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Our favorite places to eat — page 6
Volume 24. Issue 4
September 30, 2013
www.thebreezeonline.com
Catering alum dishes on success ingredients
ERIC GARCIA
Some people are born with dreams. They grow up with the knowledge that every step they take is bringing them closer to their eventual goal. For others, the path to success is less conspicuous, and requires of them a journey along the ups and downs and twists and turns of life.
For Irene Serna, that journey has spanned 22 years, three separate business ventures and countless life lessons that have taught her the true meaning of fulfillment. Today, Serna is the owner of the recently launched Rancho Cucamonga-based food service company, Rockabilly Catering, and shared her story that began at Chaffey Col-
lege more than 10 years ago. Intent on increasing advancement prospects at her job, Serna enrolled in Chaffey’s dental program in 2003 and immersed herself in studies and campus culture, even serving for the student government as a campus senator. “I had tough teachers,” Serna said about her Chaffey experience. “I was taking the
By the cup
Auto tech fundraiser News - Bookstore get it right
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News - Minimum wage explained going up Features - Add/Waitlist
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Opinion --Organic. be or not to be? Features StudentsTo offer advice
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Reviews - Naked & Famous A & E - Cam
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Specialty coffee houses are comfortable hangouts, brewing gourmet joe and creating a new caffeine culture. Page 11
same course as the nurses and it was hard work.” After attaining her certification from Chaffey, Serna attended University of Phoenix, where she received an MBA before opening her own practice.
See ALUM on page 8
2 | Interest
Sept. 30- Oct. 6
Monday, September 30 The Chaffey Review at Occupy Wignall
TCR will host multiple events until Oct. 11, kicking off today with a peek at TCR magazine production (Wignall Museum 11 a.m. - 12:30 p.m.) and A Lie That Tells the Truth Discussion (12:30 p.m. - 2 p.m.)
CSU applications for fall transfer
CSU applications for the fall semester will open today and available online in early October. Several application workshops will be available to students in the Transfer Center. Deadline is Nov. 30.
Wednesday, October 2 Making the Leap
A Chaffey College Transfer presentation by Luis Bohon, Adjunct Professor at Chaffey College and Cal Poly Pomona. Kimberly Mendoza who transferred to a CSU and has graduated will talk about her experience.
Saturday, October 5 Chaffey Goes to The Getty Museum
The Associated Students of Chaffey College (ASCC) is sponsoring a free bus trip to the J. Paul Getty Museum of Art at the Getty Center in Los Angeles on Saturday, Oct. 5. The trip is open to students who have paid the college service fee.
thebreezeonline.com | September 30, 2013
October 7-13
Wednesday, October 9 La Festividad de los Muertos
Join ASCC and the Spanish Club in Student Activities at 12:30 p.m for a presentation of the documentary with a multi-media lecture on the history and current state of Indigenous Catholicism in the Americas and how it manifests in the celebrations and rituals of Day of the Dead.
Disability Awareness Fair
Chaffey College Annual Disabilities Awareness Fair to be held at the Fontana Campus on Oct. 9, Chino Campus on Oct. 16, and Rancho Campus Oct. 23 from 11 a.m to 2 p.m. This event is open to the public. Join us for live DJ, demonstrations, raffle prizes, free food, and a chance to learn about programs and services offered in the community.
“Every year on National Coming Out Day, we celebrate coming out as lesbian, gay, bisexual, transgender or as an ally.” -Human Rights Campaign
October 13-19 Freedom From Bullies Week begins
Crime Log
New additions to ASCC Coffee Nights including iced drinks and music, continue to be a big hit. Find ASCC the first, second and third Thursdays of each month at the Chino, Fontana, and Rancho campuses, respectively, hosting Coffee Night and serving Chaffey students from 5 to 7 p.m
Sept. 12 — Petty Theft: Bldg/Vehicle/etc Sept. 12 — Vandalism $400 or more Sept. 12— Hit and Run result Injury/Death Sept. 16 — Indecent Exposure Sept. 18 — Grand Theft Auto Driver w/No Licence Sept. 18 — Fight/Etc At Sch/univ/etc Sept. 19 — Driver w/No License Sept. 19 — Petty Theft: Bldg/Vehicle/etc Sept. 20 — Petty Theft: Bldg/Vehicle/etc Sept. 23 — Disord Conduct: alcohol Sept. 24 — Spousal Abuse Sept. 24 — Outside Warrant/Felony
2013 Meetings: Every Monday at 12:30 p.m. in MACC-208
Tuesday, October 1 Blood Drive & Marrow Screening
Tuesday, Oct. 1 from 8:30 a.m. to 6 p.m. in the bloodmobile. Bookstore parking lot 7.
