UP16_8

UNIVERSITYPRESS FAU’S FINEST NEWS SOURCE NOV. 25, 2014 | VOL. 16 # 8

Spoon University Collaborative Food Issue FIRST ISSUE IS FREE; EACH ADDITIONAL COPY IS 50 CENTS AND AVAILABLE IN THE UP NEWSROOM.

The Staff Special Issue Editor Emily Bloch

Tuesday

November 25

MANAGING EDITOR - Kiki Baxter CREATIVE DIRECTOR - Michelle Friswell ASSISTANT CREATIVE DIRECTOR - Sabrina Martinez BUSINESS MANAGER - Ryan Murphy

You shouldn’t buy pumpkin spice lattes anymore. We’re telling you how much you waste by buying them at Starbucks, and teaching you how to make them yourself.

Page 10

ASSOCIATE EDITOR - Emily Bloch COPY DESK CHIEF - Carissa Giard ASSISTANT COPY DESK CHIEF - Cristina Solorzano NEWS EDITOR - Jillian Melero SPORTS EDITOR - Wesley Wright PHOTO EDITOR - Max Jackson SCIENCE EDITOR - Andrew Fraieli WEB EDITOR - Mohammed F. Emran ASSISTANT WEB EDITOR - Alexis Hayward MARKETING MANAGER - Lauren Culp COPY EDITORS - Shafer Ross, Josue Simplice CONTRIBUTORS - Sydney Gabel, Regina Kaza, Johan

f

t

2014

Special Issue Designer Michelle Friswell EDITOR-IN-CHIEF - Lulu Ramadan

Read us - upressonline.com Follow us - @upressonline

Weighing food from The Burrow, we found what ounce-for-ounce gets you more bang for your buck.

There’s new alcohol at the Living Room Theaters and we’re telling you what to order — straight from someone who works there.

Page 22

Page 12

Some of the same men you see blocking and tackling on Saturdays trade their pads in for aprons when hunger strikes. See how and what the FAU linemen like to eat.

Unique seasonal brews you need to add to your holiday six-pack.

Page 26

Page 16

Sebastian DISTRIBUTION MANAGER - Jake Stuart ADVISERS

Wondering where to take your first date? There’s a chart for that.

Page 20

Michael Koretzky Neil Santaniello Cover by Michelle Friswell and Ryan Murphy

777 Glades Road Student Union, Room 214 Boca Raton, FL 33431 561.297.2960

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WANT TO JOIN THE UP? Email universitypress@gmail.com Staff meetings every Friday, 2 p.m. in the Student Union, Room 214

PUBLISHER FAU Student Government The opinions expressed by the UP are not necessarily those of the student body, Student Government or FAU.

NOV. 25, 2014

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Photo by Mohammed F. Emran

I am not a Cook”

Special Issue Editor

”

he last time I tried to separate egg whites for a custard, I ended up with a sweet omelette. There’s even a purple bruise on my thigh right now from an unfortunate colander incident (kitchen utensils: 1, Emily: 0).

But even if I’m not a cook, I’m pretty good at writing about food — just ask my employers. My friend of three years, Regina Kaza (she brought you last year’s Gourmet Guide to FAU), and I have freelanced for publications all over South Florida, writing food reviews and profiling new restaurants.

So last August, over a typical “light” lunch consisting of pad Thai, sushi and tempura ice cream (that’s right), we discussed a new project. We knew we couldn’t be the only FAU students who wanted to know where to eat around campus. Plus, FAU is mainly a commuter school (only 15 percent of students enrolled on Boca campus lived on campus in 2012-2013 according to the Department of Housing’s executive summary) and we’re not exactly in a college town. But that’s what Spoon University is about ­— finding those hole-in-the-wall resturants that make Boca an undiscovered foodie haven.

The national food publication is written by college students for college students at over 65 campuses. This isn’t your mom’s cooking lifestyle magazine. This is a publication focused toward the food lovers of our generation — broke college students who just want good, cheap, local eats.

And now, it’s here. While the national site has been running for years, FAU’s Spoon University page finally launched on Nov. 12.

