top of page

Projects

Projects I've completed over my time as a student at Appalachian State 

Inside the Mind of a Mountain Biker

A project done in Multimedia Storytelling: Mountain Biker, Nick Novacek, gives a taste of what it means to bike on trails, mountains, and more. Protective gear, berms, wheelies, jumps without dying, and broken ribs continue to roam a mountain biker's mind.

The Life of a Mountain Biker

Audio-Agnostic video created in Multimedia Storytelling

THE BENEFITS OF STAYING ACTIVE

A multimedia story:

Mountain biking improves mental health across the United States. Three mountain bikers in Boone, N.C., have seen increased mental health, improved fitness and growing emotional awareness after investing time into the hobby.

Pumpkin Smashing

A past story rewritten in Smart Brevity format.

Appalachian State University Club Hosted Annual Pumpkin Smashing

Two students decided to smash pumpkins from 5-6 p.m. on the Convocations lawn at the corner of Rivers Street and John E. Thomas Hall for the Recreation Management club's annual fall event on Nov. 11.

 

Why it Matters:

  • Smashing pumpkins provides a way to destress the anxiety that forms during midterms. Drew Smith, the club treasurer, said. he thinks the ability to smash something without punishment is the best thing you could possibly do, especially after midterms.

  • The smashed pumpkin scraps get fed to the animals.

  • Outside involvement in club activities provides publicity for smaller clubs like RMA.

How it Works:

  • The club welcomes all to join. The fee to smash is $5 for non-members and $1 for RMA members.

  • The event includes a tarp, with pumpkins in each corner holding it down and a large pumpkin in the center accompanied by a sledgehammer.

Flashback:

  • The club formed in 2021, and since then, they have held this event annually.

  • This is the event’s second year, and the executive board made sure to add this event to their allotted budget.

What's Next:

  • RMA has lots of other activities planned. Look out for game night, watermelon smash, hikes and taco night in upcoming weeks.

Go Deeper:

  • Those interested in other events offered by RMA can find information on Appalachian State’s engage site under the Recreation Management Association events tab.

Peak Pursuit: Thrills, Trails and Triumphs

A multi-media photostory

"Beneath the Surface: The Art of Deception with Fake IDs"

An in-depth reporting and writing story about fake IDs

  Waiting within the bustling line for the bar, you see a group of friends huddled together with laughter lingering in the air. The glow of the interior lights flickers out through the windows, casting playful shadows on the pavement. Excitement buzzes as you await your turn, the distant thud of music leaking through the door. Just steps away from greeting the bouncer, you hear angry shouts. An argument breaks out between the bouncer and the patron. The guest is escorted out of line by three other security personnel. He was 19, attempting to use a fake ID to get into the bar. 

  Fake IDs are not uncommon among those under 21, especially in a college town, where people want to go out and have a good time with their friends. According to Document Security Alliance, around 59% of people between the ages of 15 and 20 possessed a fake ID in 2020. Jack Fortrin, 20, a bouncer at Rivers Street Ale House, said he’ll get roughly three per week. He said it’s hard to judge just how many three per week is because Boone is notorious for checking IDs, and most people know not to test it. 

  “It’s worse on game days people are coming in from all over, wanting to go to the bar with their friends after a win,” Fortrin said. “I get a bunch on weekends when we have home games or events, like concerts.”

  Fortrin said bars in Boone are really good at checking IDs and a lot of people coming in from other locations aren’t aware of this. He said a lot of the fakes he gets are from people who don’t live around the Boone area. Rachael Wylie, 21, said she invited her friend to Boone on a game day in November 2022. Coming from Charlotte, her friend wasn’t aware of the strict ID checks in Boone. Within two hours of his visit, he had his fake ID confiscated by a bartender at Rivers Street Ale House. 

  According to an article by the National Library of Medicine, advancements in technology have significantly increased the accessibility of counterfeit IDs—The prevalence of online platforms and websites providing convenient access to high-quality fake identification has increased. Some platforms allow individuals to submit their photos and personal details, resulting in swift delivery of counterfeit IDs within a matter of days.

