KEQ - The Food Issue - Spring 2015

KEQ

Food Issuee Volume 2 Issue 3

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WE EAT

IN THIS ISSUE...

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BREAKFAST

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HOTSPOTS

The breakfast obsession is real at BSM. The examination of the best eggs, waffles, and in the Twin Cities area offers recommendations for a Sunday morning out.

Starting with the Uptown area and spanning Linden Hills as well as the North Loop, reviews and recommendations abound for these Minneapolis restaurant hotspots––with the addition of one park in the North Loop.

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JUICY LUCY

THE HERBIVOROUS BUTCHER

Who knew a burger with cheese on the inside could create a controversy? Two Minneapolis restaurants claim to have created the Juicy Lucy (or Jucy Lucy); KE judges which is best.

BSM alum Kale Walch has started the first vegan butcher shop in Minneapolis, and maybe the US... sounds odd, right? After starting at farmer’s markets and temporary Twin Cities and being joked about on Jimmy Fallon, the shop has rapidly expanded.

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AUTHENTICITY

A food misconception is that the Chiptole and California rolls we eat are the real deal. This belief is disputed by our exposé of authentic Mexican and authentic Sushi experiences.

PICKY EATERS Sophomore Grace Gyolai analyzes the science and technicalities behind what makes people such picky eaters by torturing her friends with obscure jelly bellies.

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LETTER FROM THE EDITOR Hi Reader,

Producing this issue made me ridiculously hungry.

With story after story chock-full of images of restaurants, juicy details of delicious meals, and enough breakfast recommendations to make any foodie groan with hunger, it was a struggle to finish this issue without salivating over my laptop screen.

Remarkably, the concept of doing a singular themed magazine came from a brainstorming session my sophomore year. Back when I was a lowly writer and there were 50 of us crammed into one room pre-journo division, we’d have massive, chaotic periods of time when we’d scream ideas at the advisers and editors, begging for them to be heard. I guess the entire room was starving that day, as every single suggestion revolved around food.

“Why don’t we just do a food issue?” our adviser Mr. Wallestad said. Thus, a year later, the Knight Errant Magazine was created, and we’ve now gotten around to producing the inspriational food issue.

That day, a good three fourths of the ideas were as follows: the best desserts in the Twin Cities! The best muffins in the Twin Cities!

The best pizza in the Twin Cities! The best Chipotle locations in the Twin Cities!

... and on, and on.

STAFF

Editor-in-Chief: Hannah Scherer Photo Editor: Keenan Schember Graphic Editors: Ryan Applehof and Keara Clacko Content Editor: Jason Kang Editorial Assistants: Madison Hicks and Rachel Lyons Writers: Alan Garcia, Carolina Jimenez, Caroline Appleby, Elsa Beise, Emily Anderson, Emma Bird, Grace Gyolai, Grace Peluso, Johnny Mack, Kate Sprenger, Leo Driessen, Mary Kate Paulison, Matt Arnason, Madison Hicks, Morgan Matson, and Tommy McGinn Photographers: Audrey Jewett, Chase Mouser, Kate Brask, Kendel Malcom, Meghan Ortizcazarin, Marley Rozman, and Madi Mayer Designers: Tyler Matson, Will Keivit, and Anna Von Kampen Advisers: Jason Wallestad and Kari Koshiol

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While each and every one of those ideas is a valid topic that could be deliciously discovered, we thankfully had a much calmer brainstorming session for this issue that produced (get it? like produce? fruits and vegetables?) many more diverse ideas about culinary cuisine.

From smoothie rankings to Minneapolis hotspots to a BSM alum who opened the first vegan butcher shop in the nation, no stone is left unturned in issue three.

I’d like to thank everyone who worked on this issue, jumping right on it with a new semester’s worth of writers, photographers, and designers, as well as the advisers for each class who eased communication and stimulated creative flow. I’d also like to thank each of the restaurants that allowed us to take photos, sample food, and write about their delicacies.

Additionally, there is a correction from the last issue, the passions issue, that I’d like to make. In the story about Will Krane, an avid Magic the Gathering player, there were inaccuracies in the quotes attributed to him. We regret the error.

Dig in.

Sincerely, Hannah Scherer (KEQ Editor-in-Chief)

PUBLICATION POLICY

KEQ is written and produced by the journalism students at Benilde-St. Margaret’s School. The views expressed in this magazine are the opinions of the writers and not necessarily those of the Knight Errant staff, advisers, or BSM administration.

VOLUME 2 – ISSUE 3 KEQ is produced with the support of anonymous donors. It is distributed for free to all BSM high school students.

Benilde-St. Margaret’s School 2501 Highway 100 South St. Louis Park, Minnesota 55416 Contact at email jwallestad@bsmschool.org.

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BREAKFAST Breakfast is the most nutritionally important meal of the day, so it’s crucial that every day starts out with a meal that’s as delicious as it is healthy. Luckily for BSM students, there are many amazing locations throughout the Twin Cities that make this task fairly easy.

Writer: Emma Bird, Designer: Anna Von Kampen, Photographer: Chase Mouser

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A lesser known option is Hoagies, located in downtown Hopkins. Hoagies is the epitome of a classic diner: friendly service, 1950s posters, and amazing breakfast. Open until 2:30 pm, Hoagies is the perfect location for anyone who likes a classic breakfast. The menu is mainly made up of different combinations of traditional breakfast foods, and you can mix and match any of the options to ensure you get exactly what you want. Everything at Hoagies is not only delicious but extremely inexpensive, but customers must request a side of hash-browns with whatever item they order.

A very popular Red Knight favorite for breakfast is the Good Day Cafe. Located very close to BSM in Golden Valley, the Good Day Cafe has some more sophisticated options on their breakfast menu, such as the Alaskan eggs benedict or the Big Luigi, which is an egg scrambler with sausage, vegetables, and cheese. If you’re looking for something sweeter, the beignets, which are New Orleans style donuts topped with powdered sugar, are delectable..

The Egg and I is another excellent restaurant for breakfast or brunch. Its two locations, the Big Egg and the Little Egg, are located in St. Paul and Minneapolis, respectively. With eggs obviously being their specialty, there is no shortage of options on the menu that involve eggs in some way. The section “specialty eggs” on the menu is definitely where you want to be ordering from. With dishes such as Eggs Florentine and Country Omelette, you really can’t go wrong with whatever you get. With that being said, the Breakfast Sandwich or the Everything Omelette are both great choices.

