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Press VOL. 15 # 15 NOVEMBER 26, 2013

gourmet guide to fau presents

special

food issue

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EDITOR-IN-CHIEF - Dylan Bouscher MANAGING EDITOR - Austen Erblat CREATIVE DIRECTOR - Michelle Friswell ASSISTANT CREATIVE DIRECTOR - Breanndolyn Lies BUSINESS MANAGER - Lulu Ramadan COPY DESK CHIEF - Cari Giard

Photos by Ryan Murphy and Michelle Friswell

Special Issue Editor - Regina Kaza Special Issue Designer - Michelle Friswell

November 26, 2013

NEWS EDITORS - Sarah Suwak, Kathryn Wohlpart FEATURES EDITOR - Emily Bloch

6 Page

Find out what students are missing at FAU faculty’s only restaurant.

10 Page

The best date night, exotic and local eats of Boca.

14 Page

Meet the Centre Marketplace cafeteria cooks.

16

The top five beers to try at The Burrow.

REVIEW EDITORS - Christopher Massana, Maddy Mesa SPORTS EDITOR - Wesley Wright PHOTO EDITOR - Ryan Murphy

Page

MULTIMEDIA EDITOR - Miranda Schumes

18

WEB EDITOR - Christopher Massana SENIOR EDITOR - Ryan Cortes COPY EDITORS - Chris Hamann, Oscar Ruiz STAFF WRITER - Cealia Brannan STAFF DESIGNER - Cody Weber CONTRIBUTORS - Monica Mitry, Max Jackson, Sean Webster

Page

Find out how FAU's on-campus restaurants compare to other colleges.

24

A nutritionist's tips on staying healthy on a college budget.

Page

DISTRIBUTION MANAGER - Christopher Massana

Letter from the Editor

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Photo by Ryan Murphy

t’s not weird. It doesn’t make me an obese woman with seven cats (well, not yet).

I love everything there is to love about food — the restaurants, the meals, the culture — all of it. Some people follow sports or politics, I endlessly browse recipes and keep up with the latest food trends. But why do you care what I think? Because I get paid to eat and write about it.

Professional magazines pay me to write about restaurants like it’s investigative reporting.

But no one has ever written an entire special issue about food at

FAU, until now.

In this issue you’ll find everything there is to know about dining like a pro in college — what to eat, drink and what you’re missing. We’re students, not zombies. Living on a budget doesn’t have to mean mindlessly shoveling processed food in our mouths and gulping down cheap beer. We’re better than that.

So flip through and take a few minutes to obsess over one of my favorite guilty pleasures and your guide to all things food at FAU. —Regina Kaza NOV. 26, 2013

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alking up to the FAU Club on the second floor of the Engineering East building makes you do a double take. This restaurant can’t possibly be at FAU. A friendly server welcomes you at the door with a smile. He invites you inside the upscale dining room, where bamboo wood lines the floors, modern designs grace the ceilings and light beams through the windows. He brings out a basket with warm bread wrapped in a white linen napkin to one of the tables, which is set with silverware and draped in a blue linen tablecloth. There’s a set of plush blue chairs around it. And for the price of lunch at Einstein Bagel Bros, you could be at this highend lunch buffet eating savory lamb sausage, sweet butternut squash puree and various mini cheesecakes and dessert tarts.

There’s nothing else like it on campus or at any other Florida state school for that matter.

There’s just one catch ­— it’s not for students.

“It's like an oasis for our senior staff,” Chartwells Catering Director Colleen Wisnewski says. “We have a lot of development officers that come here with donors trying to fundraise for the school. We see professors meeting with students. It's more private, it's 6

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NOV. 26, 2013

The FAU Club serves the best food on campus, but students aren’t allowed in. Here’s what you’re missing

By Regina Kaza

Photos by Michelle Friswell quieter.”

For the past two years, the FAU Club’s tempting buffet has been exclusive to staff, alumni, donors and faculty, but not regular students just looking for a place to eat on campus.

And it’s not like the price is too steep for a college budget, either. For $11.99, guests choose from a daily selection of two proteins, two starches, two sides, a soup, salad and dessert plus coffee and nonalcoholic beverages. The menu changes daily and bounces between cuisines like Asian, Caribbean, French and more. The salad table

has various topping choices, the soup of the day and a fancy wooden board loaded with an assortment of cheeses.

Still it’s not as good as the hot stuff sitting in silver food warmers on the table across from it.

My photographer and I tried the grilled lamb merguez, a rich lamb sausage, grilled with sweet bell peppers and paired with the candied butternut squash puree that tastes like sweet potato with honey for extra sweetness. The Cajun fried catfish is breaded with Cajun seasoning and fried for a crispy coat, but what makes this dish is the creamy red pepper remoulade sauce that comes drizzled on top or available on the side.

