SPRING/SUMMER 2016
Kitchen Cosmetics p.5 Budget Gourmet p.9 Homegrown Harvest p.19
FOOD TO
BOOST
YOUR MOOD P.10
SPRING/SUMMER 2016 | OWL MAGAZINE
EDITORIAL
Editor’s Note: Food for Thought EDITOR IN CHIEF Sydney Gaeth
CONTRIBUTING EDITOR Jessica Conway
WRITING STAFF
Georgina Cammayo, Joe Sheeran, Rashard Davis, Stephanie Perkins, Nick Dement, Faras Aamir, Amy Younger, Daniel Mele
PHOTOGRAPHY EDITOR Neil Harman
FRONT PAGE PHOTOGRAPHY John Morin
PHOTOGRAPHY STAFF Nick Rynes, Matt Tennyson
ART DIRECTOR John Parks
DESIGN SPECIALIST Brianna Breece
PRODUCTION ASSISTANTS Matt Combs, Alyssa Dietrich, Kelsey Stephenson
BUSINESS MANAGER Rachel Mitchell
For my first issue as Editor in Chief, I am thrilled to share a favorite topic with all of you – FOOD. From half-baked brownies and gooey mac and cheese to the healthiest spinach smoothies – I want all of it. I’m also fascinated by nutrition and believe that we should be aware of the growing processes and ingredients in food instead of just number of calories.
a great way to avoid making poor choices when hunger strikes. Pop them in the oven at the beginning of the week for handy, filling snacks to grab on your way out the door. Are you feeling down? In “Food to Boost Your Mood” (p. 10), we discuss the effects certain food choices have on how you’re feeling. Do you know what you’re really eating? Knowing the “Hidden Ingredients” (p.12) in foods will
Do you know what you’re really eating? I’m happy to be able to share this information and so much more about the wonderful world of food in this issue of Owl Magazine. If you’re someone who must have a caffeine fix, seek out one of the only coffee food trucks, The Grateful Grail (p. 4). Have a food allergy? Flip to page 6 for a unique perspective on the growth of food allergies. Are you often on the move? Making “Muffin Meals” (p. 8) is
arm you with the knowledge to eat healthy. From L-Cysteine (duck feathers) to cochineal extract (crushed bugs), you’ll be a pro at figuring out what is really in your meals. May you be inspired to brush your teeth with strawberries (p. 5), save the environment (p. 14), and abstain from fast food regardless of what your favorite sports player is promoting (p. 7). Happy eating!
CHIEF ADVISER Claudia Brown
TECHNICAL ADVISER Philip Roszak
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Battling Hidden Ingredients
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Many foods perceived as “healthy” actually have harmful ingredients.
SPRING/SUMMER 2016 | OWL MAGAZINE
TABLE OF CONTENTS
12 4
Curbside Coffee
An HCC student created his own coffee truck business and is serving on a street near you.
6
Surviving Food Allergies
Have a food allergy? Make the meals you crave using alternative recipes.
14
Get “Vegucated�
Discover how eating plant-based protein instead of meat will reduce global warming.
Also Inside:
Kitchen Cosmetics
5
Budget Gourmet
9
Learn how fruits can be used as beauty products.
Great tasting meals can be prepared right at home for cheaper than a trip to the drive-thru.
Homegrown Harvest
15
Community supported agriculture brings farm-fresh food straight to your table.
Junk Food Jocks p.7 Muffin Meals p.8 Food to Boost Your Mood p.10
SPRING/SUMMER 2016 | OWL MAGAZINE
RESTAURANT REVIEW
Curbside Coffee
Article & Photography by Neil Patrick Harman | Owl Staff
David Seward (left) and HCC Student Brian Seward (right) founded a coffee truck business inspired by the music of the Grateful Dead.
The feel-good groove of the Grateful Dead has managed to collide into the world of…wait, what? Coffee? That’s right. Two brothers and Harford County residents, Brian and David Seward, have started their own business, The Grateful Grail—a coffee truck. Brian, an HCC student, noticed a lack of coffee at live music festivals and decided to create his own coffee truck. This is how the journey began. He knew he’d need help and his younger brother was just the guy. “Brian asked me to be a part of the team and I was down for it 100%,” says David. The two joined forces, created a business plan, took out a loan,
They had to make sure they could work comfortably while keeping the vehicle up to code. “It took a few tries but once you’re out there moving around and you see the space you’re working with, it just comes together,” says David. Eventually the pieces fit together comfortably and efficiently and the needed permits were granted to hit the streets. First, the two had to choose their supplier. Brian and David came to a consensus on Greenstreet Coffee Roasters, a small roaster in Philadelphia. “They care about what they’re doing. Their stuff is constantly fresh
“Their cold brew is infused with nitrogen in a keg overnight to produce a smooth, creamy coffee taste.” and picked a vehicle. With no prior experience of running a coffee business, let alone a mobile one, the two had some learning to do.
