From Student Loan Fees to Master's Degrees: The Future Undergraduate

The Community College of Philadelphia's recent rennovations give the

historical main campus a modern edge

Photo courtesy of Avenue of the Arts

www.avenueofthearts.org

Last year, Meredith Cohen was leaving yet another discouraging job interview when a billboard in Center City caught the young college graduate’s eye. “Community College of Philadelphia: Achieving the Dream,” it declared.

            Since graduating in 2010 from Widener University, where she earned a bachelor’s degree in psychology, Cohen says she had been growing increasingly anxious about her professional career, or lack thereof.

            The six month grace period awarded to borrowers of federal student loans had just ended, and Cohen’s full-time job as a restaurant shift manager was not providing enough to pay bills.

            “I was so desperate, I was interviewing for jobs I didn’t even want,” says Cohen, who went to an estimated 30 interviews before moving back to her mother’s South Philadelphia row home.

            Around this time, Cohen says she also became aware of just how damaging her student loans were, although she admits Widener’s steep tuition – exceeding $30,000 per year – should have caused concern earlier.

            “It was naïve, but I thought because I had subsidized [Stafford] loans and therefore wasn’t required to pay interest, that I would be able to afford my debt, regardless of tuition costs,” she says.

            But Cohen’s life after graduation didn’t work out as planned; the job offers didn’t come, although the student loan bills did. So like many other college students today, Cohen began considering alternative options.

A 2011 U.S. Bureau of Labor Statistics study shows the unemployment rate of bachelor’s degree graduates, aged 20 to 24, as being 7.7 percent, and master’s degree graduates of the same age group with an unemployment rate of just 3.3 percent.

It seems reasonable, then, for students to continue their higher education in hopes of being offered more job opportunities. However, in a nationwide survey of 872 adults ages 18-34, conducted by Lake Research Partners and Bellwether Research and Consulting, nearly three in four college graduates say they have more student debt than they can manage.

Meanwhile, 80 percent of young adults consider attending college after high school more important now than a generation ago but also say college has become less affordable in the past five years.

In one study, The Institute for College Access & Success (TICAS) found two-thirds of graduates in 2010 utilized student loans and had an average debt of $25,250.

“Today, as job quality has declined for all but those with college degrees, higher education is too often a debt-for-diploma system that puts an immediate obstacle in front of new graduates as they start their working lives,” says Tamara Draut, vice president of policy and programs for Démos.

Whether starting a college career or continuing educational programs, many young adults are turning to community college as a cheaper alternative. The U.S. Department of Education credits community colleges with facilitating more than 40 percent of all undergraduate students in the nation.

According to the Pennsylvania Commission for Community Colleges, more than 200,000 credit students attended the state’s 14 community colleges last year.

However, TICAS conducted a nationwide study last April and found students at community colleges much less likely than their peers at four-year schools to get the financial aid they need. In 2011, more than one million community college students were denied access to federal student loans.

Cohort Default Rates (CDRs) measure a school’s number of borrowers, from a given class, who default within two years of entering repayment. Students have 270 days after the designated grace period to make a payment or they default on their federal student loan.

“Reputations often prevent community colleges from participating in loan programs, which tends to affect the students who need assistance the most,” says Tara Sarica, a Financial Aid Advisor at Drexel University. 

According to TICAS, federal student loans have fixed interest rates, flexible repayment plans, and generous forgiveness programs, compared to private student loans distributed by banks and lenders, which typically have expensive and risky interest rates.

The Texas Guaranteed Student Loan Corporation reports that CDRs were created to prevent higher education institutions from enrolling students unable to benefit from the degree or repay federal student loans borrowed.

“By implementing a measure that determined schools with high CDRs, Congress originally guaranteed students the ability to make good on their college investment,” says Sarica. But schools with excessive default rates may lose eligibility in federal student aid programs, according to the U.S. Department of Education.

According to The Pennsylvania Higher Education Assistance Agency, Subsidized Stafford Loans are awarded based on financial need and require the federal government to pay accumulated interest. These are generally preferred over Unsubsidized Stafford Loans, which can be awarded to anyone but hold borrowers responsible for repaying all interest.

