PANO RAMA the
issue
11.21.19, vol. 68, issue 3, ladue horton watkins high school, 1201 s. warson rd., ladue, MO 63124
staff Editors-in-Chief
Jackson Bry Katie Shaw Bradford Siwak
Head Design Editors
Cassie Beisheim Anna Liner
Managing Editor
Sydney Crump
Head Copy Editor
Alexander Fu
Print Photo Editor Managing Photo Editor
Nicole Kalishman Burke Howe
News Editor
Rhea Patney
Features Editors
Katie Holland Erin Turkieltaub
In-Depth Editor
Grace Hu
Opinions Editor
Ethan Willick
Arts & Entertainment Editors
Hugh Chan Caroline Tyrrell
Sports Editors
Domenic Fenoglio Jacob Korn
Social Media Editor
Jill Goldwasser Grace Hensley
News Staff
Rhea Kaw Lucy Lochmoeller
Features Staff
Clayton Coughlin Jamie Korenblat
In-Depth Staff
Sophia Liu Marissa Mathieson
Opinions Staff
Caroline Edgar Tariq Lashley Charlotte Woodhill
Sports Staff Business Managers Staff Writer Staff Artist
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Sunny Lu
Sports Photo Editor
Art Editor
editors’ note
Thomas Margulis Jason Pummer Jake Tackes Zeru Marut Danielle Zhang
Staff Photographers
Ginger Schulte Laura Zoeller
Adviser
Sarah Kirksey
11.21.19
-Katie Shaw, Jackson Bry and Bradford Siwak
Regardless of differences in culture, background and identity, food is an underlying denominator in all of our lives. Humans need food in order to survive, yet it plays a far bigger role in our lives than mere sustenance. What we eat, how we make it, what happens to it afterwards — all of these issues are relevant to our society today. After realizing the extent to which food plays a role in our lifestyles, we thought it would be fitting to dedicate an issue of the Panorama to discussing anything and everything related to food.
In “The Food Issue,” we strived to look at the broad topic of food from all angles. From a feature on a student working in the food industry to food reviews, we wanted to tell stories about food from as many perspectives as possible. The indepth article, in particular, tackles the issue of food waste, providing information about how we get our food and what happens to it after it is left in a trash can. We hope that this issue will entertain readers while highlighting various facets of food not everybody has thought about before.
cover story While brainstorming what to use as the cover of our first specialty edition of the school year, we had an additional decision to make: whether the cover should pertain specifically to the in-depth topic, as it normally does, or if it should encompass the theme of the entire edition itself. Ultimately, we chose the latter. By setting up a dinner scene, we sought to evoke a more natural vibe than our other covers so far. The table was set at an actual pot-luck-style dinner at an editor’s house, to which the whole staff was invited. This emphasizes the reason why we chose to dedicate our entire November issue to food: it connects people. It is no coincidence that the hand nearest to our logo is passing a dish. We wanted a warm cover to remind our readers about the amazing qualities of food before diving into the problems associated with it. (Photo illustration by Nicole Kalishman) SPREAD DESIGN BY J. BRY, K. SHAW & B. SIWAK
NEWS 5. The USDA food regulations enforced at Ladue. 6–7. Local organizations combat food insecurity, food deserts and hunger.
FEATURES 8–9. Middle school student competes on Food Network’s “Kids Baking Championship.” 10–11. Students share food from their cultures. 12–13. Junior Cecilia Waterson works a full-time job at the Olive and Oak Café.
OPINIONS 14–15. How Ladue students feel about heavily debated cuisine. 16. Recent extreme diet fads have contributed to the growth of eating disorders. 17. Why food plating is underrated. 18. A look into a kosher, gluten-free Thanksgiving. 19. Pano Perspective: Students should clean up after themselves in the cafeteria.
IN-DEPTH 20–23. The implications of food waste at Ladue and why it has become such a pressing issue. 24–25. The step-by-step of how Ladue’s food goes from farm to table.
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REVIEWS 28–29. Hugh Chan’s list of the best meals in St. Louis. 30. Jim Goldwasser reviews different brands of sparkling water. 31. Two Panorama staff members sample vegan food alternatives. 32. Panorama reviews three Netflix baking shows.
STAFF & CONTENTS
DIETARY RESTRICTIONS 33. An inside look at a vegetarian’s lifestyle. 34–35. The dietary restrictions different athletes face for their sports. 36–37. Students share their experiences with food restrictions caused by their allergies. 38–39. Four students describe their religious dietary restrictions and the effects of the restrictions on their lives.
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policy Panorama is a monthly newspaper that strives to inform and entertain students, staff and community members and to uphold professional standards of accuracy and fairness. The publication hopes to engage the student body by eliciting dialogue among students. It aims to reflect the diversity of the population it serves and to observe the journalistic principle of doing no harm.
All surveys are completely anonymous and cannot be used against you. Panorama welcomes letters to the editors. Please bring signed letters to room 1311. Panorama reserves the right to revise submissions as long as original intent remains unaltered. Panorama is produced 9 times per school year by the newspaper class of Ladue Horton Watkins High School at 1201 S. Warson Rd., St.
Louis, MO 63124. The publication lab is located in room 1311, (314)-9936447 ext. 5844. Read more stories online at laduepublications.com. Follow @laduepublications on Instagram and @laduepanorama on Twitter. Staff page, table of contents and policy by Jackson Bry, Katie Shaw and Bradford Siwak. Editor-in-chief photo by Sunny Lu. Correction from October: Elizabeth Loynd was misspelled.
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11.21.19
SPREAD DESIGN BY J. BRY, K. SHAW & B. SIWAK; R. KAW
Using a touch-screen monitor, Chartwells Food Service Director Sue Blumm inputs a student’s lunch purchase Oct. 31. The most recent restrictions on food at Ladue have been in place since 2012 and since then have garnered few changes. “There have always been regulations in place as part of the NSLP, but the USDA revises the rules every few years,” Blumm said. “Before 2012, the USDA regulations followed a nutrition-based program, but [it] changed to a food-based program in 2012.” (Photo by Ginger Schulte)
Ladue administers US food rules a look into the federal regulations put into place in Ladue rhea kaw news staff
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s a part of the National School Lunch Program, Ladue enforces rules and restrictions on food being served to students during school hours. The NSLP is run by the United States Department of Agriculture for public and non-profit private schools. Chartwells is owned by a nearly $23 billion coorporation that acts in accordance with the federal guidelines required for districts participating in the NSLP program and provides the food consumed by students in Ladue cafeterias. The NSLP administers certain requirements for the daily nutritional necessities of students depending on their grade levels. “Each grade has daily and weekly requirements for service of fruits, vegetables, grains, meat and milk,” Food Service Director Sue Blumm said. “The guidelines specify how much grain must be whole-grainrich, how many varieties of milk must be offered and varieties of subgroups of vegetables that must be included weekly.”
