9-20-2018

THE INDEPENDENT STUDENT NEWSPAPER AT BOSTON UNIVERSITY

THURSDAY, SEPTEMBER 20,2018 YEAR XLVI. VOLUME XCIV. ISSUE III

Just Dunkin’ p.2

Buzzin’ bees p.7

Ch-ch-changes p.4

The Kiwis p.10

Beekeeping club’s hive thrives across the Charles River, where the bees feed and create honey.

Dunkin’ Donuts is set to drop half of its logo and institute a “next generation design.”

Players from New Zealand have made a big impact for the field hockey team.

Students react to the renovations and removals of campus eateries.

Urban farmers markets rise in popularity

Food Engineers may be club

BY MARLA HILLER DAILY FREE PRESS STAFF

Colorful urban farmers markets have been popping up across Boston, benefiting local vendors and giving residents regular access to farm-fresh produce.

Boston’s large urban spaces, such as Copley Square, are surrounded with tents every week, filling city centers with crates of apples from Massachusetts orchards and rows of locally caught seafood on ice, as well as community favorite products, like soaps made from mushrooms.

This rise in the popularity of farmers markets follows a nationwide trend to shop at local businesses, said vendor Melissa Roiter, who owns the Yummy Mummy Bakery.

CONTINUED ON PAGE 3

BY ARMAND MANOUKIAN DAILY FREE PRESS STAFF

PHOTO BY VIVIAN MYRON/ DAILY FREE PRESS STAFF

Wilki Alvarado puts finishing touches on a bowl of ramen before it is served at Totto Ramen in Allston.

May the best ramen win, p.6

Plastic straws to be phased out at BU

BY LEXI MATTHEWS DAILY FREE PRESS STAFF

The “Be Straw Conscious” initiative pioneered by the Boston University Sustainable Ocean Alliance will go into effect across all campus dining halls this winter.

The initiative will result in all plastic straws being phased out from distribution in favor of limited stocks of paper straws, which will be available upon request.

Straws are a “gateway” into speaking about ocean pollution as a whole, Emy Kane, digital strategist for Lonely Whale, a foundation that focuses on advocating for ocean health, wrote in an email.

“… Straws help start a critical conversation around consumption and also provide a template of behavior change for both individuals and organizations to embrace and then model further plastic reduction off of,” Kane wrote.

Now, the movement has officially reached BU. Taylor Mann, a junior in the College of Arts and Sciences, founded the BU chapter of the SOA last winter after connecting with Lonely Whale at the “Strawless In Seattle” campaign.

“When I read about [Lonely Whale], I reached out to them and asked how I could get involved, and they told me about a youth-led organization called

the Sustainable Ocean Alliance,” Mann said. “That is when I started the club on campus, and then the straw initiative immediately became our focus last semester.”

Campaigning at the George Sherman Union, the BU SOA collected over 1,200 signatures supporting the initiative in under a month. They presented their findings to BU Dining Services and BU Sustainability, Mann said, who then began to work closely with the SOA to make the initiative a reality.

Mann said she was excited that these groups were extremely willing and committed to collaboration with the SOA.

“They started bringing us into their meetings about how we can actually make this happen,” Mann said. “Then, this summer, they announced they would fully be making the transition across campus to paper straws in the next school year.”

Plastic straws are still available in all dining halls as of Sept.

18, and they will continue to be offered until their supplies are exhausted. Once these are gone, paper straws, which Mann said she believes will arrive no later than this winter, will be available upon request.

These changes can already be CONTINUED ON PAGE 2

The Boston University Food Engineers (BUFE), founders of a popular Instagram account known for its innovative dining hall hacks, are turning their social media presence into a club.

The idea for the Instagram account arose when BUFE President E-Beth Leach and her friend were messing around with their food at brunch one day, Leach said. While the account didn’t pick up followers immediately, it eventually picked up a steady fanbase, all eager to see the next concoction put together by BUFE. When expectations increased, BUFE rose to the occasion, Leach, a sophomore in the College of General Studies, said.

“We decided to make it a club so more people could get involved,” Leach said, “because food brings people together, and we love to unite people through creativity.”

In terms of what will change as they transition from a social media presence to an official BU club, Leach promises the same creativity, paired with community service and volunteer work. Along with recipes, BUFE has added community service as one of its core tenets, she said.

“This semester, we’ve added community service as our next step so that we can collaborate with other people across campus.” Leach said. “We want to volunteer in the educational community and work with food banks, and we want to educate kids on the science of food.”

Some of the group’s goals are “to

CONTINUED ON PAGE 4

by CHLOE. opens Back Bay location

BY ZOE ALLEN DAILY FREE PRESS STAFF

PHOTO BY SOFIA KOYAMA/ DAILY FREE PRESS STAFF

Popular international vegan chain by CHLOE. will open its newest location in Boston’s Back Bay.

The inside of by CHLOE. Back Bay is full of modernist furniture, neon signs and tropical plants.

Almost everything about the restaurant is post-worthy, from the plush chair swings, where customers sit snapping Instagram pictures, to the vegan meals.

The Back Bay location, Boston’s third by CHLOE. store, opened its doors on Aug. 28 following the three year anniversary of the flag-

ship by CHLOE. restaurant in New York City.

“We have been waiting for a location in the Back Bay since we first set eyes on Boston,” said Samantha Wasser, co-founder and creative director of by CHLOE. in a press release. “We’re so thrilled to finally call Boylston Street our home, and there is no better time to open our doors than in the Fall when this beautiful and historically-rich neighborhood comes to life.”

The Back Bay location features

by CHLOE.’s signature vegan menu, which includes plant-based burgers and the full line of CHILL,

by CHLOE.’s signature dairy-free ice cream.

Alvimar Reis, one of the managers of the new location, previously worked at one of the store’s locations in New York City before moving back to Boston to help with expansion.

“Since I have family here, and I’m originally from here, I decided CONTINUED ON PAGE 3

2 NEWS

Dunkin’ to drop its ‘Donuts’: rebranding raises controversy

BY AUDREY MARTIN DAILY FREE PRESS STAFF

Early on a drizzly Tuesday morning, Boston residents filtered in and out of the Dunkin’ Donuts in Kenmore Square with their hoods up and coffee in hand.

Some just popped in to grab their morning dark roast, while others took a seat inside to catch up with friends and enjoy that freshly-brewed coffee scent.

Nicole Miller, a 38-year-old Brighton resident, was among those quickly dipping in to pick up a coffee, something she said she does frequently.

“I’m loyal to Dunkin’ Donuts,” Miller said. “I like it better than Starbucks. Starbucks to me tastes like it’s burned or something.”

Not far away in City Hall, another Dunkin’ location was taking on the morning bustle as well. The same sleepy-eyed residents, pink-frosted donuts and sweet caramel syrup scent filled the room. Only here, there is no Dunkin’ Donuts to speak of.

The sign outside reads only, “Dunkin’.”

Before the end of the year, 29 more of Boston’s beloved Dunkin’ Donuts locations will undergo the same transformation: dropping the “donuts” in favor of the company’s “next generation design concept.” The plan was announced Aug. 21, with City Hall’s Dunkin’ as Boston’s first renovated location.

Miller, who said she really only comes to Dunkin’ for the coffee, hopes they won’t change too much about her favorite coffee spot.

But Dav id Hof f m a n n , Dun kin’ Bra nds CEO a nd President of Dunkin’ Donuts U.S., said that a commitment to modernization was vital to the brand.

“I am incredibly proud of the commitment being made by our franchisees to transform 30

PHOTO BY VIGUNTHAAN THARMARAJAH/ DAILY FREE PRESS STAFF

Thirty Dunkin’ Donuts locations in Boston are due for a makeover by the end of the year.

Dunkin’ locations in Boston to our next generation store design,” Hoffman said in the press release.

“There’s no city where our brand heritage is stronger than Boston.”

That’s why it’s f itting, Hoffman said in the release, to choose Boston as the city to raise the bar on “convenience, personalized service and technologies, and of course great coffee served fast.”

According to a Dunkin’ press release, the remodeled locations will be brighter, featuring more natural light and lighter-colored materials. Also, instead of having donuts and pastries sit behind the counter, renovated locations will bring in a front counter bakery case to bring the baked goods closer to the guest.

All cold beverages will also be on tap, which Dunkin’ says will allow “crew members to act as bartenders serving guests refreshing options,” including a new Nitro-infused Cold Brew Coffee, according to the release.

And for those on the go, a new mobile order pick-up station will allow customers to order their coffee on their phone and pick it up in-store without having to wait in line. Additionally, a digital order tracker will allow customers to monitor the status of their orders in real time, according to the release.

Making coffee runs easier for on-the-go customers was a top priority for the remodeling, said Clayton Turnbull, founder and CEO of The Waldwin Group, an

independently owned and operated franchisee of Dunkin’ Donuts.

“Our next generation restaurants, specifically designed for busy customers on the go and a great option when they need to stop and take a break from it all, will keep Bostonians running on Dunkin’ now and long into the future,” Turnbull stated in the release.