The dessert is the best part, though. The bite-size tarts pack a lot of flavor but it’s the mini pumpkin quiche that stands out with it’s graham cracker cookie crust, with velvety pumpkin filling, topped with a star-shaped dollop of whipped cream.

The Club also features a full service liquor bar and a separate wine and beer menu for drinks not included in the buffet. The restaurant is open Monday through Friday 11:30 a.m. to 2 p.m, and the last seating is at 1:30 p.m.

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Meet the

Chef FAU Club Head Chef Jensen Hunt wanted to be a lawyer.

He left his hometown of Kingston, Jamaica to study social science in Canada for four years.

But while working in restaurants and cooking for his friends, he soon realized his passion was food, not law. “I used to cook all the time,” he says. “And my friends used to be like ‘You should really go to culinary school instead.’ That ran across my mind and I moved back to Jamaica.”

Hunt started culinary school in his homeland but soon transferred to Johnson & Wales University in North Miami for more opportunities. He completed a three year program and studied various cuisines like French, European, Caribbean and Asian.

He went on to intern in Germany, the Mandarin Oriental Hotel in Miami and eventually became the night sous chef at the Wyndham Hotel in Deerfield Beach. Three months ago, FAU offered Hunt the head chef job at the FAU Club.

And after working at the Wyndham for three years, he left to take over the luxurious restaurant on campus.

Here he gets to cook meals like oxtail and filet mignon for faculty and staff. Since starting at FAU, he’s tweaked the preset Club menu by adding some of his favorite Jamaican spices and flavors to everyday meals. “My personal favorite is mixing Jamaican cuisine with Asian food,” he says. “I try to put a little bit of who I am in what I cook.”

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NOV. 26, 2013

1. Grilled lamb merguez, Middle Eastern couscous, candied butternut squash and sweet peppers. 2.

Three months ago, FAU Club Head Chef Jensen Hunt left his job at the Wyndham Hotel in Deerfield Beach, to serve high-end cuisine to faculty and staff. 3. The FAU Club has a dessert table filled with mini tarts like the mini pumpkin quiche, assorted fruit tarts, vanilla cheesecake and the cranberry tart. 4. The FAU Club is a 180 seat dining room with a full service bar that has happy hour every other Thursday 5-7 p.m.

2

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Best of Bo

Ninja Spinning Sushi pictured

1

Ninja Spinning Sushi 41 E. Palmetto Park Rd. 561-361-8688 www.facebook.com/ninjaspinningsushi Restaurants with conveyor belt sushi tend to be quick, cheap and boring. But trade in the metal runway for a river and serve the food on boats and it becomes an upscale restaurant you won't find anywhere else in Boca. Appetizers like edamame, chicken dumplings and sushi rolls ($5-7) float around in black canoes along the bar top, where guests can grab plates of the chef’s specials not listed on the menu. “The concept of the boats is that you can get a quick snack instead of ordering a whole meal. It comes in little plates so people can try something new,” says General Manager Natee Ponsang. Besides the boats, there’s lunch and dinner menus loaded with larger Japanese dishes like grilled volcano chicken ($16) with sweet chili sauce and seasoned vegetables.

2

Rebel House 297 E. Palmetto Park Rd. 561-353-5888 www.lifetastesbetter.com

This place is not for your parents’ typical date night.

Rebel House has this underground New York City bar feel, smack-dab in downtown Boca. Pair that with a tastebud rollercoaster of a menu and you’re in for a wild ride. The waiter might seat you at an old piano or a rustic table of mismatched furniture with edgy art on the walls. Instead of bread, they bring out popcorn seasoned with curry powder and a menu with 27 appetizers ($4-24) and 11 entrees ($10-49). Try the pan seared foie gras ($15) — duck liver served on cranberry apple french toast with almonds and a cherry glaze —or the heritage pork delmonico ($16) — mac n cheese, grilled broccoli, cranberry apple jam and pork gravy.

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Best Date Night Whether you’re taking out someone new or trying to break out of an old routine, picking a good place to eat is crucial to date night. It has to not only look good and taste good, but make you look like a genius for picking it. And even though there are several restaurants in Boca with great food and romantic flair, here are the best ones —in no particular order— no more than five miles from campus:

3

Kapow!

