October 2015: The Food Issue

the

magazine of the students of

the university of miami

october 2015

A

ST EAK I LOVER’S GU

EGANISM V O DE T

They made it...did you?

Be remembered, not forgotten.

Take your yearbook portrait!

Underclassmen are FREE no appointment required Seniors - Make an appointment at IBISYEARBOOK.COM

Where: Shalala Student Center Second Floor When: October 12-23, 10am-6pm Monday-Friday

Ray Lewis Enrique Iglesias

Dwayne Johnson Gloria Estefan

THE FOOD ISSUE

OCTOBER 2015

WE’RE KINDA RAD (ISH)

HEALTH & WELLNESS

THE GUIDE 4 Latin Bites

22 UM Farmers Market

Claudia Fernandes Hernandez

Lexi Williams

5 A Guide to Homecoming Madison Cramer

23 Munchies for your Drunchies

6 What’s in Your Fridge?

Erin Fischer

24 Decoding Nutrition Labels

Rori Kotch

8 Halloween To-Do List

Emily Joseph

Asmae Fahmy

25 Water Infusions Kendall Eisenberg

10 Holes in the Wall

26 Bulking Up

Joseph Gray

Andrew Miller

12 Coolest Lounges George Read

FASHION

13 Best Live Music

28 Let Them Eat Cake

Morgan Meehan

Hollie Pollak & Miguel Rodriguez Clark

IN THE LOOP 15 Boozy Foods

DON’T GET JALAPEÑ-MY BUSINESS

Diana Rodon

16 Hidden Deals

NICE BUNS!

MAIN EVENT 35 How to Diet on a Meal Plan Rachel Watkins

38 A Steak Lover’s Guide to Veganism

Lexi Williams

17 Snacking Goes Gourmet

Asmae Fahmy

43 Overcoming an Eating Disorder

Lizzie Wilcox & Lexi Williams

18 Outtakes Finds

Rori Kotch & Jamie Servidio

50 I Tried to Cook a Pinterest Recipe

Asmae Fahmy

19 Best Restaurants to Take Your Parents To

Jamie Servidio

52 Food Worldwide

Yili Wu

Leyi Zhang

20 Food Shows Decoded

54 Cooking Through The Years

Tommy Huerter

Kendall Eisenberg

21 Food Apps

57 How to Tailgate Like a Pro

Lexi Williams THIS MIGHT SOUND CHEESY, BUT ...

Rori Kotch

60 Student Profiles Lexi Williams

...YA BACON ME CRAZY!

64 Endnotes Alexis McDonald

october 2015

Letter EDITOR from the

distractionmagazine.com

WHAT’S YOUR FAVORITE FOOD? Editor-in-Chief_Rori Kotch “Fried Pickles.”

Executive Editor_Lexi Williams Managing Editor_Asmae Fahmy Co-Art Directors_Claudia Fernandes‐Hernandez & Allie Pakrosnis Photo Editor_Valentina Escotet Assistant Art Directors_Jess Clavero, Emma Deardorff, Celeste Escotet & Christina Riccardi Assistant Photo Editor_Sidney Sherman & Olivia Stauber Copy Chief_Madison Cramer Assistant Copy Chief_Diana Rodon Voice Editor_Erin Fischer The Guide Editor_Julie Harans “Hummus.”

In The Loop Editor_Chelsey Sellars Health and Wellness Editor_Mary Selep Fashion Editors_Miguel Rodriguez Clark & Hollie Pollak The Main Event Editor_Jamie Servidio “Grilled Cheese.”

Public Relations Managers_Hannah Bursack Assistant PR Manager_Ava Taylor Business Manager_Kendall Eisenberg “Chicken Pad Thai.”

Faculty Adviser_Randy Stano

DISTRACTIONMAGAZINE.COM

Online Editorial Coordinator_Renee Perez Online Managing Editor_Veronica Lopez Online Copy Chief_Chidera Anugwom Entertainment Blog Editor_Brandon Carusillo Food Blog Editor_Rachel Cox-Rosen Online Fashion Editor_Nicole Echevarria Student Life Blog Editor_ Kamila Knaudt Sports Blog Editor_ Brandon Carusillo Travel Blog Editor_ Thalia Garcia Videographer_ Justina Coronel Online Photo Editor_Yili Wu Social Media Editor_Rachel Watkins Assistant Social Media Editor_ Maggie Secor

“Pizza, duh.”

ASSISTING FACULTY

Bruce Garrison, Sam Terilli & Tsitsi Wakhisi

When it comes to contributors, we’re not picky. Whether you’ve found your niche in a bio book, you’re notorious for doing “nothing” at the comm or business school or you’re halfway into your college career and still wave that “undeclared major” flag, we want to hear what you have to say. Distraction is written for students, by students, and covers the full spectrum of student life here at The U. If you want to get involved or have any questions, e-mail our editor-in-chief, Rori Kotch, at distraction@miami.edu.

The magazine is produced four times per year, twice a semester. City Graphics and Bellack Miami printed 6,500 copies of the magazine on 8.5 x 11 inch, 60-pound coated text paper 4/4. The entire magazine is printed four-color and saddle stitch bound. Most text is nine-point Minion Pro with 1.8 points of leading set ragged with a combination of bold, medium and italic. All pages were designed using Adobe Creative Suite CC software InDesign with photographs and artwork handled in Photoshop and Illustrator. For additional information, please visit distractionmagazine.com. Questions and comments can be mailed to 1330 Miller Drive, Student Media Suite 200, Coral Gables, FL, 33146, dropped into SAC Student Media Suite Suite 200 or emailed to distraction@miami. edu. All articles, photographs and illustrations are copyrighted by the University of Miami.

Ever since I can remember, I would return from school to a house that smelled of roasted chicken and vegetables, my mom’s signature 30-minute meal. After I finished my homework, my mom, dad, brother and I would sit around the dining table and eat dinner. It was my favorite time of the day. I got to sit between my big brother and my dad, and across from my mom; three of my favorite people on this Earth.

Without those family dinners, I don’t know if I would have been so close to my family, stayed in Miami for college or even be the person I am today. Food brings people closer, and there’s really nothing else in the world that can do that.

Despite food’s mystical power to bring us together, it can also tear us apart. Eating disorders are a constant in our society and they are prevalent on pretty much every college campus in America.

Men and women all over the world struggle with eating disorders; they are your neighbors, friends and classmates (you’ll see what I mean on page 43).

Food is an integral part of all of our lives, and we college students know how to eat. Whether we are preparing for a night out (page 15), coming home from said night out (page 23) or taking our parents out for a meal (page 19), most of us know where to go and what to eat, and for those who don’t– we gotchu (pages 4,10 &12).

Anyway, what’s with all the food crazes these days? I get that you are a macro-vegan-pescatarian, but do you want to try my burger? Asmae Fahmy shows us meat-lovers what being a vegan is all about on page 38. But seriously, whatever food you are into is cool, too. Do your thang.

While food is great and all, most college students have one true love: alcohol. There are so many types and there’s so much you can do with it, which is cool ya know? Check out Diana Rodon’s story on Boozy Food on page 15. If you’re not into alcohol, that’s cool too. Check out the best places with live music on page 13 and enjoy your friend’s company without hooch. Side note: I am not condoning underage drinking, if you’re under 21 just don’t do it.

As delicious as all of our stories in the issue are, we want to know what your favorite food is.

Email us, Facebook message us, Instagram us, let us know. Better yet, come work for us and tell us in person. Whatever you want to do just find your distraction and run with it.

THE ELEMENTS THE COVERS: THE FOOD ISSUE art direction_claudia fernandes, allie pakrosnis & rori kotch. photo_valentina escotet.

Food is fun and we wanted to show that in our covers and we have three to appeal to everyone’s specific tastes. We love sweets– and we know you do too, so why not throw some sprinkles on top of lipstick? The added touch of illustrations (thanks to our genius co-art director, Claudia the

magazine of the students of

the university of miami

october 2015

A

EGANISM ST TO V EAK IDE LOVER’S GU

Fernandes-Hernandez) finishes it off– or rather, is the cherry on top (get it?). Our model, Celeste Escotet, also happens to be our assistant art director, and her sister Valentina took the photo. Here at distraction, we are just one big family (literally).

art direction_claudia fernandes, allie pakrosnis & rori kotch. photo_valentina escotet.

We couldn’t think of doing a food cover without having some sort of meat on it. So, we decided to make meat more entertaining by molding it into fun shapes and letters to make our second cover. To accent our food type, we used a mix of dill, parsley, rosemary, salt, garlic and

mushrooms– all of the makings of a delicious dinner. If you want to see how we did it, check out our Instagram account (@distractionmag) for an awesome behind-thescenes look. We know what you’re thinking, “Did you eat that after?” Sadly, the answer is no.

art direction_claudia fernandes, allie pakrosnis & rori kotch. photo_valentina escotet.

Vegetables, fruit and a scanner. Not the typical makings of a magazine cover. Here at distraction, we don’t like to follow the rules (rebels). This one cover took about three hours to arrange and scan perfectly. Sounds easy? Not really. It took about 10 different arrangements until we

finally got it right. Again, you’re probably thinking, “Did they eat that?” And again, the answer is no, we didn’t.

But, after we spent three hours touching these fruits and vegetables, we are pretty glad we didn’t (because you know, germs).

BEHIND THE SCENES: Fashion

MODEL CELESTE ESCOTET GETS READY FOR HER CLOSE UP.

FASHION EDITORS MIGUEL RODRIGUEZ CLARK AND HOLLIE POLLAK STRIKE A POSE.

photo_valentina escotet.

CLAUDIA FERNANDES, RORI KOTCH AND CELESTE ESCOTET GET IN FRONT OF THE CAMERA FOR ONCE.

THE GUIDE

words_claudia fernandes. photo_rori kotch. design_claudia fernandes.

When it comes to snacking, why settle for the same old bag of chips?

This is Miami after all, and our midday munchies should reflect the rich culinary culture of our city.

Whether you’re in a rush or looking for a moment to slow down and relax, the perfect Latin snack food is available in any corner of this multicultural city, so get out there and discover these delicious, lovable little bites.

EMPANADAS

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TEQUEÑOS This breaded, fried, salty twist on fried mozzarella is the ultimate Venezuelan finger food. Tequeños are traditionally filled with cheese, but now you can find them stuffed with a variety of creative flavor pairings, from guava paste and cream cheese to Nutella. When it comes to on-the-go snacks, tequeños are the best of both worlds: indulgent and delicious, yet bite-sized and convenient.

FIND THEM AT: DOGGIS 1246 SW 22ND ST. MIAMI LA LATINA MIAMI 3509 NE SECOND AVE. MIAMI BUDARE BISTRO 1830 SW THIRD AVE. MIAMI

EMPANADAS

CROQUETAS

These pockets of goodness can be found on campus, but every Latin country has its own variation. Whether they’re Colombian, Peruvian, Argentinean or Venezuelan, the half moon-shaped, stuffed and fried dough keeps us powering through our busy schedules. If you’re feeling adventurous, try La Latina’s pabellon empanada, which is stuffed with shredded beef, black beans and fried plantains. Sweet, salty, fried...what more could you want?

One of the most popular Cuban food items in Miami, these fried little ovals are the ideal combination of crispy on the outside and creamy on the inside.

They are often stuffed with pork or cheese, but thanks to the trend of fusion cuisine, more upscale fillings like serrano ham and Brie cheese are often stuffed inside, too. One bite and you’ll be totally addicted. Go ahead, try to eat just one.

FIND THEM AT: LA LATINA MIAMI 3509 NE SECOND AVE. MIAMI BUNBURY MIAMI 2200 NE SECOND AVE. MIAMI LA CREMA DE LAS EMPANADAS 7800 NW 25TH ST. DORAL

AREPAS Venezuelan arepas are often considered the world’s best breakfast. Not only are they satisfying solo, but they’re also extremely versatile. Add any toppings you like to these cornbread patties.

They’re perfect for every meal, from a midday snack to drunchies.

So naturally, the spots serving them up are open late. Try a reina pepiada (shredded chicken, avocado and mayo) or a sifrina (shredded beef and shredded cheddar cheese) or choose your own toppings and enjoy.

FIND THEM AT: DOGGIS 1246 SW 22ND ST. MIAMI LA LATINA MIAMI 3509 NE SECOND AVE. MIAMI BUDARE BISTRO 1830 SW THIRD AVE. MIAMI

FIND THEM AT: ISLAS CANARIAS BAKERY 3804 SW 137TH AVE. MIAMI SERGIO’S 3252 SW 22ND ST. MIAMI GILBERT’S BAKERY 3804 SW 137TH AVE. MIAMI

AREPAS The Guide

TO DO SHALALA STUDENT CENTER

A Guide TO HOMECOMING

words_ madison cramer. photo_ hallee meltzer. design_claudia fernandes.

It’s almost that time of year again– a week of school spirit unlike any other.

Homecoming is one of the most beloved times of the year, but with so many different events going on, it can get a little overwhelming. Let distraction guide you through some of the major events of the week so you can navigate Homecoming like a pro.

HOMECOMING

FAC T S UM began the boat burning tradition in 1956.

O-CHEER If you’re not afraid to bust a move in front of a crowd, O-Cheer is for you. Student organizations form teams that write and choreograph stories that are tailored to the year’s theme. Complete with crazy costumes and impressive set designs, O-Cheer is a crowd favorite that draws hundreds of people each year. The participating organizations certainly know how to put on a good show, so if you’ve never been to O-Cheer, give it a shot. It’s always an added bonus when your uncoordinated friends decide to participate and you’re given a good year’s worth of blackmail.

NBA player James Jones, Pro Football Hall of Fame quarterback Jim Kelly and former “Early Show” anchor Maggie Rodriguez are just a few grand marshals who’ve led the Homecoming Parade in past years. Each year, students, faculty, alumni and young children line Stanford Drive as student organizations drive by in homemade floats. Several organizations throw free goodies to the crowd as they pass (and who doesn’t love free stuff?) and the spirit is always exhilarating. The parade kicks off one of the best nights of homecoming, so you won’t want to miss it.

HURRICANE HOWL Last year, Alpha Delta Pi and Kappa Sigma took first place in the O-Cheer competition.

The peak of Homecoming festivities is Hurricane Howl, a nightlong celebration of this great university. The night starts with delicious food trucks along Stanford Drive, and you’ll want to grab a bite to keep yourself going throughout the night. Hop over to the aforementioned Homecoming Parade for a while then find a comfy spot

by Lake Osceola. Settle in for some beautiful fireworks and the traditional boat burning that’ll hopefully send our football team to victory the next day.

FOOTBALL GAME

HP HOMECOMING CONCERT Like good music? Want to see a well-known artist on our very own campus? The Homecoming concert is a great way to de-stress and rock out to live music with your friends. While this year’s artist hasn’t been announced at the time of print, past years have taught us to be excited about whatever artist is chosen. Go in with an open mind and you’ll come out with a great time. You never know what’s going to happen at a live concert– just make sure to get there early to get a good spot by the stage.

HOMECOMING PARADE

Federación de Estudiantes Cubanos took first place in the overall competition.

End your Homecoming experience by cheering on the ‘Canes at Sun Life Stadium. Now is the time to really show your school spirit and send our opponent home in defeat. Do it up before the game and get #rowdy at your favorite frat’s tailgate (just make sure to stay hyrdated). This year, we play the University of Virginia, and everyone will be there to watch some football and celebrate the end of a great week. This isn’t the game to leave at halftime. Yes, we know everyone is doing it, but let’s all just try to stick around long enough to sing the Alma Mater, okay?

The Food Issue DISTRACTION

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words_rori kotch. design_rori kotch. photo_rori kotch & alexis mcdonald.

College students tend to have interesting diets, whether that includes late-night dining patty melts or a healthy salad at every meal. Either way, anything goes for us, and as long as we avoid the freshman 15, we won’t complain...at least not too much.

However, living in the dorms isn’t always easy when it comes to eating. There’s the dining hall, there’s the food court, then there’s whatever you can manage to keep in your dorm room. So, we want to know: What’s in your fridge?

Your favorite fall flavor just got a completely new look in the form of breakfast biscuits. These craveable cookies contain 19 grams of whole grains, enough to keep you awake during that dreaded 8 a.m. class.

Breakfast is the most important meal of the day, right? Take a few extra seconds out of your daily morning routine and pour yourself a bowl of Cheerios and milk or snack on breakfast biscuits on your way to class. We don’t want to sound like your mom, but you really need to eat breakfast, okay?

Gatorade was created during the summer of 1965 at the University of Florida.

1.5 TO 3 Sports drinks help the body replenish electrolytes after a strenuous workout. Stock up on your favorite flavor and have it on-hand for hot days in order to stay hyrdrated.

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Make your own apple chips by simply slicing apples and baking them for an hour.

Study time equals snack time, so pick some healthier options to mindlessly nom on while you read. Reach for a bag of pre-popped popcorn instead of those potato chips you’ve been eyeing. Special K bars make for a good breakfast on-the-go and one Bai5 contains the same amount of caffeine as a cup of green tea.

So stop waiting for the water to boil– you’re probably just procrastinating anyway.

Avocados are considered a fruit because of their single pits.

These items are not only delicious, but they’re also good for you. Ginger is known to calm an upset stomach, lemon balances your body’s pH levels and avocados contain more potassium than a banana. The more you know...amirite?

