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THURSDAY, SEPTEMBER 22, 2016 THE INDEPENDENT WEEKLY STUDENT NEWSPAPER AT BOSTON UNIVERSITY YEAR XLV. VOLUME XCI. ISSUE III.

FOOD CATALYST BU students are accommodated in dining halls, with nutritionists for food allergies p. 6

NEWS Boston Kindergartner Readiness program receives Whole Foods monetary donation p. 2

Inspection records at local restaurants raise health concerns BY MINA CORPUZ DAILY FREE PRESS STAFF

only one bench available for seating. “Normally, we aren’t so crowded during the weekdays,” Huang said. “But on weekends, there is a line around the door. I’d say it’s been pretty successful so far.” Watching the creation of the ice cream is the best part. The $7 price tag indicates that the customer is also paying for the experience. There is a $10 limit on cards, so if someone just wants to buy one ice cream roll, they must pay in cash. Everybody has their phones out, taking photos for Instagram and videos for Snapchat stories. After the ice cream is created, a two- to four-minute process, customers have the option of choosing unlimited toppings, similar to the process in a frozen yogurt store. Some notable toppings include a toasted marshmallow, fresh fruits and Japanese cookie sticks called Pocky. Emma Quirk, a sophomore in the the College of Arts and Sciences, said she thought the whole experience was unlike anything else offered in Allston, but it did come with a steep price tag. “The ice cream was good and it was a unique experience,” Quirk said. “However, the wait was too long for the quality, especially considering the price. I would go if you’re looking for a specialty ice cream and do not mind waiting awhile for the staff to make it.” Bostonians may not be not used to the style of Thai ice cream rolls. Billy Kindle, a shift leader of the Coolidge Corner location of J.P. Licks, a popular Boston ice cream company, contrasted the new trend with J.P. Licks’ style of ice cream. “I think it’s cute,” Kindle said in a phone interview with The Daily Free Press. “I mean, it’s a really creative way to sell

Pink mold inside an ice machine. Dirty cooking equipment. Improperly stored rice from last night. During an inspection last winter, these were among seven health and safety violations that city inspectors found in the Warren Towers dining hall. In fact, according to a Daily Free Press review of Boston Inspectional Services Department’s public data, inspectors found violations at approximately 40 percent of eateries in and around Boston University’s campus between January 2015 and September 2016. Fifty-six restaurants, dining halls and quick food stops along Commonwealth Avenue and streets branching off of campus amassed a total of 716 inspection violations. “The mayor’s committee is making sure everyone has a really good dining experience in the city,” ISD Commissioner William Christopher said. “Our response is to ensure that. When we find violations, we want to correct them.” The “Mayor’s Food Court” rates violations as noncritical, critical or foodborne critical, Christopher said. For example, food that isn’t heated or cooled properly can be a foodborne critical violation, he said. About 67 percent of violations found in and around BU campus were not critical, yet 23 percent are foodborne critical and could pose a threat to students and residents, the review found. On average, each eatery around BU had four inspections between 2015 and 2016. The number of violations for each establishment averaged to about 12, including eight non-critical violations and three foodborne illness critical violations. The kosher dining hall inside the Florence and Chafetz Hillel House had 24 violations — the highest of all the BU Dining Services eateries. Its violations ranged from missing allergen advisories on menus to a lack of employees who are trained in anti-choking. The next one on the list is Breadwinners on the second floor of the Questrom School of Business, with 17 violations, 10 of which are foodborne critical violations. The Fresh Food Company at Warren Towers had 11 total violations over the year and a half, lower than the area’s average. On the other side of the spectrum, Basho Express, Eistein Bros. Bagels in the basement of the College of Arts and Sciences and Starbucks at 700 Commonwealth Ave. had no violations between January 2015 and September 2016. Scott Rosario, a spokesman for BU Dining Services, said city inspections are a standard practice. “Dining Services receives inspections at 20 locations twice a year from the City of Boston,” he said. “Most often those inspections result in a pass without need for re-inspection. Occasionally a location will receive a fail with need for re-inspection.” Anna Nizhnik, a senior in CAS, said her friends who work with BU Dining have told her stories about things that have gone wrong. “It’s not the best, so I’m not entirely surprised, because I’ve known the quality of the food is not the greatest,” she said. “I still like Panda [Express.] I still like orange chicken, so I’m going to go there anyways.”

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PHOTO BY SARAH SILBIGER/ DAILY FREE PRESS STAFF

Hi B3ar in Allston is one of the only restaurants in Greater Boston to serve rolled ice cream, a new dessert trend.

Rolled ice cream trend hits Allston BY KALINA NEWMAN DAILY FREE PRESS STAFF

Located in a tight space on 147 Brighton Ave., Hi B3ar is the first restaurant in Boston to serve the latest and hottest Instagram dessert trend: the ice cream roll. Rolled ice cream debuted in Thailand around 2011 and quickly gained popularity as a fun dessert street food. The beautiful aesthetic and intriguing process quickly spread the dessert to spots in Los Angeles and New York City. The concept of the sweet snack is simple: cold, flavored cream is spread out on a chilled metal plate, frozen on the spot with mixed-in toppings such as Oreos and fudge sauce and then scraped off and shaped into spiraled ice cream rolls. Finally, after a year of the trend being featured on websites like Buzzfeed, ice cream rolls have made their debut in Boston. Hi B3ar opened in Allston last month. The owner, Tiffany Huang, also owns a nearby Sichuan establishment called Mala Restaurant and a spot in Brookline called Sushi Express. Her goal, according to the Hi B3ar website, “is to give everyone a Hot spicy taste for your mouth then a Cold sweet taste for dessert.” Upon visiting Hi B3ar on Sunday afternoon, there was a line around the block. While waiting, customers can peruse over the available flavors such as Key Lime Pie, Cookie Monster, Mango Tango and Pina Colada. Finally, after about 20 minutes of waiting, the order is placed. After that, there is another wait for the workers to call out the customer’s name, which indicates that they have started making their specific order. This all would not be so bad, had the space been larger. Instead, everybody is packed standing around the counter with

NEWS

Whole Foods donates $30,000 to Boston Public Schools BY DAVE SEBASTIAN DAILY FREE PRESS STAFF

Whole Foods Market donated $31,675 to Boston Public School’s Countdown to Kindergarten program on Monday, according to a BPS press release. Countdown to Kindergarten, a group within BPS that prepares children for kindergarten, will be using the cash grant to support kindergarten readiness programs, work on kindergarteners’ perfect attendance and promote various family activities, Countdown to Kindergarten Director Sonia Gomez-Banrey said. “We’re really grateful for the partnership with Whole Foods,” she said. “The donations go to support things that we would normally not be able to support through the Boston Public Schools.” Six stores in Boston, and one in Brookline, contributed 5 percent of their Sept. 7 net sales to Countdown to Kindergarten, Whole Foods spokesperson Chuck Olivieri said. “We want to make a difference in the city itself, as a group together,” Olivieri said. “The school department is an amazing group of dedicated people. It was really, really nice to work with them and see how much they care.” The money was donated as part of Whole Foods’ 5% Day program that allocates 5 percent of the wholesale company’s sales on a certain day to a local nonprofit or educational organization, Olivieri said. Whole Foods’ collaboration with Countdown to Kindergarten has been active for 10 years, with Whole Foods participating in the annual Countdown to Citywide Kindergarten Celebration in August at the Boston Children’s Museum, Olivieri said. “The kids going to kindergarten — it’s a good time to learn good eating habits and get kids thinking about what they’re eating,” he said, “so that hopefully they grow up with a healthier lifestyle when they’re going to school.” Gomez-Banrey said over the past 10 years, Countdown to Kindergarten has

PHOTO COURTESY BOSTON PUBLIC SCHOOLS

On Monday, Whole Foods Market donated $30,000 to Boston Public Schools’ Countdown to Kindergarten program.

