U prep 04 24 15 sp

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THE

PUMA PRESS

Volume XXXII Issue 6 • April 24, 2015 • University Prep • 8000 25th Ave NE Seattle • You’re allowed to say something looks like a penis.

Fear Factor p3 Goodbye... p7 Ready, Set, Eat! p13


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news

University Prep • April 24, 2015 • Volume XXXI1 Issue 6

Global Delicacies

According to Sohrab, octopus is delicious...who knew? BY MAHIR PIYARALI Did you like the food? Botswana

“Yeah! The food was really, really good.”

“Yeah, it was a lot better than the ‘authentic’ Indian food that you get here.”

Was there anything you refused to eat?

Anything you didn’t think you’d like but ended up liking?

What was your favorite dish that you ate?

“It was really based around beef. And it tasted really good because it was fresh. Instead of it being processed in a factory, it was from the cow down the street.”

“We went to this meat buffet thing. The servers would come in rounds, and everyone had a card; one side red, one green. If you had your green side up, they would dump more and more meat on until you flipped to red when full.”

“We had heard that the cafeteria food at the school was bad... and it was...”

“There was this fast food restaurant that served us a chunk of a mango-chicken thing, I had to try it once, but that was it.”

“I didn’t think I’d like the more traditional food, but it was actually really good.”

“It was all based around spices and rice.”

“Umm...probably biryani.”

“There was this one goat curry that was mainly just bones... and it wasn’t very good.”

“There was this one yogurt that we actually weren’t allowed to eat because our stomachs weren’t used to it.”

“I thought that everything was going to be pretty good.”

“I had heard that sea urchin wasn’t supposed to taste very good, so I didn’t even bother trying it.”

“I had tried squid here in Seattle, and it wasn’t very good. But in Japan, I thought I was eating a white fish, but it ended up being squid and it tasted pretty good.”

Sophomore Merone Hadush India

What was the most disgusting thing you ate?

“What, in general, was the food based around?

Japan

“Yeah I really did. Everything was really fresh and flavorful.”

“Lots and lots of seafood. Almost everything that we ate had some sort of seafood element.”

“That’s a hard question...the sushi was phenomenal, even compared to the stuff that we get here. Also though, I had some homemade tempura that was hard to beat.”

“I had these little dried fish things... and you could see the eyeballs. I didn’t want to eat them but my host mother kept saying ‘try it, try it’ so I did.”

“Yeah I loved it!”

“My host parents fed me a lot of chicken. But the food is also based a lot around coconuts. It’s mostly due to the geography and the fact that it’s an island, so things are limited.”

“This really good chicken with a soy sauce and sugar sauce poured on top of it.”

“Yeah it was pretty good.”

“It was all based around rice and vegetables.”

“Probably this really good rice and lentil thing.”

Top Seattle Restuarants for Adventurous Eating

1 2 3 4 5 Sutra

Wallingford

Poppy

Capitol Hill

“Nothing really, everything was pretty good.”

“I tried to eat everything.”

“Octopus, I didn’t expect it to be good, but it was.”

Joule

Wallingford

Senior Sohrab Seera Nepal

Coming face to face with my least favorite foods and flavors: seafood

Ballard

Junior Emma Kellogg Samoa

Conquering Food Fears: Global Link Edition

The Hi-Life

Sophomore Daniel Gauld

“Nothing was disgusting, but it ended up getting really boring. That was because we were eating the same thing over and over again.”

“I personally don’t eat red meat, so I stayed away from that.”

“Not really. There was this deep fried Tibetan bread that seemed like a donut. I’m not a donut person but I really liked the bread.”

Sophomore Talia Randle

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Volume XXX1I Issue 6 • April 24, 2015 • University Prep

La Carta De Oaxaca Ballard

BY LINDSAY MCCONVILLE

I

hate sushi. It is a food that I have always disliked and will probably continue to dislike throughout my whole life. I never really ate sushi when I was younger, and I have a strong hatred of seaweed and raw fish in general, which is probably why I don’t like it. However, I went to Japan for Global Link this year which made this fear a huge problem. Sushi, and seafood in general, is practically a staple in Japan. There was no way for me to avoid it when I was there so I decided to conquer my fear of sushi and seafood before I went and go out to a sushi restaurant with my Global Link group. We went to Shiku Sushi, a quaint traditional Japanese restaurant in Ballard. It was quiet with decorative paper cranes hanging from the ceiling. On the tables there was traditional silverware and platters with patterns and designs that all reflected Japan. After we walked in and sat down we were immediately served miso soup and green tea. There was nothing not to like about either -- both were very mild. Our trip leaders ordered for us a variety of different dishes ranging from edamame and tempura to different types of sushi. I was passed a plate of fried octopus dumplings. Not knowing what they were, I took one. They looked almost like a fried version of a meatball. When I took my first bite I was surprised by the crunchiness of the outer layer and the chewiness of the inside. It didn’t exude much flavor, but it was surprisingly good. Before I was able to take my next bite however, one of my trip

Photo: Jacob Kauff

California rolls were one of the many things sophomore Lindsay McConville ate, in preparation for her Global Link Japan trip. McConville faced challenges in getting used to new flavors such as these. leaders told me the inside of the dumpling was octopus. I gagged, horrified by the fact that I was eating a slimy animal with tentacles. It was hard to take another bite, but I was able to stuff the rest of it in my mouth because I didn’t want my fear of what was in the dumpling to affect that I actually liked it.

Plus, this was one of the reasons I went out to a sushi place to begin with. After conquering the octopus dumplings, it felt like I could try anything. First I took a small bite of an avocado sushi roll. All I could taste was the saltiness of the seaweed, which ruined the whole flavor. One of the reasons I hate sushi is

I gagged, horrified by the fact that I was eating a slimy animal with tentacles.

because it almost always has seaweed in it. Finally I tried ebi nigiri, which is shrimp on top of sticky rice. The smell of raw fish was slightly nauseating. I only needed to take one bite to know I couldn’t finish it. The blandish flavor of the rice could not compensate for the fishy taste of the shrimp. From this experience I learned that I still dislike sushi and most seafood, however I did acquire a taste for other foods such as octopus. This attempt to conquer my fear of sushi and seafood has also made me much more open to trying new food.