Additionally, some foods and beverages are sold in the a la carte section, which falls under the Smart Snack in School program. The Smart Snack program limits the sodium, sugar and fat content in the food being sold in schools. These regulations are reviewed by the USDA every few years with the intention of providing healthy options in the school cafeteria. “[The USDA] makes any changes based on research and data with the goal of creating healthier school environments through the promotion of nutrition,” Blumm said. “The goal is to create a framework of regulations, so schools offer healthier choices to students.” The Smart Snack guidelines apply to some food brought from outside the classroom. Items brought into school are reviewed based on serving size, calories, nutrients and ingredients. Additionally, Ladue checks for allergens that are harmful to students. “There is much more of an emphasis placed on food allergies,” Principal Brad Griffith said. “[Ladue is] very mindful of the number of students in our building that have
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food allergies, and that informs what we do and what we don’t do.” At Ladue, the rules placed on food have also created many opinions among students. While some students believe that regulations are necessary, others feel as if the rules are too excessive and restrictive on the food they can and cannot bring into school. “I think certain facets of [the rules] are fair, as there are many allergies,” sophomore Joanne Sung said. “However, by high school, I feel like most people know what allergies they have, and a lot of [allergies] won’t affect a person unless said person ingested it.” The restrictions on food in Ladue and throughout schools in America are made to help create healthy choices for children with the hope that they improve students’ health. In turn, children may be given a foundation to pursue a sustained and healthy lifestyle. “As a school district, we have to be mindful of the food that we are placing in front of our children,” Griffith said. “If we are not, we pay for it with the complications associated with unhealthy eating. ”
SPONSORS & NEWS
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LEFT: Hunger Outreach Project club sponsor Laura Berns leads a meeting after school Oct. 31. Last year, HOP held multiple food drives, and they recently collaborated with Operation Food Search to provide food to local communities. “[Our goal is] to help with canned food collections [and] monetary donations, and this year, we are also volunteering at Operation Food Search,” Berns said. (Photo by Ginger Schulte)
RIGHT: Food deserts cause inhabitants to rely on convenience stores for food, such as Dollar Tree or any gas station store. In 2016, Metro Market, a mobile grocery store, began bringing fresh and healthy produce to these poorer neighborhoods. “Unfortunately, there are a lot of food deserts in St. Louis,” Kristen Wild, Operation Food Search Executive Director, said. “What we’re trying to do is ... ensure that they have food that people can access.” (Photo by Ginger Schulte)
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food insecurity is real
response efforts to the ongoing food crisis Another program rolled out by OFS is Operation Backpack, which provides children who are receiving free or managing editor head copy editor subsidized lunches with meals over the weekend. hroughout St. Louis, food insecurity remains a “Operation Backpack is a program where we are proprevalent issue for many families, which means viding food to about 8,500 kids every week on Friday or they do not have a stable source of proper food. the day before a break, and they take home a backpack According to the 2016 Missouri Hunger Atlas, 16.4 perfilled with food every week,” Wild said. “These are a lot cent of households in St. Louis County are uncertain as of the same kids who were on free and reduced lunch to when their next meal will come. Each year, nonprofits and breakfast who don’t necessarily have confidence such as Operation Food Search work to decrease these that they’re going to have a meal over the weekend, so numbers by distributing food to members of the St. we’re able to satisfy that need.” Louis community. Hunger Outreach Project, a club that works to inform “One of the things that’s most surprising to people is students about food insecurity, partnered with OFS at that food insecurity is everywhere,” Kristen Wild, OFS the beginning of the school year to provide students Executive Director, said. “It’s with a way to help fight hunger not just in the city.” in St. Louis. Throughout the One reason why food insecu“ONE OF THE THINGS THAT’S semester, members have volunrity happens is because of food teered at OFS and given back to MOST SURPRISING TO deserts. A food desert is an area, the community. typically in a less privileged “We helped [OFS] take the PEOPLE IS THAT FOOD INcommunity, that does not have food that has been donated and SECURITY IS EVERYWHERE. put it into boxes to take to difreliable sources of healthy food, like grocery stores. For example, ferent food pantries around the IT’S NOT JUST IN THE CITY. there are many food deserts in city,” HOP club sponsor Laura the northern part of St. Louis, Berns said. and oftentimes, residents in At this year’s powder-puff these areas lack the transportafootball game, HOP will require tion to go to grocery stores in spectators and players to bring other areas. This leaves people at least two cans of food and with options like convenience will donate them to food orgastores at gas stations, fast food chains and dollar stores, nizations. HOP collected about 150 cans of food at the perpetuating food insecurity. previous powder-puff football game and later donated “In a lot of these places, there are no grocery stores,” them to a local Jewish food pantry. Wild said. “There might be a gas station with a con“Powder-puff is our biggest event of the year,” senior venience store where they could buy snack foods, but Callie Cox, HOP Executive Board Director, said. “It’s a they can’t purchase foods that really constitute healthy fun way for the students to come together while supmeals.” porting a good cause.” OFS operates under three pillars: meeting the immeFood insecurity is often a symptom of poverty, which diate needs of the community, building “nutrition IQ” can lead to issues such as unstable housing and inability and championing changes in policies. They consequent- to afford childcare. OFS programs help people in need ly have created many different programs in an effort to in all areas of life, not just food. aid those who are suffering from food insecurity. To help “What we’re really trying to do is to meet the immeprovide fresh and healthy food in food deserts, OFS diate need and make sure people are fed,” Wild said. partnered with Metro Market, a nonprofit mobile gro“But we’re also trying to prevent hunger from happencery store that visits communities in need every week. ing in the first place.”
sydney crump
alexander fu
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RIGHT: Eighth grader Tarek Al Husseni tastes his brownie batter Nov. 5. Tarek was a finalist for the latest season of “Kids Baking Championship.” BOTTOM: Washing his dishes, Al Husseni makes sure his counter is clean by giving it a glance. He cleans his kitchen every time he bakes. (Photos by Sunny Lu)
art by cassie beisheim
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bite-sized baker
middle schooler competes on nationally televised baking show jackson bry editor-in-chief
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alking through the door of middle schooler Tarek Al Husseni’s house, the kitchen is impossible to overlook. Flour dusts the countertops, and utensils pile up beside the sink. The aroma of a decadent chocolate flavor sweetens the air. Soon, the baker comes into view: a 13-year-old boy with a flour-stained sweatshirt and a smile from ear-to-ear. This is not the average kitchen of a middle school student. Tarek competed on Food Network’s “Kids Baking Championship,” which aired in August and was hosted by pastry chef Duff Goldman and television personality Valerie Bertinelli. Reaching the show was an enormous accomplishment for Tarek, as only nine kids make it on the show each season. “I knew I got [onto the show] because my parents tried to trick me and were acting so down and depressed, so I knew something was up,” Tarek said. “So I knew. I said, ‘I got on, didn’t I?’ and they told me. I was really excited when I first found out.” Other members of Tarek’s family weren’t so surprised to see him get a spot on the national television show because of his enthusiasm for the program. “I wasn’t really surprised,” older brother and junior Omar Al Husseini said. “He had been talking about [getting on the show] for such a long time, and he had been practicing. Every single day I’d come home, and he would say, ‘I just sent this in’ or he’d skip school to bake. So I wasn’t really surprised to see him make it on the show.”
Tarek has shown a passion for as far as to remake all of the dishes baking ever since he was a child. he prepared on the show the night However, according to his mom, each episode aired, improving on Hannah Husseini, he is almost eneach one as he went and making tirely self-taught. In addition to that, sure that he did not repeat his prior he always comes up with his own blunders again. recipes, sometimes mixing different “I wanted to show that I could recipes together and sometimes do everything better,” Tarek said. making them up completely. “Especially if it was something I “When he was really little, maybe wasn’t that proud of, like my dough5 or 6, we would just bake at home, nut. I thought it was fun to redo you know, like kids do with their everything because we had it there moms. [We while we were used] box watching the mix but alshow, and “HE WAS TEACHING HIMways homeeveryone with SELF DIVISION WHEN HE made icing,” me could Hannah taste what was WAS 4-YEARS-OLD. HE IS said. “He on the TV.” THE EXACT OPPOSITE OF A would decoDespite his rate and just tenacious atLAZY KID. IF HE WANTS TO have fun. titude, much DO SOMETHING, HE DIVES IN like one of his Eventually, he didn’t Tarek AND FIGURES OUT HOW TO cakes, want storehas a sweet DO IT HIMSELF.” bought side to him. cakes, so Throughout he started the season of to make his “Kids Baking own. When Championhe told me ship,” the he wanted to bake on his own I said, viewers can see Tarek continuous‘Go for it. Just don’t make a mess.’” ly asking his competitors if they The kid baker’s passions and need help or what they need to do. wits extend far beyond the kitchen, Although they were competing for however. Much like how he taught $25,000, Tarek was congenial with himself to bake, Tarek taught himself his peers. This attitude carried him geometry in seventh grade. — along with his baking skills, of “He was teaching himself division course — all the way to the finale of when he was 4-years-old,” Hannah the show, placing in the top three. said. “He is the exact opposite of “Most of us became friends with a lazy kid. If he wants to do someeach other,” Tarek said. “We were all thing, he dives in and figures out really close throughout the show. I how to do it himself.” had extra time to be nice to them Although he reached the finale, and talk to them, so that’s what I Tarek believes he had a lot of room did. Also, when you’re stressed in for improvement following the that kitchen, sometimes you just shooting of the show. He even went need someone to talk to you.”