To celebrate, we’re bringing you a new collaboration: University Press / Spoon University, with stories like how to make your own pumpkin spice latte (Page 10) and a breakdown of the best things you can order at The Burrow for the cheapest price (Page 12).

Eat up.

T

Emily Bloch

Spoon University Editor-in-Chief

See this sandwich? It’s a brie and spiced apple grilled cheese that I won an award for at FAU. Recipe at fau.spoonuniversity.com 4

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TACO WEDNESDAY Grab dinner at Tijuana Flats and 20 percent of all sales will be donated to your favorite food publication, Spoon University.

431 S Federal Hwy, Pompano Beach

Wednesday, Dec. 3 5-8 p.m.

For more information, visit facebook.com/spoonuniversityfau

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DIYSL

Instead of spending all your Flex Bucks at Starbucks, here’s how to make your own pumpkin spice latte for less — any time of year.

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Story by Sydney Gabel Photo by Max Jackson umpkin spice season is coming to a close at Starbucks — but it doesn’t have to in your dorm room.

The pumpkin spice latte came out on Sept. 2 this year and usually stays on the menu for about four months. A 12-ounce or “tall” PSL from Starbucks will cost you $4 on average.

So, if you were to buy one from Sept. 2 until Christmas, it would cost over $456.

Say you buy the tall pumpkin spice latte two weeks straight, it would cost $52, not including tax.

That’s a lot of money for a small coffee that doesn’t even have any real pumpkin in it.

To avoid dropping all that cash and going through pumpkin spice withdrawal after January, here’s how to make your own PSL, any time of year.

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Ingredients: ½ cup of whole milk 3 ½ tablespoons of pumpkin spice flavored coffee (I used Trader Joe’s pumpkin spice coffee, but any medium/dark roast will do) ½ teaspoon of pumpkin spice mix 1 tablespoon of whipped cream

Level: Easy 10

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NOV. 25, 2014

Servings: 1

Directions: Steam the milk. You can do this in the microwave. Put the milk in a microwavesafe cup with a lid for 30 - 60 seconds.

Take off the lid and place it in for another 30 - 60 seconds depending on your microwave. It should look foamy and bubbly without boiling. If on the stove, just keep stirring until it starts to heat up, then leave it covered. It should also look foamy at this point.

While the milk is heating up, brew the coffee. To give the coffee a bolder flavor, use less water and place more coffee in the filter.

Prepare your cup with a little bit of sugar and a dash of pumpkin spice. Pour coffee over the sugar and pumpkin spice a little less than halfway in your cup. Slowly add in the steamed milk until the cup is full. Stir the milk and coffee as you add the steamed milk. Add a bit of whipped cream on the top and an extra dash of pumpkin spice for decoration.

You deserve that whipped cream. Think of all that money you saved by cutting out the middle-mermaid.

Prep Time: 5 minutes

Cook Time: 5 minutes

The Cost of Coffee

We’re breaking down how much your Starbucks habit could really cost you:

$56

One latte every day for the next two weeks

$456

One latte from release date (Sept. 2) until Christmas (114 days)

Price

One pumpkin spice latte tall ( 12 ounces) ) Calories

4,200 calories

34,200 calories

One latte every day for the next two weeks

One latte from release date (Sept. 2) until Christmas (114 days) NOV. 25, 2014

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RR U O WEIGHT

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Eating good, cheap food is part of every college student’s budget. We weighed and critiqued some of the most prominent items in the Burrow and ounce-forounce found the best and worst choices.

Story by Johan Sebastian Photo by Lulu Ramadan n college, everyone is always hungry and money is always an issue.

Whether you’re a finance major who methodically budgets every expense or a philosophy major who just needs something to nibble on while deciphering 2,000year-old texts, no one wants to be ripped off when buying food.

So we at the UP decided to visit The Burrow. Inside that dimly lit restaurant in the Student Union, filled with the ramblings of inebriated college students and amateur pool players, we tasted, weighed and ranked some of the items on The Burrow’s menu, going from the most delectable bargains to possible war crimes.

