March 2021

b&w

BLACK AND WHITE MARCH 2021 VOLUME 29 ISSUE 5

All About

FOOD

EDITORIAL BOARD Editor-in-Chief Print Editor Online Editor Sports Editor Photo Editor

Marandah Mangra-Dutcher Savannah Dennis Kylie Emery Joel Kellar Noah Gilbert

MARCH

When Jay Rice ‘94 brainstormed the name of our paper in 1991, it was not because of the ink color. For the last 28 years, our mission has been to bring our audience stories from the school, community and nation, told clearly and without exaggeration--in black and white.

STAFF WRITERS Nolan Akins Parker Anderson Nathan Anderson Addison Etnier Lily Fredericks Laila Hasanovic London Heim Matthew Hickmen Marley Jenkins Renee Johnson Tate Larsen Abby Lehan

Theron Luett Ayden Lyon Levi Manley Jay Marren Sabrina McGuire Alyssa Minear Charles Pruett-Shhillak Tyler Roberts Tarun Srikaran Edina Suljic Aidan Topolinski Michael Wesseh

Photo by London Heim

PAGE 8 ALL ABOUT FOOD It has been a long year. We are at the point where everyone is just tired and unmotivated, so we decided to keep this month’s issue short and sweet. Thinking of light hearted topics that were entertaining and enticing a bunch of food reviews were pitched. After I mentioned the idea of having a food theme everything there after that was pitched had something to do with food.

We learned a lot about the styling of food for photos and illustrations however we also gained some basic skills like actually learning to cook food. Bon Appetit!

Editor-in-Chief Marandah

CONTENT Photo by Marandah Mangra-Dutcher

Cover Marandah Mangra-Dutcher

4 Just a Taste 6 Recipes with Memories 8 Bobalicious 10 Barriers to Water 12 Shamrock Shake 13 Steak and Shake 14 What Happened to the Weight 16 Food Styling

PAGE 6

FINE PRINT Black & White is published solely by the Johnston High School newspaper staff. It is an open forum. In accordance with Iowa law, students assign, edit material and make all decisions of content.

Editorials represent the opinion of a majority of the editorial board.

Editorial and opinion pieces do not necessarily reflect the opinions of the advisor, school officials or the district.

Letters to the editor must be signed. Like all material, letters may not be libelous, obscene or an invasion of privacy. To write a letter to the editor, or report an error in the issue, please contact the editors at jhsblackandwhite@gmail.com.

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Commentary | 4

aste Just a

Because some of them were just awful

The B&W staff pitched the food theme idea. Somebody mentioned French fries and mayo. That lead to this weird foods spread.

Bratwurst Jelly Sandwich This was not great. The

Crab Rangoon with M&M’s

bratwurst came from Fareway and the grape

Ranch, Peanut Butter and Bacon Sandwich

This was interesting, but also was not terrible. The M&M’s with the fired bread part of the crab rangoon was kind of bland, but when the imitation crab combined with the M&M’s, it was an interesting, chocolaty, meaty mix. A more fresh, warm rangoon might help.

jelly from Smucker’s all piled on a bun. No idea if it was supposed to have a bun, but bratwursts need buns. Maybe a different type of sausage would make this better.

Actually, I did not know what to think of this one. It was pretty good. I put all my ingredients on a toasted English muffin bread.

The bacon and peanut butter mixed amazingly and the ranch wasn’t really noticeable. Not too bad, but I can not say that I will ever eat it again.

Cinnamon Roll Topped With Chilli

Tomato Soup and Rice Krispies

This was pretty good actually,

I was optimistic about this one

with the sweet icing on the

because I love Rice Krispies, but I

cinnamon roll. It mixed well

have a burning hatred for tomato

with the chilli. What might make

soup. It is so disgusting. So I thought

this a lot better is if we made

I would try this because we needed

some homemade cinnamon rolls

a few that were just completely out

from Snoop Dogg's cookbook

there. This didn’t go well because

and then had Grandma make

when taking the picture I left the

some of her delicious chilli. And

treat in the soup too long and it

give it a retry.

turned into a soggy paste on top like soggy cereal. I can’t turn you away from this enough. Completely barf.

Grapes With Lemon Juice This one is pretty self explanatory, and I loved it. Some people said to do it with frozen grapes which I eat all the time by themselves. Putting the lemon on the frozen grapes almost made them like a natural Sour Patch Kid. It’s super tart at the beginning. Then the sweetness of the grape hits. This is one I will continue to eat.

