ING November 2017: The Food Issue

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THE ESSENCE OF OUR LIVES

A letter from the editor

BY HANNAH BULLION

When brainstorming this issue’s theme, we wanted to explore something that was relevant in everyoneʼs lives. And what could be more relevant than something we all literally can’t live without — food.

My personal experience with food has been quite the adventure.

Growing up in a small town with few ethnic restaurants, my world view of food was slim. Once I went to college and was on my own in a town with far more options, I had a newfound love for Thai food, Indian food and sushi. At one point, I became a vegetarian and then a vegan. It was all fun and exciting, but eventually I realized I liked ice cream too much. One thing I gained from being vegan was a newfound consciousness in what I ate. I learned to love cooking, and I tried new food that I fell in love with. I became eager to step outside of my comfort zone. Food had new meaning to me.

In this issue, we want to stress the local food scene and embrace the differences in the way we consume that food. We dive deep into what it truly means to be “organic” and MSUʼs long-standing agricultural roots.

But everyone has equal opportunities in affording that fresh and organic lifestyle, which is where the MSU Food Bank comes in to serve MSU students without a variety of food, from perishables to produce — all dependent on their household needs.

While produce is a healthy staple in everyone’s diets, most of us still can’t help but indulge in something a bit sweeter. Try our delicious peanut butter bar in celebration of National Peanut Butter Lovers Month, which is a totally real thing we’re all participating in!

Food is what binds us together. Why miss out on food this basketball season when you can celebrate the big win at any of our favorite East Lansing establishments? Or, for those more inclined to skip sports and stay in, shake up the classic Harry Potter marathon with a food marathon — complete with Butterbeer.

And finally, what kind of food issue would this be without a bit of Thanksgiving magic right here on campus? Did you know you can spend the holiday with your Spartan family at the Thanksgiving Unity Dinner? Plus, it’s catered! And what’s better than making new friends over a delicious meal?

Regardless of how you celebrate food, we urge you to sit back, flip through and learn something new about the food you consume. We hope this issue of ing Magazine gives food a new meaning to you.

Hannah Bullion is a senior professional writing major with New York City dreams. She is also the editor in chief of MSU’s fashion publication, VIM Magazine, and an intern for the College of Arts & Letters. Keep up with her on Instagram (@hannahbullion).

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614 Seymour Avenue, Lansing, MI 48933 Phone: 517.203.0123 • Fax: 517.203.3334 PUBLISHER Tiffany Dowling SALES MANAGER Jennifer Hodges ACCOUNT MANAGERS Austin Ashley Megan Fleming Manny Garcia MEDIA SPECIALIST Jill Bailey EDITOR Kelly Mazurkiewicz ART DIRECTOR Mark Warner COMMUNICATIONS MANAGER Ami Iceman-Haueter PUBLICATION DESIGNER Nikki Nicolaou WEB MANAGER Skylar Kohagen WRITING Hannah Bullion Kelsie Donaldson Cassidy Johncox Jessica Kukla Ben Neoh Rebecca Ryder Danielle Schwartz EDITING Allison Bertram Leah Boelkins Arik Hardin Reyna Hurand Emily Jenkins Emma Moller Maggie Morgan Ashita Nichanametla Emily Orlando Treandra Thomas VIDEO Cassidy Johncox Jessica Kukla SOCIAL MEDIA Leah Boelkins Reyna Hurand Danielle Schwartz DIGITAL CONTENT MANAGER Hannah Bullion

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CONTENTS october COVERing 12 ORGANIC FOOD

FEATURing 16 LANSING'S HORROCKS MARKET 18 FOOD FOR THOUGHT 20 WORLD SCIENCE DAY

IN THIS ISSUE 4 GOing 6 CONNECTing 8 RELAXing 10 HAPPENing 22 PHOTOGRAPHing 24 EATing 26 SUPPORTing 28 EXERCISing

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Photos by Hannah Bullion

BAR FOOD YOU CAN’T BEAT An ode to fries, craft beer and MSU basketball

BY HANNAH BULLION

November officially marks the return of our favorite sport — basketball. For those who aren’t spending games in the iconic student section the Izzone, there are plenty of spots in East Lansing where you can enjoy the game, a couple of beers and, not to mention, delicious food. While a trip to the Breslin Center is hard to beat, we promise these local bars will be flowing with Spartan pride.

HOPCAT

We’ve rounded up our favorite spots to eat, drink and enjoy a Michigan State basketball game on the big screen.

LOU AND HARRY’S

CRUNCHY’S

ing Magazine loves Crunchy’s — there’s no denying that. From its exciting karaoke nights to its more relaxed happy-hour deals, we can’t say no to a trip to this classic East Lansing establishment. Come to watch the big game, get a bucket of local craft beer and a bucket of tots — yes, you read that correctly, a BUCKET. Senior communication and marketing major Kait Kisel is a Crunchy’s fan for a variety of reasons.

“I love the crowd it draws in, especially on game nights when the fans come through. Everyone is there for the same reason and it really makes it feel like you’re with your Spartan family,” said Kisel. “You can’t forget their food. Pizza nugs are unmatchable and the fact that you can get ranch seasoning on your fries is the cherry on top.”

Arguably the nicest restaurant on this list, HopCat is usually the spot to take your parents. The food is nicer and pricier, the drink selection is wider and, overall, it has more of a family-friendly vibe. But coming here for a game won’t set you back too much. We recommend the Moscow mules and of course the famous Crack Fries.

Not interested in your traditional game-day food and looking for a more diverse spread? Check out Lou and Harry’s for anything from nachos to Mediterranean cuisine, not to mention their deals — free tacos, $3 mugz Thursdays, margarita night — are hard to beat. Their regular DJ, DJ Tony, particularly loves the vibe that MSU basketball games bring.

“People are having a great time,” DJ Tony said. “It’s lit.”