But, like Miller, some Bostonians expressed some resistance to the possible changes to come.

Milton Borrero, 57, of Hyde Park, said he didn’t see a need for the makeovers.

“As long as I get the same coffee,” Borrero said, “I don’t mind.”

Some reg ular customers, including Ciaran McDonough, a

sophomore at Emerson College, said they had stronger feelings.

“I saw it happen down on Boylston,” McDonough said.

“They had the Dunkin’ and I was like, ‘Well where’s the Dunkin’ Donuts?’ Dunkin’ Donuts is an institution. I’m a true Bostoner, alright?”

McDonough said the name change is “completely stupid.”

“Put that Donuts back on there,” he said. “I want my double d’s. Give me Dunkin’ Donuts back.”

As the 30 Boston Dunkin’ locations undergo their renovations this fall, the company announced that $1 from every beverage sold on re-opening day at each location will be donated to The Greater Boston Food Bank, according to the release.

To jump-start the project, The Joy in Childhood Foundation, which is supported by Dunkin’ Donuts, presented GBFB with grant for $100,000 over three years at the grand opening of the remodeled City Hall Dunkin’.

Jessica Crimmins, senior director of marketing, communications and public affairs at The Greater Boston Food Bank, said she was happy to be partnering with a brand like Dunkin’ that is “both a local and a national brand.”

“It’s a very strong partnership,” Crimmins said. “They see how we’re fighting hunger in so many cities across eastern Mass., which their footprint is very penetrated in. A lot of these stores are owned by franchisees, and all those franchisees are also giving their support and using their leadership to say, ‘We want this money going to The Greater Boston Food Bank’.”

With the remaining renovations set to be completed by the year’s end, residents can expect to see some changes very soon to their local Dunkin’, whether they like it or not.

BU Dining and Sustainability join in eco-friendly initiative

PHOTO ILLUSTRATION BY SOFIA KOYAMA/ DAILY FREE PRESS STAFF

Boston University will be implementing the Sustainable Ocean Alliance’s “Be Straw Conscious” initiative starting this fall.

STRAWS, FROM PAGE 1 seen in fruition at the GSU, where eco-informative signs adorn stations offering the last of their remaining plastic straws. The

signs read, “Sip Smarter: Skip The Straw. Turn the tide on plastics in our oceans. Eco-friendly straws available upon request.”

Many are excited to see these

eco-friendly changes hitting campus. Peter Fox-Penner, director of the BU Institute for Sustainable Energy, wrote in an email that he even believes the campus can do more.

“Single-use plastics should be discouraged and plastics should be completely recyclable or biodegradable,” Fox-Penner wrote.

“Obviously, plastic straws that can’t be recycled or biodegrade violate these principles. It’s fine to start with straws, but why stop there?”

Such energized responses to the campaign have not been uncommon, Mann said. While she was emailing professors during the signature campaign, many of them told her they had forwarded her message to all of their colleagues in their department.

Mann has also heard her share of objections from people, but she said she feels offering paper straws will help to quell some grievances with the initiative.

“For some people, [resistance to going straw free] is a germ thing,” Mann said. “But, personally, if I’m going to eat at a restaurant, and I’m using the utensils they are offering, I would hope that their cups are just as clean, if not more sanitary.”

Some indiv idua ls prefer

straws for more cosmetic purposes, such as wanting to avoid smudging their lipsticks on glasses, Mann said, but she said she feels the offering of paper straws will help to calm such issues with the initiative.

Straws are vital tools for individuals who are living with impaired muscle movement and control, helping them maintaining their independence, safety and dignity, according to the Center for Disability Rights.

For this reason, Mann said, paper straws will continue to exist on campus.

“We don’t want anyone to feel judged or alienated or anything like that,” Mann said. “If you need it or want it, [a paper straw] is always there.”

To her knowledge, Kane said BU will be the first university to fully phase out plastic straws.

“We’re excited to see BU embrace this initiative and work to implement the program throughout its owned and operated dining facilities,” Kane wrote.

NEWS 3

Residents enjoy fresh produce, show support for local vendors FARMERS, FROM PAGE 1 “There’s a huge push nationally to buy local,” Roiter said. “You see it everywhere, even in the news, people handing out reusable bags. The buy-local push has been wonderful for small business owners everywhere.”

However, David Valicenti, owner of Valicenti Pasta Farm, said that the surge in popularity of farmers market can cause problems for the industry.

“There’s been a sort of saturation of farmers markets,” Valicenti, a vendor at various Boston markets, said.

“And while they’re well-intentioned, a lot of the folks who put these markets on don’t really have a full understanding of the market. So basically, what they’re doing is taking a finite number of customers and dividing it in half.”

Roiter said she has seen the positive impact that farmers markets have on the community because they allow diverse groups of people to come together and give opportunities to small businesses.

“It’s brought a lot of local vendors in,” Roiter said, “and people that live in the city or work in the city or visit the city can have access to them all in one location.”

Dustin Jones, 28, of the North End, said he tries to go to farmers markets as often as possible so he can find the freshest food and support local farms.

“You know where your product’s

coming from,” Jones said. “It’s typically picked when it’s actually ripe, versus early, so it can hold in transportation. And, normally, it’s not coated in wax.”

Genevieve Stillman, head chef at Stillman’s Farm, said she thinks the face-to-face interactions between different people is the best aspect of being a vendor at a farmers market.

“With a farmers market, you can have a conversation with somebody,” Stillman said. “They’ll be newly from whatever country they’re newly from and say, ‘Hey, have you ever grown or can we ever get x, y or z?’ And we’ll say, ‘Hey, yeah, get us the seed or let’s see if we can find the seed.’”

These markets have become prominent across the city, and while some residents said they enjoy the experience of shopping at open markets, others said they preferred the low prices and convenience of grocery stores.

While she thinks farmers markets probably have higher quality food, Dipali Dey, 29, said that the high prices of the products and inconvenience of the locations make her choose to shop at a regular grocery store.

“I think they’re very expensive at times,” the Brighton resident said.

“And it’s kind of randomly timed as well, so I just come to Star Market and get my stuff here, usually.”

Locals enjoy vegan options

BY CHLOE, FROM PAGE 1 to move with the company and help them build the company up here,” Reis said. “They decided to build one up in this area because there’s nothing close around here — we have one in Fenway Park and one in Seaport, so they decided that this location is the perfect location for a new by CHLOE. in Boston.”

The growing restaurant chain is unique, he said, in that everything on the menu is vegan and is sourced from facilities where production is strictly monitored so that there is no cross-contamination with animal products. Company policy won’t even allow people to bring other food into any by CHLOE. location if it contains animal products, he added.

“We don’t deal with anything that has to do with animals,” Reis said. “We have customers sometimes that want to sit in our outside tables that ordered from [somewhere else], sometimes we have to tell them, ‘Sorry, but we cannot allow that,’ and they get mad.”

Reis said although business started out slow, the location is gaining new customers every week.

“The first week was kind of mellow, and then [Labor Day] comes, and people leave the city,” Reis said. “But this week … is looking really good right now.”

Michael Loguidice, 52, said that he will frequent the Back Bay location because of its affordability, food quality and convenience.

“This is my second time at by CHLOE. [Back Bay],” the Beacon Hill resident said. “I like it, I was really happy that they added it, because it’s healthy, it’s really good food and it’s not expensive. I didn’t know it was all vegan until the sec-

ond time. It’s good, I would usually think there’s a little bit of a sacrifice for flavor in vegan food, but not too much here.”

Eliza Midkiff, of Brighton, said she is grateful to have a by CHLOE. location closer to her.

“I go to school at Fisher [College], which is two blocks away, and I think this is so convenient for me,” said the 22-year-old. “The atmosphere inside is really interesting, it’s a lot different than everything else on this street, and it’s the only vegan option around here, which is awesome and gives me more variety.”

Kate Weiser, a senior at Boston University, runs the popular Instagram account, @bucketlistboston. The account is a “virtual guide to all things Boston” and features local food and things to do around the city.

Weiser said having a by CHLOE. location nearby will make vegan options more accessible.

“I like that [by CHLOE.] normalizes vegan food and makes it accessible to anyone that may not like to eat vegan, or may assume there’s certain stereotypes or stigmas that go along with that kind of eating,” Weiser said. “It makes it easy to come in and eat what kind of foods you like and find something that works for you.”

While the by CHLOE. team continues to promote their newest location, Reis said there is already talk of a fourth location opening its doors in Boston. “[The Back Bay location] is still new for Boston, but we’re getting where we need to be,” Reis said. “They’re already looking for another place to open a new location. Nobody knows where and when it’s going to happen, but they’re already working on it.”

PHOTO BY ALEXANDRA WIMLEY/ DFP FILE PHOTO

Bostonians are increasingly turning to food markets in order to purchase fresh food.

Stillman said she also thinks larger farms should support small farms trying to break into the farmers market world. Her business started small and was able to expand thanks to the advice and support she received from larger vendors.

“I always want to see other people get into the business,” Stilman said.

