The Roar | Volume 8 | Issue 4 | March 2013 by Whitney High Student Media

THE ROAR | Whitney High School | 701 Wildcat Blvd. | Rocklin, Calif. 95765 | 916-632-6500

18 13

IN THIS ISSUE 13 15 18 21 22

21 22

Satisfying minimum wage students and big spenders, restaurants bring unique perspective to classic foods

OTHER STORIES

Culinary team prepares for competition

4 Recent drought brings changes to life, economy in California 6 Mobile apps help technology users exercise, cook and find restaurants 16 Eating healthy meals throughout school day satiates hunger 24 Recent Nutella craze inspires variety of recipes, trends

Teens’ desires for perfection affect body images Constant obessions create food addictions Vegetarians weigh in on dietary choices

ON THE COVER: Photo illustration by ILAF ESUF & KAVYA PATHAK

Visit www.whitneyupdate.com for the latest in news, sports, entertainment, opinion and more

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food & games until...

even tweets about what people are eating for dinner. Three Instagram photos in a row of people’s Friday night frozen yogurt. More social media posts everyday are about the substance that life revolves around: food. Eating is a social event for all ages because of its ability to bring people together. From those who just love to cook for fun to those who compete to prove their cooking is the best, to those who just love to eat. And that’s why we produced this special edition about food. No matter what it is or how it’s prepared, food is a necessity for life and also a fun way to connect with people. There can sometimes be challenges to overcome with food, but either way it is a central part of life that affects everyone. This issue features stories about Pinterest experiments, food obsessions and even food cravings from some of our pregnant teachers. But food isn’t always just associated with fun recipes and cute stories. In this issue, we address serious topics like dangerous food allergies and eating disorders, as well. Food is a fitting topic because of its diversity and its ability to connect to everyone, but with a connection to everyone’s lives, there is also a connection to everyone’s health. Your diet may not seem like a concern in high school if you have a high metabolism or constant activity

from sports or exercise, but the habits you start now can stick for life and cause problems down the road. Weekly lunch dates at McDonald’s and daily trips to 7-Eleven for candy and soda may seem to have no effect, but keeping up those habits throughout life increases your chances of diabetes, high blood pressure and obesity. Those health risks are avoidable, but they are not to be taken lightly. You can’t wait until you’re 30 years old to make your life healthier. The changes may be slight but they must start now. Small decisions like getting a turkey burger instead of beef or getting a water instead of a soda can help in the long run. Just like the small choices of having unhealthy additions to a meal can hurt health over time, the opposite is true of good choices that will help. Maybe it’s uncool to eat a salad or bring a fruit for lunch, but healthy choices don’t just help with weight, they can clear up your skin, lower your stress levels, improve your mood and make you feel more awake and focused. As you get older, healthy foods also help keep you young and energetic. And it’s not just about weight. Nutritious and healthy foods improve your life in almost every way and can mean the difference between living a decent life and living a great — and long — life.

The Roar is a student publication planned and produced by the journalism class at Whitney High School. The news magazine is an open forum for student expression. Student editors make all content decisions. Columns represent the viewpoints of individual writers and are not representative of the opinions of the student body, faculty or administration of Whitney High School or Rocklin Unified School District. Staff members of The Roar practice ethical student journalism by providing fair and balanced coverage as determined by community standards. Students working to publish each issue strive to achieve accuracy by checking sources, spelling and quotes as well as obtaining a variety of credible sources. The staff regrets any errors or omissions. The Roar staff gladly accepts letters to the editor, either by email or delivered to Room C-2. All letters must be signed by the writer and may be edited for length or content. Libelous or potentially harmful material will not be printed. Multiple letters about the same topic may not be printed due to space limitations or may instead appear on www.whitneyupdate.com. For information about advertising, including rates, sizes and discounts, contact The Roar at theroar@rocklin.k12.ca.us. Visit www.whitneyupdate.com for news, sports, entertainment and more.

EDITORIAL

it’s all

As we age, our eating habits become even more important and eating healthy now is an excellent jump start to leading a healthy life. It sounds cliche, but it’s true. With over one third of adults in the U.S. being obese and obesity rates in teens increasing, eating healthy needs to be less of a cliché and more of a focus than ever. Obesity can cause many health conditions like heart disease which is the leading cause of death in the U.S. over cancer. Bad eating habits can also lead to poor brain function, mood problems and inability to sleep. Eating right keeps our bodies functioning at their optimal performance levels and increases our lifespans and healthspans [the period of life where we are vital and can live independently]. So make some changes. Instead of going out to fast food with friends after school, invite them over to try cooking some healthy recipes from Pinterest. Or if cooking isn’t your thing, look for healthier restaurants or keep track of calories instead of choosing the same old greasy burger or pizza you always order. After a few days of eating right, you’ll notice a difference in how you feel. A little splurge of ice cream or In-N-Out every once in awhile will be even more special. And while health in America gets worse, you can be part of making it better.

editors ILAF ESUF

SHAI NIELSON KAVYA PATHAK EMMA RICHIE

staff

adviser SARAH NICHOLS, MJE

ARIELLA APPLEBY, ABI BROOKS, SELENA CERVANTES, JENICA DODGE, HALEY ELLIS, OLIVIA GRAHL, SARAH HENSCHEL, CHRIS HERMANSKY, SAVANNAH HOUDEK, SYDNEY HUMPHRIES, THERESA KIM, TYLER KIM, KOLETTE KING, JACQUELINE LE, ARIANA LORDGE, RACHEL MACKENZIE, ALEX MUIR, ADITYA NIRGUN, HARMONY REILLY, ASHLEE REMINGTON, ABBY ROMANO, MACKENZIE SHALES, KALEEN SINGH, KAVLEEN SINGH, DESIREE STONE, CARSEN VAN DER LINDEN, SYDNEY ZACHARIAS

MARCH 2013 SPECIAL EDITION

OPINION

Mo’ Food, Mo’ Problems

Recent drought brings changes to life and economy in California

Photo Illustration by ADITYA NIRGUN by ADITYA NIRGUN & CARSEN VAN DER LINDEN

alifornia is the nation’s leading agricultural producer, and has been for the last 60 years. We contribute more than half of the nation’s fruit, nut and vegetable production. California is also the nation’s leading exporter of agricultural goods. Agriculture provides 1.1 million jobs, and generates $27.6 billion in sales, plus another $100 billion more in related economic activity. Many counties in California rely primarily on agriculture for their economic survival. Being a leader in agricultural production takes a lot of water, and so, not surprisingly, the biggest user of water in California is the agricultural industry. Unfortunately, there are several problems that we face as a state when it comes to our water usage that have led to a dramatic rise in food prices here, and all around the country as a result. There are several factors that have led to what many groups such as Aquafornia are calling “the California Water Crisis”. One of the causes is a rise in population growth. This is a serious problem that needs to be adapted to, because there isn’t really a way to stop it effectively. According to the California Department of Finance, the population of southern California is expected to add more than 10,000,000 new people by the year 2050. That’s a 65 percent increase. Six more counties in central California are supposed to grow by as much as 200 percent. More people means an increasing strain on food demand, which could mean a steep climb in prices. The climate of California currently plays an even more pressing role in the issue. Because of severe drought that has affected the state on and off for several years now, California has had several issues with water supply. The Department of Water