It takes about 540 peanuts to make one 12 ounce jar of peanut butter.

Peanut butter and pita chips are quick and easy snacks to either eat at home or on-the-go.

You can pair the versatile peanut butter with something lighter for a mid-day snack if that’s what you’re into. Try dipping celery in peanut butter, a trick you won’t want to miss.

One serving of ramen noodles accounts for 36 percent of your daily sodium intake.

Any sort of noodle or pasta is a college student’s best friend. It’s easy to prepare and, of course, delicious. While we don’t suggest eating this carb-heavy meal for breakfast, lunch and dinner, it is perfect after those long days of class (or after a long night out). *sources: caloriecount.com, National Peanut Board, University of Californica Agriculture & Natural Resources, Cheerios, Gatorade

The Food Issue DISTRACTION

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H O W

The infamous black bun burger, infused with A.1. sauce, will be coming to your nearest Burger King

T O

It’s Oct. 31 and, as usual, your options seem to be restricted to donning a slutty or overdone costume and braving the Grove or binging on Kit Kats while watching “Hocus Pocus” for the umpteenth time. What else is there to do since we are clearly– and some might say tragically– past the trick-ortreating age? Distraction has a few ideas that can offer you that same sugar high without having to resort to knocking on strangers’ doors and begging for candy. Because let’s face it, that’s kinda weird.

H AV E

A

SUNDOWNER AT V I Z C AYA If you haven’t seen Biscayne Bay yet, we highly recommend you go– like, yesterday. Or just on Oct. 25 at Vizcaya Museum & Garden. This Halloween event boasts great food and music on a Mediterranean-style terrace.

Tickets are $160 and the event is 21+. All proceeds go toward the preservation of the museum and gardens.

HALLOWEEN ON THE MILE A family-friendly event, this is a sweet place to head to with your visiting younger siblings before going out later. From 4-7 p.m., you can trick-or-treat along Miracle Mile and enjoy stories and costume contests. The cast of “Peter Rabbit and the Garden of Doom” will be having a show at the Miracle Theatre and there’s also a doggy costume contest for all you dog-lovers out there.

SPOOKTOBER HAUNTED HOUSE EXTRAVAGANZA AT Z O O M I A M I Come dressed in a farminspired costume to Chipotle Mexican Grill and you’ll earn yourself a $2 burrito

From Oct. 16-31, Zoo Miami will have an array of festivities that embody the Halloween spirit. Monster Masquerade, taking place on Oct. 16, is an adults-only party that encourages guests to fish out their most creative costumes and enjoy delicious treats, get spooked inside Dr. Wilde’s Creepy House, sip on a drink at the open bar and participate in a costume contest. For something a little more tame, Spooky Zoo Nights on Oct. 30 and 31 also has the haunted house, as well as eerie walkways and a zombie tram ride.

B O O AT F I U “The Roommate,” “Scream 2,” “I Know What You Did Last Summer”– why not follow in the footsteps of characters from these iconic movies and spend Halloween on a college campus? You’re on campus during midterms studying til midnight anyway, so rebel a little and exchange your textbooks for costumes at FIU’s Haunted House Extravaganza. The night will spotlight two haunted houses, games, food and vendors. Be cautious if you choose to don any UM apparel, though. Those FIU kids won’t appreciate it.

Usually, the most difficult part of Halloween is deciding what to wear, but not anymore! Here are some options that’ll make you stand out for sure.

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The Guide

Donald Trump

Unforgettable Left Shark

N

O T

S O

B O O O - R I N G

words_asmae fahmy. design_claudia fernandes.

YACHT PARTY

PARADE

AT T H E B E A C H

AT L I N C O L N R O A D

Even the name of this event is emblematic of Miami. With four levels, eight flat screen televisions and a D.J. sky booth, the South Beach Lady will take any triviality out of the holiday and add a new layer of animation to it. The boat is ornately furnished for a night of unfiltered insanity, serving as a much-needed escape from the insanity on land. Costumes are mandatory.

People-watchers, rejoice. Lincoln Road will be flooded with people from all over the world on Halloween night, decked out in unique costumes. Guests will enjoy special deals at restaurants, stores and bars. There will also be a live show, a costume contest and– finally– it won’t drain your piggy banks, as it’s free and open to anyone.

BAYSIDE M A R K E T P L AC E Bayside is always full of culture and amusement, and Halloween night is no exception. Street performers add even more flavor to this local jewel, with Bayside’s typical live music and bright lights only enhancing the ambiance.

You can embrace your inner child by trick-or-treating through the center, while embracing your college student budget since it’s free.

NIGHTMARE

HOUSE OF HORROR AT I N T E R N AT I O N A L M A L L If you’re aching for a thrill and couldn’t make it up to Halloween Horror Nights this year, the House of Horror Amusement Park might just give you your fix. With more than two acres of land, it’s the largest haunted house in South Florida and it makes use of that space, boasting 30 rooms with daunting scenes and creepy characters. Also included are rides, free live shows and concession stands.

Warning: don’t go if you have an irredeemable phobia of clowns. There will be clowns. Tickets are $30 for adults.

Enjoy a Halloweenthemed donut at Krispy Kreme– pumpkin, spider web, green monster or purple monster. Come in costume and get one for free.

AT T H E B E A C H What could be more lively than a party on South Beach? Nightmare on the Beach is a menagerie of food, entertainment and costume-clad people. With invigorating bursts of colors, costumes and music, it will leave you as happily exhausted, yet satisfied as you were your first night trick-or-treating. There’s an open bar– so you must be 21 to attend– and though the tickets are a bit expensive at $175, a portion of the proceeds go to support the Little Lighthouse Foundation.

Maybe-dead John Snow

Anything related to Jurrasic Park

TRICK OR TREAT AT SANTA’S ENCHANTED FOREST Christmas and Halloween: the most impeccable combination of holidays occuring on one evening. Trickor-treat down Santa Claus Lane, ride a carnival ride, see a light show– be a seven year old again. Go see Santa in costume and dress in one, too. Or just be a Grinch and stay at home with zero holiday spirit.

Kim Kardashian’s butt

Denny’s is offering $5 off any check that’s $20 or more from now until Nov. 2nd. Talk about a scary good deal.

Poop Emoji The Food Issue DISTRACTION

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HOLES IN THE W El Mago De Las Fritas 875 NW 42ND AVE. MIAMI When Subway sandwiches just aren’t cutting it anymore, El Mago De Las Fritas is the place to go for greasy, cheesy, everythingyou-ever-wanted sandwiches.

The menu is stuffed with coveted concoctions that are so delicious, you won’t even feel guilty about indulging. Their claim to fame, the Frita a Caballo, sports a fried egg with cheese and fried potatoes on top, making it the perfect excuse to eat breakfast for dinner (which is obvi the move).

Steak aficionados can enjoy a delicious pan con bistec, which is composed of a thin, juicy steak on Cuban bread and an assortment of veggies and optional sauces. The best part: the potato sticks, which you’ve probably already been mimicking by adding chips to your sandwiches, anyway. The cherry (or egg?) on top of it all: your meal will probably be less than $10.

EL MAGO DE LAS FRITAS The big winners at Frita Showdown 2015

Latin Café 2000

Nothing is better for combating the heat of this tropical climate than coconut water. Nature has created the ideal vessel for drinking it, and Palacio de Los Jugus has fostered the perfect environment for enjoying it.

10 DISTRACTION The Guide

El Rinconcito El Chele

875 NW 42ND AVE. MIAMI

3791 BIRD ROAD MIAMI

If McDonald’s serving all day breakfast was the best thing to ever happen to you, you obviously haven’t been to Latin Café 2000. This Hispanic drive-in has been serving all-day breakfast since before you could even spell McDonald’s (they’ve been in business since ‘98!). So enjoy your Tuesday night out and soak up that residual booze with a huge plate of fried eggs, dirty rice, bacon and Cuban toast accompanied by a giant Palomilla steak, all for $15. It’s not like you were going to make your 9 a.m. anyway.

As students living in Miami, we arguably have access to the best Cuban food in the country. Even though we’re able to get true, top-notch versions of this cultural cuisine, it shouldn’t have to cost an arm and a leg– and it doesn’t. At El Rinconcito El Chele, you can get one of the most authentic Cuban meals in Miami for under $9, you can still walk away with plenty of leftovers. You and your friends will keep coming back for their cheap and delicious perico, vaca frita and much more.

WALL

If you’re seeking some cheap, delicious dishes, look no further. Distraction found some of the hidden ethnic gems of Miami that every Hurricane must check out. What they lack in sophistication they more than make up for in flavor, and that’s what’s important, right? words_joseph gray. photo_sidney sherman. design_claudia fernandes.

EL RINCONCITO EL CHELE “The Steak Sandwich”

JAMAICA KITCHEN

LATIN CAFE 2000

Jamaica Kitchen

El Palacio De Los Jugos

8736 SW 72 ST. MIAMI

2038 NW 27TH AVE. MIAMI

If your Sunset dining is limited to Mellow Mushroom and sake bombs at RA, it’s time for you to check out Jamaica Kitchen. Not only can you get your hands dirty with some fiery jerk wings, you can take home a taste of the islands from their in-house, fully loaded Jamaican marketplace. Try the curry or jerk chicken for an authentic flavor that’ll transport you to the Caribbean.

Cheap eats have never been more delicious, coming in at less than $15.

In case you didn’t notice, Cuban food is kind of a big deal in Miami.

Don’t let its name deceive you– El Palacio De Los Jugos is a favorite drive-in among locals for just about any type of Cuban food you’re craving. Want a whole fried grouper? No problem.

Crawfish paella? Easy. Chicharrón?

Done deal. Name anything you’d like and you’ll probably find it sitting on the menu, just make sure to order it with some Cuban coffee while you’re at it. The best part is you’ll be stuffed for about $8, so feast away.

EL PALACIO DE LOS JUGOS

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Cantina La Veinte 495 BRICKELL AVE. MIAMI

This Latin-inspired watering hole is the place to indulge in Mexican cuisine.

Known for stiff margaritas and delectable guacamole, Cantina La Veinte even attracted A-list celebrity David Beckham.

Whether you’re gawking at the decorated bottles at the bar or relaxing at a quiet table overlooking the always-soothing Biscayne Bay, grabbing some afternoon drinks is a just-asfun alternative to Monty’s happy hour without denying yourself the gorgeous waterfront view.

The Drawing Room 1801 COLLINS AVE. MIAMI BEACH

Fresh off a multimillion dollar renovation, the Shelborne Wyndham Grand South Beach houses The Drawing Room, a modern take on an apothecary. Rather than serving typical drinks, The Drawing Room offers carefully designed “elixirs,” which are classified into different categories such as Health and Beauty, Aphrodisiacs and Pharmaceuticals.

Given its location inside an Art Deco masterpiece of a building, it boldly reminds its patrons that “too much is never enough.”

After an elixir or two, customers of this apothecary are rejuvenated and ready to conquer whatever comes their way.

12 DISTRACTION The Guide

If you are looking to have dinner and impress your date go to any of these amazing rooftop restaurants in Miami:

Juvia 1111 LINCOLN RD. MIAMI BEACH

Touché

CANTINA LA VEINTE It has an outdoor patio that overlooks the ocean. We really liked Los Tacos Governador.

Rooftop Lounge & Restaurant

Coolest LOUNGES words_george read. photo_olivia stauber. design_claudia fernandes.

Miami is known as the “Magic City,” and staying true to this title isn’t a challenge when there are so many great lounges. As university students, we’re always looking for great spots around the city to unwind after a hard day of studying. Here’s a roundup of some of the best lounges our city has to offer.

The Regent Cocktail Club

Area 31

1921 COLLINS AVE. MIAMI BEACH

270 BISCAYNE BLVD. MIAMI

Marked by an antique car parked outside, this small lounge is a throwback to what speakeasies used to be.

Its dim lighting and wood paneling create the perfect environment for enjoying the live band or 20th century recorded tunes as you sit back and enjoy the ambiance.

Allow yourself to be transported back in time as you listen to the songs of Ol’ Blue Eyes (aka Frank Sinatra) and Dean Martin. Once you’re consumed by its laid back yet elegant atmosphere, you’ll be further impressed by the handcrafted cocktails and perfectly poured brews.

16 stories above Downtown Miami with a panoramic view of Biscayne Bay and Brickell Avenue, Area 31 offers an Instaworthy sunset view. A D.J. playing EDM and Top-40 hits provides ear candy while your taste buds are occupied with their popular Champagne cocktail.

Area 31 is a great place on Fridays because of its now famous “Chase the Clock” drink menu. When you chase the clock, drinks are priced by the hour from 5 p.m. to midnight. This means that drinks cost $5 at 5 p.m., $6 at 6 p.m. and so on.

It has become UM custom to pregame at least three hours prior to actually going out and this is the perfect place to indulge in an amazing view of the illuminated city before braving the crowds at Blackbird Ordinary and American Social.

15 NE 11TH ST. MIAMI

Above Mayfair Pool Lounge 3000 FLORIDA AVE. MIAMI

Highbar 1111 COLINS AVE., MIAMI BEACH

Dolores

But you can call me Lolita

1111 COLINS AVE. MIAMI BEACH

Townhouse

Hotel Rooftop Terrace

150 20TH ST. MIAMI BEACH

15th & Vine

Kitchen and Bar

485 BRICKELL AVE. MIAMI

Voyage

Ultra Lounge

66 SW 6 ST. MIAM1

RESTAU RANTS

WITH THE BEST LIVE MUSIC words_morgan meehan. photo_sidney sherman. design_claudia fernandes.

When festival season ends and flower crowns are put away, you’ll probably still have that itch for music.

Rather than raving like a true Hurricane, some nights it’s nice to listen to live music while enjoying casual drinks and food. Sit back, relax and check out these cool spots.

BALL & CHAIN

BALL & CHAIN 1513 SW EIGHTH ST. MIAMI BALLANDCHAINMIAMI.COM

One word describes Ball & Chain: authentic. The Calle Ocho bar has been open since 1932. From the vintage 1940s wallpaper to the photos of post-Depression Miami, Ball & Chain holds great pride in its past. Known by locals for its live performances, Ball & Chain attracts the kind of people who like to get down to anything from jazz to salsa and even EDM.

THE GLOBE CAFÉ 377 ALHAMBRA CIRCLE CORAL GABLES THEGLOBECAFE.COM

When the weekend rolls around and you’re not feeling the whole South Beach routine, this is the spot for you.

The Globe Café offers a full menu and bar, but it is really known for its live jazz music.

Well-known Florida drummer Rodolfo Zuniga is the resident music director, so you know you’re going to have an expertly curated playlist to vibe to all night. While it may be a little pricier than your Spotify account, the memories you’ll make here are priceless.

GLOBE CAFE

CHURCHILL’S PUB 5501 NE SECOND AVE. MIAMI CHURCHILLSPUB.COM

Churchill’s Pub might have a dive bar appearance and a lingering stench of cigarettes, but spend one night in this venue and you’ll be back for more.

Opened in 1979, Churchill’s has been a go-to for local bands to launch their music careers. Along with its main performing stage, Churchill’s has a spacious dance floor, two billiards tables, an outside patio bar, arcade games, a full bar and a kitchen that serves bar food classics. Not legal yet? Don’t sweat it. The venue is 18 to enter, 21 to drink.

LA GAMBA

LAGNIAPPE

3437 MAIN HWY COCONUT GROVE LAGAMBARESTAURANT.COM

3425 NE SECOND AVE. MIAMI LAGNIAPPEHOUSE.COM

Give GreenStreet Café a rest and let La Gamba have a much-deserved shot. Instead of tolerating the noise of busy Coconut Grove traffic, you could be brunching to live Cuban music and munching on some seriously delicious grub. Non-brunchers are still able to enjoy delicious Spanish cuisine and gourmet seafood any time of day. All ingredients are imported from the Mediterranean and Spain twice a week, so you’re getting the best of the best. If you can’t wait until Sunday, La Gamba offers live Flamenco music on Wednesday nights as well.

When you’re trying to escape the insanity that Miami often hurls at you, Lagniappe is the perfect place to hide. Whether you’re listening to jazz music inside the lounge or sitting under string lights outside and talking the night away, this best-kept secret will soon be one of your favorites. The menu is simple, the selections are delicious and the atmosphere will allow you to forget about all your worries and appreciate the little things, like good music and great friends.

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words_diana rodon. design_allie pakrosnis.

Drinking alcohol doesn’t always have to mean shots of whatever cheap liquor your roommate happens to have on hand. Who says you have to drink alcohol, anyway? Why not kill two birds with one stone and eat to get tipsy?

Booze can be found in sweet or savory dishes, both of which can make your brain buzz.

MARSHMALLOWS & BAILEY’S You don’t need to be a great chef to indulge in this modern campfire staple.

Dip toasted marshmallows in Bailey’s– it’s as easy as that. The gooey insides of the toasted marshmallow pair perfectly with the consistency of Bailey’s to give this snack a new taste. You’ll never look at s’mores the same way again.

Ingredients: Marshmallows Bailey’s Irish Cream

O

FROZEN STRAWBERRY MARGARITA PIE A tropical cocktail in the form of a pie; it doesn’t get much better than that. This boozy dessert tastes identical to its frozen cocktail inspiration. The matchup of that tangy, sweet margarita we all know and love with the added sweetness of a pie is seriously so perfect that we might even replace happy hour with a slice this week. If strawberries aren’t really your thing, they can be substituted with anything else.