“That’s a great way to start. Pair up market masters who want to start up a market in a certain community with the new farmers that may not

have as much or are struggling.”

Valicenti said that he also tries to support small vendors attempting to enter into farmers markets, as his business had to face the struggles of being a beginner in the industry.

He now wants to pass on all he has learned to current beginners in the market.

“You make mistakes, you refine” Valicenti said. “You make mistakes, you refine again. Eventually, you get this whole system down.”

Valicenti said he would be happy to give market advice to fellow farmers and small business owners looking to expand their sales into Boston’s farmers markets.

That kind of support system, Stillman said, will help to expand markets across the city and give customers more variety in their food choices. The biggest benefit from farmers markets, she said, is “providing access for everybody to enjoy the bounty of Massachusetts.”

4 NEWS

BU students reflect on changes to scenery of campus dining

PHOTO BY SOFIA KOYAMA/ DAILY FREE PRESS STAFF

A number of restaurants on campus have undergone renovations and rebrandings, while others have been completely replaced with new ones, like Life Alive pictured above.

BY JEN RACOOSIN DAILY FREE PRESS STAFF

With Life Alive Organic Cafe replacing Panera Bread, Bertucci’s closing and Tavern in the Square becoming Tavern Allston, the dining scene around Boston University has seen a lot of change in recent years.

Most of the changes have been good, said Amanda Scott, a first-year graduate student in the Sargent College of Health and Rehabilitation Sciences who spent her undergraduate years at BU as well.

“I don’t think anything has gotten worse,” Scott said, “it’s just different.”

However, Scott does miss the rolls from Bertucci’s, the

Kenmore Square Italian restaurant that closed in March, she said.

“Now that [Bertucci’s is] gone, it’s kind of hard because nothing has taken its place yet,” Scott said, “and I think it’s hard especially if you live in East Campus, that’s a big spot for people to go to.”

For students in West Campus, Life Alive is the among the latest in dining option changes. The vegetarian/vegan eatery can be found at 888 Commonwealth Ave. in the former location of Panera Bread, which closed due to financial issues in 2017.

Julianna Muise, a junior in the College of Communication, said she hopes Life Alive stays, as she finds the new restaurant’s service

to be quick and convenient.

“It’s always busy in there,” Muise said, “but there’s also the online ordering option, which I use every single day after I go to the gym.”

Life Alive’s location placement by the Fitness and Recreation Center is a smart choice, Muise said. Life Alive advertises its focus on health, stating on its website that its food is “supplied, prepared and designed with the health and vitality of our bodies, communities, and earth foremost in our mind.”

The convenience of Life Alive makes Muise’s life easier, she said, even when it comes to smaller aspects of her life.

“I live in StuVi, so I have my

own kitchen and I was going to get my own juicer, but it was just way too expensive, so I didn’t end up getting it,” Muise said, “but then when I saw that there was Life Alive, I was really excited because now I don’t have to juice my own juices.”

Veg eta r i a n / veg a n- f r iend l y restaurants like Life Alive are becoming increasingly necessary as more people at BU choose to follow that diet, said Chandani Shah, a sophomore in the College of General Studies.

“There’s a lot of increasing vegetarians and pescatarians and even vegans throughout the campus that haven’t been able to feed themselves properly, considering that a lot of the campuses don’t even have kitchens for them to cook their own meals,” Shah said.

“So it’s definitely a positive move towards being more accepting of people who don’t eat the stereotypical meat and chicken and things like that.”

Shah, a former vegetarian, said she hopes the presence of places like Life Alive will push BU to improve its vegetarian offerings.

“I don’t eat red meat, and I know that a lot of the options usually contain red meat,” Shah said. “I just started eating chicken recently because I found myself having to because there weren’t that many vegetarian options that I found that tasted good on campus.”

For students of drinking age, another big change is the rebrand-

ing of Tavern in the Square as Tavern Allston, accompanying a redecoration and menu updated to include more vegetarian and gluten-free options.

The old nickname of the former Tavern in the Square — TITS — will likely remain a running joke among BU students, Muise said, but she can understand why the Tavern team would want to rebrand.

“It was called TITS,” Muise said, “what do you think you’re going to get from that?”

One change to the dining scene Scott said she would support is encouraging students to visit the little-frequented eateries already present on Commonwea lth Avenue.

“I think that a lot of students don’t take advantage of all of the restaurants built in, like right near Insomnia Cookies,” Scott said. “There’s all those like the pizzeria, and I don’t think many students go there, so I think it could be a good idea for BU to kind of partner with them and maybe get dining points somehow involved.”

But BU students shouldn’t feel restricted to the dining options near campus, Scott said.

“I love dining around BU,” Scott said, “but BU students should also get off campus and get outside the BU bubble and explore the city of Boston a little bit.”

Kiran Galani and Joel Lau contributed to the reporting of this article.

BUFE adds engineers ENGINEERS, FROM PAGE 1

promote creativity and encourage students to think outside the box,” BUFE Secretary Angelina DiDomenica wrote in an email.

“Ultimately, I’d say, we want to unite the student body with what we all love: food,” DiDomenica wrote.

DiDomenica joined the BUFE team as soon as the opportunity arose, she wrote. “… I immediately applied because I support E-beth so much and what the food engineers stand for.” DiDomenica wrote.

Becoming a club was the rational next step, both Leach and DiDomenica said, because they wanted to expand their network of Food Engineers.

“I love it when people meet other people through something like this,” Leach said. “I think going from Instagram to a club was extreme, but it made sense and so far it’s been worth it.”

The next year will be important for BUFE, DiDomenica wrote.

So far, the group has submitted an official application for club status and is pending approval after the

election of their E-board, or “cutting board.”

“We hope to gain recognition as a club and start to gain new members and new followers,” DiDomenica wrote. “We hope to hold many events throughout the year, teaming up with the dining hall and other student organizations.”

BUFE plans to host events in the dining halls throughout the year, DiDomenica wrote, including challenges and friendly competitions between students. The group will also continue to update their Instagram.

Recently, the club had an event alongside Innovate@BU, where they constructed a meal in the BUild Lab. The final result?

Rhett the Terrier ice cream cakes with Hershey’s Kisses as the ears.

BUFE can help ease the transition from home-cooked meals for students, Skylar Shumate, a sophomore in the Sargent College of Health and Rehabilitation Sciences, wrote in an email.

Shumate found out about the club from running with Leach. She said it was not unusual for Leach

PHOTO BY VIGUNTHAAN THARMARAJAH/ DAILY FREE PRESS STAFF

The popular Instagram account “BU Food Engineers” is looking to become a club on campus.

to have food ideas mid-run.

“Eating most of your meals in the dining hall takes some getting used to …,” Shumate wrote.

“Missing your favorite comfort foods from home? Check out their Mac n cheese recipe. Have a dietary restriction you don’t know how to work around? Several of their recipes are vegetarian or dairy-free. Sick of the same foods? BU food engineers shows

how using the six or seven items on the menu you can make dozens of meals and snacks.”

Shumate wrote that her favorite thing about BUFE is the way the Instagram account, and now the group, brings students together.

“I think my favorite thing with BUFE has been watching it provide a platform for other students to share and experiment with

one another dining hall hacks,” Shumate wrote. “BUFE features students on their instagram pretty regularly and that got me trying other studnets’ dishes and coming up with my own.”

The group’s mission this year is simple, Leach said.

“Our goal is to give back to the community because community service feeds the soul and creativity feeds the mind,” Leach said.

Keep up with breaking news on campus...

Follow us on Twitter: @DailyFreePress

FEATURES 5

BUSINESS Food trucks attract swarms of students, covet hot parking spots

BY EDUARD MISKA DAILY FREE PRESS STAFF

On most sunny days, a line of students file out onto the College of Communication lawn as they wait to purchase lunch from a food truck. Wafts of the cooking food notify people near the area where the truck is located.

Depending on the day, students can grab Asian cuisine, rice burgers or pizza on-the-go.

Food trucks are a common site across the city, and according to a 2015 report by statistics website Statista, the food truck industry in the United States was estimated to be worth $856.7 million. The same report states that by 2020, the food truck industry would be worth nearly $1 billion.

However, for some food trucks, metrics don’t tell the whole story.

Doug Burrell, owner of the Boston-based Big Daddy Hot Dogs food truck, said recent times have been financially difficult for the truck after he received a bad pick in the food truck lottery.

The City of Boston permitted food trucks to operate after passing an ordinance in 2011, and trucks operating within the city

PHOTO BY HALEY ABRAM/ DAILY FREE PRESS STAFF

While the food truck industry has become increasingly popular in Boston, some truck owners have experienced financial hardships.

must comply with the rules and regulations. Truck locations are categorized into three zones.

Zone 1 includes high-traffic areas that are competitive, and trucks that wish to work at any of these spots must enter the lottery for access. After a year,

they may lose their right to work at the location when the lottery turns over.

Zones 2 and 3 have three-year permits, and food trucks can select these spots on a first-come, first-serve basis. The BU West food truck spot falls into Zone 2.

Although Burrell said the lottery is often fair, a bad selection number can have major detrimental impacts on a business.

