a DAILY SUNDIAL production
volume 53, issue 109
The first Earth Day began on April 22, 1970 paving the way for the modern environmental movement. Forty-one years later, Earth Day is even more relevant today than when the first groups of environmentally conscious people called for the protection of the planet. In this special issue the staff of the Daily Sundial has come up with stories that both reflect the going green consciousness on campus as well as ways in which you can go green. Find out about a local farm that offers sustainable produce to the CSUN community, where you can properly dispose of your e-waste, and a new way to grab a bite in Los Angeles by dumpster diving. To stay up-to-date on CSUN news, make sure to read us online at dailysundial.com or download our free Sundial Mobile iPhone application. You can also like us on Facebook at facebook. com/dailysundial and follow us on Twitter @ dailysundial. As always, feedback is welcomed. Write a letter to the editor to let us know what you have done to go green and what you think about our special issue. Email us at editor@csun.edu. Christianna Triolo Visual Editor
photo by misael virgen / photo editor
Getting rid of old technology just got easier
Don’t put that in your mouth, you don’t know where it’s been
CSUN tennis plays last matches at Matador Tennis Complex Saturday
cover design by marianne tan / art director
Dive into the world of dumpster diving
2 News April 21, 2011 • Daily Sundial • CSUN • city@sundial.csun.edu
Come discover the excitement of research on the human condition, past and present – and how that understanding can transform our world in meaningful ways.
Hybrids differ in the details Toyota makes extensive use of technological features Christiaan Pa tterson Staff Reporter
Schedule of Events 9:40 | Welcome from Dr. Stella Theodoulou
anthro expo’11
Sponsored by the College of Social & Behavioral Sciences
9:50 | Symposium #1 California Archaeology
11:15 | Lunch and Student Mixer 12:45 | Symposium #2 Household Archaeology
4:00 | Keynote Address Dr. Barbara Anderson
wednesday
april 27th
Applying anthropology to the promotion of reproductive health for men and women
9:40a.m. to 5:30p.m. whitsett room
sierra hall 451
This event is open to all faculty and students. Parking is available in the B3 structure via Booth 2 at Prairie St. & Darby Ave. for $6.00. For more information, call the Anthropology Department at 818.677.3331. Communication services (sign language, interpreters, notetakers, real-time captionists or assistive listening devices) are available for this event. Requests for services must be submitted at least five working days in advance.
W
hether it’s for the environmentally conscious or those wishing to save gas money, most owners of hybrid cars are excited and confident of their purchase. One such owner bought the Prius as a representa tion of his principles and awareness of doing his part for the environment. “I’m a proud owner of a Prius,” Jason Prystows ki, an emer gency medicine physician, said. “I could have gone with a Ferrari but a Prius gets better gas mileage and chicks dig it.” Before purchasing the hybrid in June of 2009, Prystowski owned a Subaru Baja which was perfect at the time while he lived on the Navajo Indian Reser vation. A Prius would not have sufficed on the muddy and sometimes snowy ter rain. Hybrid vehicles are only the beginning in a world dealing with a rapidly growing pop ulation and diminish ing resources. So far , the Toyota Prius and Honda Insight are the
main competitors of hybrid on the market. With one million sales in the United States alone early this April, Toyota announced its plan for future development of hybrids. The Prius now owns half the market of these types of cars, according to Toyota. However, Honda’s offering, which was first introduced in 2009 as a 2010 model fell short of its 70,000 sale projection and has only sold about 21,000 units. “The Prius is never going to die out. We’ve been selling like crazy (since 2008),” said Blaine Landresse, who works in the sales and leasing department for Sierra Toyota. “Now, like in 2008, rising gas prices contribute to more sales of these cars.” Honda’s low sale num bers are due in part by the company not pushing for more adver tising to the public.
Both cars are almost iden tical in features and even appearance, aside from additional eco-friendly details in Toyota’s product. “People buying (Insights) want to save money and looks are important,” Joseph Derie, sales representative for Honda, said. “Honda of fers a lon ger warranty than Toyota and the Insight isn’t a new idea. It’s just an improved concept from the previous Honda Hybrid from back in 1999.” Honda offers a 150,000 mile or 15 year warranty on the battery instead of Toyota’s 100,000 mile warran ty. A benefit of advanced technology is the price of replacing a battery today as oppose to five years ago. Back then, a new battery would have cost its owner $6 thousand. Now , the
Herber Lo v a t o / Assist ant pho t o edit or
See CARS , page 3
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News 3 April 21, 2011 • Daily Sundial • CSUN • city@sundial.csun.edu
CARS
Continued from page 1 price is about half that amount at about $3,000. Prius and Insight have been advertised as clean vehicles and environmen tally friendly with very low CO2 emissions and other harmful pollutants. According to Segway.com, the Prius will emit 0.52 metric tons of CO2 into the atmosphere compared with 19.32 metric tons of CO2 that a Cadilac Esca lade emits over the course of 12,000 miles per year.
According to driveclean. ca.gov, the environmental performance of both the Prius and Insight were given a score 10/10 on its contributions to global warming compared to an average car at 5/10. This rating means that the auto mobile contributes next to nothing to the ef fects of global warming. A typical newer sedan averages about 5/10. The Prius’ smog emissions score were 9/10 compared to a new average car of 5/10. Basi cally, these cars emit fewer pollutants that fill the air with harmful greenhous e
gases. “(Prius) gets higher mpg in the city because it runs off battery under 20 mph and uses no gas,” said Oscar Graciano, sales representative at Sierra Toyota. “It’s all monitored by a computer which tells the motor to stop using gas at stop lights and run on only the battery.” How do these vehicles compare with others? For starters, the Prius averages 51 mpg in town and 48 on the highway. Other fea tures of a Prius, which help make a cleaner car, are solar panels on the roof
which help cool the inte rior on newer models, cou pled with a concave profile of the roof and hood for increased aerodynamics. Fewer belts in the motor decrease drag, i mproving fuel ef ficiency. It also recycles its own ener gy by using the brakes to help recharge the battery. The Insight gets 40 in the city and 43 mpg’s on the highway and has limited features similar to its com petitive counterpart such as a rechar geable battery by both motor and brak ing system and multiple airbags for safety . Unlike
the Prius, Insight’s exterior was not designed for better aero dynamics and it uses regular motor oil which is cheaper to maintain than the synthetic inside a Prius. Prystowski views the Prius as a great investment since he does a lot of out door activities and there is plenty of space for all the gear. In addition, Prystowski emphasizes his principle of being earth friendly and doing what one can such as walking or biking when a car is not necessary. “I love my Prius. It’ s not for everyone but it’s for me.” Prystowski said.