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FEATURES
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meals across the students in Ladue community share dishes unique to their cultures erin turkieltaub features editor
EYOB TEWELDE:
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very evening, senior Eyob Tewelde relaxes on his black leather couch while he eats dinner provided by his mother on their mahogany table. Tewelde is of Ethiopian descent and has found a love for the palate of Ethopian food. “Growing up eating Ethopian foods has allowed me to be open to trying new foods and increasing my food diversity,” Tewelde said. Since a young age, Tewelde has observed his mother, who spends countless hours cooking in the kitchen and preparing meals for the week. At home, Tewelde eats a nearly equal amount of American and Ethopian food. “There’s this flatbread thing called injera, which is the basis for everything,” Tewelde said. “Imagine [something] like a quesadilla, and every meal you put different stuff in it. It can be chicken, beef or steak.” The injera that is eaten with most meals is made out of flour called tef. Due to the similarity between Ethopian and Indian diets, many of the ingredients needed to create the desired taste of Tewelde’s dishes are available at Indian grocery stores. “[My favorite meal] is called doro wat; it tastes the best,” Tewelde said. “It [has] this sauce that is made up of [a] spice called berbere, and there [are] chicken and eggs that [are] soaked in the sauce. Then you put that on the injera, and you eat it.” Today, Tewelde is willing to share his love of Ethopian food with others, but this appreciation did not always come so easily. “In elementary school, my parents told me to bring [Ethopian food] to school. I was so embarrassed because the kids had never seen anything like that before. I got bullied for it. That was embarrassing, and then I hated injera for a while because of that. But now I [think], ‘this is so good.’” Although Tewelde doesn’t have many ties to Ethiopia, one way he feels a connection to it is through the food. This aspect of Tewelde’s life serves as a reminder that he is not merely American. “Since my kids are going to be part Ethopian, it would be cool for them to know [about the culture] through the food,” Tewelde said.
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SPREAD DESIGN BY J. KORENBLAT & E. TURKIELTAUB
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jamie korenblat features staff
SASHA ATTERBERRY:
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hen sophomore Sasha Atterberry sits down for dinner, her meal is not just traditional American food. Instead, it is the food from her family’s home country of Russia. Her meals consist of bright purples, oranges, greens and loads of potatoes. The food is home-cooked and made by her family. When the smell of traditional Russian food fills her kitchen, she is immediately reconnected to her culture. This helps her feel closer to her family’s home country. “My favorite food is borscht, which is a beet broth, and sometimes it has meat in it,” Atterberry said. “There [are] a lot of cabbage, carrots [and] different vegetables in there, and then you put in sour cream when you’re done. [It is] usually [served] with bread. For dessert, [I eat] something called rogaliki. They’re cookies that look like croissants that have jam in them, and you roll them up. [They’re] delicious.” Atterberry is often sad that she doesn’t get to experience traditional Russian food in her home country like her family once did. Instead, she has to go to specific grocery stores around the St. Louis area that stock the food she is looking for. “It’s kind of sad [that] I don’t get to experience it the way that my family did, and I probably won’t for a while until I get to live somewhere else,” Atterberry said. “I don’t get to go to the grocery store and [think], ‘Wow, there’s the ingredient I was hoping for.’ I have to wait a few days until we go to the Russian grocery store and see if they’re in stock and if they have what I need, because sometimes they don’t.” Carrying on traditional cooking is important for Atterberry’s family, as it is a way of being together and participsting in tradtional steps for the meal. Specific dishes she prepares with her family get passed onto the next generation to eat. “There is a Russian crépe called blinchiki, and making it with your family or grandmother — just having the experience of putting the dough onto the pan, taking it off and being the person to sit there and butter it — [is great],” Atterberry said. “[My grandmother] will put them on and [sit] there buttering, and that’s very important. That gets passed on from generation to generation.”
ller photo by laura zoe art by cassie beisheim
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TOP: After washing dishes, Cecilia rinses and dries silverware in the kitchen of the restaurant. Cecilia has been passionate about cooking since she was a child and plans to continue after highschool. “I plan on not really going to college, and maybe going to trade school and learning how a restaurant works in action.” (Photo by Nicole Kalishman) RIGHT: Junior Cecilia Waterson cleans clams while working at the Olive and Oak Cafe. Cecilia has worked there for roughly six weeks. (Photo by Nicole Kalishman)
waterson at work Ladue junior works more than 40 hours per week at Olive and Oak Café tariq lashley opinions staff
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alking into a dimly lit building, shielded by the cover of night, Cecilia Waterson starts her shift at Olive and Oak Café. She works through the night cleaning various objects, from dishes to clams. She also works as a waiter, serving the customers their orders in a timely manner. Cecilia works upwards to forty hours a week — comparable to the average American adult’s hours. Balancing her 40-hour schedule, along with junior year classes, has become an arduous task to manage. Numerous students find that working any full-time job is tiring, and many speak of how it “burns them out” and makes them mentally unavailable for school or other extra-curricular activities. Regardless, Waterson managed to find her personal goldilocks zone of work, balancing both school and her job. Since she was a child, Cecilia has cooked and lived in the kitchen. Her love for the pastime has not diminished with age. “I’ve been cooking with my mom ever since I was a kid,” Cecilia said. “Then I started taking cooking classes [at school], and I have worked in restaurants ever since I was fourteen.”
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Because she started so young, Cecilia faced many struggles. She also suffered many hardships, trying to achieve her goals of working. “You just have to start,” Cecilia said. “That’s probably the hardest part. I really want to work for a restaurant right now, but I wash dishes. You have to work your way up through the system.” Since starting her work, Cecilia has loved the experience, oftentimes relishing in the numerous benefits of working a full-time job. “I’ve been able to afford to do what I want to do,” Cecilia said. “I don’t have to be the broke friend. I can have money and do what I want with it, which is nice.” However, things have not been all good, as working a full-time job comes with its own disadvantages with time management. Cecilia has adjusted her schedule in order to keep up with her work at the restaurant as well as her work at school. “I don’t really have a lot of time to do schoolwork [at home],” Cecilia said. “I have a study hall that I take advantage of ... I get off really late at night, so it’s hard for me to wake up early in the morning. I’m not getting a ton of sleep.” Cecilia’s recreational time has also been hindered by her work, as her shifts take up large chunks of her time.
SPREAD DESIGN BY K. HOLLAND
Emptying a pitcher of water, Junior Cecilia Waterson works a shift at the Olive and Oak Café. While Cecillia’s main job was washing dishes, she began waiting on people shortly after starting to work there. (Photo by Nicole Kalishman)
Ted stresses, though, that this lifestyle has been a net pos“I work a lot more than most of my friends, and I’m itive, ultimately affecting his daughter’s personal and school busy a lot of the time,” Cecilia said. “It’s hard for me to life for the better. hang out with them sometimes.” “She’s looking into becoming Cecilia’s father and physics teacher a chef, so I think this is a really Ted Waterson also had reservations “I’M ON MY FEET CONSTANT- great experience for her,” Ted about the job, with sleep being the “I think it’s a good use of her most concerning one. LY, BUT AT THE SAME TIME, said. time.” “Sleep is the biggest challenge,” I’M REALLY EARNING THE Although she is having probTed said. “She’ll get home late from lems with sleep and homework, the restaurant, and she has to be [at MONEY I MAKE. AND I GET Cecilia is able to work out her school] at 7:15, so it’s been a challenge TO MAKE A LOT OF FRIENDS schedule, managing her grades just finding time to sleep.” and her work. Even with her As a parent and a teacher, Ted ALONG THE WAY. struggles, Cecilia triumphs. knows the struggles and dangers of “If I wasn’t in school, I missing assignments or work because wouldn’t mind my hours being of outside interference. late,” Cecilia said. “It works well if “It’s not for everyone – it’s really you’re a natural night owl.” hard work,” Ted said. “I had similar Cecilia enjoys working in the jobs when I was her age. I ended up restaurant industry, despite her working in schools, but I thought it extensive hours and the toll it can was a good experience for me.” take on her school and social life. While he sees the setbacks of his daughter’s hours, “I get to talk to people the whole time,” Cecilia said. “I’m Ted views the advantages in an equal light. “I think it’s good for her to get out of the house and to on my feet constantly, but at the same time, I’m really earning the money I make. And I get to make friends along the meet other adults,” Ted said. “She chose this job on her way.” own. It’s something she’s really passionate about.”
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diet culture hurts recent extreme diets contribute to unhealthy culture and rise of eating disorders caroline edgar opinions staff
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ccording to the Washington Post, 45 million Americans follow some sort of diet. Dieting itself isn’t a problem, but when it becomes extreme, as it does in a concerningly large number of cases, it can become dangerous or even deadly. Diets on the more harmful end of the spectrum can serve as a gateway to eating disorders. 20 to 25 percent of people who are “normal dieters” acquire such disorders, according to the National Eating Disorders Association. Relating that to the previous statistic, that is around 25 percent of the 45 million Americans who diet regularly. The link is clear, but the line is not yet drawn — what makes diets extreme or harmful? A difference between regular diets and extreme diets must be established. A regular diet usually encourages knowing what your body responds well to and not cutting too many calories. Also, it doesn’t strictly ban any foods. An example of an extreme diet is the IU diet, named after a singer who temporarily followed the diet. This diet involves eating an apple for breakfast, one or two sweet pota-
toes for lunch and a protein shake for dinner. This diet is not only extremely unhealthy for the obvious reason of eating a very low amount but also has many other negative repercussions. If a person were to get into the habit of the IU diet or any other extreme diet, an eating disorder, such as anorexia, could possibly emerge, considering how little food the person would be consuming. When people get used to eating a certain way, it can be difficult or harmful to change that method, even if it is an unhealthy habit like eating only one meal a day. If someone is used to eating one meal a day, their body may eventually react poorly to other meals. In addition, according to The Emily Program, a nationally recognized eating disorder recovery organization when a person restricts their eating, their brain may suffer consequences such as seizures, disordered thinking and general numbness in the body, as the body isn’t getting the nutrients it needs. When one eats too little, their stomach will slowly stop letting them eat more, and they are soon stuck with that. Another aspect of diets that people don’t realize can be harmful is gluten-free diets for those who aren’t allergic to gluten.
