Issue 27 / SGD 7.50
2 Featured Stories
To Help You Write Better
Parents Ask, Teens Answer
How Do I Encourage My Child to Adopt Healthy Eating Habits?
Scan here to know more about YRC!
ISSN: 2010- 1376
Editor’s Picks Two Eateries Offering Delicious, Healthy Food
Dig Deep!
Into Health Trends
YRC Investigates Food and Cooking Innovations
Building the Next Generation of Thinkers & Writers
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Vol 8. 2011 /
YRC Online provides blogs and reviews by young authors about issues and topics that concern the youth of today, while giving opportunities to maximise the YRC experience through e-books, worksheets for students and teachers, and e-magazines! 4
SGD 7.50 ISSN: 2010- 1376
Breaking Boundaries: Cambodia
2 teachers and 1 village with a dream
YRC Investigates:
Singapore’s Lost History
Discovering memories & more
Health Matters
Celebrating World Milk Day 2011
Fierce Facts
Cool things about pizza
3 Fascinating Tales You Can’t Resist
Jennifer Yip, Maybank 2007 YAA Awardee Our Featured Author of the Month
Building the Next Generation of Thinkers & Writers3 VOL. 8 2011
YRC TEAM Managing Editor/Publisher Catherine Khoo Assistant Editor Raymond Reynolds Tan raymond@januseducation.sg Designer
Lim Soo Yong Editorial Assistant Natalya Thangamany Editorial Advisory Board
Catherine Khoo, Vijay Chandran, Noel Chia Family Life Advisor
Samantha Chin Illustrators
Adeline Lim, Natalya Thangamany Eden Nelle YAC Core Contributors
Kenrick Lam, Lee Tat Wei, Theresa Ellsworth, Ron Yap, Ee Chonghui, Woon Kaiqin, Athena Tan, Fiona Tan, Ambriesh Karthik, Wong Ziling Nur Eva Alisha Md Hisham
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We at the Young Reader Club try to be balanced people. We believe in the nourishment of minds through reading and writing, but we also believe that feeding the body well is equally important. Which is why, for this issue, we are coming back to a topic close to our hearts: food. We eat to live, but we also live to eat. Eating certainly is one of the chief pleasures of our life, and isn’t that really the case for most people? Eating good food can provide us with great satisfaction, and that is of course to be celebrated. But we want to take a balanced look at this topic, because unhealthy food and eating habits are often the cause of many physical ailments. In Editor’s Picks, we highlight two eateries that offer healthier food options, all without compromising on taste and presentation. Speaking of healthy eating, new dieting fads are always popping up. Do they work? Are they dangerous to try out? In Dig Deep!, our young writers will shine a light on them, and explore the science behind them. Read the column to have a better picture of the various health trends going around, so that you can be better informed as to whether to adopt them. When it comes to food, eating is but a mere part of the pleasure; cooking food can also be a fun activity for those who love spending time in the kitchen. YRC Investigates will delve into some of the latest cooking innovations – you will be amazed at some of the creative methods people use to prepare things like fries, cakes or ice-cream. Our Featured Author of the month is Marcus Chew, whose story was featured in YRC 24. He shares with us about his love for writing and the types of food he likes. We hope that the articles in this issue will be food for thought. Enjoy!
is published by Experiences & Experiments Books Pte Ltd 261 Waterloo Street #03-08 Waterloo Centre Singapore 180261 Issue 27
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Featured Author: Marcus Chew In this month’s column, we speak to Marcus Chew, whose captivating sci-fi story Space War was featured in YRC three issues ago. He shares with us about the difficulties and joys of writing, as well as the importance of balancing schoolwork with his other interests and passions.
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KEEPING SECRETS by Ee Dakang Everyone has secrets, even me. I am going to give the valedictorian speech next week. Everyone is going to find out about my most embarrassing secret! Can I solve the problem before rumours spread? Read more to find out!
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Dig Deep! YRC Core contributors Lee Tat Wei and Wong Ziling conduct an investigation into some of the prevailing beliefs on health and fitness. Which ones are founded on myths? Which ones are grounded in science? Read and find out.
31 Professions Many young people love video games, and some have thought about creating video games in the future. Last issue we met a game designer who gave us a glimpse at what it is like to work in the game development industry. This time round, we speak with Douglas Ong, a Quality Assurance tester at Ubisoft Singapore, who talks about the less glamorous aspects of the industry and the work involved in his job. 34
He Said, She Said Teenagers eat a lot, and can you blame them? Sometimes puberty triggers greatly increased appetites in young people, and they have to respond to this physical change accordingly. Yet, eating more isn’t necessarily the same as eating badly; one can be mindful of the nutritional quality of food one eats even if one eats a lot. Is it really necessary, though? And is it psychologically healthy for young people to be told to be mindful of what they eat? Two of our writers weigh in.