431 Plaza Real 561-347-7322 www.kapownoodlebar.com

The back wall of Kapow! is a floor-toceiling mural of ocean-esque, Asian fantasy graffiti drawn by tattoo artist Michael “Pooch” Puccuarelli. This restaurant’s unique decor, half-priced specials and eclectic Asian fusion menu is sure to spice up any date. Start off with a unique cocktail like the jalapeno margarita ($10) at the half-indoor, halfoutdoor bar. For dinner try the awardwinning Vietnamese chicken wings ($9.50) or the bulgogi beef street tacos topped with cabbage, onion, grape tomato and a sriracha aioli ($8). Catch an early dinner during happy hour from 4-7 p.m. for half-priced appetizers and cocktails.

4

Table 42 399 S.E. Mizner Blvd 561-826-2625 www.table42boca.com Impress your date with this restaurant’s fancy vibe minus the high price tag. Table 42 is the Italian sister restaurant of Racks, the pricier, modern American restaurant in Mizner Park. It has a similar style, high-quality food and it’s cheaper. The dining room is decorated in a contemporary style, with fabric chandeliers and sleek red and black booths overlooking a wood-fired pizza oven. Order the fried calamari ($12) topped with basil, cherry peppers and tomatoes as an appetizer. And for dinner, share the classic Brooklyn pizza ($14-17) with basil, fresh mozzarella and parmesan. Skip the weekend rush and stop in on Monday for half-off wine bottles or build your own grass-fed beef burger for $6.

5

Bistro Provence 2399 N. Federal Highway #4 561-368-2340 www.bistroprovence.com

Tucked away inside a quiet plaza off of Federal Highway is a little slice of southern France. Owner Claudine Mourjan runs a family restaurant that’s elegant enough for a three-course dinner, yet still casual and friendly. “We know people's stories, we tell jokes, sometimes we have music — it's just like in France,” says Mourjan. “It’s like Paris without anyone being rude.” Bistro Provence serves authentic French three-course meals for a bargain price. Mention that you’re an FAU student and you’ll get an appetizer, main course and dessert anytime for $24.50. From 5-6 p.m. you get the same deal for $17.50. Try the French onion soup as an appetizer and follow it up with the half roasted duck with berry and fruit sauce.

Boca 1

Lion and Eagle English Pub 2401 N. Federal Highway 561-447-7707 www.thelionandeaglepub.com Don’t expect pancakes and waffles for breakfast at this English pub. Here you’ll find a classic English breakfast ($11.99) complete with eggs, sausage and black pudding made from blood sausage. Not feeling bloody? Try the Scotch eggs ($6.99) — hard boiled eggs wrapped in sausage, then rolled in breadcrumbs and deep fried. Lion and Eagle serves authentic English food in Boca and they’ve been doing it for years. “We get a lot of people come in and they get curious about the food,” says Owner Simon Allen. “If you come in here, you know you're going to get something really different.”

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Punjab 1801 N. Federal Highway 561-392-8000 www.bocapunjab.com For those craving curry or ticking for tandoori, Punjab is the place to be. Right off of Federal Highway is a classic, family-style Indian restaurant with elegant tablecloths and South Asian flair.

New to Indian food? Try the chicken tikka masala ($14.95) — boneless chicken cooked in a creamy tomato sauce, vegetables and spices or the sag panir ($10.95), a homemade Indian cheese with spinach and spicy curry.

Our favorite restaurants for date night, exotic eats and local bites within five miles of FAU

By Regina Kaza Photo by Monica Mitry

Most Exotic Boca’s pretty limited when it comes to exotic food.

Sure, there are a few Asian restaurants and Irish pubs around, but not many have something that really sets them apart. And there are only a few close to campus that serve authentic cuisine that simply can’t compare.

Here’s a look at some of those hidden gems:

Rocksteady Jamaican Jerk Bistro 1179 S. Federal Highway 561-910-1562 www.rocksteadyjamaicanbistro.com Only a few restaurants nearby serve real Jamaican dishes. Rocksteady has two locations in Boca, but if you’re looking for a home-cooked exotic meal, try traditional Jamaican recipes like curry goat ($12.95) or oxtail ($13.95) served with a choice of two sides: rice, plantains, salad or veggies. Also try a whole fried snapper ($22), with seasonal veggies. On Fridays, listen to live reggae in a small dining room decorated in rasta colors and Bob Marley tribute artwork.

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Darbster 6299 N. Federal Highway 561-586-2622 www.darbster.com No meat, no problem. Darbster puts a vegan twist on otherwise meaty dishes with veggie substitutes that are just as good as the real thing.

They turn classic sandwich melts into vegan creations by trading in the meat to create all vegan subs. “It's a little strange when you see certain sandwiches that you wouldn't expect to be meatless,” says General Manager John Lenhard. The portobello cheeze steak ($12) is a spin on the Philly cheesesteak sub, only this one is made with portobello mushroom, caramelized onions, peppers, horseradish and vegan cheese shreds. There’s also the meatless tempeh reuben ($9) topped with sauerkraut, vegan cheese and Thousand Island dressing.