WHITNEY HIGH SCHOOL THE ROAR

Resources reported that in 2008, several critical reservoirs such as Lake Oroville and Lake Shasta were near 40 percent capacity, with Lake Oroville expected to drop to around 20 percent capacity. Those two lakes are the two most important places for California water, and without them the economy and everyday life would change dramatically, and not for the better. Climate change is also a threat. Increasingly warmer temperatures mean that more precipitation will fall as rain instead of slow-melting snow, which, coupled with rising sea levels will put more pressure on levees than ever before. This will lead to more floods that will waste valuable water that could have been beneficial in all aspects of life in our state, from the house to the farm. Recent major drought in the U.S. has also caused the prices of food to skyrocket. The average price of corn to feed livestock (different from “sweet corn” that humans consume) went up by 50 percent. This is a large problem, because the prices of this type of corn can affect the prices of nearly every other food item on the market. The prices of beef, pork, poultry and dairy (especially fluid milk) will rise the most. Other prices, such as other meats and eggs, are expected to rise, but not as much as the other items listed. Americans now use 127 percent more water than we did 60 years ago. This may not seem like a major problem at first, because the vast majority of this water is recycled and used again. But the real problem is not how much is used, but how efficiently it is used. The efficiency of how we use our water is the key to both solving the water crisis and stopping the continuing rise of food prices. There are several ways this problem can be tackled. The first way to solve the growing problem lies in urban water

conservation efforts. A report from the Pacific Institute shows that 12 percent of indoor water use in California is due to leaks throughout the home. That means that if leaks were fixed on a regular basis, our overall water supply would increase to go to places more in need, such as farms. In addition, if homeowners in the state replaced all inefficient showerheads, toilets, washing machines and dishwashers, total water use in urban areas could be reduced by up to 40 percent. That means more progress overall for improving water supply and efficiency. Outside, using plants native to California also has a large impact on how much water can be saved. Another solution that goes hand in hand with the first is increasing agricultural water supply. Seeing as how this use of water accounts for 80 percent of overall California water consumption, it is one tough hurdle to jump. We can start by focusing an increased amount of state funds on developing more dams and reservoirs, and improving existing ones. We should take environmental precautions that make sure that the new infrastructure has as little impact on native ecosystems as possible. With the increased water supply, the price of watering California’s vast number of farms will reduce significantly, helping the price of food drop as well. This is a situation where everybody wins. California faces many tough challenges that threaten our way of life. Several very serious issues, some coming up recently, some long battled, have to become a top priority for us as a state to solve. And if we take the necessary actions and precautions now, it can mean that the next generation and generations after won’t have to face them. Something has to be done. We must be the people to rise up to the challenge.

WELL

by SHAI NIELSON & EMMA RICHIE

Spring athletes talk about their diets and how it affects their game

Left: Mikayla English drinks water at intervention on Feb. 14. Photo by SHAI NIELSON Right: Mikayla English passes a ball to her teammate during a possession drill at girls’ varsity soccer practice on Feb. 7 on the grass field. Photo by SHAI NIELSON

“I never have energy drinks. I drink plenty of water every day and have fruits, veggies, some protein and have Gatorade only on game days. Other than that, I eat whatever I want and I stay fit. I even have burgers after a match.” — Romey Kang, boys’ varsity tennis

G D AM AY E

“I feel like if I eat better then I will perform better. Eating well is an aspect of my training I can control, so I try to eat as well as I can.” — Nathan Wellington, varsity track & field

“The day of a game I start with a big breakfast, but not too much. I drink a lot of water and Gatorade and snack on protein bars.” — Halee Shaffer, JV softball

C CO AL U OR N I T E

A A TH D L V E IC T E E

“I’d tell other athletes to search online about what kind of foods an athlete like them should be consuming and to ask their coaches. I think that practice is more important but diet should also be considered as with getting good nights of sleep and not doing anything dumb during the season such as going snowboarding and breaking an ankle.” —Josh Little, varsity baseball

W TR H Y? Y

Left: Keevan Carr sets the ball during boys’ varsity volleyball practice on Feb. 11 in the small gym. Photo by EMMA RICHIE Right: Keevan Carr eats a protein bar at intervention on Feb. 14. Photo by SHAI NIELSON

W FR O EERR Y

SPORTS

eat play

“Swimming burns so many calories so we eat a whole lot, but we just have to make sure it’s healthy choices or we will pay for it during practice or at a meet.”

— Emily Parsons, varsity swim

MARCH 2013 SPECIAL EDITION

TECHNOLOGY

an APP a day keeps the doctor AWAY From pigging out to working out, mobile apps supply smartphone users with recipes, exercises and restaurants to try by SELENA CERVANTES, OLIVIA GRAHL & SAVANNAH HOUDEK

DAILY WORKOUTS

HOW TO COOK EVERYTHING

URBANSPOON

This exercise emporium is great for quick workouts. You first choose one out of six categories depending on which area of the body you want to work out. There is an ab, arm, butt, cardio, leg and a full body workout. When you decide what area you want to workout, you then choose how long you want to do it for. There are options for five, seven and a half, or 10 minutes. Once you have decided on a workout, the app gives you a variety of different exercises to do and shows you a video of how to do them.

With over 2,000 different recipes, this mobile cookbook helps everyone in the kitchen. From quick and easy plates to elaborate dishes, anyone can be a professional chef. The advanced search engine will help you find apps based on genre of food, difficulty and time. You can bookmark recipes that you like and add notes to help improve some dishes. How To Tutorials show how to chop specific vegetables or slice meats. A built in timer helps keep track of what you are doing and is a huge help with multi-tasking in the kitchen.

This restaurant finder is for those families who can’t decide what to eat at dinner time. On the main page, you can choose what kind of food you want, what you want to spend, and the time at which you would want to eat. The Shake Tool can be found on the main page as well. It gives you restaurants based on three categories: location, type of food and price. Once a restaurant is chosen, the app will give you information about the place such as the phone number and address. You can also read and post reviews on the restaurants.

$9.99 in the App Store

free in the App Store

POCKET YOGA

Some yoga videos are too slow or too difficult but with Pocket Yoga you can go at your own pace. In this app, you make your own yoga routines and share them with friends or choose from professionally made routines. When you are making your own routine, you can choose the poses and the duration of the pose. Following suggestions from professionals will help you achieve the same feel as being in a real yoga class. When you are done making your routines, you can save them or email them to a friend. You can also print out your routines wirelessly through Airprint. If you don’t want to watch the poses on your small phone screen, you can wirelessly view your routine on your Apple TV or through corresponding AV cables. $4.99 in the App Store

free in the App Store

DAILY WORKOUTS “I use the app everyday. And surprisingly, it has helped. I have a new set of abs coming on right now,” Hattie Groat said. She downloaded the app after cross country ended as a way to keep in shape. Photo by OLIVIA GRAHL

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more fitness apps

RunKeeper, Nike Training Club, Couch to 5K Among the 19 percent of smartphone users who use health-based apps, nearly 40 percent use at least one fitness-based application in an effort to kickstart a health goal, according to the Pew Research Center.

more foodie apps Yelp, BigOven, Epicurious

review and photos by ABI BROOKS

RASPBERRY LEMONADE SLUSHY For the recipe, scan here

This drink is simple and quick to make, and it tastes good.

DIFFICULTY: lots of tools and ingredients required

“I found tons of different recipes I never knew about.” — Anessa DeSouza “I like getting things off Pinterest because I get new ideas on things to cook.” — Sarah Englesgaard “Pinterest is an easy way to get recipes.” — Jill Holt

These cookies are delicious and minty.

