Letter from the Editor
Dear Patriots,
It is crazy to think about how far we are into the semester with midterm right around the corner. I think with the mix of the approach of midterms, fall break and this dreary weather we’ve had lately it is easy to find ourselves in a state of “done.” What do I mean by “done?” I mean I’m “done” with classes, I’m “done” with this assignment and I’m “done” with this rainy weather. We’ve reached the midterm slump where we feel so overwhelmed that we can’t find time to do anything but study and write papers. I’m here to say that you need some time for yourself.
It’s important for all of us to find time to go to a movie, play video games and go out with friends for a bite to eat. We get so caught up in the academic parts of college that we forget that it is an experience that we really get to have once. College shouldn’t be all about work because we have the rest of our lives for that. I mentioned in this semester’s first issue that it is about finding a balance and I think that at this point in the semester that statement is truer than ever.
The Patriot staff feels your pain. Life gets hectic and sometimes we will sit around our computers with no drive to do much of anything which is a normal thing for anybody to do. How do we fix it? We clock out and take a trip downtown or take a drive to Corbin to hang out. We talk about what’s going on in our lives, our likes and dislikes and when it is all said and done we feel a lot better about going back to work and putting together an awesome issue.
I’ll leave you with this: find some time to mellow out before finishing that paper you’ve spent the last five hours on, grab a bite to eat at the Wrigley if you just need a change of scenery or watch a few episodes of your favorite Netflix series when your eyes are strained from staring at your textbook. Just be careful not to overdo it. I hope you enjoy this week’s fresh, food-themed issue because next issue will change gears. Next issue we wear pink.
Sincerely,
Zane Ross, Editor-in-Chief
Editor-In-Chief
Zane Ross
Managing Editor
Emilee Agee
Faculty Adviser
Jeremiah Massengale
Staff
Haley Bullock
Leanne Gregory
Mike Krzyston
Rebecca Lewter
Jessica McFerron
Alex Nunn
Jenna Rose
Nichole Sharp
Tara Todd
Hunter West
Dan Williams
Kenzie Wright
Maranda Young
Email comments, concerns or tips to: thepatriot@ucumberlands.edu or call us at 606-539-4172
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Williamsburg, Kentucky 40769
The Patriot is the student publication of the University of the Cumberlands. Our goal is to provide timely and original content by highlighting campus news and views.
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Eat more chicken?
How students feel about Chick-Fil-A one year later
BY EMILEE AGEE
Managing Editor
If you eat the same thing all the time, you’re bound to get bored, right? Now that UC has had Chick-Fil-A as a meal option for an entire year, made possible when UC switched from Chartwell Food Services to Pioneer Food Services, are students over it yet? If you were on campus two years ago, you’ll remember when the Grill consisted of one menu with a variety of options like wraps, chicken tenders, salads, and Papa John’s pizza all in one spot.
Based off of what is available to students on the meal plan, you can get chicken and fries from Chick-Fil-A, or a salad, wrap or pizza from Tossed. The Grill being closer to classes makes it more convenient to eat for lunch than the Caf.
Compared to the single long line that filled the Grill circa 2016, the line now being broken in two, with students choosing Chick-Fil-A or Tossed, helps with the fact that there is an increase in students on campus, meaning that the wait is not as bad. Additionally, after listening to students’ requests, UC did add grilled chicken sandwiches and grilled nuggets from Chick-Fil-A to the meal plan this semester, which is healthier. And on certain days, they make lemonade, spicy sandwiches, or even ice cream available to students for free as a part of the meal plan. With this considered, students’ enjoyment levels of the food really comes down to a matter of opinion.
When UC senior Rachel Grey was asked if she was tired of ChickFil-A yet, she said, “No, not really. I eat at Tossed more. To prevent students from being tired of it, though, I think they should consider a different side instead of fries. The fruit cup on the meal plan would also be healthier.”
