Food Sup 10/30

An Inklings Supplement | October 30, 2015

STAPLES HIGH SCHOOL | 70 North Ave., Westport, Connecticut

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News | October 30, 2015 Photos by Emily Olrik ’16

Teachers weigh in on trending diet Chase Emilio ’16

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ore people are choosing to follow raw diets, nixing processed animal products and gluten from their food.

Raw diets consist of only vegan foods that are uncooked or cooked at less than 120 degrees Fahrenheit, and people claim many benefits, including replenishing vitamins that the body needs, speeding up metabolisms and helping improve the immune system.

“My energy level is through the roof,” health teacher Jeff Doornweerd said.

The raw food diet isn’t a new fad. In fact, it’s associated with the Paleolithic age when humans ate nuts, berries, var-

ious leaves and raw meats.

“I’ve tried the Paleo diet and the Whole 30 diet,” Doornweerd added. “Both are different variations of raw diets, but differ slightly.”

Other experts agree that there are benefits. “Some people try to heal from disease by eating raw,” Lisa Scorch, an employee at The Healthy Habit in Fairfield, said. “It’s very cleansing. Many people who are ill want to clean their body from bad foods.”

According to Scorch, these diets have been used to help patients who are prone to high blood sugar or have diabetes.

Doornweerd can atest to the benefits, as he has witnessed them.

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“My mother had type two diabetes and used to take 10 pills a day to control her blood sugar,” he said. “After one week of following the Whole 30 diet, her doctor had to drop her down to one pill.

It took about six more months for her body to start regulating her insulin again more normally, but now she does not have to take any medication.”

Doornweerd also noted other health benefits.

“Cooking your foods can actually kill many of the healthy bacteria and nutrients,” Doornweerd said. “We tend to think of cooking as safer, but recently there’s a lot of evidence that supports raw

foods having more nutrients that our bodies actually need.”

The original idea behind the diet is that so much food is processed now, and a lot of it causes various health problems because humans haven’t evolved to eat processed foods.

Many people are choosing raw diets over other diets, like Atkins, because it can be fairly easy to follow.

However, Cecily Gans, the culinary chef at Staples believes with every diet comes rules and constraints.

“As with all diets, they are not for everyone – especially the more strict raw diets,” she said. “They are good for some but not the majority.”

News | October 30, 2015

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Students Skip Out on Tipping Ettiquette Photo by Caroline O’Kane ’16

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TIPPING TROUBLES Frustrated student restaurant workers share the common struggle of few tips despite many patrons. Waiters find students often don’t tip in the acceptable 15 to 20 percent range, however when they are accompanied by their parents, they often tip generously.

Sophie Call ’16

n Connecticut, the legal minimum wage for wait staff is $5.78 an hour, more than three dollars below the minimum wage for other jobs, as waiters are expected to make up the difference in tips. In Westport, however, it seems that teens don’t always take this into account when leaving a tip.

“One time, I got seven cents in tips after working for five hours,” Emma Fasciolo ’16, a waitress at Kibberia in Westport, said.

Waiters at local restaurants have noticed an ongoing trend associated with the age of their tippers.

“Usually middle-aged men who are getting drinks with friends or having dinner with family tip the most,” Jack Friedman ’16, a waiter at Viva Zapata, said. “Teenagers who are eating without parents or any adult tip the least.”

Some teenagers, he noticed, don’t tip anything at all.

“Most tippers look to be in their 30s to 50s,” Grace Bolandian ’17, an employee at Embody Fitness Gourmet, said.

While the root of the issue could be that students simply don’t know how to tip, Maeson Hayes ’19 thinks the problem is elsewhere.

“We learned how to [tip] in sixth grade math class when we were learning about percentages,” she said. Rather, Hayes thinks that stu-

dents want to save money, leading them to forgo the tip.

During her time working at Kibberia, Fasciolo has noticed that the higher tips come from adults who, she thinks, “know how to manage their money more appropriately.”

In a survey of 372 Staples students, nearly 20 percent more tipped in the proper 15 to 20 percent range while they were eating out with their family — not with friends. In other words, the tips were higher when the students themselves weren’t responsible for the bill.

Some Staples parents affirmed that adults are aware of appropriate tipping.

“I tip 20 percent when the service is good,” Katharine Murray, a Staples parent, said. She also attributed students not tipping to a lack of spending money.

However, when waiters aren’t left a tip, it can seriously affect their wage for the day.

For Friedman, his tips matter “a lot,” and, when they aren’t left, he loses out on the money he could be making that day.

But, not all Staples students are looking to save a dollar by skipping out on a tip.

Jessica Chachra ’16 said that her father instilled in her a philosophy about tipping.

“He told me that if they treat you well and if you want to go back, you leave a good tip,” Chachra said.

“You gain the respect of the wait staff by tipping well.”

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News | October 30, 2015

INTUITIVE EATING Students and teachers discuss the new anti-dieting trend Maialie Fitzpatrick ’16

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hrowing out the diet books and encouraging constant food intake is the new approach to weight loss. Intuitive eating is a philosophy that promotes creating a healthy relationship between food, mind and body by rejecting the diet mentality and responding to body cues.

But while some believe this is a simple mindset, while others find it rather complicated.

The ideology stems from a non-diet movement that emerged in the late 1980s and has since been made into a book titled, “Intuitive Eating.”

The book has recently become a hit, and many more people are starting to take part in it.

Phoebe Mendelson ’17, an active participant in eating intuitively, explains why it’s becoming more of a fad.

“I feel like people are realizing that dieting isn’t always the best option,” she said.

Intuitive eating has become a more appealing way to loss weight. “The concept of counting calories and monitoring what I can and can’t eat is very unappealing to me,” Mendelson said. “I feel as though if I just listen to what my body is telling me, then I won’t have to restrict myself.”

The authors of the book “Intuitive Eating,” Evelyn Tribole and Elyse Resch, are both specialists in nutrition and eating disorders. Their prima-

ry goal is to combat dissatisfaction with the body and it’s food consumption. Their motto is, “Eat when you’re hungry and stop when you’re full.”

According to them, intuitive eating emphasizes that indulging in cravings is okay while remembering to follow the body’s signals.

School nurse Elizabeth Russ agrees with the idea of responding to body cues. “I think it’s important to always listen to your body,” she said. “Eating should be a joyful thing.

It shouldn’t be stressful, and it shouldn’t be full of worries.”

Still, years of dieting fads have become instilled in culture, which makes switching mindsets difficult. Health

teacher C.J. Shamas agreed with those who find it difficult. “Eating can be a habit-driven activity,” he said. “It isn’t easy for people to break any kind of habit.”

Shamas acknowledges how mindset has a lot of influence in intuitive eating. “Eating and the approach of food can be very mental,” he said, which makes dieting mentality hard to overcome. Controlling this makes intuitive eating a struggle.