STRAWBERRY BANANA SMOOTHIES For the recipe, scan here

“You can find a lot of unique and different things (on Pinterest).” — Hanna Silva

DIFFICULTY: simple

MINT CHOCOLATE COOKIES For the recipe, scan here

Pi Pe ns op pi le re d

RECIPES

Pinterest boards dedicated to food inspire creative cooking

DIFFICULTY: intermediate

TECHNOLOGY

inspired

“My favorite part is that the recipes can be challenging.” — Suzy Katz “I get all of my recipes off of Pinterest.” —Sami Smiley

This tastes amazing and is a healthy choice “The recipes are simple and the food is delicious.” for everyone. —Sammie Valenze

food-inspired boards to follow on Pinterest If you’re looking for food ideas online, consider finding receipes from these popular pinners (screen shots from individual users)

Heather Philips

Gourmet

Julie Grice

Lindsay Gilbert

Widjaja Turner

MARCH 2013 SPECIAL EDITION

FEATURE

Don’t

FENCE in your

taste buds

Photo illustration by ARIANA LORDGE

by ARIANA LORDGE, ASHLEE REMINGTON & MACKENZIE SHALES

Sophomore Marcus Tejeda went to South Beach in Florida and dined at Mangoes and ordered Mango Barbecued Chicken. It was beans under the chicken and mangoes on the top with a mango sauce. He saw a picture and it looked good, but when he ate some its taste was satisfactory, however the after taste was terrible and he wanted to order something different. “I’ll order it next time but without the beans,” Tejeda said.

Junior Erin Hobson went to South Africa over Christmas break and tried many different new foods, including Granadilla, a fruit in which you eat the pulp. “Although the fruit was not very aesthetically pleasing and had an interesting texture, I enjoyed the fruit’s tart flavor and had several on my trip,” Hobson said. She loved trying the different cultural flavors and is not afraid to try new foods in the future.

Senior Austin Wittick is a pasta lover whose taste buds reject all fish with the exception of tuna. “I need to cut down on carbs, because I eat a lot of pasta,” Wittick said. On a weekend challenge, Wittick was asked to give up pasta, his main food staple. “It was a challenge because the pasta was in the refrigerator in front of me, but I resisted....all in all I survived,” Wittick said.

TA TE S ST TE

Freshman Kayla Daughters is a vegetarian who refuses to eat all meat. Daughters made a resolution for the new year. “I need to eat a healthy diet... I need to stay healthy,” Daughters said. But she will never leave cookies. On a weekend challenge, Daughters gave up cookies, testing her limits. “It helped me focus on eating healthy... choosing fruits and veggies over cookies and sweets,” Daughters said.

Three students try new food and comment on their experience

WHITNEY HIGH SCHOOL THE ROAR

Trying an onion: “This is absolutely disgusting. It smells; when I touch the onion the smell stays on my hands even after i washed them.” — Alyssa Abaco, Senior

Trying a Nutella and banana sandwich: “It’s really good. I like the flavor of Nutella with the bananas because it tasted delicious together.” — Zachary Mostad, Senior

Trying Flavor Twists Honey BBQ Fritos: “I enjoy the flavor. It was like an explosion in my mouth. The taste was mouth watering.” — Reghan Smith, Freshman

paw up New restaurant Black Bear Diner doesn’t live up to chain’s reputation

EC O R

by SELENA CERVANTES, OLIVIA GRAHL & SAVANNAH HOUDEK

From the bear-print in the center of the waffles to the bear mascot walking from table to table in costume, the diner is covered from head to toe. Every inch of Black Bear Diner belongs in a wood cabin. The attention to detail leaves no inch bare in this homey restaurant. Walking in, you immediately feel like you are in the woods. The restaurant wouldn’t be complete without the little store by the entrance. You can take home the experience by buying a stuffed animal, sweatshirt, homemade Black Bear Hot Sauce or a delicioussmelling candle. Before you leave, make sure to take a picture with the bear mascot. The menu goes right in line with the decor, having a newspaper like quality, with local news on the front and back. Despite the cute outside covers, the inside of the menu was overflowing with choices. There were so many items to choose from it became overwhelming. The food is like that of Mel’s Diner, with homestyle burgers, steaks and fries. Don’t feel confined to the dinner options; breakfast and lunch are offered all day. Once the food is delivered, don’t look forward to the best meal you’ll ever have. The portions are huge and the food isn’t fantastic. You could get that pancake anywhere else. The prices make up for the poor food by being great. You will definitely get your money’s worth.

ENTERTAINMENT

ONE

Photo by OLIVIA GRAHL

When you first walk in, it will take awhile to get seated, so make sure you have time. Once you get seated, though, the waiters will come to take your drink orders pretty quickly. But because of the overwhelming menu, make sure to be specific on what you want to order. There are different specials and sizes, and the waiters can get confused. When you finish your drink, it may take some time for it to get refilled. Make sure to check your drinks when you get them back, you may have the wrong drink. The flaws in service may be due to the overcrowding, but it’s still worth it.

O V

Photo by OLIVIA GRAHL

Overall, the experience wasn’t great but the atmosphere and decorations made up for the poor service and average food. You should definitely go. If you like Mel’s, you’ll adore Black Bear. The prices and food are similar. It is definitely a restaurant for everyone. From toddlers to elderly, everyone will adore the decorations and experience Black Bear Diner has to offer. Because the Roseville location is new, it is often very crowded. The amount of people in the restaurant can be overwhelming. The best bet is to go in a month or two when the crowding has gone down and the diner has gotten into the swing of things.

Photo by SELENA CERVANTES

For store hours and an online menu, visit http://blackbeardiner.com/

MARCH 2013 SPECIAL EDITION

ENTERTAINMENT

by ILAF ESUF & KAVYA PATHAK

his area may lack skyscrapers and big crowds, but good food is still easy to find. Satisfying both minimum wage students and big spenders, these restaurants bring a unique perspective to classic foods. Read on to find the best food in town. Photos by ILAF ESUF & KAVYA PATHAK

WHITNEY HIGH SCHOOL THE ROAR

ENTERTAINMENT

THE BEST SANDWICH Panera Bread’s Mediterranean Veggie Sandwich 916 Pleasant Grove Blvd. Roseville Made on two thick slices of sun dried tomato and basil bread and piled high with fresh tomatoes, feta cheese, red onions and crispy lettuce, the Mediterranean Veggie is a flavorful, surprisingly filling sandwich. The layer of jalapeño and cilantro hummus on both slices of bread gives it a sharp, tangy flavor, with the heat of the jalapeño kicking in as an aftertaste. The sharp flavors of the cilantro in the hummus, as well as the tangy Peppadew peppers, are balanced well by the crumbly feta, which adds a creamy texture that’s uncommon in most veggie sandwiches. Far from bland, this sandwich is a more adventurous take on a traditional veggie sandwich, and at $6.29, it provides fairly good value, as it comes with a side of pickles, and a choice between a baguette, apples or chips.

THE BEST SUSHI Blue Nami’s Wildfire Roll

1465 Eureka Rd #120. Roseville Though it may be on the pricier side, Blue Nami’s Wildfire rolls have the perfect ingredients to earn it’s name as the best sushi in town. With a little bit of shrimp, crab, spicy tuna, avocado and eel, this roll will hit all the right places. True sushi aficionados will scroll past all other rolls on the menu and order the Wildfire. Why? Because it has the best flavors for $15.

THE BEST FRIES

Gordon Biersch’s Garlic Fries 1151 Galleria Blvd. Roseville

SANDWICH

30%

W fa to e s vo fi u ri nd rve te o y re ut ed st w s au ha tu ra t y de nt o nt s ur s ar e.