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Cay Da Vietnamese Restaurant 7400 N. Federal Highway 561-998-0278 www.caydavietnameseatboca.com Inside there’s a dining room with no more than 10 tables and stark white walls and an authentic menu filled with unique Vietnamese dishes. Try the banh xeo, a vegetarian crepe ($7.95) pan fried until it’s sizzling and stuffed with tofu, bean sprouts and veggies. Plus, Cay Da is one of the few places in Boca that knows how to make good pho, a Vietnamese soup served with either sliced beef ($9.95) or seafood ($12.95) served with rice noodles, bean sprouts, veggies and cilantro.

NOV. 26, 2013

UPRESSONLINE.COM

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1

Tom Sawyer Restaurant & Pastry 1759 N.W. Boca Raton Blvd.

561-368-4634 www.tomsawyerrestaurant.com

2

Swifty Food Market 200 N.W. Boca Raton Blvd. #1 561-395-7131 www.facebook.com/pages/SwiftysMarket-Grill-Deli

Walking into Tom Sawyer’s is like going to grandma’s house. This old country-style breakfast joint is always packed on the weekends and perfect for grabbing a home cooked meal that’s fresh and simple. “It's cheap, it’s nearby FAU and it’s friendly,” says Owner Allain Tallard. Plus it’s a lot of food for a small price. The breakfast in a pot ($9) comes with two biscuits topped with sausage gravy, an omelet and meat. There’s also the breakfast skillet ($8.20) — home fries topped with either a Western mix (onions, peppers and tomatoes), three meats (bacon, sausage and ham) or the veggie mix (tomatoes, onions and mushrooms). It’s served with two eggs and with either toast, biscuit or English muffin.

The place that looks like a run down gas station right off of 20th Street has sandwich melts that not many know about, and they’re the main reason Swifty’s has been around for more than 50 years. When you walk in, just look for the grill in the back. That’s where they make the Philly cheesesteak melt ($6.69-9.49) made from Boar's Head meat and loaded with peppers and caramelized onions. Also try the buffalo chicken sandwich ($6.69-9.49) with a choice of toppings.

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Best Local Eats 4 Eating out can get expensive, especially in Boca. But sacrificing the taste only to save a few bucks is simply unfair and unnecessary.

Thankfully for FAU students, there are a few places right off campus that serve great food for an even better price. Here are the places that deliver when it comes to taste and won’t break the bank:

3

Mississippi Sweets BBQ Co. 2399 N. Federal Highway Boca Raton 561-394-6779 www.mississippisweetsbbq.com

Mississippi Sweets is a southern-style hole in the wall joint with only a few tables and it almost always has a line out the door on weekend nights. Named after their seasoned sweet potato chips, this place does BBQ right. FAU even added one of their concessions in the stadium, serving up pulled pork sandwiches and chicken wings during home games. At the main restaurant, try the Talladega red sandwich ($7.59) — a breaded chicken breast topped with creole sauce and cheese. The platters range from $9-18 but there’s enough meat for leftovers and it comes with two sides of sweet potato chips, fries, beans, coleslaw, cornbread or applesauce.

Souvlaki Fasti 122 N.E. 2nd St. 561-395-1906 www.souvlakifast.com

Souvlaki Fast is exactly what it sounds like — Greek fast food. The cafe is decorated in white and blue with Grecian paintings and has an open grill with a meat rotisserie slow roasting slices of lamb and beef. Even though there are a few tables, this place is mostly a grab-and-go restaurant, bound to satisfy any craving for a Mediterranean meal. Try the classic lamb gyro ($7) with slices of fresh cooked lamb, lettuce, tomato and a yogurt cucumber sauce. Skipping the lamb? You can load your pita with salmon, chicken, shrimp, veggies and more.

5

Boca’s Best Pizza Bar 119 W. Palmetto Park Rd. 561-367-7227 www.bocasbestpizzabar.com

The best thing about Italian restaurants are the hefty family size portions. And Boca’s Best is not only college budget friendly, but has arguably some of the best pizza in town. Not only is it perfect for midnight cravings since it’s open until 2 a.m., but they also deliver on campus. The slices ($2.75) are a decent size (three slices equals about half of a large pizza) and are served with a side of what they call “liquid gold” — garlic seasoned butter that’s perfect to dip the crust in at the end. As for the pasta, there’s plenty to share or save for leftovers. Be sure to get the fettuccini carbonara, made with Alfredo sauce, bacon and mushrooms ($13.99).

