9-19-2019

BAG-STREET BOYS, 2

TAKE A TIME OUT, 7

SWIPE LEFT, 8

T-ANTHONY’S BINGE, 11

Boston non-profit offers bags of produce for $2 each.

Visit Fenway’s Time Out Market to get the best food in the city.

The GSU should accept meal swipes at BU-owned restaurants.

Women’s soccer’s Shannon Keefe reveals team’s pre-match meal haunt.

THURSDAY, SEPT. 19, 2019

THE INDEPENDENT STUDENT NEWSPAPER AT BOSTON UNIVERSITY

YEAR XLVII. VOLUME XCVII. ISSUE III

FeelGood combats hunger with grilled cheese Taco Bell for Downtown

BY ELYSE GENRICH

DAILY FREE PRESS STAFF

On Tuesday nights in the Warren Towers Late Nite Café, hungry students flock to the FeelGood grilled cheese station. While the goal of the pajama-clad students in line is to purchase a sandwich, the student volunteers behind the counter have a different objective: to raise money to combat world poverty.

FeelGood has raised $1.96 million to combat global hunger and poverty across their 25 chapters since its inception in 2005, according to the organization’s website. Their grilled cheese sandwich sales benefit the Commitment 2030 Fund, a foundation their website describes as an initiative to eliminate global poverty by the year 2030 in a socially inclusive and environmentally sustainable way.

The Boston University chapter of FeelGood has been a staple of the Warren Late Nite Café for years, selling grilled cheese sandwiches for $6.50 from 10:30 p.m. to 1 a.m. on Tuesday nights.

Abigail Mack, a senior in the College of Arts and Sciences and the current president of the BU FeelGood, said she’s been involved in the organization since her first year at BU. “I feel like FeelGood is a really cool organization,” Mack said. “It is kind of an interesting way to get people involved and to take something really simple like cheese and bread and then turn it into a really big impact to make a difference.”

Anna Yum, a junior in CAS and the vice

BY ANNA FACCIOLA DAILY FREE PRESS STAFF

SOFIA KOYAMA/ DAILY FREE PRESS STAFF

The caprese grilled cheese by FeelGood BU, a student-led food service that donates proceeds to the Commitment 2030 Fund. FeelGood is open on Tuesday nights at Warren Towers Late Nite Cafe.

president of FeelGood, also believes in the unique mission of FeelGood.

“I think it’s definitely unique in the aspects that we’re not just asking for money, but we’re also creating a business model,” Yum said. “And it’s very delicious.”

The profits donated to the Commitment 2030 fund, Yum said, are subsequently divided amongst four organizations: the Pachamama Alliance, Water for People, The Hunger Project and Choice Humanitarian.

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New dishes, soda, coffee at BU dining halls

BY MELISSA ELLIN DAILY FREE PRESS STAFF

ANH NGUYEN/ DAILY FREE PRESS STAFF

Colorful new plates and bowls at Warren Dining Hall. The change in dishware was recently rolled out alongside upgrades to soda and coffee machines.

Boston University dining halls are bubbling with changes.

This semester, BU introduced new soda machines, coffee and plates at the Warren Towers and West Campus dining halls. They also added Stubborn Soda stations and Pierce Brothers Coffee this semester, and the previously black-colored plastic plates and bowls have been replaced with rustic-looking pastel options of different sizes and colors.

Additionally, Stubborn Soda, a PepsiCo brand, has paired with BU by adding two of their fountain stations to West Dining Hall and one location at Warren. Stubborn Soda only replaced some Pepsi-Cola stations, so both options are available on campus.

One of Stubborn Soda’s goals is to promote healthier soda options, according to their website. The company emphasizes the absence of high fructose corn syrup, artificial flavors and colors, and the presence of Fair Trade Certified cane sugar in almost all of their sodas.

The fast food chain Taco Bell opened a new storefront on Summer Street in Downtown Crossing Friday. This is Taco Bell’s second location in Boston and the first such location in Downtown Boston.

Before the most recent location opened, residents of Downtown Boston had to either travel across the river to the next closest Taco Bell restaurant in Cambridge or go to West Roxbury, one of Boston’s southernmost neighborhoods.

The restaurant is open every day from 9 a.m. to 12 a.m. and is surrounded by other restaurants, retail stores and the financial district of Downtown Boston. To get to the new restaurant via public transportation from Boston University, take the Green Line inbound, then exit at Park Street Station and walk one-third of a mile southeast down Summer Street.

Jim Lyman, the Northeast regional manager of Taco Bell, said that the new Taco Bell opened as soon as possible after the remodel of the space. Before Taco Bell moved into its Downtown Crossing location, the property had been previously occupied by a Subway restaurant.

Lyman stated business has been steady, the crowd is hard to miss and his team and he are glad to be at the new location just down the street from Boston Common.

As for why Taco Bell decided to open this new location in Downtown Boston, Lyman said his team wanted to make sure they were able to serve “everybody who likes tacos and burritos.”

Downtown Crossing Taco Bell customer Malcolm Carter, 21, of Dorchester, said he liked the appearance of the new location and saw a large number of people waiting to eat at the store a few days after it opened.

“They’re basically brand new, and you know, it’s kinda nice,” Carter said. “It’s a large crowd of people, though, first time I’ve seen that.”

Carter compared the crowd waiting to enter Taco Bell with the rush of customers wanting to buy Popeyes’s new chicken sandwich before it sold out.

“I’ve seen it before with the Popeye’s chicken sandwich, when it first came out,” Carter said. “I remember it being big.”

Some residents said they appreciated that the new location was so much closer to where they lived and worked.

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Sept. is Hunger Action Month

BY NISHA RAO

DAILY FREE PRESS STAFF

September is America’s 12th annual Hunger Action Month and the Greater Boston Food Bank has been leading events throughout September to raise funds and encourage donations, while also celebrating those who work to combat hunger in their communities.

Catherine D’Amato, president and CEO of GBFB, said in a GBFB press release that Hunger Action Month was established to spread awareness about the pressing issue of hunger and food security across the U.S. “Nearly 500,000 people in Eastern

Massachusetts are food insecure and don’t know where their next meal is coming from,” D’Amato said. “During September, we are asking people to take some kind of action and every one counts towards our vision to become Hunger Free by 2028.”

GBFB director of public affairs Catherine Drennan said in the press release that now was as important a time as ever to advocate for hunger awareness in the U.S., especially as the Trump administration is considering whether to restrict access to its Supplemental Nutrition Assistance Program.

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You’ve tried the lobster rolls and clam chowder.

Now go out and explore Boston’s sushi scene.

SERENA YU/ DAILY FREE PRESS STAFF

READ ON PAGE 6

2 NEWS

Fair Foods sells bags of fresh produce for only $2 each

BY SARAH BURNICK

CAMPUS Crime Logs

DAILY FREE PRESS STAFF

BY MARY LULLOFF

The first thing you see when you walk into the back parking lot of the Holy Trinity Orthodox Cathedral in Fenway are 100 plastic bags overflowing with fresh carrots, string beans, arugula and potatoes, accompanied by small slips of paper with recipe suggestions and dates for future events.

It seems like it would be a farmers market, except for one huge difference: instead of each bundle of carrots costing $5, customers could purchase entire packages of fresh produce for only $2 a bag.

Fair Foods, a Dorchester-based food rescue organization, has “provided healthy produce to low income families in the Boston Area” since 1988, according to their website.

They source surplus food from supermarkets and food vendors across the city, partnering with hundreds of volunteers and various community organizations to redistribute the food at more than 40 sites across the city.

Over the last couple months, Fair Foods has added even more more sites for residents to pick up $2, 12-pound bags of assorted fresh produce in an effort to offset rising food prices and sustainability concerns.

Increasing their reach to more than 40 different sites around Boston has allowed significantly more residents to benefit from the unique program, covering a wide range of communities in the greater Boston area, according to Fair Foods’ website.

Ardis Vaughan, board chair at the First Parish Church Dorchester — which has partnered with Fair Foods for the last four years to host a distribution center every week — said unlike other nutrition assistance programs, Fair Foods does not restrict its services to residents in a lower income bracket.

“You can get fresh wholesome fruits and vegetables and it doesn’t matter who you are,” Vaughan said.

“There is no stigma or shame, anyone can show up and get a bag of food.”

In a single day, Fair Foods receives over 10,000 pounds of fresh food that were not sold due to overstock or imperfections, which they separate into 12-pound bags and sell across the Greater Boston area, according to the Fair Foods website.

By expanding their $2-a-bag sites farther across the Greater Boston Area, the reach of the program has widened significantly. Vaughan said the First Parish Church was one of Boston’s largest distribution sites, selling 300 to 400 bags of food every week and a total of 88 tons of fresh

DAILY FREE PRESS STAFF

The following reports were taken from the Boston University Police Department crime logs between Sept. 14-18.

Stabbing near Medical Campus A stabbing occurred near the BU Medical Campus at approximately 9:15 p.m. on Wednesday. Boston Police Department is investigating the incident.

Suspicious person near Warren Towers

A security guard reported a man outside Warren Towers harassing passersby around 8:30 p.m. on Saturday. BUPD was notified and the man left the area to get on the T.

Robbery suspect seen on BU Bridge SARAH BURNICK/ DAILY FREE PRESS STAFF

Dorchester-based organization Fair Foods sells $2 plastic bags of fresh produce to low-income residents at various sites throughout Greater Boston.

food throughout the past four years.

“Food uses all this water and energy to grow and harvest and transport,” Vaughan said. “If it wasn’t going to Fair Foods, it would go into the dumps or the compost.”

Vaughan said many of the First Parish Church volunteers help with translations, as they interact with a broad reach of communities, including Haitian, Creole, Spanish and Vietnamese people.

“We see a broad reach of people,” Vaughan said, “people who look like they need to buy 10-pound bags of food and people who look like they shop at Stop n’ Shop but want to shop sustainably.”

Vaughan said First Parish has seen declining numbers of volunteers in recent months and that she hopes that students returning to school may help bolster their efforts.

Helen Murphy, who works at the Fenway Community Development Corporation but volunteers at the Fair Foods distribution site hosted by Holy Trinity, said she particularly liked that fair foods did not place restrictions on who could buy their food.

“It’s a nice program because we don’t have any income or residency verification, we’re not asking anything from anyone,” Murphy said. “If they want a bag, they can come get one.”

Murphy, who said she helps to coordinate the volunteers at the Holy Trinity site, said the church hosts a Fair Foods distribution site every other Wednesday.

“We throw a recipe in the bag to

encourage people to use everything that is in here,” Murphy said. “We get a pretty diverse variety of vegetables and fruits, stuff that I haven’t seen before, stuff that some folks might not know how to cook … just to make it as accessible and culturally sensitive as possible.”

Fenway residents Rachel Huot and Ruth Khowais said they had been volunteers at the Holy Trinity site “since the beginning,” and said they hoped there would be a new surge of volunteers to offset the declining numbers they have seen in recent months.

“Some people don’t come every week like they used to,” Huot said.

“And everybody’s got something to do. And this group might have been twice as many people when we started.”

Khowais said Wednesday’s products were especially attractive, as carrots were one of Fair Foods more popular products.