I

The Burrowing Owl burger, made the #1 spot on our list.

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Continued on page 14

#1 The Burrowing Owl

#2 Chicken Tenders

#3 The Peppy Owl

$8.99 22.7 ounces Value: 39 cents per ounce

$7.99 19.2 ounces Value: 42 cents per ounce

$7.99 18.56 ounces Value: 43 cents per ounce

he Burrowing Owl consists of a cozy golden blanket of macaroni and cheese, tenderly covering two meat patties on top of fresh lettuce and onions and served with a side of fries. Ounce for ounce, The Burrowing Owl is the best item on the list with the most value per weight.

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hile The Burrow’s menu reads “indulge in our top notch chicken tenders that come in a six count or ten count,” we only received five chicken tenders for this review. Slightly over-breaded but tender past its crunchy armor, the chicken tenders could have made No. 1 if our server could count.

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hile it might take bronze on the list, The Peppy Owl feels like a pagan holiday in your mouth — satisfying beyond belief. The sauteed mushrooms melt in your mouth and the hickory smoked bacon with Dijon mustard gives it a nice kick. Complemented with Swiss cheese, it’s gustatory sin.

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#4 Fiery Rolls

#5 Talon Sampler

#6 Grilled Chicken Sandwich

$6.29 12.3 ounces Value: 51 cents per ounce

$7.99 15.5 ounces Value: 51 cents per ounce

$6.49 10 ounces Value: 64 cents per ounce

ix snuggly bundles filled with cheddar cheese, black beans, seasoned chicken, and cilantro make up the Fiery Rolls. These rolls are bathed in a deep fryer and served with sour cream and salsa. The ingredients compliment each other to a make every little bundle a delight.

his item is made up of Frizzle (mozzarella) Sticks, French fries, two fried mushrooms, mac and cheese bites and two chicken wings. Most appetizers in this sampler are up to par: the cheesy sticks are stuffed, chicken wings tender, and the french fries perfectly salted. Only the mac and cheese bites left a lot to be desired.

#7 Frizzle Sticks

#8 Mac and Cheese Bites

$6.29 7.7 ounces Value: 83 cents per ounce

$6.29 4.6 ounces Value: $1.36 per ounce

iting into one of the five Frizzle Sticks provides the usual experience — cheese hangs between you and the fried stick.

Smile and repeat. The Burrow doesn’t disappoint with flavor, but it might make your wallet cringe.

If you’re looking for an appetizer of value, you’re better off with the Talon Sampler or the Fiery Rolls.

acking in quantity, quality and nutritional value, if these bites were served to a prisoner of war, they would possibly violate Section IV, Chapter 3, Article 89 of The Geneva Conventions. This fried void is mostly comprised of a light cheese lining and hot kitchen air. Avoid it.

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nlike other sandwiches, the grilled chicken sandwich doesn’t include fries, making it a lightweight. You get a grilled marinated chicken breast that’s tender and juicy, accompanied with lettuce, tomatoes and onions.

This item won’t fill you, but makes a good light lunch. All the items are fresh, and the chicken tastes like it was recently taken from the farm away from its loved ones and placed in between two buns. *

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Photo by Mohammed F. Emran

N E M G BI

D O O F BIG Feeding the heaviest and strongest men on the football team is a complicated task for Florida Atlantic University, and for most other college football programs in the country. The Owl linemen love a hearty meal — some even create them.

Story by Wesley Wright Photo by Mohammed F. Emran roper nutrition may be more important in the game of football than any other contact sport. According to a 2011 Wall Street Journal interview with former University of Washington team nutritionist Monica Van Winkle, a 280-pound lineman would need roughly 5,200 calories a day to keep his weight. For that reason, UW hires four full-time chefs to prepare meals for their athletes.

But players at Florida Atlantic don’t have the ritzy amenities that other

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schools do, even though they have the same need of providing food to players. The bulk of the team’s food comes from the cafeteria, but some comes from the players themselves.

Since the cafeteria is closed during the summer, players have to get a bit more creative in finding food for themselves. Reggie Bain enjoys eating grilled chicken breasts and bratwurst, and he has become adept at preparing both on a George Foreman grill.