According to Shamas, the first step in this process is abandoning dieting preconceptions.

Shamas believes nutrition and dieting are two separate things.

“I’m an advocate for anytime you’re thinking about nutrition you shouldn’t be thinking about dieting,” Shamas said.

The principles of intuitive eating 1

Reject the diet mentality

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Honor hunger

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Make peace with food

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DIE T

ING

Challenge the food police

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Respect your fullness

Discover the satisfaction factor

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Honor your feelings without using food

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Respect your body

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Exercise

10 Honor your health

News | October 30, 2015

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Students wake up to side effects of caffeine craze Justin Schwebel ’16

physical education teacher and coffee drinker, believes, “the Believe it or not, teach- only time caffeine becomes a ers, students, parents and problem is when you consume administrators are all con- too much of it.” Students still suming a drug on a daily wonder how much is too much. basis. This drug is caffeine.

According to Popular Caffeine is the world’s Science, a single cup of cofmost widely consumed psyfee contains chiatric drug, high levels of according to antioxidants, New Scienm e m o r y tist Magazine, boosting eland a study ements and published in chemicals that Pediatric Magcan help proazine found tect against that close to 75 liver cancer. It percent of chilis also worth dren, includnoting that ing teenagwhile caffeine -Devon Murray ’16 is detrimeners, consume caffeinated tal to one’s beverages on heart health, a daily basis. coffee is wideH o w e v e r, ly proven to it’s not just Venti Triple Shot help improve heart health.

Pumpkin Spice Lattes that give Energy drinks, another students their caffeine fix. Con- caffeinated beverage, are widesumers now have a variety of caf- ly consumed by students, as feinated drinks to choose from. well. Monster and Red Bull, Liam O’Grady ’18, like two of the most popular energy many other students at Sta- drinks, market themselves speples, drinks coffee to help cifically to young adults. These keep his eyes open in class. energy drinks are commonly “I don’t get enough sleep misconstrued to have more and need help staying awake caffeine than standard cofin school,” O’Grady said. fee. However, a 16 ounce Pike However, while students Place Roast from Starbucks may enjoy their coffee, many has four times the caffeine experts say there are some content as a can of Original serious health concerns that Red Bull. This does not mean, come with a cup of joe or any however, that these drinks are other caffeinated beverage. a healthy alternative to coffee.

FitDay claims that cafSome students have nofeine can cause an increase in ticed these health effects. “I’d heart rate, vomiting/nausea, go out and get Red Bull a lot,” excessive urination, anxiety, de- Devon Murray ’16 said. “I pression and trouble sleeping. stopped because it was too Jeff Doornweerd, a Staples unhealthy.” Murray was wor-

Photo by Emily Olrik ’16

“I’d go out and get Red Bull a lot. I stopped because it was too unhealthy.”

CAFFEINE CRAZY Turning to coffee to give her extra pep in the morning, Clara Harr ’16, after studying all night for her Marine Biology test, makes a Starbucks trip before school. According to the American Beverage Association, a 16 fluid ounce energy drink typically contains 160 to 240 mg of caffeine, whereas the same size coffee contains around 300 to 330 mg.

ried about “some of the trace amounts of carcinogens” that are found in the drink.

These concerns have encouraged many students to stick with coffee. Jack Caldwell ’18, for example, goes to a small deli in Norwalk called Francesco’s.

“The owner there makes this really good Italian coffee, and my family goes there every Sunday morning,” Caldwell said. For Caldwell, the caffeine has nothing to do with his love of coffee. “It’s all about the taste,” he said.

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News | October 30, 2015

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Photos by Emily Olrik ’16

FOOD MYTHS (From left to right) Naked juices are marketed as natural and nutritious and are sold in the Staples cafeteria, however their drinks are high in calories. Granola is often mislabeled as a healthy food, however, it usually has high sugar contents as well. Fruit juices, including orange juice, also have lots of calories and artificial ingredients, as do many granola bars, like Clif.

Healthy foods aren’t so healthy

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Jesse Greenspun ’16

n recent years, Staples students have become significantly more conscious of what they are eating. Various health crazes and trends have come through Westport, and many food products claim to be healthy; however, this is often not the case. Here are some of the most common foods that Staples students mistake for being healthy.

Smoothies

Granola

Fruit Juice

Protein Bars

While a post workout trip to Embody or Robeks may seem like the ideal way to make the most of your exercise and increase your “gains,” it may actually have the opposite effect.

Although the complex carbs and protein found in these drinks are important for maintaining good health, there are healthier ways of consuming them.

Robeks boasts that its Acai Energizer, a post-workout drink, is a “natural energy boost with antioxidant rich acai and soy protein,” but it fails to reveal its whopping 93 grams of sugar, nearly 600 calories and only 10 grams of protein. That is more calories than a Big Mac, more sugar than three cans of Coke and less protein than most protein shakes, which usually contain between 15 to 20 grams.

More often than not, Staples students have very little time to eat a well-rounded breakfast before school, which is why many students turn to granola as a quick and supposedly healthy breakfast.

However, most “healthy” granola brands have about 15 grams of sugar in them, and some brands have significantly more. This much sugar first thing in the morning can have many adverse effects.

“You shouldn’t be eating cereal that has more than five grams of sugar in it,” nutritionist Abby Kolbrener said. “Having sugar in the morning makes you crave sugar the rest of the day.”

If granola is a staple in your routine and seems nearly irreplaceable, Kolbrener recommends Bear Naked granola, which contains a fraction of the sugar and fat found in other brands.

Fruit juice has become one of the most common beverages in the Staples cafeteria, with options including V8, Minute Maid and Naked.

At first glance, this abundance of fruit juice seems like a conscious effort by the school to create healthier options.

The only issue is that many of these fruit juices contain nearly as much sugar as some sodas.

Kolbrener stated, “the huge amount of sugar in these juices far outweigh the health benefits of drinking them.”

According to authoritynutrition.com, 12 ounces of apple juice contains more calories than a 12 ounce can of coke, and Barry Popkin, a professor of nutrition at the University of North Carolina, called fruit juice a “new danger,” due to the health food stigma that surrounds it.

Similar to granola, protein bars have become a common breakfast and snack food for Staples students. However, Clif, a top protein bar option in the Staples cafeteria, has an eerily similar nutritional profile to a Snickers bar. The two products have a nearly identical amount of calories, fat and sugar. Many other protein bars keep their sugar count down by sweetening their products with aspartame and acesulfame potassium, which are both well-known carcinogens, despite their FDA approval.

For athletes who need excess protein to stimulate muscle growth, Quest Bars are the healthiest option, according to bodybuilding. com. They contain a hearty 20 grams of protein and are sweetened with real sugar or stevia, depending on the flavor.

