Food sup final take 2 by Inklings

inksFood Spring Issue

An Inklings Supplement inklingsnews.com

sono bakery

pizza of fairﬁeld county featuring jordan’s, julian’s and more

raspberry pistachio cheesecakeread more about sono bakery on page 4

kawa ni the authentic asian experience

dance diets inside news 2 features opinions

9 17

how school dances page 3 affect body image

restaurants that transport you

page local restaurants 11 with ﬂavor and vibe

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Spring Issue 2015 | News

Super foods cause rave in Westport Claire Lewin ’15

super foods this year. Dark chocolate, according to Best Health Magazine, has “endless health benefits,” including rich antioxidants that fight diabetes and UV damage. Black rice, another delicious delectable, is also being recognized for its high volume of antioxidants and anthocyanins. “I will definitely eat dark chocolate, but bee pollen sounds like a stretch for me,” Everett Sussman ’15, a healthconscious students who follows a gluten-free diet, said. “I would be willing to try black rice, especially with some chicken tikka masala.” Although some of Staples’ most healthconscious student include super foods into their daily diets, there are many other ways students can maintain healthy lifestyles. “What’s really important is to remember that everything should be eaten in moderation,” Reni Forer ’15 said. “Every category of macronutrients should be included in your diet.”

PHOTO BY OLIVIA CROSBY ’15 AND BAILEY ETHIER ’15 GRAPHIC BY PHILLIP HAN LEMUS ’16

tep aside kale and move over quinoa because this year’s super foods are coming in strong in greater and stranger proportions. A super food, as deﬁned by Health. com, is a “nutrient powerhouse that packs a large dose of antioxidants, polyphenols, vitamins, and minerals.” In simpler terms, “super” foods are the best foods for you, and every year health organizations declare a few foods as being more healthy than the rest. Super foods of past years include acai berries, kale, quinoa and avocado. This year’s choices, however, are much more eclectic. Bee pollen is one of the many nutrient powerhouses that were chosen to be recognized in 2015. According to Vladia Cobrdova, group general manager and wellness ambassador for health food store About Life, bee pollen “is nature’s most complete and nutritious food.” Bee pollen is jammed pack with antioxidants,

amino acids and fatty acids that make it extra super for our bodies to digest. Bone broth, another unusual dish, is also being recognized as a superfood of 2015. According to Cobrdova, bone broth is “highly nutritious and great for gut health.” While some might be deterred by the notion of making a dish out of something called “bone broth” or pouring bee pollen over their cereal, some truly healthy and adventurous Staples students are willing to take the risk in the name of nutrition. “I would deﬁnitely give unfamiliar foods a shot even if I didn’t necessarily like the taste,” Colby Kranz ’15, a devout vegan said. “Sometimes eating foods that don’t necessarily taste as good are the best for you, and you have to make sure your body gets those nutrients.” Others who are less willing to try such unusual foods will ﬁnd solace in the fact that there are plenty of more common foods also being recognized as

Spring Issue 2015 | News

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PHOTO BY ALE BENJAMIN ’15

Students expose the skinny on school dance diets

*Names have been changed. To read the complete article, visit Inklingsnews.com.

Katie Settos ’15 itting in the cafeteria, a senior girl pushes around a salad she won’t dare eat. Needing some encouragement, she takes out her phone and peeks at a picture of her Counties dress, a dress she ordered several sizes too small. Slugging through the day on an empty stomach, she hauls herself to the gym and ﬁnally crashes. This goes on every day for the month of January, according to this senior girl’s concerned best friend. With junior prom invitations rolling in as early as February, the stress of scouring every store for that perfect dress and devoting hours on the treadmill for that stereotypically “perfect” body will soon engross many. But all too commonly, the dance diet will reach a point of obsession leading to unhealthy habits. “I would literally just eat protein bars and protein shakes, and I would run eight miles a day. I was insane,” Brooke* ’15, a short, browneyed athlete, said, reﬂecting on her junior-year diet plan. “Now I actually eat real food.” According to the Keep It Real Campaign, a girlempowerment project created

to celebrate different body types, upwards of 80 percent of all 10-year-old girls have attempted a diet at least once in their lives. They also stated that 78 percent of 17-yearold girls possess poor body image, a statistic that comes to surface when girls go to extremes to monitor their weight for dances. However, according to Women’s Health Magazine, 95 percent of diets fail. A study at UCLA, lead by Traci Mann, a psychology professor, found that while dieters can lose 5 to 10 percent of their weight on any type of diet, the weight returns, often times with additional weight. Eve* ’15, a swimmer, saw little change during her week-long pre-Red and Whites diet, estimating she lost half a pound at best. “[My diet] didn’t work, but I was [planning on] wearing spandex at my after party,and I didn’t want thunderthighs.” When asked if she felt pressured to diet by other dieters, Eve cited another senior girl as her “thinspiration,” someone she admires for the way they wear jeans and because they are able to “stay really skinny.” Thinspiration, a mashup between “thin”

and “inspiration,” mainly originated from Tumblr and Instagram, where users post images of their idealized body types as ﬁtness motivation. However, many people who use the term do not realize that it refers to an online proanorexia and pro-bulimia community, according to Families Empowered and Supporting Treatment of Eating Disorders. “[Thinspiration] can sometimes have detrimental effects, as Tumblr and

“I see around me people eating singular pieces of broccoli and carrots for lunch...” -Helena Giaume ’15 Instagram users become obsessed with these images and achieving those speciﬁc looks,” Jenna Patterson ’16, president of Reshaping Reality, said. “The real danger is correlating happiness with a certain body type.” The diet trend even has an effect on non-dieters, as those who typically abstain begin to perceive themselves differently. “When you have a friend who is already thin and they talk about how they want to

diet and say, ‘Oh my God, I wanna go to the gym,’ all the time, it makes you concerned that they’re developing bad habits,” Kathryn Bangser ’15 said. “It [also] makes you more self conscious about your own image and eating habits.” There are, however, students who focus on maintaining a healthy lifestyle as opposed to dieting. Helena Giaume ’15 and two of her friends said they used Red and Whites as an excuse to improve their eating and exercise habits, hoping to tone up and feel more athletic. “I see around me people eating singular pieces of broccoli and carrots for lunch, but it was really for us to feel better about ourselves. We continued even after the dance because we realized we felt more energized and more ﬁt. There’s a difference between depriving yourself and watching what you eat,” Giaume said. While dieting is a sensitive issue for many girls, boys say they see the trend much simpler. “Who are you doing it for – to look nice for other people?” Max Wimer ’15 said. “You look nice the way you are.”