Ingredients: Pre-made pie crust 1 20-ounce package frozen strawberries 1/2 cup sugar 1/3 cup tequila 1 tablespoon lime juice 3/4 cup whipped cream Directions: 1. Blend strawberries, sugar, tequila and lime juice in blender or food processor 2. Fold whipped cream into strawberry mixture until well mixed 3. Pour into pie crust and freeze for about two hours 4. Serve!

F O O D I E

O

D

S

TEQUILA SHRIMP This is possibly the best way to consume your tequila. It’s a myth that all the alcohol evaporates when you bake or cook– the amount that remains will still give you at least a buzz. The lime shrimp, when combined with tequila, gives this main course a zing to go along with the buzz. Tequila shrimp goes great with lime rice or on tacos with some pico de gallo and guacamole.

Ingredients: 2 teaspoons olive oil 1 medium white onion 4 medium garlic cloves Salt, to taste 40 medium frozen shrimp 1/2 cup tequila 1/2 cup lime juice Black pepper Directions: 1. Heat oil in large frying pan over medium heat 2. Add onion, garlic and season with salt and cook for 8 to 10 minutes 2. Add shrimp and cook for 3 minutes 3. Remove pan from heat and add tequila, return to heat and cook for 3 minutes 4. Remove from heat, stir in lime juice and season with salt and pepper 5. Serve!

B O O Z E

Still want to go the traditional route but infuse your alcohol with flavor? Try out these drink recipes so that you can actually enjoy the drinking part of drinking.

WATERMELON-SRIRACHA SANGRIA 8 cups cubed seedless watermelon 1 bottle of dry white wine, such as Sauvignon Blanc or Pinot Grigio 1/4 cup Calvados, light rum or brandy 1/4 cup sugar 3 tablespoons Sriracha 2 limes, thinly sliced 12 fluid ounces natural ginger ale Ice cubes, for serving Fresh mint sprigs for garnish

AVOCADO MARGARITA 2 cups crushed ice 6 ounces regular tequila of your choice 1 avocado, peeled, sliced and pitted 2 ounces triple sec 4 ounces lime juice A pinch of cilantro Salt on your glass

NUTELLA SHOT 1 cup ice 1/2 cup milk 2 tablespoons Nutella 1 shot Bailey’s 1 shot vanilla vodka

*Distraction does not support underage drinking. If you have a drinking problem, call the UM Counseling Center at (305) 285-551 or Student Health Services at (305) 284-9100.

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Deals

Hidden One of the biggest regrets college grads have is not going out and exploring what their city had to offer.

Many undergrads find their favorite hangouts early on and then never venture outside their comfort zones. Since we at distraction believe that everyone should live with “no ragrets,” we decided to give our readers a start on finding some of the best hidden deals.

words_lexi williams. design_emma deardorff & claudia fernandes.

$10 Pasta Thursdays at Perricone’s

Family Meal at Tongue & Cheek

15 SOUTHEAST 10TH ST. MIAMI

SOUTH BEACH 431 WASHINGTON AVE. MIAMI BEACH

Dinner in Brickell is expensive, right?

Not always. This restaurant knows the struggle of needing carbs while ballin’ on a budget. Senior Sara Guido is a fan.

“The Pasta Thursday night is a great opportunity for people who want to go out to eat but don’t want to pay a fortune for a nice dinner,” she said. “For someone who gets a glass of wine and a pasta dish, plus tip, it costs about $25, which is so affordable compared to the usual prices.”

If you’ve ever worked in an Italian restaurant, a “family meal” is probably a familiar concept and fond memory for you. For those who do not know, a “family meal” is the time when a restaurant staff gets to sit down before or after a shift and enjoy a meal all together. At Tongue & Cheek, guests are considered part of the family, so those who sit at the bar from 4-8 p.m. have the option of ordering the rotating “family meal” for just $10. The only catch? You must be open to trying whatever the chef has decided to prepare. The upside to that catch? It’s always delicious.

Pimp My Burger Tuesdays at Burger and Beer Joint MARY BRICKELL 900 SOUTH MIAMI AVE. MIAMI

Another Brickell hotspot that gets a lot cheaper on one night of the week is Burger and Beer Joint. Every Tuesday, come in and deck out your burger any way you like for just $10. And that’s a deal you can’t pass up if you’re a burger person, as the toppings list takes up a whole menu page and can leave you with a $25 burger on a normal night.

Sports Grill Monday Wing Night 1559 SUNSET DRIVE SOUTH MIAMI

Mondays suck. Make them better by picking up some dank food for cheap.

If you’re low on cash and don’t want to travel too far from campus (or maybe you’re just really craving chicken wings), head over to Sports Grill in South Miami and get as many wings as you want for 65 cents each. Our suggestion? Bring a bunch of friends and sample each of the seven flavors the restaurant has to offer.

$1 Wednesdays at 100 Montaditos 1401 BRICKELL AVE. MIAMI

The 100 Montaditos in South Miami may have closed, but another one in Brickell is just a Metro ride away. Come by on Wednesday, when you could order every single sandwich on the menu and still only pay $100. Kidding, don’t do that (but you could). Even a super hungry college student could eat some tiny sandwiches and have a pint or two of beer all for less than $10. Junior Julian Ouaknine is in favor of the restaurant. “I was able to go in on a Wednesday and, regardless of which sandwiches [I ordered], have a more than filling meal for $6,” he said. “And the average person could probably eat for even less. It’s delicious and also super frugal.”

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SNACKING t e m r u GOESGo words_lizzie wilcox & lexi williams. design_christina riccardi.

It’s time to add some real flavor to your palate. Just like crop tops and man buns, gourmet snacks are trending all around.

Let’s talk cronuts.

A cronut is a hybrid of a croissant and a doughnut, aka God’s gift to earth. It is fried and sugary and all things wonderful. The cronut was the snack of New York Fashion Week in 2013. How childhood obesity rates have dropped now that the cronut is in existence remains a mystery.

Hitting close to home here at UM are Hip Pops.

These frozen treats are obviously trendy; they literally have “hip” in the name. During the week, students used to be able to find the Hip Pop food truck at The Rock for a quick pick-me-up while sweating bullets on the way to class. This is likely the most personable ice pop experience you will ever have. You pick your own gelato, yogurt or sorbet, then choose what you want it to be dipped in, and then to top it all off choose sprinkles, fruit or whatever else you want.

Not only is dark chocolate delicious, but it also has health benefits and it is perfect for combining with other foods. Brookside has perfected the dark chocolate fruit idea. Their first entrance into the snack world was with the beloved pomegranate and dark chocolate. Its products also include blueberries and cranberries. One of the most recent additions was Crunchy Clusters, which is the same as the original Brookside snacks, but has

multigrain added into the mix: yes, please.

Snack foods can be gourmet and healthy, too.

Greek yogurt company Fage (pronounce it like this: Fa-yeh!) makes yogurt containers with mashed fruit on the side that you pour into the yogurt.

Somewhat new to the “healthy and trendy” scene are acai bowls, which consist of pureed acai berries topped with granola, strawberries, bananas or any fruit you want. For all of your acai bowl cravings, head on over to Sun Juice Smoothie & Juice Bar on

“SNACK FOODS CAN BE GOURMET AND HEALTHY, TOO.” Sunset Drive.

Alec Jimenez likes to feast on an ironic snack: vegan meatballs. The sophomore found them while shopping in the vegetarian section of Target.

“Every time I go there I get a bag,” he said.

If you haven’t been on Instagram in the past year, you should know that avocados are trending.

Sophomore Ashley Armstrong has been ahead of the game with her avocado toast creations.

“It’s something my mom did for a really long time because she’s really into eating healthy,” she

said. Armstrong likes to put pepper on the toast and sometimes even feta cheese.

“At home I cook an egg over easy and eat it on top.”

Now comes a point of contention for many: kale. Love it or hate it, you have to admit that kale is having a moment. If you can’t stomach the raw stuff, try kale chips. They’re easy enough to make– just coat kale in salt and olive oil and pop them in the oven. The resulting crunchy goodness will make you forget all of your kale chip prejudice.

For a late night indulgence, gelato is the way to go. Sure, ice cream will get the job done, but gelato is way cooler, at least for the time being.

Businesses like Bianco Gelato and Dolce Vita offer some of the most chic sweet treats around.

Don’t feel bad if you are just realizing how lame your mid-afternoon snacks are. Together we can raise awareness and make the world a better place, one snack at a time.

ALL ABOUT THE SNACKS

Sometimes it is hard to get into the fall spirit without a chill in the air. However, nothing says fall quite like pumpkinflavored everything.

1. PUMPKIN PANCAKES The perfect way to start an auntumn day is with a fall-flavored breakfast. It is the same as a regular pancake recipe, but with pumpkin pie spice and pumpkin puree. Simple and festive!

2. PUMPKIN COOKIES Pumpkin desserts shouldn’t be restricted to just pie. Spice up your season (literally) with a new pumpkin treat.

3. PUMPKIN BUTTER It’s like regular butter, but better. Put it on anything you would put regular butter on: toast, muffins or bagels.

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OUTTAKES FINDS words_asmae fahmy. design_rori kotch. photo_rori kotch.

GOOD

You have 15 minutes until class and the food court’s lines are as daunting as ever. What is there to do since there’s no chance of surviving physics without some fuel? Cue Outtakes. From the overly fattening/filling to the gluten-free/fat-free/everything-free delights, you’re covered.

PLANTER’S NUTS

NATURAL SINS

Seeking some brain food? If you really do have that physics class next, you probably are.

Almonds are both tasty and nutritious, providing vitamins that stimulate your neurons and protein that’ll help you later at the gym.

They taste like chips but they’re not, and there’s no better reason to gorge on something than that.

100 percent natural and baked to crispy perfection, you’ll either love them or hate them. We’ll go with love.

HOT CEREAL Hot cereal might sound a little odd at first, but the cranberries and almonds in this snack make that notion quickly disappear. We could all use a little more healthy choices in our lives, especially if you indulged in those cinnamon rolls.

PIRATE’S BOOTY For the more calorieconscious students, this snack will be your cheese-coated savior.

Baked with no artificial preservatives, you know it’s perfect for making both your taste buds and your scale happy.

SUGAR WAFERS These are the perfect on-the-go snacks to either share with your friends or eat by yourself (okay, probably to eat by yourself).

Plus they’re only 89 cents, which means they won’t exhaust your budget and you can spend your money on more important things, like sushi.

TASTY KAKES Okay, so they’re not Cinnabon rolls, but they’re loaded with sugar, icing and cinnamon and who could possibly say no to that? If you have time, try warming up one of these in the microwave or drizzling caramel on top for a simplified college version of this classic Swedish staple.

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OUTTAKES IS OPEN SEVEN DAYS A WEEK

BAD

Monday-Thursday 7 – 2 a.m.

Friday 7 – 4 a.m.

Saturday 9 – 4 a.m.

Sunday 9 – 2 a.m.

BEST RESTAURANTS TO TAKE YOUR PARENTS TO words_yili wu. photo_olivia stauber. design_claudia fernandes.

As if your parents weren’t your saving grace already (hello care packages and surprise Starbucks card reloads), family visits to Miami are the most delicious weekends of any student’s college experience. Whether it is for Family Weekend or just a quick dinner, Mom and Dad are here to help you expand your horizons. Offering a broad range of foodie adventures, distraction has you covered for what we believe to be the best restaurants to visit with your parents.

Versailles

3555 SW EIGHTH ST. MIAMI Many students come to UM each year with little to no experience with Cuban culture and food. The same can be said for their parents. Show your parents just how worldly Miami has made you and take them out for a culturally immersive meal at this iconic Cuban eatery. Selfproclaimed as the most famous Cuban restaurant in the world, Versailles is an enormous restaurant always filled with older Cuban locals (the first sign of a great pick). Serving up some of Miami’s best Cuban sandwiches and café con leches, Versailles embodies the classic Cuban Miami dining experience.

Bombay Darbar Wynwood Kitchen + Bar 2901 FLORIDA AVE. MIAMI 2550 NW SECOND AVE. MIAMI Located in the heart of Miami’s art district, Wynwood Kitchen + Bar embodies the urban contemporary art vibe of the neighborhood by presenting creatively prepared food. The Latininspired, tapa-filled menu is perfect for ordering a variety of foods to share with your parents. Once you’re fully stuffed and ready for an adventure, take your parents around the walls for a while.

After all, who would be better to take the perfect Insta for you than the people who know your good angles?

Coconut Grove may not seem like the ideal place to dine with your parents. However, Bombay Darbar, a delicious, high-quality Indian restaurant serving traditional Indian fare makes the Grove more parent-friendly.

You don’t usually wouldn’t think of Indian food when it comes to Miami cuisine, but this gem proves especially valuable for vegetarians. Sophomore Hannah Long is a vegetarian and fan of Bombay Darbar. Her favorite dish to order is the Alok Gobi, a fragrant mix of cauliflower and potatoes sautéed with fresh herbs.

The Rusty Pelican 3201 RICKENBAKER CAUSEWAY KEY BISCAYNE The Rusty Pelican’s name may suggest a quaint eatery or even a grimy pub, but the joke’s on you, kids– this well-kept secret is actually a high-end restaurant known for its gorgeous view of the Miami skyline. The Rusty Pelican is great for any meal of the day, but the sunset may be the most spectacular view you can give the ‘rents while they’re here.

Sophomore Jere Neil knows how it’s done. “When I went to the Rusty Pelican with my dad, I ordered the sunflower seed crusted halibut, which was delicious. Although it may be more on the expensive side, it was nice to [go there] to see the view of Miami and it definitely was a step up from the dining hall!”

RESTAURANTS WITHIN WALKING DISTRANCE FROM CAMPUS No car? No problem! Get your off campus grubw on at these walkable spots.

1

MOON THAI 1118 S. DIXIE HWY CORAL GABLES

2

TOWN KITCHEN & BAR 7301 SW 57TH CT SOUTH MIAMI

3

GEORGE’S ON SUNSET 549 SUNSET DRIVE SOUTH MIAMI

4

TACO RICO 473 S. DIXIE HWY CORAL GABLES

5

BUNS AND BUNS 5748 SUNSET DRIVE SOUTH MIAMI

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FOOD SHOWS DECODED For those looking to enjoy delicious, gourmet food without the calories or expense, the simplest way is by living vicariously through food shows. With all the different types of food TV out there, distinguishing your Giadas from your Guys can be a little tricky. words_tommy huerter. design_claudia fernandes.

Diners Drive-ins Dives

ped chop ped A Food Network favorite, “Chopped” is one of the highlights of food TV. Every episode, four chefs are tasked with making an appetizer, an entrée and a dessert. However, each dish must include four mystery ingredients that the chefs find out about mere seconds before each round begins. Sounds easy, right? Not really. The first course is usually pretty rough for everyone. After each course, the chef whose dish just doesn’t cut it is “Chopped.” After three rounds and a lot of drama, one lucky chef takes home $10,000 and the pride of being named Chopped Champion. What might even be better than a regular episode is when the producers brings back the best of the best to compete in grand champion rounds, along with other fun spinoffs.

‘Anthony Bourdain: No Reservations’ Don’t limit yourself to just the Food Network when it comes to eating with your eyes. Follow Anthony Bourdain from the Travel Channel as he journeys domestically and abroad in search of signature cuisines that you may have never even heard of.

While no longer on the air, “Anthony Bourdain: No Reservations” is available on Netflix– even better, amirite? While the show’s main focus is the food, it also dives into the culture that surrounds those dishes, how they’re prepared and what they mean to the people who make them. The mushy love-of-food aspect is not overpowering, however, as it is cut in by Bourdain’s witty commentary. It will make you feel cultured, worldly and most def hungry.

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It’s no secret that college students love cheap, greasy food, but sometimes finding a spot other than BDubs to really get your hands dirty is easier said than done. Luckily, Guy Fieri in all his spikey-haired glory has already done this search for you and you can catch him on Food Network almost any night of the week.

While Guy does a pretty good job of scouring the whole nation for the “funkiest joints” he can find. He’s hit South Florida a time or two, so you might catch some of your local favorites on DDD! If you can get past the made-up lingo and the aggressive teasing of the restaurant staff, Guy’s food travels are a great comic relief with some seriously tasty payoff.

‘ Restaurant Impossible’ When it comes to food TV, we usually think of thriving restaurants. With Food Network’s “Restaurant Impossible,” it’s just the opposite.

Now in its 12th season, the show features the rather aggressive Robert Irvine as he goes into restaurants that are on the rocks in an attempt to save them. He and his team of very resourceful restaurant revivalists go in like a wrecking ball, redoing everything from the decor to the way the food is prepared. Get ready for crying restaurant owners, Irvine screaming at everyone and top-notch cooking in this food show-turned-soap opera as you follow him around and watch him work his magic.

BEST FOOD MAGAZINES BON APPÉTIT If you’re looking for new recipes or just want to drool over some delicious looking meals, this is the magazine for you.

SAVEUR Similar to Bon Appétit, Saveur is full of gourmet recipes, but also has great pieces on style and home decor to keep things interesting.

VEGETARIAN TIMES Whether you’ve been a vegetarian your whole life or you just want to switch things up a bit, Vegetarian Times has delicious recipes for vegetarians and meat-eaters alike.

Food Apps words_lexi williams. design_siyuan tong.