While not classified as extreme, according to HealthPartners, there are no proven health benefits to restricting gluten. It only decreases one’s intake of nutrients below healthy levels, which often develops into an eating disorder later. I am not against dieting. However, it is a problem when diets neglect basic human needs. Doctors recommend 2,500 calories each day for men and 2,000 for women. Those on extreme diets get way less than that. For example, someone on the IU diet will only consume about 300 calories a day. This type of diet is even worse for people who are still growing. Teenagers need extra calories to develop properly, and when they are on these diets, they lose out on nutrition. Other factors also contribute to the formation of eating disorders. However, a major factor is extreme dieting and the culture behind it, such as the pressure on people to look a certain way, have a flat stomach or maintain extremely defined muscles. Anybody, no matter their background, can struggle with an eating disorder. It’s our duty as a society to limit the amount of variables that could start the formation of an eating disorder, starting with changing diet culture.
If you are struggling with an eating disorder, you are not alone. There are people who can help.
(800) 931-2237 national eating disorder helpline
text “NEDA” to 741741 for crisis situations at the Crisis Text Line
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Almost
56 million
Americans struggle with a serious eating disorder.
SPREAD DESIGN BY C. EDGAR & B. SIWAK
ASYMMETRY: As in any form of design, food arrangements may benefit from uneven placements. Don’t be affraid to use space strategically.
GARNISHES: These can help add a pop of color to an otherwise ordinary dish.
DECONSTRUCTED FOOD BITS: Particular components can be served in a new manner in order to add a playful touch. For example, hummus can be served with chickpeas, or roasted sesame seeds can accompany sesame crackers.
it’s all in a plate
why food plating is an underrated art form and tips to start bradford siwak editor-in-chief
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love playing with my food — not shoveling mashed potatoes around or flinging peas all over the table, but rather, designing my plate by moving my food around. I would not say I am an experienced cook by any means. Despite this, what I can accomplish when I am given a minute and a dish makes me feel like a Michelin-star chef.
Though I understand why some scoff at the idea of plating, I think what seems frivolous can actually be meaningful. Taking the time to arrange someone’s food is a form of love. To me, the effort put into plating has the same effect as the effort put into cooking. Though a frozen dinner may taste the same as a homemade one, the latter means more. Though a plopped mound may taste the same as an intricate arrangement, the latter means more. LADUEPUBLICATIONS.COM
OPINIONS
Even plating for oneself is comparable to cooking for oneself. Both scenarios are examples of self-care. For those who appreciate the idea of it, plating can be a daunting task. If one lacks an eye for design, the process can seem confusing. In this case, I would recommend finding inspiration, whether that be at a fancy restaurant or (let’s be realistic here) online. I try to decide what I do and do not like about particular plates in order to refine my tastes.
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my kosher, gluten-free
thanksgiving
my experience of a unique, wonderful Thanksgiving with my family jill goldwasser
household has plates and silverware for dairy and a separate set for meat. They can only purchase meat that has been killed as humanely as possible, and they must wait a certain amount of time between eating meat and dairy. My aunt Lisa has kids who have severe Celiac disease. Celiac disease is an immune disorder in which gluten damages the small intestine. This damage prevents the small intestine from absorbing nutrients in food and weakens bones and the nervous system. Even a little gluten can cause intense abdominal pain and send people to the hospital. As a result, my Thanksgivings in Chicago are kosher and gluten-free. This is not an easy mixture of restrictions to cook any meal with, let alone a Thanksgiv-
art editor
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o dinner rolls, no stuffing, no pumpkin pie. These foods cover a typical Thanksgiving table, but I can barely remember a feast with them on my plate. Every other year, my family makes the trek to the suburbs of Chicago to celebrate the holiday. Due to the distance between us, Thanksgiving tends to be one of the only chances we get to come together as a family. The modern celebration of the holiday facilitates this reunion. The way we experience Thanksgiving dinner itself, however, tends to be quite different from other families because of the interesting combination of our dietary restrictions. My uncle Richard and his family have a strict kosher home. Kashrut, or kosher, is the set of dietary laws observed by Jewish people set in the Torah, our holy book. Some of the laws include the separation of dairy and meat and the elimination of consumption of certain types of a rt animals, including pigs and othby cas er land animals. This means their sie beis heim & a n na liner
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ing dinner. We make it a meat-based meal so we can have turkey, but this also means we can not incorporate any dairy. There is no milk or butter in desserts, no cream in mashed potatoes — the list goes on. Throughout the years, our family has found solutions. Lisa makes blueberry crisps for dessert, and we focus more of our energy on making our vegetables and other pieces of the meal delicious. Despite the challenges, I have found much meaning in the meal. It lasts hours, providing much-needed time to reconnect and tell stories of events from our daily lives. Even more so, it allows the family to regroup as a whole, especially as my cousins have gotten older, graduated from college and gone their separate ways. Additionally, as someone who has never faced dietary restrictions, it has caused me to be more empathetic towards the dietary restrictions of others. I understand the different needs behind them, whether medical or by choice. Finally, this crazy dinner of ours has created one of my favorite traditions with my immediate family: going through the Taco Bell drive-through on the way back to our hotel.
SPREAD DESIGN BY J. GOLDWASSER; C. WOODHILL
PANO PERSPECTIVE there is, in fact, a simple solution to the mess in the cafeteria — it’s you
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ot a single day in the school week goes by without countless students packing into the cafeteria with growling stomachs to arrive to nightmarish tables. It is a stained collage left oh-so generously by the previous occupants of the lunchroom — sometimes the elaborate portraits of filth even accumulate during A lunch, appearing from the void to spoil our appetites. The lunchroom here at LHWHS has a standard color scheme of gray tables, blue chairs and an immeasurable amount of crumbs that litter every available surface without discrimination. “In order to walk out of the cafeteria, most of the people have to pass a trashcan,” supervisory assistant Mark McCarthy said. “It’s a nice new building, and we should keep it cleaner than we do.”
Currently, we are neglecting basic courtesy for our building and its staff. The custodians ensure the school’s level of cleanliness that we get to enjoy, and for that we have a lot to thank them for. The least we could do is attempt to lighten an already hefty workload and not force them to clean up messes that didn’t need to exist in the first place. “The janitors have a limited amount of time to wipe down all the tables, sweep up anything that fell on the floor and clean off chairs,” McCarthy said. “No one wants to sit on a chair that had something spilled on it. They’re picking up all sorts of stuff that usually could just be taken and thrown away.” There are a wide variety of ways to tidy up after eating lunch. For example, there are napkins provided by the snack bar in the cafeteria. One could even run by the bath-
room, wet a paper towel and give the table a quick wipe down. Drinks should also be poured out before they are thrown away. All of those different liquids collect at the bottom of the trash bags and make for a severely unpleasant mixture. This really isn’t something that should have to be pointed out. Treating our resources like this is just plain rude, and as a student body, we are responsible for our school. That means we need to be picking up after ourselves, and it is also okay to pick up after others as well if you have the time. At some point in all of our lives, we have been a victim of a grimy chair and sticky table. This problem began with us, and as such, it needs to end with us. The simple solution is at hand, and now is the time to put it into action.
photo by g
race hens
LADUEPUBLICATIONS.COM
OPINIONS & EDITORIAL
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photo illustration by grace hu & nicole kalishman arrangement by bradford siwak All food used in the photo is food waste from the Ladue cafeteria.
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SPREAD DESIGN BY G. HU
LADUEPUBLICATIONS.COM
IN-DEPTH
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reducing rubbish easy tips to prevent unecessary food waste hugh chan
a glimpse into why grace hu in-depth editor
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a&e editor art by cassie beisheim grace hu anna liner
1. Shop smart When going grocery shopping, do not buy too much food. Plan out how much food you will need, and buy less than what you think you need. You can always go back and buy more.
2. Store food effectively Store your food in places that will maximize its shelf life. Fruits and vegetables should be refrigerated, and meat should be frozen until needed for consumption.
