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WWW.TRINITONIAN.COM • NOVEMBER 13, 2015 •
FOOD & DRINK ISSUE
Editor’s Note What do college kids love more than a night of intense studying and 8 am classes? Why only the finest food and drink there is to offer. Wake up. Drank. Wake up. Eat. Rinse and repeat. Within the folds of this special issue you’ll find yourself an abundance of tips, tricks and a bit absurd information on the mouth watering topic of food and drink. So grab yourself some Mabee cookies and a nice plastic bottle of your cheapest vodka and enjoy the read. We missed our dinners to make this so eat an extra portion for us all.
Our Staff Contributors
theTrinitonian The Food & Drink Issue 13 November 2015
Luke Wise
Editor-in-Chief
Senior Communication and Political Science double major. Tottenham Hotspur fanatic, aspiring Kanye groupie, occasional perfomance artist and destroyer of possums. Sometimes I wake up and wonder why my wardrobe doesn’t consist of more gold. Native Virginian, resident Texan and part-time owner of one devilish bunny. . STILL working on keeping my staff from killing me in my all too brief stints of sleep between completing my Capstone. Fieri I’m in the kitchen I’m a magician.
Claire Hoobler-Curtis Managing Editor
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We’ve Got Plenty Courtney Justus Take Me Out of the Food Court Aynav Leibowitz
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Why to Buy a Blender Claire Hoobler-Curtis
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Food in the Dorms Sarah Tipton
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Accurate Major Meals Dylan Wagner Meals in Class
Maddie Smith
Claire enjoys pranking people, cutting up pieces of paper, eating fake meat and watching Criminal Minds in her free time. The 2015-2016 year is Claire’s seventh year of working for a school newspaper and she isn’t sure why she hasn’t quit yet. Probably because this is where she makes all of her “friends.” At least she thinks they are friends.
Dylan Wagner A&E Writer Dylan Wagner is a Junior Communication major. He enjoys pushing buttons on the keyboard because it makes a clicking sound. He also likes working on TigerTV and the Trinitonian.
Courtney Justus Opinion Columnist Courtney Justus is a sophomore English major with minors in Creative Writing and Philosophy. She loves music, friends, theater, writing and food. She is grateful for the opportunity to write about things she loves, and hopes everyone will enjoy her insights on food and life.
Sarah Tipton A&E Writer When she’s not chained to her desk, being forced to write articles and do research, Sarah Tipton can be found living under the stairs in the Theatre lobby like the troll she is. Oh, and she is a Communication and English major sometimes.
Aynav Sports Editor Aynav is a senior communication major and proud sports editor of the Trinitonian. When she isn’t down in the newsroom, Aynav enjoys thinking of puns (particularly related to llamas) and sleeping. Lots of sleeping.
Miguel A. Webber Editor of Photography Miguel is a junior majoring in Biology. Miguel doesn’t really know what to write for his “just a short bio, I promise!”. Not that it matters. Miguel is pretty sure nobody reads these, anyway. If you really do need more information, isn’t there all you could want in his deep, dark eyes? Stare into Miguel’s eyes. Go on, give it a try. Breathe in, breathe out. Relax. Stare into Miguel’s eyes. Now do you understand?
Maddie Smith A&E Editor Graphics and design by SAMANTHA SKORY, Graphic Editor. Cover photo by MIGUEL A. WEBBER, Photo Editor.
Maddie Smith is a senior Communication and Spanish major. She only listens to early 200’s roller skate rink (backwards skate or four-corners) jams. Her spirit animal is the cow that started the Great Chicago Fire. Her celebrity crush is Good-Eats era Marc Summers, but specifically fro the Moon Pie episode. Maddie is very trusting in letting Anne Ferguson write her bio.