YO PI U CK R S

Golden-brown and covered in parsley and garlic, the garlic fries at Gordon Biersch provide a different take on standard French fries. Though the garlic and parsley mixture can become slightly overwhelming at times, it still gives the dish an amazing flavor that makes these fries worth trying. Dipped in ketchup or in ranch dressing, these fries are crisp on the outside and soft and tender on the inside, and after tasting them, you’ll never go back to soggy McDonald’s fries again. Each portion contains enough for two to three people, and only costs $5, making them a great value for minimum-wage earning students.

agreed that Panera Bread has the best sandwiches

16% chose Beach Hut Deli Mr. Pickle’s 16% chose Sandwich Shop 38% chose Subway

FRIES

44%

agreed that Gordon Biersch has the best sandwiches

27% chose In-n-Out 17% chose Mel’s Diner 12% chose McDonald’s

SUSHI

21%

agreed that Blue Nami has the best sushi

9.5% chose Arigato 19% chose Mikuni 46% chose other MARCH 2013 SPECIAL EDITION

ENTERTAINMENT

THE BEST TEA

Shady Coffee and Tea’s Peach Tea 325 Douglas Blvd, Roseville The light, sweet fragrance wafting from the cup invites you to take a sip of the warm, soothing Peach Tea. Served in a kettle with an empty cup to the side, there is more than enough of the fruity drink to fill you up. Though most fruity teas tend to lean towards the sweeter side, the Peach Tea had a nice balance of sugar and fruit. For only $3, Shady Coffee and Tea offer a variety of drinks with large portion sizes. Not only is it a great place to catch up with friends, but the cozy atmosphere of the coffee shop makes it a great place to get some work done. With a small nook, an indoor seating area and an outdoor seating area, there is enough room for everyone.

THE BEST MILKSHAKE

THE BEST BURGER

Mel’s Diner’s Oreo Milkshake

32% 12% 20%

chose In-n-Out chose Sonic Drive-In chose other

R BU

36%

agreed that Mel’s Diner has the best milkshakes

E K A KS H IL

agreed that Shady Coffee and Tea has the best tea chose Starbucks chose Peet’s chose Origin Coffee and Tea

In a sea of boring, soggy fast-food burgers, Smashburger’s Spicy Baja Burger stands out in a league of its own. Though the burger has the typical lettuce, tomatoes and onions, it brings a unique twist with the addition of guacamole, jalapeños and chipotle mayonnaise, all piled high onto a spicy chipotle bun. Delicious with any burger, whether beef or Smashburger’s vegetarian patty, this burger takes the traditional hamburger and turns it into a unique and flavorful experience that’s worth every penny of the $5.99 it costs. Perfect for those who love a little spice in their food, this burger is a dish you won’t want to miss.

1210 Roseville Pkwy. #100, Roseville

Forget the Vanilla, forget the Strawberry and forget the Chocolate and grab the Oreo Milkshake with chocolate and caramel sauce instead. Hand-dipped, this $5 creamy deliciousness will leave you wishing the cup was a bottomless pit. This premium blend of Oreo pieces, caramel sauce, and ice cream is so good, it can take the place of a meal. It’s refreshing on the hottest days.

75% 12% 8%

Smashburger’s Spicy Baja Burger

1804 Douglas Blvd. Roseville

20%

agreed that Smashburger has the best burgers

80% chose In-n-Out

SOURCE: Survey of over 194 students in February using www.surveymonkey.com

WHITNEY HIGH SCHOOL THE ROAR

ENTERTAINMENT

THE BEST PIZZA

California Pizza Kitchen’s California Veggie

THE BEST FROZEN YOGURT

1190 Roseville Pkwy. Roseville

Big Spoon’s Peanut Butter Yogurt

Covered in baby broccoli, corn, red onions and mushrooms, this pizza strays from the typical green peppers and black olives that top most veggie pizzas. The onions, sun dried tomatoes and eggplant give the pizza a sharp, strong flavor that’s complemented by the corn, mushrooms and mozzarella. The broccoli, though not a typical pizza topping, is what makes this pizza unique, as it’s tender and juicy, and adds flavor and texture. Though it’s on the pricier side, costing $12 for a portion that’s barely enough for two, this pizza is definitely worth trying.

2168 Sunset Blvd. Rocklin Frozen yogurt: where you can pile on the toppings and really have fun. The best base is to start off with a simple peanut butter and chocolate yogurt. Top it off with some caramel fudge, a cherry and a little bit of dark chocolate chips to take you to a wonderful, romantic night in the city. Combining all flavors, this frozen yogurt will satisfy anyone.

THE BEST BURRITO

Rubio’s Burrito Especial with Chicken 1190 Roseville Pkwy. Roseville

33% 13% 3%

chose Cool River Pizza chose Pizza Hut chose Papa John’s Pizza

19% 14% 4%

chose OMG Yogurt chose Yogurt Delite chose other

IT O R

63%

agreed that Big Spoon has the best frozen yogurt

BU R

51%

agreed that California Pizza Kitchen has the best pizza

F YORO G ZE U N R T

Giving the fast-food, messy, vendor styled burritos a classier twist, Rubio’s Burrito Especial with Grilled Chicken makes you forget the fact that you are sitting in a food court surrounded by screaming teenagers. For $7, you get black beans, Mexican rice, grilled, marinated chicken and handmade guacamole, smothered in salsa fresca, creamy chipotle sauce and sour cream all wrapped in a whole grain tortilla with decadent sea-salted chips on the side. Although most fast-food restaurants at the food court don’t aim to fill, Rubio’s does a great job of providing taste and nourishment in their meals. One bite and all the flavors fuse together to give the burrito a nice kick. I never thought that I would come across a gourmet burrito at a fastfood joint, until I went to Rubio’s.

agreed that Rubio’s has the best burritos

54% chose Chipotle 22% chose Freebirds 20% chose other MARCH 2013 SPECIAL EDITION

NEWS

leaner,

GREENER

Students voice their opinions about changes in the cafeteria by KOLETTE KING & DESIREE STONE

Erika Holliday buys nachos at the snack bar on Feb 21. Photo by DESIREE STONE

his past fall, more than 38 million students who have been receiving their lunches through the National School Lunch Program saw large changes on their lunch trays. The sudden change in the school lunch for the 2012-13 school year was unexpected by students. The National School Lunch Program is a federally assisted meal program that assists children from kindergarten through 18 years of age with little to no cost school lunches. They are provided with foods from the U.S Department of Agriculture, but in turn must serve lunches that follow the federal requirements. “I definitely noticed the change, and it was better last year,” Alexis Murdoch said. Many of the old items from previous years are deeply missed. “I miss the calzones and the old pizza,” Brandon Mullins said. First Lady Michelle Obama and celebrity trainer Kathie Dolgin have influenced the National School Lunch Program through their healthy lunch campaigns. The menu change has some students not looking forward to eating the school’s lunch. “I only eat it because I’m really hungry,” Mullins said. This year’s lunches are a lot healthier in comparison to previ-

what do you think?

Students share their opinions on the new school lunches

“I enjoy the chicken strips and fries and a couple other things. The menu isn’t bad to me at all.” — Skye Lewis “Honestly the lunch isn’t that good anymore!” — Aaliyah Wilkinson

“I don’t see anything wrong with it. I mea it’s not the most delicious lunch, but it satisfies me when I’m hungry.” — Jasmine Beck

ous years. They now use whole grain buns and tortillas rather than white, and require that you take a fruit or vegetable from the basket. This new menu has actually had more of a negative effect on the students than the positive intentions. “I don’t know why they make you take a fruit; everyone just throws it away. That rule isn’t going to make kids eat healthier,” Jazmyne Harris said. But other students have different opinions about how they believe in health. “The new healthier menu could inspire nutritious eating and ultimately help decrease child obesity,” Roop Bhangu said. Despite differing student opinions, about this year’s lunch, the cafeteria employees see the new lunch menu as very beneficial and ultimately believe it could help in the long run. “We understand that some of the kids don’t like the school lunch, but our hands are tied. “By the state law we are required to serve the new lunch or we lose state funding,” one cafeteria lady said. These changes are set, and the state could potentially add more. Whether students enjoy the lunch or not, the altered menu is here to stay.