6 | feature

Recipes With

Memories

Words | Tarun Srikaran Layout | Marandah Mangra-Dutcher

Eshaan Chandani ‘23

T

he speech and debate team wanted lemon bars. It was decided that Eshaan Chandani ‘23 was going to

make them. The recipe came from his mom.

“I’m not sure where she found it but I really enjoy them,” he said. Chandani had to adjust the recipe for the vegan team member. “It is really hard to make the crust vegan because the ingredients have to change,” he said. He has made the recipe quite a few times. “The most fun thing about desserts is definitely making them for me,” he said. “Eating them with friends is also up there.”

Raya Denisov ‘22

Bria Cox ‘21

fter emigrating from Russia, Raya

A

Russia and that’s why I enjoy it so much,”

Denisov ‘22 and her family have kept

Denisov said. However, not all has remained

their Russian identity amidst the

the same when it is remade in the U.S. “My

stirring pot of cultures that is the U.S. Their

mom told me that when she moved here, the

classic recipe of Borscht or beet soup, is just

ot all recipes have to be in a family

N

believed that they found the recipe online,

for years for them to count as a

but it was a completely original family

classic family recipe. The Cox

recipe,” Cox said. “What makes it better

family’s Southwest White Chicken Chili

than normal chilis is that it is different

type of produce found in groceries was much

stands testament to this. Created within the

every time when she is making it.” Cox

one example of their rich heritage. Borscht is

different than back home,” she said. “Because

last few years for a friendly chili contest, it

said her mom has made many alterations

one of the most common Russian staples that

of that, she has changed the original recipe a

now is famous within the family. Bria Cox’s

to the recipe over the years to make it even

is known all around the country. Denisov’s

bit.” This does not change her opinion on the

dad wanted to enter his workplace’s chili

better. She wants to learn to make it. “I’d

grandmother makes it for her every summer

dish though. “Borscht will always remain my

competition. Her dad, who works at IMT

like my mom to teach me how to make

she visits and she plans on passing down the

favorite type of soup regardless.”

Insurance, enlisted his wife as the chili

it even though I will never be as good as

developer. “It was so good that his coworkers

her.”

recipe. “It makes me feel like I’m back in

Bobalicious

When Katrina Nguyen’22 heard that Ocha Bubble Tea and Dessert Cafe on University

Words | London Heim Layout | Savannah Dennis

the Brown Sugar Milk Tea. Milk foam is

always been a sucker for tea, no matter what

poured on the top of the beverage and then

The Ocha Bubble Tea & Dessert Cafe is located on the corner of Univarsity Ave and 73rd St in Windsor Heights. The shop opened in September of 2020 by Aom Meesangkaew, a native of Thailand, after missing the drink when she moved to Iowa for college.

passion fruit flavor, and I enjoy the texture of it.”

Others like 8 Degrees near Drake

form it takes,” Nguyen said. “When I heard

sprinkled with brown sugar all over the top.

University. Caitlynn Tran ‘22 usually orders

that Ocha was hiring, I thought it would be a

“The fun part is when we caramelize the

a black lychee tea with lychee jelly because

perfect opportunity to work around tea and

sugar on top with a blow torch,” Nguyen

black tea is bitter and the jelly sweetens the

share what I enjoy with others.”

said. “It never fails to remind me of creme

drink more.

different names such as bubble tea and

Tapioca pearls are sweet, honey-flavored balls that sit at the bottom of boba drinks. Some drinks have fruit jellies at the bottom instead.

Nguyen’s favorite drink to make is

Avenue was hiring, she applied. “I have

Usually called Boba tea, it also goes by

Milk Tea is the basis of boba. It is a mixture of assorted milk and tea such as jasmine tea, green tea, matcha tea, etc.

9 | Feature

been a part of my culture.”

brulee, and I always enjoy seeing the sugar turn golden.”

To save money, she sometimes makes boba at home but likes it with friends.

