The Galette

The Galette Iowa City West High School May 31, 2012

Bountiful Brunch

Edible Diversity Take your tastebuds on a tour and explore traditional foods from around the world p. 7

Q&A with Zach Hingtgen: we talk food, favorites and stir fry pg. 5

Breakfastlunch favorites pg. 10

Home Harvest

Fresh food from your backyard pg. 11

PAGE DESIGN BY//HANNAH MUELLERLEILE COVER PHOTO AND PAGE DESIGN BY//HANNAH MUELLERLEILE

5

3 6 Opinion and Editorial

4 Sweet & Salty

7 Tasty Traditions

5 Rising Chef

10 Sunday Favorites

Snacks to satisfy your salty and sweet tooth.

From fish and chips to stir fry, we talk food with Zach Hingtgen.

02 TOC

Cover story. Sampling student’s traditional dishes.

Eggs, coffee, and flaky cinnamon rolls make a beautiful brunch.

11

WHAT’S INSIDE

3 Farmers’ Market The Farmer’s Market is back and better than ever.

8

11 Backyard Bounty

Table of Contents

4

THE EDITORS:

Learn how to start a plot and grow your own food.

12 Drink Destiny Back page. Which summer drink are you?

FIONA ARMSTRONG-PAVLIK

HANNAH MUELLERLEILE

Farmers’ Market

BY FIONA ARMSTRONG-PAVLIK fiona.armstrongpavlik@gmail.com

PHOTOS & PAGE DESIGN BY//FIONA ARMSTRONG-PAVLIK

One tomato, two tomato, three tomato, four; stop by a farmers’ market for produce, and you just might leave with even more.

I

t’s back and better than ever; in its 40th year, the Iowa City Farmers’ Market is ready for yet another season. The spots have been reserved, and the vendors have been decided upon.

The first Iowa City Farmers’ Market of the season was on May 1, but vendors have already been planning for months.

On its first day open, people of all ages packed the parking garage.

Produce, snacks, and homemade goods are found at every stand. At the Iowa City Farmers’ Market, there is something for everyone, from leather gloves to leaf lettuce.

Again this year, there are vendors spilling out onto Washington Street, typically selling delicious-smelling, ready-to-eat snack foods.

Hannah Neel ’12 and her family run Neel House Bakery at the farmers’ market. For them, like many other vendors, the season starts well in advance of the first market. Neel and her family pick the recipes they wish to use

ahead of time, and use seasonal fruits in their confections. Plus, with special treats for different holidays, their menu is full of variety.

Above all, Neel says her favorite part about the Iowa City Farmers’ Market is the people. Helping run her family’s stand allows her to meet all kinds of people she would not normally get a chance to talk to.

“It’s neat to see all the people at [the] Farmers’ Market, and being able to interact with customers face-to-face gives the business a personal touch.

It’s great to see customers and vendors from previous years and catch up with how they have been doing and what’s going on in their lives,” Neel said.

With the market open from 7:30 a.m. until noon each Saturday and 5 p.m. to 7 p.m. on Wednesdays, there is plenty of time for everyone to have a chance to stop by.

And with the ever-changing goods for sale, the Farmers’ Market only gets more variety as the season goes on.

TOP: Beautiful produce like these tomatoes can be found around every corner at the Farmers’ Market. ABOVE RIGHT: Exquisite pasteries like these from the Neel House Bakery are sure to tickle your fancy. BELOW RIGHT: Interested in starting your own herb garden? No problem. Plants like parsely, cilantro, rosemary, and thyme are available for purchase at the Iowa City Farmers’ Market.

Where to Go: check out these spots in the Iowa City area to pick up produce and other goods.

Iowa City: Chauncey Coralville: Parking Swan Ramp & Park, lot of the Coralville 410 E. Washington Aquatic Center.

Street.Saturdays from Monday & Thursday 7:30 a.m to 12:00 p.m. from 5:00 to 7:00 p.m. & Wednesdays from May-October.

5:00 to 7:00 p.m. MayOctober.

North Liberty: North Liberty Recreation Center, 520 W. Cherry Street. Sundays from 11:00 a.m. to 2 p.m., weather permitting.

May-October.