FOOD FRAUD

$170 million meant to fund free and reduced-price lunches were illegally misused

Districts across this state have recently been caught illegally misappropriating funds meant for free and reduced-price lunches. These funds were, in some districts, used to pay employees of the district’s television station and financial managers, as well as items like sprinklers. Though this is a criminal act, no one has been charged with a crime.

state school districts misused funds, including Los Angeles, San Diego and Compton school districts

One state official described the situation as “literally taking food out of the mouths of kids.”

SOURCE: http://www.sfgate.com/bayarea/article/School-lunch-funds-misused-report-says-4258292.php?cmpid=emailarticle&cmpid=emailarticle

WHITNEY HIGH SCHOOL THE ROAR

THREAT

NEWS

three-course

Culinary team prepares for state competition in March by SHAI NIELSON & EMMA RICHIE

O MN ENTH U E

or some, an hour is just long enough to watch two episodes of any TV show. For six students on campus, an hour is barely long enough to cook not just one, but two full three-course meals to be judged by international gourmet chefs at the ProStart Invitational State Competition in Pasadena, CA, March 15-18. “The competition is a four day Lexi Ammirati cooks broccoli for the entree at a culinary process. On the first day, we do a competition team practice on Feb. 9 in room F-9. Photo by competition check in where they EMMA RICHIE see our recipes and check in our equipment for competition. And the following days we attend Jordan Marchbanks filets trout in preparation for the entree at a culinary competition team practice on Feb. 9 in room F-9. Photo by SHAI NIELSON seminars on food and cooking techniques in the culinary The judges look for courses with particular weights of world,” co-captain Lexi Ammirati said. “And then the time protein, starch and vegetables, exact butchering of protein comes when we compete.” and minimal food waste. Two to four student chefs must participate in the “We have to make two of everything. One dish [to be judged competition. The culinary team here is comprised of six on] plating [food presentation] and one for tasting. We can members, yet the four that can actually compete in Pasadena only use two camper stoves — no electricity. We have to are captain Jordan Marchbanks, co-captain Lexi Ammirati, include certain knife skills such as a Julliene [cut] which is a Mary Avila and Taylor Sienkiewicz. Although not competing 1/8"x1/8"x2.5" inch match-stick type cut,” Marchbanks said. in the competition, the team alternate, Megan Sanders, and Another component of the competition is the theme or the team manager, Morgan Budd, are still active participants concept of the teams’ meals, which must be made according in the preparation. to ProStart’s guideline for each year’s competition. This Preparing from September until the final days leading up year’s theme is cooking with local and seasonal food — to the competition, the team practices different knife skills, everything the team is using is from within 100 miles of cooking methods and plating techniques. They practice after Placer County and is in season in March. school Mondays and Wednesdays, and have longer practices The chefs perfect their skills for the possibility of receiving on Saturdays at which they replicate the competition setting. money for college. “We try to get in as much time together as possible,” “Only first, second and third place get scholarships and Ammirati said. “During practice we make foods that might be the difference between first place and fifth place is no more fit for our concepts: high-end foods such as duck, specialty than a point,” Avila said. fish, high-grade beef and a variety of fresh veggies and fruit.” This year, the team hopes to capitalize on their experience The team is divided according to what each member’s in the competition and move up in rank from last year. job will be at the competition. Ammirati cooks the “I think we’re going to do well this year,” Avila said. “Three appetizer, Marchbanks cooks the main course and Avila out of four people have competed already and we learn from and Sienkiewicz cook the dessert. At any time during the our previous mistakes, so I hope this year we are going to do competition, any member can work on any of the food items better than [last year’s] seventh place.” if needed. The team is limited but culinary class is available to everyone. Read the story here on Whitney Update.

Appetizer: pan-seared trout with citrus relish, sour cream and dill, spring vegetables and a lightly dressed salad

Dessert: Entree: pan seared duck dressed with deconstructed key parsnip sauce, broccoli, beets, lime pie oranges and blood orange gastrique

MARCH 2013 SPECIAL EDITION

by SARAH HENSCHEL & ABBY ROMANO

DO: Eat healthy, delicious meals.

SALAD

Step 1: Spread out lettuce and/or spinach leaves onto a plate Step 2: Add mozzarella pieces and tomatoes Step 3: Sprinkle on sunflower seeds

G LI RO ST C ER Y

O T

DON’T: Eat junk food all day

Snacking

HEALTH

Packing,

Mozzarella & Tomato Salad

• Mozzarella Pieces • Tomatoes • Sunflower Seeds • Lettuce and/or Spinach Leaves

Pizza Rolls • Tortilla • Cheese • Pizza Sauce • Spinach Leaves • Preferred Toppings

PIZZA LOVERS

Peanut & Tofu Wrap • Tortilla • Thai Peanut Sauce • Tofu • Veggies

VEGETARIAN CHOICE

Strawberry & Cream Cheese Sandwich

Step 1: Spread 1 tbsp. peanut sauce on tortilla Step 2: Spread tofu and other preferred ingredients around Step 3: Roll up and put plastic wrap tightly around it

• Cream Cheese • Honey • Strawberries • Bread

D V

Step 1: Spread sauce on tortilla Step 2: Sprinkle grated cheese and spinach on tortilla Step 3: Place the wrap in the microwave for about 45 seconds Step 4: Roll it up and put plastic wrap tightly around it

SANDWICHING IT UP

Step 1: Mix about ¼ teaspoon of honey and 1 tbsp. of cream cheese Step 2: Spread on bread Step 3: Chop strawberries and place on sandwich

WHITNEY HIGH SCHOOL THE ROAR

“Go natural, bring less processed food.” — Brita Romans “Drink less soda; people drink soda without realizing the calorie intake.” — Kira Williams “Eating healthy means a happier day and better life-style.” — Ozora Cheek

HEALTH

food for

Food allergies affect all ages, changing lives around the world

by ARIELLA APPLEBY & THERESA KIM

t hits the young and old and is unavoidable. Ranging from seizures to rashes the severity of food allergies is quite different depending on the person. From nuts to fruits, people everywhere suffer from food allergies. Many people think they suffer food allergies when in reality only four percent of adults and teens have food allergies. The most common mistake that people make is when they think their food intolerance is a food allergy. Food allergies are abnormal responses to a food triggered by the immune system, while food intolerance is when a body does not take in a substance normally. “There are 20 documented allergies — most are food allergies,” school nurse Sarah Leverenz said. Food allergies involve two different responses; one from the immunoglobulin E, a type of antibody that flows through the blood, and one from a mast cell, a specific cell that is in all parts of the body. If one or both parents have a food allergy their child has a higher risk of having a food allergy. Sophomore Addie Hemming who is allergic to peanuts, strawberries and peaches, shares the same peanut allergy with her mother. “My mom is allergic [to peanuts] so when I was younger I got tested to see if I was allergic too,” Hemming said. Junior Emily Haines who is allergic to red meat. Found out she was allergic when she was six years old, after she was taken to the hospital for having severe stomach pains and headaches. “I get a migraine, stomachache, my legs lock and I get high fevers,” Haines said. For some students even touching something that once had the food they are allergic to on it

M ST Y O RY

THOUGHT can cause a reaction. Language Arts teacher Mr. Cruz Ordonez has strict rules when it comes to peanuts in his classroom. “For some students even if they eat or touch peanut products or a desk that had a peanut product on it could be life threatening,” Ordonez said. The most common types of food allergens are milk, eggs, peanuts, tree nuts, fish, shellfish, soy and wheat. These foods are responsible for about 90 percent of food allergies. Children can outgrow some allergies such as soy, eggs or milk as they mature. Sometimes the food that people react to are common food they eat in their diet. According to the recent Center for Disease Control and Prevention report, food allergies rose by 18 percent from 1997-2007. When someone has lifethreatening reactions they, may carry an EpiPen to prevent dangerous accidents. EpiPens inject small amounts of epinephrine to prevent lifethreatening reactions such as hives, tightening of the throat and breathing problems from killing someone. But one must be careful when eating or ordering food to make sure that they do not eat the food they’re allergic to. Leverenz said, “All of the food allergies documented are from the freshman and sophomore class because upperclassmen don’t turn in their paperwork. If a student has an allergy be sure to come see me so that I can give them the paperwork. Without it I may not know they have an allergy or an EpiPen, so if I’m called I won’t know to look in their backpack for the EpiPen.”