Victor’s 1959 is a great location for those who are more adventurous. A Cuban restaurant located in Minneapolis, Victor’s 1959 offers both “breakfast Cubano” and “breakfast Americano” options. Regardless of what kind of food you order, however, you probably won’t have to pay more than $10 for your meal. An excellent savory dish is the Spanish omelette, and a delicious sweet breakfast is the mango pancakes. Perhaps the best part of eating at Victor’s 1959, however, is the fact that you can color on the walls.

One choice for great breakfast food is the Uptown Diner.

Open for 24 hours a day on weekends, the Uptown Diner has the classic diner feel with some not-so-classic options. Interesting dishes such as the “The Minnesotan” and “Catfish Breakfast” are available if you’re looking for something more savory, but the Uptown Diner’s sweeter meals really stand out. Pineapple Upside Down Pancakes and Kamikaze French Toast are just a few of the options in this section, but most highly recommend the Caramel Apple Crisp Waffle, a huge waffle covered in caramel, apples, granola, and whipped cream.

Hoagies Cost: $ Must know: Cash only Must get: Hashbrowns or breakfast burrito

Good Day Café

Cost: $$ Must know: No Reservations Must get: Fried egg sandwich or beignets

The Egg and I

Cost: $ Must know: No reservations Must get: Fried egg sandwich or beignets

Victor’s 1959 Café Cost: $$ Must know: You can color on the walls Must get: Mango pancakes

Uptown Diner

Cost: $ Must know: Open 24 hours on weekends Must get: Kamikaze french toast

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Vegan Butcher

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Taking h making turning profit, B Walch vegan b United S

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ng his passion for king vegan foods and ning it into a worthwhile fit, BSM alum Kale lch has started the first an butcher shop in the ted States.

Writer: Tommy Mcginn Photographer: Audrey Jewett Design: Will Keivit

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smoothly. “My sister and I started the shop ourselves, At a butcher shop, one might expect to find meat, and have done all the cooking ourselves since day one. fish, and other carnivorous options. Kale Walch, BSM Our division of labor suits us well; I develop all the ‘12 alum, has a different idea for what a butcher should recipes, do most of the cooking, and sell the products sell. He has started the Herbivorous Butcher, the first face-to-face every weekend. My sister is more skilled on ever vegan butcher shop in America, to offer meats the business end,” Walch said. and cheeses to people who opt to live the vegan style The job of running the joint is not easy. It is of life and refrain from eating animal byproducts. not boring either, as they have something new to try The Herbivorous Butcher Shop, opened in June every week and are always adding items to the menu.

2014, is intended to substitute regular meats and “My favorite thing about the shop is that every day cheeses with vegan options for people not eating a is different; we try to introduce a new product every meat-based diet. “At its most basic level, we at the week which is always an adventure,” Walch said. “If I Herbivorous Butcher make the finest Meat-Freehave any spare time after I get home from the shop or Meats, and Cheese-Free-Cheeses in the world––all my serving job, I work on developing and writing new vegan, of course,” Walch said. recipes at home.”

In addition to wanting to allow vegans another While Walch does believe that BSM helped him option for healthy food, the Herbivorous Butcher also transition from school to the work force, he also has aims to do good things for the environment and respect learned things through his experience that a classroom rights of animals that their carnivorous counterparts setting cannot teach. put into harm. “We “Owning and growing a are working to make small business requires a huge impact on the many skills that have to be My favorite thing about environment, on the acquired through failure health of the people the shop is that every day is and practice, skills that of the world, and on different; we try to introduce a they can’t teach you in any the lives and rights school,” Walch said. of the animals that new product every week which He adds that there are being devastated is always an adventure definitely are downsides to by the meat and dairy not pursuing an educational industry,” Walch said. degree after high school, but The shop, which he also could not imagine has been growing passing up this opportunity. rapidly since it “The prospect of doing something truly extraordinary opened, will move from its temporary locations at was too much for me to resist – I had to take it,” Walch different venues to open their own permanent shop, said. located in Northeast Minneapolis and will be open six As far as the food is concerned, they have been days a week. “Due to the rapid rise in demand for our selling out on all of their products weekly, which range product, we are slated to break ground on our first from vegan meats to cheeses that are unique to today’s storefront in a few weeks,” Walch said. food market.

“Since day one, we’ve had five regular Walch did not always think he would open up a products: Italian Sausage, Smoky House BBQ Ribs, butcher shop. After considering a career in the medical Teriyaki Jerky, Pepperoni, and Bologna,” Walch said. field and later going to a Bible college for a year to train “Recently, we’ve started to offer Vegan Cheese which is to become a pastor, Walch found a passion for making leagues better than anything on the market.” vegan foods that continued to improve in quality. “I Walch and his team of workers want to accomplish had been making vegan meats for myself since I went far more than just one shop in Minneapolis, eventually vegan, and after countless failed experiments, they expanding to other parts of the country and the world. started to get good––exceptionally so in fact. We wrote “After we open up the storefront here, we plan on a business plan, hired a graphic designer, and with my using a hub-and-spoke model around the country.

For leftover tip money from my serving job, launched The example, we hope to open up another shop in Portland Herbivorous Butcher on June 7, 2014,” Walch said. next year that will be able to service the West Coast,” Walch started the shop because he is a committed Walch said. vegan but also likes the meaty flavors that he enjoyed The rarity of a vegan butcher shop, being the first when he was younger. “I was a hungry vegan that ever in America, will help with its spread and publicity missed the meaty flavors of my youth,” Walch said. around the world. In addition, being mentioned on “After realizing that I could make a real impact on Late Night with Jimmy Fallon has also attracted an the world through these “meats,” it morphed from a unbelievable amount of attention to their shop. “We passion into a career faster than I could have imagined.” got 7,000 Facebook likes within a month I think, and He is not alone in running the shop. He has we’ve had lines out the door ever since, so Jimmy’s joke created a collaborative team with his sister that uses kinda backfired on him,” Walch said. their unique skills to make sure the operation runs

“

- Kale Walch

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nlike the small sushi packs available at most grocery stores, the many sushi restaurants in the Twin Cities area offer authentic sushi and accompanying dishes. Try the following for a small meal for any future endeavors into the sushi scene.

Even though you might not know what a sea cucumber is, let alone what it tastes like; it is used to create uni, a palatable sushi dish. Uni is served nigiri style, meaning the raw meat from the sea cucumber is placed on top of cooked rice then wrapped in seaweed.

Once you dismiss the thought of how the meat resembles an orange tongue, you are ready to swallow it in one bite.

Uni is a surprisingly creamy treat, but the sushi still has an underlying fromthe-sea taste.

Seaweed Salad is a refreshing start to any meal. The dark green wakame seaweed is complemented by the stronger flavors of sesame oil and vinegar, making the texture somewhat slimy but keeping the crispness of the seaweed. Sesame oil masks the rice vinegar to make a slightly acidic dressing.

