Pano October 2023

PA NO

The

Food Issue

LADUE HORTON WATKINS HIGH SCHOOL 1201 S. WARSON RD. ST. LOUIS, MO 63124 OCTOBER 2023 VOL. 73, ISSUE 3

contents // the food issue

panorama october 2023 // laduepublications.com

Editors’ Note Once a month, the Panorama staff partakes in a late night at school to finish our issue. As the hours drag on, staffers hole away in odd corners of the computer lab or vacant stretches of the hallway. So what, you may ask, brings this scattered group together halfway through the evening? The answer is always, and will always be, one thing: pizza. The smell can attract even the most adrift staffer into room 1311, to be rejuvenated by the healing properties of greasy cheese and overbaked crust.

We know all too well the unifying properties of food.

From production to consumption, it strengthens human relationships. That is why we chose food for the subject of this month’s specialty issue. We wish to highlight the unique qualities of food and how they apply to the Ladue community.

Look no further for the dish on one student’s experience in a part-time culinary arts program. A few pages over, learn how a cabbage roll recipe connects one student to her Lebanese culture and late mother.

While we emphasize the positive aspects of food, our in-

Panorama Staff Editors in Chief

Behind the Dish Editors

Tarek Al Husseini Riley Coates Mimi Zhou

Lathan Levy Laura Shareshian Mac Huffman

Art Editor in Chief

Food for Thought Editors

Olivia Chen

Olivia Chen Emily Liu

Photo Editor in Chief

In-Depth Editor

Vincent Hsiao

Web Editor in Chief Arti Jain

Associate Editors Mac Huffman Luke Lochmoeller Katie Myckatyn

Arti Jain

In the Kitchen Editor Jay Heintz

Restaurants Editor Luke Lochmoeller

À La Carte Editor Michael Zegel

Riley Coates

Tarek Al Husseini

depth covers the consequences that have been created by the harmful practices of mass-producing foods. In light of this, this month’s editorial urges community members to support local businesses. Elsewhere in this issue, we have foods recreated from popular media and a breakdown on how to curate the perfect sandwich. We extend our deepest condolences to anyone exploring this issue prior to lunch.

Behind the Dish Staff

À La Carte Staff

Josh Devine Alzhraa Mahmoud Nitya Nara Sarah Rohatgi

Sylvia Hanes Grace Kweon Ishaan Pandey

Food for Thought Staff

ID Editors in Chief

Frank Chen A’Mirra Turner

Mac Huffman Rory Lustberg Annie Zhao

In-Depth Staff

ID Staff

Ella Bender Cindy Liu Ira Rodrigues

In the Kitchen Staff

Grace Huewe Aaron Lin Ryan Snyder Celina Zhou Nyla Weathersby

Maya Mathew Kelly Zhang

Advisers

Restaurants Staff

Sarah Kirksey Abigail Eisenberg

Madeline Awad Ella Braig Marie Demkovitch Mason Eastman Will Kodner

Panorama Policy “Panorama is a student-led monthly newsmagazine that strives to inform and entertain Ladue students, staff and community members...”

CREDITS: Front and back cover photo by Vincent Hsiao. Design by Mimi Zhou.

02

Mimi Zhou

SCAN FOR the full Panorama newsmagazine policy

@laduepublications

Table of

Contents Sponsors

4

Behind the Dish Behind the Boba

5

The Dish on Davidson

6

Cheers, Salud, Ha здоровье

8

A Taste of Home

10

More Than a Recipe

11

LIVING THROUGH LULU’S

Restaurants

10 A TASTE OF HOME The influence of Indian cuisine on a student’s indentity

12

Living Through LuLu’s

12

Go Gyro, Go!

14

Hole in the Wall

16

A student’s life as the nephew of LuLu’s Seafood and Dimsum co-owner

In-Depth Starving the Planet

19

Editorial: Panorama Perspective

24

Food for Thought To Tip or Not to Tip

25

Feasting on Faux-thentic

26

The Perfect Sandwich

27

Infographic: By the Slice

28

In the Kitchen

34 EVERY WAY POTATO 7 unique ways to cook and eat a potato

spread design by Mimi Zhou

The Great Panorama Bake-Off

30

As Seen on TV

32

Every Way Potato

34

À La Carte The Perfect Plate

36

Prep Profiency

38

Diabetic Dancer

39

32 AS SEEN ON TV Recreating and reviewing food from TV shows and movies, including ratatouille from Disney’s “Ratatouille”

03

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behind the dish

Y

STORY BY LAURA SHARESHIAN

ou can find just about everything at the strip mall stretching from 9608 to 9656 Olive Boulevard.

The complex hosts a gym, a laundromat, a license bureau, a pizza parlor, a Party City and a handful of salons, but no place quite as sweet-smelling as Share Sweet, the popular bubble tea shop in Olivette.

Before her 16th birthday, Anna Dalton (12) was a frequent patron of Share Sweet. But when she was old enough to work, Dalton went to the bubble tea shop with a new ambition in mind: get hired.

“I came in and asked my boss if he was hiring, and he was like ‘Yeah,’” Dalton said. “They hired me on the spot.”

A year and a half later, Dalton continues to work at Share Sweet, making drinks, preparing desserts and keeping the shop clean and stocked.

Though Dalton fills a variety of roles, working as a barista is her favorite.

“I like making drinks because it’s fun,” Dalton said.

“Sometimes, the customer service part of my job can be draining, so being able to make drinks is nice.”

But her enjoyment isn’t limited to drink-making. Dalton is half-Taiwanese, so working at Share Sweet brings her closer to her background.

“When I go to Taiwan every summer, I always get bubble tea with my whole family,” Dalton said. “I get boba a lot when I’m there because it’s really cheap. It’s a nostalgic moment.”

Though milk tea and tapioca pearls have remained key ingredients, the drink has evolved over time since its emergence in teahouses. “[In Taiwan], they don’t do any of the creative drinks that we have in the U.S.,” Dalton said. “It’s all very standard drinks like jasmine milk tea, classic milk tea and fruit milk teas.”

At Share Sweet, Dalton enjoys some experimentation.

“When it’s slow, my coworkers and [I] can make new drinks and try out new recipes,” Dalton said. “That’s always fun.”

Through making drinks, decorating desserts and collaborating with colleagues, Dalton finds ways to enjoy her long workdays.

“I like making drinks,” Dalton said. “It’s just fun.” P

behind the

Boba

Anna Dalton works as a bubble tea barista at Share Sweet

spread design by Tarek Al Husseini | Laura Shareshian

Anna Dalton (12) shakes a milk tea order.

After working at Share Sweet for over a year, Dalton has familiarized herself with the menu.

“I have most of the recipes and the prices memorized by now because it’s been a while,” Dalton said. (Photo by Vincent Hsiao)

05

behind the dish // the food issue

The Dish On Madison Davidson reflects on her journey from home cook to aspiring restauranteur STORY BY ALZHRAA MAHMOUD & SARA ROHATGI

H

ARSH FLUORESCENT lights beat down on Madison Davidson (11), as she lines a ruler up to cut fresh russet potatoes into perfect batonnets and juliennes. There is a symphony of sizzling as she drops her starchy sticks into shimmering gold oil. She tastes her batch. “Needs more salt,” she notes. With the shriek of the bell she rushes onto the bus, scrambling with sheets of crumpled paper to finish any last assignments before it comes to a screeching halt in front of the school.

She hops off the vehicle, making her way into Ladue High School.

Madison attends South Technical High School for their culinary arts program. Her initial interest in cooking started when she was much younger, though, in a place many people can relate to: her family’s kitchen.

“When I was little, I watched my dad cook a lot,” Madison said. “So my earliest memories are me standing on top of a stepstool watching him.”

Inspired by her dad’s culinary escapades, a 12-year-old Madison started making herself breakfast.

“I would make scrambled eggs,” Madison said. “I burned a lot of pancakes. A lot.”

Over time, Madison has leveled up her cooking from foul flapjacks to dishes like crème brûlée. Lockdowns during the COVID-19 pandemic also provided an opportunity to advance her skills.

“When [the pandemic] started, [Madison] and my husband would make fancy desserts every weekend, which was a highlight of our week,” Madison’s mom Marteana Davidson said. “I think that may have made her even more interested in cooking.”

While her prowess in the kitchen

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panorama october 2023 // laduepublications.com

Davidson grew over this time, sophomore year was fall into the model of a public high presented Madison with the opportunity school can be unstable. to turn her passion for food into a viable “Madison does things in her own career prospect. way,” Marteana said. “She is not the typ“I’m in high school [and] I’m think- ical child and she’s very artsy and creing, ‘What do I want to do in my fu- ative. I don’t think her father and I felt ture?’” Madison said. “South Tech is a any hesitation because we knew she was good starting ground for me. They have very talented in this area.” professional cooking corporations tied Maness also believes that Madison to them that help us gain insight into the has what it takes to succeed. Working industry along with the curriculum.” in the food industry gives one high exSouth Tech is built upon imparting pectations, but Madison has managed to practical skills through hands-on learn- meet them. ing. They have programs encompassing “She’s what a teacher wants in their a variety of fields. In the case of culinary program as far as [being] very hungry arts, students are able to receive up to for knowledge,” Maness said. “She wants two semesters worth of college credits to learn and wants to be involved. That’s as the program mimics college level cu- when you can tell that this is somebody’s linary courses. passion, when they’re gung ho about it.”

“The goal every year is to get the After high school, Madison is plankids out there,” Madining to attend Forest son’s South Tech teachPark Community Coler Melissa Maness said. lege, known for their “Show them the many culinary program. She At the end of different opportunities aspires to work in the a stressful day, that they have and try to restaurant industry and cooking sifts out the find something that they travel the world to exnegative.” enjoy and can build on perience diverse culi-

“

once they leave.” nary traditions.

MADISON South Tech students “First, I feel like I DAVIDSON start their days in school have to work at a lot of where they attend classdifferent restaurants bees from 7:30-10:45 a.m. Afterwards, fore I can achieve my goal of making my they make their way to “regular school” own restaurant,” Madison said. “It is gofor core classes. Similar to typical high ing to take a long time in the restaurant school courses, the culinary program industry.” utilizes a textbook and has quizzes, but Madison’s unwavering passion for there are also many differences. cooking and baking, commitment to “For culinary arts, I feel like there’s honing her abilities continue to shine less [homework] and more focus on through. As she continues her journey at the kitchen,” Madison said. “I feel like South Tech and beyond, there’s no doubt there’s going to be more [focus] on the in Madison’s mind that she is destined kitchen as we get more into this year.” for a deliciously successful future in the Although South Tech sets their stu- world of cuisine. dents up with many opportunities for “Whatever she wants to do, she has success, some may think that participat- the potential to do,” Maness said. “I ing in a form of education that doesn’t don’t see anything holding her back.”