received about $70,000 in cash donations and $30,000 in in-kind donations, such as healthy snacks the group can distribute to families at events, from Whole Foods. The recent Monday donation, she said, was the first time in which Countdown to Kindergarten participated specifically in the 5% Day program. Whole Foods plans to participate in a year-long partnership with Countdown to Kindergarten, Olivieri said. “It makes sense to do something more this year, so we did,” Olivieri said. “We’ll be meeting with them over the next couple of months to figure out what we can do before the Countdown Kindergarten event at Boston Children’s Museum that takes place next August.” Boston residents expressed mixed views over Whole Foods’ contribution to Countdown to Kindergarten’s programs, but they agreed Whole Foods products

tend to be costly. Michael Zastoupil, 26, of Jamaica Plain, said although Whole Foods sells produce at expensive prices, it proves itself to be a health-conscious business by paying attention to children’s’ well-being. “I do feel like the prices are so high that it excludes a lot of different people. I don’t shop there because I shop at Star Market, where it’s cheaper,” he said. “If they’re a successful business, and they support that cause, obviously there’s a need for better nutritional food at schools. So if they can support that, that’s great.” However, Zina Kondratiuk, 63, also from Jamaica Plain, supported an opposing view toward the contribution due to an unsatisfactory shopping experience at her neighborhood Whole Foods. “There was a controversy when Whole Foods came into the neighborhood, given the price range, and I believe they were

supposed to adhere to products being on sale, but I find their prices outrageous,” she said. “So, we call it ‘Whole Paycheck.’” Kondratiuk said Whole Foods’ fruits and vegetables are not worthy of their prices, and the company should have contributed more to BPS to prove its support for the cause. “It should be $500,000 a month or $200,000 a month,” she said. “They should be providing free food for Boston Public Schools.” Noor Ibrahim, 32, of Brighton, said Whole Foods, although expensive, has quality products. “It’s great, but it’s too expensive. If I were to go anywhere, and I want to find the best quality, it would be Whole Foods,” she said. “As long as there’s resources at the school to carry out the program, then I think that’s awesome.”

Public records shed light on health, safety in BU dining halls, restaurants INSPECTIONS, FROM PAGE 1

The city inspects all restaurants at least once a year, and all restaurants with critical violations will be re-inspected until they pass, according to ISD. A management team oversees dining safety and sanitation to minimize potential violations, Rosario said. “All of the Dining Services locations that have required reinspection have received a pass after their reinspection,” he said. For students like Max Brewington, a CAS freshman, cleanliness and safety is always a con-

cern. Brewington hopes BU will address that in the dining halls and the George Sherman Union. “I understand that people make mistakes and stuff, but when it comes to health concerns, they should keep safety in mind,” Brewington said. “It’ll make me think about where I’m going and to look into places before I eat there.” Eateries pass or fail inspections based on state sanitary codes, and the information is added to a database that is publically available online, Christopher said. While it is common for establishments in the BU area to have violations, data shows

that only two of 56 restaurants failed their inspections -- the McDonald’s on 540 Commonwealth Ave. and Thai Dish Authentic Cuisine in Kenmore Square. Most restaurants pass their inspections, Christopher said. Eateries around universities fare as well as those in other parts of the city. “It ebbs and flows,” he said. “There’s no consistent failure that’s problematic.” Janelle Jorgensen, a first-year graduate student in the College of Engineering, said she frequently eats at places like Noodle Street because she does not have a BU dining plan.

When she is on campus, she may stop at the GSU. Jorgensen said health and safety violations aren’t usually on her mind when she goes out to eat. “It’s one of those things you don’t really know what’s going on until stories like this come out,” she said. “You’d like to think that your food is being made in a clean, healthy way.” Kalina Newman and Sophia Eppolito contributed to the reporting of this article.

Restaurants with the most health and safety violations On Campus

Off Campus

Hillel

Breadwinners Warren Towers Dining Hall

Uno Chicago Grill

100 Bay State Road Dining Hall

Island Creek Oyster

Victoria Seafood

Starbucks at Barnes & Noble

Fin’s

India Quality

Number of Violations

40 30 0

Number of Violations

The average number of violations on and off campus is 12. Not all establishments had the same number of inspections. GRAPHICServices BY KYLER SUMTER/ DAILY FREE PRESS STAFF Source: Inspectional Department

NEWS

GSU extends operational hours to adjust to students’ needs BY ANNA WHITELAW DAILY FREE PRESS STAFF

As dozens of Boston University students studied and ate at the George Sherman Union on a casual Monday evening, many said they appreciated BU Dining Services’ decision to keep some of the GSU facilities open until 10 p.m. on weeknights. While places like Panda Express and BU Cheeseology still close at 8 p.m., students can now get a cup of coffee from Starbucks munch on a burger from Rhett’s and study in the Union Court for two more hours. Nicole Weinroth, a junior in the College of Communication, said she can always use some snacks while she is studying, so she appreciates the late hours. “Sometimes I come here, and the only thing open is City Convenience,” she said. “That used to close early, too. So if you’re hungry and studying in the library, there were no options. Mercedes Cisneros, a sophomore in the College of General Studies, said she used to study at the Howard Thurman Center for Common Ground, which is located in the basement of GSU and closes at 9 p.m. “It’s cool to be able to come up here and be in the GSU,” said Cisneros. “I also like having something to snack on so it’s great that City Convenience and Rhett’s are still open.” Starting this past summer, the GSU was not the only on-campus dining establishment that implemented longer hours — the The Fresh Food Co. at Warren Towers will also close at 10 p.m., BU Dining Services spokesperson Scott Rosario wrote in an email. “Changing the other dining room hours will depend on how students respond to the change implemented at Warren Towers,” Rosario wrote. “Dining Services will be monitoring how many students frequent Warren towers during the new hour of service.” Rosario mentioned in his email that students will see some other changes coming from BU Dining Services this year — all dining locations will accept credit cards,

PHOTO BY ADRIANNA DIAZ/ DAILY FREE PRESS STAFF

The George Sherman Union, along with the Fresh Food Company at Warren Towers, is now open to students until 10 p.m.

Warren’s grill station will undergo updates and the GSU’s grab-and-go area will include more product options. Reena Chabria, a sophomore in the College of Arts and Sciences, said she frequently goes to the Union Court, and the GSU is a more convenient place to study than Mugar because food is available at GSU. “I feel like the later you stay, the hungrier you get,” she said. “And since [almost] everything’s open, you can pick up food whenever you want. It also works better with my schedule because I have class late and then I’m able to come here.” BU Operations Director Daniel Solworth said the university changed hours of operation because BU students have ex-

pressed the needs for later closing times. “As we looked at the way students were using their dining plans and the way they were utilizing the dining halls and GSU, coupled with the class schedules, the university identified that many students were taking classes in the evening hours,” Solworth said. “[They] would sometimes not be out of class until 9 p.m. and would start that class at 6 p.m., not leaving them many dining options for dinner.” Erin Thomas, a freshman in the College of Engineering, said she is glad that the GSU is now open until 10 p.m., and it is especially helpful for students who study at night. “I just ate dinner here at around 8:30,” she said. “If it had closed any earlier, I

wouldn’t have been able to eat. I definitely think that the GSU is a convenient option because I know a lot of students usually study pretty late and coming in here to get food is super easy. I like being able to eat and study in the same place because if I move around, I get less productive.” Drew Faria, a CAS sophomore, said the GSU is a more social place to study, plus it’s nice to have the option to go there later in the evening. “GSU is great because it encourages other people to come here too,” Faria said. “You can get a study group going in GSU rather than Mugar because you can’t really talk in there. It’s easy to eat and hang out so it’s definitely a good thing it’s open later.”

Trader Joe’s set to open Allston location on Western Avenue BY MAISIE GUZI DAILY FREE PRESS STAFF

Trader Joe’s announced Thursday plans to open a new store in 2017 on Western Avenue in Allston, according to a press release. The store will occupy approximately 13,000 square feet of the bottom floor of the Continuum mixed-use project building, Trader Joe’s spokesperson Alison Mochizuki said. The Western Avenue location will be the first Trader Joe’s in Allston when it opens in 2017, the release stated. The popular grocery store prides itself on offering high-quality products at affordable prices, according to the release. Trader Joe’s is able to make their groceries more affordable by offering more than 3,000 items under their own private label and by purchasing from manufacturers whenever possible instead using distributors, the release stated. “Trader Joe’s buys differently than other grocers,” the release stated. “In many cases, they will take a brand-name product, take out the artificial preservatives, artificial flavors, synthetic colors, and other undesirable ingredients and put it under their Trader Joe’s label to offer it at a price that is a real value.” Trader Joe’s also introduces approximately a dozen new items from around the world every month. Before new products make it to the shelves, they must first pass through a tasting panel. “Thousands of items are tasted each year

PHOTO BY BRIAN SONG/ DAILY FREE PRESS STAFF

Trader Joe’s will open a new location on Western Avenue in Allston next year.