3. Treat sell-by dates lightly Most sell-by dates only indicate food quality, not safety. Use your common sense to tell if food has gone bad, as it is usually alright to eat even past its sell-by date.
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ccording to Plant and Food Research, the global food and beverage industry is growing at about 5 percent each year, and global expenditure on food products by consumers is expected to reach $20 trillion by 2030. The food industry has exploded, and there’s no surprise as to why. From traditions behind dishes to the rise of social media food blogs, food is a commonality that brings people together. However, one aspect of foodie culture people often fail to think about is where their food ends up. What happens after the “phone eats first” picture is taken, after the diners ask for the check? The answer is dismal and simple: the leftover food is thrown away and sent to a landfill. While a couple slices of pizza being tossed in the trash may not seem like a large issue at hand, food waste adds up quickly. According to the Food and Agricultural Organization of the United Nations, around one-third of the food produced for human consumption is wasted annually. That is 1.3 billion tons of food thrown away every single year. It is hard to believe that in a world where 815 million people face hunger every day, and 1.3 billion suffer from poverty, so much food could go uneaten. However, not only does food waste produce unnecessary hunger and economic loss, but it also has detrimental effects on the climate, biodiversity and water quality. According to the U.N.’s FAO,
SPREAD DESIGN BY H. CHAN, G. HU & M. MATHIESON
off
food waste
food waste matters — and how Ladue is addressing it the carbon footprint of food produced and not eaten is estimated to be at 3.3 billion tons of greenhouse gas. This makes food waste the third biggest greenhouse gas emitter. Additionally, food waste has an immediate impact on tasks such as local recycling by jeopardizing the process. “In terms of the more direct environmental impact of food waste, everything that is mixed goes to landfills,” junior and Student Action for a Greener Earth Co-President Gabe DiAntonio said. “It’s oftentimes making other things less recyclable. Especially when things are mixed with food waste, there are a lot of reasons why food waste specifically can be a problem.” Due to the importance of combating food waste, it is imperative to take a look at how Ladue is responding to this issue. The district obtains all of its food products from Chartwells, a company that supplies 280 campuses around the globe with food. While the amount of food the district purchases may seem excessive to some, the produce is locally sourced and efficient. This is due to Chartwells’ focus on sustainability, with specific initiatives to combat wastefulness on many levels of operation. “Regarding food waste, the Environmental Protection Agency suggests that we must first focus on reducing food waste at the source,” Chartwells Food Service Director Sue Blumm said. “Our company has decided to make reducing food waste at the source a priority through a program called Waste Not, which allows our kitchens
to monitor our waste and create solutions to reduce it. This coincides with our Stop Food Waste Day initiative. This day is in April as part of Earth Month. In the past, we have focused on kitchen waste. This year, we will be focusing more on cafeteria waste with Chartwells staff and students.”
“IT’S GOING TO TAKE CONCERTED EFFORT FROM THE ADMINISTRATION, FROM THE TEACHERS AND THE STUDENTS IF WE’RE GOING TO ACTUALLY PREVENT WASTE.
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Additionally, Chartwells ensures that the food put on Ladue’s table is as sustainable and healthy as possible. Most of their produce is obtained from local farms and then brought to Ladue, where Blumm and her team oversee meal preparation after putting menus together for the school district. The combination of Chartwells’ standards and how Ladue serves its food puts an emphasis on bringing students meals that are truly farm to table. “Regarding food sources, we order from local providers for milk and produce,” Blumm said. “These vendors source as much as possible from local farmers such as Theis and Double Star Farms. This year we have had local cucumbers, zucchini, cherry tomatoes, corn on the cob and eggplant.” As a result of Chartwells’ environLADUEPUBLICATIONS.COM
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ment-friendly approach to providing meals, the majority of food waste at Ladue occurs as a result of the consumers — the students. This can be observed through the amount of waste LHWHS produces in a single day. “There are two six-yard dumpsters that are emptied every day,” head custodian Rick Dent said. “It holds up to 1,200 pounds of trash … my guess is one third of the trash is food waste.” 400 pounds of food tossed out every day amounts to about 72,000 pounds of food wasted by Ladue Horton Watkins High School alone every school year. That is not including all of the elementary schools, the middle school or the Fifth Grade Center. However, there are steps that can be taken to minimize this enormous amount of waste. “There are recycling cans throughout the building,” Dent said. “[The school could] maybe have a shared table. Students could leave unwanted pre-packaged food on a table for others to eat.” Despite having such massive consequenses, food waste is not an unsolvable problem. There are clear steps that are already being taken by food providers and that can be taken by students throughout the Ladue school district. “I think that specifics are important in paying attention,” DiAntonio said. “Oftentimes, we waste because we aren’t thinking about it, and it’s always the easiest thing to do … It’s going to take concerted effort from the administration, from the teachers and the students if we’re going to actually prevent waste.”
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SPREAD DESIGN BY G. HU
Chartwells purchases produce that meets its sustainability standards. Currently, 77 percent of its eggs are cage free, and 98 percent of its milk is hormone-free.
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Fresh produce, such as cucumbers, zucchini and cherry tomatoes, is grown at farms like Double Star Farms in Benton, Illinois and Theis Farms in St. Louis.
Chartwells’ process to bring Ladue its food
farm to table
LADUEPUBLICATIONS.COM
IN-DEPTH
Students purchase meals. During the 2017–18 school year, Ladue students bought $1,131,424 of cafeteria food.
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sources: Chartwells & Ladue Schools
art by grace hu
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The non-frozen food is prepared in our cafeteria and used in the 278 recipes created by Chartwells.
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SPREAD DESIGN BY J. BRY, K. SHAW & B. SIWAK
INTERESTED IN JOINING THE PANORAMA NEWSPAPER OR RAMBLER YEARBOOK? We are looking for writers, designers, artists and photographers to join ladue publications. Make sure you are signed up for an intro course next year so you can join us!
Journalism Course Progression FULL YEAR COURSES
FIRST OR SECOND SEMESTER
SECOND SEMESTER
JOURNALISM I
JOURNALISM II
Journalistic writing
design+Leadership
RAMBLER YEARBOOK
PANORAMA NEWSPAPER
CALLING ALL ARTISTS, POETS, AND WRITERS;
*Students who have taken a photography, graphic design, art or business course may apply to be on staff with Journalism teacher approval Journalism I or Journalism II works as a prerequisite for NEWSPAPER OR YEARBOOK. EDITORS mUST TAKE JOURNALISM I AND JOURNALISM II TO APPLY
melodrama arts and culture magazine
Ladue’s new magazine will showcase students’ creative talents and focus on culture. We are accepting art and literary submissions from students; send your submissions to aliner71@ladueschools.net or cbeishiem67@ladueschools.net
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the perfect day of
st. louis food
hugh chan a&e editor
the best restaurants in St. Louis for each meal
breakfast: grace meat + three Out of all the so-called “southern” restaurants available in the city, Grace Meat + Three is one of the only restaurants that fully delivers on its promise of boldly complex flavors. Unlike the overly dry and hard-toswallow chicken often found throughout St. Louis, all cuts of fried chicken offered at Grace Meat + Three are wonderfully succulent. The seasoning used in the batter is spicier than the average fried chicken skin, but it doesn’t overpower the rich aroma of the chicken meat. The generously portioned chicken rests atop a fluffy,
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spiced waffle, and the dish is drizzled with fragrant maple syrup. Those who want brunch dishes other than chicken and waffles can choose from options including a savory breakfast skillet filled with sausage, bacon, potatoes, brussel sprouts, mushrooms and a sunny-sideup egg, as well as light, doughy beignets with marinated pears and a frothy persimmon mousse. For a casual, filling brunch that will satiate any southern craving, there is no restaurant in St. Louis better than Grace Meat + Three.
