10-14-2015

weekly PRINT EDITION

wednesDAY, october 14, 2015 – tuesDAY, october 20, 2015 volume 102, Issue 9

SAN DIEGO STATE UNIVERSITY’S INDEPENDENT STUDENT NEWS SOURCE SINCE 1913

W W W . T H E D A I LYA Z T E C . C O M

Restaurant & Bar Guide

ON THE INSIDE... no more class crashing P2 • roboto grill P7 • burgers ‘n beer P9 • brunch at the beach P12 production design By hannah lingle-Veale, photo by meghan mccarron, staff photographer

2 NEWS

OCT. 14 - 20, 2015 • THE DAILY AZTEC EDITOR: QUINN OWEN • NEWS@THEDAILYAZTEC.COM

#HACKATHON

Contest sparks new safety apps SEAN HORGAN CONTRIBUTOR ____________________________________ The winners of the Big Data Hackathon, a San Diego State competition where participants developed a new mobile app that would serve the local community, were announced Saturday.

Students with expertise in mapping, marketing, data, critical thinking, programming and journalism gathered at Peterson Gym on Oct. 3, 4 and 10 and competed in teams to develop their ideas.

Each team was required to create one app that informs people about water conservation, crime monitoring and prevention, or disaster response and assistance.

First place was awarded to team Water Savers for their water conservation app.

Second place went to team Dozier, who created an app that could help victims request help in the event of a disaster.

Third place and the award for social justice was given to team Any Aware, who created an app that could track down different crimes happening in the community.

Amy Schmitz Weiss, one of the coorganizers for the event and an associate professor for journalism and media studies, said these three themes were identified as areas of concern for San Diegans.

Schmitz Weiss said this event is

important for potential journalists whose profession is becoming more data-driven.

“Journalists have an important role and obligation now in our society as data is becoming more accessible, and it’s also becoming, in more ways, more digital and stored in a variety of ways for journalists to be able to tell stories with this data,” Schmitz Weiss said.

Senior Davis Vance, a quantitative economics major, was one of the members of team San Diego Emergency Participatory GIS, which stands for geographic information system. His team developed an app that could pinpoint infrastructure damages. This included downed power lines or animals killed on the road. Vance said the Hackathon competition is an important way for SDSU to encourage innovation.

“I think that it is important for SDSU to kind of show that we are a group of innovators and thinkers that want to tackle real issues, and I think that it was really important for us to start these traditions so that we are developing students and alumni to be innovative and be entrepreneurial,” Vance said.

Rutvij Kothari, a computer science graduate student, was a member of the Water Savers team. His app used a survey to help users understand how much water they are using and how they can limit their intake to save water. Kothari said the event is a unique way for students to contribute to the community.

Students worked to develop apps that addressed the most pressing concerns in the San Diego community.

COURTESY OF INEWSOURCE

“It is really important to the community,” Kothari said. “California has so many problems like the drought. So this is a chance to give something back to society. It is beneficial to apply our knowledge for the community to work for them.”

These types of events, Schmitz

Weiss said, are beneficial because they bring together people with different backgrounds to solve important problems in society.

“People get a chance to meet someone new, to learn some skills in the process and at the same time perhaps help people and the community,” she said.

#REGISTRATION

No more crashing ALEX PISCATELLI STAFF WRITER ____________________________________ San Diego State announced it will add a wait list feature to class registration on the SDSU Web Portal next semester.

The goal is to prevent students from needing to crash — or sit in a class waiting for an open spot — during the first few weeks of classes.

SDSU’s Office of the Registrar said the new feature is an automatic enrollment application that will take students from a wait list and add them to the class once spots become available.

If there aren’t any available seats at the time of registration, students can add themselves to the course wait list.

While registering, students will be able to see a class that has open seats, as well as a class that has a wait list and the number of students on that list.

If a student wants to be enrolled in a specific class that is full in every section, they will be able to get on the list of more than one section of the same class. However, once they have been accepted to a section, they must remove themselves from the other sections’ wait lists.

Students cannot be included in more than four wait lists at once and they can only be chosen from wait lists in four courses per semester.

Registration will remain open from a student’s initial registration date until 10 days into the term.

If a class has open seats, the student can manually add the class without permission through the fifth day of class.

From the fifth day to the 10th, the student will be put on a wait list and it’s up to the instructor to add more students into the class.

“The wait list is anonymous,” registrar Rayanne Williams said. “There’s no names, no red ID’s whatsoever on the wait list, so faculty just decides how many people they can add, and they choose that number and add them.”

She said this will eliminate any favoritism in allowing students to crash a class.

“We’re taking all the guesswork out of it and we’re helping the instructors make the best choices possible,” Williams said.

“Students on the wait list are going to be

ranked depending on what the class is.”

Ranking is determined by a student’s number of units earned, major and minor, prerequisites and enrollment status in another section.

Students will be able to see their ranking, but it will change automatically depending on who is adding and dropping the wait list.

The whole process will be in real time, Williams said.

The biggest concern surrounding the feature is the regularity in which students check their emails.

“Students are auto-enrolled,” Williams said. “There’s no time period they can decide. It’s automatic. So if a student is on a wait list and a seat in that class becomes available through the fifth day of classes, the student will be autoenrolled and sent an email.”

The announcement was first sent to all SDSU faculty and staff in an email from the Office of Registrar and there have been informational meetings about the new feature, including a meeting with Associated Students.

Williams said many people have reacted positively to the new feature, including students in A.S. “I am thrilled about our university’s shift to the wait list system,” A.S. Vice President of University Affairs Andrea Byrd said. “This system has been in the works for about four years, so to see it finally come into fruition is exciting.

This a true testament to what we as a university can accomplish through shared governance.”

Students will soon receive an email about the new feature with an included tutorial. To publicize the announcement, the Office of Registrar will be putting posters and flyers up around campus, as well.

“We have to make sure every student is aware,” Williams said. “It’s imperative that students check their email in the next couple of months, and they read them and look at the tutorial and prepare themselves for spring registration.”

There are trainings to learn more about this new feature at 2 p.m. on Oct. 16 and 21, at 11 a.m. on Oct. 29 and at 2 p.m. on Nov. 9 in the Enrollment Services Presentation Room at Student Services West 1560.

NEWS 3

OCT. 14 - 20, 2015 • THE DAILY AZTEC EDITOR: QUINN OWEN • NEWS@THEDAILYAZTEC.COM

#PYRAMIDSCHEME

Pyramid scheme ended at SDSU

GRAPHIC BY KAYLEE ANDREWS, PRODUCTION DESIGNER

JACOB SISNEROS STAFF WRITER ____________________________________ Multi-level marketing company Vemma Nutrition was recently shut down by the Federal Trade

Commission for operating as a pyramid scheme.

The company is one of many that have targeted college students to make a profit.

Vemma got its start in Tempe, Arizona, and began recruiting students

at Arizona State to sell its energy drink product Verve.

The product took a foothold at ASU and quickly spread to other universities around the country, including San Diego State.

Bernhard Schroeder, director of the Lavin Entrepreneurship Center at SDSU, said multi-level marketing companies target colleges specifically because they are looking for inexpensive sales talent.

Vemma’s business plan involved recruiting young people to make an initial investment of around $500 for an affiliate pack that included the company’s energy drink Verve.

The affiliates were then supposed to distribute the energy drink to their friends and try to recruit them to join as affiliates.

The FTC alleged Vemma was operating as a pyramid scheme because it rewarded affiliates for recruiting other participants rather than selling products.

George Belch, chair of the marketing department at SDSU, said students should be extremely cautious when deciding whether to get involved with multi-level marketing companies.

“These companies will set up shop,” Belch said. “And just as fast as they set up a company, they will take it down.

They’re really difficult (for the FTC) to keep up with so you’re just simply best off to avoid them.”

Vemma earned more than $200

million annually in 2013 and 2014, and the FTC alleged it made most of its money from the buy-in of new affiliates.

“Those kinds of companies know they’re going to be taken out,” Schroeder said. “It’s a question of when, so they try to make as much money and move as fast as they can.”

More than 97 percent of affiliates earned $12,000 or less a year in 2013, according to data provided by Vemma.

“The fact is there is never an easy way to make money,” Belch said.

Vemma’s websites, social media and marketing materials used luxury items as a way to lure college students, according to an FTC complaint filed against Vemma on Aug. 17.

Belch said if a company makes exorbitant claims about all the money people will make by joining, that should be a warning sign to students to avoid the company.

Schroeder said he doesn’t think all multi-level marketing companies are bad actors. Some students in the Entrepreneur Society tell him they have built sales skills by selling their products.

However, he urges students to take jobs in which they will be mentored.

“You want to be acquiring skill sets in college. You don’t necessarily want to be acquiring money,” Schroeder said.

“Go find those types of companies that align with your passion where you can acquire your skill sets.”