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Editor’s Picks: Two Eateries, To Eat Healthy! Since we are exploring food and health in this issue, we take a trip to two unique local restaurants that promote healthier and fresher ways of eating. Their food is vegan, but tastes just as delicious as the unhealthier mainstream options. Read on and salivate!
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The Science of Cooking ToTT invited YRC’s writers to attend a special cooking class held at their premises. We all know about the art of cooking – we admire the skill of chefs, and appreciate the dishes they churn out. This time round, our young writers got to learn both the art – and science - of cooking. Whoever knew that knowledge of science could deepen your love for cooking? But that’s just what our writers discovered!
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THE DEAD BODY IN ROOM 126 by Tang Sze Kay Mr. Robertson is the manager of a hotel. A very lousy one, actually, and his office is the size of a broom
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cupboard. But still, it’s relatively peaceful, and things aren’t all that bad. However, one day, he receives a call from one of his employees, and his quiet life is shattered. On the run from those who would like to see their heads on a platter. The manager the head of deadliness affairs of the Burgundy hotel go on a desperate race to hide something – a dead body, in fact, that was found in Room 126.
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YRC Investigates Food and Cooking Innovations Food is a necessity in our lives as it provides us the energy and nutrients essential for our survival. It is, however, far more than a mere source of sustenance now. Food is also now an artistic product, and the preparation of food is an art form in itself. For this issue, we look into the various cooking innovations that have changed the way we prepare food.
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Parents Ask, Teens Answer Many parents find themselves caught in a dilemma, desiring their children to adopt healthier eating habits, but not wanting to nag them about it to the point of hurting their self-esteem. What should they do in this situation, then?
66 Resources The YRC is more than just a magazine. It’s a useful tool for learning better E n g l i s h comprehension and writing for both primary and secondary students. Tap these useful guide questions for your next group discussion in class or at the student study area, which are coupled with resource sheets available for schools and parents!
inspirations 44 Reel Talk Films entertain. They make us laugh, cry, and cheer. They also shine a light on life and help us better understand our world. Our contributor Jezreel Castro looks at the recent blockbuster Guardians of the Galaxy, and shares with us what she felt about the movie. 60
Walking Through Rain In this brand new column, we will be looking at the lives of people with different struggles from ours. For this issue, we want to shine a light on autism, and will do so through the experiences of a teenager with an autistic sibling.
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Aha! Moments by Catherine Khoo Veteran author and publisher Catherine Khoo dispenses practical and useful writing advice. At 55, YRC’s Publisher, Catherine Khoo, has endured hard knocks and disappointments as she developed her career in media and communications. Her book, Love! Live Dangerously! And Have Fun! is a tell-it-all. Without doubt a page-turner, we will be excerpting the second chapter from her memoir. May you be inspired.
OUR CONTRIBUTORS
YRC Magazine recognises the talents of our regular co nt r i b u to r s a n d writers. For article, illustration and photo contributions, please contact the Editor at raymond@ januseducation.sg or call 6336.8985.
Adeline Lim Educator / Illustrator What Adeline did for this issue: Featured Stories Illustrations Ad e l i n e L i m i s a n illustrator, designer and visual artists educator who is currently residing in Singapore. Experienced in both physical and digital mediums, Adeline has worked as a layout artist for magazines, as well as covered a broad range of illustrated work in ink, watercolour paints and digital collage for children’s stories.
Athena Tan Student, Xinmin Secondary School What Athena did for this issue: Professions A spunky young contributor whose global exploits have brought her from the United States and back Singapore, Athena is a bubbly fashion blogger who is never afraid to show her serious side.
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Ambriesh Karthik Student, ACS Barker What Ambriesh did for this issue: The Science of Cooking A b u d d i n g w r i te r, Ambriesh has written short stories and articles for various publications, including YRC. He is now studying at ACS Barker and aspires to become a pediatrician.
Wong Ziling S t u d e n t , N a ny a n g Girls’ High School What Ziling did for this issue: Dig Deep! A winner of the merit prize in the Young Author Awards when she was 11, Ziling?s aspiration to be an a u t h o r h a s grow n every time she fills a page with words. She is now pursuing her studies in Nanyang Girls High School and she hopes to study advanced literature in the future.