Not of age to hang at the bar? Or simply just not in the mood? Create your own game-day watch party in at home. If you’re in the dorms, gather up your hallmates and head to the nearest TV. Hannah Bullion is a senior professional writing major with New York City dreams. She is also the editor in chief of MSU’s fashion publication, VIM Magazine, and an intern for the College of Arts & Letters. Keep up with her on Instagram (@hannahbullion).

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CONNECTing must again emphasize the extent to which cultures are enriched by mutual exchange. We must remember the historical facts, recall how peoples and identities have mingled, engendering richer, more complex cultures with multiple identities.”

We here at ing Magazine are dedicated to those principles of tolerance and inclusivity, even when it comes to food. Food has, throughout history, been a major arena of cultural exchange. America has adopted the cuisines of many nations, which in turn may have adopted foods from other nations.

Through trade and migration — as well as through conquest and appropriation, unfortunately — food from one side of the globe has found its way to another, diversifying culture in small and large ways alike.

To provide readers with a few examples of how foods has been exchanged throughout history, we compiled a list of dishes that might surprise you.

INTERNATIONAL TOLERANCE DAY Food breaking borders

BY REBECCA RYDER

Nov. 16 is International Tolerance Day. It was created by the United Nations (U.N.) in 1995 to inspire member-states to a spirit of peace and nonviolence. It began as a commitment to the U.N.’s Declaration of Principles on Tolerance, which outline the meaning of tolerance at a macro-level in policy and micro-level in society.

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Now the holiday is celebrated worldwide to promote both altruism and activism.

This year, Irina Bokova, directorgeneral of the United Nations Educational, Scientific and Cultural Organization (UNESCO), published a message on the necessity of tolerance and diversity to peace: “We

PASTA. Although pasta is a hallmark of Italian cuisine, it did not originate there. There is some debate regarding the origin of noodles, but noodles were first introduced to Italy by foreigners, likely either Chinese or Middle Eastern travelers. In 2005, 4,000-year-old noodles were discovered in Lajia, an archaeological site in northwestern China. This was the earliest record of the food.

KETCHUP. Though not a meal by itself, ketchup is a very popular condiment in the U.S. Before its evolution into the tomatobased sauce we know today, however, ketchup began as a fish brine, which later included fermented vegetables.

This recipe was well-received by travelers on trade routes; it rarely

MEATLOAF. This dish was popularized during the Great Depression to make the most of ground meat by mixing it with another filler such as bread.

This method of mixing dates to a Roman cookbook of the fourth and fifth centuries, wherein cooks were instructed to mix chopped meat, bread and wine.

APPLE PIE. This celebrated American dish is not originally from the States. Though it bears similarities to the French tarte aux pommes, the recipe originates in Britain. When popularized in the 1300s in England, a lack of sugar meant that the pastry crust was generally not eaten, but used only as a container to bake the apples. Over time, and with greater availability of

Yuki Wan

sugar in America, the recipe took on a different flavor to become this famous, sweet dessert.

Yuki Wan, a senior studying microbiology, is an international student from China. “[American cuisine] is pretty great.

I love American breakfast food, like bacon, scrambled eggs and tater tots.

Mashed potatoes are probably my least favorite dish ever on Earth,” Wan said.

When asked about her favorite foods from home, she mentioned steamed fish.

explain each other’s food and it’s an easy way to cross cultures,” Van Doornik said.

“I miss it sometimes,” Wan said. “And the Americanized Chinese fish dish is usually deep fried, which is super oily compared to the fish at home.”

Alyssa Van Doornik is a sophomore studying education. Having worked for the International Academic Orientation Program and being closely involved with Bridges International — a ministry that connects domestic students to international students — she loves to cross cultural boundaries through food.

“Sometimes it appears as though I might not have much in common with someone from Malaysia, but we all eat. We laugh while trying to

Photo by Rebe cca Ryde r

spoiled during their journeys. During the American colonial period, the sauce was introduced by the British and soon changed to include the tomatoes we know and love.

Van Doornik said some of her favorite foods come from India, a culture she doesn’t know but loves to learn about and share.

Meals unite people together to eat and can become places of powerful connections across cultures.

Rebecca Ryder is a senior studying English and creative writing. She can usually be found with a pen or paintbrush in her hand, dabbling in painting, calligraphy and photographing her sisters for the blog they dream of running together. Follow her on Instagram at @rebwriter.

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n o i t c e f r e P Accio

Harry Potter movies & food — what's not to love?

BY KELSIE DONALDSON

Harry Potter Weekends on Freeform are the best weekends — they’re a great excuse to neglect your responsibilities for a few days and lose yourself in the wizarding world. But they wouldn’t be complete without a few snacks straight from Hogwarts. These delicious goodies are the perfect special touch for your Potter movie marathon. And the best part?

Even muggles can make them.

We’ve broken it down for you so that you get one snack for every two movies for a total of four magical treats.

During “The Sorcerer’s Stone” and “The Chamber of Secrets” you can whip up a nice appetizer: Weasley’s dragon-roasted nuts. This snack is found in a coin machine outside of Weasley’s Wizard Wheezes, but 8

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with the recipe we’ve provided, you can try them without having to travel all the way to Diagon Alley. Enjoying this snack is a terrific way to warm up for the long night of magic — and food — ahead of you.

You can’t get too far into your Potter marathon without breaking out a classic.

Butterbeer is one of the most popular treats to come out of the Potter universe, which means that dozens of recipes are out there. It might take a bit of experimentation, but you’ll no doubt be able to find the perfect balance of ingredients. Then, you can pour yourself a steaming mugful and watch Sirius’s great escape in “The Prisoner of Azkaban” and the Triwizard Tournament in “The Goblet of Fire.” MSU sophomore and Harry Potter

If you’ve made it to “The Order of the Phoenix,” you’re ready to take on something a little more challenging.

