Free Press, Iss 4 Ed 17

page 6-7: inside the lunchroom: reporters examine the cafeteria

page 5: how social media has obstructed our view of food

november 7, 2013 volume 4. edition 17.

2

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ACADEMICS november 7, 2013

cooking classes culinary program teaches more than just how to cook page by darian koenig

photo by kristina foster Oct. 16 and 17, Hess’s Culinary Essentials classes learned how to make cinnamon roll dough, filling and icing. After the rolls came out of the oven, the smell of cinnamon filled the room and beyond.

“Hopefully what I am imparting in the culinary classes is a love of making good food, whether it is for themselves or for their family,” Hess said.

Over time, however, the focus of family and consumer science classes has shifted. The courses were initially intended to teach skills that would be useful in a practical sense throughout life, but in the early 21st century, the curriculum assumed a new objective.

“This class was originally taught to give people the background to be able to feed their family,” Hess said. “It is not so much focused on that anymore; our focus is now on the career.”

In culinary class, students flip through the Occupational Outlook Handbook, a government-issued resource, to gain knowledge about various foodby kenneth palmer service vocations. The class serves as both a useful The smells of baked goods and desserts waft opportunity to gain fundamental cooking skills and through the air as students wander past culinary as a type of preliminary vocational education course. teacher Kerri Hess’s classroom, a place that many This change is part of a broader movement to speculate to be filled to the brim with incessant increase the emphasis on career options that do not snacking and leisurely times. While that is not the whole story of the culinary department, Hess admits require a traditional four-year college education.

“The outlook now for Lawrence Public Schools that her class is not as rigorous as some other is that not everyone is going to go to college,” Hess courses. said. “With career and technical education, [there] “… [The courses are] not meant to be too easy, and [they are] not meant to be too hard,” Hess said. are ways that people can educate themselves without going to a four-year college.”

Although the culinary courses are traditionally While there exists the perception that culinary not as challenging, Hess can attest to the value of a courses are just for kids who are reluctant to take a foods course on a pragmatic level. more challenging elective, kids who take the class “They [the dishes] are definitely more practical, end up learning skills they will use in the future and especially in Culinary Essentials…,” Hess said, “you about many food-related careers. have a basic recipe to follow … you have to know Some students come in with a set idea of culihow to measure and which [tools] to use.”

Culinary Essentials, the first food-related course nary as a field that only involves cooking, but Hess assures that the field is much more diverse. any student can take, is a beginner course that “They don’t have to become a chef,” Hess said. equips participants with the necessary skills to begin cooking. This course not only requires that students “There is event management and planning… there is attain a basic aptitude in the realm of food prepara- beverage management… there are a lot of avenues that they can pursue besides aiming to be a chef.” tion, but also gain an understanding of basic nutriWhile an aspiring chef can use the course to tion science and food service careers.

Hess’s students also learn communication skills. hone his or her abilities, another individual may find a career path that suits him or herself perfectly, and “If you aren’t communicating with your kitchen members, somebody could mess up measurements an inexperienced student can gain knowledge of or put in the wrong ingredient,” sophomore Meghan basic food preparation. Regardless of the student’s aims, he or she can be confident that the culinary McClorey said. “Communication is very important course will benefit him or her later in life. and following directions is really important.”

“I tell my students that whatever we learn in this While Hess considers these important lessons, class, we can take right out that classroom door and the simple appreciation of food can be the most valuable thing she thinks she can give her students. they can use it,” Hess said.

check out our twitter page @FSfreepress

free press staff: hannah moran- editor in chief ryan liston- co-online editor in chief kyra haas- co-online editor in chief sarah whipple- design editor rosemary newsome- copy editor hannah reussner- copy editor sarah lieberman- copy editor maria carrasco- social media editor kristina foster- photo editor darian koenig- assistant design editor

kaitlyn foster- designer cierra campbell- designer rebecca moran- reporter morgan noll- reporter catherine prestoy-reporter fiona mcallister-reporter sam goodwin- reporter hala hamid- reporter kenneth palmer- reporter ciara sayler- reporter gavin spence- reporter evan frook- reporter thomas riggs- photographer bridget brown- photographer nick popiel- photographer jacob hood- cartoonist

our mission:

The Free Press is an open forum that accepts letters to the editor and guest writings. They must include the writer’s name and telephone numbers. Articles may be edited due to space limitations, libel or inappropriate content. Letters may be submitted to Room 115 or sent in care of Free Press to Free State High School, 4700 Overland Drive, Lawrence, KS, 66049.

The opinions expressed are not necessarily those of the Free Press staff, the high school administration, or that of the USD 497 Board of Education.

cover by sarah whipple

NEWS november 7, 2013

3

page by sarah whipple

obamacare vs. affordable care act breaking down the basics of new healthcare system

Sophomore Christian Lemsey took the poll and was shocked to hear the affordable care act and obamacare are the same thing.

Various students were polled at lunch. A similar poll was done

by Jimmy Kimmel, and many Americans believed the laws were different as well.

which do you support?

49 students polled

% 3 5amacare

Ob

47%

Affo Car rdable e Ac t

photo by bridget brown

by sarah lieberman

A failure to reach an agreement on funding The Affordable Care Act led to a recent government shutdown. Members of Congress had strong, and opposing, opinions. The Affordable Care Act has been strewn across news everywhere, triggering an increase in public interest.

Late-night talk show host Jimmy Kimmel went “on the streets” to see if Americans knew the basics about this hot-button issue. His crew polled random pedestrians asking, “Which plan do you support: the Affordable Care Act or Obamacare?” The strong reactions the poll evoked wouldn’t be so disturbing if not for one simple fact: The Affordable Care Act and Obamacare are the exact same thing.

The responses could be attributed to a few different things. Uninformed voters could simply be taking random guesses in order to avoid looking out of the loop.

