The Spectrum Volume 64 Issue 44

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

wednesday, february 4, 2015

ubspectrum.com

Online video:

Student documents extreme dieting

volume 64, No. 44

international page 6: Finding food locally

page 12:

page 4:

The diet of an athlete

Do you know where UB’s food comes from?

Snowstorm causes Stampede delays, difficult commutes Students question if UB should have remained open Monday amidst transportation woes

PHOTOS COURTESY OF JOE JESSEE, PHOTO ILLUSTRATION BY JENNA BOWER

TOM DINKI

SENIOR NEWS EDITOR

Some students spent as much time waiting for the Stampede Monday as they would have had spent in class had they arrived to school on time.

Students huddled in long lines in the snowfall for as long as 50 minutes Monday morning as they awaited the arrival of the Stampede buses, which run to and from North and South Campus.

“The lines were almost to the libraries,” said senior biomedical sciences major Joe Jessee about the line for the Main circle loop on South campus. “People even in the back of the line had been waiting for over 10 minutes. People were coated with snow.”

The buses were delayed by the snowstorm that hit the Western New York region Sunday night and Monday morning. UB Spokesperson John Della Contrada said the buses were taking an average of 45-50 minutes to go between campuses early Monday morning. Some students were frustrated the university didn’t send out an alert through its text messaging system that morning saying the buses were delayed.

Students spent up to 45 minutes waiting for a UB Stampede bus on Monday as inclement weather delayed campus transportation. Now students are questioning UB's decision to remain open without notifying students of bus delays.

The storm also prevented some commuter students – including those who live in the University Heights off South Campus – from attending class due to the road conditions and their streets not being plowed. Even some North campus students were unable to make it to class on foot because they said the campus streets and sidewalks were not properly plowed.

Many students took to social media to voice their displeasure with UB for remaining open and because of the Stampede delays. Some sent photos of long bus lines and their cars buried under snow to the popular twitter handle UB Problems. Other students even posted photos of snow inside UB buildings.

Jessee began an online petition for UB to cancel classes if the university cannot provide adequate transportation services due to weather. By Tuesday night more than 2,500 people had signed the petition.

Just a few months ago, UB came under scrutiny for remaining open during the

first few days of the historic November lake-effect snowstorm. UB did not cancel classes until Nov. 20, while many other locals colleges canceled classes on Nov. 19 and some even on Nov. 18.

Della Contrada said there were no local travel bans and that all major roadways around the campus and all local colleges were open Monday.

“Unfortunately, between 8-9 a.m. the snow began to accumulate faster than was forecast near the South Campus and throughout Buffalo, which caused some issues with snow removal and bus travel between the South and North Campuses due to road conditions on public streets,” Della Contrada said about the Stampede delays in an email.

There were 16 buses in circulation Monday – two more than usual – “in response to transit delay times and to help alleviate long lines,” according to Della Contrada.

He said that transit time in between campuses was near normal by 10:30 a.m., as

the buses were delayed by only 10 minutes at that time.

Still, many students felt the university should have closed because of road conditions and the fact that buses could not get students to class in an efficient amount of time.

“They should try to understand that it is not safe for us to be out in those types of conditions, especially students who drive,” said sophomore legal studies major Ginette Malpartida.

Jessee felt UB should notify students of any bus delays in a more active manner.

UB sent out an alert at 6:26 a.m. Monday that classes and activities would be held as scheduled, but no alert was sent out regarding the delays of the Stampede.

The UB alert page posted at 8:30 a.m.

Monday that students should expect a longer than normal wait at the bus stops.

UB did not use its emailing system to contact students about this update, rather a student would have to log into the UB alert weg page to view this.

Della Contrada said UB is considering providing students with text communications informing them of delays, as well as adding additional bus routes when delays do occur.

SEE STORM, PAGE 2

ubspectrum.com

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Wednesday, February 4, 2015

Continued from storm, page 1 Visit ubspectrum.com for storm video coverage

SELECTED SCENES FROM THE SPECTRUM’S ONLINE NEWS SEGMENT

Jessee lives in the University Heights and relies on the Stampede buses to get to North Campus. When he arrived at the Main Street bus loop near South Campus Monday, the lines were going back as far as the Health Sciences Library.

He said some students told him they had been waiting for as long as 45 minutes.

On his Stampede ride back to South, which he says took about an hour, Jessee saw a Twin City Ambulance struggling to get a person out of a home because of the snow in the streets and the driveway.

Seeing that and that there was still long bus lines at South Campus prompted Jessse to loudly exclaim to the line, “If I made a petition that we would have snow days on days like this, who would sign it?”

Jessee got a “pretty positive response” from 20 to 30 people who yelled back, so he printed a petition for UB to close and handed it out to the line. He got about 100 signatures in less than two hours.

“I decided, ‘OK I should probably make an electronic petition,” he said.

Jessee’s petition says that because all students pay a transportation fee as a part of their tuition, UB should not hold classes if the transportation is not running efficiently. The online petition got more than 2,000 signatures in less than 24 hours.

“People are seriously worked up about this and they want the petition to have an impact,” Jessee said.

Jessee said he plans to send the petition to UB president Satish Tripathi and Provost Charles Zukoski, he just has not decided how to go about doing it yet.

Some students did not even have the opportunity to wait in line for the Stampede. Malpartida said she had “two failed attempts” to walk to the bus loop from

her Englewood Avenue apartment – first because her street was not plowed, and then because her friend could not pick her up because he got stuck in the snow for two hours.

The City of Buffalo is responsible for plowing the streets in the University Heights. UB has its own plows remove snow from its on-campus parking lots and streets. Della Contrada said UB would strongly consider helping the city plow off campus streets if they were asked in an emergency.

But UB had its own issues plowing North and South Campus Monday, as students who live in North Campus apartments had difficulty getting to class on foot.

Omar David, a junior biological science major, said he could not attend his job at the Governors Hall fitness center this morning because the snow was up to his knees when he opened his Hadley Village apartment door at 6 a.m.

Brittany Bell, a junior English and communication major who uses an electronic wheelchair, got stuck in the snow on her way to class from her Flint Village apartment Monday morning because she said

the streets and sidewalks were not properly plowed.

Bell, who chose to live on campus as opposed to commute from West Seneca because she thought it would make getting to class easier, said her apartment complex director told her Flint Village is not plowed if there is less than 2 inches of snow. Bell said her chair could get stuck in less than 2 inches of snow.

Bell gives a form to the office of Accessibility Resources detailing her route around campus for every day of week so those pathways can be plowed. She said the problem is that she must communicate with both the accessibility office and Flint Village, as Flint is responsible for plowing its own paths. If the communication falls through anywhere, she gets stuck.

“I get screwed because I get stuck,” Bell said. “It’s really a small route I need [plowed] … I get stuck almost every time it snows.”

Some students drove to campus despite their concerns over the weather because they feared being penalized by their professors. Della Contrada said UB stresses that professors will not penalize students

for missing classes or assignments because they could not make it to class due to inclement weather.

Senior Vice Provost for Academic Affairs A. Scott Weber sent a letter to faculty telling them to be accommodating to students who were impacted by delays.

Some professors canceled classes themselves Monday. This did not solve the problem for senior health and human services major Jenna Forman though, who said she spent a half hour shoveling snow her off her car at her University Heights house, only to arrive at her class to find a note on the door that said the class was canceled.

Forman said her professor did not send an email notifying students of the cancelation.

She said UB should have a policy that every professor is required to email students of a cancelation by a certain time before class. Weber said he is not aware of any policy mandating professors to email students of a cancelation, but said he thinks the majority of faculty does so if possible.

The National Weather Service issued a winter weather advisory until 4 a.m.

Thursday. UB reviews its procedures to storms after every snowstorm. Della Contrada said the university is open to hearing suggestions from students.

Jessee said he would want to see UB have a “snow community initiative,” where a group of students help the community clear the streets when UB cancels classes.

