Volume 85 Issue 6 by AHS Pepperbox

In The Box

Box Briefs FFA Drive Thru BBQ: March 27 Spring Break: April 1 - 5 Star Testing Begins: April 22 Early Dismissal: April 24 - 26

Lack of Food �� 6 Celiac Disease �� 7 Food & You �� 8 MSG �� 9 Cereal ��11 Steve Sheets on Breakfast ��12 Breakfast is Important �� 13 Street Food Map �� 14-15 Kale ��17 Teacher Foods ��18 Los Bagels Tour ��19 Freshmen Lunch Spots �� 20 $3.50 Challenge ��21 Philly Cheese Challenge �� 22 Sushi Spot vs Tomo �� 23 Diary of a Taco Bell Employee �� 24 Date Night �� 25 Late Night Food �� 26 Pizza Challenge ��27-28

Want to advertise or buy a mail subscription to the Pepperbox? Email Business Manager Hawken Ritter at ahs.pepperbox@gmail.com. Make sure to us on Facebook at www.facebook.com/AHSPepperbox

Editorial Staff Forrest Lewis - Editor-in-Chief Elaine Cunha - Editor-in-Chief Molly Salamunovich - Managing Editor Anna Nordquist - News Editor Gillen Martin - Junior News Editor Piper Bazard - Junior News Editor Sage Fanucchi-Funes - Feature Editor Lauren McCoy - Sports Editor Calvin Ryan - Opinion Editor Dakota Goodman - A&E Editor Geena Damian Errol Funk Steve Sheets Kaitlin Tucker

Advisor

Gabe Schneider - Graphic Designer Danielle Lehman Hawken Ritter - Business Manager Sam Freed - Media Editor Ben McCreath - Media Editor Disclaimer Grace Lovell - Art Director Questions regarding editorial Tami Conrad - Photo Editor content of the Pepperbox should Aiyana Allen-Caldwell be directed toward its editors. Chief Photographer Opinions expressed in this paper Shea Lignitz - Copy Editor are not necessarily those of Arcata High School. Day Robins - Online Editor

Reporters Patrick Payton Sam Winter Jamie Maher Dayna Naish

Julia Sloan Jonathan Dedekan Aidan Carroll Astaria Holland

The Pepperbox would like to thank Western Web, based in Samoa, for printing our paper at-cost. Western Web supports student journalism throughout Humboldt County and has made publications like the Pepperbox possible for decades. We appreciate their dedication to keeping print media alive!

From the Archives: Behind the Cover: Originally published January 11, 1950

Before

After

For this issue’s cover, graphic designer Gabe Schneider photographed Arcata High’s legendary Cindy Condit using the Pepperbox’s new chroma key photo studio. He proceeded to photoshop the beloved biology teacher into a 1950’s pin-up model. Unfortunately, the featured “Salt n’ Pepper Box” cereal is purely fictional and not available in the student store. Sorry to disappoint! Elaine Cunha/PEPPERBOX

Editors’ Box

ood is overlooked with frightening consistency. From the quality we put into our bodies to the wastefulness of our ways, food just seems to be lacking the proper attention. So that’s why, for the very first time, the Pepperbox is devoting an entire issue to the subject in order to shine a little more light on the substance that sustains us into continued growth and success. A wide spectrum of views are taken in this issue: Junior News Editor Piper Bazard did in-depth interviews to get the scoop on high school students who sometimes don’t have enough to eat, while reporter Sam Winter documented Russ Taylor’s attempt to gorge himself in the Philly Cheese Steak Challenge. Sports Editor Lauren McCoy completed the arduous task of sampling many of the tasty cuisines found on the streets of Arcata and Graphic Designer Gabe Schneider used his mastery of Adobe Illustrator to create the amazing map of Arcata’s best street food. This issue is certainly a culinary masterpiece. Editors-in-Chief Elaine Cunha & Forrest Lewis

Quotable. “Gay-Town, Gay-Town, Gay-Town!” Fans of the self-proclaimed “Friendly City,” spoofing Arcata High’s “ATown” chant in the championship of the Dick Niclai Tournament.

“It’s not my Big Fat Greek Wedding, it’s my Big Fat Greek Tragedy.” AP English teacher Oedipus Rex.

Susan Buscher in an introductory lecture to Sophocles’

“It’s not that hard for him to put up a little note saying, ‘I’m gonna be making bombs today.’” Mathematics teacher Kay Wozniak after being interrupted mid-lecture by loud noises coming from Earl Peters’ chemistry classroom.

Percent of Arcata High School students who responded “no” to the question, “Are you a vegetarian?” on a recent Pepperbox census

Percent of Arcata High School students who responded “yes” to the que--stion, “Are you a vegetarian?” on a recent Pepperbox census

5-10

Most common time, in minutes, spent waiting for food at lunch, according to 40 percent of students at Arcata High School

Average amount, in dollars, spent daily at lunchtime. Approximately 32 percent of Arcata High School students responded with this number.

Framable. Easy as pi(e): Arcata High celebrates Pi Day (March 14th) with pie.

Food Teenagers are hungry - no, really AHS Pepperbox

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March 22, 2013

Piper Bazard Junior News Editor

eenagers are obsessed with food. So obsessed, in fact, that we were able to write over 30 pages about it. But what about those who don’t get enough food? While we’re debating over the best pizza and the coolest places to go for a late-night snack, there are people out there struggling everyday, just to get the nutrition that they need. Although we might not always see it, there is an epidemic of hunger that is growing out of control within our community. Hunger is a huge problem everywhere in the United States, and especially in this county. 17.7 percent of Humboldt County residents live below the poverty level1 and it’s estimated that another 13 percent are above the poverty level and are eligible for food stamps2. Even here at Arcata High, 53.31 percent of students are of low enough income to qualify for Free and Reduced Lunch3. To put those statistics in perspective, that means one out of every two students attending our school needs help getting enough to eat. For many, these numbers are surprising. “I wouldn’t have known,” sophomore Aysu Solmaz said. “If you hadn’t told me, I never would have guessed.” For others, the impact hunger can have is more evident. “It’s really an issue,” said an Arcata High student who wished to remain anonymous. “You usually see certain people asking around for food a lot.” Inadequate nutrition can easily lead to poor health. “It’s through the vitamins and minerals that you stay

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well, [and] that your body is able to keep itself well,” Norma Watson, AHS school nurse, said. When students aren’t eating enough, it can result in fatigue, inability to concentrate, irritability, and a weakened immune system, which results in getting sick more often. All of these symptoms are difficult to deal with, as well as making it hard to do well in school. Getting the right kind of food is also just as important as getting enough food. For a low-income student, processed foods are appealing because they are almost always cheaper than a wholesome, healthy meal. “In the long run you’re not doing yourself a favor,” Nurse Watson said. “A bottle of coke and a bag of chips isn’t going to keep you from getting sick or give you the vitamins and minerals you need to grow to where you’re supposed to be.” While many are aware of the benefits of good nutrition, finding good food on a budget can be hard. An individual on food stamps in California receives an average of only $149 a month.4 Trying to feed yourself on that amount of money makes it difficult to make healthy choices. Luckily, Arcata High staff are helping to solve this problem. The free and reduced lunch program offers healthy, low-cost and free food to students in need. Eligibility is based on household income, and it’s easy to apply for. “We try not to deny anyone who is in need,” Jackie Slattery, lunch program cook said. “We’re here to help.” Both her and Sue Cole, the lunch program director, work to provide food to those that need it. In addition to lunches, they offer breakfast and snacks during nutrition break, and bag lunches

on minimum days. The school lunches receive lots of praise from students for being both healthy and enjoyable: “I really like the salad,” sophomore Kelly Hamblin said. “It makes me actually like salad somehow, because I don’t eat salad at home.” Sophomore Shelbie Gaethle agreed, “It’s really healthy. I have a friend that doesn’t have a lot of money and she always eats here and gets a chance to get free food.” The school lunch program makes it possible for students who otherwise might not eat lunch at all to have a balanced and wholesome meal. “It just gives kids free food,” an anonymous Arcata High student said. “They do give out seconds and you can keep on going back if you need it, and that helps.” There are things we can do as

students to help solve the problem of hunger in our community. Local food banks and shelters are always looking for donations and volunteers, and there are many canned food drives that take place through community organizations throughout the year. But one of the most powerful tools to combat the hunger epidemic is education. The more people are informed about what is going on, the more likely they are to help out, in any way that they can. As Nurse Watson said, “It starts with awareness.” Sources: 1 US Census Bureau: 2010 Census 2 Humboldt County Department of Health and Human Services 3 NHUHSD THRIVE Report 4 US Department of Agriculture