Another possibility is the connotation surrounding the name of the President of the United States whose recent approval rate was around 42 percent.

Tea Party Republicans in Congress nicknamed the Affordable Care Act

“Obamacare.” Even the name “Obama” invokes a variety of reactions in many Americans. Tying the president’s name onto a controversial bill, whether a deliberate strategy or not, has had a notable effect on the Affordable Care Act’s public approval.

Having positive or negative feelings towards a bill solely based on the attached name of a political figure can show America’s polarization, and somewhat ignorant, state. Republicans seem to cringe at anything with the word “Obama” tacked on, while Democrats tend to wholeheartedly support it.

However, Free State showed this isn’t always the case.

A poll similar to Jimmy Kimmel’s was circulated through the cafeteria. On the first day, 20 random students were handed an iPad, asked to anonymously give their opinions on health care.

Seven people marked they prefer Obamacare.

Seven people marked they prefer the Affordable Care Act. Two people abstained.

Four people asked, “Aren’t they the same thing?”

The purpose of this poll was not to embarrass students. This one question quiz was given to examine the way students regard political issues.

Are influenced by political figures or the issues?

Two identical issues were viewed differently simply because of the personal feelings surrounding the nickname of the legislation.

It was not necessarily the individual taking the quiz who was biased regarding Obamacare; the answers could be the results of skewed information sources students based their answers on. Today, it’s difficult to find unbiased facts about what the Affordable Care Act really is.

The Affordable Care Act is a bill meant to make healthcare more affordable and accessible to all Americans. The ACA lowers monthly health care payments, also known as premiums, for private health insurance. Children will now be able to stay on their parents’ health care plan until age 26. The Health Insurance Marketplace, a website created by The Affordable Care Act that offers health care exchanges, will cover all necessary benefits. Also, people will no longer be denied

Follow @FSFreePress on Twitter for game updates, announcements and the latest going on at Free State HS

check out fsfreepressonline.com

for additional stories on...

• •

study locations Brandon Wilson

•

extreme drug use

Text your lunch order to (785)393-6225.

One texter wins a free lunch everyday!

health care due to preexisting conditions.

In 2014, individuals that have chosen to be uninsured will be fined. This is described as an “individual mandate” which means that the bill forces individuals to either sign up or pay a penalty. The individual mandate is one of the most debated aspects of the bill.

The reason behind insuring everyone is to prevent people from becoming too burdened by medical bill debt and for the healthcare system to not be overburdened by those who are uninsured.

Often, the uninsured end up in the emergency room with advanced symptoms when they could have been treated in a doctor’s office earlier in their disease.

This raises the overall cost of healthcare because emergency room costs are higher than that of doctor’s offices.

To research the facts on the ACA here are some websites to research...

Politifact

www.politifact.com/subjects/health-care/

FactCheck.org

www.factcheck.org/2013/09/factchecking-pernicious-obamacare-claims/

4

EDITORIAL november 7, 2013

page by jacob hood

parking lot probs

students get fed up with crammed, congested parking lot Free Press staff editorial

Don’t be fooled by the aggressive honks, reckless swerving or the hostility that fills the parking lots and side streets, we are only “creating a safe, positive learning environment.”

The Problem Every time drivers ignore safety in order to get somewhere quicker, they are putting the safety of others around them in jeopardy. Teenagers’ bad driving habits are a result of overconfidence paired with a lack of experience.

But hours logged behind the wheel won’t necessarily transform someone into a considerate driver.

Parents who drop their kids off at school contribute to the congestion. Part of the problem is parents who drop off their child in the middle of the street and shout “goodbyes” as their kid slowly drags his or her feet out the car.

“Rules of the Road” A set of parking lot expectations or “Rules of the Road” students AND parents should follow might be the solution.

These “Rules of the Road” could legitimize the unwritten rules in the parking lots. This could help parents and students alike who are unaware of courtesies like the “alternating rule” where drivers alternate which car pulls into the line of traffic leaving a lot.

The list of “Rules of the Road” could include simple reminders like “looking before backing out is the key to not colliding with another car or person.”

The “Parking Regulations” form students sign to purchase parking passes should include these “Rules of the Road.” In addition, they should be inserted in the “Auto Parking” section of the student handbook.

Eliminating Conflicting Drop-off Areas The school buses provide a contradiction; they are a convenience for all those who ride them, yet they

inconvenience other drivers. Buses should be kept separate from the rest of the parking lot congestion.

Perhaps creating a bus drop-off area where the community garden exists next to the baseball fields would ease the congestion. Bus riders could walk to school without obstructing other single passenger drop-off areas.

Create clearer signage Since almost a fourth of the school’s population is dropped off at school, it seems only fair to accommodate them. Because the campus was initially designed for only three grades of students, the unanticipated additional 400 freshmen and the need for their parents A daunting line of cars forms after seventh hour. Students to drop them off were left out of the equation.

To prevent parents from spending half their morn- expect longer lines on Thursdays when all classes release at the same time. ing in the dreaded south “circle drive” more specific photo by kristina foster signage like “In” and “Out” signs, lane markings and turn lane arrows could be created to provide clarity.

Exits and Entrances Another source of aggravation is having only two exits and entrances to student parking. The solution to this problem would involve the district purchasing property and changes to city zoning, but the district needs to address this problem as Free State grows. ~Treat others the way you ~Be ready to exit the At Lawrence High, the parking lots have at least four want to be treated vehicle before being outlets that flow into three different roads, rather than dropped off two outlets that flow into one congested road. ~Look before backing out Additional outlets would increase safety in cases of ~Adjust your parking if ~Be aware of the cars your car isn’t lined up emergency. On the day of the bomb threat incident two around you straight years ago, some students spent over 30 minutes getting out of the parking lot. This situation, or one similar, ~Assume pedestrians can’t ~To avoid road-rage, wait could happen again. Students need to be able to exit see you for the traffic to clear out the property quickly while emergency vehicles need to before going home have access to handle the problem ~Don’t hit and run Something needs to change to ensure the safety ~Don’t do donuts ~Use the side of the road and sanity of the Firebird community.

