9-29-17 by The Pitt News

REDUCE, REUSE, RECYCLE

Pitt community mitigates food waste

Anna Bongardino Contributing Editor Joe’s decision to dumpster dive for the first time was based on pure impulse. It helped that he wasn’t completely sober. “I wasn’t really looking for anything, I was a little bit drunk and I saw the dumpster and thought, ‘Hmm, I bet there’s some good stuff in there,’” he said. Joe — a junior psychology major at Pitt who asked his last name be omitted for privacy — has gone scavenging in dumpsters, trash cans and on sidewalks multiple times. Finds of his include lentils and a sealed can of beans, which his roommates comically referred to as “dumpster beans.” “I don’t really get grossed out that easily, so it works,” he said. For Joe, dumpster diving is a way to make use of perfectly edible food other people or stores toss. “Grocery stores will often throw away a lot of stuff the day before it expires or the day it expires, and those are generally on the safe side,” Joe said. “They’re probably good for a couple days after that expiration date.” Joe described dumpster diving for him as more of an impulsive action to see what he can find than something he needs to do to survive, but he could see the financial and sustainable option it provides. “[I’d dumpster dive again] if I was in a place financially where I needed to eat

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Wenhao Wu ASSISTANT VISUAL EDITOR and couldn’t afford food and didn’t have any other resources,” Joe said. While some financially independent and struggling students may resort to that, others turn to places such as food pantries and soup kitchens. These places usually get food intercepted before being tossed in the trash. Food Recovery Heroes — founded on campus in 2013 — is Pitt’s chapter of the Food Recovery Network. The organization encourages college students to recover uneaten perishable food on campus and donate it in an attempt to mitigate the issue of food waste.

Food Recovery Heroes recovers uneaten food from establishments such as the Oakland Bakery and the kosher section of Market, according to Emily Hanna — a senior computer science major and president of the group. Volunteers then bring the recovered food to Market Central, where they store it in freezers until they eventually transport it to places like the Pitt Pantry, the Jubilee Soup Kitchen and School 2 Career. “It kills two birds with one stone. You’re redirecting food waste to help people that need food. There is no downside,” Hanna said.

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During the club’s first year, members recovered 1,060 pounds of leftover food. Now, the club has approximately 30 active volunteers who participate in the pickup, transfer, and drop-off of recovered food. Last year alone, Food Recovery Heroes was able to recover more than 7,000 pounds of food. “We talked about expanding our operation to The Perch,” Hanna said. “We hope to stay above 7,000 pounds.” Hanna attributes the organization’s success to an increase in membership, pickup locations and a strong See Sustainability on page 17

PITT STUDENTS ON WHEELS DELIVER MEALS

Garrett Aguilar STAFF ILLUSTRATOR

Rachel Glasser and Caroline Bourque News Editors On the first night of her new job, Harley McCain witnessed a high-speed car chase. “This big black SUV comes flying by at like 75 mph, and of course it’s a 25 mph street, and I’m like what the heck,” she said. “And I turn around ... like, what is happening. All these cop cars going flying by, like chasing this car down.” McCain then got back in her car and set off to make her next delivery. “I got to see my first high-speed chase, so that was pretty cool,” McCain said. “That was my first experience with goPuff.” McCain, a senior environmental science major, started driving for food delivery apps UberEats and Postmates simultaneously in early August 2017, then switched to goPuff in September. McCain estimates she’s completed several hundred trips in the short time she’s been a driver.

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She said she made the switch to goPuff because they offered a structured schedule for her delivery times and locations — with set shift times of three to four hours available any time of day. “The managers at goPuff make your route for you, so you’re going in order and you’re saving gas and saving time.” goPuff functions differently from UberEats and Postmates, which allow delivery drivers to purchase food from restaurants and deliver it to customers. goPuff has its own warehouse stocked with merchandise for customers to order through their app — offering everything from ice cream to condoms. “I guess the most exotic thing I’ve delivered was hookah tobacco, and coals for hookah,” she said. “We have to card the people then and make sure they’re over 18.” Tim Platts, a senior computer science major, became a delivery driver as well — but for Uber-

Eats — when he returned to Pittsburgh this summer and discovered the company was hiring on Craigslist. Two days after he applied, he was approved. “First day I tried it I was like, ‘I guess I’ll keep doing this,’” Platts said. Platts works two to four evenings a week now, for about eight to 16 hours per week. He said the flexibility of scheduling and the convenience compelled him to continue driving into the semester. “It fits around my classes, I can do it whenever I want,” Platts said. “It’s a nice way to make some money on the side while I’m in school.” When he has the app on, Uber will ping him and Platts will receive a notification to either accept or deny the request. After accepting, Platts drives to the specified restaurant to pick up food and then delivers it to the client. Because Platts has a small car, he’s disqualified from being an Uber driver that carries passen-

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gers. But Platts is content to transport food rather than people. “It’s a lot less stressful than driving people around I feel like,” Platts said. “Because 95 percent of the time I don’t have to do anything except drive.” But his small car is sometimes an issue even when delivering food. Once he had to pick up a pizza from Benny Fierro’s — a restaurant in South Side known for its 28-inch pies. After taking the box from the employee at the restaurant, he discovered he couldn’t fit the pizza in his car. “I had to prop it up on the window and rest it on my cup holder. It was covering more than half the car,” Platts said. “Even the guy who got it was like ‘this is way bigger than I thought it was going to be.” Jay Pitser, a junior computer engineering major, probably won’t have any concerns over fitting pizza in his car — he delivers from his bike. He See Delivery on page 21

