Volume 37, No. 12
September 30, 2016
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Papillote
BY: Lauren Byrne, AOS Culinary
Living in the Hudson Valley lends itself to some surprising perks. For example, we are living amongst one of the oldest grape growing regions in the U.S. Viticulture began here in the early 1800’s and is seeing a resurgence in the 21st century. To celebrate this resurgence, local businesses around Dutchess County have hosted a Hudson Valley Wine Festival every year since 2002. This year the festival occurred on September 10th and 11th. It was held at the Dutchess County Fairgrounds in Rhinebeck and admission was $40 for a tasting ticket and $15 for anyone not consuming alcohol. The festival had over 150 vendors, which featured wines from all over the Finger Lakes and the Hudson Valley, as well as local breweries and a handful of food kiosks. As soon as visitors entered, they were handed a six-ounce glass for
Hudson Valley Wine & Food Fest
tastings and were pushed through the first tent of vendors. The table which was drawing the largest crowd featured coffee vodka, Jamaican butterscotch rum and three different kinds of whiskey. I can understand their instant popularity and must say the Caribbean rum won my vote with its sweet aroma and smooth finish. Albany Distilling Company offered this rum and it’s worth looking into. The number of distilleries was surprising, making up about 25% of the vendors along with a good amount of cider makers and specialty food stops. I did eventually make my way to some wine tastings as I was after all, at a wine fest. There were dozens of winemakers from New York onsite, representing mostly the Finger Lakes which is New York’s largest winemaking region. Notable wineries include Americana, Casa Larga, Keuka Spring and Millea. The Finger Lakes cli-
mate is similar to Germany, so it produces many acidic and dry wines. This is due to the fact that the deep lakes are able to hold on to heat for a good while and then release it during the winter months so the climate is milder. This mild yet cold climate is very conducive to producing quality Rieslings, Chardonnays, Pinot Noirs and Cabernets. All the wines stayed true to their Finger Lakes climate, they were solid, bone dry and acidic. Unfortunately, my underdeveloped palate tends to crave sweeter, fruity wines and each taste ultimately gave me the pucker of sour acid and dry tannins. Hudson Valley winemakers also made a significant appearance with active participation in the Hudson Valley Wine and Spirts competition. This is an annual contest held during the festival each year. Fjord Win-
Welfare of Campus Animals
BY: Madison Paras, AOS Culinary
As students, we are constantly on the move, quickly switching between classes, studying, and not to mention any extracurricular activities. As we progress throughout our day to day lives there is a prominent normality among the behavioral habits of the wildlife on campus. The wildlife on campus has recently been approach-
ing students in a close proximity, and often eating from students’ hands. These patterns of comfort that the animals are displaying are concerning for various reasons that affect the natural flow of wildlife on campus, as well as the safety of students and animals alike. Due to the importance of these issues and addressing them I spoke with Andra Sramek
A student breaks the rules and endangers one of the wild animals on campus.
“Campus” CIA News
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the Supervisor of Grounds, Recycling & Horticulture here at The Culinary Institute of America (CIA). In our discussion I brought up points which included: “Besides this being a violation against college rules how else could this have a negative effect on the campus?” and “From your per-
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photo courtesy: Cody Fitchett
Enterance to The Hudson Valley Wine & Food Fest in Rhinebeck, NY. photo courtesy: Lauren Byrne
Slow Down
BY: Matthew Stocker, AOS Culinary
While the food industry is well known for being fast and intense, the school’s roads are the exact opposite. For anyone who drives on campus, constant stop signs and a speed limit of 10 mph is a reality we live with on a daily basis. The irony arrives when we realize we all want to speed through campus, but frown upon those who zoom by. To figure out the rhyme and reason behind it all, I spoke with William Carey, Director of Campus Safety. One aspect that many students don’t consider is that, “the roads weren’t built for so many people” Mr. Carey explained. If we recall the Hyde Park campus history, this area was originally a monastery. When the monks were building the campus, they did not consider the future of 125,000 visitors a year and over 3,000 students, staff and faculty. Mr. Carey tries his best to handle these difficult roads with constant traffic. When asked if he would change the speed limit, he instantly responded, “no”. With elaboration, he explained, “there have been incidents where
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“Feature” Rock the Vote
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CENTER SPREAD
“Feature” Micro Greens, Fall Recipes
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students have been struck by vehicles… The stops signs and speed limit are a result of those incidents.” Many incidents can be stopped by simply following two rules. Firstly, drivers need to abide by the traffic rules set by the school. Secondly, pedestrians should be aware of their surroundings. Campus safety is always looking for ways, like adding a crosswalk by The Egg, to keep pedestrians safe, but we all have to take a level of responsibility as we travel to our dorms and classes. What happens if you speed or run a stop sign? This is a question many students ponder while driving around campus. Not only is the safety team keeping an eye the streets, but they also use a system of cameras set up around campus to monitor vehicles. With only 300 tickets given out in the last four years, we must wonder how diligently tickets are being handed out. “We aren’t police, so legally we can’t pull people over… we can send tickets based on what our cameras see,
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“Sustainability” Water Conservation
LA PAPILLOTE
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Editorial
Papillote
THE NEWSPAPER OF THE CULINARY INSTITUTE OF AMERICA SINCE 1979
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From the Editor’s Desk
September 30, 2016
PUBLISHER The Student Affairs Division EDITOR-IN-CHIEF Kevin J. Markey LAYOUT EDITOR Alexis Brown ADVERTISING MANAGER Sue Haug CONTRIBUTORS
Lauren Byrne Alison Sprong Ian Gilchrist Eliot Hack Francesca Zani Wil Bocker Kevin Markey Serge Nalywayko
COMPACT
Thiana Anderson Jeff Levine Matt Ivins Travis Lopez Alexis Brown Madison Paras Matthew Stocker Jamie Floryan
La Papillote, the Newspaper of the Culinary Institute of America since 1979, is dedicated to respecting the mission, history and values of the college. Our primary purpose is to report the news of the institution to the students and other members of the campus community. We examine contemporary issues of the food service and hospitality industries to inform, challenge and develop the minds of students as they aspire to leadership roles in their chosen profession. We reflect the diverse views of the student body and provide a forum for civil discussion. Above all else, in our reporting and features, we strive to be accurate, fair, unbiased and free from distortion. Whenever we portray someone in a negative light or accuse a party of wrongdoing, we will make a real effort to obtain and print a response from that subject in the same issue. We will not plagiarize. Articles and features are expected to be independent assessments on a topic by an individual author. The views expressed are those of the author’s alone. They do not necessarily represent the views or opinions of La Papillote or its staff, nor do they represent the views or opinions of The Culinary Institute of America, or any entity of, or affiliated with the college.