SPREAD DESIGN BY H. CHAN
lunch: annie gunn’s At Annie Gunn’s, people dressed sharply in sport coats and dress shirts interact with tank top clad sports enthusiasts sitting at the bar. This oddly diverse customer demographic reflects the refined yet simple style of the restaurant’s food, which is suitable for both foodies and picky eaters. It’s understandable, then, that the best dish at Annie Gunn’s happens to be the epitome of simplicity: the humble burger. Annie Gunn’s specialty burger, named “Chef Lou’s Burger,” is expensive at $18, but its portion size and exquisite quality account for the price. The burger patty consists of a special blend containing local hog and Kobe beef, which is covered in slices of robust year-aged cheddar and a sweetly smoky bacon jam. These premium components are sandwiched by two airy, buttery brioche buns. Whether you’re celebrating an occasion or simply enjoying lunch with family and friends, Annie Gunn’s food will surely never disappoint.
dinner: indo Simply put, iNDO is the best restaurant in St. Louis. No other restaurant in the city offers the same quality of ingredients; seafood is flown in from various parts of the world each week, ensuring the freshness of each dish. It’s hard to determine what the standout dishes are, as each item on the menu is worth trying. Every variation of sushi is beautifully balanced; the light acidity of the rice cuts through the richness of the fatty tuna, while miniscule dollops of fresh wasabi enhance firmer cuts of sea bream. The uni, shipped directly from Santa
Barbara, is among the most lusciously buttery of sea urchins I have tried. Although raw seafood is certainly a focus in the restaurant, the cooked items are equally appetizing. A plate of fiery fried prawns follows slices of fragrant shrimp toast, while a family-size serving of short rib curry and flatbread is brought out as the main course. iNDO is not cheap — expect a substantial dinner to cost around $80 per person— but currently, no restaurant in the city serves food of higher quality than iNDO does.
LADUEPUBLICATIONS.COM
REVIEWS
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got Jim Goldwasser, AP Microeconomics teacher and sparkling water enthusiast, blind-reviews and guesses various brands of sparkling water
FINAL THOUGHTS
HOW DID I DO? HORRIBLY. I GOT THEM ALL WRONG. I LOOK LIKE AN IDIOT. I probably drink 12 cans of sparkling water every day, if not more. There was a time in my life when I was drinking 12 Coca-Colas a day. Then I got huge. I stopped that because it was like drinking a pound of sugar per day just for the carbonation. I wouldn’t buy [the Perrier or San Pellegrino] because I need more flavor in my water, so it feels like I’m drinking soda — even if I’m only drinking fizzy water. I would buy the least expensive out of [the La Croix, Bubly and Klarbrunn]. To me, it’s perfectly elastic.
katie shaw editor-in-chief
1. KLARBRUNN
4. PERRIER
2. BUBLY
5. SAN PELLEGRINO
GUESS: BUBLY This drink tastes like it is slightly lemon flavored. It has a better mouthfeel [than the La Croix], but it is more carbonated. This is carbonic acid. This isn’t just CO2 in water; the CO2 and water have become one. GUESS: LA CROIX It’s refreshing. The carbonation is the appropriate amount. The bubbles were smaller, if you will, than the ones in [the La Croix]. It has higher notes and is more limey. I don’t taste any lemon — maybe it’s the lime residual in my mouth.
GUESS: SAN PELLEGRINO It’s horrible. It’s carbonated, [but] it needs more taste. It has very little taste outside of the carbonation; [however], I like the bubbles. I would give the Perrier two stars. I would drink it if I were thirsty, but I wouldn’t go out and buy it myself. GUESS: PERRIER This is horrible, too. It says there is lemon and lemon zest, but [there isn’t] really any. It’s much more — well, it tastes more mineral-y. I’d rather drink from the fountain than this because it’s so mineral-y. I don’t like that. It’s one star.
3. LA CROIX
GUESS: KLARBRUNN This one has a subtle lime flavor, but it is still definitely lime. I like the mouthfeel of it. I would say each of [the first three brands] — the canned, regular sparkling water that I’ve become accustomed to — is four out of five stars.
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SPREAD DESIGN BY K. SHAW; D. FENOGLIO & L. LOCHMOELLER
substitute foods
Panorama meat-eaters review vegan food alteranitives domenic fenoglio
lucy lochmoeller
sports editor
news staff
dairy-free
ice cream
Cado Avocado Frozen Dessert
impossible
burger
Burger King’s Impossible Whopper
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si eb
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While the structure of the burger resembled a beef patty perfectly, the taste was different. It did not measure up to Burger King’s claims of its superior taste. Instead of the satisfying savor that comes from a classic American burger, I was presented with a combination of what tasted like chemicals and week-old meatloaf. While it may not have been the worst burger I’ve eaten, it did not compare to the taste I am accustomed to.
cheese
Daiya Cheddar Style Slices
zhan g
At first, I was skeptical of avocado-based chocolate ice cream. However, much like waking up for school to find a blanket of snow, the ice cream was a pleasant surprise. Its consistency mirrored original ice cream perfectly, and its taste exceeded most store-bought options. The rich, nostalgic chocolate taste completely masked the avocado. This decadent sweet exemplifies a vegan alternative that exceeds its original counterpart.
dairy-free
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This cheese, if one could even call it that, offers itself as a vegan alternative to a dairy-based cheese. It has the same orange color and square shape as its cheddar counterpart, but the texture is almost brittle. The taste further disappoints, for its sour taste stings my mouth. Anger quickly replaces my shock, and soon the wonder of a milk-free cheese becomes a disgusting hatred for this conglomerate of plants and chemicals.
ie eisheim & dan
LADUEPUBLICATIONS.COM
REVIEWS
This dairy-free cheese alternative was one of the worst things I’ve ever tasted. As soon as I lifted the seal off the container, a horrible smell, similar to month-old spoiled milk, reeked from the so-called “cheese.” The crumbly texture of the cheese caused it to fall apart at the slightest stretch. The taste was the worst part, as the disgusting tang made me sick to my stomach. I wouldn’t even wish for my worst enemies to eat this failed attempt at dairy-free cheese. I thought it would be impossible for this avocado ice cream to successfully mimic the taste of dairy ice cream. To my surprise, this dairyfree alternative was some of the most delicious ice cream I’ve ever tasted. The avocado left no trace of its trademark earthy taste and instead accentuated the smoothness of the chocolate. This ice cream had a perfect creamy texture, a frozen consistency and a classic chocolate ice cream taste. To my surprise, Burger King made their own fairly successful version of chef Patrick O. Brown’s famous Impossible Burger, a meatless replica of a burger. If I didn’t already know it was a meatless burger, I don’t think I would have noticed the difference. The texture was almost exactly like a normal beef patty, and the taste was not far off. I would recommend the Impossible Burger if one was looking for a subpar meatless alternative to a burger.
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baking shows: Netflix edition
Panorama reviews three baking shows on Netflix rhea patney news editor
“The Great British Baking Show”
Photo courtesy of PBS
“The Great British Baking Show,” directed by Andy Gevonshire and Scott Tankard, is a delightful show that has much to offer to an eager viewer. Set in a big white tent in England’s Welford Park, judges Mary Berry, a cookbook author, and Paul Hollywood, a celebrity chef, present three baking challenges to a diverse group of twelve talented bakers. After these three rounds of competition, one baker is sent home, and another is crowned the star baker of the day. This show depicts a welcoming environment for bakers — all of the competitors supporting each other whether they win or lose — which is refreshing to see. The overall competition spans an entire season of 10 episodes, so one would have to watch the whole season to see who wins the overall competition. With each episode clocking in at 54 minutes, it takes serious commitment to watch the whole contest. If the time commitment is not a bother, and one is looking for a classy, well organized show, “The Great British Baking Show” is a great option to watch.
“Nailed It!” “Nailed It!” is ironically based entirely around watching people fail. The pilot episode, hosted by Nicole Byer and judged by wedding cake designer Sylvia Weinstock and pastry chef Jacques Torres, depicts three home bakers with poor track records attempting to create extravagant masterpieces. Described as “part reality contest, part hot mess,” the bakers try to make cake pops and a wedding cake. The show attempts to incorporate humor and suspense by hiding each challenge behind a door, which is then opened dramatically, but the actions fall short of being funny. Thankfully, each episode is only 33 minutes long, so if one decides to put themselves through the pain of watching this show, they will not have to experience the terrible humor for long. The winner of the $10,000 prize is ultimately determined by who fails the least. If one wants a shorter baking show whose end product will not be edible or aesthetically pleasing, “Nailed It!” is a viable choice, although I wouldn’t recommend it.
Photo courtesy of Netflix
“Sugar Rush”
Photo courtesy of IMDB
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“Sugar Rush” is a game of strategy that keeps the viewer engaged for all 54 minutes. Judged by Candace Nelson, the founder of Sprinkles Cupcakes, four teams of two contestants have to make three different desserts. Participants are given three hours to bake cupcakes and an additional confection in the first two rounds. They are also given another three hours for the third round to make a cake. The twist is that any time saved in the first two rounds could be added to the time in the third round. This forces the competitors to plan how to use their time in addition to making scrumptious desserts, which creates a unique narrative not seen in the other two shows. Watching the four diverse teams strategize and interact with each other could even be its own show. Additionally, all bakers were professionals, so the desserts produced were beautiful and unique. If one wants a show that focuses on strategy but also produces mouthwatering products, “Sugar Rush” is an excellent choice that is worth the time to watch.
