23 minute read
plant-Based picks on caMpus
pLAnT-bAsed picks:
caMpus edition
Kennedy Bustos
As someone who’s followed a plant-based lifestyle for six years, I have experienced the wonders and woes inherent in plant-based eating. I’ve been around for the birth of Beyond Meat, the influx of plant-based milks and the oh-somany products proudly wearing the “vegan” label in order to attract more consumers. Yet, depending on where you live and what you know, eating plant-based at restaurants can be a hassle. French fries and salad — delicious as they may be — aren’t always the answer. Eating plant-based on-campus may seem nearly impossible, but fear not. I am eager to share my favorite plant-based picks at UTSA. I hope you enjoy them on your next study break.
toFu teRiyaki Bowl at sushic
When a plant-based pal asks for advice re: on-campus dining, the
Tofu Teriyaki Bowl at Sushic is always my first recommendation. Loaded with steamed rice, stir-fried veggies and tofu covered in teriyaki sauce, this bowl is sure to fuel your next study session. I highly recommend asking for
extra veggies, and snagging some spicy chili sauce for a delicious flavor boost.
SushiC is located across from the Smoothie King in the John Peace Library Food Court.
plant-Based choRizo BuRRito Bowl at FReeBiRds woRld BuRRito
After hearing UTSA would offer Freebirds in Fall 2021, I may or may not have done a celebratory happy dance. It’s almost embarrassing how much I frequent Freebirds. I highly recommend trying the Plantbased Chorizo Burrito Bowl with cauliflower rice, peppers and onions, pinto beans, pico de gallo, corn salsa, cilantro, guacamole and creamy jalapeno sauce. Not to be dramatic, but this bowl will change your life … thank me later.
Freebirds is located at the Student Union Food Court.
veggie BuRgeR and cuRly FRies at Business Building
RowdyMaRt
If you’re not a fan of curly fries, I’m not a fan of you.
Kidding, but seriously … curly fries are amazing, and we should all thank our lucky stars that there’s a place oncampus where curly fries are waiting to be devoured. Pair it with a veggie burger, and you’re all set for an all-American match made in heaven.
When you’re craving something light yet packed with nutrients, I highly recommend the Vegan Dark Chocolate Banana Smoothie from Smoothie King. The smoothie is loaded with bananas, dates, blueberries, cocoa and plantbased protein — perfect for an afternoon pick-me-up.
Smoothie King is located in the JPL Food Court.
snacks at student union RowdyMaRt Snacks: a treat between meals, and a tool for procrastination for students everywhere. There are many, many plant-basedfriendly snacks available at the Student Union RowdyMart. If you’re wanting something substantial, Clif bars are most definitely the route. If you’re craving something sweet to enjoy with your coffee, Nature’s Bakery Fig Bars are a must. For salty snacks, roasted salted pistachios, pretzels and plain chips are trusty options. (Pssssst: If you have a sweet tooth, Oreos are safe for plantbased folk.)
Graphics by Stephanie Cortez and Dalton Hartmann/The Paisano.
Page layout by Seva Hester.
undersTAnding More AbouT gMos
Joanna Paje
Genetically modified organisms, or GMOs, have been a hot topic of discussion for biologists, ecologists and nutritionists for several years. Time and time again, scientists have questioned the presence of genetically modified organisms in our ecosystem and have debated on whether they are helpful or harmful, taking into consideration the health of crops and the long term effects in humans and animals alike.
InTroducTion
To begin, it is important to understand what GMOs are in the first place. GMOs are organisms that have their genetic material altered or recombined through genetic engineering. These can create a plethora of plant, animal, bacterial or viral genetic combinations that are otherwise not created in nature. The production of GMOs came with the rising need to feed the ever increasing world population and increase the effective use of farm land.
The first commercialized plantation of genetically modified crops began in 1994 and took off since then. Genetically modified crops ended up generating a large amount of the U.S biotechnology revenue: approximately $128 billion out of $324 billion USD. In 2014, the global farm income amounted to about $17.74 billion USD, and since the first instance of commercialized genetically modified crops in 1994, the global farm income generated roughly $150.3 billion dollars. It is safe to say that the production of genetically modified crops and organisms is widely accepted as it produces billions of dollars for the giant biotechnology industry. The general acceptance of GMOs, however, comes with a grain of salt from the general public. The acceptance of GMOs relies on regulations and approvals, all of which contribute to the trust in these scientists and their products.