Weeding through tons of Yelp reviews takes up too much time– time that could be spent drinking $3 margs or getting lost in the best burger you’ve ever had.

As millennials, we’re notorious for our love of instant gratification. Well, you know what? Instead of feeling shame for our laziness, we’re going to own our resourcefulness. And since we firmly believe that this generation needs to stick together, we’re going to share with you some of the best foodie apps you need to download, stat. You can thank us later.

BirthdayComp

If you’re more of a watcher than a doer, yet still a foodie at heart, Foodgawker is the app for you. It’s straight up #foodporn at its finest. Basically, it’s Pinterest without all the annoying #fitspo and #DIY posts clogging up your feed. Users can browse through photos of food, save recipes and add personal notes to remember in the future. Foodgawker is available on iOS for free with ads, or users can keep it ad-free for just $1.99.

If you’re the type of person who celebrates their birthday all month long, this is the app for you. Launched in Delray Beach, BirthdayComp has spread down to Miami to offer free gifts during your birthday month. Once you sign up, you’ll be able to choose three gifts to use during your month of partying.

You can also send gifts to friends and share posts on social media to earn more gifts to use! This completely free service currently offers deals like a complimentary dinner at Toro Toro, a $25 gift card to Anacapri and a $15 credit plus free dessert at Tarpon Bend.

BirthdayComp is available free for iOS and Andriod or you can sign up on BirthdayComp.com.

Postmates

Mixologist

Foodgawker

When all you want to do is Netflix & Chill (and eat, obvi), hit up Postmates and don’t worry about having to put on pants to get some good grub. Delivering from pretty much anywhere in the area (think anything from Chipotle to the Apple Store), Postmates is like the doting significant other you never had. Just don’t try to hold your courier’s hand, things could get awkward. The app is available free on iOS and Android.

WineGlass Sometimes we like to pretend we’re older and sophisticated when we go out to eat. However, whatever first impressions we make go out the window when it comes to ordering wine, because let’s be honest, most of the time the only thing we can tell about wine is the cost and the color. With WineGlass, we can keep living a lie and pretend we know what we’re talking about. All you have to do is take a picture of the menu and the app will give you the prices, ratings and food pairings for each one on the list.

WineGlass is available on iOS for $4.99 and free on Android.

Raise your hand if you hate the taste of cheap vodka. Everyone?

That’s what we thought. Enter Mixologist, the app that takes the ingredients you have on-hand and gives you a list of drinks you can make out of them. Gone are the days of forcing down Skol before your friends drag you out to the Grove. Now, you can get properly drunk in style, even if there still is cheap vodka hiding in all that delicious goodness. Mixologist is available for iOS and Android. Get it with ads for free or ad-less for $.99 for iOS. It’s $1.49 for Android users.

Purchx Choices are hard. Purchx helps grocery shoppers make decisions by providing consumer reviews.

Using your iPhone camera, scan a product’s barcode and then product reviews will pop up. This way, you’ll really see which name brand product is better.

There’s no more powerful voice than that of the people. Purchx is available free for iOS.

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words_lexi williams. design_allie pakrosnis. photo_valentina escotet.

UM students are notorious for loving LIV Wednesdays, but what gets them even more hyped for that particular day of the week? Fresh fruit.

KETTLE CORN VENDOR

Wednesdays have a special place in the hearts of students on the Coral Gables campus, because hump day means heavenly aromas of fried empanadas, pressed juices, handmade soaps and more drifting through the walkway between Richter Library and the University Center.

The UM farmers market is finally free from its long summer hiatus; it even came back a week early due to popular demand. Any student who has experienced the farmers market understands all the fuss.

“Students like the farmers market

because it’s a nice change [in our] daily routine– walking by the green and seeing tons of incredible things to buy, sample and learn about,” senior Jackie Arvedon said.

When you have no car on campus, it’s easy to feel trapped inside the culinary bubble of Lime, Subway and

“I THINK WHAT’S MOST POIGNANT ABOUT THE MARKETPLACE ON CAMPUS IS THE AVAILABILITY OF FOODS FROM A VARIETY OF CULTURAL BACKGROUNDS.” Panda Express. Luckily, the farmer’s market offers underclassmen the chance to switch it up a bit and opt for fresher, healthier options.

Even commuters and upperclassmen love the market for its convenience during the long days of class, work and extracurricular activities. Arvedon still plans to frequent the market every week to browse for oncampus eats and to pick up fresh

ingredients to incorporate into her meals at home.

“I love walking through the farmers market and stopping by every table to see what they have,” she said. “I usually stop at the fruit and vegetable stands to stock up on locally grown produce. I’m looking forward to seeing what new, exciting options I’ll have for lunch on Wednesdays.”

Lauren Goode, a senior and farmer’s market veteran, fondly remembers a particular interaction with a longtime market vendor.

“One of the coconut milk vendors was kind enough to give me a drink free of charge,” she said. “It was sweet of him to do, and the shake tasted amazing!

I paid him back two weeks later and bought more for friends.”

Free drinks aren’t the only things that bring Goode and others back every week. “I think what’s most poignant about the marketplace on campus is the availability of foods from a variety of cultural backgrounds: Central American drinks, French croissants, Jamaican vegan dishes and Greek gyros,” she said.

“Students are exposed to the eating customs of others in order to broaden their horizons and experiences.”

The novelty of the campus farmers market never fades away. Students, faculty and Coral Gables residents have flocked to the sights, smells and tastes of local vendors for the past five years.

“The farmers market brings a sense of community to our campus, which I think helps to relieve students of some stress,” said Ishtpreet Singh, vice president of UM’s Student Government, the organization that helped bring about the market in 2010. “Students seem to be happier and re-energized after just walking through the market.”

Like the Homecoming boat burning and fourth quarter “four fingers,” the farmers market is a special traditional that UM students hope will continue for years to come.

FRUIT STAND

Farmer’s Markets Around Miami Stuck in class all day on Wednesdays? Venture off campus to get your farmer’s market fix.

Coconut Grove Organic Market

Pinecrest Gardens Farmer’s Market

Upper Eastside Farmer’s Market

Verde Community Farm & Market

10 a.m. to 7 p.m.

Every Saturday 3300 Grand Ave. Coconut Grove; 305-238-7747 or glaserorganicfarms.com

9 a.m. to 2 p.m.

Every Sunday 11000 Red Rd. Pinecrest; 786-367-8274 or greenmarketco-op.org

9 a.m. to 2 p.m.

Every Saturday 6599 Biscayne Blvd.

(Legion Park), Miami; urbanoasisproject.org

10 a.m. to 7 p.m.

Tuesday-Saturday 3300 Grand Ave. Coconut Grove; 305-238-7747 or verdefarmandmarket.com

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Munchies

*Distraction does not support underage drinking. If you have a drinking problem, call the UM Counseling Center at (305) 285-551 or Student Health Services at (305) 284-9100.

Drunchies UR FOR YO

words_erin fischer. design_jess clavero & allie pakrosnis.

As college students, we’ve all experienced the dreaded “drunchies.” From starting the night with countless drinks at frat parties to stuffing your face with everything edible in sight by the end, nights out can take a toll on your body, but they shouldn’t take a toll on your figure the next day.

It’s 1 a.m. and you’re wandering down San Amaro, your left shoe is nowhere to be found and a freshman girl wearing wedges to a frat party just stole your Uber. Who does she think she is? Doesn’t she know where you’re going? We bet we do. You’re hungry and calories are the last thing on your mind.

Let’s face it– you have the drunchies.

We all know drunkenness has a bad rap. The poor decisions, throbbing headaches and the details of what happened the night before are all surefire causes for regret. But the worst offense of all– worse than losing a shoe and walking around a frat house partially barefoot– is the drunchies.

The problem with drunchies is that enough is never enough. For some reason, alcohol completely disables the “I should stop eating” part of your brain and turns on the “how fast can I empty my kitchen” part, emphasis on the extra fatty, greasy stuff. You’re pretty drunk, which adds to the fact that you can’t cook to save your life, but tonight you’re feeling creative.

Looking through your fridge, the

make your own

Munchies

beginnings of a wonderful drunk snack start jumping out at you like little rays of sunlight peaking over the horizon of your less-than-perfect night. But before reaching for the cupcakes from postGrove Thursday, you stop and think to yourself, what would my roommate eat?

YOU’RE HUNGRY AND CALORIES ARE THE LAST THING ON YOUR MIND. LET’S FACE IT– YOU HAVE THE DRUNCHIES. You happen to have the most healthconscious roommate in UM’s history and her drunchies always look way more appetizing than what you manage to throw together on a night when you’re sober.

Within seconds, you’re begging her for help, considering the last time you tried cooking post-Jungle Juice, you damn near burned down your apartment. Lucky for you, all of her

recipes take 10 minutes or less and are completely idiot-proof.

She even has a healthy pizza alternative in her arsenal: 100-calorie sandwich thins, pizza sauce and low-fat mozzarella? Your mouth is practically watering just thinking about it.

As you munch on your baby pizzas, your roommate is whipping up her own drunchies and you’re amazed at the delicious recipes she has up her sleeve: Greek yogurt with granola and raspberries, pita bread with hummus and veggies or apples with peanut butter.

While munching on your new favorite drunk snacks, your roommate won’t stop talking about all the nutrients you’re replenishing by eating real food for once. Too bad you’re not listening, because you’re really just wondering if eating another two mini pizzas would defeat the purpose of healthy drunchies.

You have to concede, having healthy options to satisfy your drunchies may be the best thing to ever happen to you. Guilt-free eating after a night out?

All the more reason to do it again.

Drunchies come in many forms. Whether it’s an entire box of oatmeal crème pies or a gourmet feast for one, your liquor- induced meal should be one you won’t regret.

Veggie Quesadillas

Peanut Butter Rice Cakes

If you’re not worried that you’ll burn the house down while preparing your snack, try a veggie quesadilla. Grab a whole-wheat tortilla, sprinkle on some low-fat cheese and load it up with your favorite veggies. Smother it in guac, because the whole point of Mexican food is that it’s a vehicle for guac, right?

We know rice cakes aren’t your first choice when it comes to satisfying those late night cravings, but we got creative. Our go-to is caramel flavored rice cakes covered in peanut butter and topped with sliced bananas– sweet, salty and crunchy. If you’re not fully convinced, try swapping the peanut butter for Nutella.

You’ll never see rice cakes the same way again.

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Decoding

words_emily joseph. design_siyuan tong.

NUTRITION LABELS “Mean Girls” gave us a lot to think about. For instance, is it true that Brutus was just as cute as Caesar? If you have sex, will you really get pregnant and die? Is butter actually a carb? You know, serious questions. While we can’t help out with the first two, we can fill you in on the butter debacle. First, you shouldn’t fear the c-word (carbs). But, to state the obvious, butter is a fat, not a carb. Now that we’ve gotten that out of the way, I’m sure you have more questions about nutrition.

Distraction spoke with registered dietitian Lauren Fowler about the most important nutrition numbers and the truth behind some of the most common health conundrums.

Don’t Fear (The Good) Fat

One Word: Ingredients

Not all fats are created equal. Trans fats, found in fried foods and many packaged snacks, have zero nutritional value. “Trans fats are artificial fats made by hydrogenating vegetable oils,” said Fowler. This process extends the shelf life of a product; packaged foods are loaded with the stuff. However, Fowler says that fats do play a role in your overall diet and encourage the right fats to offset the bad ones.

“You don’t have to limit saturated fats, but choosing a variety of plant-based and animalbased fats and omega-3 rich foods like fish will support health.” Her suggestion: Next time you crave a snack, reach for foods such as nuts, nut butters, avocados and eggs.

“If you pay attention to just one thing on a nutrition label, make it the ingredients,” says Fowler. First, look at the length of the list– shorter is always better. “Choosing foods with short, understandable ingredient lists will help you eat more whole foods and fewer processed or refined foods,” says Fowler. Next time you reach for a snack bar, take a second to look at the ingredients and, for the fun of it, try pronouncing them. If you can’t pronounce it, you might want to look for something that doesn’t qualify as a tongue twister. Our one exception is, of course, quinoa, a protein and fiber-filled “super food.” Go ahead and eat that– we won’t blame if you if you don’t try pronouncing it first. Avoid hydrogenated oil, artificial sweeteners like aspartame, saccharin and sucralose, sodium benzoate, potassium benzoate, sodium nitrates, MSG, and high fructose corn syrup.

Macro-what?

Macronutrients– proteins, fats and carbohydrates– are basic nutrients that we all need in large amounts, but your body’s carb tolerance might not be the same as your triathlon-winning best friend’s. “Everyone’s body is different,” says Fowler, “The amount of calories and macronutrients you need is dependent on a number of different factors, like activity level, age, weight and personal goals.” Rather than counting calories, Fowler recommends filling half of your plate with vegetables, a quarter with protein and a quarter with carbohydrates.

If you’re cooking at home, that may look like a piece of grilled chicken, a baked potato and whatever vegetable you like. On pizza night, order a side salad to make a well-rounded meal.

Nutrition Facts Total Fat 9g Saturated Fat 4g Trans Fat 0g

14% 20%

Total Carbohydrate 9g 25% Sugars 4g Dietary Fiber 0g

30%

Calories Aren’t The End All Be All Instead of agonizing over the calorie count of your dinner or aiming to stay under a certain number, Fowler recommends eating mindfully.

“Your body is counting calories all the time for you and telling you what it needs through your hunger and fullness cues.” A better alternative to calorie counting: Take your time eating, cut out electronic distractions and pay attention to when your body feels full to avoid overeating.

How to Meal Prep Best A time-saving way to make healthy eating easy? Meal prep. Set aside some time to cook food for the upcoming week to take the guesswork out of “What’s for dinner?”

Not only does prepping keep you fed for the week, but it can also

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help you budget. It may be overwhelming at first, but having a few nutritious, ready-toeat meals for nights when you’re tired from class can be good for your health, wallet and sanity. * Source: Everyday Health

WATER INFUSIONS words_kendall eisenberg. design_rori kotch. photo_rori kotch.

Infused water has been trending lately. Not only do we see celebrities carrying their fancy bottles around Hollywood, but the DIY drinks are also taking over campus.

If you don’t know what infused water is, it’s water that’s has fruits, veggies or herbs in it.

Let the ingredients steep for a while for so that the flavors get stronger and voilà– you have your very own spa water.

Some may consider these infusions to be watered-down versions of juice, but they actually have a lot of benefits.

Infused waters are simple to make and are healthier choices than sugar-packed fruit juices.

And since you’ve made it yourself, you know every ingredient in your drink.

When thinking of fall, most people imagine a cool breeze, crisp leaves and snow. To experience a cool Miami recreation of fall, fill your bottle with water, then drop in two cinnamon sticks and a few slices of an apple. It tastes like apple pie, but it’s good for you.

A margarita you could bring to class? Sign us up. Slice strawberries and limes and throw them into your water. Add a tiny umbrella to re-create beach vibes even in class. Professors might be a little worried, but you do you.

One of the best parts of summer is getting together for a barbeque, and one of our favorite summer treats is a big juicy slice of watermelon. To get those summer picnic vibes at any time of year, slice up a watermelon and drop a few pieces into your water bottle.

Add some mint leaves for a refreshing surprise.

How many citrus fruits can we fit in one recipe? We’re not sure, but let’s see what we can do. Add slices of lemon, lime, grapefruit and orange to your water for just the right amount of zest. Multiple people we asked were not fans of grapefruit, and that’s totally fine! Play around with different fruits until you find the perfect combination for you.

You should try to drink half an ounce to an ounce of water for every pound you weigh.

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Bulking Up

words_andrew miller. design_rori kotch. illustration_thalia garcia.

On the surface, bulking doesn’t seem too complicated. Consume more calories than you burn off, lift heavy objects and put them back down, get big. Unfortunately, the surface will only get you so far. So while it’s true that bulking isn’t the hardest thing in the world (or even in the gym, for that matter) there’s still a good amount of prep and knowledge you’ll need if you’re trying to do it right. As long as you’re not scared of a little commitment, it’s time to make some gains.

BEFORE YOUR WORKOUT Before you hit the gym, you’re going to want to eat. Have something high in carbohydrates and protein, since that’s what’s going to build muscle. You can’t go wrong with oatmeal, egg whites or turkey.

Pair any of those with a banana or some sweet potato and you’re good to go. If the fridge is empty or you don’t have time to cook, a protein shake will suffice, but it’s not ideal.

AT THE GYM The amount of time you should train per week ranges from three to six days depending on the extent of your experience. Unless you want

“AS LONG AS YOU’RE NOT SCARED OF A LITTLE COMMITMENT, IT’S TIME TO MAKE SOME GAINS.” your testosterone levels to suffer, limit your training to one hour. Focus on compound movements during your workout, which are exercises that target more than one muscle.

Skip the cardio. You don’t have to cut it out forever, but today is reserved for lifting. Save the cardio for your off days and keep it to a minimum. It’s good for building endurance, but it’s also good at slowing muscle growth.

Get a good stretch in before your lift. Let’s assume you’re working chest and back today, then get your upper body nice and loose. After that, work in three sets of pushups. Go for as many reps as you can to really get your chest warmed up.

Here comes the fun part– the actual lift. Start off with three sets of basic chest presses. A flat bench is great if you have a spotter, but the machines work just as well. You’re

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trying to push your body and gain muscle, so aim to push more weight, even if it means doing fewer reps per set. That’s going to apply to every aspect of your workout. The right amount of weight/reps is going to vary based on your body, but if you’re not feeling challenged, push harder.

