The Spectrum Vol. 67 No. 44 by The Spectrum Student Periodical

THE SPECTRUM VOL. 67 NO. 44 | APRIL 12, 2018

food

THE INDEPENDENT STUDENT PUBLICATION OF THE UNIVERSITY AT BUFFALO, SINCE 1950

UBSPECTRUM

issue

Different foods for different moods

Bagel Appraisal:

> SEE PAGE 13

> SEE PAGE 7

Downstate students unsatisfied with Buffalo bagels, hope for authentic bakery near campus

Married to the game: Senior Nicolette Jacobs gets engaged after last week’s softball doubleheader > SEE PAGE 17 PHOTO/GRAPHIC | PIERCE STRUDLER

Campus Dining & Shops budgets for students’ missed meals

PRICE CHECK The Spectrum compared costs between two local grocery stores and UB’s The Elli, the grocery store located in the Ellicott Complex. On average, items from UB were nearly twice as expensive as those sold at Wegmans and Tops. Budget officials from UB Campus Dining & Shops said pricing is decided by many factors, including market prices, comparison to competitors, labor and administrative costs.

HARUKA KOSUGI | THE SPECTRUM

Students wait in line to pay for food. Roughly 16 percent of student meals go unused, according to Campus Dining & Shops officials.

WEGMANS: 1 qt. carton

Soy milk

TOPS: UB’S THE ELLI:

WEGMANS:

Cereal

12.25 oz. box

TOPS: UB’S THE ELLI:

16 oz. jar

Peanut butter

WEGMANS: TOPS: UB’S THE ELLI:

WEGMANS:

$2.49

Students find it difficult to use all meals they are required to buy

$2.79 $4.09

SARAH CROWLEY SENIOR NEWS EDITOR

The nonproﬁt organization overseeing dining at UB counts on students not to use all the meals they buy.

$3.29 $3.79 $6.99

> SEE

JACK LI | THE SPECTRUM

Students standing in front of “Big Blue” food truck to order their lunch. The “Big Blue” and “Little Blue” food trucks are owned by the Faculty-Student Association and are the only trucks allowed to serve on UB’s campus.

HARUKA KOSUGI ASST. NEWS EDITOR

per pound

UB’S THE ELLI:

per banana

GRAPHIC | PIERCE STRUDLER

Banana

per pound

TOPS:

DINING | PAGE 6

UB community weighs in on bringing food trucks to campus

$2.79 $3.19 $5.19 $0.49 $0.49 $1.08

Budget ofﬁcials at Campus Dining & Shops, which reported nearly $5 million in proﬁts in 2015-16, say they can’t introduce a rollover or refund system for unused meals because the money students paid for the meals is reinvested. UB requires students living on campus to spend close to $6,000 on meal plans their freshman year, but around 16 percent of the meal swipes they are required to buy will never be redeemed.

Food truck vendors have the rare opportunity to pull onto North Campus Sunday for the Student Association’s Buffalo Untapped event. Over the last several years, food trucks have gained popularity in Buffalo with events like Food Truck Tuesdays at Larkin Square in downtown Buffalo, but the

Faculty-Student Association relegates their presence on campus to the FSArun Big Blue and Little Blue trucks. SA Entertainment Director Matthew Cosmai said Buffalo Untapped is the one event he planned where FSA granted permission for food trucks to be present on campus. FSA denied requests for food trucks at other events, such as Fall Fest, Homecoming and Family Weekend. > SEE TRUCKS | PAGE 11

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2 | The Spectrum

Thursday, April 12, 2018

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Thursday, April 12, 2018

Trying to find my slice of heaven

THE THESSPECTRUM PECTRUM Thursday, April 12, 2018 Volume 67 Number 44 Circulation: 4,000

EDITORIAL BOARD Editor in Chief Hannah Stein

Managing Editor David Tunis-Garcia

NATHANIEL MENDELSON

Creative Director

STAFF WRITER

A Long Islander’s struggle to ﬁnd good pizza

Pierce Strudler

Copy Editors Dan McKeon, Chief Emma Medina Cassi Enderle, Asst. Lauryn King, Asst. Savanna Caldwell, Asst.

News Editors Sarah Crowley, Senior Max Kalnitz Haruka Lucas Kosugi, Asst. Anna Savchenko, Asst.

Features Editors Benjamin Blanchet, Senior Erik Tingue, Asst. Wanly Chen, Asst.

Arts Editors Brenton Blanchet, Senior Brian Evans, Asst.

Sports Editors Thomas Zafonte, Senior Daniel Petruccelli

Editorial Editor Maddy Fowler

Multimedia Editors Allison Staebell, Senior Elijah Pike, Asst. Jack Li, Asst.

Cartoonist Ardi Digap

PROFESSIONAL STAFF Office Administrator Helene Polley

Advertising Manager Ayesha Kazi

Graphic Design Managers Stephen Jean-Pierre JuYung Hong, Asst.

ABOUT THE SPECTRUM The views expressed – both written and graphic – in the Feedback, Opinion and Perspectives sections of The Spectrum do not necessarily reflect the views of the editorial board. Submit contributions for these pages to The Spectrum office at Suite 132 Student Union or news@ ubspectrum.com. The Spectrum reserves the right to edit these pieces for style and length. If a letter is not meant for publication, please mark it as such. All submissions must include the author’s name, daytime phone number, and email address.

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Pizza in Buffalo sucks. There’s just something about it that isn’t right. When I ask people why, some say it’s the cheese, some say it’s the sauce, some say it’s the crust and Buffalonians just tell me I’m wrong. But why? Am I really just another Long Island stereotype that can’t accept that there is no good pizza upstate? Yes. For me, pizza and the place it comes from has to have a certain criteria to equal good pizza. At the most basic level, I want my pie to be thin and have equal coverage of sauce and cheese that spreads to the crust. I want my pizza place to have ten different pies sitting out and violating health codes. The floor should be the same tile installed in 1988, the walls covered in paintings of the town the owner’s family immigrated from, and there always seems to be one light flickering. That’s a Long Island pizzeria. I’ll never forget my first time eating a slice of Buffalo pizza. I had feelings that can only be described by Frank Sinatra’s classic song “My Way.” “And now, the end is near,” Sinatra sang. “Yes, there were times I’m sure you knew / when I bit off more than I could chew / But, through it all, when there was doubt / I ate it up and I spit it out.” I won’t be going back any time soon, but the hunt for a good slice was on. As a young, inexperienced freshman, my first stop was to

Anyone interested in joining The Spectrum’s editorial staff can email Hannah Stein at: eic@ubspectrum.com. Anyone interested in joining The Spectrum’s professional staff or advertising team can email Helene Polley at: hapolley@buffalo.edu.

try every single slice on campus. After trying IncrediBull, I realized I needed to go off campus. The only issue was how; neither me nor my friends had a car. I went back home that winter begging and pleading with my parents to let me take my car back to school so I can find good pizza. They said no but allowed me to take it back up after spring break. With a car I could now find the slice I’ve been looking for. My first night back with a car, I made a map of each and every pizza place that was featured on any top 10 list for best pizza. I tried them all: La Nova, Santora’s and Zetti’s. Some slices were good and others were bad, but they were not what I was looking for. I realized that my efforts were futile after the 20th place. I am never going to find the exact slice I was looking for. I thought it was because of the water they use to make the crust, but it turns out it wasn’t what the pizza tasted or looked like that mattered to me. Eating a slice of pizza reminds me of home. It was a staple for me growing up, sometimes eating it more than twice a week. I remember the shock on my dad’s face when I ordered two slices for the first time or when I bit down and swallowed my tooth as it fell out. Everyone has their opinion on who makes it the best and why. For me, the best slice is from wherever you’re from. Long Island is home and will always have my slice of heaven.

PHOTO | ALLISON STAEBELL

BRENTON J. BLANCHET SENIOR ARTS EDITOR

I never thought I’d be writing this. For too long – maybe like three weeks – I’ve been holding this secret in. I think it’s time to expose my truth; the one thing that’s been killing me inside. There’s a remarkable vending machine on this campus. It’s not just any ordinary vending machine. It’s a beautiful, generous and special piece of machinery. It’s made my days better. It’s made my life better. I know what you may be think-