AHSPepperbox

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Food

March 22, 2013

Food fight: a civil war in the intestines Day Robins

“O

Online Editor

h!” the Italian waiter said with a thick accent, his eyes brightening with understanding, “celiac?” Sitting in a restaurant in Italy, my family had just spent five minutes trying to communicate what “wheat,” or “gluten,” or “bread” is in English. It was like charades: we pointed at the bread and then to my brother, Canyon Robins, and shook our heads “no” - attempting to explain that my brother can’t eat any gluten. Our goal was to find something gluten-free on their menu full of pasta and bread. One of us threw out the term “celiac” as a last-ditch effort to explain my brother’s food issue, and suddenly, the Italian waiter clearly understood the problem. Celiac disease is the most common genetic disease in Europe. In Italy, all children are given a simple blood test for celiac by age six. Yet, very few people in America have even heard of celiac disease. Consequently, it’s more misunderstood here than in most developed countries. Without routine testing

in the U.S., 97 percent of U.S. celiac cases are undiagnosed, leaving many people suffering without understanding what’s wrong with them. According to the “Archives of Internal Medicine,” one out of every 133 Americans may have celiac disease. Here at Arcata High, many students keep gluten out of their diets, whether they have celiac or not. “Gluten” is Latin for glue; it’s a protein composite found in grass grains like wheat that helps hold bread together. Los Bagels uses a

damage to the villi in their small intestines. This damage can lead to an inability to absorb vital nutrients, among other things. “I know that when it’s recognized and changed it makes a huge difference,” said school nurse Norma Watson. Unfortunately, in the U.S., people suffering with symptoms may never find out that they have celiac. It’s not uncommon for people to suffer for many years before they’re diagnosed. “I had crazy stomach pains for years,” said recent AHS graduate

“It took my doctors 17 years to find out what I had, which is incredibly dangerous.” -AHS graduate Nadia Al-Yagout

high gluten flour to give their bagels that special dense, chewy texture. Gluten can trigger an autoimmune reaction in the intestines of some genetically susceptible people, causing tiredness, abdominal pain, and diarrhea or constipation, or sometimes no symptoms at all. Most people digest gluten properly. But, to people with celiac, gluten is poison; their immune systems treat gluten as an invader and attempt to fight it off, causing

1242 G St. in Arcata 1734 Central Avenue in McKinleyville Open Mon-Sun 10AM-11PM

Nadia Al-Yagout. “It took my doctors 17 years to find out what I had, which is incredibly dangerous. Recently, I have been hospitalized... some of the cells that are responsible for attacking my small intestine found their way to my liver, giving me autoimmune hepatitis,” Al-Yagout continued. “Living with celiac is a constant struggle, because no matter what, I’m malnourished, and no matter what, I’m sick.” Some people are luckier. “From

the time I started having symptoms, it took about a year or so to get diagnosed,” senior Linden Gray-Reneberg said. “I don’t go to the student store for lunch very often because all they have are sandwiches, pizza, burritos, bagels…” she continued. “Sushi is a favorite of mine…and I also like the fact that Los Bagels has a gluten-free bagel!” To find out if Arcata High is a gluten-free friendly campus, I asked around to see where gluten-free students on campus like to eat. “I don’t go to the student store,” senior Lucy Gahm said. “I normally pack a lunch because my friends aren’t gluten-free, so it’s hard to find gluten-free food.” Freshman Canyon Robins, who was diagnosed with celiac at age five, has found great gluten-free options in town. “I like Big Pete’s because they have gluten-free pizza by the slice,” Robins added. “I also like Esteban’s tacos.” Seven years ago, while I was vacationing in Italy, I remember it being a big deal when the waiter brought my brother a bowl of rice pasta. Now, gluten-free products seem to be popping up on U.S. menus and in stores – and, hopefully, eventually expanding the variety of our own beloved student store.

Photo courtesy of UCLA

The second intestinal biopsy shows damage to the villi, which causes poor absorption and malnutrition without a diet adjustment.

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Food

The evolution of food and you

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AHS Pepperbox

Sam Freed Media Editor &

Shea Lignitz

Copy Editor

hen we’re babies, we’re bizarrely content with a bowl of goop which, according to our cooing parents, constitutes dinner. We couldn’t know or care less what we were being served, as long as it was edible. There was no difference between pureed carrots or applesauce, oatmeal or yogurt; it was all a blend of energy and nutrients that we required in order to grow. As adolescents, we develop individual tastes. Now, we are able to recognize foods and distinctly remember the flavors and textures of them. For a child, it becomes less about the food simply being food and more about what kind of food it is. A commonly disliked food group at this stage is vegetables; children are still trying to hide their broccoli

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in their milk or brushing off their brussel sprouts to the dog when no one is looking. Children have no idea why one food is more nutritious than another, so the only important quality is that the food is tasty. Why should someone eat something that doesn’t taste good, even if mom says it’s good for them? Once a person reaches their teen years, their view of food changes once again. Perhaps now the teen has a much wider knowledge of the different types of foods and flavors available in the world. But also they may be basing their diet on other factors, such as price or convenience. With so many things to do it is impossible to spend 10, 20, or 30 minutes on preparing a single meal. Additionally, most teens don’t have to worry about the nutritional aspects of foods because, in general, most teens do not have diseases, aches and pains, and other problems that arise with older age that are affected negatively by food. The teen years are probably the most critical to the evolution of food from a need into a want, as a teen is able to have more independence and choice as to

what they are eating. Lastly, we become adults and our tastes change once again. Health is oftentimes more important and more green enters the diet. However, some people never do lose that fond hate of leafy greens. Recently, though, it seems the world has been going through a health craze. Who knows if it’s the science or the media that’s causing it, but either way it’s happening. Many attempt to eat vegan or vegetarian diets or try sticking with relatively few healthy options for meals in the hopes that it will cure them of all their problems. Yet, strangely enough, the drive-thru line at McDonald's has not grown any shorter. Food is a basic necessity, but why did it ever evolve past that? Why couldn't we be content with the “fruits” of nature’s labor? The answer is boredom. Boredom and a desire for luxury. To put it plainly, humans got tired of eating apples and corn every day. We decided eating shouldn’t be a chore, something that simply had to be done but not necessarily enjoyed. It should be something better; perhaps even a

March 22, 2013

form of entertainment. The reason the food industry has always boomed is that people figured out how to turn a need into a want. Nowadays, people will spend hundreds on a fancy meal. Many believe food to be an art form, though we’re not so sure everything posted to Instagram could be considered art, especially when the photos are so often of terrible quality. Fast food is hardly more than a first grader scribbling with a Crayola marker. Health food, while considered admirable, is still merely an amateur’s rendition of the gourmet, the Mona Lisa of cuisine. Gourmet food isn’t just a “feast” for the eyes. It is a symphony for the ears as well. The sound of something sizzling in a pan is certainly enough to make our mouths water. And you know that your mother’s signature lasagna is dancing the rumba on its way to your stomach. This is why we left behind the era of hunter/gatherer; so we could experience something which transcends simplicity into a plane above reality in which each course is served on a gilded platter, and you dine with the gods.