POWDERS, PILLS & PROTEINS: Students navigate the world of supplements Jordan Mondell Assistant Sports Editor Every morning when Rui Tanimura wakes up, she makes sure she has enough fuel to survivee her morning lectures — a bowl of oatmeal, a handful ndful of fruit and a spoonful of peanut butter. In addition to making herself a filling breakfast, t, she also prepares the rest of her meals for the dayy — rice, vegetables and a lean protein simmer in a slow cooker for easy consumption between workouts, rkouts, studying and volunteer work. Aside from food, Tanimura fits in something extra: ra: dietary supplements. Some days she swirls a scoop coop of vanilla-flavored protein powder into her warm oats, other times she mixes it vigorously sly in a shake. A multivitamin is always on the breakfast akfast menu, too. “I recommend [a multivitamin] to everyone,” Tanimura nimura said. “It’s insurance that you’re getting all of your nutrients and minerals.” The senior nutrition and dietetics major and d cofounder of the Pitt Powerlifting Club ub isn’t alone in her

small boost of extra nutrients here and there — but they can also pose serious risks. A study conducted by the Food and Drug Administration and the Centers for Disease Control and Prevention in 2015 found that dietary supplements lead to 20,000 emergency room visits per year, and roughly 10 percent of these visits required hospitalization.

imura said. “Sometimes I take those if I’m getting ready for a meet.” Overall, 66 percent of college-aged students report the use of supplements for workouts, just six percent less than varsity or club athletes on a regimented practice and workout schedule. Nate Orris, a sophomore nutrition and dietetics major, isn’t a n

or even death.” There are ways consumers can protect themselves. Professionals, like Lucchino, recommend consumers do their research by reading labels carefully, and following the directions for measuring and mixing products. Consulting a dietician or nutritionist is also always an option. Aside from adverse reactions, many athletes are also selective in what they consume because they are competing within the NCAA and other competitive sports organizations. Outside of street drugs and hard steroids, there are other specific chemicals — often present in certain supplements — these organizations strictly prohibit. “It’s usually just anything that will push you past your natural limit,” Tanimura said. According to the NCAA nutrition guide on supplements, most college athletes consume more than enough nutrients while eating a balanced diet, especially one that is rich in vegetables and

Jordan Mondell CONTRIBUTING EDITOR

nutritional i i l conquest. According to a study published by the International Journal of Sport Nutrition and Exercise Metabolism, 72 percent of Division I college athletes report the use of dietary supplements for enhanced strength, performance and endurance. Jeffrey Lucchino, a UPMC sports dietician who works closely with college athletes, recognizes their presence in the industry. “Supplementation can definitely be prominent,” Lucchino said. “Depending on the sport.” These products — ranging from acids and vitamins to oils and combination powders — appeal to a range of people. Some, who are interested in building muscle and brute strength, opt for creatine to bulk up, and whey protein to recover after a workout. Others, who may be interested more in body composition, will choose a sesamin or l-glutamine supplement to aid in fat loss. “I used to take pre-workout, and I also used to take creatine, which helps with [adenosine triphosphate] production in your muscles,” Tan-

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athlete at Pitt, but he does work out five to six days a week. He thinks k H hi k a lot l off his hi peers at the h gym don’t need supplements as much as they might think. “There are diet restrictions, but generally you can get enough nutrients through what you eat,” he said. Often, though, athletes will consume more of these substances because of the nature of their lifestyle. “Athletes lose a lot of vitamins throughout the day just from perspiration and their daily workload,” Lucchino said. Supplement options abound, and can be tempting to any consumer interested in that extra push. As celebrities promote teas on Instagram and every fitness guru has their own line of designer protein, who wouldn’t be tempted? “A lot of people see the labels on these products and don’t question it,” Orris said. “They think, ‘Oh, this does exactly what they say it does.’” These substances seem harmless enough — a

Due to the unregumany consumllated d nature off these h substances, b ers aren’t aware of the dangers they can pose. “The FDA has no oversight in supplements,” Lucchino said. “But they do intervene when an adverse reaction is reported.” Certain supplements, like pre-workout powder, contain hearty amounts of caffeine. If not measured correctly, excess amounts can result in increased heart rate, dizziness and gastrointestinal problems. Even substances found in nature, such as vitamin K and St. John’s wort, can break down certain medications in the bloodstream and decrease their potency. This is especially dangerous in young adults and those who don’t pay close attention to what they are consuming, Lucchino said. “You’ll have the educated consumer who realizes that 200 mg of caffeine per scoop is a lot of caffeine, then you have teenagers who don’t know as much and will use two or three scoops,” Lucchino said. “Their bodies aren’t done developing, and it can result in either hospitalization

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lean protein. Institutional athletic programs are highly aware of how important gaining nutrients through food is. Pitt athletics offers a range of programs on food education for their athletes, from cooking demonstrations to grocery store tours to one-on-one nutrition counseling. Tanimura agrees with this sentiment. Though she has been a student athlete since high school, she didn’t start seeing food as fuel until she began her powerlifting career her sophomore year at Pitt. “I realized my lifting wasn’t as strong if I didn’t eat well,” she said. “Powerlifting was actually the catalyst for me to get into nutrition and to fall in love with it.” Her advice to anyone considering using supplements is to focus on food first, and let the rest of the pills, powders and tablets fall into place. “I kind of figured out my own body and what kind of supplements work for me,” she said.