“I would have been happy to be a part of a collaborative that makes sure that ambulance situation doesn’t happen, rather than sitting on a bus,” Jessee said. email: news@ubspectrum.com

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Wednesday, February 4, 2015 ubspectrum.com

Editorial Board EDITOR IN CHIEF

Sara DiNatale

MANAGING EDITORS

Rachel Kramer Emma Janicki OPINION EDITOR

Tress Klassen

OPINION

3

Protect the vulnerable and reject the ignorant

COPY EDITORS

Alyssa McClure, Copy Chief Anne Fortman Natalie Humphrey NEWS EDITORS

Tom Dinki, Senior Ashley Inkumsah, Asst.

Chuck W Schaab, Asst.

FEATURES EDITORS

Sharon Kahn, Senior Gabriela Julia Dan McKeon, Asst.

ARTS EDITORS

Jordan Oscar, Senior Tori Roseman, Senior Brian Windschitl SPORTS EDITORS

Jordan Grossman, Senior Quentin Haynes, James Battle, Asst.

PHOTO EDITORS

Yusong Shi, Senior Kainan Guo, Asst.

CARTOONISTS

Lauren Goetzmann Harumo Sato CREATIVE DIRECTORS

Jenna Bower Kenny Cruz, Asst.

ILLUSTRATION BY HARUMO SATO

Professional Staff OFFICE ADMINISTRATOR

Helene Polley ADVERTISING MANAGER

Kevin Xaisanasy Alex Buttler, Asst.

Melina Panitsidis, Asst.

ADVERTISING DESIGNER

Tyler Harder Derek Hosken, Asst.

THE SPECTRUM Wednesday, February 4, 2015 Volume 64 Number 44 Circulation 7,000 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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For information on adverstising with The Spectrum, visit www.ubspectrum.com/advertising or call us directly at (716) 645-2452.

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

Anti-vaxxers are putting children in danger In 2000, the United States declared that measles had been eradicated from the country.

Now, misinformation and fallacious reasoning have brought it back.

Last year, there were 644 confirmed cases of measles across the United States, according to the Center of Disease Control. Last month alone, 102 cases were reported, stemming from an outbreak at Disneyland in December.

Despite having the tools in hand to eliminate measles – and other diseases like whooping cough and rubella – Americans continue to be sickened by these diseases, largely because of the ignorance of parents who refuse to vaccinate their children.

Blame for the issues lies with not only the individuals choosing not to vaccinate but also the lax vaccination requirements that allow large numbers of unvaccinated children to continue attending public schools.

This measles outbreak is the

continued consequence of a long-discredited study published in 1998, when a British doctor, Andrew Wakefield, claimed to have found a link between the M.M.R. (measles, mumps, rubella) vaccine and autism.

Even though his findings were quickly and extensively disproven and labeled fraudulent, despite the retraction of the original study’s publication and Wakefield’s loss of his medical license, the perceived connection between autism and vaccines persists.

Certainly, autism is a feared diagnosis. And yes, parents have the right to protect their children and raise them as they see fit.

But denying a child muchneeded medical protection because of inaccurate information and risking the lives of others is not protection, it’s endangerment.

When children are not vaccinated, immunocompromised individuals and infants too young

for vaccines are at risk for the disease.

Not everyone can be vaccinated, and as a result, the most medically vulnerable rely on the principle of community immunity – when the majority of a community is vaccinated, the vulnerable minority is better protected.

This doesn’t work when swaths of parents decide not to vaccinate their children, and the problem is exacerbated in times like these – when an outbreak is occurring and voluntarily non-vaccinated children continue to interact with the medically vulnerable.

Disneyland, where the most current outbreak originated, is a standout example of this issue. But for immunocompromised children, classrooms are even more dangerous than Disneyland.

Thanks to anti-vaxxers, it’s not just theme parks that are now dangerous, but places that can’t be avoided, like public

schools.

There’s a simple solution to the issue – ending exemptions.

Currently, 48 states allow religious exemptions from vaccines and 20 of those states also allow philosophical exemptions. Parents can check a box, sign a form and send their unvaccinated child to school.

These exemptions make the decision to reject vaccines all too easy for parents. Public schools must protect their students who can’t be vaccinated, not those whose parents say they won’t.

The existence of exemptions suggests that being anti-vaccine is an acceptable, relatively normal stance. It’s not. Rejecting vaccinations is a selfish, dangerous and extreme act that state legislatures should condemn.

The safety of this nation’s children should trump all else. Our laws should reflect that priority unequivocally. email: editorial@ubspectrum.com

In place of cancelation, communication should be no-brainer

UB refuses to shut down during severe weather, but for the sake of student safety, they should at least send some emails It’s a problem The Spectrum has discussed time and time again – an issue which students bemoan and commuters fear: UB’s refusal to accommodate its students during inclement weather, or even recognize the challenges being faced by the community.

During November’s snowstorm, UB drew enough ire from the public and the media that the administration caved in, canceling classes after refusing to do so during the initial days of the storm.

Monday’s snow event certainly wasn’t as dramatic as November’s blizzard. And as a result, UB displayed no inclination to acknowledge – aside from deploying two additional Stampede buses into circulation – that a foot of snow and sub-zero temperatures tend to make travel more difficult and dangerous than usual.

Even though roofs weren’t collapsing, plenty of dangerous situations emerged as a result of

the snow.

Students living near South Campus, who rely on the Stampede to commute to their classes, were forced to wait in freezing temperatures as the lines at bus stations swelled to 50-plus students – far more than a single bus’s capacity.

Buses were severely delayed by the weather, as conditions on the roadways made typical travel impossible.

UB was aware of the problem.

They sent emails to professors as a reminder to be lenient with students arriving late.

Although such a message demonstrates a bare-minimum level of decency on UB’s part, it more problematically illustrates the lack of communication between UB and its students – because the school was aware of the delayed buses, why was no text or email alert sent to students to notify them of the problem? UB just posted about the alerts on its website.

If UB doesn’t feel it’s worthwhile to cancel classes even when a large portion of its student population can’t get to their lectures in time, then they should have the decency to share information with students in a more efficient manner.

UB knew its commuting students would be waiting at bus stops for unusually extended periods of time in a freezing environment, made all the more hostile by frigid winds and blowing snow.

Sidewalks were unplowed, streets were slippery and the 10-minute walk from Main Street to South Campus took at least twice as long, requiring students to trek through waist-high snowdrifts and across streets packed with sliding, drifting cars.

That experience was one UB decided its students could handle.

That decision in and of itself is questionable, but once UB made that choice, they should

have at least informed its students of the delay, giving students the chance to decide for themselves if they wanted to risk commuting to class, and allowing those who did choose to do so to dress even more warmly than usual.

If UB wants to risk its students’ safety, then they should at least take the time to send an email.

It’s understandable – though debatable – that UB can’t shut its doors every time there’s a snowstorm. This is Buffalo, after all, and there are many oncampus students who can get to class without trouble.

But UB must recognize that when they don’t cancel class, some students will be put in danger. The school must be willing to recognize the difficulties of off-campus students and take the time to communicate with them. email: editorial@ubspectrum.com

ubspectrum.com

4

From the farm and beyond: How did that get on my plate?

Wednesday, February 4, 2015

Once on campus, UB’s chefs inspect the meat, ensuring it meets the school’s specific guidelines like safe levels of bacteria for human consumption and appropriate taste.

Then it gets delivered to IncrediBull to be placed on a pepperoni slice of pizza, according to Dean O’Brien, the vice president of Wardynski’s Meats.

A close look at where UB’s food comes from If the delivered food doesn’t meet UB’s standards, it is sent back to the vendor.

Milk from family farms in Western New Chicken from Stock Pasta sauce from York through through Upstate Niagara Yards 1893/Patuxent Lidestri Foods, INC in This process is the same for the Cooperative, Inc. Farms in Blasdell, NY Fairport, NY other eateries on campus, some of which receive their food from different vendors.

Fowl Play, located in the Student Union’s Putnam’s eatery, served more than 18,200 pounds of chicken last year. In total, UB goes through 43,800 pounds of breaded chicken tenders in an academic year.

