TUESDAY, SEPTEMBER 15, 2015
THE INDEPENDENT STUDENT NEWSPAPER OF THE UNIVERSITY OF PENNSYLVANIA
PENN’S HEALTHY
F
D BOOM
Campus has a wide range of healthy options HANNAH NOYES Staff Reporter
If you attempt to grab a quick salad for lunch at Penn, you’ll have a lot of choices: HipCityVeg, Saladworks and Sweetgreen, just to name a few. Penn is surrounded with healthy options, and the line at Magic Carpet at noon on any given day expresses how much Penn loves healthy eating. Aren’t college kids supposed to be unhealthy? The “normal” college student who appears in popular culture binge eats pizza, ramen and copious amounts of dining hall food — where else would the “Freshman 15” come from? At Penn, students actually seem concerned with what they are putting into their bodies.
Philadelphia isn’t traditionally associated with healthy food. Cheesesteaks and soft pretzels do not make for a gymready body. But there seems to be a recent push in health in the Philadelphia area, increasingly known for its brand-name chef restaurants. Campus has seen the addition of Pure Fare in Houston Hall and will soon see the opening of veggie-centric Beefsteak in the same building, and Honeygrow on Walnut. On Sunday, Philadelphia Magazine published an article about 11 new fitness and healthy eating restaurants opening downtown in the fall alone. But these same standards might not be true at other Philadelphia universities. Temple University student Libby Atterbury sees a food landscape more SEE HEALTH PAGE 7
Beefsteak veggies come to Houston New eatery to replace Einstein Bros Bagels JEFFREY CAREYVA Deputy News Editor
Shortly after opening organic Pure Fare in Houston Market, Penn Dining is announcing the opening of another veggie-centric restaurant in the building. Beefstea k, created by Chef Jose Andres, is a new restaurant concept featuring fast, healthy and casual cuisine, which will open in
Houston Market for early 2016. “We have taken the vegetable and made it more of a center-plate item. When you come to our restaurant, you can choose from a variety of fresh-picked vegetables ... as many as you want really, and our bowl becomes the volume for the vegetables that you’ll get,” Director of Operations for Beefsteak Jim Biafore said. Beefsteak’s featured item is its bowls, which consist of a choice of vegetables
blanched to order — meaning they are boiled and then put in ice water — grains like rice or quinoa, housemade sauces and a variety of toppings like mozzarella or light dressing. Beefsteak features four predesigned vegetable bowls, but customers can create an unlimited number of custom combinations. “You can create a different experience every time you come in. It can be a spicy flavor the one day, and then an Asian flavor followed by
a Mexican profile,” Biafore said. Everything is cooked to order, and vegetables are all cut precisely to cook evenly for the same amount of time. Beefsteak is not strictly vegetable-focused, as add-ons include chicken, soft-boiled eggs and salt-cured salmon. One f requently asked question is why a vegetable-centric restaurant has double meats in its name. “[Our name] relates to the SEE BEEFSTEAK PAGE 2
Student play aims to empower black women
COLBERT CHAPLAIN TALKS POPE PAGE 2
Only female actors have lines in “For Colored Girls” ELIZABETH WINSTON Staff Reporter
CROSS COUNTRY ISSUE BACK PAGE
FREDA ZHAO | STAFF PHOTOGRAPHER
The African American Arts Alliance (4A), one of Penn’s performing arts groups, presented the multimedia production of “For Colored Girls.”
Coming this fall, Penn’s theater group the African American Arts Alliance (4A) is presenting the multimedia production of “For Colored Girls”. The show is most known from the Tyler Perry movie version from 2010. However, the directors and 4A board have decided to use the original script written by Ntozake Shange. The entire play is through the perspective of the actresses, who interpret the actions of the male actors who remain silent. This amplifies the female voice. 4A produces plays that are
written for or by people of color. They play a big role in the minority community on campus and host various events throughout the year, such as open mic nights and collaborations with other organizations to promote unity and equality for minorities. “It’s about empowerment of black people and black excellence through the arts,” said Wharton sophomore Sydney Rodriguez, a producer and board member of 4A. College sophomore Kai Kornegay says that she was inspired to join 4A because she felt that she wasn’t just typecast into stereotypical black roles. She feels that she is able to grow as a performer and an artist through the group. SEE 4A PAGE 7
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