P

Madison Davidson stands focused as she slices a yukon gold potato into a batonnet, making slight adjustments to it to perfect the shaping of the piece. Her South Tech class worked on cutting and knife technique along with other foundational skills important to learning how to prep ingredients for professional restaurants and culinary settings.

“There’s a lot of important stuff that goes into the beginning of classes that doesn’t seem all that significant at one [init glance.”

Madison said.

(Photos by Mac Huffman)

Madison Davidson prepares and plates her Nana’s famous dump cake, known as pumpkin stuff. Despite the simplicity, the recipe has been one of Davidson’s favorites to make as it came from her grandmother. Although her skills leveled up beyond dump cake, her family still has a large influence on the food she makes. “It was my Nana’s recipe so I feel like it connects me to my family,” Madison said. (Photos by Mac Huffman)

spread design by Sara Rohatgi & Alzhraa Mahmoud

SCAN FOR Pumpkin Stuff Recipe

07

behind the dish // the food issue

panorama october 2023 // laduepublications.com The Tsygankov family toasts during a dinner together as a family. “Family dinner is so important,” Edna Rodriguez said. “It’s always fun and I love it.” (Photo by Mac Huffman)

Cheers,

Salud, На здоровье The Tsygankov family blends Russian and Mexican cuisine during family dinner

Family dinners for the Tsygankovs have become a constant time of togetherness in all of their lives.

HEN THE TSYG“It is so important to sit down ankov family enters and have a meal as a family,” father the kitchen, they Evgueni Tsygankov said. “That’s embark on a journey around the the one thing we do as human beworld. They scan their tickets and ings: we sit down and eat togethboard a plane that takes them er. So yes, we want to be together deep into their when we eat, and native cultures, that’s what we do as making stops in a family. Eating toCuliacán, Mexigether is part of our [On] Thanksgiving co and Moscow, ritual.” we eat Mexican food Russia.

During Twenty five years and my dad makes these travels, they ago, Edna Rodritraditional food from indulge in the cuguez and Evgueni Eastern Europe,” linary delights that Tsygankov both each stop offers, immigrated from MARTIN TSYGANKOV ranging from taMexico and Russia, cos to borscht. At respectively, to the the end of the night, they arrive United States. They both attendback home, seated around the ed the University of Oklahoma, dinner table. Although the fam- where they met, and then eventuily is not traveling the skies on a ally moved to St. Louis, Missouri, nightly basis, their different styles where they settled and had two of cooking allow them to taste and children, Martin Tsygankov (10) experience foods from all over the and Alexandra Tsygankov (11). world. The Tsygankovs come toDespite moving so far from gether to eat as one on a regular his hometown, Evgueni was able basis, leaving worries behind to to use traditional cooking to help enjoy the food of their heritage. him stay connected with his RusSTORY BY JOSH DEVINE & LATHAN LEVY

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“

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COMING TO

AMERICA Edna Rodriguez and Evgueni Tsygankov both moved

1000 miles

to Oklahoma

There, they both moved for college, which was

700

miles across the country

Finally, they moved

300 miles

to get to their new home in St. Louis

sian roots. He is able to channel his memories of growing up in Moscow into the food he cooks.

Even the act of enjoying traditional Russian meals, like kotletas, has helped him connect more with his culture and bring him back to a time when he was still living at home in Russia.

“I still remember the tastes from my childhood,” Evgueni said. “They have stayed with me throughout my life. It’s good to remember how it tasted when I was young, and remember how I was feeling when I was eating them. I cook to cook, and I enjoy the Russian food that I make.”

Mexican and Russian culture and traditions have become significant parts of the Tsygankov’s lives.

Eating their parents’ traditional cuisines has led Martin and Alexandra to connect with the culture that their parents were raised in.

The recipes that this connection was built on will stay with them for generations.

“I think they will [keep cooking my recipes],” said Rodriguez.

“I think Alexandra will win guacamole competitions in the future. I

LEFT: The Tsygankov family cooks a meal together Oct. 10. The whole family came together to cook a meal, and sit down for a usual family dinner at Edna Rodriguez’s house.

They made tortilla chips and guacamole, as well as kotletas, a type of Russian meat patty.

The recipes they make have been in their family for many generations and have become favorites for the whole family. “I love sitting at the dinner table with all the food,” Alexandra said. (Photos by Lathan Levy and Mac Huffman)

also think Martin will keep making corn chips. He loves them. I think they will pass down the cooking to future generations.”

Most people look towards the weekend for a time of relaxation and the opportunity to reconnect with their families. However, Martin looks forward to a different time of the week. “[The feeling of sitting down for family dinner] is probably one of the best,” Martin said. “I look forward to it during school because it’s a time when we’re all connected. It’s a really nice thing to have a family like mine during these meals.”

When Alexandra is able to dig into a traditional meal, like her mom’s famous carne asada, she is transported back to her parents’ countries of origin. She experiences the tastes and feelings of arriving in her favorite dishes’ countries of origin.

“I love it when my mom makes fried tortilla chips and guacamole, which are both homemade,” Alexandra said. “They are the best things ever and taste like I’m back in Mexico.”

When Alexandra actually visits her parents’ home countrys, she feels no judgment or confusion towards her food.

“In Mexico, the atmosphere is more loving, in a sense [that] there is nothing stopping you from eating what you enjoy,” Alexandra said. “[There is] no judgment towards your food.”

Even though their two cultures are separated by thousands of miles, they have fused into a single way of life and cuisine. The Tsygankovs come together and enjoy their own company traditions, through family meals.

“Mexican and Russian food are culturally diverse, and they’re from different sides of the world, but when they are combined, [they’re] perfect,” Martin said. P

SCAN FOR Edna Rodriguez’s full guacamole recipe

SCAN FOR Evgueni Tsygankov’s Kotletas Recipe

EDNA RODRIGUEZ’S FAMOUS GUACAMOLE IN 3 STEPS

1

Smash the avocados

spread design by Josh Devine

2

Chop some toppings

3

Squeeze in the lime 09

panorama october 2023 // laduepublications.com

behind the dish // the food issue

Tanvi Genti (12) explains how Indian food has influenced her. Genti grew up primarily with Indian cuisine, which she embraces.“I love Indian food because of its unique taste,” Tanvi said. (Photo by Vincent Hsiao)

Home STORY BY NITYA NARA

A taste of

Indian food influences Tanvi Genti’s life and identity

S

TANDING IN THE KITCHEN, Tanvi Genti (12) observes her father cooking an Indian dish: chicken dum biryani. Her father marinates the chicken pieces with a blend of spices, yogurt and lemon juice.

The powerful aroma of ginger-garlic paste and the tang of the yogurt with the sharpness of lemon juice transforms the kitchen into a world of spices.

Tanvi’s parents Shiva Genti and Neer

Genti relocated to St. Louis, Missouri from South India prior to her birth. She visits India once every year, and as she grew up she quickly noticed the striking differences between Indian-American food and actual Indian food.

“In India, there is always a high spice level because people there can tolerate so much spice,” Tanvi said. “But then in America, you have butter chicken that’s more of an Americanized version of Indian food.”

Overtime, Tanvi grew accustomed to spicy foods. Her parents helped her explore and taste different Indian dishes, allowing her to build a strong conne c t ion h e r cul-

N ICKE CH

BIRYANI

ture. Tanvi’s mother, Neer, cooks Indian food on a daily basis to make sure that Tanvi doesn’t forget her roots.

“Tanvi enjoys lots of Indian sweets made during festivals such as Diwali,” Shiva said. “She also likes a lot of Indian street food and always looks forward to [it] when we visit India.”

Adding on to Tanvi’s experience, when the Genti family visits India they notice some significant differences between Indian and American food.

“In India, food is much more fresh and is made on the spot, as well as the recipes are more authentic in India,” Neer said. “Also, the Indian food here lacks certain expertise in Indian traditional dishes like sweets and breakfast .”

Tanvi does more than simply love Indian food; she occasionally helps her parents prepare some Indian dishes.

“I’ve helped make dosa, which is a popular breakfast savory crepe,” Tanvi said. “Basically we grind some seeds together, ferment that batter overnight and then spread the batter across the pan in a really thin manner. Dosa is similar to pancakes but not as thick as them.”

Tanvi’s family occasionally gets together with their family friends to eat a variety of Indian meals. These gatherings have strengthened their bond with Indian cuisine.

“Although I was born and brought up with Indian food, once in a while we try other cuisines,” Tanvi said. “But the sense of being complete comes only with Indian food.” P SCAN FOR

Chicken Biryani recipe, an Indian rice dish made with spices and herbs.

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STORY BY MAC HUFFMAN

S

TEAM BILLOWS OFF an overstuffed pan of cabbage rolls as it’s taken off the stove. The steam dances with cigar smoke lofting in from the living room. Football commentary and card games echo throughout the house. Lisa Marie Anton and her then 5-year-old daughter, Sophia Anton (10), move around the kitchen in a choreographed dance. “[Growing up] on Sundays we would sit down [before dinner] and we would do Bible study for a good two hours,” Sophia said. “My Lebanese grandparents would drink coffee [and] smoke cigars. [It was] just total Lebanese vibes.”

Sophia clung to her mom as she cooked. From watching Lisa Marie, Sophia quickly fell in love with the process of making food to share with loved ones.

“It’s a surreal experience,” Sophia said. “When I’m in the kitchen, a smile just starts on my face.”

Lisa Marie was diagnosed with multiple myeloma, an incurable blood cancer, when Sophia was 5 years old.

“When she got sick, we didn’t

cook,” Sophia said. “There was no Sunday night dinner. There was no Lebanese food. I would have to often make food for me and my mom. So, I would make grilled cheeses, turkey sandwiches, spaghetti [and] anything that I knew how to make.”

Despite Sophia’s efforts, eventually Lisa needed more support than a 5 year old could give.

