Humans of Columbia


Betty Wilson is a lawyer at Oliver Walker Wilson.


Caleb Reagan is a detailer for Frank Fletcher Auto.


Chris Cook is self-employed.


Still Life


Holy Arends, 18, is a student MU enjoying the warm February weather in Francis Quadrangle.


Carli Smith, 18, is also an MU student who took her studies outdoors to the Francis Quadrangle.


Josh Boehn, 21, works inside Jesse Hall and is also a part of Tiger Tour Team.

Mexican Consulate Numbers Spike

More and more Mexican citizens are going to Mexican consulates after Trump’s inauguration. Read the story here.

This specific article uses, for the majority of it, solely consults. While this could be seen as the same interview over and over, each consult has their own disposition on helping people, and their location varies across the U.S.

The combination of all these consults show the immediacy of Mexican citizens to find secondary options if the government agencies come for them. Each location has a different concern. For example, Carlos González Gutiérrez, a consult in Austin, Texas, has a different numerical concern than other regions. About half of the 200,000 people living in his area are undocumented immigrants. One thing to mention, however, is that Austin ranks lower on undocumented immigrant numbers than other places in Texas. Los Angeles has a much higher number, which is important to note because the NYT talked to Carlos García de Alba, a consult in Los Angeles. These opposing areas have different needs. While González will use more mass media, García will focus on who he is meeting with for that day.

For areas like Phoenix, consult Claudia Franco’s idea of taking on this issue is to be more of a psychologist for people. She would like to listen to their fears and create a worse-case scenario; however, González has decided to appear on Spanish-language television and radio to remind people these operations seem to be targeted. These two ideas express the diversity on how to deal with this situation. While one is more therapeutic and personal, the other is more mass distribution of a message to create serenity.

While I did not list every source within the story (there are seven), I believe they are all reliable due to their credibility. The majority of them, like I said, are consults who are dealing with these situations on a daily, first-hand basis. The other two sources, a Mexican official and a Mexican citizen – possibly now American citizen? It is unclear. The official’s need to be anonymous could be seen as unreliable, but with this piece coming from the NYT, there is enough credibility to believe this is accurate. Also, it is only a sentence of what the official said with an explantation on why he/she is anonymous. The possible Mexican immigrant is used as an opinion at the end of the article. It is reliable because it is a first-person concern on the situation.

I believe the author located these sources by looking at the highest undocumented immigrants areas and then talked to the consult in that city. The Mexican official possibly came from the author’s idea to get a word on the president’s action, since President Enrique Peña Nieto is spending money on helping people who face deportation the option to get a lawyer. The Mexican citizen was found in Los Angeles, so I think that the author interviewed someone who was waiting for a consultation in the LA office where she was interviewing García.

A Meat-less Burger

As vegan and vegetarian trends continue, there is a chance for a bigger support against meat when people find out about the burger that helps the planet. Listen here.

Allison Aubrey reports on a meat-less burger, “The Impossible Burger,” that was engineered by Pat Brown. Brown looked into the reason cow meat has the taste it has. Turns out, it is the heme inside of the burger that makes it so delicious. Brown isolated heme in order to make the meat-less burger tasty! Brown’s start-up company, Impossible Foods, currently supplies to seven high-end restaurants.

During this interview, Aubrey did not define where she was interviewing Brown; however, the ambi sound that is playing in the background moves the listener to wherever their imagination leads them. To me, I felt maybe I was in a laboratory where Brown studies and researches. I also imagined that we were at the home office of Impossible Foods, if there is one. Again, Aubrey’s background leaves out a lot of information.

Aubrey visited executive chef Brad Farmerie who works at Saxon + Parole in New York City. The natural sound of the sizzle of the burger on a grill encompasses the listener to be in the restaurant. That was my favorite nat sound within this piece.

The last source Aubrey interviewed was a customer, Phillip Duff, who ended up criticizing the burger. This, to me, felt a little awkward in that this piece went in with the intention to support the new burger but ended with ridicule. While the ambi sound kept me within the story, my mind could not help but wander to the idea of, how does this interview add to the piece?

While we often talk about he-said-she-said as a trivial way to portray a story, the last minute customer interview made me feel as if this was an attempt to show two sides of the story.

To me, I felt as if Aubrey could have talked to someone who is an advocate for animals that would thoroughly enjoy this idea that there is a meat-less burger.

All in all, this NPR piece is relevant to the idea that more and more studies have come out showing how bad animal meat is for us. Now, there is a way to avoid eating meat while seeming like you are eating meat.

Chinese New Year Updated

Battle High School hosts the 2nd Annual Chinese New Year Celebration that consisted of performances from Columbia Public Schools. Dan Li, Chinese director of MU Confucius Institute, opens up about the program and celebration. Listen to it here.

Chinese New Year 2017

Battle High School hosts the 2nd Annual Chinese New Year Celebration that consisted of performances from Columbia Public Schools. Dan Li, Chinese director of MU Confucius Institute, opens up about the program and celebration. Listen to the interview here.