The main issue regarding GMOs revolves around the public health concerns over production and consumption of genetically altered organisms. It is safe to say that people have grown uncomfortable with the idea of consuming something created in a lab rather than something directly from nature. These concerns regard unintended long term health effects related to developed or existing allergies, antibiotic resistance, decreased proteins and the presence of toxins. Things such as gene flow, the possible production of superweeds and the wellbeing of wildlife and farm life are all valid concerns that are expressed by the general public. From a scientist’s perspective, risks to biodiversity mainly include the changes in the structure of genetic diversity and the development of herbicide resistance in weed species. To put it in perspective, herbicide resistance is similar to antibiotic resistance, in which invasive species and bacteria become immune to the modernday treatments. As more and more GMOs are produced, weeds become more resistant to herbicides. This directly affects the health of crops and further puts pressure on the farming
Graphic by Joanna Paje/The Paisano. fAcT vs. Page layout by Seva Hester. ficTion ediTion
viable crops for the general public.
With that being said, genetically modified crops exist to satisfy the demand of a very hungry world. Half of the global food demand consists of only four staple crops: rice, wheat, maize and corn. The pressure on these crops puts intense pressure on farms, and the only way to mass produce said crops is to do so by genetically modifying them. It is much more cost effective to mass produce the same perfect item than to grow several different organisms and have to throw out the defective ones. This implementation of mass production, however, will largely reduce genetic diversity because only one particular trait is being improved at a time. As a result, the transfer of these genes can result in hybridization events that lead to the production of more fit crops due to the cross between a genetically modified crop and its wild counterpart.
WhAT does This MeAn?
To put it simply, the existence of genetically modified organisms potentially compromises the overall health of farm animals, and subsequently, us. GMOs have been questioned for a long time, and rightfully so. Relying too much on GMOs discourages genetic diversity and the application of alternative weed control, but luckily, there have been proposed solutions to these threats in the past. One of the strategies is to implement a long-term, ecosystem-based weed management strategy instead of relying only on one herbicide. Doing so would reduce the selection pressure on weeds and lessen the risk of developing herbicide resistance. As ideal as this sounds, however, implementing this strategy would require huge changes to the industry, changes that still have to be inspected thoroughly and then approved in order for it to be put in place.
fAcT vs. ficTion
As it stands, the attitudes toward GMOs by the general public are largely due to misunderstandings and the spread of misinformation. For example, there is a myth that consuming GMOs will directly alter a person’s genetic code. This is false. Genetics are not a fickle thing, nor can they be altered so easily. Another myth proposes the idea that GMOs are not adequately tested when in fact, governments all over the world enforce strict biosafety protocols to make sure that every genetically modified product is safe to use and consume, and does not harm humans or animals. Furthermore, the idea that GMOs are a ploy for the agriculture industry to sell more pesticides and herbicides is also false. As mentioned before, herbicide resistance is the last thing scientists and governments want and they are working together to prevent it. These are only a couple myths that people have derived from the idea of GMOs, but they can be debunked with ease.
GMOs have been questioned for centuries now, but one thing remains constant: GMOs feed the world. The corporate food industry and the farmers of the world have had to team up in order to feed a very large, very hungry population. Without it, we would have crumbled long ago. GMOs work and there are laws being placed, protocols being enforced to ensure that humanity and wildlife get the best outcome from the production of genetically modified organisms. Billions of dollars would not have been invested in such a large industry if companies did not think they would work or benefit humanity in some kind of way. At the end of the day, it is crucial to do your own research on the foods you are consuming, but it is also important to trust those who dedicate their lives to these things.
Ryder Martin Sports Editor pes I d AY rec gAM e
An integral part of the sporting gameday experience is food. Whether it’s gathering around a TV to watch the game, enjoying concessions within the stadium or heading to a stadium to tailgate outside in the early hours of the morning, food is a constant presence of any sporting experience. While everyone’s tastes are a little different, there are two recipes that we use at my house which provide great food to elevate the gameday experience.
onion dip
While I like queso, guacamole and salsa as much as the next guy, sometimes I’m in the mood for something different. My family’s onion dip provides a tangy alternative to most dips found traditionally in San Antonio. This recipe is also great because it doesn’t require a lot of prep work.