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News | October 30, 2015

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Athletes diet for success Students attest to the importance of hydration and nutrition Jack Zapfel ’16

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Photos by Caroline O’Kane ’16

edicated athletes undergo significant preparation throughout practice and training. Their coaches make sure their skills and game plans are as honed as possible before facing rivals. And yet, of all things, nutrition and hydration are key components to the process that are often neglected.

According to livestrong. com, carbohydrates, protein and healthy fats energize the body, regulate the blood sugar and glycogen levels in the body and prevent muscle fatigue.

However, many athletes are not drinking enough water during the day.

“I’ve noticed several Staples High School athletes do not carry water bottles to class,” Jennifer Mitteness, physical education teacher and junior varsity field hockey coach, said.

As a result, many athletes suffer from dehydration illnesses such as heat cramps and heat exhaustion.

Nutrition is also the key to maintaining a proper weight for athletes. For example, the diet needed for wrestling varies from that needed for football. And, even in football, diets vary from position to position.

Ryan Fitton ’17, a tight end and defensive end for the football team, understands the importance of proper nutrition and hydration.

“I just try to drink a lot of water, and I don’t drink

any sugary drinks during the season,” Fitton said.

“And I try to have a lot of protein and carbs–stuff that give you energy.”

Fitton’s protein foods include chicken parmesan, peanut butter and jelly sandwiches, meat, especially steak, meatballs and protein bars. For carbs, he eats sandwiches and large quantities of pasta. In the hours leading up to a game, Fitton is likely to wolf down pasta with broccoli.

On the other hand, Jonathon Maragos ’16 of the wrestling team says that wrestlers need to transfix their diet around making different weight classes. This is a perpetual struggle for these athletes; they either need to gain weight or lose weight, which is no easy task.

“I tend to cut my calories to a degree in which I can make my weight for each match,” Maragos said. “That includes cutting out carbs, fat and overall unhealthy meat.”

“I also drink a lot more water in order to aid weight loss,” he said.

Maragos maintains a strict daily 1000 calorie daily diet during the season. Prior to every match, Maragos eats a banana and peanut-butter sandwich on whole wheat bread because it is “small and light but filling,” Maragos said, “and helps prevent cramps

SPORT DIETS Ryan Fitton ’17 (left) is on the Staples football team and Jonathon Maragos ’16 (right) is on the wrestling and football teams. Fitton makes sure to maintain his nutrition. His main diet consists of lots of water and carbs.

Maragos during wrestling season, cuts calories drastically, taking in only 1000 calories each day. Both athletes are committed to their diet routines, their sports and their success. inklingsnews.com | STAPLES HIGH SCHOOL

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Opinions | October 30, 2015

I’m eating my way through life with allergies Photo by Channing Smith ’17

Jane Schutte ’16

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y mom says that I should write a children’s book called “The Girl in the Bubble” because that’s where I belong. With the amount of food allergies I have, the outside world is a dangerous place. The only place where I can be completely safe is inside my bubble with my only foods being bread and ice.

Just to get it out of the way, I am allergic to all nuts, sesame and poppy seeds, mustard, pickles, shrimp, crab, lobster, carrots and kiwi, along with being lactose intolerant. But that’s just me.

The rest of my family belongs in a bubble, too. My sister is allergic to watermelon and avocado. My mom is also allergic to carrots and almonds, and we both have an oral allergy to fruit skins. My brother has exactly the same allergies I do, except instead of some shellfish, he is allergic to red meat.

And my dad is gluten free.

My dad likes to refer to us as the difficult family. That’s what he yells through the intercom at the drive-through anyway. Trust me, explaining all those allergies through that small, black box is not an easy task. It takes patience, effort and often a lot of repetition from the fast food worker.

While it may seem silly to list all of those allergies at every restaurant we attend, it is only a small burden as I am literally putting my life in a stranger’s hands. I have to be on top of my game 100 percent of the time because if I slip up that’s it. So every hour of every

AVOIDING ALLERGIES Many students, such as Jane Schutte ’16, live their lives avoiding allergies with foods such as shellfish, peanuts, almonds, carrots and mustard. For Schutte, allergies run in her family, as many of her relatives have similar food allergies. day I have an EpiPen at my side and some Benadryl tablets in my back pocket. So yes, I do bring my EpiPen fanny pack with me to the beach. It looks great with a bikini. Many of my friends often ask the question, “Wait, so what do you eat?”

Well, food. After 18 years of living with an allergy-prone family, my mom knows what is safe and what is not. Unfortunately for me, I don’t.

When I went away for the summer, I stayed in a college dorm, and I could not eat any of the meal plan selections. So I marched on over to Walmart and bought myself a pack of 500 flavor ice pops. It was par-

tially because of my allergies and partially because I was lazy – either way that’s what I lived off of for five weeks.

While having allergies can be a major pain most of the time, I have adapted to them.

Sure, I would get rid of them in a heartbeat if I could, but

they also keep me from eating a lot of junk. So hopefully I’m a little slimmer thanks to them.

Although I still have to bring my lunch from home everyday, on the bright side, at least I don’t have to wear allergy dog tags anymore when I go over to my friends’ houses.

Brick Oven Pizzeria inklingsnews.com | STAPLES HIGH SCHOOL

Opinions | October 30, 2015

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DAYS OF Pho tos b y Eli

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PALEO

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Pass the Paleo, please Alix Sommers ’16

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n this day and age where “nothing tastes as good as skinny feels,” as Kate Moss once said, many different diets are becoming more and more popular among high school students.

One particular diet that is gaining more attention is the Paleo diet. The Paleo diet is based on foods that can be hunted, fished and gathered.

These foods include grass-fed meats, nuts, berries, seeds and eggs, just to name a few. The Paleo diet particularly stays away from any processed foods and dairy and concentrates on low carbs and high protein.

Since it has become more popular, I thought I would give it a try to see what the benefits are and find out why many teens are choosing this alternative.

As I embarked on my five-

“...after just three days, I felt like I had more energy.”

day Paleo diet, I thought it was going to be easy as I am a pretty healthy eater to begin with. Besides the occasional chips and cookies, I love salad and just about every vegetable you can think of. I was raised on the idea of “the more color on your plate the better,” which is why I thought the Paleo diet would be a piece of cake (no pun intended).

However, I ran into many

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forks in the road during my five-day journey, one being that it was my mom’s birthday.

I couldn’t prevent myself from eating a piece of cake, so on my first day of the Paleo diet I broke the rules.

Tuesday, Wednesday, Thursday and Friday passed by ,and I was officially on the Paleo diet for four days. It was a great accomplishment and made me realize why people limit themselves with this strict and intense way of eating.

I was able to get through these three days because my mom was supportive of my experimentation and bought foods that allowed me to eat Paleo, making the chore of packing lunch for school relatively easy.

I definitely missed eating certain foods, like whole wheat bread, wraps, pasta and cheese.