“She could barely walk because she was so sick,” Sophia said. “I was lost, so my uncle started coming more into the picture.

I stayed with him while she was in the hospital [and] rehab. So he became more of the father figure for me.”

Lisa Marie died December 2018 when Sophia was 10, taking her recipes with her. “[Cooking] is very time intensive,” Sophia’s uncle, Joe Anton, said. “[It’s a] Lebanese way to show your family or your friends that you love them.”

Lebanese dinners typically have many courses of revolving dishes. However, one dish will always be on the table.

“Cabbage rolls 100%, without a doubt, will always be on that table,” Sophia said.

More Than a

Recipe Sophia Anton navigates grief through cooking Lebanese cuisine

spread design by Nitya Nara | Mac Huffman

HOW TO

ROLL 1

Boil and peel cabbage

2

Mix meat and spices together

3

Roll meat into cabbage leafs

4

Mix tomato, lemon and aromatics together

5

Layer extra leafs on bottom of a pan

6

Place rolls in a pot with the mixture

7

Bring to a simmer for up to 3 hours

8

Flip rolls to cook evenly

9

Pull rolls out when soft and serve

SCAN FOR The full recipe & podcast form of story

Cabbage rolls are Sophia’s favorite dish, but she didn’t eat them for years after Lisa Marie died because there was no recipe for it.

“I woke up one day and I was like, ‘I really want a cabbage roll right now,’” Sophia said. “I found a recipe online [and] got the ingredients, but I had no clue what I was doing. I started prepping and I got into this flow. It was so weird because I knew what to do.”

The rolls weren’t exactly her mom’s, but they were delicious.

“I had no idea that I was able to do that,” Sophia said. “In that moment, I was like, ‘That was totally mom.’ [My mom] was helping me out there. I could feel her. I had no idea what I was doing, and then boom. I did.”

Recipes are kept alive through the people who make them. Sophia continues to cook her mom’s in order to keep her memory alive and pass the recipes down.

“When I lift up the lid and let the steam hit my face, it takes me back to my kitchen in my childhood home,” Sophia said. “I can feel my mom. I can hear her voice, her laugh, I can smell her perfume and I can feel her body because [I was] always hugging [her].” P

LEFT: Sophia Anton (10) inspects a cabbage roll. Her recipe was inspired by her mom who died in 2018. “I feel connected to her [when I cook]. I can feel her presence,” Sophia said. (Photo

by Mac Huffman) FAR LEFT: Cabbage rolls simmer in a pot.

The Anton family Immigrated to the U.S. in 1904 and has maintained their Lebanese recipes.

“Knowing I’m cooking for family and friends always adds extra love to the pot,” Sophia said. (Photo illustration by Mac Huffman)

11

restaurants // the food issue

Co-owner Jerry Li stands next to his nephew Edison Lu in their family-owned restaurant LuLu’s Seafood and Dim Sum Oct. 5. The two spent nearly everyday together greeting customers, serving their famous Cantonese food and maintaining the restaurant.

“The restaurant is a family business. The whole family is working together and contributing their skills to keep the restaurant alive,” Lu said.

(Photo by Vincent Hsiao)

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panorama october 2023 // laduepublications.com

Living Through Edison Lu describes balancing school and his family’s business, LuLu’s Seafood and Dim Sum

“

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LuLu’s STORY BY MADELINE AWAD & MASON EASTMAN

E DON’T GET pay the bills, but a lifestyle. The courses so he could lend a help-

days off,” Jerry Li, co-founder of LuLu’s Seafood and Dim Sum restaurant, said. “Seven days a week. 80 hours. ” The Li and Lu families expected nothing short of a challenge when arriving in the United States ready to begin their new life. Embodying the do-it-yourself mentality, the family wanted to create an environment reminiscent of their Eastern roots when they set out founding their own restaurant.

For Edison Lu (11) and his family, managing LuLu’s Seafood and Dim Sum is not only a job to

Lulu’s that is now a staple for tra- ing hand when needed. While ditional Chinese Edison’s activity cuisine in the St. schedule differed Louis area started from his classwith the Li and mates, he had no Lu families and problem spendI’m very happy to their laborious ing those extra see that this idea trek from China hours at LuLu’s, and dream of theirs to the U.S. which eventualhas come true.”

Edison’s ly became like a two worlds, the second home.

EDISON LU restaurant and his “During my home life, quickchildhood, I ly integrated into spent a lot more one as his family developed the time at the restaurant,” Lu said. restaurant. Edison found himself “Since my parents are very busy utilizing virtual extracurricular managing, I have to be here phys-

“

Edison’s Eats

Edison Lu reveals his personal favorites from the LuLu’s menu CHICKEN FRIED RICE

WALNUT SHRIMP

The fragrant and flavorful chicken fried rice is a classic Chinese dish that never fails to satisfy one’s taste buds. Each spoonful of the fluffy rice is perfectly complemented by the delightful combination of scrambled eggs, crunchy carrots and sweet peas. The juicy and tender chicken pieces add a burst of savory flavor to this amazing dish, making it an irresistible treat.

Imagine a plate of succulent jumbo shrimp that is cooked to perfection. The seafood flavor is perfectly balanced with a sweet honey sauce that coats every inch of the shrimp. The shrimp is then served on a bed of vibrant green broccoli. This delightful combination of walnut shrimp and broccoli is a popular Cantonese meal that is sure to tantalize your taste buds.

ically most of the time.”

The highly coveted restaurant has earned an outstanding reputation by producing authentic dim sum, a food style that contains a collection of smaller dishes that are shared amongst a group of people. However, this isn’t accomplished in a mere day’s work.

Li and his crew of chefs, waiters and other staff work overtime to produce the high-quality food the community knows and loves.

“Restaurant work is tedious and most people don’t like it,” Li said. “The restaurant needs to be cleaned, the food needs to be prepared and the dishes need to be washed. It’s like taking care of a home.”

LuLu’s food has been beloved by the Ladue community for decades, so much so that it is now sold in local supermarkets such as Dierbergs and Schnucks. However, locals are not the only clientele. The restaurant has even

HOW TO: LULU STYLE DUMPLINGS

1 make dough

2 prepare filling

3 shape and fill

4 boil or fry

5 share and enjoy

SCAN FOR a review of Lulu’s most popular dishes

spread design by Madeline Awad and Mason Eastman

become a popular destination for food enthusiasts who share a common quest for the experience of indulging in Cantonese cuisine.

“Every day is a different story,” Li said. “We get all types of different customers, and you constantly meet new people.”

Upon entering the restaurant, customers’ eyes are inevitably drawn toward the large display of glimmering trophies lined neatly along a display case. One may assume that assets like these are the family’s most prized possessions. However, the true value of their hard work is far less tangible than materialistic things, such as awards and reviews, but rather lies in the pride Edison feels for his family and what they have built over the years. “[LuLu’s is special] because my parents have put a lot of work into this,” Lu said. “I’m very happy to see that this idea and dream of theirs has come true.” P

13

restaurants // the food issue

panorama october 2023 // laduepublications.com

Go Gyro,

Go!

Diving into Orzo Mediterranean Grill origin story and what they are today

STORY BY WILL KODNER

L

ATE NIGHTS FOLLOW long days of cooking on the grill. To the left, a calculator, to the right, piles of food supply receipts, employment papers and rent releases. An employee didn’t show up for their shift, the restaurant is crowded and the impatience of customers starts to nag. The weight of everincreasing costs lies deep into the struggles of running a restaurant.

Former GoGyroGo food truck owner and current owner of Orzo Mediterranean Grill, Nick Cowlen Sr. has faced the perpetual challenges and obstacles of being self-employed. Dealing with being a new business owner during the COVID-19 pandemic, the challenge of running a restaurant was exacerbated by the lack of customers and rising inflation.

“You take a business that’s already extremely difficult, even under the best of circumstances, and [it] makes it almost

14

HOW TO

ORZO 1

Find Orzo on Olive Boulevard

2

Walk up to ordering station

3

Browse menu

4

Order desired food

5

Watch the magic happen

6

Enjoy the food

7

Make sure you order greek fries

SCAN FOR the full Orzo Mediterranean Grill Menu

the time that was exclusively how impossible,” Cowlen Sr. said.

Cowlen Sr.’s restaurant I made a living,” Cowlen Sr. said.

Orzo Mediterranean opened “In 2008, during the financial approximately six weeks before crisis it sort of fell on the sidelines.

I had to think of the pandemic something else began and was to do to get quick forced to close for supplemental three months until income.”

“You take a business that’s June 2020.

Prior to already very difficult, “Our sales Cowlen Sr.’s even under the best of were growing opening of circumstances, and [it] weekly for [those] his stationary makes it impossible.” six weeks. [It was] restaurant, he exponential and NICK COWLEN SR. ran a mobile we were ramping food truck up so fast, and under the name then COVID hit,” Cowlen said. “The last day GoGyroGo. Cowlen Sr. ran the before we shut down, our sales truck for nine years along with his on Saturday were 50 bucks and it wife, but he eventually foresaw a was freaky. I think we would have few problems with the constantly been where we [are] today within traveling truck.

“It’s more challenging because a few months back then.” every day you have to scout Before greek fries and gyros, locations, and there’s just a lot Cowlen Sr. was more familiar of logistics [and] a lot of things with the real estate and the housethat can go wrong,” Cowlen said. purchasing industry.

Trucks break [and] equipment “We were in real estate and breaks, I’d rather have the apartment buildings, but back in

“

LEFT: Nick Cowlen Sr. scoops tzatziki. The tzatziki has always comlpemented their greek fries. “The most memorable experience working, though, is there was one time I had to get up at 6 a.m. and go in deep clean the restaurant for hours and hours,” Cowlen Jr. said.

BELOW: Nick Cowlen Sr. packages up Orzo’s greek fries.

Everything is made fresh in the restaraunt each morning. “[The] food is made fresh at the beginning of every day so if there’s extra food leftover, they’re gonna throw it out or bring it home or give it to someone,” Cowlen Jr. Said. (photos by Mac Huffman)

customers come to me.”

Cowlen Sr. is not new to the food industry whatsoever.

At 14, he helped manage his father’s catering business for weddings, bar/bat mitzvahs and office parties. Cowlen Sr. wanted to prove to himself that he was capable of running and owning his own restaurant after seeing what his father did as a kid.

