October 13, 2017

Issue 2 / Volume 76

Eat This The Food Issue HAPPY HOUR...4 RECIPES...8 ETHNIC EATS...12

Editor’s Note

Wolf magazine

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common thing my relatives ask me when they remember I live in New Orleans is how good the food really is over in the bayou. Oh, it’s so good, it’s fantastic, don’t get me wrong, but I think their view of New Orleans cuisine (gumbo, boudin sausage, red beans, etc.) and my favorite food stops that I’ve found here in the last four years are worlds apart.

I know the bananas foster at Court of the Two Sisters is an “authentic” taste of the city, but to us, so is Chicken and Watermelon on South Claiborne, or Babylon Cafe on Maple, or Sukho Thai on Magazine or any one of the fantastic Vietnamese restaurants found throughout the crescent. For a city that touts its motley blend of races, cultures and influences, sticking to your staples is only part of the pie.

This issue was made to make your mouth water while shedding some light on lesserknown restaurants and food styles in the city so you can explore and try something that might surprise you. We’ve included plenty of survival tips and deals for you to explore freely and see what delicious tastes are out there waiting to be found.

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STAFF Wolf Editor caleb beck

Editor-in-Chief nick reimann Managing Editor for Print paulina picciano Managing Editor for Electronic Properties sidney holmes Maroon Minute Executive Producer lily cummings Photo Editor barbara brown Copy Editor katelyn fecteau Design Chief hayley hynes Contributor Claire McLaughlin Contributor braden young Contributor paulina picciano Contributor Emma gilheany Contributor payton whittaker Contributor caleb beck Distribution Manager ANDRES FUENTES Advertising Art Director HAYLEY HYNES Faculty Advisor Michael Giusti

ABOUT US

Wolf Magazine is a publication by Loyola University New Orleans Student Media and does not necessarily reflect the views of Loyola’s administration. Unless otherwise noted, all content is copyright to the Wolf Magazine. The first copy is free to students, faculty and staff. Every additional copy is $1.00.

CONTACT US

Caleb Beck Wolf Editor

Visit Wolf Magazine online at loyolamaroon.com/ category/the-wolf/ or follow us on our Facebook or Instagram at @loynowolfmag

Cover photo by Caleb Beck

The Zen of Dishwashing

By Caleb Beck Illustration by Hayley Hynes

Dishwashing in a restaurant is a position that’s difficult to romanticize. You’re the bottom rung on the ladder, a decomposer of the kitchen, subsisting solely to blast oil scum from pans with hot water and chemicals and return utensils back to sender. More than a few times while running my cycles, I question whether I’m mere years away from the machine automating my input entirely and just digitally searing the plates clean. It’s archaic, it’s rough on the hands and it won’t earn you phone numbers on your check like the waiter Chad outside, schmoozing for tips.

Why is it that I look forward to dishwashing when I clock in? I think for the first time in my week, and after a few semesters of standard deadline anxiety and existential dread (read: age 21), I can finally zone out and complete tasks in a vacuum separate from my perceived identity. I feel some sort of meditative rhythm breathing steadily while I

shuffle plates, scrub metal bowls and polish spoons. I can hear every sound so clearly as I write this, and feel where every plate is going to fall because I’ve seen the pattern enough times to carry the motions forever.

In that way, my back-of-house chemical sanitation gig feels like juggling or drumming, and I start drifting away from my form the more I focus on the ebb and flow of the plates clanking, the nozzle hissing, the washing machine roaring to life and dying as it drains.

I work with only two other chefs at a time, and this flow of energy becomes really interesting to me when our conversation dies down for twenty minutes or so, and our drive through the night intertwines as each of us is dealing with our own monologues, absorbed in our motions. A sharp clash as I throw more silverware into the tray. Cucumbers sliced staccato style, mushrooms hissing as they’re

Horoscopes

sautéed on iron skillets.