What if it is your first year on campus and you have not experienced the old grill food options? Clyde Mansfield, a UC freshman, was asked if he was getting worn out on chicken, he said, “Yes, but it’s the consistency of it. The sizes are too small for me. I think there should be a way to customize the size of the side or be able to only order fries or a sandwich for cheaper.”
Tara Currie, a junior, agrees with Mansfield’s critique of making menu items more customizable, but Currie said, “I think that Chick-Fil-A was a really good addition to our school and that it’s convenient especially if you’re in a hurry.”
One suggestion to consider for switching up their meals is by eating Tossed and every other day, eating Chick-Fil-A, and as you are doing this, rotating through menu items at both places, and while it may seem obvious, if your schedule allows it, the simplest thing to do for variety is go to the Caf. It will help you enjoy Chick-Fil-A more in the long run when you are not eating it every day. Also, Starbucks now has a grab-and-go station with drinks, fruit salads and wraps pre-made that help if you are in a hurry.
Photo by Nichole Sharp
BY ZANE ROSS,
The Power of Food: From Farm to Table
It’s not every day that a local small-town restaurant is featured prominently in a national magazine like Time magazine, but that is just the case with The Wrigley Taproom and Eatery in downtown Corbin, KY. In July, award-winning novelist Silas House, praised The Wrigley in the part it plays in helping the shift to a more diverse Corbin. Writing for Time, House also praised the delicious food and inviting atmosphere that The Wrigley offers to its patrons.
“I raise my own beef and pork,” says Kristin Smith, co-owner and executive chef of The Wrigley. “Coming at it as a restauranteur, a chef and the viewpoint of a farmer, I know that freshness and putting quality and care into locally produced vegetables and meats make your product so much better. When you support local agriculture, you’re keeping your dollars within your community. It’s a tighter cycle than pushing your dollars outside like big box food suppliers.”
The Wrigley regularly sources an average estimate of 50 percent of their meat and produce from local farmers within a hundred-mile radius, an impressive feat in comparison to your regular dining establishment.
When Eric Ford Edwards, Corbin resident and UC alumni, was asked what he thinks makes The Wrigley such a special place, he said, “The food is all locally sourced, there is such a positive atmosphere, and the staff is always helpful with allergies. They’re constantly holding events for the community like trivia night and hosting artists.”
In addition to supporting the local agriculture of southeastern Kentucky, Smith and The Wrigley are also strong advocates for local Appalachian arts such as literature and music. The establishment has hosted readings from various Appalachian writers such as Silas House, Marianne Worthington and Michael Croley which was accompanied by a five-course meal. In addition, The Wrigley regularly hosts live musicians such as the jazz group, Miss Direction.
David Threlkeld, a University of the Cumberlands professor and saxophone player for Miss Direction, says, “The combination of You, Me,
Coffee and Tea and The Wrigley were both very personable and down home, but they served different functions that brought in a lot of people to downtown Corbin. After those opened, more restaurants and businesses have started to pop-up. I think there are so many different options, now, all in one spot that people don’t say, ‘Let’s go just to the Wrigley,’ but ‘Let’s go down to Corbin.’ It became a destination.”
Threlkeld mused about how funny it was to go down to Main Street in Corbin and see cars lining both sides of the street when it used to be very different in the past. Downtown Corbin has shown a revitalization in its nightlife and, overall, the community seems to be more involved with opening of The Wrigley and various other businesses that have opened, as well.
Smith shared her thoughts on The Wrigley’s immense popularity by saying, “Being a farm to table restaurant was something that no one else was offering in the area. For us to make it in this business we have to offer something that no one else is offering. It’s been way more successful than we ever thought it would be. Most of our problems stem from the flow and the amount of traffic we have. Which is a good problem to have.”
The Wrigley has even been able to attract a regular following of nonCorbin residents such as UC students who make the half hour drive just for a taste of The Wrigley’s fresh and delicious food.