"By providing subsidized loans, the government tries to protect students,” says Jane Shaw, president of the John W. Pope Center for Higher Education Policy. But Shaw believes the effects can also be harmful by increasing demand and thus causing unrestrained tuition costs.

The Obama administration’s Income-Based Repayment plan (IBR) strives to make student loan payments more affordable, by capping the monthly payment based on income and family size, according to the U.S. Department of Education.

Yet in general, students are facing discouraging prospects: the Federal Digest of Education Statistics reports that only 55 percent of first-time, full-time bachelor's degree seekers at public institutions finish their degree within six years.

According to Neal McCluskey, associate director of the Center for Educational Freedom at the Cato Institute, legislators have even considered expanding bankruptcy eligibility to curb the “skyrocketing tuition rates” of postsecondary institutions.

But McCluskey believes the best solution for the government to assist students “crushed by inescapable loan debt” is to simply lower federal aid levels.

In addition to borrowing student loans under conditions she didn’t fully understand, Cohen says her progress was further inhibited by her decision to attend an expensive university in the midst of an economic recession.

“If I could rewind to my senior year of high school, I would tell my younger, dumber self to evaluate my options, and to plan for the worst,” says the older, wiser Cohen.

But she didn’t know then what she knows now; there are affordable ways to receive an education. So like more and more students each day, Cohen is planning her next move while attending community college.

Returning to school has delayed Cohen’s hefty student loan bills, allowing her to work part-time and still manage to live on her own, neither of which was possible a year ago.

“I ruled out graduate school immediately when I saw the sum of my [student loan] debt, but I guess it took being broke and utterly hopeless for me to reconsider the opportunities available,” says Cohen.

From Sight-seeing to Teaching History: The Future Tour Guide

            Nearly 30 restaurant enthusiasts attended Philadelphia’s City Food Tours newest weekly tour of the recently revamped Northern Liberties neighborhood Feb. 18.

Darling Diner makes their own

banana foster cheesecake daily

            “A Taste of Northern Liberties” tour covered less than 1.5 miles total and stopped at five featured sites, each supplying its own colorable, “home-grown” fixings. Culinary highlights included El Camino’s house jalapeno poppers and a generous slice of banana foster cheesecake from Darling’s Diner.

            “The motive here is simple: discover the best places to enjoy real food,” said Todd Murray, a veteran City Food tourist, who has attended tours ranging from gourmet dining to Love Park’s “authentically delicious” food trucks.

            City Food Tour co-owners Robert Weinberg and Eric Matzke prefer to host tours together. In addition to Saturday’s tastings, the partners identified several notable sights along the way, such as the brew house, where America’s first lager was made, and murals created by the Hancock Beautification Project.

The Liberty Lands mural depicts the historical Shmidt's Brewery building

Matzke explained how “No Libs,” originally an industrial zone for textile mills and plants, endured a gradual decline following WWII, until revival efforts began in the 1990’s.

Some guests were surprised to learn the transformation did not fully materialize until 2009, when the Piazza @ Schmidt’s opened in the heart of town.

One attendee, Jason Dalton, recalled a friendly competition with Matzke.

“I really thought I stumped him with my question about Cohocksink Creek,” he said, “but Eric was determined to give an accurate yet enjoyable history lesson, something I never thought possible until today.”

With its towering residential buildings enclosing a

ground-level shopping center, Liberties Walk makes

efficient use of just four blocks

            According to Weinberg, Bart Blatstein designed the innovative Liberties Walk, which houses an array of galleries and shops among other retail locations. The “innovative developer,” he also noted, constructed the Piazza’s modern features to commend the “younger, hipper business demographic” responsible for rejuvenating the community.

            “[City Food Tours] guides love sharing inside fun facts about the places visited, how the food is made, and what to look for when selecting items on your own – useful information you could never get simply by visiting a shop or restaurant on your own,” Weinberg said.