Sam Freed/PEPPERBOX

Food

Monosodium glutamate: MSG Bell, all of which Arcata High students eat at. The side effects from Reporter this product can cause a number of symptoms. These symptoms are o you know what’s in skin rashes, itching, hives, nausea, vomiting, migraine headaches, your food? MSG or monoso- asthma, heart irregularities, depresdium glutamate, is a sion, and even seizures. I personsodium salt of glutamate acid. The ally don’t eat fast food for this very FDA does not require manufactur- reason. It solved the mystery of my ers who use MSG in their products migraine headaches. Filtering out the bad foods in to list it as an ingredient. As a food additive, it is used to enhance the your diet can also help you do better key flavors in food. It is processed in school. I know from personal exand comes from fermented sugar perience. Chinese food would be on bees. There is about 320mg of so- this list and other places, even resdium in a quarter teaspoon of MSG. taurants are known to carry MSG in Consumers who don’t filter MSG some of their foods. Top Ramen is out of their diet are catching a dou- another well known food the carries this in its food. So think twice beble dose of toxicity. MSG can be found in many fore you serve yourself this harmful fast food joints, such as McDon- product. Is MSG hiding in your home? ald’s, KFC, Burger King, and Taco

Jonathan Dedekam

AHSPepperbox

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March 22, 2013

From my personal research, I taking a few seconds to read what learned that most “instant foods” you’re eating. You may be surprised cooked in three minutes or under to see what’s really in your food. have MSG in the product. Some popular instant foods are Hamburger Helper, Lipton’s Onion Soup Mix, Progresso soups, Campbell’s soups, ketchup, mayonnaise, mustard, and processed parmesan cheese. Filtering MSG out of your diet is not hard to do, many processed foods and very high salt foods contain this product. It’s as simple as

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The Food Issue

BREAKFAST page 11

LUNCH page 14

DINNER page 22

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breakfast Pepperbox The super bowl of breakfast cereals AHS

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March 22, 2013

Lemurs are mostly cornmeal and out of the milk. They whole grain cornmeal. were definitely supeOpinion Editor rior than the rest, with Koala Crisp a much larger range he miniature milk water- Milk: of flavors than the fall raged. Cascading into Almond milk: Leapin’ Lemurs. They the deep recesses of a ce- I had Koala Crisp for breakfast this captured the saltiramic bowl, it decimated morning. Upon pouring the milk, ness of peanut butter the chocolate rubble of perfectly all of the color faded out of the and the sweetness of round frosted boulders. The milk rat turdish morsels and it basically chocolate much better swirled and eddied around the de- turned into chocolate milk with than the Leapin’ Lebris, forming spirals of chocolate kind of bland, faintly chocolatey murs did as well. The sediment. Waves crashed against rice pellets. The aftertaste was not slime of the almond the high cliffs surrounding the very pleasant and lasted for about milk was not quite white sea and an unseen force shook an hour or two after eating them. as noticable because the waters. With a final shock, the the puffs had a much earthquakes stopped. Once the Cocoa Pebbles more definitive taste white waters had settled, a massive Milk: that overpowered the chrome-like oval glided down and Almond milk: flavor of the almond scooped up the drowning boulders The pebbles were definitely eas- milk. They were much with unrelenting speed. In a mat- ier to eat than the crisp. Their fla- easier to chew than the ter of minutes, all of the rubble was vor was not lost when they came Leapin’ Lemurs, and I cleared and the ocean was drained. in contact with the liquids. Paired didn’t feel like I was Every morning I enjoy a delicious with milk, they were definitely en- eating little rocks for bowl of cereal, but recently I have joyable, and slightly above average. breakfast. tired of the same old 2 percent milk The aftertaste was more chocolatey and generally boring General Mills and much less chalky than the KoMy original plan Sam Freed/PEPPERBOX cereal. I’ve also become more in- ala Crisp. I would eat them again. included using orange My stiff pompadour was no match for the terested in trying gluten-free, or- When I ate them with almond milk, juice as a third choice, Leapin’ Lemurs rock-hard abs. ganic cereals, scooting closer to my the sliminess prevailed and docked but I couldn’t do it. top two ingredients were cornmeal Humboldt heritage. I’ve decided to a full star off of the taste. After my experience with almond and whole grain cornmeal probably surprise my taste buds with a varimilk, I couldn’t convince my taste didn’t help its taste either, not to ety of new combinations in an atLeapin’ Lemurs buds. Personally, I would not sug- mention that Reese’s Puffs are basitempt to find a less contrived and Milk: gest almond milk in any way, shape cally just condensed balls of sugar, healthier way of eating my bounti- Almond milk: so the comparisons may have been ful morning breakfast. a little skewed. I was quite sad to The Leapin’ Lemurs were much I compared Envirokidz Leapin’ harder to chew than Reese’s Puffs learn that I liked the gluten-free ceYou could say that real far less than the General Mills Lemurs to Reese’s Puffs and Envi- and had a very rough texture which the Koala Crisp and and Post cereals. You could say that rokidz Koala Crisp to Cocoa Peb- made them kind of hurt going down. Leapin’ Lemurs thorbles with 1 percent milk and almond I felt like I was eating peanut butthe Koala Crisp and Leapin’ Lemurs milk. The nutrition facts are fairly ter and chocolate flavored croutons. oughly rustled my jim- thoroughly rustled my jimmies. constant across the four cereals, but They were not the best alternative Honestly, I was totally expecting mies. to love the organic cereals and hate the main ingredients differ. Koala to Reese’s Puffs. Crisp consists mostly of brown rice the trademarked, big name cereals. flour, Cocoa Pebbles’ main ingreI desired uniqueness. I just really Reese’s Puffs dients are rice and sugar, Reese’s Milk: or form. Maybe I just bought a bad wanted to like Envirokidz before it Puffs contains mostly whole grain, Almond milk: brand or something, but it was aw- was cool, but I guess conformity is corn flour and sugar and Leapin’ Reese’s Puffs blew all the others ful. The fact that Leapin’ Lemurs’ my specialty.

Calvin Ryan

P a g e 11

breakfast

No waffles for Steve

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AHS Pepperbox

Steve Sheets

Reporter

ating is hard for me in the mornings. I wake up around 7:55 every morning to the sound of my parents yelling at me to get up. Hold on! Let’s backtrack a little bit to me waking up. So my alarm clock is set for 7:20 on the dot every morning, but I’m woken up by parents every morning. Oh, that’s because I go the extra mile and sleep through that wretched beep-beep-beep. How? I have no clue, but I do it every morning. What I do know is that I’m ready with brushed teeth in at least seven or eight minutes, then it’s time to make a cup of coffee after that, and if I remember, I’ll grab an Odwalla bar-- usually a super food or super protein bar. Although, I forget to grab something to eat all the time due to my stupid staring contest with the clock! With under ten minutes until school starts, I’m out the door and still waking up to my cup of coffee in a daze of DMT still flowing through my brain. By the time I get to campus, I have already forgot about waking up and can’t even remember getting dressed. By the way, it takes skill. Now that I’m at school and hungry, I strive for lunch time in good hopes that I’ll find something to eat or find something to keep my mind of the constant pain that is rolling throughout my gut. On a good day, I have already eaten my Odwalla bar during secind period and now I’m hungry again. Protein bars just don’t do it for me. By the time school is out, I have no energy and hate life, but now I have work. So,

P a g e 12

I continue to hate life and be hungry. Once I get to work I’m dying

On a good day, I have already eaten my Odwalla bar during second period and now I’m hungry again. Protein bars just don’t do it for me.

of hunger. If I have money, I’m at Smugs in Old Town in a flash! Filling my tummy up so it will shut up! And another average day in the life at work and I’m on my way home. Realizing that I’m still super hungry, I march in the door and put my back pack on the floor. Dashing to the kitchen, I ransack the Odwalla bars, help myself to some hummus, and sit on the computer for a bit, contemplating the last four hours of my day. Usually it goes something like this: Step one, I would start with a hot tub and a shower.

