the product and you keep doing that over and over and over again. Q: Why are refilleries so effective? Why are they such great tools for reducing plastic waste? A: There is no other way to do it. I can go to the farmers market and buy my vegetables and just stick them in my carts and not have plastic. I can go to the greengrocer and buy nuts and beans and seeds and things like that and not have plastic. But no matter how much plastic I got out of our home, I would look at my recycling bin at the end of the day, at the end of the week, at the end of the month and it's just loaded with not only certain foods that we can't source any other way, but with the people living in our house there are always shampoo bottles and soap containers and dishwasher bottles and on and on and on that, we just couldn't get rid of it… the only way to get plastic-free, waste-free, personal care and home cleaning products is to have refilleries and we really need them in every community in the country. Q: You talk about the idea of progress, not perfection, and that it's better to have a lot of people doing a little versus a few people doing a lot. Why do you emphasize small changes? A: Well, for one, habits matter. So when we jump in with two feet on everything, I mean, we've all done it no matter what it is. I'm going to change everything in my life, and it's really hard to do that. But if you come in and first of all, you come in and just look around and see what's available. And then I say to you, when your dish soap is empty, when your shampoo is empty, when you want to try a new safe product, come in and try that one and you'll see that it's just simple. It's no more difficult than buying it at Target or buying it at the grocery store. Q: Your tagline on your website is reduce, reuse, refill. Why did you change it from reduce, reuse, and recycle? A: Recycling is broken. And we think that when we put something in that recycling bin and it's got that nice little triangular symbol on the back, that it's actually getting recycled. But the truth is, recycling in this country is broken. Only about 7% of the plastics that get tossed into that recycling bin actually make it into a second life. Some of them can't be reused at all. Some really thin plastics are a one-time use. But, even the things that are thicker, only about 7% of them get reused… It almost gives us license to just be wasters and refilleries say, don't be a waster just keep that container. You only need one, one container. Just keep getting it refilled every single time. So it's a mindset of not causing so much waste and making us slow down and think about, is there a way for me to really reuse this thing? It's so easy to just toss it in the recycling bin and think it's now somebody else's problem. Q: What's your big-picture end goal? What do you see for the future of your business? A: I would love to help anyone who is moving somewhere and they would like to open up a shop like this where they're going. To just be a bit of a mentor for that and help them answer some of those questions and help them get that set up. Because, as I said, I think these things are necessary in every community. And just because there's one maybe in Milwaukee, Milwaukee's a pretty big city, and it doesn't mean that everybody can get to that shop. We need more of them everywhere.

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