“Having seen my dad work as hard as he did and the hours he put in, I thought that I would never get into the restaurant business,” Cowlen Sr. said. “For me, it was a personal challenge. I just love food and I love cooking and I love seeing people satisfied.”

Cowlen Sr.’s son Nick Cowlen Jr. (12) understands the ethnic pride that goes into owning a restaurant, especially a Mediterranean one.

“Both sides of my family are Greek,” Cowlen Jr. said.

“Mediterranean and Greek food is kind of what we know.”

Part of the inspiration Cowlen Sr. got for the restaurant came from

traveling to Texas. He was trying to figure out the logistics for Orzo.

He eventually settled on having signature dishes along with buildyour-own entrees. They serve food with a Chipotle-like ordering style with non-customizable dishes also being available.

“I went to Dallas [and] San Antonio to all these Mediterranean chains, to kind of get ideas,” Cowlen Sr. said. “The thing that was best about that was that I discovered what not to do more than what to do.”

Orzo feeds people everyday and is open from 11 a.m. to 8 p.m. seven days a week.

“I’m considering opening a second [and] possibly third location, so that will be the next step,” Cowlen Sr. said. “I wanna make sure this one is running like a well oiled machine before I expand.” P

spread design by Will Kodner & Luke Lochmoeller

SCAN FOR Will Kodner’s food review on Orzo Mediterranean Grill

15

restaurants // the food issue

panorama october 2023 // laduepublications.com

Hole in the wall Gobble Stop Smokehouse

Little known restaurants in the St. Louis Area STORY BY ELLA BRAIG

1227 Castillon Arcade Plaza, Creve Coeur, MO 63141

“Where the bird is the word,” reads their catchy slogan. This family-owned restaurant serves reasonably priced barbeque that’s impressive in quality and quantity. When the waiter brings out the turkey leg, chicken wings and turkey burger, customers can assume they’re in for a treat. Along with delicious food, the accommodating staff brings the warmth to the table.

Many of the customers are friendly with the employees and frequent the restaurant.

Stepping into Gobble Stop 3301 Meramec St, St. Louis, MO 63118 Smokehouse, patrons can expect Craving something flavorful? Head on to have both their down to Tacos La Jefa! Located inside BBQ and soUrban Eats, a food hall in Meramec, this cial needs met. weekend-only pop-up shop is one of three restaurants situated inside one building.

This eatery serves Mexican cuisine such as burritos, quesadillas and tacos. The latter of the three is served with tangy sauce that perfectly complements the mild main course. The menu’s stand-out dish is the quesabirria, which is stuffed with tender meat and impeccable cheese pulls.

Tacos La Jefa

16

Cate Zone

8148 Olive Blvd, University City, MO 63130 Cate Zone is a sit-down cafe located in University City that specializes in Northeast Chinese cuisine. Upon entering the building, customers may notice that the space is particularly confined. However, the restaurant’s small scale only adds to its cozy atmosphere.

Equipped with a friendly staff, they bring their authentic cuisine right to the table. Here, Chinese culinary traditions come to life. The menu offers a variety of food ranging from meats to vegetables. The soft tofu stands out in particular, which is smooth in consistency and has just the right amount of spice. Cate Zone is also famous for its Peking Duck, General Tso’s Chicken and savory Shrimp Mein.

Honorable Mentions

Top rated hole in the wall restaurants

Shaking Bowl

Soup Dumplings STL

The Shaved Duck

5544 Telegraph Rd, St. Louis, MO 63129

8106 Olive Blvd, St. Louis, MO 63130

2900 Virginia Ave, St. Louis, MO 63118

No, it’s not a bowl that shakes.

It’s a phenomenal Korean Japanese grill! While the space itself is small, the menu is nearly infinite, making it the perfect restaurant for customers who like to try a variety of foods.

Soup dumplings get an upgrade at this family-owned restaurant.

Crafted with care and precision, their dumplings will satisfy just about anyone’s hunger. If you are wanting to try soup dumplings, definitely check it out!

The Shaved Duck is fire! Get it? Because it’s a smokehouse?

Sorry, bad joke. But you know what isn’t bad? Their deliciously smoky barbecue and sandwiches. While here, you can also listen to some great live music.

Top Secret

Students favorite hole in the wall restaurants in St. Louis

“Thai Nivas, they have really good Thai food. It’s the best Thai food I’ve ever had.”

Laura Iacone (9)

spread design by Marie Demkovitch

“La Taqueria Durango, [my favorite thing to eat there] is the carne asada tacos and salsa verde.”

Armony Nichols (12)

“Revocup, it’s more of a cafe type thing. They have pastries and coffee.”

Fanuel Amede (9)

17

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panorama october 2023 // laduepublications.com

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18

”

Yelp Review

in-depth

Starving the

Planet

How the unsustainable production of food perpetuates environmental issues

spread design by Tarek Al Husseini | Ella Bender, Arti Jain & Ira Rodrigues

19

in-depth // the food issue

panorama october 2023 // laduepublications.com

Environmental effects of

STORY BY KATIE MYCKATYN AND CINDY LIU

COFFEE

PHOTOS BY VINCENT HSIAO AND MAC HUFFMAN

W

HILE WALKING through colorful aisles at the local grocery store, brightly packaged food jumps out from behind every corner. Labels, preaching “all-natural” in verdant green, populate the produce aisles. Inevitably, a choice arises. Which of the 12 different brands of beef should you buy? Does it even matter? While it may come as a surprise, the continued demand and production of industries such as cattle has created detrimental consequences for the environment.

Industry Issue Since 11,000 B.C.E., humans have relied on the cultivation of crops and the ownership of domesticated animals as their primary sources of food. As humans adapted to an evolving world, our utilization of agricultural commodities continued. However, the manner in which we’ve pursued those commodities have been modified to fit with the times. Nicki Morgan, Community Outreach Coordinator for Known & Grown STL, has promoted adaptable food communities since the organization’s establishment in 2019. She

Sun grown coffee plants

produce

3

times more

coffee beans than shade grown coffee plants

75% of coffee production

destroys

migratory bird habitats

140

liters of water are necessary for one cup of coffee

SCAN FOR Information on the Three Sister system

discusses the environmental imThis isn’t the only example of pacts of modern food production. loopholes that corporations use “The systems that we have in for their labels. Ambiguity can place now are causing more harm also create another issue: the act than good,” Morgan said. “[These of greenwashing. systems] are directly impacting “Greenwashing is intentionally climate change and that is impact- misleading marketing that coming human civilization through panies will use to make you think more intense climate events that that you’re buying a product that also threaten the food supply, that is more sustainable, more envithreaten our environment [and] ronmentally sound, when it isn’t that threaten our homes.” necessarily,” Morgan said. “GreOn both local and global scales enwashing uses words like ‘natof food producural’ or particution there are lar colors, often many aspects green, to manipthat the public ulate consumers. isn’t aware of.

The best way to Take some time to Corporations that combat this is to really think about sell commodities avoid marketing where your food with two or more with words that comes from.” ingredients are have no meaning KELLEY KREJNIK required to list or proof to them.” their ingredients More than on the product, 70% of the food but often conceal where they are that we consume is altered so that sourced. When it comes to the it is no longer in its natural state. food industry, Sustainable Inves- These products, known as protigations teacher Kelley Krejnik cessed foods, are manufactured recognizes the faults in labels. in a way that causes various dan“We do not have very clear reg- gerous situations in agriculture. ulations, even on things that say These situations affect both farmall-natural or organic,” Krejnik ers and the commercial livestock said. “There aren’t very strict reg- that they raise. ulations or monitoring of what that “There’s a number of [proactually means. So, a consumer’s cessing] companies that employ perception of the impact of what farmers that are raising animals they’re buying and what the seller that go to these processors,” Morhas actually [done in producing it] gan said. “The farmers don’t own might be completely different.” those animals, larger corporations

“

Fertilizer

Sources: Smithsonian National Zoo, PressBooks, Green Matters, Rainforest Rescue, Greenpeace

20

Synthetic fertilizer accounts for about

50% 2 percent of global emissions

of nitrous acid is produced by the fertilization industry

Forestation

Between 2015-2017, tropical forests released

80%

of global deforestation is linked to agriculture

billion tons of carbon dioxide

own them. These farmers are regularly squeezed by these companies. They’re put in a tight place, and they don’t really have a lot of options. They’re at the mercy of these big corporations. Often their livestock isn’t treated humanely by big companies, but [the farmers] don’t have the power to do anything within the systems that exist because of the monopolies within the agricultural world.”

Cultivating Consequences The continued reliance on harmful products has had critical impacts on both our planet’s environment and its people. “[Food sustainability] affects you whether you believe it or not,” Morgan said. “It’s going to affect everything around us. So many of our most prevalent diseases today are directly correlated to our food system, our diets and the food that we tend to eat every day. We as a society are becoming sicker and sicker, which means we rely more and more on health care systems that aren’t really addressing those issues, and that also are controlled in some ways by the same companies that produced the chemicals that caused the environmental degradation and the poor health outcomes to begin with.”

Human impact goes further than simple pollution; our exploitation of natural and nutri-

Environmental effects of

ALMONDS In order to produce one almond,

3.2 gallons of water are

required

82%

of almonds are produced in California, resulting in

droughts Almonds produce

1.6

million

tons of wood waste each year, including the shell and husk

SCAN FOR Known & Grown STL Website

spread design by Ella Bender, Arti Jain & Ira Rodrigues

tional resources is the root of food, we just choose to use a lot of vast ecological issues. Senior Eva it to produce other things,” MorBusker, head of communications gan said. “That type of production for SAGE, reflects on other causes creates a lot of environmental confor environmental destruction. tamination, either through excess “One of the biggest environ- nutrients, which can have devasmental impacts is the cattle indus- tating impacts on aquatic life or try,” Busker said. “The way that the health impacts of using variwe mass produce red meat is sur- ous chemicals have been shown to prisingly really, really bad. It pro- have a negative health impact on duces a lot of methane gas [and] humans.” carbon emissions.”

The environment includes us, Methane gas and other carbon and though people are the perpeemissions are the primary compo- trators, we are also the victims. nents of greenhouse gasses. They Anything we do to the environget caught in the Earth’s atmo- ment comes back to harm us. sphere, trapping “The way we the sun’s heat and farm affects hucontributing to man health on a global warming. number of levEveryone can do “Global warmels,” Morgan ing is just about said.