Forrest Lewis/PEPPERBOX

Steve munching on one of his many daily Odwalla bars between classes.

March 22, 2013

Step two, if there is dinner I’m all over it! If not, I might cook but I’m pretty tired and lazy at this time. Step three, tired and lazy? That’s for sure. I’ll probably be so bored because I’m at home that I’ll just go to bed and call it a day. By this time my guts have usually only seen protein bars, coffee, and tea. Oh, and maybe Smugs but that depends on my wallet situation. I’m sleeping in a matter of seconds. Nightnight world, I’ll do it all again tomorrow, and maybe I’ll find some breakfast in the morning.

breakfast Pepperbox The most important meal of the day AHS

Tami Conrad Photo Editor

reakfast is supposed to be the most important meal of the day, but unfortunately, 30 percent of adolescents no longer eat breakfast. Eating food in the morning provides you with the energy and nutrients that lead you to succeed in your day. Teens who have breakfast in the morning before school also have better concentration during class, so it can even improve school performance. “Breakfast sets you up,” senior Madeleine LaBlanca said. As school nurse Norma Watson explains, many students say,

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March 22, 2013

“‘I’m used to not eating breakfast, I don’t need it.’” Avoiding a morning meal can lead to health problems: “Students that don’t eat breakfast by fourthperiod, will often experience headaches, loss of energy, and stomach discomfort,” Watson said. The ideal breakfast should be high in carbohydrates, rich in nutrients, and low in fat. There are many options to have a good breakfast easy and fast. You can make good changes in your eating habits by picking two to three foods, including at least one from each of the following food groups: bread and grains like cereal, toast, or muffins; milk products such as low-fat yogurt, or lowfat milk, and fruit or vegetables like bananas, apples, or carrots. Replace

or accompany that morning cup of coffee with a glass of orange juice or milk. Often, students do not have time to sit down and have a healthy breakfast, but there is always the option of taking it to go. Pick up portable breakfast items when you go shopping at the grocery store like fruit, low-fat yogurt, whole grain breakfast bars, or granola bars for those mornings when you have to eat breakfast on the go. There are fast recipes to have a good, healthy breakfast, but you have to plan ahead and decide what you are going to eat for breakfast before the next morning. You could add some variety to your day by making an omelette and shorten-

ing preparation time by chopping up your vegetables ahead of time, or you could save time on a quick meal by putting out the box of cereal and cutting up some fruit the night before. In case you forgot to get up on time, you can easily fix and consume a healthy breakfast in 15 minutes or less. There are many good reasons to have a good breakfast. It gives you an energy boost to start the day, sharper focus, reduces morning crankiness, boosts metabolism, prevents starvation, keeps you from overeating, allows you to properly portion your meals, and helps lower the “bad” cholesterol. Breakfast is nutritious, delicious, and should be a part of everyone’s morning.

P a g e 13

lunch

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AHS Pepperbox

March 22, 2013

THE TRAILER

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March 22, 2013

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lunch Pepperbox Kale: All the cool kids are doing it AHS

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March 22, 2013

Astaria Holland

“W Reporter

hat's kale?” sophomore M o r g a n Johnson asks. Kale is a dark leafy green, a name for over four thousand boys in the United States, and the new “superhero” of greens. Why is kale so good for people? Kale is low in calories and high in fiber. Per calorie kale has more iron than beef, it is high in vitamins K, A, and C, antioxidants, and calcium. It is an antiinflammatory food which means that it can help asthma and autoim-

“It’s my favorite vegetable to drink!” -sophomore Chloe Maskill

mune disorders. It also is a great detox vegetable that will help keep your liver, skin, and blood healthy. Kale has become the new face of “green” health food, however it has been cultivated for the last 2,000 years. In Europe, kale was the most widely eaten green veggie until the Middle Ages because it grows great in cold climates such as Humboldt County and can withstand frost. "Kale right um... it would be dank if it wasn't so kalie,” senior Bucky Foget said. Although some share this opinion, kale is still returning faster than Batman. There are so many delicious ways to prepare this green that one could never get too bored. Senior Gwyn Caughey loves kale because “it’s an excuse to eat butter and garlic and it’s healthy for you!”

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One cup of kale has 34 calories, 2.6 grams of fiber, 9 percent of the daily calcium recommendation, 6 percent of magnesium, 9 percent vitamin B6, 354 percent of vitamin A, and 89 percent of vitamin C and vitamin K. Many restaurants in California now use kale in many of their dishes and it is the main green for all health foodists. Here are some fun ways to spice up meals with kale: A breakfast recipe for a kale smoothie: one cup chopped kale, one cup fresh or frozen strawberries, one cup honey greek yogurt, one banana, one tablespoon flaxseed oil and some crushed ice. Put all ingredients into a blender and blend for one to two minutes. Yields one to three servings. “It’s my favorite vegetable to drink!” sophomore Chloe Maskill said. Add kale into a stir fry for a healthy lunchtime meal: one bunch of kale, one package of tofu (sliced into cubes), one tablespoon soy sauce, one fourth cup vegetable stock, one fourth teaspoon salt, one fourth to one half teaspoon ground pepper, one tablespoon canola oil, one tablespoon minced garlic, one tablespoon minced ginger, one red bell pepper and one bunch of asparagus. Put vegetables stock into medium saucepan, add the asparagus first then slowly add the kale, tofu and bell peppers. Then add the garlic and ginger, next put in the soy sauce and canola oil. For the last touch add the salt and pepper, lightly stir together and cook until asparagus has reached desired tenderness. Yields three to five servings. For dinner, kale can be added to any soup. A recipe for minestrone soup with kale: one and a half cup

cooked garbanzo beans, one and a half cup gluten free pasta, one cup chopped tomatoes, parmesan cheese, one cup chopped onions, five to six cloves of garlic, one cup chopped bell pepper, two cups tomato puree, three cups chopped kale, salt, pepper, oregano, basil, and three and a half cups water or stock. Saute onions, garlic, kale, bell pepper, salt, oregano, and basil together in a soup kettle for five to eight minutes, then add stock, purée and cooked beans. Cover and simmer for 15 minutes, add tomatoes, and cook at low heat for 10 minutes before you plan to serve. Then bring the soup to a boil, add pasta, and boil until pasta is ready, top with parmesan, and serve. Yields Forrest Lewis/PEPPERBOX four to six servings. Superkale will help you achieve super health.

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lunch A teacher food guide for that

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AHS Pepperbox

Errol Funk Reporter &

Kaitlin Tucker

Reporter

hen in doubt, showing an act of random kindness directed toward the person who determines your grades might just be in your best interest. Throughout high school you’ll be put into situations that could be solved quickly and efficiently if only you knew your teacher’s soft spot. This article is here for you: below is a list of your teachers’ favorite foods and/or drinks that might just come in handy in times of need. Having 150 students who depend on you constantly day after day starts to take a toll on teachers. And how do they go about dealing with all that stress? They come up with amazing snacks! Like Mr. Ghisetti and his draw of Little Debbies snacks and occasional salted carrots, or Mr. Filippini and the everyday Diet Pepsi. These are mechanisms which help teachers to stay sane. Note this article is in no way, shape, or form suggesting that you leave campus to gather your teacher’s favorite delicacies. Angles: “Peanut M&M’s and/or a mocha from Jitter Bean” D. Bagnall: “I live to eat; some of my favorites are San Pellegrino sparkling water and of course crepes, things I like locally are

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Renata’s and Larrupin sauce.” Bareilles: “Pizza any time of the day.” Bown-Crawford: “My favorite food is potatoes.” The possibilities are endless.