The main course for the night is a pumpkin pasty. This treat is especially great for fall, and with one bite, you’ll feel like you’re at the Hogwarts welcome feast. The recipe is up for interpretation since the books never go into much detail, but we’ve supplied you with our favorite recipe. Basically, if you have pumpkin and pie dough, then you’re set. You can then eat your feelings away as you watch a certain wizard meet his end in “The Half-Blood Prince.”

The night is winding down, and you’ve only got “The Deathly Hallows” to go. For this two-parter, you can double down on the chocolate by making glazed cauldron cakes. By molding a cauldron shape out of a cupcake, dipping it in melted chocolate and then filling it with whipped cream, you can have the same dessert that Harry buys on the Hogwarts Express. Shane McVeigh, an MSU junior and Potter enthusiast, said, “Harry Potter, plus chocolate? You can’t go wrong.”

Photo by Kelsie Donald son

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lover Missy Gall said, “Butterbeer is such a staple. I think drinking it while watching Harry Potter would make everything feel more real.”

So, turn on your TV, preheat your oven and prepare for 20 hours away from the stress of the muggle world.

Weasley’s Dragon-Roasted Nuts INGREDIENTS • ½ teaspoon, ground cumin • ½ teaspoon, cayenne pepper • ½ teaspoon, ground cinnamon • ¼ teaspoon, chilli powder • 3 teaspoons, brown sugar • ½ teaspoon, salt • 1 cup, almonds • 1 egg white DIRECTIONS 1. Preheat your oven to 250° F 2. Place a sheet of baking paper on a baking tray 3. Mix together all the spices, sugar and salt in a bowl 4. Beat the egg white in another bowl 5. Mix the almonds in so that they all get covered in the egg white 6. Place the coated almonds into the spice bowl and mix until all almonds are covered in the spice mixes 7. Place the coated almonds onto the tray and spread them out so they are not overlapping 8. Bake in the oven for 50 minutes, let cool and enjoy

Pumpkin Pasty INGREDIENTS • ½ can, pumpkin puree • 1 tablespoon, butter

• ½ clove garlic, minced • ¼ cup, cheddar cheese, shredded • ⅛ teaspoon, sage • ¼ teaspoon, salt • ¼ teaspoon, onion powder • ¼ teaspoon, black pepper • 1 package, refrigerated pie dough • Flour for dusting • 1 egg, slightly beaten for egg wash DIRECTIONS 1. Leave your pie dough in the fridge overnight to thaw 2. Preheat oven to 400° F 3. Place parchment paper on two half-sheet pans 4. Mix pumpkin puree with butter in a bowl and mix in garlic, cheese and seasonings 5. Dust a flat surface with flour, roll pie crust out until it’s ⅛ inch thick and cut into circles with the rim of a glass 6. Spoon a half teaspoon of the pumpkin mixture onto one side of each dough circle, fold over to create a half-moon shape and crimp edges closed. Cut three small slits into the top of each one to vent 7. Transfer pasties to baking sheets and brush with egg wash 8. Bake for 15 to 20 minutes 9. Let cool for five minutes and enjoy Kelsie Donaldson is a junior studying professional writing with additional concentrations in advertising and psychology. She is a Netflix enthusiast, aspiring ukulele player and can’t decide if she’s a dog person or cat person. You can follow her on Instagram @kelsiedonaldson.

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HAPPENing

Photo by Alexander Fall

THANKSGIVING

UNITY DINNER

BY BEN NEOH

The holidays are a time of warmth and family. However, living on a large campus like MSU can make it easy for you to feel lost if you don’t know where to go to celebrate.

With Thanksgiving around the corner, if you’re looking for a community full of smiles and a juicy slice of turkey, be sure to check out the Thanksgiving Unity Dinner hosted by the Office of Cultural and Academic Transitions.

The Thanksgiving Unity Dinner started as a solution for international students who struggled with limited campus dining hall hours and could not afford to splurge on a meal every day during the holiday. This dinner is a fun way to celebrate and learn about Thanksgiving with hundreds of hungry Spartans from all over the world who don’t have the opportunity to go home for the holidays. Local restaurants will be catering the event and the food is free, so come prepared to eat to your heart’s content.

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When you’re done scarfing down your plate, join in on the dance floor to work off all that pumpkin pie. If the thought of making new friends scares you, feel free to reach out to anyone you know who will be on campus and come as a group. Just be sure to register before the deadline on Nov. 21.

For further details, or to reserve your spot at the dinner table, email the Office of Cultural and Academic Transitions at ocat@msu.edu. To learn more about how to get involved, contact Juan Flores at floresj2@msu.edu.

Ngai Lum (Ben) Neoh is a senior double majoring in psychology and kinesiology and is pursuing a career in sport psychology. However, he is a firm advocate for finding multiple passions, especially those that are expressive. If he’s not running around MSU’s campus, you can find him sneakily obsessing over pictures of pugs.

National

COOKing

PEANUT BUTTER lovers month

A quick treat all peanut butter lovers can agree on

BY JESSICA KUKLA

Since the dawn of time, a simple question has divided peanut butter lovers: chunky or smooth? However, these debaters have left out the important and delicious category of freshly ground peanut butter. Grinding your own peanut butter has become an option at stores across town like Horrocks and Whole Foods. In addition to being delicious, ground peanut butter has some serious health benefits.

What you’ll need

• 2 cups, butter (melted) • 2 cups, crushed graham cracker • 2 cups, confectioners sugar • 1 cup, peanut butter • 1 ½ cup, semi-sweet chocolate chips • 4 tablespoons, peanut butter • 9x9 or 9x13 pan

Directions

1. In a large mixing bowl, combine butter, graham crackers, confectioners sugar and peanut butter. Mix until ingredients are well-blended

Photo by Jessica Kukla

Because this peanut butter is made of 100 percent peanuts, you can get the same taste without the extra oils and preservatives some store brands can have. In honor of November being Peanut Butter Lovers Month, put your taste buds to the test and treat yourself with this amazing peanut butter bar recipe. Whether you use chunky, smooth or freshly ground peanut butter, all can agree that there is no wrong way to enjoy this timeless snack.