“We never know what we’re gonna get,” Khowais said. “Today’s pretty good because everybody loves the carrots. It’s two dollars a bag, sometimes we have bread. This is all food that would have been thrown out.”

Robert Arida, who serves as one of the clergy at Holy Trinity and was volunteering Wednesday, said that resident involvement was especially important, as the entire event depends on the efforts of volunteers.

Murphy said the site has recently seen an influx of students coming to purchase produce, particularly from Northeastern University, which is a

10-minute walk away.

“I think in a growing way we have seen more and more students coming through,” Murphy said. “We are not thrilled there’s a lot of food insecurity, but we’re glad that it’s reaching the food insecure population.”

Arida said one of the Holy Trinity’s missions is to ensure that every person that walks through the door is treated with respect and dignity and that Fair Foods aligns with this mission.

“The main reason was to become more tightly connected with the Fenway community,” Arida said. “We have our parish community, but our parish community is transitive. By hosting Fair Foods we tighten the links of our relationship with the neighborhood ... they get to know us and we get to know them.”

Murphy said other non-profits have also adopted the idea of using imperfect, surplus food to combat food insecurity in Boston, giving it to those in the community that live on a fixed income or just looking for sustainable alternatives.

“All these startups are like ‘we love ugly produce,’ and we’re like “we’ve been loving ugly produce,” Murphy said.

Visit Holy Trinity Orthodox Cathedral every other Wednesday from 3 to 5 p.m. and the First Parish Church of Dorchester every Friday from 3 to 5 p.m. to volunteer.

Each person that helps also gets a 12-pound bag of produce to take home.

Three Boston classics to join new West End food hall

BY ALEX LASALVIA DAILY FREE PRESS STAFF

A new West End food hall set to open this winter near TD Garden will feature 18 vendors, including Boston classics Mike’s Pastry, Monica’s Mercato and Sullivan’s Castle Island, according to a press release by Patina Restaurant Group, which is managing the project.

The new food hall, called Hub Hall, will be located in The Hub on Causeway, a new development currently under construction at 80 Causeway St. near the North Station T stop, according to the press release. The space will be over

16,000 square feet, with a variety of vendors, from Boston favorites to completely new restaurants from “notable chefs.”

“Whether arriving or departing North Station, taking in a game or concert, or just exploring the neighborhood, Hub Hall will be an authentically Boston dining destination for all ages,” the press release states. “Hub Hall will truly prove to be the food hall that satiates Boston’s appetite and lives up to its tagline, ‘Boston Eats Here.’”

So far, Mike’s Pastry, Monica’s Mercato and Sullivan’s Castle Island are the only vendors that have been officially announced by Patina Restaurant Group.

Mike’s Pastry has been a staple of the North End since it opened in 1946. Their famous cannolis attract tourists from all over the world.

“Mike’s newest location at Hub Hall, conveniently located adjacent to the North Station commuter rail, will make bringing treats home and to loved ones that much easier,” the press release states.

Monica’s Mercato is another North End staple known for its Italian sandwiches. Its location in Hub Hall will be the first location of Monica’s Mercato outside of the North End, according to the press release.

Sullivan’s Castle Island started in 1951 as a concession stand on

Castle Island in South Boston, according to their website. Now in a brick building at the same location, Sullivan’s continues to sell quality food at affordable prices.

“Sullivan’s in Hub Hall will give customers a taste of New England summer all year long,” the press release states.

“Patina Restaurant Group is pleased to announce the first three vendors coming to Hub Hall,” the press release states. “These family-owned Boston businesses bring over 150 years of authentic service and thoughtful handmade cuisine to Hub Hall.”

Joel Lau contributed to the reporting of this article.

The suspect of a moped robbery in Brookline was reported on the BU Bridge around 3:45 a.m.

Sunday. BUPD was notified and the Brookline Police Department placed the suspect under arrest for an unrelated incident.

Noise complaint at Insomnia Cookies A caller registered a complaint regarding loud music and crowds outside Insomnia Cookies during their promotional event around 12:30 a.m. Wednesday. By the time BUPD arrived, the music stopped and the crowd dispersed.

CITY

Crime Logs

BY ANGELA YANG DAILY FREE PRESS STAFF

The following reports were taken from the Boston Police Department crime logs on Sept. 16.

Ex-boyfriend harasses new couple

Officers received a cyber-harassment report on Monday around 5 p.m. The victim said her ex-boyfriend had sent 54 messages on various social media channels in the past 24 hours and allegedly shared private texts and bikini photos with the victim’s new boyfriend.

After being blocked, the suspect created a new email address and continued sending messages to the couple.

Attempted robbery at Hammond Street Officers responded to an attempted robbery Monday at 4:38 p.m. The victim claimed she was sitting in front of a Hammond Street apartment when the suspect approached and asked for her name. When she refused, he called her a “b----” and tried unsuccessfully to pull her backpack free before fleeing the scene.

Trespassing on Dartmouth Street Monday at 5:46 p.m. at a 7-Eleven on Dartmouth Street, a suspect yelled at store employees and accused them of stealing his bags.

An officer at the scene reported detecting alcohol on the suspect’s breath. Police managed to restrain the trespasser and security footage showed he did not carry any bags into the store.

NEWS 3

FeelGood raises money for charity one grilled cheese at a time FEELGOOD, FROM PAGE 1

All four charities have different objectives but are aligned with FeelGood in their desire to accomplish their goals sustainably by 2030.

“A lot of the time in our organization, we get, like, ‘by 2030?

Like, that’s real soon,’” Yum said.

“But it is definitely achievable if you set your mind to anything.

And by having a passionate group of people working with us, I believe that it can happen.”

Chloé Kund, the program director of FeelGood’s national organization, said FeelGood has plans to improve their organization in the future. She said she hopes to possibly expand to help local charities working to end

hunger and poverty in the areas surrounding campus chapters in addition to the international organizations that they currently work with.

Last year, Yum said, the BU chapter of FeelGood exceeded their fundraising goal. She said she believes this is because of an increase in awareness about the mission of FeelGood.

“I honestly think it has also been because people are starting to know who we are,” Yum said, “and, you know what, I guess what we’re striving for this year… [is] for people to know who we are. Not just the not just grilled cheeses but beyond that, what our mission is and why we are here.”

Taco Bell opens location in Downtown Crossing

DAPHNE ANG/ DAILY FREE PRESS STAFF

A new Taco Bell location opened on Friday in Boston’s Downtown Crossing.

TACO BELL, FROM PAGE 1 20-year-old Dorchester resident Ana Garcia said that she planned to visit the restaurant more often, as the new location is in close proximity to where she works.

Helena Martinez, 56 of Downtown Boston, said she was also in favor of the new Taco Bell. “[The new location is] very convenient, I like it,” Martinez said. “The next one is in Cambridge Mall. It’s a little too far.”

Martinez also stated she would not go to Taco Bell regularly, but only if she wanted “something different.”

However, Boston University student Felipe Miyake, a freshman in CAS, complained that the new location was still too far from campus for him to regularly visit.

“20 minutes [on the train], not really,” Miykake said. “I don’t go there a lot.”

CAS freshman Alexander Smith had a different reason for not wanting to make the trip to Taco Bell.

“I need to save money,” Smith said. However, when asked where he usually gets his fast food, he said, “Probably Taco bell.”

20-year-old Emerson College student Zachary Honer said he was thrilled that the new location opened only 10 minutes away from his campus.

“I love it, it’s right by school, I go to Emerson,” Honer said. “I’ve always loved Taco Bell and this is the first one that’s sort of in the area … Thank you, Taco Bell, for taking a chance.”

So far this year, FeelGood has only had a few events at BU, but Mack said that their first event went ver y well and that FeelGood has a very busy semester of events coming up, beginning with the BU sustainability festival Thursday.

FeelGood’s model is ver y intriguing to many prospective members. Olivia O’Donnell, a freshman in the Wheelock College of Education and Human Development, said she was interested in FeelGood’s unique concept and recently attended an interest meeting for the group.

“So at SPLASH I heard the word grilled cheese and I was intrigued,” O’Donnell said. “So, I went and I talked to them…

and what they’re doing with, like, sustainability and helping others, like, that really attracted me.”

Anw yn Johnson, a freshman in CAS, said he was impressed with the organization’s unique model.

“I think it’s a pretty cool idea, the fact that they make grilled cheeses which is dope,” Johnson said. “And the fact that all the profits go towards a charitable cause is also pretty dope.”

Siy u Chen, a sophomore in the College of Communication, said giving people grilled cheese is the perfect incentive to get more donations.

“Grilled cheese is a good idea,” Chen said. “For a donation,

you have to get money from people and if you can give something wonderful in exchange for that ...

I think that’s a good idea.”

Tajrir Tahtial, a freshman in CAS, recently discovered the FeelGood organization at BU. She said she is impressed with the initiative and ambition of the club’s executive board and other members.

“I think it’s a wonderful idea,” Tahtial said. “I think nowadays, we’re seeing so many politicians and people in power not doing anything about things that are really important and I think it’s a great idea that these younger people are taking initiative and doing something about what they care about.”

Dining hall additions bring more soda variety, sustainable coffee DINING, FROM PAGE 1 Stubborn Soda offers 12 flavors at each station ranging from classic Root Beer to a Lemon Berry Acai soda.

Another revamp for the dining hall this year is the shift to the local coffee brand, Pierce Bros. Coffee, which originated in Greenfield.

Lisa Tornatore, the director of sustainability@BU, said switching to locally-sourced coffee is one example of how Dining Services is always looking for ways to be more sustainable. Tornatore said sustainability@BU works with the Dining Services Sustainability Director Alexandra Raczka to meet sustainability commitments.

“We work very closely with [Raczka] and others at BU Dining Services to ensure that the products the Dining services are sourcing are in line with BU’s sustainability commitment and BU Dining Services has done a really great job of sourcing sustainable products,” Tornatore said. “And when we say sustainable, there is a specific definition of that, which is either price-certified or local within a certain mileage.”

Sean Pierce, a co-owner of Pierce Bros. Coffee, said the company prides itself on making products of the highest caliber — they boat a kosher certification, Fair Trade Certification and make their coffee from 100 percent organic beans.

“We only find the best, the hardest bean that we can find, all over the world, from farmers from all over the world, so

we were highly recommended by other chefs at other colleges in the Boston area, and throughout New England,” Pierce said.

Pierce added that college campuses are great destinations for the coffee because he thinks students today tend to be more socially conscious.

“Kids nowadays, I feel, are looking for a higher quality product and with Fair Trade they know that they’re consuming something that gives back to the farmers at fair market value, so I think that’s important for students,” Pierce said. “I know when I was younger, coffee, I think it was Folgers, were standard across the board coffee. There wasn’t much expectation for quality of the product.”

However, some of the additions to the dining halls were not received well.

Where the tableware is concerned, Vanessa Bartlett, a freshman in the College of Communication, said she finds the size of the bowls inadequate.

“The bowls are a little small sometimes for a salad,” Bartlett said. “That’s my main problem with them. Besides that, they’re fine.”

Stubborn Soda, in particular, has been met with mixed reviews. Rajwinder Kaur, a freshman in the College of Engineering, said she is not fond of the new soda machines.