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CO-OPPORTUNITY Food co-ops thrive in East Liberty by Marissa Perino

East End Food Co-op is located on Meade Street and has more than 10,000 members who all own a share of the company. Marissa Perino CONTRIBUTING EDITOR At a farmers market in East Liberty, customers flock to stands lined with red-capped apple cider jugs and stacked wooden crates filled with fresh fruits and vegetables to cross grocery shopping off their to-do list for the week. In Pittsburgh’s East End neighborhood, two farmers market cooperatives — The Farmers’ Market Cooperative and East End Food Co-op — work to offer benefits to participating members and cater to their customers. The co-ops operate the same in food as they do in other businesses — members are owners who collectively share the organization. The Farmers’ Market Cooperative is managed by four owners — Greenawalt Farms, J.L. Kennedy Meat Stand, Kistaco Farms and Zang’s Greenhouses. Individually, they are the co-op’s biggest vendors, and together

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they help manage the operation. Miranda Combs of Kistaco Farms said the market sees a lot of recurring customers, which builds a connection with the community and positively affects the environment. “Coming to any kind of farmers market gives customers the opportunity to actually talk to the growers, talk to the people who are producing what they’re eating,” Combs said. “It helps people understand where their food is coming from.” This food comes in a wide variety, from locally-sourced dairy products to baked goods. While the co-op is only owned by four people, approximately a dozen vendors offer food each Saturday, bringing donuts, coffee and even homemade Indian food. Pittsburgh-area farmers first organized the Farmers’ Market Cooperative of East See Co-op on page 21

The Pitt News SuDoku 9/29/17 courtesy of dailysudoku.com

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column

Let’s do fast-casual dining right Will Schulman For The Pitt News Students at Penn State one morning in 2014 were shocked to find the Chipotle in State College, Pennsylvania, closed. On the door a sign read: “Ask our corporate offices why their employees are forced to work in borderline sweatshop conditions,” followed up with “People > Profits.” Constant pressure to meet budget and time management demands led employees to shut down the restaurant’s Penn State location in September 2014. Brian Healy — one of the managers involved in the closing — told Onward State, a Penn State student publication, that the Chipotle was constantly understaffed and employees were forced to work 10- to 12-hour shifts without breaks. The Chipotle location reopened later the same day with new management. But even though they had new staff, the same fundamental problem remained — the restaurant’s basic labor structure. Poor treatment of workers in fast food restaurants shouldn’t come as a shock to anyone, but Chipotle is different from just any fast food joint, such as McDonald’s or Burger King. Chipotle is at the forefront of a new trend in the restaurant industry. Termed “fast-casual” restaurants, eateries like Chipotle, Shake Shack and Panera Bread have given rise to the popularity of higher-quality fast food. Elevating the integrity of the food we eat deserves praise, but we shouldn’t compromise working conditions in the process. Working in fast-casual restaurants is difficult and stressful — it’s immoral and unethical to continue to push workers past their limit every shift. Employees are essential to this highly profitable industry and their hard work should be rewarded with adequate wages, opportunities to learn valuable skills and chances to showcase their own creativity. Americans have become more and more con-

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cerned with where their food comes from and what’s in it. Our country is largely abandoning greasy, processed food that contains ingredients we can’t pronounce and replacing it with healthier options made from locally sourced ingredients. We’ve elevated our palates as well. How many college students even knew what pad thai or quinoa was 20 years ago? Few, if any. This revolution in our conception of food has created a demand for quick and affordable highquality food options. Companies have realized that standardized and choreographed cooking processes can slash labor costs dramatically. Experienced line cooks making over $15 an hour can be replaced with an assembly line of minimum wage workers. Everything is optimized for efficiency — workers find themselves completing the same simple task over and over again. Downtime and creativity are things of the past. Chipotle has a position known as the linebacker — an employee whose sole responsibility is to refill food containers so that line workers only concern themselves with one task. In this sector of the food industry, monotony replaces variability in a worker’s job. I experienced this myself when I worked for Shake Shack from May to November 2015. It involved working seven-hour shift after seven-hour shift of the same thing over and over again. Even worse, I learned few to no transferable skills. Walk into most fast-casual restaurants, and you’re likely to see the same thing — an assembly line with workers doing the same task again and again. Whether or not laborers know this kind of work is in store for them when they apply for the job, the movement toward minimum wage workers on an assembly line doesn’t have to be the norm. We’ve already seen progressive fast food chains like In-N-Out Burger and Five Guys offer higher wages and more generous benefits than their competitors. Fast-casual restaurants can and

It’s immoral and unethical to continue to push workers past their limit every shift.