2. Pour mixture into greased pan 3. In a separate bowl, combine chocolate chips and peanut butter. Microwave until melted — make sure to stir occasionally 4. Pour the peanut butter in a greased pan. Spread evenly across the pan. Add the chocolate mixture and spread evenly on top 5. Refrigerate for at least one hour. Cut into squares and serve Jessica Kukla is a senior studying professional writing and minoring in documentary production. Outside of class, you’ll find her watching Project Runway and catching up on the latest episode of Wait Wait Don’t Tell Me on NPR. You can follow her on Twitter (@jesskuks).

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Organic food ? s s u f e h t h t r o w t i Is

BY JESSICA KUKLA AND ALLISON BERTRAM

There’s no question that the food industry has gone through change and controversy in recent years.

Documentaries like “Food, Inc.” and “Super Size Me” flourished in popularity, exposing questionable aspects about the American food industry. People began to wonder, “What are we actually putting in our bodies?”

Food and agricultural studies came to the surface as a result, providing answers and deeper questions.

Organic food seemed to be an answer to consumers.

The Economic Research Service division of the U.S. 12

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Department of Agriculture (USDA) reported a steady increase in organic food sales from 2005 to 2014, growing from a $13 billion market to an approximately $35 billion market.

This seemed too good to be true for some consumers.

Some wonder what it means to pay the extra dollar for the organic label, and whether the food industry can gain back their trust after becoming #woke from food documentaries. ing Magazine got in touch with some local organic farmers to find out.

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Winter Romeyn is currently a junior at MSU studying mechanical engineering. He grew up on an organic farm at Central Lake within Michigan and learned about organic farming from his parents, who established Providence Organic Farm (Providence) in 2006. Since then, the farm has grown to 26 acres of land and includes vegetable produce, fruit produce, free-range animals and hay.

With organic food sales on the rise, it’s no wonder Providence has grown. But the family isn’t solely there for the profit.

“My parents didn’t start farming organically to make money,” Romeyn said. “For us, it has always been the only way to grow food. It’s a better way.”

Animals will produce manure all around the land, then consume the hay and vegetable compost they help create. Providence also provides a family atmosphere for customers and employees, offering activity days on the farm as well as volunteer opportunities.

“The farm is very biodiverse,” Romeyn said. “There’s a harmony between the animals and the land because they’re free-range.”

Allison

If there’s one significant difference between organic and non-organic food, it’s the price. Romeyn references labor as Providence’s biggest farm expense, due to weeding labor that costs more than seed, equipment and fuel.

Providence doesn’t use herbicides, harmful pesticides or genetically modified seeds, which help curb the growth of weeds.

When asked about the biggest problem with pesticides, Romeyn referenced the decline in the bee population. The Environmental Protection Agency cites Colony Collapse Disorder as a problem affecting bee populations since 2006, referencing pesticide exposure as a major cause.

“It’s an environmental problem all around, too. Some of these genetically modified things weren’t meant to be as highly concentrated as they are, and they get into the watershed, which spreads them around,” said Romeyn.

Romeyn assures that in comparison to conventional farms, organic farms have to go the extra mile in verifying their certifications. Providence has yearly inspections from a USDA certifier and pays dues in order to keep their organic label. Organic farmers also check seeds to ensure they’re non-GMO, keep records of all crops and turn in documents during their inspections.

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environment, and requires the use of physical and cultural strategies to control pests and diseases before chemicals can be used.”

The Student Organic Farm goes beyond campus borders and works to promote sustainable farming methods among local farmers. The farm runs an organic farming training program for people who are just getting started with farming, or who work with a farming organization.

The farm also has a workshop-style farmer field school that works with beginning farmers.

Photos by Andrea Romeyn

“The cool thing about that is that we are providing more of the logistical structural pieces, and sometimes the content, but it’s run by famers from all over the state,” Friedheim explained.

“It’s a different story for every farmer in the end,” Romeyn said.

Often, we think of buying organic food at a fancy, overpriced new grocery chain, but it’s a lot simpler than we think. In fact, organic food is grown and sold right in our backyard at MSU. Staying true to its founding name, Michigan Agricultural College, MSU is dedicated to educating students about sustainable farming.

Since 1999, MSU’s Student Organic Farm has been a student-run initiative with a goal of providing a hands-on resource for students interested in sustainable farming.

Located on College Road, the farm consists of 15 acres of land and about 20,000 square feet of greenhouse space where organic produce is grown year-round.

“We feel that it’s really important to keep undergrads engaged, so we offer work and internships on the farm, and there are lots of classes that come out and tour on the farm,” Denae Friedheim, program director of the Student Organic Farm, said.

From horticulture to biosystems engineering, the farm has provided a learning ground for majors across campus.

“We consider ourselves a ‘learning laboratory’ for undergrads at the university and it’s a really great and important resource for undergrads to get that hands-on experience,” Friedheim said.

Degen Gembarowski found her passion for sustainable farming and switched majors to horticulture with a focus in sustainable and organic farming, shortly after volunteering for the Student Organic Farm during her sophomore year.

“Organic farming has all sorts of benefits,” said Gembarowski, “It disallows the use of nearly all man-made chemicals, which can be harmful to the 14

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The majority of the resulting produce is bought and distributed to businesses across the state; some produce is even bought by the residential dining halls, so students on campus can rest assured knowing they’re getting home-grown veggies. The farm is also one of the first to implement a year-round Community Agriculture Service, and 60-70 percent of the food grown at the farm is distributed to the service.