Free State’s Rules of the Road

to let someone out, not the middle

~Don’t cut through the retirement home parking lots

check out fsfreepressonline.com

for additional stories on...

• • •

Staff Blogs CTE Stats Can We Talk

Q: how does social media affect food choices?

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OPINION november 7, 2013

5

page by sarah whipple

i’ll make my cake and eat it too

reporter weighs in on gender roles portrayed via social media food

by rosemary newsome

Don’t let social media posts fool you: we girls like to eat just as much as guys do.

To all the girls who only instagram pictures of their salad: we know your guilty pleasure is chocolate ice cream. While girls may consume less food than boys (which isn’t always the case if you’ve been to a cross country team dinner), that doesn’t mean they enjoy it any less.

And I know from the thousands of foodie Pinterest accounts that I am not the only one who loves to stuff their face with delicious sustenance. Not that I’ve ever actually completed a recipe from my account, but in my dreams, I am devouring Hawaiian BBQ Quesadillas and Funfetti Gooey Cake Bars for

dessert.

Pinterest is not the only site that causes users to gaze longingly over scrumptious pictures of heavenly pastries. For a brief period, I followed the @ItsFoodPorn twitter account until I quickly realized it was a dangerous idea.

While these sites may be harmless to the average teenager who simply enjoys drooling over delicacies they will never attempt to prepare themselves, it can be detrimental to people who get the impression that people can lead healthy lives on a diet of these rich meals. For social media users in charge of their meal plan ( just a heads up, your mom won’t be there to make you eat your green beans in college), they must be wary

of indulging in these elaborate treats daily.

Does this help our obesity rate? Probably not. But for the health nuts of cyberspace, @ befitfood instagram account proves that eating healthy can be appetizing too.

For every recipe requiring a Paula Deen amount of butter, one could also find an array of “skinny” dishes on Pinterest if they are willing to sacrifice sodium or fat content.

In addition to giving the social media community a skewed view of what every meal should consist of, some Instagram accounts also perpetuate gender stereotypes.

This is evident in the “#wifeymaterial” trend girls post along with pictures of a home cooked

meal. Congratulations on becoming a functional adult! That will serve you well in college if you don’t want to live off ramen noodles.

Unfortunately, the phrase also implies that in order to be a suitable wife, one must be able to cook and perform other domestic tasks.

The expression, whether some realize it or not, is prolonging a cycle of womanly degradation by undermining the importance of other qualities one should seek in a partner, like being funny, smart or athletic.

Perhaps I’ll put #wifeymaterial with a picture of the next “A” I receive on a test.

Of course, that’s not to say women should be ignorant in the art of meal making. My eighth

grade Family And Consumer Sciences class has demonstrated that if I had paid attention in class, perhaps I wouldn’t still struggle to scramble an egg.

While males may be busy seeking a girl who can efficiently make him a tasty sandwich, they are overlooking an opportunity to showcase their own cooking skills.

Just a tip, guys: girls would would go crazy if you posted “#hubbymaterial” along with a picture of honey glazed salmon and a side of baked zucchini fritters.

While social media may be skewing both our idea of a balanced meal and gender roles, it brings variety and offers interesting choices for something we all must do: eat.

top six instagrams for foodies

1. love_food 2. lifeandfoods 3. foodporno 4. danny1959 5. cupcakesdaily 6. cupcakespost

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page by darian koenig

*

school lunch myth debunked from cafeteria to commons

by gavin spence and becca moran

On a daily basis, the cafeteria workers arrive at 6:30 a.m. to satisfy the breakfast crowd with huge grins, open arms and ample pumpkin muffins.

After 8:05 a.m., the lunchroom still hasn’t taken any breaks.

Cafeteria workers spend a portion of the morning stocking several vans with pizza, egg rolls and salads. These vehicles then head off to cater to schools all around the district--even sometimes the district office. Then, after the catering is complete, the cafeteria staff gears up for the winding lunch lines that will begin assembling at 11:47 a.m.

The cafeteria serves around 800 students daily, except for on chicken strip days, when they serve 900 students. Another popular item is the tri-taters. The cafeteria works through approximately 180 pounds of the fried potato triangles per week.

Despite these crowd favorites, not everything is ideal in the lunchroom. Sandy Barnes, the main dish cook, would like to spice things up a bit, or, at the very least, season the vegetables. But one thing is holding her back from achieving that goal: the government.

The government ensures the cafeteria food is healthy and beneficial for the students, and the workers must get the menus approved before they change anything.

Kathy Hanna, cafeteria manager of 16 years, didn’t complain when the government stepped in to make school lunch more healthy; she accepted it and made sure her kitchen implemented these changes.

“We have begun to use less frozen items and canned soups because of their high sodium content,” Hanna said.

“We have begun to use less frozen items and canned soups...”

-kathy hanna, cafeteria manager As a replacement, the staff began to make homemade soups. They also had to reduce the use of sugar. To accommodate that, they offer many kinds of fresh fruit on the salad bar.

photos by bridget brown The food bars display a wide array of colorful vegetables available to students everyday. Cleanliness, food temperature and proper signage are all essential regulations the federal government requires school cafeterias follow. The Free State cafeteria has had five inspections in the past four years and three in 2012.

A group of students in the lunchroom munch on the multitude of food options available.

The big bowl of fruit has to be refilled during every lunch block.

Some students who would like to choose nutritious meals feel limited by the cold, vegetable-based options and are turned off by the long lines to get a sandwich. They feel the cafeteria could work on providing healthier choices that are still “hot lunches.”