Following the event, guests personally complimented their tour guides for providing an engaging approach to the food tour industry. First-time guest Mary Peabody described the pair as “funny, endearing, and knowledgeable,” adding she was eager to book another tour in the warmer months to come.

From DJs to MCs: The Future Entertainer

The HeadHouse's attractions are hardly limited

to craft beer and sushi. In fact, guests recently

enjoyed the cafe's uniquely paired specialties at a
loud, messy, awesome after-hours dance party.

Photo courtesy of The HeadHouse Cafe
www.headhousephilly.com

            Finally, the waiting is over.

            Spring is here to stay, and Philadelphians scatter the city’s streets, embracing the first warm Saturday night in months by sporting short sleeves and smiling faces.

On a cobblestone side street in Society Hill, the line outside the HeadHouse Craft Beer Café hums with anticipation. Folks smoke cigarettes and make small talk, discreetly watching the closed front door.

When a random passerby inquires about the crowd, which has caused his golden retriever’s tail to begin lashing excitedly, a bubbly brunette is quick to respond. They are here awaiting “Let Your Body Take Control”, a heavy bass event presented by Actual Records and Seclusiasis, two local independent record labels.

There seems to be an unspoken (yet accepted) knowledge present: these parties get loud. As promised on the event’s Facebook page, “sound and bass will be reinforced to the point of absurdity – we’re talking brand new subwoofers – pairs of them, actually.”

Judging by the bountiful group, it is hard to believe the hosts only just revealed the event’s “top secret” Lombard Street location, posting to fans on Facebook and Twitter less than two hours ago. But despite the last minute disclosure – or perhaps due to the suspense it generated – the turnout is already raising concerns about exceeding maximum capacity, attracting local authorities, or both.

However, the show will go on because, after all, any attention is good attention. At least according to Shane Meighan, promotions director, audio engineer, and overall “bad lieutenant” at Actual Records.

“Tonight was the result of several diverse labels collaborating and producing an impressive public response, which is precisely what I strive for in doing my job,” he says, peering down at the bustling street from an upstairs window.

His job, among other things, involves developing and maintaining brand awareness with web-based marketing campaigns, specifically through the use of social networking and new media sites such as Facebook, Twitter, YouTube, Blogger, and Tumblr.


            With a business degree from Drexel University under his belt, this young entrepreneur says he has relied on such technological innovations to make his mark in Philadelphia’s local music scene.

Around 10 p.m., an unfazed bouncer appears from behind the café’s curtained entrance to observe the jittery group before him. As each attendee approaches the door, he methodically places an obnoxiously large black stamp on their wrist, collecting the five dollar entrance fee in exchange.

And the party has begun.

            Over the next few hours, friends arrive in clusters but quickly disperse, breathlessly stumbling across one another on the dance floor, in the bathroom, or at the bar, only to surrender again to the pulsing music moments later.

Shane Sixten and Aaron Ruxbin often collaborate, in business
and music ventures alike. From the initial production stage to final
promotional efforts, the two "are simply a good team," says Meighan.

Throughout the night Meighan, who goes by the stage name “Shane Sixten” – a reference to his Delaware County roots and (610) area code – can be seen performing various duties. He mingles with guests at the promotions table and offers assistance at the sound booth. The burly musician even doubles as a bodyguard, periodically escorting rowdy partygoers outside, where he may offer to call them a cab.

Taking a break out front, Meighan leans against a brick wall, arms crossed, and starts to explain how he first got involved in the music industry. But before he can say much, a figure emerges from around the corner to contribute to the conversation.


“It all started with punk records,” declares Aaron Ruxbin, Actual Records label owner. When the duo met in 2010, Meighan was working the front door at MarBar, and Ruxbin was “spinning” in the back room.


At the time, Shane Sixten had just started his own label, Theta Operations, but didn’t have the resources necessary to thrive as a producer. Joining Actual Records, he says, allowed him to become acquainted with industry trends and make connections with local insiders.