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when we want it and when we need it,” says David. Brian and David also sought to make sure they were preparing quality
products for their customers. Their cold brew is infused with nitrogen (“nitro-infused”) in a keg overnight to produce a smooth, creamy coffee taste. With their product secured and perfected, they were finally ready. Lattes go for $4, a 12 oz. Americano is $2, an 8 oz. cappuccino is $4, and a traditional macchiato is $3. Bakery items and assorted pastries such as elephant ears (which isn’t a literal elephant ear, don’t worry, it’s a cinnamon-sugar pastry) are $2. Waffles and omelets are offered at special events and vary from $7-9. The truck has served at live music festivals in Baltimore, West Virginia, Ohio, New York, and events in Harford County. What started as a simple idea has since become a huge success. You could credit this to Brian and David’s dedication and hard work, but what’s proven most important is their positive outlook. “It’s in the name. It’s something that I believe in and want people to experience,” says Brian. Make sure to see if The Grateful Grail is at an event or on a street near you at TheGratefulGrail.com.
SPRING/SUMMER 2016 | OWL MAGAZINE
Kitchen Cosmetics
BEAUTY
By Georgina Cammayo | Photography by Neil Harman | Owl Staff
Brushing with mashed strawberries once a week can help get rid of plaque, stains, and can reduce yellowing.
Before mega cosmetic outlets like Ulta and Sephora existed, there was the grocery store. While trusted (and chemicallyprocessed) beauty products are within your comfort zone, cheaper and healthier alternatives could be lurking in your own kitchen. If you like experimenting with makeup, you are most likely to own a makeup remover as well. Coconut oil makes an excellent substitute to alcohol-based removers because it “solubilizes or breaks up waterresistant substances,� according to
your skin soft, smooth and youngerlooking. While strawberry flavored toothpastes are meant to make brushing teeth more enjoyable for kids, vitamin C rich strawberries are in fact beneficial for dental care. Brushing your teeth vigorously with mashed strawberries once a week helps get rid of plaque, stains, and can reduce yellowing. Before you throw away overripe bananas, consider using them as an alternative to store-bought shaving cream. Mashed up bananas (filled
nutrients yield more health benefits and even better results than your current go-to beauty product. Keep in mind that while most of these items are natural, we all have different skin and body types. Research and check with your doctor to make sure that you are not allergic to certain food items before experimenting on your own.
Why not concoct a natural beauty remedy that works best for you? cosmetic chemist Joseph Cincotta in an interview with Allure magazine. Its vitamin E and fatty acid content also makes it a great moisturizer. So, not only does this organic makeup remover give you the freedom to experiment with multiple variations of the smoky eye, but it will also leave
with vitamin A and potassium) mixed with water can result in smooth, moisturized, and sweet-smelling skin! Why not concoct a natural beauty remedy that works best for you? In the produce aisle at your nearest grocery store, you may discover that combining food items with assorted
Overripe bananas can be used as shaving cream. Coconut oil makes a great moisturizer and makeup remover.
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SPRING/SUMMER 2016 | OWL MAGAZINE
VOICES
When Food Bites Back Surviving Allergies By Joe Sheeran | Photography by Neil Harman | Owl Staff
I remember sitting in the hospital room, scared, with IV’s all over my body ready to enter surgery; I was only 11 years old. How could food cause my esophagus to close up, resulting in a surgery to reopen it? It turned out that I was allergic to peanut butter, dairy products, and corn.