“Personally, I’m not really a fan of the flavors and I tried — like tried, tried,” Kaur said. “I had my glass, I took a little bit of each, just wanted to test it out, test the waters, but they’re sometimes too sweet.”

On the other hand, for Melena Rodri-

ANH NGUYEN/ DAILY FREE PRESS STAFF

The plates and bowls have replaced Warren’s previously all-black dishes.

guez, a freshman in COM, it’s the more outlandish flavors that draw her interest.

“For me personally, I’m [put off] because I’m not much of a fountain drinker in general, but I do want to try [Stubborn Soda],” Rodriguez said. “Coming from a non-soda drinker, saying that I want to try them, that’s big.”

Abby Roberts, a freshman in the College of Arts and Sciences, has actually

had the chance to try the soda and found it passable.

“I think they’re fine,” Roberts said.

“I’ve only tried the cherry one but I like it fine. I think that in general I kinda like the natural sodas. They’re obviously probably a little bit better for you. Not great, still, but probably good that we’re putting less chemicals in our systems.”

As for the coffee, while Bartlett

said she finds the flavor mediocre, the fact that it’s local changes her perspective. “[Knowing the company’s based locally] makes me much happier about the coffee actually,” Bartlett said. “Because I did a project on where coffee comes from and how awful the coffee industry is in other countries, so that’s kind od nice to know that it’s made in the U.S.”

Greater Boston Food Bank works to fight food insecurity during Hunger Action Month HUNGER, FROM PAGE 1 “September is the perfect time to take action in support of the thousands of people across our state that face hunger every day,” Drennan said.

“If we don’t act now, nearly 90,000 Massachusetts residents could lose access to their nutrition benefits and more than half a million kids might lose their school meals.”

At the beginning of the month, Boston Mayor Martin Walsh declared Sept. 12 to be Hunger Action Day, and landmarks across the city — such as Prudential Center, Bunker Hill Bridge and Boston City Hall — were lit orange to spread awareness of the issue.

On Tuesday, the GBFB partnered with WCVB to raise awareness on the issue of hunger by airing a special event titled “Project CommUNITY: Fighting Hunger,” according to a WCVB press release.

WCVB cited statistics showing that one in 11 people in Massachusetts are food insecure, meaning that they lack reliable access to a steady source of food, according to the press release. Furthermore, one in nine children and one in 13 seniors were struggling with food insecurity across both urban and suburban towns.

To combat this crisis, WCVB aired several segments between noon and 7:30 p.m. that explored the detrimental effect of hunger and food insecurity on local communities, according to the press release. Throughout the seg ments, viewers were encoura ged to call in to either make a donation to the GBFB or to

simply learn more about the issue.

The “televent” raised over $322,000 to support residents struggling with hunger, according to a later article published

by WCVB. D’Amato said in the release she was grateful WCVB agreed to partner with the GBFB to spread awareness of the widespread and important issue of hunger.

“Our friends at WCVB have generously dedicated a whole day to sharing those lived experiences of hunger and the 500+ programs who provide food to those in need in Eastern Massachusetts,” D’Amato said.

“We appreciate the commitment to raising awareness to our mission to end hunger and we believe every action counts to become hunger free in our community.”

GBFB is also hosting an “Advocacy Day” on Sept. 24 at the Massachusetts State House on Beacon Hill, where activists will call on state lawmakers to do more to support food assistance and solve the “root causes of hunger,’’ according to the GBFB’s website.

On Sept. 25, the GBFB is hosting its 10th annual Women Fighting Hunger Celebration, where women from across the city will gather with business and community leaders to “respond to the challenge of hunger in our community,’’ according to their website.

While GBFB is the primary organization promoting Hunger Action Month in Boston, it is not the only group working to combat food insecurity in the Greater Boston Area.

One such organization, the Pre ventative Food Pantr y, works in conjunction with

the Boston Medical Center to address nutrition related illnesses within their patients. A spokesperson said the pantr y has helped thousands of patients get the nutrition they need ever y month.

“I know that we have helped around 7000 people with food insecurity at the Food Pantry,” the spokesperson said. “We scan for it at BMC, when people come in.”

When it comes to the issue of food insecurity in America, some Boston residents agreed that the city and state should take immediate action to eradicate the issue of hunger.

Deanna Inacio, 39, of Allston-Brighton, said she had personally seen the damaging effect hunger can have on human beings.

“In 2019, nobody should be suffering from hunger in the United States,” Inacio said.

“I’ve seen patients suffering from it, since I work in the medical field.”

Ricardo Alvarez, 45, of Brookline said the city needs a well-nourished population to prosper.

“It’s important for a city of this economic potential to make sure that the proper development conditions for all its inhabitants is met,” Alvarez said, “and food security is one of those.”

Anamay Chatur vedi, 25, of Jamaica Plain, said one way Bostan can fight hunger is by lowering food waste within the city.

“The City,” Chatur vedi said, “needs to invest in better organization to keep good food from rotting and being unable to eat to prevent food insecurity.”

COURTESY OF WIKIMEDIA COMMONS

An event hosted by the Greater Boston Food Bank, a hunger-relief organization. It is leading events for this year’s Hunger Action Month to raise funds and awareness surrounding food insecurity.

FEATURES 5

SCIENCE

BU physics course experiments with properties of food

BY SARAH READDEAN DAILY FREE PRESS STAFF

When you bite into a high quality chocolate bar, there’s a certain crack to it just before it melts in your mouth. Ensuring the chocolate doesn’t melt in one’s hand before you get to this sweet moment, is simply just physics.

This is just one of the many topics discussed in CAS PY 107 Physics of Food and Cooking, a course in BU’s College of Arts and Science, taught by materials physicist Karl Ludwig.

“We’re thinking about food as materials and bringing what we have learned in physics and other branches of science to bear an understanding of food as a material,” Ludwig said.

Rama Bansil, a biophysicist who loves cooking, developed the course inspired by a similar course at Harvard University.

When Bansil retired two years ago Ludwig took over the course.

“I hope that [students] take this information and they take it with them as they eat food, they think about what they’re eating and why it is like it is,” Ludwig said. “As they make food, they can appreciate what they’re doing.”

In the class, students make ice cream using two different methods to compare their composition. The more traditional approach uses a salt water solution to cool the ice cream below freezing. Due to the solution not being too far below 0 degrees

Celsius, larger ice crystals will form, giving the ice cream a coarser texture, Ludwig said.

In a second trial students use the significantly colder liquid nitrogen and the resulting ice crystals that form are much smaller— giving the ice cream a smoother texture. The experiment demonstrates phase transition between

notable difference in composition between Edy’s and Ben & Jerry’s.

Ben & Jerry’s vanilla ice cream is almost two times as dense as Edy’s slow-churned vanilla, Ludwig said. This is due to a larger amount of air in Edy’s ice cream.

Ludwig learned last year from a student in the School of

to make their own experiment.

In the past, groups have looked at the elasticity of gummy bears, the diffusion of a good marinade through a chicken breast and how to make the perfect rice.

Manuela Victorelli, a sophomore in the College of Communication who has taken the class, wrote in an email that

DANIEL MU/ DAILY FREE PRESS STAFF

Yueyi Liu (CAS ‘22) and Xuexin Li (CAS ‘23) experiment with food compositions in “Physics of Food and Cooking,” a course offered through the College of Arts and Sciences at BU.

a liquid and frozen water, which Ludwig said is dependent on how far the liquid is cooled below the freezing point.

Students also explored the density of different ice creams, which led them to discover a

Hospitality Administration that an ice cream like Edy’s is made to be light and has the minimum amount of cream to be considered ice cream.

At the end of each semester, students have the opportunity

Ludwig makes the class a very inviting environment. “[Ludwig] teaches in a way that is helpful for non-science majors, like me, who aren’t familiar with many of the terms and concepts of the class,” Victorelli wrote.

Ludwig said he has learned a tremendous amount from his students. Food culture in other parts of the world is very different than in the U.S., so Ludwig encourages students with different perspectives to share what they know.

“Like everyone else, I enjoy good food, but I do not have a background in cooking,” Ludwig said. “I’m going to be learning just as they are.”

Ludwig said many students come into the class hoping it’s a cooking course, but find out that it’s really a physics course.

“By the time they come out,” Ludwig said, “a lot of them see that physics can be a lot of fun when we apply it to things we care about.”

Daniela Zubillaga, a sophomore in COM, said she took the course for a BU Hub unit, but it ended up being one of her favorite classes. However, she was initially intimidated.

“I like to give something out of my comfort zone a try,” Zubillaga said. “If it sounds interesting to you but you think it might be hard, that’s not a reason not to [do it].”

Although the food students get to work with in class are often times delicious and fairly enticing, you shouldn’t sign up if your goal is to eat while you work.

“One thing I should also point out,” Ludwig wrote in a follow-up email, “[Is] the lab is not a certified food safe area, so students are not allowed to eat their lab work.

Of course it’s difficult to always police the situation.”

SCIENCE

Cambridge Café ArtScience explores the future of food

BY NANCY JIANG DAILY FREE PRESS STAFF

Behind the sleek marble interior of Café ArtScience in Cambridge is a laboratory-inspired space with a team dedicated to experimentation and the future of food.

In 2014, Harvard University engineering professor David Edwards opened Café ArtScience, which offers a unique set of sensory experiences that focuses on the future of food consumption as well as consumerism “[In Café ArtScience] there’s a dialogue between the staff and the clientele, between the culinary art and the future of food science,” Edwards said.

Prior to the roll out of his company Sensory Cloud’s signature product, the Nimbus, Edwards had studied the science of olfaction, which relates one’s sense of smell to one’s sense of taste, for decades The Nimbus is a small, black hourglass that holds a liquid in its base compartment. When tipped upside down, the device releases droplets of about six microns in size, which when inhaled, causes the brain and body to respond as if the vapor were being consumed.

Scent is the only human sense with direct access to the brain, according to Sensory Cloud’s website. The integration of the Nimbus in Café ArtScience’s food and drinks uses this to its advantage by seeking to heighten one’s sensory experience of the meal. “[The Nimbus is] really going to have a big impact on how we eat,” Edwards said.

On display at the front of the restaurant is the Le Whaf and its commercial counterpart, the Carafe.

These innovations are larger instruments that work like the Nimbus to create a cloud of vaporized flavor. Edwards said these are seen in restaurants around the world.

At the end of each meal customers receive a breathable form of espresso created by the Nimbus, ArtScience executive chef Benjamin Lacy said. “[This] allows people to drive home and be awake,” Edwards said, “but also to sleep at night [because] there’s no caffeine in the body.”

Ian Swindlehurst, the bar director at Café ArtScience, said the Nimbus allows people to try new things or add a different experience to their drinks.

YINUO ZHANG/ DAILY FREE PRESS STAFF

The interior of ArtScience, a cafe and culture lab that focuses on experimentation and sustainability located in Cambridge.

“I like to think of the Nimbus as a next level bar tool,” Swindlehurst said.

An important feature that the Nimbus performs is filtering out alcohol and allergens. With the Nimbus, Beverages can be sampled without the consumption of alcohol. Different f lavor notes — ranging from vanilla and clove to smoke, kelp and leather — can also be added to drinks to garnish and customize the experience, Swindlehurst said.

