The Garfield Messenger: Volume 95, Issue 3

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The Garfield Messenger 11/23/2016

Friends Anonymous (x8) Alden Lumpkin Alicia and Jay Edgar Amy Barnett and Arthur Furukawa Britt Anderson Chia Wang Dan Hall & Michelle Marchent David Lundsgaard and Lori Lynn Phillips Elana Jassy Gina Anstey Gold Janet Gwilym and Bing Tso Jeanne and David Hoppe Julie Wroble and Rick Kolpa Kari & Brennan Connor Karin Brookes Kathryn Robinson and Tom Braman Kirk Wohlers Kristen Sycamore Photography Laura Gardner and Hiroshi Matsubara Leslie & Kenny Stocker Lisa Thomas and Elod Toth Maggie R. Fisher Marcos and Monica Jones-Borges Mary Sharp Mitzi Jarvis Philippa Webster and John Mulligan Poynter-Veal Family Prentice Family Robin Stern and Kim Harper Sarah Huffbauer & David True Shoshana Driver Sound Child Care Solutions Steve and Stephanie Jones Tanya and Chris Kamila Tracey Rowland and Larry Reid Trina Blake Ted Sullivan These contributions help make the production and publication of The Garfield Messenger possible. If you would like to support The Messenger, please contact us at garfieldmessenger@gmail.com Editorial and Letter Policy The purpose of The Garfield Messenger is to present student perspectives on issues and events related to the Garfield High School community. The Messenger’s editorial responsibility lies not in presenting a particular viewpoint or agenda, but in representing a variety of opinions. Views expressed in publications by The Messenger do not necessarily represent those of our staff, supporters, or the Garfield High School student body and faculty.

The Garfield Messenger welcomes responses to our publications as well as opinions concerning issues relevant to Garfield. Please send editorials, opinion columns, or letters to the editor to garfieldmessenger@gmail.com Contact The Garfield Messenger The Garfield Messenger Garfield High School 400 23rd Ave Seattle, WA 98122 Phone/Fax: (206) 252-2270 E-mail: garfieldmessenger@gmail.com

Contents

Volume 95 Issue 3 November 3, 2016

NEWS

A&E

News Briefs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4

Hit it with the Fork . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . .12

by Elena Orlando & Bella Rowland-Reid

by Bella Rowland-Reid

Dangers of Dieting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

What’s in Your Lunchbox? . . . . . . . . . . . . . . . . . . . . . . . . .13

by Quinn Sullivan

Hunger by the Numbers. . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

by Cipher Goings

Places We Like a Latte. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

by Lily Laesch

by Allani Seals and Kiki Manning

An Apple A Day . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6

A Taste of the Past. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14

Stranded in a Desert. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6

Food Photography. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14

by Susana Davidson

by Kiki Manning

by Claire Boudour and Delphi Drake-Mudede

by Allani Seals

Taste-O-Vision . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

by Elena Orlando

Putting the Pot in Potluck . . . . . . . . . . . . . . . . . . . . . . . . 15

by Lily Laesch

FEATURES How to Eat on a Budget. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

SPORTS

by Charlotte Gong

Debunking the Myths of Sports Supplements. . . . . 16

Tribes on Turkey Traditions . . . . . . . . . . . . . . . . . . . . . . . . 7

By Claire Boudour, Josh Chestnut, and Delphi Drake-Mudede

by Jilia Lin

Appreciation or Appropriation? . . . . . . . . . . . . . . . . . . . . .8

by Jessica Morales

Upstander of the Issue. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

by Quinn Sullivan

You Are What You Eat. . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

by Josh Chestnut

How to Get Swole. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

by Alex Ferry

Serving Up Victory . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18

The Reality of Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9

by Esther Chien

Truth About Turkeys . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

by Ann Shan

How to Stay Fit This Thanksgiving. . . . . . . . . . . . . . . . 19

by Julia Lin

by Flora Taagen and Sydney Santos

Writing Executive Bella Rowland-Reid Graphics Executive Cora Andersen Bicknell Graphics Editor Elliott Hoppe Section Editors Hannah Tacke • Quinn Sullivan Elena Orlando • Emma Cooper Business Executive David Willner Webmaster Miraya Horton Advisor Corey Allan Martin

Writers Alex Ferry • Allani Seals • Ann Shan Charlotte Gong • Cipher Goings • Claire Boudour • Delphi Drake-Mudede Esther Chien • Flora Taagen • Jessica Morales • Josh Chestnut • Julia Lin • Kiki Manning • Lily Laesch • Susana Davidson • Sydney Santos Photographers Freya Wiedemann • Peter Kubiniec Ruby Seiwerath Illustrators Brianna Kleckner • Ana Matsubara Business Staff Paulette Argeres • Julia Reguera

Cover by Ana Matsubara

Places We Like a Latte pg. 13 Art by Cora Andersen Bicknell

The Garfield Messenger 11/23/2016

3

News Get To Know

News Briefs

Rachel Dahle.

A

By Elena Orlando & Bella Rowland-Reid

Oreo Candy Bar

By Hannah Tacke

mong the halls of Garfield, there resides maybe the most authentic cake boss of them all- Rachel Dahle. Though gentle in nature, Dahle’s culinary pursuits have aggressively evolved into beautifully complex and ingenious dishes that are all featured on her blog, RAD Cooks: Just a girl with a knife.

It all started when Dahle changed her diet to vegetarian. As a sophomore, she decided to make the switch following a trip to India, where the country’s emphasis vegetarian cooking inspired her to continue that eating pattern at home. Dahle’s father’s girlfriend at the time shared a vegetarian identity, and was able to give Dahle advice in addition to her extensive research on vegetarianism. “It all came together for me, it made sense, and I don’t think I’ll ever go back,” said Dahle.

Because Dahle is the only one in her family to cut meat out from their diet, she quickly had to learn how to accommodate the transition by cooking her meals separate from her family’s. She soon developed an identity through her cooking sparked a passion for cookery. “I really enjoy roasting vegetables with a lot of salt, garlic, pepper and paprika, or using my cast iron skillet,” said Dahle.

By amalgamating an artistic eye to her culinary creations, Dahle makes something practical, like eating, into beautiful works of art. “Everything I cook has to have aesthetic. I’m always thinking, ‘can I turn this into a photography assignment?’ I try to make everything I look appear good to practice for the future in case this is something I want to pursue. It’s also just fun,” said Dahle.

So far, Dahle has been flirting with the idea of culinary school. “I toured The Institute of Culinary Education in New York over spring break, but my main interest right now is neurology. So right now, culinary school is on the back burner,” said Dahle.

Dahle’s interest in neurology began when she was diagnosed with New Daily Persistent Headaches, which is a condition that causes unrelenting migraines.

“I’ve had a migraine for about four years straight now. I wake up with it and I go to

Photo courtesy of Rachel Dahle

Oreos are an American classic. Over the years, they have been fattened up, slimmed down, and had strange new flavors stuffed in them, but now they take a completely new form; the candy bar. Available now at select retailers, the Oreo Big Crunch Bar may soon become the new go-to lunch-time dessert. The Oreo website describes the new treat as “A layer of crunchy OREO cookies between 2 layers of rich vanilla cream, coated in European Milka chocolate candy.” Go out and enjoy this new yet familiar creation!

Protests Erupt Over Trump Victory Just hours after the announcement that Republican Nominee Donald Trump had won the presidential elections, furious citizens took to the streets, protesting the electoral college and the political system as a whole. From coast to coast, countless cities, colleges, and schools organized walkouts and marches to show their disappointment and frustration in the American people and government. Garfield ouned in on these protests, as did many schools. After a demonstration on the front steps November 9th, on Monday, November 14th, Garfield students walked out of their classrooms and marched to Capitol Hill’s Cal Anderson Park. It was estimated over 5,000 students from 20+ Seattle schools participated in demonstrations that day, just a sheer percentage of Americans who have engaged in political protests all across the nation.

Zika no Longer an International Health Issue bed with it,” said Dahle. During the process of diagnosing, Dahle became inspired by neurologists. She hopes to go into research and rectify the underrepresentation of women in the field of neurology.

Dahle’s cooking is therapeutic for her persistent headaches. “I like to say that I stress bake, so after I finish homework I’ll just bake a cake or cookies. You can see me walking around the hallways with tons of food.

Not only can I just focus on a recipe and let my mind forget about [stress], but I can also be very creative in a kitchen,” said Dahle.

To make sure her meals were planned, Rachel started looking into vegetarian recipes. There, she discovered culinary arts.

“I thought that it was really cool that you could have all these ingredients and make different things with them, and they can taste so different and look so different, and you can turn it into art,” said Dahle.

Rachel’s blog can be found at

On Friday, November 18th, the World Health Organization announced that Zika, a virus outbreak that achieved Global Health Emergency status in August, was no longer a global public health issue. The virus, which spread mostly in South America and certain regions of Asia and Africa, was the forefront of the 2016 Summer Olympics in Rio de Janiero, where multiple athletes chose not to participate for fear of the disease. While many reported harmless flu-like symptoms, there were multiple reports of Zika-related death and pregnant women infected with the mosquito-transmitted virus reported severe birth defects in children. Although the epidemic has settled for now, members of the World Health Organization still cautions pregnant women from visiting high-risk areas.

ht tps://radcooks.wordpress.com

Check it out for food transformed in ways you could never imagine.