September 30, 2016 Fellow Students, As we enter autumn and the depths of the semester, the day-to-day has become routine and our lives are full of responsibilities, wanted or otherwise. I recently celebrated my 28th birthday and had a realization that life passes us by ever so quickly. I will try not to sound overly cliché…but I think one of the best things we all can do is to stop and smell the roses. Or, to be more current, stop and enjoy the turning of the leaves. We are all familiar with the ‘leaf peepers’ as they are so affectionately dubbed, that will be flooding our campus in the coming weeks. While there is an understandable level of annoyance at the overly crowded hallways while we rush to class, there is something to be said about the concept of enjoying the moment. There all but 99 problems in life; classes, bosses, finances, and even unforeseeable events that will push us to the brink. I think instead of allowing ourselves to be consumed by life,we consume it ourselves. Let’s all come to the surface at some point and take a breath, and try, try for just a to enjoy the moments of life that make us smile. Embrace, and then release the stress.
FOOD REVIEW POLICY
As a valuable part of our content, La Papillote offers restaurant reviews. It is in the best interest of our readership to be honest, accurate and fair in providing information and judgment on these establishments. Reviews will reflect the writer’s opinions about the menu, atmosphere and service. Whenever possible, reviews will be conducted with complete anonymity. Permission from the restaurants will not be secured prior. All issues of La Papillote are available online, therefore, the critiqued restaurants, along with the public, can view editions at anytime on the web.
Sláinte, Kevin J. Markey Editor-in-Chief
EDITORIAL POLICY
La Papillote welcomes submissions of work from students, chefs and outside professionals. The decision to print is based on the following criteria: quality of content, value of content to our readers, quality of writing, originality, objectivity, layout, and verifiability. Besides the Editor, there are two Copy Editors who read over submitted articles. Major changes will be reported to writers before the issue goes out. However, any other changes that need to be edited close to the deadline may or may not be forwarded to writers. This is due to the fact of lack of time. It is asked for writers to trust the Editor’s decision at this point during layout. Please direct all submissions to: Kevin Markey, Editor-In-Chief at lapapillote.culinary@gmail.com.
LETTERS POLICY
Letters to the Editor may not exceed 250 words and they should be exclusive to La Papillote. In selecting letters, the editors try to present a balance of views. We reserve the right to edit for space, clarity, civility and accuracy, and will send you the edited version before publication. If your letter is selected, we will try to reach you in necessary cases to verify the letter’s authenticity, to clarify your motivation, to clarify your relation to the subject for our readers or to verify facts or sources. Letters to the Editor may be sent to lapapillote.culinary@gmail.com with “Letter to the Editor - For Publication” in the subject line. Please include your phone number.
Alexis Brown Layout Editor
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September 30, 2016
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spective how else is it hurting our campus?” The objective of asking questions such as these was to gain a new perspective of the grounds. As students we are quick to make harsh judgements, and I feel that by gaining the perspective of someone who has to deal with the direct affects this will help us to appreciate why the CIA enforces these rules. Ms. Sramek provided clear and reasonable answers that lay out the reasons why the act of feeding the wildlife on campus is having a negative effect on the campus environment. “In years past, I’ve personally seen students feeding Cheetos, Oreos, candy bars, donuts, potato chips, among other things to woodchucks, gray squirrels, ducks, and geese on campus. When there’s a litter of baby woodchucks, they are less afraid of human interaction, especially when it comes to food of any type. When students feed the animals they can become conditioned to look for handouts, and they can lose their natural instinct of searching for and finding the food they should be eating. Besides, wild animals eating junk food is not a good idea; and what happens to the animals when everyone goes on winter break? A few
Campus
years ago, we had a student get bitten by an adult woodchuck when the student, who was hand-feeding the animal, ran out of ‘Cheese Doodles’. We speculated that the animal thought the student’s fingers, covered in the bright orange “cheese” of the doodles, were more treats and bit the finger! Let wild animals be wild animals. Leave them alone.” Along with the advice that Ms. Sramek gave, there are three major reasons why feeding the wildlife is negative. It is bad for the animals’ health, it is against the school code of conduct, and by not being scared of humans it puts the animals at risk of being hurt by humans. It is bad for the animals’ health for humans to feed them because it is giving them a dependent mindset. By placing that thought in them it is creating an unrealistic reality for the wildlife. Because students will not always be there to feed them, especially on winter and summer breaks. As per the CIA Student Handbook for the 20152016 year in regards to feeding animals states, “Animals indigenous to the Hudson Valley may unexpectedly appear on campus grounds and outside residence halls, as our facilities are surrounded by their natural
habitat. Various birds, snakes, rodents (including squirrels and groundhogs), and other animals are active on and around the campus grounds. Students should not feed, touch, harass, or approach any wild animal. Residence hall doors should be kept closed to prevent their entry into the facility. Please do not disturb any animals and immediately notify Campus Safety if any animal appears ill or poses any type of threat.” In reference to what the CIA expects us as students to do to avoid negative confrontations with the wildlife it is very clear that they will not tolerate any interactions with the wildlife. The code of conduct speaks about wildlife because, if it is not addressed properly, both people and animals can become injured. Injury becomes a possibility when animals lose their fear of humans. This is a likelihood because animals begin approaching cars and humans at a closer distance. These are just a few of the many reasons as to why feeding the animals on campus is not safe for the environment, students, or the animals. Let the animals be and enjoy them as they are.