Six men on the FAU football team are listed at or over 300 pounds. They are the biggest, strongest men the program has to offer, and they need to eat as much as possible in order to keep their weight. One of those men is junior defensive tackle Trevon Coley.

“I like a lot of meat, a lot of carbs,” said Coley of his favorite meal. “I’m going to need a whole chicken, a half-pot of rice. I’m not too big on vegetables, but I’ll throw some broccoli in there.”

Defensive tackle Denzel Whitfield called offensive lineman Isaac Edwards the best cook on the team.

Edwards was a starter last year, but he is not playing this year because of

an injury. “I’m OK,” Whitfield said of his own exploits in the kitchen, adding that his favorite meal is steak and potatoes.

“I’m gonna need a lot of protein, so either some baked chicken or some steak,” Whitfield said of his perfect meal. “I love potatoes, and some type of carbs, so maybe some type of pasta.” Perhaps the pasta would come from his mother, Cynthia. “I love her spaghetti,” he said. “That’s the best thing she can cook.”

“Skirt steak, mashed potatoes and gravy, [and] corn. That’s pretty much it,” said senior offensive lineman Mikingson Marsaille of his favorite meal. Marsaille, a native of Haiti, is listed as the second-heaviest player on the team at 320 pounds.

Most players don’t have the luxury of getting a home-cooked meal, but there are a few players on the team who have proven their competence in the kitchen. Vinny Davino, Shane Blair and Isaac Edwards were all mentioned by their teammates as very good cooks.

In higher-profile programs, robust budgets allow schools to allocate

Continued on page 18

Offensive lineman Mikingson Marsaille won the offensive MVP award against Western Kentucky this season.

NOV. 25, 2014

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Photo by Max Jackson

funds specifically for getting athletes the calories they need.

The University of Alabama has a dining area designated specifically for its athletes called Bryant Dining Hall.

Non-athletes can also eat there, but they must pay an extra $9.75 on top of their regularly priced meal plan.

The WSJ article claimed that the University of Nebraska used $1 million feeding its scholarship athletes.

The University of Florida spent $58,000 on pre and postgame snacks alone. In 2011, the school had two dieticians, two interns and a handful of volunteers all tasked with making sure that players are not only eating enough, but also eating the right foods.

Years ago, Florida Atlantic had the distinction of being one of the few schools in the state that did not have the funding to enroll players in summer sessions. As a result, many players lived offcampus or at home during the summer, where their nutritional habits may have wavered.

”

Denzel Whitfield

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Players found themselves unable to get the calories they needed to keep (or gain) weight. Times have changed. The FAU Athletics budget grows each year, and now NCAA member institutions are required to provide athletes with unlimited food, instead of the three-meal limit that was previously imposed.

Before and after each game, the team eats a meal together. After road games, each player gets a meal that they eat on the way back to the plane or the bus. They even have catered meals during the summer.

French toast. Eggs. Fried chicken. Pasta. Players now enter the FAU program and are able to gain weight to withstand the rigors of a full season.

Defensive end Nick Internicola gained 16 pounds and defensive tackle Ray Ellis gained 24 pounds while in the summer program.

Running back Greg “Buddy” Howell put on 14 pounds. The days of players missing meals are gone.

I like a lot of meat, a lot of carbs.I’m going to need a whole chicken, a half-pot of rice.I’m not too big on vegetables, but I’ll throw some broccoli in there.”

Trevon Coley

Mikingson Marsaille

Reginald Bain

For more content, including offensive lineman Vinny Davino’s signature meatball recipe, visit upressonline.com

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Where to Take Your First Date Do You Like Her? Yes

First dates are awkward enough with the sweaty palms and where to lean your head when you kiss. Where to go in Boca?

We’ve got you covered.

No

How Much Money Do You Want to Spend?

Home

$

Do You Have a Car? No

Yes

The Burrow Bar & Grill (If you want to know the best bargains, check Page 12) Offer to pick bae up in the Zipcar. Drive back to reserved parking spot when she says no.