Celebrate Earth Day and learn more about environmental issues and green trends by visiting the Daily Sundial’s green blog, The CSUN Footprint, at dailysundial.com.
dietary analysis CSU Northridge $5 ONLY for CSUN Students and Faculty
Download and complete the form on the MMC webpage: http://bit.ly/fk4Sgd $25 for non-CSUN community members
Ever wonder how your diet measures up? Come to the Marilyn Magaram Center to have your diet analyzed! Marilyn Magaram Center Sequoia Hall 120 Tel: 818-677-3102
Hours: Mon - Thu: 8:30am - 4:00pm Friday: 8:30am - 2:00pm
FREE FOR ALL STUDENTS POP • ROCK • R&B • ELECTRONICA • HIP HOP
THIS FRIDAY
9 1 p.m.
a.m.
UNIVERSITY STUDENT UNION
FREE to CSUN students with a valid CSUN photo I.D. CSUN students may bring one guest who must be a current college student with a valid college photo I.D.
• Guests must enter with their CSUN sponsor. NO EXCEPTIONS.
• Student parking for Matador Nights is located in Parking Structure G3.
• Tickets required. Tickets may be picked up in advance at the A.S. Ticket Office or at the USU and Satellite Student Union Information Desks.
• Matador Nights includes performances, activities, rides, and attractions that may have some potential for injury.
• Lines begin forming at 8:30 p.m. Doors open at 9 p.m.
• Persons and their possessions are subject to search.
• Doors close at 1 a.m.
• Arrive early, this event will reach maximum capacity.
• Maximum occupancy rules will be strictly observed.
• You are participating at your own risk.
usu.csun.edu/matadornights
code of conduct
admittance
Post your picture and tag the USU on Facebook or Twitter.
• The first 50 people will receive a FREE glow-in-the-dark Matador Nights t-shirt. • Funniest pictures will win a special prize. • Clown noses available at the Sol Center Front Desk. • Contest ends Thursday, April 21.
• No re-entry. • No weapons. • No alcoholic beverages. • No illegal drugs (medication with physician prescription/ note only). • No outside food or beverage containers. • No pets (except medical assistance dogs). • No glass/plastic bottles.
• No skateboards. • No chains (including wallet chains). • Shirts, pants, and shoes must be worn at all times.
4 News April 21, 2011 • Daily Sundial • CSUN • city@sundial.csun.edu
CSUN sells its used electronics and recycles obsolete devices Students can get rid of e-waste at A.S. event Friday Alison
Geller
Staff Reporter
S
enior Robert Stokes, 25, computer science major, fixes computers as a side business and said he comes across old computers all the time. While he uses some of the parts, he throws away the rest. Stokes said there are places that recycle old electronic products, but he doesn’t always use them. “Sometimes I throw them away… and I feel really guilty for a while,” he said. The idea that obsolete electronics should be dis posed of properly is still relatively new. E-waste (electronic waste) is elec tronic devices, such as cell phones, batteries, cords and wires, ink cartridges, fluo rescent light bulbs, televi sions, computers, calculators and MP3 players. According to Cyndi Signett, the recycling coor dinator for Associated Students Campus Recycling Services, the only e-waste they currently accept is old cellphones and ink jet car tridges.
Stokes said rather than throwing old batteries away, he keeps them in a drawer. “The only place that I know that will actually throw it (e-waste) away , is literally like a dump,” Stokes said. “I’m in the (electronic) industry so I should know where to take it and not just throw it in a dumpster.” CSUN, however, has been disposing of campus e-waste properly for years. Bruce Weinstein, director of logistical services for Physical Plant Manage ment (PPM), said they are in charge of reusing, sell ing, donating or recycling CSUN’s resources whether they are tables and chairs or electronics. “Anything which has any kind of a motherboard or any kind of electron ics on it will be assessed whether we can reuse it,” Weinstein said. “We’ll put it out to the general cam pus (departments) because we’re always looking to recycle whatever pieces of equipment we possibly can. As a matter of fact, (the) journalism (department), has pulled a lot of equip ment through our survey
pile through asset manage ment.” Anything that isn’t claimed is either donated to non-profit or ganizations, Los Angeles Unified School District (LAUSD) or sold. Travis Thomas, materials manager for PPM, said electronics no longer need ed are sold through auction and proceeds go back into the school’s student assis tance fund. “In the case of our sales it actually goes into the bookstore,” Thomas said. “Financial aid has a book store loan program where they have debit cards (with a value up) to $300 that they (use to) give a short term loan to students who need to buy their books but can’t afford it at the time.” Anything remaining is recycled by Elec tronic Recyclers International, who com e by every six weeks or so to collect CSUN’s electronic waste. This is only for what is considered a state asset and personal items are not allowed. “One of the reasons that we use this company is
See e-w aste , page 5
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News 5 April 21, 2011 • Daily Sundial • CSUN • city@sundial.csun.edu
Green iPhone App Directory
N ikki Erin akis Staff Reporter
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e-w aste
Continued from page 4 because we’re responsible (for the prod ucts), cradle to death, Weinstein said. “We ultimately have a responsibility for these particular items, one of the reasons we do use this company is because we know they recycle it. As a matter of fact we even have the ability, if we want to watch it on a closed circuit webcast.” On Friday the A.S. Campus Recycling Services and Institute for Sustainability are co-sponsoring an e-waste recycling event with All Green Electronics Recycling for the campus and community to dispose of their e-waste. Signett said the A.S. Campus Recycling Services hopes to make this a yearly event.
A.S. Campus Recycling Services and Institute for Sustainability e-waste recycling drive Date: April 22 Time: 9 a.m. - 4 p.m. Place: Parking lot G10 (Lassen Street and Zelzah Avenue)
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6
April 21, 2011
Features
Farmers pick and deliver
Misael Virgen / Pho t o Edit or
(RIG HT) Vegetables and fruits ar e washed and pr operly cleaned before distribution at the local market.
Local farm offers sustainable produce to CSUN Reanna
Delga dillo
Senior Reporter
M
An (BELO W) employee at Underwood Family Farms, A ntolin Mendoza, 31, unloads a freshly picked batch of carrots.