That breaks down to 1,460 pounds per week and makes up, on average, 25 percent of UB’s monthly orders, according to Ray Kohl, the marketing manager of CDS. Some students may not wonder how what they eat at UB gets to their plates. Not Mosher, whose experience on a dairy farm has shaped her life.

Mosher is working to educate Pasta from Barilla America Tomatoes from Soda from Lemon-X Lettuce from Taylor students about where their food in Avon, NY Florida, distributed Corporation, HuntingFarms in California comes from. She is a student leadby James Desiderio ton Station, NY er of UB’s Campus Garden, a stuPHOTO BY ANGELA BARCA, THE SPECTRUM, PHOTO ILLUSTRATION BY JENNA BOWER dent run organization partnered A shot from Tuesday night’s dinner at Crossroads Culinary Center (C3). with CDS, which aims to educate students on the process of food systems. They use compost from requires, according to Samina Raja, an assoSAMAYA ABDUS-SALAAM Bulls’ football games and compost supplied SPECIAL TO THE SPECTRUM ciate professor of urban and regional plan- by CDS to grow vegetables that will be used ning. For example, US Foods received 2,256 in the dining centers.

Kelley Mosher didn’t buy milk from a gro- food and beverage orders from the universi“The first real connection was knowing ty last November. cery store until she was 16 years old. that what goes into the soil goes into my “It can be challenging for our dining serThe senior environmental design and envibody and goes back into the environment vices to buy from a farmer because the farmronmental studies major grew up on her famand into the world,” Mosher said. “And as ily’s dairy farm in the southern tier of West- er cannot meet the demand that UB has,” my love for the environment grew, I knew ern New York. Her father and grandfather she said. “There aren’t mechanisms where food was my heart song.” ran the farm while her mother and grand- farmers can easily arrogate their supply for She said many people only think about mother took care of the garden. Because large institutions to buy and that’s not unusu- where their food comes from on a basic leval in Western New York.

That’s happening all of her upbringing, she said she believes it’s el but leave out the production process. Stuimportant for students to know where their across the United States.”

Because of this, UB orders most of its dents take notice of the obvious: French food comes from. fries come from potatoes and potatoes come For students at UB, that means understand- food through US Foods, a corporate compa- from the ground. But the question of how ing the six-step process from various farms ny that has the ability to get food from ven- those potatoes quickly turned into French across the country to the roughly 30 on-cam- dors all over the country including lettuce fries doesn’t come to mind, she said. pus eateries. In order to feed the 30,000 un- from California, tomatoes from Florida and Jeanne Leccese agrees. She’s an adjunct indergraduate and graduate mouths at UB, the meat from Tennessee. structor and researcher in the Department This means before a student can enjoy university orders their food from both local of Urban and Regional Planning in the UB a slice from IncrediBull Pizza, CDS placfarms and US Foods, a national company with es an order with US Foods for 360 pounds School of Architecture and Planning. access to 19 vendors nationwide.

“It’s really easy to just go to the store and UB gets 33-35 percent of its food from of sausage meat. US Foods delivers 30 cas- always know that there’s going to be food es, on average, of sausage a week.

The meat local vendors, totaling to around $3.9 milthere and not think, ‘Where does this come lion in local food purchases, according to the comes from Smithfield Farms in Tennessee from?’” she said. and travels to Buffalo in one day. The meat is Campus Dining and Shops (CDS) website.

In the fall, Leccese taught a class focusIt’s nearly impossible for small local farms then inspected by Wardynski’s Meats, a Buf- ing on the Buffalo Niagara Medical Campus falo-based meat production company, and is to supply enough products to sustain UB beGreen Commons, which is comprised of cause of the amount of food the university delivered to UB.

three historic buildings in downtown Buffalo that are being preserved and dedicated to alternative transportation, energy and food education.

When Leccese first presented the idea of building a food commons to her class, she was greeted with a roomful of blank stares.

Many of her students wondered how food and environmental design are related. Some people, because of the way neighborhoods are laid out or due to a lack of transportation, don’t have access to fresh foods or grocery stores.

“Often times, the process of food distribution is invisible to consumers,” Leccese said. “As consumers, we see what’s in front of us in the grocery store and we don’t think about how far the food traveled or where it came from, only its accessibility.”

Mosher took Leccese’s studio class and is partaking in the Green Commons project.

She said she believes her childhood experience living on a dairy farm contributed to her understanding of food distribution. She thinks every student should have a similar understanding.

“I think when you say the word ‘food systems’ to people, they don’t comprehend all the term encompasses,” Mosher said.

“Food systems” is the term used to describe the process food goes through before it lands on a plate, including growing, farming, processing, transporting and inspecting.

A challenge the food systems in the United States face is the prevalence of large corporations and their reach, said Raja, an associate professor of urban and regional planning.

This means large universities like UB and other institutions with a high demand for food are met with preventive barriers that don’t allow for direct communication with farmers. They’re always talking to big name distributers.

Erie County has taken notice, creating the Buffalo-Erie Food Policy Council, a subcommittee of Erie County’s Board of Health.

The group works to improve local food systems and policies like making it possible for UB to buy from local farmers without being bound by a consolidated distributor.

There may be some disparity among students, but, overall, Raja said she’s noticed an increase of awareness surrounding food systems.

Students are now questioning, “How food gets from the farms to the tables and beyond” through a lens of their personal interaction with food in grocery stores coupled with what they’re studying in school, she said.

Mosher’s experience on her family’s farm makes her take pause when she’s buying food.

Not every student thinks about what’s on their plate, but Mosher and others hope they will. email: news@ubspectrum.com

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ubspectrum.com

Wednesday, February 4, 2015

Food for thought ASHLEY INKUMSAH

ASST. NEWS EDITOR

Last semester, Anita Sharma, a sophomore health and human services major, canceled her meal plan when she realized how often she went to The Commons for Indian food. She noticed food at CVS, within walking distance of on-campus locations, was cheaper than food on campus.

She said her meal plan was useless.

Popular Campus Dining and Shops (CDS) locations such as Capen Café, Bert’s and Tim Horton’s serve convenient dishes for students on the go, but many students feel they sacrifice cash for convenience.

“Last semester, I would always get tired of eating campus food, so I would always end up going to The Commons to get Indian food,” Sharma said. “I would end up spending money anyways.”

To save money, Sharma buys her beverages from CVS instead of CDS. CDS charges $1.75 for a bottle of water while CVS charges $1.65 and $1 when on sale.

“It may seem like [we] are charging a lot more than necessary, but keep in mind that you aren’t just paying for the food itself,” said Raymond Kohl, the marketing manager for CDS. “You are paying someone to prepare the food, serve the food and clean up after the food. Everything in your restaurant, from payroll, benefits [and] utilities, needs to be covered by the food and beverage you serve.”

Catherine Joseph, a sophomore occupational therapy major, said food prices on campus are unreasonable when there are other options from which to choose.

“Living in a city like Buffalo, I feel like there are so many alternative food options that can allow you to save yourself the money you’d be spending on the food in [places like] Capen Café,” Joseph said.

Students can save money by doing comparison-shopping at local grocery stores.

For example, at CDS locations like Capen Café, a cup of red grapes costs $2.29.

At Tops Friendly Markets, with locations in University Plaza across from South Campus and on Maple Road off of North Campus, a one-pound bag of red seedless grapes costs $2.79.

Food cost refers to the menu price of a certain dish in comparison to the cost of the food used to prepare that same dish,

according to Kohl.

Generally, the cost to produce CDS foods is only 28 to 32 percent of what students are paying. For example, for a dish that costs $1 to produce, CDS will need to charge a minimum of $3.10 to $3.50.

Students who don’t use up all their meals by the end of the week are, essentially, wasting money.

Freshmen living on campus have only two meal plan options, so they are more restricted than upperclassmen.

“I had the 19-meal plan during the first semester of freshman year and by the end of the week, I always had meals left over,” said Abeda Alam, a sophomore undecided major. “I ended up buying tons of food that I didn’t need to make sure my meals didn’t go to waste.”