  “Fake’s are definitely better,” Fortrin said. “Cause if you look at older ones, they lack in quality, and especially newer ones are better with all the scanning stuff because that used to be a big thing is that fake IDs wouldn't scan. But now, all the fake IDs scan, you know?”

  The majority of ID scanners authenticate an ID by scanning the information encoded in the barcode or magnetic strip, ensuring that the data is presented in the correct format. These functionalities primarily serve to facilitate the rapid extraction of information from an ID and are not designed as strong security measures. 

  “Scanning has kind of been phased out because that is hands down the easiest thing to fake,” Nick Novacek, 25, a former host at an axe bar, now a software integration expert, said. “It is an unencrypted barcode. So, there is a checksum at the end and the start. And those are mathematically calculated, and the formula is public. So, anybody can make one.” 

  Novacek said any company trying to integrate a database lookup quickly on a scan would have to integrate to all 50 states, which is expensive. 

A dependable scanner would be expensive for the business and would take time. Novacek said the government database is slow. When he scanned in information, it took more than a minute for results to come in. A line waiting to get into the bar is typically quite long. A minute to look up each patron's ID causes 10 people to take 10 minutes to get in. Fortrin said it takes about 20 seconds per person, which means it takes two minutes to get 10 people into the bar. Fortrin said if they needed to wait one minute for each guest, the line would be out to the road and people would leave. 

  The strongest security measure is human. Bouncers, police officers and alcohol distributors are all trained to be able to distinguish between a real ID and a fake one. 

  Novacek said it’s important to note that there are three types of fakes: Fake, borrowed and altered. 

  A true fake ID is one that is crafted from scratch with the use of pictures and personal information. A borrowed ID is when a minor uses an ID from another person, like an older sibling, and pretends to be that person. An altered ID is the real identification card belonging to the individual with some modified details.

According to Maine’s Center for Disease Control & Prevention, always start with the back when looking for fake IDs. Oftentimes, there is blurred imagery on barcodes, seals or prints. Fortrin said it’s almost always extremely easy to tell. 

  Novacek said all of the newer IDs have holograms within them. Southern Chard, the bar he worked at in Raleigh in 2019, used to keep little blacklights behind each of the counters. Novacek said if you shine a blacklight on the ID, you will see all of the holograms. He said those are really hard to fake.

  Novacek said that it’s rare to see fake verticals. 

  Fortrin said he’s maybe seen two vertical fakes in his year of working as a bouncer at Rivers Street Ale House. Fortin said it’s always been an older sibling giving their younger sibling their old ID.

  “At that point, you just have to look at them and be like, bro this isn’t you,” Fortrin said. “Most of the time they’ll just be like ‘you right’ and head out.”

  A person who provides fraudulent identification for another person’s use could face criminal charges according to North Carolina criminal law. The charges are the same for the person presenting the ID. Charges can vary from a class 1 misdemeanor on record, loss of license for one year, jail time, fines and probation.

  Even with websites giving information on how to discover a fake ID, fake ID distributors don’t resolve the issues. Despite the growth in technology, the only change among IDs is scanability, according to an article by the Center for Alcohol Policy. Bouncers in Boone are confident in their ability to spot a fake. So why do people still try their luck in using them? 

  College students specifically tend to have friends who are over 21 and want to go out, get drunk and do something fun. Jasmine Sedaghatzadeh, a senior at Appalachian State, turned 21 in September, said she thought about buying a fake ID in 2021. She said she was the youngest in her friend group and she was tired of always having to stay home when her friends would go out to the bar.

"Beyond the Bin: Watauga’s Push for Composting Solutions"

An in-depth reporting and writing story about waste disposal in the High Country. 