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SPREAD DESIGN BY R. PATNEY; J. KORN
Sitting at a lunch table, Junior Daniel Diringer eats a meal fit for a vegetarian. Diringer became a vegeterian at a young age. “Ever since I was little, I have packed my own lunch because it’s much easier than finding a vegetarian option at school,” Diringer said. (Photo by Grace Hensley)
no meat, no problem an inside look on someone who follows a vegetarian diet
jacob korn
“A lot of my friends never realized I was a vegetarian, so it usually comes as a huge surprise to them,” Diringer said. “A lot of the time, my friends joke around and arents play an important role in their children’s make fun of me for being different ... It’s strange for lives and decisions. Whether it be what their them to imagine a life without meat, and they wonder hobbies are, what political party they align with how I’m able to do it consistently and not cheat.” or even how seriously they take academics, many parLiving in a world with so many meat options, Diringents find a way to pass down beliefs and ideas to their er understands how some may be tempted to break this kids. In junior Daniel Diringer’s case, he followed his diet. Continuous discipline and consistency may be a mother’s wisdom. However, the challenge, but Diringer has always belief that she passed down to found a way to persevere and keep “A LOT OF PEOPLE DON’T him was not a hobby but a lifeup his way of living. style: becoming a vegetarian. KNOW WHAT IT MEANS TO BE “It’s not that hard to stay disciDue to his mother’s influplined because I’m so used to not A VEGETARIAN, BUT REALLY ence, Diringer stopped eating eating meat,” Diringer said. “I’ve IT’S A DIET THAT CAN ACCOM- always wondered what it would be meat at a young age. He has taken the change in stride and like to eat meat, but I have always DATE ALL TYPES OF PEOPLE hasn’t gone back. avoided eating it because my body “I’ve been a vegetarian my is not used to it, and occasionally, whole life,” Diringer said. “My I will eat meat on accident. Since mom has always been a vegemy stomach isn’t used to it, I usutarian, and she would always ally have to throw up.” -daniel diringer, 11 make vegetarian meals for me. Although Diringer believes it Instead of fighting it, I just is completely up to the individual decided to take her healthy lifestyle and to never look on whether they want to change their lifestyle, he thinks back.” anyone who commits themself can make the change to a When it comes to his social life, Diringer’s diet has vegetarian diet. not really affected him. Most of the time, being a vege“I would encourage anyone who wants a challenge to tarian goes unnoticed. However, Diringer’s friends who attempt being a vegetarian, even if it’s only for a month,” do know often try to add light-hearted humor to the Diringer said. “It’s harder to obtain protein or other essituation. Instead of being hostile towards his friends, sential nutrients, but if the person will try new foods, it’s Diringer doesn’t take their jokes to heart. definitely worth it.” sports editor
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REVIEWS & DIETARY RESTRICTIONS
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dynamic diets
the different dieting regimes that athletes follow to stay in shape D
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caroline tyrrell
tommy margulis
a&e editor
sports staff
For a dancer, maintaining a healthy lifestyle is an important factor in order to perform at one’s highest ability. Proper dieting and conditioning, although they may seem small, can greatly affect their performances. It has long been a stereotype that dancers must be petite and lean. This ideal body type has caused the development of various eating disorders. However, in recent years, dance industries have strongly emphasized that such unhealthy dieting is not required and in fact, should be avoided. Instead, they promote a healthier diet in order to obtain a strong, lean body. For example, dancers are encouraged to drink lots of water because many essential fluids are constantly being burned out of the body while dancing. In addition, fats and sugars are to be kept to a minimum, while fruits, vegetables and protein should take up most of a dancer’s daily intake. Junior Laduette Lily Rich
CALORIE COUNT Gymnasts should eat an average of 2,000 calories a day.
chooses to stick to a very healthy and disciplined diet in order to stay healthy. Her diet consists of organic vegetables, fruits and lean proteins. “I stick to this diet because food is fuel,” Rich said. “In dance, your body is your instrument.” A healthy diet is important to dancers like Rich, who have been dancing for the majority of their lives. However, strict diets are usually a drastic change and can be very hard on an athlete, considering that finding restaurants that meet the requirements of the diet can be difficult. “[My diet] has completely changed my life,” Rich said. “Going out to eat is not easy, and I really do not allow myself any cheat days.” Diets like these, although seemingly difficult to maintain, often create results favorable for the dancer. “I feel much more confident,” Rich said. “I have more energy, and I’m definitely stronger. I am not filling myself up with sugar and junk and instead [am] feeding my body what it needs to thrive.”
the amount of calories recommended for each sport Professional tennis players consume between 3,500 to 5,000 calories a day.
The average baseball player needs roughly 3,000 to 4,000 calories per day.
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Swimmer Michael Phelps claims he eats about 10,000 calories a day.
Professional basketball players need about 6,000 to 7,000 calories each day.
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during practice and game days. Sophomore football player Mason Taylor always ensures that he eats well in preparation for games in order to be at his peak performance level. “Eating a balanced meal is obviously very important to prepare for games,” Taylor said. “One thing I like to focus on is drinking plenty of water, so I’m not dehydrated and don’t cramp.” Football can be a difficult sport to diet for. Players don’t want to have too much food in their stomach before a game, which causes them to feel sick or even throw up. On the other hand, players also can’t play on an empty stomach, causing a lack of energy and cramping. Developing the exact diet that works for a specific player’s body type can often be a difficult task. “It took some time to perfect my diet for games,” Taylor said. “But once I found what I was comfortable with, it’s worked for me ever since.”
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Wrestling is a sport that is often accompanied by an extreme diet. Unlike other athletes, each wrestler must weigh into a designated weight class the day of each meet. This is so two wrestlers competing against each other are not of drastically different weights, which could create an unfair match. Because of this, wrestlers work to qualify for a lower weight class because they believe they will have a better chance of winning. For example, if someone is at the top of their weight class, it can give them an advantage against their opponents. The main focus of a wrestling diet is to lose weight. In order to fit into a lower weight class, wrestlers use
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Most football players must eat a lot of food, specifically protein, to increase their muscle mass and give them an advantage. Stamina, recovery and speed all depend on a good and healthy diet. Football players must consume enough calories to support their active bodies. Research from the American Dietetic Association recommends that players must consume between 5,000 and 9,000 calories on practice and game days, contrasting the average person’s 2,000 calories a day. Most Ladue football players follow a consistent schedule of eating three meals a day and multiple healthy snacks in between each meal to obtain a balanced diet. In addition, to replenish lost body fluids, it is recommended that players drink between three and six liters of water a day
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intense workouts and even extreme diets. On match days, most wrestlers typically eat very little. Some wrestlers don’t eat at all and sweat out more weight by wearing as many layers possible and doing cardio, like jump roping, running or even sitting in a sauna. The essentials to losing weight are drinking plenty of water, reducing the fat in one’s diet and eating healthier and more frequent meals. Senior wrestler Callen Morley eats certain foods throughout the wrestling season to lose weight, but he makes an effort to keep as much muscle as he can. “During the season, I definitely don’t eat as much as I usually would,” Morley said. “But when I eat, I always try to get my proteins in. One other thing I do to [lose] weight is to set goals for myself, so I can push myself to complete them.”
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no piece of cake food allergies restrict students’ diets every day domenic fenoglio sports editor
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allergy gallery
well-liked food of many, the doughnut has a very memorable taste that creates a feeling of nostalgia and completeness. However, for junior Ashlin Carr, the doughy flavor was a mystery until a recent vacation to Florida. She has a variety of allergies: peanuts, tree nuts, eggs, dairy and, until recently, gluten. Finding a doughnut she could eat for the first time was an unforgettable experience. “I was 14 in Florida when I found a bakery that was completely allergy-friendly,” Carr said. “I don’t know how to describe it. It just felt really good to have something that I could eat, so that was awesome.” Allergies have impeded Carr’s diet her entire life. For her, each meal presents a unique challenge. Fortunately, she only had one
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may lorenz, 10
allergic reaction, which took place when she was a child. “I was 2-years-old,” Carr said. “I had an allergic reaction when my grandma fed me peas. Then I started blowing up, and [she] had to take me to the hospital. Luckily, I’ve grown out of that allergy.” Contrary to popular belief, it is possible for people to grow out of allergies. For example, Carr matured out of her pea allergy. She also no longer has a gluten allergy, opening her palette to a whole new set of foods. However, other allergies remain, causing her to avoid certain types of food altogether. “I’m not a candy person,” Carr said. “Personally, I just don’t really like candy bars. There are a few candies I can eat: Starbursts and Lifesavers. But honestly, I just don’t really care for them.” Carr has stayed optimistic and positive about her allergies. She concentrates on oppurtunities
schuyler wolf, 12
strawberries
“[Strawberries are] a small thing out of so many foods, so most of the time, it’s fine. When other people around you eat strawberries — that’s when it’s the most tempting. It’s sad because I remember that I really liked them.”
peaches
“I recently developed my allergy, so it has been tough to adjust. I remember eating a lot of things as a kid, but now they’ve lost their appeal to me. I miss eating them, but I’m glad that my allergy isn’t more serious.”