Theresa Ellsworth Student, Occidental College What Theresa did for this issue: He Said, She Said Even before winning a merit prize in the 2 0 1 1 / 1 2 Yo u n g Author Awards, Theresa has shared her writing dexterity to YRC in snippets of contributions that underline her love for writing and her dream of becoming a published author in the future.
Lee Tat Wei Student, Anglo-Chinese School Independent What Tat Wei did for this issue: Dig Deep! A senior member of the YAC Core, Tat Wei wrote his first book of 27,000 words when he was 11. Now in secondary school, Tat Wei is a football goalie at school, but is just as hard-hitting as a contributor for the magazine.
Ron Yap Student, Victoria Junior College Wh a t R o n d i d fo r this issue: He Said, S h e S a i d / Pa re nt s Ask, Teens Answer As a budding writer, Ron started his stint with the Young Author Scheme, becoming a merit prize winner in the Young Author Awards. Now at 16, Ron aspires to be a travelling author, in pursuit of his ultimate inspiration to write his bestseller.
Jezreel Castro Student, Ngee Ann Polytechnic What Jezreel did for this issue: Reel Talk A merit prize winner f r o m t h e Yo u n g Author Scheme, Jez is a musician-songwriter who helps out in the YAC library sessions in the east.
Samantha Chin Content Manager, Focus on the Family What Ruth did for this i s s u e : Pa re n t s A s k , Teens Answer As the Content Manager of Focus on the Family Singapore, Samantha Chin is involved in the writing and content layout of new materials and programs on topics ranging from youth to parenting. She has a strong interest in family issues and a desire to impact lives.
At YRC Magazine, we ensure that stories are kept at their most original form, yet there are times that content is abridged to suit the magazine’s readership. Stories featured in YRC Magazine are abridged as necessary, to fit page constraints. The YRC is a literary magazine that conforms to the reading palate of 10-16 year olds. Once a story is featured in the magazine, it is at the discretion of the editor to copyedit articles to a certain extent, to suit the target audience. The views and opinions of the contributors do not necessarily reflect the views and opinions of YRC magazine and its staff.
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Featured Author ...Young writers of today
By Natalya Thangamany Photos Š Marcus Chew
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PROFILE
Heartwarmers
Ee Da Kang, 12 Holland School Writing is my life. It is the fire inside me that expresses all my feelings and thoughts. As they say, the pen is mightier than the sword. When I write, I feel the flame igniting inside my guts and as though I’m inside the story itself. It is a great honor for me to have people reading my work.
Keeping Secrets Illustrations by Adeline Lim
Chapter 1 Everyone has their secrets. I have secrets too. My secret is an embarrassing one, at least to me. When I was two, an accident took away my left ear. I did not understand why. Must the world be so unfair? Afraid of the teasing and jeering from my classmates, I always covered the hole which used to be my left ear with my curly blonde hair. As a result, I have always been chided by my school teachers, who have been consistently asking me to go for a haircut or tie up my hair. Today was no different. “Celeste Hermione Hudson, this is the thousandth time I am telling you to get a haircut!” It was my Science teacher, Professor Riddle, telling me off. “Sorry sir, I…” I tried to think of an excuse. Hair salon
was closed …No. Used that last week. How about… hair band broke… Nah. Used that last month. “Just get it done, Hudson!” Professor Riddle muttered, turning away to reprimand another student.
Chapter 2 “Celeste, darling, Professor Riddle called me today to remind you to get a haircut.” Mum was seated on our worn-out sofa. There were patches of clothes sewn in it, and it looked liked junk you could find in a second-hand shop. Or third-hand shop, for us. The sofa was given to my mother by my uncle when they moved out. “Why can’t we get a new sofa? I saw one in the papers for only three hundred and ten! At least it looks more comfortable than that one,” I pointed to our ragged sofa. Mum sighed, giving me a knowing
Disclaimer: Due to the length of the story, YRC is featuring only the opening chapter of the story. Get the full e-book on Google Books and the Janus e-bookstore.