FOOD & DRINK ISSUE
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• NOVEMBER 13, 2015 • WWW.TRINITONIAN.COM
' WE VE GOT PLENTY
Food abundance, quality and excitment in the land of the free; an appreciation for the finer things in eating
BY COURTNEY JUSTUS
OPINION COLUMNIST
I remember this one particular conversation I had with a friend of mine on the topic of food. She lives in Buenos Aires but has visited the United States a number of times. So I was talking to her on Skype, and she told me how lucky I was to be living in the States. She declared, “Froyo every day!”, only half-joking about how exciting she found it that there is such an easy access to foods like frozen yogurt here in the United States. Sure, there’s also fast food places in Buenos Aires, but they’re not quite as widespread as they are in most major cities in the United States. But while I did enjoy the less-expensive fast food when I was visiting Buenos Aires, there were some things I missed a whole lot more: Mexican and Tex-Mex food. I’ll admit, it can be easy to forget how lucky I am to be in a city where there is so much good Mexican and Tex-Mex. It’s become so easy to access, with a Taco Taco on campus, a Chipotle five minutes from Trinity and an abundance of Tex-Mex and Mexican places on the Riverwalk and in neighborhoods near campus. I remember when the nearest Mexican restaurant was fifteen minutes by car from my
house, and both the prices and quality were pretty average. Not that it was a bad restaurant. It just didn’t compare to restaurants I’ve come to know in San Antonio, which have much better prices and higher quality food. There’s also the huge plates of food and abundant sides they’ll serve you at places like Tomatillo’s and even The River’s Edge, which has some phenomenal shrimp tacos that can easily last you for two meals instead of one. Still, I will admit that Buenos Aires has some phenomenal food overall, and it’s not too hard to find it. One thing I have learned, however, is that quality should not be so easily disregarded. Such a notion applies to all types of restaurants, from food trucks to fine dining and everything in between. I think we should take the time to explore this wonderfully diverse city and truly get to know it, from the busiest intersections to the relatively tranquil corners of a side road. Sometimes, those tiny places tucked in between two buildings can have absolutely phenomenal food. I think I first learned to appreciate those little places during my travels to the Argentine provinces of Salta and
Jujuy, where you won’t come very close to finding any sort of chain restaurant, and most of the places available to you are smaller ones that you have to look for. That process of searching is something I had to do during my middle and high school years, and I still do it today because it pays off. I can’t say that I always seek out new, tucked-away places but I try for it, whenever I can (consider them, knowing that they are there). Thinking back to that conversation I had with my friend, I think what matters most is that we acknowledge all the wonderful eating establishments we have here in San Antonio, especially Tex-Mex and Mexican places. In my travels, I have grown to appreciate many types of food. Living in San Antonio, I do miss Argentine food, and finding a place that serves authentic Argentine cuisine (nothing imitative; I can definitely tell when it’s not legit) is difficult. But wherever I am, it helps to know that I’ve got plenty of wonderful choices, and this abundance is something we should relish in for a long time to come.
Take me out to the food court BY AYNAV LEIBOWITZ
SPORTS EDITOR
The Good:
This is America, where we don’t settle with the basic hot dog anymore at our favorite sporting event. Nay, we expect bigger, better and, well… quite strange foods at our dispense. The past couple of years, arenas around the nation have stepped up to the plate — pun absolutely intended — to offer some interesting food options for the fans that apparently may need to eat their feelings away. Listed are some of the weirder, and maybe a little appetizing, foods offered around the United States.