03 NEWS

PHOTOS BY// FIONA ARMSTRONG-PAVLIK

Kettle Corn

E

LLERLEILE AH MUE ANN //H Y NB SIG DE

Tempted? Check out wsspaper.com for the recipe.

04 FEATURE

S S

weet & alty

PA G

Idle Hand Bars

These layered bars are called Idle Hand Bars for a reason. As the saying goes, idle hands are the Devil’s tools and these bars are sinfully good: a layer of peanut butter sandwiched between crunchy-salty chocolate and fudge. Your idle hands will undoubtedly keep reaching for more of these chocolatey, crunchy, sweet-yet-salty desserts once you’ve had just one!

Caramelized Bacon

There are good things in this world and then there are really good things in this world. This recipe falls into the latter. Two delicious things, caramel and bacon, are combined to create a salty, chewy, caramelized snack (or meal) that will make you think, “Why didn’t I ever think of this?”

You need: 2-3 strips of thick-cut bacon and ¼-½ cup of brown sugar. Preheat oven to 350 degrees. Place brown sugar onto a plate. Take bacon and dip it into the sugar, lightly pressing sugar onto it. Lay bacon on WRITTEN BY//H ANN cookie sheet and cook in oven for about 15 minutes, flipAH MU ping halfway through, or until the caramel is brown and EL LE bubbling and the bacon is cooked through.

RL EI Check often because the sugar can burn! Remove bacon from cookie sheet and bask in its caramelized, chewy deliciousness.

LE

Don’t settle for the stale pre-popped corn you can buy at the supermarket.

Instead, make a batch of this salted, sweet-crunchy kettle corn that will remind you of those late Both s alty and summer days at the State Fair.

You need: sweet, these snacks ½ cup of popcorn kernels, will tickle your tastebuds.

2 tablespoons of vegetable oil, Grab a h andful o f kettle 3/4 cup of white or brown corn o r a couple o f carasugar and salt to taste mels. Either way, your Heat vegetable oil in a large sweet ( and s alty) pot over medium heat. Once teeth will b e hot, stir in popcorn and sugar. satisfied.

Shake vigorously. Keep shaking until popcorn pops every 2-4 seconds.

Take off heat, salt to taste and pour popcorn into bowl and enjoy!

Sea Salt Caramels

These caramels are melt-in-your-mouth buttery and the salt gives them an edge that will keep you reaching for just one more. Surprisingly easy and quick to make, these candies are a perfect gift, snack, or treat for a rainy day.

Sound yummy? Check out wsspaper.com for the recipe.

Q&A While most kids prefer burritos to bamboo shoots, Zach Hingtgen, a sophormore here at West, varies from the norm by cooking his own meals. We sat down with him to talk favorite foods, Food Network stars and stir fry.

PHOTOS BY// HANNAH MUELLERLEILE

Rising Chef

BY HANNAH MUELLERLEILE hmuellerleile@wsspaper.com

The Galette: Do you prefer to bake or cook? Why? Zach Hingten: I prefer cooking most of the time.

It’s just more diverse and gives you more options, such as Asian food or Mediterranean. It’s just a more mixed bag, if you know what I mean.

TG: When did you first start cooking? Why? ZH: Hard to say. Probably in junior high sometime.

But I didn’t really start to get into it until after eighth grade. My sister and I used to take turns cooking dinner on Saturday nights, and then I just started to take interest in it and began to start cooking more and more often. Now I make dinner two or three times a week if I have the time. And especially now that my sister is at college, I’m sort of the primary cooker after my mum.

TG: What was the first thing you made?

ZH: The first thing I made was definitely spaghetti, not counting Easy Mac, because it really doesn’t count.

TG: What do you usually make? Why? ZH: Usually, if I were to pick something, I make stir fry with some kind of homemade sauce, just because it’s relatively simple and quick, but it still tastes great.

TG: What your earliest cooking-related memory?

ZH: Oh, dear. Probably making fish and chips with my grandma when I was young. At least that’s the most fond one. Just cooking with her or my mum compose most of my early cooking memories, I suppose.

TG: What do you like about cooking?

ZH: I like cooking obviously because of the end result, but also the process of getting there is really fun.

And it smells really good (most of the time). But on top of that it also sort of gives a feeling of independence, I guess. Or self sufficiency, [like] being able to provide for yourself and not relying on someone else to always cook for you.