Go to shutter.dailysundial.com for more photos
features@sundial.csun.edu
onday mornings start bright and early for Robbie Denny, but she doesn’ t have to combat early morning traf fic. What she deals with is the slight chill in the morning air and the repeated calls of the rooster as she prepares her produce stand at Underwood Family Farms in Moorpark. She wouldn’t have it any other way. “This is my 19 th year working with Underwood Farms,” Denny said. “I’ve lived on a farm all my life so it’s in my blood.” Along with managing the produce stands at both Moorpark and Somis locations of Under wood Family Farms, Denny also runs 15 farmers scattered throughout Southern California. “Tuesdays we have Culver City, Wednesday we have Ventura, Thursdays is Thousand Oaks,” Denny said. “Saturdays we have Ventura, Camarillo and Calabasas. The big one is in Pasadena.” Underwood’s Sunday markets are located in Hollywood, Larchmont, Brentwood, Palisades and Encino. Next month will include a new one in Fill -
Farah
Ya c oub
/ Contributing Pho
t ogra pher
(A BO VE) Employee A delfo Mendoza, 27, brother of A ntolin Mendoza, harvests crops. Workers can work in different stations such as cleaning, loading and delivering. Misael
Virgen
/ Pho t o Edit or
(A BO VE RIG HT) Underwood Family Farms’ on-site produce market is open approximately nine months out of the y ear from March to midDecember. Misael
Virgen
/ Pho t o Edit or
(RIG HT) Robbie Denny said many of the farm’s clientele have commented on how long their produce lasts in comparison to those purchased at supermarkets.
more, Denny said. Driving up to the Moorpark location at 7 a.m. on a Monday , one sees the produce stand on the right and a few farmhands already harvesting the fields on the front of the property. A closer look at the farm reveals the expanse of land. Denny said there are 60 acres of You Pick fields, which are allocated for visitors to do their own shopping. Visitors receive a basket and are driven out to these fields to pick and choose their own vegetables. All the produce that is picked must be paid for. “This market here is open March 1 and closed mid-December,” she added. “We try to stay open later but due to holiday time there’s not a lot (of produce) available during winter time. “We have strawberries right now. Broccoli and cauliflower and lots of veggies,” Denny said. She said the farm is a way for the whole family to see how the food is grown instead of simply running to the store. Denny said by mid-July all the fields will be green with vegetables ready to be picked and by September the farm will start scaling back in preparation for the annual Harvest Festival and pumpkin tours.
Denny said customers value how fresh the vegetables are and the flavor of the produce. He said a majority of the customers have said the produce from the farm lasts longer than those from the grocery store. In addition to serving its local community, Underwood Farms has also branched out to other communities through the Com munity Support Agriculture program. The CSA allows communi ties to develop relationships with their local farms by purchasing produce boxes on a weekly basis. The boxes are prepared at the farms and sent to allocated pick up stations where members can retrieve them. Jenna Jackson, project man ager of CSUN’s CSA, said The Marilyn Magaram Center partnered with Underwood Farms in an effort to supply the CSUN community with fresh produce. “Originally, we were trying to bring a farmers market to cam pus,” said Jackson, dietetics and nutritionist major. “It was hard to get it approved, so the CSA program was the alternative.” Russell Blades is in charge of the farm and the children tours.
See pro duce , page 7
Features 7 April 21, 2011 • Daily Sundial • CSUN • features@sundial.csun.edu
Misael
Virgen
/ Pho t o Edit or
Underwood Family Farms visitors have the option of picking v egetables, like radishes directly from the fields.
pro duce
Continued from page 6 “There’s more of a move ment now of people wanting to know where their produce came from. People are more interested in what chemicals have been used, how the produce has been handled, how long it ’s been stored,” Blades said. “You can’t get fresher than picking it your self.” Blades said the farm strug gles to compete with supermar kets when it comes to price but there are perks that continue to draw customers out to Under wood Family Farms. “The biggest key to our suc cess is the fact that we are a farm and people know we are a working farm,” Blades said. This particular Monday
morning was no different for the working farm. The staff went about their typical daily duties, which included was hing the fruits and vegetable and pack ing up CSA boxes. The process continues until about 5 p.m., Denny said. “We have 90 large and 172 small (boxes) today,” she added. Denny said the vegetable boxes often include produce that the public cannot normally get at the grocery store. “Cherimoyas, broccoflower, yellow carrots. (It also includes) Pumelo, that is a Chinese grapefruit,” she said. Since its launch on campus in July of 2010, the CSA gives CSUN faculty, staff and students access to this produce in the monthly vegetable boxes tha t are delivered straight to campus. “It started of f really small.
We needed 10 people and we got maybe 12,” Jackson said. The CSA program now serves about 80 to 90 members Jackson said. “The CSA members that we have, they cook a lot. They enforce the importance of healthy eating in their families,” she said. Jackson added many of the members signed up because they did not eat a lot of fruits and vegetables and they believed the program would be a good way to use these foods to change their diet. Through this unique CSA program, Underwood Farms is able to contribute to the ef forts to support healthy lifestyles and better eating habits. To enroll in CSUN’s CSA program go t o www.underwoodfamilyfarms.com
4.5 TRILLION Cigarette Butts Are Disposed Of Every Year That’s more than 8 MILLION butts every minute Cigarettes are the most littered item in America The earth is your future, not your ashtray Join us on Thursday April 21at Cleary Walk East from 1:00pm to 4:00pm as we celebrate Earth Day.
