theSentinel THE OFFICIAL STUDENT MAGAZINE OF NORTH IDAHO COLLEGE
March 5th, 2018
Emily Kinsella Editor-in-Chief
Rebecca Pratt Kaylee Dinkel Magazine Editors
Paul Celeri Taryn Mickelson Associate Editors
Jeff Ault Krista Brown R.M. Perry Kaya Sedlmayer Luke Wilhelm Staff Writers
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Letter from the Editor: Welcome to The Sentinel’s first-ever food issue. Why a whole issue about food? A simple answer: food is everything. Food is political, socio-economic, and deeply emotional. To discuss food is to talk about life experiences, cultural influences, environmental concerns, hopes, dreams, and of course, gluten. By exploring food and drink, we’re really exploring something both complex and so simple: what we eat, and why we eat it. Eating is a most basic biological necessity, and yet the motivations and machinations behind it are endlessly fascinating. In this age of access, we know more about the food we choose. We also have a bigger capacity with which to categorize and even mock food-related choices. Some people eat vegan, while others enjoy fish. Some people keep it “clean,” others are addicted to comfort food. Some people sadly enjoy celery, and others want to sprinkle sea salt on top of everything. Furthermore, food is beautiful. Whether you love food porn, or can’t stand to see a photo of yet another latte or cup of soup, you can’t deny that the sight of food is powerful. Quite frankly, we had a lot of fun creating this issue. But we didn’t forget the enduring gravity and emotion surrounding the topic. We’re telling stories that begin and end with food, but in between are many small tales that illuminate who we are as a community. So, welcome and pull up a chair. Mind your table manners. Leave your salted celery at the door. Dig in.
Contents
Student Grocery List 5 NIC Coffee Prices
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Student & Staff Diets 9 Marketplace Food
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Mac & Cheese Battle 14 Emry’s: NIC Eatery 16 Huckleberry Pie
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Student Discounts
20
What Meal Are You? 21 Revived Sandwich
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Student
Grocery Main
Microwaveable rice Canned soups Macaroni and cheese Fresh meats: chicken, deli ham, deli turkey Bread Microwaveable oatmeal Ramen noodles
Snacks
List
Bannanas Apples Fish crackers Cheese crackers Dried fruit Chips Pretzels Beef jerky Sunflower seeds
Drinks
Protein shakes Energy drinks Coffee Water
Extras
Peanut butter Almond butter Hummus Popcorn String cheese Cookies Candy Trail mix
Disclaimer: List compiled based on interviews done of North Idaho College dorm resident students. Photo by: Rebecca Pratt
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Photo by: Paul Celeri
A fresh cup of
Cardinal Coffee Rebecca Pratt Magazine Editor
Caffeine. It comes in many different forms, whether it’s a bubbly energy drink with sugary flavoring, a serious Americano blend or a latte with extra foam, extra cream and extra syrup. Surviving college might not be possible a dail consumption of caffeine. The hunt for a good cup of caffeine is a tremendous journey in itself, but the demand and toll it takes on a student’s pocket book is a major concern. Thankfully, the on-campus Cardinal Café has prices that baffle customers in comparison to most drive-through coffee stands and coffee shops in Coeur d’Alene. Across the board, most local and coffee chains boast an average price of $4.00 for a 16oz energy drink. The Cardinal Café sells a Rockstar for just over $2.00. “The quality, local, organic Doma coffee is good and the price is really fair,” said Shing Chung, the main barista on staff. She has seen firsthand the disparity in the price of a latte outside of and on campus. According to statistics provided by USA Today, the average American will spend $3.29 on an average-sized iced coffee, $4.05 on a mocha and $3.83 on a chai tea. These prices exclude extra charges for additional shots of espresso, specialty milk or cream, and extra pumps of flavoring. If a student is attending 75 classes per semester and buying at least one off-campus coffee per class day, that student will spend between $246.75 and $303.75 to feed their caffeine fix. Per school year, a student could pay over $490 just for basic coffee orders. Again, this doesn’t include any extras or gratuity. By indulging their caffeine needs at The Cardinal Café, the average student could save about $60 per semester on coffee. The Café’s affordable prices are not limited to just coffee and energy drinks. Prices on food items greatly differ from their competition throughout Coeur d’Alene. “[The Cardinal Café] has good prices for what you get on breakfast items,” said NIC graduate Morgan Nichols. Snack prices in the café range from $1.00-$2.75. Selections offered at popular places such as Dutch Brothers, Terre, and Starbucks begin pricing at $2.50 and increase from there. “We [NIC dining staff] always think of affordability for our majority student population,” Chung said.