Next, work your back with a seated row. Again, do three sets, use a high weight and a small amount of reps.

You’ve given your chest enough of a break by now, so it’s time to put it back to work. Three sets of an incline chest press. You know the deal.

Finish up with three sets of chest flys and three sets of pull-ups.

AFTER YOUR WORKOUT If you really pushed yourself, then you just put serious strain on your body. You’ve got to eat to recover. If you didn’t have a protein shake before the gym, now would be a good time for one. Still, you’re going to need a little more than that. Again, eat food high in carbohydrates and protein. You’ve got a lot of options. Brown rice, grilled chicken, steak, veggies– have at it. You’ve earned it, and it’s important for your gains.

This is just one day in what should be a long plan, but take it as a model going forward. Eat right, push yourself, stay committed and you’ll start to see results soon. It might feel like a lot of work at first, but nobody ever said the gains came easy.

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Life’s too short, eat dessert first. Fall semester is a busy time for students so make sure you find the time to treat yo’ self. Clean lines and solid colors will pull your look together and a statement piece will be the cherry on top.

photo_valentina escotet. photo assistants_olivia stauber & sidney sherman. styling_miguel rodriguez clark & hollie pollak. styling assistants_jenna hochman & kit pilosof. hair & makeup_celeste escotet. design_celeste escotet & claudia fernandes. models_anna de ferran, alex carlins, francisco alustiza, sophia peraticos, will uelk & diya vasudevan.

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On Anna: Lace crop top, Blush Boutique; scalloped shorts, Blush Boutique; necklace, stylist’s own.

On Alex: Blazer, Zara; zipper polo, Zara; skinny jeans, (model’s own); patent shoes, Diesel.

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On Anna: Top and skirt combo, Blush Boutique; jewelry, stylist’s own.

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On Francisco: Suit, Zara; white shirt, Zara; grey pants, Zara.

On Sophia: Jumpsuit, Blush Boutique; jewelry, stylist’s own.

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On Will: Suit, Zara; floral shirt, Zara.

On Anna: Lace crop top, Blush Boutique; scalloped shorts, Blush Boutique.

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On Francisco: Leather jacket, Zara; t-shirt, model’s own; jeans, model’s own.

(Top) On Francisco: T-shirt, model’s own; jeans, model’s own; model’s own.

On Sophia: Halter dress, Urban Outfitters; nude heels, Steve Madden.

(Second photo) On Diya: Vintage jean skirt, Blush Boutique; crop top, Ohm; nude heels, Steve Madden.

On Alex: Suit, Topman; shirt, model’s own; shoes, model’s own.

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On Anna: Top and skirt combo, Blush Boutique; jewelry, stylist’s own. On Francisco: Leather jacket, Zara; t-shirt, model’s own.

On Diya: Vest, Zara; halter dress, Urban Outfitters; jewelry; stylist’s own.

On Sophia: dress, Zara.

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words_rachel watkins. design_allie pakrosnis, claudia fernandes & emma deardorff. photo_rachel watkins.

HOW on TO D I E T aM eal P lan

A

t some point in our lives, we have all attempted to make the commitment to start leading a healthier lifestyle and tell our bad-eating, couch-sitting selves to take a step to the left. However, this is much easier said than done, especially when endless options of food are available to us students via the dining halls and food court here on campus.

So it begs the question: Dieting on a meal plan? Can it really be done?

Surprisingly‌yes. After three(ish) weeks of counting calories and cutting out some divine late night snacking, I was able to alter my eating habits for the better. But the changes definitely did not happen overnight.

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AKA SALAD, SANDWICH, REPEAT During the first official week of my “diet,” my main meals consisted of either a spinach salad or some kind of whole-wheat sandwich, alternating the order of these dishes (one for lunch, one for dinner) each day to keep myself from falling into a flavor rut. I

If you’re serious about having a healthy meal, do some research prior to entering the dining hall.

UM’s dining website (http://www. dineoncampus.com/miami/) typically lists the hot meals available every day. Having your meal already mapped out before you swipe in will make you more conscious of what you’re eating and minimize aimless meandering towards other tasty temptations.

avoided most of the daily hot meals, since I didn’t know all the ingredients involved. For instance, a casserole dish that may look healthy at a glance could actually be loaded with butter and cream. Better safe than sorry.

HANGRY Here are some actual quotes from my days of food journaling. As you will see by week two, the struggle was getting hella real.

Day 10: “Man, I am really

craving a burger. And some Oreos.

Double Stuf, ‘cause anything else is just sad.”

Day 12: “Ugh, they have the most PERFECT looking chicken tenders today.”

Diet tip #1

Diet tip #2 If you’re planning to suddenly shift from your current diet to a much healthier one, leave room for some guilty pleasures. These first couple of weeks were a struggle, because as I would stand in the sandwich line, someone would bring out an entire batch of chocolate chip cookies. Forbidden fruits (or cookies) are always the tastiest, so when you do cave, don’t be shocked if you wind up eating way more of your guilty pleasure food than you intended.

Adopting a healthier lifestyle includes learning how to indulge in moderation, so don’t completely cut yourself off from the foods you love. Life’s too short.

This was the week in which I actually gave in to these cravings a lot, and Outtakes became my crap-food dealer.

By day 10, I decided I’d earned a cheat day 100 times over, so those Double Stuf Oreos happened, plus some Sweet Tarts that I probably could’ve done without. The cravings didn’t stop there, though. On day 11 I had a delicious barbeque chicken pizza at Innovation Kitchen along with a huge peanut butter cookie. Oops.

THE REVELATION By week three, I was pretty much done. I wanted burgers and chicken tenders. But honestly, what I think I was craving most was a bigger variety of healthy options, instead of just sandwiches and salads. Eating well at the dining hall takes a little effort, a good bit of ingenuity and a lot of patience. After all, the line to make a sandwich can sometimes be a 15-20 minute wait, whereas the line to get a burger takes two seconds.

However, it wasn’t until week three that I learned that UM actually has a designated nutritionist to help students navigate meal options on

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campus. I didn’t know that this resource was available to students, never mind for free! For those of you who don’t know, Alyson Marquez is UM Dining’s Registered Dietitian Nutritionist. She typically meets with students who are vegan/vegetarian or allergic to foods.

Now that my “diet” is over, I definitely see and feel a difference. I started weighing myself once a week (at the gym after I worked out) as the diet was going on. Week one, I was 150.6; week two I was 149.4; week three I was 148. Even though losing weight was not my ultimate goal, I wasn’t complaining when my jeans were a little looser come week three.

The word “diet” implies a quick fix, a dramatic and temporary departure from what you’d normally eat. However, over the course of those three weeks, this strict, self-imposed diet transformed into to a learning experience of how even a limited meal plan can help to improve my eating habits in the future.

So, when approaching dieting, think of it less as a quick fix and more as a gradual change for the better.

After all, nothing worth having happens over night.

Healthy options in the DINING HALL

Burger Station

• Get a turkey burger • Ask for a piece of grilled chicken (to put over a salad, or eat in a sandwich)

Sandwich Station

• Whole wheat bread (slices) • Wraps are good too, but be careful not to overeat (they’re gigantic) • Fresh chicken, turkey and tuna

In General:

• Be vocal about your portions! If you want more of something, say it! And if they pile something on your plate that you want less of, speak up

As for the FOOD COURT Panda Express: There is a menu specifically for entreés 250 calories and fewer.

Built: You can put a burger patty on a salad. Also, burgers can be vegetarian or turkey, not just beef.

Pollo Tropical: Put your Chop Chop on a salad instead of rice.

Innovation Kitchen: Try the fish, fat-free pastas and daily specials.

Tossed: Basically everything. The wraps, salads and sandwiches are all good choices.

Starbucks: Peach Green Tea Lemonade and Tomato & Mozzarella Panini are low-calorie options.

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words_asmae fahmy. design_allie pakrosnis.

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or many, the idea of never eating a cheeseburger again is laughable.

Honestly, how can anyone be expected to just quit the good ol’ reds and convert to a life of greens? Now try cutting out butter, milk, cheese and eggs– what else is left to eat?

The choice may seem like Dante’s ninth circle of hell for some, but it is a necessary (and even enjoyable) obligation for others. Vegan, Paleo and gluten-free diets are more than simply “meat or no meat” diets or trendy fads for many people. As a vegetarian myself, I understand how these lifestyle choices go beyond altering my stomach lining and turning me into “that girl” when ordering at restaurants. They offer a sense of moral satisfaction, a peak of cerebral clarity that somehow translates into every other aspect of life.

Veganism is about more than just the food on the table– it’s about how it got there, why it got there and the effect it’ll have afterwards.

Getting to the Meat of the Matter So what exactly constitutes a vegan diet? In simple terms, it can be condensed into eating nothing that is derived from animals, and for the really dedicated ones, not using anything made with animal products at all. I know what you’re thinking: that means no ice cream, no chocolate, no gummy bears and no honey. And in some cases– sorry tailgaiters– it means no beer.

Beyond your stomach, it reaches the depths of closets to exclude any clothes or accessories that use animal products like leather, fur or wool– basically the average A-list celebrity’s wardrobe.

Contrary to popular belief, it is not ridiculously difficult or expensive, and it certainly isn’t the fast track to weakness or thinness. Meat is notoriously one of the most expensive items in the market, and while most people associate organic supermarkets with extreme prices, they are actually congruent with the

quality of what you’re purchasing. If you’re worried about withering away to nothing once you ditch the meat, you should know that protein can also be derived from beans, nuts and tofu, along with some other surprising sources like quinoa and avocado. All of these foods, some of which you’re probably already eating, have proven impacts on energy levels, so you might actually feel more energized once you squash the beef.

“A lot of professional athletes are vegan. I run five days a week and used to do Bikram yoga,” said sophomore Elizabeth Halliday, a vegan pre-med student studying biology. “Not only do I think that the vegan lifestyle doesn’t inhibit me, I think it makes [me] more able and enhances my experiences.”

Halliday, one of many vegans at UM, is a perfect example of the modern-day vegan, solidifying the notion that vegans have transformed from the peace-loving hippies that triggered the diet’s popularity into people of all walks of life.

“People should try being vegan because I’m certain once they start, they won’t even remember why they didn’t do this their whole life. I am the happiest, healthiest and most energetic I’ve been in my life,” said junior Katherine Saed, a vegan pre-med majoring in psychology.

“It’s helped me improve my academics and find peace with my own body.”

Why do it?

Aside from the potential to cut costs, vegetarianism, veganism or any other -ism (if done in the right conditions) fuel and nurture your body in ways a steak simply can’t. Plus, if you can limit the amount of processed foods on your plate, why wouldn’t you?

Now that we know veganism isn’t a euphemism for a starvation diet, we can understand why those who have gone green in the kitchen are getting more subtle, yet monumental, health benefits. Animal fats have been linked to an increased risk of cancer, heart disease, diabetes and high blood pressure. Former U.S. President Bill Clinton, who was a meat aficionado before fully devoting himself to veggies and grains, recounts how his health was deteriorating before he went vegan. “I want to live to see my grandchildren,” he said. Now, he says his health has never been better.

“Being a vegetarian helps with my energy levels, because most of the time I am avoiding unhealthy foods or meats,”

said junior marketing major Harley Dante. “I am a really bubbly person and I feel that the healthy choices I make for my body have a great effect on my personality, because I feel good about myself physically and mentally.”

Looking beyond our physical frames, veganism shapes the world around us in more ways than you

“VEGANISM IS ABOUT MORE THAN JUST THE FOOD ON THE TABLE...” might think. A huge part of veganism is knowing exactly where our food comes from and how it got to us. After all, we veggie lovers tend to be a little more focused on the eco-friendliness of our meals, so the fewer steps between us and dinner, the better! Foods like meat and dairy have to go through so much processing in so many different locations that you’d be hard-pressed to track down just where that T-bone was three days before you bought it. By that same token, the amount of fuel a meal takes to get on your plate is substantially lower for fruits and vegetables than it is for meat. You don’t have to be a vegan to want to know where your food came from, and the decision to alter your eating habits allow you to decide mouthful by mouthful how you’ll shape the foundation of our beautiful planet.

Considering what a pain it can be to be eco-friendly in such a fast-paced world, something as simple as changing your diet seems like a no-brainer for those of us wanting to reduce our carbon footprint.

“I always had an interest in the environment. After taking AP environmental science my senior year of high school, I transitioned my house to be more eco-friendly,” Dante said, proving that healthy lifestyles go beyond the dinner table. “I transitioned all of my products– shampoo, conditioner, face wash and more.”

One of the leading reasons people choose veganism goes right to the source of the animal products: the animals. Animal rights activists are often the biggest advocates of veganism.

Most strive to live by the idea that a love for your body, the environment and those you share it with is all the reason necessary for ditching Domino’s and delving into Daiya.

Did you know that a typical steak has around 500 calories?

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Making the Switch DELICIOUS AND SIMPLE DIY VEGAN RECIPES Toast with Refried Beans and Avocado

Black Bean Quesadillas

Ingredients:

Ingredients:

2 slices toast 1 cup vegan refried fries 1 thinly sliced avocado A few pieces of white onion Sea salt Directions: 1. Toast bread to desired level of crispiness 2. Spread on the refried beans and avocado 3. Top with onions and sea salt

Swiss Chard with Chickpeas and Couscous Ingredients: 10-ounce box couscous ½ cup pine nuts 3 tablespoons olive oil 2 cloves thinly sliced garlic 15.5-ounce can chickpeas 2 bunches Swiss chard ½ teaspoon black pepper Directions: 1. Place couscous in a bowl and add 1 and a ½ cup of boiling water and stir and cover for 10 minutes 2. Toast pine nuts on low heat for three minutes and add on a plate 3. Return skillet to medium heat and add oil and garlic for 1 minute 4. Add chickpeas, raisins, chard and pepper for about 5 minutes 5. Fluff couscous and add on up to 4 plates

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1 15-ounce can rinsed black beans 1/2 cup shredded Monterey Jack cheese 1/2 cup prepared fresh salsa 4 8-inch whole-wheat tortillas 2 teaspoons canola oil, divided 1 ripe avocado, diced Directions: 1. Place beans, cheese and 1/4th cup of salsa in a bowl. Spread 1/2 cup of filling on half of each tor tilla. Fold tortillas in half 2. Heat 1 teaspoon of oil in a nonstick skillet on me dium heat. Add 2 quesa dillas and cook until golden for 2 to 4 minutes 3. Transfer to a cutting board and place in foil to keep warm. Repeat with the remaining tea spoon of oil and quesadil las. Serve the quesadillas with avocado and the re maining salsa for 4 people

The most important thing to keep in mind when changing anything about your diet is to do it gradually. The same way it’s not ideal to watch a whole series on Netflix in a week (though let’s face it, who hasn’t done that?), it’s also not recommended to dive headfirst into veganism immediately.

Try eliminating meat from your dishes a few nights per week and let your palate adapt to fresher flavors. If you feel the urge to go to Shake Shack and order as many burger patties as you can fit into one sandwich, try to fight it, but don’t be too hard on yourself if you can’t. The United Vegans Against All Things Delicious Association isn’t going to break down your door and force-feed you spinach if you slip up. By gradually making this commitment, you’ll find your desires will shift anyway and you’ll actually start craving things you never knew you could love.

“It’s really about finding what works for you as an individual and then cross checking your diet an appropriate amount to make sure you’re getting enough of all essential nutrients, which is a lot easier than people think,” said Halliday. “Making ‘cheese’ sauces or dressings out of cashews and other easy-to-manipulate, natural ingredients are much better alternatives that I like to experiment with in the kitchen.”

Keep in mind you’ll need to incorporate some form of B12 supplement into your diet, either through foods that are infused with it (especially breakfast cereals), or by taking a supplement.

Also remember that going meatless isn’t an excuse to gorge yourself on spaghetti or vegan cupcakes. White bread and pasta may fit the vegan paradigm, but you still need to incorporate plenty of whole grains and vegetables into the mix so that you’re not filling up too much on delicious, yet empty carbs.

How long someone remains vegan is influenced by how well they eat. If you give it a shot and decide it’s not for you, you still did better than all the people who are too afraid to try! For the brave souls who manage to stay green for good, you have a lot to brag about– not only are you the energetic, environmentally responsible friend that everyone’s suddenly coming to for diet advice, you also get to take credit for the deliciousness that is vegan pizza, since the dairy-free cheese options lately are barely distinguishable from the real stuff. Pizza aside, most major cities are opening up vegan joints and any restaurant can veganize something with

KNOW SOURCES OF YOUR FOOD

WEIGHT LOSS

LESS LIKELY TO HAVE HEALTH PROBLEMS

GOOD FOR THE EARTH

HIGHER ENERGY

a little direction from you, the expert in all things meatless. With increased interest in the movement comes increased effort to supply it with richer, more diverse recipes.

The beauty of it all? When all else fails and you’re craving a great veggie curry, look no farther than your own backyard to supply your vegan ingredients. Thank you, Mother Nature.

Other Food Trends Veganism isn’t the only option for healthy eating. Gluten-free diets, although primarily used by those with Celiac disease or a general gluten intolerance, have recently been a topic of conversation for many looking to show their bodies a little extra love.