Saturday, October 5 Furry Friends Festival & Pet Walk-A-Thon
The Rancho Cucamonga Animal Care & Adoption Center will hold its 4th annual Furry Friends Festival and Pet Walk-A-Thon on Oct. 5 from 8 a.m. to 1 p.m.
October 6 - 12 National Newspaper Week!
This marks the 73rd year of the week, which observes the importance of newspapers to communities large and small.
Saturday, October 19 Tailgate Party begins at 11 a.m.
Friday, October 11 National Coming Out Day
ASCC
The ASCC council appointed Senator Manuel Elguera at the Sept. 23 ASCC meeting.
Save the Date
Saturday, October 26 Monster Dash 5K Run/ Walk
Attention all monsters and humans! Dress up in your favorite costume and join Chaffey College’s Monster Dash Registration Dedaline: Oct. 11 at 4 p.m. Late Registration: Oct. 14 to 26.
Member: Journalism Association of Community Colleges Editor-In-Chief Valeen Gonzales (909) 652-6934 thebreeze@chaffey.edu Online Editor
Interest Editors
Managing Editor
Andrew Coons
Omar Madriz Palmerin Danna Fakhoury
Design Editor
Member: California Newspaper Publisher’s Association
Kim Gonzales Genesis Zamora
Layout Manager Robert Ortiz
Copy Editor Baseline Magazine Editor
Features Editor
Julie Cosgrove Visit the online magazine at; www.thebaselinemagazine. com
Reviews/Video Editor
Adviser
A&E/Photo Editor
Journalism Coordinator
Jake Baylor
News Editor
Jocabeth Salvador Janet Trenier
Hanajun Chung
Kimberly Johnson
Co-Photo Editor Michelle Menes
Doug Walsh
Neil Watkins
Staff Writers & Photographers
Jay Adamson, Gloria Arguinzoni, Dulce Balandran, CJ Caldwell, Eric Chavarria, Dominic Galvin, Eric Garcia, Ryan Geluz, Christopher Haidl, Manar Hajaz, Calvin Huang, Desiree Hallstrom, Mashayla Kizzee, Toinyetta LeSure, Erica Lmuth, Andrew Marquez, Kirk McConnell, Glory Pina, Micah Rhodes, Olivia Rodriguez, Anthony Santiesteban, Melarie Solorio, Scott Stone, Nia Tuitavike, Michelle Weaver, Sean Urciuoli, Joe Worrell, Nancy Yeang
The Breeze is published up to eight times a semester by the journalism students and members of the Associated Press Club at Chaffey College, 5885 Haven Ave., Rancho Cucamonga, CA 91737. Telephone: 652-6934/6936. Opinions expressed in this publication are the responsibility of the student newspaper staff and should not be interpreted as the position of the Chaffey College District, the college or any officer or employee thereof. Letters and guest columns for or against any position are welcome. Letters should be kept as brief as possible (fewer than 300 words) and are subject to non-substantive editing according to guidelines established by the Associated Press. The Chaffey Breeze is a member of the Journalism Association of Community Colleges, the California Newspaper Publishers Association and the Associated Press Club.
Campus News | 3
thebreezeonline.com | September 30, 2013
Auto tech fundraiser to support Skills USA champions GLORY PIÑA
Smoked meat snacks are available in the bookstore as a part of a fundraiser for the Skills USA competition. Flavors include Sweet Annie Brown, Hot Cajun, Sweet BBQ, Bold Teriyaki, and Country Delight. High in protein, they are healthy alternatives to foods high in carbs. The competition is open to any members of the Skills USA Team that wish to participate. It is great for those who have technical skills in automotive technology but need more instruction and critique on things like filling out job applications and job inter-
view techniques. All officers of the Skills USA team are currently employed. The club also organizes various charities and events. Joel Escobar, club president for Skills USA team, won a silver medal in the job interview category of the competition. “Everyone should take the opportunity to try the Skills USA Club. It will open their eyes, broaden their horizons, especially in advanced skills to further their career in automotive technologies. You get one-on-one instruction with teachers and learn to work as a team,” he said. The Skills USA Championships is a national competition dedicated to reward-
MICHELLE MENES
In the Dining Commons, healthy options are available for discriminating tastes.