CONTINUED PAGEWebster 14 Mississippi Sweets BBQ Co. pictured.

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Cooking for

thousands Meet the cafeteria cooks who make the most food on campus every day

By Regina Kaza

Photo by Ryan Murphy

Inside the Centre Marketplace, students storm toward the metal bins of piping hot food, barely noticing the friendly faces serving their meals behind the counter. But some of these cooks have been dishing out meals at FAU for almost a decade and have seen students come and go. Here are three of the ladies who serve over 2,500 freshmen every day and love doing it:

Paula Byard, Centre Marketplace cook Tammy Ford, Centre Marketplace cook Tammy Ford’s favorite part of her job is the students — well, some of them.

“Most of the students are really good, there's only a few that are terrible,” she jokes. Ford grew up in Santa Barbara, CA. but moved to Florida in 2000 for culinary school. After graduating from the Art Institute in Ft. Lauderdale, she began cooking in hotels. Before coming to FAU, she worked as a cook at the Hilton in Ft. Lauderdale. But once she decided to adopt children, the night shifts at the hotel weren’t working out. Ford has been at FAU for 10 years and loves cooking for the students and keeping in touch whenever she sees them around. “Now that we've expanded and there's so many more students to cook for, I don't get out on the floor as much as I used to.”

Her favorite meal to cook: Kung pao chicken.

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“Ms. Paula,” as most students know her, has a contagious smile and plenty of jokes.

“I have a lot of students that say ‘Ms. Paula, is this chicken going to taste like my mom's chicken?’” she laughs. “And I say ‘sure honey’ and they walk away happy.” Byard grew up in Pompano and was simply looking for a job in Boca when she stopped by FAU. Nine years ago, she started in the Breezeway Food Court but after a few months Chartwells transferred her to the cafeteria and she’s been there ever since. Her favorite part is seeing the students; she knows some of them by name and loves seeing the football players come in.

Her favorite meal to cook: Alfredo pasta.

Photos by Michelle Friswell

Lesly Jernigan, Centre Marketplace cook Originally from Honduras, Lesly Jernigan’s Spanish native tongue helps her bond with some of the international students on campus. “I made a lot of friends while I was serving and they sometimes come in and say hello,” she says. “Some of them are from South America, so we connect because we speak the same language.” Before FAU, she worked as a cook at the Miami International Airport and later at Microsoft. She’s been here for three years and works the line in the back, which most chefs say is the hardest part of working in the kitchen. Not for Jernigan. “I started working in the line and so I have a chance to work in the kitchen and I enjoy it,” she says. “I thought it was fun.”

Her favorite meal to cook: Anything at the Mexican station.

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Burrow Beer

On-campus bartender recommends top five beers to try at The Burrow

By Regina Kaza Photos by Michelle Friswell

T

here’s finally more booze at FAU. Before it reopened as The Burrow Bar and Grill this fall, FAU’s on-campus bar only had 16 beers for students to choose from. This year it stepped up its game, now offering 47 draft and bottled brewskis, 15 of them craft beers. That means they’re brewed by small and independent microbreweries rather than large corporations like Anheuser-Busch or MillerCoors. These beers are mostly distributed to bars and restaurants rather than grocery stores or gas stations. It’s part of a trend that’s booming around the nation, especially in South Florida which currently has more than 10 microbreweries.

And when it comes to craft beer at FAU, The Burrow bartender Rob Veit can tell you all about it. Veit was bartending catered events for two and a half years before getting a job at the FAU bar this year. Here’s five brews he suggests you try:

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Rob Veit

5

Sweetwater Blue ($4.89) 4.9% ABV Tastes like: Sea Dog Blue Paw This beer smells like a blueberry muffin, but that’s as fruity as it gets. “It has a unique twist, like it’s a little bit sweeter but still similar to a pale ale,” Veit says.

It’s brewed with blueberries and wheat but besides the strong smell, there’s not much berry taste. Still it tastes like a beer and not a fruity cider, which makes it an interesting choice for craft beer newbies. It’s very similar to Sea Dog Blue Paw except this one has a richer taste and darker color.

New Belgium Fat Tire Amber Ale ($4.89) 5% ABV

4

Tastes like: Sierra Nevada Pale Ale

It has enough flavor to pack a punch like an IPA without knocking you on your ass.

“It’s darker in color and bolder in flavor,” says Veit. It starts off with a bitter, almost bready flavor and ends with a smoky aftertaste. This amber and golden beer is similar to Sierra Nevada or a light IPA.