Writer: Carolina Jimenez Designer: Jason Kang Photographer: Madi Mayer

you must know

Essentials

SUSHI

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inger is your friend. The potency of ginger is used to clean your palette when switching from one type of sushi to another. Eat it when needed, and with time you will get used to the initial bitterness.

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on’t nibble. A roll is sliced into individual pieces and made for one bite, so it’s okay to stretch your mouth. The flavors should be experienced at once, so dissecting it ruins your meal.

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ever put soy sauce on rice. Rice is an important part of the sushi, and to douse it in soy sauce is disrespectful to the chef.

Instead, use your chopstick skills to dip the meat side of the sushi into your soy sauce.

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asabi isn’t for soy sauce.

Instead, it should be taken in small amounts and spread evenly onto your mouthwatering piece of sushi to give it a nice kick, never dumped into a pool of soy sauce.

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Authentic Mexican Restaurants When it comes to Mexican food, Minnesotans probably think of places such as Chipotle, Taco Bell and Don Pablos. While these options may offer simplicity, many locations to choose from, and familiarity, they are far from the best choices.

HOMI RESTAURANTE MÉXICANO

Located in St. Paul off of University Avenue, and less than twenty minutes away from BSM, Homi offers a real Mexican feel with authentic Mexican food. The menu is extensive and offers many choices for lunch or dinner. For customers who wish to experience the fundamental parts of a Mexican meal, these choices include tamales, which are outer masa shells that are filled with meat and salsa, or those who want to indulge in more spice can dabble with Camarones a la diabla (shrimp from the devil), which is shrimp in an extremely spicy sauce served along with rice and beans.

Many people might be intimidated by the new foods that they see, and many foods will have a much different taste than their Americanized counterparts, but the food is superior to any Chipotle or Pancheros.

The other aspect that makes Homi Restaurante Méxicano so authentic is the small, genuine, Mexican feel that the restaurant portrays. It is run by two friends, Miguel and Hortencia, as opposed to big restaurant chains run by a corporation.

Writer: Alan Garcia Designer: Will Keivit Photographer: Marley Rozman

SUPER MERCADO MORELIA The location of this small grocery store connected to a restaurant is even closer than Homi. Super Mercado Morelia is located off of East Lake Street approximately 13 minutes away from BSM. Although the restaurant is much smaller and lacks the glamour of Homi or even other restaurants, the food makes up for it. It has the best mole, which is a sauce prepared with a variety of peppers, spices, and many more ingredients depending on what type of mole it is. Mole best complements chicken and a side of rice and beans. Additionally, the chicken is boiled for hours so the meat seems to fall off the bones.

The staff at Super Mercado Morelia, is, like Homi, very friendly and will help you out with what things are, and what things you should eat. If, after you’re done eating, you want to take some Mexican candies or panes (sweet cake/bread), you can browse the Mercado to see what they have. The Mercado is a general mercado where one can buy normal American groceries like potatoes and bread to Mexican specialties such as Jarritos (soda and Tajín (a certain type of spice). The outside might not point to an atmosphere of welcoming and warmth like Homi, but inside one finds kind Mexican workers who give the Mercado a family feel.

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cleanse yourself Writer: Emily Anderson Designer: Hannah Scherer Photographer: Audrey Jewett

By March, many struggle with constantly keeping up their healthy New Year’s diet resolutions. A recent diet trend that claims to solve this problem is cleanses: short term methods, usually lasting from a couple days to a month, that detoxify the body by restricting the diet to certain food groups. With drastically changing a diet to gain more energy by relying on natural foods can come controversy over whether or not the methods are effective and if the body really needs to be “cleansed.”

RESTRICTIVE DIET

Also known as clean eating or the healthy eating diet, this kind of two to three week cleanse is aimed at retraining the mind to reach towards raw, fresh foods instead of processed foods, similar to the paleo eating trend. Commonly, this cleanse eliminates all meat, fish, dairy, caffeine, and alcohol from the diet, leaving people to base their diets around fruits, vegetables, grains, and nuts.

Kathy Jacobson, senior high Attendance Supervisor, chose to start eating clean after all of the heavy foods that come along with the holiday season, and found it to be a positive and rewarding experience. “I ate more than I normally would eat. I had more energy and it was easy - the food was so good; I didn’t crave anything at all. The whole purpose behind it is retraining your mind about what you really need,” Jacobson said.

Although it sounds like a sacrifice to give up so many food groups, recipes for blueberry almond butter smoothies and quinoa salad combine flavorful meals with nutritional benefits

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that people who go on the cleanse reach for even after they are finished. “I still incorporate a lot of the recipes, like smoothies, from [the cleanse]. What they want you to become is a conscious eater so you are conscious about what you are putting into your body,” Jacobson said.

People who have taken on this healthy eating challenge face difficulties with the amount of time it takes to shop for fresh groceries, prepare food, and eliminate addictive caffeine, but the high nutritional value of the foods provide natural energy that pays off.

“It was a big challenge to do this for three weeks, and I wanted to learn how to eat healthier. I became much more aware of what I’m eating and I would go towards a healthy food now,” Jacobson said.

The cons of this way of eating is that the diet removes certain food groups, like meat and dairy, that make it harder to get protein, calcium, and other minerals. The key to this eating style is to plan meals ahead to make sure that the diet remains balanced, despite the shift to strictly raw foods.

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JUICE CLEANSE The more drastic and potentially risky short term juice cleanse, used by many celebrities and Red Knights alike, can now be found in health stores and juice bars everywhere. It is exactly what it sounds like: usually for two to ten days, the body has to get all nourishment from superfood fruit and vegetable packed juices only. Although it sounds daunting, many are up to the challenge of all-natural, vitamin-packed juice fasts.

Many problems arise with a liquid only diet. Juices are typically low in protein, fat, and fiber, which keeps people from feeling full and satisfied. They are also low in calories, which can send the body into starvation mode, and can make people feel dizzy or sick. Since it is only a short term diet change, many lose weight from going on this juice fast, but end up indulging after it is completed and gain all of the weight back. Joy Dubost, a member of the Academy of Nutrition and Dietetics, states that this cleanse may not provide any advantages to a nutritional lifestyle. “There’s no scientific research that it provides benefits in the short or long term, and it’s not an overall healthy approach to eating,” Dubost said.

Senior Parker Breza has gone on three day cleanses and has

found they are a great way to become more conscious of what he eats. “I go on a juice cleanse when I feel like I need to recharge, feeling down physically or when my body is craving vitamins,” Breza said.