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STORY TRIVIA
The Danger of Keeping Secrets The famous author George Orwell once said that “if you want to keep a secret, you must also hide it from yourself”, and how true that is. Secrets. None of us are a stranger to them. Whether it’s the lie you told your friend, the time you stole from a bookshop, or emotional struggles you face, we all have experiences that we dare not tell anyone. But while we may think secrets to be a normal – even healthy – part of life, secrets may, when harboured for a long time, have an adverse effect on us. That’s because they’re getting heavier all the time, and we may eventually get crushed under their hefty emotional weight. We like to rationalize our secrets, putting them into all sorts of distinct categories. Some examples that will sound familiar to you are white lies, big lies, or lies by omission. Then there are the deep dark secrets – the type of secret that, if exposed to the public, will usher in swift and potentially disastrous consequences - consequences which may change our lives for the worse. Secrets we cast into this category stay hidden from even our closest ones, sometimes for our entire lives. Sure, not all truths need to be disclosed to everyone – or even anyone – for you to preserve emotional stability and peace of mind. Yet, some secrets, when concealed for a long period of time, may also cause our spirit to wither, whether through lingering guilt or festering anger. What is a good way to judge which secrets to keep, and which to disclose? If the secrets we conceal are causing harm to others, or to ourselves, or if they allow us to behave in hurtful ways to others, perhaps it would be wise to find confidantes to disclose them to. Some teenagers struggle with addictive substances, or eating disorders, or feel stuck in abusive relationships. While it may initially feel like a frightening prospect to bare your soul to someone, confessing these secrets to wise counsel will take a huge burden of you, and make it that much more difficult for these secrets to harm you, or others around you, anymore.
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NATIONAL EDUCATION
By Natalya Thangamany
O h , fo o d, glorious food! Food is a necessity of life as it contains all the nutr ients essential for our survival. But food occupies a far larger role in our lives than just being a source of sustenance. It has also grown into an art form, and people are constantly coming up with new ways to prepare dishes. Where the staple diet of human beings during the primitive era simply consisted of fresh animal meat roasted over a fire, today we have all sorts of options for our culinary pleasures. I love food. I love the look, the smell, and the taste of food. I love it so much that I now make little mental critiques whenever I sink my teeth into something. My great and enduring love for food has led to me growing wider, but it’s all right. Today, food may be becoming too much of a good thing, especially with the emphasis on presentation and convenience. Cooking and eating has changed to suit the needs of our fast-paced lifestyles. We are eating food that is attractive, delicious, but also easily prepared within minutes. We a re l i v i n g i n a n a g e w h e re presentation, speed and convenience do not just apply to people but also to cuisine. This brings up a question: What is food to us? And do we eat to live, or live to eat?
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Ice -cream making has become faster with the use of liquid nitrogen. The steps to make ice-cream go from mixing cream, milk and sugar together to tossing in fruit or other ingredients. Sometimes, electric ice-cream mixers are used to make the process easier. This is before freezing the final mixture for several hours. However, with the use of liquid nitrogen, the final step of long freezing is omitted. After some mixing, liquid nitrogen is slowly added to the mixture in pours while stirring, before adding more ingredients. The result: Ice-cream made within minutes. Many recipes on how to make ice-cream with liquid nitrogen can be found online. In fact, this technique is on the rise in popular media, especially cooking shows and fine dining restaurants, and deemed a step forward for both cooking and food science. Plus, white smoke floating around you like a fairytale mist while pouring liquid nitrogen is always a sight to behold. And due to the quick freeze, the ice grains are smaller and give the ice-cream a creamier feel. However, while the process is much quicker, liquid nitrogen is tricky to acquire and rather dangerous to handle. You will have to ask an industrial company to give you
NATIONAL EDUCATION SIDE BAR
Liquid Nitrogen Ice-cream a bottle of liquid nitrogen and always wear thick protective gear like goggles and gloves when pouring it in. Also, let the liquid nitrogen evaporate completely and wait a while before eating the ice-cream. You have to be careful not to let the ice-cream harden too much while pouring and stirring. Besides that, liquid nitrogen is potentially fatal if ingested, so be careful of getting any of it in your mouth and will burn you if you touch it. So always have adult supervision when making ice-cream with the substance. How did the idea of liquid nitrogen ice-cream come to be? Apparently, liquid nitrogen was used to freeze ice-cream for a very long time before freezers came in. According to Four Pounds Flour, a blog about the history of food and cooking, the idea of making ice-cream using liquid nitrogen was brought up in the early 20 th century by cookbook author Agnes Marshall. Eventually, the technique was tried and tested, leading to its current use. Nothing like seeing ice-cream being made before your very eyes!