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SoNo Bakery ﬁlls the void of Java Aileen Coyne ’16

hile the holiday season was in full swing, Java, a favorite downtown coffee shop, announced their closing on Dec. 31. As 2014 came to a close, so did Java. Soon after, rumors began to swirl that it would be replaced with SoNo Bakery. Java was known for its “cool atmosphere,” as called by Charlie Krawic ’16, and its “friendly vibe,” according to Emma Finn ’16. Recognized by its bright orange awning outside and floor to ceiling doors that would open in warm weather, Java always offered an inviting setting for students. Java offered a wide selection of food, from specialty drinks to muffins to sandwiches. Their specialty drink was the Bowl of Soul which was a creamy mocha (yes, actually served in a bowl), but their Mexican Hot Chocolate was also a favorite. Java’s scones, cookies and muffins were all baked from scratch and offered a wide range of flavors, from the traditional blueberry to bacon cheddar chive scones. In addition, they baked paleo and gluten free treats. While the menu had a long list of twisted takes on original foods, the vibe was what attracted

students the most. “The food was good, but you wouldn’t go there to have a meal,” Minahil Salam ’15, who went to Java every Sunday to study, said. “It was nice to get a coffee and a mufﬁn and do work there.” Not only was the atmosphere relaxing, the people working at Java played into the laid back feel. “The manager, Brianna, was amazing and everyone’s best friend,” Finn, whose sister worked at Java, said. “She was so friendly every time I went there and would always give me free food.” According to Hannah Mazzella, frontof-the-house supervisor at SoNo Bakery, they are planning on opening at the start of the week of March 16. Similar to Java, they will focus on serving coffee, breakfast, brunch and lunch while having a wide selection of morning baked goods. “Our goal is to expand SoNo and keep everyone happy,” Mazzella said. Although, some students are still skeptical of how it is going to compare. “I heard SoNo Bakery is really good,” Salam said. “But I feel like it’s not going to have the same effect as Java.”

Spring Issue 2015 | News PHOTO BY JULIA KAPLOWITZ ’15

OUT WITH THE OLD, IN WITH THE NEW SoNo Baking Company will move into Java’s old location on 44 Church Lane in the coming months.

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Spring Issue 2015 | News

Sports diets yield mixed reactions among athletes Greta Bjornson ’15

misconception people have of athletes is that they don’t have to worry themselves with watching what they eat. However, some students face weight classes and limits in their chosen sports, making the number on the scale especially signiﬁcant. For participants in sports such as wrestling, rowing or dance, diet plays integral part. Wrestling is divided into multiple weight classes, while rowing has only two groups: lightweights and heavyweights. Dance has weight limits “because people believe it will be more beautiful, easy and appealing to watch a ballet dancer who has long, lean and slender muscles,” dancer Emily Ritter ’17 said. In order to maintain their weight or reach a desired number, athletes try a variety of techniques. “All

I do is cut back on sugar and carbs slowly from the preseason to mid-season. Pretty simple,” Jonathon Maragos ’16, a member of the Staples wrestling team, said. Others like James Banbury ’16, a rower at Saugatuck Rowing Club, keep a consistent diet and makes changes in anticipation for a race. “For lightweight season, I just [eat] a healthy diet, ignoring desserts and not taking that second helping,” he said. “For the week before race week, I would eat an apple and a granola bar for breakfast and then periodically have a carrot throughout the day to keep my metabolism running and eat a spinach salad for dinner.” Ritter doesn’t follow a speciﬁc diet as a dancer but instead recommends “eating in moderation from all of the food groups” as “the best and most reliable diet.” Often, athletes face a lot of pressure when it comes to their diets. At Saugatuck

Rowing Club, the weight limit for lightweights was recently moved from 150 lbs to 160 lbs. “They thought there were too many kids who should be heavyweight starving to be lightweight,” Banbury said. “I think that will happen no matter what weight you make it because kids will always try to just make the cut.” Dancers, too, are susceptible to dangerous behavior, as “there are critics and directors who take the weight limit very seriously and can force dancers to feel very self conscious and eventually harm themselves in order to please their director or teacher,” Ritter said. According to Kidshealth. org, “Teen athletes may need anywhere from 2,000 to 5,000 total calories per day to meet their energy needs.” Yet, some dip dangerously below the recommended amount. “The bigger kids in my boat were averaging about 300 to 800 calories a day, which is an insanely unhealthy amount

for growing teenagers who are working out two to four hours a day,” Banbury said. However, not every athlete agrees that their sport brings out destructive actions in its participants. “Our coaches don’t push us to be a specific weight, [and] cutting and gaining weight is specifically up to the wrestler. Nobody is forcing them,” Maragos said. In rowing, the weight categories actually alleviate stress for some, as they are an alternative to stricter weight limits. “My sport has weight categories, not limits.” Grace McGinley ’17 said, “I think it’s fine.” While all athletes seem to agree that their diets are well-intentioned and designed for maximum performance, the varying methods continue to stir up controversy. Ritter said, “[My diet] helps to maintain stamina, build muscle, and have the energy to sustain [my] busy schedule.”

PHOTO CONTRIBUTED BY CAMILA MEYER BOSSE ’17

STRUGGLING TO ACHIEVE PERFECT BALANCE Rowers from the Saugatuck Rowing Club work together in their light-weight boat to win a regatta. These athletes undergo intensive workouts and always have to watch their diets in order to stay the desired weight for their boat.

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Spring Issue 2015 | News PHOTO BY CAROLINE O’KANE ’16

Westport Farmers’ Market sparks interest among foodies “They have so many fresh vegetables and fruits are plenty of opportunities to Michael Mathis ’15 n the air of the Imperial different vendors,” Logan ,but in the winter they don’t try new foods, even during Avenue lot, a sign warns Murphy ’15, an avid customer have nearly as many,” she the winter months. Mikayla DiDonato ’17, another citizens not to park their of the farmers’ market said. explained. However, she said, the enthusiast of the market, has vehicles from 10 a.m. to “But [they] also [have] the 2 p.m. on Thursdays, in same ones you see over the winter farmers’ market has said she has tried everything order to make room for the summer, so it’s cool to see a bonus element that the from bee pollen to vegan ice Westport Farmers’ Market. how they transition from warmer seasons do not; cream to bok choy to edible plants. Thanks to the addition flowers. Even if they could Unfortunately, even in that summer to winter.” Murphy, an amateur of a greenhouse section, be found in the supermarket time period, the lot remains barren, with vendors blown cook, has been coming to customers can purchase both aisles, she said, it wouldn’t be away by the bountiful winds the market since last spring, seeds and fully-grown potted the same. “None of [the other of winter that are too powerful when she noticed how close plants. The web page lists at the market was to her home. least six different types of brands] have as pure of for their precious produce. However, the spirit of She has consistently utilized plants available, including ingredients as what you’ll find from local businesses,” she the farmers’ market remains the market’s choice of “fresh corn stalks and sunflowers. “I mean, this past said. alive at 7 Sylvan Lane, where fruits and vegetables” for her The Westport Farmers’ Gilbertie’s Herb Gardens dishes. But in the winter, she weekend I just bought a has been housing the weekly said, they aren’t as easy to cactus and an air plant,” she Market will continue to be said with the excitement of a housed at Gilbertie’s until cavalcade since Nov. 13 of last come by. March 26, when it returns to “They usually have a lottery winner. year. Also, many say that there the Imperial Avenue lot. Though secluded to a couple of tents filled with smaller area, many wonder PHOTOS BY CAROLINE O’KANE ’16 whether or not the Farmers’ market can still provide a lot to its customers, even in the less-than-ideal farming season. Even in the winter months, business remains consistent. According to the official Westport Farmer’s Market web page on Farmfresh. com, 12 vendors set up shop weekly coming from places like Westport to Roxbury to Rhode Island. Their products range from dairy, meats, FARM FRESH TO THE TABLE(From top) Local vendors at the Farmers’ Market sell gourmet baked goods seafood, vegetables, fruit, tea including fresh baugettes. Many students purchase organic treats and delicacies including Flour City’s pasta , speci�ically their infamous spinach garlic linguine. and flowers.