Although students may not be happy about the cost when dishing out cash for CDS products, CDS officials said it works to ensure a low cost for students.

“We are always looking at volume buys for both dry and frozen products since we have a massive warehouse to store these items right here on campus,” Kohl said. “When purchasing tractor trailer loads of food, there is a significant savings in the price.”

Chicken breasts – one of CDS’s highusage items – cost $2.20 per pound when buying chicken by the case, according to Kohl.

“When forecasting our business out, we look at how long it would take us to go through 44,000 pounds [a truckload] and plan that out in our menu cycle,” Kohl said. “Then [we] have the power to negotiate the best price from the manufacturer based on the large volume.”

Buying in bulk allows CDS to qualify for a 10 to 15 percent discount on the price and pass the savings on to their stakeholders, he said.

CDS also competitively shops for vendors every week before purchasing so it can get the highest quality food at the lowest price, Kohl said.

Prices can vary between CDS locations, however, so students can save money by being conscious of where they make their purchases.

Big Blue – UB’s new food truck, which debuted last fall and will return later this spring – sold dumplings for $4.25 while Capen Café charged $4.99 last semester.

But for students who prefer to make their own food, local grocery stores are the best options.

5

Students weigh in on how much they spend on food Anthony Macias, a junior biomedical engineering major, likes to prepare dishes from his native country of Ecuador.

“Every weekend, I drive down to Wegmans and buy some ingredients to make my favorite dishes,” he said.

When rushing between classes, however, convenience can override saving money.

Alam prefers purchasing food on campus over traveling to local grocery stores.

“I know it’s probably more economic for me to go to Wegmans or Tops and try and find cheaper food alternatives, but to be honest, sometimes that seems like way too much work,” Alam said. “When I’m on my way to take a physics exam on a Saturday morning that likely overpriced Tim Hortons cappuccino just calls out my name.”

For Sharma, safety concerns can have an impact of where she goes grocery shopping. After living on Lisbon Avenue, a few blocks away from South Campus in the University Heights district, she started feeling less comfortable about shopping

MEAL PLAN

COSTS

in convenience stores.

“The corner store by my house was super shady and every time I went there, I somehow felt unsafe,” she said. “I probably could have saved myself a ton of money had I shopped there more often, [but] the lack of security kind of got in my way.”

Students can still be economical on campus if they use their meal plans at dining centers such as Crossroads Culinary Center (C3), Governors Dining Center and Goodyear Dining Center, according to Kohl.

“There is always a great selection of entrees, desserts and beverages,” Kohl said.

“The feedback we get from students and parents is that they like that they can use their meals anywhere on campus as a meal credit – offering greater options and flexibility.”

Student on campus have loads of nearby food options – it’s just a matter of how much money they want to spend. email: news@ubspectrum.com

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6

Comfort food International students search for their favorite foods from home in Buffalo DANI GUGLIELMO STAFF WRITER Vikash Mani, a junior business major, thought the only time he’d be able to eat authentic Indian food was when he was visiting his family back home in India.

Mani didn’t know how to cook and he had a difficult time finding vegetarian and Indian food at UB. But when a mutual friend introduced Mani to Raji Suresh, a UB alumna, Mani was able to eat his favorite foods without flying to India.

Suresh offered to cook Mani homemade Indian food to last him an entire week. He pays Suresh monthly to make him foods such as sambar rice, dosa, idli and curries so he can indulge in his favorite Indian comfort foods.

“I will tell her every Saturday which type of food I want for the week,” Mani said. “She is also a vegetarian so it is easy for the both of us.”

There are currently 5,047 international students – nearly 17 percent of the student population – representing over 50 countries at UB, according to the Office of Undergraduate Admissions. Although Mani has found a way to keep eating his favorite foods from home, other international students struggle to find the food they grew up with while in Buffalo.

Andrew Galarneau, a food editor for The Buffalo News and adjunct instructor in the journalism certificate program at UB, recommends students go to the West Side Bazaar on Grant Street in Buffalo for authentic Indian food. The West Side Bazaar is a small business incubator that allows entrepreneurs from Buffalo’s immigrant population to make and sell food and crafts

from their home countries.

“Despite its name, [the vendor Exotic Japanese Foods] is an Indian dosa specialist,” Galarneau said.

Other food vendors at the West Side Bazaar include Abyssinian Ethiopian Cuisine, Pure Peru and multiple Thai stands.

Galarneau also suggested students looking for authentic Indian and Pakistani food try Spices of India on Evans Road and Delhi Chaat and Taste of India on Sheridan Drive – all not far from North Campus.

Yingxue Bai, a junior business major from China, said there are many foods from home that he misses and most of the Chinese restaurants in Buffalo don’t fulfill his appetite.

But he does find some solace at Peking Quick One. Bai and Galarneau agree it’s a standout for Chinese food.

Peking Quick One, located in Tonawanda, offers two menus to their customers. One features an “American style Chinese food” while the other features a traditional Chinese menu.

The restaurant “serves quickly and their foods are delicious,” Bai said.

Bai’s favorite dish comes off the traditional Chinese menu.

“I like shredded pork and eggplant with garlic sauce because they are sweet and sour dishes with a little spice added to it,” Bai said.

Galarneau also recommends China Star, Wok & Roll, Miss Hot Café and 80 China Café, all located on Sheridan Road, for authentic Chinese food.

When Bai wants to cook Chinese food on his own, he purchases whatever he can from local Asian markets. Ni Hoowa Supermarket, the largest and closest Chinese market to Bai, is located on Sheridan Drive.

Bai has been able to buy basic seasonings and vegetables for cooking along with Asian snacks and drinks from Ni Hoowa, as well as the new Asian section in Wegmans.

Shereen Khoo, a junior psychology major from Malaysia, also shops at Ni Hoowa and the Royal Spice Market for ingredients for her meals.

“A lot of Malaysian foods use many ingredients from China and India,” Khoo said. She is able to find what she needs at the same places Bai shops for food.

But many international students without cars don’t have an easy way to get to Ni Hoowa or other cultural food vendors, so they rely on their families.

Mahathi Gottumukkala, a sophomore economics and English major from India, doesn’t have a car, so she can’t drive to local restaurants or supermarkets.

“My aunts who live in the U.S. often send me [Indian] food,” Gottumukkala said.

She also brings food back to school with her when she returns from winter break such as pulses, single-polished rice, powders and spices.

“I miss good home cooked vegetarian Indian food,” Gottumukkala said.

Once a semester, Khoo’s mother sends her Malaysian ingredients that can’t be found in Buffalo.

Although some international students have been able to find shops and restaurants to satisfy their tastes, many still miss the meals they grew up with.

“I really miss some local foods such as asam laksa and wan tan mee,” Khoo said. “Flavors from my home country have a complexity, and its taste can’t be found here.” email: features@ubspectrum.com

Wednesday, February 4, 2015

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Wednesday, February 4, 2015

7 ANDY KONIUCH, THE SPECTRUM

Jack Adly, Buffalo State student and entrepreneur, brings a cultural mix to South Campus through his two restaurants: Slice of Italy and Venus Greek and Mediterranean.

One man brings Italian, Greek and Mediterranean mix to South Campus GABRIELA JULIA FEATURES EDITOR For those who can’t decide between a Hawaiian pizza and a garlic-flavored souvlaki wrap, Jack Adly has given them both.

Adly, the owner of two South Campus hotspots, has been involved with the food industry most of his life. His first job at age 14 was at a pizzeria in Jersey City, New Jersey. But Adly isn’t just tossing pies anymore – he’s calling the shots. The 25-yearold entrepreneur balances classes at Buffalo State College with his budding businesses and even has his eyes on law school.

But for Adly, it’s still about the food. He is from Cairo, Egypt and lived in Queens, New York and New Jersey. In 2007, he came to Buffalo following his family and looking for a “comfortable place to live.” In 2010, he created Slice of Italy and Venus Greek and Mediterranean in hopes of turning them into lucrative franchises.

“To me, cooking is art,” Adly

said. “I can never get tired of it or bored. I wish I had more time in my day to [cook] more.”

