August/September 2019 Issue by M3 Group Publications

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TACKLING NEW TAILGATE FOODS Bring home the win with delicious food

FOOD WITH PURPOSE Stop letting your food rot by planning ahead

CRAVING LIKES AND COMMENTS The internet's food obsession MYINGMAG.COM

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FOOD, DRINKS AND JOY

The power within food and drinks

221 W. Saginaw St., Lansing, MI 48933 Phone: 517.203.0123 • Fax: 517.203.3334

A letter from the editor BY ROCKILA YOUNG

Food is the best medicine next to laughter. You ever get some food and can’t help but do a little dance? You ever get instantly happy when you see your waiter or waitress coming out with your food? The joy that a good meal, quick snack or a thirst-quenching drink can bring is kind of amazing. Food and drinks have the power to bring people closer. People come together at cookouts and potlucks and bond with one another. They go out for a bite to eat or drinks to get to know each other more. Family and friends celebrate victories with food and drinks. They always said food is the way to a man’s heart, but in all honesty, food is the way to anyone’s heart. Although food is a necessity and has the potential to bring so much happiness, we don’t always get the time to enjoy it properly. Your time to cook meals or go out to eat may be limited. Maybe you can never find the time to go out and get a drink. It can be hard to meet up with friends on the weekend nights. You might have to work on the day your friends celebrate a victory. Don’t feel bad, this is a problem anyone can have and most people do. But there are places and festivals you can plan to go to with your friends. If it’s planned, you can make the necessary accommodations to be able to hang out and grab a bite with friends and family, or even cook and invite them over. The Michigan Chicken Wing Festival would be a great place to start! Find out what and when it is by reading the article in this issue. We here at ing Magazine know how important it is to have a good meal, and we believe in the power of food and drinks. In this issue, we get down to the history of some foods and drinks, mention some food places you may want to try out and introduce you to some people who believe in the joy food brings just as much as us. Check out the variety of foods from dessert recipes to internet foods (see what the internet’s food obsession is about). For people who may not have the time to follow a recipe or go out for food, you might want to read about the meal prep option that can save you money! You may not believe in the power of food right now, but visit the Chicken Wing Festival and you might just change your mind. Take the time, meaning plan out the time to make some brownies for brunch, or try cooking some food for your next tailgate instead of buying food after. Then, you tell us if the power is real or not.

PUBLISHER Tiffany Dowling SALES MANAGER Jennifer Hodges ACCOUNT MANAGERS Megan Fleming Liz Reno-Hayes Zack Krieger EDITOR Kelly Mazurkiewicz ART DIRECTOR Mark Warner PUBLICATION DESIGNER Quandrel Ollie WEB MANAGER Kyle Dowling WRITING Molly Harmon Rockila Young Anastasia Niforos Logan Ryan Sarah Nowack Michelle McKernan Stephanie Tkaczyk Emma Heikkinen EDITING Caleb Edwards ● Jill Ciampa ● Madison Simmers ● Caroline Johnson ● Breana Rich ● Olivia Caswell ● Michelle Ried ● Jordan Warren ● Camille Allen SOCIAL MEDIA Stephanie Tkaczyk - Blog Sarah Nowack - Facebook Caroline Johnson - Twitter Emma Heikkinen & Jill Ciampa -Instagram DIGITAL CONTENT MANAGER Ean Montague

MYINGMAG.COM Rockila Young is a senior studying professional writing with a concentration on editing and publishing and a passion for creative writing. She one day wishes to be a published novelist and chief of editing. While having a passion for writing, she loves children and is currently working at a child care center. You can follow her on Instagram @r.o.c.k.i.e

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ADVERTISING INFORMATION Call 517.203.0123 Interested in hosting a distribution location? Give us a call at 517.203.0123 or email at ami@m3group.biz. ing Magazine is published monthly by M3 Group, Lansing, MI. All rights reserved. © 2014 M3 Group No part of this magazine may be reproduced whole or in part without the express written consent of the publisher.

CONTENTS Aug./Sept.

ON THE COVER 4 TACKLING NEW TAILGATE FOODS 12 CRAVING LIKES AND COMMENTS

FEATURing 6 FOOD WITH PURPOSE 8 ALLERGY REALITIES: FOOD FOR THOUGHT

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IN THIS ISSUE

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Tackling New Tailgate Foods Bring home the win with delicious food BY ANASTASIA NIFOROS Football and food are two of the best things out there, especially at Michigan State University. The campus is surrounded by a sea of green and white, and people are tailgating on every corner. It’s like a never-ending food festival heaven, and with the football games being scheduled at different times over the weekend, it can be hard to prep what to bring. Try not to stress though, the ing team offers a variety of food for those morning and afternoon games.

Fruit cups and kabobs. Mix together watermelon, grapes, strawberries, pineapple, etc. to make a decadent and healthy breakfast snack. Place these in cups or make fruit kabobs for easy finger food.

MORNING TAILGATES:

AFTERNOON TAILGATES:

Bagels and cream cheese. They are easy to prepare and a safe bet. But let’s take it a step further. Why not dye those bagels green? You’ll really get into the game-day spirit. You can either make these yourself by mixing in green food coloring or seeing if a local bakery can do it for you. Either way, it’ll be a hit.

Charcuterie board. This is the perfect way to include a bunch of foods that everyone can enjoy. Crackers, cheese, vegetables, fruits, meats, nuts, jams, etc. You really can’t go wrong with this, and it’ll last for a while.