TG: What’s your favorite part of it?

ZH: My favorite part, as I said above, is the end result, and just seeing the final product. And eating it, of course!

TG: Favorite chef or baker? Favorite cooking show?

ZH: Oh dear. I suppose if I had to pick a favourite famous chef, I’d have to say Wolfgang Puck. He just makes some pretty cool dishes. And my favourite show, I’d have to say, is Top Chef. [It’s] pretty fun to watch.

TG: What’s your favorite thing to make?

ZH: Favorite thing to make, although it is very simple, is still stir fry. I just absolutely love the stuff. Especially our way, if I may say so.

Recipe: For the stir fry, you just add the following things to a Wok pan.

-A little bit of vegetable oil to keep things from sticking -Then you cook the meat in the oil (chicken, beef, pork, shrimp) until its almost done, then add vegetables.

-The vegetables and other things I generally add are bamboo shoots, water chestnuts, green onions, green pepper, broccoli (sometimes), carrot.

-Then, once all of this is cooked until done, you add the sauce that you’ve already made and stir it up until the stir fry covered.

-Serve over rice and voila!

ABOVE & BELOW: At home in his kitchen, Zach Hingten preps his stir fry as he shares cooking tips.

Zach’s Stir Fry

Ingredients: - 2 tablespoons dry sherry - 1½ tablespoons minced peeled ginger - 2 garlic cloves, minced - ½ teaspoon dry crushed red pepper - ½ cup low sodium chicken broth - 2 teaspoons cornstarch - 1½ tablespoons soy sauce - 1 tablespoon asian chili-garlic sauce - 1 teaspoon sugar - Meat and vegetables of your choice PAGE DESIGN BY//FIONA ARMSTRONG-PAVLIK .

05 PROFILE

Legalize Hemp With teen marijuana use on the rise and pressure to legalize the infamous drug, the news has been saturated with pros and cons on the topic.

However, its harmless cousin is being denied its own chance at legality. The Galette takes a stand for the legalization for the growth of hemp, for both the economy and the rights of citizens.

First of all, hemp and marijuana are not the same thing. Hemp does not have chemicals that could get a person high, and it is not a danger to society. It is a class-one substance even though it has no drug-like properties. Hemp is federally illegal, but a handful of states have made it legal to grow hemp with a license.

Hemp is legal in many other countries, including most of Europe. Americans end up paying for it to be imported instead of growing it themselves.

Hemp also has ecological benefits. It is much easier on soil than cotton. Almost the entire world is a suitable climate zone for hemp (including most of the United States). It can be grown in areas with generally unfavorable farming condi-

tions because hemp requires little water and no pesticides or herbicides. In fact, it can be grown with other crops to act as a natural herbicide, putting down deep roots so weeds cannot grow.

Hemp protein is also edible, and it is easier for people to digest than soy protein is. It can be used for fuel and bio-plastics. The market for hemp is growing, but legalizing its growth in the United States could make it grow more. If it was legal to grow, it would keep jobs in the United States instead of in other countries.

Pretty much the entire plant can be used, which makes it even more eco-friendly. Hemp can be food for humans or animals; in many countries, it is used in bird food or animal fodder, but the seeds are nutritious and safe for human consumption as well. Why would chemical-free food be a bad thing?

Currently, the government treats marijuana and hemp the same way. This only contributes more to the confusion surrounding hemp. If tobacco and alcohol production is legal in the United States, it makes no sense for a harmless plant like hemp to be forbidden.

As long as individuals are informed about hemp, there is no reason for it to be illegal.

Should the harvesting and growing of hemp be federally legalized in the United States?

3-0 The Galette editorial board voted for the legalization of hemp.

The Galette Editorial Board Hannah Muellerleile, Fiona Armstrong-Pavlik, Lilly Reitz

Phony Food

BY HANNAH MUELLERLEILE

hmuellerleile@gmail.com Glossy sauces spilling over perfectly cooked meat on the front page of a food magazine; a bowl of cherries, glistening and plump in an advertisement; a perfectly golden brown turkey, slices steaming and juicy in a commercial: picture perfect food. Tantalizing to look at, but unattainable to recreate for the average cook. Food has been transformed into an object to look at, but never have. It has become the edible equivalent of an airbrushed model from a Playboy centerfold. But food isn’t just an object to look at and admire. It is an integral and important part of our culture.

