Daily Delish

DAILY DELISH

After School Snacks

May 23 2016

CONTENTS Father’s Day Treats

3 4 6 7 10 12

FEATURE

With Father’s Day coming up, get ready by making your father some tasty and simple with these delicious treats!

PROFILES

Sidney Kout, ‘19

Up and coming chef , Sidney Kout, tells her experience of interning at 30 Hop.

OPINION

Veggie Tales The story of becoming vegan.

Deniz Ince

FEATURE

What Should I eat After School?

What do you eat after school? Find out what fellow students eat after classes, as well as suggested foods for different activites.

Injuries and Nutrition

Olivia Benda

What’s the connection? If you’ve got an injury, heres what you should eat and why.

Dane’s Dairy What’s it like working at Dane’s?

Kaitlyn Klosterman

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DESIGN BY OLIVIA BENDA

PHOTOS BY KAITLYN KLOSTERMAN

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Father’s Day Favorites

ver since we were children, Our father’s were there for us. They helped us learn to walk and ride a bike, and Father’s Day is the day to show them we’re thankful for them. Ever since we were younger, we’ve all gotten our fathers presents that weren’t necessary the greatest. “I puked on him once,” says Sam Wagner ‘18.

Every dad differs.

Some of them would wear the tie you got for him everyday, even though it doesn’t match any of his suits. Some would love another apron, even though he’s gotten one for the past three years. But one thing every father will love is sweets.

Sam Wagner ‘18 Store-bought ice cream sandwiches are fine, but they taste so much better homemade, and you can personalize them to your PHOTOS BY KAITLYN KLOSTERMAN father’s tastes. Ice cream sandwiches are extremely simple. Bake your cookies, scoop the ice cream, smother them in sprinkles and chocolate, and refreeze.

Every dad differs. Some of them would wear the tie you got for him everyday, even though it doesn’t match any of his suits. Some would love another apron, even though he’s gotten one for the past three years. But one thing every father will love is sweets.

Store-bought ice cream sandwiches are fine, but they taste so much better homemade, and you can personalize them to your father’s tastes. Ice cream sandwiches are extremely simple. Bake your cookies, scoop the ice cream, smother them in sprinkles and chocolate, and refreeze.

Another summer treat, the classic s’more, can be updated with just a few tweaks and be even more delicious. Here you can take the mess out of smores and put them into yummy cheesecake bars. This super easy recipe gives you the great taste of s’mores, without the burnt marshmallows and sticky fingers.

And for the father who loves sports, make him chocolate covered strawberries, decorated as different balls. For these strawberries, simply melt the base color of chocolate and dip the strawberries. To decorate it, melt your chocolate to a thicker consistency, then put in a piping bag or ziploc bag. Cut the tip off of the bag, then pipe away.

got her father a rock. “But I painted it so he thought made treats more than anything you can buy at the store, and you don’t have to worry about getting him another present he won’t be able to use.

WRITTEN BY OLIVIA BENDA DESIGN BY OLIVIA BENDA

Kassidy Puchio ‘19

For this Father’s Day, show your appreciation by making one of these delicious recipes, or all of them. You don’t have to worry about bad gifts like Kassidy Putchio ‘19, who it was cute,” says Putchio.You’re father will love these home-

Rising chef

Sidney Kout

BY DENIZ INCE

Everybody gets talked to about starting to plan for their future, but some really do start earlier than others.

Sidney Kout ’19 already has an internship at 30hop and gets to work with and learn from the real chefs there.

“About twice a week I go into 30hop and I help and cook in their kitchen for about an hour and a half,” Sidney said. “We know the chef at 30hop and asked if I could come in and learn some things and now it’s become a regular thing.”

Despite some worries and nerves that she had about getting the internship and learning to cook from some professionals, Sidney is enjoying her time there.

“I thought it would be [hard to fit in]. There are all guys in the kitchen. I’m the only girl. They’re all very friendly and so I don’t think it’s necessarily hard to fit in. It’s very intimidating, though,” Sidney said.

Sidney’s passion for cooking started at a young age, with one of her influences being her own mother.

“I started watching my mom cook ever since I was little. I started cooking probably around the age of seven,” Sidney said.

Sidney also learned about cooking from watching TV. While other kids were watching Hannah Montana on Disney Channel, Sidney was learning more about her passion.

“I watch a lot of Food Network on TV, [and] that’s how I started cooking. When I was little my mom used to put me in front of Food Network instead of kid shows because she didn’t like them. And so Food Network was probably the biggest thing that inspired me to become a chef and start cooking,” she said.