Photos: courtesy Global Link participants

History Teacher Pat Grant on the Relationship Between Food and Culture What does the way food is consumed tell you about culture? Every country I have visited has celebrated the visit with special meals; one of my host families in Japan had both a welcome dinner as well as a farewell dinner for me. I have also found it wise to compliment the host on the meal; this has always been easy to do because it has always been wonderful. Furthermore, taking meals together is a means for a conversation about much more than food.

Are there some foods that are strongly associated with a certain culture? In every place I’ve been, there have been tremendous individual variations in taste. Some Japanese like seafood more than others just as some Americans love hamburgers while others avoid them. I’ve known British who don’t drink tea and even though I am from Seattle, I don’t drink coffee.

What can the tools used to eat food (utensils, plates) tell you about a culture? There are some interesting food customs in every country. Here is one for Japan: in every larger train station one can buy a “bento” lunch in a box that contains a little bit of just about everything. There is a wide range of choices on display so one can just point to the bento desired. Some of the bento lunches are sold in very creative containers, depending on the area in Japan.

What Type of Food Do You Dislike? “I hate kale. One time I had kale chips that tasted like dogfood, it was really gross.” —Sophmore Clara Erickson

“I hate hot dogs. The meat feels and tastes super funky.” —Sophmore Madi Yi

“I dislike drinking water.” —Junior Michael Ollee

“I don’t like pickles. They are just disgusting.” —Senior Lajhaya Lewis-Harrell


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opinion

editorial

The Commons Café: The School Loves You If you are anything like the people of Upper School Journalism, then you love food and feel no shame about it (we love food so much down here in the North Lab that we are doing an entire food issue of The Puma Press). What fuels our love, and every student’s, love for food? The Commons Cafe. Here is what is so great about the Commons Cafe. The lunch specials are endless: Mac and Cheese, Nachos, Mediterranean, Tailgate, Pizza, Breakfast for Lunch, Pasta and even Tomato Soup and Grilled Cheese Day. You name it, the Commons has served it. Everything else about the Commons Cafe is beyond wonderful, too. For those of us who like salads, the Commons Cafe never disappoints. Who knew people would like a goat cheese, pear and pistachio salad? The Commons did! Want a panini for lunch? The Commons has both a sandwich bar and a panini maker. Or, would you like a waffle before your first period class? The Commons serves breakfast every morning and has two (that’s right two) waffle makers and all the fixings for your waffles (let me tell you, that is not a common occurrence at other schools). Basically, the Commons staff would kick some serious ass on Top Chef. Anyway, because the Commons is so spectacular, we wanted this to be a shout out to all the people who make it so great. You all work so hard, produce delicious food (brownies anyone?), and do everything while putting up with the entire school. So, thank you so much for all that you do.

staff

Editors. . . . . . . . . . . . . . . . . . . . Kai Milici & Lacey Pike Data Manager. . . . . . . . . . . . . . . . . . . . . . . Jacob Greene Photographer. . . . . . . . . . . . . . . . . . . . . . . . . Jacob Kauff Entertainment Editor. . . . . . . . . . . . . . . .Annie Cohen Illustrator . . . . . . . . . . . . . . . . . . . . Micho Matuszewski Web Editors. . . . . . . . . . . . . . . . . . . . . . .Cole Kaufmann Shawn Owens Reporters. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Leah Bell Annie Cohen Melissa Funes Isaac Glasser Jacob Greene Lila Luthy Lindsay McConville Mahir Piyarali Shawn Owens Jared Taylor Emma Van Deursen Jennifer Wen Hannah Zundel-Davis

got an opinion?

Puma Press welcomes letters to the editor and guest columns. Contact any of the students above or e-mail us at pumapress@universityprep.org.

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You can view articles at uprepmedia.com or follow us on Twitter or Instagram at UPrepMedia.

University Prep • April 24, 2015 • Volume XXXI1 Issue 6

Go Vegan, Save the World

O

ver the past year I have been tried out several different health crazes to see how my body reacts to different foods and to see what works best for me. I’ve gone gluten-free, paleo, carb free, dairy free, and finally, I decided to give veganism a try. I’ve already limited my intake of meats and given up dairy, so the only hard thing for me to eliminate was eggs (which I ate nearly every day and incorporated into breakfast, lunch and dinner). Oh, it was also hard to give up my quick and easy chicken sausages I liked to have for breakfast. I did a lot of research about veganism before deIllustration: Micho Matuszewski ciding to dive in. I found lots of testimonials saying vegans experienced increased energy, clearer skin, and an overall sense of feeling lighter and healthier. Vegan diets contain no cholesterol and tend to be lower in total fat and saturated fat. Some might wonder how vegans attain the necessary amounts of fiber, protein, or calcium without animal products. The truth is that the vegetables, fruits, beans and legumes, nuts, and whole grains that vegans eat are loaded with substantial amounts of nutrition needed for health. Given that vegan foods are often much lower in calories than their animal-derived counterparts, vegans tend to also have lower body weight, BMI, and cholesterol levels than omnivores

and vegetarians. Additionally, vegan diets have been used successfully to control diabetes and heart disease. Many may groan about no longer being able to eat ice cream, cheese, milk favorite meat products, etc. The truth is there are many vegan substitutes that tastes as good as the real thing or even better! Not to mention these substitutes are much better for you. In addition to the many health benefits a vegan diet has to offer, veganism is a sustainable option when it comes to taking care of the planet. From the crops and water required to feed the animals, to transportation and processing. The production of meat and by Hannah other animal products takes Zundela large toll on the environDavis ment. The vast amount of grain required for meat production is a huge contributor to deforestation, habitat loss and species extinction. Going vegan for just one year will save 100 animals and drastically lower your carbon emissions. So why go vegan? The main reason I made the decision was for my own health. In addition to treating my body in the best way, I am also saving the environment. The bottom line is that the Earth is our home, and we must do everything in our power to take care of it and every creature that coexists here with us. Finally, it can be fun trying new things! I’ve had a blast creating and trying out different foods and recipes without animal products. Veganism may not be an ideal diet for most, but the least everyone can do is give it a try and feel better about themselves and their choices while doing so.