“In terms of food, their main thing is burgers and craft beer,” says UC junior Clara Arnold, “An interesting thing is everyone thinks Brussels sprouts are disgusting; I’ve always thought that. However, they have Brussels sprouts as an appetizer there and they are amazing. I could literally just go there and order Brussels sprouts, and I never thought that I would say that in my life.”
“I like to go with my teammates after most games,” adds UC senior Cody Swan. “For the most part, everybody gets the Americano Burger, which is very good. It’s usually crowded when we go, usually a lot of people there. but it’s probably the best quality food you can get in the area. The fries are good, and the burger is perfect every single time. I’ve never eaten there and left hungry. I’ve never left unhappy.”
Editor
with additional reporting by EMILEE AGEE & MARANDA YOUNG
A major philosophy and theme that The Wrigley embraces is the coming together of the community. Smith not only acknowledges this as The Wrigley’s mission statement but represents it in the symbolism of the community table that sits in the center of the dining establishment.
“It’s built from barn wood that holds my hay for my cattle,” says Smith regarding the community table. “We needed more airflow because we’re doing round bales, so we took those boards out and created a 24-foot community table so that people can be closer together. At first, some customers didn’t like it and still don’t, but you can tell that there are conversations between two parties that didn’t know each other before. It’s more than just doing good food here. It’s about creating a table and a space that everyone feels welcome no matter who you are.”
Smith expressed her interest in helping build more restaurants in southeastern Kentucky, but not necessarily all of them being the same as The Wrigley.
“I want to build restaurants that fit different communities,” explains Smith. “So, if I were to build another restaurant in, say, Williamsburg then it would have to fit the community. Williamsburg is made up of college students, faculty and staff and what I would call a retirement community. You have to find something that fits both of those demographics.”
Only time will tell if Smith’s plans to expand will bring communities together in other parts of southeastern Kentucky in the same way that The Wrigley has brought together the community of Corbin.
When asked what exactly the Wrigley is about, Smith smiled and said with a glowing sense of pride, “The Wrigley is about finding connection. That’s the power of food. It’s about connection to the farmers, connection to your community, connection to the chef and your servers who want to make it the best experience possible for you.”
Straws suck A look into the Starbucks ban on plastic straws
BY LEANNE GREGORY Staff Writer
In recent years Starbucks has become a household staple for millions around the world with its varied selection of drinks, cuisine, and innovative marketing campaigns. For University of the Cumberlands students, however, one recent move by the company could alter the way they choose to drink their beverages. Starbucks announced it will eliminate single-use plastic straws from its more than 28,000 company-operated and licensed stores
According to the US National Park Service, residents of the United States utilize and dispose of approximately 500 million straws a day, resulting in copious amounts of refuse being deposited into landfills and natural waterways around the world. The excess waste prompted the creation of environmental protests in the form of documentaries, viral videos showcasing sea life being negatively impacted, and numerous online articles detailing the dangers straws pose to both the environment and human beings alike. Because of the increased public concern surrounding the subject, major corporations, according to Time magazine, such as McDonald’s, Disney, American Airlines, SeaWorld Entertainment, Marriott International, and Starbucks have instituted policies banning the usage of plastic straws in their facilities with the intention to filter out and replace straws with more biodegradable alternatives within the next one to two years.
“I think environmentally it is a good idea,” Gertrude Heavner, a UC sophomore explained, “but convenience-wise, I like straws.”
In the case of Starbucks, as stated in a press release released on July 9, 2018 the company intends to replace the straws currently used with their iced beverages with a clear, recyclable plastic lid, with the exception of the Frappuccino which will be served specifically with a straw created from paper or compostable plastics, created by Emily Alexander, a senior sourcing analyst at Starbucks. The new lid is similar in design to what would typically be used with a hot beverage, however, instead of raised ridged ridges surrounding a small, oval opening the lid features a smooth circular design that flares upward into an arched opening. The company noted, however, straws for use in cold beverages would still be available for customer consumption by request, but that the straws used would be made from resources other than plastic to keep in line with the decision to become more environmentally friendly.