“The problem is the way the system is set up right now,” Burrell said. “I didn’t get any good picks … It’s been kind of a challenge for

us for 2018.”

Burrell said that one day, he only had six customers for lunch at his main location in Newmarket Square.

“I ended up with a deficit,” Burrell said. “I pay my guys $14 an hour … That’s how you go out of business.”

Yet whenever the Big Daddy Hot Dogs truck was stationed on the Charles River Campus by Agganis Arena, Burrell said he experienced a boost in business.

“It’s not just the fact you’re on a college campus,” Burrell said.

“It’s the location of your truck — location, location, location.”

Even at other points on BU’s campus, Burrell said he found his business suffered because either the truck was in the spot at a poor time of the day or students that were walking past were less likely to stop there.

Jessica Shen, the owner of Rice Burg, said BU students play an important role in her decision process when determining where she wanted to park the truck.

“I bring [my food truck] to BU because a lot of students like rice burgers,” Shen said. “So, we pick places where students are.”

EARN YOUR ENGINEERING M.S. DEGREE in as little as one year or at your own pace.

Learn more at go.tufts.edu/engmasters

Master’s degrees offered at tufts: Bioengineering Biomedical Engineering Chemical Engineering Civil and Environmental Engineering Computer Engineering Computer Science Data Science Electrical Engineering Engineering Management Human Factors Engineering Human-Robot Interaction Innovation and Management Materials Science and Engineering Mechanical Engineering

6 FEATURES

ARTS

FreeP vs. Food: Ramen Edition

PHOTO BY VIVIAN MYRON/ DAILY FREE PRESS STAFF

The Tan Tan ramen at Ganko Ittetsu in Brookline.

Ganko Ittetsu Ramen Ganko Ittetsu is truly a hidden gem. As we ventured from the picturesque streets of Coolidge Corner and veered into a vintage arcade, we entered Ganko, a low-ceilinged restaurant filled with happy diners chatting around cozy bamboo tables.

This ramen restaurant appeared to stay close to its cultural roots with walls lined with Japanese characters and ornate drawings.

After asking the server for her recommendation, we were brought a steaming bowl of Tan Tan ramen, containing sesame sauce, spicy garlic oil, seasoned ground pork, pickled vegetables, wakame, cilantro, scallions, corn and sesame seeds.

Shocked by not only its generous size but by its interesting colors, we dug in and discovered the taste matched the satisfactory vibe of the restaurant’s decor.

Ganko specializes in Sapporo-style ramen.

While wolfing down our bowl, we watched the

intricate cooking process unfold in the kitchen.

The cooks mixed their tare sauce with caramelized vegetables in a wok before adding the broth.

Upon further investigation, we found out that this extra step is what creates a richer, more aromatic flavor.

Ganko serves noodles from Nishiyama Seimen, one of the oldest and most respected Japanese noodle-making companies that custom-makes the silky noodle with resilient texture we were enjoying that night.

I dare say this was the most memorable of the four ramen places due to its warm, inviting ambiance, authentic decor and thick, tantalizing flavor, spicy aftertaste and artisanal noodles.

If you are looking for a sophisticated, yet lively dining experience and a steamy bowl of satisfying ramen (priced at a comfortable $13), Ganko Ittetsu should be at the top of your list.

Ganko Ittetsu, 318 Harvard St., Brookline Grade: A+

PHOTO BY VIVIAN MYRON/ DAILY FREE PRESS STAFF

Totto’s original Paitan ramen.

Totto Ramen Brighton Avenue in Allston was bustling at 7:30 p.m. on a Sunday. We were seated at Totto Ramen, a Japanese noodle restaurant. Though the restaurant is a chain, the small, wooden quarters and young clientele boasted a uniquely Allston ambience.

We were seated immediately — an unlikely feat for many restaurants on the streets of Harvard, Brighton and Park Vale Avenues often saturated with college students.

We ordered the Paitan, Totto’s signature ramen, which, at $11, was the cheapest bowl we tried. The broth, a house-made chicken paitan soup, was packed with a rich chicken flavor and was delicious, albeit salty.

Straight noodles and overf lowing char siu, served both thickly cut and pulled, topped the homemade broth, while scal-

PHOTO BY VIVIAN MYRON/ DAILY FREE PRESS STAFF

PHOTO BY MARTHA MERROW/ DAILY FREE PRESS STAFF

The spicy miso ramen at Hojoko in Boston.

The Tonkotsu ramen at Oisa Ramen in Boston.

Oisa Ramen Oisa Ramen is a fresh spot on the Boston foodie scene, but it already feels like home because chef and owner Moe Kuroki knows and loves her craft.

Originally from Fukuoka, Japan, Kuroki has lived in Boston for over 15 years. Over that time, she worked and studied the art of ramen with some of the top chefs in the city, including Ken Iwaoka of Ganko Ittetsu.

Eight months ago, her brainchild came to life as the classic Japanese dine-in joint: Oisa Ramen.

We ordered Tonkotsu for $14 and were served an amazing dish of homemade Tonkotsu broth, garlic oil, pork belly, sesame seeds, soy egg, scallion and pickled ginger. Kuroki nailed it, down to every detail.

It was simple, easy and quick, just as Kuroki described the Japanese art of cooking and

lions and nori (some umami flavors) added balance to the ramen.

Other ramen bowls at Totto include the mega paitan, a deluxe version of the classic that doubles the amount of pork belly, and the spicy paitan, which throws rayu — Totto’s spicy sesame oil — into the mix.

Toppings are also available for an extra price, including a seasoned avocado, corn or a seasoned boiled egg.

Bring a group of friends, or go solo and sit at the bar that overlooks an open view of the kitchen.

Visitors 21+ can enjoy a cold Sapporo beer, and underage drinkers can order the popular Japanese soft drink Ramune in original, strawberry or lychee flavor. Totto is a cash only establishment.

Totto Ramen, 169 Brighton Ave., Boston Grade: A (for the fast service, meat-heavy ramen and clean digs)

eating ramen.

The restaurant itself is cozy, with just nine seats at bars facing either the kitchen or window. Her regulars are local businessmen and women looking to grab their favorite comfort food. But, Kuroki believes the ramen scene in Boston is here to stay.

“People from all over love it because of its simplicity,” Kuroki said. “Every culture has their own version of broth and noodles.”

In its first year, Oisa has curated a community of regulars who have “found their teddy bear,” meaning their favorite version of the Japanese dish, right here in Boston.

“It’s not that you don’t like other teddy bears,” Kuroki said with a smile. “It’s that you really love the one you have.”

1 3/4 Broad St., Boston Grade: A+ (for simple, delicious ramen, quick service, and cozy vibe)

Hojoko Tucked under the trendy studio-hotel The Verb, Hojoko is both a bar and a restaurant. Alternative, hip-hop soundwaves reverberated throughout the Japanese joint as other customers laughed over drinks, where, behind them, was the ramen bar itself.

Like other ramen places, the metallic, open kitchen provided a sense of transparency and a tasteful distraction. The walls of the restaurant were heavily decorated with graffiti and vinyl records.

Named one of the best bars in Boston this year by Boston Magazine, Hojoko definitely delivers with a casual, yet polished vibe. The colorful interior design is an inevitable conversation starter.

The $17 spicy miso ramen was made with a savory, 48-hour chicken broth, hatcho miso paste, spicy pork, corn tempura, menma and

a classic soy egg. Rich but not overly heavy, the dish, like the restaurant itself, came with a sense of urban and urbane.

Though it’s on the pricey side for a meal, Hojoko is at least worth a try. The unique and hip setting took us out of our senses, making us feel like we were back in time with its vintage ornaments, but at the same time, kept us in the loop with the modern informal spontaneity of the dive-y cocktail bar.

Open from 5 p.m. to 2 a.m. daily, Hojoko is situated right on Boylston Street, roughly a 15-minute walk from central campus and perfect for a late night ramen run with friends.

1271 Boylston Street, Boston Grade: A- (trendy but pricey)

By Estefania Ruiz, Martha Merrow, Sydney Wertheim and Shaney Sze DAILY FREE PRESS STAFF

FEATURES 7

COMMUNITY

Buzz on the Charles: club’s bees snack on river banks, create honey

BY EDUARD MISKA DAILY FREE PRESS STAFF

Across the Charles River, commotion ensues at the Boston University DeWolfe Boathouse as the university’s teams jump into rowing shells and take off on the water.

Yet, hidden among the bustle, a community of bees hum as they move about the banks and collect nectar to make sweet honey in their hive.

BU Beekeeping club, founded in 2010, cares for the hive and raises awareness for the bees. While the club is technically prohibited from selling any honey or beeswax created

by BU’s bees, hive master Allie Cole said she hopes local Cambridge company Follow the Honey may be able to help.

“We are just talking about maybe pairing with a local store called Follow the Honey to see if we can sell some of their honey and hopefully get past all the regulations and legal stuff,” said Cole, a sophomore in the College of Arts and Sciences.