to find products that both appeal to the culinary adventurer and the microwave aficionado,” according to the release. Several residents of Allston said they are excited for the store to open in 2017, and said they prefer Trader Joe’s to Whole Foods Market. Boston University student Mia Miller, 19, of Allston, said she is “thrilled” about one of her favorite stores coming to a more acces-

sible location. “I’m definitely pumped because Coolidge Corner is a little out of the way for me and so is Back Bay,” Miller said. “We definitely need more grocery options on campus.” An organic food lover, Miller praised Trader Joe’s for being on the same level health-wise as Whole Foods, but better suited to a college student’s budget. “Trader Joe’s is perfect for college stu-

dents because it is affordable, fresh and I think an overall good brand to support,” Miller said. “I eat all organic and superfoods and I would probably go to Whole Foods more if it was closer, but it’s on the expensive side.” Jacob Harrington, 27, of Allston, was excited to hear about a new Trader Joe’s store opening in his neighborhood. “I like Trader Joe’s because it has a lot of different options of things to buy and I feel like it’s just a cool, different type of grocery store,” he said. Harrington also said he prefers Trader Joe’s to Whole Foods, especially because of their price differences. “Whole Foods is cool, but some of their products are really overpriced and I feel like Trader Joe’s is just more balanced overall.” BU student Sydney Girasole, 19, of Allston, said the new Trader Joe’s will make it easier for her to maintain a healthy diet. “[Trader Joe’s has] a lot of organic, healthy options and sell unprocessed favorites such as mac and cheese,” Girasole said. “I’m really excited for them to open up a store in Allston because that means it will be much easier for me to buy the regular items that I love.” Although Whole Foods is another one of her favorite grocery stores, Girasole said she couldn’t pick between the two. “I’m a big fan of both Trader Joe’s and Whole Foods,” she said. “I think Whole Foods has a larger selection, but Trader Joe’s has items that I wouldn’t want to live without.”

NEWS

BU Dining expands vegan station following student feedback BY SOPHIA EPPOLITO DAILY FREE PRESS STAFF

In response to student feedback, Boston University Dining Services upgraded the vegan stations at its three dining halls on campus, introducing several new menu options like “Vegan Your Way.” Now every Tuesday at lunch and Thursday at dinner, students will be able to create their own vegan dish by choosing from a variety of protein, vegetable, starches and sauces. BU Dining Service spokesperson Scott Rosario said that throughout the school year, he and his colleagues receive student comments through surveys, interest group meetings and social media. Through the most recent survey, Rosario said, the BU dining staff learned that 10 percent of students who responded to the survey said they follow a vegetarian diet, 2 percent said they are vegan and 28 percent said they have moderate or high interest in frequenting a vegetarian or vegan location. “Each year, there is slight growth [in] the total number of students who are interested in vegan dining options,” he said. Justin Castillo, a freshman in the College of Arts and Sciences, said he eats the vegan options because it helps with his endurance. “That’s why I look for options like that,” he said. “Meals that have a higher iron content or is high in carbohydrates.” Aoife Madden, a CAS freshman, said she views the vegan station as a healthier alternative

to the other dining hall options. “It seemed like a healthy option instead of the pastas and pizza, so I wanted to try something else,” Madden said. Madden said although she isn’t a vegetarian or vegan, she eats the vegan options “a few times a week” because they are more appealing. “Some of the other stuff gets very repetitive, and [vegan food] tastes better,” she said. “It has more variety and it’s healthier.” The university’s vegan-friendly path started when Peta2, the youth outreach branch of PETA, called for BU dining halls to provide vegan options on campus. The petition received more than 1,000 signatures, The Daily Free Press reported on Oct. 22, 2009. In the past several years, BU has received an “A” grade from Peta2 because BU’s dining halls adopted these suggestions and provided vegan report cards, Rosario said. Joan Salge Blake, a nutrition professor in the Sargent College of Health and Rehabilitation Sciences, said BU Dining Services is providing more dining options to make students feel comfortable ordering food. “[BU] has gluten-free for those who need to watch for gluten in their diet,” she said. “And vegan is another great example of having a menu items that people who do not want to have animal products will have a healthy alternative.” While providing alternative vegan options does not necessarily mean that the university has to invest more money in its operations, Salge Blake said it’s comforting to learn that BU is making changes based on student feedback. “More than ever, colleges are now looking

PHOTO BY ALEX MASSET/ DAILY FREE PRESS STAFF

Boston University Dining Services has added a new vegan station to the Fresh Food Company at Marciano Commons at 100 Bay State Road.

to hear what their students are saying about the kind of foods that they want in the cafeteria,” Salge Blake said. “BU is way ahead of the curve here in providing the dining options that are healthy, delicious and inclusive.” Caitlin Parker, a CAS freshman, said as a vegetarian, she appreciates the university’s effort, but sometimes wishes there are more nonmeat options. “I’ve noticed that today that there were chicken at every other station besides this vegan station,” Parker said while dining in the

Fresh Food Company at Marciano Commons at 100 Bay State Rd. “It’s nice that they consistently have something that doesn’t have meat in it so you’ll always find one place that has no meat in it. Parker said she appreciated the look and smell of the meatless option, and the “bright and colorful” vegan station often catches her eyes. “I have a lot of curry at home, so it was familiar,” she said.

Crispy Crêpes Café sees more customers at new, central location BY ALYSSA MEYERS AND DAVE SEBASTIAN DAILY FREE PRESS STAFF

Five months after Crispy Crêpes Café opened at its new location on Commonwealth Avenue, the restaurant continues to thrive, co-owner Brahim Bendokr said.

The eatery has been a student favorite for 13 years before its old store in South Campus closed down last October, The Daily Free Press reported on Nov. 9, 2015. “At South Campus, we weren’t doing great [during] lunches, but when we moved here, a lot more students started coming in for lunch,”

Bendok said. “They didn’t have time to go to South Campus.” Bendok said he wanted to keep the business on the Boston University campus because he enjoys the atmosphere. “Having the restaurant on the BU campus is great,” he said. “I like that every year the atmosphere changes a little. We get new students, and graduates even come back to visit.” Alums and upperclassmen alike were glad to see that Crispy Crêpes Café did not go out of business, like so many other small restaurants, Bendok said. “I’ve seen people come into the new location that had been going to the old place years ago, and they were happy that we’re still in business,” Bendok said. “There are a lot of franchises opening and small businesses like us tend not to survive because we’re not as financially strong.” Several students said they are enjoying the convenience of the new location, where they can come during classes, sit down to eat or pick something up on the go. Devansh Patel, a sophomore in the College of Arts and Sciences, said he frequents the café because he often does not like the food in the dining hall. “I’ve been here quite a few times,” Patel said. “I live in Warren and I don’t usually like the breakfast there, so I just come here.” Patel said he heard about Crispy Crêpes Café from his older friends, who used to eat at the café when it was located in South. Now, he spreads the word to younger peers. Riya Haria, a freshman in the College of Communication, ate at Crispy Crêpes for the first time after Patel convinced her to try the cuisine. “I live in West [Campus], so it’s really convenient for me to come here [after class] instead

of having to go all the way east for some good food,” Haria said. Ryan Gryder, a first-year graduate student in the Graduate School of Arts and Sciences, had a beef shawarma for lunch at the restaurant, and said he enjoyed it. “It’s pretty good,” he said. “This is my first time coming here, and I’ll probably come again.” Vidur Bhushan, a junior in the Questrom School of Business, had lamb kebab at the restaurant. This was the third or fourth time he ate there, he said, because the deli had a “right flavor balance” that reminded him of some fond memories. “The price was pretty good, and most importantly, it came really quick,” he said. “The first time I came here, I saw that they had something about Marrakech on the wall, and I know that’s in Morocco, and my roommate’s Moroccan, so I started talking about it. [The owners are] really warm and nice and friendly to me.” Elizabeth Marathas, a senior at BU Academy, said Crispy Crêpes provides a unique culinary experience, and it certainly is an appealing alternative to dining hall food. “I got the Tuscany Crepe,” she said. “It was pretty good. I’ve never seen food served this way.” Stav Rones, also a BU Academy senior, shared Tuscany Crêpe plate with Marathas. He said he has eaten at the restaurant multiple times and appreciates the variety of sweet and savory tastes. “I’ve gotten something very different every time,” he said. “Last time, I got a Middle East-style chicken shawarma, and it was really good … You can also get something sweet. So I like the fact that there are a lot of different kinds of food that you can get.”

PHOTO BY ALEX MASSET/ DAILY FREE PRESS STAFF

Crispy Crêpes Café has been back on campus for six months in its new location on Commonwealth Avenue.