Lazaridis: “Double Vanilla Latte from Jitter Bean” Lehman: “A Brio coffee, typically” Lovato: “Roasted pumpkin seeds”

Boydstun: “A Heart Attack from Porter Street”

MacDonald: “Vegetarian Haggis with a single malt scotch”

Buscher: “16 oz white chocolate mocha no whip”

Mauro: “Homemade cookies”

Campbell: “Mexican food, not limited to any type” Condit: “Decaf from Starbucks or chocolate, but I would be happy if my students turned in their homework name and date included” Cox: “Regular chocolate M&M’s” Ghisetti: “Little Debbie once a day.” He probably won’t turn down another.

Moore: “Starbucks, specifically a Venti Chai tea with two pumps of vanilla, no added water and very hot”. Peters: “A burrito, nothing cheap, a super vegetarian would be ideal”. Rosebrook: “Doughnuts - no specific kind, just more doughnuts and if not, chocolate” Schmidt: “A glazed doughnut from Don’s”

Helms: “White Explosion from Jitter Bean and yes, I can be bribed.”

Simms: “It usually depends on how hungry I am, but either a bell pepper or a fresh juice”

Hildebrand: “Coffee and doughnuts - nothing specific, they’re all good.”

Trump: “Dark chocolate”

Johnson: “Bag of carrots or a peanut butter sandwich as a snack. Barbeque is always good, it’s making me salivate just thinking about it. Rumble in da Bronx is a favorite from Live, other favorites are mint chip ice cream and as funny as it sounds, a glass of ice water”

March 22, 2013

Vollmers: “Grandpa Goren from Los Bagels” Wozniak: “Chocolate Chip cookie” Zamboni: “A good smoothie from Wild Berries, usually a mango blend. I also like the Deli Roll from Tomo.”

“[Hildebrand] is definitely a man of tradition.” - Earl Peters, referring to Greg Hildebrand’s perfected breakfast of a banana, cheese stick, and rice crispy treat every day. “Look at me.”- Troy Ghisetti on whether Little Debbies are affecting his figure. “A vegetarian who drives a Hummer emits less carbon dioxide into the air than a meat eater that drives a Prius because meat production emits an enormous amount of greenhouse gasses. I am a vegetarian, well, 95 percent. I cheat once a month.” -Jason Simms on being a vegetarian

lunch Pepperbox A local delicacy: the boiled bagel AHS

Julia Sloan

Reporter

lmost everyone that has visited or lived in Humboldt has tasted or at least heard of the local delicacy, Los Bagels. It’s one of Humboldt’s many local business that has thrived in this amazing community. Eating local has so many benefits, aside from the feel of community, your money stays close, so when you buy a bagel your money doesn’t go to pay for some big shot CEO’s beach home, you’re paying for the next days’ bagels. I had the unique opportunity to go on a Los Bagels tour. A lot of schools go on this tour, but getting to go now that I’m older was even more amazing, because I was able

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March 22, 2013

to understand more and really appreciate seeing one of my favorite restaurants behind the scenes. On the tour, my tour guide Brandon Rasmussen, the marketing director for Los Bagels, and I, went behind the scenes to the bakery. He told me all about how the bagels are made, delivered, and consumed. The baking starts at 10:00 pm when 300 pounds of bagels are mixed at once, containing 200 pounds of flour, 100 pounds of water, and a little bit of salt, yeast, and malt. From the giant mixer, the bagels move to the board, where the dough is cut from 50 pound pieces to even smaller slices. Next they move to “Klink” which is a big machine that cuts the bagels into one half pound “worms” and rolls them into the bagel shape. Then they move to tall shelves with trays to hold 720 bagels while they

proof, or rise. After they rise, they are individually put into boiling water, used as proof alert to make sure the bagels have risen enough. The bagels are put into the freezer

kets where they cool and then get dispersed to the different sale places.The deliverers get to the bakery at 3:30 am and it takes an hour to an hour-and-a-half to get their deliveries all ready. Then at 5:00 am they are sent out and delivered to be ready and waiting for us to eat When you buy a bagel, when our favorite Los Bagels carriyour money doesn’t go ers open up. to pay for some big shot For the past two weeks, Los Bagels was celebrating their 29th anCEO’s beach home. niversary. Many of their most popular bagels were on sale, and they had sweatshirts and a hand drawn to make sure they don’t rise any- flip book ad brought back from the more than is necessary. After that, ‘90s. This was a big celebration for the bagels that have seasoning on Los Bagels, but not as big as next them get seasoned. Then all the ba- year’s 30 year anniversary. So keep gels move into a giant oven, with an eye out next March, and rememthree rotating shelves. They only ber when you’re eating your favorgo in for a quick ten minutes. They ite bagel, it went through this entire are then taken out and put in bas- process right here in Arcata, CA.

Photo courtesy of Los Bagels

Balls of dough get shaped into bagels during the final stages of the baking process.

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lunch Feeding as a freshman: Lunch AHS Pepperbox

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March 22, 2013

Patrick Payton

Reporter

he students of Arcata High have, without a doubt, the best array of lunch choices in Humboldt County. With diverse ethnic street food options (see map on page 16), as well as a plethora of pizza shops, there should never be a day when you don’t know where to go. The freshmen of AHS are no exception, and although they are oftentimes limited by the spring in their steps, their unique lunchtime leanings are interesting nonetheless. Chronicled below are these fascinating habits. Perhaps there are some “fresh” ideas for you, too?

Marcus Stachel

KC Grandfield

Delaney Rice

Maddy Hapgood

Patrick: Where do you go for Patrick: Where do you go for lunch? lunch?

Marcus: The Shell station - it is the closest place to get a Rockstar. They used to get me really hyped up when I was like nine. I have to drink like three or four to get the same buzz. Oh, and they have Strawberry Pop Tarts, $1 for 2. They have fruit in them. They only let four high schoolers in at a time and you have to leave your backpack at the door.

Delaney: On Thursdays I hitch a ride with Elaine Cunha and Megan Viña and go to Toni’s… every Thursday. And on any other day, I go to Hey Juan’s, Los Bagels, or Smugs. If I have enough time, I take a back alley to get ice cream at the Scoop and then walk back.

How much do you spend? $7-$10 What do you get? A Rockstar, chips and Pop Tarts.

KC: Subway and Philly Cheese Steak. The line is long and you have to wait outside with the door closed. I set the sandwich down in Subway before leaving, get one half out, wrap it in a napkin, and then eat it while walking back to school. I took a girl there once and she only got a six inch, so I felt fat and gave a homeless man the other half of my sandwich. How much do you spend? $8

What do you get? Spicy Italian sub at Subway and Where can you not wait to go a classic cheese steak at Philly when you can drive? Cheese Steak. Taco Bell, because it is freaking awesome. They have crunchy tacos Where can you not wait to go with beef and slushies. when you can drive? Toni’s, because the food and milkshakes are really good.

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Maddy: Well, normally I go to Wildberries but every Thursday I go to Japhy’s with my friend Autumn Simpson. How much do you spend? I spend $3-$5 when I have the money, but usually I mooch off my friends.