Community Agriculture Service allows interested markets to buy food in advance, which gives the Student Organic Farmmoney for seeds. When the food is grown, buyers can pick up their produce once it’s harvested every week.

While sustainable farming is on the rise, Freidheim has not noticed the same growth in organic farms.

“We are certified-organic and our principles and practices are based on those from the national organic program, but I would say a lot of the farmers that we work with are not certified [as] organic,” explained Friedheim. “In terms of certified-organic operations, I wouldn’t say that we’ve seen a huge increase in those, but that doesn’t mean people aren’t growing organically; they’re just not paying for the certification.”

Organic or not, sustainable farming methods serve to provide earth-friendly and even human-friendly benefits.

“Everybody eats, and while there are many different factors related to how things are going in the economy, something that is inevitable — that we will always need — is food, which means we will always need farmers,” Friedheim said.

With the pressures of climate change, a special importance has been placed on researching sustainable farming methods. Working toward farming methods that will better impact the planet is what drives students like Gembarowski to study sustainable farming methods.

“Organic farming is a lot of work, but in a way, it requires us to be very intelligent and intentional about our practices,” Gembarowski said.

Want to try out your organic green thumb? For more information on how you can get involved with the Student Organic Farm, visit msuorganicfarm.org.

Jessica Kukla is a senior studying professional writing and minoring in documentary production. Outside of class, you’ll find her watching Project Runway and catching up on the latest episode of Wait Wait Don’t Tell Me on NPR. You can follow her on Twitter (@jesskuks).

Allison Bertram is a junior studying professional writing with a focus in editing and publishing. She enjoys exploring Lansing, visiting coffee shops and greeting any dog that crosses her path. Follow her on social media at @alli_bertram.

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LANSING’S HORROCKS MARKET Stop at this grocery utopia to upgrade your shopping experience

BY DANIELLE SCHWARTZ

After a long week of classes, it’s hard to be motivated enough to even heat up a frozen dinner, let alone go to the store to buy it. When the prices are soaring at Whole Foods and the self-checkout lanes are overflowing at Meijer, it might be time to reevaluate where you’re shopping. Horrocks Market has all the benefits of a farmers market or natural foods shop and more. It is located on the west side of Lansing, just 20 minutes from campus.

students can stock up on these items before or after class or on the weekends.

Horrocks is huge; it has its own coffeeshop, popcorn station, candy counter, soup bar, tavern, flower shop and deli, along with well-priced produce, canned goods, sushi, gardening items and seasonal home decorations.

Since Horrocks is open daily from 7 a.m. to 10 p.m.,

“We attract a lot of people from all over,” Nolen said.

“We’re known for being one of the best markets around, and we started such a long time ago that it’s kind of spread about. It’s ever-expanding; we’re moving with the times and trying to make it bigger and better, but not lose

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Brooke Nolen has been a floral designer at Horrocks for a year and a half. She says the market offers a unique experience for shoppers that people are willing to travel the country for, and since the business has been around since 1959, many travelers have had it on their bucket lists for years.

the farm market appeal. Horrocks has kept its essence of being a farm market; it’s authentic in that sense.”

Darren Fisher, who has also worked at Horrocks for a year and half, agrees that the market provides a fresh take on grocery shopping.

“Horrocks can expose college students to a lot of products that are different than usual; stuff that’s not offered at other stores,” he said.

We here at ing Magazine have compiled a list of unique Horrocks items that all college students should have.

POPCORN Next time you need a study break, you can stop by Horrocks to watch them make your savory study snack.

You can buy all sorts of popcorn by the bag to munch on between meals, or even while you shop.

and pumpkin spice black tea — ‘tis the season — anyone will find something that satisfies their tea cravings.

CANDY For every late-night study session, Horrocks has more candies than you can count. With entire shelves housing milk, dark and sugar-free chocolate (for the truly dedicated health-nut with a sweet tooth), no candy-lover will be left behind.

COFFEE Along with the countless coffees to choose from and take home, you get a complimentary coffee while you’re shopping. Need we say more?

ALCOHOL For an indulgent break while you’re shopping, stop

by Horrocks’ Tavern, where you can enjoy two complimentary samples and even purchase your own beverage to drink while you shop. They also have an extensive selection of alcohol that you can choose from to impress your friends at your next party.

TEA For students who don’t want to break the bank on loose leaf tea but want a healthy dose of caffeine before their classes, Horrocks has an assortment of unique and affordable teas. With flavors like acai raspberry green tea

T R E A DV

Next time your fridge is looking empty, make a day trip out of your shopping. Stock up on all the goodies we mentioned and more, and liven up your apartment with fresh flowers or seasonal decorations, all while supporting a local business that Lansing has always loved.

For more information on Horrocks Market and its products or services, visit shophorrocks.com.

Danielle Schwartz is a senior studying English and professional writing. When she’s not writing or taking pictures of her dog, you can usually find her eating a veggie burger or drinking Irish Breakfast tea. Check out her dog pics on Instagram at @danielleeilleen.

E R E ISE H CONTACT OUR SALES TEAM AT 517.203.0123

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FEATURing

FOOD FOR

THOUGHT MSU international students work to improve the food industry abroad

BY KELSIE DONALDSON AND CASSIDY JOHNCOX

Admit it — you want to know what the food science major is about, mostly because it has the word “food” in it. It turns out that this major, as well as agribusiness management, goes beyond the surface of simply researching food. These programs cover topics like the physical and chemical properties of food, the effect of different foods on the body and how to effectively combine modern technology with large-scale farming.

in food business industry, found a way to combine her passion for food science with a sustainable future for herself and others.

Many students from the Mastercard Foundation Scholars Program at MSU have unique takes on their food-related majors. The program grants full-tuition scholarships to students from sub-Saharan Africa who demonstrate academic talent and a commitment to serve their countries of origin. Because these students have experienced food insecurity and struggles in Africa, their purpose for studying at the college level extends beyond just securing a decent job.