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Spring Issue 2015 | News

Saugatuck Sweets revives Great Cakes Lulu Stracher ’17

reat Cakes, the popular bakery and staple of elementary school birthdays, went out of business in January 2014, leaving Westport residents void of a sweet tooth ﬁx. H o w e v e r , Westporters can sigh in relief, because Great Cakes is returning to Westport, but this time, at Saugatuck Sweets, the candy and ice cream shop that opened last February in Westport. The close relationship between Great Cakes and Saugatuck Sweets began many years ago, way before the latter business opened. When Sweets owner Al DiGuido and his wife, Chris, moved to Westport 25 years ago, Chris worked at Great Cakes with the owners, Rick and Bonnie Dickinson. There, they fostered a deep bond and love for sweets, and for their customers. “My family and I knew the owners, and when I was a kid I would always go there and eat their cupcakes,” Shelby Lake ’17 said, one of SAUGATUCK SWEETS SATISFIES (From top) Great Cakes many who served baked goods for 25 years at their Post Road location. The bakery was salvaged by fundraising from the community associates Great Cakes a year before it ultimately closed. Although once originally known for homemade challah, Great Cakes is now focusing on classic cupcakes and other baked goods. Saugatuck Sweets added ski-lodge style waf�les this winter.

with their childhood. When Great Cakes went out of business, Rick and Bonnie opened up Peter’s Weston Market in

“My family and I knew the owners, and when I was a kid I would always go there and eat their cupcakes.” - Shelby Lake ’17 Weston, Connecticut while Al and Chris started Saugatuck Sweets. “I’ve known Al and Chris over the years, and then when they opened up Saugatuck Sweets and I came up here to Peter’s Market, I got here around April, they contacted me about supplying them,” Rick said. Although it won’t have the complete collection of treats it

did in its Post Road location, Saugatuck Sweets features many of the classic Great Cakes delicacies, including lemon bars, cupcakes and, of course, the famous brownies. “The brownies were my favorite. I would always make my mom get them for my birthday,” Lake said. “They sell a lot of our products, but they do a smaller version than what we had at Great Cakes. In addition, people can order cakes and the large decorated cookies and then pick them up.” The return of Great Cakes products to Westport is great news for Westporters, but there are still some downsides for the owners. “I tremendously miss my customers at Great Cakes,” Rick said. “I’ve made cakes for kids when they were one year old, and now they’re graduating college. I miss that most, but a lot of people do come up here, and I have new relationships with people up here.” While Saugatuck Sweets might not carry the full range of products customers knew and loved, it is still a great place to go when you’re needing a sweet.

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Spring Issue 2015 | News

Westport restaurants support locally grown foods Emily Wolfe ’15

n a society that strives for perfection and thrives on uniformity, many people, including Westport residents and businesses, are slowly beginning to choose the dirtdusted beets and the uniquely shaped tomatoes at local farmers markets over the rows of identical gala apples lined up on grocery store shelves. Daisy Laska ’16, a student whose family owns the restaurant Sugar and Olives, explained that her family strongly believes in cooking with locally grown foods because it is the only way to know exactly where your food came from. “I think that restaurants are shifting towards using only local foods because there’s an increase in demand towards that type of food now a days,” Laska said. “People are becoming more educated on where their food comes from and are starting to care way more than they used to.” The local food movement has been one of the fastest moving segments of the food industry in the past 100 years. According to the Agriculture Department, the number of farmers’ markets around the country has increased by 76 percent in the past seven years. However, farmers’ markets are deﬁnitely not the only source to satisfy this increasing demand for freshness. There are countless local stores and restaurants that take pride in using and selling only food products provided by local farmers. Lauren Peden, the owner

PHOTOS CONTRIBUTED BY DAISY LASKA ’16

LOCAVORE Sugar and Olive get their food from 16 local farms such as the Speckled Rooster Farm in Westport, Connecticut, and the Gilberties Herb Farm in Easton, Connecticut,

of Simply Delicious Catering in Norwalk, Connecticut also believes in using local foods because of their freshness. But she also uses them to achieve the larger goal of keeping Connecticut and United States farmers in business. “Being a small business owner myself, it’s only fair to support other small local businesses and farms” Peden said. Small, independent farms all over the United States have struggled economically throughout the past few decades, but with

the increasing education regarding food in schools and brutally honest media regarding the food system, people are slowly learning and embracing the truth about nutrition. Many Staples students, such as Courtney Brockwell ’15, are embracing this shift in food culture wholeheartedly. While fresh and local produce may not look quite as perfect as the apples lined up in the grocery store, Brockwell explained that local food is honest. By buying locally

grown food, “you can ensure freshness and no growth hormones in the produce that you eat,” Brockwell said. But business and consumers alike have one more very important reason why they are shifting towards locally grown food. It’s delicious. “I love knowing that my food is fresh and that it tastes better because it is being picked locally,” Logan Murphy ’15 said. “It doesn’t have to be traveled and kept in storage until it gets to you.”

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Spring Issue 2015 | Features

Students spice up their schedules with cooking classes

Max Bibicoff ’16 hile football p l a y e r s have their Letterman jackets and jerseys to distinguish them, chefs are harder to spot walking in the hallways. Nevertheless, cooking is a very popular hobby in Westport and a variety of local options gives prospective chefs the opportunity to pursue their interests. Students taking culinary are often looking for a chance to explore with cooking. “I’ve made so many things that I probably wouldn’t try making at home,

like butternut squash risotto, sole meuniere with a beurre blanc and orange ricotta tart,” Mehar Kirmani ’15 said about Staples’ advanced culinary

seasoned student chefs. Jesse Lapping ’17 is a teaching assistant for culinary classes. “I’ve always loved to cook, and Chef Gans saw that, so

“I really have a chance to express my creativity [in] cooking.” -Mehar Kirmani ’15 class. “I really have a chance to express my creativity [in] cooking,” she added. Culinary attracts both novice and more

[she] invited [me] to be a camp counselor during the summer and a teaching assistant during the year,” she said. “My favorite part

about it is just being able to cook, and [...] in the summer being around the little kids and teaching them,” Lapping added. And if students are looking for even more cooking instruction beyond culinary, classes are offered outside of school and can serve as the next step for ambitious young chefs. In fact, a number of Westport establishments provide classes for kids and adults. Williams Sonoma, located in downtown Westport, offers free junior chef classes focused

on whimsical recipes for “Easter baking” or “Egg-cellent eggs,” according to its website. Aux Delices, a French restaurant located in Westport, has also offered separate classes geared towards adults and kids for over 10 years. “My classes are all based on what I think kids like to eat and/or might be willing to try,” Linda Manheim, the cooking school director, said. “[I am] interested in motivating them to learn more about cooking and staying excited about it.”

POTATO PRO (Above) Admiring her work, Amelia Fitch ’18 smiles as her potatoes cool on a platter. Culinary 1 often makes potatoes because they take only 20 minutes to cook.

COOKING FOR A CAUSE (Above) Culinary club members and Gans prepare a variety of vegetables for the Gillespie Center in their Thursday after-school club meeting.