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though.” Running through a stop sign is not only illegal, but also easy to see. Blowing through one of those signs will gift you a $75 fine. Since speeding is harder to detect on camera, many students may feel they have gotten away with the habit, and will continue doing it. When asked about ways Campus Safety plans to reduce speeding, Carey informed me that, “we are looking to have speeding trailers on campus from time to time”. Speeding trailers are those big screens that show your speed as you drive by. Having those would give the safety team proof of speeding, resulting in more tickets to students. Speeding in itself isn’t going to speed up anyone’s trip. Our campus is small enough that from The Egg to the north entrance is a drive that takes less than two minutes. Driving at 15-20 mph isn’t worth the risk of a ticket or the chance of gravely injuring someone. Simply put, the more people that speed on campus, the more aggressive the safety team will have to be with stopping it. Every driver has an impact on how rules are made. This message often goes over everyone’s head. It’s not just about speeding, it is about what our student body is, as a whole. We come to the CIA to learn and develop our skills as
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some of the best chefs the world might see. There shouldn’t be any thought as to students speeding around a corner and causing a large accident. The rules set out by Campus Safety should be followed as if a chef gave you an order in class. When people pick and choose what to listen to, thatis potentially when accidents can happen. Remember at the end of the day, this is a school, you wouldn’t speed by a school out in public, would you? Don’t slow down because you might get a ticket, do it because it is the right thing to do.
Caution: Chef X-ing. photo courtesy: ciachef.edu
CIA News
BY: Jeff Levine, Staff Contributor
CIA LAUNCHES ADVANCED COURSE IN JAPANESE CUISINE An innovative immersion into the cuisines and culture of Japan joined the CIA course listings this fall. Advanced Cooking: Japanese Cuisine is a multifaceted discovery of Japanese flavors, techniques, and food culture. The class, offered to juniors and seniors is jointly taught by CIA Chef Martin Matysik and Chef Hiroki Murashima of Tsuji Culinary Institute in Osaka. Chef Murashima is the inaugural Suntory Visiting Professor of Japanese Studies, a position created with the support of Suntory Group, one of the world’s leading consumer product companies. The curriculum covers Japanese history and culture, along with the ingredients, flavors, textures, and techniques of authentic Japanese cooking. It delves into dashi stocks, rice and noodles, sushi, tempura, and the principles of umami, as well as kaiseki cuisine and the cultural aspects of the Japanese dining table. The 16-student class filled up the first day it was offered to CIA students. The course and the launch of a broader CIA Japanese studies initiative are underwritten by a multi-year grant from Suntory. As the initiative expands, it will include a greater depth of in-
showcasing the street foods of Argentina and Chile.
Chef Hiroki Murashima, Suntory Visiting Professor of Japanese Studies at the CIA, explains to students the different knives used by Japanese chefs during the first session of the new Advanced Cooking: Japanese Cuisine course.
struction in Japanese agriculture and the production of traditional foods and beverages, as well as ways to adapt Japanese flavors and products into innovative American menus. Opportunities for international travel/study experiences in Japan as part of the CIA’s bachelor’s degree programs are also under development. SAN ANTONIO CAMPUS TO HOST LATIN SUMMIT Arriba El Sur is coming to the CIA San Antonio from
photo courtesy: CIA / Phil Mansfield
October 26 to 29. The college’s second annual Latin Summit this year celebrates the gastronomy and wines of Argentina and Chile. The four-day festival includes an educational day for high school students, two days of professional conference, and a day open to the public with food enthusiast programming. There is also a special dinner on October 28 at Nao Latin Gastro Bar featuring visiting chefs from Argentina and Chile. Arriba El Sur will focus on the culinary heritage and con-
tributions of the southern region of South America known as “El Sur.” Renowned chefs, restaurateurs, wine experts, prestigious sommeliers, entrepreneurs, and industry leaders from that region are coming to the CIA to share their expertise with food professionals and the general public. The unique food enthusiast offerings on October 29 will include special demonstrations and cooking classes. In addition, CIA Chef Hinnerk von Bargen will host free live fire demos
CIA HONORED FOR ART IN PUBLIC SPACE The CIA is being honored for the art on display at the New York campus. Arts MidHudson is presenting the college with its annual award in the Art in Public Places category for “Old Diamondsides,” a 12-foot sculpture of an Atlantic Sturgeon made from 1,700 pieces of used cutlery. The college will receive the award from Dutchess County Executive Marc Molinaro on October 6. In addition to “Old Diamondsides,” the CIA campus is also known for “Gastrotypographicalassemblage,” a 33-footlong three-dimensional mural, and “The Egg,” an 11-foot tall chrome-plated egg that sits outside the Student Commons dining facility also known as “The Egg.” In addition, an exhibition room in the Conrad N. Hilton Library has historical food-related art on display. The current exhibit there is “Food on the Move: Travel and Transportation,” curated by bachelor’s degree students in the college’s Food History course. The public is welcome to view and appreciate all the public art on display at the CIA. There is no admission fee.