Slice of Italy is intended for the college crowd – a place to grab food late at night after bar hopping. Adly said Venus is meant to have a wider appeal as a family friendly restaurant.

Adly, who’s currently a junior criminal justice major, had always wanted to open his own restaurant. His father told him that a friend was selling a restaurant called The Chicken Run. Adly made a deal with the owner and started creating his own menu right away, eventually resulting in Venus.

There are two Slice of Italy locations near South Campus. One is located on 3171 Main St. and the other is located on 3500 Main St. along with Venus in the University Plaza, right across from the South Campus bus stop.

Adly created and still manages both Slice of Italy locations, but he recently sold them to his brother, Joseph Gergeus.

“Having family in the business

makes it a lot stronger, so in August 2014 we made the sale,” Adly said.

Adly handed over the keys to his brother so he could devote more of his time to Venus.

Venus’ Mediterranean food is mainly Egyptian recipes. Lebanese and Iraqi dishes influence a portion of the menu, too.

“The biggest thing that shows me we are successful is seeing a lot of returned customers, even those who have been here since day one,” Adly said.

The customers’ favorites are gyros, falafels, baklavas, Greek fries, souvlaki and shawarma wraps, according to Adly.

With ease, he rattles of his most popular dishes’ components. The souvlaki wraps are made with meat, lettuce, tomatoes, onions, homemade garlic sauce and feta cheese.

The shawarma wraps have meat, lettuce, tomatoes, onions, pickles, turnips and homemade garlic sauce. Almost everything on the menu is less than $10.

“Our food has very strong and

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well-seasoned flavors,” said Gomana Guiguis, manager of Venus.

When walking into Venus, Adly describes the atmosphere as cultural, with belly dancing music and the smell of oregano hitting you as soon as you walk through the door.

Their busiest hours are from 11 a.m. to 1 p.m. and 5 p.m. to 8 p.m.

Customers have to call ahead of time to order so that their food is fresh, Guiguis said.

“We have so many customers who come in at least three times a week for a souvlaki or a Greek salad,” Guiguis added.

Slice of Italy’s pizza is famous for its thin crust, drawing transplant students from the New York City area craving a taste of home.

“Slice of Italy is great for college students going in and out of bars when nothing else is open that late,” said Evan Pantofel, a junior business major.

Pantofel usually orders the chicken shawarma at Venus or the loaded burger at Slice of Italy. The fact that they’re on South

Campus makes it a favorite because of its easy access, he said.

“I’ve kept [Slice] open this long only on the weekends because of the college students,” Adly said.

And it’s a regular spot for students to grab something late at night, earing it a four-star rating on Yelp.

Pantofel is a regular customer because of the food, prices and good customer service, he said.

In Guirguis’ four years of working at Venus, she said she’s barely ever received complaints.

Although pepperoni pizza and gyros are different, Adly said that the main similarity between the two restaurants is their customer service and quality of food.

“The simplest foods need to be great quality,” Adly said. “Customer service is key because I never want customers to have a bad experience with the employees.”

Adly spends most of his time working at Venus and hopes to expand the restaurant to North Campus and Rochester, New York, stretching the restaurant’s reach.

Running two restaurants while completing the requirements to apply to law school is stressful, but Adly enjoys the challenge because it brings a sense of achievement.

Even if Adly’s law career picks up in the future, he plans to never let go of food.

“I’m not letting go of Venus because I love it and other people love it too much,” Adly said.

“As far as Slice of Italy, I enjoyed opening the place but I don’t plan on being there as long.”

Adly’s main goal for the future is to see Venus grow into at least five more restaurants in Western New York.

“I’ve never heard anyone give Venus or Slice of Italy bad reviews,” Pantofel said. “They’re both good places worth trying.” email: features@ubspectrum.com

Wednesday, February 4, 2015 ubspectrum.com

8

ARTS & ENTERTAINMENT Brown bagging it

Concert series offers informal way for audience to eat, listen to music

JORDAN OSCAR

SENIOR ARTS EDITOR

Lippes Concert Hall was filled with the pungent smell of sandwich bread, coffee and other snacks Tuesday. The sound of people chewing perforated the air as four students played piano and organ music for the audience.

The performance was the first Brown Bag Concert of the semester, featuring students in the Department of Music. It started shortly after noon Slee Hall’s main performance space. The series is an informal way for audience members to eat their lunches and listen to talented professors, students and visiting artist play.

“The atmosphere is great. We get free vouchers and it’s wonderful listening to the students play,” said Linda Stanton of North Tonawanda. “I haven’t been to one for three years, but before that I came maybe every month for seven years.”

Community members receive vouchers at the luncheon for concerts held by the music department.

Stanton and other audience members have been attending Brown Bag Concerts for years. The 16th season, which started at the beginning of the school year, features three concerts. Previously, the series had six performances each year.

The concert was bookended by two students playing on piano with two organ players in the middle. Wenchao Wu kicked off the recital on piano, playing Listz’s “Sonnetto 104,” which was followed by Patrick Davis on the organ.

Davis’ organ rendition of Jean Langlais’ “Acclamations,” was quickly followed by Peter Gonciarz, who played three movements of “Bach’s “Trio Sonata No. 5.”

Hangyu Bai closed out the hour-long concert on piano. She played György Liget’s “Musica ricercata 4, 8 and 9.”

“The Bach was magnificent. I thought it just sparkled,” said Jeffrey Crane of Buffalo, who attended the concert with his wife, Eileen. They brought celery sticks and chicken wraps to the concert. “I thought the two pianists played very solidly with authority. I enjoyed that very much.” “[Hearing Bach] allowed me to appreciate the organ in a different light,” Eileen

CLETUS EMOKPAE, THE SPECTRUM

Hangyu Bai, an advanced contemporary music certificate student, ended Tuesday’s Brown Bag Concert, masterfully playing Ligeti’s “Musica ricercata 4, 8 and 9.”

added.

While the audience enjoys some food and a free concert, the series is also a way for students, like Wu and Bai, to practice introducing themselves to an audience and perform.

“I’ve never introduced myself before I play” Wu, a second-year piano performance master’s student said. “It was the first time I talked to people [before] playing. I was nervous.”

Wu and Bai found out that they were playing in Tuesday’s concert a week in advance. They spend four to five hours each day practicing. Wu prefers the casual and informal environment of the Brown Bag Concerts.

The series was designed to showcase performances within the music department in a casual, intimate environment.

There’s never a printed program available

– forcing students to practice introductions – and artists are announced a week or two in advance.

Most concerts in the series allow attendees to sit on stage with the performer – a feature that puts Wu at ease. She finds the atmosphere more friendly and relaxing. The use of an organ during Tuesday’s show restricted seating to the normal seats off stage.

“It’s not only a way the musicians can have a place to perform, it gives the public a chance to be close to the performers,” said Bai, an advanced contemporary music certificate student.

Initially, they started with 25 seats and the series continued to grow from there, according to Phil Rehard, the department of music’s concert manager. He said 80 to 100 people attend each Brown Bag Concert. Tuesday’s turnout seemed to be

about half of that and he asked everyone at the concert to bring a friend to the next performance.

Everyone who attends a Brown Bag Concert receives a voucher valid for a pair of tickets to any music department concert before the next performance in the series. Rehard said the vouches are a big draw. The music department’s new policy gives students a free ticket to all department concerts and series.

Non-students still have to pay for some shows, leaving the Brown Bag Concerts as a way for people to see two shows for free.

“I always think of the Brown Bag Concerts being successful because the stars line up,” Rehard said. “[You] never know what’s going to happen at a Brown Bag Concert.” email: arts@ubspectrum.com

COUNSELING GROUPS

SPRING 2015

wellness.buffalo.edu/center Connections Group Mondays 1:30 – 3:00pm

Tuesdays 1:00 – 2:30pm

A safe environment to connect with other students while increasing your self awareness. This is a group for all students regardless of age or gender.