ing technical students for excellence and teaching skills needed to enter the task force. It is based on the task list outlined by the National Institute for Automotive Service Excellence and the National Automotive Technicians Education Foundation. Last year, out of five students, three won gold medals in various categories. “The idea behind it is to make a more hirable student. From the minute they walk in, the student is graded on posture, grooming, grammar and syntax. Next, they fill out a job application on the spot. They are graded on spelling, thoroughness, and neatness,”automotive technology instruc-
tor Sherm Taylor said. “After the student is asked to go to a mock job interview, they are asked a series of questions and graded on responses. Finally they take a written test before they can actually compete in automotive service skills composed of 14 different stations ranging from brakes to diagnostics,” he said. This is just one of several fundraisers the Skills USA Team has planned this year. The money will go toward uniforms and travel costs for auto-tech students. The Skills USA Team meets every other Friday at 6:30 p.m. in the ATL building.
MICHELLE MENES
Country Meats dislay sits on the counter at the Panther Express on Sept. 26.
Healthy choices to fight obesity MANAR HIJAZ Portion size is the focus of a new antiobesity campaign in Southern California. Officials in Los Angeles County introduced a public health campaign dedicated to reducing obesity by advertising smaller portion sizes. Public health officials reported new data indicating that the adult obesity rate increased from 13.6 percent to 23.6 percent between 1997 and 2011. “It’s a step in the right direction for sure,” Chaffey professor and kinesiology, nutrition and athletics director Annette M. Henry said. “We have lost sight of what’s considered normal sizes and have double to tripled our intake of certain foods.” The campaign’s message encourages calorie consciousness and healthier food choices as part of a broader effort to prevent obesity by the county Department of Public Health, in an initiative called Choose Health LA. Chaffey College is lending a hand in obesity prevention efforts by providing nutrition and fitness classes with an emphasis in dietary and exercise education. “Both of these areas are the key to reducing the obesity epidemic we are facing,” Henry said. The campus also offers a wide variety of foods that are meant to keep students and faculty eating healthy. The CulinArt Group utilizes nutritionists and regional chefs to develop healthy ideas like the Fresh and Healthy program, and are dedicated to offering great quality food to students, faculty and staff. “We push for quality, freshness and healthy offerings for the students,” food and service director Maria Earlywine said. These offerings include made-toorder and made-from-scratch foods like
pizza, sandwiches, paninis, burritos, fruit cups, salads and vegetarian options. Students have taken advantage of the healthy food provided at the Dining Commons on the main campus. “First semester, I ate [at the Dining Commons] everyday,” psychology major Israel Meza said. “They provide healthy, nutritious and fulfilling options.” Other students emphasized the importance of smaller portion sizes and healthy food options as a means to tackle obesity. “I think portion size is important because eating healthy and smaller portions throughout the day helps you stay full the entire day,” communications major Mario Torres said. “I think smaller portions will help [fight obesity], but it has to be something healthy,” psychology major Dominique Ponder said. Not all students are convinced that smaller portion sizes reduces obesity. “Portion size doesn’t really matter,” computer science major Jeremy Elam said. “You have to exercise too.” “I think eating larger portions 3 times a day will stop obesity,” psychology major Miguel Jimenez said. “Eating smaller portions frequently will add up to a larger calorie count.” Despite differences in opinion on portion sizes, one thing is undeniable, and that is the dramatic increase in obesity among young adults. According to county officials, the obesity rate increased by 104 percent in individuals aged 18 to 39 between 1997 and 2011. Chaffey will continue to combat obesity by employing programs like the Health and Wellness Program which aims to educate and promote healthier living.
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4 | News
thebreezeonline.com | September 30, 2013
What do you really know about food in the store?