“We, the DJs of the future, have reached a groundbreaking point – there is finally starting to be a kind of universally recognized format within the industry – which definitely broadens connections, but also allows artists to infinitely apply their own style and techniques,” he says.

According to Meighan, integrating different musical genres and production methods has helped redefine how music is enjoyed by fans, and especially by younger fans, who tend to define themselves through the current music of their time.

Headliner Elijah, co-operator of the UK label Butterz Records,

skillfully blends varying genres in his signature "hybrid"
mixes, which harmonize as smoothly as - shall we say - butter?

The event’s headliner, British “grime” expert Elijah, opens his set with a thumping, hardcore track which instantly creates a mosh pit of approval.

Dr. Ew is another crowd favorite, although the Philadelphia DJ masters an entirely different dynamic, mixing old school hip-hop lyrics over hammering beats.

 “Not long ago, live music simply meant rock concerts, but today there are festivals featuring rock, electronic, pop, alternative, and hip hop artists all at once,” says Ruxbin.

Even the event’s location oozes with avant-garde. The HeadHouse is run by Madame Saito – also known as Philadelphia’s “Queen of Sushi” – whose menu effortlessly blends French and Thai themes with typical Japanese cuisine, such as the homemade sushi currently being sold at a table near the bar.

            Some of the hipper guests clearly appreciate the raw-but-fresh, late-night snack being offered, although most people just came for the music, and they don’t seem to care where they hear it.

           “Whether in a secluded North Philly warehouse, or at a trendy venue in a prominent neighborhood, Actual Records knows how to throw a party anyone can enjoy,” says attendee Darren Pyatt.

            It’s now after 2 a.m., and this party is starting to wind down. Crowd members file down the stairwell with sweaty foreheads and flushed cheeks.


           Upstairs, Shane Sixten is collecting miscellaneous objects and shoveling them into a trash bag.

“This is a sign of success; people let their bodies take control, and so what if their minds forgot to clean up,” he says, laughing.

            Although it’s so late it’s practically early morning, Meighan is enthusiastic and sincere.


            Hey, for all we know, humans one day won't even need sleep. The future is here, and the possibilities are endless.

From Employee to Boss-to-be: The Future Businessman

            In many ways, Daniel Tennekoon is a regular guy in his early twenties: he loves Philadelphia sports, summer vacations, and living in Center City (but misses his mom’s cooking). Yet while other young Americans anticipate repaying endless student loans and struggling to find jobs, Tennekoon is preparing for the privilege of becoming his own boss.

           His decision to open an Italian food truck on Villanova University’s campus led Tennekoon to temporarily withdraw from Temple University last fall. But the business major believes a combination of culinary talent and “savvy marketing skills” are enough to begin this venture successfully. 

Tennekoon spent six months in Italy, where he
studied at the Italian Culinary Academy.

        “New business blueprints often show impressive potential and then fail, because owners do not properly evaluate local market conditions or consumer needs,” Tennekoon explained. He came up with this slogan on the spot – “high quality, low price, no hassle” – and then illustrated how the principle applies to his own company.

Recently - at Cucina Forte, a cozy BYOB restaurant in South Philly - Tennekoon sat down to discuss how he learned to cook in Italy, what it means to be a “foodie” (it’s heretical, for one), and his plans to retire early.

Q: You mentioned your hometown was not far from Villanova. Where are you from?

A: I grew up in Bryn Mawr, but we didn’t move there until ’96, I believe, during that intense blizzard. I lived in Michigan before that and was born in Baltimore.  

Q: How long have you lived in Philadelphia?

A: Almost two years now, but my dad is a doctor in the city, so I visited frequently before then. 

Q: Can you identify any specific experiences – personally or professionally – which have directly contributed to this endeavor?

A: I have a pretty good answer to that, actually. The biggest influence has definitely been attending culinary school in Italy, where I learned to appreciate mise en place – which literally means “putting in place” – or, in American terms, efficient food preparation. Also, my mother is Italian and a wonderful cook, while my dad is Sri Lankan and loves anything spicy. So I’ve had an overall diverse upbringing regarding food.