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LA PAPILLOTE
Features
CALL TO ACTION FOR WRITERS
La Papillote is always looking for new writers, photographers, editors, and staff. Add to your portfolio, hone your skills, or help us drive the discussion of food into the future. Contact: Kevin J. Markey, Editor-in-Chief @ lapapillote.culinary@gmail.com
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Holy Mass Sundays 10:00AM & Noon Holy Days 12:00PM Chaplain: Father Marc Oliver chaplainua@gmail.com Office: 845-331-0436 Cellular: 845-594-9111
Health of the Oceans
BY: Francesca Zani, AOS Culinary
“Our future is inextricably linked to the future of our oceans,” said Secretary of State John Kerry when discussing the current health of our oceans. Our world depends on the ocean for daily life, food, jobs and resources. The oceans generate about half of the oxygen humans breathe. They also play a huge part in regulating the weather and climate. At the current rate of environmental pollution and overfishing, the marine life and salty waters are becoming endangered at an alarmingly fast rate. Human activity has put the oceans in grave danger. Unsustainable and illegal fishing, marine pollution, and climate change are among the main factors contributing to the issue. The oceans have absorbed about 30% of the carbon dioxide released into the atmosphere since the mid 1700s. Although this helps climate change, the waters have become about 26% more acidic, causing the shells of sea animals and the skeletons in the coral reefs to weaken according to the EPA. The oceans have also absorbed almost 90% of the Earth’s heat since the 1970s, helping to limit global temperature rising. However this has caused our waters to become warmer, affecting the distribution and health of marine ecosystems according to OurOcean. Only further adding to the problem, the glaciers have melted, leading to the rise of sea levels. By the end of the 21st Century, sea levels are projected to rise another 1-4 feet. Fishermen are running out of fish to catch, coastal communities are drowning under water and a coral bleaching phenomenon has swept the ocean. Warmer waters cause corals to expel the algae living in the tissues, turning the coral completely white. A possible solution to the issues our oceans are facing is sectioning off Marine Protected
Areas, providing a safe haven for marine wildlife all the while allowing depleted marine resources to rebuild. The MPA’s are used for sustaining fish populations, encouraging tourism, and scientific research. About 3% of the US oceans are part MPA, but less than 1% is fully protected. On September 26, 2014, President Barack Obama moved to expand the Pacific Islands Marine National Monument to over 1.2 million square feet. This would mean the areas are off limits to commercial extractive uses, such as commercial fishing. World leaders have agreed to conserve at least 10% of coastal and marine areas by the year 2020. The protection and restoration of marine ecosystems and coastal habitats is vital to human life. Overfishing is a major problem in the declining health of oceans and concerns us the most as chefs. Fish and food security are dependent on the proper state of the waters. 10-12% of the world’s livelihood depends on fisheries and aquaculture. Fisheries in the US catch or harvest about 5 million metric tons of fish or shellfish a year. This 1.4-billion-dollar operation is decreasing due to overfishing, high water temperatures, and water pollution. The warm water affects the fish in terms of health as aquatic life diseases may be more prevalent in warmer waters. The temperature changes alter the biological timing of reproduction and migration, two points in a marine animal’s lifespan controlled by season (EPA). We, as chefs, need to be conscious of overfishing in order to be able to continue offering variety when cooking. Overfishing occurs due to lack of scientific data, illegal, unreported, and unregulated fishing practices, and poor management of the fisheries. Over 30% of the worlds fish stocks are being overfished and
unsustainably harvested. 58% of fish stocks are swimming on the line of the sustainable maximum. The United Nations Food and Agriculture Organization published an agreement on port state measures, to prevent, deter, and eliminate illegal, unreported, and unregulated fishing. This includes refusing entry to foreign fishing boats that are known or suspected to have engaged in any of these practices (OurOcean). Nutrient pollution, including agricultural runoff, sewage, and wastewater discharges contain high concentrations of nitrogen, phosphorous, and other toxic nutrients which stimulate algal blooms. Algal blooms occur when there is a rapid increase of microscopic algae in water, resulting in colored scum on the surface. The decomposition of the algae consumes oxygen, creating ‘dead zones’ where fish and marine life cannot survive. About 500 dead zones exist in the world (OurOcean). Marine debris litters the ocean, threatening marine life and habitats. Not only does this endanger the health of marine ecosystems, but also human lives. The debris never biodegrades and marine life consumes it. Humans then consume the marine life, and may contract foodborne illnesses. It’s a vicious cycle. Environmental pollution, climate change, and overfishing have drastic impacts on both ocean and human life. Not only does the health of the ocean affect marine wildlife and ecosystems, but it affects human livelihood, safety, and nutrition. “We have to keep the momentum going so that we can come together and protect our ocean. Why? Because our ocean is absolutely essential for life itself – not just the food, but the oxygen and weather cycles of the planet all depend on the ocean,” explains Secretary of State John Kerry.