For the first time in a long time, my brain feels like the kitchen space, prone to flooding and grease fires, but able to thrive given space. I can compartmentalize my anxieties on a clean stack of saucers, I can wring my worries free from the thoughts they cling to with enough water and effort. Roll your eyes, it’s deserved, but it’s kept me walking back to this restaurant on Freret St. through unlawful New Orleans heat and downpours.

I think restaurant jobs like this everyone should have at least once whether you get fired two weeks in, or you serve somewhere for ten years. I feel like I’ve been humbled by my years in lowly service industry jobs because in these weird fleeting moments of detachment, I’ve learned to simply exist and operate as greater than a sum of my parts.

For the month of October For entertainment purposes only

After months of exercise you’ve made a training montage and are cheering from the top of library steps. Have yourself a cheeseburger.

You’ve found that the balance of your sign does in fact represent the fine ratio between red beans and rice. Don’t tip the scales.

It’s been twenty minutes since you’ve told everyone in this restaurant you’re vegan, and I’m going to need you to keep it at bay.

The stars say you’re the service industry one of the group that will be irate if the group doesn’t tip the waitress 67% of the bill.

Your grandma makes the best gumbo, just like mine does. The devil is in the roux.

Always one for sweets, this sign. Delve deep and savor your beignets, pralines and tiramisu, for life is brutish and short.

You’re the one with the loudspeaker after the parade yelling “CRAWFISH BERRRLLLLL!”

“Grilled or crispy?” is an unfair question and you’re the only one willing to make a change.

Whole Foods?! What are you insane!

You’ve found 6.789 uses for Tony Chachere’s, but you still have so many questions about the world around you.

You’re not one to follow a recipe, you improvise like a jazz cat. The skillet is your canvas.

You’re the kind of chaotic good that ties bread under the bag after losing the twist tie.

3 | The Wolf Magazine

(top left) The simple tacos at La Casita with fresh avocado slices, onions and cilantro. (right) The meat pies at Wayfare filled with turkey and cornbread. (bottom left) The bacon mac and cheese skillet at Wayfare.

Happy Hour Highlights

By Claire McLaughlin and Braden Young Photos by Caleb Beck

Students on a budget shouldn’t feel like they can’t eat well for cheap! Make it to these fine restaurants early enough in your night for great food and drink specials Wayfare (Our Favorite Happy Hour) Wayfare on Freret St. is the perfect spot to hit when you’re looking to spend an afternoon in the most glorious way. Its location is within walking distance of campus, and every food item on their bar fare list is a foodie’s dream.

If you go during happy hour, you can have a delicious meal and drink for less than $10 if you order right.

3 p.m. – 6 p.m.: Half-off all drinks and bar fare Highly recommended: the nachos, calamari, brussel sprouts and mac and cheese La Casita This Oak Street taqueria is made for a college student’s budget. The place has a ton of outdoor seating to enjoy on nice days, and getting a margarita pitcher and a couple of tacos is an easy and relatively inexpensive way to spend the afternoon. The service can take a while if they’re busy, so make sure you aren’t in a hurry and you’re ready to settle in and enjoy.

3 p.m. – 7 p.m.: $2.50 simple tacos, $4

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margaritas, $5 sangria, $5 mojito and $2 Rolling Rock, Bud Light and Michelob Ultra Highly recommend: the simple tacos The Columns Hotel The Columns is a huge, old house turned bar and hotel, and it is a pretty classy feeling establishment. The bar is located in the back of the first floor, but patrons can also enjoy their drinks on the front porch, which is positioned right on St. Charles. This happy hour is perfect if you want an excuse to dress up, drink and watch the street car go by.

right on St. Charles that you can dress up for, if you feel so inclined. There is nothing that can beat getting one of their many house wines with half a dozen oysters, all for under $10. It can be pretty crowded and noisy, though, so make sure you aren’t looking to have a quiet happy hour if you come here.