Sausage hash brown breakfast casserole. Isn’t your mouth just watering thinking about it? Mix frozen hash brown potatoes with sausage, egg and cheese. Spice up those regular scrambled eggs for this delicious, hearty breakfast. Bacon crackers. Who doesn’t love bacon? The preparation requires cheese, bacon and crackers. Just place down a fourth of cheese and bacon on a cracker and bake for 15 minutes. You’re probably thinking, “That’s it?” Yes, that’s it! Pumpkin honey-beer bread. The name says it all, this bread is made with beer, pumpkin and pumpkin pie spice. This is perfect for those sweet-tooth cravings during fall and the football season. 4

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Mini chicken-and-waffle bites. Breakfast of champions? I think yes. Just cut those waffles into quarters and place a chicken nugget right on top with a toothpick. Make sure to have toppings like hot sauce and syrup!

Chicken avocado burger. Regular burgers are great, but why not change it up? These only take 20 minutes to make from start to finish and it’s a healthy alternative, especially for anyone with health restrictions. Buffalo chicken dip. This is a must! It goes perfectly with tortilla chips, celery or baguette bread. This dip is part of the tailgating experience and it’ll definitely be the food that goes the fastest, so make sure to make more than you think you need. Beer-braised brats. Top these brats with some tangy beer sauce and onions. For some extra flavor and color, add some cranberry-pickle relish. This is a great substitute for the typical ketchup and mustard. Your friends and guests will be eating well.

Photo by Anastasia Niforos

Photo byGabby Littleton

Photo by Alexa Dresner Photo by Courtney Solek

Spicy-sweet deviled eggs. It’s the mango chutney that makes these so ravishing. It’s a common dish that everyone knows, but with some zest. This will be another item to go fast, so you might want to double up on those eggs. Cookie platter. You can’t go wrong with one of these, and after everyone has eaten all the salty and greasy food, they’ll definitely be craving something sweet. You can either make your own cookies or buy a few platters at a local grocery store. SEPT Magazine ad.pdf

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It doesn’t get any better than tailgating season. Get your friends and guests excited for every game by firing up those appetizers, snacks and meals. Anastasia Niforos is a senior studying journalism and professional writing with a focus in media marketing and editing and publishing. You can always find her hanging out with friends or bingewatching “Game of Thrones.” She also enjoys working out, playing IM soccer and making playlists on Spotify.

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Food With Purpose Stop letting your food rot by planning ahead BY LOGAN RYAN

Wilted lettuce, sprouting potatoes and moldy yogurt—it happens more than most would like to admit, but it can be difficult to use all perishable food. After a long day, cereal and peanut butter sandwiches are a lot easier to make than a nice, well-rounded meal. This lack of energy is the biggest stumbling block most people encounter in the kitchen. There isn’t enough time in the day. Time, though, is the key to preventing the tragedy of wasted money. If you put the time in to plan a bit before heading to the store, it can make all the difference. With a bit of motivation and a few minutes of research, you can find tons of recipes that work with any cooking skill level. Cookbooks are a great investment, and ideas can also be easily found online. By picking out recipes ahead of your trip to the store, you will know exactly what to buy and exactly what you are going to do with the food. This won’t only save you money but time in the aisles, as well. Preparing will help you learn the store, figure out where they keep the essentials and keep you on track. Having a plan means you won’t need to walk around looking for an idea and you won't have to spend one more second in Meijer than you need to. Starting with breakfast, it is a meal many people skip simply because of the rush to work or class. Coffee takes priority over food when you have to survive an early day. Breakfast sandwiches, muffins and yogurt parfaits are all great options to quickly make a lot of. Sandwiches and 6

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muffins can be frozen for longer storage and once reheated make the perfect thing to nab on your way out the door. Fruit can be great as well, just make sure you are buying it with intention; know it will be a part of the start of your day. Large meals are the key for lunch and dinner because they can keep you fed for multiple days during the week. Whether it's a casserole, a crockpot meal or even a big pan of stir-fry, anything that makes a lot of servings and can be reheated easily is ideal. Cook them over the weekend and then stick them in the fridge. Heating up a homemade meal feels so much better than eating your third box of mac and cheese. Don’t let this stop you from stocking up on your favorite snacks foods, though. Granola bars and other healthy snacks will help if you are feeling hungry for something small or just need variety. Next time you drag yourself through that supermarket door, you’ll thank past you for doing the work ahead of time. Stop throwing away your food and stop relying on peanut butter to survive. You deserve better, and it doesn’t need to be difficult with a little bit of preparation. Logan Ryan is a senior English major studying creative and professional writing. He began his career at MSU as an engineer and still laughs about it sometimes. He enjoys spending time with his fiancée, playing video games, and cold weather. He can usually be found at his desk doing anything but writing, on his bike, or on a hike. You can follow him @Rogan_Lyan on Twitter.

"Breakfast sandwiches, muffins and yogurt parfaits are all great options to quickly make a lot of."

Jill Ciampa is a professional writing major studying publishing and technical and public policy writing. She enjoys spending time reading and water-coloring. She can usually be found watching Netflix, traveling, or trying to get someone to All Photos by Logan Ryan understand her French. Follow her @jillcia on Twitter.

ING-AD-JULY-19

HAWAIIAN CHICKEN KABOB

We are on Grub Hub

We cater all events! We Serve Halal Meat

515 W. Grand River Ave. E. Lansing, MI 48823 Tel: (517) 220 - 2954 698 S. Waverly Rd. Lansing, MI 48917 Tel: (517) 993 - 6461

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Allergy Realities: Food for thought BY SARAH NOWACK

“Do you have anything that’s gluten-free?” You’ve probably heard this phrase about a thousand times in restaurants. Maybe you’re even the one saying it. The gluten-free trend is on the rise thanks to fad diets and celebrity endorsements. What you may not realize is that passing crazes like this one are doing real damage to people with food allergies.