FEATURES

IMPACT THURSDAY, SEPTEMBER 22, 2016

Honey sampling inspires focus on sustainable beekeeping BY ELISE TAKAHAMA DAILY FREE PRESS STAFF

Without bees, there can’t be humans. This is what Ariel Krolick, owner of Ariel’s Honey Infusions, has been telling customers, eager to spread the word about the effect bees have on our food sources. This is why she was so excited to team up with Boston-based Olives and Grace, a small artisan gift shop tucked away in Boston’s South End that promotes handmade products as “a curtsy to the makers,” as their store slogan says. “It’s all small businesses,” said Sofi Madison, owner of Olives and Grace. “Everything is hand-crafted, everything is made in the U.S. So the focus is supporting small businesses who have sustainable products.” As part of Olives and Grace’s Meet the Maker series, the store featured Vermont-based Ariel’s Honey Infusions on Saturday to give a tasting of handmade honey and promote sustainable beekeeping. “We really love what she stands for and how pure her raw honey is, so we’ve been carrying her honey for a couple of years now,” Madison said. Olives and Grace’s space isn’t large, but it’s packed with handcrafted jewelry, 100 percent soy candles, watercolor posters, recycled stationary, hormone-free dog treats and, of course, the raw, unprocessed honey. It makes for the ideal spot to hold a celebration for organic sweets. “It’s all raw honey, sustainably harvested,” Krolick said. “So there’s no pesticides or sprays used in the beekeeping or on the bees. All the herbs in the honey are organic, so the longer they stay in the honey, the stronger those infusions become.” Though the process is long, Krolick

PHOTO BY ELLEN CLOUSE/ DAILY FREE PRESS STAFF

Ariel’s Honey Infusions displays jars of honey at the Boston Local Food Festival at the Rose Fitzgerald Kennedy Greenway on Sunday.

does it all. She works with the beehives, makes the honey and distributes it. By taking raw honey straight from the hive, it keeps many of the natural properties needed to stay healthy, Krolick said. This process preserves vitamins, enzymes and nutrients, but also provides for creative uses in food and drinks, according to Ariel’s Honey Infusion’s website. The honey can be mixed into tea, used for baking, drizzled onto oatmeal and yogurt, spread on toast or even eaten by the spoonful, Krolick said. Krolick’s display Saturday included honey flavored with chai, lavender and rose, hot pepper and elderberry infusions,

among many others, all open for sampling. These unique flavors intrigued attendees, pushing them to ask about the sustainable beekeeping efforts in Boston. “I definitely think it’s an important movement,” said attendee Alexandra Klotz, 25, of Cambridge. “It’s kind of interesting because I feel like it’s become this hipster, ‘bougie’ movement and that oftentimes means it gets a lot of attention. I hope people will stay interested in it after it’s no longer a fad.” Alexandria Mello, clerk of the office at The Best Bees Company, agrees that many of the current efforts look like a popular trend at this point.

“In order for long-term change to happen, I think that there needs to be advocacy for much longer than a few years,” Mello said. And it looks like organizations such as Ariel’s Honey Infusions and The Best Bees Company plan to keep at it for a while. The Best Bees Company is a nationwide beekeeping service that delivers, installs and manages beehives. Though headquartered in Boston, The Best Bees Company caters to businesses and residences throughout New England, New York City, Washington D.C., Los Angeles, Chicago, Denver, Seattle and San Francisco, according to their website. But spreading the word is still key. Echoing this sentiment, Krolick said she plans to continue her efforts in educating the public about the importance of the bee population. Any little thing helps, she said. Even creating a small garden. Even planting a few pollinator-friendly plants. After all, she said, without pollinators, our grocery stores would be nearly devoid of fruits and vegetables. About 70 percent of our food sources are reliant on the pollination of insects, according to Ariel’s Honey Infusion’s website. “If we didn’t have bees, we’d have a really big problem,” Krolick said. But Krolick is currently selling her honey to five stores in Boston and a handful of shops in Greater Boston, including Follow The Honey, Cambridge Naturals and The Olive Connection. She’s determined to make an impact, and fortunately, she’s not alone. “As long as it’s still getting attention and people are still working on it,” Klotz said, “well, that makes me happy.”

INBUSINESS THURSDAY, SEPTEMBER 22, 2016

GrubHub food service expands to locally loved Boston restaurants BY KALINA NEWMAN DAILY FREE PRESS STAFF

From the comfort of our beds, we can enjoy authentic North End Italian and classic favorites from Commonwealth Ave, thanks to GrubHub. Taking on hundreds of locally loved restaurants in the Hub, the food-delivery system is expanding to Boston. Launched in 2004, GrubHub is one of the nation’s leading mobile and online takeout delivery apps. It allows the customer to order food from menus of over thousands of restaurants in their area right from their phone. The convenience of ordering straight from the app is appealing to the main demographic of Boston: students. With that in mind, the company decided to expand in the city last year. “We’ve actually been with Boston for quite some time, but in the past year have expanded to restaurants that might not have their own operating service,” said Lindsey Ruthen, a public relations associate from a New York City-based GrubHub. GrubHub is able to offer restaurants a delivery service to much larger areas at a much lower cost. In Boston specifically, their recent restaurant acquisitions Blue Dragon and Blue Ginger did not use to have any delivery system at all. The company is not foreign to the city. Just last year, GrubHub drove 2.4 bil-

PHOTO BY MADDIE MALHOTRA/ DAILY FREE PRESS STAFF

GrubHub is expanding in Boston to deliver food from restaurants such as Fin’s in Kenmore Square and Trident Booksellers and Cafe on Newbury Street.

lion dollars in sales for local restaurant partners in over 1,000 cities, according to Jaclyn York, an account supervisor at DKC Public Relations. DKC PR partners with GrubHub throughout operations. The application aims to expand student’s options of late night orders.

“While a student might want pizza one day, through GrubHub another day they’re able to place an order for fancy Asian food. You can also order 72 hours in advance, so a busy college student can order then during finals time,” Ruthen said. In addition to the extraordinary

amount of additional sales, York reported that GrubHub cuts the processing time by over 50 percent that would a restaurant would normally take using traditional takeout. However, GrubHub is not alone in the world of food delivery apps. There are many popular options such as Caviar and DoorDash that offer similar services. Last year, GrubHub took a major step to climb the ladder by purchasing a similar company by the name DiningIn. “We’ve been happy partnering with the DiningIn company, that acquisition happened in early 2015 and since then we’ve been able to expand nationally with the company,” Ruthen said. It’s become almost impossible to find a restaurant in Boston whose food is not found for takeout through the app. Even Trident Booksellers & Cafe, a local favorite on Newbury Street that is half bookstore, half cafe, offers services through GrubHub. “We still get a bit more people using DiningIn than Grubhub, so they’re still not one hundred percent seamless with their merger,” said Trident Booksellers & Cafe General Manager Michael Lemanski, “but the app has been great to work with. I wish all other takeout services had apps like GrubHub.” CONTINUED ON PAGE 7

FEATURES

CATALYST THURSDAY, SEPTEMBER 22, 2016

BU accomodates student food allergies, restrictions BY YASMIN YOUNIS DAILY FREE PRESS STAFF

An allergic reaction to food sends someone to the emergency room once every three minutes, according to Food Allergy Research and Education’s website. Teenagers and young adults with food allergies are at the highest risk for a severe and potentially deadly reaction, the website said. Food allergies among children have increased by about 50 percent between 1997 and 2011, according to a 2013 study by the Centers for Disease Control and Prevention. It is unclear why children are more allergic to foods now than ever before, but Harrison Baxter, the food production manager at Boston University’s Fresh Food Company at Marciano Commons, said that has noticed changes in students’ allergies and intolerances over the years that back up the study. “It was just nuts and gluten, but now it’s starting to be oranges, kiwis, apples, garlic,” Baxter said. An allergic reaction happens when a person’s immune system falsely identifies a harmless protein or allergen as a threat and attacks it, according to FARE’s website. Some of the most common food allergies in the United States are milk, eggs, peanuts, soy, fish and wheat, said Joan Salge Blake, a nutrition professor in the Sargent College of Health and Rehabilitation Sciences. She said that about 4 percent of Americans have food allergies, and that some people are born with allergies while others get them later in life. “Everybody’s a little bit different, but the good news is if you had a food allergy or think you have a food allergy, you should always talk to your healthcare provider,” Salge Blake said. Salge Blake said BU “does a fabulous job” accommodating people with food intolerances and allergies. According to its website, BU Dining Services employs a fulltime Director of Safety and Sanitation, who trains the entire staff in how to prepare food for students with allergies. “What is really unique at Boston University is that we have the Sargent Choice Nutrition Center where we have a staff of registered dietitians that can work with each student and help them plan a healthy diet

PHOTO ILLUSTRATION BY ALEX MASSET/ DAILY FREE PRESS STAFF

The rising prevalence of food allergies spotlights how BU accommodates students with food allergies.

around their allergies,” Salge Blake said. The center offers student counseling to help provide education and support for food-related medical conditions, as well as to help ensure that students’ dietary needs are met in campus dining halls, according to the center’s website. Students can go to the center to access a wide variety of services, from sports nutrition counseling to eating disorder counseling. “All BU students are allowed to have at least one consultation with the registered dietitians, so they should take advantage of that,” Salge Blake said. In addition to the services provided at the Sargent Choice Nutrition Center, students can also take nutrition classes at Sargent or as a PDP.