Cookie Recipe! You will need: • • • • • • • • •
3 cups all-purpose flour 1 ¼ t. salt 1 t. baking powder 1 t. baking soda 1 cup all-vegetable non-dairy shortening, such as Spectrum 2 cups dark brown sugar, packed 2 large eggs 1 t. vanilla 2 cups dairy-free chocolate chips
Directions: • •
• • •
• • • • •
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Preheat oven to 375. In a mixing bowl, add shortening and brown sugar. Mix at medium to high speed until light and fluffy. Add eggs one at a time, mixing in between each one. Add vanilla and mix in briefly. In a separate bowl, combine all dry ingredients (flour, salt, baking powder and baking soda). Stir to combine. Gradually add the flour mixture into the shortening and sugar mixture, mixing between each addition until just combined. Add chocolate chips, stir until chips are evenly distributed. Spoon rounded tablespoons onto ungreased cookie sheet. Bake at 375 for 8-10 minutes (edges of cookie should look firm and rounded). Transfer to cooling rack. Enjoy!
According to foodallergy.org, every three minutes, a food allergy reaction sends someone to the emergency room. That means more than 200,000 ER visits per year. NPR.org shares that 15 million Americans have food allergies. These numbers are steadily on the rise. According to a study released in 2013 by the Centers for Disease Control and Prevention, childhood food allergies increased about 50 percent between 1997 and 2011. Research is underway to help determine the cause for the rise in food allergies. The University of Chicago reports that antibiotics could be responsible for the dramatic surge in food allergies. They block bacteria that could help the body prevent allergy. Researchers with Children’s Environment Health Centers and the National Institutes of Health are studying the impact of environmental factors, such as tobacco, pollution, and diet. While allergies took their toll on my childhood, I was lucky to have a caring mother who looked out for me and put special care into every meal she made. She was always trying to make new foods without milk, peanut butter, or corn. Some were tasty and some were not – such as pizza with vegan cheese! However, it is the thought that counts and I really appreciated her effort. One of my favorite childhood meals was a tomato pie, also known as a pizza with no cheese. If you are craving pizza and cannot eat cheese – or you
No cheese? Not a problem with this allergy-free pizza.
are like me, and not a fan of vegan cheese – I recommend making one topped with pepperoni for extra flavor. Food allergies can make life difficult, but with help from loved ones, research, and tasty alternatives, there is always something delicious to eat.
Junk Food Jocks
SPRING/SUMMER 2016 | OWL MAGAZINE
VOICES
Athletes Strike Out Promoting Unhealthy Diets By Rashard Davis | Photography by Neil Harman | Owl Staff
Growing up, I was a huge Terrell Owens fan, especially when he was a member of my favorite NFL team, the San Francisco 49ers. I not only watched him because of his abilities on the field, but also because I saw that he was always in shape. He influenced me even at a young age to stay healthy and fit. However, many athletes that kids look up to today are sending the opposite message through partnerships with fast-food companies. Basketball player LeBron James promotes McDonald’s, soccer player David Beckham promotes Burger King, and football player Peyton Manning promotes Papa John’s Pizza. Serena and Venus Williams starred in an Oreo commercial along with Peyton and Eli Manning for the Super Bowl. Soccer player Christiano Ronaldo participated in a commercial for KFC in 2014. Figure skater Michelle Kwan was a “Coca-Cola ambassador” during the 2014 Olympics, despite her role as a member of the President’s Council on Fitness. Shaquille O’Neal – founder of “Soda Shaq” drinks – raised concerns with the Center for Science in the Public Interest (CSPI) due to his appearance with Michelle Obama at an event for “Let’s Move,” her anti-childhood obesity campaign.
Marie Bragg, director of the Socioeconomic Evaluation of Dietary Decision Program at the NYC School of Medicine adds that athletes “send the wrong message” to kids by endorsing foods that are unhealthy. Sara Deon, a meal campaign director from Corporate Accountability International, also questions the partnerships between Olympic athletes and fast-food chains. In a letter to the athletes, Deon wrote that “athletes should not accept sponsorship from McDonald’s, a corporation that drives the worldwide epidemic of diet-related disease.”
Children are easily influenced by whom they admire, and athletes are abusing that power. They are failing at their job as role models. Let’s shapeup America and inspire our children to make healthy choices regardless of what their favorite athlete promotes.
“They are FAILING at their job as ROLE MODELS.” “You can’t do a photo-op with the first lady promoting exercise one day and sell disease-promoting sodas the rest of the year,” says Michael F. Jacobson, CSPI Executive Director at the time.
According to the Journal Of American Medicine, 35% of U.S. adults are obese and approximately 17% of children aged 2-19 are obese.