DAVID TUNIS-GARCIA

A modest rebuttal Because Buffalo always gets the last word…

MANAGING EDITOR

That’s really sweet, Nate. But not why we’re here. We’re here to discuss the merits of Long Island pizza versus Buffalo pizza, which is to say, just the merits of Buffalo pizza, for the Long Island product has none. If I wanted ﬂavorless toppings on a thin-ass cracker, I’d go visit my friend Tony in the frozen food aisle. Good Buffalo pizza is the perfect medium. It lacks the aforementioned thinness but isn’t lasagna-thick like Chicago’s monstrosity. The sauce is sweet, the cheese is gooey and plentiful, and the pepperoni, spicy and crisped. My Long Islander colleagues in The Spectrum ofﬁce often order their pizza sans pepperoni, because they are used to the bland, meat discs of their homeland. Also, some of them are vegetarians. I will give Long Island pizza one thing: consistency. I visited Long Island before the semester began where our copy chief promised to introduced me to real pizza after a Buffalo-exclusive upbringing. I sampled from several establishments, but every slice tasted the same. This is why downstate New Yorkers feel they can bash Buffalo pizza after sampling what is available in the area immediately surrounding campus, which I

will readily admit does indeed suck. This is also why I specify good Buffalo pizza. Buffalo pizza is as varied as the city itself. Every pizzeria does things a little bit differently. There are at least a dozen places I can order from in a ﬁvemile radius from my house in South Buffalo. I know I will only order from three of those places –– which themselves are tiered. Where is the best place to get pizza? I would tell you it’s Bella in Lackawanna, because that is where my family ordered from growing up. But ask any other South Buffalonian and they may say Jacobi’s or Mineo’s. Someone from the West Side may tell you it’s La Nova or Mister Pizza. Senior news editor Sarah Crowley will tell you it’s Edie’s in Hamburg. We can let that go for now. It’s all a matter of where they’re used to ordering from, because pizza isn’t really about the thickness of the dough or the quality of the toppings. It’s the food you can turn to when you don’t know what else to have and want to be nestled in a familiar greasy blanket. Hey, I think that’s what Nate was getting at the whole time. You know, maybe we’re not so different, him and me. Nah, Buffalo pizza for the win. Go home, Island boy. email: david.garcia@ubspectrum.com twitter: @davidubspectrum

email: sports@ubspectrum.com

My Dr. Pepper vending machine victory is a victory for all students

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It’s not delivery, it’s debate

I got two peppers, one for me and one for me

The Spectrum offices are located in 132 Student Union, UB North Campus, Buffalo, NY 14260-2100

The Spectrum | 3

ing and the answer is no, I’m not romantically involved with a vending machine. But we do have a bond that can’t be broken. It means more to me than any other beverage-selling machine that steals $2 from you every time your poor soul swipes your UB card. This vending machine doesn’t take, it gives. It’s given me life. It’s given me happiness. And it’s given me the greatest gift of all: two Dr. Peppers. You heard it here first, folks. The Spectrum just broke the biggest news it’s ever laid its paws on. There is a vending machine on this campus that distributes two, exquisite, 20-fluid-ounce bottles of Dr. Pepper for the price of one. That’s right. For the grand total of $2, you can enjoy 40 fluid ounces of soda pop straight from the Pepsi product heavens. It’s a goldmine of a deal, especially on this campus where beverages sell for nearly twice as much as their market value. The day I discovered this special deal was one of my greatest days on

UB territory. Before spring break, my brother and I had a conversation. I don’t know how it came up or why it came up, but I’m forever grateful that it did. He told me that his friend knew of this wonderful vending machine, one that supplied immense joy and beverages to any student who dared try it. At that moment, I knew what we had to do. We began our journey. We traveled 10 minutes to this glorious machine, and did just as urban legend suggested. As the eager, hyperactive soda lover that I am, I pressed my luck at Mountain Dew. I held the button down, hoping that two lovely bottles of refreshing green beverage would fall. But I was naive. My heart broke when I realized the faulty vending machine didn’t account for Mountain Dew, but I didn’t let that defeat me. I tried my luck at Dr. Pepper. I heard the ﬁrst one fall. No surprise there. But then it happened. I heard the second clunk. I was now the owner of two 20-ﬂuid-ounce bottles of Dr. Pepper — the thirdbest Pepsi product of all time –– and I couldn’t believe it. I pulled both bottles out of the bottom of the machine, stared at them in disbelief and went on my way. It’s not like I was getting a deal

though. If anything, I was just paying the average price for a bottle of Dr. Pepper thanks to our jacked up prices on campus. But the Dr. Pepper itself wasn’t the only thing I took home with me that night. At the time, Pepsi was doing a promotion with Uber where a customer could buy two Dr. Peppers and get $5 off ten different Uber rides. Not only did I get to enjoy the beverages, but I used the additional deal to score a $2 ride from South to North Campus. And I have nine Uber rides left. But none of that matters. The soda is just soda and the car ride was just a car ride. What truly matters is the fact that I won this time. For too long, UB has robbed my wallet of any joy and thrown away any unused meal swipes from my tiny sophomore hands. This isn’t just a victory for me. This is a victory for students everywhere. Even though I refuse to give out the identity of this beautiful vending machine for legal reasons, I want all of my readers to know that this one is for you. Not really, because both the Dr. Peppers are literally for me, but I was thinking about you all in the process. email: brenton.blanchet@ubspectrum.com twitter: BrentBlanchSpec

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4 | The Spectrum

Thursday, April 12, 2018

Project helps female STEM students overcome gender discrimination in workforce ‘The Navigate Project’ aims to increase amount of women participating in STEM ﬁelds

COURTESY | UB PHOTO DATABASE/DOUGLAS LEVERE

Liesl Folks, dean of the School of Engineering and Applied Sciences. Folks discussed ‘The Navigate Project’ in a sit-down interview with The Spectrum.

ANNA SAVCHENKO ASST. NEWS EDITOR

Before she was Dean of the School of Engineering and Applied Sciences at UB, Liesl Folks dealt with gender discrimination in the workplace. In a sit-down interview with The Spectrum, Folks recalled speciﬁcally avoiding a male colleague at work. He’d often walk up behind her and massage her shoulders when she had to perform electron microscopes in dark, soundproof rooms. “I would just run away. Every time,” Folks said. “I never dealt with it –– never told anyone except my colleagues. I told them he creeped me out, but no one did anything about it. I should have, but I didn’t.” Now Folks is leading a research team

+ 0 1o3urses c

looking to help female students entering the workforce deal with gender discrimination. Folks said she feels women in STEM ﬁelds are not always equipped with the skills to navigate past obstacles that could derail their careers. The research team received nearly $500,000 in National Science Foundation grants to fund the project for three years, according to Folks. The team will follow a group of female STEM graduate students through their careers to better study gender discrimination in the workplace. The grant also gives female STEM graduate students the chance to attend retreats and workshops focused on discussing real life scenarios of gender discrimination and bias through the case study method, according to Folks.

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Around 35 students attended the project’s ﬁrst three-day retreat in January at Beaver Hollow Conference Center in Java Center, New York. Students listened to researchers and keynote speakers discuss “theoretical angles” of gender discrimination in academia and the workforce, according to participant Zhasmina Tacheva, a Ph.D student in the School of Management. Tacheva said the case studies presented at the retreat showed the life of a hypothetical Ph.D student about to embark on her dissertation, and the struggle of being passed over for a promotion because of gender bias. Glenna Bett, an associate professor in the department of obstetrics and gynecology, presented a case study where a female CEO was not addressed by a speciﬁc pronoun. The students assumed the CEO was

male. The scenario stood out to Tacheva. “Glenna explained that this little detail was included on purpose, in order to catch us in our unexamined bias in believing that senior partners, CEOs and other people in senior positions tend to be male,” Tacheva said. “She called us out on that.” When appointed dean in 2011, one of the first things Folks noticed was that the number of women in STEM degree programs had flatlined since 2008, and were no longer increasing. Women fill 47 percent of all U.S. jobs, but only 24 percent of STEM jobs, according to the U.S. Census Bureau. Only 18 percent of the 7,520 undergraduate and graduate students enrolled in UB’s engineering school are female, according to UB’s Office of Institutional Analysis. Gender bias in the workforce has taken on a particular importance in the wake of the #MeToo movement, which has forced dozens of high-profile men across all industries to resign amid sexual misconduct allegations. “These experiences are so novel you don’t even have words, and you start doing this whole thing where you tell yourself ‘this can’t be happening.’ It’s the whole thing where women went and knocked on Harvey Weinstein’s hotel door, and he’s standing there in his bathrobe,” Folks said. “Why didn’t they turn around and walk away?” Folks hopes the project will help students recognize and fight against discrimination they may encounter in their careers. Folks will interview SUNY Chancellor Kristina Johnson, a member of the National Academy of Engineering and the National Inventors Hall of Fame, in the keynote interview of the Women in STEM Cooperative’s annual summit on April 18. The summit, which focuses on women’s roles in advancing sustainability, is from 8:30 a.m. to 2 p.m. in the Student Union Theater, and features an array of female panelists. email: anna.savchenko@ubspectrum.com twitter: @AnnaSavchenkooo

Thursday, April 12, 2018

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The Spectrum | 5

Everyday I’m brusselin’ Veggie Van provides access to fresh fruits and vegetables