PHOTOS BY KAITLYN KLOSTERMAN DESIGN BY KAITLYN KLOSTERMAN

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Sidney’s enthusiasm to cook is undeniable, as she also cooks several days of the week for her family, who is also eager to try her dishes.

“She is very good at cooking,” said Sidney’s sister, Avery Kout ’16. “She cooks dinner for us probably like four or five times a week and even when she’s not making dinner she’ll make cookies or make whatever she feels like whenever she feels like. She’ll always make me lunch or dinner whenever I want.”

Sidney regularly spends time in her home kitchen on top of the time she spends at 30hop.

“I probably cook on top of that about 3

times a week for my family,” Sidney said.

“I like making pastas and wine sauces.”

Sidney’s creativity also proves to be useful when cooking.

“She likes to experiment with making up her own recipes and straying from the cookbooks and seeing what she can put together that could be good,” Avery said.

Sidney hopes to pursue the art of cooking in the future.

“I want to open my own restaurant in the future so I want to learn about the restaurant business and I want to experience every job before I open up my own restaurant,” Sidney said.

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OPINION

eggie Tales The vegan lifestyle may seem quite difficult, but Benda describes the benefits and provides a different aspect to being vegan.

BY OLIVIA BENDA

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e’ve all heard it. “You walk into a bar and there’s a vegan, an atheist, and a crossfitter, and you know this because they mention it within the first two minutes.” There’s always been a negative connotation around becoming vegan, however there shouldn’t be. Engaging in a vegan lifestyle is one of the best things I’ve ever done.

In fifth grade, I decided to become a vegetarian after believing it was healthier and more animal friendly than eating meat.

After four years, I became intrigued with veganism, however I was convinced that I just couldn’t live without cheese. I started to scour the web, pinning vegan recipes and researching the impact of veganism.

Soon my pinterest became consumed with pictures of cashew cheese and tofu tacos, and one night I decided to embark on one of the simplest recipes, a roasted tomato pasta. I bought some vegan cheese to go along with it, and was pleasantly surprised with the outcome, and decided to make vegan meals once a week. About a month later, I had become an expert on veganism, and decide to jump the gun and do it. For me, once I committed to veganism, it was simple. I knew I was causing less harm to

animals and the environment, and my overall health increased as I was getting a lot more nutrients into my body.

The first problem that arose was eating out. In my family, we like to eat out and often have big Italian dinners. While going to restaurants, I realized that upon asking our waiter, they had something vegan, or could be made vegan. The worst thing that’s happened was they didn’t have vegan entrees, so I had a small salad and ate at home later. During family dinners, I would bring a dish for myself, with enough that if anyone wanted any they could have some. I have introduced much of my family to my diet, and they realized that vegan food is not gross and can taste just as good as what they’re used to.

The second problem was my birthday. I was used to having cannolis for my birthday, but there’s not many options for ricotta cheese that sounded appealing to me. I settled on a coconut cake, and can honestly say it was one of the best cakes I’ve had.

Anymore, any of my diet related problems can be solved with a simple search on Pinterest, and a little bit of hummus. I think that veganism is an option for everyone, and with careful planning, can be extremely healthy and tasty.

I encourage everyone to try a vegan meal, and if you like it, try meatless Mondays!

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DESIGN BY DENIZ INCE PHOTO BY KAITLYN KLOSTERMAN

AFTER SCHOOL SNACKS

After a long, hard day at school, most students choose to nibble or perhaps feast on an after-school snack. However, what every student eats tends to be different.

Some students seem to have very busy lives, attending sports practices or going to clubs after school. Track athlete Molly Klutts ’19, is one of these students who lives a very busy life.

“After school I come to track and then I go home and I do my homework,” she said.

Molly Klutts ‘19 Klutts only has 20 minutes after the day’s final bell to get prepared for her practice. With only this amount of time, her snacks tend to be items she doesn’t have to prepare. “[I eat] Ritz crackers and a granola bar,” she said, though if she were given more time her answer would be much different. “[I would eat] dinosaur chicken nuggets because they’re really good.”

After the school day ends, Dylan Miene ‘18 heads off to the gym to lift weights. “I don’t have time to eat after school,” he said. You can often find Miene snacking after school on snacks that Mrs. Music brings for choir, or sharing food with friends after practice.

I’d say chips and queso. It’s got a lot of flavor and gets me fired up to do all my homework and everything -Olivia Fletcher

Klutts’ alternative is infeasible, considering her hectic routine.