Photo by Lillian Nowack

When you see the words “gluten-free” you may immediately assume that a person ordering it is on some sort of silly diet, but in reality, there’s a very good chance that person may actually have celiac disease. Celiac is an immune response that damages the small intestine when activated by gluten, a protein found in more than just bread. It can also be present in soups, processed meats and cheeses, condiments, fruit fillings, ice cream and even alcohol. It spans the entire food pyramid, which means people with this disease need to be extremely careful, not for the sake of their waistline, but for their health. When it comes to food allergies, the scope of possibilities is broader than you’d think. Nuts, dairy, food dyes and even eggs can be potentially deadly triggers for some folks. If you’ve been diagnosed with a food allergy, you know just how serious they can be. For those unfamiliar, they’re no joke. An allergy is categorized as a damaging immune response by the body in reaction to a specific substance, and reactions can be as mild as breaking out in hives or as severe as anaphylactic shock, which causes blood pressure to drop and swelling that blocks airways, causing your body to literally go into shock, which can be fatal. It’s not something you could tell just by looking at someone, and yet it’s an integral part of their life.

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Photo by Lillian Nowack

Not all food allergies are that severe, but humans are diverse and varied creatures, and our chemical makeup can vary just as much as our appearance. Thanks to experimentation and new food science technology, however, we’ve been able to engineer and reinvent recipes and ingredients to provide options for everybody. You can walk down the aisle at your local grocery store and find items specifically designed around common allergens, like dye-free children’s medicine and eggless cookies. Even things like soy and almond milk are revolutionary in the context of allergens because they provide safe dairy alternatives for people with lactose intolerance. Unfortunately, dietary trends have skewed our cultural perspective on food diversity. Many people scoff at the mention of gluten-free or the request for soy milk in their coffee, but having these options is important. And, if it weren’t for the fad diets and extra-picky people, many of these options would not be as financially viable to produce. That doesn’t completely forgive people for trivializing someone else’s necessity, but thanks to them, businesses can feel more secure when investing in allergenfriendly options. So the next time you’re serving someone an altered menu item, or you see a gluten-free section on a menu, just remember that someone out there needs this adjustment in

order to live a normal, healthy life. Something as simple as being able to go out to eat with family and friends without an emergency hospital visit can make the world of difference to someone, and everyone deserves to enjoy the joys of food without the fear of an allergy ruining their day.

Photo by Sarah Nowack

Sarah Nowack is a senior professional writing major who is minoring in graphic design. Her days are spent haunting the local library, consuming copious amounts of coffee, playing unpopular video games, and making terrible puns. She can be found at @battlerouge on Twitter and @shiverbound on Instagram.

MYINGMAG.COM

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UNITING OUR NEIGHBORHOOD ‘AGAINST ALL ODDS’

The Michigan Chicken Wing Festival celebrates 5 years

BY STEPHANIE TKACZYK

For decades, chicken wing festivals have existed in the United Kingdom and throughout the United States. Thanks to the impassioned vision of Shirley Carter-Powell, the Michigan Chicken Wing Festival (MCWF) will be holding its fifth event this year at Lansing’s Adado Riverfront Park from Aug. 31-Sept. 1. Carter-Powell founded the MCWF as well as the nonprofit organization Against All Odds (AAO), which receives all proceeds from the event. Carter-Powell started AAO 20 years ago as a way to support cancer patients and survivors in her community. “The MCWF is our major fundraiser for the entire year. Being a two-time breast cancer survivor who went through hard times where I had to choose between buying medication or groceries, I knew I needed to do something to support others who could be going through similar struggles.” She said. A popular feature of the festival is the Wing Eating Contest and Wing Tasting Contest, where patrons will decide which participants and vendors will be crowned King/Queen of the Wings. “In the past, we’ve had people from as far as Germany and Japan participate in the Wing Eating Contest. Whatever your taste buds may be, there are a lot of options available for tasting at this event; we have one vendor coming this year with 25 flavors at his tent alone,” said Carter-Powell. However, Carter-Powell prides herself on the event having much more to offer than just tasty chicken: “It’s not just about wings, it is about anyone who has a specialty. Whether it’s burgers or any other food, all types of culinary skills are tested at our event.”

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Vendors who have attended in the past have come from all over the country, as far as California and south Florida. The festival will also feature a kids' zone for playing, an entrepreneur tent for shopping, a beer and wine tent, and live musical acts. The MCWF strives to book a diversified lineup that will appeal to a variety of musical tastes; in the past, bands have come all the way from New Orleans, Atlanta and farther to play the MCWF. “This year we even have a rock group who toured with Bon Jovi called FLEMT coming all the way from Italy,” said Carter Powell. Ensuring the event remains family inclusive is of major importance to Carter-Powell. “As I always say, ‘pray together, play together, stay together.’ Our communities are so important, and a lot of us don’t even know our neighbors. I wanted to bring the community together and make this one of the most diverse festivals in the city.” Cancer patients and survivors will be granted free admission into the event. Buy your ticket, make a donation to AAO, or reach out to volunteer at this year’s MCWF through the official website: michiganchickenwingfestival.com. Stephanie Tkaczyk is a senior majoring in kinesiology who enjoys stressing herself out by taking unnecessary writing classes to satisfy her creative side. She loves listening to, talking about and finding new music more than anything, in addition to traveling to every place on the planet and spending time with other people who watch too many movies. You can follow her on Instagram @hotsteph24.