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Air-Frying Air-frying is making waves in today’s cooking scene. For proof, just look at the Philips Air-Fryer, now found in most electronic stores here. What air-frying does is reduce or pass over the use of oil in frying. This means that one does not have to use much oil (at the most, just a teaspoon) in order to fry foods such as fries, nuggets, fishballs, meat fillets and more. Because oil and fried food have been criticized as one of the highest sources of fat and cholesterol, air-frying is good news for the health-wary who love their fried goods. How is air-frying done? According to the Philips AirFryer product website, this frying technique uses grilling and circulating hot air to cook food inside the air-fryer. This technology, called Rapid Air Technology, grills and fans hot air speedily around the food, ensuring it is cooked thoroughly. Talk about a lot of hot air. As the uses of air-cooking are further explored, the possibility of making baked goods via Rapid Air Technology has already arisen. That means one could use air-frying to not just make fries and nuggets but also cakes and muffins. In fact, recipes are already popping up online on how to cook various dishes (any dish, not just fries and muffins) using air-fryers. Some people have been able to cook whole meals (like fish and chips, pizza, chicken wings and meat pies) with their air-fryer. It is fast becoming a favourite kitchen appliance for health-conscious folks. Other frying techniques include vacuum frying, which prolongs the use of oil used and fries food inside a vacuum without compromising taste. What other cooking methods or air-fryers have you heard of? The Philips Air-Fryer’s prices range from SGD 459 to SGD 539. Now, we can all enjoy our fried food without feeling guilty anymore!
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Dig Deep!
Weight-loss and Muscle-building Explained
By Wong Ziling and Lee Tat Wei
M o d e r n m e d i a h a s i n f l u e n ce d u s in many ways. One par ticular area in which it has shaped views on is t h at o f b o d y i m a g e, a l te r i n g o u r i d e a l o f t h e p e r fe c t b o d y. S u re l y the media has also caused weightloss and dieting to be constant co n ce r n s i n t h e m i n d s o f i m a g e obsessed adolescents and healthobsessed adults. Just what is dieting? What types of diets are there? Is dieting healthy? To the last question - yes, diets can be healthy when followed and observed in moderation. In this issue, we at YRC attempt to tackle the question of how to keep our diets in check. Due to the brevity of this article, however, in-depth analysis of the different diets will be difficult, hence a brief summary of each diet will be given instead.
The Fine Line Between Weight Loss & Malnutrition
Healthiness can be an enigmatic concept - everyone wants to be healthy, but just how do we accomplish this? One of the major concerns o f h e a l t h re vo l ve s a ro u n d t h e f o o d w e c o n s u m e . To many, food is something to look for ward to - a source of comfort; a companion. To some, however, food may be be an enemy to be resisted.
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Firstly, to answer the age-old question posed by the media - is it really possible to stay in shape/lose so much weight simply through dieting? Well, yes and no. Dieting is just part of the weight-loss equation - if you aim to lose, let’s say, 5kg in a period of 2 months, you have to diet on top of exercising frequently. Most people stick to dieting and skip the exercise part due to time constraints or sloth-related reasons, but overcompensating for the lack of exercise by taking our diets to extremes can actually lead to malnutrition, and in severe cases, even death. What exactly is malnutrition? It is the lack of nutrition in your body, caused by not eating enough, or not consuming enough essential vitamins or minerals, or being unable to properly process the food that you have eaten into your system. Eating disorders are an example of
1) Don’t forget to drink enough water Water is essential for burning calories. If you get dehydrated, your metabolism drags, and that means slower weight loss. Research suggests adults who drink eight or more glasses of water per day burn more calories than those who drink less. So try adding a glass of water to every meal and snack. Drinking a cup or two of cold water after you wake up is also very effective in boosting your metabolism.
2) Don’t eat too fast Due to our hectic schedules, most of us resort to gobbling down our food just to save those precious few minutes. As a result, we take in too many calories before we realize that we have eaten enough. It takes the brain approximately 20 minutes from the time you start eating to send out signals that you are full. Eating leisurely allows ample time for your brain to trigger that signal. So the next time you chomp into your burger, think about taking smaller bites, more slowly.
3) Don’t deprive yourself of sleep Many teens nowadays suffer from sleep deprivation due to juggling homework, extra-curricular activities and revision thus leading up to missing a few hours of sleep every night. A few hours may not seem like a big deal, but for those who are trying to go on a diet, getting the right amount of sleep is essential.