Mosaics

Mondays 1:00 – 2:30pm • 301MH

Body Image Concerns Group Wednesdays 1:00 – 2:30pm

A group for women who want to explore their relationship with weight, food, and emotions. It is beneficial for women who are in various stages of preoccupation with food and body size. This group will teach skills to live in the present, deal with stress, manage difficult emotions, and handle interpersonal conflict.

Coping Skills Group

A semi-structured support and psycho-educational group that provides a safe space for Women of Color to explore the impact of attending a predominantly white institution, while learning to manage stress related to academic and personal concerns.

This structured group will teach skills to live in the present, deal with stress, manage difficult emotions, and handle interpersonal conflict.

Yoga to Manage Moods

This Is Who I Am: LGBTQ Support Group

A co-ed yoga-based group that provides a holistic approach to mood and symptom management. Using a combination of gentle physical poses, breathing and relaxation techniques, participants will feel more connected to and comfortable in their bodies. No previous yoga practice is required. All participants need to be screened prior, contact cuschold@buffalo.edu

A group for students who are questioning or exploring their gender identity and/or their sexual identity-a safe, supportive and confidential forum to talk about multiple identities, coming out, relationships with family and friends, dating, academics, transitioning, homophobia, transphobia, the “isms”, and other issues of interest to members

Finding Life Beyond Trauma

Thursdays 3:00 – 4:30pm

Tuesdays 2:00 – 3:00pm • Michael Hall Yoga Studio

Tuesdays 3:00 – 4:30pm

This group does not ask its members to disclose the details of traumatic events. The group intends to provide a safe place for all genders to learn skills and have experiences to help alleviate their effect. This group can be helpful to individuals who have experienced any type of trauma(s).

International Tea Time

Tuesdays 5:00 – 6:30pm 240 Student Union (Intercultural and Diversity Center) This is a weekly free meeting which brings together U.S. and international students for conversation and fun. Students play games, talk, and enjoy getting to know each other. International tea and snacks are provided. Contact: elenayak@buffalo.edu

Unless noted otherwise most groups require an initial assessment.

Wednesdays 3:00 – 4:30pm • 301 Michael Hall

Thursdays 1:00 – 2:30pm

Motivated for Change A semi-structured group for students who want to change a particular habit or behavior. This group will explore factors interfering with students’ ability to change, assessing their desire, need, confidence, and reasons to change, and identify the steps needed to make and maintain that change.

International Student Support Group Fridays 3:00 – 4:30pm

This group will provide a safe, supportive, and comfortable place to discuss adjustment and cross-cultural experiences in the U.S. The group will also provide a safe and confidential environment for group members to support each other and share information.

If you would like to schedule an initial assessment, please call Counseling Services at 716.645.2720 or visit wellness.buffalo.edu/center

ubspectrum.com

Wednesday, February 4, 2015

Dishin’ on Knish

Deli cook balances life with food and music TORI ROSEMAN SENIOR ARTS EDITOR A blues guitarist who doubles as a Jewish deli cook? Oy vey.

Willie Haddath lives a double life, working at the on campus at NY Deli & Diner. One might think after 13 years of preparing knish, stirring the broth for matzo ball soup and serving hungry students, life would get pretty routine – but not for 58-year-old Haddath.

During his 30 years working for Campus Dining and Shops (CDS), the kosher chef has spent his free time playing guitar in a blues band that is known throughout Buffalo as Willie and the Reinhardts.

“I wanted to be a chef, but I knew if I owned a restaurant, I wouldn’t be able to play music,” Haddath said. “I would never have a Friday or Saturday night off. If I even asked, they’d think I was crazy. So I’ve been working with Campus Dining, and now I get to do both things I love: cook great food and make music.”

Three days a week, Haddath serves food to hungry UB students and faculty at the NY Deli & Diner on North Campus. The deli serves kosher food, meaning it has been prepared satisfying the rules of Jewish law. The Buffalo native laughs and jokes with his coworkers and enjoys his time in the kitchen.

Ely Bokobza, the man who opened the deli 15 years ago, also works to create new recipes and serve made-to-order food to students and faculty.

“We’re all one big happy family here,” Bokobza said. “Of course I hear all about his band, I’ve been working with him for 13 years.”

Haddath got his first guitar at age 12 and has been playing since. He taught himself how to play when he became infatuated with the blues sounds of Eric Clapton and Chuck Barry, famous for their easy-going rock ‘n’ roll hits. He continued to play throughout his youth and adulthood and eventually started performing.

He has played alongside Jimmie Van Zant, who is cousins with rock-legend Lynyrd Skynyrd members Johnny and Ronnie Van Zant.

Haddath went on tour with Jimmie about five years ago, taking their combined musical ability and natural, soulful sound on the road.

Today, Willie doesn’t only play smooth blues music, he also teaches it. He offers lessons at his house and tries to teach kids not only the value of music, but also the importance of practicing it. As a self-taught musician, he took lessons before he started teaching because he wanted to perfect the

9

Getting a B.S. in dishwashing How majoring in dishwashing can change your life BRIAN WINDSCHITL ARTS EDITOR The following column is a satire piece and should be taken as such.

EMILY LING, THE SPECTRUM

Willie Habbath loves inventing new recipes to change up the menu at UB’s NY Deli & Diner. When he’s not cooking made-to-order delights, he’s jamming out on stage, playing blues music at various clubs in downtown Buffalo.

art of sheet reading and pass it on to younger generations.

“Sometimes one of my students will say, ‘I can’t read music’ and I explain the value of sheet music,” Haddath said. “It’s eight notes, and even though it seems so simple to me now, I didn’t learn that way when I taught myself.”

In addition to teaching, Haddath performs solo or alongside his group, Willie and the Reinhardts.

They perform at local clubs around downtown Buffalo. The “Reinhardts” are a pair of brothers, Ted Reinhardt, 61, and his brother, Tom, 59, who play the bass and drums, respectively.

The band released an album titled “Live at Mohawk Place,” named after all of their shows at the famous downtown venue.

Whether it’s in the kitchen or behind his guitar, Haddath, likes to improvise.

In a kosher kitchen, although it took some adjustment for the non-kosher chef, he comes up with new recipes to improve the NY Deli & Diner menu. On stage he picks at his strings, plucking out blues tunes and reveling in the spotlight.

Haddath hopes to continue pursuing both of his passions for as long as he can. email: arts@ubspectrum.com

Dishwashing is the dream job.

It offers 100 percent job security and great pay. It is a career field respected by all, but pursued by few, just because of the sheer difficulty of the craft.

At UB, the dishwashing major is one of the most popular and challenging degrees offered. When I first arrived at UB, I had no idea what I wanted to do, so on a whim, I chose to pursue a B.S. in dishwashing.

Now, as a graduate of UB’s dishwashing program, I have gone on after graduation to wash dishes for a total of two separate restaurants. I feel that UB truly prepared me for a career of washing dishes.

As someone who is now in the work force, I can offer advice, to the best of my abilities, for UB students on how to land the dream dishwashing job.

UB’s B.S. in dishwashing is a one-of-akind program.

From day one, hands-on experience is prioritized.

Because sinks and dirty dishes aren’t covered by UB’s tuition, students in the dishwashing major pay a little extra to participate in an internship partnership with local fast food restaurants.

But honestly, in the long run, what’s another $450 student fee?

At first, it felt stupid to me. I was just a young freshman at the time and I would often have thoughts like: “It doesn’t make sense to learn how to wash dishes by dishwashing in a restaurant. Obviously, the best way to learn how to do a job isn’t to actually do that job, but to read words about it.”

But slowly, I started to realize the importance of the internship.

For me, this was the most significant part of my education.

Instead of reading about scrubbing dishes clean, you get to really learn it in a live setting. Immediately, students will learn the right and wrong way to do things.

This might seem daunting to you now, but trust me: The learning curve is low.

The biggest myth that was dispelled when I took my internship is the actual difficulty of dishwashing.

Because of the prestigious repetition and above-poverty-line pay grade, one might think dishwashing would be a complex affair. In reality, it’s not that hard.