“Whethsomething in their on its way to beer it is through own way and in ing the biggest intoxic chemicals their own capacity.” ternational issue in an environNICKI MORGAN of the next few ment, whether decades,” Buskit is pollution of er said. “Even if water sources, we stopped gas emissions today it whether it is degradation of land would still be too late to prevent so that it is not as viable for future the collapse of many of our cur- food production or whether it is rent ecosystems and even human through the production of heavisocieties.” ly processed foods that are really As a result of the way food is terrible for our health, that are not produced, our terrestrial environ- providing the nutrients that we ment is taking a major toll, but the need to have healthy bodies and marine environment has been af- minds. It all goes back to human fected similarly. health, no matter what is being im“We have the land to produce pacted.” P

“

21

in-depth // the food issue

panorama october 2023 // laduepublications.com

Livestock

Seeking Solutions Without the curtain of ignorance shrouding the environmental reverberations from human food production, the path forward still remains difficult to see. In the face of this issue and the complications that grow from it, everyday people have risen up in defense of the natural world. “[Sustainable Investigations] is a class that helps us ask questions about how the world is going to deal with the challenge of climate change and global warming,” Krejnik said. “We’re talking about the economic, the social and political aspects of what you learn about in your science classes.

How are we going to cope, be resilient and create solutions to help us avoid the worst or overcome the challenges that lie ahead?”

On a larger scale, people such as Morgan take bolder action.

Morgan’s program, Known & Grown STL, takes a stance by supporting local farmers and trustworthy sources of food. “[The Known & Grown] mission, broadly, is to build a resilient and equitable food system,” said Morgan. “The way that we do that is by supporting and promoting sustainable farmers within 150 miles of St. Louis, which is what we consider the St. Louis foodshed.”

Morgan finds that there are several ways for the St. Louis

22

Environmental effects of

PALM OIL

66 million

tons of palm oil are produced

annually

400 thousand hectares of trees were

deforested because of palm oil

36%

of the world’s oil comes from palm oil Look for RSPO certified products

Use the PalmOil Scan app to check if products are certified

SCAN FOR PalmOil Scan App

community to make their own extensive efforts. One of these examples is standing up for change in where our food is sourced.

“Actively engage in an understanding that policy and advocating for change, things like talking to your local politicians, is a way to show that we actually do want change as constituents,” Morgan said.

However, it is understandable that not everyone can change their lifestyles to become more environmentally conscious. Busker encourages community members to fight back with small steps.

“The best thing to do is to support small businesses and local farms,” Busker said. “Local produce and meat are almost always more sustainable made than anything that’s mass produced.

If you’re at the grocery store and you’re not able to buy something locally made, focus on less plastic, less packaging. There are always choices to be made that will have an impact.”

It can be hard to manage such a dilemma at home alone, or without much direction. This is why at school, SAGE is working to use more compostable items, making it easier for students to contribute their part. “[SAGE has] been focused on seeing if the school could switch to compostable silverware, compostable napkins, compostable

Cows require

14 lbs. of vegetation to produce beef

food trays,” Busker said. “They can still go in the trash, but [we’d be] removing that plastic and those materials that are going to take hundreds of thousands of years to decompose.”

There are many reasons why it can be too strenuous to aim for a different diet to avoid the environmental aftereffects. However, by visualizing how actions may contribute to the problem, and if there is an alternative, that can suffice to make a difference in the cause.

“The question I would always ask myself is: does this practice cause harm?” Morgan said. “And if it causes harm, do I need it? Or is there a way to do it differently?

Is there a way to at least mitigate some of the harm? And within that, there are always going to be compromises.”

The most crucial aspect of a possible solution is staying educated on a topic that affects everyone and everything. Through endeavors both minor and laborious, understanding the issue and spreading the information is essential.

“I think the biggest thing is for people to educate themselves,” Morgan said. “Knowing and being realistic that one person on their own isn’t going to change the food system. But you can do one little thing, and I can do one little thing, and we can all do our best to move things in a positive direction.” P

15% of greenhouse gas emissions come

from livestock

Agriculture is the biggest cause of deforestation globally

Crop production causes soil erosion and harms soil health

26%

of global

greenhouse gas emissions are due to food production

Production of nitrous acid through crop fertilizers kills aquatic life

103 million tons of food are wasted each year

Baking together

the impacts spread design by Ella Bender, Arti Jain & Ira Rodrigues

23

editorial // the food issue

panorama october 2023 // laduepublications.com

Various local produce is displayed at the Kirkwood Farmers’ Market Oct. 23. (Photo

by Mimi Zhou)

Community members should make a conscious effort to support local businesses over popular chains 14 OUT OF 14 PANORAMA EDITORS AGREE

T

HE 2:30 BELL RINGS, MARKING the end of what seemed like the hardest math test of your life. Now, the only thing on your mind is where you are going to eat to treat yourself. But, deciding is the hardest part. Often in this situation, fast food seems like the easiest choice. It’s faster, cheaper and more convenient.

Most people have found themselves in this exact situation, following their cravings towards convenience, but a ten dollar order supporting a multimillion dollar corporation isn’t always the best option.

According to the U.S Chamber of Commerce, 90% percent of all restaurants in the United States are considered a small business. However, almost 85 million Americans consume fast food every day, often leaving our mom-and-pop shops behind. Choosing to eat local has immense benefits over supporting a large company. All large companies had their humble beginnings and it’s important to help our local places achieve as much success as they can.

Large companies cut corners when it comes to spending their wealth, that’s no secret. Choosing a lunch spot isn’t just about where your money goes but how your body reacts to what you consume.

Businesses are designed to make money, but when it comes to protecting our health, why take shortcuts?

Large chains often serve pre-packaged and reheated meals that are prepared rather than cooked. Un-

wanted oils and chemicals, like preservatives, often find their way into our fast food. On the other hand, local restaurants frequently use locally-sourced ingredients, as many of these establishments don’t have the liberty to place mass orders from factories.

To further this idea, locality isn’t just in the food, but in the people as well. Many small businesses are owned and operated by members of the community.

You can find Ladue families in our very own school who run restaurants and other businesses. The closeness and feeling of community is what drives each and every place. It’s more than just a restaurant, it’s where you have that late night study session, that morning coffee that’s made just right and even that first date spot. In ten years, that Mcdonald’s will be the same McDonald’s it has always been, but you’ll remember the times you had in that little hole in the wall.

The sense of community that lives inside local restaurants is near impossible to find in these large million dollar corporations. Business owners struggle every day to draw customers into their doors, and after the pandemic bringing customers in has been harder than ever. Lack of people going out has made it harder for businesses to compete with the online presence many larger businesses have. What many don’t realize is they have a greater impact than they think. Their decision supports families, friends and the whole community. Your choice matters to someone, and even just thinking twice about where your cravings call you can help support the businesses that truly need it.

Editorial Note: Each editorial, Panorama selects an issue that the staff thinks is important to address and expresses a view that belongs to the majority of the staff. Panorama welcomes the opinions of its readers, and encourages letters to the editors. Please bring signed letters to room 1311 or email Panorama at publications01@ ladueschools.net. Panorama reserves the right to revise submissions for length as long as original intent remains unaltered.

24

food for thought

To Tip or Not to Tip? Both sides of the tipping debate fail to grasp its true nature

STORY BY FRANK CHEN

H

OW DID MANSA MUSA’S

famous pilgrimage to Mecca in 1324 affect modern tipping culture? The answer, of course, is not at all, but the fact that I actually had you for a moment there just goes to show how confusing tipping culture can be sometimes.

Tipping has been a subject of fierce controversy ever since it first became widespread in the United States following the Civil War. Supporters of tipping have long asserted its necessity to support underpaid workers and motivate them to work harder, whereas its critics argue that workers do not deserve extra money and certainly not from consumers. Clearly, one of these two must be wrong. Or perhaps they both are.

One of the first American businesses to encourage tipping was the Pullman Company, a railcar company which began hiring freed slaves as porters in 1868. To save money, the Pullman Co. paid its porters next to nothing and offset this by encouraging its wealthy customers to leave tips. According to the Restaurant Business Magazine, these practices saved the company $75 million (inflation-adjusted) in 1916 alone, and were used to justify measly wages. Tipping was soon adopted by restaurants and hotels and quickly became widespread across the

hospitality industry, the restaurant industry and more.

The only reason why the owners of so many companies would so rapidly adopt new policies would be to benefit themselves — and when they take a greater share of the profits, their workers are left with less.

The fact that tipping culture ultimately harms workers is further backed by analyzing our wage laws as a whole. The fact remains that American businesses do not need to pay tipped workers the minimum wage. When the Fair Labor Standards Act was first passed in 1938, a minimum wage was established to protect workers from the capitalist tendency to underpay them. However, tipped workers were conspicuously excluded. It was not until much later that a minimum wage for tipped workers was established, and even then, it was significantly below the normal minimum.

Even today, the inequality remains. According to the U.S. Department of Labor, the minimum wage for tipped workers is $2.13 per hour, whereas the normal federal minimum wage is $7.25 per hour. In other words: business owners save more than 70% off on wages when they allow their workers to receive gratuities.

But that’s not all. While tipping culture allows businesses to pay their workers low wages, it also works in reverse: these low wages are what made tipping culture necessary in the first place. This is the most insidious thing about

spread design by Riley Coates | Frank Chen

THE NUMBERS DON’T LIE Restaurant owners owed

39

million dollars in back wages in 2016 alone.

The minimum wage for tipped workers is

70% lower.

31%

of Americans feel pressured to tip.

SCAN FOR tipping culture in other countries

Sources: Eater Magazine, Forbes

tipping culture — it perpetuates itself. Under the guise of caring for workers, business owners have managed to boost their own profits by permanently shifting labor costs to customers.

Looking back at the history of tipping, it becomes clear that the widespread adoption of this practice in the United States was not based on the kindness of customers, nor was it a creative scam to get “undeserving” and “ungrateful” workers more money. Rather, it was the cynical calculations of bosses and executives that created this process. The ploy to replace stable, dignified wages with tips was designed by owners to benefit owners — at the expense of everyone else.

Workers deserve to have a stable income without worrying about the whims of consumers, and consumers should not be responsible for a worker’s wages.

