Meet Your New Cil Representatives


Nic Viox (Chair)

Shared governance is a historically important part of this institution, and I am privileged to be a part of it. In Nonstop’s ever changing future, I hope to provide as much continuity as I can by sitting on CoCcil again this term. I intend to do my best to provide service and support to the community as a whole: staff, faculty, and students.

Lincoln Alpern

I think ComCil is important as a venue for the community to address important (if often dull and day-to-day) issues about how we sustain and improve ourselves as an institute and as a community. On ComCil, I intend to serve this community to the best of my abilities, and to do my bit to fill the student quota. In the unlikely event of a real controversy, I will attempt to be a calming influence and voice for reconciliation and constructive dialogue.

Eva Erickson

I am running for ComCil because I want to make sure that our actions line up with our values, and that these Antiochian values that we hold so dearly as apart of our identity are preserved in the future Nonstop/Antioch, regardless of what happens. I also want to try to make this semester be as good as we can make it. I’m looking forward to being involved in this facet of community government, and learning how ComCil is apart of the bigger picture.

Rose Pelzl

I intend to represent my constituency, with your consultation and input. I intend to keep you informed with what’s going on in Comcil and to focus on the success and survival of our organization.


Jonny No

I originally began attending and later sitting on both ComCil and ExCil because I had heard that in theory it was an essential component of the learning experience both at Antioch and now at Nonstop. I’m pleased to be able to confirm that this is indeed true. Sitting on councils allows one to participate in the formation, development and nurture of community structures and expectations. As luck would have it, it turns out that when you nurture community, you empower yourself and all those around you, and this is a crucial part of our struggle. I feel lucky to have been able to sit in on (and then sit on) these councils beginning shortly after the exigency announcement, and feel as if this provides a basis for seeking re-election. Not merely to pay lip service to the history of community, but to make sure we are still baking it fresh daily, as the saying goes. Recipes have to get passed down, you know? You can’t get this stuff from books or lectures or conferences, you can only learn as you go.

Jessie Clark

My choice to join Excil this term was made in awareness of the ambiguous yet critical nature of our present time, for Nonstop as well as the future of Antioch.  I look forward to enjoining my intellect, enthusiam, and skills with the continuing efforts of the group. Excil is an essential place of our efforts. My wish is to apply my wisdom and good ideas to its worthy cause.

John Hempfling

I really want to be on ExCil. I intend to represent the students. Also I’d like to participate in the process of developing the relationships between ExCil, the Executive Collective, the CRF and Gommunity Government (to name but a few) since no one can explain to me what their relationships to one another actually are.

Vegan Recipe of the Week


I don’t use any exact measurements but I’ll give you an estimate.

*1 package of Firm Tofu
*1/2 cup cashews
*1Tsp Cooking Oil
*1 Tsp Cumin and/or Mustard Seed
*3 cloves of Garlic (minced)
*1 large Onion
*1 medium Carrot
*1 large Sweet Potato (cut into small cubes for quick cooking)
*1 Red Pepper
*1 cup Snow Peas
*1/2 can Coconut Milk
*1-2 Tsp Curry Powder
*1/2 Tsp Chili Powder
*2 Tbsp Peanut Butter


To make the tofu denser, put it in the freezer the night before you cook. Take it out and let it thaw to the point were you can cut it into slices. Place cashews in a frying or cast iron skillet with no oil on medium heat allowing them to roast. In a wok or large frying pan on medium low heat add oil and seeds. Turn heat down slightly when seeds pop. Add the garlic and onion, cook until translucent. Add the carrot and sweet potato (add more oil if necessary).  Allow the harder veggies to soften a little and then add tofu, snow peas, and any other veggies you have around. Now its time for the coconut milk, peanut butter, and seasonings! My brother likes to add butter and sugar to the mix, but I like to pretend that I cook healthy.  Let it all simmer while you keep tasting and adding. Serve over rice.

Vegan Recipe of the Week – Pizza


I am too impatient to watch dough rise, so I use this recipe for quick delicious pizza dough.

Dough Ingredients:
*1 ½ c flour (white, whole wheat, gluten-free, etc. will all work fine)
*1 tsp baking powder
*1 to 2 tsp dried herbs of your choice (oregano, basil, rosemary)
*½ tsp salt
*1/8 tsp ground black pepper
*1 egg equivalent of powdered egg replacer (substitute for an extra ½ tsp baking soda and splash of your choice of liquid)
*¼ cup oil
*½ cup vegan milk (soy, almond, rice, etc.)
Topping and Sauce Ideas:  marinara, vegan pesto, olive oil, mushrooms, onions, broccoli, corn, beans, avocados, figs, all the fruits and veggies you can think of, nutritional yeast, fake meats, soy cheeses (my favorite’s the gourmet brand)

Preheat oven to 425 F. Mix dry and then wet ingredients, using your hands to kneed together. The dough can be stretched or rolled in a variety of ways. I like to flatten the dough with my hands on a floured surface, place in an oiled glass pan, metal cookie, pie pan, or whatever is around and continue to flatten to about ¼ inch thick. Bake the crust for about 10 minutes or until light brown. Add sauce and toppings and bake for another 10 to 15 minutes. And now the fun of trying to cut the pizza without burning your fingers.

I’ll be making Pizza for Vegan Potluck this week, Saturday 6pm Mills Kitchen.