Junior Tommy Finch said he would choose nutritional foods if there were any choices beyond salads and sandwiches.

“I like something chewy and meaty for lunch,” Finch said.

Junior Tyler Darnall is not a fan of school lunch, deeming the food to be “greasy” even as it underwent a “healthy” makeover.

When asked why he didn’t purchase a salad or sandwich to avoid the greasiness, he said the healthy grub had no flavor.

“I don’t think they used to be healthy,” Darnall said, “but now they’re like grossly healthy that it’s to the point that nothing is good…”

“The produce regulations change constantly,” said Lisa Baxter the assistant manager of 16 years.

They have to meet those regulations with the produce, while keeping everything else at safe temperatures and conditions.

For example, the taco meat changes pans and goes through a quick chill process to lower the temperature. To remain as safe as possible, it can only be reheated one more time.

The lunchroom staff created a motto to remind themselves of the extensive processes’ purpose.

“If I wouldn’t eat it, why would the kids eat it?” Hanna said.

Even though the staff tries to meet lunchroom regulations

“If I wouldn’t eat it, why would the kids eat it?”

-kathy hanna, cafeteria manager

“now they’re like grossly healthy that it’s to the point that nothing is good... ” -tyler darnall, junior

Senior Cale Kobler has a similar view, but he takes a different approach.

“The bad-for-you options, like pizza, they try to make healthy, which makes you not want to eat it because it’s not good,” Kobler said. “So I get the healthier ones because they don’t mess with it.”

Along with government regulation of the food served, the cafeteria has other strict standards to maintain.

Food upkeep is a very serious matter in the lunchroom. The food has to remain at certain temperatures. Temperatures of the food are taken in the salad bar as well as the main dishes.

Every five years, the workers in the lunchroom have to go through sanitation training, but cleanliness isn’t the only health concern when it comes to cafeteria food.

and the workers wear gloves and hair nets, that hasn’t stopped them from getting a few violations.

As of Nov. 6, 2012, the cafeteria was issued one violation because of a small pest issue. Using the glue traps, the kitchen staff immediately got the problem under control.

When their next inspection happened on Jan, 24, 2012, the small pest issue was gone and they had no violations.

Their most recent inspection on Sept. 4, 2013 was a slight regression from their inspection in January. The violation was no longer pest control but cleanliness.

By mistake, an employee touched their face with a gloved hand and continued to work afterwards without changing her gloves.

Also, proper hand washing signs were supposed to be on display at each handwashing sink. Only one sign was found at one sink, while six others remained without proper signage.

However, the inspections were irregular, with three in 2012 compared to just one inspection in 2010 and 2011.

Despite these rough patches, the staff remains positive and retains a team-like bond as they rally to fix their violations.

FEATURES november 7, 2013

7

page by darian koenig

by jacob hood

behind the me als

FEATURES november 7, 2013

lunch time

6

page by darian koenig

*

school lunch myth debunked from cafeteria to commons

by gavin spence and becca moran

On a daily basis, the cafeteria workers arrive at 6:30 a.m. to satisfy the breakfast crowd with huge grins, open arms and ample pumpkin muffins.

After 8:05 a.m., the lunchroom still hasn’t taken any breaks.

Cafeteria workers spend a portion of the morning stocking several vans with pizza, egg rolls and salads. These vehicles then head off to cater to schools all around the district--even sometimes the district office. Then, after the catering is complete, the cafeteria staff gears up for the winding lunch lines that will begin assembling at 11:47 a.m.

The cafeteria serves around 800 students daily, except for on chicken strip days, when they serve 900 students. Another popular item is the tri-taters. The cafeteria works through approximately 180 pounds of the fried potato triangles per week.

Despite these crowd favorites, not everything is ideal in the lunchroom. Sandy Barnes, the main dish cook, would like to spice things up a bit, or, at the very least, season the vegetables. But one thing is holding her back from achieving that goal: the government.

The government ensures the cafeteria food is healthy and beneficial for the students, and the workers must get the menus approved before they change anything.

Kathy Hanna, cafeteria manager of 16 years, didn’t complain when the government stepped in to make school lunch more healthy; she accepted it and made sure her kitchen implemented these changes.

“We have begun to use less frozen items and canned soups because of their high sodium content,” Hanna said.

“We have begun to use less frozen items and canned soups...”

-kathy hanna, cafeteria manager As a replacement, the staff began to make homemade soups. They also had to reduce the use of sugar. To accommodate that, they offer many kinds of fresh fruit on the salad bar.

photos by bridget brown The food bars display a wide array of colorful vegetables available to students everyday. Cleanliness, food temperature and proper signage are all essential regulations the federal government requires school cafeterias follow. The Free State cafeteria has had five inspections in the past four years and three in 2012.

A group of students in the lunchroom munch on the multitude of food options available.

The big bowl of fruit has to be refilled during every lunch block.

Some students who would like to choose nutritious meals feel limited by the cold, vegetable-based options and are turned off by the long lines to get a sandwich. They feel the cafeteria could work on providing healthier choices that are still “hot lunches.”

Junior Tommy Finch said he would choose nutritional foods if there were any choices beyond salads and sandwiches.

“I like something chewy and meaty for lunch,” Finch said.

Junior Tyler Darnall is not a fan of school lunch, deeming the food to be “greasy” even as it underwent a “healthy” makeover.

When asked why he didn’t purchase a salad or sandwich to avoid the greasiness, he said the healthy grub had no flavor.

“I don’t think they used to be healthy,” Darnall said, “but now they’re like grossly healthy that it’s to the point that nothing is good…”

“The produce regulations change constantly,” said Lisa Baxter the assistant manager of 16 years.