#ECOFRIENDLY

New environmental initiatives on campus KAYLA JIMENEZ STAFF WRITER ____________________________________ Faculty and students from the sustainability discipline at San Diego State teamed up with environmental groups to develop and implement new initiatives on campus.

Green Love, an Associated Students commission that oversees sustainable initiatives and programs on SDSU’s campus, aims to reduce plastic bottle waste.

Last semester, Green Love passed a motion asking A.S. to purchase the hydration stations that allow students and faculty to refill reusable water bottles, said Megan Goodman, A.S. sustainability commissioner.

The commission hopes the installment will reduce disposable water bottle use on campus.

“By the end of this semester our goal is to have 10 installed around campus,” Goodman said. “We purchased 15, so by the end of spring 2016 we would like to have all 15 installed on campus.”

The first two stations purchased this year were installed in the Education and Business Administration buildings on the second and third floors this semester.

In the first hour, one new hydration station filled 80 bottles, Goodman said.

“On every hydration station, it shows you how many disposable bottles you’re saving by refilling a reusable one and it changes every day based on how many people used it,”

she said.

Hydration stations are also located in the residence halls, Conrad Prebys Aztec Student Union and Love Library.

In a new campaign, SDSU’s EnviroBusiness Society is encouraging students to use these hydration stations.

“We have a new campaign called Drink Responsibly, and it doesn’t have anything to do with alcohol,” said Daniel Kodama, co-president of the Enviro-Business Society. “It’s about not using water bottles and using refillable bottles instead. We’re really focused on making sure the hydration stations are used and people don’t just go to the student market and get single-use bottles.”

Meanwhile, student-led energy efficiency group PowerSave is working with SDSU Assistant Director of Campus Sustainability Tom Abram on a Leadership in Energy and Environmental Design (LEED) certification for Nasatir Hall.

“We’re making sure all their components within energy are up to date and they’re actually implementing things and going the way students want,” said Stephanie Hernandez, senior team manager of PowerSave.

Students are working on collecting data and learning the LEED building guidelines before implementing any changes.

“For Nasatir, we already told Abram that we can start the Energy Star form before we start the certification,” Hernandez said. “Since it’s a new

building, it’s not collecting the data.”

The co-director of the sustainability program, Matthew Lauer, said there’s a lot of work to be done to make the campus more environmentally sustainable.

“I mean a lot of things ... energy uses of buildings, landscaping, transportation … need improvement,” Lauer said. “Everything needs improvement pretty much and we’re starting to do that. The student union is LEED-certified so it’s kind of a model of what we can do moving forward.”

An initiative to create a university eco-pass is in the works, which would encourage students and faculty to carpool and use the trolley on campus so that carbon waste emissions are reduced, Lauer said.

“It’s an alternative transit-kind of pass so you can take the trolley at a subsidized rate,” Lauer said. “We’re kind of behind the curve on some of these things.”

Student leaders and faculty of the sustainability major say getting community members to understand the importance of going green is the most significant hurdle for the university.

“Certain people who should be part of the discussion aren’t,” Hernandez said. “It’s hard to get people to understand that sustainability is a really important issue and will help the campus save energy, water and waste.”

Green Love is working on requiring a set of sustainability and zero waste guidelines for events held by A.S.

Soon, Student Life and Leadership will require organizations on campus to have policies set in place before each event is approved, Goodman said.

“It’s difficult to convince people why going green and going more sustainable is the future and it’s something that needs to be taken seriously,” Goodman said. “We’re trying to really instill a better culture on campus with people being more environmentally friendly and environmentally conscious.”

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4 SPORTS

OCT. 14 - 20, 2015 • THE DAILY AZTEC EDITOR: PATRICK CARR • SPORTS@THEDAILYAZTEC.COM

#AZTECWSOCCER

Teammates go way back

EDITOR IN CHIEF Kelly Hillock MANAGING EDITOR Matthew Bain NEWS EDITOR Quinn Owen

BRANDON TRUFFA STAFF WRITER ____________________________ For being the most popular sport in the world, soccer is a small community.

Players will typically grow up with each other, playing together from their youth days, club teams and sometimes high school teams.

The close community has kept freshman forward Leah Pruitt and sophomore defender Stacie Moran of San Diego State women’s soccer together since their early club days.

Hailing from the Alta Loma and Rancho Cucamonga area, the two met playing on their local club team, Arsenal.

Although Pruitt is a year younger, she played up to the age group above her, where she could be paired with her older sister and Moran.

“The better memories (of playing soccer) are when I started playing club at Arsenal,” Pruitt said. “That’s where I met Stacie, too.”

Following their club days, the two then went on to play for Alta Loma High School, where they grew closer on the field and became the leaders of the team.

“Playing in high school was really cool, because we had the background of playing together already,” Moran said. “So we already knew how each other played and it was easy to work off of each other.”

In Moran’s senior season, and Pruitt’s junior year, they led Alta Loma to the 2014 Baseline League

Who’sWho?

ASST. NEWS EDITOR Torrey Bailey SPORTS EDITOR Patrick Carr ASST. SPORTS EDITOR Ryan Posner OPINION EDITOR Amanda Kay Rhoades ASST. OPINION EDITOR Anthony Berteaux ARTS & LIFESTYLE EDITOR Olivia Litsey ASST. ARTS & LIFESTYLE EDITOR Ryo Miyauchi PHOTO EDITOR Megan Wood DIGITAL CONTENT EDITOR Annalise Dewhurst VIDEO PRODUCER Daniel Galuppo PRODUCTION DESIGNERS Kaylee Andrews Hannah Lingle-Veale

San Diego State women’s soccer freshman forward Leah Pruitt has five goals and nine assists this season.

MEGAN WOOD, PHOTO EDITOR

Championship.

Pruitt and Moran drew interest from schools quite early.

SDSU head coach Mike Friesen said the coaches had been recruiting Pruitt since the end of her freshman year of high school when they first saw Moran play.

“Stacie was in the beginning of her junior year, and we ended up watching Stacie play (for the first time) the night Leah committed,” Friesen said.

Despite both players receiving interest from schools like UCLA, USC, and Loyola Marymount University, they ultimately chose SDSU.

Pruitt’s father played linebacker for SDSU football back in the ‘90s, and one of Moran’s coaches is an Aztec alumnus.

But the two said they ultimately chose SDSU because of Firesen, the coaching staff and the team environment.

“The coaches here just made the decision really easy,” Moran said. “They made the atmosphere very family-like.”

“The coaches really wanted me here and I just felt very welcomed,” Pruitt said.

After graduating from Alta Loma in 2014, Moran quickly became a cornerstone on SDSU’s backline.

Sophomore defender Stacie Moran has been a part of an SDSU defense that has kept seven clean sheets.

MEGAN WOOD, PHOTO EDITOR

As a freshman, she started all of the team’s 22 games, playing the full 90 minutes 20 times and leading the team with 2,039 total minutes.

Meanwhile back at Alta Loma, Pruitt finished up her high school career by setting the school’s record for most goals in a single season.

After a one-year hiatus, the two were reunited on the Mesa in 2015.

They continue to impress each other — and Friesen — every day.

“Stacie is one of the best (one-on-one) defenders we’ve had in our program.

She can deal with almost anybody she goes up against in the country,” Friesen said. “(Pruitt) has been somebody for us who is just starting to blossom right now, and we know her ceiling is so high.

Over the next year-and-ahalf, you’re going to see her really take off.”

Pruitt and Moran share a mutual respect and speak very highly of each other’s play on the field.

“I think (Stacie)’s one of the best players I’ve ever seen.

She’s super strong on the backline, and I’ve seen her play every other position,” Pruitt said. “She always stands out no matter where she is.”

“Leah is a stud, she amazes me every time she touches the ball, and gets out of things I would never expect anyone to,” Moran said.

Friesen believes their prior experience of playing together early on brings an advantage for the team.

“If they have a good connection, play well together and are comfortable with each other, I definitely think it helps get them a good start,” Friesen said. “Anytime you have a connection with any team, it really helps the way they play together.”

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The Daily Aztec has been San Diego State University’s independent student news source since 1913.

OCT. 14 - 20, 2015 • THE DAILY AZTEC EDITOR: PATRICK CARR • SPORTS@THEDAILYAZTEC.COM

SPORTS 5

#AZTECMSOCCER

Adams surprises for men’s soccer JOCELYN MORAN STAFF WRITER ____________________________________

Freshman Kyle Adams has started 10 of 11 games.

MEGAN WOOD, PHOTO EDITOR

Although he started playing soccer at 4 years old, San Diego State men’s soccer freshman defender Kyle Adams wouldn’t have said he wanted to play professionally until later on in his life.

Adams was raised in Auckland, New Zealand, and started playing soccer because his dad was a coach and his older brother played, as well.