It’s All About the Placement

E

veryone has seen it in the Commons during the lunch rush. As hungry students wait in line to buy their food -- some with small bowls of salad and others with a bowl, full of mac n’ cheese along with a soda -- they look around out of boredom, spot the array of cookies laid out in front of them, and just grab one. It’s tasty, cheap, and there for the taking. And why wouldn’t hungry teenagers do that? We’ll eat anything that’s put in front of us, especially foods packed with sugar and fat and chocolate. The placement of cookies and unhealthy foods in the Commons doesn’t just make a difference on the health of U Prep students, though. Studies show that this is a nationwide trend. At schools around the nation, and for workplaces such as Google, it has been found that steps like strategically changing food placement -- putting healthier items in more convenient places and the least healthy items somewhere else -- results in healthier choices, according to an article in The Atlantic magazine. If we eat whatever’s in front of us, then we should have much more salad and healthy food in our line of vision, especially in the lunch line, rather than cookies and other unhealthy snacks.

Simply strategically changing the placement of foods in the Commons to put healthier items at more convenient places, such as by the checkout line, would make a huge difference. The Commons Cafe should make not just the food selection, but the food placement, more healthoriented. Obviously U Prep doesn’t reflect America’s obesity rates, or its severBy KAI ity of nutritional issues. In MILICI 2014, the U.S. obesity rate was 27.7 percent, while U Prep’s, and Seattle’s for that matter, were significantly lower. In this area, we are already surrounded by a culture where we are encouraged to eat healthier than many around the nation, and at school, a wide array of healthy salads and main meals stay true to this attitude towards food. Our standards for our health are higher than most, and generally, the Commons does an amazing job of providing hungry teenagers with a high standard of nutritious food. But there are steps they could take to prioritize the health of students, faculty and everyone who eats at the Commons.

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Volume XXX1I Issue 6 • April 24, 2015 • University Prep Yogurt can always make a good, less addictive and less sugary substitute over ice cream and candy.

Tips on ending junk food cravings

1

The Urge to Splurge

Cut out sugary drinks

2

Trick yourself by eating similar, but less sugary foods

Yes, there is such a thing as junk food addiction Photo: Jacob Kauff

BY LEAH BELL

W

e’ve all experienced the regret of finishing an entire bag of chips, only to realize the serving size was meant for five or six people. A bag that you finished in a solid five minutes that made you feel immediately guilty. As satisfying as that bag of chips can be during a stressful homework session, it’s not always worth the feeling of regret and guilt afterwards. Although it might be hard to cut out junk food completely, it’s easy to cut down. The easiest way to start cutting down on junk

food is by eating other, healthier, but equally tasty foods as substitutes. Sophomore Isaac Selby suggests eating fruit as a dessert. Dried fruits are also a common after-dinner or during-homework snack. “There’s lots of [food] that tastes good that’s not bad for you,” Selby said. Junior Grace Recka shares another tip on eating fruit as a substitute over other, more sugary foods. “Instead of ice cream I like to eat yogurt or açai bowls with a bunch of granola, coconut and dark chocolate,” Recka said. Dried fruits and nuts both

“When you get in a rhythm of eating healthy, you start to crave junk food less.” —Junior Idalia Kaplan

make an easy snack that can satisfy the craving for less healthy sweet or salty foods. Homemade fruit smoothies or yogurt can also be an easy trade out over ice cream. Although at first it might seem hard to stop eating junk food, it gets easier over time. Junior Idalia Kaplan says that the less junk food you eat, the less you’ll crave it. “When you get in a rhythm of eating healthy, you start to crave junk food less,” Kaplan said. To continue on track with healthy eating, it’s also important to find ways to distract yourself when the cravings are at their worst. Everyone gets stressed out sometimes, which commonly leads to stress eating. Junior Lily Orth-Smith can attest to wanting to eat more when

she has a lot of work. “If I don’t have an outlet for my stress, I eat junk food more” Orth-Smith said. Ways to distract yourself could include exercise, art, reading, taking a bath or anything that gives you a break from what’s at hand. “If I’m sad I give myself an excuse to splurge,” Recka said. It’s important to keep in mind that that even the best of us can slip up or occasionally cave in. In the long run, even with the occasional slip up, subtle changes that may not seem like a big deal can make all the difference. Continuing to eat processed foods with little to no nutritional value can lead you on a downward spiral of addiction. There’s no better place to start on the path to healthy eating then by the process of gradual elimination.

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Exercise

Distract yourself

Have dried fruit or nuts ready during homework sessions

Junk Food to Healthy Food Spectrum

Illustrations: Leah Bell

Unhealthy: candy, ice cream, chips

In between: dark chocolate, granola bars, dried fruit

Healthy: quinoa, vegetables, nuts


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news

University Prep • April 24, 2015 • Volume XXXI1 Issue 6

Studying in Style

Many options are available to suit your personal study needs BY ANNIE COHEN

M

iro lies in the heart of Ballard, on a brick street lined with other small businesses. Walking into Miro, it’s almost guaranteed to smell like their legendary whole-wheat crepes. My favorite, their Cristy crepe, is a thin pancake filled with fresh spinach and goat cheese. On top of this is ham and a fried egg. Although their crepes are somewhat expensive, they’re definitely worth the extra bucks. Next to each of these food options on the menu, Miro has something called “Pair it!,” where they list a few teas that would complement each of the items. My favorite teas are the Traditional Chai and the Earl Grey de

la Creme. Miro is one of my favorite places to study because it’s so comfortable. The environment is warm and welcoming, just like the employees. There is a variety of different seating options: a few threeperson tables, a handful of twoperson tables, two long communal tables, a narrow bar counter and a comfortable couch. Most of these spots have an accessible outlet, which makes it really easy to plug in headphones and work for hours. One of the only downsides to studying at Miro is the parking. I always find myself circling the block 20 times before finding a spot. Another option would be to find a parking lot, which is more

Miro tea is a warm and cozy environment that is always bustling with people.

costly. However if you are prepared to walk a longer distance, it’s relatively easy to find a spot on a residential street farther

away. The lack of parking is just a small setback that doesn’t overweigh the positives of studying at Miro.

Z

oka Coffee has three locations in Seattle, one of which is located five minutes from U Prep, right outside of University Village. Driving past, you wouldn’t expect the enormity of the coffee shop. However, once you enter the cafe and see lines of two-person tables and a communal table, you realize how spacious it is. The interior is mainly wood, which gives off friendly and comfortable vibe. It is evident by the many laptops and books open on tables that the cafe is utilized as a study space for many people. The calm music sets the mood to focus and get work done. Not to mention there are lots of different options for food and drinks. They sell a variety of teas and coffee, as well as sodas and juices. They also have some bakery items; I highly recommend their coffeecake.