Whitney Griffith, 23, of San

Francisco, said adding the Nimbus to her drink elevated her experience.

“I inhaled and then drank,” Griffith said. “I tasted the drink before the Nimbus and it made a whole difference.”

Griffith hadn’t known about the innovation and mission at Café ArtScience, but when she learned about it, she was inspired.

“Anything to add variety in terms of options, taste and experiences to food is good,” Griffith said.

“I’m sort of tired of the traditional [form of] food.”

In addition to phasing in scents seasonally, Lacy said Café ArtScience develops new dishes based on available local produce, which determines a lot of the menu.

Edwards has a line of products sold in New England called Incredible Foods, where fruit and vegetables are placed in an edible packaging made of plant-based polysaccharides. Edwards likened the small packages to a grape.

Lacy, on the other hand, described these small packages as gum-like textured bites, filled with a natural puree — almost like a gusher.

[They] provide both flavor experience and work toward sustainability,” Lacy said. “[You get the] natural sweetness of a fruit to complement the savoriness of a vegetable.”

Edwards said these “designer vegetables” will be showing up in some of the dishes at the café in October.

Lacy said he finds his job at Café ArtScience rewarding for the unique twist it gives to food. The cafe strives to take food and turn it into art. However, the second half of the cafe’s title is equally as important.

“Our mantra,” Lacy said, “is that all food is science.”

6 FEATURES

ARTS

FreeP vs. Food: Sushi Edition

SERENA YU/ DAILY FREE PRESS STAFF

ANH NGUYEN/ DAILY FREE PRESS STAFF

The spicy crispy salmon maki at Fish Market Sushi Bar in Allston.

BY KAITYLYN RIGGIO DAILY FREE PRESS STAFF

Fish Market Sushi Bar If you’re in Allston and are looking for sushi on a night out, look no further than Fish Market Sushi Bar. The menu is full of unique rolls and exciting options for people looking for something a little more daring than a California roll. I chose to try the spicy crispy salmon maki, made up of cucumber, cream cheese, spicy mayo, tempura flakes and topped with salmon, tobiko, even more tempura flakes, spicy mayo and eel sauce.

The tempura flakes gave the roll a nice crunch and countered the soft texture of some of the other ingredients, giving the

A plate of assorted nigiri and the crunch roll from Cafe Sushi in Harvard Square.

roll some welcome variety. The spicy mayo also provided just the right amount of kick.

A problem that often comes with rolls with many ingredients is the pieces are too large to comfortably eat in one bite.

Thankfully, the spicy crispy salmon maki was not only delicious, but manageable. I could enjoy the wide variety of flavors and still eat a piece in one bite.

The rolls at Fish Market Sushi Bar are also affordable. On the extensive special maki menu, all except three rolls are under $14.

For its vicinity to campus, extensive menu options, quality and price point, Fish Market Sushi Bar in Allston is definitely worth your time.

Grade: A

BY ZOE HAN DAILY FREE PRESS STAFF

Cafe Sushi Cafe Sushi, located in Harvard Square, is a gem of a restaurant. The ambiance is both chic, friendly and is a place where both families and college students can sit and enjoy a nice roll of sushi. With eleven signature maki rolls, including a vegetarian option called the summer vegetable roll, there are plenty of elaborate rolls to choose from.

I chose the Crunch Roll, which has red spicy snow crab meat mounted on top alongside sprinkles of crunchy tempura flakes and tobiko with eel and avocado on the inside. The roll was cut into six pieces,

ALI AUDET/ DAILY FREE PRESS STAFF

DANIEL KOOL/ DAILY FREE PRESS STAFF

The shiitake mushroom tempura roll at Hojoko in Fenway.

BY JENNIFER SURYADJAJA DAILY FREE PRESS STAFF

Hojoko Hojoko, a snazzy tavern that serves Japanese fusion fare in the heart of Fenway, is just a ballpark away off Commonwealth Avenue. Open only for dinner, the restaurant is dark and intimate, with red lanterns hanging off the ceiling adding to the “izakaya” feel.

Hojoko is part of the chic Verb Hotel, a music-inspired boutique clearly built for millennials with its tinted windows and retro red bus parked right outside. Adding to the vibe, Frank Ocean’s “Pink + White” serenaded guests as they enjoyed their meals.

The menu had a wide array of choices, plenty of which almost tempted me to choose something other than sushi. Items like the “Doggzilla,” a bacon wrapped hot dog with kabayaki sauce, or the kimchi fried rice let Hojoko’s quirky personality shine.

Although it took me a while to decide, after deliberating with my server I knew exactly what to order. I was sold by a sin-

gle word— truffle. Barely 15 minutes after I ordered the shiitake mushroom tempura roll, topped with truffle salsa, truffle froth and fried garlic, was served. Their fast service impressed me, considering it was game night for the Red Sox. That one word, which had intrigued my palette only 15 minutes prior, overpowered the roll. The accents of truffle were so strong that when married with the fried garlic, the roll became far too salty.

However, its texture was incredibly rich, with the crunchy tempura flakes serving as a particular stand out. If you like flavors that really explode in your mouth, this roll will fit the bill.

Keep in mind, this place is on the fancier side — my six-piece roll cost $18. For $12, you could settle for the other sushi rolls options that seemed a little less appetizing.

If you find yourself walking around Fenway in a celebratory mood after a Red Sox win, head over to Hojoko to dine in a place with a fun vibe and eat intriguing, but overpriced, sushi.

Grade: B+

served with strikes of eel sauce across the plate and priced at $18.

Personally, I didn’t find the crab meat spicy. However, the roll itself was filled savory sweetness. The eel and avocado merge well with each other and leave a final taste of oozing cream. The sushi rice is neither too sticky nor too dry, balancing out the heavy, fatty taste of the roll. Tempura flakes compliment the dish extremely well, as the roll transitions between creamy and crispy in every bit.

Overall, I was pretty satisfied with the Crunch Roll. If an A means pure ecstasy, it’s almost there. It’s a place I definitely might consider going back for a sushi night with friends.

Grade: A-

The “Lover Man Maki” roll at Mad Monkfish located in Cambridge’s Central Square.

BY EDUARD MISKA DAILY FREE PRESS STAFF

The Mad Monkfish Situated in the vibrant and upbeat Central Square in Cambridge, The Mad Monkfish is both a jazz lounge and sushi safe-haven. John Coltrane’s sax swoons as highly efficient servers bring forth plate after plate of specialty rolls, makimono, sashimi and nigiri.

Decorated with brandy colored wood paneling and tables, the restaurant creates a modern chashitsu atmosphere. Merged with these Japanese accents, posters cover the walls with the likes of jazz legends. Fitted with a small stage, one part of the restaurant hosts live jazz from both local and renowned musicians.

For myself, jazz wasn’t on the menu. A sampling of Mad Monkfish’s sushi is in order.

But like a good piece of Davis or Brubeck, their menu isn’t one note. Entrees available include classic Asian noodle dishes and curry.

To wash down all the wasabi you might (accidentally) have put on your sushi, the cocktail menu offers a variety of tiki cocktails, sake and liqueurs.

When I asked my waiter to guide me through the lengthy menu, the waiter advised I sample the “Lover Man Maki” off the makimono specialty rolls section.

Filled with spicy tuna and cucumber, the roll is topped with eel and fresh tuna with dashes of eel sauce. The waiter’s suggestion certainly was towards the higher end of the menu’s cost spectrum — priced at $16.95.

The spicy tuna blended fantastically with the eel, giving the roll a smooth beginning that ended with a pop. The eel sauce, while used sparingly, rounded out each distinct flavor and prepared my palate for another helping. The ingredients were fresh and the flavors were dynamic.

No player in this sushi quartet was lacking.

The Mad Monkfish makes sushi like the jazz music it plays: smooth yet complex. With only a few ingredients, the chefs make rolls that truly dance on your taste buds. Prices might be a little high, but it is worth every penny.

Grade: B+

FEATURES 7

COMMUNITY

BU courses teach students how to appreciate food and wine

BY EDUARD MISKA DAILY FREE PRESS STAFF

Do you dream of blind testing wines and differentiating between a Bordeaux and a Chardonnay, or crafting a masterful béarnaise or hollandaise sauce? For the inner foodie, wine tastings and cooking classes might sound like the European trip of a lifetime. But just a short walk up Commonwealth Avenue in the School of Hospitality and Administration, students are experiencing the pleasures of cooking.

Professor Bill Nesto is one such epicurean educator. An author of two books covering Italian wines and the founder of the Wine Studies program at BU’s Metropolitan College, Nesto is as much a lecturer as he is a registered Master of Wines. He currently teaches SHA HF 430 Advanced Wine Study, where students must be 21 and have completed another wine course as a prerequisite.

In his class, Nesto emphasizes flavor memory and food pairings, while focusing on particular wine-producing regions. “[The class] approaches how we taste,” Nesto said. “In other words, when we taste wine, how does our sense of sight, our sense of smell, the palate sensations — how is that processed in our brain to create a sort of flavor image?”

Nesto emphasized the importance of SHA students being able to speak

LIBBY MCCLELLAND/ DAILY FREE PRESS STAFF

Students gather around Chef Nick Schiarizzi, professor in the School of Hospitality who teaches the course, “Principles of Food Production Management.”

about wine and become comfortable with their sense of smell.

“Rather than relying on reviews of wine experts and guidelines and books about what goes with what, [the course is] really to make students think,” Nesto said. “To really be independent, make their own decisions, develop their own aesthetic of wine.”

Nesto, who has had an interest in wine since he started working at a French restaurant in the late ‘70s, said he believes that analyzing wine can be hard for students.

“It’s very difficult for students, sometimes to get [their wine aesthetic], because they’re used to having exact answers,” Nesto said. “They’re not used to using these answers and they’ve probably never looked at them closely before.”

Opening the mind to the gastronomical world isn’t solely an uncorked experience. SHA HF 120 Principles of Food Production Management, taught by professor Nick Schiarizzi, takes students into the kitchen in what he describes as an experience close to

the management of a restaurant.

Starting his first restaurant at 19, Schiarizzi brings his decades of experience as the owner of a catering business, as well as his time as a professional chef, to the classroom. While the course teaches students culinary skills, Schiarizzi likes to remind his students that they are not being trained to be chefs.

“What they’re learning is how the back of the house operates,” Schiarizzi said, “whether they’re a beverage manager or a dining manager, or any kind

of a restaurant manager — how they can understand what’s going on in the kitchen.”

A student in the course, Shanshan He, a senior in SHA, and a self-described “foodie,” recently spent a semester studying abroad in Padua, Italy, studying food and wine. She believes the projects in the class felt realistic and simulative of the restaurant industry.

“We did a project on potentially investing in your restaurant and building a restaurant concept and finally presenting the restaurant concept with a team,” He said. “You have to think about, okay, this is how you manage the restaurant, how people order and what kind of restaurant it is, the menu, the concept. It’s incredible.”

Schiarizzi also explained that understanding food costs and quality will help prepare students for their futures at home. Cooking saves money, something that college students stereotypically have very little of. A study conducted by the recipe website, Wellio, showed that dining out is five times more expensive than cooking at home.