Growing up in a resource-poor setting in Rwanda, Mutuyimana developed a passion for giving back to her community, in which she volunteered for various initiatives. After she graduates, Mutuyimana intends to return to Rwanda and work to eradicate malnutritionrelated diseases by ensuring food quality.

Josine Mutuyimana, a junior Scholar majoring in food science with a concentration in food business and minor 18

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“I thought my interest in food [was] just a hobby, not something I [could] choose as a career,” Mutuyimana said. “Later in grade 12, I met a food scientist and started getting more interested in food science.”

“I would like to work in any food industry as a sales person or in the marketing field or in any nutrition-related field.

I hope that sometime in the future, I will be able to start my own food processing company,” Mutuyimana said. “I want to educate people about food [and] healthy lifestyles

to fight against malnutrition in Africa. [I believe that] improving food industry in Rwanda is the key to improving Rwandans’ life expectancies and general health.”

Similar to Mutuyimana, Hepsiba Chepng’eno, a senior Scholar studying agribusiness management with a minor in sustainable agriculture and food systems, was also drawn to her major because of what she experienced in her home country.

Photos courtesy of Ma stercard Scholars Fou ndation

holar ’eno, a senior Sc Hepsiba Chepng ent em ag an iness m studying agribus e bl ina sta su with a minor in food systems agriculture and

Josine Mutuyimana, a junior Scholar majoring in foo d science with a concentration in food business and minor in food business industry

“I want to educate people about food [and] healthy lifestyles to fight against malnutrition in Africa."

change in her communities back home.

“I plan on working with a nongovernmental organization in Kenya that makes an impact among the lives of smallholder farmers,” Chepng’eno said.

“I had a chance to intern at One Acre Fund the past two summers and I fell in love with their mission and their continued strive to put ‘farmers first.’ The stories from farmers have inspired me to continue working with the organization and learn more about issues that smallholder farmers face.”

“Growing up in rural Kenya, I had seen the very people who toil hard in the farms to grow food go hungry before the next Dedicated students like growing season,” Chepng’eno Mutuyimana and Chepng’eno said. “Farmers would harvest understand that the Josine Mutuyimana their crop mid-August; however, demanding work does not

by January of the next year, they would be experiencing end at graduation, and they plan to give back to their the hunger season like the rest of the country. I wanted to countries of origin while pursuing graduate degrees learn more about ways that we could break this cycle.” in their respective fields. To learn more about the Mastercard Foundation Scholars Program and how Preparing to graduate from the program in a few the Scholars are impacting their communities, visit semesters, Chepng’eno is looking forward to effecting mcfscholars.isp.msu.edu.

Cassidy Johncox is a senior studying professional writing with a focus in editing and publishing.

When she isn’t reading, writing, filming or working, you can find her sleeping — because that’s the only time she isn’t busy.

Kelsie Donaldson is a junior studying professional writing with additional concentrations in advertising and psychology. She is a Netflix enthusiast, aspiring ukulele player and can’t decide if she’s a dog person or cat person. You can follow her on Instagram @kelsiedonaldson.

MYINGMAG.COM

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FEATURing

WORLD

SCIENCE DAY Your starter pack to becoming culinary mad scientists

BY BEN NEOH

BROWNing When it comes to searing the perfect steak, there’s a fine line between over and undercooked.

“The most common struggle with any piece of meat is getting that nice crust on it, since it requires you to be 20

NOV, 2017

timely, responsive and very cautious,” said Al-Bakshy.

Achieving a fine crust requires a good eye for what is called the Maillard reaction, or browning.

The brown color appears from the reformation of amino acids and sugars into reflective rings during the cooking process. Browning is more than a sign of readiness; when the molecules are rearranged after the Maillard reaction, the flavor profile will be at its peak, and meats such as steak will give off that signature roasted scent.

CAVIARing Thanks to the advancements in the molecular gastronomy field, caviar is more than a fancy name for salt-cured fish eggs. Now, it’s also a fancy name for spherification — the

Photo by Ben Neoh

When we think of the word “science,” memories of baking soda and vinegar volcanoes quickly come to mind. The volcano’s eruption is an acid-based reaction, whereby its two ingredients combine to yield carbon dioxide as one of its products. However, did you know this reaction is also used to keep cakes from going flat? Mohammed Al-Bakshy, a junior at MSU and devout food connoisseur, said that “every step of food production is a scientific process.” In honor of the upcoming World Science Day on Nov. 10, let’s take a moment to appreciate the wonders of food science and its many applications that will leave you mad scientists remembering that science is indeed cool.

FREEZing Ice cream is a delectable treat that is as fun to eat as it is to make. This dessert, at its most basic level, comes together from the emulsification of milk, cream, sugar and air. These ingredients are frozen and whipped to create the classic treat. It is important that the mixture is thoroughly mixed so that air bubbles can form. Whipping the ice cream batter spreads the intensity of its flavor since the fats and sugars add richness to the dessert. Additionally, whipping the mixture keeps the ice crystals at a fine level;

this gives the ice cream structure, but it also results in a creamier product.

Contrary to the name, we don’t really want ice in our ice cream.

Photo by Ben Neoh

process of transforming fruits or vegetables into tiny jelly spheres similar in appearance to caviar.

Getting that signature caviar look requires sodium alginate, a type of salt derived from brown algae, and calcium chloride for your experiment. The combination of the two ingredients creates a membrane perfect for encasing any type of liquid into caviarlike spheres. While the process itself does not yield a difference in flavor, the presentation is more than enough to shock your friends. Just try not to go crazy and turn your turkeys into caviar.

Food science is often an underlooked skill.

“While I’m cooking I may think about the science of food without recognizing the science actually unfolding,” Rachel Nanzer, a senior at MSU, said.