Redd’s Strawberry Ale ($3.89) 5.2% ABV

3

Tastes like: Strawberry soda This beer tastes more like a strawberry candy cider than a beer. It’s bubbly like champagne and even though it has apples in it, the strawberry overpowers the flavor.

Veit claims it tends to be more popular for women or those who want something sweeter. “I don't think I've sold it to a male customer yet,” he says.

Shock Top Belgian White ($3.49) 5.2% ABV

2

Tastes like: Blue Moon Although Shock Top is made by AnheuserBusch and not an independent company, it’s still branded as a craft beer. “It's probably like the first craft beer people drink,” Veit says. It’s brewed with orange, lemon, lime peels and some coriander which give it a zesty, refreshing taste.

Shock Top is a classic citrus beer that’s orange and yellow in color and very similar to Blue Moon, but fruitier.

Angry Orchard Hard Cider ($4.29) 5% ABV

1

Tastes like: Apple cider Even though it’s technically not a beer, it’s the most asked for drink on the menu. “It's basically an apple cider and one of the sweeter things we have,” Veit says. “I'm surprised by how popular it is.”

Angry Orchard is brewed with Fuji apples, which gives it a strong apple cider taste and smell. Even though it tastes nothing like an ale, this brew still has a hint of dryness that keeps it from tasting too much like apple juice. Give it some edge by asking for a “Snake Bite,” a half cider, half Guinness drink that Veit swears tastes like just like apple pie.

NOV. 26, 2013

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stomach

On an empty

By Regina Kaza Photo by Ryan Murphy

S

even years ago, four students helped decide what everyone should eat at FAU, but most Florida schools have bigger and better options for lunch.

In 2006, Business Services, the department that oversees campus dining, asked a committee of four students what dining options it wanted to see on campus, according to FAU’s Executive Operations Vice President Stacy Volnick. They chose a company called Chartwells to run FAU’s dining services. FAU is one of three Florida public colleges to use the chain. But even after adding 20 restaurants to the Boca campus, FAU still has fewer options and less popular chains than most Florida schools. Larger colleges like UCF and FSU use Chartwells’ competitor, Aramark, which use a greater number of national brands than FAU including Panda Express, Burger King and Chick-fil-A.

“FAU is a compact campus. If we were more spread out, we would need more options.”

Stacy Volnick, Vice President of Executive Operations

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FAU has fewer restaurants on campus than other Florida public colleges and it’s probably going to stay that way

Volnick says that’s because those schools have larger campuses with more students living on them.

“The number of options have grown with enrollment,” Volnick says. “Thirteen years ago we only had two options, now we have about 20. FAU is a compact campus. If we were more spread out, we would need more options.”

Since 86 percent of FAU students are commuters, there are fewer residents and fewer places to eat. A school like FGCU, whose population is almost half of FAU’s, has only six fewer options because 32 percent of their students live on campus, compared to FAU’s 11 percent.

So unless FAU applications start piling in and the number of dorms double, our dining options won’t change.

CONTINUED ON PAGE 20

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Here’s how other Florida schools match up to FAU’s on-campus options:

Number of campus restaurants

FAU UCF FIU FGCU UF FSU

[Source: www. dineoncampus. com/fau/, www. campusdish. com/en-US/CSS/ UnivCentralFlorida, www.campusdish.com/ en-us/css/floridainternationaluniv, www.campusdish.com/en-US/CSS/ FloridaGulfCoast, www.bsd.ufl.edu/g1c/dining/ dining.asp, www.campusdish.com/en-us/CSS/FloridaState]

20 29 25 14 42 24

Number of students FAU 29,994 UCF 59,601 FIU 46,171 FGCU 13,445 UF 49,913 FSU 40,695 20

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Photo by Michelle Friswell

CONTINUED ON PAGE 22

[Source: the Department of Education’s Office of Postsecondary Education, 2012 ]

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Dine and

The three best places for a quick bite on campus

1

The Burrow Bar and Grill (Student Union)

Not to be confused with the basketball arena, The Burrow Bar and Grill is perfect for grabbing a craft beer in-between classes or watching the game on one of the flat screens. This year, the sports bar ditched its old name (R.I.P. Coyote Jack’s) and greasy, bar food menu for a new (still greasy) modern American menu with options like fish tacos ($7.99) topped with cucumber mint yogurt and salsa on a flour tortilla and BBQ black bean burgers ($6.99).

It’s more than just bagels and coffee. For breakfast, Einstein’s is the go-to for fresh baked pastries or breakfast sandwiches. Plus, instead of sitting in the library for hours, this place is pretty quiet and great for studying in-between classes. For lunch, it offers pre-made salads ($5.49), a daily selection of soups ($3.69) and hot or cold sandwiches ($6.29-7).