Share your Bark

Food for thought.

W

ith the passing of the presidential election and the victory of Republican Nominee Donald Trump, Garfield students have erupted in protests, taking to the streets to voice their frustrations. These protests, including a walkout and demonstration on the front steps, are not only in protest of Trump, but according to many student organizers, a stance against the political systems in America.

However, for many Garfield students and Americans under 18, civil engagement op-

portunities are limited -- unable to vote, it is often felt that our voice is lost in all the mayhem of our democracy. How do we, as young people, step in when we feel democracy has failed to represent us? Where do we, the next generation, fit into a society where we’re told we can’t make decisions about our future? Send your opinions to garfieldmessenger@gmail.com to share your voice and be featured in the Messenger’s opinion section!

The Garfield Messenger 11/23/16

4

News

The Reality of Food

An intro to the effects of food on your brain.

I

By Esther Chien

ce cream. Pizza. Popcorn. Cookies. According to a Forbes infographic, the average American consumes around 130 pounds of sugar each year which can trigger many undesirable emotional responses.

Pictures of food can also impact your brain in unexpected ways. However, while there is a downside to all this, there are many foods that can positively alter your brain, and the way it functions when you’re studying. Below, you’ll discover the secrets of sugar, as well as learning about the adverse and unexpected effects of food pics, and what foods to snack on while studying.

The Dangers of Sugar When you come across labels in supermarkets, it’s easy to skim over the sugar content of most foods that seem “healthy”. For example, fruit juices can contain up to 36 grams of sugar, 9 grams more than the recommended daily amount an adult woman should not exceed, according to the American Heart Association, and is the maximum amount of sugar an adult man should intake

daily. When you consume sugar, your taste buds send signals to your brain, causing feel-good hormones like dopamine to be released. This is why sugar is such a craving for many people; the feeling of happiness it produces is hard to resist. However, once too much sugar has flooded your system, it leads to many problems. A Harvard article published in 2015 shows that a diet high in refined sugars can worsen the regulation of insulin, the hormone used in storing glucose. Insulin can also increase inflammation and stress, and even lead to mood disorders like depression. Next time you’re tempted to drink a can of sugary soda, try opting for a low-sugar alternative, like carbonated water or tea.

Food Pics You’re scrolling through your Instagram feed, and you come across a photo of a decadent slice of mouthwatering chocolate cake.

Your stomach starts grumbling as soon as you begin to imagine the lingering sweet taste of the fudge melting in your mouth.

Pictures of appealing food do more to your brain than what you might think. According to a 2012 study from the scientific journal Physiology and Behavior, components of images from color to “gloss, evenness and shape,” can alter the way your brain responds to these pictures. Viewing photos of food triggers the desire for that particular item, as proven by another 2012 study published by the Max Planck Institute of Psychiatry in Munich, Germany. They discovered that looking at pictures of food can trigger an increase in ghrelin, a hormone produced in response to hunger. This means that these pictures can trick your brain into believing it will consume real food. And even worse, a 2013 study has connected looking at pictures of food to a decrease in enjoyment when consuming the actual food.

Study Up! If you’re having trouble studying for tests and remembering what you crammed into your brain the night before, keep reading.

Your brain primarily consists of fatty tis-

sue and water, so consuming foods rich in fatty acids can help to replenish your brain’s source of fat. According to BBC, fish, which is known for being high in Omega-3, can help you focus more and study more efficiently. Similarly, a study published in the American Journal of Epidemiology suggests that nuts contain high levels of unsaturated fats and vitamin E that can prevent cognitive decline. The second piece of food is one that may come as a surprise - chocolate. As published in Berkeley Wellness, dark chocolate has been proven to improve memory, making it the ideal treat to snack on while studying. Another brain food to snack on is blueberries; a recent study performed at Tufts University sheds light on the health benefits of blueberries. Blueberries have been proven to delay short term memory loss, so they can help you retain information for longer. Next time you’re struggling with studying, indulge in a little bit of fish, chocolate, or blueberries. They could be your next food addictions!

Hunger by the Numbers

A look at global malnourishment.

By Lily Laesch

Countries with the Highest Malnourishment Rate by % of Population

Every

4

seconds someone dies from hunger.

That’s

Regions with the Highest Hunger Rate by Millions of People

21,000

people every day and million more than people every year.

7

<35% 25-35% 15-25% 5-15% <5% No Data

Sub-Saharan Africa: 214.6 million Latin America: 31.4 million

All statistics are from World Food Programme, Feeding America, and worldhunger.org

States with the Highest Food Insecurity Compared to Washington

Asia: 524.7 million

Other: 15.9 million

Causes of World Hunger

% Conflict

Unstable Economy

Climate Change

Food Wastage

Poverty

The Garfield Messenger 11/23/2016

5

News

Stranded In a Desert

Lack of accessibility to healthy food.

By Kiki Manning hen imagining hunger, pictures of starving children in Africa come to mind; not families in the United States. However, the reality is many Americans struggle to put food on the table every night. America’s problem isn’t that there’s not enough food; its issue is what types of food are accessible.

Highly processed foods that are low in nutrients are typically cheaper than fresh fruits and vegetables. For those on low incomes this is the kind of food the is the most affordable and available.

Some families like this find themselves in places known as food deserts.

The United States Department of Agriculture defines food deserts as “locations without easy access to fresh, healthy, and affordable foods.” Food deserts are usually found in impoverished areas, such as

W

the inner city or rural towns. These are areas where it is difficult for people to reach stores that have fresh produce for a reasonable price.Within rural environments, towns are often too out of the way for produce trucks to deliver to. In an urban city it’s easier to shop at the small convenience store, that carries little to no produce, than it is to travel miles to a grocery store, especially if transportation is an obstacle.

In Seattle, the USDA has classified areas

“America’s problem isn’t that there’s not enough food; its issue is what types of food are accessible.” such as White Center and various locations in the South End as food deserts. Within the Central District, there is concern that the closure of the Red Apple on 23rd and Jackson will make it more difficult to grocery shop in

An Apple A Day

the area. Whether or not the absence of Red Apple with create an actual food desert, or just put a strain on residents, is unknown.

The lack of accessibility to healthy fresh foods results in an array of health issues such as diabetes and heart disease, but one of the biggest is obesity. Obesity stems from various factors like genetics, diet, and exercise. According to the Center for Disease Control and Prevention, more than 36.5% of American adults have obesity, and a National Institutes of Health report stated that “people in America who live in most poverty-dense counties are those most prone to obesity”. Poverty restricts people from buying whole, healthy foods be-

“According to the Center for Disease Control and Prevention, more than 36.5% of American adults have obesity.”

Saying goodbye to our beloved Red Apple.

By Susana Davidson At first glance, you may not realize just how important the Red Apple grocery store on 23rd and Jackson is. Peering over your latte from the Starbucks across the street, you may just see a wide expanse of parking lots and a storefront in a strip mall. To others, especially Garfield junior and Red Apple employee Nia Gossett, it is much more than that.

“Red Apple is a grocery store I have gone to my whole life,” said Gossett. “We have products no other stores carry, like pig’s feet, turkey necks, chitlins….” This is one of the reasons why its closing is disappointing.

Paul Allen, billionaire and founder of real estate firm Vulcan, recently purchased Red Apple, as well as the other businesses in Promenade 23 and the commercial area around Starbucks, for $30.9 million. They will begin construction on the Promenade next year.

Vulcan’s p r o -

posal for the 3.6 acre lot includes two 5 to 7 story buildings with space for approximately 570 housing units. They are attempting to make room for small businesses by incorporating ground floor retail spaces, but unfortunately, Red Apple has so far been excluded.

Although the major ideas in Vulcan’s proposal: walk-

Photo by Peter Kubiniec

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The Garfield Messenger 11/23/2016

cause of price and location. Processed foods might temporarily satisfy hunger, but they don’t provide necessary nutrients.

There is no one simple solution to hunger or obesity: both connect to the larger issues of poverty and class i n e q u a l i t y.

Some people believe that charities and local food banks are the greatest way to make an impact. To others, the government should be held accountable for the health of its citizens. Things everybody can do is donate to local charities that aim to help food insecure people or write letter to your state representatives to better fund federal food assistance programs.

ability, community and innovation sound promising on the surface, many people near the grocery store feel that there are many other issues that need to be addressed.

“I don’t think there was any consideration or concern for the people who live in the Central District in regards to Red Apple” said Gossett. “Everyday is just getting

closer and closer to when it will get shut down.”

Urbanizing could very well make the area denser, more environmentally friendly and energy efficient, but it also increases the price of the neighborhood and thus pushes out small businesses and people who cannot keep up with the new rent prices.

This is particularly alarming for those who live in the neighborhood, people who have been going to Red Apple for years.