photo courtesy: oceanhealthindex.org
ON CAMPUS
September 30, 2016
Features
Rock the VOTE
BY: Travis Lopez, AOS Culinary
In 1990 Jeff Ayeroff started ‘Rock the Vote’ as a protest against the censorship that the music business was experiencing. Using the connections he made with many famous artists in his over 35 years in the music industry he used ‘A-listers’ to deliver the message. For over 26 years they have been traveling across the country reaching out through rallies and events sponsored by universities, but it takes effort from the school to get the ball rolling. Here at the CIA, Duane Brown, ManagerBachelor’s Program Enrollment, was sitting around his house with a group of friends discussing the election and they all came to the conclusion that there was little viable information for young voters in the area. He hit the ground running doing the legwork needed to get this organization on our campus. His tireless work not only brought ‘Rock the Vote’ to campus but also the Dutchess County Young Democrats, Young Republicans, League of Women Voters and even Dutchess County Executive Mark Molinaro. But why is it so important for young people to get out and vote? According to a report published in Child Trends Data Bank in 1971, the year 18-20 year olds gained to right to vote, 50% of newly eligible voters utilized their right. Since then, however, the numbers of young voters have not been anywhere near that 50%
rate. The National Assessment of Education Progress (NAEP) found that the reason for the diminishing number of young voters is that young people feel that they are uniformed about politics and the electoral process. The study also states that young voters believe that government and the elections are not relevant to the things that they care about. Apart from the 2008 election when Barrack Obama’s campaign successfully made young voters feel empowered by focusing on issues that young voters cared about effectively diminishing the barriers that have kept many young people away from politics for so long. This just goes to show you how important and powerful the young vote is in the United States. Canieka Fleming, an SGA AOS Senator said, “For the first election that I could vote in, Rock the Vote helped me receive the information to vote and made the whole process of first time voting much easier. I am really excited to be able to help give the same guidance to other young voters”. Canieka closely assisted in the planning and execution of Rock the Vote. The Young Democrats and Young Republicans were present for the event educating students about present issues and candidates. The League of Women Voters (LWV), a non-partisan organization dedicated to pro-
Dutchess County Executive, Mark Molinaro speaks about the importance of voting at the CIA Rock the Vote event on September 9, 2016. photo courtesy: Travis Lopez
viding information to the masses was also in attendance. The LWV focused on different issues including finance, and waste management in a way that voters can better inform themselves on current political issues. The league was spearheading the information both for registering to vote and attaining information on absentee ballots for different states. “I feel like I learned a lot from this, it was my first event and I was able to get information on how to get my New Hampshire absentee ballot” Cara Steucek (AOS Culinary) Rock the Vote showed a video covering the history of voting and the struggle of many American groups that have fought for their right to vote throughout history. The Presidents of the Young Republicans and Young Democrats gave short talks about their parties’ message. Both parties had very similar ways to get citizens involved in local government. To make a difference at the local levels will not only allow citizens to acquire better knowledge of the issues in their communities but those issues will flourish onto the national level. Mark Molinaro, the Dutchess County Executive was also in attendance. Molinaro became the youngest elected official in New York history when he was elected to village trustee at the age of 18. Mr. Molinaro stated, “Every election, whether in a small town or a National presidential race is always won the same way, by people casting votes”. Though Mr. Molinaro has been in politics for over 20 years he still recognizes the importance and power that every voter has. “Either show up and participate or others will make decisions for you” says Mr. Molinaro. Even with such an abundance of knowledge at this event, less than 30 students were in attendance. This is part of the issue that we are facing, with the current trend in voting we are going to allow less than 30% of citizens to decide who leads, not only the country as a whole, but the state and local governments as well. We must change this downward momentum, that being said; on October 4th in The Egg there will be another voter registration drive. Follow us in the next issue of La Papillote where we will go into detail about all four presidential candidates. I will leave you with a message from your SGA President Felicia Gane, “For years, people have fought for the right for everyone to vote, everyone has a voice. This is a chance to create a difference for the things that matter. The world is changing constantly. We have to try our best- SO GO VOTE”
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Features
Recipes: First of Fall BY: Eliot Hack, AOS Baking & Pastry
CABBAGE & ONION TORTA When thinking about the recipes, I always check to see what produce is in season. As it turns out, September has a wide variety of vegetables in season, one of which is cabbage. I looked across the table and asked my friend Lauren if it is possible to make cabbage exciting. She responded with a quick and solid “no.” Challenge accepted. What dish could make cabbage more inciting? Shredded cabbage salad? Flavorless. Braised cabbage? Too soggy. But a cabbage torta stuffed with cheese, garlic, and ham? It sparked my interest. This recipe easily can be made vegetarian by swaping out the ham for mushrooms or maybe even some jackfruit. But a steaming handheld, flaky pie filled with gooey cheese salted to perfection? Even Lauren approves. • ½ cup whole wheat flour • 4 cups all-purpose flour • 2 1/2 tsp salt, more to taste • 12 tablespoons unsalted butter, chilled and cubed • ¼ cup olive oil, more as needed • 1 large Spanish onion, julianne •1 ½ pounds Savoy cabbage cored and sliced • Black pepper, to taste
• 2 tsp cider vinegar, or to taste • 1/3 cup dry bread crumbs • 5 ea garlic cloves, finely chopped • 1 ½ Tbsp thyme leaves • 8 oz fontina cheese, grated • 2 oz diced smoked ham such as speck (optional) • 1 large egg yolk 1. To make the pastry, combine flours and 1 1/2 teaspoons of salt in a large bowl. Using a pastry cutter or two forks, cut in butter until it forms coarse crumbs. Add 1 to 1 ½ cups very cold water, working it slowly, until mixture forms. Form dough into a ball, cover with plastic, and refrigerate for at least 1 hour or overnight. 2. Heat oven to 425 degrees. Oil a large baking sheet.
Cabbage & Onion Torta.
3. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly browned, about 10 minutes.
7 to 10 minutes. Stir in vinegar and cook until evaporated, scraping up any browned bits from the bottom of the skillet. Transfer mixture to a bowl. Taste and add more salt, vinegar or both, to taste.