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SPRING/SUMMER 2016 | OWL MAGAZINE
HOW-TO
Muffin Meals By Stephanie Perkins | Photography by John Morin | Owl Staff
How much spare time do you have to cook? If you’re as busy as I am, the answer is probably between “enough time to microwave something” and “I might have to starve.” Thankfully, it only takes a few hours of one day and a couple muffin tins to make meals for almost the entire week. If I’m running behind one morning, I can easily take muffins to the office and heat them up in under a minute. Here are some recipes to get you started:
Sausage, Egg, and Cheese Breakfast Cups Ingredients:
• • • • •
12 eggs salt and pepper 1 medium onion, diced 12 breakfast sausage links 1/3 cup shredded cheddar cheese
1. 2. 3. 4. 5. 6. 7.
Directions:
Preheat oven to 350 degrees. Whisk eggs, salt, and pepper in a medium bowl until beaten. Divide eggs and onion evenly between each cup. Crumble one sausage link into each cup. Bake for 30 minutes. After 20 minutes of baking, sprinkle each cup with cheese. Let them sit for 5 minutes and remove with a silicon spatula.
Barbecue with Corn Biscuit Cups • • • •
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1 lb of barbecued meat 2 cans of corn biscuits 1 red onion, chopped 1/4 cup shredded cheddar cheese
1. Preheat oven to 425 degrees. 2. Turn muffin pan cavity-side down and shape a biscuit over each cavity. 3. Bake for 10 minutes. 4. Take biscuits off of pan. 5. Reduce heat to 400 degrees. 6. Turn the pan over and place one biscuit in each cup. 7. Divide barbecue meat evenly between biscuits and sprinkle with red onion and cheese. 8. Bake for an additional 5-7 minutes.
Budget Gourmet
SPRING/SUMMER 2016 | OWL MAGAZINE
HOW-TO
By Nick Dement | Photography by Neil Harman | Owl Staff
Nick Dement (left) and Tommy Wagner (right) compare the cost of a drive-thru dinner with a home-cooked meal.
Savory sizzling chicken, sweet sautéed sprouts, and rich renewing rice are slowly filling your senses with a hunger-arousing aroma. Your empty stomach turns with delight as the scent sails up your nose. You hear a voice coming from the bowels of your inner glutton, “Feed me! Feed me! I want that! Smells like something other than the junk you’ve been dumping down here for the entire semester!” Wait, your stomach doesn’t talk to you? That’s weird; the voices always told me that was normal. No, those smells are not coming from a five star restaurant. They are coming from your very own kitchen at an affordable price! Well, they will be, after you finish reading this article. If you’re like me and trying to balance work, school, and expenses, you know money gets tight. The stress may drive you, literally, to some cheap outlet to quench the everlasting desire to eat and also save money. I’m here to tell you that you don’t have to clog your arteries with gunk
to save money for the more important things like bills, birthday presents, or plastic surgery! Take it from Tommy Wagner, a General Studies major at HCC, who cooks his own healthy meals and saves money, while doing it. “Honestly, I find that people who always eat out are wasting their money” says Wagner. “Money they could use towards bills or save for long term personal goals.”
sprouts for $3, a dozen eggs for $3, a few avocados for 99 cents a piece, and a bottle of olive oil for $5. Everything totaled about $24. This is a large amount of food that will last up to two weeks. When broken down to cost per serving, Tommy’s plate of food was $5.76. The main dish of chicken and rice cost roughly $3 combined (2 servings of rice for 40 cents and 2 ½ chicken tenderloins for $2.50).
“…people who always eat out are wasting their money.” Wagner and I put this philosophy to work when we cooked a quick and cheap meal he routinely makes. We compared this to a chicken sandwich meal you can get from McDonald’s. Wagner went to Safeway to purchase the ingredients using his free club card. He was able to find some killer savings and something with actual nutritional value. He bought a 50-serving bag of rice for $5, five large chicken tenderloins for another $5, a pound of brussel
In contrast, a fried chicken sandwich, large fries, and large sweet tea from McDonald’s consists of less food than Tommy’s healthy meal and lacks nutritional value. This heart attack on a plate forced me to toss almost $9 through the drive-thru window. Don’t overpay to slowly kill yourself. The next time you get the rumblies, stay away from the drive-thru-of-doom and give your wallet and body a break. Do some good ol’ home cookin’!