Gluten is found in wheat, barley and rye. Many would say this diet is a little bit tougher than avoiding meat, since gluten can hide in some pretty inconspicuous foods (why there’s gluten in beef jerky, I’m not sure), so you’ll need to be a little more careful. Many people believe abstaining from gluten just improves the quality of their lives.

It wards off the bloating, headaches and fatigue that can come from gluten sensitivity. In other words, going GF could essentially make food babies a non-issue. If you’re interested, give it a shot. Your skinny jeans will thank you.

Paleo diets, another increasingly

popular trend, mimic the meals of our early ancestors. They exclude all dairy, grains and processed foods, which means you’ll be munching on meats, fish and vegetables. Sadly, going Paleo also means no caffeine, adding a layer of admiration (and confusion and sympathy) for anyone on this diet during finals week. May the prehistoric force be with you.

To Eat or Not To Eat Ultimately, the superseding point is not to abstain from all meat, become a yoga instructor and move up the ranks of PETA– it’s not even about altering what you eat at all. It’s about learning where your food comes from beyond the nutrition labels plastered on the back of the package. With a little research on how your foods are made and how they affect your body, you can make more conscious decisions on which types of food you want to eat and which kinds you want to avoid.

Stepping away from the madness of fast-food chains and dining hall cuisines allows us to find simplicity in our meals without sacrificing flavor. You certainly aren’t what you eat, but you sure are what you know, and whether your ultimate decision is to bite into a Big Mac or a soy burger, that choice is yours.

Benefits of Veganism

VEGAN RESTAURANTS TO SAMPLE Whether you’re aiming to diversify your selection of vegan restaurants or want to try one out for the first time, look no further. These local gems are filled to the brim with organic delights that offer a healthy dose of vegan food at a price that won’t drain your savings.

Green Gables Café This colorful café is loaded with yummy quinoa bowls, a healthy variety of fruit smoothies and, of course, creamy vegan soft-serve ice cream, because everyone needs some ice cream in their lives, vegan or not.

2626 Ponce de Leon Blvd.

Coral Gables

Beehive Juice Bar Located within a quaint health food store, this small counter serves daily fresh food with many vegan options. Ever wanted to try a tofu empanada?

Well, now’s your chance.

6490 SW 40th St. Miami The Food Issue DISTRACTION 41

1 SOUTHWEST 129 AVE. SUITE 302, PEMBROKE PINES, FL 33027

OVERCOMING AN Eating

Disorder editors_rori kotch, jamie servidio & lexi williams. design_celeste escotet. photo_valentina escotet.

WARNING TO READERS:

What follows are three accounts of extremely brave and beautiful women who share their battles against eating disorders.

These stories are very real and raw. They may cause you to feel discomfort, they may give you chills and they just may shift your perspective on body image. We at distraction believe the best way to tackle this issue is to be honest, so we’re laying it all out on the table for you.

The Food Issue

Distraction 43

M

iami is tough. Not only is the traffic awful, but there is also an immense amount of pressure to look perfect.

The city in which we all chose to go to college is full of beautiful people.

The need to conform to the “Miami standard” could do two things: motivate us to improve our health or destroy us psychologically.

Eating disorders are a common occurrence in society, not just in Miami.

According to the National Association of Anorexia Nervosa and Associated Disorders, up to 30 million U.S. citizens of all ages and genders suffer from an eating disorder (anorexia nervosa, bulimia and binge eating). However, only one in 10 people receives proper treatment.

Licensed psychologist Sarah Ravin specializes in helping her patients 44 DISTRACTION Main Event

recover from eating disorders, mainly anorexia nervosa. According to Dr. Ravin, anorexia is a biological disorder (just like bipolar disorder, ADHD and autism) and the probability of developing the disorder is largely determined by a person’s genetics.

“Anorexia nervosa is not caused by family dysfunction, trauma, desire to be thin, fear of growing up or the media,” Ravin said.

“Although these and other environmental, psychosocial factors may influence the manifestation of the illness, they’re not causes.”

Even if the media and the “endless bikini season” mentality that Miami holds don’t directly cause eating disorders, they sure doesn’t help. Society has an unnatural fixation on appearance. We selfie, we contour and we stalk Instagram for hours. Even though body conciousness is big in society, eating disorders remain taboo. It’s time to change that.

Valerie

I left my home, my parents, my sports teams and my friends when I arrived at the freshmen dorms. My life was reformulated completely. All of a sudden, I was playing fewer sports and I was drinking more alcohol. By winter break, I had already gained my freshman 15. The new year came along and I embarked on a resolution that would turn my whole life around. I decided to get healthy.

Health started with exercise and making mindful eating decisions. My normal body began to come back, but I wanted more. Why not keep this going? Eventually, I began to lose more and more weight and I began to receive compliments.

Soon I found myself at the gym every day. It came before my friends and school. I found myself unable to eat certain foods. I had created all these dieting rules, which became stricter as time went on. My healthy lifestyle was no longer a healthy lifestyle; it was an eating disorder.

I finished my freshman spring semester and began summer break back at home. I fell into a strict routine. My days revolved around when I worked out, when I ate and what I ate. My life stopped that summer and my anorexia began.

When I came back to start my sophomore year, people weren’t complimenting my weight loss. People were concerned; they had no idea what to do. My RA received reports about me and soon the student counseling department was contacting me. I refused to see anyone. In my head I thought, “I am balancing my life perfectly,” but my lack of nutrition was distorting my thoughts; I wasn’t in balance.

I started going to the health center once a week for bloodwork and weigh-ins. Each week, I was pressured to get help, but I kept saying no.

I began seeing a therapist, but eventually school started up again and my ED took over. It would take another year and a half of therapy and nutrition appointments for me to realize

I had two things on my mind: my weight and my grades. There was even a day that after my bloodwork results came in, the health center said my levels were off and that I needed to go to the hospital right away. I had a test later that day, so I refused treatment and left.

That fall semester became a fight to stay alive. The voice in my head telling me to work out and not eat became all I had. I no longer had friends or any social life. My eating disorder forced me into isolation. I finally agreed to get help only after the semester ended. Finally, I had my last final and I went home for winter break.

that I couldn’t live with my anorexia. So, after my junior year ended, I decided to take a year off to recover in a residential treatment program.

What I learned in treatment was self-awareness, acceptance and freedom.

I’ve learned to accept my natural weight, I’ve learned to eat again according to my hungerand I’ve learned to exercise in a way that I enjoy. No longer am I bound by the rules. I have no voice in my head forcing me to work out and I have no idea what I’ll have for dinner tonight.

These may seem like minor things, but these are things my eating disorder made me believe that I’d always have to control. Now I am free. I am free to eat what I want, when I want. Because I took the time to get help, I have finally found true health.

The Food Issue DISTRACTION 45

Danielle*

My battle with anorexia started when I was a junior in high school, although I was unaware of it at the time. Things like dieting, exercising and caring about how I looked in a bikini were normal. Most of my female friends cared about these things, too. But soon I wasn’t caring– I was obsessing.

I went from cutting out junk food to cringing at the thought of consuming anything that fell out of the realm of what I considered “healthy.” A few months into my new diet, I went to the doctor for a physical and he told me I had gone from 120 pounds to 109 pounds. He questioned why I had lost so much weight and recommended I try to put the pounds back on. It wasn’t a healthy weight for someone at 5 feet 6 inches. I nodded my head and agreed, but inside I was thrilled to hear that number. 109.

In the following months, I tested the boundaries of how I could lose even more weight. Due to my busy dance team schedule, I always ate dinner much earlier than my parents.

This made it easier for my mom to miss me scraping off half of my plate into my napkin. Instead of getting ice cream after school, my friends and I would pick at mixed nuts like birds and share the latest low-calorie recipes we had discovered.

But when my friends decided they were over the temporary intrigue of dieting, I became even more obsessed. I tracked my calories incessantly. I woke up every morning and stood in front of the mirror to examine each facet of my body.

I grabbed any excess parts that weren’t muscle or bone and deemed that part to be “fat.” When others commented on how thin I looked, I took it as a compliment and my desire to be skinnier grew. My mother and sister were upset by my weight loss, but every time they confronted me about it, I told them it was simply because I was eating “healthier.” My best friends and boyfriend asked me to eat more. They told me I looked frighteningly skinny. I laughed it off and told them I was eating more than enough. And really, I thought I was.

When I left for college, things became much worse. Since I was no longer dancing, I became nervous about weight gain, so I began exercising for two hours each day. While most students used the freedom of being away from their parents to eat dessert for breakfast and fried chicken for dinner, I used this newfound freedom to restrict my calorie intake even more. When I looked around at the fit and beautiful students on campus, I began to see food as an enemy that was trying to destroy the body I had worked so hard to create.

When I came home for Thanksgiving, my mother’s face went white. She forced me on the scale and broke down at the sight of the number: 96. I had to somehow convince my family I was fine and normal and healthy, so I ate until I felt sick. Following my weekend-long binge, I came back to school and felt fatter than ever, so I began restricting my calories more aggressively. Soon I was down to 500 calories a day and thought I was coming closer to achieving my goal of looking like a model. But the disease had fooled me. A model? No, I looked much closer to a skeleton. I realized I had an eating disorder a long time after everyone else had. Admitting it to myself was one thing, but I didn’t know how to change my obsessive habits.

The way I saw food portions and the way I saw my body was distorted, I didn’t know what was big or small anymore.

When I finally sought help, I admittedly did so for my

46 DISTRACTION Main Event

“...THOUGHT I WAS COMING CLOSER TO ACHIEVING MY GOAL OF LOOKING LIKE A MODEL.” family, not for myself. As I made progress through recovery, my weight wasn’t the only thing that changed. With the added pounds came added happiness. Soon I could eat out with friends again without mentally trying to calculate the number of calories I was eating. Soon I could go a day without exercising and feel fine. Soon I would stop binge eating and my depression became nonexistent. Soon, I wanted to recover fully– not just for my family and freinds, but also for myself.

The most important lesson I learned during recovery is that anorexia nervosa is a disease, not a conscious choice I made. Those who have this disorder have a biological predisposition to it and yes, certain external factors can trigger it, but it is first and foremost written in a person’s genetic material.

Luckily, it is curable, and yet unluckily, many of its victims don’t seek treatment.

It is something that doesn’t just possess your body, but also your mind.

Often, if a sufferer doesn’t seek treatment in time, the rewiring that an eating disorder has caused their brains is irreversible. I urge anyone who suspects that they might have an eating disorder or knows someone who does to get or provide help immediately. The response will not always be a positive one, but in the long run that person will thank you. Believe me.

Emma Loneliness is an odd feeling. I’m at a point in my life now where I almost never feel alone. However, six years ago that was not the case.

During ninth grade, I joined the track and cross country teams. I began to lose some weight, and people told me how great I looked. I convinced myself that dieting would remedy my loneliness and diminish my insecurities. Thoughts of food began to consume every aspect of my life. As I lost weight and became more malnourished, I began to turn into someone who, looking back now, I hate. Years later, my mom said that she felt like I wasn’t her daughter at all, but someone she was afraid to love.

By the end of my freshman year, my parents sent me to an inpatient treatment center.

I was placed on a strict meal plan and forced to stay in a wheelchair so that I wouldn’t burn calories. Despite the constant supervision, I exercised when nobody was looking and hid food to throw away later.

After 10 weeks, my insurance ran out and I was discharged, but I was far from recovered.

Less than six months later, I lost all the weight I had gained at the facility and was sent back.

This time, I went willingly. I spent only eight weeks there before my insurance cut me off again. I didn’t cheat the system this time, but eight weeks wasn’t enough time to gain back the weight I had lost.

It was a little less than a year before I began to slip again. This relapse was worse. I began to display symptoms of OCD,

severe anxiety and depression. Every day, I woke up two hours before I had to leave for school so that I could immediately wash my face, rinsing it seven times, and brush my teeth, rinsing my mouth 20 times to make sure I didn’t accidentally consume any toothpaste calories. I had to wash every pan or plate before I would allow any of my food to touch it. I had to wipe my lips, sometimes until they bled, before I took even a sip of water. I compulsively washed my hands in scorching water so that there weren’t any calories on them.

By the end of my junior year, I was a walking skeleton.

I hadn’t had a period in months and I was diagnosed with osteopenia (a milder form of osteoporosis). A week after school ended, my mom took me to a different treatment center in Wickenburg, Arizona, where I lived for the next 200 days. My treatment team thought that I was going to die.

Someone monitored me at night to make sure I didn’t have a heart attack in my sleep, and they did not allow me to spend more than 10 minutes in the shower, which was the only time that I was permitted to stand. Two days after I arrived, they told me that I was going to get a feeding tube. However, I was able to cut a deal with my dietician; if I ate all of the food that they put in front of me, I would not have to use it. My fear of the pain that would come with getting a tube forced down my throat and my determination to get better helped motivate me.

Eventually, I was permitted to walk around without my

“BY THE END OF MY JUNIOR YEAR, I WAS A WALKING SKELETON.” wheelchair. The bells which had been tied around my ankles to prevent compulsive fidgeting were removed and I was allowed to spend more than 15 minutes in the bathroom. In time, I was allowed to go on outings, swim in the pool and do yoga.

This treatment center fought with my insurance company to keep me for as long as was necessary. A week before I was discharged, I had finally reached a healthy weight. During one of our meetings, my psychiatrist accidently left out my intake picture and I broke down crying when I saw what I used to look like. She ended up giving me the picture when I left because she believed that it would serve as a reminder for me to continue on with my healthy lifestyle.

I ended up missing the first month of my senior year, and the stress led me to do the unthinkable: binge. After three years of not eating, I ended up over-correcting.

I still struggle with binge eating, but I am learning to find a balance. Each day, I force myself to look back on the time that I spent in Wickenburg and remember all of the things that I learned during those months in treatment.

I still find myself looking in the mirror and critiquing the way that I look. However, nothing is worth going back to the way I lived even three years ago. In a world where everyone judges based on looks, I’ve found that I am much happier with people who don’t care how much I weigh. They are the people who will love me no matter what, accept all of my flaws and love me even more for them.

The Food Issue DISTRACTION 47

Paula*

I was finally in high school, hence I was finally a “cool” girl... well, sort of, but not really. Freshman year was great; I had a lot of friends and I was doing well in school. Then sophomore year happened.

It was bad, like really bad. My grades started to drop; I was failing at something for the first time in my life and I couldn’t believe it. I was stressed out almost all the time, to the point where I would have panic attacks at night when I was trying to go to sleep (which, to this day my parents don’t know about). I started to isolate myself after some rude girl at school bullied me in front of everyone during our lunch hour. I had never felt more alone in my life and it consumed me. I would eat lunch alone in the school art room every day, which in hindsight made me a better artist, but that’s not the point. That is where it all began.

My seemingly normal relationship with food ended and something abnormal took over; I was controlled by my emotions. I started to eat emotionally, or not at all.

Some people might just say this isn’t a disorder, that I am just eating when I am hungry and not eating when I’m not, but it is a serious problem.

I started to lose weight and I lost it fast. I went from 150 pounds to 120 pounds in about three months. My slender 5-foot-11-inch physique became almost skeletal. My mom was scared; I could tell when I saw her look at me in my little tank tops. I would eat small portions of only fruits and vegetables for days, and then when I got very depressed I would binge on whatever we had available in the house. I would try to purge after every meal, but never was able to bring myself to actually do it.

I stayed thin until the summer after my senior year of high school. I returned home from my summer internship 20 pounds heavier and more depressed than I had ever been.

My mom tried to make it better by taking me shopping for an entirely new wardrobe, but it didn’t help. My bad habits continued to progress and it was worse than ever.

I started college a size 10, which at UM is not ideal for someone who is already body-concious. I would walk around campus and compare myself to every girl that walked by. I was a girl obsessed, and I couldn’t even control myself anymore. I would spend massive amounts of money going out to dinner in order to avoid the dining hall’s awful food, but my parents didn’t know the extent of it until I came home for winter break; I was even heavier than I had been before. The freshman 15 became the freshman 30, and I was constantly focused on my weight. My mom suggested I see a therapist, and after hours of arguing I finally gave in (thank God for Jewish guilt).

My binge eating problem did get a bit better once I became involved in rigorous extracurriculars, which take my mind off of my depression and force me to remain on a normal meal schedule. Therapy didn’t hurt, either. However, sometimes I still find myself returning to my old ways. On certain occasions I find myself returning home after a long day of work and eating the entirety of my fridge and pantry, which I now only stock with fruits, vegetables and healthy snack foods. The two things I found that have helped me the most are my amazing roommate who cares about me and my therapist who is the most understanding person I know. I don’t know what I would do without them.

Now, I am a senior. Sometimes I regress to my bad habits, but I chalk it up to stress at this point. I am still recovering and working on my body image, but hey, at least I am trying.

Everyday is a struggle, but I will get through it. One day I can will be normal again.

too

* names have been changed to ensure privacy.

too

48 DISTRACTION Main Event

s at St

It’s time to face the facts; eating disorders are a huge issue in today’s society. If you or someone you know has a problem, please tell someone or call the UM Counseling Center at (305) 284-5511 or Student Health Services at (305) 284-9100.

10 MILLION WOMEN

&

ONE MILLION MEN

SUFFER FROM EATING DISORDERS IN THE U.S.