4 p.m. – 6:30 p.m.: 50-cent oysters, $3 beer and house wine, ½ house bottles and it usually comes to about $9, 2 for 1 frozen drinks Highly recommend: the oysters and house wine (one bottle is 4 glasses) Lüke

5 p.m. – 7 p.m.: $3 well drinks, $5 well martinis, $2 off wine, $1 off beer and $2 off L.A. Sunrises, French 75s, Sazeracs and Pimm’s Cups Highly recommend: The well drinks (because they’re a steal) and the Pimm’s Cup Tip: download the MySquad app for food and drink deals for groups Superior Seafood Some days, you just need oysters, and Superior always has them. This is another bar

This John Besh restaurant makes incredible French and German style meals that are usually pretty spendy, and though their oysters are more expensive than those at Superior Seafood, the drinks and atmosphere make up for it. It’s a snazzy place, with some snazzy drinks and it’s sure to be a nice time.

3 p.m. – 6 p.m.: 75-cent oysters, half off all drinks Highly recommend: the French 75

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Editor’s Picks: Cheap Uptown Eats Our favorite places around the Uptown area to grab a cheap bite to eat, as chosen by The Maroon editorial board Liberty Cheesesteaks

Phobistreaux

Hana Japanese Restaurant

5041 Freret St.

1200 S Carollton Ave.

8116 Hampson St.

Open: 11 a.m. - 11 p.m.

Open: 11 a.m. - 9 p.m.

Open: 11 a.m. - 9 p.m.

Satsuma

Poboys and Donuts

District Donuts

7901 Maple St.

4701 Freret St.

2209 Magazine St.

Open: 7 a.m. - 5 p.m.

Open: 7 a.m. - 5 p.m.

Open: 7 a.m. - 9 p.m.

Sarita’s Grill

Ba Chi Canteen

Little Tokyo

4520 Freret St.

7900 Maple St.

1340 S Carrollton Ave.

Open: 11 a.m. - 2 p.m.,

Open: 10 a.m. - 2 p.m.,

Open: 11:30 a.m. - 12 a.m.

5 p.m. - 9 p.m.

5:30 p.m. - 9 p.m.

Courtesy of MCT Campus

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Let’s Get Cooking: A Taste of Home Photos and story by Paulina Picciano

Sofrito, picadillo y platanitos, oh my! Here are Cuban recipes from a Miami native to spice up your home cooking As much as I’ve come to love New Orleans and its culture as my home away from home, Miami, my hometown, will always have a special place in my heart. Not a day goes by where I don’t find myself longing for the beach and occasional sea breeze, but those are easy to do without. What I can’t do without is the food. From the moment I leave, it’s like my very soul starts to cry for some good ol’ Cuban food, the food of my childhood, the food I immediately demand to eat whenever I’m back home.

Now, this type of cuisine exists outside of Miami, but it’s hard to find and not quite the same, either. I can’t tell you how many times I’ve cringed and grimaced when I see something on a menu deemed Cuban and it’s anything but the food I grew up eating. Luckily, thanks to a very understanding mother who doesn’t mind a billion calls and texts, I’ve finally figured out how to make it at home, and I’ve got a few recipes to share with you.

So crank up the Spanish music (Justin Bieber remixes don’t count) because it’s time to get cooking.

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Sofrito (pronounced like ‘so-free-toe’) Let’s start with the base. Sofrito is an onion-y, garlic-y mixture of beauty that will change all your dishes. It’s the flavoring for most Cuban food, and an article regarding this kind of cuisine that doesn’t talk about sofrito would just be sacrilege. We love this stuff, and once you try it, you might just find yourself incorporating it into your own recipes, as well (hint: it’s awesome in red beans in rice).

sized amount of oil. Then add in the onion, bell pepper and garlic mixture. What we’re going for here is a nice sautéed effect. You want everything cooked down until your onions are looking clear and really melded in with the bell pepper. Stir every once in a while to ensure even cooking, and add in some salt and pepper for taste. Remember, this is your flavor base, so whatever you do here will have a pretty big effect on the rest of your dish.