It wasn’t until he was 16 that he realized he wanted to continue playing soccer at the highest level.

“I sort of had the professional ambition and then realized that (college soccer) was going to help me go professional,” Adams said.

The realization didn’t click without facing some setbacks.

“When I was about 16, I had a bit of a slump. I wasn’t playing that well,” Adams said. “That was the moment when I decided whether or not I wanted to keep playing every day and pursue my dream.”

The road toward his dream started to solidify when he arrived in San Diego last summer to play in San Diego Surf Cup. Surf Cup is a summer showcase in

in San Diego that attempts to connect student-athletes with colleges and universities.

“Coach (Lev Kirshner) was quite interested in me then,” Adams said. “We started talking for about a month, and then he gave me an offer to come over.”

Adams was looking at other universities, such as UC Irvine and Cal Poly San Luis Obispo, but SDSU felt right.

“The weather, the facilities and the coaching staff really intrigued me to come here as a stepping stone to going professional,” Adams said. “My brother lives in Oceanside. It’s nice to have family close.”

Adams’s qualities stood out for Kirshner, but what he has been able to do for the team this season has surprised the head coach.

“I didn’t see the things he’s good at now,” Kirshner said. “I knew he was good with the ball, but I didn’t realize he was good in the air.”

Adams is only a freshman, but he’s proved to be a key player in keeping the defensive line tight for the team.

He earned a spot on the TopDrawerSoccer Team of the Week on Sept. 8 and was the only Pac-12 player on the team that week.

Adams followed that up by scoring his first collegiate goal against University of Texas, Rio Grande Valley, on Sept. 18.

“It was pretty special,” Adams said.

“I’m not really known for scoring goals, but it was nice to get one.”

Coming from New Zealand to the U.S. can be an overwhelming transition for any person, nonetheless a college freshman. Going to class, learning how to be on your own and soccer only add to the stress.

However, Adams has been handling it well with the help of his family and the coaches.

Besides a few little quirks, the change hasn’t been too hard on him.

“It’s a little bit hotter here. But other than that, (the change) isn’t too bad. They drive on the right side of the road here,” Adams said. “That’s kind of funny.”

Adams has contributed greatly to the Aztecs’ backline as they have allowed more than one goal in only one match and hold a 0.8 goals-against average this season.

“He’s been stepping up to his qualities and we would be in a lot of trouble right now if it wasn’t for him,” Kirshner said.

“He’s a freshman starter, and that’s very rare.”

#AZTECFB

Penny patiently waits his turn in backfield ANTHONY RECLUSADO SENIOR STAFF WRITER ____________________________________ For running backs, patience is a virtue when looking for a hole to run through That applies to San Diego State sophomore back Rashaad Penny, however it has nothing do with his onfield performance.

“That’s something I learned from last year,” Penny said. “Just being patient and waiting your turn. That’s what I feel like everybody has done here. When they finally get their number called they execute well.”

Last season as a true freshman Penny had only two offensive touches and was relegated to kickoff returns, where he averagedf 25 yards per return. Fastforward one year and Penny’s patience has paid off, as the SDSU coaching staff has ben looking for different ways to get him the ball in open space.

After exuding all that patience, he didn’t waste any time finding the end zone in 2015, as he returned a 97-yard kickoff return for a touchdown in the Aztecs’ season opener.

Three weeks later Penny replicated the magic and took a 100-yard kickoff return for a score to jumpstart SDSU against Penn State.

“I am more confident on kickoffs,” Penny said. “I am finally getting to show people that I am not just what I was last year, you know, timid. I am more explosive.”

Explosive is an understatement, as Penny ranks second in the country in kick-return average with 37.5 yards per return and is tied for first in the nation with two kickoff return touchdowns.

His teammates have taken notice of his ability in the return game.

“When you make a big play, guys start looking up to you and respect you,” Penny said with a large smile. “(Senior) Darrell Greene is my favorite lineman and he calls me ‘Penny Hester.’ But I don’t try to take that to head, because I still got a long ways to go.”

Sophomore running back Rashaad Penny has two kickoff return touchdowns this year.

MEGAN WOOD, PHOTO EDITOR

While Penny has excelled in the return game, he has yet to receive the offensive touches to show his full skill set.

Unfortunately for him, offensive carries are hard to come by as he sits behind junior running back Donnel Pumphrey and senior back Chase Price.

He also has to compete with fellow sophomore back Marcus Stamps, who’s been battling a nagging foot injury so far this year. Even with all four players vying for the same position and touches, they are a close-knit group.

“We all expect big things out of each other,” Penny said. “We got so much closer during the offseason. “We feed off the energy of each other.”

However, even in limited offensive action Penny has eight carries for 112 yards and five catches for 90 yards, including a touchdown.

“I’m just waiting until I get my shot and I am going to show them,” Penny said.

And if Penny has proven anything in his time atop the Mesa, it is that he will be patient and when his number is called everyone will take notice.

6 OPINION

OCT. 14 - 20, 2015 • THE DAILY AZTEC EDITOR: AMANDA KAY RHODES • OPINION@THEDAILYAZTEC.COM

#SDFISHFARM

A proposed fish farm off the San Diego coast could produce 11 million pounds of yellowtail jack, white seabass and striped bass every year.

KAYLEE ANDREWS, PRODUCTION DESIGNER

Fish farm harms more than helps MADDY PERELLO STAFF COLUMNIST ____________________________ A plan is in the works to install America’s largest fish farm off the coast of San Diego.

Rose Canyon Fisheries is teaming with a private investor and Hubbs-SeaWorld Research Institute to build an aquafarm about the size of Balboa Park in federal waters ranging from Pacific Beach to Sunset Cliffs.

The goal is to produce 11 million pounds of yellowtail jack, white seabass and striped bass every year.

Unfortunately, the environmental cons of a huge, industrial aquaculture project far outweigh the pros.

Fourty percent of the seafood humans consume is farmed. Fish farms usually have large numbers of artificially bred fish kept in enclosures in lakes or oceans.

They’re fed fish feed made from smaller fish and are most often cultivated for food.

Fish farms have had immeasurable negative impacts on marine environments around the world, such as water pollution, habitat destruction and species influence.

In the U.S., 91 percent of seafood is imported.

Hubbs-SeaWorld Research Institute President and CEO Don Kent said in an interview with KPBS that cutting import costs is one motive for creating a large-scale fish farm in San Diego.

Most aquaculture and mariculture project websites also cite this reason, along with growing global population generating need for more fish than wildlife can

sustain.

“There’s 7 billion people on Earth now and there’s going to be 9 billion people in your lifetime very soon,” Kent said to KPBS. “How are we going to feed those extra 2 billion people?”

But Thomas Malthus, a scholar in the field of demography, thought the world would run out of food by 1890.

When that didn’t happen, Paul Ehrlich, an influential physicist, predicted mass famines would take out onefifth of the human population by the end of the 1970s.

That didn’t happen, either.

Human ingenuity has always overcome these warnings.

Environmentalists have many concerns surrounding

Canyon Fisheries’ fish farm is supposed to go?

According to Encyclopedia Britannica Advocacy for Animals, “Mangrove forests — complex ecosystems that lined great stretches of the coasts of Thailand, Vietnam and China, as well as those of other countries — have been destroyed to create shrimp and fish farms.

These swamps helped buffer the effects of hurricanes, cyclones and tsunamis.”

The fish farm could also have huge impacts on the surrounding water.

Feces, excess food, antibiotics, algal growthprohibiting chemicals, cleaning chemicals and cage materials would all pollute the water that many San Diego

... FISH FARMS ACTUALLY DIMINISH POPULATIONS OF WILD FISH ... the planned Rose Canyon Fisheries project.

High concentrations of fish feces can lead to algae blooms, which is when huge amounts of microscopic algae develop and kill surrounding plants.

A large amount of dead plants means extra bacteria to decompose them. These bacteria use up the dissolved oxygen in water, which then kills off many fish and aquatic insects and can even result in a dead area.

Feces can also change the composition of bottom sediments, negatively effecting and even displacing organisms that live in that habitat.

Speaking of habitat — what happens to the one currently thriving where Rose

State students surf, swim and scuba dive in regularly.

According to the website Food and Water Watch, “antifouling agents used to keep cages and pens clean are highly toxic. For example, the common anti-fouling agent butyltin (specifically tributyltin) has been linked to reproductive problems in gastropod mollusks and is suspected to cause immune suppression in marine mammals including dolphins, seals and sea otters.”

Another inevitable danger in fish farming is some of the fish will escape their cages.

Escaped inbred fish would breed with wild fish and affect the biodiversity of Southern California marine ecosystems.

In some cases around the world, carnivorous farmed fish have even replaced wild species.

One thing that can be said for Kent’s plan, though, is that all three of the species he plans to farm are seen in the wild in California (they’re not native to California, but they’re already here).