A RO

L I N E O’K A N E ’16

CHOP-CHOP (Left) Gans artfully chops a potato. Along with the Staples culinary classes and club, Gans also teaches children’s classes with Westport Continuing Ed.

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Spring Issue 2015 | Features

Bukzin breaks boundaries in the kitchen Kacey Hertan ’16 eing on TV is pretty cool. Knowing hundreds of people from hundreds of homes from hundreds of miles away are watching you is astonishing. However, being only 14 and one of the 16 teenagers selected to compete for a culinary scholarship on the Food Network’s “Chopped Teen Tournament” show on TV is even cooler. Hannah Bukzin ’17 had that exact experience this summer. “It’s indescribable, the feeling when you ﬁnd out you beat tens of thousands of kids, and you’re going to be on ‘Chopped,’” Bukzin said. Her friends were equally excited to hear the news. “I was super proud of Hannah when I found out that she was going to be on ‘Chopped’ because I knew that this was something she worked really hard for, and the fact that she was going to be recognized for that was really cool,” CJ Krulewitch ’17 said. Bukzin certainly ended up being recognized. The night after “Chopped” aired, Bukzin and her friends went out to celebrate, and a mom and her kids recognized Bukzin at the restaurant exclaiming that they had seen her on TV the night before. “The little kids were star struck,” Elizabeth

Gikas ’14 said. Bukzin’s friends got a taste of her stardom when Food Network came to ﬁlm a bio of her in Westport for the show. “I’m really glad that I could be a part of it because it’s something I might never be able to do again,” Krulewitch said. While Bukzin’s friends are extremely supportive of her cooking career, they have yet to taste the fruits of her labor. Even though Bukzin has cooked for professional judges on “Chopped,” the real critics Bukzin fears are the friendliest. “My friends are always asking me to cook for them, but I feel a little selfconscious,” Bukzin said. All the credit, good or bad, is hers because she is a fully self taught cook. “I love experimenting with different ﬂavors and ingredients, so I never really make the same thing twice,” Bukzin said. This creativity drew her to cooking instead of baking. She explained that baking is a science that requires strict recipes, while a mistake in cooking can mean a new creation. In addition to “Chopped,” Bukzin interned with Marcia Selden Catering after winning a different Chopped style competition against two adults. “It wasn’t even an internship. I was a chef there

and learned more than I could have ever imagined,” Bukzin raved. While Bukzin loves cooking as a hobby, it isn’t her dream career. “Probably one of the reasons I didn’t win the show, besides the other contestants’ obvious talent, is because I want to be a neurosurgeon, and that’s

always been the big goal,” Bukzin said. Nonetheless, “Chopped” was an unforgettable experience for Bukzin. “Not every high schooler gets to be on national TV,” Bukzin said. “It makes me appreciate that I’ve been able to do these things that many people will never be able to do.”

PHOTO BY CAROLINE O’KANE ’16

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Spring Issue 2015 | Features

Restaurants serve as portals to other worlds SWEET SMILES (Below) Co-owner of Saugatuck Sweets, Al DiGuido, serves ice cream. Saugatuck Sweets came to Westport in 2014.

UP CLOSE AND TASTY (Below) Little Pub is known for it’s food combinations, such as the French onion burger, which costs $11.95.

BEACH WAVES AND TACO CRAVES (Below) Making the most of the Saugatuck riverside, Bartaco has been providing great food since its opening in 2013. Bartaco’s summer aesthetic is also loved at its other Connecticut locations.

LITTLE PUB, BIG MEALS (Below) Located in Ridge�ield, Connecticut, Little Pub has been serving up European style drinks and plates since 2009. Many pub-goers enjoy the quaint European design.

PHOTOS BY JEN GOUCHOE ’16 AND EMILY OLRIK ’16

TAKIN’ A DIP (Above) Little Pub also encorporates a variety of different types of food, like Crunchy Veggie Spring Rolls, which cost $7.95.

Jen Gouchoe ’16

he white, brown-roofed cottage stands out amongst the various chain stores and gas stations, its red door blazing against the plain exterior. Once inside, customers are enveloped in the dim lighting and warmth emanating from the stonecobbled fireplace. “We basically tried to transplant a pub from the middle of Europe and drop it here in Ridgefield,” Lars Anderson, the general manager of Little Pub, said. Little Pub, with locations in Ridgefield, Wilton and Greenwich, is known for its rustic atmosphere and diverse menu, ranging from French onion burgers to mu shu pork tacos. Cast-iron chandeliers hang from the wood-paneled ceiling; candles illuminate the high-top tables; the white stucco walls add to the comfortable ambience. All the wood is reclaimed from an old barn, and all the tables are hand-crafted. “We really pay attention to detail,” Anderson said. “A lot goes into ambience and design of a restaurant, not just slapping it all together and hoping for the best.” Similar in strategy but different in design, Bartaco aims to take their customers to a beachy and relaxed place. Woven basket lamps light up the beachy restaurant, with large black-and-white photographs dotting the blue and white wood-paneled walls. The menu is a twist on traditional Mexican cuisine, with specialty tacos such as spicy chorizo, baja fish and fried oyster. “I think that the beachy decor gives Bartaco a casual social vibe rather than really

formal, which makes it more fun to go with friends,” Emma Parry ’17 said. Another destination, Saugatuck Sweets, iconic for its ice cream, candy and ski lodge-style waffles, is reminiscent of an oldfashioned ice cream parlor. From fudgy brownie sundaes to Great Cakes’ cupcakes, customers are always able to satisfy their retro sweet tooth. A neon sign reading “Saugatuck Sweets” glows a bright blue, reflecting off the tin ceiling. Blue and white subway-esque tiles cover the floor, with blue stools lined up near a little bar-type area for people to sit. “It definitely makes you feel like you’re in a different place,” Olivia Troy ’17 said. The owners, Chris and Al DiGuido, always had a vision of opening up a mom-and-pop shop. “We thought back to the different ice cream parlors that we knew as kids,” Chris DiGuido said. She explained how they wanted to steer away from chain stores and “onedimensional” yogurt shops. “Ice cream and candy are happy,” said DiGuido, smiling. After pausing to say goodbye to some customers, she continued, “That’s what we wanted to do, to have the kids be able to ride their bikes from school. We wanted a fun place where kids can come in Westport like it used to be.” Whether it be a retrovibe, a beachy feel or a wintry, rustic ambience, creating a unique setting for a restaurant will have everyone coming back for more. Anderson summed it up, saying, “Whether we meet you for the first time, or we’ve known you for five years, we try to make everyone feel at home.”

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Spring Issue 2015 | Features

Hacks help to make the most of Staples’ cafeteria

Jesse Greenspun ’16

hile the food in the Staples cafeteria is often delicious, there comes a time to break up the monotony of eating grilled chicken sandwiches and warm M&M cookies day in and day out. Given the resources available in the cafeteria, students often must get creative with their food, creating “hacks,” or ingenious ways to improve the variety and deliciousness of the cafeteria food.