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Recent studies show that sleep deprivation can contribute to weight gain. When you don’t get enough shut-eye, your body produces more ghrelin, a hormone that makes you hungry, and less leptin, a hormone that increases satiety. Moreover, study after study has found a link between insufficient sleep and some serious health problems, such as heart disease, heart attacks, diabetes and even obesity. Teens on average need eight and a half to ten hours of sleep per night while children need ten to eleven hours of sleep per night.
4) Don’t get too stressed We all know that stress is not beneficial to our health both mentally and psychologically, but did you know that stress can also affect our health physically, especially when we are dieting? Stress produces the hormone cortisol. As cortisol impedes muscle gain and fat-loss, it is crucial that you minimize stress, and hence your cortisol levels, if you want to lose weight. Otherwise, regardless how much you exercise or how healthily you eat, it is unlikely you will be able to lose fat (even if losing muscle-mass may still occur) or gain muscle.
Y RC
Professions
...Understanding how the world works
By Athena Tan F E AT U R E S
Douglas Ong, Game Tester
Sitting behind a desk, with several other co l l e a g u e s h o o k e d u p to co m p u te r s just as he is, Douglas Ong’s eyes are transfixed on the monitor’s screen. With a confident click he selects an item from inventory. Yes, he’s physically desk-bound, in an office, but really, he’s in a different, largerthan-life realm. A few minutes later, YRC would interrupt him, a Singaporean holding a much coveted job by many nationwide: a game tester. The result of him holding this job was a very healthy relationship between him and gaming actively. When I ask why this job appeals to him, he mentions that passion clearly plays a part. Ong clearly has a deep love for gaming, which drove him to even consider this job, and considered it fun to test out products and at the same time, find out the flaws each time he played. “Testing the products”, he says, with a smile, “is fun and unconventional.” Another reason he got into the field was his parents’ encouragement in this career, but the one reason which stood out the most was the need of good programming skills. His skills in this area were, to a certain degree, good enough for him to pursue studying it in polytechnic, and to programme some things of his own. A large appeal factor to this career option is the fact that you get to play games for a living as part of your job. However, not many realize the actual hard work that game testers have to put in before the launch of a game, from early development right through the stressful pre-launch night. Issue 27
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Editor’s Picks Text by Natalya Thangamany Photos by Raymond Tan and Natalya Thangamany
EATERIES, TO EAT HEALTHY!
We take a tr ip to two unique local restaurants that promote healthier ways of eating, all without compromising on taste and quality. Thanks to today’s advancements and research in food science, it is increasingly easier for restaurants to strike a good balance between nutrition, and taste. Ye t n u t r i t i o n a n d healthiness still seldom figure in the l i s t o f co n ce r n s fo r most restaurants. Since we’re promoting healthy eating this i s s u e, we d e c i d e to visit two eateries that serve food that’s equal parts nutritious as it is delicious.
VEGANBURG 44 Jalan Eunos, Singapore 419502 Just a seven-minute walk from Eunos MRT Station, nestled next to a pet shop, is the vegan fast-food joint VeganBurg. The term ‘vegan’ means to completely abstain from animal products and to refrain from consuming anything with animal origins. As you would expect from a restaurant with the slogan, ‘Burgers that make you and the planet happy’, VeganBurg uses meat-free and organic ingredients to bring you a fresh kind of fast food. Katrina Hossen, a marketing communications executive at Ve g a n B u rg, to l d us that VeganBurg’s f o u n d e r, “d r i v e n by environmental concerns, decided to capitalise on the popularity of fast food in order to offer a wider variety of food for vegetarians”, giving birth to the concept of VeganBurg. The food at VeganBurg is reminiscent of the fast food we are so accustomed to; the texture of their burger patties are similar to that of the meat fillings you find at other fast food outlets. Yet you can chomp into these tender soy or potato patties knowing full well that no animals were slaughtered to fill your stomach. You are literally helping the environment when you eat one of those meat-free burgers. “People everywhere are conscious about what they eat, and here at VeganBurg, they know that every meal is a contribution Issue 27
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Spotlight
By Ambriesh Karthik and Nur Eva Alisha Md Hisham
Our writers did a fine job with the meringue cookies
rol sn’t cont briesh e o d g in il m Z ter as A her laugh to make batter attempts 40
Our w some criters prepare for the hocolatey ba cupcak red velvet tter es
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Parents Ask, Teens Answer ...Linking teens and parents together
Many parents find t h e m s e l ve s c a u g h t i n a dilemma: they want their children to adopt healthier eating habits, but have no desire to nag them about it to the point of hur ting their self-esteem. What should they do, then?