“When I heard about the closing, I was really distressed,” said Anne, a Red Apple shopper. “I live close to this store and a couple of mile roundtrip walk is good for someone who is 78 years old.”

Red Apple’s unique variety of food and it’s close-knit community makes it one of a kind. It is a staple of the Central District community, and its loss will be sorely felt.

How to Eat on a Budget

Features

Foods for the student on a budget.

O

By Charlotte Gong

ne dollar buys a single Snickers bar. It also buys an entire pound of carrots.

Eating healthy on a budget is completely doable, if you know what to buy. As teenagers, there’s no avoiding the constant temptation for junk food at every turn. And it lives up to its reputation of being affordable and accessible. But when you look past the chips, hamburgers and fries, there are other inexpensive options all around.

The most important thing to remember when scanning the options is to go for food pyramid staples. Believe it or not, these staple foods aren’t only more cost effective, but they will keep you full for much longer periods of time and will provide you the nutrition you need According to Seattle holistic nutritionist Leslie DeBoer, whole foods are the healthiest. What exactly is a whole food? An apple. A potato. Oatmeal, or a bowl of rice. These are foods that have not been through extensive refining processes and are free from additives.

Unlike their highly processed counterparts, these foods are usually inexpensive and will keep you full for hours.

It’s not necessary, or even rea-

sonable to shop at high end grocery stores like Whole Foods and PCC on a budget. All grocery stores carry these simple, fresh, and cheap vegetables, proteins, and grains.

“What’s especially great are farm-

Boer has is simple: stick to the outer aisles and avoid the temptation to enter into the the plethora of processed foods which are less cost effective and less beneficial to your own health.

Among the most economical sourc-

Photo by Ruby Seiwerath

er’s markets, which often take food stamps,” DeBoer said. “It’s great because you are getting local and fresh foods which are typically a lot less expensive than at grocery stores.”

When navigating the grocery store, which can often seem a treacherous maze, the most important tip De-

es of protein are beans, canned tuna, eggs, and chicken breasts. The cheapest whole grains include oats, rice, and whole wheat pasta, which can all be purchased in bulk. For fruits, look for apples, grapes and bananas which are the most cost effective. When it comes to vegetables, spinach, sweet potatoes,

and beets are great buys. In general, all fruits and vegetables are a better bargain during a certain time of the year.

“If you shop within the seasons, you are going to get far better deals,” DeBoer notes. “Right now it’s fall vegetables, so you are going to see more brussel sprouts, and squash.”

It’s easy to take whole foods and turn them into a satisfying meal.

For example, a bowl of oatmeal with fruit slices will get you through your morning. Beans and rice are quick, easy, and will keep you full for hours.

Look towards spices such as turmeric to add flavor and color to meals.

“Herbs and spices have a lot of nutritional value as well,” DeBoer said. “If you add any of these it will add to the depth and complexity of your meal.”

Can a fresh self composed diet really be more cost effective than fast-food options? With smart and considerate choices, you can create variety in your meals and eat a balanced diet for cheap.

“You have to do a little extra planning when eating on a budget, and spend some of your time,” said DeBoer. “But in the long run preparing your own f0od is less expensive.”

Tribes on Turkey Traditions A different perspective on Thanksgiving.

By Julia Lin

Remember in elementary school when your class dressed up like pilgrims and reenacted the first Thanksgiving dinner? You painted a picture of unity and peace between the European pilgrims and Native Americans. However, many Native Americans say that this image of harmony is far from accurate.

The Mashpee Wampanoag tribe in Massachusets was one of the groups impacted by the earliest wave of colonizers from Europe. In an interview with the Huffington Post, Mahtowin Munro, the tribe’s council leader said, said, “all around the country, schools continue to dress up their children in little Pilgrim and Indian costumes. The Indians welcome the Pilgrims and sit down together and everybody says ‘Isn’t that cute, that’s so nice.’ That’s not at all what happened.”

Thanksgiving is a holiday that has been celebrated by Americans for almost 400 years, but this commercialized celebration, one that is actually a Native American tradition, glorifies the

destruction of indigenous civilizations.

The lessons taught in schools incorporate aspects of cultural appropriation and often fail to recognize the cultural significance of certain traditions. The images portrayed in popular culture depict the first Thanksgiving dinner as peaceful but they gloss over the fact that, afterwards, European settlers decimated and exploited the Native Americans who had just graciously welcomed them into their culture.

Randy Woodley, a Keetoowah Chero-

kee, published an article in the Huffington Post further explaining the issues surrounding the americanized celebration of Thanksgiving. “The Thanksgiving Myth amounts to the settler’s justification for the genocide of Indigenous peoples and acquiescence to notions of White supremacy.”

While for some Native Americans on the east coast, Thanksgiving represents settlers and genocide, tribe members on the west coast have a different viewpoint.

“We didn’t get hit with that early genocide like tribes on the east coast did.

Colonization was different for us. They left other issues, trust me. But not a lot with Thanksgiving” said Jane Pulliam, a member of the Culture Committee of the Chinook Nation, a tribe located in southwest Washington.

“If you would have come in to a Chinook council 200 years ago you would have been fed and taken care of no matter who you were. We like to share what we have. Nowadays [Thanksgiving] is different for every family” said Pulliam in regards to her tribe’s traditions surrounding the holiday.

Here in Seattle, our school and our homes are located on land that belonged to the Duwamish long before it belonged to any of us. So before you sit down to your Thanksgiving dinner this holiday season, remember that while it is important to give thanks, it is also important to acknowledge that we are partaking in a special tradition that has been around for much longer than us.

The Garfield Messenger 11/23/2016

7

Features Appreciation or Appropriation?

On the Americanization of foods.

F

8

Meet Jesse Nguyen.

By Quinn Sullivan

By Jessica Morales

or a long time now, white American restaurants have made foods from various cultures much more accessible to a range of people from different ethnic backgrounds. Local Capitol Hill restaurant, Stateside, is well known for its Vietnamese cuisine, which head chef and owner, Eric Johnson sees as a blend of French and Chinese food. Where is the line drawn between appreciation and appropriation?

Similar to Johnson, other white chefs around the United States seem to be profiting off of traditional meals, winning prestigious awards for the same things people of color are making.

Junior, Thomas Christensen believes it should only be viewed as a problem if someone who isn’t of a certain ethnicity is more financially successful.

“People who are part of the culture where something is from should get more recognition than other people who are trying to make or do the same thing,” Christensen says.

Intentionally or not, white chefs tend to modify foods specifically from non-white cultures and altering them in ways that can fit the standard American meal, therefore capturing the attention of a white population. A Native American restaurant has recently opened in San Francisco by Italian filmmaker, Francis Ford Coppola, whose menu demonstrates minimal knowledge of Native American tribes, resulting in Americanized versions of Native American dishes.

Junior, Anthony Lu sees this as Americanizing culture, “When culture has been demeaned through whitewashing, people aren’t able to taste the real thing,” Lu said.

The fact that white chefs are profiting off of cultural foods isn’t anything new. Junior Tianna Andresen believes that white businesses Art by Brianna Kleckner often seem to benefit from mimicking cuisines created and passeddown for generations by people of color.

“It’s capitalizing off of our foods, making money off of what we created, and not giving much credit to it, and just disrespecting it,” Andresen said.

This might sound very familiar; for many, food is considered to be a political issue be-

Upstander of the Issue

cause white people have a history of benefitting from the work of people of color. Take white colonizers who imperialized lands from indigenous people, or cultural clothing they use as fashion styles. The same is also happening with food.

“I see [food] as another form of colonization...it being Westernized kind of strips away culture,” Andresen said.

White chefs are imitating foods from people of color, while also changing them to make them more appealing to white people’s culture or their tastebuds. It can also be seen as a problem because the foods are advertised as the way people should be eating them and labelled as “new.”

Lu has directly seen this type of appropriation with foods, saying, “When a white chef is telling me how to eat my pho this is something white people have made up, not my mom or even people within my ethnicity.”

Although many people of color are frustrated by the westernization of food, there are some that feel it could be handled in a more acceptable way. Senior Citlali Arias feels that things would be different if this was done out of appreciation.

“There are cookbooks and recipes that show you how to create the dish from where the food is from. Please use them,” Arias said.

Food holds cultural significance, especially in households where food is generally synonymous to festivity and coming together as a family, which is why it can become an issue. When traditional foods are being changed, they also lose their originality and meaningful history in the process.

“Food reminds me of home. No matter how someone else makes it, it kind of brings you back home...the fact that it reminds you of your mom’s food,” said Andresen.

The argument stands that instead of giving your money to large corporations, you should support local food trucks and businesses owned by people of color. Lu believes that such places are able to preserve a sense of culture and home due to authenticity.

“Restaurants in the International District hold a galore of Asian restaurants managed by people of color,” Lu said. “Stop going to those ‘Asian fusion,’ and ‘Mexican inspired’ restaurants, and go get the real deal.”