told by ARIELLA APPLEBY

eing gluten-free can be a torture, from having to deal with bland foods to watching your family eat foods like pizza in front of you. It all started when I developed serious stomach pains whenever I ate bread and certain other gluten foods. My mom suggested to lay off gluten for a while and see what happens so I did and I felt amazing; I had so much energy. A few weeks later I tried having a sandwich and an hour later I was on the floor crying from pains that surged through my abdomen, making me immobile. I later discovered I had a gluten intolerance that made me unable to have any gluten or I would suffer. It was difficult because most gluten-free foods are bland or they have a weird taste. Most glutenfree breads taste like beans or peas. It’s tough at first because I had to find new foods to eat that tasted good. But once I got used to the taste, it wasn’t so bad and I lost a few pounds too. Having a gluten intolerance or Celiac disease can have serious affects on people. People with Celiac can have serious reactions to gluten making it a life or death situation. Know how to use an EpiPen. It could save a life.

COMMON FOOD ALLERGIES Adults:

0.1% SESAME 0.2-0.4% MILK 0.4% FISH 0.5% TREE NUTS 0.6% PEANUTS 2% SHELLFISH 0.1% SHELLFISH/SESAME

Children:

0.4% WHEAT/SOY

1.1% TREE NUTS 1.4% PEANUTS 1.5% EGGS 2.5% MILK

SOURCES: http://foodallergies.about.com/od/foodallergybasics/a/Top_Food_Allergies_Children. htm and http://foodallergies.about.com/od/foodallergybasics/a/big_eight_fa.htm and http://www. foodallergy.org/page/facts-and-stats

MARCH 2013 SPECIAL EDITION

N O B is O pe D rf Y e

HEALTH

ood surrounds her. The aroma of burgers, fries, pizza and other greasy fast foods fill the air. But she turns away, stomach growling. The number on the scale is never good enough; food is her enemy. Everyday she fights a secret battle that not even her closest friends know about. She is not alone. Millions of people go through the same struggle everyday. “Over the summer, I tried to eat a lot less. I lost so much weight. I was on vacation and I couldn’t weigh myself, so it got in my head that I was really fat. I pretty much stopped eating and everything went downhill from there,” a student that chose to remain unnamed said. Teens that have low self-esteem about their body image are more likely to resort to unhealthy routines such as bulimia, anorexia and binge eating. There are two types of bulimia: nonpurging and purging. Non-purging is when people don’t eat any food for a long amount of time and then engage in heavy exercise. Purging involves taking laxatives and engages in making themselves vomit. Anorexia is a fear of gaining weight, which can limit food consumption and sometimes the person that is affected doesn’t eat at all. Binge eaters, on the other hand, tend to be more overweight rather than bulimics who are abnormally underweight or normal weight. Binging is when someone overeats and then throws everything back up before the body has time to fully digest it. “Sometimes I feel fat so I try not to eat anything...I eat healthy if I think I’m fat and I try not to eat any junk

WHITNEY HIGH SCHOOL THE ROAR

food,” the student said. This girl went from 112 pounds to 98 pounds in about three weeks over the summer. She felt better about herself when she lost weight and became obsessed with the number on the scale. Her normal day consisted of an abundance of fruit and vegetables, but other than that, she steered clear of any other food. Her family noticed the strange behavior and became concerned for her health. “My family told me that I looked gross. My mom took me to the doctor, but I didn’t want to go. She told me that I needed to eat more, or else she would just keep taking me to the doctor,” she said. This unhealthy lifestyle comes with consequences. She was always cold, weak and tired. Some days, she slept all day because of a lack of energy. Her boyfriend, family and friends all urged her to eat more and they all supported her through the battle. With fall sports just around the corner, she eventually realized that it was time to begin eating a normal amount so that she could have enough energy. Counselor Mrs. Roisin LeRoy has dealt with students with eating disorders first hand. Her advice is to seek medical attention and to see a doctor immediately. She said that eating disorders are difficult to handle and that there are a lot of feelings involved. “Eating disorders are complex and take multi levels to treat. Students need help from a doctor and a psychiatrist — possibly even a treatment program,” Leroy said. Body image can become a major

TEENS STRIVE FOR PERFECTION — BUT IS IT WORTH THE STRUGGLE?

issue once it affects one’s eating routine. It can come to define a person and limit what they can do. “People should make an effort to eat healthy and to exercise, but they shouldn’t resort to eating nothing,” the student said. It was a gradual transition for this girl to let go of her paranoia concerning her weight. She had to completely alter her lifestyle to return to a normal diet. She said, “I’m back on track now. I’ve finally accepted my body. I don’t plan on going back to my old ways.”

K TH NO SI E W G N S

A local teen struggles with her weight. Photo Illustration by RACHEL MACKENZIE

by SYDNEY HUMPHRIES, RACHEL MACKENZIE & SYDNEY ZACHARAIS

If you notice these symptoms in a friend or classmate, you can help: Goes to bathroom right after a meal n

Doesn’t eat in public n

Skips meals

Wears baggy clothes n

To get help, call this toll free number: 1-800-481-1515

HEALTH

it all adds up but who’s counting? Paying attention to what one eats helps in maintaining a healthy diet

Marisa Morrill and Nick Vallincourt consume various foods and drinks. Photo Illustrations by NAOMI WHITECOTTON

M ST Y O RY

by HANNAH WHITE and NAOMI WHITECOTTON

MAKING A CHANGE told by CHELSEY BURGESS

oing through the day one has the choice to live a healthy lifestyle or to consume a meal of nothing but pure fat. “I count my calories throughout the day just to make sure I’m giving my body what it needs,” freshman Hailee Shaffeur said . There are numerous reasons teenagers keep track of calories. Some are trying to maintain a healthy diet, lose weight or give their body the energy that it needs to get through the day. Looking at the back of a food package, where it lists the nutritional facts, can help people keep track of what they’re eating, and how much to eat. At the bottom of the nutritional facts, it states *percent daily values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The amount depends on age, weight, amount of fitness performed per day and gender. “The mood that I am in that day, really affects how much I eat. If I am in a bad mood I eat more. If I am not I tend to watch what I eat,” freshman Victoria

Gutierrez said. It’s not just the calories one should look at to try and have healthy meals all day. Also look at the food pyramid and make sure you’re eating some of the essentials from each food group. The USDA ( United States Department of Agriculture) has a website that provides information on all topics relating to healthy food choices. The website is http://www.usda.gov/wps/ portal/usda/usdahome. If you want a website to help guide you in “what should be on your plate” then go to http://www.choosemyplate.gov/ . But going through the day some people don’t have time to count their calories, in fact they barely have to time to get three full meals. “I barely eat throughout the day at school,” Shaffeur said. Many factors affect how much you eat and what you eat. Some examples include your mood, stress level, and how much time you have to consume meals. Eating throughout the day is not bad, if you have the right types of food to keep your body going.

made the healthy decision to change my diet at the beginning of the new year because my dad decided to. He was tired of taking pills for his diabetes and wanted to change that. He read this book — I don’t know what it was called — about eating the right way in a healthy diet while getting the right amount of food. He cleaned out our entire refrigerator, so I decided to make the changes in my eating, too. I also knew I should do it because I didn’t feel comfortable with myself. Now, every day at lunch my dad packs me cherry tomatoes, carrots, celery and pineapple … and a banana and an apple. At home I eat salads and I drink lots and lots and lots of water. I’ve noticed a lot of changes so far. I feel more alert in the mornings and more awake. I don’t seem as tired. I have more energy. And I’m kicking butt in walking aerobics. Me and my best friend Alyssa Bastian are always first. I am doing this to gain more self confidence in myself. I don’t feel comfortable in my own skin. I want to better my health in the long run. In the future I don’t want to have the problems that my dad is having now.