MAX KALNITZ NEWS EDITOR

Underprivileged neighborhoods across the nation struggle to afford fresh produce and often don’t have access to grocery stores. That’s why numerous cities are investing in mobile markets, like the Veggie Van, to deliver fresh fruits and vegetables to low-income neighborhoods. Lucia Leone, an assistant professor in the community health and health behavior department, is spearheading a study that examines the effectiveness of mobile markets. The National Cancer Institute funds the study with a $3.1 million grant. Leone’s study is a continuation of a smaller project she conducted with former colleagues from the University of North Carolina at Chapel Hill in 2010. Leone said she hopes to reduce the barrier of eating fresh and healthy produce for underserved neighborhoods. “Fast food is an issue in that demographic. We wanted to try and create a low-cost, healthy fast food restaurant offering fresh produce,” Leone said. “We started with $300 and no van, just volunteers. We offered fresh produce at cost and nutritional education. People slowly started replacing foods with high saturated fats and sodium with healthier options.” Rep. Brian Higgins, D-NY, announced the project on April 5. He said the Veggie Van model provides what’s needed to encourage healthy eating in underserved communities. “These areas are food deserts –– underserved rural and urban areas that don’t have access to fresh, healthy foods,” Higgins said. “We know from research done at Roswell Park that diet and lifestyle are a major contributor to diseases like can-

cer. Having fresh produce in underserved communities through these mobile markets is almost the equivalent to a quality produce section at a supermarket.” The van operates a weekly mobile farmer’s market, offering food at half the price of traditional markets. In North Carolina, the van sold locally grown organic produce at 15 locations, resulting in an increased intake of fruits and vegetables of, on average, one cup per day, according to Leone. Leone hopes she can replicate the success she found in North Carolina in Buffalo. A portion of the grant will fund between six and eight organizations –– including one in Buffalo –– that wish to operate a Veggie Van or already do so. Organizations who apply and are selected as recipients will implement a best-practices toolkit to help their mobile markets’ effectiveness and ﬁnancial sustainability. Part of the project’s success was the van’s movability, which made it easy to reach the study’s target audience, according to Leone. “Generally [the markets] will be in locations where people are already going — churches, schools, healthcare clinics etc.,” Leone said. “Convenience is key. People can stop by and get a pre-set box of produce or individual items. We encourage boxes because that’s what helps people eat more healthy foods outside their comfort zones instead of sticking to things they’re used to.” The van doesn’t currently make deliv-

COURTESY | VEGGIE VAN

Right: The Veggie Van hosts weekly mobile farmers markets, offering underserved neighborhoods access to cheap, healthy produce. Left: Bins of fresh produce at one of the van’s sales.

eries, which is something Leone hopes to add in the future. Residents enrolled in food stamp programs like the Supplemental Nutrition Assistance Program and the Electronic Benefits Card can use their benefits to shop from the van. Veggie Vans are equipped with technology to analyze the effects the mobile market has on customers. The Veggie Meter is a tool that uses a finger prick to measure an individual’s carotenoids, a biomarker in the blood, which indicates how many fruits and veggies you’re eating, according to Leone. “I have yet to use one, but one of the challenges with any research around diets is that people have to report to you what they ate,” Leone said. “Trying to remember everything you ate yesterday let alone just fruits and veggies can be tough. Measuring carotenoids is a more objective method than making people give blood, which could seem pretty sketchy when you’re shopping for produce. Pricking customers’ fingers is much less invasive.” The vans will also include iPads that track what produce is most popular and which communities have a higher need for certain products. Leone equates it to a grocery store’s loyalty card, which pro-

vides the store with data of what items customers buy the most. Students are excited by Leone’s efforts to bring healthy changes to underserved neighborhoods. Rachel Plunkett, a freshman accounting major, said she’s happy to see people eating less unhealthy fast foods. “I think it’s a great idea, just because I know people in those areas don’t always have the money for healthy foods and they tend to go to fast food because it costs less,” Plunkett said. “I feel like bringing the food to them deﬁnitely helps too. The fact that it’s sold at cost really shows their good intentions.” Higgins said if the project continues to ﬁnd success, he’d like to see more cities across the country adopt veggie van models. “If the van tests well in Buffalo and produce consumption rates increase for individuals in underserved communities, that’s indicative of a successful program for the National Cancer Institute trying to reduce contributing factors towards cancer,” Higgins said. “Dr. Leone has a great model. We would absolutely look to expand this program nationally.” email: max.kalnitz@ubspectrum.com twitter: @Max_Kalnitz

6 | The Spectrum

FROM PAGE 1

DINING Money spent on missed meals isn’t refunded to students, and the meal swipes don’t roll over from week to week. Projected missed meal dollars are built into CDS’ annual budget, according to Raymond Kohl, marketing manager for CDS. During the previous school year, the Student Association Assembly pushed for changes that SA officials said would cut down on missed meals, but CDS never implemented the proposal. “The meal plan dollars that are brought in are critical to CDS’ forecasted revenue, which does not permit a projected rollover or refund system,” Kohl said. “Revenue is reinvested back into operations, food purchasing, equipment costs, debt service, infrastructure repairs and construction of new dining facilities.” The Faculty Student Association, referred to as Campus Dining & Shops, is overseen by a board of students, faculty and UB administrators. Former UB administrators Dennis Black and Andrea Costantino pleaded guilty last fall to embezzling over $300,000 while overseeing the FSA. Kohl denied The Spectrum’s request for the most recent CDS budget, and said the newspaper would have to file a freedom of information request for any further information about student meal plan revenue, citing “sensitive business information.” The Spectrum has filed such a request. Elyssa Mountain, a senior international business major, said she often had four or five meal swipes left over during her freshman year when she had the 19 mealper-week plan. “I mean, it was absurd. I could never use all of them,” Mountain said. “I would try to get as many snacks or waters as I could, but I would usually have between four or five meals left over.”

food Mountain would sometimes use two meal swipes when her meal exceeded the value of the swipe, which meant she sometimes used less than a dollar from the extra swipe, she said. Dinner and lunch meals are valued at $9.25 per swipe; breakfast at $4.75; and late-night at $5.50. Students can only swipe twice during a meal. “Sometimes it was just like 50 cents over whatever the meal amount was, and I’d just use another meal swipe to cover the difference,” Mountain said. Meal plans, while sometimes wasteful, can be helpful for freshman students to adjust, Mountain said. “If you actually crunch the numbers, dining dollars end up being the best deal, but for a freshman I think it’s just easier to know you have a meal swipe, that you don’t have to worry about budgeting,” Mountain said. “I don’t know how much else the school can do. I think it comes down to students figuring out what works best for them.” Unlike other SUNY schools that require all students living on campus to have meal plans, UB only requires freshmen to have a meal plan. Freshmen who live on campus can choose between two packages. The first offers 14 meals per week, with $300 in dining dollars and three guest meal swipes, for $2,725 per semester. The other option is 19 meals per week, with $200 in dining dollars and three guest meal swipes, for $2,875 per semester. UB automatically assigns incoming freshmen with 19 meals per week with the option to change it to 14. “This is to assure that new students are provided with at least two meals a day, and gives parents peace of mind that obtaining meals will not be their son or daughter’s top concern while navigating through their first year of college,” Kohl said. “After students’ freshman years, additional options are available.” Kohl said CDS monitors meal-plan usage, but does not track how much of its

Thursday, April 12, 2018

HARUKA KOSUGI | THE SPECTRUM

budget is supported through mandatory student meal plans. “We would need to know exactly what each student eats on a given day, and we don’t keep track of that information,” he said. Joaniel Cardona, a freshman aerospace engineering major, said he sometimes is unable to spend between one and three meals a week, depending on his schedule. He said he tries to remember to use his meal swipes before they expire, but it is sometimes inevitable. “It’s kind of weird how the system works. If you go home for a weekend, or say you leave on vacation, that’s a week of unspent meals,” Cardona said. “And even if you are here, a lot of the locations are closed. Maybe if there was a way to transfer the amount back to students, because there are also just some people [who] don’t eat that much.” Students have tried in the past to improve the system. In fall 2016, the SA Assembly passed a resolution asking CDS to eliminate “meal-time gaps,” or times throughout the day when student meal swipes aren’t accepted. Students said the

“arbitrary” time limits contributed to students not being able to use all the meals. Kohl said the half-hour gaps permit “changeover for cash registers.” Students can pay for their meals with their own money, or use dining dollars during the gaps and can use their meal plans at most times during the day, according to Kohl. Matt Eichhorn, a junior computer science major, was on the CDS student advisory board when he proposed the elimination of meal gaps to the Assembly. Eichhorn said CDS asked him to step down from the board, and CDS did not adopt SA’s proposal to eliminate the meal gaps. “I think most of what they’re doing is good, and I know that speaking up makes it seem like the contrary, but most of what they’re providing is pretty reasonable,” Eichhorn said. “I think that just being more open to student input and more transparency would be in the best interest of both them and us.” email: sarah.crowley@ubspectrum.com twitter: @crowleyspectrum

food

Thursday, April 12, 2018

BENJAMIN BLANCHET SENIOR FEATURES EDITOR

GRAPHIC | PIERCE STRUDLER PHOTO | ALLISON STAEBELL

Downstate students unsatisfied with Buffalo bagels, hope for authentic bakery near campus

UB T H E

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D AV I S

Over 400 miles separate New York City and Long Island students from one of their go-to food options: bagels. While the breakfast-bread product is available in Buffalo, students from downstate do not consider them on par with the bagels from home. Campus Dining & Shops offers students a number of bagel-outlets like Tim Hortons, Starbucks, Perks and Wrap It Up. But if students are looking for a bagel bakery, they need to go off campus. “Buffalo bagels are generally squishier than Long Island bagels and are doughier,” said Andrea Oaks, a senior civil engineering major. “It’s not a big concern, but it is a bummer when all you want is a really good bagel.” Maria Balinska, the author of “The Bagel: The Surprising History of a Modest Bread,” said the deﬁnition of a good bagel is in the eye of the consumer.