How much do you spend? Um, well my parents give me like What do you get? $5 a week sooo... yeah about $5 a Well at Wildberries I just get a Honweek. I have pretty good friends. est Tea and at Japhy’s I get a little noodle chicken salad thingy... oh What do you get? and a cookie for Autumn. At Toni’s I get a normal cheeseburger and, depending on how hard Where can you not wait to go practice will be, a small or large when you can drive? mint chocolate shake. I can’t wait to drive to the Tako Faktory (truck) down on Samoa by the Where can you not wait to go Texico gas station with my friend when you can drive? Kendall. Well… I will be definitely going to Toni’s more than just on Thursdays.

lunch Pepperbox What $3.50 can get you for lunch AHS

Molly Salamunovich

Managing Editor

he resounding ring of the bell at 12:25 pm at Arcata High is arguably the most highly anticipated point of any given school day. Students pour forth from their classrooms in record time; in a hurry to make their sacred lunch plans and get off campus for a mere forty minutes. As freshmen, the whole concept of going off campus for lunch is entirely foreign and exciting, and throngs of thirteen and fourteen-year-olds head out each day with wads of money in hand, unaware of how much they're actually spending. Local businesses thrive off of high school students, no matter what age because if we have money we spend it. Arcata High has an incredible lunch program. The cafeteria located in the MPR has a diverse menu that serves balanced, good-sized portioned meals for only $3.50. Not enough students take advantage of this program, partly because they are unaware of just how much they would save, and how much more food they would receive by dining on campus. On February 28th, 2013, the school lunch was: baked chicken, potato salad, unlimited salad bar, fresh fruit, and milk. No other place in Arcata is capable of giving you that amount of food for $3.50, and if they are, that food has little to no nutritional value. Wildberries is a popular place to shop for lunch simply because it offers great variety and it is in close proximity to campus. However, if one had only $3.50 to spend on a lunch, they would find themselves pressed to find something sustaina-

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March 22, 2013

ble. A 12 oz special at the smoothie bar is $3.29, and therefore unless a friend loans you a couple of bucks to buy actual food, you're out of luck. Two small egg rolls can be purchased at the deli for $3.00, as well as other miniscule portions of different dishes for under $3.50. Half of a veggie sandwich goes for $3.49, and although various pastries are sold at Ramone's, the only thing remotely filling is the pesto cheese roll, which many students gravitate towards. Los Bagels is known for it's huge array of quality food, and therefore it attracts many students come lunch hour. However, it is not particularly cheap, and if you are buying a full meal you would be lucky to come out spending less than $6 or $7. A bagel with cream cheese is $2.75. That is one item for over half of a school lunch price. Live From New York, one of the best pizza places in town, has a student price that makes a large cheese slice just $1.89. For $3.50, one could probably buy a slice of their choice and a 65 cent Caprisun beverage, as soda goes for $1.25 or $2.25, depending on the size. Three pieces of homemade garlic bread can be purchased for $2.25, and other than that, everything is more expensive than a school lunch. Stars, the much-loved burger joint located just a few blocks from campus, would be extremely disappointing if one had only $3.50. A plain burger exceeds that price, and so one would be forced to spend their money on either fries or onion rings, or maybe a shake. Lastly, the much-loved and much coveted food of Esteban's: Burritos range in price, and nothing worthwhile can be purchased

for the amount of a school lunch. A taco perhaps, but that can hardly be called a lunch. Although the food is a little more expensive, it is certainly quality, and you do get a good amount of sustenance for your buck. Popular places that students generally go to during AHS lunch are great businesses, and they have

great food, however, please don't overlook the cafeteria option. It is amazing how much food one can get for just $3.50 in comparison to off campus locations, where one might be able to get one thing for the exact same price. Next time you go to lunch, reevaluate your options. Your stomach, and your wallet, will thank you.

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AHS Pepperbox

dinner

March 22, 2013

Russ Taylor vs. Philly Cheese Challenge

Sam Winter Reporter

n a cloudy Saturday afternoon, 18 people stood in attendance to watch potential history in the making. Arcata High’s very own Russ Taylor was about to attempt the impossible: the Philly Cheese Steak Challenge.

THE CHALLENGE: Eat eight 9-inch Philly Cheese Steaks and a side of fries in under two hours.

THE RULES: 1. No outside assistance 2. No vomiting 3. Water is allowed 4. Must finish within two hours 5. No visiting the restroom 6. Additional food allowed (ketchup, mustard, etc.)

challenge, the many onlookers possessed mixed feelings about Taylor’s ability to finish the challenge. “He’s got it,” sophomore Jay Larson said. However, there were several who did not believe in Taylor’s eating ability. Senior Kasey Cather was seen starting a chant of “Russ can’t even eat!” Senior Pearse Narum believed in Taylor, but for a different reason, stating, “I think Russ can finish it because he will have some room in his body that is left from a nonexistent soul,” in reference to Taylor’s ginger hair color and abundant freckles.

“It literally tastes like [expletive]. I’m never eating here again.” -sophomore Russ Taylor

After 20 minutes of waiting for the food to be made, Taylor finally began. He started at a high pace, downing three sandwiches in sixTHE REWARD: minutes. He then slowed down and tried several different methods, inIf the challenge is completed, the cluding eating the meat with a fork winner receives a $100 gift card. and eating the bread separately, and also by piling fries on top of the sandwich to maximize productivity THE COST: and add flavor. Taylor even poured $36.95 water Taylor began preparation for over the bread to make it easier to the upcoming challenge the night eat. before by employing a strategy of After over 45 minutes of effort, binge eating. Taylor explained, “I ate 12 slices of pizza last night, and and five Philly Cheese Steaks and then didn’t eat breakfast or lunch a side of fries later, Taylor decidtoday.” This tactic was an attempt ed he needed a break. After lying to maximize stomach size while down outside, all he could manage minimizing actual food content in- to say was, “It literally tastes like [expletive]. I’m never eating here side the stomach. At 3:00 pm on the day of the again.” With the encouragement

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Forrest Lewis/PEPPERBOX

Taylor struggles between defeat and his stuffed stomach. of the crowd giving him a second going to continue to train in the off wind, he managed to attempt to be- season.” gin again. When asked how he felt, Although he will continue workhe responded, “This is [expletive]! ing, Taylor asserted, “I’m never goThey changed the rules on me.” ing to again. It was the worst expeIt is unclear what he meant, as no rience of my life.” rules were changed and Taylor refused to comment further.

After another brief break, he decided to make one final effort toward becoming one of the most prestigious students to ever walk the halls of Arcata High School. He managed to take one bite before vomiting repeatedly into a trash can. Spectator Pearse Narum commented, “He puked so much. It looked like chili. I like chili.” Personal eating coach Will Forrest Lewis/PEPPERBOX Taylor said, “I’m dis- Taylor begins the challenge, facing down eight appointed, but we’re sandwiches and a side of fries.

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Arcata’s sushi standoff

AHSPepperbox

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March 22, 2013

Jamie Maher Reporter

alling all sushi lovers! The debate is on. Where do you go to satisfy your sushi cravings? The newest popular place, Sushi Spot, or the older beloved restaurant, Tomo? Both located on the Arcata Plaza, these two Japanese restaurants would be expected to create tough competition for one another. But let’s take a closer look at these competitors. First off, we have Tomo Japanese Restaurant, located inside the Hotel Arcata on the Plaza, 708 9th Street. Tomo was originally founded in 1984 by Fukiko Marshall in Eureka, but has since changed locations. Not far down the street is our second competitor, Sushi Spot, located at 970 9th Street in Arcata. Sushi Spot was founded in 2007 also by Fukiko Marshall. Sushi Spot was in fact created by the owners of Tomo to have a place for the “overflow” of customers at Tomo. Originally, Sushi Spot was to be seen as a second option if Tomo was too busy. Now, Sushi Spot seems to be just as packed, if not more packed, on a weekend night as Tomo. “I usually go to Sushi Spot and put my name on the list, but if the wait is too long I’ll try Tomo,” sushi-lover Kylie Tatro explained. The difference is, unlike Tomo, Sushi Spot does not accept reservations. As of now, Sushi Spot and Tomo have the same founder but currently have different owners. Joe Doherty, longtime employee, now owns Tomo and Eric Stark holds the role of President at Sushi Spot. So if Sushi Spot was created by the owners