San Antonio Spurs, AT&T Center: BBQ brisket nachos I know what you’re going to say. Of course, we start with the Spurs. Well, yeah. If they want to offer a bowl of colorful tortillas smothered in pinto beans, queso and Jack Daniels BBQ sauce, I have an obligation. And I take that obligation very seriously. Though Spurs fans don’t usually find themselves eating their feelings away (hello, five championships since 1999), why not add one other aspect of bragging rights? Arizona Diamondbacks, Chase Field: Churro dog To answer your first question, no. This does not involve a hot dog, but it is glorious.This hot dog bun shaped doughnut cradles a churro with three scoops of frozen yogurt, topped with whipped cream and drizzled with caramel and chocolate sauce. I’d choose this over a hot dog any day, Diamondbacks. Well done. Green Bay Packers, Lambeau Field: Pack ‘n Cheese First of all, macaroni and cheese is always the answer. But when you add a pun to it, it’s almost unfair. This warm bowl of macaroni and cheese, made with authentic Wisconsin cheddar, comes in three forms: one traditional, one with fresh jalapenos and cream cheese and the third with hot sauce, chicken and bleu cheese. This cheesy perfection is “packed” — yes, I did that — with flavor will surely keep you warm while watching football in 30-40 degree weather.
The Bad:
Milwaukee Brewers, Miller Park: Pulled pork parfait Just a word of advice, because we are all friends here: just because it makes an alliteration doesn’t mean it is necessarily a good idea. This parfait of meat is made up of multiple layers of mashed potatoes and pulled pork, all squished together in a clear, plastic cup of disgust. Maybe this shouldn’t be an option when your season record is 68-94, forcing your fans to stuff their faces with f… I’ll stop right there before another alliteration accumulates. Tampa Bay Rays, Tropicana Field: Four-pound fan vs. food burger Everything that is great and perfect about a burger but 5.3 times bigger. I just simply cannot condone this. This burger is made up of two pounds of beef, four slices of American cheese and half a pound of bacon. Don’t worry, it also comes with a side of fries. If this wasn’t made to distract you from watching the game, I’m not really sure what will. This $30 burger comes with quite the prize, though! If finished in 30 minutes, the brave soul is awarded a t-shirt along with two tickets to another Rays’ game… because that’s what you’ll want to assure yourself after needing to go on a meat-hiatus for a few months to cope. Cleveland Cavaliers, Quicken Loans Arena: The 216 The 216. It is mysterious for a reason. This sourdough sandwich is stuffed with Hungarian sausage, pork shoulder, red pepper relish and cinnamon-dusted tots douced in barbecue sauce and beer-cheese fondue. Not only does the combination look like it promises an uncomfortable rest of the game, but I wonder if basketball man Lebron James could dominate this beast. Forget Michael Jordan for a second. Here’s a new hypothetical: Lebron James vs. the 216, who would win one-on-one?
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FOOD & DRINK ISSUE
Why to buy a blender BY CLAIRE HOOBLER-CURTIS
MANAGING EDITOR
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A comprehensive list of all the wonderful qualities that should influence you to buy a blender. Do it. Buy one. Now.
ith a hectic college schedule many of us do not have time to eat healthy, easy meals or have the desire to go to Mabee. Thankfully in the glorious year of 2015 we have many other options. One of the best options to eating nutritious, yummy, quick meals are blenders. What you exclaim, aren’t blenders only for smoothies? No they aren’t! They are incredibly versatile machines that can be used for a variety of things. I’m here to explain some of those things and give you awesome reasons to buy one. 1. You can make food Many people don’t know this, but you can make lots of different types of food in blenders. From sauces to dips to soups such as guacamole to tomato soup, there are countless options for food to make in your blender. Plus as a bonus if you blend your soup long enough you will get delicious hot soup. Googling recipes tends to yield the best results. 2. You can make drinks The obvious one. Juices with fruits and vegetables can be whipped up in a jiffy. Smoothies with yogurt and other yummy things are simple and healthy. There is also the option to blend a quick margarita with either your favorite tequila or a virgin version. You can also Google for recipes or test and try your own recipes as you go! 3. Easy to use and clean Compared to many other alternatives a blender is easy to use and clean. Hot plates can be a pain to clean and messy to use. Waffle makers are even worse, from personal experience I can say that while they are very rewarding, cleaning all the nooks is a nightmare. With blenders some normal dish soap and a sink will do the job. Rinse out your blender after
use and then let it soak in soapy water. After letting it sit for a while, rinse it out again and your blender will be sparkling. 4. Not too expensive While some blenders can cost you hundreds of dollars there are many cheaper alternatives that will more than meet your needs. Oster sells blenders that run around $20 that are long lasting and strong enough to blend ice without killing the blade. If you’re looking for something small Magic Bullet sells a blender designed for one that also has no problem crushing the harder stuff like ice and frozen foods. 5. Will use after college A blender is a usefully kitchen gadget, not something that will loose its value to you after college. Most households these days keep a blender on hand and get lots of use out of it. From my own experience, I can confidently say that I use my blender at least once a day to prepare various foods and drinks. Now that you have all these great reasons to buy a blender go forth with your parents’ debit card and buy a new lifelong friend (your blender).