L E C T U R E S H I P

F U N D

“In my experience, talking to lots of different people about their bagel preferences, it’s very often the bagels they had as children set the standard for them,” Balinska said. She said bagel preferences can come from the consumer’s home region or place of residence. For example, when Balinska lived in London, she said she fell in love with their smaller-sized bagels compared to New York. On the cooking side, Balinska said she thinks a good bagel has to be boiled, baked and risen in a cold environment. “What happens then is you get these lactic acids that are created and it gives it a certain sweet, sour bite,” Balinska said. “It needs to have a denser dough than regular bread. That combined with boiling and baking the bagel, plus the water-toﬂour proportion, means it’s a much denser bread. It’s a chewier bread.” Jessica Lewis, a sophomore exercise major, said bagels in Long Island are good because of the water, which also makes the best dough for pizza. “That’s pretty much the urban legend that everyone knows,” Lewis said. “But it could also be the fact that decades ago, so many ﬁrst generation [Jewish people] came to Long Island, so we have authentic bagels being made.” Bryan Felitto, a third year pharmacy student, said he eats three to four bagels a week, although Buffalo’s bagels aren’t the same as bagels back home in New York City. “There is a noticeable difference in taste and quality,” Felitto said. “The bagels around here aren’t necessarily bad, but to me there isn’t much that sets them apart from just a very doughy bread, especially

The Spectrum | 7

when toasted.” Jay Gershberg, founder of Buffalo-favorite bagel joint Bagel Jay’s, said students who think they can’t ﬁnd New York-style bagels in Buffalo are greatly mistaken. “I started Bagel Brothers [here] in 1976 and I grew up in the Bronx. I’m proud to say we still use the New York recipe,” Gershberg said. “I put our bagel up against any New York bagel. We just use the old-fashioned recipe.” Gershberg said when he and his brother started making bagels in Buffalo, they served students at UB and SUNY Buffalo State. Gershberg said those students grew up on “the real thing” whereas today, there’s a lot of compromise to the bagel recipe. By the time Gershberg helped start Bagel Brothers, he said he couldn’t ﬁnd other bagels like his own. Gershberg said he thinks New Yorkers sometimes feel they have the best of everything and they’re not willing to try new things. Lewis said her friends from Long Island and the New York area aren’t fond of Buffalo’s bagels, and she hasn’t tried a Buffalo bagel but would be interested in a New York-style bakery closer to UB. Matt Cosmai, a senior communication major, said he thinks a New York-style bakery near campus or in the Commons would be convenient for students. “I like the bagels at home because they’re super fresh. They just taste better,” said Cosmai, a student from Staten Island. “[If there was a bakery closer to campus], I would definitely go if I had some downtime.” Balinska said bagel bakeries, even in 19th century Eastern Europe, were meeting places and marriage venues. “I think that could be a cool social hub if some entrepreneurial person wants to open up a bagel bakery near UB’s campus.” email: benjamin.blanchet@ubspectrum.com twitter: @BenjaminUBSpec

P R E S E N T S

T H E 3 1 ST A N N U A L

DISTINGUISHED SPEAKERS SERIES

Global Expert on Climate Change and Founder of the Extreme Ice Survey (EIS)

PJ Anderson and Taylor Tripodi in Concert

APR 12

We would like to invite you to the Newman Center at the University at

James Balog

Buffalo on Friday, April 13th 2018 at 7:00PM for a concert featuring contemporary Catholic musicians PJ Anderson and Taylor Tripodi. PJ has performed at the National Catholic Youth Conference (NCYC)

UB ALUMNI ARENA • 7:30PM

in 2015 and 2013. He has headlined the Youth Rally and Mass for Life

Free Tickets for UB Students! SA Undergrads & GSA Grad Students:

at the Capital One Center in Washington, D.C. and performed for World

Pick up your tickets NOW at the SBI Ticket Office in 221 Student Union, North Campus (M-F, 10 am-5 pm) and, for Grad Students only, 135 Diefendorf Hall, South Campus (M-F, 10 am-4 pm). Up to 2 tickets per student ID. For more information about James Balog and tickets visit:

buffalo.edu/ub-speakers/tickets or facebook.com/ubdss LECTURE SPONSOR

Youth Day in Krakow. He has also led worship at Catholic Heart Work Camp for the past 6 years. Tickets are FREE for UB Students with the showing of their UB ID card

AFFILIATE SERIES SPONSORS

SERIES SPONSOR

and $10.00 General Admission. Ticket can be purchased at the

CONTRIBUTING SERIES SPONSORS

LECTURE SPONSORS

MALALA

PAYTON SCHOOL OF MANAGEMENT: Alumni Association (SOMAA) Center for Entrepreneurial Leadership (CEL) The UB MBA

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ALDA SCIENCE COMMUNICATION INITIATIVE: School of Engineering & Applied Sciences Jacobs School of Medicine and Biomedical Sciences College of Arts & Sciences

UB CENTER FOR LEADERSHIP & ORGANIZATIONAL EFFECTIVENESS

The UB MBA

Newman Center, located at 495 Skinnersville Rd. Amherst, NY or online at www.newmancenteratub.org. Please join us for a night of music and faith! Any questions, please contact Campus Minister Steven Gruhalla at steveng@newmancenteratub.org or call 716-636-7495.

food

8 | The Spectrum

Thursday, April 12, 2018

Wholly Crepe offers affordable meals in community-oriented space Students say creperie near South Campus is socially conscious, affordable MADDY FOWLER EDITORIAL EDITOR

Kamalie Liyanage lived off eating crepes for six months in New York City, inspiring her to open a creperie in Buffalo. Liyanage, a UB alum, is the owner of Wholly Crepe, a new restaurant near South Campus that opened in July 2017. Wholly Crepe touts “wholesome” ingredients like cage-free eggs and organic chicken. Vegan crepes are made with almond ﬂour, coconut oil and almond milk upon request. While there is not a gluten-free crepe option, one is “in the works,” according to Liyanage. “I lived on crepes because it’s quick and easy, fast and cheap,” she said. “So that’s how I started thinking that might be a good idea here because you don’t really see that kind of thing in Buffalo. In New York City, there are little hole-in-the-wall kind of spots where you just go to a window and get your crepe.” After moving back to Buffalo and establishing herself as an independent attorney, Liyanage set out to open a similar take-out crepe restaurant, but Wholly Crepe turned into more of a family-oriented place where people wanted to sit and eat, according to Liyanage. “So now we’re like a cross between a cafe and a restaurant,” said Liyanage, who manages the restaurant in addition to practicing law and raising a toddler. Liyanage’s vision for Wholly Crepe extends beyond just serving food –– she wants the restaurant to serve as a meeting

place for the community. “I’m trying to make the cafe a community-oriented place where people can just come and spend time,” Liyanage said. “And there’s an obvious theme of social progressiveness, which I think is necessary in times like these. ... I think since our most recent presidential election, the way the country is going, I feel like you need places with an open environment where people can be free to talk to each other and share their thoughts.” Liyanage hopes the business will eventually become a community staple. She said longevity is more important to her than making huge profits upfront. “We are looking to make it a lasting business by being community-oriented and being a place where people come regularly –– which we do,” she said. “Like on Sundays probably 70 percent of the people that come are regulars and I know all of them now.” Anthony DeFeo, a Wholly Crepe employee and junior film studies major, said his favorite thing about the restaurant is the environment. “I like the space itself, the community we’re fostering at Wholly Crepe,” DeFeo said. “We have a free library in the back, which has loads of great literature. We sell paintings off the wall by a local artist, Tony Nash, and sometimes we do food swaps with the people from Sato Ramen down the street.” Wholly Crepe’s clientele primarily consists of families and older people. But Liyanage and her employees –– five out of six of whom are UB students –– hope to attract more student business in the future. Maylan Nguyen, an employee and junior environmental geosciences major, said the restaurant is an ideal spot for students to

YOU LOOK GOOD IN

hang out. “[Wholly Crepe] is close to campus, affordable and ﬁlled with great vibes,” Nguyen said. “I guarantee that studying with a crepe, a coffee and the Beatles radio playing quietly in the background is much more pleasant than doing work at the Silverman Library.” Justin Feldis, a junior aerospace engineering major, discovered Wholly Crepe when he walked past it on his way to class one day. “I love that [Wholly Crepe] is close to my house and convenient, but also tastes fantastic and is super affordable,” Feldis said. “I would recommend it 4,000 percent to students, especially those living by South Campus, or even students in the dorms who don’t have a car, but want to try new foods off campus.” The menu has both savory and sweet crepe options. Savory crepes are more like a meal, whereas the sweet crepes are on the “lighter side” and are more dessertlike, Liyanage added. She said the most popular savory crepe is the tomato caprese crepe, topped with turkey, mozzarella, tomato and pesto. For the sweet crepes, lemon ricotta is most popular with adults, whereas kids tend to go for monkey business, a sweet confection lathered in Nutella and topped with fresh bananas. Wholly Crepe is located at 3292 Main St. The restaurant is open Tuesday through Friday from 8 a.m. to 4 p.m. and on the weekend from 8 a.m. to 3 p.m. The average price for a crepe is roughly $6. email: maddy.fowler@ubspectrum.com twitter: @mmfowler13

I lived on crepes because it’s quick and easy, fast and cheap,” Liyanage said. “So that’s how I started thinking that might be a good idea here because you don’t really see that kind of thing in Buffalo.”

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food

Thursday, April 12, 2018

The Spectrum | 9

Rewriting the college menu INSTEAD OF...