Now that you know more of the various ways science is incorporated into the cooking process, let your creativity loose and experiment with a couple of your own dishes.

Whether it’s a twist to your go-to dish or an entirely new creation of your own, be sure to have a few recipes tucked under your belt and ready for the array of feasts to come this month.

Ngai Lum (Ben) Neoh is a senior double majoring in psychology and kinesiology and is pursuing a career in sport psychology. However, he is a firm advocate for finding multiple passions, especially those that are expressive. If he’s not running around MSU’s campus, you can find him sneakily obsessing over pictures of pugs.

Got Therapy?

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PHOTOGRAPHing

CELEBRATING CULTURAL CUISINE Family meals from around the world

BY REBECCA RYDER In America, November is a month that is often associated with family meals and gatherings. We at ing Magazine think it’s important to share cuisines from other cultures — to broaden our scope, our diversity and our tastes. Each of these photos, provided by members of the ing staff, displays a meal from around the globe.

With the list of places below, try to match each meal with its country of origin!

Italy Mexico England Korea China India Japan

A

B

C

D

E

F

G

H

I

J

K

Answers: A= Mexico, B = Italy, C = Korea, D = Italy, E = Italy, F = China, G = India, H = England, I = China, J = India, K=Japan

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NOV, 2017

C

NS IO

NNECT O

AN

D

COFFE

E

STUD E WEL NTS COM E

JOIN US TUESDAY, NOVEMBER 14 Be an active member of Lansing’s dynamic business community. Meet people from diverse industries to add to your network, reconnect with friends and find local resources. Join us for Connections & Coffee presented by Greater Lansing Business Monthly and Ele’s Place.

8 - 9 AM NOV. 14, 2017

ELE’S PLACE 1145 OLD OAKLAND AVE. LANSING, MI 48915

RSVP to ami@m3group.biz

PRESENTED BY:

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EATing

TIGHT BUDGET? DON’T WINE ABOUT IT

Wine pairings that complement your budget-friendly, at-home meals

BY CASSIDY JOHNCOX

If you’re anything like most college students, your food — and, let’s be honest, your life — is on a pretty tight budget. Sometimes you just want to enjoy a decent meal that doesn’t require half of your paycheck. Incorporating some wine with your dinner is a choice way to spruce up an average, at-home meal. Follow these wine-pairing guidelines and turn your basic college cooking into a gourmet experience.

BEEF-STUFFED RAVIOLI/ CABERNET SAUVIGNON: Love a hearty pasta but hate all the preparation? Chef Boyardee’s Beef Ravioli is a popular college choice to fulfill your pasta cravings. Pair the red, meat-stuffed ravioli with a Cabernet Sauvignon — its hearty flavor goes well with the pasta’s tomato-based red sauce. Not

24

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to mention, it’s quite filling for a fraction of the price of Olive Garden.

GRILLED CHEESE/DRY ROSÉ: Grilled cheese is a simple college staple, but mixing wine with cheese dishes can be difficult. Some cheeses pair better with red wine and others with white.

Regardless of your cheese preference, sipping some dry rosé with your meal will introduce interesting new flavors, while complementing the sandwich. With the acidity of white wine and the fruity essence of red wine, a dry rosé balances out the richness of a heavy-cheese dish with its refreshing taste.

RAMEN NOODLES/CHAMPAGNE: Ramen noodles are easily the cheapest and tastiest quick college meal

GRILLED CHICKEN AND VEGGIES/CHARDONNAY: If you’re into eating healthier foods that are still easy to make, like grilled chicken and sautéed vegetables, we’ve got you covered. White wines typically go best with

lighter poultry like a grilled chicken breast. Chardonnay is an excellent pair with the chicken breast and sautéed vegetables.

The silky white chardonnay is a delicate wine, and it pairs well with the delicate flavors of chicken in an oilbased sauce. If you prefer to make creamier sauces, don’t fret — chardonnay pairs well with those, too.

Cheers to spending less money on food so you can spend more on wine!

Cassidy Johncox is a senior studying professional writing with a focus in editing and publishing.

When she isn’t reading, writing, filming or working, you can find her sleeping — because that’s the only time she isn’t busy.

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Photos by Cassidy Johncox

— they are also well-known for being extremely salty if you use the flavor packet that comes with them.

Try pairing a glass of champagne with ramen noodles to break up the saltiness of the dish. Champagne, or sparkling wine, tends to have a touch of sweetness that isn’t as overpowering as a typical moscato, and it will balance out the flavors of the meal. Pro tip: Even if you skimp on the flavor packet and spice the noodles yourself, you still won’t go wrong with champagne!

SUPPORTing easy volunteering experience. You can hang out with your friends and talk to them, you can listen to music if you want … you don’t have to feel pressured to be here every week ... I think it’s good to give back.”

Smith also enjoys the many aspects of her own unique position with the food bank.

“I like being involved in both sides of it,” she said. “Being back here with the food and getting to see the different groups that come in to volunteer … and being out there, meeting with the clients… I feel like what I’m doing matters.”

Photo by Danielle Schwartz

Nicole Edmonds is the director of the MSU Food Bank. Though the food bank has been around since before she was born, Edmonds manages almost every aspect of the program, from the food purchasing to the website.

Edmonds’ favorite part of working with the food bank is the sense of community that it creates for students and staff alike.

MSU FOOD BANK Servin’ up free food and friends since the ‘90s

BY DANIELLE SCHWARTZ

Most people have heard of these college-student stereotypes: tired, busy, broke and hungry. If you identify with this — we all probably do — it’s unlikely that you’re eager to spend your hard-earned cash on groceries. That’s why the MSU Food Bank, the first college food bank in the country, is so important to over 6,000 students across campus.