Photo: Jacob Kauff

Zoka Coffee, an expansive coffee shop with a location less than two miles from U Prep, makes a great work space.

Which University Village Starbucks Fits Your Study Habits? 1. What kind of noise do you like while you’re studying? a. Fairly quiet. b. Some music playing. c. Talking around you. d. Talking and extra noise around you.

2. How big of a space? a.Very small b. Small c. Large d.Very large and open.

3. What kind of food options would you prefer? a, b, c. Starbucks food is good. d. I would like options from a grocery store.

4. What hours do you prefer? a. 6 a.m. to 9 p.m. b. 6:30 a.m. to 10 p.m. c. 5 a.m. to 2 a.m. d. 5 a.m. to 9 a.m.

ANSWERS

If you got mostly a’s: Starbucks by the Microsoft Store 2650 NE 49th St Seattle, WA 98105

The End of Fast Eddie’s

Students must sadly say goodbye

BY LILA LUTHY & COLE KAUFMANN

Photo: Annie Cohen

If you got mostly b’s Starbucks Reserve 2617 NE 46th St Seattle, WA 98105

If you got mostly c’s: Central Starbucks 4634 26th Ave NE Seattle, WA 98105

If you got mostly d’s Starbucks at QFC 2746 NE 45th St Seattle, WA 98105

5. What kind of seat would you prefer? a. Normal Starbucks seating b. A variety of different chairs. c. Stools, some communal tables and normal chairs. d. A couch, comfortable seating, two person tables

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Volume XXX1I Issue 6 • April 24, 2015 • University Prep

I

t’s the end of an era. Fast Eddie’s is closed, the doors locked and the delicious, delicious Pop-Tarts are gone forever. This tragedy has affected students and teachers alike. Due to the recent closure of the 25th Avenue Market, commonly known as “FastEddie’s,” many members of the community no longer have an after-school hang out spot. Freshman Anna Ferguson is just one of many distraught citizens. “My sister wanted to go to Fast Eddie’s yesterday, so I went with her and my brother. We were walking over and [my brother] knew that Fast Eddie’s was closed,

but he didn’t feel like telling us, so we walked there,” Ferguson said. “My Mom was picking us up, so she parked in front of the store and waited for us. And when we got there she was like, ‘That’s a bummer’ so we just went home.” Although Ferguson may not have had the chance to say goodbye, it is clear she recognizes the gravity of this event. “It’s sad that they went out of business, for them, but it doesn’t really affect me that much,” Ferguson said, her words a lantern to guide us through these dark times. On the other hand, some students and faculty had never had the opportunity to visit these hallowed grounds, unaware of

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Photo: Shawn Owens

what they were missing. “I have never been to Fast Eddie’s,” history teacher Abigail Hundley said. In this hour of loss, as a community, it is our duty to sympathize with those who never were given the chance to experience Fast Eddie’s, and empathize with those who lost a friend. “Even though the closing won’t impact me directly, it will definitely impact other people,” senior Livvie Heeb said. Freshman Wilson Mosier, a

weekly visitor, is especially broken up. “There’s a Shell station right there, so it’s not really a big deal.” Obviously, he’s in a deep state of mourning. But freshman Abigail Donner is even more heartbroken. “It doesn’t make a huge difference for me. I mean It’s sad. It’s tragic.” Now is the time for us to join together. Now is the time for us to offer support for those that have suffered the most. Now is the time for us face this adversity head on.

Fast Eddie’s closed down just before spring break leaving students brokenhearted. The only thing keeping them going is the hope that another convienence store will replace it.


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feature

University Prep • April 24, 2015 • Volume XXXI1 Issue 6

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Volume XXX1I Issue 6 • April 24, 2015 • University Prep

Where Does Our Food Come From? We analyzed one day’s offerings from the Commons Café

It was ood Thai f day!

Shrimp Paste Kaffir Lime Peel Chili Paste Red Chillies Vinegar White Rice

Yellow Curry Vegetables with Coconut Milk Curry Paste Dried Red Chillies Garlic Shallots Lemon Grass Shrimp Paste Coconut Milk

“I go produce shopping almost every day after I leave here. There is a produce store by my house, or I go to Uwajimaya or PCC sometimes. “ —Common Café owner Karen Baber

Cucumbers Cilantro Green Beans Broccoli Mushrooms Onions Lime Juice

Black Rice with Mango Syrup and Coconut Milk Black Rice Mango Water Sugar Coconut Milk

Rice Noodles with Veggies Rice Sticks Cucumbers Peppers Cilantro Green Beans Broccoli Mushrooms Onions

Soy Sauce

Commons Cafe Staff: Who Makes All That Delicious Food Every Day? Anthony Kjeldsen Starting year: 2003

Yanet Floris Starting year: 2001

Kyle McCormic Starting year: 2014

Karen Baber Starting year: 2001

Hobbies/personal interests: I like reading, jogging and surfing. I also do some construction work during the summer.

Hobbies/personal interests: I love singing, and I love driving to the mountains. That’s my favorite thing to do.

Hobbies/personal interests: I’m a musician, I’ve been doing music since I’ve been in fourth grade, so that’s about 15 years.

Hobbies/personal interests: I have quite a large garden. I like doing home improvement projects [and] traveling when I can.

Favorite part about working in the Commons: Working with a lot of good people. It’s nice; versus a restaurant where things can get pretty hectic.

Favorite part about working in the Commons: Everybody, the people are nice, and it’s nice to work around nice people. It’s fun to work around kids and young people, I like it.

Favorite part about working in the Commons: Its fun to develop these relationships with the kids. Its a big deal for me to remember their sandwiches, its just hilarious to me. I think thats probably the coolest thing about it.

Favorite part about working in the Commons: My favorite part is absolutely the students,;the people. Making food is good too, trying to expand and get new ideas, but playing that against the people.

Funniest Moment: There was this one. We were serving chicken burgers, you know those nasty little pre fried things, and I heard a girl outside say, “Oh finally they’re serving something I like.” I was thinking right on, whatever floats your boat.

Funniest Moment: I can’t think of any specific ones, I really can’t remember any.