And with the rising dependency on Happy Meals and McNuggets for sustenance, it’s no surprise that food is losing its important to most people’s lives.

Think about it. When’s the last time you cooked a meal with your family, sat down and ate together? You probably can’t even remember. Food 06 OPINION

has become a side note, a duty we have to trudge through! What happened to taking time out of the day to actually enjoy a meal? “Grab a power bar and just eat your breakfast in the car, honey! We’re going to be late!” has replaced sitting down and concentrating on a meal, savoring each bite.

Nowadays, food has been relegated to the status of artificial concoctions (have you ever seen how they make chicken nuggets? I shudder at the thought) served to us in a styrofoam box: pre-portioned, devoid of any thought.

However, in the face of the thoughtless food, there’s hope. Slow Food movements across the U.S. and the globe advocate for care and thought put into food once again. And this is good. Food is quite literally vital to us and we should care what we put into our bodies. We only have one body; let’s take the best care of it. And this includes not sourcing every meal from a drive-thru window.

Forget the shiny cellophane packages of the oh-soconvenient packaged food. Instead, take a Saturday morning for yourself and go downtown to the Farmers’ Market and look at the fresh, vibrant vegetables picked that day. Maybe grab a head of lettuce, a couple

of tomatoes, a loaf of freshly baked bread. Take the time and learn how to make a fresh summer dinner.

A salad, maybe some grilled vegetables and chicken.

Your taste buds and your body will thank you.

ART BY// FIONA ARMSTRONG-PAVLIK

PAGE DESIGN BY//HANNAH MUELLERLEILE

Edible Diversity Food is part of culture.

What we eat and how we eat it helps define

who we are.

So come travel the world and taste the traditional foods that help define the cultures of students here at West.

BY HANNAH MUELLERLEILE AND FIONA ARMSTRONG-PAVLIK

PAGE DESIGN BY//HANNAH MUELLERLEILE

PHOTOS BY// HANNAH MUELLERLEILE AND FIONA ARMSTRONG-PAVLIK

CLOCKWISE FROM TOP LEFT: Iranian couscous with currants; Kasra Zarei ’13 keeps his Iranian roots; Loretta Parada ’13’s maintains her Mexican heritage through food; Sofia Mendoza ’14’s Chilean, Italian and Argentinian family leads to an array of foods at home; panqueques con manjar, a Chilean dessert; For Eleni Katz ’14, religion, tradition and food go hand in hand; Eleni’s latkes are made in celebration of Hanukkah.

Food itself is not a foreign idea to any of us. We all eat it, of course. But most of us are familiar with only a few types of cuisine.

A few of West’s diverse student body talk about how food helps them stay connected with their culture.

GRAPHIC FROM//WIKIMEDIA COMMONS

“ ” [Traditional food is] something that made us feel like we were still at home.

-Sofia Mendoza’14

Kasra Zarei//Persian

Like many varieties of Middle Eastern food, Persian cuisine incorporates lots of spices. It has balance; no dish is all about meat or just about vegetables. Chicken, lamb, and beef are popular protein choices, especially for kebabs. Salads, like those with cucumbers and tomatoes, round out the meal. Tabouli is also a popular dish.

Food is an important part of Persian culture. There is not a lot of Iranian food available in the Iowa City area, so Zarei’s family often cooks together. For Zarei, it helps his family “[keep] holding [their] ties” to Iran.

What you need for spiced couscous: -couscous -dried fruit of your choice -turmeric -cumin Add the dried fruit to the uncooked couscous.

Cook as directed on couscous packaging. Season with turmeric and cumin. Add as much or as little as you like.

Loretta Parada//Mexican

Loretta Parada ’13’s family is from Mexico. While they eat more common Mexican foods such as enchiladas and tamales, Parada’s family also enjoys more unknown dishes, such as barbacoa, or cooked cow head, and tripas–small intestines from cows or other livestock.

For sweets, one cannot go wrong with choices like flan, a caramelized custard; horchata, a beverage made from sweetened almond and rice; and decadent tres leches cake.