For this recipe you’ll need: 1 envelope of Lipton’s Recipe Secrets Onion Soup Mix 16 ounces of light sour cream
The steps for preparation are simple, just mix the ingredients together in a bowl and then chill it in the refrigerator overnight. Once you’re ready to snack, simply take the dip out of the fridge and stir before serving. I find the dip works best when paired with a neutral kind of chip such as Ruffles, Tostitos or even pita chips.
dr. pepper bbQ ribs (bAsed off A recipe froM founTAin Avenue kiTchen)
This recipe is much more involved than the dip, but the results are very much worth it. This recipe comes in two parts, the Dr. Pepper BBQ sauce and the rub that goes on the ribs themselves. Starting with the Dr. Pepper BBQ sauce you’ll need: 4 Tbsp butter 1 medium onion, chopped 3-4 cloves garlic, chopped 1 cup ketchup 3 Tbsp tomato paste 12 oz Dr. Pepper 1 cup apple cider vinegar 1/3 cup Worcestershire sauce 1 cup packed dark brown sugar 2 tsp chili powder 1 tsp pepper 1 tsp salt With all of the ingredients assembled the first thing you’ll want to do is melt the butter into a pot, then add in the onion and garlic and sauté them until they become translucent. After that, add the remaining ingredients and let it all summer for 15 minutes. After that, cook until the sauce begins to thicken. Let it cool for 10 minutes and if you’d prefer the sauce to be smooth, blend it. For the rub that will be applied to the ribs, you’ll need: ½ cup brown sugar 2 Tbsp coarse salt 1 Tbsp paprika ½ tsp chili powder ½ tsp black pepper ¼ tsp garlic powder 1/8 teaspoon cayenne pepper Mix all of the ingredients together and you’ll have the rub to apply to the ribs. Now as for the ribs themselves, three racks of baby back ribs should be enough to use the sauce and rub-on. To start preparation, mix the spice rub ingredients. If there is still a membrane along the bone side of the ribs, peel it off. (This is easy if you make a small slit with a knife, place your fingers beneath the membrane and pull. This will result in more tender ribs.) Then, cut each rack into three sections. Sprinkle both sides of the ribs with the spice rub. Place the ribs in an extra-large zipper-top bag and seal. Store in the refrigerator until ready to grill. When you’re ready to grill, remove the ribs from the fridge half an hour before grilling. Prepare the grill for indirect cooking; preheat to approximately 220 degrees Fahrenheit or the lowest heat you can achieve. Grill the ribs over indirect heat with the lid on for 5 hours total, rotating the racks approximately once every hour. After 5 hours, baste the ribs with some barbecue sauce. Turn up the heat and brush the ribs liberally with the sauce, flipping them occasionally until the sauce caramelizes. Remove the ribs to a platter and allow them to rest for 5-10 minutes. Cut into sections of 2-3 ribs or serve as larger racks, with extra BBQ sauce on the side! While it takes a lot of preparation and time, this recipe is well worth the effort and will serve as the highlight of your game day food offerings.
the dRink heaRd ‘Round the woRld
Guissel Mora
what is BoBa?
The terms “boba” and “bubble tea” are used in popularity over the past 30 years. According Publication, the tapioca balls, referred to extracted from the cassava root, more means that boba is vegan and gluten-free. spheres, they are then gently boiled This gives them their color
where did BoBa originate from and how did it gain popularity?