Not being able to eat these

foods made cooking quite challenging.

However, after just three days, I felt like I had more energy. Getting up in the morning wasn’t as difficult, I felt hydrated since I began drinking water like it was candy and my body felt clean. No overall weight or complexion changed since I was only on it for five days. However, if I were to continue this way of eating for a few weeks or months I think there would be a noticeable difference.

Since I had such a positive experience with the Paleo diet, it makes me think that this could be a great way of life.

However, the thought of not being able to eat the cupcakes my friends bring me from culinary is upsetting. So cheers to my diet consisting of anything I can get my hands on. With this mentality I’ll be well prepared for college.

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Opinions | October 30, 2015

Best ice creams in the FCIAC Delve into Fairfield County’s delightful dairy destinations

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Jack Zeldes ’16

ith ice cream being such a huge part of Staples students’ diets, I decided to compile some of the best ice cream shops in our area. From Newtown to Stamford, here are four of the best creamery’s around.

Coldstone Creamery

While chains like Dairy Queen, Carvel and Baskin’ Robbins get all of the acclaim, Cold Stone Creamery, an American classic, flies under the radar. With two nearby locations, one in Fairfield and another in Stamford, Cold Stone has some classics like banana splits and strawberry shortcakes. However, its own creations, like “Oreo Overload” (sweet cream ice cream with chocolate chips, double the Oreo cookies and fudge) and the “Cookie Mintster” (mint ice cream with double the Oreo cookies and fudge) make sure that there is something for everyone at Cold Stone.

Mr. Frosty’s Three-time winner of the Best of the Gold Coast “Best Ice Cream Shop” designation, I can definitely say that Mr. Frosty’s is one of the best in our area.

Located at 6 1st Street in Norwalk, Mr. Frosty’s is just a short trip from the Saugatuck area. Known for its wide variety, including cones, cups, sundaes and its famous Tornadoes (a blended mixture of ice cream and toppings), you have to try out Mr. Frosty’s. However, it closes on Halloween and opens back up on March 1, so get there tonight.

Frosty Bear

Smith ’17

If you’re in Norwalk and not at Mr. Frosty’s, head down to Sweet Ashley’s. The ice cream is made fresh that day and rare flavors, such as Rum Raisin and Great Nut ice cream, consisting of a mixture of vanilla ice cream and grape nut cereal, will make your taste buds light up. Located at 248 East Avenue in Norwalk, just a short trip away from downtown Westport, I guarantee you won’t go wrong with Sweet Ashley’s. Head over at any time of the year as they are open through the winter.

g Photos by Channin

Sweet Ashley’s

What the Frosty Bear lacks in size, it has in taste. While just a small gazebo outside of Christie’s Country store on Cross Highway, Frosty Bear’s homemade waffle cones and cups along with unique ice cream flavors, like Blue Cookie Monster, will have you going back for more. Only open seasonally, if you really like the Frosty Bear, head up to Monroe, Connecticut, where they have a full creamery open year round.

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Opinions | October 30, 2015

Boys struggle with feminine food stereotypes Jesse Levinson ’17 I go through life with a relatively indifferent attitude.

I don’t complain about much, and I tend to avoid involvement in controversial matters.

However, there is one hard-hitting issue in modern-day society that must be addressed, for I cannot stand idly by while people like me are constantly tormented and oppressed by others who consider themselves to be “manly.” I am talking, of course, about a man’s right to not only eat, but also enjoy without ridicule, food that may be considered “girly” in nature.

Now, of course I love socalled manly food, and oftentimes nothing compares to a heaping pile of steak or a big greasy cheeseburger. Yet, more often than not, I crave nothing more than a nice yogurt parfait or a chocolate-covered-strawberry smoothie from places like The Granola Bar. Why do I enjoy these gender-defying foods? Well, for

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Photos by Channing Smith ’17

FAVORITE PICK-ME-UPS The cafe au lait is one of the more popular drinks on The Granola Bar’s menu.

The Granola Bar is also known for its unique designs that make their coffee perfect for Instagram.

one, girly food options including salads, granola and veggie burgers (without the bun) offer a light alternative compared to the heavy and greasy and, of course, unhealthy value of deep-fried foods and red meat products.

With that being said,

however, my eating preferences have been an obstacle in my life. I remember a time when my friends and I went to Bobby Q’s, a restaurant renowned for its whopping assortment of barbecue food, and out of the eight or so people at our table, I was the only one to order a salad.

TRENDING VARIETY The Granola Bar is open from 7 to 5 p.m. on Monday through Saturday and 8 to 4 p.m. on Sundays. A popular order is “The Dana” which is a whole wheat wrap with egg whites, avocado and spinach. For those looking to customize their food, the yogurt bowl option offers two toppings of choice.

The waitress didn’t believe me at first. After consecutive orders of full racks of ribs, she cast a look of disbelief towards me, but my friends’ looks of disapproval said it all — they knew I was serious.

Reflecting on my eating habits, it is hard for me to believe that I am alone. Societal norms have negatively influenced the way that boys eat, and I urge those who feel the same way as I do to stand up to waitresses like the one I encountered and emphatically reply to them, “Extra greens, please.”

So don’t feel hesitant to oppose the food-gender stigmas that have run wild in modern society. If you are like me and cannot stand being subject to these barbarous eating expectations, then fight back against societal norms and eat all the strawberry-banana smoothies your body can process. You won’t regret it.

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Features | October 30, 2015

SMORGA

NYC food festival serves u

Margaux MacColl ’16 & Sarah Sommer ’16

J GOT RICE? Sticky rice from Bamboo Bites are served over bamboo leaves, inspired by, according to their website, “Thai style treats.”

ulia Kaplowitz ’16 bit into a lobster roll as she gazed at the Empire State Building from across the East River.

There’s only one place where someone can eat tacos, lobster rolls and Ramen burgers all while looking at the New York City skyline – the Smorgasburg food festival.

Started in May 2011, Smorgasborg has gained popularity and taken over Instagram newsfeeds. The festival starts in May and ends in November and is in two locations, the Williamsburg, Brooklyn waterfront on Saturdays and Breeze Hill, Prospect Park on Sundays.

Both markets feature over 75 vendors selling everything from Thai food to chicken wings.

“I wish we had tried even more food than we did,” Eliza Donovan ’16, who said recalling a s’mores-flavored creme puff, said. “I was just so stuffed by the end. I had to stop.”

John Henninger, co-founder of Dan and John’s Wings, has been at Smorgasburg for three years. His journey to the festival began after him and his best friend, Dan Borowski, moved to New York City.

They discovered a shortage f up to the ones they had said they left their hometown of B To become a vender chefs have to apply online be for a formal audition, wher food for the entire staff to John, this audition went well been selling their childhood Henninger explained gives young brands a chance “They look out for the ninger said.