What you need: One large onion One green bell pepper 4+ cloves of garlic Oil salt and pepper to taste How to make it: Get yourself a sharp knife and a big cutting board, we’ve got a lot of chopping to do. Start by dicing your onion into small pieces. This is where personal preference comes in. If you don’t like large pieces of veggies in your food, then chop it as fine as possible. Otherwise, a rough chop will do. Same treatment goes for your bell pepper. (Note: this is also where I like to put a little color in my food. Personally, I go half and half with one green pepper and one red pepper, but if you don’t have the space in your fridge or any use for two halves of either of these things, then just go ahead with the one green pepper). In case you couldn’t tell, garlic is important here, so the more the merrier, but you’re gonna want to have at least four decent sized cloves in your mixture. Once you’ve decided how much, peel and mince away.

Set a pan to medium heat with a quarter

Picadillo (pronounced like ‘peak-ah-dee-yo’) When I think home cooking, picadillo is what I think of. I have so many memories of my grandmother making it for us when I was a kid and later of my mother whipping it up for me after a long plane ride home from New Orleans. I kid you not, when I cooked up a batch for photos, I almost started crying, I was so happy. It’s so easy to make, requires minimal clean-up once you’re done and is oh so satisfying to eat. Mind you, your entire living space will smell like food, but it’ll be

continued on P. 10

worth it.

What you need: Sofrito (the amount made in the last recipe is what you’ll need here) 2 pounds of ground beef 1 8-ounce can of tomato sauce Olives (Spanish or Manzanilla) One small pack of raisins Salt, pepper, garlic and onion powder to taste How to make it: That whole sofrito mix we just made?

Yeah, we’re gonna need all of it for this recipe.

Once you’ve finished cooking that, add in two pounds (at least, this will feed about 4-5 people) of ground beef and brown it with the sofrito. This really helps develop the flavor of the dish. Once the beef is all cooked and crumbled, mix in the entire can of tomato sauce. Give it a good stir, until everything is well melded together. From here, all we’ve really got left to worry about is spices. Add in your salt and pepper to taste. I also like to throw in a pinch of both garlic and onion powders.

Now, I don’t know if you remember, but we also had raisins and olives on that ingredients list. Weird right? Not for picadillo. It all adds up to giving the dish its final, unique flavor, and the quantity of these last two ingredients also comes down to preference. Raisins add sweetness while olives add a salty kick, so adjust your recipe with this in mind. I’m not a huge raisin fan, so I never add in more

than maybe half a little snack pack of them.

I will, however, add in about 10 olives. Once you figure this out, give the dish one last good mix and then serve over white rice.

Plantains Every main dish needs a side dish. Although, plantains tend to hold up pretty well on their own. For those of you who might not know, plantains are sort of like bananas but with a slight difference. They tend to hold up better with savory-ish cooking and are very common to Hispanic cuisine. While this recipe is slightly different from what I’m used to at home, it still packs a punch and pairs well with the picadillo from earlier.

Brown sugar Rum (optional) How to make it: We’re making this in the oven, so before you do anything, remember to preheat your oven to 350 degrees. Then grab a sheet pan and tin foil and set aside for later.

The number of plantains you need depends on how many people will be eating it, but I found that at least two can feed up to four people, if everyone eats 2-3 pieces on their own. To prepare your plantains, cut off the ends and remove the peel. An easy way to do this is to slice down the side of the peel and tear it off. Then cut the plantain in half and slice these two pieces down the middle, creating four pieces per plantain.

Then take your plantain pieces and nestle them inside a square of tin foil (Note: four pieces will fit in one square). Slice some pieces of butter and cover the plantains. You can’t really have too much, as the butter will melt and seep into the plantains. Then sprinkle some brown sugar over them. If you can and want to, you can also splash a little bit of rum over them for an additional kick. Close up the tin foil and place on a baking sheet, and then stick inside the oven for about 20-25 minutes.