The bees feed off of golden reeds growing along and near the river banks. Grace Wong, BU Beekeeping secretary and a CAS sophomore, said the proximity to the Charles is beneficial for the club’s hive because the plant grows in excess near the river.

Wong added that golden reeds are a healthy food source for bees.

Cole explained the river works as a highway of sorts for the hive by giving the bees a clear route to find food.

“Being by the river, there’s like

PHOTO COURTESY OF RAVI PATEL

The Boston University Beekeeping club, founded in 2010, looks after a beehive across the Charles River.

a constant access to vegetation and flowers because they can follow the river and follow that greenery,” Cole said. “It’s better than having them in a city where there’s no place to get pollen from.”

The club raises awareness about bees through an initiative that includes holding informational sessions, according to Cole, in coordination with Kathryn Spilios, the club’s faculty advisor and a senior lecturer

in the biology department. Sessions cover topics such as the waggle dance.

“The waggle dance is how bees communicate, so a bee will go out, find a field of flowers and then come back [to the hive], and depending on how far away it is and the angle of the sun, it will do a sort of dance where it wiggles its body at a certain angle to the honeycomb,” Cole said. “That will tell the other bees how far away it is … as well as how valuable it is as a

food source.”

The club has the one hive that lies near the boathouse, but the organization seeks to help more bees in the long run by actively working to combat their decline, Wong said.

According to statistics gathered by the Bee Informed Partnership, the bee population in the state of Massachusetts declined by 58.8 percent in 2017.

“With bees dying out by higher

numbers, year and year, especially within the U.S.,” Wong said, “we want to create a sustainable environment for bees to live in, especially at BU, as we are students here. We hope that by doing this we can contribute to helping the environment.”

This year, the club saw a spike in interest at the annual student activities fair, Splash. Cole reported the club currently has around 50 members, with 300 students saying they were interested at Splash earlier this month.

Grace Mezzanotte, a freshman in CAS who recently joined the Beekeeping club, said her interest was initially sparked by the group’s commitment to raising awareness for bees and because her family has a history with beekeeping.

“I wanted to join Beekeeping club because my dad has experience with beekeeping, and I’m passionate about the importance of bees in our environment,” Mezzanotte said.

Looking toward the future, Cole said she hopes that as bee populations continue to decline, the efforts of the Beekeeping club will help stall what could one day be a global tragedy.

“We hope that our club is helping this, spreading the word,” Cole said.

Although beekeeping may not be an interest to many students, Cole said she hopes that at least the greater BU community is able to learn more about this issue.

“Be aware about the bees and what’s happening,” Cole said.

SCIENCE

Campus embraces health foods, experts analyze GMOs’ effects

BY OLIVIA RITTER DAILY FREE PRESS STAFF

Boston University Dining Services promotes its locally-sourced process in signs in dining halls and its website, and this summer, non-GMO restaurant Life Alive created buzz on campus when it opened a location on Commonwealth Avenue. From East to West at BU, initiatives to offer healthy, organic food abound.

Campus dining halls offer vegan and gluten-free options and some organic foods, including bean and alfalfa sprouts, coffee, yogurt, honey, beans, tofu, soy milk and oats. Dining Services couldn’t be reached for comment regarding the presence of GMOs in the food, but in recent years, concern has increased over potential consequences caused by GMOs. According to Purdue Agriculture, GMOs are foods in which scientists tweaked their genetic codes to have desired traits. This is done by injecting a gene from one organism into the cell of another. The modifications can enhance crop yields and nutritional value of food and repel insects that prevent healthy growth.

Vinodh Kurella, a principal scientist for Merrimack Pharmaceuticals, said he is determined to end the negative connotation of GMOs. “People, whenever they hear new technology, feel that it can have a negative impact, especially with food,” Kurella said.

He described the positives of

GMOs using the example of Arctic apples, which contain genes that make the fruit stay fresh longer.

Kurella said he previously worked at the company Intrexon, which focuses on new DNA technology, and there he examined genetically-modified products. Through this experience, Kurella explained he became familiar with the positive uses for foods that have been crossbred and that he wants the public to see the benefits as well.

“I can share my perspective so people can know what GMOs are and what they do instead of being fearful,” Kurella said.

According to The New York Times, the American Medical Association, National Academy of Sciences, American Association for the Advancement of Science and the World Health Organization affirm the statistic that almost 90 percent of scientists believe in the safety of GMOs. However, Kurella said slight concerns have been raised with GMOs. Kurella specifically referenced that when a peanut was crossed with a soybean to enhance its level of protein, those who had an allergy to peanuts and ate these genetically-modified soybeans developed allergies to soybeans. Kurella stated this effect is minimal compared to the benefits of GMOs. Tallulah Bark-Huss, a sophomore in the Sargent College of Health and

PHOTO BY FELIX PHILLIPS/ DAILY FREE PRESS STAFF

Signs like this one in the Bay State dining hall highlight Boston University Dining Services’ efforts to source food locally.

Rehabilitation Sciences, said she was wary of GMOs and felt like avoiding them was best.

“The long-term health effects of GMOs are pretty unknown,” BarkHuss said. “I would much rather see all organic and local food options.”

Bark-Huss said she also felt concerned about the corruption within the agriculture industry, especially regarding larger companies such as Monsanto. Monsanto has been accused of spending millions of dollars in order to stop mandatory labeling laws.

Joan Salge Blake, clinical associate professor in Sargent, shed light on recent developments that investigated GMOs’ effect on health. According to a 2016 report from the National Academies of Sciences, Engineering and Medicine that examined studies and the latest research, there is no substantial evidence that GMOs are a danger in foods.

“I think this report … finally puts to rest that people have to worry about GMOs,” Blake said.

Blake said students shouldn’t worry about GMOs in their produce

or dining hall foods, but rather that they are getting enough fruits and vegetables in their diets.

“Most Americans are not getting enough,” she said. “We’re supposed to be getting four cups of fruits and vegetables a day, and we’re falling short on that.”

She insists that foods in BU dining halls may not have as many GMOs as students might think.

“There is this perception that science is not good or evil,” Kurella said.

“I think that’s where the negativity comes from.”

8 OPINION

EDITORIAL McDonald’s must do more to end sexual harassment in its workplaces Burger lovers rolling through McDonald’s for a Big Mac have likely been unaware until Tuesday that employees of the fast food chain across the country have long been suffering sexual harassment at the hands of bosses and co-workers.

In May, 10 employees filed sexual harassment charges against the company for behavior from both co-workers and higher-ups, including inappropriate propositions, groping and sexual comments.

McDonald’s has been keeping these accusations under wraps. The 10 employees said male supervisors retaliated against them after they filed charges, and the corporation failed to step in with support.

Hundreds of workers and allies in 10 cities across the United States rose up in protest Tuesday, urging McDonald’s to put stronger policies protecting workers in place, including a better way to report complaints — oftentimes, the higher-up to whom an employee would report a complaint is the very person harassing them.

McDonald’s is the largest fast food chain in the country. By ignoring issues of harassment in its workplaces, the corporation is sending a message to smaller corporations, ones that are out of the public eye, that this behavior is acceptable. They are telling everyone that the lives of their workers are not valuable, that they are disposable, and they are telling these workers that their voices will not be heard.

In the fast food sector of the restaurant industry, companies are less likely to consider themselves responsible for sexual

harassment at individual stores. They’re more likely to hand responsibility off to managers, which is exactly what gives managers the opportunity to play power games with employees and get away with it.

McDonald’s doesn’t want to worry about the policies of stores that operate independently. From a liability standpoint, it’s easier for them to brush sexual harassment under someone else’s rug, but these stores

B

The customer has a responsibility to put their money where their mouth is. Many of us are fundamentally opposed to sexual harassment, but when we think about never being able to eat a McNugget again, we find a way to sidle around the issue and convince ourselves that our individual actions don’t make a difference.

Customers must also remember that incidences of sexual harassment are occur-

less than “real careers.” Many people believe that fast food workers are simply teenagers working for a little extra cash, on their way to a better-paying job. In reality, most have high school diplomas and are working for their livelihood. For a host of reasons, they have no other option and, even without this in mind, deserve to be treated as people.

Fast food workers are not getting paid enough to have any real financial protection — if they’re in a dangerous situation, they can’t take a six-month sabbatical and look for another job. They’re going to choose to keep working, even if their life and safety might be at risk, because they have no other way to pay rent or go to school or support their family. They don’t have room to prioritize their personal safety over income.

While 40 percent of female fast food workers have been sexually harassed, black and Latina women are disproportionately victimized. These groups are targeted because perpetrators feel as though they can ing behind the scene s. Just because a cus- be dismissed and silenced. A white woman tomer isn’t seeing a McDonald’s cashier is more likely to feel as though she will be being groped behind the register while she listened to if she reports assault — black takes their order, it doesn’t mean there isn’t women are less likely than any other demoa threatening culture pervading her work- graphic to report rape, and minority women place and making her feel unsafe. She’s paid in general fail to report assault as frequently to greet each customer with a smile on her as white women. face, and customers cannot let this fool This story goes back to people fighting them into believing that incidents of harass- to be treated like human beings in an enviment are isolated — that a systemic problem ronment where they don’t have access to a doesn’t exist. better alternative. Working at McDonald’s The problem is systemic — stemming isn’t easy, and anyone who eats at the chain from the public impression of minimum has a responsibility to care about how its wage jobs, and specifically fast food jobs, as workers are treated.

y ignoring issues of harassment in its workplaces, the corporation is sending a message to smaller corporations, ones that are out of the public eye, that this behavior is acceptable. are still operating under their name. Even from a selfish standpoint, it’s a good idea for them to act before more employees come forward with their stories.