There is no reason to deny waiters, busboys and others in the hospitality industry what all others are guaranteed by law.

While tipping as an individual action helps underpaid workers, it cannot be denied that as a wider practice it only harms them in the long run. Hopefully, we will someday reform our minimum wage policies and end this centuries-long debate. Until then, tipping is bad, but tip. P With trembling fingers, the indecisive student faces the most dire dilemma of his life: to tip or not to tip. (Photo

by Lathan Levy)

25

food for thought // the food issue

panorama october 2023 // laduepublications.com

Tex-Mex

F

ROM TEXAS CAME an extraordinary cultural phenomenon: Tex-Mex cuisine. If you’re from the U.S., you’ve definitely eaten it. From breakfast burritos to your Taco Bell order, Mexican food has been surprisingly ever-present in the minds of Americans. Yet these culinary staples aren’t actually authentic Mexican foods, they’re Faux-thentic, meaning that they are simply a unique and often misappropriated interpretation of another culture’s cuisine.

Take Chipotle. I love Chipotle – in fact, I may even be a little obsessed. But really, it’s absurd how they can just take a bowl of

rice and toppings and call it Mexican cuisine. I mean, the closest they’ve ever gotten to authentic is by selling Jarritos, a Mexican soda. If they wish to label themselves as “Mexican,” they should include some widely known Mexican delights such as tamales, chilaquiles and chile con carne in their menu or incorporate authentic elements into their bowls and burritos. So many Americans already love their Mexican “inspired” fast food, so introducing traditional elements into their offerings would serve to elevate their menu. P

Burrito Bowl

Guacamole White corn Pinto beans Chicken Salsa verde Pico de gallo Queso Lettuce Fajita veggies

Origins: Unknown Deconstructed burrito popularized in U.S. by Chipotle, only popular in Northern Mexico

Feasting on

Faux-thentic

STORY BY EMILY LIU & AMIRRA TURNER

Fast food restaurants should make more of an effort to be culturally authentic

Orange Chicken Origins: Hawaii Sweet and sour dish inspired by Hunan flavor

26

Chinese-American

A

NOTHER INFAMOUS faux-thentic restaurant is Panda Express which, personally, I adore — the orange chicken and egg rolls are amazing — but, unfortunately, it’s a total rip-off. Their food never really tasted like it was representative of Chinese cuisine to me. But, unlike Chipotle, which was established by white Americans, Chinese food chains like Panda Express have been historically founded by Chinese immigrants. In America without their traditional ingredients, the Chinese diaspora were forced to innovate, creating Chinese American cuisine that’s delicious

in its own right, but entirely separate from cultural Chinese foods.

Sadly, over time, these restaurants began to create Americanized “franken-food.” To stand out, Panda Express should offer Chinese staples such as Peking Duck or Mapo Tofu. Nonetheless, they have a regular customer with me. P

Kung Pao Chicken is traditionally made with Szechuan Peppercorns, which the U.S. banned from 1968 to 2005.

Kung Pao Chicken Origins: Szechuan Made with peanuts, chili peppers and veggies

Sources: Chipotle, NPR, Panda Express, USDA

T

HE ART OF MAKING a perfect sandwich is not to be overlooked. It’s an ancient craft, sharpened by the passage of time and honed through the making of mistakes. And believe me, as someone who’s made many, many mistakes in my pursuit of the perfect sandwich, my skills have been honed.

In my 17 years on this planet, I’ve made hundreds and hundreds of sandwiches (usually half-awake, stumbling through the kitchen at 6 a.m.). This, at least I hope, qualifies me to comment on what constitutes a good sandwich. And like many other sandwich-makers, I have strong opinions on this matter. What techniques to use, how ingredients should be prepared beforehand, what ingredients to use, what ingredients not to use, how to slice the sandwich, how to eat the sandwich and the list goes on and on.

But how does one make the perfect sandwich?

There isn’t an exact answer, as is often the case where such sensitive matters are concerned. But the beauty of the perfect sandwich lies in its flexibility. The ingredients and techniques don’t need to follow a specific grocery list or laboratory protocol. The perfect sandwich doesn’t need cheese aged in an underground monastery, tomatoes harvested on a blood moon or bread baked with magic fairy flour. Instead, the perfect sandwich simply needs to fulfill a set list of criteria. It doesn’t need to check every box, it just needs to check the right ones.

So how do you know when all the right boxes are checked?

You don’t.

Recognizing the perfect sandwich isn’t something your brain does. It’s something your heart does. Because when you bite into the perfect sandwich, you’ll feel the magic. P

spread design by Olivia Chen | Mimi Zhou

The Perfect

STORY BY MIMI ZHOU

Sandwich Mimi Zhou’s ultimate guide to making the perfect sandwich

BREAD sourdough chewy a little tangy

ONION red onions soaked in ice water or in vinegar brine overnight (pickled)

TOMATOES beefsteak tomatoes sliced 1/4 inch thin

CHEESE swiss cheese mildly hole-y two slices

LETTUCE iceberg lettuce refrigerated crisp

SAUCE spicy brown mustard optional: mayo

27

infographic // the food issue

panorama october 2023 // laduepublications.com

By the A look at pizza and students’ opinions on it

Slice

Hawaiian Pizza actually comes from Canada.

Created by Italian immigrants in the 1900s, Pepperoni Pizza is a beloved classic.

Tomato Sauce

er pp e P

Cheese Pepperoni

on i

Tomato Sauce Cheese Ham

Hawa ii a n

Pineapple

M

Tomato Sauce Cheese

ex

n ica

Seafo o

d

Seafood Pizza is known as Frutti di Maire in Italy.

M

Basil

Tomato Sauce Cheese Various Seafood

Tomato Sauce

Cheese

Rich in vitamins, minerals, and antioxidants, Veggie Pizza is the healthiest variety.

Veggi e

Allegedly invented in 1861, Margherita Pizza was named after Queen Margherita of Savoy.

BBQ Chi cke n

Chicken

Portobello mushrooms are most commonly used on Mushroom Pizza.

Mushroom

ita her g ar

Cheese

oom shr

BBQ Sauce

Mu

BBQ Chicken Pizza first appeared on California Pizza Kitchen’s first menu.

Regional Pizza Styles

Tomato Sauce Cheese Bell Pepper Spinach Olive

Mexican Pizza is also commonly known as Taco Pizza.

Tomato Sauce Cheese Beef Bell Pepper Spinach Olive

Thick Crust

Thin Crust St. Louis Style

New York Style

California Style

Neapolitan Style

Detroit Style

Deep-dish Style

Enjoyed by

of Students 48.6%

28

56.9%

25.5%

44.9%

17.1%

48.6%

Describe your ideal pizza

How many slices of pizza can you eat?

10 students

Lillian Plumb (10)

“I would like a pizza with parmela cheese, green bell peppers, onions, tomatoes and a thick crust.”

Vegetables on Pizza?

60.4%

Armony Nichols (12)

39.6%

“Pepperoni with extra pepperoni and crushed up peppers because I like spicy foods.”

Yes

PHOTO BY VINCENT HSIAO ILLUSTRATION BY EMILY LIU & OLIVIA CHEN

1

The Dough

B

Number of Slices

Fa v

Franklyn Yang (11)

“Pepperoni is a must have. I also like peppers, jalapeños, mushrooms [and] olives.”

No

o

izza Topping s

Other Pepperoni 22.4% Mushrooms 14.9% 4.1% Chicken Cheese 4.6% Only 20.3% Peppers 5.4% 15.4% Pineapple Sausage 5.8% Olives 7.1%

t Yourself i e k a

1. Proof the yeast by adding together water, sugar and yeast.

2. Stir in flour, olive oil and salt to form the dough.

eP rit

4 Toppings

Add toppings to suit your taste.

3. Kneed the dough until smooth.

4. Let the dough rise.

5. Roll out the dough.

SCAN TO: Read full recipe

2 The Sauce 1. Heat a pan and add olive oil and aromatics.

2. Add crushed tomatoes and tomato paste and let simmer.

SCAN TO: Read full recipe

3 The Cheese

The most common type of cheese on pizza is Mozzerella.

Parmesan, and Feta are also used.

5 Bake!

Bake in the oven at 450 - 470 degrees Fahrenheit.

Panorama surveyed 252 students Oct 22.

Sources: Delish, Tasting Table, Webrestaurant Store

spread design by Emily Liu

29

in the kitchen // the food issue

SCAN FOR video of the bakers baking

HINTS USED

panorama october 2023 // laduepublications.com

Judge’s Pick

Staff’s Pick

TAREK’S CRISP

RILEY’S CRISP

Tarek’s Parents Pick

RILEY’S CRISP

Riley: 2 Tarek: 0

RULE BREAKS Riley: Peeked over at Tarek at least three times Tarek: Used items not specified in the ingredients list

Riley Coates (12) and Tarek Al Husseini (12) take various approaches to complete their challenge of baking an apple crisp without instructions in under 90 minutes. Coates peeled her apples before cooking them, and originally forgot to cook the apples with sugar. She was forced to ask for a hint instead of risking burning her apples. Al Husseini analzyed the example crisp very carefully before he began his process. He put butter on top of his crisp like he would a pie. “I believe this was definitely a learning experience for both of us,” Coates said. “Probably more so for me, because Tarek has baked under pressure like this before.” (Photos by Mac Huffman)

30

“I voted for Tarek’s because I liked the crispy layer.”

Annie Zhao (12)

“I thought [Tarek’s] had the perfect amount of sweetness.”

Sara Rohatgi (11)

“I voted for Riley because I thought it tasted better.”

Sylvia Hanes (11)

“I voted for Riley because the flavors were more cohesive.”

Arti Jain (11)

Qualifications 1

Qualifications

Made boxed mix brownies one time.

2 Has burnt scrambled

eggs before.

3 Can (sometimes)

Panorama’s Managing Editor in Chief

The Great Panorama

Spiced shortbread crumble on top.

Teaches cooking and baking classes.

Tarek Al Husseini (12)

Panorama’s Copy Editor in Chief

1

2

selling baked goods.

Riley Coates (12)

THREE LAYERS

Runner-up on Food Network’s Kids Baking Championship.

3 Runs a business

follow a recipe.

Editors in chief Riley Coates and Tarek Al Husseini face off in a baking competition.