All Photos by Shirley M. Carter-Powell

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SOCIAL MEDIA

CRAVING LIKES AND COMMENTS: THE INTERNET’S FOOD OBSESSION BY MOLLY HARMON

“Phone eats first!” Have you ever heard that statement before? Did it crawl up under your skin and pounce on any nerve it could latch onto? Or, perhaps, did you shout, “Yes! Add that filter! Tag the restaurant in your Insta story!” Well, whichever side you would defend in a food fight, it is safe to say that internet culture has made its way into our refrigerator and takeout boxes. Snapchat, Instagram, YouTube and seemingly countless other facets of the internet have made food a part of their digital agenda. The visuals are equally as important as the concepts, such as seeing a mouthwatering bowl of pho topped with a mountain of bean sprouts or a slice of New York-style pizza the size of the table supporting its cheesy girth. As a result, internet users across the map are zoning out in the most delicious way. The mukbang community is currently trending across the web, complete with cheese pulls and Jeffree Starr eating five bags of Taco Bell. Mukbangs began in South Korea thanks to Simon Stawski, co-founder of Eat Your Kimchi. A typical mukbang includes an audiovisual experience of one or more people partaking in casual conversation and simultaneously eating. Viewers often replicate the meals of their favorite mukbangers and feel as though they are part of the conversation. At the very least, they have dinner company if no one else has time to grab a bite with them. It

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took about a year for the movement to pick up, and the fad hasn’t lost traction since 2015. Popular YouTubers who are not primarily mukbangers have jumped on the bandwagon, such as Trisha Paytas and Bretman Rock. Korean and other Asian cuisines are highly popular, as well as fast-food establishments and restaurants that the audience wouldn’t be able to enjoy due to insanely expensive prices. Photos of trendy foods on Instagram create not only profits for niche and family-owned establishments, but also break the internet for longer spans of time than any egg or bottle of champagne sitting on Kim Kardashian’s booty. Unicorn bagels, fiery bowls of cheese pasta, the famous Emily burger – you name it. In an interview with the WZZM segment "Taste of My Town," Chris McKellar of Grand Rapids, owner of Love’s Ice Cream, spoke on his part in an odd frozen fantasy flavor; charcoal. “It is an activated charcoal-flavored ice cream that is sort of a trend now in the food world, so it makes it completely midnight black and it has Michigan Balaton cherries in there blended up,” he said. Charcoal might not entice everyone’s taste buds. For anyone wanting to try out zany flavors that Baskin-Robbins

You hasn’t included in any of their 50, small shops across the country have created flavors like blue cheese, spicy ginger and durian. As the tasty research continues, the strangeness keeps on keepin’ on. Celebrities’ favorite foods are another trend that piques internet users’ interest. In the '90s, people would have cared about which nightclubs Gigi Hadid went to, but now they have to know where she eats her sushi so they can sleep soundly at night. Insider published an article about food joints around the country where the rich and famous like to chow down, two of them being in Detroit: Avalon Bakery and Astro Coffee. There will obviously always be star-studded L.A. eateries like The Ivy and Nobu, and if pop-culture news outlets keep writing articles about them, the internet will keep them in its algorithm. Favorite celebrity foods can also mean awkward, mind-boggling food combinations that will either make the everyday grocery shopper cringe or applaud. Did you know Selena Gomez loves pickles sandwiched between Reese’s peanut butter cups? Or that Beyoncé craved bananas and ketchup when she was pregnant? YouTube sensations like Shane Dawson and Joey Graceffa published videos trying these combos and let’s just say some are tastier than others. Where there is the internet, there are television- and moviestreaming websites. Within these websites are five-star cooking and food-oriented shows. Gordon Ramsay, worldrenowned chef and TV personality, has racked up millions of dollars from his successful television series. These include “Hell’s Kitchen,” “Hotel Hell,” “24 Hours

HOME

to Hell and Back” and a few other fiery namesakes. Ramsey is known for his “leave your bull**** at the door” attitude when it comes to cooking, his intelligent mentor strategies and heated meltdowns, which make him an internet sensation. There are other shows for the more faint of heart who don’t enjoy hearing a beeping censor go off every other time someone on the show speaks. “The Great British Baking Show” is a fan favorite for its easiness to watch and quirky British flare. “Top Chef” feeds viewers with upscale dining and competitiveness that will leave one at the edge of their seat until the credits roll. These series bolster large audiences for online streaming sites such as Netflix and Hulu. These fun, deep-fried trends enable the food industry to stay interactive with beauty, fashion and pop culture online. Loving food is a common enough trait to bring in all different kinds of viewers, making it easy for videos about eccentric restaurants and rainbow-dyed grilled cheese to go viral. Small businesses are raising their voices, and media coverage of cuisine is revolutionizing in ways we could never have imagined. Molly Harmon is a junior professional writing student from California hoping to end up in a big city. She loves finding hidden fashion gems, listening to pop culture-esque podcasts and snapping her fingers at poetry open-mic nights. If any of that piques your interest, you can follow her on Instagram @mollyharmon.