A parent asks: “Dear YRC, my child is putting on weight, and at the same time is getting sick a lot more frequently. I wa nt to en cou rag e hi m to min d hi s diet, but don’t want to come across as minding his weight gain as I do not w a n t t o r a t t l e h i s c o n f i d e n c e. H o w c a n I e n c o u r a g e my c h i l d t o a d o p t healthier eating habits?” Ron Yap, Senior YAC Core I find it admirable that you are concerned about your child’s diet. In comparison to many other parents today who “overfeed” their children and feel a perverse pride in pampering them, you are taking the first steps in helping him with his weight loss. The parents who give their child the world to eat would only shorten their lives, in fact. I am glad that you are mindful about your child’s self-confidence, instead of being insensitive about his weight gain. Hence, I suggest that the first thing you could possibly do is supply him with healthier food. Instead of limiting the amount of junk food he takes, limit the times he can go to fast food restaurants and purchase high-fat 46
foods instead. Slowly and gradually, introduce healthier snacks such as fruits and nuts which are more nutritious and just as delicious, maybe by adding them directly in his meals and on his plate. By not overtly trying to force healthy food down his throat, he won’t be affected psychologically as well. Remind him of why he needs to change his eating habits. Expose him to the psychological benefits of being fit, such as being less ill, and feeling happier. Always remind him that he has the opportunity to lead a better life. The reason why he’s not willing to eat healthier is because the short-term desire and pleasure of eating unhealthy food entices him more than the need to stay healthy, so the only way to solve this is to bring him out of his bubble into thinking of his long term health. Hence, as he matures, there is a high chance he will adopt a healthier lifestyle by himself. What you can do is hasten this process. At the same time, encourage him to exercise more to complement his healthier eating habits. If he’s exercising, remind him that eating too much would undo all his progress made and restore all the calories he lost. Apart from eating less, what you really
Tang Sze Kay, 14 CHIJ St. Nicholas School Mystery & Adventure
Sze Kay was born in 1999, and currently attends CHIJ St. Nicholas Girls’ School. She wrote this story two years ago as an embarrassing a person with a bad haircut, and hopes that she is at least less embarrassing now. Her interests include reading, writing, eating, sleeping, certain types of music, and history. She hopes that you will enjoy the story.
The Dead Body in Room 126 Illustrations by Adeline Lim
Prologue RING, RING. Shut up. Ring, ring I don’t have time for this! RING, RING I have a mountain of paper work to deal with here! RING Oh, bother. Click “This is Mr. Robertson Thomas, manager of The Burgundy Hotel, 31 Fibonacci Street. How may I help you?” 0 “Uh, sir…” Ugh. “What, Bob, what? If this is about your salary, I promise to get it paid as soon as-” “Uh, no, sir. This isn’t about my salary.” “Then what, Bob? What?” “Uh, sir, there’s a dead body in Room
126.” “WHAT?!”
Chapter 1 My name is Mr. Robertson Thomas. Yes, Robertson Thomas. Not Thomas Robertson, not Robert Thomas, but Robertson Thomas. In case you are curious as to how I came to be afflicted with such a name, well, that was my mother’s cruel idea of a joke. She always had a rather twisted sense of humour. Anyway, enough about my name, which, I suppose, you’d have seen already in the news. As to why my name was in the news, I am fairly sure that you do not have the full story. Actually, you definitely don’t if all you know about me is what you’ve read in the newspapers. Journalists are invariably gossip-mongerers, and as such newspapers are usually filled from cover to cover with rumours of questionable origins.