Peanut Butter Oreos Staples students are often seen walking around with a pack of creamy Oreos, right next to a friend who is scooping peanut butter straight out of its little plastic container and into their mouth with a (hopefully) clean ﬁnger. Instead of eating the two separately, open up the Oreo and spoon a glob of peanut butter between the chocolate cookies. The peanut butter mixed with the Oreo cream is a surprisingly delicious combination that is a must-try. Julia Rakin ’16 called this concoction, “One of the best things I’ve eaten at Staples,” and added, “The peanut butter really helps to bring out the Oreo cookie ﬂavor.”

Nature Valley Granola Getting to school on time can seem like a mad rush, with little-to-no time to eat a quality breakfast, leaving many students with the daunting task of figuring out what to eat once they get to school. Fortunately, the cafeteria provides yogurt in a wide variety of flavors. However, a well-balanced and delicious breakfast requires more than just one small yogurt. Fortunately, there are also crunchy Nature Valley bars for sale in the cafeteria. Instead of eating the two separately, crush up the granola bar for makeshift granola and mix in with the yogurt. Brian Gray ’18 said, “I usually buy yogurts in the morning, but once I figured out this hack it made my breakfasts so much better.”

Cookies n’ Ice Cream “I actually like the cafeteria food, but I really wish we had ice cream,” Daniel Perez-Elorza ’16 said. Until his wish is granted, this hack is as close as a student can get to eating real ice cream in the cafeteria. It is a bit of a waiting game, but the wait reaps huge rewards. Check the Outtakes line daily for the vanilla smoothies. Then, when that fateful day arises, purchase the smoothie along with a cookie (or two) of your choice, and be sure to get a fork. Then, proceed to mash the cookies into the smoothie, effectively making hacked cookies n’ cream ice cream. The contrast of the warm cookies with the icy smoothie creates a perfect bite and will probably make you head back to the line for seconds. PHOTOS BY OLIVIA CROSBY ’15

Spring Issue 2015 | Features

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Food joints act as havens for hungry high schoolers Jenna McNicholas ’15 he days of rushing to Carvel after orchestra concerts with your parents, the rest of the concert and, of course, your trusty viola are long gone. Yet, the essential concept of the outing remains intact. You didn’t go to Carvel because you were desperately craving two scoops of Rocky Road in a sprinkle cone (well, maybe you did a little bit). Rather, you went because everyone else did, and if this meant you could spend 15 minutes outside of school and the watchful stares of teachers and gossip with your two best friends about your crush who just killed it in their cello solo, you

were going to go. This type of consumption isn’t just eating. It’s social eating. And even though nobody would be caught dead at Carvel instead of Sunny Daes anymore, the precedent set by those three hour

and maybe even your grandparents. This can be good or bad. “I feel selfconscious going to the diner looking bad because I know I’m going to see someone I know. But I also feel self-conscious looking nice going to the diner

weekend.” Sports teams have their own agenda when it comes to social eating, as they strategically go out before or after games and sometimes even both. The boys’ soccer team made many

“We always went [to Qdoba] and ate our feelings together after games.” - Daniel Brill ’16 orchestra concerts remains. It goes without saying that the diner is one of these hotspots. Whether it be midnight on a Friday or 10:30 a.m. the Saturday after, you can always expect to see at least your crush, your friend’s parents, your bio lab partner

because, well, it’s the diner, not a ﬁvestar restaurant,” Gilli Rozynek ’16 said. “You just can’t win.” McDonald’s is another usual stop on the weekends. “McDonald’s is the place to be,” Liv Blevins ’15 said. “It’s quite the hot spot on the

notable appearances at Qdoba this season. “We always went and ate our feelings together after games,” Daniel Brill ’16 said. “Whether those feelings were happy or sad, it was a great place to socialize and bond.” While the soccer team prefers a spicy pallet,

other teams prefer a simpler one. Granola Bar offers a variety of both lunch and breakfast foods, and Staples’ girls have made it a part of their Friday routine to go after school. No longer does the last bell signal the opportunity to go home and watch Netﬂix but rather to eat away the stress of the week with a 203. “Granola Bar after school on Fridays is deﬁnitely the hotspot,” Daisy Laska ’16 said. As painful as those orchestra concerts may have been, props to the person that started the trend of visiting Carvel because without that precedent, who knows if the Sherwood Diner would be the popular venue it is at 3 a.m. every Saturday night.

PHOTOS BY KAILA FINN ’16

SNACKCHAT While Granola Bar closes at 9 p.m. and Qdoba at 7 p.m. on weekdays, students can satisfy their McDonald’s cravings until 1 a.m. on most nights.

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Jack Zeldes ’16

rom the South Beach diet to the Atkins diet, people all around the United States have been looking for ways to become more healthy. At restaurants and at home, Americans are sacriﬁcing their guilty pleasures for wholesome alternatives. Recently, even Staples students have traded potato chips and hefty rib-eyes for green salads and tree nuts. Surﬁng Pinterest and Instagram for inspiration, students pack their bags with foods of the latest diets—the trendiest and most common being paleo, gluten-free and vegan.

For a gluten-free waf�le recipe, like this one, and for lifestyle tips, check out GlutenFree Living’s website.

Gluten-Free While some choose gluten-free as a lifestyle, others suffer from Celiac disease, a small intestine deﬁciency for which the only treatment is to go gluten-free. Sarah Holmes ’16 has suffered from Celiac disease for many years but has learned to cope with not eating most bread products. Holmes said the increased awareness of Celiac, largely due to the gluten-free diet becoming more popular, has made the diet a lot easier to follow. Homes compensates for her diet by using alternate gluten-free ingredients in her favorite foods, like wafﬂes. However, because health issues have forced her into the gluten-free lifestyle, she feels a lot more restricted than those who choose to be gluten-free. “I don’t really like it when people go on the fad diet of being gluten-free,” Holmes said. “I would much rather eat things that aren’t gluten-free and those people can.”

PHOTO BY OLIVIA CROSBY ’15 AND KAILA FINN ’16

Spring Issue 2015 | Features

Paleo The Paleo diet, also known as the “caveman diet,” has become commonplace at Staples lunch tables. Paleo gets its caveman nickname from its Neanderthal-like nature, as people on this diet can only consume natural food. This means dairy products, reﬁned sugars, grains and almost all processed foods are left to spoil on the shelves. Courtney Brockwell ’15 took on the Paleo diet for the challenge and good eating habits it provides. So far, she has noticed the positive effects it has had on her life, and has enjoyed trying new foods like Paleo pizza, which is made from cauliﬂower crust and non-dairy cheese. “Being paleo has had a huge impact on my life,” Brockwell said. “I always have energy and feel really good all the time and get sick a lot less because my immune system is up to date to all the natural foods I’m consuming on a day-to-day basis.” For a Paleo pizza recipe with �laxseed crust and Daiya cheese, go to Paleo Plan’s website.

Vegan For advice on going vegan, visit The Vegan Society’s site.

With awareness about animal cruelty increasing, veganism has hit the Staples cafeteria and students’ lunch boxes. Going vegan entails avoiding all foods that come from animals, including meats, poultry and dairy products. Many students, including Meg Fay ’15, were inspired by their AP Environmental Science class and teachers to become vegan. She had always thought of going vegan or vegetarian, but a video in class about the cruelty of animals pushed her to try the diet. While Fay has only been vegan for three weeks, she sees potential in the diet, and has enjoyed making new food, like vegan pancakes and cupcakes. “I deﬁnitely think it is heading in a positive direction. I really enjoy baking a lot of vegan things,” Fay said. “It’s really fun to ﬁnd new recipes to make and you can make almost any baked good vegan.”

