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20 | THE UNIVERSITY DAILY KANSAN | WWW.KANSAN.COM | News | WEDNESDAY, JULY 16, 2008
'Karma' keeps it klassy at strip club Out House
Karma is a stripper at the Out House, 1835 N. 1500 Road, and shared her thoughts on her occupation.
1) What separates the Out House from other strip clubs?
The Out House is different from other clubs in one obvious way that is both beneficial to customers and dancers. The club is BYOB, which saves customers money at the liquor store, and at the club (since there are no over-priced drinks to pressure them into buying for both themselves and the dancers). As a dancer at the Out House, I'm not being forced to accept every drink a guy buys me, whether fake or not. I don't drink soda, or alcohol, so I appreciate being able to bring in my own tea or Gatorade.
Karma
2) What is your favorite song to dance to?
You can only play a song so many times before someone else decides they like it and want to dance to it, too. There is a number display on the jukebox that shows what song is playing, so if it really is that good,
every other dancer in the club can take a peak and play it whenever she wants. It's like a secret handshake: Eventually someone else is going to figure it out, and it's not as cool when that happens.
3) What got you into stripping?
Actually, I had a speeding ticket I couldn't pay. I had worked all month long, trying to come up with enough money, but between food, gas, and making almost nothing at my retail job at the mall, I had made no progress. I went to Bonita Flats originally, decided it was a little to crazy for me, then somehow ended up at the Out House. The "crazy" of the Out House was much more
suited to my liking.
4) What do you think is the biggest misconception about strippers?
The biggest false stereotype relating to strippers would be substance abuse; we don't all drink, and we don't all do drugs. I hardly even drink soda. You can't make your opinions of all of us based on the actions of a few of us.
5) What is your favorite part about stripping?
Dancing is freedom. I have the freedom to make all my own decisions, to travel, to be accountable to almost exclusively myself. I buy my own food, pay my own rent, car insurance, and phone bill. I am also paying my own way through school, one semester at a time. I've been dancing since 18, and since then I've been free to do as I please. I can't imagine not being able to buy the kind of food I feel like eating, or having to answer to someone for a grade that was less than perfect: It's my life, completely.
—Bryan Cisler
Recipe: Hot, spicy dish gets even hotter
Lacey Doherty, manager of Urban Outfitters, 1013 Massachusetts St., shares her hot and spicy dinner dish for The Kansan's Hot 'n' Spicy issue.
INGREDIENTS
Vegetable oil
1 green pepper
1 onion
2 tbps. green curry paste
1 can of coconut milk
1 box of couscous
Paneer cheese or tofu
DIRECTIONS
"It should get thick," Doherty said of the ingredients in the pan. "If it stays thin, you just add some flour to thicken it up."
Chop up the green pepper and onion and any other kind of vegetable you wish to add. Coat a pan with vegetable oil and sauté the vegetables for five to 10 minutes. While doing so, add two tablespoons of curry paste and a can of coconut milk.
In a pan, bring water to a boil and dump in a box of couscous.
When fluffy, put on plate and place vegetables on top.
Doherty said she used paneer, an Indian cheese similar to tofu to top off her dish. She makes the meal a couple times a month.
And if you want to make it hotter, no problem.
Even though the meal isn't a sexy dessert, Doherty said couples could still enjoy making it together.
"The more curry you add, the spicier it gets," she said.
"Chopping vegetables can be like a teamwork activity," she said.
— Jesse Temple