TRY THESE! Healthy tips when eating college staples WANLY CHEN ASST. FEATURES EDITOR

Quick, cheap and unhealthy meals have long plagued college students’ diets. We put our obligations as students before our health, from easy macaroni and cheese boxes to Domino’s pizza. Students who eat healthier have a better academic performance, according to the National Center for Chronic Disease Prevention and Health Promotion. If you’re looking for easy, healthy dishes to get you started, here are a few ideas.

PASTA

GRAPHIC | PIERCE STRUDLER

Pasta is a staple for college students because it’s filling and easy to make. The appropriate serving size of pasta is the same as the size of a clenched fist, according to London-based nutritionist Jo Travers in The Sun. If you’re looking at your fist now, you probably realized where you went wrong. Vegetables as pasta is a foodie’s newest trend. Spiralized zucchini makes great spaghetti noodles and sliced eggplant for layers in lasagna. If the thought of vegetables as pasta is too much to handle, pasta made with whole-wheat pasta or pasta made with vegetables are healthier than white. The FDA recommends you consume less than 2,300 milligrams of sodium a day. A jar of store-bought alfredo sauce, however, can reach up to 780 milligrams of sodium for every half cup. Homemade pasta sauce can help to moderate levels of salt and sugar. Garlic, basil and tomatoes make up the base of the simplest tomato sauce, but adding vegetables and different spices can make it tastier.

PIZZA

Bravo! Cucina Italiana | Walden www.BRAVOITALIAN.com CONGRATULATIONS GRADUATES! Call 716-684-4595 or Go to our website to make reservations

The thought of having a freshly-baked pizza delivered right to your door within minutes is enticing. But before consuming a calorie-dense meal, there are ways to make a healthier pizza. Consider taking the time to build your own pizza before ordering. Options like thin crust and lean meat toppings can help reduce the calorie count of a pizza slice by 60-80, according to Consumer Reports.

Flatbread is an alternative to yeast-risen bread, and the thinness and texture can be used for a pizza crust. Flatbread, pizza sauce and your choice of toppings baked in an oven warms up the house better than delivery pizza. The idea of cauliflower as pizza dough might sound frightening, but combined with eggs and cheese, the flavor of the cauliflower is hidden. After rolling out the “dough,” assemble it like a pizza with sauce and toppings, and wait for a tasty surprise.

ICE CREAM For some folks, the end of a stressful week means a night with a deserved tub of ice cream. Unfortunately, Ben & Jerry’s is too generous with the sweets, with 1,120 calories and 100 grams of sugar in one Chocolate Chip Cookie Dough pint. But to those with a sweet tooth, fret not. Halo Top uses stevia instead of sugar, allowing the company to boast icecream pints under 400 calories. In addition, Ben & Jerry’s new line of ice cream, Moo-phoria, offers pints of 600 calories, nearly half of the original calorie count. If you’re feeling daring, nix the trip to the freezer aisle and grab a few bananas. Freezing and blending bananas offers a creamy texture, and if you’re feeling creative, try replicating your favorite ﬂavors by adding nuts and other fruit.

CANDY, CHOCOLATE AND CHIPS In addition to UB’s C3, these three “Cs” are also known for breaking any and every diet. Exam week and all-nighters make these snacks the perfect study companion, and we are easy victims to snacking on extra calories. If you’re craving sweets, fruits have natural sugars and health beneﬁts. Blueberries are virtually the same size as M&M’s, but are known to be a superfood for boosting brain health and promoting heart health. Dark chocolate-covered strawberries made with coconut oil are also bound to satisfy your chocolate cravings. For a savory treat, look for potato chip alternatives like kale and veggie chips. If you want to plan ahead, kale chips are easy to make with just three ingredients: your choice of seasoning, olive oil and kale, baked for 15-20 minutes. email: wanly.chen@ubspectrum.com twitter: @wanly_chen

food

10 | The Spectrum

Thursday, April 12, 2018

April showers bring… ‘Flower Boy?’ The Spectrum’s April editors’ playlist

BRENTON J. BLANCHET SENIOR ARTS EDITOR

Welcome to April and the constant search for warm weather in Buffalo. Some days are hot and others are cold, but when the weather ﬂuctuates this much, so should your playlists. If you’re looking for some new tracks to throw on your phone for this spring, The Spectrum has you covered.

Tyler, The Creator – “OKRA” Fresh off two Grammy nominations and his critically acclaimed record “Flower Boy,” Tyler, The Creator just gave fans the best “throwaway” song of his career. The one take, high-energy new single was matched with pretty visuals and unﬁnished album artwork. “OKRA” needs no fancy features, catchy choruses, massive promotional backing or even album art for that matter. It has the one thing a Tyler song needs: originality. The rapper gasses himself up with one of the hardest and largest bass-heavy beats of 2018 so far and leaves nothing behind.

Snail Mail – “Pristine” On the completely opposite end of the musical spectrum is guitarist Lindsey Jordan with her indie rock project, Snail Mail. On new single “Pristine,” Jordan pairs her easygoing voice with an infectious guitar riff and steady drums. The singer emphasizes her infatuation with someone and asks if the person likes her for who she is, a youthful and catchy plea from the 18-year-old singer. The new single sets up listeners for Snail Mail’s June 8 debut album, titled “Lush.”

Greta Van Fleet – “Safari Song” Imagine listening to Led Zeppelin. Now, imagine listening to Led Zeppelin

in 2018. But wait, that’s not Robert Plant singing, it’s Greta Van Fleet’s lead singer Josh Kiszka. The band’s lead singer sounds so much like Plant, that Plant himself called the group “Led Zeppelin I” and Kiszka a “beautiful little singer.” Van Fleet is already making waves in popular music, and “Safari Song” is no exception. It’s heaven to the ears of a classic rock fan and is a bold predictor of exactly where rock music is headed.

Paramore – “Native Tongue” Paramore has been around for a hot minute, and the group has surely done it all. The group excels with punk, but their last few releases have shown a funkier side of the rock group. On this track, Hayley Williams pairs her golden voice with a catchy guitar riff. As the song progresses, the bridge explores slow-paced reggae, and proves Paramore is capable of doing it all.

Hayley Kiyoko – “Curious” Hayley Kiyoko was once known as a Disney star, but the pop singer just released her major label debut after breaking free of her Disney stigma. “Expectations” is full of massive pop bangers, with highlight being single “Curious.” The song tells the story of a jealous lover who can’t seem to get over her ex. With an explosive chorus and sing-along worthy verses, Kiyoko makes it clear that she’s not your average former Disney star.

Charli XCX ft. Carly Rae Jepsen – “Backseat” What happens when two of pop music’s most underrated queens come together for a track? Absolute magic. Charli XCX’s “Pop 2” mixtape featured an array of synth-heavy ‘80s sound-a-like

COURTESY | FMLY

Jessie Reyez’s “Figures, a Reprise” featuring Daniel Caesar is a new spin on the singer’s emotional 2017 hit and just one of the tracks our editors recommend for April.

tracks, but one that truly stands out is “Backseat” with Carly Rae Jepsen. Jepsen, who has proven herself to be a force to be reckoned with in pop, adds a sense of familiarity to the autotune and vocoder-heavy song. The highlight of the song is its bridge. With delicate synth and a repetitive but comforting verse from Jepsen, the song comes to a charming and beautiful conclusion. That being said, please stop sleeping on these two talented women. If you like pop music, do your homework, explore their discographies and enjoy.

Jessie Reyez ft. Daniel Caesar – “Figures, a Reprise”

thing. But when that special friend is the one and only Daniel Caesar, it redeﬁnes the word “everything.” Caesar perfects the already perfect emotional plea. Both Caesar and Reyez are a match made in musical heaven. The raspy tone of Reyez’s voice and the smooth coolness of Caesar’s creates every Torontonian’s dream collaboration. Reyez didn’t want to remix the track unless it felt right to her. She knew exactly what she was doing. email: Brenton.Blanchet@ubspectrum.com twitter: @BrentBlanchSpec

Singer Jessie Reyez made waves in 2017 with her hit “Figures,” so to see her return to the track with a special friend is every-

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Thursday, April 12, 2018

food

Student efforts to bring food pantry to campus slowed Student Life will form taskforce to find solution for food insecurity on campus ANNA SAVCHENKO ASST. NEWS EDITOR

Student leaders hoped to create an oncampus food pantry to tackle the growing problem of food insecurity on college campuses, but efforts to partner with UB administration have recently slowed. Sub-Board I, Inc., the nonproﬁt accounting organization run by the seven student governments, sent the ofﬁce of Student Life a proposal Feb. 25 asking Vice President A. Scott Weber to consider partnering with SBI to fund the pantry, for an estimated $25,000 annually.