THE RISK OF DEVELOPING AN EATING DISORDER IS:

50-60%

40-60%

GENETIC

PSYCHOSOCIAL

OF THOSE,

20-25%

PROGRESS TO PARTIAL OR FULL-SYNDOME EATING DISORDERS

you’re fearless

you’re worth it

you’re strong

you’re a fighter

you’re smart

you’re beautiful

you’re confident

you’re brave

you’re unique

you’re enough

A COMPLIMENT

I

T R I E D

T O

C O O K

A

Pinterest Recipe words_jamie servidio. design_jess clavero & claudia fernandes. photo_olivia stauber.

Let’s get things straight– I hate cooking, I despise baking and quite frankly, I am not exaggerating when I say that the oven scares me (along with knives, boiling water, and frying pans).

Therefore, you could say cooking is generally a dangerous activity for me and one I tend to avoid– shout out to Whole Foods for feeding me these past four years. I have never been one of those people who enjoys preparing anything more than a sandwich because I am impatient and I just really love Chipotle, ya know? So naturally I thought it would be fun to try some recipes I found on Pinterest that seemed easy enough for someone completely clueless in the kitchen (aka me).

I am proud to say I only injured myself once when I basically burned the skin off of my thumb because I touched a hot tray straight out of the oven. Besides that, the results were surprisingly a lot better than I expected and –dare I say– fun to make in the process.

I guess you can say my Pinterest-fail story turned into a Pinterestsemi-success story.

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INGREDIENTS: 4 ounce cream cheese (half of 8-oz package) softened 1 cup hot sauce or red pepper sauce 2 cups chopped cooked chicken (1/2-inch pieces) 1 cup shredded Monterey Jack cheese (4 ounces) 2 cans (8-ounches each) Pillsbury™ refrigerated crescent dinner rolls 1/3 cup crumbled blue cheese

INSTRUCTIONS : 1. Heat oven to 375 degrees Farenheit.In small bowl, mix cream cheese and hot sauce until smooth. Mix in chicken and shredded cheese just until combined.

2. Unroll both cans of dough; separate into 8 triangles. On ungreased large cookie sheet, arrange triangles in ring so that short sides of triangles form a 5-inch circle in center. Dough will overlap; half of each triangle will hang over edges of cookie sheet. Dough ring should look like a sun.

INGREDIENTS: 1 box (18.25 ounches) red velvet cake mix 1.5 cups butter, divided 2 eggs 1 package (about 36) whole Oreos 1 bag (11.5 ounces) milk chocolate chips (about 1.5 cups) 1 bag (12 ounces) mini chocolate chips (about 1.5 cups) 1 cup heavy whipping cream

INSTRUCTIONS : 1. Preheat oven to 350 degrees Farenheit.

Line a 9x13 baking dish with foil and coat with cooking spray. Beat together cake mix, 1 cup melted butter and 2 eggs until fully combined and smooth. Press into the bottom of prepared pan and bake for 15-18 minutes, until just set.

2. Using a bag or food processor, crush oreos into fine crumbs. Stir together with 1 cup melted butter and mix well.

Pour over baked red velvet brownies and gently pressdown in an even layer.

3. Place the milk chocolate chips in a medium-sized bowl. Bring the heavy cream to a low boil, then pour over chips.

Let sit for 5 minutes, then whisk together until completely smooth and thick. Pour over Oreo layer. Top with mini chocolate chips. Refrigerate for 30-45 mins to allow chocolate ganache to set. Cut into bars.

Makes one 9x13 pan.

3. Spoon cream cheese mixture on the half of each triangle closest to center of ring. Top with blue cheese crumbles.

4. Bring each dough triangle hanging over side of pan up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).

5. Gently separate dough perforations on top until filling peeks through. Bake 20-25 minutes or until dough is golden brown and thoroughly baked. Cool 5-10 minutes before cutting.

The Food Issue DISTRACTION 51

FOOD words_leyi zhang. photo_evelyn choi. design_celeste escotet & christina riccardi.

WHAT FOODS DO INTERNATIONAL STUDENTS MISS FROM HOME?

One of the hardest parts of leaving your hometown could be saying goodbye to your favorite cuisine. Distraction asked UM students from all around the world what they miss the most from home. Most students seemed excited to tell us about their traditional food.

The fast-food culture is embedded in America, representing the efficient and casual style of everything in this country. However, it could be a problem for students who have been treating their meals more seriously their entire lives. When asked about American food, more than one student stated, “everything grosses me out!� As for freshmen, the majority of international students think food in our dining halls is repetitive and greasy.

American foods that gross them out: oily food, anything fried, cheese, cream, too much sugar, chicken pot pie, chai tea, pumpkin lattes, burgers, fries and hot dogs.

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LENNA SON eats pho and duck to remind herself of her home in South Korea.

DENISE A OZTURK:

ADRIANA BOLAÑOS:

ISTANBUL, TURKEY

PONCE, PUERTO RICO

Turkey has a rich cuisine that uses a variety of spices, different meats, vegetables and other ingredients. It is where East meets West, so the cuisine appeals to everyone’s taste buds. Specifically, I miss a food called manti. It is better known as “Turkish ravioli” around the world. The dough of manti is made with water, flour and salt, and from time to time you can add egg just so it adds a little bit of flavor.

After the dough is prepared, you lay it out on a flat surface and make sure to create a thin layer of it. You cut it into little squares, about the size of a one dollar coin. Next you get minced lamb meat, mix it with chopped onions and salt to put it inside the squares. When both the dough and the meat are ready, you put a little bit of meat inside the squares and fold all four corners of it together. You boil it and then when ready you serve it with yogurt and tomato sauce!

I miss the typical Puerto Rican plater, “arroz con gandules, lechón and a side of tostones and aguacate,” which is rice with peas and pork and a side of fried plantains and avocado.

TA-WEI HUANG: TAIPEI CITY, TAIWAN My favorite Taiwanese cuisine is minced pork rice. I miss fried salty chicken, milk tea with bubbles, squid potage noodles and stinky tofu.

ARINA BEREZOVSKY: LONDON, UK There’s nothing special about the food from the area I lived in in London. Britain seems to take great pride in its pub food, but quite frankly, it’s quite rubbish. Fish and chips is one of those pub foods, and I would say it is the most popular one.

It’s often served with a side of mashed peas. London is such an international city that it would be impossible to imagine it without this incredible array of cuisines. There are endless choices of restaurants in London, which, to me, makes it one of my favourite cities in which to dine. My parents are both Russian, so naturally I was raised eating a lot of Russian food. My favourite has to be ‘piroshki,’ largely due to its versatility. It’s an oval shaped pastry stuffed with either cabbage, meat or apple, meaning that it can serve as either a sweet or a savory treat!

RUBEN TOUITOU: PARIS, FRANCE

ALPCAN KARAOGLU: ISTANBUL, TURKEY The thing I miss most is Turkish yogurt. In Turkey, I was eating yogurt with every meal. The thing they sell here under the name of yogurt is not yogurt. Also, pot dishes in Turkey have a big place in the cuisine, so I miss them, too.

XIN GAO: JAYDIN NATHAN: WOOLLOOMOOLOO, AUS Love a bit of Oporto after a cheeky Nandos, especially after some grog. Servo pies are the best.

SHANGHAI , CHINA I miss Shengjianbao, which is a steamed roll with savory fillings. I also miss the special Shanghai dish of noodles mixed with scallion, oil and soy sauce. So tasty!

SHREEHARI BOHRA: BANGALORE, INDIA

JAYEN LEE: BEIJING, CHINA I miss everything back home.

Interestingly, I miss food that I hardly ever eat when I’m in Beijing. The food that I long for changes over time. Recently I miss hot pot, Chinese barbeque and spicy pot, where you put vegetables, ham and fish cake in a huge pot and cook with your favorite sauce and spices.

The answer to that question lies in the fact that I am from India. I miss Indian cuisine. More importantly, I miss Indian food cooked by my mom. Of course there are Indian restaurants, but none of them emulate home. None of them can compare to a mother. They might be better, they might be worse, but they don’t pay for your college– joking aside, I do miss my mom’s Indian cooking.

Even fruits taste better in France; they don’t look as good as the genetically modified fruits in America, but they taste better. Even “French bread” in American stores does not taste like a baguette or brioche. The food I miss the most though is sauce; any kind of meat or chicken with a sauce made in France is delicious. In terms of nutrition, all American foods have a crazy amount of calories/carbs/fat compared to the same products in France. That is because Americans are used to the sweet, fried and covered in cheese products from birth. And now that products need to look good and marketing needs to be on point, Americans make the best packaging and genetically modify their produce.

An apple in America looks like a Disney movie fruit– round and red– but that’s not how fruits grow in nature, they grow in weird shapes and don’t look amazing. However they taste much better!

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THROUGH words_kendall eisenberg. photo_valentina escotet. design_siyuan tong & claudia fernandes.

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or the average college student, cooking is a difficult and new experience. As soon as we leave home, we’re thrown into a dorm with a bunch of strangers and subjected to dining hall food. The issue is that as we grow older, we look to leave the dining hall, get our own apartments and become functioning adults. As you venture from a fridge and microwave to an appropriately equipped kitchen, here are a variety of recipes to use as you progress through your college years. While I’m definitely not a chef, there’s at least proof that the average college student has the ability to produce edible creations and to become more advanced in their culinary efforts as they get older.

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MUG CAKE with chocolate chips

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Freshman Year

reshman year is rough for everyone involved. You’re getting used to a new place with tons of new people, your peers are adjusting to their own lives and your parents keep trying to stay involved as much as possible.

Not only that, but freshman year is the year of the dining hall. Just about everyone has either 14 or 21 meal swipes per week. Even so, making the trek to the dining hall isn’t ideal in the middle of the daily afternoon downpour.

Time to take your next step into adulthood and learn a few basic recipes to help you survive freshman year. The first step is having a mini-fridge and microwave. Freshmen dorms don’t have kitchens, so these are your ultimate tools. If you don’t have those, you better get super excited about peanut butter being the best alternative to walking to the dining hall.

If you haven’t seen Pinterest, mug recipes will be your best friend. To make mac and cheese, you just need to fill your mug about halfway with water, add some noodles and microwave them for about two minutes, stirring occasionally. You can add butter, cheese and anything else as you see fit!

The best things to make in mugs are desserts. If you’re feeling adventurous, you can try one of the many mug cake or mug cookie recipes on Pinterest, but storing all of the ingredients in a dorm room is not ideal. Keeping a bag of sugar in your room and supplying a feast for ants? Hard pass. If you’re looking to be efficient (or lazy…same thing, right?) buy premade cookie dough and just heat it up in your mug. They usually take about a minute to make, but your microwave strength will make all the difference. You can add chocolate chips, peanut butter, Nutella, ice cream or anything else you want!

Another option is homemade quesadillas. If you get small plates and miniature tortillas, they will fit in any standard microwave perfectly. If you’re looking for protein, there are all kinds of meats that come precooked and can be reheated in your microwave and added to your quesadilla to spice it up.

If you’re a vegetarian, there are also a bunch of vegetables that

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Sophomore Year

y this point in your life, you’ve hopefully moved into a dorm with a kitchen and gotten rid of whatever amount of the Freshman 15 you wanted to lose.

Now it’s time to up your culinary game. While you now have a kitchen, that doesn’t necessarily mean you have any idea what you’re doing (no offense, but am I wrong?). Take sophomore year to start out simple and see if you have any cooking talents. It’s also time to increase your number of kitchen supplies.

To make these recipes, you’ll need to add a small pot, a pan and a baking sheet to your arsenal. You’ll also want to consider tongs, spatulas, oven mits and things to stir with. Pots and pans are useless if you can’t get your food out of them. The first and easiest upgrade is pancakes. Whether you buy the premade liquid mixes, the powder mix or create them from scratch, pancakes are a great meal to make on Sunday mornings. You can have plain pancakes, add fruit, mix in chocolate chips or create

can be microwaved and put in the quesadilla. Pro tip: put in one tortilla, add all the ingredients you would like and microwave for 30 seconds max.

This will guarantee that your entire quesadilla cooks and you can see if you need more time. Rather than folding it over, you can add another tortilla on top and microwave it for another five to 10 seconds so they get stuck together with cheesy goodness.

Finally, potatoes are your best friends when it comes to cooking.

Baked potatoes, sweet potatoes, interpretive potato cooking– whatever you’re feeling. Microwave your potato for two to three minutes and then poke it with a fork. If it doesn’t poke through and come back out easily, it’s not done cooking. Just keep repeating until you get your desired result.

After that, you can add butter, sour cream, Greek yogurt, cheese, bacon, peas or anything else you like on your potatoes. You can also try slicing the potatoes into thin strips to add a level of crispiness. Sweet potatoes with a little olive oil and a sprinkle of salt are a delicious, healthy alternative.

CHOCOLATE CHIP PANCAKES & maple syrup

anything your heart desires.

For lunch or dinner, you can whip up a small batch of pasta and mix in some veggies or protein– just like you did with your quesadilla freshman year. Except now that you have a stove in your dorm and a pan, you can have freshly cooked proteins and veggies. This makes for a healthy and filling option. It’s super convenient and leaves you with a minimal number of dishes to wash. In reality, cooking as an adult is all about making great food and barely having to do dishes after.

Finally, for dessert, pop some sugar cookies in the oven. You can make your own, but the premade dough works, too. Then mix eight ounces of cream cheese and seven ounces of marshmallow cream together. When your cookies cool, use your fluffy mixture as an icing for the cookies. Top your cookies with freshly cut fruit of your choice. These fruity cookies will be almost too cute to eat, but somehow we think you’ll power through.

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PASTA with broccoli

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Junior Year

ongratulations! By now you have most likely moved out of the dorms and have taken another huge leap to becoming a full-fledged adult. Now it’s time for your cooking to do the same. By now you really just need to add a few more utensils and a cupcake pan to expand your horizons.

In the morning, try making some breakfast cupcakes. With a grater, shred enough potatoes to fill the bottom of all of your cupcake tins. Mix the shredded potatoes with a little oil, salt and pepper. Press the shredded potatoes down lightly and bake at 400 degrees Fahrenheit for about 45 minutes or until golden brown. While that’s baking, mix eggs, cheese and bacon together in a bowl. Feel free to take the bacon out or add veggies depending on your taste. After mixing, fill the remaining space in the cupcake tins. Bake for about 13-16 minutes or until you can poke the muffin with a toothpick and it comes out clean. Let these bad boys cool for about five minutes and then

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they’re ready to serve. Fun to make, easy to clean and great for large groups!

As a snack in the afternoon, try ham and cheese croissants. Buy premade crescent rolls and cook them according to the directions they come with, but before you roll them up, lay some ham and cheese across the wide end. This is such a quick snack to make– it’s great to serve to a group and very easy to customize depending on your tastes.

For dessert, try inside-out caramel apples.

Cut some apples in half and hollow them out using a cookie scoop. Once you’re done with that, melt two cups of caramel with two tablespoons of corn syrup in a saucepan over low heat. Let it cool for 10-15 minutes. While it cools, dry the inside of the apples with a paper towel; the caramel doesn’t stick if the apples are wet. Pour the caramel in until it fills the top of the apple. Put it in the fridge for about 20 minutes to let it set. After, pull it out of the fridge, cut it up into individual slices and serve.

Senior Year

iving off campus, paying bills, looking for a job after graduation and living it up for your last year of college is a lot of work. While you should increase your culinary abilities, it’s also important that things are quick and easy to make. For senior year, you only need to add a 9x13 baking pan to your growing armada of culinary tools.

It almost doesn’t get easier than a personal pizza. Preheat the oven to 425 degrees Fahrenheit and grease the pan. Next, line the bottom of the pan and partially up the sides with pizza dough. You can use premade dough, or if you’re looking for a challenge, make your own. Fill it with tomato sauce, layer with cheese and add any of your favorite toppings. Bake it for 15-20 minutes or until you have golden crust and melted cheesy goodness. You can share this with friends or save some for the next day. Any pizza is a personal pizza if you try hard enough.

Another easy option is taco rolls. Start off by browning and seasoning a half pound of ground beef with taco seasoning. Next, lay out some crescent dough into a rectangle. You can also separate the dough into smaller amounts.

Sprinkle meat and cheese onto the dough in an even layer, then roll the dough up hot dog style so it’s long, rather than thick. Then, slice the roll about an inch apart. Take the sliced rolls and lay

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them on a greased baking sheet and bake them at 400 degrees Fahrenheit for 10-12 minutes or until the tops are golden brown. You can serve these immediately with any taco toppings of your choosing.

Finally, for dessert, enjoy some baked s’mores. Heat your oven to 350 degrees Fahrenheit and grease your baking pan. Next, crush graham crackers until they cover the bottom of the pan and layer them with marshmallow fluff.

Crushing up the graham crackers with your hands can be painful and will definitely make a mess, so throw a few at a time in a bag and crush with a rolling pin, mallet, spoon or anything else you have. I’ve found that having a few chunks of graham cracker are better than having them finely crushed. Fluff can also be difficult to work with, so do the best you can, but the more even it is, the better it will taste. Then, layer chocolate bars on top of the marshmallow fluff until completely covered. Finally, put on another layer of crushed up graham crackers and you’re ready to go. Once you’re done layering, throw it in the oven for 10-15 minutes or until the graham crackers on top have turned golden brown from baking. Let it sit for about five minutes, grab a cup of milk and a spoon and then dig in. Plates are definitely not necessary and not nearly as fun.