On the other hand, Olivia Fletcher ’19 has a much more relaxed schedule and is not as occupied. Her snacks, Olivia Fletcher ‘19 like those of Klutts, seem to be reflective of the time she has after school and also seem to vary with each day.

“It’s different each day. I’d say chips and queso. It’s got a lot of flavor and gets me fired up to do all my homework and everything,” she said.

Fletcher, who is not the most skilled in the kitchen, also has the opportunity to have her mother prepare some of her snacks, like noodles.

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BY DENIZ INCE

DESIGN BY OLIVIA BENDA

For after school snacks, we all want something quick and easy, while still tasting delicious. Ants on a leg is the quickest snack, and is made by spreading peanut butter, or other nut/seed butter, onto a celery stick, and topping with dried berries. If you’re not a fan of celery, you can also use sliced apples.

The second snack is great for eating before athletic practices because it contains a lot of protein. These simple chocolate and peanut butter bites take about ten minutes, followed by a cooling time of at least ten minutes. To make these, simply mix peanut butter, chocolate chips, chia seeds, honey, and oatmeal then stir to combine. Roll into bite sized balls, and set in the refrigerator to harden. You can also pop these in the freezer to cool quicker, and have a more ice cream like taste.

The last snack is more of a dessert. Cookie cake!

To make this, simply make a batch of your favorite sugar cookie dough and roll it out into the size of a pizza. Bake for suggested time, and while baking you can whip up your frosting. The frosting is 1 part powdered sugar to four parts cream cheese, and about a teaspoon of vanilla extract.

When your cookie is done baking, frost it with your homemade frosting, then top with fruit of your choice.

PHOTOS BY KAITLYN KLOSTERMAN

SPORTS

EAT TO

Many West students are involved in athletics and some are athletes in two sports. For all althetes, eating the right, nurtious foods is especially important, not only to stay fit but also to prevent injuries.

BY DENIZ INCE

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verybody knows the importance of staying fit and eating right, but nobody seems to know it better than some of West’s student athletes, who eat healthy to help them in their respective sports. What most don’t know is that in addition to helping athletes maintain their fitness, getting the right nutrients can also be instrumental in avoiding serious injuries.

Emma Koch ’19 has been injured a number of times and has

INJURY INFO High school girls suffer 40% and 240% more concussions than boys in soccer and basketball, respectively.

Emergency rooms treat 8,000 youth athletes daily.

31 high school athletes died of heat stroke complications between the years of 1995 and 2009.

Only 42% of of high schools are able to access athletic training services.

47% of schools in the US fall short of the governmentrecommended nurse-to-student ratio.

There was a 133% increase in heat-related injuries between 1997 to 2006.

COMPILED BY DENIZ INCE SOURCE: SOUTHWEST ATHLETIC TRAINERS’ ASSOCIATION

learned the significance of eating right.

“I had a hairline fracture in my spine, I broke my foot, and I broke the growth plate of my big toe,” she said. Koch plays both tennis and basketball, and is on the varsity team in both sports.

Koch, being a very dedicated athlete in two sports, was presented with a very dull life during her time being injured.

“I was super bored and couldn’t do anything because I spend most of my time doing activities like basketball and tennis. I couldn’t do that and I couldn’t do anything to keep myself in shape, either. I couldn’t bike or swim, so I was just pretty bored all Emma Koch ’19 the time,” she said.

For Koch and many other athletes, treatment is slow and mundane, as athletes need to allow their bodies enough time to heal and also bring in their heavy exercise very slowly.

“For my back they sat me out for 6 weeks doing absolutely nothing and during that I was doing physical therapy twice a week and after that it was a super slow recovery where first you would bring in jogging,” Koch said.

After her several injuries, Koch has this year decided to alter her eating habits.

“I eat a lot of fruits and vegetables and I drink a lot of milk. I avoid really sugary stuff; I don’t drink soda anymore and I don’t eat chips anymore,” she said.

Another student-athlete who works to get enough vitamins to stay healthy is cross country, track and softball athlete Claire Claire Ronnebaum ’18 Ronnebaum ’18. Ronnebaum was affected by a tendinitis injury in her foot at the end of the 2015 cross country season. “[I didn’t like] not participating and doing the full activity with the team. I had to step off to the side and do my own little workout,” 10 SPORTS MAY 2016 INTRO.WSSPAPER.COM

COMPETE she said. “Treatment was doing drills to strengthen my foot.”

After her doctors recommended it, Ronnebaum began taking extra supplements to make sure she is staying healthy during the season.