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Krista Brown Staff Writer
No surprise, there is another diet sensation sweeping the nation that many people just have to try. Since no one always has the time to eat right, it becomes a habit to grab what you can on the go. When that results in a few extra pounds over the winter, some are desperate for a solution. It is called the Ketogenic diet and the idea is to consume a lot of healthy fats, moderate proteins and limit intake of carbohydrates. The reduction in carbs puts you into a metabolic state called Ketosis. At this stage, your body goes into fat-burning mode, and that’s the secret. Although the Keto diet has been around for nearly 100 years, it’s gaining more and
more attention after A-List celebrities such as Tim McGraw, Halle Berry, Matthew McConaughey and Kourtney Kardashian have publicly endorsed its benefits. An example of an ideal day on the Keto diet: - Breakfast: Organic bacon, farm fresh eggs (cooked in Kerrygold Pure Irish Butter) with a Bulletproof coffee (coffee brewed with Brain Octane oil and mixed with grass-fed, unsalted butter) - Snack: Hard-boiled egg, almonds - Lunch: Cobb salad with Roquefort dressing and avocado - Snack: Cello Parmesan Cheese Whisps (you can find these at Costco) with homemade guacamole - Dinner: Salmon with asparagus (cooked in Kerrygold Pure Irish Butter) and a baby kale, avocado, goat cheese and cauliflower salad with walnuts and a high-fat dressing The best way to stay on track and successful on any diet is to be prepared. Picking one day a week to do all shopping and meal-prepping goes a long way towards being well-prepared and not tempted to eat unhealthy foods. Since beginning the Keto diet on New Years Day, I have seen health improvements such as weight loss, decreased acid reflux and increased mental clarity and energy. (Not sure how to make this third person so if you can take it all out without losing too much go ahead) Other (this would become “Some) benefits those on the diet have reported include improvement with diabetes, Alzheimers, epilepsy, Parkinson’s disease and acne. It is recommended that you consult your physician before starting any diet or specific meal plan.
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Rebecca Pratt Magazine Editor
In a country that has more than once been overtaken by “fad diets,” America’s dietary trends have become a pattern of extremes. Many support these different eating trends based on spiritual, moral, and sometimes even political bases, but there are many who strictly moderate what nutrition they consume for health reasons. Jenifer Harbour,
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North Idaho College Yoga instructor, has chosen to adopt a lesser know diet to fit the needs of her health-driven lifestyle. The “Primal Diet” is one that consists of consuming mostly protein and fat. The diet is one that works off research stating that the body’s energy comes mainly from protein and fat. Sugar, natural or otherwise, is not to be consumed while observing this diet. The goal for the diet is to obtain a healthy “lean body mass.” Primal eaters also often cut out grains and dairy. After being a vegetarian for eight years, Harbour was diagnosed with stage 3 adrenal fatigue and realized her current eating habits weren’t compatible with her active lifestyle. In order to treat it correctly, she needed to cut out sugar completely. Without this source of energy, the Primal Diet was the best recommendation for her due to her need to absorb energy from protein and fat-based foods. For people interested in the diet, Harbour recommends starting with cutting grains and sugar from their diet for at least thirty days and seeing how they feel. “I’m passionate because it works and it’s our ancestral lineage of eating,” Harbour said. “I think mindfulness is the greatest contributor to my career whether it’s food or relationship.”