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THE CLASSIC AMERICAN COMBO Where to enjoy a classic combo of burgers and milkshakes BY MICHELLE MCKERNAN

When we think of American culture during the summer, we can agree a nice, juicy hamburger and cold milkshake is something a lot of us enjoy! The real question is where are the best ones in the Lansing area? And do you go to a chain or find a place with more personality? GOOD TRUCKIN’ DINER:

The menu fits a lot of people’s nutritional and dietary needs by adding an allergen grid that lists the common allergens in all of its menu items, and the burgers are no different. The burgers are served on a buttered roll that is soft and fluffy, while also not falling apart right away. The meat is appropriately juicy and the choice of toppings is entirely up to you.

When you walk into the doors of this REO Town diner, you are instantly greeted by the waitstaff, as the diner itself cannot be more than 300 square feet. The dining room has about 10 tables and a few seats at the bar. You can watch the cooks prepare your meal, as the stove is open for all to see.

If you want a frozen beverage, you don’t have to solely rely on the traditional milkshake either. Culver’s also has smoothies and malts to choose from as well! Whatever one you choose you will not regret.

The menu is expansive, but we’re here for the basics: burgers and milkshakes. The names of the burgers have a creative flair, from a regular burger called “Imboring” to a hot and sweet burger called “Sweet Heat.” Anyone can find something to their tastes. It’s not just the name that’s special though. “The Mac Attack” is an example, as the burger is served with a scoop of actual macaroni and cheese.

Let’s say you have a hankering for a really good, cheap milkshake-and-burger combination. Let’s also imagine that it is after you’ve gotten out of the bar, so where better to go than Steak' n Shake, which is open 24 hours?

The menu consists of a variety of choices for milkshakes to satisfy your sweet tooth. Based on and topped with classic breakfast cereals, the shake can both be your dessert for the meal and a nostalgic nod to your childhood. “The Captain,” a favorite for many and recommended by the staff, has not only the cereal blended right into the mixture, but has crumbles of the peanut-butter cereal served on top of whipped cream. CULVER’S: If you’re looking for a good burger-and-milkshake combo from a reputable source without going to a multi-billionaire corporate place, look no further than Culver’s! This restaurant is clean and has a cheerful atmosphere when you enter the doors and you are greeted by staff wearing the iconic blue uniform. The aroma of their never-frozen beef, which helps ensure the freshness of the meat, surrounds you and your mouth immediately salivates.

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STEAK' N SHAKE

When you look at the menu, you have your choice of the regular steakburgers, prime steakburgers or specialty steakburgers, all under $10! All of the burgers are also served with their shoestring-style french fries. The milkshakes are where it is at though. With over 20 different styles, ranging from candy to cereal to classics like strawberry banana, anyone can enjoy their cold dessert! No matter who you are or where you come from, there is something about the classic burger-and-milkshake combo that even if you don’t enjoy it, you can respect it. Luckily, the delicious dinner can be found almost anywhere, so the real question isn’t what do we want for dinner, but where are we getting strawberry or chocolate milkshakes? Michelle McKernan is a senior studying professional writing with a concentration on editing and publishing. When not working or at school, you can usually find her cuddled up with her dog enjoying a book or catching up on some muchneeded sleep.

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ROMA BAKERY 50 years of excellence By Sarah Nowack

“What is food if it’s not about family and friends?” Mena Castriciano has been asking herself this very question since she was a young girl. Castriciano was born in rural Calabria, Italy, and immigrated to the U.S. at the age of 12. She grew up creating and sharing authentic Italian cuisine with family and friends alike. That love for the culinary arts eventually blossomed into a thriving business and Lansing staple. The first in her family to graduate from high school in America, Mena Castriciano met and married baker and fellow immigrant Sostine Castriciano. Together they made both of their families’ dreams come true by opening Roma Bakery in 1969, becoming Lansing’s home for all things authentic and imported. Their in-house bakery and deli sells a variety of meats, sweets, pasta, cheeses, spices and so much more. Roma Bakery has been family owned and operated for 50 years with three generations of the Castriciano family working at and behind the counters to keep things running smoothly. They continue carrying on a tradition of hard work and culinary appreciation that seeps into everything they make. Their work is so much more than that, though. From teaching cooking classes to gifting holiday treats, Mena and her family have been sharing their culture and traditions with the Greater Lansing area since they first came to America. During the 1980s and ‘90s, Mena would set up a special area in the store to demonstrate how to slice, simmer and sauté authentic Italian dishes, and even today you can ask her or any employee for suggestions on what pairs well or how best to spice up a meal.

All Photos by Sarah Nowack

spices, which can be bought wholesale or prepackaged. But the real star of the show is the bakery display. A veritable smorgasbord of delicacies, they sell everything from traditional Italian treats like cannolis and cannoncinis, to traditional classics like sugar cookies and fruit tarts. The best part is that everything is made in-house from scratch. They also make elaborate wedding cakes and intricately detailed mascarpone decorative desserts. If you’re looking for a quick bite, you can grab a cup of classic espresso and sit down in the deli area with a slice of traditional pizza or handmade sandwiches. And if you really can’t get enough, you can pick up a copy of their recipe book, “Cooking with Mena,” which details the family’s history and the founding of the bakery, along with every kind of recipe under the sun. “I’ve just been so blessed,” said Mena. “I love people and I love to cook. God has given me both.” So the next time you’re in the mood for some classic Italian desserts, or you want to spice up your cooking with a little hometown flavor, stop by Roma Bakery and let Mena and her family take care of you.