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8 News April 21, 2011 • Daily Sundial • CSUN • city@sundial.csun.edu
Curiosity leads to adventure Sustainability and travel intersect in CSUN student’s radio show Sigourney
B. N u Ñez
Staff Reporter
E
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very Friday evening, Lauren Lunstrum anchors a radio show that she streams live from her studio apartment in Northridge. She uses a website called blogtalkradio.com. The magic happens via Lunstrum’s cell phone and laptop. “The show focuses on travel and the environment to encourage people to step out of their comfort zone,” she said. “I choose the speakers and top ics based on the themes of travel and sustainability. I also take requests from listeners.” The geology major said she has always had an interest in radio because of its potential to create an interactive environment with listeners. The radio show she produces has allowed her the opportunity to talk to experts about dif ferent forms of sus tainable travel, like bicycling and couch surfing. “Cycling is a big part of sustainable travel, especially in major cities like Los Angeles. Public transit systems are important as well,” she said. “Everyone has heard of these options before, it just really comes down to taking the matter more seriously and being brave.” A curiosity about her heritage cou pled with consecutive summers of foreign culture and language immersion spearheaded an interest for traveling and sustainability for Lunstrum. Lunstrum was first bitten by the travel bug while visiting a Swedish
DisSummer cover Speci CalalState L. A . ! Session 2011
language village in Minnesota for every summer in high school. When Lunstrum’s mother looked into their ethnic roots, she learned about their Swedish background. The experience allowed Lunstrum to learn more about the culture and language. From there, Lunstrum learned about the Rotary International Youth Exchange, a program that s ets students up with a host family abroad while attending school there. Having just graduated from high school, she embarked on a one-year journey to Sweden. “I look back now and think that was pretty scary,” she said. “I was just really curious.” After her European trip, Lunstrum said she returned to the states with a new perspective about her surroundings. With an urge to explore the city life, the former Desert Hot Springs resident Courtesy of La ur en Lunstr um set her eye on Los Angeles. She eventu- Lauren Lunstrum, geology major, ally transfered to CSUN. makes exploration a cornerstone of In January 2010, during her first her life. semester at CSUN, Lunstrum launched Travel Atmosphere, a website she hosts, start preparations for her next venture, edits and manages about alternative a new school year in a new location. forms of traveling, entertainment and Although her Los Angeles adventures social gatherings. might be on pause, her travels else The site includes a variety of arti - where, as well as her website will cles, videos, photos and blogs about continue. She hopes Travel Atmosphere unique locations across the country can positively influence readers to let and more specifically , the greater Los go of their inhibitions to explore. Angeles area. It also gives visitors links “You don’t need to travel across the to attend non-mainstream events like world to have a life-changing experi death rock and post punk music shows. ence,” she said. “Start by investigating While Lunstrum said she enjoyed the locations that are close to where you the life of a valley girl, the congestion live. You may be surprised by what you and traffic is not for her. Lunstrum will will find.”
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Opinions
April 21, 2011
Don’t eat that, you don’t know where it’s been man di gos ling opinions editor
I
n the name of convenience and saving cash, a connection to the food we eat was lost somewhere a long the way . Finding that again is proving to be crucial to our wellbeing. One of my very first mem ories revolves around the rev olutionary culinary invention of the TV dinner. Around 3 years old, I remember sitting down on the couch, at my very own TV tray table, and being so excited to peel back the aluminum foil on my freshout-of-the-oven TV dinner to reveal the mystery food sitting in the little compartments of my once-frozen dinner. The food was a mystery to me because it was like a Christmas present – i t had to be unwrapped before you knew what was inside. As an adult reflecting back, I think about that mystery food quite differently and ask questions about it that didn’ t occur to most of my parents’ generation. Questions like, “What farm did the beef in that Salisbury steak come from? Was the cow given hormones or antibiotics? Is there something else I should know about?” We have answers now we certainly didn’t have in the 80s. Researchers from the Translational Genomics Research Institute in Phoenix, Arizona tested 80 brands of beef, chicken, pork and turkey purchased from 26 grocery stores in five cities, including Los Angeles. Their findings
were published this month in the journal Clinical Infec tious Diseases and have drawn widespread national attention. They reported nearly half of the meat and poultry sold in U.S. grocery stores is contaminated with Staphylococcus aureus, which is more commonly understood as the bacteria that can lead to staph infections. These infections can be as simple as a minor rash or as dangerous and lifethreatening as pneumonia or sepsis. DNA tests suggested the meat acquired the bacteria not from meat processing plants but from the animals themselves. They suggested it had to do with industry practices of treating animals with anti biotics. The Centers for Disease Control website says animals are generally given low doses of antibiotics in thei r feed because it promotes grow th they don’t get otherwise. The government agency also says about 25 percent of healthy people and animals have S. aureus on their skin or in their noses, so perhaps what is most concerning about the researcher’s report is not that the bacteria itself was present in the meat, but that 52 percent of the bacteria were resistant to antibiotics. “Antibiotics are the most important drugs that we have to treat Staph infections; but when Staph are resistant to three, four, five or even nine different antibiotics -- like we saw in this study -- that leaves physicians few options,” said the study’s senior author Lance B. Price.
The Top Five
britten
fay
opinions editor
Protests, mania, bunnies, death and too much love Freedom from speech This story required little from me, I just wanted to pass it along because it’s been a long time coming. A Louisiana website tells the tale of a Mis -
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opinion@sundial.csun.edu
Question of the Day Krist opher
For tin /
staff reporter
What is sustainability to you? A sustainable lifestyle has been marketed through images of fluorescent light bulbs or the sheen of solar panels, but these green innovations oversimplify sustainability. The economy has started to become integrated into the sustainability framework with the creation of a green movement, but lost in the to create a sustainable society is the inclusion of lower-income citizens. Sustainability is the ability of society to meet its present needs without compromising the ability of future generations to meet their own, according to the Environmental Protection Agency. Sustainable lifestyle practices like installing a grey water system, riding a bike, or buying organic foods have economic boundaries for low-income people. When sustainability is highlighted by successes in Santa Monica and Pasadena and not South or East Los Angeles, it only demonstrates sustainability for the rich but not the poor. Sustainable innovations and amenities need to become accessible to all. How do you practice it sustainability and what are methods available to everyone?
Join the discussion in the Opinions section at DAILYS UN DIAL.CO M Meat industry advocates were quick to discount the study saying the sample size was insufficient to draw any conclusions. They also pointed out the bacteria would be destroyed when cooked prop erly and that could account for the small percentage of illnesses linked to S. aureus. Sure, heat kills bacteria but why do I want to run t he risk by even bringing contaminated meat into my kitchen? Buying that meat supports an irresponsible industry and promotes the creation of more antibiotic-resistant bacteria. We have a choice. We can
sissippi town standing up to a Kansas nuisance: The body of USMC Staff Sgt. Jason Rogers returned from Afghanistan to his hometown of Brandon, Mississippi to be laid to rest at a funeral attended by hundreds, maybe thousands of townsfolk. The significance lies with a group that made the pilgrimage to Brandon but was unable to attend. The Westboro Baptist Church arrived several days early , preparing their usual protests but one member was a bit too vociferous at a gas station and “got his arse waxed.” So thorough was the beating, the beatee couldn’t describe the beater and the huge crowd that gathered must have been looking at something else because none of them saw anything, officer. Other townsfolk found the hotel where Phelps’ parishioners were staying, parked their trucks right behind vehicles with Kansas license plates and lost their cell phones until after the funeral. In an odd coincidence, the town’s tow truck service was run -
buy organic meats and support local farmers who do not treat their animals with antibiotics. Yes, it will likely cost you more right now , but if con sumer demand increased so would competition in the market and then we would see prices drop. And this might be totally unrealistic but you could just eat less of it and that would save money. Beside the TV dinner, which should stay in the 80s, so should the age-old Mom-ism that you have to finish everything on your plate. We need to start looking toward tomorrow.