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SPRING/SUMMER 2016 | OWL MAGAZINE
FEATURE
Food to Boost Your Mood Article & Photography by Faras Aamir | Owl Staff
“You are what you eat.” Sound familiar? We’ve been hearing this for ages but research suggests that the phrase can be taken literally when comparing it to your state of mind. Mood and energy are interconnected. The foods you choose have a heavy impact on your day-to-day mood. However, there is a vast difference between eating to simply satisfy your cravings versus eating to energize your body. The Mayo Clinic, a renowned
Serotonin is responsible for maintaining balance in your moods and sleep patterns. This regulation goes back to the flow of energy within your body. Deprivation of serotonin, or not producing enough of it, can cause depression and anger. It is important to know what is going into your food to understand how it can alter your mood. Most foods that seem healthy, even those marked “natural” or “organic,” are mixed with
The same goes for nuts and seeds (especially pumpkin) that are often salted or sweetened with artificial flavors. There are also “fake foods” like margarine, which may cause you to feel blue because of the industrial fats and sugars used to make them. On another note, not eating anything can have the same effect on you as eating unhealthy foods (i.e. donuts, French fries, and sugary energy drinks).
“A small amount of chocolate, for example, can help get you out of a stressful or gloomy mood.” medical research group, explains that a proper intake of fruit, starchy vegetables, whole grains, carbohydrates, and protein keeps your blood sugar levels healthy and your serotonin levels up.
additives and preservatives, which can negatively impact your mood. This is why it is important to check what else is listed on packaging with the natural and promising-looking fruits and vegetables.
These foods contain high amounts of sugar, sodium, and caffeine, which disrupt our great moods. It’s no wonder that eating fast food and drinking soda can drain you and make you feel sluggish.
Some “superfoods” will give you super powers!
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Although coffee may give you that boost you need in the morning, large amounts of caffeine can actually lead to feeling anxious. Even decaffeinated coffee is not totally caffeine free. So what kinds of foods actually boost mood? A small amount of chocolate, for example, can help get you out of a stressful or gloomy mood. Studies conducted on CNN reveal that eating chocolate releases endorphins, also known as “feel good chemicals” in the brain. Wild salmon is another good option.
According to Prevention Magazine, “People in countries with the highest fish consumption have the lowest rates of depression, bipolar disorder, postpartum depression, and seasonal affective disorder.” DepressionHealth.net also states that “bananas are the king of moodboosting superfoods, offering a rapid enhancement of mood soon after you eat them.” Prevention Magazine adds that the compounds of tomatoes trigger dopamine, a chemical that works as a reward in your brain.
The vitamin C and B6 in oranges relive anxiety. Grapefruits have also been found to “curb depression and enhance memory,” adds Prevention.com. Even chili peppers contain capsaicin that work with receptors in our brains to help us relax. This effect is similar to drinking a glass of milk before going to bed in order to ease your mind. By following the proper diet and throwing in some of the feel-good-eats mentioned, the next time you hear “you are what you eat,” smile and be proud.
To hear an exclusive song inspired by this article, go to facebook.com/OwlMagazine
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Somewhere in the mess of advertisements that claim to “blast those last few pounds” or help you “lose 10 pounds in 60 seconds” there is the truth. For the longest time, I was one of those people who took marketing as the whole truth. Yes, of course the Welch’s fruit snacks are obviously 100% fruit and nothing else. Yes, the Special K products will make you happy and skinny – especially if you eat them for every meal! I couldn’t understand why I looked and felt the same after switching to “healthier” options or why my mouth felt like it was caked with sugar after I’d just had an “all natural” granola bar. I realized that the calorie count printed on the wrapper was just a small part in determining if something was good for me or not.
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I needed to research to find out what “nutritious” was. One of the first things I learned was to always notice the number of ingredients. According to The American Heart Association, the ingredients listed first are the most abundant. If there is a block of ingredients listed, it is safe to assume that the majority of them are additives. Garden of Eatin’ Blue Corn Tortilla Chips have three ingredients: organic blue corn, sunflower oil, and sea salt. These are automatically a better snack option than Lay’s Oven Baked Original Chips which have dried potatoes, corn starch, corn oil, sugar, salt, soy lecithin, dextrose, and annatto extract (color). The Baked Lay’s boast “80% less fat” across the front of the bag. How misleading.