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See Schulman on page 18

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from the editorial board

The Pitt News bids 7-Eleven farewell

Wenhao Wu ASSISTANT VISUAL EDITOR Today is the last day Pitt students can get Slurpees, cheap coffee, pizza, cigarettes and condoms on campus, 24/7. Pitt will open a University-owned grocery store in 7-Eleven’s place, which has a few clear positives for some students. But closing 7-Eleven is a blow to every student who studies and works late at Pitt. The Pitt News office in the William Pitt Union rarely empties before 1 a.m. — our deadline to send pages. Nightly trips to 7-Eleven — or “Sevs,” as it’s known around our office — are as much a part of our process as editing for AP style. The floor is usually dirty and the cashiers frequently talk on the phone as they cash people out, but that hardly matters. There are few things more calming than sipping on a Big Gulp outside the Union — taking a break from the fourth floor where our editor-in-chief is panicking because the news editors aren’t making deadline. And on the days when we need a little more energy to finish an article or study for a test after work, 7-Eleven is also there — with an absurdly large cup of coffee for a few bucks. And when we’re too busy that we forget to get dinner before Szechuan closes, we can run down to 7-Eleven to

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grab something to get us through the rest of the night. 7-Eleven has literally been the lifeblood of our paper — energizing, calming and sustaining countless classes of editors, getting us through long and stressful nights. Walking down to Market To-Go to buy an overpriced drink from Sodexo will never compare. 7-Eleven is more convenient, open longer, has a better selection and — for anyone who doesn’t have a meal plan — isn’t a rip-off. Having a place to buy fresh produce and meat without having to get on the bus will be nice, and the University deserves credit for seeing that need among its students. But closing 7-Eleven to do it makes no sense. Would students living on campus rather have a store that sells chicken breast and spinach, or a place for cheap snacks on their way to Hillman? Good luck to everyone who tries to cook chicken in their microwave. So farewell 7-Eleven, The Pitt News thanks you — our office won’t be the same without Sevs runs. And if our readers notice our editorials get a little angrier, it’s because we’re missing our Big Gulps and Slurpees.

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Dining Guide br

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see pittnews.com for full listings

Pamela’s Diner 3703 Forbes Ave. Daily, 7:30 a.m. to 4 p.m. 412-683-4066 $$ Among the city’s more famous restaurants, Pamela’s Oakland location has hosted visits from the Obamas and former Vice President Joe Biden. It also boasts an appearance in the Wall Street Journal’s list of things to do in Pittsburgh. Home of crepe-style pancakes and famously fluffy omelettes, Pamela’s is a necessary destination for anyone seeking a delicious breakfast. The Porch at Schenley 221 Schenley Drive Monday - Saturday, 11 a.m. to 11

p.m.; Sunday, 10 a.m. to 9 p.m. 412-687-6724 $$ If you are on campus, The Porch is the place to go to treat yourself, and their half-off pizza after 9 p.m. is a pretty sweet deal. They also have weekend brunch, so be sure to take your family when they visit. The Cafe Carnegie 4400 Forbes Ave Monday - Friday, 11 a.m. to 3 p.m.; Thursday, 11 a.m. to 3 p.m. and 5 p.m. to 8 p.m.; Saturday - Sunday, 10:30 a.m. to 3 p.m. 412-622-3131 $$ It’s far from cheap, but the food is

worth it! The coffee is great, too, so stop by for a quick bite and sip and then check out the museum. Crepes Parisiennes 207 S. Craig St. Monday: closed; Tuesday - Friday: 9 a.m. to 5 p.m.; Saturday & Sunday: 10 a.m. to 4 p.m. 412-683-1912 $ This crepe cafe — tucked in a brickred building with small tables and chairs — is known for their hearty savory sausage, egg and cheese crepes and their berry french toast crepe. They also serve a range of pastries, waffles, paninis, espressos and teas. The Garden Grille & Bar

3454 Forbes Ave. Monday - Friday, 6:30 a.m. to 10 p.m.; Saturday - Sunday, 7 a.m. to 10 p.m. 412-683-2040 $$ If you your family needs a place to stay while they are in town, recommend the Hilton Garden Inn - University Place. Not only is it close to campus, but they have made-to-order breakfast options and a continental buffet.

night; Thursday to Saturday, 10 a.m. to 3 a.m.; Sunday, 10 a.m. to midnight 412-621-4444 $$ From its humble beginnings as a sandwich cart operating in the Strip District during the Great Depression to the nowbustling restaurant Pitt students know and love, Primanti Brothers has been serving Pittsburgh for more than 50 years. If you’re not in the mood for one of their Almost Famous Sandwiches, you can always have some of this high-quality joint’s salads and chicken wings. Hemingway’s Cafe 3911 Forbes Ave. Monday - Saturday, 11 a.m. to 2 a.m. 412-621-4100

$ Hemingway’s Cafe boasts the title “Best College Bar in Pittsburgh.” “Hem’s,” as the locals refer to it, earned this title for several reasons — including its convenient location, affordable drinks and delicious menu. Pitt students frequent Hem’s to meet over a drink or enjoy an old-fashioned American meal. Mad Mex 370 Atwood St. 412-681-5656 Daily, 11 a.m. to 1 a.m. $$ Enjoy a modern twist on Mexican classics like tacos and burritos in a hip and calm ambience. Mad Mex is the perfect place to enjoy a “Big Azz Margarita” with your favorite Mexican dish.