SUGAR COOKIES with strawberries

W T O O H

Tailgate LI

KE A PR O

With football season in full swing, we could all probably use a little guidance when it comes to our favorite pastime and the ultimate American pregame: tailgating.

Here, we reveal our favorite recipes, and of course they have plenty of flare. Whether you’re a hardcore carnivore or you like to keep it light, there’s something for everyone at this tailgate. words_asmae fahmy & rori kotch. design_claudia fernandes & rori kotch. photo_rori kotch.

GET THE RECIPE 1. Heat up canned baked beans 2. Sauteé yellow onions 3. Bacon, always bacon 4. Potato sticks for added crunchiness 5. Top the bottom layers off with your patty 6. Jalapeños for spiciness 7. Red onion for the final touch

*Distraction does not support underage drinking. If you have a drinking problem, call the UM Counseling Center at (305) 285551 or Student Health Services at (305) 284-9100.

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Hot dogs, the typical tailgate staple, do get boring after a while. Between all of the Natty Lite and Budweiser, you need to eat something substantial in order to avoid leaving the game a dehydrated mess at halftime. Anything tastes good when you’re drunk, but these hot dog alternatives will blow your mind in no more than four steps. Obviously, we aren’t in culinary school, so we’ve simplified our complicated recipes to make them even more student-friendly.

Start off with the meat and toasted buns and let your imagination run wild. There are no rules! Anything you have on-hand will do, but here are a few combinations to help even the most culinary challenged tailgaters:

The “Bahn Mi Baby” is a hot dog topped with shredded carrots, radishes, Sriracha and jalapeños to satisfy your spiciest of cravings.

Paired with any beer, this hot dog is the ultimate tailgate treat.

BAHN MI BABY 1. Place hot dog inside of bun 2. Top hot dog with shredded carrots and chopped radishes 3. Squirt some Siracha on there 4. Top with jalapeños

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We all love macaroni and cheese and we all love bacon, so why not pair the two together? Top it with scallions to fool everyone into thinking you actually tried in this meat-on-meat deliciousness.

MAD 4 MANGO 1. Place hot dog inside of bun 2. Top hot dog with chopped mangos and red onion 3. Squeeze lime juice on top

We live in Miami, so it’s only natural to incorpate some of our native fruits into our everyday meals. In this case, it’s mango. This sweet fruit is the perfect balance for the salty hot dog. Squeeze some lime on top and enjoy with a piña colada, because why not?

AMERICAN DREAM 1. Place hot dog inside of bun 2. Top hot dog with microwave mac and cheese and bacon 3. Sprinkle scallions on top for extra zing

Embrace the local culture by topping your burger wth an unexpected, yet delicious condiment– guava jelly. Make all your friends swoon with this Cuban-American creation. Top it all off with potato sticks to add a little extra crunch.

Nachos

For those who like to keep it light and tight, the “Green Freak” is the way to go. Use avocados, baby spinach and red onion for health benefits, and Sriracha for flavor (and fun).

It’s the best of both worlds– cheese and beer. The unexpected duo makes a perfect debut at your tailgate in the form of this irresistable three-ingredient, cheesy beer dip that only takes 10 minutes to make.

Nachos– they’re good at any time of day.

You can have them at your 6 a.m. pregame or your end of night snack. For the later hours, top your nachos with melted cheese, black beans, diced radishes, jalapeños and sour cream. If you’re serving them with kegs and eggs, add in some salsa and guac to make it a breakfast of champions. Get ready for the compliments to roll in.

THE MIAMI 1. Place burger on top of bun 2. Top burger with melted cheese, guava jelly and potato sticks 3. Add mango if you’re feeling extra ambitious

Play it cool and leave your burger patties at home (whoops?).

Top your buns with pulled pork instead for a fun and messy twist on a classic tailgate staple. Add in sauteéd onions for that sweet flavor. And who could forget cheese? Throw some cheese on that dish.

First, boil 12 ounces (one bottle) of any beer you like in a saucepan until it reaches a soft boil. Next, take an eight-ounce block of cream cheese and combine it with the simmering beer. Then, add eight ounces of shredded cheddar cheese into the mix. Top it all off with diced red onions and scallions for an extra kick.

If you’re looking to take it up another notch, mix in diced jalapeños for a dose of heat. Dip with anything you want, literally. Pretzels, pita chips... even pizza! Go for it.

MISS PIGGY 1. Place pulled pork on top of bun 2. Top meat with carmelized onions and shredded cheddar cheese 3. Add BBQ sauce if you’re in the mood

GREEN FREAK 1. Place burger on top of bun 2. Top burger with spinach, onions avocados 3. Add Siracha on top

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O’Shane Elliot’s graham cracker crust had just burned. Normally, he’d whip up another without batting an eye, but with eight minutes left on the clock, he needed to come up with something quickly, or else his culinary dreams were going to be “Chopped.”

Everyone’s favorite cooking show hit close to home on Sept. 10 when one University of Miami senior had a oncein-a-lifetime chance to represent The U on “Chopped: College Challenge.” Out of thousands of applications from across the country, Elliot’s caught the eyes of “Chopped” producers.

“I didn’t think my chances were that great,” the UM Homecoming Executive Committee chair said about the application process. “I was really surprised when I got the phone call last November, especially since I had forgotten that I applied.”

After the first round of interviews, Elliot was not accepted on the show. But something about his application made the producers give him a redo, asking for him to give more information and more personality.

“MY UNIVERSITY IS THE GREATEST SCHOOL IN THE WORLD.” “It kind of gets to a point where you want to be as interesting as possible,” Elliot said. He didn’t have to embellish his story when it came to his background in cooking, though.

Watching his mother and grandmother cook inspired him to create meals reminiscent of his Jamaican heritage.

“My university is the greatest school in the world,” were the first words “Chopped” viewers heard from Elliot on the show. He showed his UM spirit throughout the episode, comparing the tense atmosphere in the “Chopped” kitchen to football game day at The U. “Since I knew it was a college episode, I wanted to make it all about my college,” he said.

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Senior, O’Shane Elliot loves to cook. Elliot competed on ‘Chopped: College Challenge’ this year.

words_lexi williams. design_claudia fernandes. photo_sidney sherman.

As it was a special college edition of the show, the required “mystery items” in the basket were ingredients most college students might have on-hand in their dorm rooms. In true “Chopped” fashion, producers threw in some ringers: the first round called for appetizers made from ground turkey, bluefoot mushrooms, frozen mixed vegetables and instant ramen.

“My first round was supposed to be a pasta,” Elliot said. “It didn’t work out and I had to change halfway through.” He pulled together an alternative dish, an alfredo turkey sandwich with lemon aioli, just in time. The judges agreed that it had more flavor than the other dishes– thanks to that ramen flavor packet we all know and love. Elliot and the two remaining contestants breathed sighs of relief as Varsha Govindaraju, an 18-year-old senior from Washington University, was eliminated.

Triumph was soon replaced by urgency as the second round began.

Contestants had 30 minutes to create an entrée out of strip steak, ranch dressing, broccoli and (plot twist) pizza turnovers?

“Before coming to ‘Chopped’ I did a little research on Steak 101,” Elliot said on the show. This helped him craft the perfect side dish: curry broccoli. “My inspiration is Jamaica, so I really wanted to use the curry to not only highlight my culture, but highlight this broccoli,” he said.

Incorporating a pizza turnover into a dish of very expensive steak and fresh broccoli was a challenge, but Elliot had a perfect solution.

“I always think about things that have happened in my life or things that I eat in my life,” he said. Remembering a restaurant that served a breaded steak, he deep fried the turnover and threw in some brown sugar, turning it into a creative topping that set him apart from the competition.

With two minutes remaining, competitor Alex Steinwald, a senior from Northwestern University, was

fanning the flames that engulfed his steak. Next to him, New York University sophomore Andrea Galan cut into raw strips of meat. Reflecting on that moment, Elliot said, “I really had a good time doing something I’ve never done before and executing it really well.”

Though Elliot faced some criticism for his curry, Steinwald’s charred steak was no match for Elliot’s expertly

“IF I DO HAVE AN OPPORTUNITY TO GO TO CULINARY SCHOOL, I WILL.” cooked one.

Only dessert stood between Elliot and the championship. He needed to craft a gourmet dish that included potato chips, strawberry toaster pastries, a fast food sundae and mini marshmallows. All things considered, that’s a pretty generous basket in the “Chopped” kitchen.

Elliot set off to create a s’more, reasoning that the sweet toaster pastry and salty potato chips would make a perfect graham cracker. But at minute 22, disaster struck. The acrid smell of burnt potato chips and toaster pastries– two of his required ingredients– meant his dessert plans had gone up in smoke.

“I’ve learned that you do what you can do at the time, regardless of what’s going on,” he said. He used his remaining eight minutes to put together an entirely different dish: Sebastian Soup (made from the sundae and topped with a crumble of chips and toaster pastry), accompanied by an Eye of the Hurricane doughnut and a South Beach Blend fruit salad.

The judges commended his ability

to adapt to his crisis and still come out with a great tasting dish. When judge Roger Mooking asked Elliot if he often uses that approach in life, Elliot said, “I definitely do. I grew up in a pretty poor neighborhood, and you have to utilize what you have.”

However, even his quick thinking couldn’t top Galan’s beautifully crafted, deconstructed NYU cheesecake. In the final round, Elliot was “Chopped.”

“Not really knowing how I felt about my dessert to begin with, by the time I got it on the plate I just knew that things were not going to go well,” he said. “Andrea was really creative from the get-go, so it definitely pushed her in a good direction.”

Elliot has no regrets, though.

Just the opportunity to meet his three competitors and cook in the “Chopped” kitchen was a prize in itself.

“Cooking with ingredients I’ve never cooked with before and being able to increase my culinary repertoire was really cool,” he said. He also enjoyed all of the challenges that came with cooking on Chopped– even the ones viewers couldn’t see. “Is there a control for [the producers] to turn [the stove] up higher and lower while you’re in the middle of the show?” He replied with a smile: “Maybe.”

While he’s busy as the Homecoming Executive Committee chair, the mascot manager for Sebastian the Ibis, the vice-chair for the Committee on Student Affairs, the co-chair of the Black Awareness Month Committee and a delegate to international and cultural organizations (in addition to taking classes), Elliot will not be saying goodbye to the kitchen.

“It all depends on what opportunities come up for me, and if I do have an opportunity to go to culinary school, I will,” he said. “I’m just waiting on a ‘Chopped’ redemption episode.”

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Everybody wants to be Insta-famous (don’t lie– you’ve thought about it), but it really takes a special something to get there. You can’t just upload a snap of your poorly lit d-hall pizza, throw in a #foodporn and expect the likes to roll in. Curating a popular Instagram account– especially in the foodie world– requires frequent posts, appealing photos, interaction with followers and fact-supported information to go along with the images.

Sophomore Caroline Granger has all that and more with her health food Instagram account @CarolineCooksClean.

Granger first started her account in March and seven months later, she’s gained nearly 8,000 followers. What began as a fun way to show off her culinary creations has now earned her plenty of Internet fans and even free stuff.

“I’ve always liked cooking healthy things,” Granger said. “I swam in high school and we always had to log our food, so I already knew what I should eat and what I shouldn’t eat.

Then I started getting creative with it.”

Eventually, it got to the point where even Granger’s parents knew not to start eating until she had taken her photos. Inspired by all of the health food accounts she followed, she decided to start one of her own.

The account was not an overnight sensation, but Granger said she started gaining a significant amount of followers after a few months of consistently posting her photos and using other methods to get her account noticed.

“I’VE ALWAYS LIKED COOKING HEALTHY THINGS.” “I started getting a lot of followers once I connected the account to my Facebook,” she said. “I also followed a lot of people (who in turn followed me back), used a lot of hashtags and tagged different food accounts. Commenting on other people’s photos also got me followers because it creates a connection.”

In July, Granger received an Instagram direct message that affirmed her rising status in the Instagram foodie world. Halo Top Ice Cream, an all-natural, light ice cream with only 60-70 calories per serving (that’s around 250 calories per pint), asked to send Granger some samples in exchange for a post about the company on her account. When she realized it was possible to get free food just from her hobby, she started getting a little more serious about her posts, turning to Pinterest and other Instagram accounts like @breakfastcriminals to learn how to get the best shots of her food.

Granger still hasn’t taken the plunge into the all-consuming procrastination abyss of

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Just one screenshot of @CarolineCooksClean makes us hungry.

Caroline Granger is insta-famous.

Her account @ CarolineCooksClean has more than 7,000 followers.

photo editing, though. “I actually use the Instagram filters,” she said. “I didn’t want to get a photo editing app, so I just set the shots up in specific spots in my apartment with good lighting and good backgrounds.”

Eight health food brands have already requested partnerships with Granger, including Wallaby Organic Yogurt, Purely Elizabeth and Juice Press. Before deciding whether to support each brand, she did her research to ensure these were companies that she felt comfortable promoting. “I would never do wraps or pills,” she said.

“I just don’t believe in those kind of things. I think just being healthy is what you should focus on.”

Granger’s goal is to show her followers how fun and creative clean eating can be. To some people, the world “clean” evokes images of thin women picking at lettuce and other raw “rabbit food.” But this isn’t the case.

“I think ‘clean’ means something that has a positive impact on you and something that makes you feel energized,” Granger said.

This is the mindset she has every day when preparing her meals. Instead of viewing food as a sum of calories to make you fat, she prefers to see it as beautiful ingredients that will look great on her plate and even better when it turns into energy to move her throughout the day. Granger even admitted that grocery shopping at Whole Foods is more of a fun activity than a household chore for her, because she gets to buy new and exciting ingredients for future meals.

Her clout online has brought her some real life recognition, as well. Often, Granger’s friends and roommates will come to her for nutrition advice or recipe inspiration. With a sweet smile, she explained that she likes giving advice, mainly because she loves talking about food. While everyone has unique nutritional needs, Grander did offer some basic advice.

“You’re supposed to have a high amount of carbs in the morning, then you should wean off the carbs throughout the day and add in protein and vegetables,” she said, citing the basic nutritional information she learned back in her high school swim team days. “So many people are like ‘oh, no carbs,’ but carbs are really important. So are fats like peanut butter, olive oil and coconut oil. I eat all of that. You just have to have balance.”

She seems to have it all figured out, at least more than most college students struggling to make healthy choices. But that doesn’t mean it’s always easy.

“I would say eating healthy as a college student is definitely harder, because you don’t have your mom cooking meals every night,” she said. “The whole expenses thing is hard, too. But I would say dinner is the hardest.” She also has to deal with going out to eat with friends from time to time.

“I THINK JUST BEING HEALTHY IS WHAT YOU SHOULD FOCUS ON.” “The other night I went with friends to Mellow Mushroom. I got a salad and everyone else got pizza. And it all looked really good, but my salad was good, too, so it worked out.”

Granger always tries to look at the bright side of situations like these. She attributes this positivity to her genuine love of healthy food and how it makes her feel.

“Sometimes I will splurge a little bit,” she said. “I have my cheat days. I’m not afraid to eat unhealthy food. Sometimes I love it, but sometimes it makes me feel crappy, so I don’t want to eat it all the time.

Knowing how bad it makes me feel turns me off from it.”

When she does splurge, Granger likes to eat sweets. Her favorite indulgences include ice cream and chocolate-covered Oreos. But she has healthy options to satisfy her sweet tooth; dark chocolate is her favorite– she said she can eat bars at a time (though she probably doesn’t).

Eating clean sounds like a tall order, especially for the average college student whose busy schedule makes zipping through the drive-thru all the more appealing, but Granger believes anyone can make the transition to better eating habits. Her advice is to just have fun creating meals that you’ll enjoy eating.

Granger does not see her Instagram account becoming anything more than a hobby. As a biochemistry major with aspirations of becoming a doctor, having this account is more of an outlet for creativity.

However, she is in the process of compiling a cookbook full of her favorite oatmeal recipes, so be on the lookout for that.

In the end, her main focus is to have the best relationship with food that she can and to inspire others to do the same.

“I just want to make sure that I can feel the best that I can and I know that food affects that so much,” she said. “We as college students are all so busy; we don’t really have time to feel sick or tired. There are way more things in the world that are healthy than are unhealthy, I think. Just find things that you like that are healthy and make it your own.”

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It’s your

L ST MEAL on Earth.

What are you having? photo_alexis mcdonald. design_lexi williams.

Briana Clayton,

Junior

“BARBEQUE CHICKEN NACHOS”

Brianna Scott, Freshman “MY MOM’S MUSTARD CHICKEN AND RICE”

Sam Cordasco, Sophomore

“MY GRANDMOTHER’S BURGERS”

Alessandra Pineda, Freshman “MY FAMILY’S SPICY ENCHILADAS”

Ivan Traczuk,

Junior

“CHICKEN ALFREDO” 64 DISTRACTION Main Event

Marisa Monaco, Senior “MY MOM’S TORTELLINI”

Symone Phillips, Freshman “SALMON AND SALAD”

Elijah Platt, Freshman

“STEAK, POTATOES AND SALAD”

WE ARE HUNGRY FOR WRITERS, PHOTOGRAPHERS, DESIGNERS, AD SALES REPS AND PR GURUS. JOIN OUR TEAM AND #GETDISTRACTED.

www.distractionmagazine.com Distraction Magazine @DistractionUM The Food Issue DISTRACTION @DistractionMag

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