With the festival qu popularity, Staples students Colleen Brockwell ’17 hear burg from social media, cr gram page called “New Fork “I think the reason w big deal was because the fo Brockwell said.

Many Staples studen Smorgasborg for the very re their food on camera. Kaplo tographer, wanted to find he increasingly exposed event.

DINNER THEN DESSERT (From left) An employee for Ramen Burger assembles the iconic meal that has been voted one of the most influential burgers of all time, according to “Time Magazine.” The final product of the burger is shown with an Asian infused patty and a crunchy ramen noodle bun. Butternut squash donuts prove to be a hit along with this vendor, Vermont Maple Syrup Lemonade. inklingsnews.com | STAPLES HIGH SCHOOL

Features | October 30, 2015

ASBURG

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Graphic by Channing Smith ’17

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for wings that lived d goodbye to when Buffalo, New York. r at Smorgasborg, efore being invited re they must cook try. For Dan and l, and the two have d wings ever since. that Smorgasburg e. e little guys,” Hen-

uickly growing in have taken notice. rd about Smorgasrediting an Instak City.” why it kept being a ood is photogenic,”

nts have gone to eason of capturing owitz, an avid phoer own voice in an

“I didn’t want to take pictures of the same things that everyone does, like the Ramen Burger, you know?” Kaplowitz said. Instead of photographing the famous Ramen burger, which is a hamburger that uses Ramen noodles as a bun, she opted to photograph a mango sculpted like a flower.

The Smorgasburg experience, however, is more than just Instagram filters.

Henninger explained that what makes the event so incredible isn’t the pictures taken but the people taking them.

“You stand at your stand for eight or nine hours, and you get to meet thousands of people,” Henninger said.

Donovan agreed that the connections created at Smorgasborg are even sweeter than the meals.

“We spent so much time just hanging out and trying new things,” she said.

So while Smorgasburg has become famous for its Instagram-worthy meals, Donovan’s favorite part was when she put her iPhone down and just enjoyed the moment.

“You could watch the whole city while you ate,” Donovan said.

Photos by Margaux MacColl ’16

A PERFECT PAIRING (From top) Piping hot french fries are served up along with lemon garlic aoli. Future ramen burgers sizzle on the grill before being topped with a signature sauce.

inklingsnews.com | STAPLES HIGH SCHOOL

16

Features | October 30, 2015

Charlotte Call hears her calling to be a chef Claudia Chen ’16

Photos by Caroline O’Kane ’16

KITCHEN CONNOISSEUR (From top) Charlotte Call ’19 works diligently, chopping cilantro to prepare her shrimp appetizer. Call adds the finishing touches to her dish, a light shrimp salad with lime and bean sprouts. inklingsnews.com | STAPLES HIGH SCHOOL

When she was just a 3-year-old, Charlotte Call ’19 was already stirring, simmering and seasoning her way to becoming a culinary mastermind.

At this young age, Call’s favorite game to play wasn’t tag or hide-and-seek; instead, it was what she called “kitchen game.”

With her grandpa as her loyal sous chef, Call would “cook” with water inside of Tupperware, pouring it back and forth on the counter, placing it on the stove and, on one occasion, even putting it into the oven.

“Hours later when I turned the oven on to preheat for dinner, we had a very messy and wet melted Tupperware dish,” Marion Leaman, Call’s mother, remembered.

Call’s presence in the kitchen was not limited to the “kitchen game” — even though she couldn’t read, she would study cookbooks for long periods of time, something that she didn’t do with any other type of book, Leaman said.

As she got older, Call started to cook with her dad and loved it right away. However, not everything was a total success. Once, she accidentally made a chocolate cake with tangy mayonnaise instead of regular mayonnaise.

“I tried to fix it by putting in different extracts like lemon and mint,” Call said with a laugh. “Once it cooked, it tasted like a spice cake. But I had told everybody it was a chocolate cake, so they were judging me.”

Now, Call’s calling as a chef is as strong as ever. This semester, she is whipping up scrumptious dishes in an independent study with culinary teacher Cecily Gans. The independent study takes place in a

Culinary 1 class, but Call does not follow the class’s curriculum; instead, she cooks recipes that she chooses. So far, she has crafted fluffy cream puffs and crisp apple strudel.

When Call sought Gans out to ask about the independent study, Gans said she knew immediately that Call had potential.

“In the amount of time I’ve been [at Staples], I’ve had former students working for Michelin-starred restaurants or Iron Chefs,” Gans said. “When Charlotte came to me, I saw the same bright light present in those past students that really wanted to put in the work.”

This promise as a cook is not only visible to Gans but to others who have tasted Call’s food. Libby Murray ’19 said that she savors Call’s always-moist cakes and her perfectly cooked cream puff pastries.

“The response to my food is usually good,” Call said. “Unless I burn something, and then it’s not.”

Call’s next big culinary adventure is her plan to work as a pastry-chef assistant next summer at Chez Nous, a French restaurant in the Berkshires owned by Staples alumnus, Rachel Portnoy ’86. Under Portnoy’s guidance, Call will make four-to-six desserts nightly for 80 guests.

Looking even further into the future, Call said with a laugh that she does indeed have a life plan.

“After college, I want to go to culinary school, work at a restaurant and then open my own homestyle bistro,” she said. But for now, she is just focusing on the basics. “My goal right now is to be able to make my own recipes so that they actually taste good.”

Features | October 30, 2015

The vegan struggle is real

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People on vegan diets have a hard time eating out in Fairfield County Rebecca Rawizser ’17

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ccording to the United States Department of Agriculture, there has been a significant trend in American’s diets that has shown a large increase in healthy eating habits. Not only are people eating better, but they are cutting out everyday foods from their diets and replacing them with new, healthier sources of nutrition, like vegan diets.

Following a vegan diet means cutting out all animal products. According to PETA, 2.5 percent of all Americans are vegans, and according to The Vegetarian Times, 42 percent of all vegans are around the age of high school students, which is the highest percentage of vegans in America.

Despite these statistics, Westport, which has a lot of healthy restaurant options, does not have a single all-vegan restaurant, and with the rise in the number of vegans, many are not happy with the limited options they have when going out to eat.

Mikayla DiDonato ’17, a previous vegan, admitted that her transition was difficult at first because she had to eliminate all animal products from her diet and had to find new ways of getting the nutrients her body needed.

“Being vegan is definitely more challenging than it seems,” DiDonato said. “On Instagram, I see so many ‘famous’ vegan girls who post pictures of what they eat and make the lifestyle seem so easy, but it’s not at all.”

VEGAN TASTY TREATS (Clockwise) According to My Whole Food Life, these Paleo/vegan pumpkin cupcakes use bananas instead of eggs to avoid animal products. From A Kitchen Cafe, vegan snickerdoodle cookies, replace butter with coconut oil, keeping the treat moist.