Starbucks Subway

$$

Pick up subs from 620 Subs or LaSpadas and go to the beach

Let her fondle you over fondue at The Melting Pot

Go to Uncle Julio’s on a Tuesday for $2 Taco Tuesday special

Get cheesy at the Cheesecake Factory

How Cool is She? Does she like spicy food?

Yes

No

Tijuana Flats Home (hot sauce bar)

Will she eat wings?

Yes

No

Take her to Duffy’s

Take her to Hooters and REALLY find out how cool she is

Indian food at Bombay Cafe

How Romantic Do You Want To Be?

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NOV. 25, 2014

Not even a little Bit romantic

Pretty romantic

Hooter’s

Cheesecake Factory

Really romantic Cook for her How good of a cook are you?

Good

Bad

Whatever your specialty is

Pasta

* Date results may vary. ** The views expressed in this flow chart are completely opinion based by the University Press Staff.

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, Don t Wine Column

Getting boozy on campus is easier with new drinks added to Living Room Theaters’ bar menu this month.

Story by Sydney Gabel Photos by Max Jackson

AU’s Living Room Theaters are a foodie’s perfect secret. What most students don’t realize is you don’t have to catch a movie to access their cafe. It’s located in the Culture and Society Building between Parliament Hall and Glades Park Towers. If you are tired of the cafe and The Burrow is closed, Living Room Theaters will give a gourmet twist to your Wednesday night cravings. The menu items are diverse and include things like paninis ($9-10), chicken shish kabobs ($12) and appetizers such as the hummus

R E D S Tilia Malbec at $7 a glass $26 a bottle Block 9 Pinot Noir at $8 a glass $32 a bottle My Choice: This malbec we have had for only a few months but it has been a favorite among the masses. I tasted this and immediately loved it. Seven dollars is almost too cheap for this amazing red.

It would be tasty to pair this red with our eggplant Parmesan or our burger sliders, two of my favorite meals.

BEER

Native Lager at $4 a glass Narragansett at $4 a glass My Choice: The Native Lager is my favorite out of these two beers. It’s a light beer that is a fan favorite at Living Room Theaters. It's a crisp lager brewed with German malts, hops and yeast. This cool and refreshing, yet flavorful beer is only $4 a glass. Enjoy it with burger sliders, pizza or chicken shish kabobs on our menu.

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platter ($9). It’s also a great place to drink. You can trust me on that because I have worked there for three years.

I’ve been at the theater through it all.

I actually spearheaded putting grilled chicken paninis ($9.50) on the menu.

They consist of a lemon herb marinade, colby-jack cheddar, Roma tomatoes and basil pesto. We are also open every day out of the year — Every.

Day. It’s evening hours only, so when you are out of class and everything in the food court is already closed, look no further than Living Room Theaters.

This month, we have a new list of beer and wine on the menu. I’ve compiled a list of the most affordable.

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WHITE WINE

Santa Luz Chardonnay at $6 a glass $22 a bottle Kris Pinot Grigio $8.50 a glass $32 a bottle My Choice: My favorite at the theater, this pinot grigio is a new addition to our wine selection. It is soothingly crisp and delicious, and it doesn't leave an aftertaste or stain your lips like a red. It’s a delicious addition to one of our salads or without a meal. My favorite is the goat cheese salad. The combination of the crisp pinot grigio and the sweetness of the goat cheese tastes like a light, but filling meal to enjoy after a hard day at work. ext time you are up late studying or meeting with a professor to discuss the latest exam grade, stop by the theater and have a drink, enjoy a movie, or try our addictively good French fries.

You won’t be disappointed. Don’t forget to say hello ­— I’ll recommend the best movies.

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Winter Session

Dec. 15 - Jan. 2 EARN CREDITS OVER WINTER BREAK Get one step closer toward completing your degree. The University of South Florida (USF) is now offering fully-online, three-credit-hour courses during winter break.

• Get one step closer to graduation • Reduce your course load for the spring semester • Complete an elective course • Learn anywhere anytime with fully-online courses

Deadline: Dec. 11, 2014 winter.usf.edu/fauw14

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$5 OFF

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Dine-in only. Not valid with any other offer. Must present coupon at register. Only one coupon accepted per visit.