Each of these fad diets have their own unique challenges, but one challenge that unites them all is the difficulty of buying food from the cafeteria or from restaurants. The cafeteria does have options for all three diets, but the options are mostly limited to the salad bar and gluten free bread. As a result, Brockwell, Holmes and Fay usually bring their own lunches to school. Despite the difficulties, following these fad diets may to great lifestyle changes. “Changing something so strong in your diet should be a lifestyle,” Brockwell said. “I think you get benefits from them and what people are proving by doing them is to just have a healthier lifestyle.”

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Spring Issue 2015 | Opinions

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Diary of a

cook

Bad cooks of Staples unite in the endless battle Katelyn DeAgro ’17

am the outcast of my family. My dad can make delicious chocolate chip pancakes and can cook literally anything on the grill. My mom can look in the fridge and visualize all the different meals she can make. My sister is a culinary genius and whipping up cakes is her specialty. But me? I know

how to make a total of three meals; a peanut butter and jelly sandwich, cold cereal and Easy-Mac (when I don’t forget to add the water). My mom always smiles and laughs at my attempts to cook, but I can tell that she is actually worried for when I move out and have to fend for myself. Those “Simple Meals for Dummies” books that just keep popping

up around the house aren’t fooling anyone. We all know that they are meant for me. I can still smell the burning plastic and black smoke from when I accidentally punched in 60 minutes instead of 60 seconds on the brand new microwave. The worst part was my mom wasn’t even mad. She just accepted my failed attempt at cooking. Did I mention I

broke our previous microwave, too? I’m starting to see my mom’s point. Cooking is something that would increase my chances of survival in college. At this point, it really seems as though I will be on the Ramen noodle and cold pizza diet all throughout college. My lack of cooking skills also cause me to miss social events.

Whenever there’s a cookie exchange or family potluck during the holidays, I’m forced to miss out. I think you can guess how awkward it would be to accidentally burn someone elses house down or to break yet another microwave in front of all my friends. Cooking skills or not, I can always rely on my trusted friend, Cup Noodles, to get me through the day.

PHOTO BY OLIVIA CROSBY ’15

inksFood Silver Crown Award for Inklingsnews.com from Columbia Scholastic Press Association 2015 Silver Crown Award for Newspaper from Columbia Scholastic Press Association 2014 Pacemaker from National Scholastic Press Association 2013

All the opinions, news and features in this paper are those of Staples High School students. Inklings, a curricular

and extracurricular publication, has a circulation of 1,800 and is uncensored. All letters to the editor must be signed. The editorial board reserves the right not to publish letters and to edit all submissions as it sees fit. The editorial board determines all editorial opinions, which are authored faithfully by the Editors-in-Chief. Inklings reserves the right to not publish advertisements that promote products that could be harmful to student health. The paper is a member of the Columbia Scholastic Press Association and the National Scholastic Press Association and supports the Student Press Law Center.

Editors-in-Chief Zoe Brown Bailey Ethier Managing Editors Kaila Finn Margaux MacColl Associate Managing Editor Quinn Hughes News Editors Eliza Goldberg Izzy Ullmann Opinions Editors Kit Epstein Emily Olrik

Features Editors Becky Hoving Sarah Sommer Graphics Editor Olivia Crosby Special Acknowledgement: Philip Han-Lemus Advisers Mary Elizabeth Fulco Rebecca Marsick Cody Thomas 70 North Ave. Westport, CT 06880 Phone: (203) 341–1994 Inklingsweb@gmail.com

Decisions of Inklings and Westport Public Schools are made without regard to race, color, age, sex, religion, national origin, sexual orientation, marital status, disability or any other discriminating basis prohibited by local, state, or federal law.

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Spring Issue 2015 | Opinions

Going against the grain

Student’s criticism of today’s food trends Brendan Massoud ’17

etween quinoa and kale, gluten-free bread and expensive ‘health foods,’ 2014 had a plethora of perplexing food trends. Let’s begin with kale. Deemed a superfood by magazines, such as Men’s Fitness, and television channels across the

of Udi’s gluten-free bread contains 140 calories. If you are trying to make a healthy switch, don’t just look to the Hollywood actors and actresses. Finally, my favorite and most questionable fad out there: quinoa. As a rule of thumb, people should not eat foods for which there are more than, say, three ways of pronouncing. Every time I walk into a health foods store, which is not very often, I hear some teenage girl asking for quinoa with a brand new pronounciation (Seriously, though, is it “keenwah” or “kee-noh-uh?”). Furthermore, quinoa

isn’t that much better for you than other grains. For example, in 100 grams, quinoa has over three times the number of calories as rice does. The fact that someone would choose quinoa with his or her meal as a way of losing weight is simply absurd. I’m not saying we all need to shovel in Pop-Tarts for breakfast, lunch and dinner (although Kellogg’s makes a mean s’more), but I am suggesting that we actually think about what we eat, regardless of what ‘everyone else’ is doing. Come on. None of this stuff tastes that good anyways.

GR AP HI CB YO IA CR OS BY ’15

calories than regular white bread. For example, two slices of Wonder white bread contains 120 calories, while two slices

LIV

U.S., t h i s d a r k g r e e n veget able packs three grams of protein, over two grams of fiber and vast amounts of vitamins A, C and K in just one cup. Although most of us should be putting more kale in our diets for health benefits, it seems as though America has gone a bit overboard. Kale lollipops? Kale smoothies? I get the fact that kale is good for you, but I don’t understand the utter obsession people of all ages have with this ruffage. It’s basically just another vegetable, like broccoli or spinach, and I’m sure its time in the spotlight will pass. Next up is the sudden gluten-free movement. Although Celiac Disease affects three to four million people in North America,

it does not explain the fact that the production of glutenfree products has grown 68 percent in the last two years, according to LA Weekly. This fad is more about people copying celebrities than anything else. More and more, people are saying they are going gluten-free to lose weight. This is simply illogical, as often glutenfree bread contains more

Spring Issue 2015 | Opinions

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Top 5 Pizzas in Fairfield County

Pizza places compete for the best Staples ranking

Grant Sirlin ’16

s an after-school snack or early evening meal, pizza is an unavoidable part of the high school experience. Its versatility suits high school life perfectly, providing hungry students with food at any time of the day. Since there are so many options for pizza, it’s important to know the nuances of each pie when deciding where to go. Here are the top five pizza places in the area: #5 Angelina’s traditional pizza and casual dining are perfect for students looking for a quick meal. Their $9.95 chicken parmesan is delicious and affordable, while their other Italian dishes give a variety of worthwhile options besides pizza. In terms of their pizza, it’s a cheeselover’s paradise. A soft crust and lack of sauce give way to a cheese-oriented pie.