Photos by: Rebecca Pratt and Paul Celeri
Luke Wilhelm Staff Writer
Working out, lifting, and on-ball training are major components for the success that a college athlete works towards. Just as important are nutrition and sustenance. The athletes have no choice but to devote time and focus to what they eat, drink, and put in their body. This is integral to their athletic ability, and their aptitude in adjusting to adversity. Athletes are constantly pushing their bodies to the limit. The necessity to refuel and recover is obvious. Proper nutrition and nourishment is often the only solution to the physical demands of playing college sports. From preparation to recovery, food plays a substantial role, and it is essential that the athlete understand why he is consuming this product as opposed to that one. Athletes’ food choices range from granola to eggs, whey protein shakes to enriched breakfast cereals. NIC trainer Kevin Busch, who has who worked out both basketball teams in the preseason, noted that a consistent diet is extremely important. “Supplementation beforehand and after [a game] with carbohydrates is necessary,” Busch said. “You can’t go wrong with oatmeal, bananas, or fruits. You have to eat the food that is going to stay in your bloodstream throughout the day and keep you going.”
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SU
Foo Rebecca Pratt Magazine Editor
PA
Student resources all over the North Idaho College campus often promise their best in efficiency and quality when serving students and staff. NIC Dining Services is no exception. Their website states that they are “committed to providing fresh, quality, nutritious meals that reflect current culinary trends and cuisine from around the world.” But where does this promise of quality and innovation start and end? Students and faculty alike have expressed concerns over the “fresh, quality, nutritious meals” offered on campus in the sub. To secure the privacy of students, The Sentinel will not identify those interviewed for this story. Among several students interviewed regarding their satisfaction with the dining options, many expressed that not only were they unhappy with the service they received, many stated that they had more often than not received poor quality food. In addition, some students with specific dietary needs were concerned with the treatment of their food. “I’m a vegetarian, and I can’t eat the veggie burger because they cook it on the same grill as the meat,” said one student. “The only other option I really have is the salad bar, and that sucks.” When asked about the quality of the salad bar, another student’s opinion was that most of the selection was limited, and the freshness of the produce was questionable. “The lettuce leaves are wilted and brown sometimes. That just doesn’t seem fresh to me,” the student said. Some have explored options for having their individual needs respected. One freshman student interviewed supplied emails exchanged between herself and the dining services staff. This student was looking
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UB
od?
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to get a refund on her food plan for the next semester because she felt that her pescatarian dietary needs were not observed. The staff replied with an email stating that students have the option to make an appointment with the kitchen staff to discuss “specific nutritional needs” within the first two weeks of the semester. According to Eddie Nelson, food services manager, the earlier a student reaches out, the easier it is to provide accommodations. “What most people see when they come into The Market is our cooks trying to put out the most amount food in the shortest amount of time,” Nelson said. “But even with that we do try to give the best possible service.” NIC’s Hospitality Management instructor Angela White addressed the complex issues at hand in the hospitality industry as of current. She mentioned not only the issue of the growing food allergy epidemic, but the emotional responses some have to certain diets. “It is a growing concern, people’s physical and emotional reactions to certain foods,” White said. “When it gets down to it, they [students] are the ones paying the bill and they need to be respected, not judged.” Nelson said his staff is willing to work with students however they can. “When a customer feels that we do not have their nutritional needs taken care of, we need to know,” he said. In his more than 10 eyars with NIC, Nelson said only once has a special dining request been denied. “That was a Dorito Pie, because it just sounded awful to me,” Nelson said. “I like to think that we enjoy taking care of special nutritional concerns because it is a break from the ‘normal’ that fills our workdays.”