Union Grill 413 S Craig St. Monday - Thursday, 11:30 a.m. to 9 p.m.; Friday - Saturday, 11:30 a.m. to 10 p.m.; Sunday noon - 9 p.m. 412-681-8620 $$ Union Grill’s beefy burgers, pierogies with sour cream, fish sandwiches and waffles fries make this a great place for college students to grab a bite. Enjoy a chilled Moscow mule or draft beer to top it all off.

Editor’s Pick: Ritter’s Diner on Baum Boulevard is the perfect place to go if you want breakfast at any time of the day — they are open 24 hours Wednesday through Saturday.

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Fuel and Fuddle 212 Oakland Avenue Daily, 11 a.m. to 1 a.m. 412-682-3473 $ Fuel and Fuddle offers quality bar food for cheap — and, with five pages worth of pickings on their menu, you’ll never run out of options. For those of legal drinking age, choose from 10 beers on tap or 100 varieties in bottles. Other lively spirits include the El Camino, with sauza silver tequila, orange, lime and Grand Marnier. Out late and looking for a bite to eat? The restaurant has a $6 late night menu from 11 p.m.. to 1 a.m. Primanti Brothers 3803 Forbes Ave. Monday - Wednesday, 10 a.m. to mid-

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Editor’s Pick: Las Palmas: A taco for $2.50 is the best way to stretch your money when you are running low on funds. If you can splurge, try one of the many Mexican sodas offered in the small grocery store.

p iz z a Antoon’s Pizza 247 Atwood St. Monday - Wednesday, 11 a.m. to 2 a.m.; Thursday - Saturday, 11 a.m. to 3 a.m.; Sunday, 11 a.m. to 11 p.m. 412-687-5446 $ A South Oakland staple, Antoon’s has cheap — and delicious — pizza and is a great option for more than just college students. Sorrento’s Pizza Roma 233 Atwood St.

Monday - Wednesday, 11 a.m. to 2 p.m. and 4:30 p.m. to 10:30 p.m.; Thursday - Friday, 11 a.m. to 2 p.m. and 4:30 p.m. to 2:15 a.m.; Saturday, 4 p.m. to 2:15 a.m. 412-621-9129 $ For over 40 years, Sorrento’s has been the cornerstone of every Pitt student’s late-night diet. With its fantastic prices, who could resist? Don’t forget the ranch. Lotsa Stone Fired Pizza 3621 Forbes Ave.

Sunday - Wednesday, 10:30 a.m. to 11:00 p.m.; Thursday - Saturday, 10:30 a.m. to 3 a.m. 412-727-8000 $ New to Oakland this summer, this buildyour-own pizza joint offers personal-sized pies that are fired to perfection. They also offer gluten-free and vegan options, so everyone can enjoy. Little Nippers II 216 N. Craig St.

Sunday - Thursday, 11 a.m. to 11:45 p.m.; Friday - Saturday, 11 a.m. to 1:45 a.m. 412-683-3777 $$ From pizzas to “wedgies,” Little Nippers offers delicious Italian-American grub. It’s also a great place to pick up pizza if you are on the 10A on your way to upper campus.

Oishii Bento 119 Oakland Ave. Monday - Friday, 10:30 a.m. to 9 p.m.; Saturday, 11 a.m. to 9 p.m. 412-687-3335 $ Oishii Bento offers healthy, authentic Korean and Japanese cuisine, specializing in bento bowls and Sushi.

bd’s Mongolian Grill 428 S. 27th St. Sunday-Thursday 11 a.m. - 10 p.m.; Friday, 11 a.m. - 11 p.m.; Saturday 11 a.m. - 11 p.m. 412-390-1100 $$ Choose your favorite meats, veggies and carbs and watch bd’s grillers cook up a Mongolian meal as you sip on a

custom cocktail from the bar. Lulu’s Noodles 400 S. Craig St. Sunday - Thursday, 11 a.m. to 8:45 p.m.; Friday - Saturday, 11 a.m. to 9:45 p.m. 412-687-7777 $ Lulu’s serves a wide range of traditional and modern Asian-inspired

dishes, from ramen to dry noodles and everything in between.

The grocery store has frequent deals on fresh produce and other essentials, with vegetarian, vegan and organic options abound. The shop also serves up ready-made food and drinks at its hot food, salad, smoothie and juice bars. Noodles & Co. 3805 Forbes Ave. 412-621-0890 Sunday - Wednesday 11:00 a.m. to 9 p.m.; Thursday - Saturday 11:00 a.m. to 10 p.m. Noodle-lovers behold — Noodles & Co. offers noodles of all shapes, sizes and flavors. From pasta to pad thai, this shop on Forbes is the perfect place to

satisfy your craving for carbohydrates. Panera Bread 3800 Forbes Ave. Daily, 6 a.m. to 9 p.m. 412-683-3727 $ Panera Bread is a cozy cafe chain restaurant. When you first walk in, you can smell the aroma of the freshly baked bread. The restaurant offers deals, such as the You Pick Two, and monthly deals if you subscribe to their rewards program. All India 315 N Craig St., Pittsburgh, PA 15213

Monday - Friday, 11:30 a.m. to 1 a.m.; Saturday - Sunday, noon to 1 a.m. $$ 412-681-6600 Indulge with friends in this homestyle cooked cuisine that serves Pittsburgh’s finest traditional Indian dishes along with a plethora of vegan and gluten free options — and a daily buffet overflowing the all kinds of food.