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available for her by focusing on the benefits of her allergies. “Because of the allergies, I eat healthier than normal people and found out stuff about food that I never knew before,” Carr said. “I don’t eat peanut butter, but I can eat soy butter. To me, it seems normal.” Carr’s friends and family are supportive of her and the difficulties that her allergies have caused. They are diligent when it comes to providing her with her needs. “I have to make sure I have the right food for her when she comes over,” junior Archer McGrosso said. Carr continues to live with her allergies, although it’s not without its disadvantages. She still wonders what some foods taste like. “I’m kind of curious about [what] an omelet [tastes like],” Carr said. “It seems good; some people make really good omelets. I wonder what that would taste like. It’s something that I would like to try.”
khalil davis, 10
peanuts
“I went to the mall with my parents one time, and we got FroYo. I put some M&Ms on mine, but I didn’t know they were peanut ones. I took a few bites and had a reaction. I ended up having to go to the hospital.”
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what’s really in a cake? A small number of people have an allergy to sugar, which is found in everything from fruit to milk. This intolerance causes wheezing and abdominal cramps.
Buckwheat, which is present in
some flours, can cause vomiting and indigestion. This allergy is most common in Europe and Asia. MILKK MIL
To the 10 percent who are allergic, strawberries can cause rashes, swelling in the mouth and dizziness.
A gluten allergy, medically known as Celiac disease, can cause osteroperosis, fatigue and infertility. There are 18 million people who suffer from this allergic reaction.
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Lactose intolerance, or an allergy to dairy, affects 75 percent of the world. This intolerance usually develops as a person ages and can cause bloating, diarrhea and gas.
Egg allergies run in the family and
can cause hives, congestion and asthma. A person could be allergic to egg whites but not the yolk.
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This cake demonstrates a common dish, but many people are forced to avoid foods that are used to make it. Above shows just a few of the many allergies Ladue students have. LADUEPUBLICATIONS.COM
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religious food restrictions ethan willick
zeru marut
opinions editor
staff writer
HINDUISM:
The Hindu diet is dependent on class. Hindus divide society into groups, with Brahmans (priests) and Kshatriyas (warriors and nobility) on the top and then Vaishyas (businessman) and Sudras (servants) on the bottom. In Hinduism, different classes have different dietary restrictions based on their wealth. “The lower classes can eat whatever they want,” junior Jahnavi Vishnubhotla said. “Because their income is very low, Sudras can eat whatever they find, including meat. Vaishyas pick and choose because they can afford [more foods].” The higher classes like Kshatriyas are similar to the lower classes; since they are the warrior class, the Kshatriyas eat meat for strength. Brahmans, the highest class, have a different set of rules about what they can eat. “I’m a Brahman, and I do not eat meat because [if you do], your tongue doesn’t work correctly or swells in some way,” Vishnubhotla said. Some Brahmans take this a step further by not eating garlic or onion, as they are said to be similar in flavor to deer meat. Brahmans in particular need their tongues to be unhindered because they are the priest class, so they pray the most often. “We chant a bunch of really specific mantras,” Vishnubhotla said. “It’s really important that we articulate every syllable, or we may hurt the gods. We stay away from meat as to not muddle our pronunciation.”
Praying at a shrine, junior Jahnavi Vishnubhotla chants a mantra. Vishnubhotla is in the Brahman class, so she is vegetarian. “I’ve been on so many field trips where [people say], ‘Oh, we forgot vegetarianism existed, so take a cracker, girl,’” Vishnubhotla said. (Photo by Nicole Kalishman)
ISLAM:
At his mosque, junior Vassay Mubeen prays to Allah. As a Muslim, Mubeen observes the month of Ramadan. “I definitely plan on celebrating Ramadan when I grow up — not only for religious reasons, but I feel that it truly humbles me and clears my mind,” Mubeen said. (Photo by Mallory Ward)
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Ramadan ended about five months ago, yet junior Vassay Mubeen, a Muslim, still reflects on the holiday and how it affects him as a person. Next year, Ramadan will take place from April until May. “Ramadan is a month [in which] Muslims fast every day from sunrise till sunset,” Mubeen said. Since Ramadan consists of fasting until sunset, Mubeen eats a late dinner every night, which is often cooked by his grandmother. Although he eats each night, overall, the month-long holiday without food or water during the day can be a great strain on Mubeen. “For that month, Ramadan provides a mental test for me to overcome,” Mubeen said. “I cannot do as much physical activity, and even doing school work takes a lot of willpower. It is a great challenge, and I feel very accomplished after the fast.” Mubeen plans to continue celebrating this holiday for the rest of his life. For Mubeen, Ramadan is more than a holiday; it’s an invaluable lesson about people less fortunate than him. “Fasting really makes you want to help people that are less fortunate than yourself because you are putting yourself in the shoes of others,” Mubeen said. “[Fasting] creates a sense of sympathy for those people who go day in and day out with little to no food, which encourages me to help people in whatever ways I can — whether it is donating money to the poor or volunteering at a food drive.”
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four students explain their religious dietary restrictions JUDAISM:
At his synagogue, junior Matthew Levy reads from a Jewish prayer book. Levy is a Jewish person who follows the laws of Kashrut. “A fair amount of people know a little bit about what [Kashrut] means,” Levy said. “Most don’t really understand the full extent of how important it is in Judaism.” (Photo by Sunny Lu)
Some Jewish people follow a set of dietary laws called Kashrut, which means fit to eat. Kashrut sets standards, guidelines and rules on what to eat, what to mix and how to prepare it. Junior Matthew Levy observes these rules. “There are laws called Kashrut in the Torah,” Levy said. “What [Kashrut] means is that there are certain specific food guidelines regarding method of slaughter [and] what type of food we’re allowed to eat.” For example, Jewish people aren’t supposed to mix milk and meat in the same meal, since it is considered eating a mother with her child. The many guidelines can sometimes be tricky for Levy to follow. “There are a lot of food combinations that I [am not] able to eat,” Levy said. “I have to really be careful when mixing foods that are forbidden. I can’t have beef ravioli and then go have some cheese.” There are enough forbidden foods — pork and shellfish, for example — and combinations that keep people who follow Kashrut wary of what they eat. This strict adherence is expected, as there are consequences to violating the laws of Kashrut. “Breaking [Kashrut] when you have the ability to fulfill it is considered an extremely serious offense in Judaism,” Levy said. “It’s punishable by excommunication, so it’s very important to me to keep it.” With such a harsh punishment, Levy is very careful about what he eats. Especially at school, he needs to be cautious of his meal choices. “I can’t ever eat school lunches,” Levy said. “I can’t eat everything people give me because I don’t know what it might be mixed with.”
COPTIC ORTHODOXY:
Not many people know what Coptic Orthodoxy is or have met a follower in person. This is because only about .08 percent of people on earth are Coptic Orthodox. That being said, Coptic Orthodoxy is a form of Christianity from Egypt with a very unique religious diet. “Before every main holiday like Easter and Christmas, we fast, which is going vegan for ... usually two weeks to a month, or more,” sophomore Sandra Salib said. “Then, a day or two before, you don’t eat anything or drink anything.” Being vegan for long periods of time can be hard for Salib. However, the days without eating or drinking are often much more difficult. “When I go to school without drinking or eating anything, it’s really hard because I just can’t focus on anything because I’m so hungry,” Salib said. “But I got used to it; it doesn’t really affect me anymore.” When she is vegan, Salib has a carbohydrate-rich diet with lots of rice, spaghetti and vegetables. She also enjoys eating tofu. “Being vegan is really hard because finding stuff without eggs and milk is pretty difficult,” Salib said. Salib feels she has not been discriminated against because of her religion or her diet. The worst thing that has happened to Salib during a fast is passing out. “When I was really little, I passed out from not eating or drinking anything, but I had a drink of water,” Salib said. “Then I woke back up.” LADUEPUBLICATIONS.COM
In her church, sophomore Sandra Salib lights a candle. Salib is Coptic Orthodox, so she is vegan for many weeks and does not eat or drink some days. “It’s not from a specific part [of the Bible],” Salib said. “It’s just a practice of our religion. It’s part of being Coptic Orthodox.” (Photo by Ginger Schulte)
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