That doesn’t change the fact that inbred fish would weaken surrounding biodiversity if they escaped.

If escaped fish have diseases, those will spread to the wild populations, as well.

Kent told KPBS his cages are designed so that fish can’t escape, and if they do, they won’t have diseases to spread.

It’s not a very strong argument, considering he can’t be sure that no fish will escape due to severe weather, human error or equipment failure, and he certainly can’t guarantee the fish won’t develop diseases.

In case this hasn’t been enough evidence against a fish farm in San Diego, other marine life, such as seals and dolphins, could also get caught in the nets and cables and die.

Matt O’Malley, a lawyer with San Diego Coastkeeper, told KPBS he is concerned that a farm of this scale could change whale migration patterns and wild fish behavior.

Fish farms rely on huge numbers of small pelagic fish that are caught from the wild.

These wild fish are ground up into fish feed to feed the farmed fish.

Then, the wildlife that depends on those small fish doesn’t have enough to eat, and every subsequent level of the food chain is negatively affected.

In this way, fish farms

actually diminish populations of wild fish, when their supposed reason for existence is that there aren’t enough wild fish.

And what about human health?

According to Food and Water Watch, “Studies indicate that farm-raised fish contain higher levels of chemical pollutants than wild fish, including PCBs, which are known carcinogens.”

Why bother building a costly and environmentally taxing industrial aquaculture project if the fish it produces end up making people sick?

The more information gathered, the more irrational this idea sounds.

Since Rose Canyon Fisheries’ farm would be in federal waters, California won’t be making the decisions.

There is no established federal agency to approve the project, so the city of San Diego is the approving ground.

O’Malley said in an interview with KPBS that if this project is going to happen, he wants it to be done right.

“We’re talking about putting a floating factory farm right off the coast of San Diego,” O’Malley said.

The list of problems associated with a fish farm in San Diego goes on and on.

And, as is certain with a project of this size, unforeseen malfunctions will occur, as well.

The man in charge of the project doesn’t seem to have a well-developed plan for environmental impacts, and that is a major concern.

This fish farm could make San Diego an even bigger contributor to habitat destruction than it already is.

R&B GUIDE 7

OCT. 14 - 20, 2015 • THE DAILY AZTEC EDITOR: OLIVIA LITSEY• FEATURES@THEDAILYAZTEC.COM

#AZTECEATS

Dine with the DA

SMALL

GROUP

OLIVIA LITSEY ARTS & LIFESTYLE EDITOR ____________________________________

Every year, The Daily Aztec stakes out the restaurant and bar scene in San Diego so Aztecs don’t have to.

This year, we categorized the places we found by the group of people each place best accommodates and by the types of meals and cuisines they each serve.

Some spots boast brunch of unmatched caliber and unique décor (see OB Warehouse on p. 12) while others have the option of serve-yourself beer taps and space to play board games with friends (see Barrel Republic on p. 13) Reach out to us on Twitter and Facebook and let us know what you think.

Lunch

Brunch

FAMILY

LARGE

GROUP

Dinner

#ROBOTOTOKYOGRILL

Eatery is Asian food lovers’ dream

One highlight of Roboto Tokyo Grill’s cuisine is its “spicy yum yum” sauce.

MEGAN WOOD, PHOTO EDITOR

DENISE CHANG STAFF WRITER ____________________________ There’s a reason why fast food is every college student’s best friend.

Craving a burger? Go to InN-Out. Chinese? Head over to Panda Express.

A fast fix of chicken teriyaki?

Cue Roboto Tokyo Grill.

Roboto Tokyo Grill is located on the southwest corner of El Cajon Boulevard and College Avenue, two doors away from boba heaven, Tea Station.

From the outside, Roboto Tokyo Grill looks like any other fast food joint.

On the inside, it is every Asian food lover’s dream

come true.

Patrons can choose from different proteins prepared spicy or hibachi (grilled in garlic butter grilled with teriyaki sauce).

This includes chicken, steak, shrimp, mahi mahi or tofu and vegetables for non-meat eaters.

Each entree comes with a side of rice and sauteed

vegetables. The choices for carbohydrates are brown rice, white rice, noodles and fried rice.

The vegetables are sauteed to perfection, and though it is a Japanese fast food restaurant, kimchi is also served as a side.

The portions are sizable and served in a bento box depending on what the patron orders.

Roboto Tokyo Grill also offers an elaborate range of sushi rolls, which puts the restaurant in a completely different league of fast food franchises.

A complete meal without extra sides costs less than $10, while the sushi rolls are an additional $4.95 to $5.95.

“I’m usually quite picky when it comes to Asian food, but I couldn’t believe the quality and flavor at Roboto,” frequent patron Zian Ang said.

“I’ll probably come back every

time I’m in the San Diego college area.”

Another entree that worth mentioning is the bulgogi (another Korean flavor) beef set.

The menu describes it as thinly sliced ribeye, marinated in sweet garlic soy sauce.

While the Roboto Tokyo Grill chefs seem to have perfected the art of cooking steak, the bulgogi is a sublime choice for those who prefer a sweet and savory palate.

The highlight of the experience isn’t on the menu, but instead is called “spicy yum yum.”

It’s Roboto Tokyo Grill’s own concoction of delectable, spicy ranch sauce that customers can drench all over their steak hibachi.

It’s the small details such as this sauce and bento boxes that set Roboto Tokyo Grill apart from other fast food joints.

8R&B GUIDE

OCT. 14 - 20, 2015 • THE DAILY AZTEC EDITOR: OLIVIA LITSEY • FEATURES@THEDAILYAZTEC.COM

#CASAGUADALAJARA

Restaurant exudes Mexican flair

Casa Guadalajara attracts customers in Old Town with its colorful decorations and lively mariachi music.

COURTESY OF ASAEL RUELAS VAQUERA

ALEJANDRA ALONSO CONTRIBUTOR ____________________________ Many things come to mind when thinking about Mexican restaurants.

The smell of fresh handmade tortillas, the sound of margaritas in the making, colorful decorations hanging

from the ceiling, and mariachi serenading customers while they eat their dinner.

Customers can find all of this at the corner of Juan and Taylor Street in Old Town, San Diego.

Since its opening in March 1995, Casa Guadalajara has quickly become one of Old Town’s most popular

restaurants through its lively decorations, festive music and authentic cuisine.

The restaurant’s embodiment of the Mexican culture has led to its awardwinning recognition and success.

Sysco and US Foods recognized Casa Guadalajara as the Best Mexican Dinner

House in 2013, The California Restaurant Association’s award it for Best Mexican Restaurant in 2010 and Star 94.1 FM listeners voted it San Diego’s top margarita in May 2011.

Asael Ruelas Vaquera, a weekend server and San Diego State student, said it’s the perfect place for college students to unwind after a long day at school.

“Our weekday happy hour, from 4-7 p.m., is one of the most successful aspects of the restaurant,” Ruelas Vaquera said. “We offer free food in the bar area with the purchase of any drink. It’s inexpensive with a great atmosphere.”

For all those who can’t make happy hour, not to worry. Casa Guadalajara has an impressive selection of dishes to choose from. The menu is divided into multiple categories — appetizers, fish, meat, vegetarian, dessert and drinks — making it easy to satisfy any craving.

The restaurant has a few house specialties on its menu.

One is carne asada and shrimp on a bed of Mexican rice served with beans and guacamole. Another is steak

ranchero sauteed with onions, green peppers, tomato and cilantro, served alongside rice, beans and handmade tortillas.

There’s also the carne asada burrito filled with steak and pico de gallo, topped with salsa roja and melted cheese.

Casa Guadalajara also offers create-your-own fajitas in its menu.

Patrons can choose from chicken, steak and shrimp, which come served with grilled onions, bell peppers, handmade tortillas, a side of Mexican rice, beans, sour cream and guacamole.

For all seafood lovers, the shrimp cocktail is a must-try.

It boasts serious flavor with a balance of tomato juice, ketchup and avocado slices.

Some say a Mexican restaurant is only as good as its dessert, and Casa Guadalajara does not disappoint.

From deep-fried ice cream and delicious flan to traditional churros and bunuelos, its dessert is sure to satisfy any sweet tooth.

Whether it’s for a romantic evening with a loved one or an outing with a group of friends for great food and drinks, Casa Guadalajara is the place for all.

R&B GUIDE 9

OCT. 14 - 20, 2015 • THE DAILY AZTEC EDITOR: OLIVIA LITSEY • FEATURES@THEDAILYAZTEC.COM

#OBRIENS

O’Brien’s fills sports fans’ appetites CHRISTINE WHITMAN SENIOR STAFF WRITER ____________________________ Tucked away between car dealerships and ramen restaurants in Kearny Mesa, a small pub sits on a corner attracting food, beer and sports fans daily.