“I take some supplement pills to help my body. I take a normal vitamin pill and an iron pill because most runners are low in iron. Then I take vitamin C pills if I feel like I’m getting a cold so I stay healthy,” she said.

Both Koch and Ronnebaum believe that their eating habits have helped Maddie Fletcher ’16 them become better athletes and stay injury-free throughout the season.

“I think they help me because I started cutting sugar out of my diet more and that helps me a lot. I feel less tired and I just feel more energetic and better,” Koch said.

Maddie Fletcher ’16, a dancer at Kate Carol & Company Dance, is just another one of the multitudinal athletes at West that has adjusted her eating habits to improve her athletic performance.

“I try to eat lots of fruits and vegetables and I try to eat a lot of whole grain things,” she said. “It helps me stay fit and healthy.”

Eating nutritious foods is important in all sports to make sure one can remain healthy and keep away from injuries.

“Sometimes people are low in certain vitamins and you need them in your body to become healthy,” Ronnebaum said. “Eating healthy helps you in any sport.”

DESIGN BY DENIZ INCE PHOTOS BY KAITYLYN KLOSTERMAN

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FEATURE

BY DENIZ INCE

W

hile some students are sun tanning by the pool in the summer, others are earning money and getting to spend time around a kid’s favorite treat: ice cream. With its close location to West High, students are choosing to get their summertime job at Dane’s Dairy. “[I started because] it was close to my house and I wanted money,” said Justin Thomas ’19.

This year at least two other students besides Thomas work at Dane’s, serving ice cream to citizens of all ages, though that’s less than the number who worked last year. The two other students, Ana Crespo ’18 and Spencer Thompson ’17, are both assistant managers this year.

“I am the second oldest right now since a bunch of college students just left and since I was the most experienced, it’s me Justin Thomas ’19 and Spencer who are assistant managers.

He has the same amount of experience as me,” Crespo said.

Crespo began working at Dane’s because of a family connection she had.

“She was short on staff so my dad knew her and he just got me a job there,” Crespo said.

Having a more executive position comes with more responsibility, as both Crespo and Thompson will need to work several days throughout the summertime.

“I will be working five times a week during the summer but now I work three to four,” Crespo said.

Holding the preeminent berth also has some perks, as Thompson recalls getting to go to the Dane family farm because of his more elite position.

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“Sometimes since I’m so high up, my boss will take me to her farm to help feed her farm animals,” he said.

Though the job has many assets, the aspect of the business that the employees like the most is getting to spend time with the other student employees. “[I like] working with my coworkers. They’re all really nice people,” Thompson said.

Crespo also likes all her colleagues, explaining that some of her favorite memories at Spencer Thomspon ’17 Dane’s are when she gets to spend time with them.

“The best part is that I make really close friendships with people there and sometimes we get to hang out,” she said.

While working, students are learning about how to behave at a job and interact with customers, who can sometimes be quite challenging.

“Some customers are nice but there are customers that make you want to throw their ice cream at their face because they’re just rude,” Thomas said.

Another challenge can be having to deal with ice cream machines that decide to act up, but overall the students enjoy their job, as Crespo describes the fun of getting to work with ice cream. “[In] a typical shift you get a bunch of ice cream all over you and you mess around and you’re usually doing some sort of cleaning and tasting some ice cream,” she said.

Dane’s Dairy proves to be an exciting and illuminating first job for West students, teaching the students important skills for their futures while also providing a fun environment.

DAIRY NICE JOB

With summer almost here, students are increasingly consuming ice cream. One popular store among West students is Dane’s Dairy, where many students have actually decided to work.

DESIGN BY DENIZ INCE PHOTOS BY KAITLYN KLOSTERMAN

INTRO.WSSPAPER.COM MAY 2016 FEATURE 13

What Smoothie are You? START

How often do you workout?

Under

To better prepare for summer on the beach, drink some smoothies!

Not only are they healthy, but also tasty.

Under or Upper upperclassmen

Marvel or DC? Marvel

What’s “workout”?

Dane’s or Heyn’s

All day, every day

Hawks or Cyclones?

Macaronni or grilled cheese?

DC

Heyn’s Dane’s

M&Ms or Skittles

Movies Grilled Ceese

M&Ms

Summer or Winter Summer

PB&J Smoothie

DESIGN BY OLIVIA BENDA

Favorite activity?

Waffles or Pancakes Waffles

Eating

Homework

Skittles

Pop or Country

Pancakes

Pop

Winter

Swim or Tan

Country

Swim

Pina Colada

Mixed Berry

Tan