MARCH 2013 SPECIAL EDITION

LIFESTYLE

not-so

CRAZY CRAVINGS

Pregnant teachers talk about cravings, but break the stereotypes of pickles and ice cream by ASHLEY RAYNES & KALEEN SINGH

hen the sun rises, you stretch and might hear the sound of a cool breeze coming into the window, a soft chirp of birds, or the hum of your furnace. But there might be that disruptive grumble in your stomach for food that ruins the peace of the morning. Yet for some females, including three teachers at this school, there are two stomachs that have to be fed for nine months. People often stereotype pregnant women for having bizarre cravings such as pickles and ice cream. That usually is not the case, the teachers thankfully do not have insane cravings for things such as anchovies or an entire jar of pickles, but they stil may desire items that are not necessarily as healthy as apple slices or a banana. “Pizza... Oh yes, pizza. And maybe some other junk food. But I definitely crave pizza,” advanced language arts teacher Mrs. Tiffiny Feuerbach said. During the first months of pregnancy, women can experience a spike of cravings. “For me, during my first trimester I mainly only ate Mexican food, that kind of thing,” math teacher Mrs. Leah White said.

here’s what they

SAID #foodporn

@helloitshayley HAYLEY SILVA

WHITNEY HIGH SCHOOL THE ROAR

@isuf ILAF ESUF

Apart from typical greasy junk foods or fast foods, a sweet tooth can also occur during pregnancy. “Early on, I had craved Starbursts for both pregnacies. I also craved cinnamon rolls. It’s really more of a timing issue for when I want my sweets,” math teacher Mrs. Danielle Martling said. While pregnant women crave new food or desire more of something, some may experience not wanting something they usually have on a day to day basis, as White explained her situation. “There have been times where there is something I really like and I won’t want it at certain times. For example, I love coffee and I normally drink it however when I’m pregnant I don’t want it,” she said. But where cravings come from is still a mystery. According to Elizabeth Somer, author of Nutrition for a Healthy Pregnancy, the extreme hormonal changes women go through during pregnancy can have a huge impact on taste and smell. But the bottom line, says Somer, is that no one knows for sure. Despite whatever satifies the two bellies, these teachers all agreed on one thing: cravings do not have any effect on the ability to teach class.

“None of my cravings have ever been bizarre ones.” — Mrs. Danielle Martling “I don’t get any of those strange cravings you hear about.” — Mrs. Tiffiny Feuerbach

“You know how it’s rumored that pregnant women get cravings like pickles and ice cream? That’s not me.” — Mrs. Leah White

Instagrammers trend with a widely known hashtag to show meals that make mouths water

@elizabethh_ashley ASHLEY RAYNES

@tharris1221 TYLOR HARRIS

@benenit BENIT MEYER

@joyeemallick95 JOY MALLICK

LIFESTYLE

FOOD FETISH

FO er

eating the suggested amount is the safest way to go. After working out, you may treat yourself to a little more. But serving size is important to ensure that you aren’t eating more than you’re supposed to. When a food obsession goes too far, it turns into a food addiction. Food addictions are much more serious. Some of the symptoms are overeating, obsessed thoughts of food, feeling anxious while eating and eating to relieve worry or stress. Researchers say that America as a whole is addicted to food. The statistics prove it. According to Obesity and Food Addiction Summit, two thirds of the adults in America are overweight. More than half of them are considered obese. One in five children is overweight. The number of obese people has surpassed the number of malnourished people in third world countries. All of this has been caused by the cultural adaption of eating cheap, unhealthy food and too much of it. If you have a food obsession, there’s nothing wrong with it. Make sure you check the serving size and prevent yourself from exceeding the recommended amount. Enjoy it as a treat and exercise regularly; then there will be no shame in the indulgence.

aving a food obsession may seem harmless. It’s just a way to say how much someone loves that food. If they’re obsessed with it, then it means they can’t get enough of it. Many people have food obsessions. Junior Katie Becker loves York Peppermint patties, for example. “When I eat peppermint patties I think of the commercial where their eyes light up and that’s how I feel when I eat them. My favorite memory with them would be when Devin Valdez got me two half pound peppermint patties,” Becker said. Junior Roshni Mallick is another girl who really loves chocolate — chocolate ice cream, to be exact. “I love chocolate ice cream because I’m obsessed with chocolate and it’s better than having actual chocolate because it has milk, which is calcium. One time we were in Pier 39 and I was craving chocolate ice cream and my parents didn’t know I eat it all the time. But then my dad surprised me with me a chocolate covered ice cream cone with double chocolate chip ice cream in the middle. I was freaking out,” Mallick said. The dangers of how much food is being consumed depends on the food. Having a fruit obsession is much healthier than an apple pie obsession. Restricting the amount consumed and

by JENICA DODGE & HALEY ELLIS

Thanksgiving dinner cheeseburger reuben sandwich hot dogs Philly cheese steak

SOURCE: www.travel.cnn.com

FOSY O MP D T A OM D D S IC O TI F A O N

Constant obessions over certain foods create unavoidable food addictions

LL I P EG LE I D ic TH AN GE a’ s E CE to TO p fo od ob se ss io ns

Sami Smiley eyes delicious food on the counter, Photo by JENICA DODGE

overeating eats faster in order to eat more obsessive thoughts about food eating to relieve worry or stress goes on a food binge after dieting eating until one gets sick feeling anxious while eating

If you think you have a food addiction, or know someone who does, call:

1-800-841-1515 SOURCE: www.alternativedepressiontherapy.com

MARCH 2013 SPECIAL EDITION

LIFESTYLE

NO MEAT NO PROBLEM

Vegetarians discuss the increasingly common dietary decision

“I think meat is gross, and it’s wrong how it’s processed.” — Shelby King

by CHRIS HERMANSKY, TYLER KIM & ALEX MUIR

“I became vegetarian because I really didn’t like the idea of killing animals.” — Sydney Mendoza “[Besides] my family and culture being vegetarian. I think meat is gross; it’s an acquired taste.” — Aditya Srinivasan A lifelong vegetarian will save the lives of

7.3 MILLION people in this country are vegetarians

59% 41% of vegetarians are female

of vegetarians are male

SOURCE: www.vegsoc.org

WHITNEY HIGH SCHOOL THE ROAR

Photo by CHRIS HERMANSKY

760 chickens 5 20 pigs 29 sheep 7 rabbits cows

15 ducks

t’s more than an eating habit, it’s a lifestyle; a vegetarian’s diet consists of no meat and often consists of mostly vegetables. Vegetarianism is practiced worldwide. In fact, 7.3 million people practice vegetarianism in the United States alone according to Vegetarian Times. Some have been living this way since birth for various health or religious reasons. “I’ve been a vegetarian my whole life, and because I’ve never had meat, I’ve never felt the urge to try it,” Hattie Groat said. Other people make the choice for themselves like Taylor Ferreira, a vegetarian of four years. “I don’t eat meat because I think it tastes gross. I don’t like the consistency,” Ferreira said. Due to her religious beliefs, Gurpreet Kaur has been a vegetarian her whole life. “It’s healthier, and animals don’t die,” Kaur said. Vegetarianism has benefits and setbacks. Stripping red meat from a diet can improve health

tremendously by dramatically reducing cholesterol and the risk of heart disease. However, meat provides a major source of protein, which can be hard to obtain elsewhere. “I have to watch what I eat to make sure I’m getting all the nutrients I need, so I tend to eat a lot better than the majority of people, but I [also] feel like it creates an added layer of difficulty for my friends’ parents when I go over to their house and they have to cook something different for me,” Groat said. For Kaur, shopping vegetarian is a hassle and often times expensive. VegOut is a mobile app that helps users search for nearby restaurants offering a vegeterian menu to make things easier. Those who practice vegetarianism or veganism are sometimes judged, but those who observe this diet know that it can be a way to be healthy or honor their personal beliefs.