“Bubble tea is more of a late night drink

tapioca pearl tea. Boba tea originated in

The most common type of Boba drink

Taiwan in the early 1980s, its purpose to

is the Hokkaido Milk Tea. “Despite being

even though it’s caffeinated,” she said. “The

entice children with fruit-flavored teas. Most

a favorite among our regulars, no one

best part of bubble tea is the company, and

boba tea is made by combining tea with fruit

can ever seem to pronounce this drink

it’s a fun date.”

and shaking it up. Then, the tapioca pearls

correctly,” Nguyen said. The black tea is

were introduced, and it was called bubble tea

creamy with hints of coconut and caramel.

to 8 Degree on early out Wednesdays. “I

because there were bubbles on the top and

“To me, this drink is sickly sweet and tastes

always go with my friend group or with my

bottom of the drink.

a bit like candy, but don’t let that stop you

girlfriend,” he said. “It’s one of those things

from trying it!” she said. “You can always

that’s a lot better to do with friends.”

Nguyen always knew about bubble tea.

“Being Vietnamese, bubble tea has always been a part of my life,” she said. “From

decrease the sugar level.”

Passionfruit black tea with aloe vera

Ajdin Hasanic ‘21 travels with friends

Hasanic likes the Thai milk tea with black tapioca balls. “I really like eating the

Vietnamese restaurants selling blended

jelly is Nguyen’s favorite to drink. It’s sweet

tapioca balls,” he said. “It’s kind of just fun

versions to Bubbly, the first boba tea shop

and tart with hints of peach and pineapple

in a way, the drink is always tasty, but those

to sell milk tea in Des Moines, I have

making it sweet and the tea provides

make it a lot more fun. It’s pretty much

always enjoyed it. I wouldn’t say a person

tartness. “Aloe vera is my favorite addition

always a good time for boba.”

introduced it to me, but rather, it’s always

to the drink,” she said. “It absorbs all the

The 8 Degrees Ice Cream & Boba shop is located off of 30th St and between University Ave and Forest Ave in Des Moines near the Drake University campus. It sells smoothies, assorted kinds of bubble tea, snacks and ice cream.

10 | editorial

Barriers of Water

The editorial is an opinion held by the editorial board of the newspaper and is a collaboration of the board. It needs a simple majority to pass. This month’s vote was 4-1.

O

ur bodies are made up of 75%

not allowed to have bottles, and the only

drink water during the day because no one

of water. Drinking water makes

times you could drink water was after recess

else is doing it.”

everyone feel good and healthy.

or after PE. So the fact you kids can have

Some kids just ignore all the rules, like

When we were younger we were told to

bottles is fantastic, but it does make it a little

the ones who wear their masks below their

drink at least eight glasses a day. Water is

different with the masks. At the same time

noses, and they just drink water in the

essential to us functioning during the day

I feel like kids should be able to drink their

classroom. This is dangerous to the school

and school is making it much harder to have

water in class. If you can pull your mask

because the more students who pull down

access to it.

down for thirty seconds, I think you would

their masks during class, the more students

be okay, as long as you do it properly.”

who will get quarantined. At risk people at

With COVID-19 and being required to wear masks at school, a problem arose.

Along with making drinking from water

school could catch COVID from students

Back in first semester, kids would pull down

bottles more difficult, they also made it

taking down their masks to drink water. “I

their masks to drink from a water bottle.

impossible for students who do not have

feel like if my twelve year old can wear his

Now students are forced to go stand in

water bottles to get water during the school

mask properly and I have seen kids younger

the empty hallway in order to drink water.

than that wear their masks properly, that

This change occurred due to too many

my high school students can wear them

students being quarantined because other

properly,” Gray said. “They are just doing it

students would pull their masks down in

to defy, or they think that science is wrong,

class to drink water. This change obviously

or, and I hate saying it, but they just do

helped the school get COVID-19 numbers

not care about other people. I know that

down, but along with that, students stopped

sounds really extreme but I wear my mask

drinking water during the school day. It is

to protect my parents. I wear my mask to

an unnecessary rule and people are tired of

protect my child. I wear my mask to protect

it. “I actually do not think it is necessary,” Spanish teacher Kari Gray said. “Unless a kid is eating every day in class and at that point they are not really learning. For the most part my kids are really good about sneaking their food under their masks, they wash their hands and use hand sanitizer. The biggest thing for me is them not wearing the mask properly. If they are wearing it under their nose that is a way bigger deal for me than them eating and drinking for that few seconds here and there.”

Students need water. Water has proven to increase brain function and energy levels, and with this barrier the school has put on kids, they do not have as much energy and have decreased brain function throughout the school day. Teachers do not think students are drinking enough water. “[Kids are] most definitely not, [drinking enough water],” Gray said. “But from when I was in school it is much better. We were

day. They taped up the water fountains for COVID-19 related reasons, but if everyone was drinking out if it normally, we as a school should still have access to those.