Although the fad is usually used as a crash diet or a method to quickly lose weight, Breza recommends juicing as a way restore a natural way of eating. “Do not do use them to lose weight. The point is not to lose weight, the point is to cleanse your body and get into a healthier mindset. People should pursue weight maintenance and focus more on maintaining a healthy weight,” Breza said. Breza uses his own juicer to create personalized pressed juices, but he also recommends TRUCE juice bar in Minneapolis or Whole Foods as places to find healthy juices.

In order to have a positive juice cleanse, try having smaller amounts of fruits and starchy root vegetables, since they are high in sugar, which can cause blood sugar to spike and fall. Alternatively, have greens, cucumber, and celery juices that can provide a constant source of energy, along with plenty of water to stay hydrated.

Unfortunately, this cleanse does not provide the energy necessary to support strenuous exercise.

Cleanses are a trend that can teach many healthy eating habits with an attainable goal for only a short amount of time. The best way to integrate a cleanse is to listen to your body: if it makes you feel sick, slowly ease off. Otherwise, it may work better to use cleanse-esque techniques like eating natural foods instead, or reaching towards fruits and vegetable more often for a long term healthy diet.

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Gold Medal Park

Located next to the Guthrie Theater on the edge of the North Loop, Gold Medal Park creates a beautiful green space in the middle of a metropolis. The 7.5 acre park opened in 2007 has a spiral walkway leading up a large mound in the center of the park. The park also features a memorial garden for the victims of the 2007 I-35W bridge collapse.

Origami

Built in 1867, the Market Hotel building now houses Origami Sushi, a North Loop staple for Japanese Cuisine. Origami was started in 1990 as an effort to create a modern sushi restaurant in Minneapolis. Origami has recently expanded into the second floor of their building to create a larger lounge and dining area. The restaurant offers all of the traditional sushi like California and cucumber rolls, as well as many different specialty rolls. Origami chefs will even create custom rolls for customers featuring their requested ingredients.

Smack Shack

The North Loop’s Smack Shack started as a Minneapolis food truck, dishing up a variety of different ocean based dishes before expanding into a full restaurant. Smack Shack became famous for their classic east coast lobster roll, but has expanded their menu greatly. The restaurant emulates a classic east coast restaurant despite being located hundreds of miles from an ocean. Smack Shack delivers its own cajun twist on its fare, a unique feature for a midwest restaurant. The menu offers cajun items like blackened catfish and shrimp po’boys. In addition to many coastal entreés, Smack Shack offers an extensive raw bar as well, with items like raw oysters and clams, as well as shrimp. The restaurant features many interesting appetizers and is well known for their lobster guacamole and crab cakes.

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Hot Spots:

North Loop Black Sheep Pizza

Located on Washington Avenue in the heart of the North Loop, Black Sheep pizza delivers pizza inspired by the traditional roots of American cuisine. Black Sheep offers a large assortment of pizza ranging from the basics like “Cheese and sauce” to more complicated pizzas with toppings like “Persian Beef, Tomato, Feta & Harissa.” Black Sheep has even modernized their practice to become eco-friendly, burning only emission free anthracite coal in their ovens. Black Sheep has expanded recently opening new locations in St. Paul as well as Downtown Minneapolis. Black Sheep was featured as one of America’s best pizzas on Food Network’s Best. Ever.

Washington Avenue, Minneapolis

Writer: Matt Arnason Designer: Keara Clacko Photographer: Keenan Schember

Haute Dish

Haute Dish’s main idea and concept can be found within its name: a modern, elegant twist on classic midwestern cuisine. The restaurant is heavily influenced by head chef Landon Schoenefeld’s upbringing in Aberdeen, South Dakota. The restaurant offers a full dinner menu as well as a daily brunch.

Haute Dish’s menu is most well known for their upscale version of tater tot hotdish with short rib, porcini, and green beans. Another popular Haute Dish entrée is Duck with lentils, brussels sprouts, and cranberry sauce.

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Chino Latino

Located in the heart of Uptown is none other than one of the most talked about and visited restaurants by teenagers: Chino Latino. Offering foods from various “hot zones”––including India, Africa and countries from the Caribbean––Chino Latino is the ideal place to go to try new foods that are hard to come across in the typical restaurant scene. This restaurant offers a variety of foods from countless cultures, which seem to blend together and work well with each other’s flavors. Many of the dishes are spicy, which is great for those who love to get a little “kick” out of their meals. By now, you may have seen the Instagram photos of teenage girls holding Chino’s famous drink served in a Pineapple.

Distinctive touches like this make Chino Latino stand out as a oneof-a-kind eatery.

Lucia’s

Lucia’s is another one of Up restaurants. This local eatery offer mostly from local produce. One o to offer exceptional hospitality an and comfortable. This specific res and dinner. The dishes served at L culture, but still offer different ch Lucia’s also offers specific foods d majority of the plates prepared he grilled portabella, farmer’s salad w come from natural ingredients an approach to creating fresh meals t make this restaurant a great spot t

Lake Street and Hennepin Avenue, Minneapolis

Hot Spots:

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Writer: Elsa Beise Designer: Ryan Appelhof Photographer: Keenan Schember

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one of Uptown’s unique and local eatery offers a variety of dishes made duce. One of the main goals of Lucia’s is ospitality and make everyone feel welcome specific restaurant offers brunch, lunch s served at Lucia’s are not from one specific different choices from your everyday meals. cific foods depending on the season. A prepared here, including flatbread with mer’s salad with cabbage and duck pot pie, gredients and are healthy options. Their resh meals that offer a truly healthy lifestyle great spot to dine at.

Barbette

Barbette, a small French café, offers a variety of dishes often served in French culture. The produce from Barbette comes from local farmers in Minnesota and always tastes fresh.

Not only do they offer traditional French dishes, but they also accommodate those who have certain dietary restrictions by serving meals which are vegetarian and gluten free. They offer the expected French plates like croissants, but also offer espresso and a variety of breakfast items which include French toast, eggs and waffles. The casual atmosphere of the restaurant offers a relaxing and enjoyable dining experience.

Famous Dave’s

One of the bigger chain restaurants situated in Uptown is Famous Dave’s. This All-American restaurant offers a menu largely based off of barbecue. A majority of the menu consists of meats fresh off of the grill. What makes this restaurant great is that it satisfies cut cravings for good old ribs drenched in barbeque sauce.

Besides ribs, this eatery offers salad, soups and even barbequed chicken. Famous Dave’s is also available to-go which makes it more convenient. Another plus about this restaurant is that it has multiple locations, making the delicious barbecue completely attainable.

However, the Uptown location offers outdoor seating which can complete a warm summer.