U Prep students discuss their dietary restrictions BY ANNIE COHEN

Maren Johnson: Gluten-free No bread, no pizza, no cereal, and no pasta. These restrictions are the result of celiac disease, which affects approximately one in every 100 people around the world. It’s not a fad, it is a hereditary disease. Junior Maren Johnson has celiac disease, which means that she can’t eat gluten, wheat, barley, rye or malt. Maren Johnson Unfortunately, these ingredients are in a lot of common foods. “Wheat is in almost everything,” Johnson said. “[I can’t have] bread, cake or cookies.” With a diet as restrictive as hers, it seems as though it would be hard for Johnson to find enough food, especially at school. However, Johnson said that, “it used to be [hard] finding food but now that eating gluten-free is a fad diet, it’s totally fine.” “The problem,” Johnson said, “is cross-contamination, basically when gluten-free food is cooked with other gluten foods. I get fatigue, joint issues and really bad stomach aches,” she said. One of the difficult parts of having celiac disease is that people assume that Johnson is gluten-free by choice. “I get a lot of looks and sighs from people when I say I have to eat gluten free, because they think it’s a diet and I’m being difficult, which I’m not,” Johnson said. Not only does this seem insensitive, but it can also be unsafe for her. If someone believes that she is voluntarily eating gluten-free, they may not be as careful. Johnson said, “They think it doesn’t matter as much as it does. [But] it really makes a difference when they’re not being careful.”

Thai Curry Chicken Chicken Curry Paste Dried Red Chillies Garlic Shallots Lemon Grass Salt Galanga

Navigating the Commons

Funniest Moment: I don’t know, I really can’t think of anything funny that’s happened in the kitchen

Funniest Moment: It was probably something like mixing up the salt and the sugar when I put them in the scones, I know that happened for sure once.

Lily Parker & Maya Kline-Sharpe: Vegan Senior Lily Parker and freshman Maya Kline-Sharpe are both vegan by choice. This means “no animal products of any kind. So no milk, eggs, meat [or] honey.” “I was vegetarian for a while, [but] I never really liked any dairy products anyway. I’m [also] an animal rights activist, so Lily Parker I decided to be a vegan for that,” Kline-Sharpe said. Parker has been a vegan for five years now. She admits that at the beginning she wasn’t sure what to eat, but now she has gotten the hang of finding food. It also helps that the vegan community in Seattle has grown over the past few years. Maya Kline“There’s a lot of options now. Things Sharpe are really improving so it’s not that difficult for me anymore,” Parker said. As for the Commons, the choices have improved over the years as well. The staff has begun to label the foods, noting the specific allergens in each item. “Still, it’s not ideal and I don’t think it’s ever going to be,” Parker said. The problem is, there isn’t a designated place that always has vegan food. “[Vegans] will walk around for five or ten minutes most days, just trying to figure out what to [get],” Parker said. Even so, there are only one or two options to choose from besides a bowl of fruit or a salad. Due to the lack of choices, Parker and Kline-Sharpe agree that they eat out more than they would if they weren’t vegan. “It’s just a lot easier outside U Prep to find stuff that’s vegan,” Parker said, “[as it is] much more easily labeled and stuff.”


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dining out

University Prep • April 24, 2015 • Volume XXXI1 Issue 6

Dumpster Dive

What’s the Scoop? Old School Frozen Custard

Fainting Goat Gelato

Full Tilt Ice Cream

Zoeyogurt

Perfectly smooth, creamy, rich, and full-bodied

Flavor

Resolute, and incredibly decadent

Very smooth, frosty, thick and dense

Bold, and true-to-description

N

Diverse and peculiar

Smooth, creamy, and very frosty

Very obscure, yet pleasantly suprising

Tart, as expected

Sweetness

Nutrition

Illustration: Jacob Greene

The (Ice) Cream of the Crop A citywide search for Seattle’s premiere frozen treat BY JACOB GREENE

M

any places in Seattle vie for the title of “best ice cream,” however there is more than just ice cream in this town. We are home to gelatarias, froyo shops, and frozen custard creameries. Someone had to look

A raspberry, mango, blackbery pie concrete courtesy of Old School Frozen Custard.

Photo: Jacob Kauff

into which of these frosty desserts reigns supreme, and that task fell upon me. First stop on my journey was Zoeyogurt across the street from Greenlake. Location-wise, Zoeyogurt was tough to beat. During the summertime, this prime spot overlooking the lake is ideal. Despite this unbeatable convenience, the froyo itself was lackluster. Zoeyogurt had a variety of flavors, ranging from fruity to chocolatey, however each failed to impress. Froyo is just not rich enough for my liking. If you are going to treat yourself, you should really indulge. Next, I went to Fainting Goat Gelato in Wallingford. Walking in, I was immediately struck by how cute and coffee-shop-esque it was; paintings by local artists hung on the walls, creating a cozy, typical Pacific NW atmosphere. Fainting Goat really astounded me with their broad and intriguing array of flavors. I tried pear, sunshine, goat’s milk and Earl Grey. These four truly showcased the variety at Fainting Goat. The pear and sunshine (a mix of different citrus flavors) were tangy and astoundingly smooth. Similar to fruit sorbet, they perfectly mixed creamy and icey. Earl Grey had a similar texture, but where the others were fruity, the Earl Grey was well… not for me, but

A journey into the compost bins shows how much we waste

BY MELISSA FUNES

Price

Texture

the more you know1111

Volume XXX1I Issue 6 • April 24, 2015 • University Prep

if you really enjoy tea then you should give it a taste. Seeing as “goat” was in the name of the gelateria, I couldn’t leave without tasting the goat’s milk gelato. Very similar to vanilla ice cream, the goat’s milk was incredibly rich and dense. I highly recommend stopping by Fainting Goat Gelato. It is definitely worth it. My ice cream escapade then took me to Old School Frozen Custard in Capitol Hill. Old School is a diamond in the rough. Despite a small selection, their flavor is unparalleled and spectacular. Each month, they rotate through a schedule of flavors; today’s was blackberry pie. I ordered a blackberry pie concrete (a dense milkshake). Blended in were mango and raspberry, creating a delicious, fruity masterpiece. It was hands-down the best thing I have ever consumed. Each bite was new and exciting. Sometimes there would be bits of pie crust, and then I would crunch down into a raspberry. The best part was, it didn’t leave me feeling

bloated or sickly. Old School Frozen Custard genuinely impressed. Last stop was Full Tilt Ice Cream in the University District. Full Tilt is known for its diverse selection of arcade games, and bizarre, eclectic ice cream. The U-District location was too small to house any games, however it still retained that arcade vibe. The entire menu was written above in neon on a chalkboard, accompanied by cute little doodles. Feeling adventurous, I ordered pear gorgonzola. What I received was a decadent ice cream with little chunks of gorgonzola cheese. I wish I could say the ice cream tasted like pear, but I think they must not have gotten the memo because it tasted like plain vanilla. Decent and quality vanilla, but it was still vanilla. All around, this was a major disappointment. All in all, the ice cream excursion was awesome. But, I think that I will stick with less adventurous flavors in the future. Cheese and ice cream really do not mix.