CALVIN HUANG
Genetically modified organisms are now present in 75 to 80 percent of processed foods sold in the United States, according to the Grocery Manufacturers Association. While many are opposed to, or at least suspicious of genetically modified foods, chances are most people have unknowingly consumed a genetically modified organism in the past. This disparity between public sentiment and consumer reality has led to mandatory labeling of GM foods, such as that already implemented in the European Union. Last fall, California voted against mandatory labeling, and Washington State residents will soon vote on I-522, an initiative to label all GM foods sold in the state. But what is a genetically modified organism, and how is it different from other foods? Humans have been modifying living organisms for thousands of years through domestication and agriculture. Selective breeding and crossbreeding have produced the livestock and plant cultivars that are well-know and loved. Genetically modified organisms, in comparison, are plants and animals which have been manipulated on the genetic level. Rare genes from the same species or genes from a completely different species are introduced. Through this technology, scientists are able to insert useful animal and virus genes into plants, or even insert human genes into bacteria. This has allowed genetic engineers to create crops that are more resistant to pesticides or that are naturally bug-resistant by producing the pesticide itself, which in turn makes for more resilient crops and reduced growing costs. On the other hand, Iowa State University entomologist Aaron Gassmann has discovered that Bt corn, a pesticide-producing GMO marketed by Monsanto, has caused new pesticide-resistant “superbugs” to evolve, which may force farmers to switch
to more harmful pesticides to deal with the new threat. It is these unexpected side effects of this relatively new technology (while GM foods have existed since the mid-'90s, this is still a mere blink of the eye in the more than 10,000-year history of human agriculture) that has some people worried. “[GM resistance to pesticides is] good for the plant,” undecided major Miles Sookoo said. “But we don't know what that would do to our body.” Genetic engineering has a wide range of uses. In addition to pest resistance, genetic engineers are also developing fish that grow larger and faster than natural breeds as well as plants that are resistant to viruses and other plant diseases. Likewise, engineering crops with greater yields can increase food production, and GM foods are also being explored to address malnutrition in developing nations. GMO developers, such as Monsanto, argue that there is a moral obligation to pursue these biotechnologies in light of these potential benefits, as well as to accommodate the growing world population. Critics of GMOs have cited alternative scientific approaches to increase food production and reduce the environmental impact of agriculture. For instance, integrated farming is one solution developed by the permaculture
On the other hand, business major Esteban Pardo draws the line elsewhere. “I think it's alright to alter the foods to a certain extent, but not change it completely,” he said. “If they make the plant or fruit bigger, that's OK. But other than that, it's not OK.” Nursing major Daniel Cervantes stated that he isn't worried about GM foods but would still like for them to be labeled as such. “They shouldn't label it something that people would think would be bad,” computer information systems major Anthonee Perez said. “Label it something that's... just food, and leave it at that.” “People should at least know that it's genetically ILLUSTRATION BY CALVIN HUANG modified, 'cause it's different from if you get, like, a movement to find sustainable agricultural chicken, and it's just natural, techniques to produce food efficiently just raised natural, all that,” kinesiology while reducing reliance on chemical pesti- major Nicholas Grayoso said. “It's gonna cides or fertilizers. be different from freakin' something that Some experts also question the need to was made genetically. So if you're gonna increase food production when the U.S. eat one, they should at least tell you how it and other governments pay farmers to de- was made or what it is.” stroy food or otherwise keep food producMeteorology and broadcast & commution low. nications major Isamar Perez was resigned Howard Leathers of the University of to the inevitability of buying GM foods, Maryland Department of Agriculture and regardless of labeling. Resource Economics writes that enough “It's there, and when you want to buy food is produced to feed the world popu- something, and it contains GMOs, you lation, but more than a billion people suf- gotta do it,” he said. fer from chronic hunger today due to poor “I think God and nature made the best food distribution. foods, and we don't need genetically modiNonetheless, it may be unfair to cat- fied foods,” criminal justice major Martha egorically dismiss GM foods or lump all Brundin said. GMOs together when genetic modification Despite people's view on genetically can produce a wide range of positive or modified organisms, they are likely here to negative effects. stay. “I guess I'd take them on a case-by-case Modern insulin production has long kind of thing,” undecided major Juan Alba relied upon modified E. coli bacteria, and said. “I'm pretty sure some genetically though no GM meats are yet being marketmodified foods don't have the same effects ed, several transgenic fish, such as AquAdas others.” vantage salmon, have been developed and “I don't really mind it,” art major Cristi- are awaiting FDA approval. na Zuniga said. “As long as it doesn't have The only question is how regulatory any health downsides for me, I'm fine with agencies, such as the FDA as well as GMO it. Like, say for example, if a certain gene producers themselves, will address conthey put in tomatoes makes it last longer, cerns over contamination, long-term health like in the fridge or in the crops, I would risks, and the implementation of intellecbe fine with it. You don't waste food that tual property protection over GMOs. way.”