#5 Angelina’s Restaurant

PHOTOS BY OLIVIA CROSBY ’15

With brown wooden booths that comfortably seat six, Angelina’s is the definition of a family-style Italian restaurant. #4 Westport Pizzeria’s on-the-go style gives students a quick and easy option for pizza. It’s a common hotspot for hungry downtown shoppers and library users, and upholds its status as a longtime Westport favorite. Their extra-cheesy pizza is guaranteed to have at least one big air pocket per pie (always eye-catching and delicious). Walking in, the seating arrangement is dominated by stools lining the counter and surrounding a few tables near the door. Notable for quick delivery and an authentic “pizzeria” feel, you can always count on Westport Pizzeria for quality pizza. #3 Jordan’s pizza is an underrated gem. Located right next to Shake Shack,

#4 Westport Pizzeria

Jordan’s was rated Best Pizza in Connecticut and has earned numerous awards locally from 2010-2013, according to bestinct.com. Jordan’s square-cut, sauce-heavy style is something that any pizza-lover will enjoy. This Post Road pizzeria features an enticing veggie lovers pizza with the ideal balance of vegetables and pizza, and with its $8.25 10-inch cheese pizza, high schoolers have an affordable and delicious meal. #2 Julian’s pizza is situated in a blooming area of Westport and neighbors Saugatuck Sweets, Rizzuto’s and Down Under. Although you can find pizza right across the street at Rizzuto’s, Julian’s vintage brick-oven style beats everything in the vicinity. According to the Boston Globe, it’s one of the top 10 pizzas in New England. Besides pizza, you can find an assortment of paninis, hot grinders and desserts. If

Jordan’s Restaurant

Julian’s Pizzeria

you’re looking for a good sitdown restaurant with pizza charred to perfection, this is the place for you. #1 Colony Grill’s delicious recipe for thin crust pizza makes it a student favorite. Ranked one of the top 50 pizzas in the nation worth traveling for, Colony Grill truly gives you the full experience. Signature hot oil pizza is their claim to fame, but the rest of the pizza-filled menu is just as appealing. Its light pizza contains the perfect balance between sauce and cheese, and is complemented by a crispy crust. Colony’s lively atmosphere also makes it unique. From their walls lined with vintage photos of police commanders to their contemporary sports bar, Colony’s decor appeals to a wide range of people. Although it’s located on Post Road in Fairfield, Westporters should make the trip for an ultimate pizza experience.

Colony Grill

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Spring Issue 2015 | Opinions

’15 Y ’15 S BCYRO S B O R A C IA LIVI OLIV BYHOI C BY C I P H RAP GRA

Food Network cooks up an audience at Staples

Caroline Cohen ’15 t’s the most frequently asked question during an ice breaker conversation. The answer’s range from ice cream to sushi to pancakes and every meal in between. What is your favorite food? It’s asked because everyone can answer it, and if they can’t it’s because there are too many answers. But not everyone takes their love to the next level. For me, one of my favorite things is finding new restaurants to try new foods. I like making my own food, instagramming my food and even watching food on TV. Hence, why I praise the channel dedicated to food and food only — channel 29: the Food Network. For me, I walk into the gym, pick the treadmill or other cardio machine I will use that day and start my workout playlist. While a fastpaced, loud, pump-up song may be blaring through my headphones, another source of entertainment awaits to

help pass the time: the Food Network. The shows serve as my distraction and my motivation. But it’s not what I’m doing while watching that really matters, it’s the fact that I never get sick of my Food Network favorites. For me, part of why I like the Food Network is the vast range of ages the programs cater to. There can be 30 minutes just about cupcakes, a dessert of everyone’s childhood. And there can be an hour of children themselves battling it out in the kitchen, each show just as competitive and delectable as the one before it. When I watch “Kids Cook Off” I have to admit that I feel somewhat unaccomplished as the 9-and-10-year olds perfect their signature dishes of pork chops and shrimp and grits. The fact that even kids can make intricate meals that impress Rachael Ray and Guy Fieri astonishes me. But the kids bring their own flavor of competition to the show and

make it easy to want them to succeed. On “Cupcake Wars,” four bakers, each equipped with their choice of a sidekick from home battle it out by baking the best cupcakes they can. Each episode is themed for a specific event, whether

The shows serve as my distraction and my motivation. that be a toy company party, a celebrity appearance or the Country Music Awards. And each round gets more competitive as one team gets the boot. I always find it so intriguing how the teams can create an edible cupcake out of something like barbecue foods or traditional Hawaiian dishes. The hamburger-andfries cupcake (with the real ingredients) was something that I never could decide if I

wanted to pass on or take a bite of. The show utilizes surprise mixes of ingredients, just like on “Chopped” when contestants open the picnic basket. The bakers and chefs alike have to mesh into an edible, and even delectable, dish. I never quite understood how combinations like Canadian bacon, roasted piquillo peppers, tomatillos and instant noodle soup worked well in an appetizer, but I always admired how the chefs pull it off, especially under the pressure of a ticking clock and on-looking famous foodie judges. These Food Network shows rank top in my favorites, just like those green vegetables even worked their way up my ladder; I watch them on Netflix almost as often as I do on the monitor on the treadmill. They make for the perfect entertainment in between intense “Scandal” episodes, and they never fail to make me hungry.

Spring Issue 2015 | Opinions

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21 PHOTOS BY TAYLOR HARRINGTON ’15

GRAPHIC BY OLIVIA CROSBY ’15 AND LOGAN MURPHY ’15

FOODSTAGRAM FAMOUS (From left) Soft-batch birthday cake cookies were posted on Taylor’s Instagram and racked up an impressive 74 likes. Taylor snaps a photo, chooses the perfect filter and posts it on Instagram. These delicious pancakes were posted and captioned, “I love spending time with my Aunt Jemima.”

Frequent foodstagrammer shares her tips

Taylor Harrington ’15 he real question is: if you didn’t Instagram your food, then did you really eat it? Two-years-ago, I became an avid baker, and Instagram was my way of displaying my creations. After posting a few photos of fat, bakery-style cookies and receiving positive reactions ranging from “Do you deliver?” to “That’s it, I’m moving in,” I decided it was time to create my own bakery. Thus, I jokingly created an Instagram location and called it “my nonexistent bakery.” After posting over 70 pictures of food on my account, I’ve mastered how to take the perfect foodstagram. If you pay attention to these helpful hints, you’re bound to rack up some likes, too.

Step 1: Setting up Go straight to your iPhone camera, not Instagram, and take a few shots. Think about what part of the dish looks the best. If it’s the plate as a whole, go for an aerial view. If it’s just a brownie on the plate, take a shot up-close to show how gooey the chocolate chips are inside. You may also want to add an appropriate drink into the background of your dish - milk, orange juice, hot chocolate, etc. - to complete the dish and overall look. Also, keep in mind the phrase “the simpler the better.” I love putting my creations on white plates or wood cutting boards. As for lighting, try to photograph your food in natural light, outside or near a window.

Step 2: Acceptable?

Whether it’s a batch of cookies you whipped up, or a tray of burgers and fries at Shake Shack, it’s important to think, “Would I be jealous if someone else Instagrammed it?” That’s really the reason we Instagrammers post, isn’t it? If the answer is “no,” delete the picture immediately.

Step 3: Whitagram

Now that you have a good picture, download the app Whitagram. Whitagram lets you edit and give the photo a clean white background so it doesn’t have to fit that perfect Instagram square. I’m a fan of the specific “enhance food” setting. It brightens the food up in all the right ways. The “Ludwig” filter is always a crowd pleaser.