ning behind schedule and police told the stranded church members, terribly sorry but it will be several hours. Ever diligent, some WBC members almost made it to the funeral but local police felt t hey looked remarkable similar to suspects in a recent crime and officers questioned them for sev eral hours, just to be sure. Unfortu nately when they were released, the funeral was already over. Better luck next time, guys. *** There’s the beef “The pictures we’ve been drooling over for years are actually of MEAT,” screeched a blogger , accusing vegan magazine VegNews of sometimes using photos of foods that actually contain meat. “Get your b arf bag ready,” she cried, after seeing an image of soup that was supposed to be vegan but was actually made with chicken. Yes, attack a privately owned and independently run magazine self lessly touting your lifestyle because
See t op five, page 11
Contributing Policy Opinion pieces should be no longer than 500 words. Students must include their full name, e-mail and contact number, and major. Faculty and staff must include position and department. All other submissions must include relationship to CSUN (i.e. alumni, parent). Contributed pieces that do not contain contact information will not be published.You will be contacted if your article is a candidate for publication. Writers are required to cite at least one source and submit the source information.
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April 21, 2011
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CSU N to face No. 2 G auchos ja y guillor
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T
he Cal State Northridge softball team (16-25, 3-6 Big West) will travels to Santa Barbara to face the Gauchos (22-19, 6-3 Big West) in a Big West Conference matchup. The Matadors and UCSB will play a doubleheader Fri day, followed by a single game on Saturday. The all-time series record vs. UCSB gives CSUN the edge with a 47-22-1 lead. The last time the Gauchos beat CSUN was April 2009, where they won a 2-1 game. Northridge is coming of f a 5-1 loss to Pacific on Sunday in the finale of a three-game Big West Conference series at Matador Diamond. CSUN took one in the series against the Tigers and sophomore Mikayla Thielges hammered her league-leading 11th home run of the season, hitting a ball to left field in the bottom of the sixth for the Matadors’ only run. Thielges leads the team and ranks among the top play ers in the conference with 34 runs batted in this season. But that was all the Matadors had going for them going against the Tigers’ Nikki Armagost. The Matadors did not have an answer for the Tigers when they scored a pair of unearned runs in the top of the first and
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Lo v a to / Assist ant Pho t o Edit or
S WING A ND MISS : The CSU N softball team is searching for its first Big West series win of the season.
added one in the top of the third off CSUN starter Mia Pagano. The Tigers would then add a pair of insurance runs in the top of the seventh to derail the Matadors’ hope of any comeback. Pagano took the loss for the Matadors, tossing 6.1 innings with only two strikeouts while Armagost went the distance for Pacific, striking out seven and walking only one Matador batter. She also added three
RBIs at the plate in helping her team get the win. With the loss, CSUN moves into a three-way tie for fifth place in the conference heading into the match against UCSB, which currently holds the second spot w ith three other league opponents tied with a 6-3 record. “If we play our game, execute on defense and of fense and rely on each other, it will only benefit us,” CSUN’s
Jessica Fridwall said. The Matadors have not played well in conference this season only winning one out of three games in each series versus Big West opponents. The Matadors are second to last in batting average and hits in the conference. “They (CSUN) understand they have to focus on the little things, putting the time in practice working hard will pay off in the end,” coach
Tairia Flowers said. The Gauchos lost to the Matadors in last season’s series 3-0, but this marks UCSB’ s best start in conference play since 2008 when they went 7-2 in their first three series. UCSB has won consecu tive conference series for the first time since the 2009 sea son. The Gauchos had been winners of 10 of its last 13 games that included a ninegame win streak before los -
ing on Sunday , 11-8, to UC Riverside. UCSB junior Krista Cobb pitched her second career no-hitter in Saturday’s 3-0 win over UC Riverside. She pitched a complete game and allowed just two walks while striking out one. Cobb’s first no-hitter was in her first collegiate start against Wagner on Feb. 8, 2009 in which she tossed the first per fect game in UCSB history. The Gauchos have been knocking balls out of the park frequently as of late. UCSB has a total of 16 home runs this season with eight coming in the last six games. Three of those eight were sent out of the park by Keilani Jennings, who already has six home runs this season, adding to her career total 15, which ranks her ninth all-time in the UCSB record book. “They have a good mix of players, but it isn’ t anything we haven’t seen this year,” Flowers said.
More Online Go to dailysundial. com for recaps on CSUN baseball's Big West series against Pacific this weekend.
tennis
Matadors play last Big West match at home Michael
Da vis
contributor
S
itting as the seventh seed in the Big West Conference standings, the Matadors still have a lot to play for Saturday, as they will face of f against the University of Pacific. With no way to improve or slip in the seedings, this match will mark the last for some of the players. Senior Nina Jaworowski has played at CSUN for the last four years and is very excited to play in this weekend’s game. “I am looking forward to play ing my last regular season game at home this Saturday . I feel very confident heading into this weekend and would love to end my season with a big win,” Jaworowski said. “We hope to capture a tough victory and carry all of our momentum into the Big West Tournament.” Saturday’s heavily anticipated matchup will be no walk in the park for the Matadors, especially for the No. 1-seeded Brooke Doane, who is also a senior. Doane will be going up against last year’s Big West Player of the
Year, Jenifer Widjaja. With both players being their respective teams’ top seed, the matchup has the potential to be a great one. Doane is coming off of a slight back injury in a victory over Loyola Marymount on April 14, but said she will be ready to go this weekend. “It has been an up and down season with me facing some injuries throughout the year , but this one seems to be minor. I am very excited to play my last home game as a Matador and will settle for nothing less than a win,” Doane said. Even though her tennis career will be over , Doane said she will be part of the team, in one way or another. “I will be studying at CSUN for one more year, so I will not be com pletely gone. I will still come watch the team play and I will always be rooting them on,” she said. “I know I cannot play in my fifth year at school, but I will do everything and anything I can of f the court to help the team to progress and keep get ting better.” Coming off two straight home loses, Pacific is sitting at 8-10 over all, but have a 4-3 record in the
conference. The T igers are sitting at the fifth seed for the tourna ment and currently two spots above Northridge. CSUN coach Gary Victor knows how much Doane and Jaworowski mean to the team and he said there is nothing he wants more than a home victory against the Tigers. “The two seniors mean every thing to this program. These ladies are amazing teammates to the younger players, but more so than that, they are great people,” Victor said. “They are outstanding leaders and have brought so much success to our tennis program.” Victor said his team’s next opponent is a formidable one, but points out his team is still a tough one even if the seed is not favorable. “Pacific has a good team, but we have had a lot of success against them in the past. Even at our lowest seed in many years, we are a very dangerous team. We will be going into Saturday not worried about our seeding though, and more focused on getting a victory over these tough Tigers,” Victor said. The match is scheduled to begin at 11:30 a.m. at the Matador Tennis Complex.
misae l virgen
/ pho t o edit or
SAYI NG GOO DBYE : S eniors Nina Jaworowski and Br ooke Doane will pla y their last match for CSU N this weekend at Matador Tennis C omplex.