When Chick-fil-A CEO Dan Cathy said in 2012 that he supported the “traditional family,” and it was revealed that Chick-fil-A has donated millions of dollars to organizations opposing gay marriage, many queer activists boycotted the chain. However, many people continued to eat at their local restaurant despite knowing that part of every dollar they spent on fried chicken was benefitting anti-gay groups.

CROSSWORD

This week’s crossword puzzle is brought to you by Stephen Gardella COURTESY OF MIRROREYES.COM / CROSSWORD ANSWERS AVAILABLE ON https://dfpress.co/2NUHla2

ACROSS 1. Generous slice of the pie 5. Flooded 10. WW1 plane 14. Large luxurious car 15. Juliet’s love 16. An indefinite period 17. Ignorant 19. 500 sheets 20. Regulation (abbrev.)

21. Gossip 22. Markedly masculine 23. A superior skill 25. High society 27. East southeast 28. Earthquake waves 31. A woody place 34. Alley 35. French for “Water” 36. Focusing glass 37. Angler’s basket

DOWN 38. Pack down 39. Commercials 40. Happy cat sounds 41. Light or tulip ones 42. A baroque musical composition 44. Point 45. Large black bird 46. In a concise manner 50. Malice 52. Cunning 54. Loving murmur 55. Square block 56. A society of women 58. So be it 59. Genuflected 60. If not 61. Zero 62. Assent 63. Rind

1. Impolite dinner sound 2. A protective covering 3. Spanish for “Friend” 4. French for “Good” 5. Stir 6. Nematodes 7. Ammunition 8. Prophetesses 9. A box for bricks or mortar 10. Layers 11. Little by little 12. Nanny 13. Audition tape 18. Not stale 22. Not yours 24. Dampens 26. Quiet time 28. Layers 29. Poetic foot 30. Dines 31. Level 32. Start over

33. Engraved 34. Putting into proper order 37. Adorable 38. Sounds of reproof 40. Cover with asphalt 41. Driller 43. Series of connected ideas 44. Erase 46. Name of a book 47. French school 48. Not tight 49. Alpine call 50. Glance over 51. Mountain lion 53. End ___ 56. Calypso offshoot 57. Cool, once

Breanne Kovatch, Editor-in-Chief Mike Reddy, Managing Editor t h e i n d e p e n d e n t s t u d e n t n e w s pa p e r a t b o s t o n u n i v e r s i t y

46th year | Volume 95 | Issue 3

Jen Racoosin, Campus Editor

Isabel Owens, Editorial Page Editor

Alex del Tufo, Blog Editor

The Free Press (ISSN 1094-7337) is published 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 © 2018 Back Bay Publishing Co., Inc. All rights reserved.

Hannah Schoenbaum, City Editor

Vigunthaan Tharmarajah, Photo Editor

Shaun Robinson, Multimedia Editor

Diana Leane, Features Editor

Jaya Gupta, Layout Editor

Shakti Rovner, Office Manager

Lily Betts, Sports Editor

OPINION 9

COLUMNS Worldview:

Green revolution uncertain

BY DAVID DAMIANO COLUMNIST

Beginning in the 1960s, much of Asia underwent dramatic agricultural transformation which saw enormous improvements in production and efficiencies, and subsequently helped pull millions of people out of poverty, prevent famines and modernize the Asian economy. This transformation was dubbed the “Green Revolution,” and is often cited as the key event which created the vast economic gap between the nations of Asia from those of Africa. While Asia adopted modern technologies such as superior fertilizers and irrigation techniques, Africa failed to make any significant agricultural gains and subsequently never developed and diversified like Asia was able to.

Africa’s agriculture has never developed much beyond subsistence farming, primarily on account of its terrain being unconducive to large-scale farming — the “unlucky fate of Africa” is that its soil fertility is low while its rainfall is erratic and unreliable as a water source. Nonetheless, it is disconcerting that Africa is unable to produce enough food and instead has increasingly had to rely on food imports. The booming urban population in Africa will necessitate a steady supply of food, ideally from the countryside, and the lack of progress in Africa’s agricultural sector is thus a subject of great concern.

On the flipside, the subject is also one of great optimism as the opportunity that agriculture presents for Africa has the potential to transform the continent in a similar manner as Asia’s transformation half a century prior.

Ephraim Nkonya, a member of a Washington, D.C.-based think tank, expressed this optimism concisely, saying, “Africa is the future breadbasket of the world.” Prophesying that a continent which only accounts for two percent of the world’s food exports will become the “breadbasket of the world” is certainly optimistic. However, there are a number of factors

No Sugar, No Cream:

Brunch is the best meal of all

supporting Nkonya’s hypothesis.

Africa’s growing population is expected to double from 1.2 billion to 2.5 billion by 2050.

While this enormous growth does present serious infrastructural and demographic challenges, it also provides an excellent opportunity to grow economically and agriculturally.

Moreover, technological advancements in agriculture and agriculture-related industries, such as improvements in fertilizer and genetic modification as well as greater access to electricity and mechanization, have the potential to truly revolutionize Africa’s agricultural sector.

Yet many of the same systemic reasons that prevented the Green Revolution from taking hold in Africa in the ‘60s remain, as well as a

BY NASHID FULCHER COLUMNIST plethora of new ones — most notably is the issue of government capacity and corruption.

Historically, breakfast has been marWhile African states certainly have made keted at us, sold to us, literally shoved great steps toward centralizing and liberaliz- down our throats as the most important ing their regimes since time of the first Green meal of the day. We’ve been sold countRevolution, flaws in their network are the pri- less lies about it — that it gives us “fuel mary roadblock preventing a genuine renova- for the day” and, the most outrageous of tion of African agriculture. all, that we need cow milk. These can be For one, governments simply do not have quite easily debunked. Fuel for my day the ability to sufficiently subsidize farmers. The has been coffee since I was 16 years old. I repercussions of this are twofold. For one, farm- haven’t voluntarily eaten breakfast since ers are not able to obtain significant quantities middle school, when they prepared the of vital materials, such as fertilizer or seed. As an meals for us and dropped them off to our example, the average farmer in Ghana uses 7.4 homerooms. kg of fertilizer per hectare of land while a South Even then, I found it to be a hassle.

Asian farmer uses over 100 kg of fertilizer per Why can’t fuel for the day be the sleep I’m hectare. A consequence of this lack of fertilizer forced to participate in every night against is that the natural nutrients from the soil are my will and better judgment? There are used up at an alarming rate. It is estimated that lots of people who simply do not need 8 million tons of nutrients are depleted from the breakfast, whom breakfast makes nausoil every year in Africa. Furthermore, wealthier seous. This includes myself. Eating as soon countries which are able to fully subsidize their as you wake up doesn’t make sense. There agricultural sector tend to artificially lower are more important things to participate prices of their goods, which in exchange makes in.

African crops less competitive.

As for milk, the “Got Milk?” campaign, Another issue is corruption. While of launched in 1993, taught us that milk was course it varies from country to country, cor- good for our bones. Although this is kind ruption remains a large issue in Africa, and it of true, this does not mean that we need it. plays a role in preventing agricultural progress. Coupling celebrities with milk moustaches Corruption has a dual effect of limiting the helped to mask the simple fact that milk is availability of both the land and subsidized not better for anyone than regular vegetamaterial to farmers. bles. Dairy is not a necessity. We have been The path to Africa becoming the “bread- lied to. That’s why breakfast is the third basket of the world” is thus murky at best. best meal (of four).

Systemic issues of the state and of the interLunch is a superior meal based on one national order remain critical obstacles which staple: the sandwich. At lunch, we find the need to be overcome if a Green Revolution is classic peanut butter and jelly sandwich, to come to fruition. Should they be overcome, the grilled cheese, the ham and cheese however, it is possible that Africa may experi- and the tuna melt, all before even enterence an economic transformation on par to the ing the fancy parts of lunch. The fanciest one Asia undertook in the ‘60s which could pro- sandwich I have ever encountered is the pel Africa into a position of power and interna- Reuben. I am not a fan of the Reuben, but tional interest.

I would go to the bat for it. Whomever

decided to put sauerkraut on a sandwich deserved to win a Nobel Prize. The phenomenal thing about the Reuben is that none of the ingredients taste good, but people love it any way. Sandwiches are the pinnacle of lunch. They are the centerpiece. They draw the meal together.

The secondary snacks — the chips, sliced fruits, handfuls of nuts — are just pieces to decorate the sandwiches. Sandwiches elevate lunch above breakfast and dinner, making it the second best meal.