The Garfield Messenger 11/23/2016

Photo by Alice Tiffany

Vietnamese Student Union Leaders An Upstander is someone who acts to make positive change. Junior Jesse Nguyen is the president of the Vietnamese Student Association and an advocate for connecting different cultures through education. Here is one, among the multiple, reasons why Nguyen is an Upstander: What is the goal of VSA? “[To] introduce different parts of Vietnamese culture that people may not have realized. We are trying to expand diversity and mindfulness of what it means to be a member of Garfield High School and what it means to be part of the POC community.”

What does a typical meeting look like?

“We usually do a short presentation on different aspects or topics. We have this really cool thing we are trying out this year where at least once a month we have a specific food topic and we have a slideshow of different foods and we pull up a little bit of history and everything. Then the club gets to vote which food off of the powerpoint they want us to bring in and they get to eat it.”

What is the significance of food in your club?

“Vietnamese culture is inherently tied to food. A lot of people who grew up with Vietnamese culture tie good memories to food. We get certain tastes that remind us of childhood and other positive experiences. [VSA is] trying to bring happiness with what we are doing.”

How do you present Vietnamese food to non-Vietnamese people without encouraging cultural appropriation?

“That’s a tricky topic. From a home stand-

point, it doesn’t feel like home. When a white person tries to do it, sometimes it doesn’t feel right, they don’t know the significance behind things. They might try to bring back festival food and make it a daily occurrence and that doesn’t feel right to me. I just feel as if you do it, try to do it right. If someone calls you out on it, don’t be offended by it, just take that in stride and try to better your food. That will open up a whole new audience because they will recognize ‘oh this is home, this is what I remember.’”

What does it mean to be an Upstander to you?

“Tying it in with VSA, being an Upstander means you need to be aware of your surroundings and not just stand there. I’m always getting questions of what does VSA stand for or where is it at? Even if people don’t notice you, you are still there to do the work, you are still there to keep going.

And if people question you or themselves, be there to reassure them and say its ok to learn something new. A lot of people I ask if they want to come by they say ‘Oh I’m not Vietnamese though, I will feel really out of place.’ That’s not what we are trying to do. We are trying to promote diversity and we’re trying to promote an idea that there are new cultures out there that you can learn and you won’t intrude on, you just have to do it the right way. And VSA is a gateway to that. VSA can teach you and show you new things without you having to feel you are appropriating anything ‘cause [Vietnamese people] are the ones running it.”

VSA is in room 207 on Fridays at lunch. Everyone is welcome.

Features

The Dangers of Dieting

Why adolescents should never diet.

By Quinn Sullivan

T

he men and women of Seventeen Magazine and Project Runway promote toxic body insecurities. Such societal and media pressures, along with other life stress, often lead to unhealthy eating routines, especially among young people.

According to a Youth Risk Behavior Surveillance Survey of high schoolers in 2015, 60.6 percent of girls and 31.4 percent of boys nationwide were attempting to lose weight.

Dr. Sherri Zorn is a pediatrician at the Polyclinic in Seattle. Throughout her practice, she encounters a number of patients who are struggling with eating disorders. Some of these young people have attempted to diet.

There are many options out there: there’s the raw food diet, the alkaline diet, and even suggestions such as the cookie diet. However, any way one twists it, dieting simply isn’t healthy.

“It basically screws up your relationship with food” said Zorn. “You have either extreme: you are going to be more likely to be anorexic or more likely to be obese.”

A few years back Zorn took part in a collaborative study with the Washington Department of Health around childhood obesity.

“A lot of times those kids are the ones do-

ing a lot of the dieting and finding themselves just getting fatter” she noted. “Dieting

growth rate and changes in body composi-

Art by Brianna Green

decreases your metabolism and so anytime you eat a regular diet you gain weight.”

The impacts of dieting are often more dangerous for children and young adults.

According to a collective research report from Up To Date, a clinical resource for doctors, “Nutritional needs during adolescence are increased because of the increased

tion associated with puberty.”

When teenagers follow a diet, they lose out on many essential nutrients such as iron, calcium, and zinc. This lack of healthy staples, prevalent in milk and protein, can cause potential adverse effects. The Up To Date report cites “irritability, difficulty con-

centrating, sleep disturbance, muscle wasting, cardiac dysfunction, digestive tract disorders, menstrual irregularity, interruption in growth, delayed sexual maturation, and inadequate bone mass accumulation.”

The bottom line: dieting, whether it consists of trying out a new fad diet or skipping breakfast, is bad for the body, growing bodies especially. Zorn points out that there is a very large difference between dieting and eating healthily.

“I think the way to do it right is a very slow and steady, continuous change to a healthier, nutritious lifestyle that you can continue forever” said Zorn. “ That means you should have at least 5 fruits and vegetables a day, you should have 3 servings of milk a day, [and] you should have some generally lean protein every day.”

Now of course this varies from person to person. For that reason, the United States Department of Agriculture has created a website called Choose My Plate. In order to determine nutrients you need for growth and healthy development, visit www.ChooseMyPlate.gov.

Zorn reminds us that “Everybody, whether you’re thin, heavy, whatever, should focus on healthy nutritious foods.”

FRIDAY, DECEMBER 2 For teens, by teens! Make the museum yours and make some noise for an action-packed night of DJs, live music, gallery tours, and art workshops with Seattle’s hottest contemporary artists—all inspired by Yves Saint Laurent: The Perfection of Style. #SAMTeenNightOut

TEEN NIGHT OUT, FREE, 7–10 PM

visitsam.org/teens

The Garfield Messenger 11/23/2016

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A&E Hit it with the Fork

Putting your fave’s recipes to the test.

C

By Bella Rowland-Reid

elebrity cookbooks. You’ve seen them in the holiday catalogs. You’ve passed their extravagant book displays in Barnes and Noble. But have you ever actually tried a recipe from these stardazzled books? If not, don’t worry, for I did the hard work for you.

When 2 Chainz released B.O.A.T.S. II: Me Time, the Atlanta rapper included a cookbook, entitled #MEALTIME, twenty-six pages of recipes he enjoyed both at home and on the road. I decided to recreate his Teriyaki Salmon, which calls for a pound of fresh salmon, bell peppers, and, of course, a Versace apron.

While, unfortunately, I was unable to get an apron of such high prestige, I managed just fine on my own. In fact, with the exception of the Salmon, I had all the ingredients in my house. That’s one of the highlights of this cookbook: simple recipes, made quickly, with ingredients you already have on hand.

After marinating the salmon for half an hour, I was ready to cook. As the recipe called for, I did turn up 2 Chainz’ “Fork” to an obnoxiously loud level once actually cooking the salmon in my skillet. My neighbors were not appreciative.

After mixing in the colored peppers, I was left with teriyaki worthy of a 4-star Yelp review. Not only was 2 Chainz’s cookbook simple, with some funny bits thrown in, but I created a delicious dish that took me less than 40 minutes to prepare.

2 Chainz’ Teryaki Salmon was a breeze.

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2 Chainz’s Teriyaki Salmon • 1 pound fresh salmon • 1-1.5 cups teriyaki sauce • Colored bell peppers, julienne sliced • 1/2 small red onion, sliced thin • Kosher salt or sea salt • Black pepper • Butter • Olive oil 1. Put on your versace apron 2. Slice fresh salmon, drizzle it with olive oil and season it with salt 3. Marinate salmon in teriyaki sauce and olive oil for 20 to 30 minutes 4. Prepare grill or non-stick grill-pan and drizzle olive oil on pan 5. Place marinated salmon slices on the grill (or grill-pan) on mediumhigh heat 6. Cook for 3 to 4 minutes while blasting “hit it with fork” at an ignorant level 7. Flip and cook another 2 1/2 to 3 minutes, before taking the salmon off the grill 8. Add 1 teaspoon of butter to pan and toss in sliced peppers and onions to sauté 9. Plate salmon and garnish with sautéed peppers and onions, using leftover juices for additional flavoring Chrissy Teigen is to “quirky” 30-somethings as Cara Delevingne was to 14-year-olds in 2013. When her cookbook, Cravings, made its debut earlier this year, the book flew off the shelves. So that’s why, going into it, I expected her chicken lettuce wraps to be a breeze.

They were not.

Perhaps it was my fault. A well-intentioned but disastrously forgetful trip to the grocery store meant I had only picked up about half the ingredients I actually needed, so I had to do a bit of chemistry in order to bal-

The Garfield Messenger 11/23/2016

ance the flavors.

The sauce was my biggest failure.

Having run out of sriracha less than three days before, and absentmindedly forgetting Thai sweet chili sauce, I improvised with chili garlic sauce. This was my first mistake.

Of course, I forgot hoisin sauce as well, having to improve with the most similar thing I had in my

Photo by Freya Wiedemann

fridge: Barbeque sauce. Additionally, seeing that sunflower oil is both expensive and perishable, I tried substituting fish oil. Again, this was a mistake. While I ended up with a good, if slightly salty, sauce, my chemistry worked proved you don’t always need exact ingredients to achieve your goals in the kitchen.

As for the wraps themselves, the chicken fell through the lettuce immediately, making it a fairly messy eating experience. But the sauce cooked evenly amongst the chicken, and made for a pretty filling salad.