April 21, 2011 • Daily Sundial • CSUN • sports@csun.edu
t op five
Continued from page 9 occasionally they lac k the resources to get images of meat-free food. This is the best news in months, not because it’s good to dupe people, but because people like this woman are a-holes who are so officially out of real problems, they can’t get over themselves, shut the hell up and just be. The pictures are only an example of what the dish might look like. They aren’t scratch and snif f, you can’t taste them, you don’ t suddenly crave bloody meat, nobody slipped a steak roofie into your V-8, being fooled by a hot transsexual on the Internet doesn’t make me gay… Ok, that one got away from me. *** Hoppy meal Speaking of meat, Fox News wants you to forever pervert Easter by serving rabbit for dinner this Sun day. According to the article, rabbit has less fat and cho lesterol than chicken, veal or even turkey , fewer calo ries than beef or pork and is the most easily digestible protein. They have a high meat-to-bone ratio, can be raised on alfalfa, clovers or grass, and since they grow so quickly and spend less time on Earth, their clean meat doesn’t develop toxins or a thin chocolate shell and
little candy eyes. They are also the only four-legged animal a cook can take whole into their kitchen and are sold sans fur and generally headless and footless. They do look a little like a skinned cat but if that bothers you, the article suggest you buy one with feet attached. This is all very compel ling but really, the only rea son to eat rabbit is to horrify that stupid blogger . Eat it really messily. On her lawn. Look her in the eye. Wave and assure her , “It’s ok! They were generally head less, footless and only look a little like your cat but that didn’t bother me!” *** Ain’t no goin’ greener The day has finally come. Sweet old Aunt Gertie led a long life and went peaceful ly in her sleep. Isn’ t it time to honor her last wishes to be buried in the family plot? Hell no. Chuck that puppy into the smoke house until she’s dry as jerky, dump her in liquid nitrogen and when she’s otter pop-blue, smash her with anything handy , then throw her on the ground and jam a rose bush in her . Stand tall over your van quished aunt with a cold one and be proud because that sir, is ecological. So says Swedish scientist Susanne Wiigh-Masak. Her company Promessa Or ganic has been helping those in their last extremity die pro gressively with this green approach since 1997. Watch yourself around
Photos Courtesy of Tin a Russell
and
ima gesha
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ck / Photoillustration by Britten Fa y
“I want to see eight inches betw een bodies, folks. Watch the hands, missy. You... H ello? Eff this, H aaaadouken!”
the Swedes, man. You want to be a tree? *** No Thought that was harsh? You won’t once you under stand seniors are living lon ger and filling their time with unprotected sex. More sex than you’re getting, I’ll wager. So much joint-creaking, freaky, frictioned sex in fact that STDs are up 43 to 71 percent for people 55 and over. Well, why not? Don’t old people need love?
Who cares? I have two aunts in their 60s and I’m ready to skip the jerky step on this one. Hell I’m ready to skip the death step and stuff them struggling into the cooling vat. This is horrific. The sex, I mean. But if you haven’t turned your family seniors into plant food yet, at least bring them a basket full of con doms this weekend. Hold your breath, throw it as close to their creepy, diseased home as possible and have a happy Easter.
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FOR RELEASE APRIL 21, 2011
Los Angeles Times Daily Crossword Puzzle
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66 Marathon prep, maybe DOWN 1 Playground runaround? 2 Fish delicacy 3 Michigan neighbor 4 Court figure 5 Greets the visitors 6 Open org. 7 Good-lookers 8 1991-’96 Indian prime minister 9 Put the kibosh on 10 Silents star Pitts 11 “I Know Why the Caged Bird Sings” autobiographer 12 Private place 13 Exhorts 18 Gossip-worthy 22 New England catch 23 “Avatar” spec. effects 24 Upper limb 26 Water bearer, maybe 27 One in a herd 30 It often gets away, so we’ve heard 33 Cartridge filler
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34 Partners 35 Deadwood’s terr. 36 “Get lost!” 38 Antitank weapon 39 Civil War love song 40 Totaled 41 Robin’s way down 42 Uno e due 43 Bentley of “Ghost Rider” 44 One taking a lot of notes
4/21/11
46 Claudius’ nephew 49 Congeals 50 Brit. fliers 52 Pig at the table 54 “Ohio” folk-rock quartet, initially 57 Hockey great 58 “Covert Affairs” org. 59 Soccer mom’s need 60 Hooved grazer
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April 21, 2011 • Daily Sundial • CSUN • city@sundial.csun.edu
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Thursday, APRIL 21, 2011
Meals on dumpster wheels The dumpster diving subculture finds food in an unlikely place Herber Lo v a t o / Assist ant Pho t o Edit or
Eric Einem e xits a dumpster behind Smart & Final on March 26, 2011. Einem organizes a Los Angeles dumpster diving tour which meets every last Saturday of the month.
Her ber Lo v ato Assistant Photo Editor
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Lo v a t o / Assist ant Pho t o Edit or
Dumpster divers search in the garbage for edible food.
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Pita bread, lettuce, tomatoes and other fruits and vegetables found in a dumpster behind a Smar t & Final.
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Lo v a t o / Assist ant Pho t o Edit or
Eric Einem passes tw o boxes of strawberries found in a dumpster o ver a wall on Mar ch 26. The strawberries were tossed out because there were dents on the containers.
Eric Einem is about to go diving, but instead of water, he’s going to plunge into a pile of trash. Those involved in freeganism (a strategy for living “based on limited participation in the conventional economy”) are familiar with dumpster diving. In this practice, those interested in reducing their carbon footprint salvage any waste they might find by jumping into large trash bins. Dumpster divers can save hundreds of dollars each month by rescuing edible food from grocery stores that would have otherwise made its way to a landfill. The U.S. Department Health and Human Services estimates that around 25 percent of all food we produce annually for consumption is thrown out, usually because of blemishes, spoilage or minor damage to the product. “I’m sad we waste all these resources,” said dumpster diver Eric Einem. “We can’t afford to fill landfills with toxic waste.” Einem started to dumpster dive after a friend told him about it. He has been awestruck by some of the things he has found. Food he has rescued include green bananas, chocolate, pork ribs, strawberries, pita bread, eggs, tomatoes, lettuce and even a box of wine. Despite Einem’s two years of dumpster diving experience, he has never gotten sick from any of the food he consumes from the dumpster.