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Hello Bistro 3605 Forbes Ave. Sunday - Saturday, 10 a.m. to 10 p.m. 412-687-8787 $$ Say hello to 55 salad toppings, classic burgers and fries, a Texas Scrambler Sam’ich and some good-deed greens that’ll send some meaningful produce to the Greater Pittsburgh Community Food Bank. East End Co-op 7516 Meade St. Sunday - Saturday 8 a.m. to 9 p.m. 412-242-3598 $$

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Editor’s Pick: Sichuan Gourmet on Atwood Street offers authentic Chinese flavors and dishes ranging from noodles and dumplings to wok-roasted meats and veggies. We recommend starting off with the homestyle tender pork belly.

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Editor’s Pick: Fiori’s Pizzeria past the Liberty Tunnel is great. It’s quite a drive, but the red sauce is worth it.

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Editor’s Pick: Hello Bistro: Where else can you convince someone to cut your salad pieces small to maximize flavor? Plus, their grilled cheese and milkshakes are also solid options.

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Sustainability, pg.2 partnership with the Sustainability Coordinator at Market Central, Nick Goodfellow. A Pitt alumnus who graduated in 2015, Goodfellow creates and oversees the sustainable initiatives implemented in the University’s dining halls including audits of the amount of food wasted in Pitt dining halls. “Food waste audits are huge endeavors, we’re [in Market or Perch] from 7 a.m. until 1 a.m. collecting food waste and weighing how much we get,” he said. According to Goodfellow, the audit’s results reveal that Pitt’s dining halls create 6,000 pounds of food waste per week. Over the course of the semester, this amounts to 0.16 pounds to 2.5 ounces of waste per student — approximately 48 tons of food waste in total. “I literally have problems understanding how much food that is,” Goodfellow said. Goodfellow and his coworkers involved with sustainability at Pitt are working on preventing food from becoming waste in the first place. Some ways in which they’ve cut down on waste include encouraging people to ask for the food they want specifically on their plate to keep unwanted sides from being tossed out, he said. “We’re hoping to eventually move toward a style of serving where food is separated, like the chicken and peas are on different plates and you take just what you want,” he said. Goodfellow said the Pitt Office of Sustainability has been working on composting more of the food waste on campus. They offer to compost food at catered events on campus and recently set up a composting bin at farmers markets for people to dump their food waste in. “There’s a demand from students who want composting available in dorms and staff who wants it in offices, so we’re looking to work with facilities management on that,” he said. Beginning in January 2017, Pitt dining began composting all food waste at The Perch. At Market, food waste for the past two years has been processed through a digester that dissolves the waste into gray water. “It essentially mimics the stomach, breaks down the food waste over 24 hours

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into fine particles, flushes it into a sewer, and then gets sent to a water treatment plant,” Goodfellow said. “It’s pretty good, clears up space on the loading dock.” Goodfellow said simply throwing food in landfills causes too much environmental harm by contributing large amount of methane to the atmosphere. But food waste groups are helping to change that. “Because of networks like Food Recovery, so much food is being saved and environmental and social issues are being addressed,” he said. “A lot less food is being tossed. Sorry dumpster divers.”

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Schulman, pg.8 should provide a better work environment for their employees. Clover, a vegetarian startup that began as a food truck in my hometown of Cambridge, Massachusetts, offers a more progressive approach to fast-casual employment. Employees are provided free cooking classes, offered advancement through a plethora of kitchen and community outreach positions and encouraged to create recipes and make menu decisions. While this level of employee control might not be entirely feasible at a large

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chain like Chipotle, it nevertheless makes for a better work environment. Another startup restaurant, Honeygrow, started in Philadelphia serving innovative salads, stir-fries and “honey bowls” and recently opened up a new location in Pittsburgh on Highland Avenue in East Liberty. Much of what they do embodies this employee-conscious ethos, according to Jen Denis, chief brand officer at Honeygrow. “Honeygrow employees are trained in all modern culinary practices as everything is prepped and made from scratch in house. ” Denis said in a phone interview.

The restaurant’s ever-changing menu provides opportunities for employees to learn about new cooking techniques, new ingredients and the local farms where their ingredients are sourced. “We encourage employees to become certified in all kitchen positions, eventually becoming cross-trained [and] certified.” Denis said. She added that not only does this certification come with a pay raise, anyone with this certification could easily get a job in an upscale kitchen. Clover and Honeygrow have both ex-

September 29. 2017

panded rapidly since their foundings. Honeygrow opened its first location in 2012 and now has 20 locations in nine different states. Clover began as a food truck in 2008 and now operates 13 brick and mortar locations in the Boston area. Both of these restaurants demonstrate that affordable, fast-casual dining can thrive when employees are given adequate wages and opportunities to grow. Fast-casual restaurants should aspire to this model: to treat their workers like humans beings, not just cogs in a machine. Write to Will at whs21@pitt.edu.