And following a vegan diet is even more challenging when restaurants either do not serve or do not label vegan options.

“I have been to very few [restaurants] who even point out which meals are vegan or not, which will usually be a boring salad,” DiDonato admitted. In fact, her struggles with eating out often led her to just make food at home.

Taylor Githens ’17 agreed. “One thing Westport could add is a vegan restaurant,” Githens said. “[Catch A Healthy Habit Cafe] in Fairfield, that’s 100 percent vegetarian/veganthat I know even my friends would go to.”

However, some vegans have a more positive outlook on vegan options.

Nina Sherwood, a lo-

Photos by Jessica Parker ’18

cal director of the Crescendo Music School in Darien, has been a vegan for 17 years. She explained that eating out can actually be easier than most would think. For instance, she pointed out that Asian restaurants have a lot of options for vegans as well as restaurants that serve salads.

However, even Sherwood conceded that eating vegan can be difficult.

“As a vegan, it’s almost impossible to order soup,” Sherwood said. “The server

will tell you that there’s no animal products in the vegetable soup, so you order it. [You] take your first bite and instantly realize that it’s made from chicken broth.” She explains that animal products are hidden everywhere so selecting a meal can be tricky.

Still, Githens encourages people to try veganism if they are interested.

“If you have a good mindset,” Githens said, “you won’t think of being a vegan as ‘missing out’ on other foods.”

inklingsnews.com | STAPLES HIGH SCHOOL

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Features | October 30, 2015

Chef Wendt’s spunk spices up the kitchen Renée Weisz ’17

Photo by Alex Spadacenta ’17

Along with the sweet aroma of freshly baked pumpkin muffins and rich chocolate brownie mix, the Staples culinary kitchen is punctuated with a pinch of Chef Laura (a.k.a.

Lulu) Wendt’s enthusiastic personality.

Even her name showcases her spunky style. “Nobody calls me Laura except my mother when I would be in trouble,” Wendt said with a chuckle. “I guess I’m supposed to be Lulu.”

Students like Johnny Donovan ’17, who had Wendt in sophomore year for the beginning culinary course, and Jesse Lapping ’17, a teaching assistant to Chef Cecily Gans who knows Wendt from spending lots of time in the kitchen, note Wendt’s “constant positivity,” Lapping said. Donovan genuinely called Wendt “a magical ray of sunshine and happiness who teaches you how to make the best foods there are.”

Wendt’s cooking style reflects her character, always adding her own flare to a recipe.

Her specialty is appetizers, hors d’oeuvres and grilling, calling herself “the female Bobby Flay,” she said.

She prefers grazing and tasting smaller dishes to one main meal. “I can make a mean Thanksgiving dinner,” she said with a smile, her favorite part

FUN IN THE KITCHEN Ian Offenberg ’16 and Jared Himmel ’16 in Period 3 Culinary goof around with Chef Wendt while making a classic Greek dish, spanakopita.

being the side dishes, of course.

“I’ll have, like, three different stuffings, two different mashed potatoes, two different gravies, three different salads-all for like, eight people, but that’s fine because my fiancée loves leftovers,” Wendt continued, reminiscing through the years of savory Thanksgiving dinners in her mind.

Although Wendt’s high energy is one of the first attributes that student’s like Kristina Wasserman ’17 associate with Chef Lulu, Wendt claims her outgoing personality didn’t kick in until college. In fact, she was

inklingsnews.com | STAPLES HIGH SCHOOL

voted the shyest girl at Darien High School.

During high school, her interest in cooking didn’t extend beyond a required home economics course. “If somebody had told me just seven years ago that I would be a school teacher, I would have laughed hysterically,” she said.

Now, Wendt has seven years of culinary teaching experience at Staples, numerous jobs at both her own and others’ catering companies, a current position as head chef of a local company and a current full-time job selling real estate to add to her life’s cookbook.

Although this may seem like a draining schedule, Wendt can pull it off with her positive energy and a good ol’ Filofax organizer to help her stay on track.

Despite her initial opposition to teaching, co-worker Chef Alison Milwe-Grace believes this was the niche Wendt was born to fill. “She’s very pas-

sionate about what she does and has an obvious natural connection with the kids,” Milwe-Grace said.

Students like Marta Clanton ’17 echo Wendt’s goals for the class. “With other teachers, if you don’t get it right your grade will go down,” Clanton said. “But with Chef, if something doesn’t go right, it’s just another thing to grow from.”

As a teacher’s assistant for the class, Alec Bird ’16 says Wendt treats him with respect as a professional equal.

Wasserman also said Wendt treats her class more like her peers than just her students. “She’s not a stiff teacher,” Wasserman said. “She makes it seem like we’re closer than that of a typical academic student teacher relationship.”

Regardless of whether she envisioned herself as a culinary teacher, Wendt is grateful that this opportunity arose. “I am so blessed that I teach here,” she said.

Features | October 30, 2015

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Graphic by Julia Schorr ’16

Local restaurants maintain credibility after feature on national TV Amelia Brown ’18

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ith over 120 restaurants just in Westport, it’s no surprise that Fairfield County caught the attention of famous foodies. Iron Chef Alex Guarnaschelli brought national attention to the already locally famous Rawley’s when she featured the restaurant on an episode of “The Best Thing I Ever Ate” back in 2009, and Guy Fieri stopped by two restaurants with his show “Diners, Drive-Ins and Dives,” around the same time. While the restaurants featured on the two shows have been out of the tv spotlight for a while, they continue to make the same food that first won them recognition.

Not many restaurants can satisfy an Iron Chef, but Rawley’s in Fairfield found the secret. In fact, Alex Guarnaschelli said their “the works” hotdog is the best thing she’s ever eaten, on the “Totally Fried” episode.

Rawley’s has been a local hit since they started serving hot dogs in 1947. The bright red building contains the mark of thousands of diners who carved their signature into the wood panels on the walls. With so many memories documented in the restaurant, it’s not surprising that 71-year-old Mikey Davis, grandmother of Sophie Betar ’18, can remember going there when she was a teenager.

The exposure from the show did help bring in new customers from all over the country, but Davis says the appearance and menu have not changed at all.

“Bill [manager] felt they had been so successful because

Photos by Caroline O’Kane ’16

TOP SPOTS (Top) On his trip to the Black Duck Cafe, Guy Fieri described the bacon-topped clams as “simply delicious.” (Bottom left) Valencia Luncheria in Norwalk serves up classic Venezuelan meals. (Bottom right) Rawley’s drive-in located in Fairfield boasts classic hot dogs.

of consistency and reputation,” Davis said. “I think that’s probably true.”