Like Zarei, Parada also feels a strong cultural connection to food. “In my family, food brings us closer together. We all help prepare the food, which helps pass down cooking traditions,” Parada says.

What you need for flan: -8 ramekins or a large bowl -1 cup sugar -3 eggs -14 oz. sweetened condensed milk -12 oz. evaporated milk -1 tbsp. vanilla extract, -a pinch of cinnamon (optional)

Preheat oven to 350 degrees.In a medium saucepan, melt the sugar. Add cinnamon if you wish. Pour this into the bottoms of the ramekins or large bowl.

Beat the eggs, sweetened condensed milk, evaporated milk, and vanilla. Pour this onto the sugar mixture in the ramekins or large bowl. Bake for 60 minutes.

When cool, slide a knife around the edges of the ramekins or large bowl. Carefully invert onto a plate and enjoy.

Eleni Katz//Jewish

Though most of the Jewish food Eleni Katz ’14 eats is just for holidays and special occasions, food is still important to her family. “Every food has a story behind it or how it relates to the religion,” Katz says.

“Since [traditional food] is usually for holidays, our whole family gets together and cooks and we have a big meal and sit around a huge table. The conversations and the food we have... It’s just really nice.”

Eleni’s Latkes: “Latkes [are] sort of like the [Jewish] version of hashbrowns,” Katz said. To make, shred two or three medium sized potatoes and shred one medium-small onion and mix. Mix in two to three tablespoons of flour, one egg, lightly beaten, and salt and pepper to taste. Fry them in olive or vegetable oil in a skillet over medium heat. Don’t forget to flip them when one side is golden brown and crunchy.

“You can eat them with applesauce or sour cream for more of a salty and sweet or a salty and creamy combination. They’re good!” said Katz.

Sofia Mendoza//Chilean

Sofia Mendoza ’14 is from Santiago, Chile. Her mother is from Argentina, and her grandmother was an Italian immigrant during World War II. Her paternal grandparents are Chilean but spent many years in Germany. Needless to say, Mendoza’s cultural background is full of variety.

This cultural variety translates directly to the food she eats. “[We eat] a lot of pasta, due to the Italian influence, so on Christmas, we make gnocchi. They take four hours to make!”

But her Chilean heritage also shines through. “I also make empanadas with meat, egg and olives,” Mendoza said.

“They take three hours to make, but they’re a lot of

fun and taste good! They’re good [for] family bonding.”

To Mendoza, this mix of cultures and traditional and modern is nothing new, “We often mix [everything] in our dishes,” she said.

“I never eat American food. My mom never cooks ‘regular’ food. I never really think of [the food I eat] as traditional,” Mendoza said. As a result, Mendoza often has to ask her mom to explain the food she eats to her friends. “For everyone else, [the food I eat] is really different!”

Satisfy your sweet tooth with this traditional South American dessert of little pancakes filled with dulce de leche, or as it is called in Chile, manjar.

“I love, love, love manjar, which is like a caramel, but sweeter. It is so good. It’s the chocolate of Chile,” Mendoza said.

Panqueques con manjar make about 12 filled pancakes.What you need: -1 cup sifted flour -1 level teaspoon baking powder -3 eggs -1 cup of milk -1 tablespoon melted butter -1 tablespoon of sugar -1/8 teaspoon of salt Manjar (dulce de leche) to fill pancakes To make manjar: pour one or two cans of sweetened condensed milk into a large glass bowl. Microwave milk on high in 1 minute increments. After a minute, take bowl out and stir condensed milk with a spatula.

In the beginning, the milk will foam up violently.

Watch to make sure it doesn’t overflow. Repeat the heat-then-stir until the milk turns the color of butterscotch and has the texture of Nutella.

To make pancakes: Sift flour, salt, sugar, and baking powder in a bowl. In a medium bowl, whisk eggs and milk. Sift and whisk in flour mixture gradually so that no lumps will form. Add melted butter. To make pancakes, lightly butter a hot skillet. Pour ¼ cup amounts of batter onto a hot skillet and spread the batter out with the back of a spoon into a thin pancake. Cook on medium-low to medium heat until golden brown, flip and brown the other side. Then, fill pancakes with a generous layer of manjar. Roll pancakes around filling. Serve warm or cold and enjoy!