Despite a small selection, Old School ’s flavor is unparalleled and spectacular.

auseating, rotten, smelly, interesting, different, slightly revolting and most definitely nasty. Those are just some of the words that I would use to describe my experience dumpster diving through the University Prep compost. One day after school I went digging through the school compost to see how much our school wastes, and what is being wasted. I looked through the compost after macaroni and cheese day, making the compost even more disgusting than before. The variety of food that had been thrown out ranged from a few Egg McMuffins to untouched bowls of caesar or fruit salad. I started with the compost in the Upper Commons near the science offices. The compost was filled with bowls upon bowls filled with macaroni and cheese. It stuck in a large block, dried from being left in the opened compost. It was truly sickening to touch and look at. Also in this bag of compost I came across tons of hair. In many of the bowls, specifically towards the bottom, strands of hair laid atop the macaroni and cheese. Although looking at the hair was disgusting enough, to have to touch it when prowling through macaroni and cheese bowls made me want to hurl. The orange and banana peels were turning into a dark brown and the darkened peels already

had the stench of a rotting corpse. There were groups of wheat bread crust and destroyed bagels. Other than the macaroni and cheese, the most common item I found was not a food but a liquid. Not just any regular liquid, such as water or bubbly soda. This liquid was light brown, sloshed around in a small carton. Yes, chocolate milk. I must have found at least seven or eight cartons of half-finished chocolate milk in just one bin. On many occasions the milk had spilt over into other items such as pizza crust and sandwiches, turning the breads into a soggy, moist texture. When I attempted to pick it up, the sandwich ciabatta bread squished at the slightest pressure of my hand. The meat had fallen to the side and appeared to be half ripped out. The turkey in particular was quite slimy, to the point that it slipped through my hands. The cheese smell was quite potent. The combination of damp bread, slightly left-out meat and chocolate milk was almost too much to handle without having a gag reaction. The smells and feeling of the compost made me nauseous just looking at it. I was also surprised to find that there were only a few occasions where I saw something that was clearly not supposed to be in the compost. Items such as plastic, or

The soggy food was by far the worst to touch and pickup.

What can you compost?

YES

Coffee grounds Egg shells Ashes Corn cobs Spices Fruit pulp Hair

NO

Milk cartons Loose soil Yogurt cups Grease Pet waste Gravel Sawdust

Photo: Patricia Van Deursen

silverware. Other than looking at what was in the compost bins, another striking thing was how much there was. I looked through three of the four bins in the Commons Cafe, There were approximately five

pounds in. Meaning University Prep composts a little bit over six and a half pounds a day. To say the least I left from my venture into the compost feeling that I no longer needed what is normally a regular afternoon snack for me.

Freshman Melissa Funes scrapes macaroni and cheese out of a bowl while dumpster diving.

Have you ever thrown away a Commons Café fork? 37.5% Yes

62.5% No


12

healthy choices

University Prep • April 24, 2015 • Volume XXXI1 Issue 6

The Fast and the Fresh

Given the choice, do people prefer Mom’s cooking or McDonalds’? BY ISAAC GLASSER

I

t’s hard to ignore the constant publicity in American pop culture in favor of or against “fast food.” While many urge against the consummation of such food, large food corporations such as McDonald’s and Burger King constantly throw the advantages of their product in your face. The questions are, what is the advantage of fast food? Why is it so popular? And, are U Prep students drawn to fast food similarly to so much of America? “Usually, I’ll have [fast food] for lunch if I can’t make something at home because it’s easy, fast and cheap,” says Junior Matt Glazer. Glazer says that these advantages make places such as McDonald’s a good option for him. I decided to investigate on my own the advantages and disadvantages of fast food. One typical Saturday night at my house, I was cooking hamburgers on the grill for my family. The very next day, I journeyed a couple minutes’ drive away from home to eat at the neighborhood McDonald’s. What I discovered made sense, but it revealed to me why so many choose fast food. First off, it’s no question that cooking from home is by far the more expensive endeavor when compared to eating at just about any fast food chain. There is a tree of factors causing this price differential, but it begins and ends with the quality of the ingredients. If you really want the best: beef, tomatoes and lettuce -- it’s hard to find what you’re looking for in a typical fast food chain. On top of this -- at least in the case of hamburgers -- another reason that making food from home costs so much more is that no QFC or Walmart will sell you the individual fixings you need for a hamburger meal. What this means is that even if you just want a single hamburger for a quick dinner, or even two or

three, making low quantities of burgers for yourself will cost the same as it would to make five. At a fast food chain, you need not worry about this. The restaurant will take care of the ingredients part, and if you want one burger, you get one burger. In fact, just the patties needed for a home-cooked hamburger dinner can often cost between $10-$20 at a typical grocery store, enough to buy several big-macs or whoppers. When I made my excursion to McDonald’s, I made it a goal to experience firsthand why so many choose it over a home-cooked meal. One 590 calorie big mac later, I was beginning to better understand the appeal. Personally, I couldn’t help but feel a bit guilty about eating fast food when there were other options for me. A McDonald’s meal doesn’t come with nutritions facts, and probably for good reason. After some research, I found that a single big mac -- save the typically included fries and a drink -- contains about 50% of the estimated FDA recommended daily salt and fat intake. Of course, McDonald’s pricing options make it almost as cheap to order a whole meal together -- a burger with fries and drink -- as it is to order a burger alone. Burgers aren’t the only common fast food item that many look to due to its price, ignoring its obvious health detriments. A typical McDonald’s milkshake has more calories and more fat than a homemade milkshake of the same volume. Just like with a burger, buying ingredients to make a milkshake at home -- not to mention that

3 fast food facts you didn’t know (via RantFood. com)

1

Fast food salads are actually loaded with propylene glycol to keep the leaves crisp. This ingredient can also be found in antifreeze.