They have to meet those regulations with the produce, while keeping everything else at safe temperatures and conditions.

For example, the taco meat changes pans and goes through a quick chill process to lower the temperature. To remain as safe as possible, it can only be reheated one more time.

The lunchroom staff created a motto to remind themselves of the extensive processes’ purpose.

“If I wouldn’t eat it, why would the kids eat it?” Hanna said.

Even though the staff tries to meet lunchroom regulations

“If I wouldn’t eat it, why would the kids eat it?”

-kathy hanna, cafeteria manager

“now they’re like grossly healthy that it’s to the point that nothing is good... ” -tyler darnall, junior

Senior Cale Kobler has a similar view, but he takes a different approach.

“The bad-for-you options, like pizza, they try to make healthy, which makes you not want to eat it because it’s not good,” Kobler said. “So I get the healthier ones because they don’t mess with it.”

Along with government regulation of the food served, the cafeteria has other strict standards to maintain.

Food upkeep is a very serious matter in the lunchroom. The food has to remain at certain temperatures. Temperatures of the food are taken in the salad bar as well as the main dishes.

Every five years, the workers in the lunchroom have to go through sanitation training, but cleanliness isn’t the only health concern when it comes to cafeteria food.

and the workers wear gloves and hair nets, that hasn’t stopped them from getting a few violations.

As of Nov. 6, 2012, the cafeteria was issued one violation because of a small pest issue. Using the glue traps, the kitchen staff immediately got the problem under control.

When their next inspection happened on Jan, 24, 2012, the small pest issue was gone and they had no violations.

Their most recent inspection on Sept. 4, 2013 was a slight regression from their inspection in January. The violation was no longer pest control but cleanliness.

By mistake, an employee touched their face with a gloved hand and continued to work afterwards without changing her gloves.

Also, proper hand washing signs were supposed to be on display at each handwashing sink. Only one sign was found at one sink, while six others remained without proper signage.

However, the inspections were irregular, with three in 2012 compared to just one inspection in 2010 and 2011.

Despite these rough patches, the staff remains positive and retains a team-like bond as they rally to fix their violations.

FEATURES november 7, 2013

7

page by darian koenig

by jacob hood

behind the me als

FEATURES november 7, 2013

lunch time

6

8

PROFILE

november 7, 2013

page by kristina foster

*

challenging lifestyles

senior sam dowell and junior sydney moreano combat diseases that influence what they eat

by catherine prestoy

Every morning before breakfast, junior Sydney Moreano pricks her finger.

Diagnosed with type I diabetes, Moreano must measure her blood sugar levels six times a day. In the mornings, after she sees it’s within a healthy range, she hooks up her insulin pump and eats a breakfast of cereal and coffee.

Moreano was diagnosed with type I diabetes when she was in middle school.

Type I diabetes is a condition in which the pancreas does not produce insulin in order to absorb sugars in the blood.

As a result, Moreano has to check her blood sugar levels constantly, watch her food intake and wear an insulin pump everyday. Blood sugar spikes cause cranky and irritable moods, while blood sugar drops cause a lack of focus.

“It can be overwhelming,” Moreano said. “At first, my parents were really strict with me, and it was really hard for me to leave the house. It’s scary having any type of thing wrong with you.”

On the same spectrum, senior Sam Dowell starts his morning with a breakfast supplemented by specially made formula that consists of protein without

phenylalanine, an amino acid. Dowell’s condition doesn’t require medications.

However, he has to carefully monitor the food he eats.

Phenylketonuria or PKU, is a genetic disease that is found in 1 of 15,000 newborns. The illness prevents the body from breaking down phenylalanine.

Diagnosed with PKU as a child, Dowell, therefore, can’t eat more than six to ten grams of protein a day. He is at risk of experiencing protein buildup in his brain, which would cause serious mental health problems.

Dowell orders specially made, phenylalanine and protein free meals online and must purchase low protein foods at the supermarket.

For lunch, he will eat a sandwich made of low protein bread stuffed with vegetables and low protein cheese.

“It was a lot harder as a kid, especially going to camp,” Dowell said. “I was always surrounded by everyone eating a bunch of other things that I could never eat.”

Watching their peers consume any foods they please is an everyday agony for both Dowell and Moreano.

Fortunately, they found their normal

dietary restrictions become more of a habit over time. “...Basically from the beginning of life to adulthood, it’s a lot stricter because your brain is still growing,” Dowell said.

As young adults well-accustomed to their lifestyle, the two students now find watching their food intake to be second nature.

“Now I can look at a handful of something and know how many carbs are in it whereas before I would have to count every single one, weigh it and look in my book,” Moreano said. “Like anything, you get better at it with time.”

Despite being born with health conditions, they find that their illnesses helped them develop into the people they are.

“When I was younger, ... I wanted to

follow us on twitter! @fsfreepress we’ll follow you back and provide you with the latest updates in academics, sports and school happenings

photo by: kristina foster

be able to eat meat and all that stuff like everyone else, but now it really doesn’t affect me very much at all,” Dowell said. “[If I didn’t have PKU] I would probably stay a vegetarian, at least for the most part.”

Moreano believes that her dietary restrictions that come with having diabetes also taught her the importance of responsibility in not only watching the foods she eats, but also in the long run of life.

“Having diabetes taught me responsibility and I feel like I was really irresponsible when I was younger,” Moreano said. “I feel like I wouldn’t have matured the way I needed to. I feel like if I didn’t have diabetes my life would be a lot easier, but I wouldn’t be who I am.”