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THE INNOVATION INSTITUTE Startup Blitz returns to Pitt this October Andrew Tindall The Startup Blitz is a fast-paced, day-long competition designed to foster new startup teams, build experience with startup creation and help get new ideas off the ground. Students from all over the University are invited to come and find a team to work with: grad and undergrad, engineers, financiers, scientists, mathematicians—unique skill sets are welcome. All that the Innovation Institute asks is that you be ready for a high-energy day of cooperation and collaboration, food and fun. The Blitz takes place over two days: 5 to 10:30 p.m. on Friday, and 9 a.m. to 2:30 p.m. on Saturday. Friday kicks off with the pitching round. Everyone who shows up with an idea is welcomed up to the stage to give a short pitch for it. There’s no barrier for entry, and many students don’t have an idea to pitch.You can just come and look for a team to join. After the pitching round, the student participants vote on which ideas they like the best to narrow teams down about 10.. Then the teams form, usually between people who hardly know each other. Startup Blitz is known for sparking team chemistry, and there’s even a love story—Nicole Zhu and John Fraser, former grad students who now operate the translation services company uTranslated, met at a Blitz and just got married. Don’t set your expectations that high, of course, but this is a great opportunity to meet students from all over Pitt who have an interest in entrepreneurship. If you already have a team formed, you’re welcome to bring them

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to the Blitz, too, and if you want to find one ahead of time, the Innovation Institute has a tool called TeamFinder, available at http:// www.innovation.pitt.edu/students/teamfinder/, to recruit new team members. Once you and your team have an idea to work on, you’ll be given space and time in the O’Hara Student Center ballroom to fine tune it. There are a lot of resources available to help, most importantly a group of successful entrepreneurs available to coach your team through the essentials you’ll need to understand in order to put together a successful pitch by the end of the Blitz. Every part of this event is devoted to getting ideas “out of your head” and into the real world, where you can see people’s reactions and test the water.

After you and your team have flushed out your concept by talking with some potential customers and working with your mentor, you’ll give your final presentation on Saturday between 1 and 3 p.m. The presentations will be assessed by a team of judges made up of people from Pittsburgh’s startup scene, including business incubators and investment firms. The first-place team will be awarded $1,500 in prize money, and second and third place get $1,000 and fourth place gets $500. All we ask from you for a shot at the gold is a day of your time and a team spirit. Past Blitz successes have included Suitable, Marc Visco’s workplace preparation company; UTranslated; and FoodChain, a restaurant reviewing app.

September 29, 2017

If your mouth isn’t watering yet, you should also know that Startup Blitz isn’t designed as one-off event. Teams that form at the Blitz and find success are well prepared to move on to bigger competitions, with bigger prizes, like the Randall Family Big Idea Competition, another Innovation Institute competition which has $100,000 to give out. Look for applications later in the semester. The Startup Blitz is a perfect way to see what it takes to compete in a startup competition, to put together a good team, and to really get your feet wet in the entrepreneurial world. There’s open signup available on the internet at http://go.innovation.pitt.edu/startupblitz-fall2017, but if you haven’t registered by the date of the competition, Oct. 6, you’re still welcome to just show up and participate.

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September 29. 2017

Co-op, pg.6 Liberty in 1941. The original stands chose to open at dawn to cater to mill workers and bus drivers ending their shifts. The co-op upholds the tradition today — it’s open once a week from 5 a.m. to noon all year. Combs is now a third generation coop participant, following her father and grandmother’s initiative to bring their farm’s produce to the city marketplace. The co-op has allowed the family farm to sell their apples year-round as cider, since most markets close in September or October. Along with regular neighborhood members, restaurant owners also dig through the fresh finds, such as the owner of Legume Bistro in Oakland, according to the market’s website. “We’re always looking for new customers,” said Combs. “The traditional customers watched me grow up ... so it’s about how we can reach out to those around us. I know East Liberty is growing right now, so that’s kind of the next big thing at least in my perspective.”

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East Liberty has experienced a boom in business since 2010, including the expansion and operation of the East End Food Co-op. EEFC started as the East End Buyers’ Club in the 1970s. Following the close of the Semple Street Food Co-op in Oakland, EEFC acquired their business and moved into the abandoned factory building of the Pittsburgh Electric Coil and oversaw a company expansion in the early 2000s. In contrast to Farmers’ Market Coop’s mere four owners, EEFC has more than 10,000 members who all own a share of the company. They get to vote on who runs the store as well as products that are stocked. Kris Osterwood, a regular customer and Pitt alumna, said the store is a healthy alternative to traditional grocery stores and is in a convenient location. “Proximity-wise, it’s perfect,” she said. “I like the options, and the smoothies are fantastic.” EEFC — open every day from 8 a.m. to 9 p.m. — is set up more like a traditional storefront, as opposed to the Farmers’ Market’s country general feel.

It features a juice, coffee and smoothie bar, along with its regular products like produce and canned goods. The co-op is also in the process of board reelection, and is continuing to add lectures, sales and group activities to its calendar. Regardless of their different origins, both co-ops serve as prime examples of local substitutes for mass market food shopping. Across the country, this push for all-natural, organic and vegan options have helped to reinstate the popularity of food markets from the mid 1900s. “The co-op is definitely benefitting the farmers that are owners, but it also allows us to still run the business ourselves,” said Combs. “We have a little more autonomy than if we were selling through a grocery store.” Emily Shepard, an employee at EEFC of six months, said that she “fell in love” with the organic, fair trade options the store offered when she moved to Pittsburgh. “You have a voice,” Shepard said, “As a worker here and a member who shops here, which is a big deal.”