They’ll be ready when the butter has melted and the sugar has caramelized into the plantains. Your time might vary depending on your oven, so check in on them periodically.

What you need: 2+ plantains Butter

Courtesy of MCT Campus

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Courtesy of MCT Campus

11 | The Wolf Magazine

Embracing New Foods and Cultures Photos and story by Emma Gilheany

The Awaze Tibs, Lamb Alicha and Doro Wot dishes on a bed of flat, spongy injera bread at Cafe Abyssinia on Magazine Street. Ethiopian food is eaten by taking the injera bread in the right hand and using it to pick up bites of the vegetables and spicy meats.

Cafe Abyssinia is a small Ethiopian restaurant hidden among the hustle and bustle of Magazine Street. If you are adventurous enough to seek out this restaurant, you might just experience not only great food but also a whole new culture.

This is what I had in mind when my friends and I decided to go to Cafe Abyssinia one afternoon, since I previously had never had any experience with Ethiopian food. When I looked at the menu, I had no idea what to order or how things worked there.

Our waiter could tell we were uninitiated and kindly suggested what we should order.

Don’t be worried about not knowing what to get if you go here. Senai, the manager and coowner of Cafe Abyssinia, said that around 40 percent of people that go in the restaurant every day are first timers, so you definitely will not be alone.

Based on our waiter’s suggestions, we ordered the Awaze Tibs, which is a beef dish, Lamb Alicha and Doro Wot, a chicken dish and also the national dish of Ethiopia. It was served on one large platter family-style. My friends and I each ended up having a favorite of the three dishes, so it worked out perfectly (my favorite was the Doro Wot). If you are vegetarian or vegan, don’t worry because some of the restaurant’s most popular dishes are vegetarian, according to Senai.

One of the most interesting aspects I found about Ethiopian cuisine is how you eat the food. You are not given utensils. Instead,

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you are given this spongy, dense bread called injera, which you pick up the food with. It is a very strange consistency, and it is a bit shocking when you first pick it up. However, it actually tastes very good, and it goes really well with the dishes.

The outside picnic area at Cafe Abyssinia on Magazine Street. The restaurant offers traditional and modern options along with cold drinks.

Overall, I really enjoyed the experience of trying a new ethnic food that I might not have ever been exposed to otherwise. If you are looking to try Ethiopian food, I would definitely check out Cafe Abyssinia. The people who work there are very friendly and eager to offer advice on what to try.

Senai said that, originally, the restaurant

was opened because there was no Ethiopian restaurant in New Orleans, or even Louisiana when they started seven years ago.

“Americans love the food, as well,” Senai said. “Ninety-nine percent of customers come back.”

In New Orleans, there are so many different types of food available that everyone should definitely venture outside of their comfort zone while living here. Being exposed to new cultures and food can be a really great experience; it is always exciting to try something new, and it will make you more likely to try new things in the future.

I know that I have personally been really affected by this new experience of trying Ethiopian food. That may sound excessive, but my friends and I enjoyed it so much that we decided to make it a tradition to try a new type of food each week. Since trying Ethiopian food, we have also experimented with Vietnamese and Korean BBQ (which we loved, by the way).

In a city this diverse, it would be a crime not to try the many options available while you have this city at your disposal. So, get your friends and go check out Cafe Abyssinia, or if you wanted to try Vietnamese or Korean BBQ, there is Mint on Freret Street and Little Korea BBQ on Magazine Street, so you do not have to go far. I promise you will not regret it.