Dinner is by far the least enjoyable meal there is. Dinner is too heavy a meal for people to enjoy it. Dinner is eaten too late in the day. It’s a meat-focused meal that leaves people sluggish and ready for bed, when sleeping after a meal isn’t even good for your body. It hinders chances of doing more activities and makes it difficult to stay awake (and sleeping is simply my personal least favorite activity). It makes no sense to have to unbutton pants after a meal.

Dinner catapults you into all the factors necessary to waste your time for the rest of the night. Dinner is precisely what makes Thanksgiving the worst holiday there is.

Not only is it an ode to a massacre, but it’s a full weekend of dinner, followed by weeks of people throwing leftovers onto bread and pretending that that’s what making a turkey sandwich should be about. Dinner is one large con.

Brunch, however, is an often forgotten, masterful mixture of breakfast and lunch.

It includes the very best breakfast foods and all the important parts of lunch. You get the scrambled eggs of breakfast and the finger foods of lunch. It carries an exclusivity along with it. It ceases to be a meal outside of the weekend. If you eat between the hours of 11 a.m. and 3 p.m.in the middle of the week, you’re choosing between breakfast and lunch. There is no brunch on a Thursday. It is a party meal. On top of it basically being a club, it carries a culture along with it. Women get to gather around eggs Benedict to discuss the events of the week. The one downfall of brunch may very well be that it isn’t marketed as a masculine activity, so men miss out on it a lot, but can you imagine a season of “Sex and the City” without a brunch scene? How would Carrie Bradshaw talk about all the problems she made in her relationships if there were no mimosas to cry around?

There is no debate. The best meal of all is brunch.

CARTOON BY RACHEL CALLAHAN/ DAILY FREE PRESS STAFF

INTERROBANG BU Dining: Anything and salt

Heinz has announced that they are producing a new condiment, Mayochup, which is a combination of mayonnaise and ketchup. We here at the ol’ Free Press want to know, what two ingredients make up the members of the BU community?

SHS: Hand sanitizer and disappointment

Freshmen: Loneliness and microwave mac ‘n’ cheese BU Academy: Apple juice and crayons Questrom : Tobacco and snake oil

CGS: Apple juice and crayons

Mugar: Hook-ups and tears SG: Senate cuts and beef FreeP: Tea and caffeine pills

“Everyone’s fighting for points, particularly early in the season.” ­ Women’s soccer head coach Nancy — Feldman p.11

Sports

Thursday, September 20, 2018

“[Bernardi] did well, but we asked him to do more than he should have had to,”

­— Men’s soccer coach Neil Roberts on senior goalkeeper Mike Bernardi. p.11

Kiwis shine on field hockey roster leading up to Colgate

BY LILY BETTS DAILY FREE PRESS STAFF

The No. 21 Boston University field hockey team will face off against its second Patriot League foe of the season, Colgate University, Saturday on New Balance Field.

While the Terriers (5-3, 1-0 Patriot League) forced an overtime win in its first Patriot League game against American University, they have yet to win at home.

After last weekend’s split series, BU head coach Sally Starr expressed the need for the team to strengthen defensively.

“Our footwork was sloppy,” Starr said. “We have to be better defensively, in our defensive third.”

The Terriers have only dropped one game in its record against the Raiders (2-5, 0-1 Patriot League).

On Sunday, Colgate was shut out by Bryant University for a score of 0-2.

The two teams shared similar stats throughout the match, with Bryant (2-6) earning one extra corner and two extra shots on goal.

Goalkeepers on both teams made four saves, with Raider freshman Anna Unger playing her fifth full match of the season.

Unger has allowed an average of 3.19 goals against and a .612 save percentage.

Sophomore forwards Taylor Casamassa and Nora Mulroy led their team in attempts, with Casamassa putting up three shot attempts through the game, two on-goal, and Mulroy collecting her team-leading eighth shot on-goal.

The match was Colgate’s fifth consecutive loss, including three shutouts and a 2-22 goal differential.

The Raiders dropped their first Patriot League match of the season 0-6 against Bucknell University Saturday.

Bucknell (4-3, 1-0 Patriot League) dominated in every category other than saves, including a 25-6 shot differential and 11 more corners than Colgate.

Bison for wa rd Britta ny Willwerth scored a hat trick during the game, earning her the title Offensive Player of the Week from the Patriot League.

Bucknell is second only to the Terriers in Patriot League field hockey rankings.

Two Raider goalkeepers saw play during the game, including Unger, who allowed all six goals and made two saves, and sophomore Emma Goldberg, who made four saves.

The number of saves is the only category where Colgate outperforms its opponents, currently holding at 42-33 saves on the season.

Colgate’s second win and only

multi-goal game came against Long Island University Brooklyn.

While the Blackbirds struck first in the 42nd minute, Mulroy responded in under two minutes from within the shooting circle.

Freshman midfielder Olivia Krogermeier went on to score the game-winner off a deflected shot.

Mulroy and Krogermeier are the only Raiders to have scored goals so far this season.

Unger blocked seven shots in the team’s first two games of the season, who along with Krogermeier, earned Patriot League acknowledgments after the two wins.

The most recent Patriot League goalkeeping honoree is BU’s senior Kathleen Keegan, who has started in all eight games of the season.

“She’s looks amazing out there,” Starr said. “Her play has developed phenomenally.”

Despite the recent 0-4 loss against Pennsylvania State University, during which Keegan made a career-high six saves, she currently holds a goals-against average of 1.80.

When the Terriers last faced Colgate, they claimed a 5-1 victory while in Raider territory, including two from then-junior fullback Ally Hammel.

Senior fullback Maika Akroyd also earned her first goal at BU that game.

PHOTO BY JUSTIN HAWK/ DFP FILE PHOTO

Senior fullback Maika Akroyd has started every game this season and made eight shot attempts.

The native of Gisborne, New Zealand, has three points on the season, leads the team in shots and is tied in shots on goal with her country woman, sophomore forward Petra Hall.

Hall is third on the team in points with eight, including a game-winner during Saturday’s match a g a i nst A mer ica n University.

Leading the team in points is sophomore for ward Ailsa

Connolly of Auckland, New Zealand, whose offensive production has put her at the head of the Patriot League in points and goals.

With clear leaders on the attack, Starr said her focus remains on the defense after last weekend’s series.

“Definitely we have to work on our defense,” Starr said. “We’ve giving up too many corners … these errors are ending in goals we can’t get back.”

7th Inning Stretch: There’s a clear Red Sox MVP, off the field

BY JACOB GURVIS COLUMNIST

The historic success of the 2018 Boston Red Sox is due in large part to the work of the team’s President of Baseball Operations Dave Dombrowski. Last winter, Dombrowski and Co. made a few key moves that have paid dividends to the current state of the club. I’m not even just talking about MVP candidate J.D. Martinez.

The most important acquisition the Sox made last winter came on Oct. 22: signing Alex Cora to a threeyear contract to become the 47th manager in Red Sox history.

Cora has been invaluable in his first season as skipper. As the regular season comes to an end, the Sox are fully focused on October. Despite the fact that they are days away from concluding what could be the best season in franchise history, Cora and his squad are devoting no time to reflection or self-congratulation.

That’s what sentimental baseball fans like me are for.

With the Sox’s ticket to the postseason already booked, I wanted to

take a moment to appreciate just and community, this team finally how much Cora has transformed seems like a family again. this team. In more ways than one, “He’s not afraid to talk to you he has taken this team to an a new about what you think about in a level, and while he would not accept situation in the game or what you anything short of a World Series think about anything,” closer Craig title, it’s important to put into per- Kimbrel said last month. “It’s great. spective just how impressive this He’s a great manager. He’s been a year has been. great friend to a lot of the guys in Inside Cora’s office, the walls our clubhouse this year. We’re very are covered with snapshots from lucky to have him on our side.” each of the team’s wins. It was an Cora’s impact has extended idea he had at the beginning of the beyond his positive clubhouse presseason, and he has kept up with it, ence. He has brought a new energy even 103 wins later. Beyond just a to the Red Sox/Yankees rivalry. He sweet custom, this routine of Cora’s has connected with the Sox’s younger is emblematic of his managerial style. players in ways Farrell and even Terry Following the mechanical and Francona were unable to, and he has dry John Farrell, Cora has brought formed special relationships with the a rejuvenated spirit to the club. He’s team’s Hispanic players such as Rafael younger, bilingual and operates with Devers and Eduardo Rodriguez. Plus, a completely different attitude. He’s as a former Sox infielder himself, he active on social media. He calls brings a unique understanding to out his players when they need to the role: he knows what it’s like to step it up, and he understands the play in Boston. whacky media landscape of Boston So 103 wins later, it’s clear that sports. Just last week, he spoke out Cora was the perfect fit for the against President Donald Trump Red Sox. After two consecutive after he downplayed the effects and 93-win, division-winning seasons, aftermath of Hurricane Maria in the Sox were not looking for a rosCora’s native Puerto Rico. Farrell ter overhaul. Yes, the addition of would never.