Minimum wage set to increase to $10 an hour by 2016 GLORIA ARGUINZONI
Gov. Jerry Brown signed into law a minimum wage increase for California on Sept. 25. This legislation raises the current minimum wage from $8 an hour to $10. The law is viewed as a win for low-wage earners. “This is the time to raise the minimum wage to provide relief for hard-working families,” Assemblyman Luis Alejo (DWatsonville) said in an interview with the L.A. Times. “Raising the minimum wage isn’t just an economic necessity. It’s a moral imperative,” Art Pulaski, head of the California Labor Federation, said in a statement to the Washington Post. “For far too long, lowwage workers have toiled for far too little.” The average minimum wage earner in California is over the age of 26, the majority of whom have families to support. The new law is intended to boost California’s economy, giving hope that if families have
extra cash, then they will pour it back into the economy by spending it. “More money means I can buy more food,” business economics major Rodelo Melaya said. However, the original bill was met by strong Republican opposition before passing. The California Chamber of Commerce responded to the initial bill, calling it “a job killer.” Although the legislature is intended to boost California’s economy, the coalition argues the opposite, stating that it will only raise California’s unemployment rate and reduce current jobs. “Historically, employers have not reduced jobs,” Jack Temple, policy analyst with the National Employment Low Project, said in an interview with San Jose Mercury News. “It’s an uneven structure,” nursing major Melissa Sangamatong said. “Cost of living will now go up so it’s not going to make a difference.”
California is the first to set the bar in raising its minimum wage. President Obama called for a federal minimum wage increase from $7.25 to $9 an hour in his State of the Union address. In his plan posted on the White House website, President Obama wants to reward work and ensure a decent living for working families. Food service workers are backing President Obama and pushing for an increase to $15 an hour. On Aug. 29, fast food service workers had a nationwide walk out to protest their wages and called for the right to unionize. When asked how the increase would affect the Chaffey Dining Commons workers, employees were told that they were not allowed to give comments to The Breeze. The new increase will be effective January of 2014, but will be done in stages, beginning with an initial increase to $9 an hour then rising to $10 an hour by 2016.
MICAH RHODES
Employee Sarah Sandoval, English Major, working at the cash register in the Panther Express looks forward to a wage increase.
Features | 5
thebreezeonline.com | September 30, 2013
Stress eating helps students cope with college
RYAN GELUZ
As the fall semester approaches midterms, schoolwork has become more stressful, students said. Though people respond to stress in different ways, many have turned to eating. Students have reported increased emotional eating when assignments are difficult, boring or time-consuming. “When I’m impatient, I start eating,” nursing major Jasmine Rubio said. “I need to stop. It’s so bad.” Snacks, ice cream, chips and cookies are the usual culprits, she said. But she has gotten better over the past few weeks. Chaffey has made a variety of food options available. Among other things, the Dining Commons offers sushi, tacos, sliders and Starbucks beverages. The Panther Express carries an array of snacks, sandwiches, energy drinks and other goods. The bookstore sells drinks and snacks as well. For Neil Vega, 20, a radiology major, eating is more situational. “When I can’t do homework at home, I
do it here,” he said. “When I’m here, I eat.” Vega has gained weight since starting at Chaffey, but not because of the eating. He actually has been eating less. “I gained weight more from inactivity,” he said. “When I worked out more, I ate more.” Of course, food isn’t the only thing students have turned to when stressed. “I don’t stress eat so much as drink,” automotive major Jonathan Torrealba said. “Just trying to forget everything that I’m trying to remember.” Drinking helps him to relax and stop thinking about everything while studying, making it easier, he said. In addition to being a full time student, Torrealba also works two jobs. Some students reported eating more as the difficulty of their assignments has increased. “This is my hardest semester,” art major Soheila Amin said. “When I try to get away from the things I need to do, I just take myself out for some sushi.” A full-time student, Amin is also the president of the campus Toastmasters club. She works on many art projects on the side.
PHOTO ILLUSTRATION BY MICHELLE MENES
Junk food and schoolwork often go hand-in-hand.