Bountiful, Beautiful

Brunch

BY FIONA ARMSTRONG-PAVLIK RECIPES BY HANNAH MUELLERLEIE PAGE DESIGN BY//FIONA ARMSTRONG-PAVLIK

Everyone’s favorite not-quite-a-meal: brunch.

A meal for when one wakes up too late to eat breakfast, but not late enough to go straight to lunch. Regardless of when you eat these dishes, they will certainly satisfy.

PHOTOS BY// HANNAH MUELLERLEILE

Egg-in-the-Hole A dynamic duo. A perfectly cooked egg with golden-brown, buttery toast: not only is it delicious, but it multitasks too.

What you need: - A couple slices of bread (white, wheat, or really, anything you want) - Salted butter (softened) or margarine - Eggs - Salt & pepper 1. Take a round cookie/biscuit cutter, rim of a glass, or even a knife, and cut a hole in the middle of your slice of bread. Take out the cut-out bread round.

2. Spread butter/margarine onto both sides of the bread and the cut-out bread round and salt and pepper.

3. Place bread and bread round into a

Heavenly Cinnamon Rolls The best way to end any meal is with something sweet, and brunch is no exception. If the richness of the eggin-the-hole wasn’t enough for you, the

The Perfect Cup of Coffee Start your day off with a little pep. A hearty mug of coffee gets even better when Frenchpressed.

What you need: - One French press - The best medium roast coffee beans you can find - Coffee bean grinder - Boiling water

10 FEATURE

1. Grind beans (1/2 cup beans = 4 cups of coffee, multiply to get however much you would like).

2. Boil water.

3. Put ground beans into French press.

4. Pour hot water in slowly.

5. Use a spoon to stir coffee bean/water mixture a couple of times.

6. Set a timer and leave it alone for five minutes. No more, no less.

7. After the time is up, depress the French press plunger slowly and pour yourself a perfect cup of coffee. Mmmhm.

nonstick (if not nonstick, put a little butter into pan to melt) over medium heat.

4. Let bread sit without touching it for a minute, or however long it takes for the one side of the bread to become a dark golden brown (be careful, the bread round toasts faster!) and then flip it over.

5. With the toasty side of the bread facing up, crack an egg into the hole into the middle (if it’s a larger egg, the white tends to spill over).

6. Cook over medium-lowish heat until the egg white looks set from the top. If you like your yolks really runny, take off heat now and eat! If you like a firmer yolk, flip the bread over again so the yolk is now facedown. Cook for 45 seconds to a minute, or until the egg is spongy, but not rubbery.

7) Plate up your egg-in-the-hole and enjoy!

Don’t forget to put the crispy bread round on top (It’s the best part!). ooey-gooey-goodness of these cinnamon rolls is sure to hit the spot.

Craving the full reci- WWW.WSSPAPER.COM Log on for exclusive pe? Check out web coverage. wsspaper.com.

Grow Your Own Food

BY HANNAH MUELLERLEILE hmuellerleile@gmail.com

How can you not love the thought of endless fresh produce at your fingertips, especially at the fraction of the cost? Not to mention the health benefits of organic harvested20-feet-away local! What’s stopping you? Let’s get started.

Pick the land:

Where to get seeds:

Pick a plot of land, but don’t overestimate the size.

To start, aim small. Start with maybe a 4 by 6 foot plot.You can always make it larger next year!

“Start out small, and see how it goes” said Kate Anstreicher ’14, a member of Slow Foods Club.

Also, don’t forget to enrich the soil with compost or manure (Don’t say “ew!” too quickly. Manure is magic for soil). You can pick up a couple of bags at a local gardening store to mix into your soil.

“

I ADORE HARVESTING THINGS. IT’S SUPER SATISFYING

This may seem obvious, but plant things you will actually eat. Never eat eggplant? Don’t plant it. Don’t be enticed by the seeds’ pretty packaging!

“Iowa has a great climate for tomatoes; they like it dry and hot. It’s too late this season for cold-weather veggies, but you can definitely still plant cucumbers, bush or pole beans, squash, eggplant and zucchini,” Anstreicher says.

It is best to choose three or four kinds of plants you want to plant and stick with those.