by JACQUELINE LE & KAVLEEN SINGH

ietnamese food is an exciting and adventurous cuisine to add to one’s palette. Infused with contrasting flavors and varied textures, it also is a healthy addition to one’s diet, as there is very little oil or MSG. The cuisine involves the use of fish sauce, soy sauce, fresh herbs, fruits and vegetables. Beef, pork, chicken, fish and various kinds of seafood (mostly shrimp) are also used in the dishes. Rather than a significant portion of the main course, meat is used as a condiment to the broth and vegetables that make the bulk of the meal. Several spices are used, including ginger, garlic, cinnamon and hot chili peppers that are mild enough to not fry someone’s tongue, but packs the punch required to flavor the dish. The dish that garnered Vietnamese food worldwide fame, Pho, features many, if not all, of these spices in its broth. The spices are often wrapped in a cheesecloth to prevent them from scattering around the broth, and is filled with (but not limited to) cinnamon, black cardamom, coriander seeds, star anise, ginger and onion. Regional differences account for several variances in Vietnamese cuisine. The Red River Delta in Northern Vietnam provides rice for

M ST Y O RY

VA ith R FO VI IET O ET Y D

SHRIMP SPRING ROLLS

“This was a roll with lettuce, shrimp and noodles all wrapped with a clear, chewy rice paper. I loved that it came with the peanut sauce to dip with. I have never tried it before and it definitely made it even better by adding a sweet taste to it.” — Liz Sanchez

told by ILAF ESUF entucky Fried Chicken. My mouth waters just saying those words. It’s been seven years since I’ve had that juicy, tender meat with extra crispy flakes for I have yet to find a halal KFC in all of California. Being Muslim, I am expected to maintain a halal diet, meaning all meat must be blessed before it’s slaughtered. Unfortunately, this rules out most if not all fast food restaurants in town. So unless I want to grub on some Afghan food and drop $20 on a meal, my chances of eating meat outside of my house are rather slim. And sometimes, kebabs just don’t sound as good as a McDouble.

the people there. There is also less herbs and vegetables in the north due to its less hospitable climate. Black pepper is utilized for spiciness rather than the red chilies. Residents of the north are also fond of beef; a preference acquired from the 13th-century Mongolian invasions. The central region of Vietnam exhibits more of a royal-type cuisine in the sense that several small dishes are offered at once. In the southern part, use of hot chilies over black pepper is prevalent. Fruit is widely available, so it tends to be included often. The style of cooking in this region resembles that of Cambodia due to the ancient empire of Angkor (situated in Cambodia) that ruled Southeast Asia from the 9th to 13th century. Prominent Vietnamese Illustration by JACQUELINE LE restaurants in Rocklin are Pho Saigon, Pho Hot and KT Noodle.

LIFESTYLE

OM NOM ‘NAM’ V

BUN BO HUE (BEEF NOODLE SOUP)

COM THIT NUONG (RICE & BEEF)

“The food was great. It had flavors that explode in your mouth! What I like most about this dish is the flavor of it and how it is a well known Vietnamese dish.” — Peter Tran

“I thought the rice and beef dish was tasty. The meat from Pho Hot was juicy. The appearance of this dish All dishes from Pho Hot. Photos by KAVLEEN SINGH made the whole thing appetizing.”— Poulad Majlessi

Eating out is difficult because I almost have to take the role of a vegetarian even though I would give my left arm to be able to bite down into a big juicy burger or actually have meatballs with my otherwise plain pasta. Technically, I’m not even allowed to eat food cooked in the same area as meat — which means picking out the pepperoni slices on pizza would be cheating. But just like anything else, it’s all based on an “honor system” and I haven’t always been honorable. When the Spicy Baja Burger from Smashburger stares you in the face, you eat it. And that is exactly what I did. I rarely cheat, only making occasional exceptions for Smashburger goods and the Kung Pao Chicken from Panda Express. Still, the guilt consumes me and I confide in my mother, who then lectures me with a lot of headshaking and hands-on-hips action. She always tries to comfort my cravings by

claiming she will make me burgers that put In-N-Out’s Double Single to shame, but I have yet to see it — probably because we have to drive about an hour into Sacramento to purchase our halal meat. That one hour drive is a hassle I’m still not used to. Back home in Sri Lanka, all restaurants were halal and all grocery stores carried halal meat. However, finding a halal place in Northern California is like finding a needle in a very large, very messy haystack. It’s hard being surrounded by meat all the time, especially in Rocklin, where there’s a fast food joint on every corner. I regretfully realize that I live in a nation notorious for its obesity caused by all these burgers I can’t even enjoy. This frustration has inspired my new diet plan: if I’m eating out and there is no option for shrimp, chicken it is — I’ll just use my need for protein as justification.

MARCH 2013 SPECIAL EDITION

LIFESTYLE

Nuts for Nutella

The chocolatey hazlenut spread can be used for anything, hot or cold by HARMONY REILLY

What is Nutella, anyway? Nutella is a combination of roasted hazelnuts, skimmilk and a hint of cocoa. It was created in the 1940s by Mr. Pietro Ferrero, founder of the Ferrero company. At the time, there was very little chocolate because cocoa was in short supply due to World War II rationing, so Mr. Ferrero used hazelnuts to extend the chocolate supply.

1. Add all ingredients into a blender and blend. 2. Serve immediately.

la es el ni ut w N ro B

1/2 cup Nutella spread 1 large egg 5 tablespoons all-purpose flour 1/4 teaspoon ground cinnamon

e la k el ha ut s N ilk M

1/3 cup Nutella 1 cup skim milk 3 scoops of low fat vanilla frozen yogurt

1. Heat oven to 350 degrees. Line a mini muffin pan. 2. Mix Nutella and egg in a medium bowl and whisk until well blended. Add flour and cinnamon and whisk until blended. 3. Spoon the batter into the prepared muffin tins. 4. Bake 11 to 12 minutes. Set on a rack to cool completely.

la el ut ge N ud F

Butter to grease pan 1 14-oz can sweetened condensed milk 1 tsp vanilla extract 230g (8 oz) dark chocolate chips 1 cup Nutella 50g butter, room temperature 1. Grease a 20cm (8-inch) square pan with butter. 2. In a medium bowl, mix the condensed milk, vanilla, chocolate, Nutella, and butter. 3. Make a double-boiler by placing this bowl over a medium pot of justsimmering water. Stir until everything has melted together (5-7 minutes). 4. Pour mixture into the pan, smooth the top with a spatula. Refrigerate at least two hours.

Why is Nutella so popular? “It’s like everything delicious in the world decided to have a party on your tastebuds.” — Alex Espinosa

WHITNEY HIGH SCHOOL THE ROAR

“Nutella is wonderfully, majestically, awesomely delicious, and it should always be partying in my mouth.” — Rhonda Doran

“Nutella is like a chocolate explosion in your mouth.” — Daellas Acton