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“I use common sense. I look for food that is well packaged or clean,” Einem said. “Smell can also be a good indicator.” CSUN psychology professor and freeganist Dr. Erica Wohldmann adds to Einem’s tips on selecting food. “Don’t eat strange meat or dairy. If it looks or smells bad don’t eat it,” Wohldmann said. “You wouldn’t eat moldy food from your fridge, so look very carefully at what you pick out of the garbage. There is often a lot of great stuff mixed with bad.” Wohldmann said she is not as experienced in dumpster diving, but has been practicing ways to conserve resources, such as eating leftover food people leave behind. On occasion, dumpster divers will run into problems with law enforcement. While the only law you might violate for dumpster diving is trespassing on private property, most cities in Southern California do not have any law that forbids you from taking someone else’s trash. Recently while dumpster diving at Bristol Farms, Einem was charged with trespassing and unauthorized removal of trash. “I was in the parking lot of Bristol Farms and a couple of dumpster divers were behind the fence, when the police came and pulled out their guns,” Einem said. “After charging us (for trespassing) they decided to impound my car which was in the parking lot.” Although Einem does not know what
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Allan cleans and cuts a batch of stra wberries that were found in a dumpster behind a Smar t & Final. Allan is part of the dumpster diving tour, who rides around Los Angeles rescuing any good food found in the dumpsters.
will become of the charges, he continues to dumpster dive. Other food rescuers have found ways to save food without the risk of digging through the trash. Rick Nahmias is the founder of Food Forward, a non-profit food organization for the needy, which aims to prevent food waste. He goes to private or public spaces with locally grown food and asks permission to harvest any unused resources. “Food waste is horrible. Especially in Los Angeles where one in every eight Angelinos has issues securing their next meal,” Nahmias said. Einem continues to crusade in Los Angeles for a less wasteful society. He hosts a dumpster diving tour which meets up every last Saturday of the month. The tour is often done during the late hours of the night. “I would be very pleased to see grocery stores reduce what they throw away,” Einem said. “I envision a world without waste.”
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After a long night of r escuing food from the dumpster, Eric Einem, Allan Alessio and Michele Breard sit down to eat some of the food they took from the dumpster. “I’ve never gotten sick from anything I ate from the dumpster.”
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april 21, 20 11 Cul ture Sho
food
ck ane@sundial.csun.edu
O!burger shows organic can be delicious More stories online...
and free of preservatives, chemicals, food
Br ian de lo s san to s coloring and generic modifications. Also, staff reporter
The concoction of toasted or grilled buns, juicy red tomatoes, freshly cut lettuce, onions, ketchup, mayonnaise or mustard and, most importantly, a beef patty, is recognized as the all-American food staple. O!burger accomplishes the savory task in a fresh way: everything they serve is strictly organic and all-natural. O!burger, a fast food joint in West Hollywood specializes in burgers and American food alike and is one of the few establishments that is part of the green movement, from the dining room to the kitchen. An organic burger with all-natural features, may sound exclusively like a vegetarian’s (or vegan’s) delight, but the founders’ aim was not discriminative. With a goal to cater to more than just “a precious few,” co-owners, Andy Sobroil and Martha Chang, are introducing organic meals to the public through a fast food service. Sobroil, who once cooked for celebrities like Johnny Carson and other notables, said they wanted to create something “delicious and totally organic for everyone.” “It is a necessary option (we need to have in fast food),” Sobriol said. The difference between the regular fast food burger place and O!burger lies in the grass-fed beef, which the owners say can be as lean as skinless chicken. Other items listed on the menu include hot dogs, veggie burgers, salads, sandwiches, fries, shakes and root beer floats, all which are customizable according to one’s dietary rules or preference of flavor. According to management, the added ingredients (veggies, sauces, etc) that are part of making the meals fully organic
the beef is rich in omega-3, CLA (a fatty acid that may be a potent cancer fighter), vitamins and antioxidants. Plus, they say it has fewer calories. The crowd’s favorite still remains the classic beef burger, said Evelyn Mojica, manager of O!burger. The classic O!burger is served on wheat buns with Napa cabbage, crisp sweet pickles, fresh tomatoes, grilled onions, a sauce of choice (thousand island, barbeque, chipotle or ranch), and of course, the grass-fed beef patty. The scent of the burger itself is mouthwatering and once devoured, a second one is a good choice. Its healthy approach and unique taste has attracted a circle of celebrity fans and regular customers. Stars like Jessica Alba, Shawn White, Alicia Silverstone, among others have come in, Mojica said. The relaxed, casual environment and warm customer service gives the clientele of adults, young and old, with kids and without, a place to enjoy their meal. The small patio just outside the front door, is also a great spot for a bite. Customers like Anupama Agarwal, who was visiting from New York said they enjoyed the taste of the organic burgers. “It was good,” Agarwal said. “It was the first veggie burger I tasted.” The fast food eatery has been around since 2008 and has been featured in publications such as L.A. Eater, L.A. Weekly, L.A. Times, KTLA News and many others. Most recently, the sustainability and green footprint of the restaurant were the reasons why it won the “Current Causes” competition on Current TV on April 18, 10.0 in. 2011. O!burger has plunged itself fully into the green movement.
Did you miss Coachella? Stop pouting. We put together a guide to outdoor music festivals that will bring you closer to Mother Nature, along with a bunch of other sweaty music fans. by Andrew Lopez contributing reporter
(Green) Craft Corner
DIY: t-shirt necklace
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Among the most popular items on O !burger’s menu is their Classic O ! burger. The all organic burg er contains grass-fed beef, lettuce, tomato, onions, sweet pickles and thousand island dressing, with cheese at an extra cost. From their recycled plastic cups to the biodegradable sugar cane utensils, the reclaimed wood on furniture and the orange and lime green lead-free paint on the quaint space’s walls are all part of the founder’s efforts to be an eco-friendly establishment. The sustainability does not stop there. Recycling plastics and paper is a major part of their waste management. They also use environmental friendly cleaning products. “I’m very proud of what we do,” Sobroil said. “There is a responsibility behind our restaurant (to be green). It is not just money oriented or corporate driven.” Being totally organic and green has a toll. The burgers are not cheap. They range from $7.99 to $8.99, something that may not be in the price range for some
financially stricken college students. The fries ($2.99) and drinks ($1.99-$3.99) are sold separately. However, having an alternative to the usual fast food place is refreshing. The the meal won’t leave you feeling weighed down, like other restaurant food. The friendly service, which the staff provides, creates a comfortable environment to dine. When in West Hollywood, trying the organic burger is a must. Your taste buds will definitely appreciate it.