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Harriet Brasserie

In the historical Firehouse #28 of Linden Hills, the Harriet Brasserie has Brazilian, French, and American inspirations on its menu. Right next door to Linden Hills’ most popular restaurant, Tilia, Harriet Brasserie has proved itself as tough competition.

It serves different mouthwatering, taste bud-tingling dishes for Brunch, “Tea Time,” and Dinner.

The brunch menu offers several traditional American breakfasts with a cultural twist. The pancakes, for instance, are cooked with cocoa nibs, or “nature’s chocolate chips,” a bittersweet, shaved cocoa bean. The dish is topped with fresh bananas, light and airy whipped cream, and thick maple syrup.

The Harriet Brasserie’s Brazilian menu items include the Bauru sandwich, which consists of a steak paillard with melted mozzarella cheese, tomato, onions, and aioli all in between a crisp baguette. Duck Tacos, Risotto, and the Salmon are just a small selection of the sensational Brazilian and French-inspired menu items.

Hot Sp Linden

Naviya’s

Small, yet spacious and clean, Naviya’s Thai Brasserie serves authentic Thai dishes using all local, fresh, and organic ingredients. Naviya’s serves both classic cuisines such as Pad Thai or the Basil Turkey Stir Fry, and unique Thai favorites like the Pineapple Duck Curry, or Massaman Curry with Boneless Short Rib, a southern-style Thai curry that originated in India centuries ago. The contemporary and sophisticated ambiance, with interesting and simple Thai-inspired art on the white walls, makes every dining experience an enjoyable one. Located in a sophisticated space, Naviya’s Thai Brasserie never fails to serve fresh and delicious cuisines.

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43rd & 44th Avenues West, Minneapolis

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Zumbro Cafe

Spots:

en Hills

A charming breakfast and brunch spot, Zumbro Cafe is home to their regulars, a number of customers who visit at least once a week. Specifically on Sunday mornings, the line for a seat at one of Zumbro’s tables runs out the doors and onto the long benches leaning against the large windows outside.

Each menu offers a small selection of homemade, delicious cuisine options, never failing to keep customers coming back for more. Offering classic breakfast and brunch items with an organic twist, such as the French Toast topped with sour cherryrhubarb and maple whipped cream, each customer savors the mouthwatering, fresh options.

Tilia

Customers line outside the doors of Tilia, willing to wait hours for a seat at the restaurant gem of Linden Hills. The newest addition to the Linden Hills restaurant scene, Tilia serves creative and new American cuisine. Its large glass-paneled windows that wrap around the restaurant welcome customers with its lively yet comfortable atmosphere coming from inside.

Its brunch, in-between, and lunch and dinner menu all attract a wide variety of customers, eager to try a bite of its creatively delicious Slow Poached Eggs in Parmesan Cream for breakfast, Chicken Liver PatĂŠ BLT for lunch, or Cavatelli made with Italian salami, charred zucchini, and egg yolk custard for dinner.

Writer: Sofie Madden Designer: Anna Von Kampen Photographer: Keenan Schember

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ince the beginning of the burger, two restaurants have claimed to be the first to create and serve the best Jucy Lucy––a cheeseburger with the cheese on the inside rather than on top. Fighting for the crown are Matt’s Bar, referring to the burger as a “Jucy Lucy,” and the 5-8 Club, referring to the burger as a “Juicy Lucy,” restaurants located in South Minneapolis within three miles of each other on Cedar Avenue. Besides the fact that the two restaurants have the cheese-filled burger, they could not be more different, with changes in atmosphere to changes in the menus.

The 5-8 Club opened in 1928, starting as a speakeasy and later adding food to the menu. Around 30 years later in the mid 1950s, the Juicy Lucy was introduced and soon became a favorite on the menu. The 5-8 Club offers a more friendly environment with a more extensive menu than Matt’s Bar. The half pound burger is offered five different ways: bleu cheese, Monterey Jack, Swiss, Saucy Sally (including thousand island and sour cream), and the original American Juicy Lucy. The 5-8’s Juicy Lucy is much thicker than Matt’s due to the amount of cheese inside. The 5-8’s burger itself was okay, but once the cheese oozed out, the burger transformed from fine to fantastic.

Matt’s Bar was opened in 1954 as a local burger joint, and shortly after became a town favorite. As soon as one walks into the bar, it’s easy to realize that it is nothing like the 5-8 Club with maybe the only

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resemblance being the Jucy Lucy on the menu.

Matt’s Bar, often described as a dive bar, is much smaller than the 5-8 with a rougher feel, a smaller menu, and the only kitchen being a small grill behind the bar that is visible to everyone in the restaurant.

Matt’s burgers are much more flavorful and still explode with cheese despite the burger being smaller and using less cheese than the 5-8’s Juicy Lucy.

The story goes that shortly after the bar was opened, a customer asked for two patties with a piece of cheese in-between.

As he bit into the cheesy concoction, he was filled with delight and exclaimed, “that’s one juicy Lucy.” Quickly the demand for the burger grew, and it was added to menu and trademarked without the I. After going to the to burger joints, I came to the conclusion that although one Juicy Lucy was better, each were valid representations of Minnesota food culture.

The 5-8 Club is a bigger restaurant with an actual kitchen and a variety of Juicy Lucy’s to choose from in addition to private parking for the customers. Matt’s Bar does have more of bar feel, with a small grill and parking on the streets, yet the burger is superior to 5-8’s. Matt’s Bar’s Jucy Lucy is much more flavorful, despite only having one option for cheese.

Writer: Johnny Mack Designer: Ryan Appelhof Photographer: Keenan Schember

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French Meadow Bakery in Uptown features a wide variety of foods that are locally grown and produced. Their menu is extensive and aims to cater to all customers’ dietary needs (ie. vegan, gluten-free, and yeast-free).

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Fresh ingredients are not only crucial to the health of all people, but are giving restaurants reason to utilize the foods growing right next door in a town over. They give the chefs and owners a say in what kind of food they are serving, and benefit customers by providing the freshest and most impressive ingredients.

Dieting in general is all the rage, but it isn’t about how little or how much you eat; it’s the type of food you are eating. According to the University of Chicago’s Environment Agriculture and Food Group, sustainable food sourcing, though a semi-difficult task, is trending on menus all over the U.S., from coffee shops to sushi restaurants.

This is not only a great choice on the restaurants’ parts, but it will offer visitors an easy way to obtain healthy, sustainable, and overall fresh food in a way that isn’t as overwhelming as cooking. It is a vital option for people to have to be able to explore healthier sustainable foods to add to their diet in the simplest of means, and that is where restaurants and the agrarian culture surrounding Minnesota come in.