“I think there’s something added to someone’s life, when they have the confidence to be able to cook for themselves,” Schiarizzi said. “When these students take this class, they are able to cook for themselves for the rest of their lives.”

BUSINESS

Time Out Market brings Boston’s best foods to Fenway

BY MICHELLE BRANDABUR DAILY FREE PRESS STAFF

The city of Boston is known for so many different things: the Boston Tea Party, Newbury Street, the Patriots and the Wahlberg brothers. However, the thing that truly defines the city is food. From lobster rolls to Dunkin’, Boston’s cuisine is well-known and widely enjoyed. Time Out Market, which arrived in Fenway this past summer, has taken some of the city’s best restaurants and put them all in one place.

Boston’s Time Out Market is just the latest in a long series of markets worldwide. Started in Lisbon back in 2014 by editors at Time Out Magazine’s Lisbon branch, Time Out Market places a city’s best eateries under one roof.

Didier Souillat, the CEO of Time Out Market, likened the idea of the markets to taking the publication off the page and into the real world.

“Almost 50 years after the brand launched,” Souillat said, “Time Out Lisbon editors had the brilliant idea to bring the magazine to life in a physical space and they got the opportunity to do exactly that in a beautiful historic market hall in the city.”

Their original location, Time Out Market Lisbon, boasted 3.9 million visitors last year. Since opening in 2014, the company has opened markets in prominent cities all over the world.

SOFIA KOYAMA/ DAILY FREE PRESS STAFF

The zucchini noodles at MC Kitchen, a vegan eatery at Time Out Market Boston. The restaurant hall opened in Fenway over the summer, offering a range of Boston’s best foods.

“We opened in Miami and New York in May 2019, followed by Boston a month later,” Souillat said. “Chicago and Montreal will also follow in 2019 and later on Dubai, London and Prague.”

Souillat cited Fenway’s dynamic atmosphere as a place for work and relaxation as the reason it was selected to house the market. Time Out Market Boston resides at 401 Park Drive, formerly the Landmark Center, a 25,000-square-foot space

featuring fifteen eateries, two bars, a demo kitchen and a retail shop.

For Souillat, Boston represents a unique culinary scene that works well with the Time Out Market model.

“Boston is a city where the food scene has been steadily evolving and the restaurant scene is very supportive of young local chefs, as are we,” Souillat said. “This ensures that there is a constantly growing pool of talent which has allowed us to curate

a fantastic lineup for our market.”

Heather Costa, owner and head chef of Revolution Health Kitchen, says she was drawn to bring her restaurant to Time Out Market based on its sense of community and shared passion for food.

“At the party on opening night I remember taking a walk around the market alone and just watching it allhappen in front of me like a dance,” Costa said. “All of us involved had been working so hard to get to this

exciting point of opening night. In that moment I was so proud to be a part of it all.”

Costa, who opened the original Revolution Health Kitchen in Back Bay with her husband Dominic in 2015, found the experience of operating in a market place along with other restaurateurs to be rewarding and reflective.

“Time Out made sure that we were all given the opportunity to showcase our individual menus and concepts,” Costa said. “Because of this, we can all appreciate each restaurant for their unique addition to the market.”

Isaac Word, a sophomore in the College of Communication, visited the market when it first opened over the summer and has gone back to eat there several times since.

“The atmosphere is great and I love the food-court style set up,” Word said. “My favorite place is the Union Square Doughnuts. They have a ton of options, including vegan doughnuts.”

Souilat said he influx of talented chefs and restaurateurs Time Out Market has brought to the Fenway neighborhood showcases Boston’s steadily evolving food scene and has already proved to be quite successful.

“After our opening in June, we have seen an exciting mix of guests, both locals and tourists alike, enjoying the great variety of food and unique experience,” Souillat said. “Many tell us that Time Out Market is a great addition to this part of the city.”

8 OPINION

EDITORIAL

BU-owned restaurants in GSU should accept meal swipes The George Sherman Union is Boston does not change their profits. The prices are the University’s version of a student union, which same as at any other location of the chains and typically provides a food court and study space the funds are simply funneled through BU first for students. Meal swipes are not accepted at in the form of dining plans. the GSU — instead dining points are — despite Students are forced to ration dining points most of the restaurants in the space being in order to not run out at the front end of the BU-owned-and-operated. semester, minimizing student use of the Union The Union Court consists of a few out- Court and maximizing BU’s profit, since dining side chains including Panda Express, Basho, hall meals are likely much cheaper to produce.

Pinkberry and Starbucks, which students can They are made in bulk and each station has a set use dining points at, or their own money. The meal they provide as opposed to a full, customconcept is admirable in theory: students pur- izable menu. chase a meal plan and are able to spend a finite This means fewer ingredients and more effiamount on non-BU dining options. ciency, leading the university to constrain dining But at the GSU, students must also use their point use as much as possible, which saves their dining points to purchase food from Cranberry own money but exploits students’. Until this Farms, Cheeseology, Charles River Bread Co., year, dining points were not legitimate forms of Copper Kettle Soups, Loose Leafs Salads and payment anywhere except the GSU and a few Rhett’s Diner, which are all run by the university. scattered locations around campus with very Each meal swipe is worth $10 and $13.25 in limited hours. dining points for lunch and dinner respectively, The Daily Free Press ran an editorial in according to BU Dining and many meals from March suggesting that BU allow dining points the Union Court cost around those amounts to be used at several locations on campus that in dining points. Why, then, are swipes not were previously restricted to convenience points, an acceptable form of payment at BU-owned which are charged to student accounts and come eateries? out of our pockets. Beginning this semester, the Any restaurant affiliated with the university university allows dining points at many of these that accepts dining points should also accept locations, most notably the options underneath meal swipes for a predetermined meal, as chosen Warren Towers. by the university based on its value. The same This was an important step in improving goes for options not in the GSU such as the vari- the dining plan program on campus, as it allows ous Late Nite Cafe’s and Bay State Underground. students to use their dining plans toward chain This is not to say students should not still restaurants and convenience stores, as opposed have the option to use dining points to get addi- to only convenience points that are not part of tional meals or sides, in addition to the prepack- our plans. But there is still more to be done. aged food available at some locations. It would Plenty of other schools currently use the simply allow us to employ the full value of our system we are suggesting. At Northeastern meal swipes.

University, for example, their Curry Student Outside chains should remain solely under Center is full of outside chains that accept the the current dining points system, as their con- school’s form of dining points, which they call tract with the university to use dining points “dining dollars.”

CROSSWORD

DFP FILE PHOTO

The only exception at Curry is The West “when you don’t have time to sit down and eat in End, a NU cafe that accepts meal swipes in addi- one of the dining rooms.” tion to dining dollars.

The only parallel to this that BU currently Student unions typically provide more vari- has in place is the Rhetty-to-Go meals, which ety and convenience than dining halls, which have extremely limited options of sandwiches you cannot take food home from, other than or salads, and must be ordered at least 24 hours through programs such as Rhetty-to-Go that in advance. The GSU is the only place on camhave extremely limited options. This especially pus that allows take-out all day long, but it affects students that work or have extracurricu- ignores dining plans’ heavy reliance on swipes as lars during dining hall hours and cannot always opposed to points. make it in time to use their meal swipes.

The Union Court’s reluctance to accept meal NU Dining also provides a solution to its swipes is an obvious example of BU attemptstudents to address this, with restaurants spread ing to inflate their profit with little regard for across campus that accept swipes as alternatives student finances. Allowing meal swipes at BU to dining dollars. restaurants, whether in the form of a set meal or Instead of a meal swipe in exchange for a set an allocated amount of dining points per swipe, meal, Outtakes, an NU cafe, allows students to is the only fair solution. use a meal swipe in exchange for up to 8 dining We said it in March, and we will say it again: dollars. The NU Dining website explicitly pres- “the system should adapt to reflect students’ dinents Outtakes as an option for using meal swipes ing habits, not the other way around.”

This week’s crossword puzzle is brought to you by Christie Martin COURTESY OF MIRROREYES.COM / CROSSWORD ANSWERS AVAILABLE ON https://dfpress.co/2m0W1YU

1. Adhesive strip 5. A fencing sword 10. Break 14. Leer at 15. Large bulrushes 16. Anagram of “Note” 17. Jungle 19. Sav v y about 20. “_ _ _ Maria” 21. High society 22. Remove the pins from 23. Religious outcast 25. “Message received and understood” 27. Accomplished 28. Villain 31. Tartan 34. Barbed 35. To and _ _ _ 36. Awestruck 37. Move quickly 38. Evergreen trees 39. Citrus drink

t h e i nd e p e nd e nt st ude n t n ewspap e r at bo sto n 47th year | Volume 96 | Issue 3 The Daily Free Press (ISSN 1094-7337) is printed Thursdays during the academic year except during vacation and exam periods by Back Bay Publishing Co., Inc., a nonprofit corporation operated by Boston University students. No content can be reproduced without the permission of Back Bay Publishing Co., Inc. Copyright © 2019 Back Bay Publishing Co., Inc. All rights

DOWN

ACROSS

Haley Lerner, Editor-in-Chief Alex LaSalvia, Campus Editor Joel Lau, City Editor Nathan Lederman, Features Editor

40. Respond 41. Bonkers 42. Short-bodied hunting dogs 44. Coniferous tree 45. 1000 kilograms 46. A cord worn around the neck 50. Berserk 52. Short-billed Old World rails 54. “The Matrix” hero 55. Assign a grade 56. Blushing 58. Curved molding 59. Laser printer powder 60. Wings 61. A storage chest 62. In a fitting way 63. Join

1. Synagogue scroll 2. American aloe 3. Anagram of “Peril” 4. Poetic dusk 5. Impassive 6. Golden 7. Decay from overripening 8. Weekend warrior 9. Eastern Standard Time 10. Under the influence of narcotics 11. Not commercially motivated 12. Against 13. Hireling 18. Malodorous 22. Not pretty 24. Modify 26. Pig sound 28. Long stories 29. Makes a mistake 30. Optimistic 31. Buttocks 32. Stow, as cargo

33. Openings 34. Being a tenant farmer 37. To fancy (archaic) 38. Wrath 40. A building for skating 41. 9 9 9 9 43. Missile 44. Deceit 46. Tag 47. Anoint (archaic) 48. Kidney-related 49. Showered with love 50. Berserk 51. Wise men 53. Litter’s littlest 56. Estimated time of arrival 57. Bird call

Audrey Martin, Managing Editor

Shubhankar Arun, Sports Editor Victoria Bond, Editorial Page Editor Sofia Koyama, Photo Editor

Maya Mabern, Layout Editor Olivia Ritter, Blog Editor Kami Rieck, Multimedia Editor

OPINION 9

BARAN BREAKDOWN

COLUMNS

I’m vegetarian, here’s why I A taste of childhood: Dino Oats think you should be one too

BY ANGELINA BARAN COLUMNIST

W hen I b e c a me a ve g et a r i a n , t he q u e st ion of w h y I t r a n sit ione d to a meat -f ree l ifest yle seemed to be pr e s ent i n e v er y con v er s at ion I h a d for mont h s on end . I k ne w, howe ver, p l a n t - b a s e d d i e t s g a r n e r a l o t of at tent ion i n ou r s o c iet y a nd I t her e fore t r ied my best to menta l l y prepa re for t he ba r r a g e of q uest ion s I k ne w I wou ld recei ve.