FROM PAGE 1

TRUCKS SA President Leslie Veloz conﬁrmed over email that SA had conversations with Campus Dining & Shops to regularly provide outside food trucks to UB students, but without success. “SA has broached this conversation with CDS and unfortunately, Buffalo Untapped is the one time SA can bring outside vendors and food trucks for an event,” Veloz said. Cosmai and Veloz said CDS did not provide an explanation for why they cannot bring food trucks to campus. “We are not typically given a direct reason, but they have their own food trucks they might want to prioritize,” Cosmai said. CDS marketing manager Raymond Kohl said in an email that food served on campus has to be approved by UB Environmental Health and Safety, which can pose a problem for food trucks. He added that FSA-owned food trucks are looking to add new menu items in response to customer

Weber decided instead to form a taskforce to “evaluate ideas, models, infrastructure and research costs related to food insecurity on campus, with input from multiple stakeholders across campus,” he said in an email. Twenty-ﬁve percent of UB students experience some level of food insecurity, according to a recent National College Health Assesment report. The report also found that 26 percent of participants worried their food would run out before they had money to buy more. SBI treasurer Kyle Murphy was at the center of talks between SBI and Student

engagement on Facebook and Twitter. When asked about the future of outside food trucks on campus, Kohl said, “Campus Dining & Shops consistently reviews menu options and venues that our stakeholders are interested in and see value in.” Other SUNY schools have similar relationships with the food truck boom. Until recently, Lloyd’s Taco truck was a staple on SUNY Buffalo State College’s campus. But in January, the contract between the college’s dining services and the taco company expired and remains unrenewed, according to Lloyd’s management. The University at Albany doesn’t allow outside food trucks on campus either, according to the dining service’s Resident District Manager Kevin D’Onofrio. Elizabeth Mazzolini, a professor in the English department, said she brings lunch from home, but would consider eating out more often if food trucks were available on campus. “I’m sort of new to Buffalo, so lloyd’s is the one I’m most familiar with,” Mazzolini said. “But, I love all of them. I’ve nev-

Life to make the pantry possible. Murphy said Weber’s taskforce initiative is a show of hesitation. “This food pantry never aimed to ‘fix’ food insecurity. You’re never going to fix food insecurity in Buffalo,” Murphy said. “The food insecurity is due to systemic poverty, systematically poor education in Buffalo school districts. It’s due to falling TA salaries, rising tuitions and apartment costs. A free food pantry won’t fix the food insecurity issue, but it will certainly help.” Murphy said SBI will continue to advocate for an on-campus food pantry and will focus on increased support for off-

The Spectrum | 11

campus food pantries that are also religious centers. UB provides students with access to an off-campus food pantry through its partnership with the University Presbyterian Church on Main Street. Even so, some students expressed concerns over the location’s distance from North Campus, UB’s lack of advertisement for the pantry and potential stigma associated with taking food from a religious institution. “What we’re advocating for is very simple, something many other universities have done, and it’s something that I think they will beneﬁt from if they put a food pantry on campus,” Murphy said. email: anna.savchenko@ubspectrum.com twitter: @annasavchenkooo

JACK LI | THE SPECTRUM

er had food truck food that I didn’t like.” Maria Tsororos, a senior psychology major, said she would like to see more food trucks on campus because they would add more variety to her meals. “I wish [food trucks] were on campus

more often because the trucks usually have more fun vegetarian options,” Tsororos said. email: haruka.kosugi@ubspectrum.com twitter: @KosugiSpec

food

12 | The Spectrum

Thursday, April 12, 2018

OPINION Crossroads Culinary culprits My love-hate relationship with C3 ARSH ISSANY CONTRIBUTING WRITER

When I first came to UB, the orientation leaders took us to the magical land of all-youcan-eat C3 dining hall. All of us sheep-freshmen were mesmerized by the variety of foods that gave UB its number-one-SUNY-dining claim. During my first week at UB, I said goodbye to my diet and exercise. I chowed down endless amounts of fattening foods that I justified as healthy because a potato is biologically classified as a vegetable. Fast forward to Monday, April 3, 2017, where C3 has become a routine. We go in as hungry as lions and then get hit by what I like to call “the C3 effect” –– the phenomenon where you think you’re hungry, then feel like you aren’t, then realize an hour later you actually are hungry; you just didn’t want to eat that food. This was no average C3 day where the motto is just “f*ck it, I’ll get another one.” No sir, the menu said “chicken fries.” Chicken fries are a delicacy of a Saturday late night hotbox at Sizzles, where the workers pack the tray with fried strips of chicken served with tangy barbeque sauce and your choice of drink. Naturally, my friends and I planned for the meal since that morning. Most of us starved ourselves so we can make

fools of ourselves at C3 and stuff our faces with chicken fries. So we headed over to C3 and ran toward Foundations where the chicken fries were held. We waited in a 10-minute line with our mouths watering, just imagining what that ﬁrst taste would be like. Then, just like every other day at C3, we were hit with disappointment. What we thought were chicken fries was actually chicken served over fries. This realization was followed by obnoxiously loud complaints of “the university is trying to screw us at every turn” and “screw UB.” We threw around threats of suing the school for false hope and email spamming the manager of Campus Dining & Shops, hoping for an apology and some chicken fries. This wasn’t the ﬁrst time C3 had bamboozled us. Every afternoon, we would check to see if C3 had some promising food. Recently, we found out C3 was serving a Buffalo staple: boneless Buffalo wings. Needless to say, we made the same mistake. We starved ourselves for the feast, yet we went over to Foundations just to be let down again. The kitchen ran out of boneless wings and thus thought they could appropriately substitute them with chicken tenders. They are not the same thing. The “C3 effect” continued as we tried the other options. We shifted over to Blue Dragon and the pizza-calzone place. We were moderately content at the moment. When we got back to our dorms we were hit by stomach problems. I spent

hours on the toilet after my meal. That time turned into what I like to call the “Crossroads Culinary Crap.” For some, it was a brutal time where they would clench their stomachs and hope their intestines don’t come out. For me, however, that time turned into a bonding moment where my friends and I conversed over the toilet stall. Not only did our bonds grow stronger, but I also formed new bonds. I was taking my post-C3 debrief when I thought my friend had walked in. Naturally, I messed with him by screaming a Chinese curse word he taught me. The stranger responded with “I don’t speak Chinese, bro.” Clearly, this wasn’t my Chinese friend and was probably a Caucasian dude in Sigma Apple Pi or something. Even though we got off to a rough start, the passage of food through our bowels had us talking about the funky chicken in C3. Funky chicken has its ups and downs, but mainly downs. Although the food had us gasping for relief, I tried to look on the positive side. C3 is very close to my heart and every time it betrays me it hurts even more. But for some reason I keep coming back. That reason is most likely the fact that it’s all you can eat, and if there’s nothing satisfying, there are always Lucky Charms and the other cereals they have. If you’re looking for disappointment, go to C3. If you’re looking for something positive in your life, go to C3. The moral of the story is: go to C3. email: staff@ubspectrum.com

R E T R OS PE C T I V E ON THIS DAY THE SPECTRUM REPORTED...� BY DAVID TUNIS-GARCIA | MANAGING EDITOR

The New York State Senate passed a bill banning the use of mandatory student fees to fund student newspapers. The bill would allow students to fund papers through voluntary contributions and transfer editorial responsibility from universities to the students putting out the paper. The Spectrum suggested “conservative disgust with allegedly obscene and pornographic material” in student papers inspired the movement to cut funding, specifically a cartoon of a masturbating nun published in the City College of New York’s The Observation Post.

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food

Thursday, April 12, 2018 Going out to eat is always a good time, but choosing where to eat rarely is. Questions of “where do you want to eat?” are often answered with “I don’t know, where do you want to eat?,” endlessly shifting the responsibility of choosing a spot. Lucky for you, The Spectrum is really getting into flowcharts. We got this handy one here to help you figure out where you want to eat — both on and off campus. The city is filled with foods to fit any palate, and they’re all just waiting for you to find them.

The Spectrum | 13

Are you hungry? yes! city

no!

NEVER MIND, THEN!!!

campus

WHERE?

WHO ARE YOU GOING WITH?

date

WHAT MEAL?

breakfast

lunch

dinner

DINER OR CAFE?

IN A RUSH?

ARE YOU RICH?

diner

cafe

yes

Amy’s Fivets Gino’s Lloyd Place Poin [1]

[2]

[3]

[4]

yes

ARE YOU SURE YOU WANT TO HAVE A DATE ON CAMPUS?

lo Buffa se hou

...yes

Chop

[5]

yes

on second thought ARE YOU DRUNK?

[6]

IS IT SERIOUS? casual yes!

ip the Allen k S t s Stree e Dishe n APP Pouti

[7]

alone

Food s Truck

Moe’s

[11]

[12]

SAFE RIDE HOME?

yes

friends

Allen r Burge e r Ventu

[8]

Au Bon Pain [9]

it’s complicated

C3 [10] GRAPHIC | PIERCE STRUDLER

Different

Foods for different Moods Restaurants, cafes and food trucks for any situation

DAN MCKEON COPY CHIEF

[1] AMY’S PLACE

3234 Main St. Buffalo has a very good problem. There are far too many diners than the city knows what to do with. The North Buffalo-University Heights area hosts Lake Effect Diner, Bertha’s Diner, JJ’s Cafe and — if you have no tact — a Denny’s, among other options. But one breakfast hub rises above the others: Amy’s Place. The vegan-but-not-too-vegan restaurant has become a staple in the Heights, increasingly so in the last decade. Anything you order comes in generous portions without being too expensive or sacriﬁcing quality. The service is quick, the coffee and iced tea are bottomless, and the fries come in all sorts of shapes and ﬂavors. There’s no downside. Go now.