French Meadow Bakery, located in Uptown, is an example of a restaurant utilizing homegrown products. Since the 1980s, this bakery and restaurant has been cooking up salads, omelets, sandwiches, cookies, scones, and a variety of other foods that are locally grown or produced, as well as organic.

According to their website description, “in addition to sustainable food, French Meadow also remains committed to satisfying their customers’ needs no matter dietary restrictions, offering a host of gluten-free, vegetarian, vegan, and yeast-free choices.”

Their staple is their yeast-free bread, which is sans preservatives and gluten.

Along the lines of obtaining food that is natural and organic, the Minneapolis restaurant, The Bachelor Farmer, has found a new way to bring the agrarian culture of Minnesota onto the urban scene. Growing all of their produce on a rooftop farm, Eric and Andrew Dayton––the founders and owners of the restaurant––wanted to offer simple and fresh meals that represent the heritage of Minnesota meals.

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“The idea really came from owning our building and making use of every possible space that we have,” Eric Dayton said.

“We looked at the rooftop and wanted to use it in the most efficient way that would benefit our restaurant however we could.”

The garden itself was not only a practical idea, but one out of passion for fresh ingredients and a new interest in Urban Farming. “We saw that no one had really done Urban Farming in Minneapolis, and we wanted to introduce it not only as a way to introduce it in the city, but to create a unique aspect to The Bachelor Farmer and its menu,” said Dayton.

With such fresh, home-grown ingredients, The Bachelor Farmer sees changes in menu, often depending on what they are growing or what is in season. “There isn’t a lot of space [on the roof], so we try to focus on doing fewer things for the menu, but also try to find meaningful things we can harvest,” said Dayton.

This means also creating specialized menus every once in a while that surround specific produce items or seasonal favorites.

“This past October, we worked with our Chef, Paul Berglund, who does most of the planning, and did a tomato harvest dinner: a whole menu focused around the tomato for three nights, all grown from the garden,” Dayton said.

Besides their eclectic rooftop garden, The Bachelor Farmer also keeps their restaurant centered around sustainable, organic, and always fresh ingredients. Dayton and the restaurant’s aforementioned Chef, Paul Berglund, work diligently to find partners and farmers who will provide the same.

“We work with a small urban farm across the [Mississippi] River, and another farm that developed a greenhouse growing program to be able to provide fresh, Minnesota grown vegetables in the winter; we are always networking and connecting and finding new partners,” Dayton said.

With the actions of restaurants such as The Bachelor Farmer and French Meadow Bakery to make sustainable food a movement instead of just an staple, a variety of other Minnesota restaurants in different areas in

and out of the Twin Cities are persistently finding ways to follow in their footsteps.

Sustainable ingredients have also been found to be the solution of issues concerning inner and exterior health issues. Food allergies, high cholesterol and skin conditions can all be helped or cured through a sustainable, fresh, organic diet. Agra Culture, a detox and sustainable food restaurant in Uptown, is dedicated to changing diets and providing a healthy, sustainable environment for customers.

Having a menu consisting of home grown, organic produce, fresh meats and fish, Agra Culture’s main focus is on freshpressed juices and smoothies; in which they use raw, unpasteurized, organic fruits and vegetables in their cold-pressed juices, including kale, beets, spinach, cucumber, celery, oranges and apples.

Moving into a more suburban Minnesota, Minnetonka offers the restaurant People’s Organic that uses organic, local, and fair trade produce and meats to make their meals healthy and delicious. They trade, buy, and sell sustainable food products from multiple local fresh and sustainable food organizations such as Axdahl’s Garden, Farm and Greenhouse, Fischer Family Farms Pork, and Larry Schultz Organic Farm, which keeps all of their foods fresh, seasonal, and delicious.

People’s Organic offers a wide range of meals such as soup, sandwiches, tacos, burgers, and even a bakery and coffee shop within their restaurant. Even their coffee and tea is organic and sustainable, all bought from Up Coffee Roasters and TeaSource.

Throughout Minnesotan towns and cities, many restaurants, chefs, or even farmers and traders are dedicated to providing sustainable and organic meals to customers, utilizing their landscape and the natural resources this state has to offer. Discover a new way of healthy eating through sustainable foods, which are not only becoming more popular, but more regularly found at any eatery.

Writer: Madison Hicks Designer: Hannah Scherer Photographer: Chase Mouser

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Wise Acre Eatery Wise Acre Eatery in South Minneapolis is creating a unique twist on the organic natural food movement.

Wise Acre Eatery’s most unique characteristic is that they produce over 90 percent of the food they serve. The restaurant co-owns and runs a farm with Tangletown Gardens located only 60 minutes away from the restaurant in Plano, Minnesota. At this farm, the restaurant produces its own cattle and hogs, as well as free range ducks and chickens.The livestock is all raised without the assistance of hormones and other chemicals. Fresh fruit and vegetables are grown year round in greenhouses in order to guarantee freshness at the restaurant.

Wise Acre states one of their goals as creating “the shortest distance between the earth, the hand, and the mouth.”

Wise Acre Eatery is located on Nicollet Avenue in a retro gas station, which features large glass garage doors and some old fashioned decor. The interior of the building has walls covered with vines and plants.

The building was formerly Liberty Custard, which is still served as a popular dessert by Wise Acre Eatery.

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Writer: Matt Arnason Designer: Keara Clacko Photographer: Keenan Schember

Wise Acre’s daily brunch features a variety of egg scrambles and omelets with organic vegetables and eggs from free range chickens. The menu offers many different salads with fresh ingredients like bacon steak, fresh greens, and dill pickles.

One of the more unique options on the Wise Acre Eatery menu is their daily fritter.

One of their most popular dishes is Wisconsin beer battered cheese curds and organic summer sausage. The fritter works to incorporate seasonal ingredients and flavors.

Wise Acre’s menu features a large selection of entrees that claim to be “just like granny made.” A slow roasted beef brisket accompanied with purple mashed potatoes (yes, purple) and snap peas. Another popular entree is the smoke brined duck breast served with sweet & sour duck confit, herb and vegetable hash, and citrus leek herbs.

In addition to offering a full menu, Wise Acre Eatery offers many of their foods for sale in bulk for one to take home and cook themselves. There are different cuts of meats for sale like bratwurst, beef, and bacon as well as homemade popcorn and frozen custard.