Above all, Roma Bakery is an experience. When you walk through the doors, you’re immediately swept up in the sights, sounds and, most importantly, smells of Italy. Every aisle is packed with every possible ingredient. You won't find a brand name on these shelves, at least not one you’ll recognize. The deli is stacked with traditional meats and cheeses from every corner of the globe, and they have new items all of the time. Behind the checkout stands a wall of herbs and MYINGMAG.COM

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Brunch-Time Brownies A special treat for your late breakfast/early lunch BY ROCKILA YOUNG

What’s your typical morning breakfast? It could be simple eggs, bacon, pancakes, waffles and some fruit. You could keep it sweet and simple with a doughnut and coffee. What about the typical lunch? Cheeseburgers, chicken tenders or a sandwich can be normal for you. A lot of people may do brunch instead of breakfast or lunch. One thing you can and should have at brunch this month is a brownie. You may not know, but August is National Brownie at Brunch month. You may get tired of the normal chocolate, chocolate chips or double-chocolate brownies. For this special brunch try something new – you won’t regret it. So, if you usually think breakfast is too early for brownies, or don’t have the time to make them for lunch, switch up your routine and try this delicious recipe for your next brunch and spread the word – it is the month for brownies at brunch!

Now that you have the tools, let’s start on the instructions. Start off by preheating your oven to 350 degrees. You’ll need to grease your sheet pan (so the brownies don’t stick to the bottom). Grab a large microwavable bowl to melt your white chocolate and your butter, if you haven’t done so already. Make sure you stir every 15 seconds until it’s fully melted. Once it is melted, add in the sugar and vanilla, then stir until it’s smooth. Add the eggs and stir. Take the salt and sprinkle it into the batter and stir well. Cautiously add flour and stir the batter until it is once again smooth. Pour batter into the greased pan and put it in the preheated oven for 40-45 minutes. Let it cool until chocolate hardens. If you want, drip some white chocolate on the top. Cut into pieces and enjoy your brunch!

White-Chocolate Brownies A lot of people just think chocolate when they hear the word “brownie.” People rarely, if ever think to make white chocolate brownies. To make these rare, divine treats you’ll need:

Ingredients

1. 2 eggs 2. 1 ½ cup of sugar 3. 1 cup of melted butter, 4. 1 ½ teaspoons of salt 5. 2 1/4 cups of all-purpose flour. 6. 1 teaspoon of vanilla extract 7. 8 ounces of white chocolate (chopped finely) 8. 1 1/3 cup of melted white chocolate chips (optional)

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All Photos by Andrew H. Walker

Rockila Young is a senior studying professional writing with a concentration on editing and publishing and a passion for creative writing. She one day wishes to be a published novelist and chief of editing. While having a passion for writing, she loves children and is currently working at a child care center. You can follow her on Instagram @r.o.c.k.i.e

All Photos by Rachael Langley

BAKing

CULTIVATING CREATIVITY THROUGH CONFECTIONS Eleven-years-old and ready to take over the baking world BY EMMA HEIKKINEN

Abby Langley’s favorite things in the world include pineapples, rainbows and art; you see that through the way she dresses. Even on a rainy day, she can be found with a pineapple shirt, rainbow headband and a smile. On a day when she can do anything in the world, she chooses to spend her days baking and decorating her concoctions for family and friends. She has auditioned for a well-known baking competition show and raises money for local charities. Oh, and she’s only 11 years old. Abby said she has always loved helping out in the kitchen. Over the last year, her passion for baking has exploded. “I love art and I love food, and baking is the way I can do those things together,” Abby said. “My favorite thing to make is cake because you get a blank canvas to decorate.” Her creations are as whimsical as her demeanor-cakes that look like doughnuts and cupcakes graced with golden unicorn horns and dinosaurs are among her most memorable works. “My inspiration comes from my family because I like to make things they’ll like to eat, and rainbows because I like the bright colors.” she said. Her baking talent at such a young age isn’t the most remarkable thing about Abby. What shines through most, in the way she speaks and carries herself, is her heart. A grin consumed her face as she talked about her love of baking for other people. “It’s so Abby,” said Rachael Langly, Abby’s mom. “Baking is one part of it, but giving it to somebody else and having a person in mind who she’s making something for it is so much of the fun for her.”

“People have actually asked me to make stuff for them, and it makes me feel so good to be able to make something and fill their order,” Abby said. Not only does she love baking things for others, but Abby also likes to use the money she makes to help others, from buying little presents for her siblings to donating to local charities. “She always wants to give with the money she makes,” Rachael Langly said. “Abby doesn’t think of what she can do for herself it’s really about how she can make someone’s day.” Abby is wide-eyed and is already thinking about what her baking future could look like. She’d like to open her own cake shop and name it Imagine Cakes, and she dreams of her own baking show. Her show would consist of teaching people to bake and, of course, hand-delivering each thing she makes to her customers. If you want to place an order with Abby and stay updated with her baking adventures, you can contact her and her mom on Instagram at @DaPineappleLady23. Emma Heikkinen is a senior professional writing student who spends most of her time volunteering with middle school and high school students, along with doodling on every surface available. She works as an elementary curriculum writer for Riverview Church, where her work includes design, video stuff and teaching. You can find her @emheesun on Instagram and Twitter.