Organic foods are usually a great bet because they limit the danger of consuming pesticides and additives while benefiting the environment, according to the Mayo Clinic. “The word ‘organic’ refers to the way farmers grow and process agricultural products…Organic farming practices are designed to encourage soil and water conservation and reduce pollution,” the Mayo Clinic continues. According to Web MD, “Ingredients that end in ‘ose’ are all forms of sugar.” Dextrose, sucrose, fructose, and the myriad of others should be avoided. Bodyecology. com reports, “sugar lowers your immunity and robs your bones of minerals.” Sorbitol comes from fruits, corn, and seaweed. Consuming it can
SPRING/SUMMER 2016 | OWL MAGAZINE
FEATURE
disrupt the digestive system by causing diarrhea, bloating, and gas. It can be found in energy bars like FitCrunch, as well as imitation crab meat, and cigarettes. Trans-unsaturated fatty acids, or trans fats, are another group of sneaky ingredients. They are found in many products to make them last longer and taste better, according to the American Heart Association. “Partially hydrogenated oil” listed in the ingredients means there are trans fats regardless of what the nutrition label reads. According to fda.gov, the nutrition label will report 0 trans fats but there is still allowed to be at least .5 grams per serving. Additionally, companies often slip in ingredients you would never dream could be edible. Sometimes added to foods for the sake of looking more palatable is L-Cysteine (a.k.a duck feathers, human hair, or hog hair).
sprouted millet, organic sprouted corn, organic sprouted brown rice, fresh yeast, organic wheat gluten and sea salt. No feathers or hair. L-Cysteine isn’t the only thing that may shock you about your food. In fact, Starbucks was questioned in 2012 for using crushed cochineal bugs as a dye in their popular Strawberries & Creme Frappuccino. According to CBS News, a spokesperson for Starbucks reported, “While the strawberry base isn’t a vegan product, it helps us move away from artificial dyes.” Personally, I wouldn’t mind an extra dash of protein from that cochineal bug but my vegetarian friends should know what’s in the drink before I offer them a sip. However, at least Starbucks made the move away from artificial dyes such as Red 40, Yellow 5 and Blue 1. Artificial dyes are found in numerous amounts of foods and are linked to allergy, hyperactivity in
Another ingredient that flies under the radar is propylene glycol, or antifreeze. According to the Agency for Toxic Substances & Disease Registry (ATSDR), propylene glycol affects the dermal, renal and respiratory systems. It is a synthetic additive that is used to absorb excess water and is used as antifreeze in paint, plastics, medicines, cosmetics, and food products, according to the ATSDR. Carrageenan, a derivative of seaweed, is also a questionable additive that is raising some concerns. According the founder of the Kahn Center for Cardiac Longevity, carrageenan can be found in nonfat or low-fat foods, dairy replacements, chocolate milk, deli meats, food bars, and frozen pizzas. The Cornucopia Institute, a nonprofit organization for primarily US-based organic and sustainable agriculture, found, “animal studies have repeatedly shown that
“I wouldn’t mind an extra dash of protein from that cochineal bug but my vegetarian friends should know what’s in the drink before I offer them a sip.” L-Cysteine is used to fluff bread to make it softer and appear fresher. Bread should only have a few ingredients in it (flour, water, yeast…) and duck feathers certainly aren’t one that bakers should use. Ezekiel bread is made of organic sprouted wheat, filtered water, organic malted barley, organic sprouted rye, organic sprouted barley, organic sprouted oats, organic
children and certain types of cancer, according to livestrong.com. According to the Center for Science in the Public Interest, “Food dyes also serve to deceive consumers: they are often used to simulate the presence of healthful, colorful fruits and vegetables. Food coloring can be found in items ranging from canned jalapeños to Doritos.
food-grade carrageenan causes gastrointestinal inflammation and higher rates of intestinal lesions, ulcerations, and even malignant tumors.” The nutrition label is useful for more than something to stare at while you much on a bowl of cereal. Learn what ingredients mean to become aware of those “sneaky eats” that go unnoticed.
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SPRING/SUMMER 2016 | OWL MAGAZINE
ENVIRONMENT
Get ‘Vegucated’!
