The Arbiter 11/11/2010

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WHAT’S INSIDE

NEWS 1

SPORTS 3–4

OPINION 2

CULTURE 6 I SSU E

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The Independent Student Voice of Boise State Since 1933

Volume 23

First Issue

F R E E NOVEMBER 11, 2010

Why BSU, UI rivalry ends this weekend

3

Profile of BSU alumn, Iraq war vet

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2

PAGE

How technology is bad for writers

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ARBITERONLINE.COM

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CLUCK-CLUCK

Chick-fil-A has arrived, but not everyone's happy Vegan-led student group protests 'factory farming'

Mitch Esplin/the arbiter

Q&A with a vegan

Suzanne craig Journalist

On the grand opening of Chick-fil-A, many students were standing in line to try and get the free meals offered to the first 100 customers, but there was a gorup of students led by Eric Schuler, a 21 year old economics and accountancy major, using this widely publicized event to get their own point across. Protesting factory farming and the heavily industrialized meat industry, Schuler said the grand opening of Chick-fil-a was chosen because of the huge publicity surrounding the event and the chance to reach more students. “We want to be moving towards something more sustainable, and Chick-fil-A is not that direction. But we were not targeting that specific organization, because I wasn’t able to do any in depth research on them, and they’re not doing anything different from anything else,” said Schuler. As the organizer for the event, Schuler said there was a bigger interest than the eight people who showed up, but classes came first for students. On the other hand, some students said a fast food joint’s grand opening might not be the best place to prove a point about unsustainable farming practices. “If the protest is for all of chicken-dom, then they should focus it on all of chicken-dom, not just Chickfil-A,” Joelene Kronz, 18 year old freshman biology major from Anchorage, Alaska, said. “Eric’s a good friend of mine and I support what

‘I researched to make sure I wouldn’t kill myself, then I switched’

nik bjurstrom/THE ARBITER

Kelsey Bulkeley, a 20-year-old Biology major from Boise tries Chick-fil-A (chicken nuggets) for the first time with her mom, Sandy, Tuesday night in the SUB. he’s protesting, but I don’t think Chick-fil-A is the best place to have that kind of protest, it doesn’t project the right image I think,” Scott Lee, a 22 year old senior with a major in chemistry from Montana. Along with holding signs and being dressed in costumes of chickens, the group passed out flyers entitled “What’s Our Beef with Chicken?” containing information about the environmental and economic impact of industrialized farming. The information said that between 1982 and 2002, the total number of farms fell 61 percent while the number of factory farms went up 234 percent. On the environmental portion of the fact sheet, it said more than half of the United States’ corn and soybean production goes to feed livestock rather than people. The fact sheets were made up of quotes from an essay that is available at http://factoryfarmtaxprotest.org.

Eric Glenn, dance, Houston

{STUDENT

Melynda Fischer, sophomore, Boise

“Breakfast is the best part of the menu but they don’t have that here on campus yet. The multi-grain bagel with egg and chicken is my favorite thing on the menu…"

VOICES}

Schuler said after being inside the SUB for a few minutes, the group was asked to leave. “We were disappointed to get kicked out of the SUB so quickly. I had reviewed the policy beforehand, and I knew they had every right to ask us to move outside. But we weren’t disrupting anything; we were standing silently off to one side and holding signs,” Schuler said. Some of the other protestors included Lisa Young, an alumni from 2010 who graduated with a degree in chemistry, and Stephen Crowley, PhD, assistant professor of philosophy. “Every time the university decides who gets to provide food in the Student Union Building, it is making choices that send a message to the whole university. I think they could have made a different choice, a better choice, by pursuing a local, greener business,” Crowley said.

“The chicken is delicious. It didn’t feel fake and is definitely better than McDonalds'.

Marina Hunley Journalist

Tim Ganley, more Boise

sopho-

Justin Deiveaux, a junior from Portland

Bridget Hillseth, a junior from Denver

“The menu is a lot smaller, I would like to see the breakfast menu added. Breakfast is definitely the best.”

“The chicken nuggets are definitely my favorite item on the menu, the chicken is much juicier,” he said.

“I’ve had it (spicy chicken sandwich) twice in the past two days because I love it so much.”