I have never met anyone in my life who puts their mouth on a water fountain, and I believe it was unnecessary to close those off from the student body.

Leaving in the middle of class to take one to two sips of water makes students anxious and also some feel like it is not even worth it to go and drink water for all the effort it takes to even use your water bottle.

Students who are less mobile due to injuries or disabilities also struggle with leaving the classroom. “I’d say it is difficult,” Lexi Gorsh ‘21 said. “With COVID, having to follow the rule of going into the hallway to drink water made it much more difficult. Especially because I could not walk for a while so it was very inconvenient to go into the hallway or anything. It is also just hard to remember to

my students because I do not know if I am sick or not and for me it is a really easy thing to do.”

When we were on the hybrid schedule us students were all spaced out enough that we were actually more than six feet apart and students could drink from water bottles in their seats. When one student got COVID-19 and had been drinking water in class, there is a good chance that nobody else in that class would have to quarantine.

High school students are mature enough to take their mask down for less than 30 seconds to drink some water and stay hydrated at school. “Some people are in support of the changes and some aren’t,” Gorsh said. “I would just say if students are not allowed to drink in class, then neither should teachers. Or if the teachers are allowed to, then students should be as well.”

12 | Mod

Shamrock Shake 8 | Feature

13 | Opinion

Nutritional Value (or lack there of) - The Size Large Shake is 800 Calories - The Saturated fat is 67% of your daily value(13g) - Contains48% of the daily value Carbohydrytes (133 g) - 103 g of sugar

So what is this all American minty charm?

The answer, a top selling shake at the largest franchise on Earth. McDonald’s. Since the Shamrock Shake was first introduced in 1970, 60 million have been sold. Who’s to blame for their massive sales number? The world may never know. According to a very reliable instagram poll, 64% of respondents said they disliked the shake.

More Facts - It dates all the way back to 1970, and became available again in 1912.

- It originated as the, “St. Patrick’s Day Green Shake” consisting of vanilla and lemon-lime sherbet.

Steak and Shake Layout, Words & Photos | Jay Marren pened on January 11th 2021, people

O

with american cheese, bacon, diced and

all around the Des Moines area

fried onions, and Steak ‘n Shake’s own

finally have the chance to eat

sweet ‘n smoky BBQ sauce. I chose fries and

Steak ‘n Shake without driving all the way

a kit kat shake along with the burger. The

to Iowa City. Located a couple miles away

burger had the perfect even amount of ev-

from the Jordan Creek Town Center. Steak

ery ingredient that was featured in the reci-

‘N Shake has attracted tons of business and

pe. It featured a savory and sweet combina-

attention for it being a personal favorite

tion with the cheese BBQ sauce and patty.

burger spot to many. Even though it has

Then also adding in a kick with the onions.

nothing but hype and rave reviews around

The fries however wer a bit soggy, with

it, many complaints were aimed at the

little to no flavoring in which I ate them

burger spot for its lack of having all the

with ketchup just to add a bit of something.

normal items like chili mac and other cult

While I was busy trying the other items on

favorite items. As someone who has never

their menu I also had the Vanilla Kit Kat

eaten Steak ‘n Shake before it opened in

shake. This is truly where Steak ‘n Shake

Des Moines. It was a wonderful experience

shines with the prefect mixture of the Kit

to say that I waited in a thirty minute line

Kats in the shake. As well as having an

when others waited for an hour to an hour

amazingly sweet base of the vanilla shake,

and a half. Even though it was not the most

with the perfect consistency and thickness

fun experience, as long as you had friends

to it. All around I enjoyed most of what I

with you, you could find ways to pass the

ate at the new burger spot featured in West

time. The food however is the true impor-

Des Moines. I would highly recommend

tance of this article. I tried the Steak ‘n

anyone who has the time and energy to

Shake Western BBQ ‘n Bacon Steakburger

head over there yourself and indulge in the

‘n Fries. The burger features a steak patty

rich flavors of their food.