It’s kind of like law school. The education is absurdly difficult, but in the actual career field, 90 percent of cases are settled out of court.

Dishwashing is the same way. There are all these classes like the Theory of Dishwashing and the History of Scrubbing Techniques. But in the end all that matters is how well you can scrub dishes – history has nothing to do with it.

You learn a lot to do a little.

When learning, I broke dishwashing down into two steps.

Step one: Wash dishes.

This step is the only actual work that needs to be done.

Beyond dishwashing, the real benefits of being a dishwasher are only apparent when you are done washing dishes.

Step two: Reap the rewards of being a dishwasher.

As a dishwasher, you are the most well respected and most important employee, without a doubt. Managers will completely ignore you out of respect – they know they need you more than you need them.

Servers will bring you all of the leftovers from clearing tables – not a minute goes by that dishwashers don’t have all the food they want.

Sometimes, if it is really busy, bussers will even be told to help you wash dishes – literally, as a dishwasher, people will help do your job for you.

Of course, a job isn’t all fun and games.

The more you put into it, the more you get out of it.

I will always treasure my education. I don’t know where I would be if I never went to UB. Before, I was just a broke, lost college student who didn’t know what I wanted to do.

And now look at me: a full-time dishwasher making $15,000 a year. email: brian.windschitl@ubspectrum.com

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10

Wednesday, February 4, 2015

No parental supervision required Brenna Ferney turns lifelong baking skill into successful business SHARON KAHN

SENIOR FEATURES EDITOR

Brenna Ferney kick-started her business at the age of 4 as her mother’s “special helper.”

The sophomore communication major went from mixing batter with her mom’s supervision to building her own baking business, creating custom sweet sixteen cakes, red velvet donuts and Nutella s’mores bars.

Although Ferney has been baking alongside her mother for as long as she can remember, her business began when she baked brownies from scratch for her 11th grade physics class.

“Just for fun I added chocolate wafer cookies into the batter,” Ferney said.

She said the brownies came out so good, she was eager to show them off to everyone she knew. After presenting the brownies to her physics class, her friends were “obsessed” and they initiated “Brownie Friday.”

Every Friday, Ferney would bake different types of brownies from scratch and bring them to her physics class.

“Eventually brownies turned into cookies, cakes, cupcakes and more,” Ferney said. “That’s how it all began.”

Three years later, Ferney couldn’t believe the business that took off from her creations.

Last April, when Ferney’s business starting booming, she looked for a way to organize her orders and share her ideas.

That’s when brennabun.com was born.

On the site, she shares recipes for some of her favorite “not-so-secret” recipes.

She rates each recipe with a difficulty level, cost and provides step-by-step instructions and ingredients to make each dessert.

Through the website, visitors can see some of the desserts Ferney makes and place orders for them directly.

Her Instagram account features the desserts she makes daily. Her followers often comment on her Instagram pictures looking to place orders for the desserts in the photograph.

“I had been baking for a while when Instagram first came out,” Ferney said.

“So once I started posting pictures of the

things that I baked, people in high school started asking me to bake them things.”

Once high school prom season started, boys from Ferney’s school ordered cupcakes from her as a way to ask girls to prom.

“After [prom season] the business took off on its own,” Ferney said.

Alyx Lewis, a sophomore communication major, met Ferney when they were both 2 years old in pre-school.

“She asked me to be her best friend,” said Lewis. “I didn’t realize then that the kickbacks would be so good.”

Lewis has been Ferney’s biggest fan since she first brought in brownies to class.

“Her oatmeal cookies are my favorite,” Lewis said. “Or maybe her banana cream pie, I really can’t decide.”

Lewis said Ferney bakes for every occasion she can think of – birthdays, anniversaries and celebrations for friends and family.

Ben Pfeffer, one of Ferney’s best friends, admires the effort Ferney puts into each dessert.

“Last summer at sleep-away camp, Brenna came up on visiting day with treats for all of her friends who still worked at camp,” said Pfeffer. “She made individually wrapped gift bags filled with all sorts of baked goods for us.”

While many of Ferney’s friends were hoping for a storefront in Ferney’s future, she no longer plans to pursue that path.

“Originally opening up my own store was the dream,” Ferney said. “But after going through a year and a half of business school, I know it’s not an easy thing to do.”

For now, Ferney is happy baking on the side and just for fun.

“But if I won the lottery, I would totally turn ‘brennabun’ into a storefront,” Ferney said.

Lewis said she sees Ferney as the perfect mother, baking for all of her children’s bake sales and school activities.

“She’ll be married with kids and cooking for every occasion that requires some type of snack,” Lewis said. “And she’ll be great at it.” email: features@ubspectrum.com

Brenna Ferney, a sophomore communication major and creator of brennabun.com, shares her “not-sosecret” recipes she’s been perfecting since the age of 4.

PHOTOS COURTESY OF BRENNA FERNEY

University at Buffalo

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TAURUS (April 20-May 20) -- You're going to have to be ready for what comes long before it does, in order to respond in the best possible way.

GEMINI (May 21-June 20) -- You may be disappointing a loved one without even knowing it. You can reverse this trend by taking him or her completely by surprise.

CANCER (June 21-July 22) -- You're looking forward to one or two opportunities that may come to you in a disguised form before the day is out.

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VIRGO (Aug. 23-Sept. 22) -- You may not understand what you are feeling until you realize that the situation you've just passed through was highly unusual.

LIBRA (Sept. 23-Oct. 22) -- You're waiting for others to do their parts before you can step in and wrap things up for everyone. Patience is a virtue.

SCORPIO (Oct. 23-Nov. 21) -- An important project benefits from your being unusually insightful. You know what makes others tick better than most.

SAGITTARIUS (Nov. 22-Dec. 21) -- You'll be sharing circumstances with someone you've been trying to match lately, and today you'll have the opportunity to do so.

CAPRICORN (Dec. 22-Jan. 19) -- You'll have a lot of work to do, and only a certain short amount of time to do it. Hit the hot topics first!

AQUARIUS (Jan. 20-Feb. 18) -- The unexpected is likely to keep you on your toes all day long. After dark, someone you know well surprises you by behaving out of character.

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ARIES (March 21-April 19) -- You'll want to use your peripheral vision throughout much of the day.

What happens on the sidelines will prove most important in many ways.

Edited by Timothy E. Parker February 4, 2015 CERTAIN COCKTAIL By Gary Cooper

ACROSS ACROSS 1 Pub order 6 Certain relative 11 Conditional word 14 Severe 15 Country bordering Tibet 16 Ending for “mod” or “nod” 17 Roughhouse 19 Auction offering 20 Late comic Williams 21 Mocha resident 23 “What, me worry?” magazine 26 Kind of gas (Abbr.)

27 Celebratory events 28 Chipped away at 30 Tattoo place 31 Jeans fabric 32 “Rawhide” role for Clint 33 “This tape will selfdestruct ...” org.

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41 Summary of beliefs 42 Emitted long, loud cries 44 Mother-of-pearl sources 45 Word before “lies

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relatives 18 Under the covers 22 Chairman with a “Red Book” 23 TV, radio, magazines, etc.

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Wednesday, February 4, 2015 ubspectrum.com

12

SPORTS

Eat

to compete UB student-athletes discuss various eating habits QUENTIN HAYNES

SPORTS EDITOR

There is one thing a student-athlete shouldn’t overlook: a balanced diet.

Every student-athlete is different and so is what he or she eats. Wrapped around their aspirations for success are daily practices and conditioning. The duties of a student-athlete are daunting, but there is one factor that can get easily overlooked: a balanced diet.

Nick Mouyeos, head football athletic trainer, along with his staff, has made an effort to teach students in the football program the path to a balanced diet. Other programs make the same efforts.

Mouyeos said the staff is taking tips from Dr. Peter Horvath, a UB associate professor of exercise and nutrition science.

“Now, we’re learning some of the details of eating,” Mouyeos said of his work with Horvath. “Now, we’re teaching our student athletes when to eat, what to eat and what not to eat. We show them how to read labels and hold them more accountable for their health.”