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Subway (FAU Stadium)

NOV. 26, 2013

Out of FAU’s 20 places to eat, there’s only a few worth staying on campus for. But after sitting in class for hours, a greasy togo bag from the food court just won’t do. We need somewhere to kick back, study (or not study, really), get a good meal and still make it to the next class on time. So instead of buying that mediocre burger from Wendy’s for the third time this week, take a look at our favorite places to eat on campus:

2

Einstein Bros Bagels and Coffee (Next to the Wimberly Library)

Subway is a little bit of a walk from the Breezeway, but it’s worth it — it’s unlike any Subway you’ve probably been to. This location is built with a contemporary design with flat screen TVs and cozy dining booths as well as outdoor tables.

Customizable subs range from $5-7. Try one of the featured sandwiches like the buffalo chicken ($7.25) or the Tuscan chicken melt ($6). It’s healthier than Quiznos and offers more topping options than any other place on campus. Since Auntie Anne’s is in the same spot as Subway, you can treat that sweet tooth with a tasty pretzel or frozen drink after lunch.

The Burrow Bar and Grill pictured. Photo by Ryan Murphy

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By Regina Kaza Photo by Ryan Murphy

excuses Secrets to staying healthy on a college budget on and off campus

Lunch:

I

“ t's cheaper to eat out and eat fast food,” senior anthropology major

Amanda Thompson says. “Why would you spend $6 for three pieces of chicken?"

But eating out every night adds up, and FAU nutritionist Eddy Baker says eating right is not as pricey as people think — it just takes planning. She recommends starting out by making an eating schedule a week in advance, complete with prepped meals for each day.

Then make a grocery list, cut some coupons and pick up those healthy snacks and meals (see sidebar) for the best price you can find. “It's about learning the grocery stores in the area, cutting coupons and finding two for one deals,” she says.

Sure, ramen is cheap and greasy pizza deals are easier to find, but eating all that processed food every night adds extra calories that we don’t need. And in the long run, that means higher risks of heart disease and diabetes.

Baker says simple things like choosing grilled over fried and making sure half of the meal is fruits and veggies can also help keep the weight off. Taking snacks like yogurt and fresh fruit to-go can help students avoid overeating at fatty fast food restaurants on campus. “It's about making smart choices wherever you are,” she says.

Still, for some students it’s not just the money that’s keeping students from pursuing a healthy lifestyle. "Some people are too busy with school and work. Some are partying or they're lazy, or they suck at cooking,” senior criminal justice major Rachel Miller says.

Baker says that’s not an excuse, even for those students living in the dorms.

There are several lunches and snacks students can make just by using a microwave and no more than three ingredients. Here’s some of the ones she recommends:

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Baked potato with salsa Bean burrito Cheese quesadilla Tuna salad with canola oil mayo All natural peanut butter and jelly sandwiches on whole wheat bread Low sodium soups Black beans and rice

Snacks: Trail mix Fresh fruit Cheese sticks Lowfat yogurt

The last time senior arts and humanities major Melissa Schubert tried to cook lasagna, it turned into soup. “I don't really cook anymore,” she says. “It takes a lot of time.” The UP asked 60 students if they cook their own lunch. No ramen, no reheating frozen food, but actually cook a meal from scratch in order to stay healthy:

48

said no

12 said yes

Survey done by Cody Weber

CONTINUED ON PAGE 26

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Staying healthy on a college budget is tough, especially when ramen noodle prices beat out expensive fruits and veggies.

There’s three ways to

Annie’s Buying Club

Boca Raton Green Market Royal Palm Place, N.E. corner at the intersection of S. Federal Highway and S.E. Mizner Blvd.

(561) 299-8684 www.facebook.com/pages/Boca-Raton-GreenMarket

Every Saturday from 8 a.m. to 1 p.m., over 45 local vendors come out to sell regular and organic produce all grown on South Florida farms. Since there are no extra costs for shipping and storing the crops, farmer’s market prices tend to beat local competitors like Whole Foods and Publix. “We wanted fresh food from farm to table

get fresh produce like a local and save money doing it. Here’s Boca’s best kept secrets and our three favorite places to get fruits and veggies on a budget:

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By joining the club for free, you get a mix of seasonal fruits and veggies in a box weekly, bi-weekly or whatever schedule works best. These boxes are perfect for juicing, smoothies or fresh salads and all the produce is organic. Depending on what’s in season and available on local farms, each box could have a different selection. These selections

and the whole idea was to get rid of all the in-betweens where the product goes to a warehouse and sits there for several weeks,” Green Market organizer Emily Lilly says.