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T

UTH FLORID O S A HE

SIX K C A P

The South Florida craft brew scene continues to grow. Here are a few local brews to look out for this fall and winter.

Story by Jillian Melero Photos by Ryan Murphy

Funky Buddha Brewery 2621 N. Federal Hwy, Boca Raton, Fla. 33431 thefunkybuddha.com

Sweet Potato Casserole Ale ABV: 7.9% $6.50 per 12-ounce snifter

No Crusts Peanut Butter and Jelly Brown Ale ABV: 6.4 % $6 per 12-ounce snifter

Funky Buddha’s Sweet Potato Casserole Ale is a personal favorite of brewery tour guide Adrian Morales. Morales says, what sets the beer apart is the unmistakable flavor and slightly sticky mouth feel of roasted marshmallow. (We’re looking forward to bringing a couple of 32-ounce growlers with us to Thanksgiving dinners.)

Prepare yourself for a serious nostalgia bomb. You can smell the distinct layers of peanut butter and jelly in the glass as you bring it to your lips, and it plays on the palate the same way, starting off with the peanut butter and ending with a mixed fruit jelly flavor. This brew is mind-bending, like drinking a jar full of Goober.

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hile fall for some people means a trip to the pumpkin patch or bonfires with friends and family, here in South Florida, we’re lucky to get an iced pumpkin spiced latte and a “cold front” (any temperature below 79 degrees) that lasts more than three days.

Sometimes it takes a little something extra to mark the occasion. And sometimes, that something extra just happens to be beer. Fall and winter mean heavier, heartier and bolder flavors. Deep roasted hops yield the brown ales, stouts and porters popular for the season.

South Florida’s budding brewery scene is offering up some unique seasonal brews. We chose six to help you get a taste of the holidays like you’ve never had before. We’re talking some Willy Wonka, dessert-type stuff. Get ready to start some new traditions.

If you feel like pairing these drinks with food or taking them to go, you can find Due South, Saltwater, Funky Buddha and more in much-loved local dives like the Black Rose Irish Pub, or my favorite hole-in-the-wall gastro pub, the Sybarite Pig, and retail chains like Total Wine.

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Continued on page 28

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Due South Brewing Co. 2900 High Ridge Rode #3, Boynton Beach, Fla. 33426 duesouthbrewing.com

Isle of MaGourdo ABV: 5.5% $4 per 12 ounces $5 per 16 ounces $7 per 32 oz. growler

Everymen Brown Ale ABV: 5.5% $5 per 16 ounces $7 per 32 ounces growler $23 per 128 ounces growler

Due South’s Isle of MaGourdo is taking it back to the pumpkin patch, but this time with a light and crisp ale, golden amber to copper in color. It has a clean, slightly citrusy finish, making it a good palate cleanser between dessert and second dessert.

It doesn’t get more Southern than pecan pie.

Brewed in collaboration with Lake Worth folkpunk band Everymen, the brown ale is brewed with pecans and brown sugar for a hint of nutty sweetness. Due South says “It will make you want to dance and sing to your favorite band.”

Saltwater Brewery

1701 W Atlantic Ave Delray Beach, Fla. 33444 saltwaterbrewery.com

28

Red Sea Rhino ABV: 7.3% Avg. $6 - $8 per 12 ounce pour

Chocolate Mayday ABV: 9.5% Avg. $6 - $8 per 12 ounce pour

For a double-whammy of local flair, Saltwater Brewery combined their Sea Cow milk stout with Rhino Doughnuts and Coffee’s Madagascar vanilla coffee to create Sea Rhino, a vanilla coffee milk stout. They aged that over dark and tart cherries to make Red Sea Rhino and put it over the top.

Peter Agardy, one of Saltwater’s founding partners, says guests can look forward to the return of the Chocolate Mayday Imperial Chocolate Cream Porter in December. With the addition of lactose to impart a sweet creaminess, the porter was such a success and beer lovers now have another reason to celebrate the season.

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