Valencia in Norwalk also made an impression on the Food Network. In 2008, Guy Fieri rolled in with his crew to film for an episode, and soon after 2008, the restaurant moved down the street to a much larger location, which includes a full bar. While the restaurant hasn’t stayed in the same building like Rawley’s has, their food has also been consistent before and after the show.

“The atmosphere and the food has been the same since before it moved. Now it’s just bigger,” Nick Bilotti ’18 said.

With fishing items hanging from the ceiling, beer signs on the walls and the fact that it’s literally in a boat on a river, it’s safe to call Black Duck Café a local dive; meaning it’s no wonder Fieri and his crew also stopped by while in Connecticut. Fieri featured their famous clams casino, steamed clams, steak au poivre and burger.

The episode, which aired

Memorial Day weekend of 2009, brought business up by 50 percent that summer, owner Peter Atkins said. If you go to the restaurant now, they have a sign hanging to the left of the door reading, “Guy Fieri was here.”

People from all over the country have come to the restaurant since the episode aired, with business spiking again each time the episode reruns.

“I’m not saying they’re here from all 50 states,” Atkins said, “but they’re here from 45 or 46 of them.”

inklingsnews.com | STAPLES HIGH SCHOOL

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Reviews | October 30, 2015

Embody Fitness Gourmet finds its niche in Westport

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Max Bibicoff ’16

inklingsnews.com | STAPLES HIGH SCHOOL

with a honey mustard dressing, while the Go Salad came with a chipotle dressing that I felt could have been more flavorful. Nonetheless, these salads exemplified Embody’s mission statement, as they were both simple and relatively healthy.

Furthermore, I used their take-out service, and everything was ready in 10 minutes as promised. The in-store service was exceptional. The employees were friendly, and I was provided with silverware, a tray for the drinks and napkins without having to ask.

If you’re looking for a quick and simple meal, Embody should be on your radar. With their extensive selection of salads and shakes, I highly recommend giving this establishment a try if you’re on a health-kick.

Graphic Channing Smith ’17

ocated in Bridge Square on Riverside Avenue in Westport, Embody Fitness Gourmet is a unique cafe that caters to the ever-growing demand for nutritious, fitnessoriented food. Their mission, according to their website, is to provide “simple foods and nutrients that are consciously sourced and crafted to create sustenance to optimize fitness and overall vitality.”

The menu reflects this mission appropriately, as it consists of a variety of fresh juices, smoothies, salads and breakfast options.

The abundance of shakes on their Blend Bar menu made it difficult to choose which to try, but I ultimately went with the Pina

Pure and the Pom Pure. My personal favorite, the Pina Pure, is a light blend comprised of coconut water, chopped pineapple, banana, flax and protein. This beverage packs all of the taste of a non-alcoholic Pina colada without any added sugar. The Pom Pure contains pomegranate juice, strawberry, raspberry, blueberry, flax and protein. This drink was a little sweeter than the Pina Pure, but for lovers of pomegranate it’s definitely worth giving it a try. Both shakes successfully energized me after a long day.

I also tried two salads off of their Mixology menu: Cali Love and the Go Salad. Both were an ideal serving size for one person, and each contained a robust 29 grams of protein. The Cali Love came

Reviews | October 30, 2015

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International restaurants in Fairfield County bring cultural delight Will Dumke ’16

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hroughout Fairfield County, there lies a variety of diverse restaurants that create a masterpiece of international foods. Whether it is Italian or Thai, Mexican or French, Fairfield County brings a multitude of dining locations to the table. The following are my favorite restaurants categorized by the kind of food they serve.

A CLEAN LIFE-STYLE At Terrain, patrons have the best of every food available. From clothes to food to garden supplies, Terrain offers a unique take in every category.

OFFERING SOMETHING FOR EVERYONE Tarry Lodge is great for a night on the town or a family night out.

AMERICAN: TERRAIN For a unique, modern taste of American cuisine, students peculiarly travel to one of Westport’s premier nurseries. Serving as one of Westport’s finest botanist hot spots and restaurants, Terrain is a unique and earthy bistro that serves a modern American cuisine. Famous for its gourmet hamburgers, Terrain attracts a large crowd of students, as well as families, who seek to have a fun breakfast, lunch or dinner. It felt like I was scouring my way through a forest as I walked through the doors, only to be surprised by a classy café bar . Whenever I visit, I can’t decide whether I want to venture through the array of plants or indulge myself in an enormous cheeseburger. That’s why I usually do both.

ASIAN: TENGDA With an abundance of Asian bistros scattered throughout the county, it’s hard to find the perfect one, but Tengda got my vote. Tengda serves all categories of Asian delicacies. Its sake pork tenderloin with roasted sweet potatoes, asparagus and soy bean puree is one of the restaurant’s most popular dishes, packing in a multitude of flavors that will please any palate. However, food is not the only aspect to look forward to when visiting. The unique Asian architecture makes every outing feel like diners are halfway around the world.

POPULAR FAVORITE Many times, people wait at Bartaco for up to two hours to sit on the waterfront, or inside the bar.

Photos by Caroline O’Kane ’16

ITALIAN: TARRY LODGE When the common pizzeria doesn’t fulfill the average Italian needs, students can head to Tarry Lodge where the food and atmosphere live up to the elegance and intensity expected of Italian dishes. The interior of the restaurant poses a classy yet comfortable experience. “The atmosphere is great and the food is superior to any other Westport Italian restaurant,” Harrison Ames ’16 said. “It is an upscale pizzeria, making it the perfect place for a classy outing or family dinners.” Serving anything from gourmet margherita pizza to eggplant alla parmigiana, Tarry Lodge covers a wide variety of Italian foods that make dinner-goers’ mouths water.

CULTURE SPICE Tengda proves its authenticity through their decor and foods, ranging from beef to sushi.

MEXICAN: BARTACO If students want to travel south of the border, they don’t have to travel far. Bartaco has brought a unique and tasteful Mexican experience to diners in Fairfield County. “Bartaco is so popular because it is located in such a prime location,” Andres Marmelo ’16, a Bartaco busser, said. “Since it is in downtown Westport overlooking the river, it gives customers a great view while they’re eating as well as a great atmosphere.” With such a broad spectrum of Mexican foods, Bartaco attracts a wide variety of customers from all over the county. There are hundreds of combinations of dishes, all with their own unique flavor. You can pig out to the pork tacos or be conservative with a chicken rice bowl. Whichever path you pick, it will always be spicy and delicious. inklingsnews.com | STAPLES HIGH SCHOOL

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Reviews | October 30, 2015

Aileen Coyne ’16 Immediately upon walking into The Organic Market there is a sense of the 20-yearold tradition. There is a waft of freshly cooked food, and the surrounding oak walls provide an earthy, homey feeling. Located in Playhouse Square, The Organic Market is a staple for many Staples students who want a “low key” health food store.