4. Add 1 tablespoon oil and stir in cabbage, a handful at a time, waiting for each addition to wilt slightly before adding more. Season with salt and pepper to taste. Cook until cabbage is tender and any liquid has evaporated, about
5. Add remaining 1 tablespoon oil to skillet and stir in bread crumbs, garlic and thyme. Cook until bread crumbs begin to color, about 1 minute. Scrape into a bowl.
photo courtesy: Andrew Scrivani for The New York Times
6. On a floured surface, roll out dough into a 17x12-inch rectangle. Transfer to the baking sheet. With the long side facing you, spread half the bread crumbs evenly over right half of dough, leaving a 1/2-inch border. Top with half the cheese, then cover cheese with half the cabbage mixture. Repeat layers. Sprinkle ham over the top if desired.
I am refraining from publishing anything ‘pumpkin spice’, as it is a horribly overrated flavor. Instead, I’m going au natural with some blackberries, which are considered a part of the random assortment of produce for September. This fruit can be bipolar: sometimes amazingly sweet and other times surprisingly sour. But cook the berries down into a compote with a little added sugar in the form of maple syrup or agave nectar curbs some of the hostile sourness. Pouring the compote over some fresh cheese, also known as ricotta, is a perfect midday snack. The sweet sauce dripping over the fluffy cheese curds will transport you back to the beginning of Summer and out of the impending cold front. Don’t worry, it’s gluten-free. • ¾ pound blueberries or blackberries • 1/8 tsp ground cinnamon • 2-3 tablespoons mild honey or agave nectar, or organic sugar, to taste • 1 tsp fresh lemon or lime juice • 1/4 tsp rose water • 1 1/3 cups ricotta • 1 tsp cornstarch mixed with 2 tablespoons water
photo courtesy: Andrew Scrivani for The New York Times
8. Transfer pie to oven and bake until crust is golden brown and firm, 40 to 50 minutes. Cool for at least 15 minutes before slicing and serving. Serve warm, or reheat before serving.
7. Dab edges of dough with water. Fold left half over filling and use BLACKBERRY COMPOTE WITH RICOTTA CHEESE
Blackberry Compote with Ricotta Cheese.
the tines of a fork to seal edges. Brush crust with egg yolk. Using a knife, cut several slits in the center of the top crust.
1. Combine all ingredients except cornstarch dissolved in water and ricotta or yogurt in a saucepan. Add 1 tablespoon water and bring to a simmer over medium heat. Simmer until blueberries release their juices and blackberries begin to break apart, about 10 minutes. Stir occasionally from time to time. 2. Stir in dissolved cornstarch and stir until mixture thickens. Remove from heat and allow to cool, or serve warm, spooned over yogurt or ricotta. Alternative method: I use this method with blackberries, since as they break down more: Toss the berries in a bowl with 2 tablespoons organic sugar. Cover and refrigerate overnight. The next day, add 1 more tablespoon sugar, honey or agave nectar if desired and proceed with step 1 of the recipe.
photo courtesy: vegonline.org
September 30, 2016
Organic Micro-Greens in Poughkeepsie
Features
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BY: Francesca Zani, AOS Culinary
It turns out micro greens are quite the super food, providing antioxidants and nutrients, say many scientists. Sprout, micro, baby, mature—you name it! After a 2012 study from the United States Department of Agriculture was conducted, news was released stating that micro greens have increasingly higher nutritional value than that of the fully-grown plant. Apparently one of the best vitamins to gain in eating ‘micros’ is vitamin C. For every 100 grams (g) of micro greens, there are 20 milligrams (mg) of vitamin C. And, not to mention it’s more than twice the amount of vitamin C that would be found in tomatoes, our beloved summer fruit. Cabbage is surprisingly weighing in at 147 mg of vitamin C for every 100 g of micro cabbage. And to compare that number of micros to 100 g of fully-grown cabbage, there is 90 mg more vitamin C in the micro cabbage. Research also proved that the beta-carotene (which reduces risk of eye disease) found in carrots is more nutrient dense in micro greens with 12 mg per 100 g. Daikon radish micros are known for high levels of vitamin E. Lastly, vitamin K produced during photosynthesis is abundant in amaranth greens, vitamin K remember, is what helps us maintain strong bones. Who would think to place a micro-green garden in the middle of Poughkeepsie? Brud Hodgkins of course, he is the Owner / Operator of The Indoor Organic Gardens of Poughkeepsie, supporting a large number of clients with a tasty variety of organically grown micro-greens. During the initial opening of his 100-acre garden in the spring of 2015, Hodgkins decided to test the growth of hydroponic tomatoes and strawberries. The end result produced a bland product that was not sufficient for his gardening goals. Seeing a niche market unfolding however, Hodgkins decided to look into micro-greens and found they have far more nutritional value than expected, but
also that that the flavor profile created from growing in soil is far better than that of hydroponic. Ever wonder how micro-greens are produced? Brud informed me that these varieties are grown in carefully controlled environments that involve more than just a pot and some soil. The plants grow under LED lights, in compost produced by McEnroe Organic Farms. The compost is a collection of food scraps that cooks for three years before being put out on the market. Each varietal of micros is grown in mesh containers covered in wet towels. The seeds, are placed in a sepa-
rate room to germinate at a temperature of 80 degrees and then transported under LED lights to complete the cycle. Currently Hodgkins and his team produce 80-100 pounds of product weekly, with a goal of growing approximately 1000 pounds per week. Hodgkins is running a test at a local elementary school to see how kids react to eating these healthy alternatives. Having them consume 1/3 oz. micro cabbage every week in a smoothie, the same nutritional value is found in 2.5 pounds of matured cabbage. The end result of this observation is to prove that kids
ty where such a thing is harder to find. The company sees its goals focusing on social and environmental opportunities for the community. Hodgkins invites camps and school groups to tour the facility and learn about the process of photosynthesis. But the facilities are open to the public as well, they encourage any and all to come by and see what they are all about. Pick up a couple of cartons of ‘mircos’ to bring home and throw them in your morning smoothie, Brud says you’ll thank him later.