Though it is well-known now, I did not know about boba until 2010. In a city like Chicago, it rapidly gained popularity and attracted customers because of its populous Chinatown. This drink’s true origins still remain a mystery, although many believe it gained popularity in Taiwan in the late 1980s. At the time, milk tea was already a popular drink — as were desserts like shaved ice and tapioca balls — so when someone decided to combine all three into one beverage, it gained massive attention and is now known as bubble tea, according to Priya Krishna of Food and Wine Magazine. There are different opinions on the origins of boba, and Bin Chen of Boba Guys believes that boba gained traction abroad after Tawiwanese immigrants came to the U.S. in the 1990s. People brought their cultures over with them, making it an enriching part of the U.S., so when boba shops followed suit, people were more open to new drinks. The best part about boba shops is now they have become a normal part of hangout culture; we can all get together with friends and go to the nearest boba shop to enjoy some company as the drink’s sudden popularity made it all-inclusive and family-friendly. interchangeably today because of the drink’s rise to Lia Stalder of the Spoon University as boba, are made of tapioca starch commonly known as yuca. This Once they are made into tiny in brown sugar syrup. and sweetness. BoBa shops near utsa to try
I went to three boba shops near campus and tried a personal favorite drink from one, a classic drink from another and a specialty drink from the third. Each beverage has its different qualities, which is part of what makes boba so fun. You can mix flavors and add-ins to make your order unique. The first place, Kung Fu Tea, has multiple locations around San Antonio. My personal favorite drink is the iced rosehip milk tea with boba — the drink has a sweet base with a fruity flavor to it, making it very refreshing. Though its vibrant orange color throws many people off, it has a great vanilla taste to it. If you like your bubble tea on the sweeter side, then Hella Bubble is the place for you. With its relaxed atmosphere and a wide selection of drinks, their Thai tea rightfully belongs in their top seven most popular menu items. Last and certainly not least, my final stop on this flavorful journey was Artea. This open-spaced small business is known for their drinks and food. Their 12 signature specialty drinks give each customer the same delicious experience as they do not allow for modifications. Their taro milkshake is described as a taste of authentic Taiwanese taro with chunks of real taro. I found it to be a great treat. Boba is such a diverse indulgence which makes it easy to be accepted by many, as it has been proven through its rapid growth over the past 30 years since its arrival.
sincereLY, A broke coLLege kid
Joanna Paje
Pop culture sure makes a lot of jokes about being a broke college kid that can only afford ramen and a Bang from their local vending machine. While these jokes are hilarious at the moment, it can be very disheartening to face the truth about our financial situations. It may be funny to be called a “broke college kid,” but what does it actually feel like?
Most of the college students I meet either live alone or are planning to move out sooner rather than later. While the thought of freedom may be fun, the financial side to it may be far more daunting. Rent, groceries, bills, taxes — these are all the things you have to start considering when you are ready to make the jump and be on your own. It is difficult, however, to manage your finances when you’re new to the world and the way it works. Knowing it in the textbooks is one thing, but living in it is entirely different.
Making minimum wage and depending on scholarships or loans sometimes is not enough to get you by. Being a broke college kid is hard! To sum it up in one word, it feels helpless. Being a slave to the routine question “am I hungry or is my wallet hungrier?” is a state of torture and of in itself. It doesn’t feel good to constantly put your finances first instead of your own health, but thankfully, there are ways to budget and save your money as a college student.
Tip 1: knoW Your spending hAbiTs
First and foremost, it’s important to understand your spending habits: this comes with being able to predict your expenses. If you’re an emotional spender like me, you’ll notice that the more extreme your moods are throughout the day, the more you’re inclined to spend on things like comfort food or miscellaneous items. Others like to save their money throughout the week and splurge on the weekend as a treat, and some like to spend a little bit everyday. Spending habits are unique to every single person, but regardless, it’s important to know where your money is going because that information will help you organize your finances in the future.
Tip 2: sAve, sAve, sAve!
So many people have told me that at least 20% of my income should go into my savings, and it’s true. In fact, one of the budgeting tips I have been told in the past is the 50-30-20 rule: a rule that states that 50% of your income goes toward needs, 30% goes toward wants, and 20% goes toward saving and paying off debts. This is a great way to manage your money and it addresses an important aspect to budgeting: your savings. I know the impulse to spend your next paycheck in one go is tempting, trust me when I say I’ve been there, but your money needs to be saved. You never know what will happen in a day, and in case of any emergency, you might have to pay for emergency services to get you to safety or to get back on your feet.
One reason — among many, of course — it’s important to save is because that money will feed you, and it will feed you well. There will be days where you simply do not feel like cooking and that’s okay. I can say with confidence that every fully-functioning independent adult has days where even lacing your shoes feels like a chore. The money that you save can go toward dinner that night or groceries for the week. Now, while spending on food every single day may not be ideal for your health and finances, sometimes it might be necessary. Save your money so you can eat. You’ll thank me later.
Tip 3: pLAn for The fuTure
The third step to budgeting is planning your expenses in the future. This can apply to both little and big expenses. If you know you’re going out with a friend over the weekend, for example, you can probably expect to spend money. However big or small that amount may be is up to you, and you can keep track of it by making a mental note of it. On the other hand, things pertaining to bills and rent are larger purchases that should be prioritized. By this, I mean planning around the chunk of money you are going to withdraw to meet those needs. For example, if you know rent is going to cost you $600 in a couple days, you might want to reconsider whether or not you need that gaming console you’ve been eyeing every time you go out with friends, or that luxury item you see in stores. Remember to prioritize your wants and needs, and again, know where your money is going. Knowing where every penny is being put will help you get control over your finances again, and hopefully it’ll stave off that feeling of being choked by capitalism.