But eating for this reason is not without its regrets, she said. “I feel stupid afterwards,” Amin said. “I am still pressed with the things I need to do.” She said she also works out. “I work out
so I can eat whatever I want.” However, there are other students who respond in a completely different way. “I eat when I’m happy,” neuro-psychology major Tiffany Huizar said. “When I’m stressed, I don’t eat.”
24-hour eateries
When hunger strikes late at night while studying for exams or trying to finish that procrastinated paper, here are some local options that are always open:
Corky’s Kitchen and Bakery
6403 Haven Ave #106 Rancho Cucamonga, CA 91737 (909) 941-8655 Pie, omelettes, bacon, sandwiches burgers, Corky’s menu has study fuel for every apetite.
Serinna’s Donuts
7251 Haven Ave Ste. C Rancho Cucamonga, CA 91701 (909) 945-5575 Delicious donuts and croissants in classic pink boxes and coffee to energize tired eyes.
Jack in the Box
10473 Alta Loma Dr Rancho Cucamonga, CA 91737 (909) 483-6335 Their entire menu, including jumbo jacks, egg rols, tacos and breakfast served any time of day or night. Drive-thru open 24 hours.
Del Taco
7968 Haven Ave Rancho Cucamonga, CA 91730 (909) 989-7731 Tacos, burritos, quesadillas, fries and much more available at the drive-thru 24 hours a day. They have lots of cheap options.
McDonald’s
6381 Haven Ave Rancho Cucamonga, CA 91737 (909) 980-6520 The drive-thru is open 24 hours. Who can resist the craving for McDonald’s fries and McNuggets?
6 | Features: Breeze Faves
thebreezeonline.com | September 30, 2013
Fleming’s happy hour: affordable date
For a special date night, look no further. Fleming’s in Rancho Cucamonga offers one of my favorite happy hours. Sitting out on the patio and people watching while sipping a signature martini or virgin lemonade is not a bad way to start your night. The sweet chile calamari and prime cheeseburger are two amazing choices that are full of flavor and served in the traditional Fleming’s elegant style. If you are 21 or over, signature martinis such as the “bikinitini” and other drink
specials are truly wonderful. Fleming’s offers superb food and service, providing a wonderful treat for you and that great friend or someone special. Happy hour specials are served from 4 to 6 p.m., 7 days a week. Ask about their “5 for $6 ‘Til 7” special. Fleming’s is located at Victoria Gardens in Rancho Cucamonga. -Janet Trenier www.flemingssteakhouse.com
DANNA FAKHOURY
Crêpes de Paris features “Warm Wish,” a delicious concoction of caramelized bananas, rum, chantilly cream and French vanilla ice cream. A made-to-order hot chocolate serves as the perfect companion to this scrumptious treat.
Crêpes de Paris: stylish and delicious Sweet, savory, hot, or cold, Crêpes de Paris has the right fix for any salivating mouth. My taste buds are always confused; one minute I am craving spicy, the next I need sweet and salty. Crêpes de Paris celebrates my indecisiveness and for that I am grateful. Walking in, the romanticism of Parisian culture lifts my spirit. The melodies of Joe Dassin play around in my ears and suddenly I find myself singing along to a song I do not understand and desperately hoping my Shazam music discovery app does not fail me. Black and white tiled floors mimic the French cafés I have only seen in movies. Orangina French soda bottles filled with red and white carnations sit atop the closely placed tables as neighboring customers empty their plates and rejoice in their conversations. My eyes sift through the menu and the
words “Warm Wish” cure my insoluble chills as the returning frigid fall breeze rattles the trees outside. Caramelized bananas in brown sugar, rum and Chantilly cream take shelter in the freshly made crêpe. Caramel sauce and powdered sugar adorn the top while a gracious scoop of French vanilla ice cream sits poised nearby. My world falls silent until I am awakened by the sound of my own gulping. Hot chocolate with whipped cream flushes down the remnants of the deliciousness that blessed my taste buds moments before. The words of my favorite adolescent cartoon character, Madeline circle around in my mind, “We love our bread. We love our butter. But most of all, we love each other.” Yes indeed, I love crêpes and crêpes love me! What a beautiful union. -Danna Fakhoury (909) 899-6600
MICHELLE MENES
Burrito bowl with cilantro-lime rice, marinated grilled chicken, mild salsa, cheese and sour cream on the side. Yummy!