Don’t expect Teigen’s recipes to be as simple and time managementfriendly as Mr. Chainz. However, if you have the means (and the ingredients) I would highly recommend.

Chrissy Teigen’s Chicken Lettuce Wraps 3 tbsp Thai sweet chili sauce 3 tbsp hoisin sauce 3 tbsp light soy sauce 2 tbsp Sriracha 2 tbsp vegetable oil 1 tsp sesame oil 1 1⁄2 tbsp unseasoned rice vinegar 2 tbsp minced garlic (about 4 cloves) 1 tbsp minced fresh ginger 1 lb ground chicken 3 tbsp vegetable oil 8 scallions, thinly sliced, whites and greens kept separate 1 tbsp minced garlic (about 2 cloves) 1 tbsp minced fresh ginger 1⁄2 lb white mushrooms, trimmed, cleaned, and finely chopped 1⁄2 cup finely diced canned water chestnuts 1 small red bell pepper, finely chopped 2 heads butter lettuce, leaves separated 1. In a bowl, combine sauce ingredients.

2. In another bowl, mix 2 tablespoons of the sauce into the ground chicken. In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. When simmering-hot, add the chicken and cook.

3. Add the remaining 1 tablespoon oil to the skillet. Then, add the scallion whites, garlic, and ginger; cook for 1 minute. Add the mushrooms and cook, stirring, until they release their liquid.

4. Return the chicken to the pan, then add the water chestnuts, bell pepper, and the rest of the sauce and cook. Stir in the scallion greens.

Transfer the mixture to a bowl and set out with the lettuce leaves.

A&E

Whats In Your Lunchbox?

Ballin’ on a budget? Save by bringing packed lunches.

By Cipher Goings our wallet is telling you, “No,” but your stomach is telling you, “Yes!” Many Garfield students are avoiding

Y

the hassle of paying the $8.50 everyday for a kids meal at Ezell’s and are saving by buying school lunch. However many students

have found an alternative affrdable choice; bringing sacked lunches. These lunches go outside of the typical sandwich and chips

Tianna Andresen Junior Tianna Andresen’s lunches often include Filipino foods. Andresen eats rice everyday and has brought pot roast for lunch. The pot roast includes potatoes, corn, carrots, lima-beans, beef and rice.

Andresen brings family leftovers to school everyday, She saves about sixteen dollars and twenty-five cents of savings per week of avoiding the temptation to go off campus to eat.

Julia Haralson Sophomore Julia Haralson has Trader Joes California rolls, white cheddar popcorn, yogurt, and good old-fashioned applesauce.Busy with a hectic theater schedule Haralson likes to eat things on the go, so pre-packaged items are her thing. Other than Haralson’s peanut allergy, she is not particularly a picky eater. Buying prepackaged foods from Costco, allows Haralson to save at least $30 a week of non outside foods such as Ezell’s and have a great lunch throughout the week.

Nicholas Bishop The lunches of sophomore Nicholas Bishop consist of chicken patties along with sides of vegetables such as carrots and snap peas and snacks like pretzels and chips. He assembles his lunch in a nutritional way to ensure that he can include a variety of food. Bishop brings a lunch four times a week and saves four to five dollars a day on not going off campus for food.

sacked lunches, ranging from delicious leftovers to pre-packaged store items.

Art by Ana Matsubara

Jonathon Lin Junior Jonathon Lin typically brings a sandwich or homemade pasta alongside a number of nutritional snacks to keep him going through the day. Pesto pasta has been one of his favorites. Lin’s lunches also incorporate tons of bars. His favorites include builder bars and Cliff bars. Lin saves approximately $12.50 every week by bringing his own snacks everyday.

Sequoia Pope Junior Sequoia Pope has brought homemade tortellini pasta for lunch she made herself for lunch. Pope is a vegetarian and brings cooked food two to three times per week. Bringing lunches has allowed Pope to save the $57 a week that she might spend at places like Lotus. Sequoia also enjoys foods from her grandmother’s Native American homestyle cooking, one of her favorites is salmon and rice, yummmm.

Places We Like A Latte Coffee shops in the CD.

By Kiki Manning and Allani Seals When it comes to coffee, Starbucks reigns supreme not only in Seattle, but across the world. For those who want to stray from the mainstream and not support the corporate chain, there are plenty of places to go. Here’s just a few in the Central District.

Union Coffee Union Coffee was the most aestheticallypleasing coffee shop we’ve been to. It’s porcelain white interior was accented with succulents, banana leaf plants and vinyl record covers on the wall.

The mocha I drank had hints of vanilla and was very creamy, even after the foam was gone. My favorite part of the drink was the mouthful of fudge that accompanied the last gulp. According to the owner, the fudge was from Molly Moon’s ice cream. Although not yet on the menu, I was offered a free cup of chai tea from the owner. Unlike most chai teas I’ve had, it was sweet and creamy. For all the tea drinkers who don’t like traditionally bland teas, Union Coffee is for you!

-Allani

My americano was one of the best I’ve my life. The combination of hot water and espresso can be tricky, usually producing nothing more than an oddly textured, watered down drip coffee. However at Union, the taste of the bold espresso remained strong. This shop, newly opened in September, is sure to be a hit with hipster coffee addicts.

-Kiki

but not cringe-worthy. To some the taste might be overwhelming, but in the same sip, it was light and went down easily.

-Allani While most coffee shops only serve one roaster, Tougo partners with a variety of roasters such as Kuma and Ritual. The drip of the day was a darker blend, but was not too bitter.

-Kiki

Tougo Coffee Co Tougo, the only black-owned business on our list, was a neighborhood coffee shop with a chill vibe. It was the type of place where you could just hang out, or get work done. The shop has a play area for kids, making it popular for parents in the area.

I had a mocha here as well; like Union’s mocha, a hint of vanilla came through.

It was bitter and earthy, Art by Ana Matsubara

Broadcast Coffee Roasters With a high and exciting energy, this local chain’s interior reminded us of the Columbia City area. Glass cases, filled with an assortment of cookies and pastries, lined the counter to the register. The baristas were the highlight of our visit.

After the first two mochas, I realized my stomach didn’t tolerate mochas anymore. I decided to buy another chai tea. To my surprise, the chai was very strong and spicy.

Compared to Tazo’s chai tea, it was still very strong but had a sweet undertone. After swallowing I further realized that it went

down smooth despite its dry flavors.

-Allani Broadcast’s drip was average, nothing spectacular, but the shop is the perfect place to take your laptop to get work done.

-Kiki Katy’s Corner Cafe On the corner of Union and 20th is this quaint neighborhood place. The small shop has the feel of someone’s living room, yet an expansive menu of sandwiches and snacks.

I ordered a vanilla chai. The foam topping the hot drink tasted, strangely, of pumpkin pie. The drink itself had a marshmallow flavor and reminded me of a warm rice krispie.

Unlike Broadcast’s chai it tasted more like a hot chocolate than chai tea.

-Allani Although the drip coffee was mediocre, the comfy ambiance make you want to stick around for hours.

-Kiki

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The Garfield Messenger11/23/2016

News

A Taste of the Past

A review of all the best foods from your childhood

By Claire Boudour And Delphi Drake-Mudede

Happy Meal

Lunchables Lunchables really haven’t changed since our elementary school days, but there are a few more options than we expected. We chose to try the pepperoni pizza meal, complete with three mini pizzas that you construct yourself, a Capri Sun, and a piece of candy. The pizzas were nothing special, and the ratio of sauce to cheese that they provided didn’t totally make sense. However, the pepperoni was delicious and the Capri Sun was perfectly hydrating. 3/5 stars

Perhaps the ultimate childhood dinner, the Happy Meal is a major part of American childhood culture. And, true to McDonald’s practice of serving the same foods the same way worldwide, it tasted exactly as we expected. The fries were delicious, although obviously unhealthy, the burger was small and probably beef, and the apple slices were crisp and flavorful. The only part of this meal that didn’t wow us was the chocolate milk, which was simply not chocolatey enough. 4/5 stars

Danimals

Ritz Handi-Snacks We didn’t expect much from these cracker and cheese packets, but they ended up exceeding our expectations. The crackers were quite salty, and the cheese resembled the substance in a can of Easy Cheese, but when the two components were combined, the snack was not entirely disgusting. Charlotte Boudour, age ten, genuinely enjoyed the Handi-snacks. “I thought they were delicious, didn’t you?” said Charlotte. 3/5 stars

Kid Cuisine We were most excited to try Kid Cuisine, as we remembered it as being the ultimate frozen meal. Chicken nuggets, macaroni and cheese, corn, and chocolate pudding all on one plate?