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Jobs in the

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Indust Writer: Kate Sprenger Designer: Anna Von Kampen Photographer: Keenan Schember

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KEQ: THE FOOD ISSUE 3/20/15 9:31 AM

Dining Hall

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When it comes to the food industry, many overlook jobs that will one day directly affect us as students. Most of us will be off to college within the next four years, and the dining hall at the school will be a major part of our experience whether we are choosing vegan meals or the classic burger and pizza. “My job is to ensure we are following all guidelines that my company and the University of Minnesota put forth as in the menu rotation and staffing needs for every meal period. I also ensure the quality of food, safe food, healthy food, and a safe and healthy environment for my team,” Lisa Cain, Food Service Director for a residential restaurant at the University of Minnesota, said.

Deciding what food and drink to put in a dining hall is based on numerous contracts with companies. “We have a Coke contract.

They make the decisions on what type and flavors we will serve. We have the classic flavors and also the latest trends,” Cain said.

Nutrition is the number one priority in dining halls, and to keep students making healthy choices, most dining halls post all nutritional information on each item they serve. “There are so many choices and it is all self serve. Students do read and will ask what they want to know. I ensure that my staff is very aware of what they are producing,” Cain said.

Besides food and drink, the social setting and customer service are two of the major factors in dining hall services because the students dine there every day. “They need to feel at home when they come and dine with us. They need to feel like we are taking care of them and we care about their daily lives,” Cain said.

Meeting needs of people with allergies and other specific constraints is something that is taken into account in dining halls, and my keeping a nutritionist on campus allows for students to get personalized help. “[The nutritionist] puts these students in contact with the director of wherever they are living and we handle these needs on location,” Cain said.

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Bakery

Overseeing all areas of the bakery, a head baker is in charge of the cake decorators, freezer inventory, and sales floor among many other things. Whether working overnight to bake fresh goods for the next morning, getting to the bakery at four in the morning, or working a night shift, bakers work literally all hours to keep breads, treats, and pastries fresh. “I started at 16 and realized I was good at customer service and wanted to help everyone. It is really rewarding to make a fresh cake and give it to the customer and see the smile on their faces,” bakery manager at the St. Louis Park Lunds and Byerly’s Amber Webber said.

Determining what goes into a bakery depends on the latest trends but also the classics that have stood the test of time. “We try to keep up with what is popular on pinterest and whatever the trends are while still keeping original flavors that customers love,” Webber said.

Because bakeries sell only fresh breads and sweets, it takes a lot to keep track of inventory to make sure only a minimum number of baked good will have to be thrown away. Bakeries need to learn how much people will buy everyday to run the bakery successfully.

“Everything has a three day shelf life, so you have to be number savvy to know how much to bake for the store,” Webber said.

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Whether you eat to live or live to eat, food is an essential part to the lifestyles and well-beings of people from their birth to their death.

However, without certain jobs and industries, the food we eat and the nutrition of these foods would be quite different. There are many jobs in the food industry, and among these are food scientists, bakers, and dining hall coordinators. All of these jobs play a role in the creation and mindset behind food and nutrition––the world of food would not be the same without them.

Food Science

Ever wonder how it’s possible for a food to taste so good, yet still be safe, like green ketchup? Who will solve the issue of obesity?

Who will produce new foods in a growing world? With increasing information on the effects of sugar, fat, carbohydrates, and other dietary elements, the industry of food science is growing. Once a company conducts research on what people want to eat, food scientists are called on to develop a food that is both tasty and safe to eat. “Food companies are basically marketing companies. They make commercials to sell their products. Food scientists work for these companies to make the product that the company believes will sell,” Will Fisher, Vice President of Science and Policy Initiatives at the Institute of Food Technologists, said.

When it comes to individual companies, each have one goal in common: make food that is safe to eat. A big misconception is that companies like McDonalds, Hostess, or a bakery produce foods that are extremely unsafe for people. “All food companies provide products that are safe and contain nutrition. There are no unhealthy foods out there, just unhealthy diets and lifestyles,” Fisher said.

A big element to this industry that many are unaware of is the sensory evaluation that goes along with making new products. “A little tweak to a product can completely change the taste and the best form of packaging based on how the ingredients interact,” Fisher said.

If you want to pursue this career, major in food science in the college of agriculture. “It is such a big industry in most states with the Midwest being the bread basket. There is a growing demand for food scientists because by 2050, we need to be able to produce 70% more than we do today,” Fisher said.

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A vegan’s weekly

MENU

Monday

Wednesday

Monday, probably the worst day ever. To kick the week off to a great start, we have to start with an energy filled breakfast. Every Sunday my dad makes meals for our family to eat for the whole week, and one of them is oatmeal.

His oatmeal isn’t like the packs we all had as a kid, it is a four-grain oatmeal made with coconut milk; steel cut oats, rolled oats, wheat berry grains, and barley. So to start my Monday off right, I eat my dad’s leftover oatmeal with cranberries and brown sugar.

Now for lunch, I bring my own packed one to school everyday. In fact, I have only had school lunch once this year. Again, my dad makes us a bunch of meals every weekend, so for my lunch, I take whatever he has made, put it in tupperware, bring it to school, heat it up in the microwave, and enjoy! So if you ever want to see what I am eating for the day, so you can catch me during B lunch awkwardly standing by the microwave for two long minutes.

Tuesday Ok, now that I am reflecting on my meals, I am realizing that I eat almost the same thing everyday… anyways, breakfast on Tuesday I had peanut butter and honey toast, and a vegan “sausage”. Lunch, I grabbed my dad’s chickpea, curry soup and some assorted fruit. Again, I had to use the microwave to heat up my soup, but this time it was longer than two minutes, it was two and a half minutes––even more awkward. Finally, for dinner I had my moms vegan mexican lasagna.

Wednesday, it’s only half way through the week, so I need a breakfast to keep my energy up. With that, I had a strawberry, blueberry, banana smoothie with protein powder and chia seeds. On Wednesday, I am usually in a rush, so for my lunch I grab some vegan chili that my dad made, and maybe some fruit, depends on how much time I have. On Wednesday nights I have church, so I eat my dinner there. There isn’t many vegan options at a church buffet style dinner, so I usually grab some salad and call it a night––it isn’t the healthiest option, but if I add a lot of broccoli and spinach, I should get enough protein.

Thursday Once we reach Thursday, the week is basically over, we just have to trek through two more days until the weekend. So for breakfast I had a smoothie with strawberries, blueberries, protein powder, chia seeds, and a bit of maple syrup. For lunch, I grabbed my moms “mexican lasagna”, which is corn tortillas layered like a lasagna, with black beans, corn, spices, peppers, and avocado. Finally, for dinner, I ate with my family and had black bean soup with avocado, and a french baguette.