Q: Please describe your progression thus far in pursuing the goal of opening a local food truck company.  

A: Well, for a while nobody was willing to invest, until my business partner joined the project and suggested the location. From there, the marketing plan practically wrote itself, so all we had to do was pitch it. Currently, we are finalizing agreements with two investors (who, for personal reasons, asked to remain anonymous). Ideally, I would have funded the entire company myself, but that was never a realistic option. We have tried to limit outside contributions as much as possible, though, which has helped us to maintain control of our fundamental mission.

Q: And what is your fundamental mission, exactly?

A: Ah, totally saw that one coming. Our mission is to provide hard-working customers with quality, gourmet food products at an affordable convenience.

Q: Why did you focus on Villanova’s campus as a [starting] location?

A: I knew all along a college town would be a profitable market. But my partner graduated from Villanova and knew there was a need for a food truck on campus. Also, there are various businesses and schools in the surrounding area. So there is a substantial market of customers whom no one is satisfying at the moment.

Q: Do you plan to accommodate Villanova’s student meal plan options – if so, how?

A: It’s simply in the best interest of the company to accept Villanova’s “Wild Card.” Many students determine where they eat based on which places accept their meal plan, and not doing so essentially compromises our survival.

Q: What has the entrepreneurial business been like so far?

A: Enlightening. There are many responsibilities, such as adhering to certain codes and regulations, which go unseen by the general public. Also, I’ve learned certain things about myself. For instance, I never considered myself a control freak until now. 

Q: Do you feel you are on track to achieving your final goal?

A: Objectively speaking, yes. Precautions take time but are necessary. I’ve learned it really is better to do things right the first time – whether it takes an extra month, year, whatever.  

Q: What is the most rewarding thing about this project for you personally?

A: If all goes accordingly, I will be able to do what I enjoy for a living, and on my own terms. Not everyone can say that about their jobs.    

Q: As an experienced student yourself, what observations have you made regarding the success of food trucks on college campuses?

A: They’re convenient, which is why the idea is popular in my opinion. But in terms of specific food trucks, authentic food and reliable service make loyal customers, who in turn tell their friends; word-of-mouth promotion is definitely important.

Q: Please identify any long-term goals/visions you have for the company.

A: Eventually, I would like to open a restaurant somewhere in the city. I plan to work hard now and set an example, so that others can eventually run the business, and I can retire early.

Q: What have you found most discouraging about the food truck industry? What about the food industry in general?

A: For me, the unconventional hours have taken a toll. I was half joking before, but I really am trying to put in my “hard time” now, so one day I can relax and oversee operations from a distance. As for the food truck industry, while I certainly think it has potential, I am concerned with how I’ve seen them handled. Some vendors think they can get away with high prices and low standards, which has a negative ripple effect on the entire industry.

Q: Please describe any challenges you have encountered thus far or anticipate in the future.

A: Physically “outfitting” the truck has been pretty difficult. We’ve had to realistically determine which materials are absolutely necessary, and then come up with the resources to gather them.

Q: Food trucks have recently become a growing product-market in Philadelphia as well as numerous other urban areas. What advice can you offer those considering a venture similar to your own?

A: From my personal experience, I would say don’t underestimate the importance of location. Your business must be in a place where customers can access you and will want to. Also, offer something people are willing to pay for, but make it your own. That way, competitors won’t be seen as equal substitutes.

Q: What specialties will your truck offer that competitors don’t?

A: I like to think the whole idea of an Italian food truck is unique. When most people think of Italian, they tend to think “wine and dine”, as in spending time and money on a fancy dinner. What I am trying to do is highlight the best aspects of Italian cuisine and culture but package the menu in an “on-the-go” kind of way. We are anticipating the arrival of direct competition soon after opening the truck, so to keep customers loyal, I am considering a fixed-price menu: all lunch items one price, all dinner items one price, etc. Potbelly [Sandwich Works] does this, and it seems to work well for them. As a customer, I appreciate a business that focuses on such small yet important benefits.