“Through this class I became aware of the little [Sargent Choice] logo that they would have for certain foods in the dining hall,” Jennifer Murphy, a sophomore in Sargent, wrote in an email. “I would try to gravitate toward those options.” Murphy said that her roommate last year became sick and had to stay away from fatty foods, which was a tough diet to stick to in the dining halls. This year, however, BU was able to accommodate her strict diet and “summer swap” her into a room with a kitchen so that she could make her own food. “At the time, there wasn’t much BU could do,” Murphy wrote. “She just had to opt for salads and other healthy options at the dining hall.”

Baxter said that compared to other universities he has worked at, BU is especially keen to accommodating students’ food allergies. “There’s a hyper-level sensitivity [at BU],” Baxter said. While students should be cautious around foods they are allergic to, Salge Blake said, being overly cautious could be problematic. “One out of three Americans thinks they have a food allergy, [but] it really is only about one of out every 28,” Salge Blake said. “When you think you have a food allergy, you really need to meet with your healthcare provider. The take-home message here is, don’t self-diagnose.”

Popular, pricey rolled ice cream becomes trademark on Instagram MUSE, FROM PAGE 1 the ice cream. It’s something people haven’t seen before.” Back at Hi B3ar, after the whole creation process, the final product did indeed look beautiful and was a style of dessert completely unseen before. The ice cream itself tasted alright, similar to anything that would just come out of the pint. The rolled shape offers the convenience of bite size portions, and the variety of toppings allow the customer to customize their ice cream to each palette. However, it is the aesthetic of the final product that made the experience stick out. Yet, this different aesthetic might be too much for other stores to pick up on. “I don’t think [J.P. Licks] would ever do the rolled ice cream,” Kindle said, “because we really do stick to our basics because we are an old company and have been doing the same thing for 30 years.” Kindle added that although J.P. Licks won’t adopt the trend, he thinks it’s a fun idea. “We definitely back it up and think it is a cool way to sell the product,” he said.

An employee at Hi B3ar in Allston holds a bowl of rolled ice cream.

PHOTO BY SARAH SILBIGER/ DAILY FREE PRESS STAFF

FEATURES

Students’ late-night diets targeted in GrubHub expansion INBUSINESS, FROM PAGE 5 Amongst all of GrubHub’s success, some Bostonians still prefer the old-fashioned way of takeout, according to Ted Komsit, manager of Fin’s Japanese Sushi and Grill on Boylston Street. He explained that most of his customers still process the order through thee phone of the restaurant itself. “We don’t sell that much through

GrubHub,” Komsit said, “but we do sell enough.” Ruthen agrees with the popular restaurant manager’s point, referencing the culture of American consumption. As of right now Americans are more used to placing their takeout orders through a restaurant’s phone than through a third-party app, according to Ruthen. “We still think our biggest competi-

tion is the takeout menu, so there’s still so much more ground for us to cover,” Ruthen said, “We are more focused instead right now on giving our customers a consistent, pleasant, experience, as no one is doing what we do at our scale.” In addition to the app itself, GrubHub can be found on virtually any social media platform, with their largest following on the ground-breaking Snapchat. They

were an early adapter to use Snapchat as a marketing media account, and now they have amassed thousands of followers. There’s no underestimating GrubHub’s expansive scale. The app works with over 11,000 cities, according to Ruthen, and processes over 270,000 orders a day. They are currently employing over 700 staff members, and still have room left in their stomach.

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OPINION

THURSDAY, SEPTEMBER 22, 2016

J.D. Capelouto, Editor-in-Chief Christy Osler, Managing Editor

t h e i n d e p e n d e n t s t u d e n t n e w s pa p e r a t b o s t o n u n i v e r s i t y

46th year | Volume 91 | Issue III The Free Press (ISSN 1094-7337) is published Thursdays during the academic year except during vacation and exam periods by Back Bay Publishing Co., Inc., a nonprofit corporation operated by Boston University students. No content can be reproduced without the permission of Back Bay Publishing Co., Inc. Copyright © 2016 Back Bay Publishing Co., Inc. All rights reserved.

Weihua Li, Campus Editor

Paige Smith, Editorial Page Editor

Shivani Patel, Layout Editor

Lexi Peery, City Editor

Kaitlyn Locke, Features Editor

Candice Lim, Blog Editor

Nick Neville, Sports Editor

Maddie Malhotra, Photo Editor

Shakti Rovner, Office Manager

School lunchrooms, the next American battleground ry, and the story of many children across the United States, is that school lunches are their primary source of nutrition. For these children, it’s not about looking forward to pizza Friday or ice cream Tuesday, but gathering any food they possibly can while at school. These are the kids who nod off on Monday mornings because they haven’t eaten for several days. These are the kids who don’t have food when they leave the confines of their elementary schools. These are the kids who don’t need to deal with receiving a sandwich instead of a more-nutritious and filling hot lunch when their parents can’t afford to pay a debt. In Boston in particular, the irony of hunger is glaring. Suffolk County ranks as 19th for most families qualifying for free lunches, with 65.63 percent of students qualifying for free lunches. To put that in perspective, schools receive Title 1 status after elementary schools reach a free/reduced lunch rate of 40 percent or higher and higher and secondary schools reach a free/reduced lunch rate of 60 percent or higher. A Title 1 distinction is intended to “help address the greater educational challenges facing high-poverty communities by targeting extra resources to school districts and schools with the highest concentrations of poverty,” according to the Department of Education. These are schools just down the street from places like the George Sherman Union. We, too, are students, but our experience is vastly different. Though small organizations across the

The cafeteria is the most intimidating place in the world for middle schoolers. Everyone is there, everyone is looking and everyone is judging. One wrong move and the stares only intensify. If you’re different in any way and self-conscious about that difference, the cafeteria is a nightmare. However intimidating the lunchroom may be, school lunches are a vital part of many young lives across America. Just last week, a school lunch worker in Pennsylvania quit after an instituted “lunch shaming” policy, which calls for publicly replacing a chosen lunch with a lunch of lesser quality if a student’s account is in debt. Instead of a chosen hot lunch, the student receives a “sandwich, a fruit/vegetable serving and milk,” according to a Guardian article. Students are not responsible for paying the bills, and a second grader should never have to be ashamed of selecting the “luxury lunch option” because of their parent’s inability to pay. This incident is just another bomb in the school lunch battlefield. Oftentimes people overlook school lunches as nothing more than a time to socialize with friends, but for some, it’s far more than that. Stories like that of Sherrie Gahn, from Whitney Elementary School in Nevada, haunt educators, parents and students alike. Gahn noticed her students pocketing packets of ketchup to make ketchup soup for dinner at home, prompting her to step in to assist the situation. The terrifying thing about Gahn’s sto-

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utrition is not a luxury, and American students are the next generation. If they are falling asleep in school from malnourishment, how can they be expected to learn?

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occasions, “If you give me your child, I’ll give you what you need.” At the end of the day, public schools fall under governmental jurisdiction and funding, and therefore have the right to demand funding for an issue plaguing large swaths of students. Nutrition is not a luxury, and American students are the next generation. If they are falling asleep in school from malnourishment, how can they be expected to learn? Public schools, and cafeterias in particular, deserve a level of respect that they are not currently receiving. Healthy, nutritious food is not a luxury and should not be out of the reach of any American student. The cafeteria is enough of a scary place, there’s no need to make it worse.