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DRINKing

TAKING A LOOK AT BREWING

Learn a bit before taking a sip BY EMMA HEIKKINEN All Photos by Lee Streeter

This year, International Beer Day is on Friday, Aug. 2. Pubs and bars all around the world will be holding events to celebrate the beloved beverage. Lansing has its fair share of microbreweries, and Looking Glass Brewing Co. is one of its newer additions. Lee Streeter, co-founder of Looking Glass, has loved beer for as long as he can remember. He first learned about homebrewing in the early ’90s and he was hooked as soon as he found out he could make his favorite type of beer (Sam Adams, at the time). In 1994, his wife Jodi bought him a kit as a present and he hasn’t stopped brewing since. Around three years ago, the idea for Looking Glass Brewing Co. began to develop. Joel Dillingham, a friend of Jodi Streeter’s brother, approached Lee Streeter about the potential of opening a brewery. Dillingham handles the business side of things, while Streeter brews. They found a home for their new business in an old church building located in DeWitt. Streeter has felt nothing but support from other local brewers. “We all try to help each other out. It’s not a competition; it’s a community,” said Streeter. “If I ever need anything, I can call Scott at Harper’s, or the guys I know at Dimes (Brewhouse), or BrickHaven (Brewing Co.) or Sanctuary (Spirits). Everybody helps everybody out.” There are two basic types of beer: ales and lagers. Ales are most common in the craft brewing scene because they take less time to brew. While an ale can be ready in a couple of weeks, lagers may take well over a month because the

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fermentation is done at a colder temperature and they have to sit longer to smooth out the finish. When installing all of their equipment, the folks at Looking Glass made sure to install enough fermenters to have both ales and lagers brewing at the same time. They do a type of brewing called all-grain, a process in which the brewer produces the sugars through malting the grains themselves as opposed to using a produced syrup. This gives the brewer control over the level of sweetness and flavor that the end product will have. Looking Glass’ biggest seller is a cream ale that includes corn, and the name is a play on one of the most well-known brands. DBR, or DeWitt Blue Ribbon, is an approachable brew that is perfect for those who want to start trying local craft beers. “It’s a beer that the guy who sits down at the sports bar to watch the basketball game and drink Miller, Bud Light, all of that, [will enjoy],” said Streeter. He also noted that it’s proof that, “you can make a really good, flavorful beer that anyone can drink.” To learn more about Looking Glass Brewing Co., head to their page at facebook.com/LookingGlassBrewingCo. Emma Heikkinen is a senior professional writing student who spends most of her time volunteering with middle school and high school students, along with doodling on every surface available. She works as an elementary curriculum writer for Riverview Church, where her work includes design, video stuff and teaching. You can find her @emheesun on Instagram and Twitter.

TRENDing

RUNABOUT COFFEE CO.

Bringing personalized craft coffee to the Lansing community BY STEPHANIE TKACZYK Doug Mains is a local entrepreneur who’s had over 10 years of experience in customer service and coffee. Along with his wife, Lindsey, he runs Lansing’s only mobile espresso bar, Runabout Coffee Co. His journey to Runabout has been filled with numerous other business endeavors. His previous coffee experience ranges from working at Panera Bread, Bloom Coffee Roasters and Strange Matter. It wasn’t until the year that Mains decided to work as a freelance writer that the idea for Runabout finally struck.

a dad to his two children and dog, Mains plans to roll with the changing tides of life however his interests and passions may change.

What inspired you to start Runabout Coffee Co.? “I'm really just a lost, wandering soul that somehow landed in specialty coffee. Also, Lansing seems to be in a sweet spot. The local craft coffee scene is still very infantile and impressionable, but Lansing has proven itself in recent years to be fertile soil for small business and specialty crafts.”

To book Runabout Coffee Co. for your next event contact Doug and Lindsey Mains at runaboutcoffee.com. Be sure to follow them on Instagram @runaboutcoffee.

What sets Runabout Coffee apart from other coffee shops in the Lansing area? “We are strictly mobile and event-based. Our focus is to help event planners and party hosts foster connection among their community and create unforgettable events by transforming their space into a full-blown coffee shop. I do my best to make the most delicious coffee I can, I call it ‘honoring the bean.’ We use Lansing-area roasters [Craft and Mason Coffee Roasters] who have the same regard for specialty coffee. We make our own syrups that complement the espresso rather than overpower it, and we offer really cool custom cups for our events where we replace our logo with one specially made for the event.” What does living and working in Lansing mean to you? “As I wrote in a recent Instagram post REO Town was a ghost town [in 2008] with more potholes than street; more closed than open; more heartache than joy and yet it bore a history fossilized and a teeming potential. Not everyone saw it, but some did. It was then that I fell in love with Lansing, not just for all that it was but for all that it could be. As friends moved away, we stayed and watched this city grow, develop, embrace local business and welcome new idea after new idea. We love Lansing thank you for doing the same. Thank you for moving here, staying here, growing here being here. You are what makes this city home for everyone else.”’ Whether it’s making coffee, playing with his band, Doug Mains & the City Folk, writing freelance or just being

“I don't think I've necessarily landed in life, but that's OK. I've given up on the idea that there is a single destination for each of us -- we are all just figuring life out as it goes and, more often than not, we plan for one thing and end up somewhere we never expected. That's just the nature of life. We are all runabouts.”

Photo by Two Ring Photography

Photo by Runabout Coffee Co.

Stephanie Tkaczyk is a senior majoring in kinesiology who enjoys stressing herself out by taking unnecessary writing classes to satisfy her creative side. She loves listening to, talking about and finding new music more than anything, in addition to traveling to every place on the planet and spending time with other people who watch too many movies. You can follow her on Instagram @hotsteph24.

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PHOTOGRAPHing

Charcuterie and Me Meat, Cheese and More MOLLY HARMON

The perfect addition to any brunch, night out with friends or basically any meal is a charcuterie board. The meats, cheeses and sweet accessories combine to create a respectable version of playing with your food. Take a look at these pictures to see the stages of plating a charcuterie board, which will have guests begging for your strategies. Molly Harmon is a junior professional writing student from California hoping to end up in a big city. She loves finding hidden fashion gems, listening to pop culture-esque podcasts and snapping her fingers at poetry open-mic nights. If any of that piques your interest, you can follow her on Instagram @mollyharmon.