ARBITER TEACH

It's not Chick-fil-A, but here's how-to make a CCFS GABRIElLE BRANDINI Journalist

Chick-fil-A can admittedly make some good sandwiches but they're only available after a half-hour wait in line, not available at all on Sundays and will probably now contribute significantly to the freshman-15 phenomenon at Boise State. I'm trying to figure out an easy and healthy alternative to the Chick-fil-A classic, so after a few minutes of brainstorming I have figured out how I could use the stuff in my fridge to make a chicken sandwich to rival the Georgiabased chicken sandwich corporation. A friend who works at Chickfil-A explained the process of making their sandwiches.

His instructions were mostly confusing and complicated and they required a few prepackaged mystery ingredients and fast-food equipment. I then considered using a homemade recipe that is said to closely resemble the original Chick-fil-A sandwich but it requires a deep fryer and a bajillion bottles of oil for a really big batch of sandwiches, which isn't really practical for college students who probably don't own a deep-fryer or have five people to feed. So, the sandwich might not be an exact replica of the Chick-Fil-A, but it's simple and still pretty tasty. I call it the "Chic-Filet," which translates to "Classy Chicken Fillet Sandwich." Making the sandwich is pretty straightforward. First,

pull out that chicken breast and "butterfly" it, or slice it horizontally in half and leave a small part in the middle and flatten it. You want to try and make a flat burger shape with the meat. If you want a visual explanation of butterflying chicken breasts, visit http://tinyurl.com/butterflychicken. Next, put on a ton of tarragon and cilantro on the chicken, and then salt and pepper to taste. This is where a lot of the flavor comes in, so there's never too much. Then, get three shallow dishes, put half a cup of flour in one, a beaten egg in the next one, and the panko flakes in the last one, forming an assembly line to bread the chicken patty. Coat the patty in the flour and then egg and then the panko. Heat up a pan of

about one inch of oil on medium-high heat. Put the breaded chicken patty in and let it cook on one side until it turns golden brown (and not any darker than that, when it's dark brown it becomes really gross) and then flip it with the tongs until the other side is golden brown. Drain it on a napkincovered plate, and you're done with the chicken. Take your bread slices and stick them in a toaster, preferably using a bagel setting to toast one side. Butter the bread, slap the chicken on, stick a couple of pickles on top and you've got your very own chicken sandwich. It's perfect for a lazy Sunday, while the Chick-fil-A beast slumbers.

VIDEO Visit Arbiteronline.com for ingredients and a how-to video on making the "Classy Chicken filet sandwich."

Eric Schuler is a 21-year-old vegan from Meridian, double majoring in economics and accountancy. What is the difference between a vegan and a vegetarian? Schuler: Vegans abstain from all animal products whatsoever, so, whereas some vegetarians will eat fish, they're called pescetarians, they'll drink milk and eat eggs, vegans don't do any of that. Also, it depends on how strict you are, but if you're technically a vegan, you carry that into products you buy that aren't food, like leather and chapstick, which is one of the weird ones, apparently they use lamb fat in most of them. Why did you become a vegan? Schuler: Well, for me specifically I did it for ethical reasons, I took a philosophy class and I read this article by Peter Singer. But the better answer that is less esoteric is that you can either do it for health reasons or because you're an environmentalist and support sustainability. The problem with animal products is that they require so much more energy. It didn't make sense to me at first, but when you think about it a lot of the energy that comes from soybeans has to go to sustaining the chickens life rather than growing the chicken. How long have you been a vegan? Schuler: It'll be two years in January, so I guess 21 months. Was it a sudden idea to become a vegan? Or did it take a while? Schuler: As I said, it was in a philosophy class and read this article called "All Animals are Equal" by Peter Singer and Tom Regan. I went and talked to my professor afterward because I was really struggling with it, because I couldn't see how to get around his argument. And my professor said that he didn't know, but he got around it by having his own chickens and cows so he'd know they were treated well. For anyone interested in becoming a vegan, are there any resources you would recommend? Schuler: Yeah, like I said, the best book for those interested in the health part of it is "The China Study" by Doctor T. Collin Campbell and Thomas Campbell, even though it's dense, since they are talking about all this scientific research and it's written by a scientist. Interview compiled by Arbiter journalist Suzanne Craig. Edited for brevity. To read the complete interview visit: http://Arbiteronline.com.

The Arbiter • arbiteronline.com


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The Arbiter 11/11/2010 by The Arbiter at Boise State University - Issuu