A collection of different micro-greens including micro-celery, basil, mustard and broccoli. Found at The Indoor Organic Gardens of Poughkeepsie. photo courtesy: The Indoor Organic Garden of Poughkeepsie
cont’d from front
ing Best Winery of the Year and Best Overall Hudson Valley wine. Benmarl Winery didn’t show up in the competition’s main categories but I could easily dub it “Fan Favorite” with its jammy, full-bodied Cabernet that lingered on my tongue a for a good part of the day. Benmarl happens to be the oldest continuously cultivated vineyard in North America so it’s no wonder their wine seems perfected, as they’ve had enough time to work out the kinks. Millbrook also
and also the elderly can become more achieve their nutritional goals much easier. The Indoor Organic Gardens of Poughkeepsie sells over 14 varieties of micro greens to 70 local restaurants, food markets, and elementary schools. The idea of operating this nifty business in Poughkeepsie, what is often considered a ‘food desert’ is threefold; increase commerce of the surrounding areas, offer veteran and troubled youth quality job opportunities in a less common yet up and coming field, and to produce a product that has many nutritional benefits to a communi-
Dutch’s Spirits at Harvest Homestead Farm’s stand at the Hudson Valley Wine & Food Fest. photo courtesy: Lauren Byrne
made an appearance and picked up Best Dessert Wine for 2016 and continues to be a local crowd pleaser. The vibe at the festival was fun and vibrant with a Lagunitas beer tent, food trucks serving everything from lobster rolls to gyros and a folksy band to add ambiance. The food was delicious but the lines at each stand put a damper on the mood which not even my tasty hummus could rectify. All in all, the festival is a good time, although
maybe a tad overpriced for a college student. While I did have the opportunity to sample a slew of wines, the distinction between each vineyard was minimal, and made it difficult to justify the expense. This perhaps, is why so many distilleries were invited to the party. If you are here on campus next year, are 21+, and can afford to fork out the $40, then I do recommend it, especially if you like beer, wine, cider, or spirits.
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Sports
Cross Country Record
Men’s Soccer Record
Women’s Volleyball Record Front Row: Sebasrian Rodriguez-Catalan, William Brumbaugh, Dominick DiLallo, Logan Gates, Carlos Cabral, Siddarth Shetty, Brent Goodbrake, Patrick Esteve, Joshua Blake, Jake Nolan Back Row: Coach Jim Sanborn, Dan Salisbury, William Marinaccio, Nir Sheynfeld, Michael Grueter, Nathan Gutcher, Robert “Joe” Carpenas, Tenzin Damdul, Maxwell Morhmann, Eric Zuniga, Nicholas Antunes Not Pictured: Eric Petit, Hunter Pugh, Romano Bindi, Michael Grahm
Rail Trail Cafe
Front Row: Trisha Tran, Sasha Brown, Lauren Brugnatelli, Brooke Mitchell Back Row: Giselle Sigala, Sarah Levine, Megan Read, Alexis Brown, Lauren Skibbie, Bridget Brown, Marcela Andonie Not Pictured: Coach Jamie Florian, Assistants Gian Buitrago, Joe V. Berglind
Check it Out before we close October 16, 2016. For Sale or Lease May 2017 5 Star Rated! Contact Tara @
845-399-5450 or tgjohannessen@yahoo.com
September 30, 2016
Entertainment
Geography Word Search
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Graduation
AOS Graduating Class of September 30, 2016 Culinary Arts Group #1 Front Row: Yovin R Bhatia, Aisha English, Grace Kim, Michelle Salazar, Kialtisak, Rachid Fabiane Back Row: Alexander Carnovale, Eddie Ououg Kim, Nicolas Steglrano, Chris Genovese, Gustavo Morales, Rachel Jennings
Culinary Arts Group #2 Front Row: Joowon Lee, Gabrielle Sanford, Hyowon Byeon, Boomin Kim Back Row: Won Ho Cha, Gibum Koo, Taylor Sterling, Jose M Caro, Parker Hallberg, Anthony Walker
Culinary Arts Group #3 Front Row: Ywin Choi, Kaitlin Dunn, Keana Negrete, Thomas Jeffery, Dazshia Landum, Connor Hendrickson Back Row: Bo Min Kim, Gyuhee Kim, David Woodhouse, Stephen Mansfield, Nisha Sachdey, Soyeon Kim
Baking & Pastry Arts Front Row: Yoojin Cho, Alexa Firman, Corinne Dewey, Yvelin Lim, Maria Buko, Kaitlyn Graber, Heejun Kim Back Row: Lydia Parlett, Mengyu E, Karan Makhija, Marvita Paige, Zachary Bryant, Jared Finelli, Marcus Bilodeay
September 30, 2016
Graduation
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AOS Graduation Speaker: Ken Oringer ‘89 BY: Shelly Loveland, Staff Contributor
Executive Chef & Owner of Uni, Coppa, Toro, and Little Donkey
photo couresy of Leslie Jennings
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One of Boston’s most notable chefs and restaurateurs, Ken Oringer became interested in the food world at an early age when, as a child, he dined with his family at some of New York City’s many restaurants. During his teen years, Ken worked as a dishwasher, and later earned degrees from Bryant University in Rhode Island and The Culinary Institute of America. He worked under David Burke ’82 at River Café in New York City before signing on as the pastry chef at Al Forno in Providence, RI and Jean-Georges Vongerichten’s Le Marquis de Lafayette in Boston. Chef Oringer moved to San Francisco in 1992 to become chef de cuisine at acclaimed dining destination Silks in the Mandarin Oriental Hotel, where he began to attract attention for his distinctive, Asian-accented style and flair for making the most out of cuttingedge ingredients. Traveler magazine named Silks “one of the top twenty restaurants in America,” and raves followed in the Zagat Survey and Gourmet. In 1997, Chef Oringer returned to Boston to open Clio, an elegant restaurant within The