How Your Diet Impacts Our Planet By Amy Younger | Photography by Nick Rynes | Owl Staff
Turn off the lights when leaving a room, fill a reusable water bottle instead of buying plastic, and opt for paper instead of plastic at the grocery store. These simple ways to save the environment have been reiterated for years. However, according to a report by the United Nations, “animal industries are one of the most significant contributors to the most serious environmental problems, at every scale from local to global.” The Water Education Foundation reports, “It takes around 16,000 liters of water [or about 4,226 gallons] to make a single kilogram of beef.” Furthermore, at least 22% of greenhouse
Go Vegetarian to Help Reduce: 1. 2. 3. 4. 5. 6. 7.
Global Warming CO2 Methane & Nitrous Oxide Pollution Extensive use of H2O Ruined Topsoil & Rainforests Ruined Habitats & Endangered Species 8. Chemicals, Growth hormones, & Antibiotics 9. The Global Footprint 10. Unsustainable Environments gases are from methane, and nitrous oxide, which are created from a multitude of environmentally dangerous actions but especially, “agricultural activities” as stated by the Environmental Protection Agency. Many Americans are now choosing a “green” lifestyle that incorporates vegetarianism to help counter the negative impact that meat-based diets have on the environment. These “envi-
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The meat production industry significantly increases greenhouse gas emissions.
ronmental vegetarians” believe that the meat industry is depleting important resources such as water, fossil fuels, and topsoil. Molly Ploughman, HCC student and vegetarian of 16 years, is one of 4 billion people worldwide eating
While vegetarians don’t eat any meat or fish, a person doesn’t have to go vegetarian to make a difference in the environment. Cutting back on meat intake to just a few days a week is enough, according to the documentary film Vegucated.
“Many Americans are now choosing a ‘green’ lifestyle that incorporates vegetarianism to help counter the negative impact [of] meat-based diets…” plant-based diets. “It’s rewarding to be vegetarian,” says Ploughman. “I don’t know how much of a difference it makes, but I know I’m not eating any critters and I’m taking one more step toward living a more sustainable lifestyle, so that feels good.”
If you are interested in learning more, visit The Vegetarian Resource Groups’ website at vrg.org for recipes and more information. Local supermarkets like David’s Natural Market or Wegman’s also offer a variety of vegetarian options.
SPRING/SUMMER 2016 | OWL MAGAZINE
Homegrown Harvest
COMMUNITY
By Daniel Mele | Additional Reporting by Matt Combs | Photography by Matt Tennyson | Owl Staff
plans ranging from $100 to $515 for 24 weeks of CSA service. Over the course of the growing season, produce changes as the fruits and vegetables are ready at different times. For example, a share in May will be different than a share in September. That variety of food is a main selling point, according to Steve Rouse who used to run a CSA through Rousedale Farms. “I think a lot of people like the CSA because people can try different vegetables they haven’t tried before.” Rouse adds, “People can cook vegetables that they haven’t had before. Also people like the mystery of what type of food they get each week.” CSAs may also offer a wide spectrum of foods besides fruits and vegetables, such as chicken, milk, eggs and pies. A CSA offers a fresh and healthy alternative to the grocery store. Furthermore, purchasing from a CSA helps hard-working local farmers maintain and grow their business. CSAs offer a variety of food for the consumer, says local farmer Steve Rouse.
Community supported agriculture gives a whole new meaning to the term “farm fresh.” According to BradsProduce.com, “Community Supported Agriculture… [is a] means of purchasing fresh
Payments for CSA programs give farmers upfront income to purchase necessities such as seeds, fertilizer, and labor. Joan Hayden, an employee of Brad’s Produce says, “CSAs support the local
“Over the course of the growing season, produce changes as the fruits and vegetables are ready at different times.” food directly from a local farm. The consumer buys a share of the farm’s products prior to the growing season. In turn, the shareholder receives weekly distributions of produce as the season progresses.”
farmers. They are the best way to get the freshest produce. It is difficult to tell in the grocery store when and where the vegetables were picked.” Brad’s Produce has offered their CSA program since 2007. They have
Local CSAs Brad’s Produce (Churchville) bradsproduce.com Harman’s Farm (Churchville) harmansfarm.com Jones Family Farm (Edgewood) jonesproducefarm.com Flying Plow Farm (Organic) (Rising Sun) flyingplowfarm.com
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NATIONAL LIBRARY WEEK
V ICES exhibit hours:
Tuesdays, 1-3 p.m. | Thursdays, 3-5 p.m. Fridays, 10 a.m.-Noon | 1st Saturdays, 10 a.m.-Noon
VOICES CHANGE
At the Hays-Heighe House at Harford Community College Social Protest Through the Arts and Humanities
EXHIBIT IS IN PLACE THROUGH APRIL 22, 2016 Voices of Change explores the intersection of the arts and social protest in modern America. Check it out and discover the exciting lineup of related events.