Good luck with classes and upcoming
finals. you are Almost done.
FOOD & DRINK ISSUE
• NOVEMBER 13, 2015 • WWW.TRINITONIAN.COM
Food in the Dorms BY SARAH TIPTON
A&E WRITER It’s hard to sustain yourself on the food Trinity has to offer. Not because it’s bad, but rather due to the fact that you get sick of eating the same meals every gosh darn week. Yet it’s hard for us to make our own meals for reasons besides laziness. Our fridges in the dorms are so small that you can barely fit your Brita water filter inside it, let alone fresh meat, fruit or veggies. So what is a poor college student to do for food? I may have a few suggestions. Bon appétit! Ice Cream. Lots of Ice Cream Calories don’t count when you’re in college, right? I think every student should fill their freezer with a gallon of their ice cream of choice. Your parents may cry that it’s not healthy, but it has everything you need! Calcium, fat, protein and other good things for your body are mixed in with just a tad of sugar and maybe some cookie bits. Plus, the empty tub gives you something to cry into when finals come around in a few weeks! Fruit Cups Go to the grocery store right now and get your favorite fruit that is swimming in its own overly saccharine juices. Not only will you be able to get your sugar fix for the day, but there is also some good fiber and vitamins in the fruit tidbits. My favorite is pineapple because it is often so discolored that you start to wonder if it ever came from a real pineapple in the first place. Pesto Your doctor probably tells you that you need to eat more greens all the time. And it’s true. Most Americans do not have enough green foods in their diets. You can combat this epidemic by have a large tub of pesto perpetually in your fridge. Just eat it by the spoonful with nothing to add to it. It’s truly best on its own. You’ll get over the weird texture and strong taste over time. Cardboard The go-to insult for food is saying that it tastes like cardboard. But have you eaten any cardboard lately? It’s actually quite delicious and nutritious! Don’t believe me? It has much needed roughage and fiber that your digestive track desperately needs. No longer will you have to worry about your next bowel movement, because cardboard will have you covered. I would suggest starting out with thin cardboard, like the kind surrounding a frozen meal. Then you can work your way up to Postal Service grade cardboard and that, my friends, is the thickest and sweetest kind of all.
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FOOD & DRINK ISSUE
accurate major meals* *IF THEY WERE FILMED ON THE FOOD NETWORK
We all know that the different departmental majors are a bit competitive with each other. STEM versus the humanities, engineering versus the computer science, math versus philosophy; if they were people majors would beat the crap out of one another.
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But what if they were more tha rivals? What if each department competed in a school-wide competition in the style of Top Chef or Hell’s Kitchen, with a series of major-themed challenges and meals? Isn’t that the question everyone’s asking? Let’s see the results.
the majors: Engineering Challenge: Melting Mechanics This challenge takes place in a freezer. Competitors have access to a creme brulee torch, a canister of liquid nitrogen and unlimited popsicles. They must melt, refreeze and shape the strongest structure possible — whichever structure withstands the judges’ teeth the longest wins!
Computer Science Challenge: Overclock the Omelet The competitors can use any methods they desire to carefully control the temperature of their desktop tower in this high-stakes competition. The goal is to make a delicious omelet by frying ingredients on top of the computer. Better cut out the heat sink or boot up Crysis, folks!