Dr. Sarah Ash, a professor of biology at UC, stated, “If students really wanted to think about it they could count the number of straws they use typically over a week and I think they’ll be shocked. And those all get thrown away over time. I try to remember to not ask for a straw when I’m out, but sometimes I forget because its just habit you just stick it in your drink and then I remember ‘I didn’t mean to do that.’” Ash said.
Photo by Alex Nunn
Photo by Zane Ross
Fit and frugal: five tips to stay healthy in your dorm
BY HALEY BULLOCK Staff Writer
We all need a little comfort food after taking a big exam that seems impossible to pass. But as a student drowning in debt, food can seem very expensive, especially if you’re trying to lay off the Chick-Fil-A and are looking for more budget-friendly and healthier options. So, here are five tips for saving money and getting healthier options.
Tip #1: Get a Reusable Water Bottle
Getting a reusable water bottle motivates you to stay hydrated, which is important because walking from class to class in only 10 minutes can zap a lot out of you. It is easy to refill throughout the day because most academic and residential buildings have water fountains you can refill the bottle at. This hack is definitely budget friendly because water from the fountains is free, and you don’t have to continually buy cases of water bottles. Extra points for this hack because reducing your use of plastic bottles can help keep our oceans clean from pollution.
Tip #2: Spice up your Ramen Noodles
While ramen noodles aren’t the healthiest option, a lot of college students opt for this as a choice of meal or snack because they’re cheap and for the most part they taste pretty good. But, eating a lot of ramen noodles in a short period of time isn’t healthy for you and will definitely push you back on your goal of keeping off the “freshman 15.” So, by exchanging the included flavor packet for some soy sauce and garlic powder, or whatever your heart desires, you can add a little bit more nutrients to your diet and less calories. This hack is still a money saver and offers a more healthy alternative to everyone’s favorite inexpensive noodles.
Tip #3: Smart Shopping
Going to a grocery store can be expensive, but stores have a wide variety of healthy options and plenty of sales going on to break the stereotype that healthy food is usually expensive. Getting food that is a little too ripe can be cheaper and you can choose to only get enough to last you a few days that you can eat. Also, many grocery stores release coupons or have sales that can be used to your advantage to get healthy food for less. If you combine the coupons with buying the “generic” brands of food, the money you save can be enough to feed your shopping addiction. This combination of simple hacks at the grocery store helps you get healthier food for less.
Tip #4: Bring Leftovers from Home
Out of all of the options on this list, bringing leftovers from weekends at home is probably the most budget friendly considering you don’t have to purchase anything yourself and you don’t have to pay it back later like the meal plan included in the university’s room and board fee. While momma’s home cooking may not always be the most healthy option, the money you save could be worth it. If you bring enough food from home to last for a few meals during the week, it could make for a tasty midnight snack to kick away the homesickness.
Tip #5: Get a Microwave Steamer
While it may not seem practical, getting a microwave steamer makes a lot of sense if you want to add more healthy dishes to your diet. Steaming vegetables in your microwave can be an easy snack, or an addition to a in-dorm meal. This hack gets extra points because you don’t even have to leave your dorm to get a good, healthy meal.
Photo by Alex Nunn
Grab a warm drink, put in your headphones and relax to these acoustic songs.
SONG
Budapest
When We Were Young
Love Lies (Acoustic)
Happier
All of Me
Fly Me To Moon
I Believe in a Thing Called Love
My Sundown
Hotel California - Remastered
More Than Words
Who I Am Hates Who I’ve Been (Acoustic)
Misery Business - Acoustic Version
Leave a Light on (Acoustic)
ARTIST
George Ezra
Adele
The Cameron Collective
Grace Grundy
Ella Fitzgerald, Gerald Marks, ...
Frank Sinatra, Count Basie Branches
Jimmy Eat World
Eagles
Extreme
Relient K
Paramore
Doc Robinson, Taylor Meier
Comics with Caitlyn
By Mike Krzyston