FREE ADMISSION open to all
This project was made possible by a grant from the Maryland Humanities Council, through support from the National Endowment for the Humanities.
learn more at www.harford.edu/hays-heighe-house
APRIL 11–18, 2016
BECAUSE STUDENTS CAN’T AFFORD SCHOLARLY JOURNALS ON A RAMEN NOODLE BUDGET. BECAUSE EMPLOYERS WANT CANDIDATES WHO KNOW THE DIFFERENCE BETWEEN A WEB SEARCH AND RESEARCH.
Celebrate with us! Giveaways, used book sale, & FREE coffee/tea
Visit harford.edu/library for more information.
$1 Off
Beef or Chicken Cheesesteak Available in the Globe Cafe in the Student Center
$2 Off
Any Size Pizza www.buongusto.pizza 2424 Whiteford Rd. Whiteford, MD 21160
15% Off
w/ Student ID on Mondays 5 Bel Air S Pkwy, Bel Air, MD 21015
2 Large Cheese Pizzas $20.99 410-420-6300 1510 Conowingo Rd. Bel Air, MD 21014 EXP 12-31-16
$5 Off
Any purchase of $30 or more www.lemonnginger.com 3491 Merchant Blvd. Suite 100 Abingdon, MD 21009 Tel: 410-569-6688
10% Off
For HCC Students & Faculty
2217 E Churchville Rd Suite A, Bel Air, MD 21015
$11 Any Pizza Online Exclusive
(410) 420-2200 1216 Churchville Rd. Bel Air, MD 21015 www.pizzahut.com
Buy One Get One
50% Off 3473 Merchants Blvd Abingdon, MD 21009
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4701 North Charles Street | Baltimore, Maryland 21210 | ndm.edu | 410-532-5330
V ICES
VOICES CHANGE At the Hays-Heighe House at Harford Community College
Social Protest Through the Arts and Humanities
SING ME A DREAM: MUSIC & PROTEST SATURDAY, FEBRUARY 27, 2016 3 p.m. and 7 p.m. | Joppa Hall, Recital Hall #1
Voices of Change explores the intersection of the arts and social protest in modern America. Check it out and discover the exciting lineup of related events.
FREE ADMISSION with ticket
This project was made possible by a grant from the Maryland Humanities Council, through support from the National Endowment for the Humanities.
exhibit hours:
Tuesdays, 1-3 p.m. | Thursdays, 3-5 p.m. Fridays, 10 a.m.-Noon | 1st Saturdays, 10 a.m.-Noon
Sunday Afternoon Concert Series February 21 @ 3PM Recital Hall #1, Joppa Hall Avenue Q March 4, 5, 11, 12 @ 7PM March 6, 13 @ 2PM Chesapeake Theatre Ladybug Girl & Bumblebee Boy, The Musical March 4 @ 7PM Amoss Center An Evening of Jazz March 11 & May 20 @ 8PM Recital Hall #1, Joppa Hall The Young Irelanders March 13 @ 3PM Amoss Center
Benny Russell
learn more at www.harford.edu/hays-heighe-house
Fly Dance Company March 18 @ 7:30PM Amoss Center Charlotte’s Web April 1 @ 7PM Amoss Center National Geographic Live Speaker Series April 7 @ 7:30PM Amoss Center Centennial Sinatra April 9 @ 7:30PM Amoss Center Todrick LIVE! April 15 @ 7:30PM APGFCU Arena HCC Actor’s Guild - MacBeth April 22, 23, 29, 30 @ 8PM April 24, May 1 @ 3PM Black Box Theater, Joppa Hall
Peter Pan May 13 @ 7:30PM May 14 @ 4PM & 7:30PM May 15 @ 1PM & 4PM Chesapeake Theater An Evening of Chamber Music May 16 @ 7PM Recital Hall #1, Joppa Hall HCC Actor’s Guild - Devised Theater June 3, 4, 10, 11 @ 8PM June 5, 12 @ 3PM Black Box Theater, Joppa Hall Mary Poppins June 10, 11, 17, 18 @ 7PM June 12, 19 @ 2PM Chesapeake Theater
Visit tickets.harford.edu for more information.
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