This week’s crossword puzzle is brought to you by Isaac Teich

nation are working together to address the problem of student hunger, like Utah-based Five.12 Foundation and the Greater Boston Food Bank, a greater initiative is necessary for change. Michelle Obama has been a tireless crusader on behalf of healthy eating with her Let’s Move! campaign, more needs to be done. The private sector could provide a shortterm alternative, through initiatives like the ones coming from Boston-area Whole Foods Markets. By donating $30,000, the corporate giant made a small contribution in the grand scheme of student hunger, but a contribution nonetheless. Those in elected positions need to take a cue from Gahn, who has said on numerous

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39. Type of snake 40. Magicians 41. Pizazz 42. Lies 44. Ghost’s cry 45. Sired, biblically 46. Formed a pair or pairs 50. Smacks 52. Deservedly receives 54. Euro forerunner 55. A city in western Russia 56. Burn 58. Website addresses 59. Compacted 60. By mouth 61. Finest 62. Apt 63. Terminates

1. Casts 2. Cancel 3. East African country 4. Center of a storm 5. An introductory textbook 6. Sharpened 7. So be it 8. Laurel 9. N N N N 10. Arrogance 11. Illegally 12. Prig 13. Wise one 18. British for “Truck” 22. Very dry, as wine 24. Whacks 26. Flying saucers 28. Roof overhangs 29. Ampule 30. Being 31. Hindu Mr. 32. Atop

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OPINION

THURSDAY, SEPTEMBER 22, 2016

What food says about the 2016 political environment

BY ANDREW JOHNSTON COLUMNIST

It’s not often that food consumption becomes a major topic of a tightly fought political race, but when you’re really stuck between two ridiculous candidates, it might be helpful to acknowledge their take on diets. One can only assume that Hillary Clinton is no novice when it comes to fine dining. She has lived the glory life since she went by Hillary Rodham, dining lavishly on taxpayers’ money as a first lady, senator and secretary of state. Although I cannot attest to her favorite foods, I think it’s fair to say that such a busy woman hasn’t been cooking most of her meals recently, and I doubt she goes for fast or frozen food on a regular basis. After all, she needs to keep her health in tip top shape. Oh wait. Trump, who claims to be in great physical condition, has also seen his fair share of expensive dinners. However, the Republican front runner has been rather outspoken about his love for cheaper, faster, less healthy foods. He believes in them. They are America. One might think back to the burrito bowl incident on Cinco de Mayo, where he tweeted, along with a picture, “Happy Cinco de Mayo! The best taco bowls are made in Trump Tower Grill. I love Hispanics!” Despite offending some who viewed the tweet as no more than a stunt to lure in the Hispanic vote (which it surely did not) Trump also used the situation to relate to the common folk of America. These are the people who eat burrito bowls instead of caviar. This was one of many fast food plugs initiated by The Donald in an attempt to remind voters that he understands how fast food is a staple crop of the American food landscape. The New York Times in August referred to Trump as a “junk food aficionado.” While definitely not a compliment, the comment was perhaps a testament to the maverick approach he has brought to the election In a country where people can be hy-

per-concerned about GMOs and gluten-free alternatives around every corner, it’s an interesting approach to attract some voters who are fed up with the hysteria. Perhaps it’s also an attempt to get the support of the big-time fast food chains like McDonald’s or Burger King. I have yet to see that work out for him, but it’s an interesting hypothesis. Praising fast food is in stark contrast to the work of First Lady Michelle Obama over the past eight years. Like all first ladies, Michelle was commissioned with working on some sort of project to benefit the country. After being given lists of possible initiatives, she decided to tackle the obesity problem in the country. Anyone should applaud that. Unfortunately, her efforts haven’t been appreciated by all. After demanding lunch foods in public schools be altered to provide healthier options, many noticed the quality decrease. Yes, quality is a subjective term, but not having pizza at lunch time after a long day of reading picture books in the classroom would be a major drag. An occasional fried chicken option would also not have me up in arms. Indeed, this is beyond the point. Maybe it’s a good thing that kids are being given healthier foods, but is that the job of the government? After all, George Washington certainly did not intend on Congress voting on nutrition standards for school lunches, as they did following Michelle’s agenda announcements. That is an absolutely absurd overstep of power. The people of this country should have all the say in what goes into their bodies, and parents should be the ones training their kids to eat right. Yes, many fail at their job to do so, and we should be happy that a woman of Michelle’s stature is trying to enlighten us, but legislation is not the answer. Trump and Libertarian Party nominee Gary Johnson both believe the government should back off. That’s what the constitution intended, and the citizens should not be wasting their tax money on programs that control your activities such as eating. Clinton will surely continue Michelle’s agenda, handing off the work to whomever she chooses. Maybe they’ll approach it differently. Probably not. Of course, I don’t want to see fast food make its way into our public schools. The obesity problem scares me as well. More government overreach, though, which would come with Clinton, will leave many starving kids without pizza, and that saddens me.

Bad factory farms ruin whole bunch, and small farmers pay

BY ANNA STROINSKI COLUMNIST

If there’s one thing everyone loves doing, it’s eating. A meal is a social experience, a chance to come together and exchange stories after a day of living separate lives. And the food we put on the table is just as important as the people who congregate around it; American food culture, once a beacon of Wonder Bread and transfat, is increasingly becoming more balanced, organic and safe. We’re cutting out GMOs and regulating our factory farms much more than we ever have in the past. In 2011, for example, the FDA Food Safety Modernization Act completely overhauled American food safety regulations, subjecting large factory farms to extremely tough growing and harvesting standards. While it’s a good thing to be cautious about what we eat, we need to draw a thick, black line between safety and paranoia. Food safety regulations target midwest factory farms that have very little oversight over what they produce. The standards range from regularly testing water to training employees how to compost manure a certain way — all very reasonable for a huge, multimillion dollar farm. However, a small farmer, who has significant oversight over her crops and livestock, doesn’t need to do those things. She applies her manure fresh, letting it compost in the soil rather than on the side. She integrates her livestock with her farming system, raising crops and animals together rather than apart. She makes her cheese in wooden barrels, embracing the good bacteria produced by the wood rather than conceding to more harmful, FDA-approved stainless steel barrel. For centuries, we’ve been making good food with old-world, traditional processes, and these processes work when you’ve got a great team of farmers and food artisans devoted to the craft.

You can’t replicate the practices of small farming and food processing on a large scale because it just doesn’t work and, quite frankly, it’s not safe. Factory farm employees aren’t agriculturalists or cheese artisans — they’re cheap, assembly line laborers, often underpaid, impoverished and undocumented. They’ve been hired to do one thing by the factory farm management, and that is to work an unskilled job. Farming and food processing, before the Industrial Revolution, was a skilled job. Take it from someone whose entire family grew up on a small farm in Poland; you have to know what you’re doing. The logic of modern food safety goes like this: if it can’t be done safely in a factory farm, it shouldn’t be done at all. The debate and all its rhetoric is defined under the guise of “safety,” but that’s not what it should be about. Of course safety is important. We need to trust that what we’re putting in our bodies is safe. But we’ve trusted small farming for the bulk of our history and we’re still kicking. It wasn’t until large-scale factory farming — and Upton Sinclair’s “The Jungle” — that food safety and contamination became a point of national concern. Another important thing to understand is the high cost of abiding by these food safety standards. Multimillion dollar farms can do it; it’s no skin off their backs. But small farmers? It’s much harder for them to abide by new regulations because their profit margin is significantly less than that of a factory farm. They have to install new water testing systems. Buy FDA-approved fertilizer. Keep their animals and produce separate when it’s more profitable for them to raise them together. They will lose money; they are paying for the incompetence of their larger counterparts. Without small farms, large factory conglomerates will monopolize the food market and, trust me, you don’t want that. We are what we eat. To limit our dining experience to what can be done safely in a factory farm is why American food culture is significantly less innovative than its foreign counterparts. The small farmer and food processing artisan keep us tied to a past we’ve unfairly deemed barbaric and antiquated. It is our last attempt at a food culture that has not yet been plagued with hysteria and sterility. To regulate them as strictly as we regulate our factory farms is unfair and, literally, distasteful.