Photos by: Paul Celeri
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Paul Celeri Photography Editor
Normally quiet in the winter months, The Shops at the Coeur d’Alene Resort were packed with 1,500 people for the Couer d’Alene Downtown Association’s inaugural Mac and Cheese Festival in January. With more than 20 local restaurants and breweries participating in the taste-testing festivities, tickets quickly sold out. “Which is great!” said event organizer Emily Boyd. “But it’s also a bummer, because we don’t want to have to turn people away.” Ticket packages started at $25, giving guests six macaroni and cheese tastings and six beer tastings, along with a commemorative beer glass. Souvenir T-shirts were also on sale, proclaiming, “I Survived the S’macdown” and “Will Work For Cheese.” Sweet Lou’s entered their menu-staple bacon mac and cheese, while many of the participating restaurants took the opportunity to let the chefs experiment. Paragon Brewing left the beer at the brewery and focused on their rich duck prosciutto mac and cheese, and Moondollars offered a seafood variety made with 7 kinds of cheese, king crab, shrimp and black truffle. Chef de Cuisine Randall Sorrell also included a special ingredient. “A whole lot of love,” Sorrell said. “We’re having so much fun right now, we can’t wait to do this again.” Several local breweries also joined the fun, giving guests many options to wash down the saucy pastas created by the local chefs. Included were the No Good Bastard Amber served up from Post Falls Brewing, crisp apple cider from North Idaho Cider, and even a selection of wines served up from Castaway Cellars alongside their own smoked brisket medley. The beer lines may have been longer, but mac and cheese was the star of the day. “Mac and cheese has been my favorite food since I was a kid,” said one guest, “So this is pretty much the best day ever.” Ultimately, the prestigious Judge’s Noodle and People’s Choice Awards went to Taphouse Unchained, with their unconventional take – mac and cheese balls. Moondollars came in second.
Photo by: Paul Celeri
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AN INDUSTRY Awaits Paul Celeri Photography Editor
Hidden inside NIC’s Hedlund Building lies Emery’s Lakeside Restaurant, home to the NIC Culinary Arts program. For students, the program rigorously prepares them for the real world of culinary arts, an industry that, according to Program Director Jeff Jenkins, has more openings than it does applicants. Led by Jenkins and Chef Hillary Ginepra, the NIC culinary arts program is currently a one-year certificate program developed to ready students for all facets of the culinary industry. Ginepra, a professional chef and instructor for over 20 years, is just as often seen doing dishes in the kitchen as she is to be found instructing or cooking. She emphasizes the importance of being willing to wear all hats in the kitchen. “Even with the celebrity chef and the Food Network nonsense, it’s really still kind of thought of as hard labor, the blue-collar rogue sort. And there are elements of that, but it is a career, a lifetime career with a lot of options that people don’t think about,” Ginepra said. It all starts in the classroom, but this is much more than just a cooking program. Students are taught every aspect of running a restaurant, from the front-of-house service, to line cooking, plating and service, and even dishwashing. Ginepra begins with creating a menu designed to help develop the student’s culinary skills.
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They are first placed in groups, and throughout the semester they rotate through the stations of the restaurant. As their skills develop, the students soon find that they are the ones running the restaurant under the guidance of their teachers. “What I think is really unique about this program,” said Jenkins, “Is the practical experience these students get running this restaurant and interacting with customers. They really have to put into practice what they’re learning.” This year, Ginepra is trying to focus on seasonality of ingredients and has partnered with the local Gathering Garden to procure fresh vegetables and fruits for use in their dishes. This semester’s dishes will feature cherry tomatoes, kale, peppers, fresh herbs and more, all provided by the Gathering Garden. “We are not only bringing awareness to the students about how different vegetables are grown, especially using organic and sustainable methods,” said Jess Mannon, director of the Gathering Garden, “but we are also creating a closed-loop food system within the NIC community. Emery’s utilizes a good portion of our fall harvest to serve during their dining hours.” Dining hours at Emery’s are Wednesday and Thursday from 11 a.m. to 2:30 p.m. Reservations are recommended. The NICularts Deli is also open Wednesday and Thursday, 9 a.m. to 1:30 p.m.