Sounds like a childhood dream come true. But as soon as we opened the box, we were overcome with disappointment. The corn had leaked into the pudding, the chicken nuggets were flavorless and tiny, and the macaroni tasted like water. The only redeeming part was the corn, which was nothing out of the ordinary but still good. 1/5 stars

You may remember Danimals as being as being a delicious creamy treat in your lunch, or maybe you just remember enjoying the commercials with celebrity twins Cole and Dylan Sprouse. Although the commercials we re-watched for reference were entertaining, the drink was not quite as appetizing as we remembered. The consistency and after taste was similar to that of cough medicine, and the flavor was quite dull. Although we didn’t enjoy the Danimals, Charlotte thought that “It didn’t taste like poop.” 2/5 stars

Gushers These sweet chewy snacks were by far the best of the bunch.

Gushers take an unexpected twist on your typical fruit snack by adding a delicious juicy filling.The orange colored Gushers had a strong flavor that left our mouths tingling. The only criticism we have is that many of the packages of Gushers we opened were solely red. This was especially offensive because the red Gushers are the worst. 5/5 stars

Food Photography Tips and tricks on taking pics with your handheld device.

By Allani Seals Whether it be the halfeaten banana we consumed for breakfast or the Buffalo Wild Wings we ate during dinner, we’ve all taken some sort of food picture in our lives. Among other things on Instagram and Facebook, food photography has been one of the reigning trends. Although we all don’t have $500 cameras to capture our food with, many of us have cell phones with camera apps. Here are a few pointers on how to capture a great food photo with your handheld device!

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Angles: A bird’s-eye-view is the best way to shoot food on plates, bowls, or platters. Eye-level pictures are only good for tall foods like burgers and onion rings. Up-close pictures are a great way to show food details but these can be tricky to take.Tip: try moving your phone closer and farther away from your food dish until the camera auto-focuses.

Lighting: When it comes to photo graphing food, you always want to have lots of natural light. Natural light is better than camera flash because camera flash can give food a yellow/orange cast and distort its natural color. Tip: Go near a window and lift the blinds slightly to get the perfect glow on your dish.

Editing: Although you might like the food you captured, you might not like the tone of the foods or the lighting in the picture. A quick fix for this is downloading a simple editing app to correct the imperfections for you. VSCO Cam is one of the better apps: it has a multitude of filters to use as well as adjustment tools like exposure, saturation, balance and highlights.

The Garfield Messenger 11/23/2016

Background: The background of a photograph can change the mood of a photo completely. Neutral colors like black and white will bring more attention to the dish. While bright colors can be distracting to the viewer, background colors that contrast well with colors in the food can help wrap the whole photo together. Tip: Avoid having random crumbs, spills and other miscellaneous things in your background.

Arrangement:Composition can have an affect on the way someone perceives you and your food. Avoid arranging or plating your food messily; viewers will view you as a messy person too. Try arranging foods in patterns, or in a way that creates balance. Tip: decorating your food with the appropriate condiments is a great way to jazz up your dish. If you have a hotdog, try zigzagging the ketchup on it.

Shadows:Playing with shadows is an easy way to add depth to any photo.

Direct or bright lights create harsh shadows. Softer shadows flatter any photo but when used in food photography it can make food especially appealing. Tip: to create less harsh shadows diffuse light through slightly-parted blinds.

What NOT to do: -Harsh light spots visible on plate and background -Dirty napkin visible in background -Unkempt arrangement of food

Photos by Elliott Hoppe

A&E

Taste-O-Vision

Three recipes from TV shows we need to remember.

By Elena Orlando

Yellow Jello from The Office • • • •

Cherry Pie from Twin Peaks

Naco from Kim Possible

Crust

• Soft shell tortilla • Taco ingredients (ground beef, beans, lettuce, tomato) • A serving of nachos • Nacho cheese sauce

Filling

One box of yellow jello 1 cup cold water 1 cup boiling water 1 stapler Art by Cora Andersen-Bicknell

While its last episode aired almost four years ago, The Office and the jello prank Jim pulls on Dwight will never be forgotten. This recipe is very simple. Prepare some yellow jello, stick a stapler in it, let it set, and you’re done.

Once you’re ready to eat the jello, you can’t remove the stapler; you must follow Michael’s directions,“eat it out because there are starving people in the world.”

•1/2 cup cherry jam •3/4 cup caster sugar •11/2 tbsp cornflour •3 tbsp water or bourbon whiskey •12 oz pitted sweet cherries •1 large egg yolk + 1 tbsp water for glazing •1 tbsp sugar

•11 cups plain flour •1/2 cup ground almonds •1 cup icing sugar • Pinch of sea salt •10 tbsp unsalted butter, cubed, plus extra for greasing •1 large egg •1/2 teaspoon vanilla extract •5 tablespoons water

The only truly edible recipe on this list comes from a show cancelled before it’s time. Twin Peaks was a great show not only for the gripping investigation into the death of Laura Palmer, but for the food, of course! The cherry pie from the Double R Diner was the go-to dessert and a real scene-stealer. The recipe above comes from Damn Fine Cherry Pie: Unauthorised Twin Peaks Cookbook by Lindsey Bowden, and would be best enjoyed with a cup of coffee.

The memory of Kim Possible only lives on in the Call Me, Beep Me ringtone many of us have set on our cellphones. Here’s the sitch, the Naco is a concoction dreamed up by Ron, Kim’s always-hungry sidekick, and is really easy to make. Once you prepare your nachos, combine them with whatever taco fillings you want, and dump that into a tortilla shell. To eat, lift up the sides of the tortilla. If it doesn’t look like a dirty diaper, you did something wrong.

Putting the Pot in Potluck An unlikely duo faces off.

By Lily Laesch They bake brownies together. They appear on talk shows together. They take selfies together. And now, America’s strangest celebrity friendship has reunited once again to bless us with their own cooking show, entitled “Martha and Snoop’s Potluck Dinner Party”. Each week, the rapper and lifestyle mogul are joined by a slew of their famous friends for cooking, cocktails, and conversation, with the pilot episode featuring Seth Rogen, Wiz Khalifa, Ice Cube, and Anderson Paak.

“I’m not high right now. But whoever gave us this show...they must be!” said Snoop Dogg, grinning next to a smirking Martha Stewart as the pilot episode opens.

The chemistry between the shockingly different co-hosts provides an interesting and enjoyable dynamic, in which the cool mom and the weird uncle go toe to toe to make the best fried chicken. Stewart, obviously, is a whiz in the kitchen; whereas her competitor is confused albeit willing to learn. The stark contrast between the two is made clear on the set of the show as Stewart’s half of the kitchen is complete with perfectly placed white and gold delicate cookware whereas Snoop’s side is decorated with flamboyant purple lights and loud, exciting decor.

The forty-minute episode started off

with a cocktail with the heated contest for the fried chicken crown following suit.

Naturally, Martha’s chicken entailed a three day process and involved brining the chicken in ice water, then soaking the meat in a buttermilk bath before frying. On the other hand, Snoop opted to sprinkle barbecue potato chips and lemon pepper over his chicken. Stewart used a meat thermometer to test hers whereas

Insidere Recipng Tradi Snoop just took his out when it looked really hot. Khalifa teamed up with Stewart

and Seth Rogen assisted Snoop in their respective endeavors. Then, in true dinner party fashion, the three rappers, the comedian, and the 75 year old lifestyle personality sat down to enjoy their food and decide the winner of the exuberant battle.

Stewart is at times, seemingly stiff and scripted, however, her adorkable co-host makes up for her shortcomings. Stale and forced

BK36708 460900 393 Possesion of Orega no Art by Cora Andersen-Bicknell

laughs from the audience were another detraction, creating an ingenuine atmosphere. Regardless, the spark between the hosts and guest stars is lighthearted, as they frequently poke fun at Stewart’s prison stint and how much weed Snoop Dogg smokes. Overall, the majority of the comedy present in the episode has racially charged undertones that stem from the culture clash that characterizes the program.

“It was African Americans who took that bland a** chicken and made that thang do what it do,” says Snoop Dogg, who claims, that regardless of Martha’s cooking experience, he is the true winner because he was raised eating fried chicken. Likewise, Stewart states that she should be the one to prevail. “I have to win. I can’t lose to the hood,” she says.

The relaxed atmosphere is more emulant of a late night talk show than your classic fast-paced, anxiety inducing cooking competition. Martha and Snoop’s Dinner Party is based around two nonchalant and prominent figures, talking and chatting while surrounded by their celebrity friends, where food is just a bonus. Tune into VH1 Mondays at 10/9c to see what’s next in store.

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The Garfield Messenger 11/23/2016

Sports Debunking the Myths of Sports Supplements Gatorade

By Josh Chestnut The myth of whether gatorade enhances performance has been debated since its creation, but despite this negative doubt surrounding the drink it has been incredibly successful. The drink was first created when David Douglas, an assistant football coach at the University of Florida, noticed how players lost as much as 18 pounds in sweat during a football game. Douglas spoke to the medical staff, sparking the debate of how to resolve this issue, resulting in the creation of a sports drink, eventually called Gatorade.

“Gatorade is used to replenish what you’ve lost in your sweat, which is water, sodium and a small amount of potassium, while also providing you with glucose for your brain,” says Jones-Isaac,

a certified athletic trainer at Children’s Hospital and for all Garfield sports.

But to this day, Gatorade is highly misused.

“Gatorade has a lot of science behind it and is good for certain situations.