Friday

Friday, probably my all time favorite day. For breakfast I had peanut butter and jelly toast and a vegan sausage. Lunch, I packed my dads chickpea curry soup, and I cut up an orange. For dinner, my family ordered a vegan pizza from “Pizza Luce”, with their special cashu spice mix, red sauce, and black olives. We then made popcorn with coconut oil, and watched a movie.

Writer: Morgan Matson Designer: Tyler Matson

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Galactic Pizza

Hot Indian Foods

Type: Eclectic Pizza Restaurant Best Item(s): Vegan Paul Bunyan Pizza (Vegan dough, homemade tomato sauce, morel mushroom, wild rice, and vegan bison sausage), or Vegan Thailander Pizza (Vegan dough, Thai peanut sauce, organic green onions, shredded organic carrots, peanuts, and organic cilantro)

Type: Indian Cuisine Best Item(s): Vegan Aloo Gobi Indurrito (Potatoes, cauliflower, and squash in a delicious, spicy tomato-based curry) or Vegan Channa Indurrito (Smooth aromatic sauce packed with chickpeas and lots of flavor)

MPLS

SLP

St. Paul

BSM

Vegan Restaurants Near You Edina

Writer: Morgan Matson Designer: Tyler Matson

People’s Organic

Rice Paper

Type: Japanese Cuisine Best Item(s): Rice Paper Rolls (Lettuce, bean sprouts, mint, cilantro, and rice noodles.)Twirling Chop Stick Noodles (baby bok choi, roasted peanuts and cilantro, with rice paper peanut sauce.)

Type: Organic, local, fair trades meals.

Best Item(s): People’s Best Veggie Wrap (Cashews, organic fresh vegetables,- fresh herbs, chickpeas & brown rice with bibb lettuce, pickles, sunflower sprouts & sundried tomato mayo in an organic 100% sprouted tortilla)

Shish Cafe

Type: Mediterranean Grill/Cuisine Best Item(s): Falafel Burger (homemade falafel, with avocado, hummus, shata (hot sauce), cilantro, lettuce, tomato, and red onion)

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Picky Eaters The symptoms are a sore throat, the chills, maybe a stuffy nose, yet the taste of Campbell’s chicken noodle soup can hardly be detected. The common cold has set in. But why can’t the delicious taste of canned chicken and vegetables be identified with an illness? The impending fever has no effect on taste buds. It’s the same reason people plug their noses to down brussel sprouts or a variety of other greens––the sense of taste relies on the sense of smell.

Both smell and taste belong to the chemical sensing system, or chemosensation. The intricate system of taste and smell begin when molecules released by the substances around us stimulate nerves in the mouth, nose, and throat. Olfactory, or smell, nerves are located in tissue high up in the nose and are connected directly to the brain.

Gustatory, or taste, cells are found inside taste buds around the mouth and throat. They react to the food and drink mixed in saliva.

Although these nerves function in different parts of the body, they work together to deliver the information about flavor the the brain. Without the olfactory and gustatory nerves, humans would not be able to distinguish their favorite foods, or whether the avocado in the cupboard has gone bad.

Flavor refers to the overall sensation of taste and smell combined. Tastes are bitter, sweet, salty, or sour. If the sense of smell was not present, the red Sour Patch Kid and the orange Sour Patch Kid would taste exactly the same: sour then sweet.

Because most people do have a sense of smell, the orange flavor and “generic red” flavors of candy are distinguishable from one another. When the

nerves in our nose and mouth work together, the brain can detect taste and smell to create different flavors such as mango, coffee, and even popcorn jelly beans.

Jelly beans have a distinct flavor. They can taste like a wonderful mixture of fruit, or rancid butter. They’re perfect to test the human chemosensation. Sophomores Leo Driessen, Carolina Jiménez, and Josie Ross became apart of an experiment to analyze just how much humans need both taste and smell to categorize flavor. With eyes closed and pinched noses, they tasted one jelly bean at a time and guessed the flavor. After three tries of guessing with nosed plugged they ate three jelly beans with their sense of smell unimpaired. The results were as hypothesized: tasting exact flavors with a plugged nose is next to impossible.

While tasting, the participants were able to pick up on things such as sweetness or bitterness with their noses plugged, but they were not able to connect the taste to a correct flavor. For each jelly bean they tasted with their noses plugged, each participant guessed a different flavor, but it was never a correct guess. When they had their noses unplugged they were able to pick up on the distinct flavor of Buttered Popcorn jelly beans almost immediately.

When the sense of smell is cut off, along goes the sense of taste or the ability to detect flavors.

Next time the smell of sweaty socks or old garbage wades across the room, remember that without that keen nose, the taste of a fresh Honeycrisp apple and a Braeburn with a worm would be exactly the same.

Writer: Grace Gyolai Designer: Tyler Matson Photograhpher: Kate Brask

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LIFETIME SMOOTHIES: RANKED Hand-crafted with organic fruit, milk, and orange juice, these Lifetime smoothies, ranked from best to worst, can accommodate any workout freak with a variety of nutrients.

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Whey of Life

With a choice between two organic fruits, this protein-boosted smoothie tops all other drinks in the Lifecafe.

Typically adding up to only 215 calories and 27 grams of protein, this is a smart choice for a nice, pre-workout, protein boost. Get creative––mix two fruits that don’t traditionally go together––it’s guaranteed to turn into your new favorite combination. This is most definitely the “whey” to go.

Energizer

In order to obtain that energy surge, order up the famous Energizer smoothie.

This smoothie is great for a before-workout type of drink. Consisting of organic milk and your choice of two organic fruits, the 204 calories stem directly from the right nutrients to guarantee a worthwhile workout.

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Very Berry Blast

If the name hasn’t already reeled you in, the ‘blast’ of flavor is bound to do so.

The delicious mix of berries––blueberries, strawberries, and raspberries––allows for your taste buds to burst with satisfaction. This smoothie is so delicious and nutritious that the cup will be empty before you know it.

Mocha Madness

If you think the delectable taste of chocolate can only be found in unhealthy shops or on the “junk shelf ” at home, you’re wrong. This healthy and tasty mixture is a simple splash of smoothie goodness.

Body Builder

For any person looking to “get big” in the gym, this is a perfect mix of fruits, dairy, creatine, and protein to assist that hefty muscle-building. It’s a semi-tasty refreshment that feeds the muscles as well as the taste buds.

Emerald Energy

The name says it all; this green smoothie turns many buyers away. Although the effects of this smoothie may result in long-term energy for a healthy workout, the ingredients do not appear as an appealing drink to sip on. If the avocado and kale haven’t already frightened you from choosing this option, the VeganMax protein is guaranteed to turn you off.

Writer: Mary Kate Paulison Designer: Hannah Scherer Photographer: Marley Rozman

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