Located on Convoy Street, O’Brien’s American Pub opened its doors to the public in 1994, and it has been rated one of the top beer spots in the world by numerous magazines and websites, including Heartland Brewery and Draft Magazine.

Although O’Brien’s airs several professional sports games throughout the year, owners Tom and Lindsey Nickel keep the bar open during all U.S. soccer games, which may be the reason O’Brien’s was named the U.S. Soccer Bar of the Year in the 10th annual Best of U.S. Soccer Awards in 2012.

It definitely feels like a sports bar.

The lighting is dim, to say the least. A large bar stretches across the entire left side of the room, accompanied by several TV screens placed for patrons’

convenience.

The bar opens at 11 a.m. on weekdays and 11:30 a.m. on weekends.

Like most bars, the kitchen at O’Brien’s usually closes before last call.

The establishment offers a variety of beer specials, including $3.50 pints from noon to 4 p.m., and 5-ounce beer testers for $2 on select items.

Besides the deals, O’Brien’s has 28 constantly changing taps consisting of local, Belgian and domestic craft brews. The pub also has a laundry list of bottled beers throughout the changing seasons.

The pub has an assortment of sandwiches and salads, with items on the menu for vegetarian customers. There are 12 burgers to choose from, each less than $8, but the real winner is the extra-large burgers, served with a pickle on the side.

The Brie prosciutto burger ($7.95) is of one of O’Brien’s more unusual options.

The burger consists of a onethird-pound Angus beef burger served on a fresh Kaiser roll with lettuce, tomato, red onion, grilled onions, mixed greens

The owners of O’Brien’s American Pub keep the the bar open for every U.S. soccer game.

CHRISTINE WHITMAN, SENIOR STAFF WRITER

and tons of Brie and prosciutto.

The burger itself is cooked medium-well and pairs nicely with the bitterness of the Brie and the savory flavor from the Prosciutto.

Another option is the Smokey Southwest Burger ($7.95), which also consists of a onethird-pound Angus beef burger.

It is served on a fresh Kaiser roll with lettuce, tomato and red onion, but it also adds bacon, pepper jack cheese, onion rings, mixed greens and chipotle sauce.

The chipotle sauce and pepper jack cheese give the burger a nice kick of spice complimented by the onion ring and red onion.

As a general hint, be prepared to get messy, as the burgers are piled high with delectable ingredients.

Sides and drinks have to be ordered separately.

One side option is an order of garlic fries. The fries are hot and firm — nothing is worse than soggy fries — but the amount of garlic present is overbearing

and distracts from the meal.

After a few fries, it’s difficult to taste anything other than garlic.

O’Brien’s also offers large patio seating, allowing underage patrons to still enjoy the food and watch a game without the pressure of being in a dimly lit bar.

The tables both inside and outside are big enough to accommodate large groups of around five people.

As a reult, O’Brien’s is a great place to go out with friends at the end of a long day.

Hablamos Español

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SAN DIEGO

at Boston’s Leading Health Professions Graduate School

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For every vehicle sold through October 31st, Toyota San Diego will make a $5 donation to Susan G. Komen® San Diego.

5910 Mission Gorge Road, San Diego, CA 92120 888-812-9524 • www.toyotasandiego.com

10 R&B GUIDE

OCT. 14 - 20, 2015 • THE DAILY AZTEC EDITOR: OLIVIA LITSEY • FEATURES@THEDAILYAZTEC.COM

#EDITORSPICKS

Five food picks for any occasion Here are some of the best local eats with visual guides to narrow down your search. For more details on each restaurant, head to the page listed for the full story.

LOOK FOR THE SUNDIAL IN THE GUIDE FOR THE EDITORS’ PICKS

Blind Lady Ale House (p. 14) Vintage decor, an easygoing atmosphere and a rotating list of beer selections make Blind Lady Ale House a worthy stop for a nighttime outing with friends. The best time to visit may be on Sunday nights for its themed VHS nights.

While it carries several fine names on tap, the Adams Avenue bar champions itself on its own brew, Automatic Brewing Co. Some choice drinks include the blonde ale Ask Beethoven and the Automatic Coffee Brown, made with coffee beans from local shop Dark Horse.

For dinner time, the ale house hosts a restaurant in addition a brewery. The pizza menu features a wide choice of toppings, such as the Margherita, vegan pesto or eggs and bacon. According to the Blind Lady website, the produce is certified-organic or locally grown. As a heads up, servers bring the food to the table but drinks need to be ordered at the bar.

Dinner

Lunch

SMALL LARGE

GROUP GROUP

OB Warehouse (p. 12)

Brunch FAMILY

The locale of OB Warehouse makes the Newport Avenue restaurant as ideal brunch spot. Families can take in the down-to-earth sights of Ocean Beach with coffee or breakfast in hand.

The inside of the restaurant compliments its beach-town location. From its cozy design, laid-back style and vintage decor, the place could be described as rustic chic.

OB Warehouse’s comfort food matches the relaxing atmosphere of the restaurant. The choice dishes are simple with a slight twist.

There’s the chicken chilaquiles, a breakfast nacho with the right amount of cheese and spicy zing. Another cheesy dish, the Nacho Mama’s Short Rib Benny, also packs a good combo of cheese and rib.

Morning patrons can pair cocktails from the restaurant with their brunch, whether it’d be a Bloody Mary, a mimosa or the house original Workbench. For non-cocktail fans, craft beer selections are available for the meal, as well.

R&B GUIDE 11

OCT. 14 - 20, 2015 • THE DAILY AZTEC EDITOR: OLIVIA LITSEY • FEATURES@THEDAILYAZTEC.COM

Canada Steak Burger (p. 12) On an outing when a generic burger just won’t do the trick, perhaps the surprising burger with gyro from Canada Steak Burger will suffice.

Gyros, kabobs and pita bread all add a Greek twist to otherwise (North) American cuisine.

The restaurant has values based in family and hard work. Raja Rahib opened Canada Steak Burger decades ago and works with his son Mousa to keep the business going. While it is run by a family, it may not a good place for customers to visit with their own families given the provided seating is relatively cramped. The location is better suited for small groups of people.

To avoid the rush and fewer seating prospects as a consequence, heading to Canada Steak Burger at lunch time is recommended. Dishes including sandwiches and salads range in price from $1.25 onion rings to a $10.49 chicken and rib combination plate.

Dinner LARGE

GROUP

O’Brien’s (p. 9) It doesn’t get much more American than grabbing a beer, chowing down on a burger and catching the big game on multiple screens.

Located on Convoy Street in Kearny Mesa, O’Brien’s American Pub is a great place for hungry sports fans who like to maximize their time by fulfulling their hunger for some quality food and a couple hours to root for their favorite team.

In addition to extra-large burgers that serve as a substantial dinner choice for any hungry sports fan, there are 12 burgers to choose from that each cost less than $8. The Brie prosciutto and Smokey Southwest burgers stand out from the stack with savory bitterness and spicy chipotle sauce.

Customers’ time at O’Brien’s can be made more enjoyable with a big group of friends. The pub is accommodating of larger crowds with ample seating both inside closer to the bar and outside on the patio.

Rakiraki (p. 13) Wood-carved benches, balloon lanterns and mason jar water cups come together at Rakiraki Ramen and Tsukemen to make a sweet set-up of background decor for anyone’s next social media post with their significant other. Date night could only benefit from including a stop at one of Zagat’s “hottest restaurants” in San Diego for two years in a row.

This Japanese restaurant features cuisine from chef and owner Junya Watanabe, who had experience cooking in Japan before opening Rakiraki in 2012. The ramen noodles are offered with pork, chicken or pork underbelly and toppings like pickled eggs, bean sprouts and green onions. Rakiraki also serves ramen burgers, in which ramen noodles form a bun that sandwiches meat inside.

These warm, delectable dishes are great dinner options which take a step up from the cheap top ramen that most college students are much too familiar with.

Dinner SMALL

GROUP

CREATED BY HANNAH LINGLE-VEALE

12 R&B GUIDE

OCT. 14 - 20, 2015 • THE DAILY AZTEC EDITOR: OLIVIA LITSEY • FEATURES@THEDAILYAZTEC.COM

#CANADASTEAKBURGER

Burger dishes have Greek twist CAMI BUCKMAN STAFF WRITER ____________________________ When hearing the name Canada Steak Burger, what comes to mind?

Perhaps visions of maple syrup-infused patties? Maybe thick, greasy, bacon-wrapped creations?

Well, it turns out Canada Steak Burger serves up an assortment of burgers and, believe it or not, Greek dishes.

“The burger with gyro is the most popular item here because most places don’t offer gyro on a burger,” restaurant employee Maricella Fann said.

The popular sandwich is served on a fresh pita and is piled high with loads of quality gyro meat.

The meat is served fresh, and the savory flavor compliments the fluffy pita bread. The sandwich is also topped with a small layer of tomatoes and onions.