2

1

HOMETOWN HUB november 7, 2013 page by kaitlyn foster

celebrating lawrence’s best since 1854

3

4 coffee

In addition to Starbucks and Dunkin’ Donuts, cold and cool Lawrence has a thriving A recurring trend, community of small, unique Fro-Yo establishments coffee nooks like Java Break or the first popped up all Bourgeois Pig. Java Break offers over the United States some peculiar foods, such as their in the 1980s, but quickly lost surprisingly extensive cereal bar. business in the late 1990s and $3 will buy a takeout container early 2000s. Recently, however, stuffed with three kinds of cereal, these self-serve, pay-per-ounce a topping, and milk. The Bourfrozen yogurt shops are regaining geois Pig doubles as a wine bar at ground. Targeting young people night. Coffee shops never seems (or some would argue, old people to go out of style, and as Lawtrying to seem hip), the inside rence grows, the eclectic coffee of Orange Leaf sports futuristic scene grows with it. curves in everything from its Chains: furniture to its paint and bright Starbucks colors, designed to make one feel 647 Mass St refreshed. Though the future is 4701 Bauer Farms Dr never certain, the larger names in Dunkin’ Donuts froyo promise to stay around.

521 W 23rd St Orange Leaf 1400 W 6th St 4801 Bauer Farm Dr Lawrence Originals: TCBY Java Break 845 Mass St 17 E 7th St Tad’s Tropical Snow-Sno Cones Aimee’s Coffee House 939 Iowa St 1025 Mass St Z’s Divine Espresso 1800 E 23rd St 10 E 9th St The Bourgeois Pig 111 E 7th St

5

9

hometown hub by evan frook photos by kristina foster and nick popiel

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cookies Lawrence provides a variety of ways to buy cookies, including a delivery service called Gourmet Cookies, as well as Blue Chip and Eileen’s Colossal Cookies. The newest addition to the cookie game is Hot Box Cookies, located downtown at 732 Massachusetts street, and serving walk-in, phone order and delivery, Hot Box seems to offer the best of both worlds, also supplying the arguably most extensive selection, from red velvet cookies to cookie sundaes, a treat made of cookies drizzled with hot fudge and placed on two scoops of ice cream.

Chains: Eileen’s Colossal Cookies 4931 W 6th St Mrs. Field’s 845 Mass St Blue Chip Cookies 3514 Clinton Pkwy They deliver: Hotbox Cookies 732 Mass St Gourmet Cookies delivery only 785-838-9866

cupcakes Although analysts doubt the longevity of cupcake shops in general, Lawrence cupcakeries are going strong. sushi Billy Vanilly is a dessert shop Growing in popularity dedicated to cupcakes, though in the U.S. around the late they also offer cakes, cake pops, 1900s, sushi has become icing shots and parfait cup. exceedingly Americanized to Catering to walk-ins and orders, the point where it’s no longer Billy Vanilly is the only surviving considered exotic. Even an averLawrence cupcakery. Many other age sized, and relatively isolated places allow for the purchasing town like Lawrence now has sushi. of cupcakes, though they are not Wa Restaurant, Yokohama Sushi solely dedicated to them. Many Downtown and Tryyaki are some bakeries and supermarkets also of the local places that serve offer cupcakes, such as Hy-vee sushi. and Dillons.

WA Japanese Restaurant Billy Vanilly 740 Mass St 914 Mass St Yokohama Sushi Hy-Vee 811 New Hanpshire St 3504 Clinton Pkwy 1730 W 23rd St 4000 W 6th St Tryyaki Dillons 701 W 23rd St 3000 W 6th St 1015 W 23rd St 1740 Mass St 4701 W 6th St

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HEALTH page by sarah whipple

to gluten or to not gluten why gluten can make you feel crummy

by kyra haas

Not everyone with a gluten allergy or celiac disease was born with their condition.

My aunt used to carb up on pasta before her college track meets, eat peanut butter and jelly sandwiches for lunch and enjoy an occasional slice of toast in the mornings.

Then, something changed.

Her hair fell out in clumps and her feet swelled to the point that she could no longer fit them in a pair of tennis shoes. After a doctor visit, she learned that her kidneys were completely shutting down. At only 25, my collegiate trackstar aunt was dying. It took the doctors several long months to pinpoint the reason for her sudden dramatic drop in wellbeing: Celiac disease.

The grains of the food pyramid’s bottom most tier were the root of my aunt’s life-threatening condition. After she cut gluten, she miraculously returned to her healthy, athletic, mid-20-year-old self within weeks.

Before two months ago, I didn’t understand why someone without celiac disease would choose to forfeit fried chicken, doughnuts, cake and bread for no reason other than to say they joined the ever widening ranks of the trendy gluten-free hipster army. I felt that if bread didn’t make one’s internal organs stop working, he or she should eat as much gluten as possible.

In fact, people who abstained from gluten when they weren’t diagnosed with celiac disease got on my

nerves.

At a camp I worked at this summer, a fellow counselor gobbled up strange rice crackers and funky, “special” soups because she was “sensitive” to gluten. I asked her what happened when she ate it, expecting a dramatic reaction. She gave me the altogether irritating response that gluten made her stomach queasy, so she just quit eating it.

In my mind, this chick just wanted an opportunity to explain why she couldn’t possibly eat chicken nuggets like everyone else. She wasn’t hungry for rice cakes--she was starved for attention.

My perspective completely changed in a matter of months. I began to feel awful. My kidneys weren’t shutting down, but I was more than a little queasy. I had

stomach issues constantly. I was perpetually fatigued. I couldn’t focus on anything. All I wanted to do was sleep forever.

One day, when I was feeling particularly uncomfortable, I recalled my fellow camp counselor and her special food. I began to Google “why do I feel like crap?” and “gluten allergy.” My cursor stumbled upon a website that listed symptoms of gluten intolerance: digestive issues, chronic fatigue, brain fog, feeling tired after consuming gluten, mood swings, depression, pain in fingers, knees or hips, ADD symptoms and anxiety. Besides making me think of the side effect listing on an antidepressant commercial, the list reminded me of myself. I decided to cut gluten for two months to see if I

felt any better.