Interrobang The annual Birmingham Chili Festival contentiously ended this weekend, with a tie in its chili eating contest between defending champion Lou Witterick and Parminder Khela. We here at the ol’ Free Press want to know — what eating contests would BU people excel at? The hockey team: T. Anthony’s

Board of Trustees: The two fossil fuels we didn’t divest from

Warren Dining Hall: Pink mold

BUDivest: Sustainable organic GMO-free tofurkey

South Campus: Alltown at midnight

West Campus: Wine coolers

CFA: Special brownies

FreeP: Lori Osler’s care packages

SPORTS

20 Questions Field hockey’s Cassera on her top-10 team, Chipotle, Beyoncé BY GREG LEVINSKY DAILY FREE PRESS STAFF

The No. 9 Boston University field hockey team is off to its best start in school history after winning its seventh straight game this past Saturday against Colgate University. A talented group of seniors leads the team including leading scorer, senior captain and forward Amanda Cassera. Cassera was named the Patriot League Rookie of the Year as a freshman in 2013, and subsequently earned Patriot League All-Conference Second Team honors as a sophomore and junior. The Fairfield, New Jersey native ranks third in the Patriot League in goals scored and places in the top 10 in assists as well. The Terriers (7-0, 1-0 Patriot League) remain the only undefeated team in the Patriot League, and as conference play has just begun, BU enters the most challenging part of its schedule. The Daily Free Press caught up with Cassera after Saturday afternoon’s 9-0 victory over Colgate (1-8, 0-1 Patriot League) where Cassera netted her fifth goal of the season. 1. What’s your major? “My major is health science. I’m hoping to go to nursing school once I graduate.” 2. How old were you when you started playing field hockey? “I was in about third grade, I believe. I don’t really know how old that is, but pretty young.” 3. What about your thoughts on Boston winters? “They’re the worst ... Going hme for Christ-

mas and then coming back you know you’re in for it, so hopefully it’ll stay kind of warm this year.” 4. Favorite musical artist? “Wow, that’s a tough one. I’m going to go with Taylor Swift. Not really before game, but just in general she’s kind of my girl.” 5. If you were stranded on a deserted island and you could bring one teammate with you, who would it be? “I guess I’d bring [senior forward] Taylor [Blood] — she’s one of my really close friends and we kind of drive each other insane, but we also have a good time together, so definitely her.” 6. What is your pregame meal? “T. Anthony’s french toast, eggs over easy and a bagel.” 7. And how about your favorite junk food? “Anything for dessert.” 8. Why did you choose BU? “Honestly, I really was excited to be in the city. You have so many opportunities and there’s so much going on all the time. I knew I wanted something more exciting than just your average college campus.” 9. Are you involved with any other extracurricular on campus? “No, field hockey usually takes up most of my time.”

10. Did you play any other sports growing up? “Yeah, in high school I played field hockey, basketball and lacrosse.” 11. Where’s your favorite place to play an away game? “I really liked playing at [the University of North Carolina] last year. 12. Why? Probably because we went to Maggiano’s for dinner before and it was unreal. That definitely was my favorite place so far.” 13. What’s your Chipotle order? “Burrito, white rice, chicken, no beans, mild salsa, corn, sour cream, guac, lettuce.” 14. What are your post-college plans? “I’m hoping to go to nursing school. I really would love to do labor and delivery, ER kind of stuff. We’ll see.” 15. Best place to eat on campus? “I’d say Panda Express in the GSU. I don’t get it often, but I love it.” 16. An age-old debate in Boston: Mike’s or Modern Pastry? “Mike’s.” 17. What’s your favorite home-cooked meal? “I’d have to go with my mom’s baked ziti.” 18. Best concert you’ve ever been to? “Beyoncé, floor seats with [senior midfield-

PHOTO BY MADDIE MALHOTRA/DAILY FREE PRESS STAFF

Senior forward Amanda Cassera leads the team in points with 12 thus far.

er] Ellie [Landsman] and [senior forward] Sara [Martineau] freshman year.” 19. Favorite emoji? “The sassy girl with her hand to her side.” 20. How do you feel about your team being ranked top 10 in the country right now? “It’s an amazing feeling. We knew that my class coming in could do something really special this year and I think that to have things play out the way that they are right now, we know it is very possible to do something really special this year.”

The Blue Line: Give Lamar Jackson the Heisman ASAP

BY MIKE BENEDYKCIUK COLUMNIST

Louisville University quarterback Lamar Jackson has started this college football season on a truly remarkable run. Through three games, Louisville has climbed from No. 19 in the AP Poll all the way up to No. 3, due in no small part to Jackson’s brilliance. He has rushed for 464 yards through three games and is on pace to finish with 1,856 rushing yards. For context, the preseason Heisman favorite, Louisiana State University’s Leonard Fournette, has 285 rushing yards through two games, averaging 142.5 yards per game. Jackson has 10 rushing touchdowns, compared to Fournette’s two. Jackson is a quarterback. Fournette is a running back. I received an ESPN update on the

first College Gameday of the year that stated Lamar Jackson had recorded eight touchdowns in the first half against the University of North Carolina at Charlotte. I didn’t think there was a typo in that update. I knew there was a typo in that update. When I checked, I justified it by saying that it was against the Charlotte 49ers — not a very big football program. Surely Jackson would cool down next week. The following week, Louisville defeated Syracuse University by a final score of 62-28. Jackson recorded 610 total yards — 411 through the air, and 199 on the ground — and five touchdowns — one passing, four rushing — while massacring the Orange. Despite throwing for 411 yards, he had a rather poor completion percentage (20/39 on the day). Plus, he threw his first interception of the year, showing that he is in fact human. While his passing efficiency was not great, any game where you single-handedly account for over 600 yards is pretty impressive. This past weekend in front of its hometown crowd, Louisville eviscerated then No. 2 Florida State University, 63-20. Jackson completed 13 of 20 pass attempts for just 216 yards — his lowest number of passing yards (and attempts) this season — and threw another interception, but made up for it by rushing for 146 yards and another four touchdowns. What’s more, Jackson didn’t really

have an opportunity to demonstrate his value in the second half, since his Cardinals were already ahead by so much. He did put an exclamation point on his day, though, by running virtually untouched for a 47-yard touchdown run in the fourth quarter to give Louisville a 46-point cushion. This statement win by the Cardinals proved two things: they belong in the College Football Playoff conversation, and Lamar Jackson deserves to lead the Heisman chatter. Can Jackson keep up a six-touchdowns-per-game pace throughout the year? While it doesn’t seem possible, neither does scoring eight touchdowns in one half. Neither does throwing for 913 yards on just 50 completions. And neither does drubbing the nation’s second-best team by 43 points. Lamar Jackson is a special player, and should win the Heisman Trophy handily this year. Whether or not he’s ready for the NFL is a different question entirely. If he wishes to play his style on the professional level, he’ll have to gain serious muscle mass. He’s listed at 6-foot-3, but weighs in at a relatively meager 205 pounds. He has a cannon arm when heaving the ball down the field, but he’ll have to work on his accuracy on passes within 10 yards if he wants to make it to primetime. We’ve seen quarterbacks dominate the college game before and never take the

next step on the professional level. (See Johnny Manziel, Brady Quinn, Tim Tebow, Robert Griffin III.) While Jackson’s success in the NFL is far from guaranteed, he has received incredibly high praise recently. Most notably, free agent quarterback Michael Vick tweeted that Jackson is “five times better” than Vick was at Virginia Tech. While Vick’s career will forever be stained by his dogfighting scandal of 2007, he led the Atlanta Falcons and the Philadelphia Eagles each to two playoff trips, and was selected to the Pro Bowl four times. Vick finished third in Heisman votes his freshman year with the Hokies. And he’s completely right about Jackson being five times better. Last year, Jackson was hard for defenses to contain, proving that he was an excellent scrambler with a slingshot arm. Through three games this year, he simply cannot be stopped. Each week will get harder, though, as defenses will prepare for him more and more. Plus, Louisville’s schedule is far from easy, as they will face fierce opponents like No. 5 Clemson University on Oct. 1 and No. 6 University of Houston on Nov. 17. As for this weekend, Louisville is set to visit the Thundering Herd of Marshall University, where Jackson will have a legitimate chance to continue his six-TD per game pace, and continue his journey to the Heisman Trophy.

SPORTS

Stars of the fall: BU athletics’ top players through first month PHOTOS BY JUSTIN HAWK/DFP STAFF GRAPHIC BY RACHEL CHMIELINSKI/DFP STAFF

Taylor Blood Senior Forward 11 points 26 shots (leads team) 16 shots on goal (leads team)

Anthony Viteri Junior Midfielder 9 points (leads team) 4 goals (leads team) 7 shots on goal (tied for team lead)

McKenna Doyle Sophomore Forward 11 shots (leads team) 2 points (tied for team lead) 1 goal (tied for team lead) Amanda Cassera Senior Forward 12 points (leads team) 5 goals (leads team) 11 shots on goal

Magnus Benediktsson Sophomore Midfielder 6 points 4 assists (leads team) 4 shots on goal

BACKGROUND PHOTOS COURTESY WIKIMEDIA

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“Good Luck Foods” and the fans’ impact on the game GOOD LUCK FOODS, FROM PAGE 12 well. Freshman Brian Harrington does not have anything specific for the Terriers, but he keeps his Tom Brady No. 12 jersey handy every week for the Patriots. “I always make sure that I have my red Tom Brady jersey clean and ready to go every Sunday,” Harrington said. “... And I always make sure I sit in the same seat in my house.” Harrington does not have his own food-related rituals, and while he said he does not believe it has any impact, it may not even matter in Boston. When the football team in your city has made it to the conference championship each of the last five years, the outcome will be the same regardless of fans’ “lucky foods,” Harrington explained. “It probably does not have an impact because the Patriots will probably win anyway,” Harrington said.