Photo: Jacob Kauff

Junior Isaac Glasser tastes fresh and fast food. Fast food is more cost-efficient, but eating fresh has obvious benefits. a blender is almost a necessity, costs much more than a typical McDonald’s shake. One pint of ice cream generally costs $3-6 depending on brand and flavor, and that’s just one ingredient needed for a milkshake. A large chocolate shake from McDonald’s? $2.50. Glycemic Load is a number used to estimate how much a certain food will raise a person’s blood glucose level after consumption. Generally, a lower number is seen as healthier for consump-

One 590 calorie Big Mac later, I was beginning to better understand the appeal.

tion purposes. The interesting thing is that McDonald’s food often is a middle ground in terms of glycemic load than there competing options at places like Burger King and Chick-fil-A. In comparison, a McDonald’s Big Mac has a glycemic load of 20 while a Burger King Whopper rounds out at 25. On the other end, an order of six mcnuggets has a glycemic oad of eight, while an order of eight chick-fil-A nuggets has a glycemic load of six. So while eating fresh proves to be an obvious plus in the health column, cost options and ease of access evidently make fast food a popular option among high school students.

Fast Food Comparison: Can you match the meals and the facts? Whopper, medium fries and a 12 oz chocolate shake

1/4lb cheeseburger, medium fries and a small chocolate frosty

Big Mac, medium fries and a 12oz chocolate shake

Plain cheeseburger, 4oz fries and a 12oz homemade chocolate shake

A. 1368 Calories 64g Fat 72g Sugar $7.77 + tax

C. 1176 Calories 55.7g Fat 34.3g Sugar $15.00+

B. 1330 Calories 60g Fat 56g Sugar $8.77 + tax

D. 1716 Calories 96g Fat 71g Sugar $8.67 + tax

While fast food proves to be unhealthier than making a meal from home, it’s the price -- among other things -- that makes it such an attractive option to students.

2

Silicon dioxide (aka sand) is used as an anticaking agent in multiple fast-food items like buffalo wings and chili. The sand helps it to be able to stay in a heater for days.

3

Cheese products labeled as processed are actually loaded with additives, chemicals and flavoring that make up 49 percent of the product. Half the product isn’t even cheese.

Volume XXX1I Issue 6 • April 24, 2015 • University Prep

Pie Eating Warfare

sports1313

Junior Annie Cohen and freshman Emma Van Deursen in a test of stomach power Offical Pie Eating Contest Rules

1

Keep your hands behind your back.

2

You must be 18 years old or have a parent’s approval.

3

You have around five minutes; after that you can’t touch the pie.

4

The person who eats the most or finishes first wins.

5

During the contest you have to remain in your seat the entire time.

BY EMMA VAN DEURSEN

G

oing into this I knew that I would lose. I mean I was going up against Annie Cohen in a pie eating contest, so there was no chance that I would win. Beforehand, I sat there watching her come up with a strategy and I realized that I probably needed one too. I could go for the sides or the bottom. I could eat in a spiral or I could just go for it. By the time that I decided that I would go for the sides it was time for the contest to start. The plan was to have the contest in the lower commons. As soon as I saw people sitting in there I headed upstairs because there was no way that I was going to shove my face into a pie in front of other people. Once everything was set up I heard, “three, two, one, go.” I put my face into the pie and my first thought was: “This pie tastes amazing.” It was a custard pie with blueberries and whipped cream. The first 30 seconds to one minute was the best. The pie tasted amazing, I was super hungry, and I was getting pie for free. What could be better than that? The only downside was getting custard, whipped cream and blueberries all over my face, and the pie kept slipping away from me, making it harder to eat. Later in the first minute I realized that it looked like I had eaten almost no pie and gotten no crust. I started to try to eat the crust. Let me tell you, that was hard. I

Photo: Jacob Kauff

Freshman Emma Van Deursen and junior Annie Cohen face off in a battle of pie-eating technique and will. Cohen ended up obliterating her opponent. kept getting more of the filling than the crust, and when I did get some crust it was a small piece that did nothing to help it look like I ate more. But the worst thing was that I was starting to get full and I did not know if I would be able to get to the end. In the second minute I was still trying to eat the crust, and I was failing. So naturally I gave up on that because, what else would I do when it got too hard? I went back to eating the custard, completely forgetting my strategy of going for the sides, and I started going for the middle. That made it hard, and it probably was the worst decision that I had made.

So far into the contest because it looked like I had eaten nothing and that wasn’t going to help me win. The third minute was probably the worst. I was getting more full and I had no idea how Annie was doing and I was seriously tired of pie. Once you stuff your face full of pie for about three minutes you really don’t want to eat it anymore. I started having trouble, as the blueberries kept getting in the way. Whenever I attempted to take a bite I just got a whole bunch of blueberries. This strategy really didn’t help me in the plan: to make it look like I ate more than I did. Finally I was in the fourth and

The moment that I heard “stop” I was so happy.

final minute. For some reason I was feeling less full so I decided to go for the crust more. I hadn’t realize how hard it is to actually eat the crust because earlier I was having a hard time breaking it off. This time I didn’t have as hard of a time breaking off the crust. I just had a hard time just eating it. When I broke off some bigger pieces of crust they could not completely fit in my mouth. Leading me to have to break it into smaller pieces and then have to get them back out of the pie. The moment that I heard “stop,” I was so happy. finally got to wipe off all the pie on my face. After a moment of comparing the two pies it was decided that Annie won by a lot. But hey at least I got some free pie, and the strawberries on Annie’s pie kind of stained her face, so there is that.

Dangers of Food Eating Contests Food eating contests have grown in popularity over the years but recently it has been discovered how dangerous they are. There was recently a study done that showed that the stomachs of competitive food eaters are massively distended, which means that the area is very swollen in comparison to most people. Another potential dangers for

competitive food eaters is that they could need to have their stomachs removed in result of overstretching them. There are also other dangers related to these such as choking, aspiration, or asphyxiation. These problems could lead to further issues, such as seizures, hypoxia and permanent brain damage. Food does not cause all the prob-

lems, during food eating contests people also consume an obscene amount of water during the time of the contest. This can lead to a rapid drop in the salt concentration of the bloodstream. This can result in seizures from “water intoxication.” Finally food eating contests can also lead to high cholesterol, diabetes, and obesity.