For a restaurant specializing in sandwiches, gyros and kabobs, why name it Canada Steak Burger? Well, the original owner was a native Canadian and wanted to create a place that his family could call home, Fann said.

Located on University Avenue in City Heights, Canada Steak Burger has been around

for nearly 30 years.

With two separate locations and a diverse menu, Canada Steak Burger has come a long way.

Raja Rahib opened Canada Steak Burger in 1981 with the idea of providing quality food at reasonable prices.

With his son, Mousa, he has been running the business for more than 20 years.

Canada Steak Burger’s menu has expanded widely since it opened.

Currently, the menu features items like the falafel sandwich, chicken kabob and charbroiled steak burger.

Daily specials include a wide selection of the American and Greek meals offered.

These dishes included various sandwiches, salads, french fries and Greek combination meals.

Prices are fair and range from $1.25 onion rings to a $10.49 chicken and rib combo plate.

The diversity of choices and cheap prices at Canada Steak Burger can appeal to any college student’s indecisive taste buds and ever-drained wallet.

Business sophomore Josh Heller recently visited Canada Steak Burger for the first time.

He ordered the six-ounce deluxe combo that includes a charbroiled steak burger, fries and a soda for $8.49.

The burger with gyro is Canada Steak Burger’s most popular item.

KRISTIAN CARREON, SENIOR STAFF PHOTOGRAPHER

“The burger was definitely good, but I probably wouldn’t venture too far out of my way to eat here again,” Heller said.

Heller specifically enjoyed the steak burger’s airy bun, but believed the patty and thick-cut fries to be average — flavorful, but average.

Despite Heller’s thoughts, Canada Steak Burger continues to be positively recognized by many.

The popular joint has received praise from local San Diego news stations like Chanel 10 KGTV. It has also been featured on

the San Diego A List six times, three of which ranked Canada Steak Burger as No. 1 for having the best burger in San Diego.

Visually, Canada Steak Burger is not a five-star establishment.

Its compact location can be easily missed when driving by.

The indoor seating area is cramped and the outdoor seating area is limited.

The tiny interior can also become very congested during busy hours and the lack of air conditioning isn’t exactly a plus.

However, devoted customers

say Canada Steak Burger is more about the food than the flair.

Mousa Rahib believes his family-run business sticks to time-honored traditions and that everything Canada Steak Burger does is perfectly executed, according to the official restaurant website.

The founders and workers have built family values into Canada Steak Burger’s framework. While the restaurant still has some work to do, loyal consumers continue to come back for more.

#OBWAREHOUSE

Beach spot has outstanding brunch menu

OB Warehouse’s set-up offers a great vantage point for people watching on Newport Avenue.

COURTESY OF OB WAREHOUSE

KALAH SIEGEL STAFF WRITER ____________________________ The saying, “On Sundays we brunch,” is popping up all over T-shirts and Pinterest boards.

It’s also become a valued reality for San Diegans in recent years. It can be hard to navigate the scene when every restaurant in San Diego is joining the brunch brigade.

Fortunately there’s OB Warehouse, which channels San Diego’s quintessential beach-town roots with coffee and breakfast bites in the heart of Ocean Beach.

OB Warehouse serves good eats and a priceless atmosphere that sets a positive tone for the week ahead.

Upon entering the secondfloor eatery, patrons are ushered into an open floor

plan with floor-to-ceiling windows perfect for eccentric people-watching on Newport Avenue. If funky vintage decor and laid-back modern style got together and had a restaurant baby, this would be it. Seamlessly placed for all eyes to see is a retro airstream trailer that’s been refurbished as the kitchen entrance and acts as the statement design piece on the floor. In

combination with beach-chic accents, the dwelling is a cozy getaway to an easygoing mindset.

“It’s a cute, trendy restaurant with great service and food,” public relations sophomore McKinley Kane said. “I always recommend it to others.”

Aside from the relaxing environment reinforced by a friendly, attentive staff, OB Warehouse has a menu item

for any mood. For a wake-up call with a spicy kick, order the chicken chilaquiles. The savory breakfast nachos pack the right amount of punch without overpowering the flavorful chicken and crema.

For a cheesy twist on a beloved classic, look no further than Nacho Mama’s Short Rib Benny. Rather than traditional hollandaise sauce, it features a delectable cheese fondue sauce that compliments the short rib perfectly.

Of course, it’s not brunch without beverages. Diners 21 and up can enjoy craft cocktails designed for the early bird like the Workbench — a concoction of seasonally infused rum with lime juice and house-made maple syrup.

The warehouse pours out the classics, too, including Bloody Marys for $5 and mimosas.

Additionally, there’s access to more than 20 craft beers on tap. With two TVs broadcasting Sunday football at the bar, it’s making of a perfect “Sunday Funday” locale.

Because it does brunch so well, some forget OB Warehouse made its mark as a dinner establishment known for exotic twists on timeless tastes. Not a morning person?

Don’t miss the buzz-worthy flatbreads and hearty seafood entrees on the dinner menu.

OCT. 14 - 20, 2015 • THE DAILY AZTEC EDITOR: OLIVIA LITSEY • FEATURES@THEDAILYAZTEC.COM

R&B GUIDE 13

#RAKIRAKI

Rakiraki’s ramen reels in patrons

Rakiraki’s chef and owner honed his craft in Japan.

MEGAN WOOD, PHOTO EDITOR

ALEK SANCHEZ STAFF WRITER ____________________________________ People never forget to mention one thing in their typical “broke college student” stories: top ramen. It’s cheap and quick, but unfortunately it’s not the healthiest thing to eat.

San Diego State students can step up their ramen game by going to Rakiraki Ramen, located at the heart of Convoy Street.

Zagat has named Rakiraki one of San Diego’s “hottest restaurants” two years in a row. It also earned a spot on Eater National’s Top 19 Ramen Shops Across America.

The welcoming atmosphere transports patrons back to Japan, where chef and owner Junya Watanabe honed his craft before opening Rakiraki in 2012.

Wood-carved benches and beautiful balloon lanterns add to the aesthetically hip decor, and they offer the perfect set-up for anyone’s next Pinterest or Instagram post.

Economics senior Karen Rai said Rakiraki’s unique environment separates it from other ramen restaurants. “(It’s) the little things like their decor, from their mason jar water cups to their assortment of ramen, that make (Rakiraki) fun,” she said.

Watanabe has crafted a diverse menu for guests to enjoy, ranging from the traditional to the not-so-traditional. Other than ramen, Rakiraki’s menu features staples of Japanese cuisine, including

#BARRELREPUBLIC

well-known items like sushi and rice bowls.

The noodles have four primary ramen broth flavors: shio (salt), shoyu (soy sauce), miso and tonkotsu (pork).

Prices of bowls begin at $8 and can go up to $15, depending on the type of ramen, amount of toppings and preferred spices.

The Super Deluxe Hakata Tonkotsu Ramen is a solid choice.

This heftily titled dish includes tonkotsu broth prepared for 12-15 hours by boiling ground-up pork bones before the chef adds Rakiraki’s custom craft noodles.

From there, customers can choose the type of meat they prefer, whether it’s pork (aburi chasiu), chicken (chicken chasiu) or pork underbelly.

Toppings, such as pickled egg, bean sprouts and green onions, are then mixed in to finish the bowl. Those looking to add more heat have the option of throwing some red pepper or chili oil into their dish, which significantly kicks the spice up a notch.

While the Original Signature Ramen features a chicken broth with less toppings and starts at $8, the Super Deluxe Hakata Tonkotsu Ramen extends to about $10.

Between 11a.m. and 3 p.m. from Monday to Friday, the restaurant offers its lunch combo, a sho ramen with a choice of a side rice bowl or sushi roll for only $9.

For the non-traditional ramen eaters, Rakiraki also features tsukemen and ramen burgers.

Tsukemen is a deconstructed ramen bowl. The soup base and noodles are served separately, with the noodles being dipped into the soup.

Now, what is a ramen burger? The creative minds at Rakiraki use the ramen noodles to form a bun to sandwich the different types of meat offered, which also includes a vegetarian option.

Surprisingly, it is Rakiraki’s chicken karaage that earned the restaurant a second consecutive Zagat award.

A starter for any course, the large basket of fried chicken offers guests a juicy yet crisp bite.

The polished environment and reinvented menu make Rakiraki a great location for anybody looking to satisfy a ramen fix.

Students who are in the mood for some quality noodles rather than $1 Top Ramen can count on Rakiraki as a solid alternative.

Bar serves li-beer-ty and justice for all

Barrel Republic tracks pours via an electronic wristband worn by customers.

MEGAN WOOD, PHOTO EDITOR

NANCY KIRK STAFF WRITER ____________________________________ Like a Yogurtland for beer and wine, Barrel Republic in Pacific Beach allows patrons to self-pour and taste a plethora of beer and wine at their own leisure.