Crossley to bike cross-country with father CROSSLEY, FROM PAGE 12

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Freshman Charlie Ovens said that while food in college is a matter of convenience, he’ll do anything to help his team. “My friends and I discuss on a GroupMe what crazy but still tasteful cheers we can do today,” Ovens said. “We don’t do anything else yet, but if the Terriers keep winning, I’ll probably look at what I’m eating and wearing and do the same thing.” Not only does he believe in his rituals, but he also feels that the fans’ impact on a game, through ritual or cheers, is present in helping a team win or lose. “I feel just as much as a part of the team as the actual team is, even though I have no actual contribution to the gameplay,” Ovens said. “I love the atmosphere that being a fan creates, and I see some smiles on the players’ faces like [BU men’s soccer freshman midfielder] Jerry Ozor, so I feel like that brings a different atmosphere to the game.”

Whenever my dad used to go for runs when I was little, I was always on a bike beside him.” However, since the race is not set to start until next summer, Crossley wants to keep her focus on her last hockey season as a Terrier. “First and foremost, my priority right now is the season and training to make sure that I’m maintaining hockey shape,” Crossley said. “Once the season ends, that’s really where I’ll take off and get some longer rides in.” Once June rolls around, Crossley will

be celebrating not only the end of her BU career, but she’ll also spending some quality time with one of her biggest role models. This being her ninth year in the states, she couldn’t be more excited to embark on this adventure. “For me to be able to spend a whole month biking across the U.S. with my dad and just spending really close time with him, it’s not only making up for the fact that I haven’t got to spend that time with him over the last nine years, but it’s also a way to celebrate finishing my college education and my college hockey career,” Crossley said. “We’re just really excited to take it on together.”

Quotable “Burrito, white rice, chicken, no beans, mild salsa, corn, sour cream, guac, lettuce.” -Amanda Cassera, BU field hockey captain, on her Chipotle order, p. 10

Sports

Heisman Hungry Louisville’s Lamar Jackson has quickly inserted his name into the Heisman discussion after a stellar start. p. 10

Thursday, September 22, 2016

Women’s hockey’s Crossley to cycle in cross-country bike race BY RANYA MUFTI DAILY FREE PRESS STAFF

With the official start of the 2016-17 Boston University women’s hockey season this weekend, training has begun for senior defenseman Alexis Crossley, though in a bit of a different fashion. The Cole Harbour, Nova Scotia native is set to participate in the Trans Am Bike Race next June. The race, starting on June 3, 2017, will stretch from Astoria, Oregon to Yorktown, Virginia — a total of 4,300 miles spanning the entire continental United States. During the race, participants carry necessary materials to survive, including warm clothes, wet weather gear, sleeping equipment, food and water, to name a few. Riders are not allowed to have support crews following them in cars, and must obtain their own food, find places to sleep and tend to any issues regarding the malfunctions of their bikes. The goal is ultimately to promote awareness of children dealing with mental and physical health issues related to weight management and obesity due to of inactivity or poor nutrition. For Crossley, the race carriers a special meaning, as she is participating in it with her father, Brad, who is an elementary physical education teacher. “It’s a race that my dad has been talking about since I can remember,” Crossley said. “My dad has a lot of young kids coming in and out of his gym at school everyday. Over the last while, he’s seen an increase in kids coming in who can barely even run a lap around

JUSTIN HAWK/DFP FILE PHOTO

Senior forward Alexis Crossley looks for success on the rink and on the bike this year.

the gym without being tired and complaining. There’s just an increase in lack of physical activity among children.” A healthy lifestyle is something Crossley

grew up with all her life, stemming from her parents. As a young kid, she and her younger siblings were always active, which she said played a large role in forming the person she

has become today. “It not only developed commitment and leadership and communication, but it also just set us up for a healthy lifestyle moving forward,” Crossley said. “While the biking stuff goes along with the physical activity, creating awareness about trying to change the way people are eating, the way people are living their lives on a daily basis is something that hopefully is going to come out of the whole thing.” By participating in the Trans Am Bike Race, Crossley hopes she can play a small part in helping children reap the same benefits she experienced from physical activity at a young age, especially considering the way children are becoming much more engrossed in technology. “There’s so many more kids that are getting an iPad for Christmas than a water gun,” said Crossley. “As much as that is cool, I think that it needs to be brought to light that being outside, being active and living that lifestyle at an early age is something that is needed to carry with you for the rest of your life.” The inspiration to participate in this race largely stems from her father’s passion for not only living a healthy lifestyle, but also cycling. With her college hockey career winding down, Crossley wants to hopefully follow in her father’s footsteps and become more involved in cycling herself. “My dad did a bike race from Banff, Alberta to the border of Mexico and I just always followed that,” Crossley said. “Cycling has always been something that I’ve loved. CONTINUED ON PAGE 11

PHOTOS COURTESY WIKIMEDIA

These four food items are among the top 10 most ordered during Patriots wins.

What you eat this Sunday could affect how the Patriots play BY JAMES MATTONE DAILY FREE PRESS STAFF

Fans often feel like they are the odd ones out in sports — no matter how hard they cheer, boo and eat their sacred pregame meals thinking it’ll help their team, they have no direct impact on the game. Or do they? A recent study from Grubhub, sent to The Daily Free Press, found that there are certain “Good Luck Foods” for the New England Patriots, or foods that fans tend to order more before a Patriots victory. Topping that list is chicken alfredo pasta,

which is ordered on Grubhub in Boston almost twice as much before a New England win than a loss. Following that is a trio of Asian foods — dal makhani (152.3 percent more likely to be ordered during a Pats win than loss), tom kha soup (148.4 percent) and yellowtail and scallion rolls (147.2 percent). The garlic knot rounding out the top five at 135 percent. What about buffalo wings, pizza, and other fatty items? Those items did not even make it in the top 20, so it may be time to switch up that tailgate order. Some may cry foul about these superstitions, but Boston University sports journalism professor Frank Shorr has covered supersti-

tious athletes like former Red Sox third baseman Wade Boggs — who’s famous for eating chicken before every game — for over 30 years. Beyond the athletes and their routines, Shorr said he believes fans have adopted their own rituals in hopes of having an impact on the game’s outcome, and he has one involving food at Boston Bruins games. “I go to the same concessionaire and get the same thing every game I go to,” Shorr said. “I don’t even have to tell him what I want when I go up to him, and his name is Ernest … He knows I’m getting a hot dog, a salted pretzel and a large coke, heavy on the ice.”

Shorr admitted that since the Bruins are currently in a five-year championship drought, it may be time to switch up the routine. However, he explained, fans keep these routines as an extension of their past experiences as an athlete. “Sports fans are an animal to their own in that they firmly believe that what they do during the day has an effect on the game,” Shorr said. “It’s uniquely absurd that it does, but that’s how they feel that they are a part of the game.” Though it’s more common on the professional level, BU fans have their own rituals as CONTINUED ON PAGE 11

BOTTOM LI NE THURSDAY, SEPTEMBER 22

FRIDAY, SEPTEMBER 23

SATURDAY, SEPTEMBER 24 Women’s soccer vs. American, 1 p.m.

Tom Brady recently admitted to never

Field hockey @ Lafayette, 7 p.m.

previous statement in which he said he has never drank coffee.

Women’s tennis @ Harvard Fall Classic, all day

Women’s golf @ Dartmouth Invitational, all day Women’s tennis @ Harvard Fall Classic, all day

MONDAY, SEPTEMBER 26

Field hockey vs. Connecticut, 1 p.m.

Men’s soccer @ Bucknell, 1 p.m. Women’s ice hockey vs. Whitby, 3 p.m.

having a strawberry in his life after a

SUNDAY, SEPTEMBER 25

Women’s ice hockey vs. Providence,

This can only mean one thing: if

3 p.m.

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Women’s golf @ Dartmouth

absurd diet.

Invitational, all day

in the NFL, the only key is an