[2] FIVE POINTS BAKERY AND TOAST CAFE

44 Brayton St. Located in an absurd ﬁve-way intersection, Five Points is a cathedral to bread, coffee and good times. The toast cafe is one big room where baking ovens ﬁll the air with the scent of cinnamon and the bread is freshly toasted in what one for-

mer employee described as “magical bread tanning beds.” The toast –– while a little pricey –– comes with jam, cheese and all other side ﬁxins. Also, the ice cubes in the iced coffee are made of more coffee.

[3] GINO’S NY PIZZA ELMWOOD

1009 Elmwood Ave. Pizza is the king of quick bites and, as a “holier than thou” Long Islander, I declare New York-style pizza to be the king of pizza. Gino’s in Elmwood Village serves the closest thing to downstate pizza you’ll ﬁnd in Buffalo. The pizza comes in many varieties — classic cheese, Buffalo chicken, broccoli and spinach, etc. Want to grab a slice? You’re going to want to grab it here.

[4] LLOYD TACO FACTORY

1503 Hertel Ave. Lloyd Taco Factory, the brick-and-mortar iteration of the popular food truck ﬂeet, is located on Hertel Avenue in the midst of new bars and restaurants, making it an especially busy place on weekend nights — sometimes frustratingly so. If you’re someone who wants topnotch burritos and tacos, but doesn’t want to wait in a long line, why not Lloyd for lunch? It’s the same food, you just aren’t surrounded by a bunch of loud, drunk yuppies.

[5] BUFFALO CHOPHOUSE

282 Franklin St. If you’ve got money to burn through, you should consider investing in your portfolio, buying property or just doing anything ﬁnancially responsible. If not, maybe look into some charitable causes to donate to. Why not even just save it? I don’t know, just reﬂect for a second before you go to Buffalo Chophouse. If even after all of these considerations you’re still going to drop $69 on a 32 oz. ribeye, I hope you at least tip well. And, I mean, it’s pretty good steak from what I hear so enjoy it, you elitist.

[6] ALLEN STREET POUTINE COMPANY

242 Allen St. Poutine is pub grub through and through. French fries mixed with cheese curds bathed in gravy does wonders to

quell an alcohol-ﬁlled stomach. I know this is a Jim’s Steakout town, and I know there’s a Jim’s just down the street from Allen Street Poutine, but this is poutine we’re talking about. When you’re drunk and hungry, there’s not much that can top it. Allen Street Poutine also serves alcohol so you can continue your night smoothly.

[7] SKIP THE DISHES

App Store Let’s say you and your pals have been pounding them back at a friend’s house. And let’s say none of the places on this list are within feasible walking distance, and none of you are in any state to drive. But despite all this, you really want food and probably shouldn’t cook over an open ﬂame. Enter Skip the Dishes. The app lets you order food from multiple local places, including Jim’s Steakout if my whole poutine spiel got you all worked up. The bonus here is that sometimes you forget you even ordered, so suddenly a stranger shows up at your house with some food you didn’t even know you were craving. I’m not religious, but that’s pretty holy to me.

[8] ALLEN BURGER VENTURE

175 Allen St. Allen Burger Venture is a go-to restaurant for many that actually deserves its spot as one of the best burger places in the city. It’s a safe choice to grab some food with friends, to take your family when they visit town or take a special someone. You know, like your landlord. The burger joint has a deep roster of craft beers on tap, including many from around New York state. Remember, if you’re not at least a little tipsy, did you really go to Allen Street?

[9] AU BON PAIN

Greiner Hall If you’re looking for a casual place on campus to get to know someone, Au Bon Pain may just be the best you can do. Soups –– the most wholesome dish –– and bread –– the holiest of foods –– give those early conversations a joyful tone. It’ll give you fond memories to sadly look back on when the relationship comes crashing down, and you sit and wonder where it all went wrong. You’ll wish you could go back to those earlier times, sipping coffee at Au Bon Pain. Also, they’ve

got some good juice options.

[10] C3

Red Jacket Quad, Ellicott Complex Yeah, I know what you’re thinking. You’re saying to yourself, “C3? Is the writer OK? Do they have any taste at all? This is a sham of an article and just a waste of a well-designed ﬂowchart. I’m going to comment angrily on Facebook without having read the full piece.” Look, you’re the one who wants to go on a serious date on campus, buddy. I don’t care if you don’t have a car, take the bus to South. If you don’t want to do that, yes, I’d send you to C3. Enjoy the smorgasbord with this person you apparently don’t care enough about to take a bus ride with. The cereal bar part is pretty cool though.

[11] FOOD TRUCKS

Various locations on campus UB has two food trucks: Little Blue and Big Blue. Both pop-up all over campus –– often just outside the Student Union –– and have a menu that makes you forget North Campus is isolated in a suburb. You’ll think, “Wow! A food truck! It’s like I’m in a city!” So gather your friends, wait in line and buy food being prepared in an automobile for some reason. If you’d rather not wait to just bump into Little or Big Blue, you can take all the mystery out of it by looking up their location on Twitter.

[12] MOE’S

Student Union Got the rumblies, but don’t have any friends? Head to Moe’s and grab a burrito! Nothing can replace human connection and the need for socialization except a big ol’ burrito. Moe’s often has a line that would make you consider going somewhere else, but the brave solo journey through the monotony of waiting makes the reward at the end all the better. email: dan.mckeon@ubspectrum.com twitter: @Dan_McKeon_

14 | The Spectrum

food

Thursday, April 12, 2018

food

Thursday, April 12, 2018

The Spectrum | 15

News Briefs

CAMPUS

LOCAL

NATIONAL

GLOBAL

UB to host annual Refugee Health Summit

Spectrum Cable costs expected to increase

House Speaker Paul Ryan won’t seek re-election

Military plane crash in Algeria leaves 257 dead

UB will host its ﬁfth-annual refugee health summit on April 20, bringing together clinicians, resettlement caseworkers, community health workers, researchers, students, municipal leaders and refugees to raise awareness to the factors affecting the health and well-being of Buffalo’s refugee population. New York state is the third-highest resettlement state in the U.S., according to UB Now reports. The event will consist of a series of town hall discussions at the Educational Opportunity Center from 8:30 a.m. to 4 p.m., and will feature presenters and panelists from UB.

Spectrum Cable is improving its digital television service and customers will no longer be able to connect their cable line directly into their TV, according to The Buffalo News. A set-top box will need to be installed, costing customers $11.75 per month. The fee is per television, not per household and costs more than many popular streaming subscriptions. Spectrum told The Buffalo News most current customers will qualify for one or more digital receivers to use for free for up to ﬁve years depending on their cable setup. After the free period ends, customers can expect to pay roughly $141 yearly, per TV for Spectrum’s converter boxes.

House Speaker Paul Ryan announced on Wednesday he will not seek re-election in November, according to The New York Times. Ryan said he based his decision on wanting to spend more time with his family and will serve until the end of this Congress in January. His retirement, after 20 years in Congress, is likely to start a succession battle for the leadership of the House Republican Conference.

An Algerian military transport plane ﬁlled with soldiers and civilians crashed on Wednesday, leaving at least 257 people dead. The transporter crashed into a ﬁeld near the capital shortly after takeoff from a military base near Algiera, according to The New York Times. At least two people were reported to survive the crash and are being treated in the hospital. The cause of the crash remains unclear and will be further investigated, the Defense Ministry said in a statement.

Bitcrusher crushes competition at UB entrepreneurship event

A team comprised of Ryan Jaquin and Shane Nolan, both dual electrical engineering and MBA students, and Alex Schwartz, a UB electrical engineering graduate, will receive $25,000 in startup capital and an additional $27,000 for in-kind services for their company, Bitcrusher. The group earned its winnings after taking ﬁrst place in UB’s Henry A. Panasci Jr. Technology Entrepreneurship Competition for technology that integrates digital sound effects directly into guitars, according to UBNow.

City spends millions refurbishing houses

The city of Buffalo spent $4.3 million in federal and urban development funds renovating 10 run-down homes that sold for an average of $100,000, according to The Buffalo News. The homes –– located throughout the East Side and South Buffalo –– cost $430,000 on average to renovate. The most expensive refurbishment cost $560,000 in the historic preservation neighborhood Hamlin Park. Collectively, The Buffalo News predicts the houses will bring roughly $1 million, less than a quarter of what the city spent rehabilitating them.

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Vermont governor signs new gun control measures

Vermont Governor Phil Scott signed sweeping gun control measures on Wednesday that the legislature passed last month. The measures include raising minimum age for gun buyers to 21, banning bump stocks, limiting riﬂe magazines to 10 rounds and requiring all gun transactions to be accompanied by background checks, according to CNN. In the wake of the Marjory Stoneman Douglas High School shooting that left 17 dead in Parkland, Florida, other state legislatures are also considering gun safety restrictions.