While food eating contests are becoming more populare there are more and more potential dangers that can happen. Food eating contests might seem like they are a lot of fun, but make sure to keep in mind all of the potential dangers that come along with it. —Forbes

Answer: Wendys, B; Burger King, D; McDonalds, A; Homemade, C.


14

student life

University Prep • April 24, 2015 • Volume XXXI1 Issue 6

Cultural Cooking

Cooking in language classrooms helps students enhance language learning BY JARED TAYLOR

W “The cooking is different in Japanese culture.” —Junior Claire Mao

hy are the language classrooms so interesting? Perhaps it’s the challenge of mastering a new language to share with the rest of the world. Maybe it’s for a simpler reason, like the teachers’ attitudes in class. But there are a number of people who say that their favorite part of a language class is that one day every few months that teachers decide to cook in class. Spanish Teacher Alma Andrade says that cooking helps students learn the language better. She tries to help students learn Spanish while they cook. “I try to get the recipe in Spanish and have it all printed out for [the students]. I also teach them the vocabulary a few days prior to our cooking class,” Andrade said. Students are engaged in cooking classes because it is something they can relate to. Cooking is a lesson on culture. “[If we didn’t cook in the language classes] we wouldn’t really understand the food aspect of culture and how the cooking is different in Japanese culture,”

sports1515

Volume XXX1I Issue 6 • April 24, 2015 • University Prep

Powder Power

How much caffeine is in these popular energy drinks?

1

How athletes’ diets can affect their sports performance BY JEN WEN

A When cooking is incorporated into language classes, students have an opportunity to be more engaged and learn about culture. Photo: Jacob Kauff

Junior Claire Mao said. “I think [it] is very important to learn about Japanese culture in general,” Mao said. The food that is made in the classes is pretty great as well, with many different and delicious

recipes to choose from. At the end of class when all the cooking is over and done with, it can be very satisfying to sink your teeth into the food that you spent so much time working on. For years now, language class

cooking has been an efficient contributor to U Prep students’ learning. It provides them with cultural significance, language, and a satisfied stomach that a person needs to succeed.

thletes often have the advantage of being able to eat as much as they want as they burn off loads of calories training for games and meets. Physical Education teacher Nathan Whitney recommends athletes replenish those lost calories with higher levels of carbohydrates and protein levels than the average student. Whitney recommends that athletes eat more often throughout the day so they are constantly taking in nutrients. “Instead of three square meals, I recommend five or six little mini meals,” Whitney said. Sophomore Julie Huang practices gymnastics five days a week for four and a half hours a day. Huang assumes that she eats around 3,000 calories a day. “Because I get really hungry, I eat breakfast, two lunches, and two dinners,” Huang said. Similarly Freshman Jasen Mansfield, who plays tennis four to five days a week for two hours a day, predicts that his daily calorie intake is also around 3,000. Huang tries to balance out her

Red Bull (8.4 fl.oz) 83 mg of caffeine

meals to accommodate her athletic performance. “Bubble tea and Girl Scout cookies are a part of my diet but I always try to eat a lot of meat for the protein,” Huang said. Despite trying to eat as much protein as she can, Huang has never believed in using protein powders. “I think protein powders are a scam because you actually have to put in the work to get the results that you want,” Huang said. Sophomore Jack Katzman plays tennis for three to four hours a day and tries to eat as much protein as possible in order to grow stronger. Katzman knows that when he eats better, he plays better during a workout or match. “I usually run faster and play better when I have eaten clean that day,” Katzman said. Whitney believes that protein powders can be an effective way to add protein to an athlete’s diet. “When I lifted weights a lot, I used to add additional protein to my diet in protein shakes,” Whitney said. Katzman isn’t a huge fan of

“I think protein powders are a scam. You actually have to put in the work to get the results.” —Sophomore Julie Huang

2

Monster (8 fl.oz) 92 mg of caffeine

3

Rockstar (8 fl.oz) 80 mg of caffeine

Photo: Jacob Kauff

Senior Riley Johnson enjoys eating protein powders for the extra boost in his athletic performance.

protein powders and prefers to eat foods high in protein as opposed to drinking or eating protein powders. Certain sports drinks and snacks can supposedly excel your athletic performance at a meet or competition. Whitney feels that sports drinks, such as Gatorade should not be had all the time. “Drinks like Gatorade are fine before and during a workout, but they shouldn’t be consumed on a regular basis outside of a workout,” Whitney said.

Huang has tried electrolyte infused drinks and Gatorade Shot Bloks for extra energy before a gymnastics meet. “It either didn’t work or I just didn’t notice or see any difference,” Huang said. Katzman finds that drinking water during a match benefits his performance more than Gatorade or any other sports drinks. “Water is much better for me because it doesn’t have any sugar which usually slows me down during a match,” Katzman said. You want to go pro? Protein is your key!

4

5-Hour Energy (1.9 fl.oz) 215 mg of caffeine

5

Golazo Sports Energy (12 fl.oz) 100 mg of caffeine

Health and P.E. teacher Nate Whitney’s Favorite Foods RAISINS

Almonds High in potassium and magnesium, almonds are a great way to lower your cholestral and reduce your risk of heart disease.

Vegetables This one is obvious.Vegetables are a necessary part of any diet. They can reduce the possibility of getting sick as well as developing any sort of heart diseases.

Raisins Fat and cholestral free, raisins are a great snack for sustainable energy. Raisins are high in antioxidants and are a good source of potassium and iron.

Whole Grains An important source full of nutrients and minerals, whole grains can lower the risk of many chronic diseases. Illustrations: Micho Matuszewski and Sayuj Narayan


16

back page

University Prep • April 24, 2015 • Volume XXXI1 Issue 6

Heard in the Hallways (Yeah, we were listening.)

“It’s fun to touch the pie.”

“It’s anti-gay chicken.”

“Do not touch my power stick.”

“I smelled like a walking coconut.”

“I’m not an awful person. I’m just shallow.”

“It’s a non-awkward butt massage.”

“His velvety skin is mine!”

“Did you know you can open a wine bottle with a shoe and a wall?”

The week the private chef went on vacation

Illustration By: Micho Matuszewski

Rants • My personal chef took the week off. • Seniors have two weeks left. • There are no days off of school in May. • Sophomore Thesis. • Brad Gosche is gone.

&

Raves • It is sunny outside! • Seniors have two weeks left. • The Ice Cream Truck will be here soon. • Fun Day is coming up. • No, really. The Commons is the best. • Food.


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