Photos by: Paul Celeri
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sweet simple
Huckleberry Pie Ingredients: 5 cups of huckleberries 1 1â „2cups of granulated sugar 5 tablespoons of cornstarch 4 tablespoons tapioca 1 teaspoon of lemon zest 3 tablespoons butter Store-bought refrigerated pie crust
Directions: Unroll half of crust, place in pie pan Mix the above ingredients until evenly distributed Pour mixture into pie pan Place remaining pie crust over mixture Apply light coat of butter or oil to crust Bake at 450 degrees for 15 minutes Reduce heat to 350 for remaining bake time of 30 minutes, or until heated Allow time to cool before cutting
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Rebecca Pratt Magazine Editor
Dutch Bro’s 50 cents off with NIC ID Pita Pit 10% off with NIC ID Buffalo Wild Wings 10% off with NIC ID
Fort Ground Grill Specials student/staff 7.95 (3 dollars off) Subway 10% off with NIC ID
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College, as all students know, is expensive. Students pay for books and pay for parking. They pay for existing in the educational world. After being bled dry by our campus, gas tank and social life, it’s nice to know that there are many companies that offer a break for students’ constant output of funds. Many locally owned businesses and chain stores offer student discounts that maybe be small, but can make all the difference. Be sure to take these discounts for all they are worth, and then some.
What
are you How do you feel about A.M. classes? 1. Sign me up! 2. I would rather not. 3. Don’t talk to me in the A.M.
Whats your stance on dating apps? 1. Great way to meet people. 2. There’s a lot of fish in the sea. 3. Sketchy.
Would you rather? 1. Study with a group of friends. 2. Grab a coffee and study there. 3. Go over notes at home.
What’s your style like? 1. Ready for anything, fashionable function. 2. Comfy and warm. 3. Explorative and trend setting.
Which diet would you be willing to adopt? 1. I don’t diet. 2. Vegan (vegetarian) 3. No carb.
When do you feel best? 1. Going for a long drive, windows down. 2. Reading in your favorite spot. 3. Solo Netflix binging.
How would you spend a day at the lake? 1. Join a pick-up volleyball game. 2. Sunbathe and listen to music. 3. Lounge on a floaty with a drink in hand.
What’s your favorite playlist like? 1. Indie-rock singer-songwriter vibes. 2. A little bit of everything so I never hit skip. 3. Emotional artists you’ve never heard of.
Results - If you chose... Mostly Ones Good morning! You are breakfast. A sometimes sweet, sometimes savory crucial part of everyone’s day. You love to be the early bird who gets the worm because you love feeling alive. Being social, happy, and outgoing is what you are all about. You never let the negative vibes get you down, because you are happy just being yourself and spreading the love.
Mostly Twos Lunch. Arguably the best meal of the day. You’re a little bit of everything so you will hardly ever find yourself in the face of conflict with you peers. You’re always genuine about who you are and you’re not afraid to put people in their place. Everyone you meet finds something they like about you, because hey, there’s just so much to love.
Mostly Threes Dinner for one. You are fiercely independent and don’t need anyone to validate you. You’re a brave sort of night owl, who enjoys being alone. You enjoy calmness and serenity of silence, but your also an avid adventure seeker. You are whole all on your own and no one else will add to who you are as a person. Don’t go looking outside of yourself.
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Emily Kindsella Managing Editor
"I believe that all anyone really wants in this life is to sit in peace and eat a sandwich." -Liz Lemon The humble sandwich is a culinary canvas conceived by coincidence. The great 4th Earl requested meats between bread to stave off hunger during a marathon gambling session, sometime during the 18th century. This elementary mealtime solution gave birth to the lunchtime staple we know and love so well. When I need a convenient fill, nine times out of ten, I go for a
sandwich. Turkey and havarti are tasty; ham and cheddar do the job. A club? Let me in! Two pieces of bread beget thousands of possibilities, but when life gets hectic, we are all guilty of falling back on conventional combinations. I declare it's time to let the world in! Step out of your routine, the mayo will understand. Smear with confidence! Swap out your commonplace accouterments! Why settle for humble? Let your imagination guide you past the provisional and dance with the exceptional. "Bread is the paper of the food industry. You write your sandwich on it." -Dwight Schrute
UP
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Spicy mustard Spinach Hummus Chips Cucumbers Cream cheese
Game
Salt and pepper
Garlic powder
Jalapenos Turkey bacon
Your
Pesto
Sandwich
Rye bread
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