It’s useful for athletes that sweat and work hard for over an hour, however if you are under this limit then Gatorade should not be utilized,” says Jones-Isaac.

Another issue revolving around Gatorade is that it has been used in schools and for non athletic purposes.

“The problem with Gatorade is that it was pushed as a healthy option in general, and you would start to see it in schools and vending machines. But in reality it could actually be worse than drinking regular soda

due its sugar content,” says Jones-Isaac.

The average 32 oz. Gatorade bottle contains a whopping 56 grams of sugar, barely less than most sodas.

But for some, Gatorade has a large impact on their given workouts. Ian Sample, a math teacher at Garfield often does jiu jitsu and uses the sport drink nearly every day.

“In a mellow workout, I notice that the Gatorade has no effect, but when I’m really sweating bullets I notice an increase in both energy and endurance,” says Sample.

Overall, Gatorade has supreme advantages in replenishing fluids, hydration, and providing the essentials that water lacks.

But it is important to know that the drink is meant specifically for intensive work-

outs rather than a casual setting. Before you purchase gatorade before your next big game, make sure you’re following the intended use in worder to prevent a sugar crash mid-play.

would see more negative affects,” s a i d Stern.

According to Stern, the older girls on the te a m recommended that she take irons sup-

plements as a precaution for the iron deficiency that is so common in female athletes.

It is particularly common for runners to experience an iron deficiency due to loss of iron through sweating, low intake of iron rich foods and destruction of red blood cells through footstrike.

“When you take iron, it produces more hemoglobin, and that strengthens you, but when you don’t have enough iron, you feel weaker,” said Stern. Having an iron deficiency can prevent an athlete from participating in their sport for entire seasons.

Sophomore Isabel Schmidt had to sit out a majority of the 2016 spring track season because she suffered from an iron deficiency. She first noticed that something was off when she was putting in just as much effort at

practice, but her times were getting slower.

“I just couldn’t get myself to go faster, even though I was putting in the same amount effort.” said Schmidt. “[Running] was becoming not fun for me anymore because I was trying really hard but I was no longer fast, and I was no longer able to work to my full potential. It was just very frustrating.”

In retrospect, Schmidt wishes that she had taken iron when she started running, like Stern had, so she could have participated in the 2016 track season.

“I’m not currently iron deficient,” said Schmidt. “Once I started taking iron supplements, I was able to get my iron levels up, and I was just able to function normally again.”

tains about as much caffeine as a cup of coffee, and are designed to be consumed fifteen minutes before a workout in order to increase blood sugar levels.

Despite these products’ popularity, many athletes still refuse to use them.

“I try to avoid caffeine because it’s addictive. There are cases of caffeine overdose, and people who die from consuming too much of it. It’s a drug that alters your body’s chemistry,” said Garfield teacher and girls’ soccer coach Jeremy Lugo.

Although deaths from caffeine overdoses are incredibly

rare, they have happened. In 2009, a man in Australia died from a heart attack after consuming 8 cans of an energy drink.

James Stone, a 19 year old American, died after taking two dozen caffeine pills, which contain as much of the drug as 500 cups of coffee.

Many students realize these negative risks, but continue to consume caffeine because t h e y see it as a necessity.

“It’s a chemical, but it’s a

helpful one that makes working out easier and with the stress of high school, you need something extra like that,” said Babonas.

Although it is absolutely possible to succeed as an athlete without the help of caffeine, a study by Rice University does show its benefits.

“Caffeine can enhance performance in endurance sports. Caffeine mobilizes fat stores and encourages working muscles to use fat as a fuel. This delays the depletion of muscle glycogen and allows for a prolongation of exercise,” said the study.

When it comes down to it, caffeine is a helpful energy source, especially for endurance athletes. There can be some long term drawbacks if you choose to consume the chemical every day, so be smart about choosing when you need it and when you don’t.

Iron

By Delphi Drake-Mudede Recent studies have shown that having iron deficiency, also known as anemia, is the most common nutritional disorder in the world. Iron in the human body helps carry carbon dioxide andoxygen in the blood, a component that is necessary for a healthy body. Because of this, people with anemia have to take iron supplements daily to keep their iron levels healthy.

Though typically only people with iron deficiencies take iron supplements, it is common for athletes with healthy iron levels to take iron supplements. Junior Lena Stern has been taking iron supplements since she began running.

“From the start, I’ve always taken iron, but I feel like if I didn’t take it so regularly, I

Art by Cora Andersen Bicknell

Caffeine

By Claire Bowudour For the average high school student, caffeine has become a necessity. Caffeine is similar to the molecule adenosine in the brain.

The caffeine molecules bind to adenosine receptors in brain cells, which blocks the adenosine itself and prevents the brain from realizing your body needs sleep or is depleted.

“I use caffeine to get me through the day, and when I’m working out. Caffeine gets me super hyped and energized, and helps me work harder,” says sophomore rower Grace Babonas. “I drink coffee once or twice a day, and Shot Bloks before almost every workout.”

Products like Shot Bloks, small chewable snacks that contain high levels of simple carbohydrates and caffeine, have gained popularity among athletes in recent years. A package of Shot Bloks con-

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The Garfield Messenger 11/23/2016

Sports

You are what you eat Bulldogs’ pregame meals.

By Josh Chestnut arfield sports have always been held to high standards and nothing has changed over this past fall season.

But our consistent high athletic standards makes one wonder: what are we doing right?

The answer to this question may be found in the pregame meals of our fellow bulldogs...

G

Will Laird, the captain of the boys cross country team, is mostly known for placing 14th in state and as the Metro League and District champion in the 5k. But the real prize should go towards Laird’s pregame meals.

“I always have a sandwich, a banana, and protein bars before races. It’s whole wheat bread, strawberry jam, and then crunchy peanut butter,” said Laird.

Ho w e v er, Laird n o t e s Art by Brianna Klerkner the most important thing to his pregame snackery is his water intake.

“You notice a big difference when you are run-

ning with water in your system,” said Laird.

The game of soccer involves rapidly changing tactics, and girls soccer captain, Olivia Sander uses this same approach towards her pregame meals.

“If it’s in the morning I have an egg, ham, and cheese sandwich. But if it’s not, I’ll have a Powerbar,” says Sander.

However, Sander does encounter the occasional treat.

“I’ve had Sour Patch before games and Coach [Jeremy] Lugo even saw me a couple of times,” admits Sander.

Lena Stern, a girl’s cross country runner, has a more rigid meal schedule than most.

For Stern, the tactical preparation for games does not begin the day of.

“The night before, we eat spaghetti with marinara, garlic bread, salad, and chocolate milk. But, the day of, I have a big breakfast with eggs and toast in order to get my protein,” says Stern.

Captain of the girl’s swim team, Ani Harriot succeeded individually and as a team, while winning two individuals and one team relay. But before races Harriot takes caution in her eating schedule.

“I drink lots of water and stick to bland foods to settle my stomach from nerves and get calories at the same time. The night before I like to eat pasta with some sort of protein,” says Harriot.

One of the leaders of the golf team is senior captain Charlie Irwin. Despite the improvements of the team this year, Irwin pays little attention to food on matchday. In fact, he avoids it.

“I don’t like to eat right before the match because I get nervous. I’ve never eaten before a golf match, ever.” says Irwin.

Although, avoiding all foods could work on game days, I recommend consulting with your nutritionist first.

Senior captain and Metro Sound MVP, Lanai Hurd led the volleyball team to state this year. The dominant performance by Hurd is repli-

cated in her healthy meals before games.

“Normally my grandpa is at every game, so he’ll bring me S u b w a y.

It usually has cucumbers, lettuce, tomatoes, and sometimes spinach” says Hurd.

However, some of Hurd’s teammates don’t comply with her healthy meals, and Hurd claims that someone on the team eats Ezell’s before games.

One of these Garfield football’s key players was first-team running back, Ramari Hampton. Hampton gives credit to the coaching staff for making the team eat healthy.

“The coaches provide us with turkey sandwiches before games and encourage us to not eat any foods that would slow our bodies down. I make sure to avoid seafood and especially Ezell’s,” says Hampton.

How to get swole

Yes, keep reading, Freshmen boys.

By Alex Ferry Praying it goes to your a*s a lot lately? Instead, start praying it goes to your guns.

Gain season is year long for many of our fellow bulldogs. Whether it’s for sports, just to stay fit, or for good looks, many people are looking for a strong build. People think that making it to the big leagues just means going to the gym. But little do they realize, a bag of cheetos a day doesn’t actually keep the doctor away. More likely, they’re keeping away your future six pack.

“People underestimate the importance of eating right,” says Seattle University and former Garfield Men’s basketball Coach Najee. “The more you workout, the more you have to fuel your body.”

Junior Sophie Dixon is looking to make gains this year for extra strength in crew.

“One of my goals is to row in college and gaining muscle and strength is really important in crew,” she says.“I try to eat a lot of protein, so things like rice, beans, and eggs, tofu, and protein bars.”

Hopper shares his swolest secrets as to

what it takes to be a state record holder for 15 year olds in weightlifting like him.