B ut I w a s q u ite s u r pr i s e d by ho w s h a l lo w t he q u e st ion s t r u l y w er e . It a l most s e emed l i ke s ome s or t of f or m a l it y, or s omet h i n g ot her s felt obl ig ate d to a s k . S a v e a f e w e xce pt ion s , most people d id n’t appea r to h a ve a ny t r ue i nterest i n veg et a r i a n i sm its el f.

L i ke t he m ajor it y of A mer ica n s , I ate meat w hen I w a s you n g er. I d id n’t g i ve much t hou g ht a s to where it ca me f rom , how it wa s obta i ned or a ny t h i n g of t he l i ke —I w a s on l y a ch i ld . I ate w h at wa s put on my pl ate a nd t h at wa s t h at.

A s I g r e w u p, m y e a t i n g h a bit s rema ined genera l ly the sa me a nd meat a nd ot her a n i m a l prod uc ts were a pret t y reg u l a r pa r t of my d iet. I w a s t a u g ht t h at me at i s t he b e st s ou r ce of pr otei n ; a ne ce s s a r y nut r ient f or hu m a n s .

W hen I wa s a rou nd 15 yea r s old , my brot her el i m i n ated meat f rom h is d iet a nd I beca me c u r iou s a s to why. W hen I a sked h i m , he w a s ea g er to rel a y a l l of h i s ne w l y - a cq u i r e d k no w l e d g e to me.

I i m m e d i a te l y b e c a m e i nt r i g u e d b y b ot h t he s ho c k i n g d et a i l s a b o ut t he a n i m a l i nd u st r y a nd my brot her ’s v ehem ence a b out t hem . He l ent m e h i s b o ok s on a n i m a l a g r ic u lt u re a nd I g ot st r a i g ht to read i n g.

A s I reg i stered each word a nd pa r ag r a ph , I f ou nd m y s el f st r u g g l i n g to cont i nue on . T he w el l - w r it ten pros e d e s c r i bi n g t h e h or r or s of t h e m e a t i n d u s t r y f o r c e d m e to co n j u r e u p p a i n f u l l y v i v id i m a g er y of t he h a p p en i n g s i n i nd u st r i a l meat a nd d a i r y pro cessi n g f a c tor ies .

A f te r r e a d i n g j u st h a l f of Pe te r S i n g er ’s “A n i m a l L i b er at ion ,” I w a s i n d i s b e l i e f of m y i g n o r a n ce t h u s f a r a nd , mo st of a l l , I w a s i ncen s e d .

I h a v e a l w a y s l o v e d a n i m a l s but m y r e a l i z a t ion of t h e s e v e r it y of t h ei r s it u a t i o n — w h i c h I l e a r n e d I w a s cont r ibut i n g to my eat i n g meat — led me to put e ver y t h i n g t h at I p os sibl y co u l d i nto r el ie v i n g t hei r p a i n a nd l e s s e n i n g hu m a n it y ’s c r u e l g r i p on t hei r l i ves .

A nd how cou ld I— how cou ld a ny one — b ot h love a n i m a l s a nd eat t hem for d i n ner? I decided to fol low i n my brot her ’s fo otste ps a nd cont i nued to r e s e a r c h a nd e x p a nd m y k no w l e d g e on t he i ss ue.

I k ne w d e e p d o w n t h a t a n i m a l s ’ l i v e s w e r e n o l e s s i m p o r t a nt t h a n t hose of hu m a n s , but I h ad ne ver been ex p os ed to t he h a r sh rea l it y of meat a nd d a i r y pr o d u c t ion . E s p e c i a l l y i n ou r mo d er n w orld , it i s ou r d ut y to k no w t he s e t h i n g s . T he i nter net i s a bi g pl a ce , but it on l y t a ke s a si mple s e a rc h to u ncover s ome s ob er i n g t r ut h s .

I a m st i l l a veg et a r i a n , a lt hou g h I a spi re to b ecome a f u l l- f led g ed veg a n somed ay. A lt hou g h it ta kes ef for t a nd deter m i n at ion , it i s t he b est p ossible o pt ion f or t he w el l b ei n g of t he a n i m a l s a s w el l a s f or ou r o w n s u r v i v a l a s a sp ecies .

Jos e ph Po ore f rom t he Un i ver sit y of O x f or d to l d T h e G u a r d i a n t h a t “a v e g a n d iet i s pr o ba bl y t he s i n g l e bi g g e st w a y to r e d u ce y o u r i m p a c t o n pl a n e t E a r t h .’ ’ Me a t a n d d a i r y a ccou nt f or 18 p er cent of d a i l y c a lo r ies , but con s u me 8 0 p ercent of a g r ic u lt u r a l l a nd .

T h e m e s s a g e i s p r e t t y s t r a i g ht f or w a rd : i f w e w a nt to pr e s er v e ou r E a r t h a nd cont i nue to i n h a bit it, it ’s t i me for s ome rea l ch a n g e. I cou ld n’t j u st i f y eat i n g a n i m a l s a f ter b ecom i n g i n for med . How ca n you ?

INTERROBANG

BY SOPHIA YAKUMITHIS DFP BLOGGER

Everything’s better when dinosaurs are involved.

When I was a little kid (and now, honestly), my weakness in life was Quaker Oats’ Instant Oatmeal: Dinosaur Eggs. Dino Oats, for the more sophisticated.

While my school friends came home from school to find some basic pretzel rods or Goldfish crackers thrown on a plate, I indulged in a world of archaeological findings that required a bowl, half a cup of boiling water, a packet of oats and an active imagination.

That’s not to knock pretzel rods or Goldfish — I think both snacks are awesome. But Dino Oats are far superior and involved an interactive process that worked as an incentive that hauled my elementary school-aged self through the long, hard day of simple addition and subtraction.

Dino Oats are a brilliant concept. If your untouched mind has not had the pleasure of experiencing this wonder, first of all, I am sorry for you. Second, run, don’t walk, to a supermarket and purchase them immediately.

Here’s the rundown: once you have obtained the oats, water is boiled in a kettle. This is where Social Darwinism comes into play because the weak will opt for the microwave method, missing out on the process itself.

However, the qualified chef will patiently wait for the water to come to a boil and will then carefully pour it onto the “good source of Vitamin D, calcium and iron,” according to the Quaker himself.

Amongst the fibrous oats lies the Quaker’s greatest work: dinosaur eggs. Contained in 12 grams of sugar are little egg-shaped objects. To the untrained a, these are just accessories scattered evenly throughout the packet.

The enlightened, though, knows that upon contact with the water, these orbs will hatch into a lab-produced tour de force of sugar, dextrose, modified corn starch and other things you can’t pronounce, culminating into dinosaur shaped candies. I can not make this up. This product exists and I want everyone to know about it.

The joy this treat brought to my youth is remarkable; if depicted on a chart, I guarantee that both my interest in the study of paleontology and serotonin levels spiked significantly

during the Dino Oats period. This occurred when I was ten-years-old, when I took tennis lessons. I remember this factoid because of a specific and, unfortunately, traumatic experience I encountered one day after school.

As stated previously, Darwinist theory applies to the process of Dino Oats. Foolishly, I one day decided to prepare Dino Oats on my own while no one was home. I felt that I understood the craft which my mom made look so effortless, and boy, was I wrong.

After bringing my water to a boil, I poured it into the prepared bowl—without a measuring cup. As such, the glistening balls of maltodextrin and natural flavor did, indeed, hatch, but left my dinosaur candies victims to drowning in a tar pit of wet oats.

There was no way I would eat that disgusting, soup-like mixture of oats and sugar and I also felt responsible for the dinosaur’s extinction.

I decided I needed to hide the evidence before anyone came home if I wanted any chance of my mom to prepare another packet properly.

The reason I made that decision is because my mom isn’t exactly the type to grant mercy and reward me with a correct version of the treat which I so carelessly mishandled. She would see it as a waste of an oatmeal packet, tell me that it’s my fault and to suck it up and eat dinosaur soup.

There were two problems with my plan of terminating the failed excavation. First, I was worried that she would see my mistake if I threw it away in the trash bin. Second, I couldn’t reach the switch for the garbage disposal.

My only option was to bury my mistake in the backyard, essentially playing reverse paleontologist. So that’s what I did, after picking out all the pieces of candy and eating them, of course. Like a weirdo, I found a shovel and hosted a private dinosaur funeral in the backyard.

I shamefully played famished when my mom came home. I pulled the “math class was really hard today and I have tennis later so I need a snack but I’m too tired to make it” card. And it worked. My mom unknowingly prepared my second packet of oats for the day and I studied her every move cautiously, learning how not to make the same, grave technical mistake ever again.

Within minutes, before my hungry eyes was the perfect bowl of Dino Oats. All was well.

This ordeal led to such a hWumorous association with such a cute childhood treat. I invite everyone to channel their inner child and partake in a heaping bowl of Dino Oats at some point or another. Just make sure you measure out your water first.

Insomnia Cookies gave out free cookies to students if they wore pajamas Tuesday night. We here at the FreeP want to know — what would BU student groups make you dress up as for free food?

Questrom: Medusa

COM: E-girl

Hillel: Come as you are

CGS London: The Queen’s Guard

SHA: Esteban Julio Ricardo Montoya de la Rosa Ramírez

BU Dining: Dancing lobster

Sargent: Quinoa

BU Financial Aid: The class of 2024

FreeP: Hunter S. Thompson

10 SPORTS

7th Inning Stretch: Red Sox Should Pursue Theo Epstein for Top Exec.

BY JACOB GURVIS COLUMNIST

A week and a half after the abrupt dismissal of President of Baseball Operations Dave Dombrowksi, the Boston Red Sox remain a ship without a captain.

At this point, we know more about who won’t be the next boss in Boston than we know about who’s in the running. Ben Cherington, former Sox general manager and current vice president of baseball operations for the Toronto Blue Jays, is reportedly not being considered. Mike Hazen, another Sox alum and current GM of the Arizona Diamondbacks just signed a contract extension and is unavailable.

So who is a candidate?

This may be a long shot, but if I’m Red Sox principal owner John Henry, my first call is to Theo Epstein, the baseball boss of the Chicago Cubs.

Epstein held the role of GM in Boston from 2002 to 2011, serving as the architect of the team that broke the Curse of the Bambino in 2004. The Sox won again in 2007 and Epstein’s impact can still be felt more than a decade later.

Du ring h is time in Boston, Epstein was known for what 98.5 The Sports Hub personality Tony Massarotti recently described as a “long-term philosophy and short-term guts.” Epstein was a master when it came to building a farm system and he did it so well that the fruits of his labor are still benefitting the

team. He drafted players like Dustin Pedroia, Jon Lester and Jonathan Papelbon, plus Matt Barnes, Jackie Bradley Jr. and a little-known player named Mookie Betts.

But he had short-term guts, too.