1

STORY BY RILEY COATES, TAREK AL HUSSEINI & MAC HUFFMAN

Bake-Off SCAN FOR Mac’s Apple Crisp Recipe

2 Spiced apple filling in the

middle.

3 Flakey shortbread base

on the bottom.

spread design by Riley Coates, Tarek Al Husseini & Mimi Zhou

THE TASK

THE RULES

Recreate this apple crisp given only the ingredients and measurements, no other directions

1

The bakers are given a sample and are tasked with trying to recreate it.

2

Bakers are given measurements, but not directions.

3

No peeking over at the other baker to see what they’re doing.

4

Bakers have 90 minutes until they have to present to the judge.

5

Bakers may request hints, but it comes with a 10 minute time reduction per hint given.

Judge’s Paradigm

“

“I am looking for the contestants to replicate the crunch, as well as the thick filling and a good crumble on the top.”

MAC HUFFMAN (12)

31

in the kitchen // the food issue

Friends ★★★★★

As Seen On Recreating and reviewing food from TV shows and movies STORY BY MAYA MATHEW & KELLY ZHANG PHOTOS BY VINCENT HSIAO

The Princess Diaries ★★☆☆☆ In the classic romantic comedy “The Princess Diaries,” Mia’s longtime crush Michael finally invites her out on a date. Mia agrees and jokingly asks if he’ll bring pizza with M&Ms. However, instead of going to the pizza date, she stands him up and goes to a beach party with another guy. She later realizes her horrible mistake and sends him a sincere apology pizza with “SORRY” spelled out in M&Ms. I had always wondered if Michael actually tried Mia’s apology pizza. Cheese pizza is a well-loved, classic food; but pizza with M&Ms? That sounds disgusting. I can understand pineapples on pizza and pretzels with chocolate, but not this. After trying this dish for the first time, I can confidently say I will never eat cheese pizza with M&Ms again. The taste of stringy mozzarella cheese and fresh tomato sauce paired with chocolate is nauseating.

32

panorama october 2023 // laduepublications.com

In Season 7, Episode 3 of “Friends,” Monica attempts to recreate the lost recipe for Phoebe’s grandma’s chocolate chip cookies. Phoebe claims that her great-grandmother, Neselé Toulouse, had developed the recipe years ago and passed it down the family generations, but 22 failed attempts later, they realize that Phoebe’s grandma had been lying.

It was actually the Nestle Toll House recipe all along.

It’s hard to blame Phoebe’s grandma when the Nestle recipe is so perfect. It only takes 15 minutes to bake a fresh, warm batch of classic chocolate chip cookies. The chocolate to dough ratio is superb, and, depending on your preference, the cookie can be as crunchy or gooey as you desire. Overall, this recipe is foolproof and absolutely delicious.

TV

SCAN FOR recipe ingredients and directions

Harry Potter

★★★★★

Butterbeer is an iconic beverage that was first introduced in “Harry Potter and the Prisoner of Azkaban” and is described as, “a little bit like less-sickly butterscotch” in the Harry Potter books. There are several versions of butterbeer. The drink can be served foaming hot in mugs or ice cold in bottles. In both the books and movies, butterbeer is one of Harry Potter and his friends’ favorite beverages.

After trying one of the many versions of butterbeer, I have to say, it absolutely lives up to its reputation. As I took my first sips of the cold and sweet beverage, I could taste the rich blend of butterscotch and vanilla. The butterbeer reminds me of a root beer float; thick and creamy, yet fizzy at the same time. The drink was topped with whipped cream and drizzled with melted butterscotch, making it look as delicious as it tasted. All in all, I can guarantee that this version of butterbeer will leave you craving more.

Gilmore Girls ★★★☆☆ In “Gilmore Girls,” we first meet Sookie as she’s on the kitchen floor surrounded by pots and pans. Lorelai asks her what happened, but before she can say anything more, Sookie begs Lorelai to try her peach sauce. When she finally does, Lorelai exclaims that she wants to bathe in it.

After recreating her recipe myself, I’ve concluded that Sookie’s peach sauce doesn’t exactly live up to its reputation. It was grainy and lacked balance due to the peach skins and cinnamon. To be completely honest, I think the sauce would’ve been delightful if Sookie had made it instead of me.

Ratatouille ★★★★★ In the Disney animated film “Ratatouille,” a rat named Remy dreams of becoming a chef at a Parisian restaurant. At the end of the movie, Remy transforms the movie’s signature dish, ratatouille, into a culinary masterpiece, warming the heart of cynical food critic Anton Ego.

spread design by Maya Mathew & Kelly Zhang

Remy’s ratatouille recipe consists of thinly sliced tomatoes, zucchini, eggplant, and yellow squash on a bed of warm tomato herb stew. Although cooking this dish seemed intimidating at first, it was surprisingly simple and fun. The end result was a rich, hearty and delicious dish.

33

in the kitchen // the food issue

French

French Fries The French Honor Society hosts a french fry testing STORY BY ISHAAN PANDEY

T

HE FRENCH HONOR Society hosted a french fry tasting, Oct. 2. They cooked fries and had six different sauces for students to try.

Even though french fries originate fron Belgium, not France, the society used this event as an opportunity to educate its members on fast food culture in France. One important aspect of this is sauce. The sauces provided were Chick-Fil-A sauce, mayo, ketchup, fry sauce, aioli and a secret sauce, which was a mix of three of the sauces.

“French culture is very cool,” Cindy Yan (12), a second year member, said. “[It’s] different from American culture. It’s been a lot of fun to learn about that throughout my past years of learning French. French Honor Society has immersed us more into the experience, [especially] the food.” P

panorama october 2023 // laduepublications.com

Scalloped Potatoes BETTY CROCKETT

The scalloped potatoes were one of the easiest things that I made, especially because there was very little prep time.

Though you have to leave them to cook for a little over an hour and a half, both slicing the potatoes and making the toppings are relatively easy, so it evens out.

Baked Potatoes

ONCE UPON A CHEF

Baked potatoes are another classic form of the potato.

Baked potatoes are on the “easier to make” side of the potato spectrum, and the taste is also spectacular, making it one of my favorites to eat and prepare. The toppings are also simple and easy to put on before you enjoy.

Mashed Potatoes NATASHAS KITCHEN

A member of the French Honor Society lifts french fries from the pot with a pair of tongs. The fries were airfried and served warm, “[The fries] were definitely very crunchy,” member Kaichen Chou (11) said.

“I really enjoyed learning about French food culture.” (Photo by Ishaan Pandey)

34

Mashed potatoes are a classic form of the potato, and they are popular for a reason. The recipe I made was delicious; they were soft and fluffy.

This might have been because I whipped them, but it made them absolutely delectable. The recipe was relatively easy to follow, but the prep was harder than some of the other potato dishes. The chives on top were my own added touch, but it did give them some extra flavor, even though it was not really needed.

Fried Potatoes DELISH

Fried potatoes are a breakfast classic. These are some of the easiest potatoes to make, only taking about 15 minutes to finish, not including the peeling and cutting process. In total, it probably takes about 20 minutes.

They go great with ketchup, cheese or sour cream.

Usually, you are supposed to leave the skins on as they cook, but I enjoy eating them without the skin.

Potato Pancakes THE KITCHN

Latkes, or potato pancakes, are a staple in many Jewish households, and though they take a significant amount of work, they are delicious almost every time. I have been eating Latkes for all of my life, but these are some of the best that I have had. These potato pancakes were the perfect amount of crunchy on the outside, while still being soft and delicious on the inside. Though I like to eat mine with apple sauce as seen in the image below, many people also like to eat them with sour cream, or even just plain. Some people think that these are only for holidays, but they can be enjoyed any time of the year.

Scan this QR code to see links to all of the recipes The work load for preparing twice baked potatoes is much more than baked, but the time it takes is worth it because of the taste. The potato was creamy on the inside and crispy on the outside and simply delicious.

Twice Baked ALLRECIPES’

Potato Skins SMALL TOWN WOMAN

Potato skins are a delicious snack that you can either make soft or crunchy depending on the amount of time that you cook them. Though the prep process is quite hard, the outcome is amazing and good for people who want a want a potluck snack to bring to a gathering.

7 Ways to Eat

Potatoes STORY BY JAY HEINTZ

Reviews of seven different and unique ways to cook and eat a potato

spread design by Jay Heintz

35

à la carte // the food issue

panorama october 2023 // laduepublications.com

The Perfect Healthy foods should be incorporated in all diets and the importance of nutrition must be learned STORY BY SYLVIA HANES

E

QUITY VS. EQUALITY: the age old social balance between what is “fair” and what is right. Each individual person has different physical, mental and emotional needs, and therefore each thrives under different conditions. The same applies to nutritional needs.

While a balanced diet is important, what that consists of can look different for each person. Body composition, sex, age and athleticism all contribute to this variety.

What is healthy for one person might not be healthy for another, which is why generalized nutrition tips are unable to encompass all body types and lifestyles. Health teachers at Ladue, such as Matthew Maier and Mary Christine Kubik, try to make their lessons inclusive of as many different situations as possible.

“People think that balanced means equal, and it definitely does not,” Maier said.

This nuanced topic is difficult to fit into such a short introductory course like freshman health class.

The curriculum includes many different topics, but does not delve in depth into each one.

“We do a nutrition unit about two weeks long,” Kubik said. “We talk a little bit about calories, we talk about eating disorders, the nutrition industry [and] everything like that.”

Both Kubik and Maier teach physical education classes as well as health, where nutrition plays a slightly different role. In Maier’s strength and conditioning class,

36

BREAKING DOWN THE

PLATE

31%

Americans suffer from at least one nutrient deficiency ONLY

12%

of Americans get enough fruit daily ONLY

9%

of Americans eat enough vegetables per day

678,000

DEATHS are caused yearly by unhealthy diets in the U.S.

Sources: CDC, Center for Science In the Public Interest, Nutrivore

SCAN FOR

a closer look on calories, health class and the opinion of an assignment

Plate

nutrition is just as important for trition and food culture. Marketing muscle development as in-class that targets young people often emworkouts. phasizes ease and results, which are “The problem is that [young in high demand as people struggle to people] don’t realize that what manage food preparation on top of happens [in the weight room]... other responsibilities. all that does is damage the body,” “As a teenager, it’s really hard Maier said. “It’s the rest and recov- to figure out what’s legitimate and ery [where] we’re actually getting what’s not,” Kubik said. “It takes stronger. The three parts are water, even more effort and time, and we sleep, and food. If you’re not put- make the effort, but we don’t always ting that food in, your body can’t have time.” rebuild.”