of Tomo, wouldn’t they serve the same type of sushi rolls? Fortunately, no. Sushi Spot has invented their own variety of rolls. “I go to Sushi Spot for the Klamath roll, I always get the Klamath roll,” junior Abby Puzz said. What it comes down to is which restaurant has the best selection, but you can be certain no two people will agree on which. But the difference in sushi isn’t the only factor that comes into play when comparing these two. They both create a very different atmosphere. On one hand, Tomo provides the feel of a larger restaurant. Not only because of the size advantage, but because it accepts reservations. At Tomo, you have the ability to plan a dinner date by calling ahead. On the other hand, Sushi Spot gives off a more lively vibe. Because of the fact that they do

not accept reservations, most likely you’ll have to leave your name on a list and wait for your table. “I usually see a crowd of people in line at Sushi Spot,” Tatro said. This makes it feel like it’s super popular and always busy. In the end, Tomo and Sushi Spot are both incredible Japanese restau-

Forrest Lewis/PEPPERBOX

rants here in Arcata. “It’s no competition, Tomo wins,” senior Nigel Wallach said. “Sushi Spot for life,” stated senior Maddy Kinder. So where should you go to have the best sushi experience on the plaza? That’s up to you to decide for yourself.

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Diary of a Taco Bell employee

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AHS Pepperbox

Grace Lovell Art Director

Saturday, September 29th First Day of Work 10:02 am The boss tells me that I’m going to work the cashier. He shows me how to do it once and then leaves me on my own. I mess up nearly every order and we have to give at least a dozen refunds. Sunday, September 30th Making Tacos 2:59 pm I put an open-face flatbread with cheese in the grill instead of the steamer. Melted cheese gets everywhere and the whole kitchen smells like burning rubber. Saturday, October 13th Walking to Work 3:35 pm I leave my house wearing my fast food-smelly uniform and begin walking to work. A crow swoops down from behind and grabs my hair in its disgusting, vicious claws. I scream. 3:39 pm Three more crow attacks. I fear for my life. 3:41 pm I call my dad: “Is it theoretically possible for very angry crows to kill a small human girl?” My dad sighs and hangs up on me. Sunday, October 28th Lobby Cashier 2:36 pm A man comes in with a two-year-old boy and complains that the lobby smells of dog poop. I am commanded to mop the floor, even though the

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floor is completely clean. 2:48 pm The floor is clean. The lobby still smells. 2:50 Aforementioned little boy runs up to me and excitedly promises to tell me a secret: “I did a little poop in my diaper and it fell out and now it’s in my pants.” Wednesday, November 8th Drive-thru Cashier 4:17 pm My friend’s boyfriend comes through the drive-thru. This is awkward. 4:21 pm A girl from P.E. comes through the drive thru. This is awkward. 4:32 pm My sister’s best friend’s mom drives through. Really?! 4:34 pm A boy from P.E. drives through. Still awkward. 4:35 pm I announce to the world that if I see one more person I know, I will spontaneously combust. 4:43 pm The girl who sits two seats over in orchestra comes through. 4:44 pm I am dead on the inside. Monday, December 17th Drive-thru Cashier 4:17 pm I’m having a bad day so I tell my sob story to the old lady at the window and we have a good ten-minute heart to heart. 4:19 pm She tells me my service was very good and gives me a four dollar tip. 4:21 pm

“I announce to the world that if I see one more person I know, I will spontaneously combust.”

The next lady in line screams at me for taking so long and refuses to leave until she talks to my manager. Thursday, January 10th Steamer 5:55 pm I am allowed to be the steamer for the first time. I read the order wrong and make twelve Dorito tacos instead of two. 6:02 pm The next three orders get made, but not by me, because I am too busy sitting on the floor laughing like a maniac, for no apparent reason. 6:07 pm I can’t breathe. 6:08 pm The boss comes in. 6:09 pm I am deemed too pathetic to even be yelled at. 6:09 pm

March 22, 2013

Everyone feels sorry for me. 6:10 pm I’m still laughing.

Thursday, Febuary 14th Cashier 5:45 pm Apparently nothing says love like taking that special someone to Taco Bell? 6:00 pm THERE ARE ACTUALLY PEOPLE HERE, WHAT IS WRONG WITH THE WORLD?!

Photo courtesy of Brian Lovell

Did I mention my favorite part of the job?

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AHSPepperbox

Sage Fanucchi Feature Editor &

Geena Damian

Reporter

irst stop, Three Foods: As we stepped in the hardwood entrance, the smell of lavender and goldfish crackers overwhelmed our senses. The hostess welcomed us with a warm smile, and sat us down, handing us two dinner menus with creatively named dishes. We selected to taste the Golden Nuggets, tater tots with two dipping sauces: a honey lavender mustard and a chipotle BBQ sauce, and the Light and Lovely salad tossed with candied pecans and crisp apple slices, sprinkled with apple cider vinaigrette for appetizers. As we waited for our appetizers, we fed our brains with their food for thought quote: “Man is most nearly himself when he achieves the seriousness of a child at play.” The darker lighting made us feel closer and provided a sense of intimacy. We began to snack on the goldfish crackers they provided us. Within five minutes of ordering our appetizers, the waitress set the plates in front of us. The tater tots were a perfect golden brown, and the Light and Lovely salad turned out to be sweet and delicious. “Excuse me, can I get apples on my salad?” Geena proposed to the waitress, after noticing the Light and Lovely salad was missing the essential component. The waitress returned with half an apple chopped up. Upon receiving the extra apples,

Geena realized that the apples were underneath the lettuce, a rookie mistake, and she ended up with a whole apple atop her salad. We placed orders for our dinner; we both ordered the “What the...?,” a creamy mac n’ cheese with apple and bacon sprinkled on top (Sage ordered the vegetarian version sans bacon, Geena went with the bacon). The apple proved to be a sweet contrast to the savory flavor of the cheese while the bacon provided a hearty subsistence to make a perfect dichotomy of taste for any food lover. Overall, we spent 25 dollars on our whole meal, which included three appetizers and two entrees. However, the buck didn’t stop there, and we both took home decent amounts of leftovers for lunch the next day. Three Foods proved to be a delightful place for a date. However, it tends to be an older crowd going out there, so you may run into your Planned Parenthood education director or an AHS alumni. But it does

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Date night: Romance and rice March 22, 2013

provide a great date for first timers, as well as the regular customers. We would suggest this restaurant for the sultrey couple, as the mood here instills a need to stare deeply into one another’s eyes. The foods are unique and tasty, as well as economically pleasing and healthy. ext stop, Carmela’s: there we walked into a night of eccentric music, and high spirits, we were greeted promptly by the waiter, and given the offer to sit wherever our hearts desired. We chose a booth with a stunning sunset view over the bay and the parking lot of Wildberries, while enjoying the complimentary chips and zesty salsa. The menu proved to have a broad spectrum of food, including everything from nachos to grilled cactus. There was no need to order appetizers at this restaurant, since we knew we would be fit to burst at the end of our entrees. Instead we ordered drinks and our main meals, then prepared for the feast to come. There was no lapse in our enter-

Elaine Cunha/PEPPERBOX

Geena and Sage enjoy holding hands while waiting for their food at Carmela’s.

tainment as we waited for the food: taking in the walls that were decorated in authentic Mexican style pictures, and the waiters bustling by kept up a flow of a spectacle. The only buffer in the night was the waiter forgetting Sage’s drink, yet soon after our food arrived, just as we ordered: Geena’s sope with no tomatoes or sour cream and beans and cheese on the side, and Sage’s plain but pleasing bean and cheese burrito, a perfect meal any day. The kitchen kept up a constant stream of tantalizing smells, making the whole restaurant seem like one big spice shop. We then dug into our meals, both of us using our best table manners: complete with forks, knives, and an absence of phones. As we looked around the restaurant, we noticed that between the merriment and rambunctious conversation there was a sprinkling of those who were focused more on their phones than their friends or food, so we made a point to not be preoccupied on those little contraptions, and focused on things that were actually in front of us. As for us, we would recommend Carmela’s for a larger group, since the noise level is at least a few decibels higher than Three Foods, and with booth seating, the environment definitely calls for a double or triple date. While Three Foods provides a more intimate environment, perfect for a special night. Overall these two restaurants, while varying in aura and food, are great for taking that someone special on a date. For all those girls hoping for an exciting date, and all those boys too nervous to ask, we have found the perfect places for your next date. Now go and enjoy!