What Happens to the

15 | Commentary

Weight 6

every one

Only a couple more pounds to go

145 still

2

se o l o t

ctice a r p e r o f e b Workout s on t a e h sw t i w Run

145

da y

y

Try n ot to yell a t

gr un

to go

at bre akf ast to

th no

.8

lbs aw ay

On ly e

hen it comes to wrestling,

roughly only three or four pounds, but

eating breakfast, not eating until weigh-

every

matters.

other years, I have had to hold down

ins Thursday night, and wearing lots of

pound

Wrestling is a sport that

10+ pounds over quite the timespan of

clothes to practice and workouts to get

requires discipline, toughness, and grit

the season. In a normal wrestling week,

the last four to six pounds off to be safe

not only on the mat but within everyday

meets typically occur on Thursday nights

for Thursday.

life. With 14 weight classes ranging from

and Saturday mornings. These are the

The mental and physical wear that

106 pounds all the way up to 285 pounds,

two allotted times required for wrestlers

comes with cutting weight can influence

every wrestler finds their way to fit into

to meet their designated weight class.

not only your wrestling life but also your

and manage a specific weight for the

For myself, I am not afraid to admit

everyday life. Drastically minimizing

season. For myself, I have found triumph

that my wrestling diet can be quite

food and water intake, as well as

and failure at six different weight classes,

unhealthy during a majority of the weeks.

continuing the brutal grind of wrestling

ranging from 113 pounds to 145 pounds.

Typically, a smart wrestler will begin a

practice, drops patience to an all-time low

diet several weeks to months before the

during the season. I’ve been known not

Being one of the most physically

e ar

just

145

lbs ov er

.3

W

u Yo

so clo se

Words | Charles Pruett-Shillak Layout | Savannah Dennis

and mentally demanding sports as it

to speak to people for several days while

is, you need every advantage you can

cutting weight because of the toll it takes

get on the mat. The strength, skill,

on your body.

speed, conditioning, grit and weight

Trying to find solace while cutting

can be the deciding factor in a close

weight can be extremely difficult, but

wrestling match, and size can mean a

in the end, it’s all for the purpose of

big difference in that. Personally, I have

being able to compete. Wrestling is one

wrestled opponents roughly a foot taller

of the only sports where you can’t rely

or quite a few inches shorter than myself

on teammates to pick up your slack.

and found victory both ways.

It is you, against one other person, and

However, what comes with that, is

the better man wins. The toughness and

wanting to take the advantage to be as

grit are built during the weight cutting

small as you possibly can. Wrestlers have

process, but competition is unlike any

pretty simple and core philosophies. One

other in wrestling.

that can ring true as universal for almost

Not only is wrestling a fun and great

every good wrestler is to weigh as light as

experience, but it also can teach you

you can to wrestle the smallest opponent

season begins to healthily keep off the

so many lessons that are foreign in a

you can. With constant sweating during

weight in order to maintain a weight

classroom setting. To be able to learn

practice, conditioning, and even matches,

class. On the other side of the spectrum is

from your losses, forgive yourself when

anyone can find it is not hard to shave

not eating several days before weigh-ins

you don’t come out on top or make a

off a few pounds in sweat during practice,

and running for miles on miles in several

mistake, improve each and every day

but these pounds do not come off without

layers of clothing.

are things that are not easily learned

hard work.

An

unhealthy

week

starts

with

through tests and grades. Wrestling is

Wrestling is a dedication that requires

typically eating normally on Monday

one of the greatest classrooms, but like

not only hard work in the wrestling

and Tuesday alongside normal workouts

any lesson, it requires hard work and

room but it becomes a lifestyle as well.

with wrestling and extra workouts

commitment. To come onto the mat

Some years, I have found myself blessed

outside of practice to get a few pounds

requires toughness, but toughness is

to not have to cut a whole lot of weight,

down. Wednesday typically consists of

built by coming onto the mat.

Food Styling Words and Layout | Marandah Mangra-Dutcher

A Bi!are tru"

T

his milkshake is fake. When taking this photo I did not actually use any milk or contents that one would find in an actually milkshake. I actually used mashed potatoes.

When actually trying to take a photo of a milkshake, many have

found that the contents melt too quickly to actually capture what they were aiming for. This is actually an issue with a lot of food photography and any time one is trying to capture any type of food.

Food stylists, people who work taking photos of food and other food advertising, have resorted to using hacks to get the effect or look they want.

For example, I used mashed potatoes instead of an actual milkshake due to the rate an actual milkshake melts. However, mashed potatoes also hold the add ins like the chocoate and carmel in place leaving for a more astetically pleasing photo.

Most food advertising and photos do not use the actual food for the image. Some similar hacks that are often used are like paininting a turkey for the cooked affect, or using a tampon in coffee to show creamer in the cup.

The next time an advertisement appears on a billboard or magazine be cautious because it could be fake.