The USDA MyPlate program Teenagers are also susceptible provides the opposite extreme of to the oversimplification of health ideal diet guidelines without taking and nutrition into account chalin order to lenging financial achieve weight situations or lack of loss or weight time. Many families Food is a huge part gain goals. aren’t able to meet of our lives, we These immethese standards of diate goals can perfection because need it to survive. It lead them to of the increased pricnourishes us.” distort or over es of fresh food over analyze certain pre-packaged or proMary Kristine Kubik data to track cessed food. their progress.

“At the end of the “The two day eat what’s availnumbers I say are completely able to you, [because] you still have worthless are calorie count and to nourish your body,” Kubik said. body weight,” Maier said. “They’re “Do what you can to feed your famno indicator of health.” ily.”

Maier also emphasized the imSome of the best general nutriportance of consistency and sus- tion advice is deceptively simple. By tainability in any diet, regardless blocking out misleading marketing of end goals. Short-term results and avoiding toxic diet culture, it should not be prioritized over long- makes it easier to return to the basics term discipline. and the essentials.

“Stay away from all the fad di“The big message about nutrition ets and quick fixes,” Maier said. is: take away the labels,” Kubik said.

“Especially at your age, you don’t “Just focus on eating foods that come need to make huge changes to get from nature, make your plate colorful huge results.” [and] listen to your body. If you want Food marketing plays a huge a doughnut, by all means, please eat role in teenagers’ perception of nu- a doughnut.” P

“

PHOTOS BY VINCENT HSIAO Berries contain antioxidants and vitamins C and K, which make them useful for fighting disease. Berries are part of the fruit food group, which includes things like bananas, apples and grapes, which all have benefits to your health.

Raspberries Fruit

Almonds Protein

Yogurt Dairy

Oatmeal is a gluten-free whole grain and is extremely nutrient-dense. It contains a soluble fiber known as beta-glucan, which can lower blood glucose and cholesterol over time. Oats can be easily incorporated into baked goods such as cookies or granola bars.

Almonds are the highest tree nuts in protein, fiber, calcium and vitamin E. They are monosaturated fats and contain calcium and phosphorus, which benefit bone health.

They are low in carbs, but high in protein, fat, fiber and magnesium, so they are also helpful to lower blood sugar, blood pressure and harmful cholesterol levels while providing more healthy cholesterol. For this reason, they can help prevent heart disease, as well as control blood sugar spikes for people with diabetes. They can be used in products such as almond milk, flour, oil and butter, as well as in snacks like trail mix and roasted almonds.

In addition to cooking, almond oil is used in a variety of skincare and haircare products.

Yogurt contains live cultures of “good bacteria,” which protect the body from other harmful bacteria. Yogurt is a part of the dairy food group, which offers health benefits, like strengthening your bones. Dairy has many vital nutrients, including calcium, potassium, vitamin D and protein.

Oatmeal Grains

Spinach is high in vitamins A and C as well as in fiber, and it helps with high blood sugar and cholesterol

Spinach Vegetables

Olive oil is a healthy monosaturated fat with antioxidants and antiinflammatory properties, and can lower risk of heart disease.

Olive Oil Fats

spread design by Ishaan Pandey

37

à la carte // the food issue

panorama october 2023 // laduepublications.com

STORY BY MICHAEL ZEGEL

Proficiency Students share their experience with meal preparation

A

COMMON MISCONCEPTION

Athletes spend hours training, of meal prep is that it requires and eating the right food is an cooking in bulk, each meal important aspect of it.

“I have a coach who tells me meticulously weighed, measured and portioned throughout the day. It’s a what to eat and gives me meal lot simpler than that. Meal prep is plans,” said Cedergreen. “So I the concept of making ready-to-go, do what he says and that’s how nutritional meals by cooking in large I base my cooking and like what proportions at the beginning of the I eat.”

Coaching is a vital aspect of week. Each meal is tied to the needs of the cook. To many this is an absolute training, and having someone with extreme when it comes to food, but for experience to walk you through members in our Ladue community, this meals can make all the difference is the norm. Meal prep doesn’t have when it comes to competition.

“All my coach does is tell me what to be a stressful and strict process. For Vincent Lim (11), meal prep serves as an to eat,” Cedergreen said. “I check in with him so I can keep outlet to work towards him up to date on what my his goals. physique looks like every “My cooking comes week.” in rather erratic mood “[Meal prep] keeps Each meal for Cedswings, I would say,” everything else in ergreen is planned and Lim said. “Sometimes my life that much paired with various supI feel really lazy and more organized.” plements to help with her sometimes I put more body building goals. effort into it.”

“My first meal of the Meals don’t need ELIZA CEDERGREEN day is a scoop and a half to be consistent either, of protein powder with 40 switching it up can make grams of cream of rice,” Cedergreen prep feel like less of a chore.

“It can look all sorts of ways, said. “Then I take opti reds and opti sometimes I’ll just pack some meat greens by First Phorm and vitamins.”

There are many different extremes with rice with vegetables, maybe pack a fruit in there,” Lim said. “Finding what to the prep process and Aaron Jaggers works for you comes with trial and error (11) falls in the middle of the spectrum. and personal research. I just do whatever Jaggers is strict with his meal prepping.

“Cooking is strenuous” Jaggers said.

I feel like with the information I have.”

While meal prep can be fun and “I cook because I want macros and orconvenient, there a multiple ways in dering doesn’t really guarantee that your which someone may execute it. Eliza food is clean,” Jaggers said. Cheat days Cedergreen (12) recently competed in are a large part of staying on track. “I a friendly body building competition. don’t plan it but I usually go for fast The sport of body building is difficult. food like McDonald’s.” P

“

38

SCAN FOR Mike’s How to Meal Prep

Ava Leidenfrost (11) smiles in her Laduette attire while performing at a football game. Although her health with Type 1 Diabetes doesn’t depend on an active lifestyle, Leidenfrost continued to do so anyways. “[Exercise] is important, but it doesn’t really have to do with diabetes,” Leidenfrost said.

(Photo by Mimi Zhou)

Dancer Diabetic

Ava Leidenfrost (11) manages Type 1 Diabetes as a dancer

I

STORY BY GRACE KWEON

T’S RECITAL DAY AND athlete Ava Leidenfrost (11) nervously waits backstage.

But it’s not the performance that’s worrying her — it’s her blood sugar, which feels dangerously low.

Her usual savior, a juice packed with sugar, was well out of reach and time had already run out. Her legs feel weak as she steps onto the stage, hoping she won’t mess up.

Leidenfrost has Type 1 diabetes, a lifelong disease where the immune system attacks the cells in the pancreas that make insulin, resulting in fluctuating blood sugar levels she has to maintain every day. The symptoms she experienced during her eighth-grade recital are not a regular occurrence for her, but if she doesn’t check and manage her glucose levels properly, this may become a reality again.

“I just make sure I check my blood sugar every day and make sure it’s steady,” Leidenfrost said.

“There’s this device called the Omnipod … it looks like a phone and tells the pump what to do. I can put [numbers] in and get insulin from [it] and the pump does what I put in.”

Before every meal, she makes sure to bolus, which gives her

body a short dose of insulin.

Once a bolus is instructed on the Omnipod, her Dexcom patch, replaced every three days on her stomach, arm, leg or lower back, administers it. Adjacent to it is a blood sugar sensor, replaced every 10-12 days.

“I just have to make sure that I bolus every time I eat,” Leidenfrost said. “But usually I just try to avoid really sugary sodas or juices, but as long as I bolus for it, it’s fine.”

In contrast, to raise blood sugar efficiently and safely she manages her basal rate, which gives her body a small but constant stream of insulin. Almost every day, Leidenfrost allocates more than two hours to dance practice and competitions during the Laduette season. This can lower her blood sugar, so she has to take measures to reduce her insulin.

“During exercise, my blood sugar gets low if I give myself too much insulin or I don’t have a snack,” Leidenfrost said.

“Let’s say if I’m at dance and my blood sugar starts to go down, I have to cut my basal so I don’t go any lower.”

It’s not just numbers on a screen Leidenfrost relies on, it’s her body. When her blood sugar

spread design by Michael Zegel | Grace Kweon

SPECTRUM OF

SUGAR

Leidenfrost’s go to options when her blood sugar is low or high Low blood sugar, high insulin <70 mg/dL sugary juice motts gummies gushers rice crispy treats

Normal blood sugar and insulin 70-100 mg/dL low sugar food swaps

regular soda

diet soda

High blood sugar, low insulin >180 mg/dL * numbers based on the standard high to low ranges of fasting blood sugar

SCAN FOR

more information about Diabetes

is high, typically because she didn’t eat or bolus enough beforehand, she gets tired, dehydrated, disoriented and her mouth gets dry. When it’s low, she sits down and has a sugary drink to raise it.

“If I’m steady, [my blood sugar] will probably be low,” Leidenfrost said. “But if [it’s] high, I’ll probably stay high.

But sometimes [it’ll] be really high at dance and stay high and I’ll be like woah. My blood sugar can sometimes be a rollercoaster, like I can be high or low, but sometimes I can be steady.”

According to Leidenfrost, managing Type 1 diabetes isn’t a big deal — after all, she’s had it ever since she could remember. Besides the constant checking and managing of her oscillating blood sugar and a routine of replacing sensors and pumps, she’s no different from anyone else.

“A lot of people who don’t have diabetes [gave me] comments like ‘Oh, you can eat that?’” Leidenfrost said. “But for people who have diabetes, as long as you take care of yourself, it’s not life-threatening.” P

39

Is a hotdog a sandwich? yes

28%

72%

no

Do you like gravy on mashed potatoes? yes

31%

69%

no

Do you prefer waffles or pancakes? waffles

55%

Do you prefer Coke or Pepsi?

Coke

77%

23%

Panorama surveyed 252 students Oct. 22.

pancakes

45%

Pepsi

Students were asked about their food preferences. Here’s how they answered.

Do you like cilantro? yes

65%

35%

no

Do you like pineapple on pizza? yes

42%

58%

no

Do you put cereal or milk first? cereal

89%

11% milk