Step 5: Don’t Delete Now that you’ve posted your masterpiece, wait for your phone to start vibrating with likes. Don’t panic if it takes a few minutes for someone to like it; some people have lives and aren’t attached to their phones, believe it or not. Whatever you do, don’t chicken out and delete it.

Step 6: Location

If you become a frequent foodstragrammer like me, start up your own location for all of your pics. Just don’t go stealing “my nonexistent bakery.”

Step 4: Caption it

If if you are a pun-ny person, a pun is always a great pairing with a food picture. A pun-ny friend of mine once said, with a strawberry ice cream cone in her hand, “This is a berry good night.” But, all of us aren’t that gifted. Try making up a simple name for your dish instead, like “birthday cake cookies” or “pink tiedye cupcakes.” My personal favorite, though, is to compare my food to a well-known dish. For example, when Instagramming a homemade ice cream cake, I captioned it, “Carvel has nothin’ on me.” But, if you can’t think of anything creative, keep it simple and use an emoji.

PHOTO BY LOGAN MURPHY ’15

TAYLOR’S TASTY TREATS Crafted to perfection, these yellow cake cupcakes with vanilla buttercream are topped with homemade white chocolate flowers and are posted on her Instagram.

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Spring Issue 2015 | Opinions

Saying no to gluten-free fad Trendy diets frustrate some Staples students Sophia Hampton ’15

the National Product Diary (NPD) Group, a market research company. But it’s my bet that one third of Americans couldn’t tell me what gluten is, let alone why it might be good to eliminate from their diet. So, allow me to enlighten you. Gluten is the protein found in grains such as wheat, rye, spelt and barley, and it can have an inflammatory effect for some people which can lead to abdominal discomfort.

Given the glutenfree diet’s popularity, companies now use the label “gluten-free” as a marketing ploy to make billions of dollars. In fact, by 2016 glutenfree product sales will exceed $15 billion, as reported in the The New Yorker. People will also jump at the chance to buy a gluten-free alternative without necessarily knowing the facts. The truth is, there are conflicting opinions about the health benefits of a

GRAPHIC BY OLIVIA CROSBY ’15 AND BAILEY ETHIER ’15

n the cafeteria the other day the conversation turned to diets, and one of my friends reminded us all that she is glutenfree. Another friend nodded in approval and mentioned how she “needs to start doing that, too” because she wanted to lose weight and be healthier. Three others agreed. The problem I have with our discussion at lunch, and what I see happening quite often, especially among my female peers, is two fold, so allow me to get right down to it. First of all, there seems to be a popular misconception that there is one magical diet that will make you lose weight and fix all your problems. Secondly, people seem so desperate to find a miracle diet that they will try whatever lands (or doesn’t land) on their plate (pun intended). Spoiler alert: there isn’t. And helpful hint: don’t do it. Let me be clear. For about 1 percent of Americans with Celiac disease, eliminating gluten is necessary for their health, but for most others, it’s a personal choice. For those of you who are following the trend and considering going gluten-free because you “heard it was a good thing to do,” I’m asking you to be

informed. For Americans who do not have Celiac disease, being glutenfree can be just another example of the many food fads infiltrating the American diet and becoming trendy. Thanks to the media frenzy the gluten-free diet created, it would seem that the greatest thing since sliced bread is no bread at all. One third of Americans now want to decrease or eliminate gluten from their diet, according to a study by

gluten-free diet. Some critics claim “a gluten-free diet offers no special health benefits, and ironically, many gluten-free foods are less nutritious, tend to be higher in carbohydrates and fat and lower in protein, and lower in fiber than their gluten-containing cou nter par ts,” according to the National Center for Biotechnology Information’s website. However, there are supporters who argue eliminating gluten from your diet is beneficial because it’s a simple way to remove many of the processed and simple white carbs, like white bread and pasta, that dominate the majority of the American diet. Many people say they have more energy and have less digestive issues once they’ve made the switch, according to the best selling book “Wheat Belly” by Dr. William Davis. So, while the verdict is still out on the effectiveness of the gluten-free diet, people should take care and read up. When and if you decide to change your diet, you shouldn’t do so on a whim. Your health shouldn’t be trendy, it should be healthy. I could eat ice cream everyday for every meal for the rest of my life and tell everyone I was on a gluten-free diet, but I couldn’t tell everyone it was a healthy diet.

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POPULAR FOODS (From left) Pork Gyoza contains red cabbage with a hint of peanut flavor. Yuzu Mousse is a delectable key lime treat. Uni Rice is a filling bowl that actually translates to “sea urchin rice.”

Ale Benjamin ’15

PHOTOS BY JEN GOUCHOE ’16 AND EMILY OLRIK ’16

he tune of Jimi Hendrix’s “Little Wing” bounces off green wallpaper speckled with white flowers. Delicate Japanese cherry-blossom china crowds wooden shelves. Maroon, upside-down domed lamps swing low over a roomlength communal table. Old and new, foreign and familiar swirl together as seamlessly as the scents of spicy soups that fill the air at Kawa Ni. Kawa Ni is a selfdescribed “Izakaya-Inspired” restaurant that opened at 19A Bridge Square in Westport last year near its companion

and Westport fan-favorite, The Whelk. Like The Whelk, Kawa Ni is supported by local Connecticut farms whose ingredients are featured frequently on its menu. At first glance, you might miss the white-washed corner of Bridge Square – the restaurant’s name is pronounced to passersby only in Japanese lettering. But keep your eyes peeled, because you don’t want to miss Kawa Ni. Its menu, which changes for seasonal produce availability, is divided into five sections: Yushoku (dinner), Onigri (rice balls), Sashimi (raw fish), Don-buri (rice bowl) and Men (noodle soups). Yoshuku, Onigiri and Sashimi are appetizerstyle small plates, while Don-buri

RAMEN LOVIN’ The Spicy Miso ramen bowl ignites the senses with its flavor and spices.

and Men are entrees. I started with Kani crab salad made with mango, cucumber, tobiko and fried onions. Although it was a tough choice between other killer apps like roasted beets or gyoza dumplings, the creamy dressing, slurpable sliced vegetables and tangy aftertaste bore zero regrets. As background Hendrix faded into Black Keys, the Onigiri arrived. Picture a crisp fried mound that cracks open to reveal risotto-style creamy rice, collard greens and candied cashews, making every bite a savory sensation. Finally, floral bowls delivered steaming vats of jam-packed ramen. I went with the spicy kimchi – a heavily seasoned red broth cluttered with chunky miso

noodles, tender roasted pork belly, burnt greens and – my favorite part – a shimmering egg yolk. It’s a zesty, punchy kick to warm winter bones and clear out lingering colds. But if you’re wary of heat, a dish like the garlic pork ramen is a milder, but still majorly flavorful broth – straight up comfort food. And what’s a meal without dessert? I’m usually first to choose chocolate over fruity, but yuzu mouse broke my golden rule. Fluffy, keylime-pie-type whip with crackling caramel glass leads the way to freezing green tea cremeux and honeycrisp bunches beneath it. A simply sweet conclusion to an audacious and innovative experience.

CULTURE INFUSION Kawa Ni, which opened in August 2014, was recently reviewed by The New York Times and described as “unique.”