Chips + Yum + Awesome = Chipotle
When the editor-in-chief asked the staff for reviews of our favorite places to eat, a few mumbles could be heard mentioning other sub-standard eateries. But the super cool people who actually know what tastes good, including myself, shouted, “Chipotle!” Not that I need an excuse to go to Chipotle. I enjoy a burrito bowl at least once a week. They have plenty of locations and for a decent price you can get your food made to order and they make it fast. However, that’s not the only reason to love the Mexican grill. Chipotle says that they make “food
with integrity.” This means that they use local and organic produce whenever possible and their meat is naturally raised with no added hormones. So, not only does it taste good when you eat at Chipotle, but it “feels” good, too. The Chipotle nearest the Rancho campus is located at 10811 Foothill Blvd. between Haven and Spruce avenues. The line can get long during lunchtime, but it moves pretty quickly, and you’ll be enjoying your food in no time. -Michelle Menes www.chipotle.com
DANNA FAKHOURY
CSUSB kinesiology student Lenny Williams, grabs a quick and healthy bite to eat at Flame Broiler. Ferry Tasmin, restaurant owner, helps Lenny with his order.
Flame Broiler: delectably healthy food
Imagine my surprise when the shopping center closest to Chaffey sprouted a healthy fast food restaurant that is drawing respectable crowds of young people, students and families. Nestled between Trader Joe’s and Vons, Flame Broiler shares a healthful corner to compete with the likes of McDonald’s, Del Taco, and Aloha Kona Hawaiian BBQ. Don’t expect a big menu. They serve a delicious Angus beef bowl, a chicken bowl and a chicken and beef bowl. White or brown rice, veggies, and for big eaters, a dinner plate. The dinner plate includes a small cabbage salad and a beautifully carved piece of fruit.
Period, end of choices. Oh, there are different sizes of bowls. The smallest boasts 376 calories. It’s comfort food without the guilt. The best part of this restaurant comes in huge vats of “magic sauce” and the ubiquitous orange hot sauce of the southwest. The secret? Mix them together! Take one of the little plastic sauce cups, fill halfway with “magic” sauce (teriyaki sauce) and then top with hot sauce, to taste. Don’t waste it on the beef (which needs no help). Do pour it over the chicken, veggies and rice. Mmmmmmm! Healthy! -Julie Cosgrove www.flamebroilerusa.com
Red Tomatoes: fresh food and prices
Red Tomatoes Farmers Market is a family owned business located on Foothill Blvd in Rancho Cucamonga. What makes Red Tomatoes so unique is its international variety which caters to American, Arabic, Pakistani, Indian and Armenian cooking. There is something for everyone at this supermarket. The produce section at Red Tomatoes is unlike any other grocery store. It offers flavors from around the world such as Japanese eggplant and Indian bitter melon but at extremely low and affordable prices. Recent produce specials have included 99 cents each for mushroom cups, 15 limes, five avocados and a 3-pound bag of red apples. Pomegranates were just 69 cents a pound. Red Tomatoes is more than just an in-
ternational supermarket — it’s a restaurant too. Customers in need of a quick family meal can head over to the in-store restaurant. The menu offers many delicious items including shawarma, oven roasted chicken, stuffed lamb, seasoned rice, baba ghanouj, fatoush and hummus. The fresh cuisine can be ordered to-go or enjoyed in the restaurant, which offers in-store seating. The restaurant also offers affordable catering prices that cater to various special occasions. Red Tomatoes is a must visit for anyone who enjoys fresh quality food at affordable prices. -Manar Hijaz www.redtomatoesfarmersmarket.com
Features: Breeze Faves | 7
thebreezeonline.com | September 30, 2013
Manila Wok Grill brings exotic flavors
California is a gem of beauty when it comes to cultural food diversity, but there is a little-known niche of savory and sweet deliciousness that has passed under the radar for some and is celebrated by fellow balikbayans. Filipino food is a combination of Chinese, Spanish, Indonesian and Malay influences, mixed with original cooking techniques combining meats, spices and tropical fruits into a delicious fusion. Filipino food isnʼt new, but Andrew Zimmerman, famous for his television show “Bizarre Foods” on the Travel Channel, has a prediction. “I predict, two years from now, Filipino food will be what we will have been talking about for six months ... I think thatʼs going to be the next big thing,” he said. Manila Wok & Grill is a family-owned restaurant that is welcoming to foodies and homesick pinoys and pinays alike. Manila Wok & Grill is a “turo turo” kitchen, literally translated as “point point.” Turo turos are a type of restaurant where customers Pizza from Pieology, no words needed. Tasty!