When buying seeds, pay attention to how long it takes to germinate and often seeds say where they grow best. If a seed grows only in tropical climates, they may not be the best choice.

“

What to plant:

Seeds from Target or Walmart are convenient, but there is often little variety in their seed selection.

For uncommon seeds, places like Pleasant Valley in Iowa City or websites like Johnny’s Selected Seeds and Territorial Seed Company stock a huge variety.

When buying seeds, pay attention to how long it takes for them to germinate and where they grow best. If a seed grows only in tropical climates, they may not be the best choice.

Planting: Read the back of the seed packet!

Each seed often has slightly different planting specifications to get the most seed germination. Pay attention to what the information says and follow it as closely possible.

How to Maintain a Garden:

After you plant, it’s time to wait until the fruits of your labor are ready to harvest. But don’t think you are duty-free.

Maintain your garden by pulling weeds and watering when it hasn’t rained for two or three days. With patience and lots of love, your garden will produce delicious vegetables (or fruits) for you to consume.

So go out and garden already!

PAGE DESIGN BY//FIONA ARMSTRONG-PAVLIK

Need Some Inspiration? Look Behind West’s Band Wing!

Slow Food clubmember Kate Anstreicher talks about the garden’s successes and how it got its start.

PHOTOS BY//HANNAH MUELLERLEILE

What do you grow?

“We started lots of stuff in the greenhouses, but the first seedlings we put in were onions, all sorts of lettuce, kale, garlic and thyme. We also planted beet, spinach, arugula, radish and pea seeds around the same time.”

Is gardening hard?

“I wouldn’t call it hard, necessarily, but it does take time, commitment and a bit of sweat. Especially if

TOP: Kale flourishes in West High Slow Food Club’s garden. ABOVE RIGHT: Pea plants thrive under the Slow Food Club’s care. you have an organic garden, there is a lot of time spent weeding and watering. It is very much worth the work, however; there is nothing like homegrown, fresh produce!”

Can anyone grow their own food? Absolutely!

“Windowsills of apartments, potted tomato plants or full-out farms all work and, most likely result in good food.”

COMPILED BY// HANNAH MUELLERLEILE 11 HOW-TO

What Summer Drink Are You?

Which color do you prefer?

Start here

Green

BY FIONA ARMSTRONG-PAVLIK

Pink

fiona.armstrongpavlik@gmail.com

Summer and high temperatures are just around the corner. But don’t sweat it; we have just the solution to warm-weather problems. Try one of these delicious chilled drinks, and your troubles will melt away faster than the ice does.

What is your idea of the perfect vacation?

A luxury beach resort

An urban escape to a city

Going to a party

Which subject do you prefer?

Spending an evening with friends English

Math

Never

How frequently do you quote Mean Girls?

Do you ever enjoy homework?

Constantly

Raspberry Lemonade:

You’re exciting and fun.You are a compassionate person, and you are very good with people.You are admired by many, and everyone wants to be you.

You are the perfect blend of sweet and sassy.You know what you want from life, and you are not afraid to go get it.

PHOTOS BY// FIONA ARMSTRONG-PAVLIK

How many sweaters do you own?

More than 5

Bubbly Tropical Ginger Ale:

Stir the juices together.

Add the ginger ale and garnish with fruit if you so desire.

Reading a novel

Fewer than 5

No

Recipe: - 6 fl. oz. ginger ale - 3 fl. oz. orange juice - 3 fl. oz. pineapple juice

What would you rather be doing on a Saturday night?

Recipe: - 12 fl. oz. water - juice of ½ lemon - 2 tbsp. sugar - 1 tbsp. raspberry syrup Combine the lemon juice and sugar, and stir until the sugar dissolves. To finish, add the water and syrup.

GRAPHIC FROM// iCLIPART

Yes

Iced Coconut Chai Latte: You’re calm, cool, and collected.

You don’t sweat the small stuff.You are reliable, so people depend on you to help them make big decisions.

Recipe: - 1 cup water - ½ cup milk - 1 tea bag of chai - 1 tbsp. of coconut syrup - Ice Boil the water, then brew the chai until it reaches your deisred strength. Stir in the coconut syrup. Next, add the milk and as much ice as you would like.

PAGE DESIGN BY//FIONA ARMSTRONG-PAVLIK