Eliot Hotel offering a contemporary French-American menu that marries schooled technique with an artful, Asian-inspired approach. Within the first year, Clio was named “Best Newcomer of the Year” by Gourmet and made Esquire’s list of “America’s Best New Restaurants.” The early success of Clio earned Chef Oringer a James Beard Award nomination for Best Chef Northeast four years in a row, with a win in 2001. That same year, Clio was named one of Gourmet’s “Top 50 Restaurants in America.” In 2002, Chef Oringer opened Uni—an inventive sashimi bar offering the freshest seafood from Tokyo’s Tskuji Market as well as from local fishermen— in the lounge of Clio. Uni earned four stars from the Boston Herald, and in 2005, was selected for “Best Sashimi” by Boston magazine. The same year, Chef Oringer opened Toro, a Barcelona-inspired tapas restaurant influenced by his travels throughout Spain. Four years later, he partnered with Chef Jamie Bissonnette to open Coppa, an Italian-style enoteca. He branched out of Boston to open Earth at Hidden Pond in
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Kennebunkport, ME in 2011 and a second location of Toro in New York City in 2013. In 2015, Chef Oringer made the decision to redesign and renovate his flagship, Clio, and reopen it as an expanded Uni concept. The new Uni opened in early 2016 as an expansive restaurant serving inventive Japanese cuisine using the freshest seafood from Tsukiji Market, local New England catches, and far-flung flavors inspired by global street food. Uni has stayed true to its roots with its innovative sashimi offerings, while also introducing nigiri and maki-style sushi and plates inspired by street food and modern Japanese cuisine. Also in 2016, Chefs Oringer and Bissonnette opened Little Donkey, featuring global small plates, in Cambridge, MA. In addition to his work in his restaurants, Chef Oringer is devoted to teaching and inspiring the next generation of chefs. He was recognized for his efforts in 2010 with the Rising Stars Mentor Award from StarChefs.
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Sustainability
Water Conservation Hits Close to Home BY: Wil Bocker, AOS Culinary
Over this past summer, temperatures have hit record highs and water levels are at an all-time low. It is almost hot enough each day to make your skin crawl. Now, an airconditioner may make it all easy to look past, but there is a sleeping giant most of society has turned a blind eye to; water consumption. Earth’s surface is covered by 73% of water. Of the three-quarters covered by water, only a meager three percent of all that liquid is drinkable. This presents a challenge for our growing planet each and every day. With a population of 7.1 billion people as of 2016, there is an ever-increasing strain on the planet’s natural resources. Seeing as water is necessary for the function of every living organism, the competition is beginning to bring out the true colors of those fighting for it. This cutthroat movement towards securing a steady supply of clean drinking water has begun to shed light on how dire the situation really is. California, for instance, is in the worst drought in over 100 years, with a deficient rainfall record of almost 20 inches over the last three years. While
supporting a bustling agricultural industry, a population 35 million has to go to extreme measures to conserve water at almost any means. In turn, the rate of wildfires in the time the drought has blighted the southwestern coast of the US has almost tripled. Now, there is evidence to support that over the course of geological history, such events are a common occurrence and shouldn’t raise a critical concern. If that is the case, then one must ask them if the way Fortune 500 companies, such as Nestle, are reacting to the water shortage in a calm manner. Nestle S.A. has recently begun a biblical shift towards the privatization of drinking water resources. The executive board of Nestle sees clean water as “not a given human right.” It is this mentality that has turned a crisis that could unify a species in finding a resolution to this problem into a bazaar, capitalizing on the lives of billions of people. Industries such as Nestle benefit off of buying water rights of various municipalities in order to remove the methods by which to extract groundwater, and replacing it with the only other source; their product.
Despite the abundance of issues with the handling of the water crisis, there may be hope in the future, thanks in large to technology. Desalination processes a decade ago were hugely overlooked due to cost. But with technological advances, systems once ostracized are now beginning to produce promising results. States such as Florida, and the drought-stricken California, are among the most prominent users of desalination processes in the US today. While it may provide water for consumption and irrigation purposes, it does come with its disadvantages. These include the cost of building and maintaining the plants and systems, but also all of the residual salt left after the evaporation process utilized in the tanks. Another widely speculated process is called cloud seeding. This process is defined as releasing solid carbon dioxide into the atmosphere to condense water vapor, and therefore prompting rain in existing clouds. While suspicions of its effectiveness over the past five decades prevailed, recent events have produced results lending some credibility to the process. With the irriga-
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Released on only September 20th, 2016, this map shows obvious signs of drought like conditions here in New York state. photo courtesy: droughtmoniter.unl.edu
tion advances going on to combat California’s drought issue, the US Air Force is lending a hand in the efforts to cloud seed areas that haven’t seen rain in months to years, hoping to reinitiate the rain cycle. Water is a basic necessity of all life. Without it, the planet as we know it would seek to exist. That being said, the criticality of the only source of sustainability we have remaining must be guarded and
secured, all the while having the best and brightest individuals in the world working in unison in order to come to a solution to the dwindling supply of clean water. With an existing supply of water that will only last the Earth an additional 50 years from now, we are left with the question, what it will take for people to take action?