  The air is crisp and cold, blowing freely through two open doors at the Watauga County recycling center. One large pile of mixed recycling lays scattered in the middle of the room, waiting to be pressed into cubes. To the right, is a mound of cans with a rounded peak. To the left, cardboard boxes lay freely on the gray concrete, muted by a dusting of dirt from years of footprints. Behind the cardboard, passed a wall separating the processed recycling from the new free recycling, are large cubes of plastic, cardboard and mixed recycling, all grouped in their respective categories. A small meow echos across the walls. Cole Kiziah, Watauga County recycling coordinator says it is probably either Puss, the 16-year-old junkyard kitty or Homeboy, a cat who just showed up not too long ago. Absent from the recycling center is a place designated for compost. 
  Over 6,000 pounds of food waste in the area gets thrown away according to studies conducted in 2019 at the Watauga County recycling center by Craig Coker, who Kiziah said is the guru of composting in this region. Coker has over 40 years experience in the planning, permitting, design, construction and operation of organics recycling facilities. 
   “Forty percent of the total waste stream could be composted,” Kiziah said. 
   Composting is a natural process that transforms organic materials, such as kitchen scraps and yard waste, into nutrient-rich humus. This practice involves decomposing organic matter through the activity of microorganisms, creating a valuable soil conditioner that enhances soil fertility and structure. Composting reduces waste, enriches soil and promotes sustainable gardening and agriculture. 
  Jennifer Maxwell, sustainability program director at Appalachian State, said keeping organics out of the waste stream or out of the landfill is ideal because organics create methane as they break down. She said compost is their most desired stream because they compost on campus. Whereas recycling is energy intensive and has to travel off the mountain to get sorted and marketed.
  “Part of the reason that we have our facility on campus is because we had no other option. And we’ve been composting here for a long time and no farms nearby,” Maxwell said.
  Beyond the university, Boone residents have limited choices for managing their food waste, with landfill disposal being the primary option. Boone residents are provided with an option through the Composting Program offered by the Town of Boone. Free composting bins are available at the Public Works Center, allowing residents to engage in yard composting for personal use.
  Another option is Born Again Dirt Composting. B.A.D. Composting is a compost cooperative that aims to get people gardening and create good soil for the community, from the community. They generate compost by collecting community food scraps and utilizing community spaces to process the organics.
  According to B.A.D. Composting’s website, for a monthly fee, they will provide a 5-gallon bucket for food scraps and other compostable raw materials. You fill it up and they pick it up twice a month, right from your door. With that monthly fee and food scrap collection, clients are also given the opportunity to request compost for their garden.
  Additionally B.A.D. Composting provides pickups for restaurants around Boone. As of right now, they provide pickup service for 11 businesses: Beacon Butcher Bar, The Cardinal, Sunrise Grill, Melanie’s, Lily’s Snack Bar, Proper, Hatchet Coffee, F.A.R.M Cafe, Baptist First Baptist Church food bank, Saint Mary of the hills Episcopal Church and Everybody's Loaded Biscuit.
  Ballard Reynolds, founder and general commercial coordinator of B.A.D Composting, said to compost you need a certain level of oxygen, heat, moisture and nitrogen-carbon ratio. If any of those get thrown off too hard, it's going to start to stop decomposing. They build hot compost by combining balanced carbon and nitrogen inputs, aiming to eliminate weed seeds, promote optimal microbial health, minimize unpleasant odors and generate nutrient-rich soil.
  There are plans of Watauga County introducing a meat slaughter facility, currently nicknamed ‘Kill Chill.’ Jim Hamilton, county extension director, said there was a proposal and package sent to the county by a consultant who specializes in composting facilities back in 2020 when the slaughter plant was initially proposed. 
  “We will be pursuing the re-initiation of a potential composting facility to complement the slaughter plant,” Hamilton said in an email. “No firm details or funding yet, though. The initial plan in 2020 had around a $500,000 price tag. My guess is that now, the costs have probably risen substantially.”
  Kiziah said the Watauga County recycling center has partnered with Appalachian State for quite some time. He said they’ve just come to an agreement about taking ASU’s finished product of compost letting it cure. They’re in the works of building a site for ASU to do that. Kiziah said once that happens, it will hopefully open the door for the county to start its own composting program, because once the “Kill Chill” gets put into place, that’s a lot of nitrogenous waste.
  Kiziah said a compost facility could cost very little to get started. He once worked on collecting scraps from local businesses and composting it himself, he called it Dinner to Dirt. He started the business in 2018 and had 11 restaurants that were on board. However, after continuing to collect on his own, composting using just a pitchfork and a wheelbarrow, he got burnt out. He said he got up to 85 tons of material, just by himself, and that once you get a piece of equipment involved and it'd be super easy. 

©2023 by Bec Scholes. Proudly created with Wix.com

bottom of page