The MSU Food Bank takes place twice a month on Wednesdays from 5:30 to 7:30 p.m. at the Olin Health Center. After providing proof of enrollment, students without campus meal plans can pick up various kinds of food, from perishables to produce, based on the level of their household’s need. Students must meet with an 26

NOV, 2017

interviewer to determine how much food they’ll need. Students then leave with bags full of canned food, fresh produce and MSU Dairy Store cheese.

Abi Smith, a senior majoring in dietetics, is the operations manager at the MSU Food Bank. She oversees the 20 volunteers, paid staff and food during each distribution in order to ensure that the process runs smoothly and that clients receive an appropriate number of products.

Smith encourages other students and MSU community members to volunteer. “We welcome anybody.

We have people from local churches — anyone from the area can come and volunteer,” she said. “It’s a super

“The atmosphere when you come is very welcoming,” Edmonds said. “A lot of people come for the community aspect, as well. I think it helps students, especially international students, feel supported by their university … Even though there’s a 50-person wait, perhaps even more than that, people are laughing together, smiling, they’re meeting new people. We’re seeing people from all different backgrounds, age, with their children sometimes. The camaraderie in the room — that’s probably my favorite part.”

Whether working with the food bank or stopping by to pick up some food, MSU students can leave feeling good about the community they’re a part of.

Visit foodbank.msu.edu for more information about volunteering, joining the staff or using the food bank.

Danielle Schwartz is a senior studying English and professional writing. When she’s not writing or taking pictures of her dog, you can usually find her eating a veggie burger or drinking Irish Breakfast tea. Check out her dog pics on Instagram at @danielleeilleen.

SAVing

UNDERSTANDING YOUR

STUDENT LOANS

BY DEIDRE DAVIS

With the cost of a college education on the rise, many college students find it necessary to take on student loans to get a degree. Repaying these loans can be a large task, but there are a number of ways to manage them during college that will benefit you when it comes time to begin paying them off.

First off, evaluate your specific loans. Find out how much you owe and when you will need to start making payments.

This may seem intimidating, but this clear understanding early on will help you determine what steps you should take to reduce your debt moving forward.

While looking at your loans, you should take the time to learn how they work. Loan officers and financial aid advisors are great resources; they can provide you information that will help inform your decisions. Be sure to find out what your interest rates are, if your loans are subsidized or unsubsidized and what sort of repayment plans are available for you — knowing these things from the get-go will help you plan and prevent any surprises.

You will also find that paying off part of your loans while still in school can help reduce future debt. By contributing small amounts each month, you will get into the habit of making regular loan payments, lower the total amount owed and save on interest in the long run. The benefits of getting involved with your loans now are far greater than the disadvantages, and they will enable you to pay less money over a shorter period.

The biggest thing to keep in mind when it comes to student loans is that with proper financial planning and budgeting, they can be paid off. The more you know about your loans, the easier it is to pay them off sooner and transition into life after college with greater success and fewer headaches.

Deidre Davis is the Chief Marketing Officer at MSU Federal Credit Union. MSUFCU’s headquarters are at 3777 West Road East Lansing, MI 48823. Contact Deidre at deidre.davis@ msufcu.org or (517) 664-7877.

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EXERCISing major, recommends eating food with low-fiber, low-sodium and low-fat.

“Carbohydrates are very important to eat pre-workout because they provide the body with glucose. Carbs are broken down into glucose and this glucose is basically used to fuel muscle cells,” said Simpson. “Lucky for you, this means pasta gets to stay on the menu, just as long as you switch it up to whole grain!”

What to eat: Bananas, granola bars, dried fruit, chicken, tofu and whole grains.

When to eat it: Approximately 45 minutes to three hours before your workout to avoid cramping.

AFTER Post-workout, your mantra should be “replenish and recover.” As you finish stretching, make sure to drink lots of water to make up for all the sweating.

Your muscles are tired and need the proper nutrients to rebuild stronger.

Photo by Jessica Kukla

“Protein is important post-workout because it helps muscles rebuild and recover, which is important, especially after a high-intensity workout,” Simpson said.

FOOD AS FUEL

A guide on what to eat pre- and post-workout

BY JESSICA KUKLA

As the semester drags on, the decision to commit to healthier habits seems less appealing. The weather becomes definitively colder so it’s safe to bring out the unshapely, heavy sweaters and fuzzy socks. And motivation to go on a run after class may have disappeared along with the last day above 60 degrees. Luckily, we can retreat from the pressure of an ending semester and spend a few days feasting with family and friends for the holidays. Counting calories becomes less concerning with every batch of baked goods coming 28

NOV, 2017

out of the oven. However, putting on your running shoes and getting back into the workout routine doesn’t mean your appetite must diminish. ing Magazine is here to help you indulge your cravings between workouts with some food options that can fuel your performance.

BEFORE Preparing your body before exercising with the right nutrition can change your entire performance throughout.

Isabelle Simpson, a junior dietetics

It’s also a clever idea to work in some carbs and help replenish what was burned during your workout.

What to eat: Nuts, Greek yogurt with fruit, a turkey sandwich or pita with hummus.

When to eat it: About 20 minutes after exercising to avoid cramping.

WHAT TO AVOID As filling and delicious as it is, pizza is never a good option for a pre- or post-workout meal. If you can, stay away from foods high in fat and fiber, like trail mix and beans, that can cause cramping and discomfort during your workout.

Jessica Kukla is a senior studying professional writing and minoring in documentary production. Outside of class, you’ll find her watching Project Runway and catching up on the latest episode of Wait Wait Don’t Tell Me! on NPR. You can follow her on Twitter (@jesskuks).

CALLING ALL PHOTOGRAPHERS ARE YOU A SKILLED PHOTOGRAPHER? WANT TO BE PUBLISHED IN A MAGAZINE? ing Magazine is looking for freelance photographers to contribute to the monthly publication.

If you’re interested, please email Ami at ami@m3group.biz with your experience, along with three samples of your work.

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