Communication Challenge: The Bullfritter The competitors are given a selection of unidentifiable fritters, already cooked, and must write a 300-word description of the fritter trying to convince the judges of its taste, quality and aesthetic superiority. The fritter with the most votes wins.
Theater Challenge: Department Chairs The competitors must show their artistic commitment by performing the roles of furniture for the judges. Those posing as tables should wear some heavy clothing--those plates are going to be hot!
STEAKS,WHISKY, ETC.
Math and Philosophy
COME TASTE THE “ETC.” SIDE OF JOSEPHINE ST. FOR YOURSELF.
IN THE NEIGHBORHOOD – NEXT TO THE PEARL
JOSEPHINESTREET.COM
FREE RIDES* T O SPURS HOME G AMES! *FREE FOR PATR ONS
Challenge: A is to B as X is to Y, God, Y?! This challenge is a simple one: competitors are split into their respective departments and release their pentup intellectual aggression in a civilized way: by hurling the remains of the other departments’ food at each other... The math department receives apples as additional ammunition, the philosophy department receives oranges. Feud fight! I’ll leave it up to you to decide who would be the winner and why anyone would ever do this, but rest assured the good people at the Food Network are already probably working on a pilot. May the Majoy Battle Food-o-Rama begin!
FOOD & DRINK ISSUE
Meals in
Class BY MADDIE SMITH
A&E EDITOR Most of my free time is spent sitting in bed, feeling anxious and doing absolutely nothing to improve my life. It’s not easy, but it’s the life I’ve chosen for myself. Unfortunately, it leaves very few hours in the day to perform the human function of eating. I haven’t had breakfast in months, and lunch and dinner have turned into a series of snacks I eat while hunched over my laptop scrambling to finish an assignment. Therefore, I’ve decided to turn to class time to fulfill my daily dietary needs. Here are some great DIY dishes that you can prepare in class:
H A P P Y
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b i r t h d a y
Breakfast:
Lunch:
Dinner:
A Ziploc bag of cereal: You’ll need to bring a box of your favorite cereal to class along with a Ziploc bag and a funnel. When everybody else is busy taking notes, simply take your funnel, place the thin side into the bag and pour the cereal into the funnel. Voila! A feast in a bag! A Poptart: A simple, flavorful snack that has been a breakfast tradition in US households since the beginning of time. All you’ll need to bring to class is a Poptart (of course), a paper towel and a toaster. Be sure to sit next to an electrical plug and don’t go too near any bodies of water! Eggs Benedict: Nothing says “on-the-go” better than an English muffin topped with Canadian bacon, poached eggs and hollandaise sauce. Just wake up one hour before you normally would to get to your classroom and begin setting up your kitchenette.
A peanut butter and jelly sandwich: Classic and tasty. You’ll need two pieces of bread, your favorite flavor of jelly, freshly plucked peanuts and a hammer. After class has started, start mashing the peanuts to bits on your desk (maybe you can place down a copy of “The Trinitonian” first) and you’ll find yourself eating delicious, class-made peanut butter. Soup: Portable and savory liquid that keeps you happy and healthy. To keep it warm in class, make a small bonfire on your desk and store the soup in a tin can, which is suspended above the fire by a string attached to the ceiling. Foie Gras: When you go to a private liberal arts school, you need to show off your wealth. There’s no better way to do this than consuming duck liver in class. Bring crackers for you friends to share!
Taco Taco: Dress as a giant taco and eat a smaller taco. It’s called the Taco Taco. Tapas: These are something that are technically appetizers, but smaller and more expensive and the whole meal. A great idea for struggling college students looking to make a pal in class. Medicine: We could probably all use a little medicine. From antidepressants to Flintstones gummies, everyone should be on something. Why not make it dinner? Just be sure to check the dosage or class might get a little too fun.
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