The Organic Market has a limited selection of groceries, so I wouldn’t recommend it for a primary grocery run, but it’s a place to get the specialty health food that you can’t get anywhere else. I doubt Stop and Shop carries Quinoa Flake Cereal or Ezekiel sprouted grain bread.

The real allure to The Organic Market is all the way in the back, behind the few aisles of packaged foods. There rests a refrigerator and hot bar packed with prepared foods as well as a juice bar with fresh pressed juices, smoothies and made-to-order sandwiches.

If you’re just looking for a refreshing treat, various juices, such as watermelon or mixed vegetable juices, are on the menu as well as fruit smoothies and protein shakes.

TURKEY DELIGHT This healthy alternative to the traditional turkey sandwich is complimented with tomatoes, lettuce, sprouts and cucumbers.

In the list of crowd favorites is their chicken salad. This contains finely shredded chicken combined with sundried tomatoes and various spices for a smooth, flavor packed lunch.

The chicken salad can be found in the refrigerator to go or can be ordered on a wrap or sandwich.

My personal favorite is the quinoa avocado salad. While most quinoa salads are heavy, this is very light and airy. It’s a nice lunch that’s filling, but you won’t feel sluggish after eating it.

From the hot bar I recommend the chicken skewers.

Packed with chicken, onions, peppers and tomatoes, the food is so tender it falls off the skewer.

If looking for a sweet treat, the fruit tart is a great, light dessert. It has a graham cracker crust topped with vanilla tofu pudding (it tastes like normal vanilla pudding, I promise) and various fruit toppings, including blueberries, strawberries and kiwi.

The Organic Market is definitely worth the occasional lunch stop, especially when you’re in the mood for something freshly made and healthy.

GREEN JUICE The popular drink consists of parsley, kale, celery, apple, spinach, ginger and lemon.

Often times the drink comes out in different colors because of the diluted ingredients.

DIFFERENT THAN THE AVERAGE RESTAURANT The Organic Market provides its customers with grocery shopping as well as inside and outside seating. inklingsnews.com | STAPLES HIGH SCHOOL

Reviews | October 30, 2015

Fleisher’s Craft

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Photos By Caroline O’Kane ’16

Butchery serves up delicious eats Craft butchery transforms into restaurant setting

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Cooper Boardman ’17

SERVING THE COMMUNITY Founded in 2011, Craft Butchery has been bringing the finest local

midst a bustling Saugatuck meats, such as chicken, pork, and steak to Westport.

Square and a stone’s throw from the Westport Train Station, like lettuce), which soaks up the juices of outside but tender on the inside. The wafFleisher’s Craft Kitchen is serving up the pork. Plus, the chopped sweet potato fle is unique as well. Unlike a traditional delectable organic eats daily. While the provides a nice contrast to the smokiness sweet waffle, this breakfast treat is made a kitchen originally opened as a local of the pork. little more savory, infused with a multitude butchery, Craft has expanded into a Unlike normal, Southern-style cook- of herbs. They also add a drizzle of maple restaurant that features the grass-fed, organic meats found in the butcher shop. ing, there’s no barbecue sauce on the pork, syrup, which makes the perfect balance beTake a step inside the building, and but the meat itself retains a fall-off-the- tween sugary sweet and salty meat.

Even though Craft is known for its immediately one will notice the modern bone flavor. In addition, two sunny-sidedecorum, including hardwood tables up eggs are plopped atop the dish, making meats, the restaurant also has four unique and breathtaking watercolors depicting this the perfect meal for breakfast, lunch or salads on the menu for those who prefer a different animals. dinner. Overall, the pulled pork hash is un- vegetarian option. In addition, the restauThe bread and butter of the menu is like any other pulled pork I’ve ever eaten. rant opened for dinner for the first time on the inclusion of the original butcher’s meats Up next, I tried the chicken and waf- Wednesday, Sept. 30, and will be beginning in just about every single dish. The pulled fles. This is undoubtedly the best chicken a “soft opening” schedule; it will be open pork is absolutely outstanding—the pork and waffles I’ve ever had the chance to for six days a week by the week of Oct. 19. is slow-cooked and tender and is melts- taste—and I’ve tried some of the best, in- Overall, whether you are stopping by for in-your-mouth perfect. The dish features cluding Lolo’s famous chicken and waffles a quick bite to eat or want a nice sit-down slightly cooked kale (not too crispy that it in the Phoenix area. First, the chicken itself meal, Fleisher’s Craft Kitchen has you covloses its flavor, but not too raw that it tastes is like no other—warm and crispy on the ered with a delightful dining experience.

HANDLED WITH CARE The meat suppliers, local family-owned farms, raise their animals without any antibiotics or hormones. The animals are handled with care and are on a grass-only diet.

USING THEIR RESOURCES Employees of Craft Butchery use a philosophy of using the whole animal with all of their meals. This approach is used to create as little waste as possible, while also preserving valuable parts of the animal. inklingsnews.com | STAPLES HIGH SCHOOL

24 Reviews | October 30, 2015

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Jackie Sussman ’17

idden in the corner of a shabby-looking store complex next to the modern Whelk-Saugatuck Sweets boulevard, lies a true gem of a restaurant: Rainbow Thai.

Once inside the restaurant, dark, reddish-brown, wooden floors, mahogany tables and chairs and even a picture on the wall of the Crown Prince of Thailand, Maha Vajiralongkorn, and his wife transport visitors to a sleek and elegant Thai atmosphere. Maybe it was the dozens of people laughing and socializing, or maybe it was the burst of spice and flavor that hit my nose when I walked into the room; either way, I was instantaneously excited to sit down and begin my meal.

Rainbow Thai’s menu was detailed, but with so many delicious descriptions, it was difficult to choose a dish. After much debate, I decided on fried pork dumplings, duck ChooChee and sticky rice, while my father ordered Mee Grab (shrimp and crispy noodles) and the special, spicy soft-shell crab.

I didn’t have to wait more than 10 minutes before the dumplings and the Mee Grab graced the table. Without hesitation, I dug into the dumplings. There was a perfect balance of crispy on the outside and tender and moist on the inside. If I were stranded on an island with only one item to bring for food, I would bring those fried pork dumplings.

Equally as wonderful was the Mee Grab. While the shrimp was borderline too spicy for my taste, it was still perfectly cooked, accredited to its bright, pink color, with hints of sea salt. The fluffy texture of the shrimp contrasted well with the crispy noodles and vegetables that came with the dish.

Soon following was the main course. The duck Choo Chee arrived looking somewhat like an Indian chicken tikka masala but tasting completely different. The duck was cooked like a steak to a medium-well, and the orange, creamy-yet-spicy sauce was delicious.

Following the meal, I recommend trying some of the Thai dessert specialties, including coconut pudding and green tea ice cream. They are certainly a rainbow of delight.

inklingsnews.com | STAPLES HIGH SCHOOL