The pours are tracked via an electronic wristband, which is synced to a credit or debit card that gets charged per ounce at varying costs.

Many first-time patrons fear the uncertainty of the wristband because they don’t know how much their total is going to cost, but they are usually pleasantly surprised by the amount they’re charged.

“People get nervous so they’ll go steady,” said Reyna Quinn, a Barrel Republic cicerone and staff member. “But when their tab is actually like $8 or $10, they’re like, ‘Give me my band back. I’m going to go get more.’”

The novelty of serve-yourself taps is entertaining in and of itself.

It allows beer enthusiasts to try 44 rotating options from local and national breweries, said Quinn, who get to tastetest all the beers to better serve lessknowledgeable customers.

“People will ask what beers are similar to a Guinness or Stella,” she said.

“Everything is different today, so I had to try a lot of beers. Darn it.”

Some of her all-time favorites include a coffee-cream ale by Ballast Point and a s’mores campfire stout by High Water

Brewery in Chico.

Due to current, painfully hot weather, Barrel Republic has a lot of India Pale Ale and other, lighter beers.

When it starts to get colder outside, Quinn said they will probably put more stouts out.

The interactive qualities of this unique bar extend beyond self-pour taps. Barrel Republic offers an assortment of board games, which gives the bar a laid-back and friendly spirit.

Customers love playing games like Sorry, Jingo, Cards Against Humanity and Never Have I Ever.

In addition to the buzz of a little playful competition, Barrel Republic has free snacks, such as freshly popped popcorn with optional flavor shakers like butter, garlic Parmesan and kettle. There’s also a recently added free nacho bar on football Sundays, which Quinn said has been a huge crowd-pleaser.

It’s the perfect place for a group event, as well as a date night with a little more privacy because servers don’t interrupt anything.

There are comfortable rustic seats and wood panel walls, with a line of taps embedded into a giant barrel that covers the left wall.

Regardless of what beers are out any given day for tasting, patrons are bound to find something they fancy at this unique bar that encourages interaction through board games, self-pour taps and free popcorn.

14 R&B GUIDE

OCT. 14 - 20, 2015 • THE DAILY AZTEC EDITOR: OLIVIA LITSEY• FEATURES@THEDAILYAZTEC.COM

#BLINDLADYALEHOUSE

Ale house makes homemade beer LILIANA CERVANTES STAFF WRITER ____________________________ San Diego is obsessed with craft beer, and for a good reason. Craft breweries are some of the city’s fastest growing businesses and many produce quality, awardwinning beers.

Blind Lady Ale House, located on Adams Avenue in Normal Heights, understands this culture and embraces it with style.

“I remember really enjoying the atmosphere,” media studies senior Mikaela Mikova said. “They have great pizza, a wide variety of beers on tap and their seating arrangement is ideal for large groups.”

The red-brick restaurant has a vintage vibe that charms and appeals to an adult crowd. The vintage wooden skateboards hung on the walls and the collective display of outdated beer cans develop an element of nostalgia.

Blind Lady has an everchanging tap list full of surprises, rotating its selections frequently. A Ballast Point Grapefruit Sculpin can be on the menu at 6 p.m., but then be replaced by a Sierra Nevada Pale Ale by the end of the night.

The real excitement, however, comes with the special brewing happening inside Blind Lady Ale House’s very own Automatic Brewing

Blind Lady Ale House hosts VHS night on Sundays.

MEGHAN MCCARRON, STAFF PHOTOGRPAHER

Co., located at the back of its restaurant. Customers can determine which beers are made through Automatic by the distinguished red, mechanical “A” placed besides its beer names.

Automatic Brewing Co. produces a variety of homemade beers. The company’s Ask Beethoven beer is a smooth blonde ale with vanilla and stone fruit — a great choice to share a pitcher with a group of friends.

Blind Lady doesn’t forget the coffee-lovers with its signature Automatic Coffee Brown beer, brewed with Dark Horse coffee beans.

The wide assortment of beers offered weekly leaves customers with the option to try something new.

The food menu isn’t half bad, either. The veganfriendly restaurant offers wood-fired pizzas with an abundance of toppings.

Some vegan favorites include the margherita pizza, complete with tomato sauce, mozzarella, basil and olive oil, or the vegan pesto pizza that throws on some cremini mushrooms, olives and pickled onions.

Of course, pizza isn’t usually associated with breakfast, but Blind Lady’s egg-and-bacon pizza is

both unconventional and delicious.

The produce used is also certified-organic, locally grown or even bought at the local Adams Avenue Farmer’s Market, according to Blind Lady’s website. The alehouse’s commitment to quality is noticeable in every bite.

Blind Lady does operate with a line-ordering system, which can be seen as inconvenient by the average customer. A server brings the food to the table, but prepare to grab water and beer at the bar.

Yet, the prices are fairly reasonable considering the

quality of beers and food prepared.

Blind Lady has an easygoing but vibrant atmosphere, making it an ideal place to have a relaxing night with a group of friends.

For a memorable experience in this tavern space, go to its themed VHS night on Sundays. Every Sunday starting at 6:30 p.m., the alehouse features different videos on the nostalgic format.

Sunday, Sept. 28 was pop night, which included the videos “Spice World” and New Kids on the Block’s “Hangin’ Tough.” Talk about a blast from the past.

#THEPATIO

Pacific Beach’s The Patio plays it cool

The Patio offers happy hour from 9 a.m. to 6 p.m. Monday through Friday.

MEGHAN MCCARRON, STAFF PHOTOGRPAHER

ALISSA KASAWDISH CONTRIBUTOR ____________________________ In the midst of midterms, it’s nice to take a little break and venture off campus. The Patio in Pacific Beach is the perfect getaway.

Named San Diego’s best neighborhood restaurant of 2015 by San Diego Magazine, this place is a definite musttry.

The restaurant provides an outdoorsy and peaceful ambiance.

As soon as patrons step inside, the atmosphere seems to be detached from their surroundings.

Criminal justice senior Farah Saleh enjoys this aspect of the cozy place.

“The atmosphere and decorations give it a trendy

feel that you don’t usually get from any other restaurant,” she said.

The Patio serves a variety of unique entrees for breakfast, lunch and dinner. This makes the restaurant a great spot for any time of day, whether for a casual outing with a few friends or a romantic dinner date for two.

The menu consists of a section of small plates and another of large plates.

A small plate with an appetizer is a good way to go.

A large plate is more on the pricey side.

Being on a college-student budget calls for more attention to price, but it’s worth the satisfaction at a place like The Patio.

A few satisfying items on the dinner menu are the seasonal vegetable flatbread and the warm summer orzo, both for $12.

The menu is almost overwhelming because everything sounds appetizing.

Many of the food items, such as the flatbread and the cheese plate, are served on

a wooden board. They look even better on the vintage table seating.

The servers are more than happy to help customers navigate through the menu and recommend the most popular choices.

There’s also wine, beer and cocktails on the drinks menu.

The restaurant also has bar seating for those winding down from an especially long week.

Not to mention, The Patio offers happy hour from 9 a.m. to 6 p.m. Monday through Friday and 3-6 p.m. on weekends.

In order to properly end a meal at The Patio, be sure to order dessert. Try its French apple tart with vanilla ice cream, caramel and powdered sugar. All of the options are simple yet so unique.

The Patio also uses a tool to receive immediate feedback.

The Humm Device is a tablet customers can use to answer questions and provide the restaurant with comments or criticism based on their dining experience.

R&B GUIDE 15

OCT. 14 - 20, 2015 • THE DAILY AZTEC EDITOR: OLIVIA LITSEY • FEATURES@THEDAILYAZTEC.COM

#UNDERBELLY

Underbelly satisfies every belly NICOLE SAZEGAR STAFF WRITER ____________________________ San Diego State students can never go wrong with one of the multiple burrito and taco shops on College Avenue, but Japanese restaurant Underbelly in North Park has a quaint and charming atmosphere that makes it the perfect place for any student who wants to experience an ethnic meal in an “indie” scene.

Underbelly serves its ramen interpretation with an array of filling and unique bowls.

A selection of ramen from the tonkotsu ramen with standard toppings and softboiled eggs to its signature Underbelly ramen with softboiled egg, char siu belly, applewood-smoked bacon and kurobuta sausage.

The restaurant also has vegetarian and vegan options, such as the charred kimchi ramen with napa cabbage, rainbow carrots and shishito peppers.

Underbelly serves a range of appetizers from shrimp gyoza to crispy chicken wings, as

well.

The most expensive item on the menu is the Belly of the Beast ramen and costs $12. Underbelly’s generous servings make the price well worth it.

The authenticity of the restaurant is highlighted through the lack of spoons and the multiple Japanese sauces and seasonings offered at the table, such as ghost-pepper seasoning and soy sauce.