Disclaimer: Due to the length of the story, YRC is featuring only the opening chapter of the story. Get the full e-book on Google Books and the Janus e-bookstore. Issue 27
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F E AT U R E S
PROFILE
Sherlock Holmes, the fictional detective character created by Scottish writer Sir Arthur Conan Doyle, has endured in popular imagination and culture through the decades. Tang Sze Kay’s story is also party inspired by the Sherlock Holmes stories, and hers is hardly the only one. Sherlock Holmes, the detective wunderkind whose adventures have captivated the imagination of many a kid, is famous for his astute reasoning, knowledge of forensic science, and uncanny ability to effortlessly don disguises. Holmes, who first appeared in publication in the 1880s, was featured in four novels and 56 short stories. As the stories were originally published in the “Strand” magazine, a w i d e l y c i rc u l a t e d publication in England at that time, this made the stories fairly accessible, and they enjoyed a huge readership. The stories were often very compact, and did away with unimportant details. Generally, the stories have a distinct plot structure, and this, coupled with the Strand magazine’s illustrations, sky-rocketed the popularity of the Holmes stories. The popularity of the character has not faded
with time, however. If anything, it has persisted, if not grown, and the Sherlock Holmes and his adventures continue to be fertile ground for adaptations to both the big screen and small screen. Of late, celebrities like Robert Downey Jr. and Jude Law starred as Holmes, and his trusty doctor side kick John Watson, respectively, in the movies Sherlock Holmes and Sherlock Holmes: A Game of Shadows. On television, Sherlock Holmes continues to enjoy new life. The massively successful BBC miniseries Sherlock, starring Benedict Cumberbatch and Martin Freeman, has spawned one of the biggest and most ardent fan bases around, and the show effectively helped Cumberbatch explode into overnight superstardom. The show, which is adapted from actual published Sherlock Holmes stories, generates a great deal of internet discussion. The medical drama House is also highly inspired by the Sherlock Holmes legacy. Two of its main characters, Dr. Gregory House and Dr. James Wilson, have a similar chemistry to that of Holmes and Watson, with House often agitating and making wisecracks at Wilson, his long-suffering best friend. We think it’s wonderful that a story can resonate so deeply, and over such a long period of time, with different generations of readers!
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Walking Through Rain By Natalya Thangamany
We l i v e i n a v e r y d i v e r s e s o c i e t y. And while we are surrounded by people who look different from us, their experiences and struggles may not be so different after all. In this new column, we want to talk about people who live a little differently f ro m u s b u t h a ve t h e i r o w n s h a re o f j oy a n d te a r s. Pe o p l e w h o h ave walked through rain and lived. To kick off our new column Walking Through Rain, we take a closer look at autism. Autism is a condition that is not well understood in Singapore, even though there are estimates of at least 31,000 people in Singapore living with it, according to the Autism Resource Centre (Singapore)’s website. Autism is a spectrum condition, meaning that people who have autism vary from very mild to severe. People with mild autism are able to communicate with others albeit with some challenges. Those with severe autism may be unable to speak and control their movements, and may be dependent on 60
others for life. Challenges faced by individuals with autism include inability to recognize social cues, difficulties in mingling with others, difficulty in communicating and showing socially inappropriate behaviour. For Walking Through Rain’s premiere, we talk to 18-year-old Andrew, whose sister has moderate autism and is a student at St. Andrew’s Autism School. Andrew shares with us more about his sister’s trials and triumphs, his personal experiences and his future aspirations for both himself and his sister. What were your feelings when you found out about your sister’s condition? I first found out when I was about six years old, and I didn’t understand it at all, so I guess you could say I felt confused. But as time went by and I began to understand it more, I felt resentful and rather hopeless at times. How did you cope with reactions towards you and your sister when the both of you were growing up? What were your
Y RC
Aha! Moments
By Catherine Khoo
[ Editor’s Note: At 55, YRC’s Publisher, Catherine Khoo, has endured hard knocks and disappointments as she forged her career in the media industry. Her book, Love! Live Dangerously! And Have Fun! is a tell-it-all. The inspirational book is used in her workshops to exhort everyone to live life well. Here’s Chapter 2 of her book.]
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Final year examinations are around the corner. The stress is mounting for many of you. So why not take a breather and read this issue of the Young Reader Club, packed full of interesting and informative articles! Don’t forget that in the midst of all the busyness, it’s important to relax a little too.
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Freddy by Nicholas Ko
Freddy is a taxi driver. Although he does not show it on the outside, Freddy actually envies them and their worriless lives. Freddy is also on a journey to find out about his past why he doesn’t recall. Follow Freddy in his journey to know about his post as he lives a life in the shoes of another and discovers a hidden truth.
Doodle by Nicholas Tan
Imagine having your drawing coming to life. Cool right? Now imagine that same drawing ruining your life. Not so cool. Deo is striving to be a comic illustrator, but doesn’t have any friends. One night, his drawing comes to life, calling itself Doodle. They both strike up a fast friendship. However, their friendship is interrupted by Deo’s scheming Uncle. Will Doodle be taken away from Deo? Or will their friendship brave through the struggles?
PLUS OUR NOT-TO-BE-MISSED COLUMNS AND DEPARTMENTS:
* YRC Investigates * CORE 101 * Reel Talk * Inspirations * He Said, She Said * Professions * Editor’s Picks Get to know more about YRC Magazine! Visit www.youngreaderclub.sg for subscriptions, contributions and more!