Suspected chemical attack in Syria leaves about 500 injured

A suspected chemical attack affected about 500 people in Syria’s rebelheld town of Douma, according to the World Health Organization. An estimated 500 patients at medical facilities displayed symptoms such as breathing problems and burning eyes, which are consistent with symptoms from exposure to toxic chemicals. European aid groups have condemned President Bashar al-Assad’s government for the latest assault in Syria’s seven-year civil war since the outbreak on Saturday. Although President Donald Trump and UK Prime Minister Theresa May have publically castigated the suspected attack, they have not made any political decisions. email: news@ubspectrum.com

food

16 | The Spectrum

Thursday, April 12, 2018

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The Spectrum | 17

Married TO THE

game

Senior Nicolette Jacobs gets engaged after last week’s softball doubleheader

BENJAMIN BLANCHET SENIOR FEATURES EDITOR

The UB softball team took home two wins against Akron on April 3, but senior infielder Nicolette Jacobs also took home a ring. Billy Kerner, Jacobs’ boyfriend, proposed at Nan Harvey Field after the Bulls’ doubleheader against the Zips. A video of the engagement has been retweeted or liked over 200 times on Twitter. Jacobs said the location of the proposal was a childhood dream. “Ever since I was a little girl, I always thought it would be very cool to be proposed to on a softball field,” Jacobs said. “I never thought it would happen, but it was very surreal.” Kerner and Jacobs met through Lace Smith, a junior pitcher and outfielder, in 2016 while on vacation and started dating in summer 2017. Kerner is stationed with the Marines at

Southern California’s Camp Pendleton. Jacobs said she and Kerner are busy, but work through their schedules. “Our schedules work out pretty well. We make it work whenever we have free time, and we send messages back and forth,” Jacobs said. “It’s kind of like ‘Dear John,’ but with technology.” Jacobs said she had no idea Kerner would propose to her, but noticed her teammates were taking a lot of time to head to the locker room after the doubleheader. “So I was waiting, waiting and waiting, and an announcement played because I’m the Student-Athlete Advisory Committee president,” Jacobs said. “I said, ‘This is weird. Why are they doing this at my softball game?’ Then, all of a sudden, I started to see [Kerner] come up from the corner of my eye and I was like, ‘Oh no, this is happening.’” Kerner got down on one knee in front

of the dugout. After Jacobs said yes, teammates surrounded and embraced the couple. Smith said Kerner told her he wanted to propose before he deploys with the Marines. “He was showing me pictures of the ring in January. I said, ‘I hope that’s a promise ring’ and he said ‘not for $7,000,’” Smith said. “When I found out he was proposing to her, I had to hear everything.” Smith said she hopes to be at the wedding. Danielle Lallos, a senior utility player for the Bulls, said she lived with Jacobs their freshman year and thought the ﬁeld was a ﬁtting location for the engagement. “I’m surprised the team actually kept it a secret for that long. It was just good to be a part of it, knowing that this sport has been a huge part of our lives,” Lallos said. “For myself, I’ve played for 17 years now. Being in Division I, you start when you’re like four years old, so it’s a passion.

COURTESY | UB BULLS SOFTBALL

Billy Kerner proposed to senior infielder Nicolette Jacobs on April 3. Jacobs said yes. The engagement, which happened at Nan Harvey Field, was seen over 7,500 times on Twitter.

It’s a big part of your life, and he’s going to be a big part of her life so I’m glad they got to share that on the ﬁeld.” After the softball season, Jacobs said she hopes to go to law school –– likely at UB –– while Kerner is active in the military. Jacobs said the engagement will be long; they’ll get married during or after law school. “The ring is gorgeous. He’s pretty simple and very loving,” Jacobs said. “He’s very caring and overall, he treats me like a princess. I love it and I love him.” email: benjamin.blanchet@ubspectrum.com twitter: @BenjaminUBSpec

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The Spectrum | 19

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Thursday, April 12, 2018

Making history on the courts Women’s tennis continues strong season with hopes of making program history

COURTESY | PAUL HOKANSON/UB ATHLETICS

Senior Tanja Stojanovska gets ready to back hand the ball. Stojanovska and the Bulls are currently looking to earn the program its first MAC season title.

THOMAS ZAFONTE SENIOR SPORTS EDITOR

The women’s tennis team is running through the Mid-American Conference. The Bulls, who have been undefeated since February, won their past ten matches and have a perfect 6-0 record in the MAC. Head coach Kristen Maines said their success isn’t surprising. “This team is playing on such a high level right now,” Maines said. “This is all

their hard work paying off. I stress in every practice to just try and get one percent better and work on the small things. Now we are just seeing the culmination of all that work, and they are still getting better.” The Bulls had strong play from the whole team, with nine of their wins coming from matches where they conceded one game or less. The team is only one win away from tying its 14 wins from last year’s MAC championship season. Maines said what keeps the team in

check is humility and gratitude. She said she always stresses those attributes as it creates a team-ﬁrst environment, something players have bought into. “We are a family here,” said junior Mercedes Losada Rubio. “Everybody holds everyone responsible, and that keeps everyone in check.” Rubio has not played much this season, but coaches and players stressed that every player helped produce their strong season. “This year, we have all come closer and

I feel everyone has stepped up in leadership, making things easier for me,” said team captain, senior Tanja Stojanovska. “We know how to deal with our conﬂicts and not letting those problems affect us on the court or in the classroom.” Maines said the team usually handles issues before they get too big. If a player is in a rut, the team addresses it immediately and moves forward. Both players and Maines credited the team’s maturity to a roster of mostly upperclassmen. There are no freshmen on the team. Stojanovska said activities like weekend dinners and watching movies have only made them closer. Stojanovska said the team’s goal is to win the MAC regular season along with the championship, which has never been done before in program history. The team holds ﬁrst place in the conference, with only two matches left this season. If the Bulls win both, they will clinch the MAC regular season title. “We want to make our time here matter and really do things for the team that have not been possible before,” Rubio said. Maines said it’s a step-by-step process for the team when it comes to goals. First, their goal is to win the MAC season title, then repeat the MAC championship win and then the “ultimate goal” of a possible NCAA Tournament win. “With the talent on this team, we have a real chance to do these things that a few years ago seemed impossible,” Maines said. “It is a credit to all these girls that we have made it this far, and they are still trying to get better. They are focused in on these last games and the goals they set for themselves this season.” The Bulls play the Akron Zips (14-10, 3-3 MAC) on the road Saturday at 1 p.m. email: thomas.zafonte@ubspectrum.com twitter: @Thomas_Spectrum

Playing with passion Softball coach talks changes to team atmosphere, improvement this season THOMAS ZAFONTE SENIOR SPORTS EDITOR

It was a cold practice for the Bulls on Tuesday. High winds made for bad softball conditions, but everyone still had a smile on their face. Players and coaches were joking as they put the rain protector over the ﬁeld at the end. Players credit the new coaching staff for the enjoyable environment, in particular head coach Mike Roberts. “You have to create an environment where these players ﬁnd it easy and enjoyable to do all the hard work,” Roberts said. “That is really what I have tried to do, and I would say it’s been working so far this year.” Roberts, a New Zealand native, took over the position on Aug. 17 to lead a completely new coaching staff. Almost immediately, Roberts worked on improving team culture.

“It was a change that needed to happen,” said senior outﬁelder Leandra Jew. “The positivity and enthusiasm he brings has really helped, and you can see that in our play this year.” The Bulls (14-20, 6-6 Mid-American Conference) are already on track to more than double their wins from last season. The team currently holds a perfect record at home and has improved its batting average from .236 to .263. Junior pitcher Ally Power has even thrown a no-hitter this season. Roberts knows this is only the beginning of his Buffalo coaching career. “The team needs a little bit of a rebuild, but we are doing the best with what we have,” Roberts said. “There are some good kids on the team right now. All we need is some more consistency and focus, and then we can reach our goal this year.” Roberts served as the pitching coach for top Division I teams like the Washington Huskies and the Oregon Ducks. As pitching coach for Oregon, Roberts helped the team to a 1.82 ERA. Roberts also served as the assistant pitching and catching coach for the New Zealand women’s national softball team. The Bulls won 17 games during senior

COURTESY | UB ATHLETICS

Head coach Mike Roberts talks to senior pitcher Ally Power on the mound. Roberts is looking to turn the program around after going 9-45 last season.

utility player Danielle Lallos’ best season in her three-year college career. She remains conﬁdent the team has the ability to win more than 20 games this season. Lallos said she felt she knew Roberts for years the ﬁrst time she met him. She praised his ability to listen to players, having an open-door policy and showing a genuine interest in the players’ well-being. “Losing is hard and it takes its toll,” Lallos said. “You try to stay positive, but it comes to the point where as a team and as a family it is tough to stay positive no matter what. This coach, since day one, has been able to create that energy, and this team has not lost it since.” One of Roberts’ early goals for the team was to make practice a good experience. Roberts tries to create an environment where players don’t feel stressed to come to the ballpark so they can focus on “taking care of business.” “He makes you want to be here. He makes you love the game,” Jew said. “It makes you want to get better. I love the new staff. It is so different, and each coach has brought something to help us improve.” Jew said she could not be happier with how her last year has unfolded. She said

she looks forward to her final games on the team. “He makes me love the sport more than I already do,” Lallos said. “Something changed the first practice we had with him as coach. It is hard to see when you aren’t around us, but it has had a very big impact.” With the final 18 games of the regular season left, Roberts is hoping to reach the goals he set at the start of the season. “None of our seniors have been to a conference tournament,” Roberts said. “The perfect goal for us is to get this team there and give the seniors that chance. I want to make this team competitive in this conference. I want to be able to play with any team in the MAC soon.” The Bulls play a three-game home series against the Bowling Green Falcons (19-9, 2-9 MAC) this weekend. The first game starts Friday at 3 p.m. email: thomas.zafonte@ubspectrum.com twitter: @Thomas_Spectrum