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Thursday, November 14, 2013

Intrigue A13

The Auburn Plainsman

Animals: friends or food? Mary-Kate Sherer INTRIGUE WRITER


The Bama Gamblers, originally from Auburn, are performing at Bourbon Street Bar Friday, Nov. 15.

The Bama Gamblers return home to their Auburn roots Ashtyne Cole INTRIGUE WRITER

Downtown Auburn has its fair share of bands come through to provide entertainment to the masses on the weekends. However, not every band can say they were once students at Auburn and frequented the downtown area. The Bama Gamblers are returning to Auburn and performing at Bourbon Street Bar Friday, Nov. 15, at 10 p.m. James Miller and the Country Road Band will also be performing. The Bama Gamblers is comprised of five Auburn alumni, including lead guitarist Matt Alemany, drummer Forrest Flemming, bassist and vocalist Bo Flynn, lead guitarist Matt Kooken and Eric Baath on the keys. The Gamblers got their start in 2010, blending dirty blues and Southern Rock into a unique sound all their own. They described themselves as having the best of both worlds with “Southern swag and big-city blues.” Richard Forehand, CFO of Sink or Swim Music, said the band performed high-energy blues and Southern soul. “As the Bama Gamblers begin to spread to new and exciting markets, listen for a sound that is both classic and new, and refreshingly opposite from the house or club music congruency that is gripping many parts of the music scene,” Forehand said. Before The Gamblers, Alemany and Flemming met in Auburn and started out in a band called the Underground Railroad. Soon, they joined with Flynn and the band grew from there. As for the band’s name, the members said

they wanted something different. “I know it sounds tricky, us being from Auburn with ‘Bama’ in the name,” Alemany said. “We just wanted it to stand out more than all the other band names out there.” The Gamblers have played in Auburn more than 100 times in the last three years, and said it is always exciting to return home to their alma mater. “We love that hometown feel,” Flynn said. “But it’s also fun to play at big venues.” The band of “whiskey-bent, hell-raisers” has been traveling since the spring, beginning in Nashville, Tenn., and performing in Georgia, Alabama, Mississippi, Louisiana and Florida. “I love the Gamblers,” said Ryan Noll, manager of Bourbon Street Bar. “They always bring the house down, and you never see the same show twice.” The Gamblers have been working on and producing their debut album at Wonderdog Sounds in Atlanta. While the name of the album is still up in the air, the members said fans should expect the same sounds they know and love. “At our show Friday, we’re going to be playing some newly recorded stuff and some Southern rock and blues covers,” Alemany said. “We’ll be playing songs that inspire our writing and all our music.” “The Gamblers have everything you want in a band,” said Joe Lewis Fleming, Auburn alumnus and fan of the band. “Their Southern style really keeps the crowd going, and their music makes anyone want to have a good time. They are the definition of the South.”

This is the South. Meat is the main event on most plates, bonus points if it’s bacon, and something covered in cheese is typically on the side. So when an individual decides to try an alternative diet, it can be a challenge. Whether for religious, ethical or health reasons, the number of individuals deciding to stick to a meat-free diet has been on the rise recently, according to the Vegetarian Resource Group. It’s common knowledge that vegetarians don’t eat meat. But what many people often don’t know is the difference between a vegetarian and a vegan. All vegans are vegetarians, but not all vegetarians are necessarily vegans. While neither group consumes meat, vegans also cut out animal byproducts such as dairy and honey. Samantha Patton, freshman in pre-business, said she decided to change to a vegan diet shortly after graduating high school in May. “As great as animals are, that wasn’t my choice—to do it for animals,” Patton said. “It’s just something that makes it easier for me to make better choices when I eat.” Patton said the idea to try veganism was partially sparked after Patton and her twin sister watched the 2011 documentary “Forks Over Knives.” “Some [points made in the documentary] I don’t particularly agree with,” Patton said. “But some I thought, ‘okay, maybe I’ll just give it a try.’ And we did and it’s worked out pretty well.” While Patton’s decision to make the switch to veganism was based on her health, many vegans base their choice on ethics. Jon Camp, director of outreach for Vegan Outreach, was on campus recently passing out pro-vegan leaflets. Vegan Outreach is a nonprofit organization dedicated to spreading knowledge about the treatment of factory-farmed animals and encouraging individuals to help decrease the demand for animals raised for human consumption. “Our long-term goal is to push for a day when we take animal suffering more seriously than we do now,” Camp said. The leaflets provide images of animals suffering from conditions in factory farming and captions describing the associated farming methods. Though Camp has been a vegan for 15 years, he said Vegan Outreach doesn’t expect everyone to make the same decision. “We advocate anything from meat reduc-


tion to veganism,” he said. “We don’t hold up this all-or-nothing position. We want people to make whatever changes they can.” And for anyone who thinks they want to try veganism, Camp has some advice. “Take it in steps,” Camp said. “Eat vegan for one day a week, then two, then just keep moving forward to going completely vegan. Take it at a pace you’re comfortable with.“ Camp said he recommended limiting meat rather than completely cutting it out of a diet. Learning to substitute meat with foods that will both satisfy and supply important nutrients is crucial. “Veganism takes a lot more intentionality and respect for the nutrition piece to make sure you do it in a healthy way,” said JessicaLauren Newby, Auburn University’s campus nutritionist. Newby said certain key nutrients are tricky to consume adequately in a vegan diet. “We are most concerned in vegans about their calcium, their iron, their omega-3 fatty acids and their B-12,” Newby said. “All of those vitamins and minerals most commonly occur in animal foods and are more readily absorbed from animal-based food intake.” Though a vegan diet can be healthy, Newby said it’s not a quick fix for weight loss. “Some see weight loss, but it’s really based on what a person was eating before and what they change to on a vegan diet,” Newby said. While there’s no cholesterol, and typically less saturated fat, in a vegan diet, not everything qualified as vegan is nutrient dense and healthy. Newby pointed out that even Jolly Ranchers candies are technically vegan. Camp said whatever the motivation, a vegan diet can be satisfying if done right. “Eating means a lot more to me now,” Camp said. “I’m not just eating for myself, but I’m living according to my values and trying to decrease the amount of suffering in the world each day.”


GO BANANAS WITH BANANA SOUR CREAM BREAD Compiled by Ashley Selby Ingredients (Makes 4 loaves): 3 ¼ cups white sugar 3 tsps ground cinnamon ¾ cups butter 3 eggs 6 very ripe bananas

1 (16 oz.) container sour cream 2 tsps vanilla extract ½ teaspoon salt 4 ½ cups all-purpose flour 1 cup chopped walnuts (optional)

Method: 1) Preheat oven to 300 degrees. Grease four 7x3 inch loaf pans. 2) In a small bowl, stir together ¼ cup white sugar and 1 tsp cinnamon. Dust pans lightly with cinnamon and sugar mixture. 3) In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans. 4) Bake for 1 hour.

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The Auburn Plainsman 11/14/13  
The Auburn Plainsman 11/14/13