COOKING AND JAMMING compiled by Caleb Beck

1. Make It Wit Chu

by Queens of the Stone Age

by FKJ

2. Vibin’ Out with (((O))) 3. Ra Ra Ra

by Here Come The Mummies

4. Faking Jazz Together

by Connan Mockasin

5. Mt. Crushmore

by Lettuce

by Miles Davis

by LVL UP

by TV On The Radio

by The Main Squeeze

by The Floozies

by Madlib

by A Tribe Called Quest

by Vulfpeck

by Thundercat

6. Freddie Freeloader 7. Spirit Was

8. New Cannonball Blues 9. In a Funk

10. Cosmic Rays

11. Slim’s Return

12. We The People....

13. Fugue State

14. Them Changes 15. Mourning Sound

by Grizzly Bear

Healthy Eating Habits

By Payton Whittaker

Healthy eating tips from an unhealthy, broke college student

I’m not going to sugar coat it: eating healthy is hard. Right now, it is 4:00 p.m. and all I’ve eaten today is a banana, coffee and a root beer. This is not something that I should be proud of, but as a college student, where time is precious and money is limited, sometimes the easiest thing to eat is an entire box of Cheez-its and forget that it ever happened.

I’m guilty of this myself. Although I have my moments when I am rolling in Little Debbies, I do have some tips that, hopefully, will help other college students eat better.

Eat throughout the day: Eat your standard three meals a day, but you’ll also need to snack throughout the day to help your metabolism work faster.

And by snack, I mean stuff like baby carrots with ranch or greek yogurt mixed with peanut butter. Both options are good for the metabolism. I do not like fruit, (I know, I’m a disgrace), so when I’m at Smoothie King, I ask them to make my smoothie “skinny.”

This will reduce the amount of calories in the drink and still have it tasting great. Healthline.com also has a great calorie calculator that will let you know a healthy amount of calories to consume per day to maintain your weight or to lose some.

Grocery shopping: Make a list. Stick. To. It. When I go shopping, I allow myself three unhealthy snacks to keep the cravings at bay and leave myself with a little reward. Here are a few of my favorite healthy snacks: apples, peanut butter, baby carrots, ranch, greek yogurt, nutri grain bars and Special K cereal. Making a list will keep you from buying unnecessary items.

Bring a friend along to keep you accountable.

I know how hard it is to forget the list when nobody is watching. When you’re out shopping, think of all the meals you eat in a day and shop in order so you don’t forget anything or get too much. This will also help you meal prep for the upcoming week. For lunch, sandwiches on wheat bread is a good option.

Dinner can be tricky because many students don’t have the means or don’t know how to cook. Pre-made grilled or baked (Not. Fried.) chicken, a choice of vegetable and rice is easy to make and is enough food to last several days.

Breakfast is a must: College students tend to wake up minutes before their first class of the day starts in order to get as much sleep as possible, but waking up a few minutes earlier to eat breakfast will really wake you up and keep you going throughout the day. A good substitute for breakfast in case you are running late are protein shakes (I like Boost by Nestle) and breakfast nutrition bars (I reccomend Boost, Clif or Quest bars). But breakfast should not be substituted everyday. The largest meal you eat should be the first meal of the day, that way you have the rest of the day to burn off all that you’ve eaten. Going off of that, if you want to eat anything that would be considered unhealthy, it’s better to eat it earlier in the day, but don’t take that to mean you should eat a piece of chocolate cake for dessert.

Distract yourself: Binge-eating is extremely easy to do. One night I ate half a can of salt and vinegar pringles, a cup of ramen noodles and a bag of croutons. I’m kind of impressed with myself to be honest. When you’re bored, eating is such an easy thing to do, and when you’re eating unhealthy snacks, your body is never satisfied, so it’ll take a lot longer for you to feel full. Go on walks, do homework, call people, anything to take your mind off of food.

My last piece of advice for students: Just because you have the Wolf Bucks to buy ramen, sushi, Starbucks, F’real Shakes or a candy bar does not mean that you have to eat it.

Use the QR code to open this playlist in Spotify The Wolf Magazine | 14

Illustration courtesy of MCT Campus

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85

%

of Loyola graduates are employed in their chosen career fields or enrolled in advanced study within six months of graduation

90

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of students receive some form of financial aid