September 29. 2017

Delivery, pg. 3 works for Jimmy Johns about 12 hours a week and spends about eight of those hours on his bike running deliveries. While Pitser enjoys biking and being able to work outside, he said it’s not always easy. He said biking to upper campus and places such as the Veterans Affairs Pittsburgh Healthcare system hospital at 4100 Allequippa St. can be physically demanding. “Those hills,” Pitser said. “We have to go to VA a lot. I actually took a delivery up there last night.” Pitser said sometimes by the time he arrives at his destination, the customers have forgotten they even ordered from Jimmy John’s. “Yeah, sometimes we have to call them when they don’t come down to get their stuff, and they answer like “oh, yeah, I totally forgot I wanted that,” Pitser said. McCain referred to herself as a people person — never shying away from her unpredictable line of work. “It’s always an interesting experience, I think, because you’re out driving around, you’re going somewhere, and you kinda just get to observe everything that’s happening,” McCain said. “Especially in Oakland.” Janine Faust. contributed reporting.

• NORTH OAKLAND • SOUTH OAKLAND • SHADYSIDE • SQUIRREL HILL • SOUTHSIDE • NORTHSIDE • BLOOMFIELD • ROOMMATES • OTHER

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SOUTHSIDE FLATS 2br house central air, dining room, extra room $800+ Mike 412-708-1695

1,2,3,4,5,6,7,8 Bedrooom Houses. August 2018. Bouquet St, Meyran, Semple, Neville, Chesterfield. 412-287-5712. 2-3-4-5-6-7 bedroom apartments and houses available in May and August 2018. Nice, clean, free laundry, includes exterior maintenance, new appliances, spacious, located on Meyran, Bates, Oakland, Semple, Wellsford, Dawson, Juliet. 412-414-9629. 3,4,6 houses available now. Lawn St. Ward St. Call 412-287-5712.

Squirrel Hill 1BR FURNISHED apartment. Safe Squirrel Hill neighborhood. Large living room, Bedroom with queen bed, complete Kitchen. Laundry optional. Private parking. Near bus stops to CMU, PITT, Downtown. Non-smoking. Available October 5. $850+ utilities. CALL 412-606-8052.

Southside SOUTHSIDE FLATS 2br house central air, dining room, extra room $850+ Mike 412-708-1695

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Rental Other 1,2,3,4 BR. Apartments, prices range from $450-$750 per person. Some include utilities, some you have to pay. Call Jarrad 814-403-2798 3 bedroom house 3 miles from campus. $1000. 412-225-8723.

Employment Volunteering Interns/ Volunteers wanted to help on local campaign for the November election. Looking for strategic thinkiers, not envelope stuffers. Interested? Email kerestus@ gmail.com to seup an appointment.

Employment Other College or graduate school students needed to work with elementary school children in a fun, structured after school program in the South Hills. $11.50-$13.50 per hour, flexible hours, must have own transportation. Email resume or letter of interest to jhroberts66@comcast. net

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September 29, 2017

Employment Other Personal, professional masseuse needed. Long term position. 2X/week. Washington County location. Call 724-223-0939 or 724-229-8868 any time. SOUTH FAYETTE TWP. SCHOOL DISTRICT: Substitute Teacher positions, substitute Nurse positions, substitute Para-educator positions. Positions available for all grade levels and areas of content. We encourage upcoming graduates and retirees (on emergency basis) to apply. Complete job descriptions are available at: www.southfayette.org South Fayette Twp. School District, 3680 Old Oakdale Rd. McDonald, PA 15057 EOE

WAITER/WAITRESS, DISHWASHER/ COOK: 20hr/wk, great working environment. Cafe Sam, 5242 Baum Blvd. Apply Monday-Friday 2 p.m. - 4 p.m.

For Sale For Sale Other Instant cash paid for: baseball cards, sports cards. Game used sports items. Bats. Gloves. Jerseys. Goudey sports cards. Antiques. Gold. Silver. Coins. Diamonds. Watches. Paper money. Old toys. Trains. Comic books. Huge collections. Entire estates. We will pick up and pay CASH! Call Scott at (513) 295-5634.

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Seeking sophomores for Professional Coaching Services Trial in the Fall 2017 Semester. The service is designed to improve student performance. We are looking for 5-7 students to participate in a semester long free trial, a value of $4,500. Our goal is to help students having difficulty with time management and GPA improve through our coaching. Call 724-544-1490 for more information.

Dr. Morris E. Turner Medical Scholarship For Minority Students $1,500. Deadline date for submission: October 15, 2017. Sponsored by the Highland Park Tennis Club (HPTC). Please go to www. hptc.info, look under “Events” for details.

Health Medical and Heart Care, Students Welcome, 155 N. Craig Street, Dean Kross, MD, 412-687-7666

Services Other Astrology, Tartot, I Ching readings by appointment. 412-290-5331 Flowers are stress relief and smiles. www. alexsflowers.com/ www.alexseastendfloral.com in Shadyside. 412-661-6071 Delivery. Send a smile. Flowers for romance, friends, get well, birthday, and more! www.alexsflowers. com/ www.alexseastendfloral.com in Shadyside. 412-661-6071 Delivery. WOMEN – Improve your safety, strength and confidence! Self-Defense class October 1-22 (four Sundays) 10am – noon at Falk School. $120, financial assistance available. Registration limited. LionessMartialArts.com or 412-241-6519

September 29, 2017

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September 29. 2017