Each athlete tends to craft his or her diet to reflect what her or she needs to succeed on the court. From track runners to football players, many of UB’s athletes are paying attention to what they pack on their plates.

Junior track and field athlete Mike Mor-

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JORDAN OSCAR, THE SPECTRUM

Christian Pino and Raheem Johnson are just two UB athletes who approach their diet specifically to get in top game shape.

gan makes sure to remain energized for most of the day. Morgan grew up eating healthy food so he understands not only the importance of eating for energy, but also for recovery from track and field.

“Growing up, my parents made a ton of healthy food, so I took that and brought it here with me to Buffalo,” Morgan said.

“I always try to get protein and carbs in all of my meals. For energy before practice, I try to grab a power bar, a banana or apple.”

Morgan said he also prepares an effective post-game meal. His meal after a meet usually consists of quinoa, or different types of grains, as well as vegetables and lean meat. Morgan said all food groups must be included in to successfully finish his eating cycle.

Junior offensive lineman John Kling’s diet varies from Morgan. As a lineman on the football team, Kling’s calorie intake is larger than Morgan’s, allowing him to maintain weight to keep opposing defenders off of the quarterback.

“I need a lot of food,” Kling said. “I try to eat close to 5,000 calories a day, but being at school, it’s kind of tough to do that.

However, I do what whatever I can to maintain, usually with getting more smaller snacks throughout the day.”

With his 6-foot-7, 324-pound frame, Kling’s daily regime involves a ton of carbs.

“Today, I had yogurt and oatmeal, a couple strips of bacon and turkey sausage,” Kling said. “Tonight, I’ll probably have some chicken breast, maybe two, with a side of broccoli. Then, I’ll have a small snack. Usually, I’ll grab some more yogurt. All of that stuff allows me to maintain good weight in and out of football season.”

The diets of freshman basketball guard Christian Pino and junior forward Raheem Johnson vary even though they play the same sport. Pino, who is 5-foot-7, has similar eating habits to Morgan, while the taller but leaner Johnson has a diet similar to Kling. Both receive diet tips from the training staff.

“We get meals after practice,” Pino said.

“Every once in a while, we’ll look in the locker room and see some bread, peanut butter and jelly, fruit – oranges and bananas, things like that – usually for us to regain some energy after.”

JORDAN GROSSMAN

SENIOR SPORTS EDITOR

Senior forward Xavier Ford – the reigning Mid-American Conference and Big 4 Player of the Week – originally didn’t want to cook.

He needed to.

Growing up in a house of predominantly men, his grandmother wouldn’t let the boys in the house leave the cooking process to her. At age 12, Ford began cooking consistently for the first time for him and his family.

“Everybody in my family knows how to cook. My grandma made all of the boys learn how to cook at a young age,” Ford said. “I learned how to cook in the sixth grade. My grandma told us eventually, we would have to learn how to make our own food.”

He developed a passion for cooking that still holds true today.

Ford, who is currently enjoying a career season, even has a chef hat at home.

Ford scored a career-high 25 points and nine rebounds in Buffalo’s 80-55 win over Kent State Friday, after registering 17 points and four steals in a 77-71 win over Western Michigan Tuesday.

Ford’s grandmother specialized in cooking soul foods such as ribs, brisket and sweet potatoes.

One of his favorite television shows is Iron Chef, a reality cooking show in which competitors are given one hour to complete five dishes based on that round’s secret ingredient.

When he was a senior in high school, Ford enrolled in a culinary arts program at Pikes Peak Community College in order to enhance his cooking skills.

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PICTURED, XAVIER FORD JORDAN OSCAR, THE SPECTRUM

The Pike Peak Culinary Arts Club opened in December of 2007. Its purpose is to provide students a fun and creative outlet for greater learning beyond the classroom.

“I would go to the culinary arts program to learn proper etiquette of hygiene and nutrition,” Ford said. “I went for six hours a day and loved every second of it.”

Ford was able to learn from Chef Heidi Block, an acclaimed chef who was the head instructor of the program when Ford was enrolled. Ford appreciates the experience and credits his skills in the kitchen partially to her.

Ford consistently cooks dinner for himself and his friends. Some of his favorite foods to cook are relatively similar to the dishes that he grew up with – soul food.

“I love to eat and cook ribs, chicken and fettuccine alfredo and a lot of soul food,” Ford said. “I just love to eat.” email: sports@ubspectrum.com

Men’s basketball (14-6, 5-3 Mid-American Conference) After defeating then MAC East leader Kent State Friday night, Buffalo will play the best team in the East and the worst team in the West this week.

The Bulls play at Ball State (7-12, 2-6 MAC) Wednesday and at Akron (15-6, 6-2 MAC) Saturday. The Bulls have not faired well on the road this season; they have lost three – all in conference – straight away from Alumni Arena. They are 6-6 on the road for the season.

Women’s basketball (11-8, 4-4 MAC) Coming off two straight wins, Buffalo will host Toledo (12-7, 5-3 MAC) and Bowling Green (9-11, 2-7 MAC) at Alumni Arena this week. The Bulls face the Rockets at 7 p.m. Wednesday before hosting the Falcons on Saturday at 2 p.m.

The Bulls have gone 3-1 in their last four games after starting MAC play 1-3.

Senior forward Kristen Sharkey has averaged 21 points over her last three games and leads the Bulls for the season with an a average of 14.1 points per game.

Women’s tennis (1-1) Buffalo fell 6-1 to El Paso Texas Saturday for its first loss of the season. Sophomore Laura Fernandez earned the Bulls’ lone point when she defeated the Miners’ Daphne Visscher 2-6, 6-4, 6-4.

The Bulls host West Virginia (1-1) on Friday at 1 p.m. It will be Buffalo’s last game until Feb. 20.

Men’s tennis (4-3) The Bulls went 2-1 this weekend, defeating Army (0-3) and Boston College (2-4)

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on Friday and Saturday before falling 4-0 to Central Florida (5-4) on Sunday. Buffalo plays at Cleveland State (0-3) Saturday at 6 p.m.

Wrestling (5-10, 0-5 MAC) The Bulls host the top-team in the MAC, Missouri (18-0, 6-0 MAC), at Alumni Arena Friday night looking for their first conference win. The meet is set for 7 p.m.

Softball Coming off their best season in program history and first season under head coach Trena Peel, the Bulls begin their season this weekend with five games in Troy, Alabama for the Troy Chick-Fil-A Invite.

Football The Bulls will announce their 2015 recruiting class on National Signing Day Wednesday. The team will host a special event at Santora’s Pizza Pub and Grill on Transit Road in Williamsville at 5:45 p.m. in which fans can meet new head coach Lance Leipold and his staff. Leipold will also discuss the upcoming class.

Men’s soccer The Bulls will hold open tryouts on Tuesday Feb. 10 from 9 a.m. to 10:30 a.m. at the North Amherst Recreation Center.

Interested athletes must be an undergraduate student, have a minimum GPA of 3.0 and show proof of a physical exam within the last six months.

There is also a mandatory meeting on Feb. 9 in Alumni Arena in the Bull Pen room from 4 to 5 p.m. Students must bring a tryout form with them. Head coach Stu Riddle said he is excited to “find a diamond in the rough.”

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Quick hits:

Swishing and dishing Xavier Ford talks about his passion for food and cooking

The 6-foot-10, 235-pound forward requires more than the daily snacks in the locker room to maintain his daily calorie intake.

“I eat a bit more than my teammates,” Johnson said. “Before practice, I like to head down to Student Union and grab a sub, usually with some chicken in it. After practice, like Pino said, we get some stuff in the locker room. I love to eat fruit. Mangos, pineapples and the fruit that comes in the fruit cups.”

Pino enjoys meals like pasta, salad and chicken and Chipotle every now and again. As for Johnson, a sub or wrap from Student Union “gets the job done,” but he, too, has a soft spot for popular Mexican chain Chipotle.

In an effort to balance classes, sports and conditioning, these four athletes have found success in getting a balanced meal necessary to thrive on the track, field or on the court.

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