All Photos by Molly Harmon

AUG./SEPT. 2019

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EATing

Drop The Pizza

What you eat can dramatically affect how you sleep BY LOGAN RYAN

You’ve probably heard of avoiding caffeine in the evenings or not eating pizza right before bed, but there is more to how food and your sleep are related. Avoiding certain foods is one of the best ways you can avoid dozing-off on the job. Your meal and snack choices influence the time it takes to fall asleep, the overall quality of sleep and the likelihood of waking up in the middle of the night. Foods that are high in fat, spicy or extra acidic can lead to acid reflux and heartburn. The resulting discomfort can be detrimental to trying to fall asleep. On top of being painful, according to Sleep.org, “... people with nighttime heartburn are more likely to have sleep problems and disorders like insomnia, sleep apnea, restless legs syndrome and daytime sleepiness.” Avoiding soda, fried foods and other heartburn-inducing foods late in the day will help you get more rest.

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The worst culprit when it comes to ruining sleep is sugar. Sugar negatively affects every aspect of sleep. This is backed up by a 2016 study, described in the article, “4 Ways Sugar Wrecks Your Sleep” by Dr. Michael Breus, a clinical psychologist, diplomate of the American Board of Sleep Medicine and Fellow of the American Academy of Sleep Medicine. In the study, he cites a group of volunteers that was asked to eat a reduced sugar and fat diet, while another group was allowed to eat whatever they liked. Breus reported, “The volunteers who consumed diets with more sugar spent less time in deep, slow-wave sleep. The volunteers who ate more sugar also took longer to fall asleep. And they experienced more restless sleep, with more frequent awakenings throughout the night.” Why does sugar do this to our sleep? Breus explained that aside from the temporary increase in energy, sugar messes

All Photos by Logan Ryan

with our mind. Sugar activates the reward pathways in the human brain, releasing dopamine. This can lead to cravings, which in turn can result in you feeling like you desperately need that midnight snack or before-bed bite, so much so that it can keep you from deep sleep or wake you up. This whole process of food craving and bad sleep can even make it harder for you to be satisfied with your food by negatively affecting the production of appetiteregulating hormones according to Breus. Choosing the right foods in the evening can make a huge difference in your quality of sleep. Avoiding fat, sugar and acid will not only help you feel better rested, but keep you away from a life of cyclical, destructive habits. A better diet will lead to better sleep, which can lead to an even better diet â&#x20AC;&#x201D; lose that slice of pizza and find a happier you. Logan Ryan is a senior English major studying creative and professional writing. He enjoys spending time with his fiancĂŠe, playing video games and cold weather. He can usually be found at his desk doing anything but writing, on his bike or on a hike. Follow him @roganlyan on Twitter.

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INVESTIGAT BUDGETing ing

History of the Lobster From low-class food to high-class meal BY ANASTASIA NIFOROS A lobster – the rich and delicious sea creature that is served at any seafood restaurant. In the U.S. alone, lobster is the seafood version of steak and only ordered if you’re planning on spending those big bucks. Although, this wasn’t always the case. This now high-class meal was literally a low-class food up until sometime in the 1800s. “Consider the Lobster,” by David Foster Wallace explores how the Maine Lobster Festival has been drawing crowds for 56 years and tells the history of the lobster. He said, “Even in the harsh penal environment of early America, some colonies had laws against feeding lobsters to inmates more than once a week because it was thought to be cruel and unusual, like making people eat rats.”

no brain. There is no cerebral cortex, which in humans is the area of the brain that gives the experience of pain.” Even more, Wallace goes on to say that pain is a totally subjective mental experience, and you do not have access to anyone or anything’s pain except for your own. The entire animalcruelty-and-eating issue is also an extremely uncomfortable topic, so in the end, it really could come down to individual choice. Either way, the history of the lobster is one wild ride. Who would have known that these garbagemen of the sea turned into such a luxurious meal? Source: “Consider the Lobster,” by David Foster Wallace.

Shocking right? Who would have thought that lobsters would be compared to rats? Now that lobsters are considered a meal for the elite, a question arises that we might not take into consideration. As Wallace put it, “Is it all right to boil a sentient creature alive just for the gustatory pleasure? A related set of concerns: Is the previous question irksomely PC or sentimental? What does ‘all right’ even mean in this context? Is it all just a matter of individual choice?” According to a Test Your Lobster IQ quiz that appears in the 2003 Maine Lobster Festival program courtesy of the Maine Lobster Promotion Council: “The nervous system of a lobster is very simple, and is, in fact, most similar to the nervous system of the grasshopper. It is decentralized with

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Photo by Anastasia Niforos

Anastasia Niforos is a senior studying journalism and professional writing with a focus in media marketing and editing and publishing. You can always find her hanging out with friends or bingewatching “Game of Thrones.” She also enjoys working out, playing IM soccer and making playlists on Spotify.

CALLING ALL PHOTOGRAPHERS ARE YOU A SKILLED PHOTOGRAPHER? WANT TO BE PUBLISHED IN A MAGAZINE? ing Magazine is looking for freelance photographers to contribute to the monthly publication. If youâ&#x20AC;&#x2122;re interested, please email Kelly at kelly@m3group.biz with your experience, along with three samples of your work.

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