Besides fruits and veggies, they also have healthy juices, fresh baked goods and organic treats that can’t be found at Whole Foods.

1

are posted online so you can check before ordering a new box. You can switch up your location, share and frequency whenever. Shares start at $22 and are paid for a week in advance. Pick up your basket at one of their six Boca locations — the closest one is directly across the street from FAU.

2

Boca Farmer’s Market and Grill 1949 N.W. Boca Raton Blvd.

561-465-3348 www.facebook.com/BocaFarmersMarketGrill

This place is the number one stop for cheap fruits and veggies. It’s hidden right off of 20th Street behind Dunkin Donuts and has produce that’s one-third the price of Publix and Walmart — they even hang up signs to compare competitors’ prices. “There is no other farmer’s market around here,” says owner Freddy Avid, who’s been running the store for

two years. “There's only Publix and it’s so overpriced.” It has a variety of seasonal fruits and vegetables as well as rare finds like dragon fruit and lychee for a bargain. Besides produce, they also have a small supply of chicken and dairy products and sell kabobs, deli sandwiches and homemade hummus in their cafe.

3

Boca Raton Green Market pictured. Photo by Max Jackson

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CONTINUED ON PAGE 28

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Make good

choices Keeping off the freshman 15 with a meal plan is possible, if you plan ahead

L

uckily, FAU posts every oncampus restaurant’s meals on www.dineoncampus.com/fau three weeks in advance including what’s for breakfast, lunch and dinner at the Centre Marketplace. It’s complete with nutritional facts and a calculator that adds up the nutritional value of one meal so you can know exactly what you’re eating before even seeing it. And having a meal plan doesn’t mean getting stuck with the same choices for the entire year.

The menu changes every three weeks and if students aren’t feeling a certain dish, they won’t see it again. “If we go through the menu cycle and something isn’t received very well, we’re going to change that out and we’ll try something different,” Chartwells Director Quentin Schweiger says. The cafeteria also offers vegan, vegetarian and gluten free options for those with dietary restrictions.

“A lot of people have different illnesses and all they have to do is ask us and let us know,” Chartwells Cook Tammy Ford says. “If you don't see something, we can prepare something special.”

When it comes to eating at the cafeteria, here are some dishes you should and shouldn’t be eating:

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Breakfast Shouldn’t

Buttermilk biscuits and gravy (16 1/3 ounce) A traditional tender biscuit and sausage Should gravy Quiche Florentine (1 Calories: 1000 wedge) Baby spinach Calories from fat: 550 with fluffy egg Total fat: 61 mg Cholesterol: 155 mg Sodium: 2170 mg Dietary fiber: 2 g Sugars: 4 g Protein: 23 g

Calories: 80 Calories from fat: 5 Total fat: 0.5 g Cholesterol: 0 mg Sodium: 250 mg Dietary fiber: 2 g Sugars: 5 g Protein: 10 g

Photo by Ryan Murphy

CONTINUED ON PAGE 30

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Lunch Shouldn’t Mexican pizza: Grilled pizza crust with cilantro lime pesto, queso fresco and pumpkin seeds (1 slice) Calories: 830 Calories from fat: 460 Total fat: 51 g Cholesterol: 40 mg Sodium: 1070 mg Dietary fiber: 9 g Sugars: 8 g Protein: 31 mg

Should Chicken cacciatore: Tender chicken in a rich tomato sauce (4.5 oz.)

Calories: 180 Calories from fat: 60 Total fat: 7 g Cholesterol: 70 mg Sodium: 65 mg Dietary fiber: 0 mg Sugars: less than 1 g Protein: 26 g

Dinner Shouldn’t

Should

Greek-style gyro: Greekstyle meat gyro with lettuce, tomatoes, onions and cucumber sauce (1 sandwich)

Whole-wheat penne with tomato herb sauce (6 oz)

Calories: 640 Calories from fat: 300 Total fat: 34 mg Cholesterol: 90 mg Sodium: 1480 mg Dietary fiber: 3 g Sugars: 4 g Protein: 26 g

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Photo by Ryan Murphy

Calories: 320 Calories from fat: 40 Total fat: 4 g Cholesterol: 0 mg Sodium: 80 mg Dietary fiber: 8 g

[SOURCE: www.dineoncampus.com/fau]

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is working to create tobacco-free FAU campuses.

Together let’s combat secondhand smoke by educating students, faculty and staff about the financial and health benefits of going tobacco-free.

Take some time to explore for yourself how dangerous tobacco can be to you and your loved ones and what you can do to quit today! For more information, go to

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Support a Smoke-Free Campus with us!

Science and H e a l t h P r o m o t i o n club

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