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dinner Arcata’s late-night food dilemma AHS Pepperbox

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March 22, 2013

Gillen Martin Junior News Editor

rio for breakfast, Hole in the Wall for lunch, Tomo for dinner. There are endless combinations to suit every taste and every need. It’s a beautiful feature of our hometown. But after 11 pm, the options dwindle to several late-night venues. The gut-wrenching reality of midnight cravings in Arcata is that you have limited options, but besides that, as far as greasy latenight meals, we are blessed. Arcata Pizza and Deli (Open to midnight on weekdays and 1 am on weekends): Nestled in between bookstores, obscure clothing stores, and bath supplies, this late-night hotspot has a huge selection of food. From burgers and sandwiches to pizza and salads, Arcata Pizza and Deli (APD) has something for everyone. One of its most defining characteristics is how huge all the food seems to be. A large fries from APD roughly equals two and a half large fries from Toni’s or other normal-portioned restaurants. A single slice of pizza sometimes compares to two slices from Smugs. Unfortunately, the price of APD does reflect how much food is given. And yet, although APD is more expensive than your average late-night dive, the quality is also higher than average. Senior Mason Bell agreed, “Great burgers, great fries.” Aside from the occasionally burnt slice, the food (especially the fries) is some of the best of Arcata’s post11pm food. Don’s Donuts (Open 24 hours): The beauty of Don’s Donuts is how

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many cravings this one-stop can satisfy. Three of the most common cravings (ice cream, donuts, and pizza) can all be found at Don’s, along with all sorts of sandwiches, hot and cold drinks, and bagels (even including the rarely-found pizza bagel). Along with the great selection of food is the usually quick, friendly service and the allnight hours. The downside to Don’s is the lack of healthy food. There is also a strange aspect to Don’s due to its proximity to the Plaza and the all-night hours. Anytime you go to Don’s after eleven, there is guaranteed to be at least three questionable people. This could be a downside if the homeless or strange population of Arcata scares you. The upside is that if you’re looking for entertainment along with your food, Don’s is the place for you. “If you’re looking for a good time, go to Don’s past twelve, the culture’s ragin’,” sophomore Tasha Babich said. Toni’s (Open 24 hours): This traditional, cow-themed diner has one of the best burgers in Arcata according to popular review and annual newspaper contests. Along with the great burgers are an impressive selection of milkshakes, pies, cookies, and traditional thincut fries that will stuff you full and leave you still wanting more. Anytime I’m hungry after eleven, I find myself craving Toni’s (my personal favorite). Another beauty of Toni’s is the convenient location. Halfway between McKinleyville and Arcata, Toni’s seems to be a favorite for both towns. “Toni’s is the bomb,” sophomore Madalyn McCreath stated. Equipped with more pictures of cows than you can handle and a pinball machine, the only downside is

that Toni’s sticks to basic fast food and doesn’t offer as many options as other latenight venues. Alma’s (Open on weekends until 2 am): Alma’s, the Mexican food truck by Pacific Outfitters, is one of the lesser known late-night venues. AHS students and online food-reviews (from Yelp.com) both agree that the food quality varies from item to item. Arcata is blessed with Gillen Martin/PEPPERBOX many delicious Some of Don’s usual late-night clientel. Mexican food restaurants, and yet Alma’s is the better than a stack of midnight panonly one open past midnight. In cakes. Along with the cheap, huge my opinion, Alma’s is no compari- portions of breakfast, lunch, and son to Esteban’s or Rita’s, but for dinner available at any time of the late-night Mexican food Alma’s is a day or night is the friendly, usually great option. entertaining, and sometimes downright hilarious service. It seems like Denny’s (Open 24 hours): Den- the later you go to Denny’s, the funny’s is the only chain restaurant nier your waiter will turn out to be. (and the only restaurant in McKin- Although Denny’s offers lunch and leyville) I chose to include in these dinner, their breakfast and brunch reviews, and for good reason. Den- foods are where they really excel. ny’s may not be the best quality I can’t imagine why anyone would of food, but it deserves to be here go to Denny’s and get anything but simply because of how many high breakfast, because honestly there school students go to Denny’s past isn’t much to be said for any other eleven. Most every time I make a meal available there. But if you’re late-night Denny’s stop, I see teen- in the mood for a greasy, huge, deliagers I know. It is also the only place cious, somewhat disgusting breakto get breakfast food in the middle fast at one in the morning, then of the night, and there is nothing Denny’s is the place for you.

dinner

AHSPepperbox

TH E

March 22, 2013

The Arcata Pizza Challenge: The Judges Hawken Ritter

Business Manager

ive From New York, Smugs, Big Pete’s, Dutchies, Westside, and the Arcata Pizza and Deli (from the Student Store). These are the six pizza places students of Arcata High embark on each lunch, and they are subject to continuous debate when it comes to which pizza is best. In response, on Tuesday, March 5th, the Pepperbox set out to resolve the hanging question. In order to accurately assess the quality of each of the six pizza places in Arcata, we performed a blind taste test to eliminate preconceived bias from the judges. Together the esteemed judges analyzed and rated the crust, sauce, smell, cheese and overall craftsmanship of the six local pizzas.

Pizza judge Nathan Heidrick, who proclaimed prior to the taste test that “all pizza is dank,” was among two freshmen chosen to help offer unique insight into the eyes, brains and taste buds of the Class of 2016. His counterpart, Collin Townsend, was a strict judge with critical opinions resulting in surprisingly low ratings for four out of the six pizza samples.

Senior Andrew Dehart, a food enthusiast who’s enrolled in three periods of culinary, was an obvious choice to judge in this local contest. Dehart was accompanied by senior Latrell Wilson, (also a member of the fifth/sixth period block culinary class) as well as culinary arts teacher Tanya Trump. The diverse trio of culinary experts came eager and prepared to help determine the pizza champion.

The smell reminded me of love, but the rest of the pizza screamed break up - Latrell Wilson

I like [pizza] D. - Collin Townsend

Smelled like gasoline and baby food but tasted better.

Lunch ladies Sue Cole and Jackie Slattery were also chosen to join the Pepperbox for the Arcata Pizza Challenge. These two women, who are responsible for providing healthy and delicious lunches daily to the Arcata High campus, were delighted when o f f e r e d an opportunity to rate some of their off-campus competition.

- Andrew Dehart

Pizza judge Claudia Spinelli is Arcata High’s very own Italian exchange student who was chosen as a judge naturally because of her unparalleled knowledge of Italian food. Pizza, which originated in Italy, is one of the many staples in Arcata High students’ diets. Spinelli’s foreign flair provided a perfect fit for completing the list of critically acclaimed judges on our panel.

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The Pepperbox Presents T he

ARCATA PIZZA CHALLENGE

1 st

Westside

Smugs

Live From NY

APD

Dutchy始s

Big Pete始s