O!burger HHHH 8593 Santa Monica Blvd. West Hollywood, CA 90069 (310) 854-0234
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Believe it or not, this necklace was free and it was made out of an old t-shirt. Doesn’t look like it, does it? All you have to do is find a previously loved shirt that is in gently used condition and get crafty. Any color or print works, but generally, the best necklaces are made from simple prints or plain colored t-shirts. The shirt, a pair of scissors and 15 minutes are all that you need. You can string beads or buttons to add a little bit of flair to your necklace, but nonetheless, it’s your necklace and you can be as creative as you want. For instructions check out the CSUN Footprint Blog at the sundial.csun.edu by Aimee Lastrella social media coordinator
LUCKILY THE GM COLLEGE DISCOUNT DOESN’T. In fact, it’s the best college discount from any car company,1 and can save you hundreds — even thousands — on an eligible, new Chevrolet,2 Buick or GMC. If you’re in college, a grad program or even a recent grad...take advantage today and save on a new ride that will let you make your own splash on the road!
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1) Eligible participants for the GM College Discount include college students (from any two- or four-year school), recent graduates who have graduated no more than two years ago, and current nursing school and graduate students. 2) Excludes Chevrolet Volt. 3) Tax, title, license, dealer fees and optional equipment extra. See dealer for details. 4) Not available with some other offers. Take retail delivery by 5/2/11. See dealer for details. 5) Not available with some other offers. Take retail delivery by 5/2/11. Must finance through Ally or GM Financial. The marks of General Motors, its divisions, slogans, emblems, vehicle model names, vehicle body designs and other marks appearing in this advertisement are the trademarks and/or service marks of General Motors, its subsidiaries, affiliates or licensors. ©2011 General Motors. Buckle up, America!
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Fashion Rea nn a Delg adillo Senior reporter
Sophomore Jennifer Perdomo, 20, said she does what she can to get into the new green movement. “I try as much as I can, like recycling and bringing water bottles from home and refilling them. I try as much as possible, its hard,” Perdomo said. The political science major said she tried Bare Essentials and wears mineral make up from Maybelline. “I’m pretty much into organic food and it’s (organic make up) also good for my face,” Perdomo said. There is an ever-growing movement happening around the world with efforts to be more health conscious while watching the materials we use. This new initiative has taken over yet another industry and it is as popular as ever. The cosmetic and self-care sector has branched out to include organic and natural products for their consumers. CEO and founder of EES
21, 2011 Cul ture Sho
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Eco-friendly trends in the cosmetics industry
Cosmetics, Edward Schack has been working in the cosmetic field for 26 years and is an expert in manufacturing and distributing cosmetics. “The whole movement started in the food industry. We’ve seen a lot of great benefits in using organic, especially organic milk and organic vegetables and food not grown with pesticides or fertilizers. You get a better product,” Schack said. He said the movement then moved into all food across the spectrum and into the dietary, supplemental and nutritional areas. “We are getting more consumers driving the market wanting more natural alternatives to the pharmaceutical types they have for treating ailments,” Schack said. Schack explained the growing trend of natural products made its way into the cosmetic industry soon after. “With that happening, many companies are noticing that since it’s just a consumer-driven industry that their consumers are requiring more and more of their makeup
and personal care type products have an organic or natural effect,” Schack said. He said this wave of organic or natural products started and really evolved in the last eight to 10 years. “The organic move in the cosmetic industry and personal care is still strong,” Schack said. “Its not as strong as it was a couple years ago. The big movement right now is natural, with as many natural ingredients as possible.” Schack said although there’s major popularity with natural products among consumers, there is a sort of hesitation in the industry to call something natural. “We’re struggling with the word “natural” right now. There are a lot of different meanings and definitions to the word natural,” Shack said. He said the industry is looking to the regulatory agencies to get a clear definition of what natural means. “Natural to me is anything given to us from the earth. Its mostly grown, plant based,” Schack said. Schack added there is a
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common misconception among consumers that anything that is natural is good for you. “In general they’re correct, but something like arsenic, which is natural can be very devastating to an individual. We have to be careful about the word natural, what the definition is and what the real benefits are,” Schack said. He said the cosmetic industry is still working on how to produce the best product without all the chemicals that are still present. “The problem is there’s not a lot of natural alternatives to things like preservatives that are used in cosmetic products. But the industry is getting better and is addressing it,” Schack said. He said while the industry gets rid of the petro chemicals, the products will become better and will be accepted more by consumers. “A lot with cosmetics and personal care is the feeling the person gets when they use the product. You establish that loyalty to the brand based on the person’s perception of that ingredient,” Schack said.
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He explains the cosmetic industry is about how the customer feels about the product. “‘What does it do for me?’ ‘Does it make me feel or look better?’ Depending on the answer to those two basic questions, the person is going to be a repeat customer,” Schack said. He said companies that push natural products include Origins, Jo Malone, Aveda, and L’Oreal. “Avon, Unilever, and Proctor and Gamble are moving more towards natural-based products. You’ve got
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some stand-alone companies that are doing very well, such as Burt’s Bees or Tom’s of Maine,” Schack said This new wave of cosmetics has already hit the CSUN campus. Freshman Edlin Gutierrez, 18, has tried Bare Minerals in the past and said wearing natural products is important to her. “I like it,” she said. “I don’t want it (her make-up) to look so cakey.” Gutierrez said when she wears natural products, it feels lighter on her face.
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Northridge South Neighborhood Council, Councilman Greig Smith and the Valley Interfaith Council request your participation in
A fresh fruit drive benefiting struggling San Fernando Valley families served by our local food banks.
Sunday, May 15, 2011 Donate your extra backyard fruit! Here’s how: 1. Pick oranges and/or other citrus fruit from your trees or those of willing friends and neighbors. then 2. Place fruit in plastic bags or boxes and drop it off at the new Sherwood Coffee House, 8622 Balboa Blvd. (just south of Parthenia) on May 15 between 8:30 am and 1:00 pm. For information or harvesting help: (818) 349-9034 or imb1130@gmail.com; for additional donation locations and other participating Councils call (818) 756-8501
FREE 8 oz. cup of House Coffee for every donor! Donations to VIC are tax deductible to the full extent allowed by law.
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