Epstein traded for Curt Schilling before the 2004 season and for Adrian Gonzalez in the winter of 2010. He parted ways with stars such as Manny Ramirez and Pedro Martinez at the right times, made high-profile signings such as Daisuke Matsuzaka and Carl Crawford and even discovered a young slugger by the name of David Ortiz. He also hired well, bringing Terry Francona aboard as manager.

There is no indication that either the Red Sox or Theo are interested in a possible reunion. This is purely speculation. But it makes a lot of sense, for both sides.

When he arrived in Chicago prior to the 2012 season, Theo had a vision.

After his historic, curse-breaking tenure in Boston, he was determined to top himself and bring the first World Championship to Wrigley in what was then a century-long drought. In 2016, he did just that.

He built a jug gernaut tea m through excellent drafting and key veteran acquisitions. He broke the two largest curses in baseball history.

But just three years later, the Cubs have come back down to earth.

They are fighting for a Wild Card spot for the second straight year and have little chance of making it

deep into the playoffs. Manager Joe Maddon, once hailed as the game’s best, is likely on his way out sooner rather than later as well.

Meanwhile in Boston, the Red Sox are in dire need of a reliable boss.

Dombrowski accomplished what he was hired to do, but he never felt like a long-term solution.

Boston’s ownership has always favored executives who are familiar with the system and after having four GMs since 2015, the team could use some stability. Not to mention, Larry Luchinno, with whom Epstein famously clashed, is no longer an active part of the Red Sox ownership.

Despite Dombrowski’s success, he leaves the Sox in a precarious situation. The farm system is largely depleted and team cornerstones Mookie Betts, J.D. Martinez and Rick Porcello could all depart this offseason.

The Red Sox need a long-term blueprint to rebuild the organization without sacrificing the current, albeit fleeting, window of potential dominance.

Of course, Epstein is not the only baseball executive capable of implementing this two-faceted strategy in Boston. Given that the chances that this pipe dream becomes a reality are slim, it’s worth discussing other viable alternatives.

Ta mpa B a y R a y s d uo E r i k Neander and Chaim Bloom are both attractive options, fitting the Epstein mold of intelligent, ana-

lytically-minded executives who successfully retooled the Rays with limited resources. Henry could also attempt to lure experienced GMs such as Billy Beane from Oakland or Chris Antonetti from Cleveland.

Any of these four could jump at the chance to start fresh with a $240 million payroll.

There is also the chance that the Sox stay in-house. Raquel Ferreira, the team’s Senior Vice President of Major and Minor League Operations, is now the team’s top official, and is in her 21st year in the organization.

She is the highest-ranking woman ever in a team’s baseball operations department during the regular season and is beloved and trusted in the Sox clubhouse. There is also the current trio of assistant GMs: Eddie Romero, Brian O’Halloran and Zack Scott.

Truthfully, it is entirely possible

that the next GM of the Red Sox will be none of the aforementioned possibilities. If anything is certain, Henry and the Sox are very good at getting what they want. Whoever the team views as its top option is sure to be pursued quickly and aggressively.

Henry’s strategic machinations aside, a potential Theo Epstein homecoming would be a natural fit. Theo is already a lock for the Hall of Fame.

He grew up in Brookline and his father, Leslie Epstein, is a longtime professor here at BU. Theo Epstein made history as the youngest GM in baseball history when he was hired by the Red Sox in 2002. After a seven-year stint in Chicago, 17 years later, Theo has the chance to return home to Boston and continue his legendary career where it all began.

First and Goal: Injuries and Penalties Plague Week 2 Football

BY CHRIS LARABEE COLUMNIST

As football season finally kicks into gear, one can begin making judgements on how teams are stacking up across the league. The New England Patriots look like the best team as of now, especially with the addition of Antonio Brown.

The Kansas City Chiefs are just below them with the talents of Patrick Mahomes, but their defense is still their weak after giving up 26 points to the hopeless Jacksonville Jaguars.

The Los Angeles Rams look like the top dogs in NFC, but the New Orleans Saints, with a healthy Drew Brees, are right there with them at the top.

The Miami Dolphins, however, look like one of the worst NFL teams ever assembled. They were on the wrong end of another blowout this week and have now given up 102 points in just two games on their home turf.

The New York Jets also looked horrific against the Cleveland Browns on Monday night without

quarterback Sam Darnold who is out indefinitely with mononucleosis. The Cincinnati Bengals also returned to their true mediocre form after putting up a good battle against the Seattle Seahawks last week.

The amount of penalty flags being thrown this season is getting out of hand. Referees are throwing flags for phantom penalties and even the slightest bit of contact and it makes watching games so tedious.

Unfortunately the injury plague has struck early this season with multiple star and top-level players going down.

Ben Roethlisberger is now out for the season with an elbow injury that will require surgery and while he said he would return for the next three seasons to play out his contract, I’m not sure that will be the case.

Adding to the packed injury list is now Cam Newton; his game status is now unclear according to reports on Tuesday because of a foot injury.

The most impactful injury from

this week will most certainly be the has showed the league that despite ligament damage in Drew Brees’ being short he can still play the QB throwing hand. Early reports have position. indicated that he will have to miss Jackson continued his hot start six weeks minimum after surgery. to the season as he has thrown for Brees’ absence for most of the game 596 passing yards and ran for 126 Sunday showed the weakness of the yards on the ground in the first Saints’ offense this week because two games of the season. Jackson’s they were largely unable to move skillset is similar to Michael Vick’s the ball against the Rams. If the in his prime and he could light the Saints cannot make things hap- league up like Vick did if he keeps pen with Teddy Bridgewater, the improving. entire landscape of the NFC could Patriots 43, Dolphins 0 change quickly.

The Patriots look downright There will be calls for Taysom unstoppable right now and their Hill to play quarterback, but I schedule does not get any harder think it would be ineffective to put down the road. They have an a player who is only used in gadget embarrassment of riches with their plays under center, especially with skill players, including the All-Pro a talent like Bridgewater who was receiving talents of Antonio Brown a Pro Bowl quarterback in 2015-16. and Josh Gordon. Do not sleep on Here’s a recap some of the big- their new and improved defense gest games this week: either.

Chargers 10, Lions 13, Colts 19, Titans 17 In one of the biggest shockers Adam Vinatieri looks cooked. of the week the Detroit Lions sur- The all-time leading scorer and best vived a late Los Angeles Chargers kicker in NFL history has missed drive with a Darius Slay intercep- multiple kicks in his last three tion in the endzone to seal the games dating back to last year’s game. In a Sunday afternoon tradi- playoffs. Despite the kicking woes, tion, Phillip Rivers trailed late in a the Indianapolis Colts did steal this one-possession game while scram- game on the road to even up the bling around and yelling at his AFC South race. Jacoby Brissett teammates and then blew the game. is not close to Andrew Luck’s skill The Lions are not a very good team level but he is a serviceable QB that but this was an impressive win for can lead his team to a win. them over an extremely talented Saints 9, Rams 27 Chargers team.

This game did not go according Cardinals 17, Ravens 23 to expectations and that can all be Lamar Jackson and Kyler placed on Drew Brees injuring his Murray both needed to come out hand early in this game. Brees left at the beginning of this season and the game early and reappeared on prove that they deserve to start in the sidelines after half time but did the NFL and they both have done not go back into the game. Without so. Murray played another great Brees the mighty New Orleans game, throwing for almost 350 offense looks a lot more manageyards in his second career start, and able. The referees blew an enor-

mous call against the Saints again in this one.

Games to Watch Next Week: New Orleans Saints at Seattle Seahawks (Sunday) This game will only be interesting if Drew Brees is able to recover from his hand injury because the Saints offense loses a lot of its power when Brees is not under center. The Seahawks look like they could be contenders in the NFC this season but the defense is questionable after giving up 46 points in two weeks. A Seattle victory here could have huge implications toward the end of the season when it comes to playoff seeding.

Baltimore Ravens at Kansas City Chiefs (Sunday) The Ravens stormed into Arrowhead Stadium last season and almost stole a win, but after a miraculous fourth quarter drive by Patrick Mahomes to force overtime, the Chiefs were able to hold off the Ravens. Mahomes has picked up right where he left off in his MVP campaign last year and this could be a great test for Lamar Jackson and the Ravens.

Houston Texans at Los Angeles Chargers (Sunday) It will be interesting to see if the Chargers can come back from a tough loss in Detroit this week.

The Texans barely held on to their victory over Jacksonville but they face a much tougher test this week as they travel to LA. Look for a strong rushing attack by the Texans with Duke Johnson and Carlos Hyde leading the charge and some carries by Deshaun Watson because the LA’s defense is fifth in the league in rushing yards allowed.

SPORTS 11

20 Questions for Women’s Soccer Senior Shannon Keefe

BY NICK TELESMANIC DAILY FREE PRESS STAFF

The Boston University women’s soccer team (2-5-1) has been doing some home cooking.

Not only have they won two straight games at Nickerson Field, but they also performed well on the defensive end, something BU head coach Nancy Feldman believed the team really needed to work on following the last time they lost a game against the University of Connecticut.

To get an inside look at a veteran member of this upward-trending club, senior forward Shannon Keefe sat down to discuss her fourth year under head coach Nancy Feldman, how she feels about the importance of her team believing in themselves, her pregame superstitions and more.

The New Jersey native also weighs in on the classification of an infamous type of Garden State meat.

Q: What initially attracted you to attend BU? I had family that’s in the South Shore … and I came to Boston growing up. I really wanted to be in a city, but I also wanted a school that was academically really strong and athletically really strong so I thought that it was a very good fit for me.

And being in the city is so great too, it’s close enough but not too close.

Q: What do you hope to do once you graduate after this year?

I’m trying to figure that out. Grad school’s definitely in the question, I think I’m gonna go home probably over the summer and try and figure it out, but I do want to stay in Boston, I just can’t get enough of it.

Q: How has it been to play under a seasoned head coach like Nancy Feldman?

She is just such an amazing coach, she is so for the players and she really just wants them to succeed not only on the field but in life. Twenty-five years [as head coach] is a long time so she definitely knows her stuff and my relationship with her freshman year is totally different and had evolved.

It’s great.

Kisses, Pringles, or something to Q: Do you enjoy playing sports keep me snacking because I’m so other than soccer? bored on the bus.

I played lacrosse and basketball in Q: Do you have a cheat food? high school. We have an intramural Not really, I’m kinda like an eat basketball team with all the [women’s anything kind of girl. soccer] girls in the winter.

Q: Do you prefer coffee, tea Q: So, do you have any pre- or neither? game superstitions?

Coffee.

I drink a Celsius before every Q: Do you have a preference game, which is a healthy, fit energy for a place to get a brand of coffee/ drink. tea/water/thirst quencher?

Q: Do any other teammates Dunkin’. Iced coffee with caramel share this superstition? and almond milk. I go to the Dunkin’ A lot of girls on the team drink in Stuvi I. them. [Kelly Park] and [Chloee Q: What’s your restaurant of Sagmoe] got me hooked on it … we choice at the GSU? also got [Emma Heil] hooked once.

Panda Express for sure. I like the Q: What is your pregame orange chicken … fried rice and the meal? honey walnut shrimp.

It depends. If we have a 1 Q: What have you always been o’clock or 2 o’clock game we go to excited to see on the menu at the T-Anthony’s for every home game. dining hall?