Tip 4: eAT WeLL
To build on what I said before, the money you save can go toward your groceries for the week. One of the things I like to do when I shop at HEB is try to get the yellow coupons that grant me a discount to some degree. Those things are my lifesaver, especially when it applies to an item that I actually want. Don’t be shy, grab as many golden tickets as you can! While you’re at the grocery store, grab things off the shelf that are full of nutrition and will keep you full. I cannot stress this enough: the last thing you want as a broke college kid is to buy food that will only keep you full for half an hour at best because it doesn’t nutritionally satisfy your body. Believe it or not, groceries and food are an investment. I highly recommend foods that are full of fiber, protein, carbohydrates and glucose. These food groups provide the body the most energy, and they can be found in everyday foods that are delicious. Be honest: how many of you guys like to eat plain bread? This is a wonderful source of carbohydrates and it can be paired with something else, like a protein source or even fruit, to satisfy your body and mind. Additionally, I’m not one to enforce obsessive nutrition fact-checking, but try to avoid high counts of saturated fats as well. Let’s keep that healthy heart pumping for as long as we can. Eating these foods will grant you the energy you need to go to school and work and excel at both of them. I know you do so much in a day — as a college kid on your own, you kind of have to — so it’s important to feed your body with what it needs to get through the day. Once you’ve had a meal that had all the colors of the rainbow, by all means, treat yourself to your favorite food. Eat well and save your money!
Graphic by Joanna Paje/The Paisano. Page layout by Julia Maenius and Seva Hester.
AffordAbLe TWisTs
Jada Thomas Copyediting Coordinator
TikTok has been gaining popularity for a few years and with how prevalent it is now, there’s no topic you can’t find at least one video about on the platform, including cooking, which you could probably find thousands of videos about. Ever since the days of quarantine, the cooking culture on TikTok has been steadily growing, and now it is bigger than ever. People make all sorts of cooking videos: from healthy diets, to vegan recipes, to holiday recipes, to desserts and everything in between. People also make videos of recipes that they claim are affordable for college students, and since I’m part of that demographic, a question came to mind: are these meals really that affordable? I figured there was no better way to answer this than to try it for myself, so that’s exactly what I did.
I scrolled through quite a few videos of so-called affordable meals for college students, most of which found very creative ways to incorporate ramen noodles, until I found one that showed how to make your own ravioli and I decided that was the recipe I wanted to try. So, I went to WalMart to get the ingredients, and I managed to find every ingredient needed, except the ravioli. I obviously started in the aisle where the pasta was supposed to be, but I didn’t see it there, and after looking around the entire food section, both dry and frozen, for about 15 minutes and having no luck, I gave up. I made my way back to the pasta aisle where I stumbled upon the perfect alternative: tortellini. It was also pasta stuffed with cheese, just in a different shape, so for the most part I figured it would work the same. Besides, it ended up being a positive thing because it was a way for me to put my own twist on the recipe.
I ended up buying the tortellini noodles, tomato sauce, ground beef and parmesan cheese and the ingredients ended up costing me around $13. So, the creator of the TikTok video was right in saying that this was an affordable meal to make, at least in my case. I could spend that amount of money just eating out twice, whereas I’m pretty sure my tortellini is going to last me at least four days, if not more. When I got back to my apartment, I cooked this recipe for dinner, and it turned out twice as good as I thought it would. In fact, it tasted almost as good as a name brand canned pasta like Campbell’s or Chef Boyardee, and given that I would consider myself far from a chef, I was beyond impressed with my skills. It is also worth noting that if I didn’t know the shape of the pasta was different, I wouldn’t have even been able to tell that it wasn’t ravioli, because it tasted so similar.
As convenient as it would be to eat out all the time, there’s absolutely no way I could afford it, so I’ve been wanting to try some recipes from TikTok for a while now to help improve my cooking skills so that I can save some money. In that same vein, it helps even more that creators post supposedly “affordable” recipes for students in college. In the future, I definitely plan to try making more recipes from TikTok, whether it be following the recipe directly or putting my own twist on it. If you should take anything away from this article, it is that diving headfirst and trying new things can be a great experience, even if it doesn’t go as planned.