Two months later, I still don’t eat gluten. Choosing to eliminate it from my life dissolved my prejudice against food sensitive people because I now directly relate to the breadless plight of the gluten intolerant. I’m no longer an absentminded zombie with a gut ache. If the health benefits end up being short term, I’ll regret forfeiting my cake, doughnut, sandwich and cookie opportunities when my metabolism was decent enough to process that refined sugary goodness, but right now, I feel better. The pros outweigh the cons, and I unenthusiastically remind myself of how “great” I feel every time I pass on someone’s homemade, chocolate-infused, buttercreamfrosted, birthday cupcakes.

gluten- a protein composite found in foods processed from wheat and related grain species, including barley and rye.

in bread heaven

gluten-free provides no benefits

by hannah moran

Every Christmas since I was five years old, I’ve baked, decorated and consumed gluten-free cookies.

No, I was not trying to increase my athletic abilities or slim down. Rather, my two cousins had a severe case of celiac disease and were violently allergic to gluten. If my cousins, Maya and Aidan, were to even breathe in a little wheat flour, they’d go into anaphylactic shock and have to be injected with an epi-pen.

Christmas dinner has been

free of pasta, crescent rolls and traditional sugar cookies for as long as I can remember. My aunt arrives at my grandmother’s house in Wisconsin lugging an enormous cooler stocked with four days worth of various gluten-free goods. At restaurants, she relentlessly pursues the waiter, chef or manager until someone assures her that her children’s food is gluten-free.

Meanwhile, I order a huge stack of pancakes and lap up some fettucine alfredo as my cousins look on with envy.

One year, I distinctly remem-

ber saying to my parents, “If I had celiac disease, I’d die.”

Maya and Aidan will never be able to eat pizza at a friend’s birthday party or go for impromptu, 1 a.m. donut runs.

They would like, more than anything, to be able to eat gluten.

But if they did so, their throats would close up. This is not a lifestyle choice for them; it’s a requirement--a debilitating, frustrating requirement.

But now people are actually choosing this lifestyle. “Glutenfree” is the hottest new diet, with

athletes to moms to the kid in my newspaper class singing its praises. As described in an article in the New York Times, the world’s best male tennis player, Novak Djokovic, chose to be gluten free.

After winning the US Open, Djokovic told a reporter, “Last night I didn’t have any gluten, and tonight I will have a bunch of gluten.”

This doesn’t offend me, per se, but it does seem like an affront to those people who have celiac disease. Their illness should not be treated with such

levity.

It kind of astounds me that people who have the ability to enjoy gluten actively choose to remove it from their diets.

I understand the health implications behind a gluten-free diet; without gluten, people tend to sleep better and have more energy.

But just remember, those of you who are trying to be healthier by cutting out gluten, 2-3 million Americans would love to eat that blueberry muffin you just refused. My cousins certainly would.

what does the food you eat say about you?

GRAPHICS november 7, 2013 page by kaitlyn foster

by maria carrasco

A restaurant that I would love to have in Lawrence is

Mostly As

You’re a dietary freak. Not only do you watch what you eat, but you make sure you have all the needed supplements in your diet. Good health is your number one goal, and you’re doing a really great job at it.

a. Au Bon Pain b. Gino’s East c. Local Burger (AGAIN) d. Cheesecake Factory e. Fazoli's

a. A protein shake with hearty nutrients and supplements b. An egg omelet cooked to perfection with shredded cheddar and freshly squeezed orange juice c. Local fruits and nuts from the Merc d. Cereal, granola, whatever my parents bought for the week e. I don’t have time to eat breakfast

a. Energy bars b. Sushi, but not that petty excuse from the grocery store c. An apple I picked up from the Farmers’ Market d. Popcorn, or maybe some Cheez-its e. A quick drink to-go

My favorite restaurant is a. Ingredient b. Pachamama’s c. 715 d. Applebee’s or Chili’s e. Jimmy John’s

Mostly Bs

Let’s face it. you’re a food snob, or even better, a food connoisseur. Your pallet is huge, and you’re always willing to try new foods. While it might seem a bit picky at times, your tastes are the best of the best.

For breakfast I usually eat...

For a quick snack I go for

11

Mostly Cs

Congrats, you’re a locavore.

Not only do you like supporting your local community, you also enjoy eating nutritious food from Kansan soil. People can find you at the Merc or the local farmer’s market.

When buying food, you can find me at a. Complete Nutrition b. Whole Foods or Trader Joe’s c. The Merc d. Walmart, Target or Dillons e. I have more important things to do than looking at food

For dinner, I would love

a. A nutritious salad, full of tomato, lettuce and cucumber, and of course, no fatty dressings b. Perfectly seasoned veggies, not too spicy not too salty, with couscous and steak, cooked to medium rare c. Local chicken with a home grown veggie salad, maybe some homemade bread d. Stouffer's lasagna or maybe some pizza from Domino’s e. Something quick and easy, maybe some Easy Mac

photo by jshj (creative commons)

Mostly Ds

Your taste of food is standard; while you won’t settle for vile food, you’re not incredibly picky. You enjoy a tasty dish--it doesn’t matter how much dressing is on the side or how much cheese is on top.

Mostly Es

You don’t have time to spend making a 30 minute meal as much as Rachel Ray tells you how easy it is. You enjoy quick meals that get you full, but taste isn’t that main priority when it comes to food.

0 4 9 2 1 1 9 the anatomy of an athlete’s plate SPORTS november 7, 2013

december

page by sarah whipple

*

basketball vs. Topeka Seaman 7:00 p.m.

basketball vs.

Lansing 7:00 p.m.

finals: day one

last day of the semester

january

12

6

classes resume

camaraderie found in prepping for game day

by ryan liston

CROSS COUNTRY:

Meet Day (Eat): On the morning of a meet, senior Bailey Sullivan is not too concerned about how well she eats.