Martinez was crucial to the Sox Like any team sport, the manager offense, but the bigger need was a of a baseball team sets the mood culture shift. In just months, Cora for the entire organization. And has accomplished that and more. in Boston, Cora’s enthusiasm and Cora’s immediate domination light-hearted attitude seem to have does come with a warning, howtrickled down to the entire team. ever, courtesy of Sox legend Pedro The Sox are having fun again. Five Martinez. While Cora has been years after the Boston Strong Sox “unbelievable,” Pedro said, “I don’t were known for their camaraderie know if people realize how high

PHOTO COURTESY OF FLICKR USER KEITH ALLISON

The Red Sox have won 103 games in Alex Cora’s first season as manager.

he’s setting the bar … He’s done something unreal in this city, and I just hope people realize that he’s only human after all.”

Pedro is right. Cora will experience his ups and downs, and Boston

fans ought to appreciate just how rare this season has been. But who knows? The success could still just be beginning. There’s got to be some more wall space in that cramped Fenway Park manager’s office.

SPORTS 11

Ivy League proven tough opponents after men’s soccer losses

BY DYLAN WOODS DAILY FREE PRESS STAFF

Boston University men’s soccer ended its three-game Ivy League road trip with a 2-1 loss against Harvard University Wednesday, fol low i ng a fa l l of 0-1 a ga i nst Princeton University and a 2-2 tie against Dartmouth College.

The Terriers (1-4-2) will return to Nickerson Field Saturday after a 0-2-1 stint away from home.

Despite missing its top point producers i n ju n ior for wa rd Matt McDonnell for both games and sophomore midfielder Toti Knutsson until halfway through the Harvard (2-5) match, BU head coach Neil Roberts said the team should have been able to recover.

“We didn’t deal with [the missing players] well,” Roberts said after the match against Princeton (4-3).

“It was disappointing.”

With five games on the season, McDonnell remains the team’s lead i n g scorer w it h si x g oa l s , including a hat trick against Boston College.

For most of the first half against Harvard, the two teams were evenly matched with the Terriers outpacing the Crimson by only one shot — that was until junior midfielder Satchel Cortet made a run in the 36th minute.

His shot was saved by Harvard goa l keeper Matt Freese, but a rebound found the foot of sophomore forward Austin D’Anna.

With Freese on the ground after the save, D’Anna punched one past the Harvard defense to give the Terriers a 1-0 lead.

It was the Florida native’s first goal of the season.

In the 28th minute, Knutsson was sent into the game after missing the previous Princeton game with an injury.

T he f ield bega n to tip i n Harvard’s direction after the half, outshooting BU 6-3.

Senior goa l keeper Mike Bernardi, who started every game this series, made two saves in the half.

But the Crimson would not go quietly into the cool Boston night.

In the 79th minute, senior forward Nate Devine found fellow forward Cesar Farias Jr. on a cross for the equalizer.

Both tea ms recorded shots before the end of regulation, but ultimately the game would head to overtime.

Less than three minutes into the extra period, Harvard midfielder Taner Dogan’s shot bounced in off the crossbar.

Earlier in the season, Roberts expressed that the team has the talent to produce more offensively.

“I think that we’re going to score goals and get chances,” Roberts said. “We have more people than just McDonnell.”

T he match ended w it h t he team’s having equal shots on goal,

an improvement on BU’s game against Princeton where the Tigers dominated 22–4 in shot production, with 15 shots going on-goal.

This forced Bernardi to make 14 saves on the night, more than doubling his previous career-high of six stops during a 2017 game against American University.

The 14 saves are the first in the Patriot League in seven years and led the NCAA. Bernardi made two starts previously in the season, including most recently against Dartmouth (0-4-2), and saved a combined total of eight shots.

Tiger goa l keeper Jacob Schachner made a total of t wo saves on the night.

Princeton came out of the kickoff strong, getting in two shots in the opening five minutes.

The Tigers kept up the offensive pressure through the first half, a nd in the 61st m inute, sen ior forward Jeremy Colvin converted Princeton’s sixth shot of the half into the match’s lone goal.

Colvin also scored against BU when the two teams last faced off in the 2017 season, a 1-1 tie.

The 2017 goal came in the second minute of the game, quickly solving then-freshman goalkeeper William Bonnelyche.

The game proved a tense game, resulting in a combined 29 fouls and five yellow cards for BU. The Terriers have three days to

PHOTO BY MAISIE MANSFIELD-GREENWALD/ DAILY FREE PRESS STAFF

Senior Josh Barkoff recorded two shots on goal through the series against Harvard and Princeton.

regroup before starting conference play against American (1-3-2) on Nickerson Field Saturday. “[Bernardi] did wel l, but we

asked him to do more tha n he should have had to,” Roberts said.

“We didn’t play as well in front of him, but he kept us in the game.”

McKenna rejoins women’s soccer offense ahead of Lehigh

BY BRANDEN CORDEIRO DAILY FREE PRESS STAFF

The Boston University women’s soccer team will host Lehigh University Saturday at 4 p.m. on Nickerson Field in an inter-division matchup.

The Mountain Hawks (3-5, 0-1 Patriot League) are coming to Boston after being defeated by Patriot League rivals the United States Military Academy 1-0 Saturday afternoon.

Conversely, the Terriers (1-72, 0-0-1 Patriot League) opened Patriot League action this season with a double-overtime 1-1 draw against American University.

After the American match, BU head coach Nancy Feldman spoke to the difficulty of starting conference play.

“Going away and playing on the road isn’t easy,” Feldman said.

“Everyone’s fighting for points, particularly early in the season.”

The Mountain Hawks have not been converting on their scoring chances throughout the season, outshooting their opponents at a 107-90 clip but being outscored by a margin of 10-5.

Lehigh’s shutout defeat at Army (5-1-4, 1-0 Patriot League) saw the team’s offensive attack stifled thanks in part to solid play from Black Knight goalkeeper Sydney Cassalia, who amassed seven saves.

Mountain Hawk midfielders Sabrina Mertz and Lisa Kestelboym had chances to put Lehigh on the board with backto-back shots on goal in final ten minutes of the match but ulti-

mately failed to capitalize on the opportunities.

Army opened up the second half with an offensive blitz that ended with co-captain Sydney Witham’s goal in the 50th minute, which proved to be the deciding marker to down the Mountain Hawks.

Lehigh’s last win came against Temple University at home Sept.

7, which was followed by a double-overtime loss in Baltimore against Towson University.

The Mountain Hawks’ 2-0 win against Temple featured a strong offensive performance, including an onslaught of 16 shots in the first half and goals from freshmen strikers Rebecca Van Siclen and Courtney Supp.

The goal was Van Siclen’s first in her collegiate career and earned her the title of the Patriot League’s rookie of the week, the team’s first recognition of the season.

Lehigh forward Kayla Arestivo tallied her second goal of the season during the overtime loss to Towson,while Mountain Hawks goalkeeper Miranda Royds put together 11 saves.

The Terriers played Lehigh once last season in Bethlehem, ending in a 0-0 draw after double overtime.

BU outpaced the Mountain Hawks 9-2 in shots on goal, including three from sophomore forward Anna Heilferty. “[Heilferty] is certainly a dynamic attacker,” Feldman said.

“She’s one of many that we can count on to finish opportunities.”

Senior for ward McKenna Doyle and classmate midfielder Dorrie Varley-Barrett also made attempts late in regulation, neither of which converted.

The game had also been sophomore goalkeeper Amanda Fay’s third straight shutout at the time, during which she made two saves.

Prior to the Terriers’ draw against American (5-1-3, 0-0-1 Patriot League) Sunday, BU was defeated by the Mountaineers of West Virginia University 4-0.

The Mountaineers (4-2-3) featured a high-powered, 27-shot assault on the Terrier defense, however, freshman goalkeeper Morgan Messner prevented three goals during her time in net.

Doyle, who was named a preseason All-Patriot League honoree, made her first return against American since the Sept.

2 match against the University of Connecticut.

Heilferty, BU’s current leading scorer, nullified the Eagles’ early advantage in the eighth minute, while 11 other players contributed attempts on goal through the final moments.

The Terriers were the only team to get off a shot during extra time.

BU offense buzzed with an impressive offensive attack, amassing a 25-8 shot advantage against American.

Saturday’s game at Nickerson Field will be the first opportunity for Terrier fans to see women’s soccer in action since the team’s 1-0 loss to arch-rival Boston College Sept. 6.

Five of BU’s final nine regular season matchups will be at home, a possible break from their 0-5-2 away record.

Despite its most recent draw, Feldman saw good habits in her

team.

“I thought our effort was very good,” Feldman said. “From start to finish in the game, we created a lot of opportunity. We just need to finish the game.”

PHOTO BY MADDIE MALHOTRA/ DFP FILE PHOTO

Senior forward McKenna Doyle made her return in Sunday’s match against American University, following an earlier injury.

Laundry?

Solved.

From Tide to Febreze, save and shop close to campus.

BU Campus Target Commonwealth Ave & Amory Street