I get a ham and cheese omelet for I love lobster night … I was so sad breakfast, plain and simple. Most this year when we had a game on the people [on the team] get omelets or night of lobster night and we missed a bacon egg and cheese [on a bagel]. it, it was my last one! ‘90s night at For later games in the afternoon, we West Campus is also good. get chicken, penne and broccoli and Q: As a New Jersey native, some kind of wrap. have you felt any differences Q: How about your postgame between the quality of food from meal?

New Jersey versus the quality of Postgame meals depends. When food in Massachusetts? we’re at home, it’s kind of on our own Seafood wise yes, they have unreal or if coach gets us Chipotle, on the clam chowder up here and they’re road it’s usually some kind of sand- really well known for it. Everytime my wich or pizza shop, like something dad is in town we go and get lobster we can grab on our way back to the because it’s ridiculously expensive bus or to the hotel. and I love lobster.

Q: Are there certain foods Q: New Jersey is well known that you try to avoid or shut out for having quality bagels. What of your diet when you know game do you like to have on your bagels? time is coming soon?

Taylor Ham egg and cheese, no Not really, some people can’t eat salt and pepper. I actually have my close to game time, but I’m totally parents bring Taylor Ham, it’s in opposite, I can eat pretty much any- my freezer. thing. I used to eat burgers right Q: Is New Jersey’s infamous before I had club games so nothing meat known as Taylor Ham or really affects me.

Pork Roll?

Q: What is your favorite food It’s Taylor Ham! [I live] north to snack on during long bus rides of the [Garden State] Parkway, so during road trips? we’re Taylor Ham, and then there’s I really want to say something that really small grey area that calls healthy, but it’s definitely Hershey it either-or, but then everyone in

MATTHEW WOOLVERTON / DFP FILE

Senior forward Shannon Keefe in a game against Boston College on April 5. In an interview with The Daily Free Press, Keefe lifts the lid on her preand post-match meals.

South [New Jersey] calls it Pork Roll.

Q: What was your favorite family home-cooked meal you ate growing up?

I liked chicken parm a lot. My dad also made really good steak and potatoes. Feldman told me after the big win against Northeastern that the team is coming up with more belief in themselves and each other.

Q: What does that mean to you?

I think the team all has to have a lot of confidence. I think it helps to have two rookies score their first goals

in games, and I think it gave the team the confidence we need. [Feldman] said that we’re going up fast and we don’t have a lot of upperclassmen and it’s crucial right now as we’re getting into the Patriot League. It’s hard to keep believing when you’re not getting the results you are trying so hard for, but I think this team — especially given how young we are — we are so set on trusting the process and believing in ourselves and believing in Coach and I think it’s really going to start to show in the next couple of games and I’m really excited for it.

Men’s Soccer Geared Up for First Patriot League Game of Season

Terriers to Take on Bisons at New Balance

MEN’S SOCCER, FROM 12

FIELD HOCKEY, FROM 12

The Bears threatened in the final minutes, but in the end neither team could put in the deciding goal and

the game ended in a tie.

The Terriers finished the game with 16 shots, but only three on goal, and the Bears finished with 17 shots with five being on target.

MAISIE MANSFIELD-GREENWALD / DFP FILE

Senior midfielder Satchel Cortet in a September 2018 game against Harvard University. Cortet came close to getting the winner for BU.

The game was ill-tempered, with Brown making 16 fouls and BU close behind with 12.

O n S a t u r d a y t h e Te r r i e r s open up conference play against Lafayette College (4-1-1) in Easton, Pennsylvania.

Last season BU and the Leopards played to a 0-0 draw at Nickerson Field.

Roberts said the team begins the real season with conference play approaching.

“We’ve got to regroup tomorrow, it all starts tomorrow,” Roberts said.

“Season number two starts tomorrow, obviously season number one wasn’t what we’d hoped for, but now we have to get ready for Lafayette.”

Overall, the team demonstrated continued improvement in how we are playing the game together.

in each game against Columbia and Maine.

The Easton, PA product finished as the first 100-goal scorer in

Easton Area High School History, finishing with a record of 136.

The Terriers will go on another week plus break after playing Bucknell before their next game at UCONN on Sept. 29.

Overall, the team demonstrated continued improvement in how we are playing the game together.

– Field Hockey coach Sally Starr on the team’s performance

Follow along with BU Sports on Twitter: @DFPsports

“I wish we could’ve gotten more points but it’s good to get at least a point out of it on the road.”

- Coach Roberts after Men Soccer’s draw against Brown

Sports

“Season number two starts tomorrow, obviously season number one wasn’t what we’d hoped for, but now we have to get ready for Lafayette.”

Thursday, Sept. 19, 2019

- Coach Roberts on the upcoming Patriot League games

Men’s Soccer closes non-conference play with 1-1 draw

BY CHRIS LARABEE DAILY FREE PRESS STAFF

MATTHEW WOOLVERTON / DFP FILE

Junior Elias Lampis in a March 24 game against the University of Vermont. Lampis was solid in defense for the Terriers against Brown University on Wednesday.

The Boston University men’s soccer team traveled to Providence, Rhode Island Wednesday night to take on Ivy League opponent Brown University in its final game before Patriot League play.

The Terriers (0-5-1) scored a second-half goal and survived a vicious Bears (1-2-1) offensive attack in the final minutes of regulation to end the match in a 1-1 draw.

Senior forward Matt McDonnell scored the tying goal in the 60th minute off a pass from freshman midfielder Marc Roura as he earned his second goal of the season.

In the final five minutes of regulation the Terriers endured five shots from Brown, including one shot saved by junior goalkeeper William Bonnelyche and a shot that went off the crossbar plus the ensuing rebound.

BU head coach Neil Roberts said it wasn’t the result the team was looking for, but it was good experience for the team.

“I wish we could’ve gotten more points but it’s good to get at least a point out of it on the road,” Roberts said. “Our guys tried to get the win, it wasn’t like they played for the draw or anything like that and young kids

got to play a lot. I think it was like five or six freshmen that got a lot of playing time.”

The Bears drew first blood in the 22nd minute with a slick series of passes that found sophomore forward Alex Mina who proceeded to deliver a one-timer to the back of the net to earn his first goal of the season.

Brown’s defense smothered the Terrier offense for the majority of the first half, leaving the BU team with six shots and only one on goal.

The shot on goal came late in the half too, coming after more than 30 minutes of not having any shots challenge the opposing goalkeeper.

Despite the strong Bears defense, the Terriers equalized in the 60th minute off the boot of McDonnell to net his second goal of the season and make it consecutive games with a goal.

In the final 12 minutes of regulation, both teams had a f lurry of offensive chances to try to take the lead.

In the 78th minute the Terriers had a shot blocked by a Bea rs defender, the ensuing corner kick was then cleared.

Brown was called offsides and the Terriers followed up with a corner kick opportunity in the 82nd minute.

Junior back Elias Lampis got a head on it but his shot was blocked and 30 seconds later another Terrier header was sent wide of the net.

A BU foul set the Bears up with possession in the 85th minute, setting up a whirlwind of shots for Brown.

The Bears had a corner kick but the shot off the cross was sent wide.

Not one minute later the Bears fired back with a shot that was saved by Bonnelyche.

Before Bonnelyche got a chance to breathe, another shot came in 20 seconds later that slammed off the crossbar and the rebound went to a Bear player but his shot was sent wide.

The last shot came in the 88th minute off of Mina’s foot but it also went wide.

Roberts said both teams were tr ying hard to get a win to end non-conference play which led to the outburst of offensive chances.

“It was kind of a crazy game,” Roberts said. “I think both teams, in a non-conference game, were just trying to get a win.”

In the first overtime the Terriers came within inches of winning their first game of the season but a shot from senior midfielder Satchel Cortet went off the post.

MEN’S SOCCER, ON 11

Field Hockey to Face Bucknell University on Saturday

BY MATT MEUSEL DAILY FREE PRESS STAFF

The Boston University field hockey team is set to take on Bucknell University on Saturday in their first Patriot League game of the season. The game is scheduled to begin at 1 p.m. on New Balance Field in West Campus. As conference play gets underway, every game becomes more critical if BU is going to defend their Patriot League crown.

The No. 22 Terriers have dominated this matchup against Bucknell since 2011, winning 10 of the last 11 games and BU is currently on an eight game winning streak. The Bison’s last win against BU came in 2014.

Even with the recent dominance, head coach of BU’s Sally Starr said Bucknell is a “worthy opponent” and was looking forward to the preparation for this game.

BU enters Saturday with a record of 3-3 and is coming off of back-to-back losses to University of Maine and Columbia University last weekend. It was the first time BU lost back-to-back games since last season when No. 5 Princeton

University and No. 11 Harvard University took down the Terriers on Sept. 30 and Oct. 7.

Friday’s loss to No. 24 Maine was one in which the Terriers dominated in everything except putting the ball in the back of the cage. BU held an 11-6 advantage in shots, 7-3 on corners and played with good pace. It was Maine’s first win of the season in a 2-1 victory. Freshman Ellie McIntyre had the lone Terrier goal on the afternoon.

The Terriers were back in action shortly after on Saturday to face Columbia in the first ever meeting between the two schools. A game that the Terriers had taken right from them in the final minute has brought then back to .500 on the season.

The Terriers took a 3-2 lead with 6:52 remaining off a goal from Maggie New, her first of the season.

Columbia fought back to tie the game with less than a minute left and won the game in overtime, 4-3.

“Overall, the team demonstrated continued improvement in how we are playing the game together” Starr said, despite the 0-2 weekend.

The Bison will arrive to Boston

on Saturday with a record of 2-3 and are currently on a two-game losing streak, including a 3-1 loss to No. 23 Syracuse University on Sunday.

Bucknell has just eight goals on the young season through five games.

Senior Brittany Willwerth has three goals for Bucknell, two of which came in a 2-1 win over VCU on September 7. Bucknell goalie Olivia Harris has 34 saves on 44 shots on goal and has kept the Bison within reach in every game this year.

The Bison have not lost a game by more than two goals this season.

The Terriers come in with a much superior offense than Bucknell with 17 goals in six games.

The leader of the pack is junior Ailsa Connolly who has five goals including the game winner against Northeastern University on Sept.

8. Connolly was picked to the Preseason All-Patriot League Field Hockey Team before the season and has not disappointed.

McIntyre has been a bright spot for the Terriers in the early stages of her collegiate career. She has three goals on the season, including one FIELD HOCKEY, ON 11

MATTHEW WOOLVERTON / DFP FILE

Junior Maggie New in an off-season field hockey match against Boston College.

New got on the scoresheet in the game against Columbia University Saturday.

BOTTOM LINE THURSDAY, SEPT. 19

FRIDAY, SEPT. 20

SATURDAY, SEPT. 21

SATURDAY, SEPT. 22

SUNDAY, SEPT. 23

Red Sox take on SFO Giants at Fen-

Terriers Men Tennis Invitational at Yale University

New England Revolution take Real Salt Lake in Boston at 7:30 P.M.

Boston Bruins take on Chicago

New England Patriots take on New

Blackhawks in Chicago at 8:3 P.M.

York Jets in Boston at 1 P.M.

way Park at 1:05 P.M.