“When I get up, I normally have some toast with cinnamon and sugar and some bacon,” Sullivan said. “... I don’t know if you’re actually supposed to do that (eat bacon) or not, but I do.”

When junior Thomas Becker wakes up, he always eats an english muffin with an egg sandwiched inside.

Sophomore Tanner Hockenbury loads up on carbs before a race. “[On the day of a meet] I will have a Clif Bar, a banana [and] bagels,” Hockenbury said.

Junior Lindsey Wethington tends to consume less than her teammates when she wakes up.

Usually, she has a slice of toast with peanut butter.

After the meet is over, some of the athletes grab a bite at a local restaurant. Hockenbury prefers to go to El Mezcal with a group of friends whereas Wethington only needs the restaurant to be convenient.

Meet Day (Avoid): If offered a lemon or an orange before a race, Becker would decline.

“I don’t usually like citrus fruits, those are bad,” Becker said, “And chili, chili is bad. Basically anything that’s not easy to digest.”

Sugary and greasy foods are also on some of the runners nogo lists for meet day.

“Anything really greasy, I usually try to stay away from ... [also] anything that’s really filling, or that’s going to stick with me for a long time,” Sullivan said.

BOYS SOCCER:

Game Day (Eat): When Senior Chris Allen wakes up, he starts his day out with a traditional breakfast.

“On the day of a game, it starts out with breakfast, I’ll

eat eggs and bacon and some yogurt,” Allen said, “But I try to stick to a lot of protein and carbs. I have turkey for lunch.”

Sophomore Jordan Patrick has a Clif Bar before school and then has a ham sandwich for lunch at school with any type of juice.

Although Allen focuses on getting enough protein, he believes that he shouldn’t have too much a few hours before the game.

“I don’t really eat too much before the game,” Allen said.

“They say you’re supposed to eat two and a half, three hours before, like some more protein, but I just stick to a granola bar and a banana, and it does me well.”

After an away game, the parents provide the players with sustenance. The post game grub typically includes subway sandwiches, granola bars or fruit snacks, apples, and Gatorade or water.

“Nothing too junk food-ish,” Patrick said, “Just something that tides you over.”

Often times, junior Randall Schmidt’s parents will have food ready for him once he returns home from a game.

“My parents will sometimes have Chipotle [at home] which has chicken and all the good stuff,” Schmidt said.

Allen deals with whatever he can find. “[I’ll eat] anything in sight really,” Allen said. “I’ll go home and have leftover anything, pasta, anything, it doesn’t really matter.

Not a lot of sugary stuff.”

Game Day (Avoid): A Big Mac and fries doesn’t sound appealing to Schmidt during the soccer season.

“I really don’t have fast food at all anymore because I’m constantly playing soccer,” Schmidt said.

Schmidt and Patrick also avoid eating sugary substances such as soda and candy. Allen tends to avoid cereal because it doesn’t fill him up.

GIRLS SWIMMING

Meet Day (Eat): Before a meet, junior Eliza Anderson likes to have a filling breakfast and lunch.

“I usually have a good breakfast, like eggs or bacon,” Anderson said. “And then if it’s after lunch I eat a sandwich and a lot of fruit because that just ... tastes good, and it helps me.”

Junior Chloe Riedemann also munches on fruit, however, she fills herself up on carbs on the day of a meet.

“I usually have some sort of carb whether it’s bread or bagels, waffles with fruit and juice,” Riedemann said. “[For lunch I have] more carbs ... Leftovers, like a sandwich.”

Junior Kat LaFever’s breakfast consists of eggs and toast while her lunch varies each time.

Anderson and LaFever snack constantly throughout the meet.

While LaFever and Anderson both snack on fruits, one of Anderson’s typical snacks is also jelly beans.

“I just have this weird thing

with jelly beans,” Anderson said.

“Sugar just works really well with me. I’ve been doing it since I [was] like ten, and I just always have jelly beans, so it’s kind of a tradition ... It just gets me energized.”

After the meet is over, the team occasionally stops by Noodles and Company or McAlister’s Deli for a nice meal. On one occasion, the team stopped at a Fazoli’s.

“We all went and ate like a ton of breadsticks,” LaFever said. “... We all just kind of obsess over them.”

Meet Day (Avoid): Riedemann would not take a handful of Anderson’s jelly beans before diving in to the pool.

“I try to avoid soda, but that’s pretty much all the time,” Riedemann said. “... And not too many sweets, no junk food, just try to keep it healthy, and get my body ready to go.”

LaFever doesn’t indulge herself with large meals on meet day. “[I avoid] greasy things, heavy meals pretty much just because they stay with you a long time, and you don’t want something heavy weighing you down,” LaFever said.

Dairy products are also not recommended near race time. In addition to this, Anderson won’t consume ham during the day. “[I won’t eat] ham and cheese because [they] take a really long time to digest,” Anderson said. “Also dairy products ...

Can make your stomach really upset.”

Info From Registered Dietitian Shannon Jones of Simple Solutions: Night Before: Substantial, high carb meal if the event is in the morning Breakfast: Mostly carbohydrates; a little protein is fine Substantial meal if the event is in the afternoon or evening Lunch: Light, carb based meal if the event is in the afternoon Substantial meal if the event is in the evening Post competition: To recover, eat foods that are high in carbs with small amounts of protein Avoid on competition day: Fried foods and foods with any sort of fat Hydration: Drink water 2 hours before the event then wait until 5-15 minutes before the event to hydrate again. During the event, drink every 15-20 minutes.

Time Required for digestion: Large meal 3-5 hours Smaller meal 2-3 hours Liquid Meal 1-2 hours Small snack 0-1 hour