“Protein bars and shakes are really good supplements,” says Hopper. “The Costco brand is good because it has lots of protein without a lot of extra sugar.”

“Another thing you can do is make smoothies. Get fruits along with almond milk and whey protein. I use the Gold Standard Whey vanilla flavor, and there’s chocolate as well.”

When you’re working out day and night, like I know all of you are, don’t be afraid to quench your hunger more than usual.

“To get bigger I recommend eating four times a day. Every morning eat four eggs along with meat,” Najee says. “To maintain this if your schedule is busy, you can also make your meals and shakes all at once and meal prep. After every lift drink the shake you make and eat bread, bagels, etc. for carbs.”

Coach Najee recommend at least four workouts a week for anyone trying to get bigger.

If you want to take your body seriously, and to the next level, it’s important to keep

up your fitness as well as your nutrition in order to stay healthy long term.

“When working out and eating are both going good you’ll see good results. But if you don’t have a consistent workout plan and schedule it’s going to be hard to get those results,” Hopper says.

To swole aspiring Bulldogs, Dixon says to you: “Stay committed to whatever goals you have and don’t get discouraged if you don’t see results right away.”

Weightlifter Gabe Hopper getting swole.

Photo by Elliott Hoppe

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The Garfield Messenger 10/28/2016

Sports

Serving Up Victory Garfield fall sports on the rise.

By Ann Shan

Cross Country The girl’s cross country team placed seventh in Metros with junior runner Lily Hayes leading the way in sixth. They went on to place tenth in districts, with Hayes once again appearing in the top ten.

Although the team did not make it to state as a group, they did send junior Lena Stern and sophomore Isabel Schmidt along with Hayes as individual runners to state.

“The girl’s team was pretty young t h i s year,” senior captain Aileen Zeng said. “We had lost a lot of seniors, but there’s been a lot of good rebuilding.”

On the boy’s side, the team surprised themselves by winning the Metro championships as compared to fourth place last year, with seniors Will Laird and Henry Milodragovich placing first and second r e s p e c t i v e l y.

The team placed fifth overall with Laird once again in the top spot. They went on to place eleventh in state.

“It was pretty surprising, we weren’t expecting to do so well this year,” junior captain Gabe True said.

“But we are really on the upswing, [there are] a lot of good younger underclassmen.”

Girls Soccer The girls soccer team has been consistently reaching playoffs since the arrival of third year coach Jeremy Lugo.

Although they lost 1-0 to Holy Names in the first round of playoffs, they had a great 6-3-2 regular season fueled by their motivation to reach state.

“Unfortunately that didn’t happen for us, but we were still really committed and devote d to that goal throughout the entire

18

season,” said junior captain Elise Morris.

Several factors contributed to the team’s persevering attitude, including a roster of seasoned players, the ability to develop a team culture, and phenomenal leadership.

With ten seniors who that played a big part in that leadership graduating from the team, the team has big shoes to fill.

“We’re going to lose players that brought a lot to the team, both on and off the field,” Lugo said. “It’s going to command the [remaining players] to step up and be counted and to be more than just what they were this year.”

Football This year, Garfield’s football team had an outstanding 8-1 regular season, beating rival Rainier Beach 51-21 in the process. They made it to playoffs, but w e r e unfortunately eliminated in the first round in a 61-45 loss to Lynwood. Led by an entirely new coaching staff, and with the media attention from taking a knee during the national anthem, the players could feel the difference between this season and previous ones.

“We made a lot of history in this season,” wide receiver and junior Johnté Bailey said.

“The mentality was diff e r ent, it was more of a winning mindset than a losing mindset.”

This season changed the mindset of more than just the players, however. “[We wanted] to change what people think about not only Garfield football but G a r f i e l d sports.

We wanted to change the way people see us and how they feel about us and the way they think about us,” Bailey said. “And I feel like we accomplished that goal.”

Football, cross country, and volleyball photos taken by Toby Tran

The Garfield Messenger 11/23/2016

Volleyball The Garfield volleyball team exceeded their own expectations with an 8-1 regular season. Although they were eliminated by M t .

S p o kane before reaching state, long time coach Jake Putnam was proud of the team’s performance both in and out of the court.

“I think we had more adversity this year, which helped us grow,” said Putnam. “We had some tougher issues to tackle outside of volleyball, [but] I was really proud of how they handled themselves.”

For instance, like the football team, the volleyball team did not stand during the national anthem. The team will also face challenges next year from losing three seniors, but captain and senior Maya Kneip has faith in the team’s talent and ability and wants to encourage them to share that faith.

“I think, for next year, just boosting everybody’s confidence is important,” Kneip said. “[So that we’re] not playing as timid as we have in the past.”

While girl and guy players alike are happy to leave their past records behind in their quest to the top, the team hasn’t lost it’s fun loving attitude, and it shows in their matches.

“I know coaches of other teams really enjoy the matches they have with our Garfield kids,” Coach Spang said.

“I think they should be proud of that.”

Girls Swim and Dive

200 free relay team with juniors Vinnedge, Harriott, Annalisa Pao, and freshman Molly Alford. And like girl’s cross country, the team had quite a few new swimmers.

“This season was different because we had way more freshmen on the team, which makes me really hopeful for the seasons to come,” captain Maggie Rosen said.

And though this year’s season has ended, the real progress is only beginning; like any sport, what happens during the off season can be just as important.

“Several swimmers are hoping or planning to start swimming year round, which is huge,” Johnson said. “A three month season really isn’t long enough for sometome to come in who hasn’t been swimming otherwise to get to that level, so I think it’s really exciting that they like swimming well enough to start doing it year round.”

Golf The girls golf team may not be big in terms of numbers, but they certainly proved their ability with a 9-2 regular season.

“It was a stellar season, I think it’s the best we’ve done in more than a decade,” captain Rachel Dahle said.

Dahle is confident that they will be sending players to state in the spring district tournament alongside the boys teams state qualifiers Gabe Curhan and Nelson Huff a k e r.

The boy’s golf team has been on the rise in the last few years and continued the trend this year with a 6-6 season, their best in years.

“Garfield isn’t known for golf, but now we have some really good players,” captain Mason Gong said.

The “Lady Bullfrogs” had a 2-3 regular season and placed seventh in Metros, just five points behind Ingraham, and fifteenth at district championships.

Juniors Anna Vinnedge and Ani Harriott also qualified for state as did the Golf photo by Elliott Hoppe

Sports HOW TO STAY FIT THIS THANKSGIVING

By Julia Lin Green Lake Gobble & Mashed Potato Munch Off

Fuel up with some holiday flavored clif bars! Try their limited edition flavors: spiced pumpkin pie, iced gingerbread and hot chocolate.

Sunday, November 20 This race, which supports Seattle’s Union Gospel Mission, not only includes 5k and 10k races but also a mashed potato eating contest that will really get you in the spirit of the season!

Time to burn off those extra calories!

Here’s how you can work off some of the food you ate:

Poultry Predictor 5K run/walk

Saturday, November 19 Before you set off on this Redmond run, predict your time.

If you are one of the 5 finishers closest to their predicted times, you win a free turkey! Before your race, fuel up with some holiday flavored Clif bars.

Hopelink’s Turkey Trot

Sunday, November 20 Hopelink is an organization that provides services to people in need. By running this 5k you can raise money for charity and raise your heart rate during the race! This run is a great way to give thanks by giving back.

Thanksgiving Day!

Apple Cup

Thursday, November 24

Friday, November 25 Kick back and relax as you watch this Thanksgiving Throwdown where the UW Huskies take on the WSU cougars !

Seattle Turkey Trot

Thursday, November 24 Thanksgiving morning, get your appetite going by trotting through the town. Bring friends, family and pets for a fun morning run!

Mess Guess Michigan v. Ohio State (NCAA football) Anaheim Ducks v. San Jose Sharks (NHL) Indiana v. UNC (NCAA basketball) Cardinals v. Falcons? (NFL)

Josh Chestnut

Alex Ferry

Chelsea

Man City

Chelsea

Man City

Man City

Ohio State

Michigan

Ohio State

Michigan

Michigan

Ducks

Ducks

Sharks

Sharks

Sharks

Indiana

UNC

Indiana

UNC

UNC

Cardinals

Crdinals

Falcons

Falcons

Cardinals

6-4

8-2

Bella Rowland-Reid

Lily Laesch

Emma Cooper 9-1

Chelsea v. Man City (Premier League)

You’re back in sweater shape!

5-5

6-4

Well, well, well, what have we here? Emma “Super Duper/ Pooper” Cooper continues to lead the race, with Josh “Hardhead” Chestnut shadowing her like a hawk stalking a baby bird. Only one game behind, his death screech is unmistakable. Lagging behind, Alex “Flex” Ferry and Lily “The Flash” Laesh are locked in battle for third, but their petty squabble is of no concern to the leaders. Bella “I’ll take the L“ Rowland-Reid is straggling behind, but it’s still early in the season and there’s time for a rebound.

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The Garfield Messenger 11/23/2016