The atmosphere and vibe of Underbelly fit perfectly with North Park’s scene.

It attracts every type of person from a hipster with pink hair to an old married couple.

The water served in glass jars and the fireplace in the middle of every table, which stretches from one end to the other, complement its urban scene.

The restaurant’s long stone tables and open outdoor seating allow for multiple parties to sit together, creating a sense of community even with strangers.

The place is great for lunch

Underbelly blends in with North Park’s indie scene.

COURTESY OF SD EATERY

or dinner with a large group of friends, since Underbelly’s large stone tables are mostly made for large groups.

In the middle of the restaurant sits a chic bar, which serves a variety of local beers, ales and wines.

Seating at the bar is perfect for catching up with a friend over a bowl of ramen and maybe a drink.

Its late closing hour at 11:30 p.m. makes this place perfect

CROSSWORDS

ACROSS 1 Volkswagen Type 1, familiarly 4 Yemeni neighbor 9 Old-timey oath 13 1956 Gregory Peck role 15 Add a lane to, say 16 University of New Mexico athlete 17 Irish city in a recession?

19 Watched warily 20 One with a stable job?

21 Like dotted musical notes 23 Cellphone accessories 26 Body work, briefly 27 Result of a Czech checkup?

33 Catches some

rays 37 Home ec alternative 38 Louisville’s KFC Yum! Center, e.g.

39 Dessert pancake 41 Part of USDA: Abbr.

42 Spirited diversions 43 Febreze targets 44 It’s on the house 46 Not as pricey 47 North African dieter’s light fare?

50 Originally called 51 Jackhammer sound 56 Malady 61 Thrill to pieces 62 Bibliog. catchall 63 South Korean sailors?

for late dinners.

Underbelly revolutionizes the ramen every student knows and has come to fall in love with.

While it’s always convenient and inexpensive, authentic ramen is a great alternative to generic storebrand noodles warmed up in a pot that hasn’t been properly cleaned in much too long.

“I think college kids

always joke about not having anything to eat but Top Ramen, so eating this really changes your perspective on the food,” international security and conflict resolution junior Monica Davick said.

The intricate bowls filled with foreign meats and vegetables combined with the restaurant’s adorable layout is the perfect set-up for a night for the books.

CLASSIFIEDS

66 Cartoon maker of explosive tennis balls 67 Pile up 68 Jib or mizzen 69 Where to store hoes and hoses 70 Tense with excitement 71 Genetic material DOWN 1 Western movie star?

2 Crewmate of Chekov and Sulu 3 Eva or Zsa Zsa 4 Part of BYOB 5 Prefix with day or night 6 Fusses 7 Small salamander 8 Present from birth 9 Like a political “college”

10 Fiesta Baked Beans maker 11 Collude with 12 Extinct bird 14 Gooey clump 18 “It’s not too late to call” 22 Waterway with locks 24 JAMA subscribers 25 Much of Libya 28 “Diary of a Madman” author 29 Hubbub 30 Bone-dry 31 26-Across materials 32 Fresh talk 33 Craig Ferguson, by birth 34 Pakistani language 35 Eye-catching sign 36 Rained gently 40 City on the Ruhr 45 Cosmeticstesting org.

48 Playground piece 49 Originate (from) 52 Wistful word 53 Golden Horde member 54 Ordered pizza, perhaps 55 Car named for a physicist 56 Wet septet 57 Scratching target 58 Attended the party 59 Big Mack 60 Fly like an eagle 64 “It’s no __!”

65 “Dropped” ‘60s drug

Help Wanted Swim instructors wanted to teach children of all ages. Full and Part Time hours available year round. Small classes, warm pool, very rewarding.

Competitive swimming background recommended but not required. CPR & WSI certifications recommended but can be attained post-hire. $12/ hr. + based upon experience. Call to inquire 858-273-7946. www. murraycallanswimschools.com PLEASE visit facility and fill out an application. ________________________________

Announcements GOLIA, MONGOLIA’S PREMIUM VODKA, ISO PART TIME BRAND AMBASSADORS TO GROW THE ORGANIC, GLUTEN FREE, WORLD’S SMOOTHEST VODKA BRAND IN CALIFORNIA. WE SEEK ENERGETIC, GOAL ORIENTED, AGED 21 PLUS INDIVIDUALS WHO EXCEL AT MARKETING AND SALES. ISN’T IT TIME YOU GOT PAID FOR GOING TO BARS AND RESTAURANTS? PLEASE SEND RESUME AND COVER LETTER AS TO WHY YOU’D MAKE A GREAT GOLIA BRAND AMBASSADOR TO: joel5500@gmail.com ________________________________

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oct. 14 - 20, 2015 • THE DAILY AZTEC editor: OLIVIA LITSEY • FEATURES@thedailyaztec.com

#daspecialissue

Word on the tweets We asked our Twitter followers to tell us their favorite restaurant. We're always looking for new eats, so chime in and follow us @TheDailyAztec.

HOROSCOPE happy Birthday (10/14/15) This year's theme is transitions and transformations. Support adaptation to changes. Look at seemingly-impossible goals from a new view. Communications, broadcasting and networking are powerful tools. Springtime professional breakthroughs lead to personal revelations. Planning and contemplation illuminates true priorities over autumn, leading to a busy work phase.

HOW IT WORKS: 10 is good, 1 is bad.

SCREENSHOTS COMPILED BY annalise dewhurst

#DASNAPSHOTS

SUDOKU

HOW TO PLAY: Complete the grid so each row, column and 3-by-3 box contains every digit 1 to 9.

Difficulty Level:

2/4

CROSSWORDS, SUDOKU, AND HOROSCOPES COURTESY OF TRIBUNE MEDIA SERVICES INC., ©2015.

GAME SOLUTIONS AVAILABLE ONLINE AT THEDAILYAZTEC.COM

more guac please

Staff Photographer Cristian Rangel visited La Torta Cafe in La Mesa for guac-smothered tortas.

PLEASE NOTE: The views expressed in this issue do not necessarily reflect those of The Daily Aztec.

Express your concerns by emailing letters@thedailyaztec.com

Aries (March 21 - April 19) - Today is an 8 - Review resources and secure ground taken. You're energy's at a peak, and the tide's in your favor. Amazing results are possible. Speak in a language your listener understands. Friends give you a boost. Call home if plans change.

Taurus (April 20 - May 20) - Today is a 9 - You're making a good impression.

Dress for the part you want. Have fun with it. Invest in a new style.

Collaboration brings magic. Create an attractive package for increased profits.

Get in action! Grow your networks.

Gemini (May 21 - June 21) - Today is a 9 - Focus on your work to get the results you want. Put your back into it, but don't let them see you sweat. Draw upon hidden resources. Move quickly to maintain your advantage. Team up with a genius.

Cancer (June 22 - July 22) - Today is an 8 - Travel with a loved one goes well now. Fun, adventure and romance spark with little provocation. Your experience makes you attractive. Practice your talents and skills for a passionate objective. You can get what you need.

Leo (July 23 - Aug. 22) - Today is a 7 - Flex your artistic muscles on a home project. Beautify your surroundings. List problems to solve, and work together with family. Get farther together. Clean closets and storage to discover buried treasure. Celebrate the improvement with something delicious.

Virgo (Aug. 23 - Sept. 22) - Today is an 8 - Words come easily. Write, record and participate in an interesting conversation. You're especially clever.

Study new opportunities. Work the numbers. Strengthen your networks by showing up and participating.

Libra (Sept. 23 - Oct. 22) - Today is a 9 - It's possible to have fun and make money at the same time. Talk about what you want, and write it down when you get it. New skills lead to new friends.

Socialize. Together you can accomplish great things.

Scorpio (Oct. 23 - Nov. 21) - Today is a 9 - Take bold action for exciting professional objectives. Collaborate with interesting people. Learn from a master. Friends keep you going the right direction. The community provides what you need. Generosity and love are available. Share and give thanks.

Sagittarius (Nov. 22 - Dec. 21) - Today is a 7 - The more you learn the more your confidence grows. Push past old barriers. Your discipline is admirable.

Do the homework. Rely on others while focusing on your own expertise. Innovate and over-prepare. Rest deeply.

Capricorn (Dec. 22 - Jan. 19) - Today is an 8 - Group participation energizes your goal. Participate and contribute.

You're on a roll. It's all for friends and family. Share food and drink with people you love. Share resources and connections.

Aquarius (Jan. 20 - Feb. 18) - Today is an 8 - A rise in professional level is available if you pass the test. Clean up the presentation. Smile for the cameras.

Provide excellent service. Add an artistic touch. Relax later when the spotlight has passed. Invest in your career.

Pisces (Feb. 19 - March 20) - Today is a 9 - Get adventurous. Explore a subject through your senses or the words of another. Travel, or crack books. Get sucked into a delicious conversation.

Adapt to new understanding as you go.