point at the array of food, which is then served over rice in a three-part styrofoam container. Itʼs not the fanciest, but itʼs a slice-of-home taste that those who are new to Filipino cuisine will adapt to crave. Some recommended dishes, for those without a clue: adobo - chicken or pork slowcooked in soy sauce, vinegar, garlic, and other spices lumpia - deep-fried egg rolls filled with pork and spring onions pancit - a noodle dish that is unique to each family tocilog - a cured meat-and-egg dish perfect for breakfast Manila Wok & Grill is located inside a strip mall on Baseline Avenue and East Avenue, right under I-15. Hours are 10 a.m. to 7 p.m. Tuesday through Friday and 9 a.m. to 6 p.m. Saturdays and Sundays. They are closed Mondays. -Jad Delima (909) 899-5588
OLIVIA RODRIGUEZ
Pieology’s unique new pizza concept
Imagine a pizzeria where your pizza of your choice is designed just the way you envisioned. From the crust to your toppings, to your cheese and sauces just the way your taste buds dreamt. Pieology opened in September on Foothill and Daycreek, just below Victoria Gardens. Although, it is not a new kitchen to many die hard pizza lovers but it is the first location to open in the Inland Empire. Many have compared it to Chipotle — stand in line, pick ingredients, watch someone make your burrito and enjoy. Pieology is a very similar concept. Customers can enjoy a whole pizza with unlimited toppings for $7.50. Gluten-free dough is an extra $1.50. Start off by choosing dough and watch
it get tossed in the air, as we imagine the native founders of pizza did. There are three choices of sauce, four choices of cheese, six choices of meat, and 11 choices of veggies. Once a personalized masterpiece is created, it is placed in a hot oven for several minutes and delivered to its owner’s table. The six delicious flavors of after-bake toppings are what make Pieology sparkle. The environment is enjoyable, clean and fresh with an outdoor patio to appreciate the fine evening weather. Even though it has only been open for a month, Pieology is already providing an attraction for pizza fanatics and culinary enthusiast. -Olivia Rodriguez www.pieology.com
Bad Ass Coffee, great-ass discount Bad Ass Coffee is amazing! They feature 100 percent Kona beans that are grown in America. The staff is always positive and upbeat, creating a comfortable atmosphere. They are located close to the Rancho campus on the corner of Milliken Avenue and Kenyon Way in the Albertsons shopping center. What makes Bad Ass Coffee distinct is not just the flavor and quality of the beans,
but that coffee ice cubes are used in iced coffee drinks. This is great for hot days on campus because there is no watered-down mess at the end. Bad Ass Coffee has partnered with Chaffey College so that all students can receive 10-percent off signature lattes. -Glory Piña www.badasscoffee.com
Aloha Kona brings the island to you
Fast food restaurants are great, but what happens when something different is wanted at a good price? At Aloha Kona (formerly Aloha King), diners choose whether to eat in, take out or even cater for a party. It’s convenient for students looking to get more tasty food for their money. There are up to 50 different combination plates to choose from. Some of the meat choices include fish, BBQ chicken, Kalua pork, short ribs and spam. However, it’s not only for extreme meat lovers — they have vegetarian combos and soup as well. For beverages, they have the usual soda and juices, but also offer varieties of slushes, smoothies or boba drinks. A popular dish that students love sharing is Combo no. 1, the Hawaiian BBQ Mix. This is due to how large the plate is. Combo no. 1 includes BBQ chicken, BBQ beef, BBQ short ribs and a side of rice and mac salad. The quantity may be large, but
what keeps people coming back is the great BBQ taste. The food is always prepared just right, and the chef can be viewed cooking meals right after ordering, ensuring freshness. Bright colors, reggae music and beach decorations adds to that island feel while dining. Those who didn’t get to take that expensive trip to Hawaii this past summer should take their five bucks to Aloha Kona Hawaiian BBQ. Yes, just five bucks for a combo with a drink. Let the taste, music and the mood of Aloha Kona bring the island to you. Aloha Kona Hawaiian BBQ is located just south of the Rancho campus off Haven Avenue and Lemon Street. Open seven days a week, 11 a.m. to 9 p.m. -Nia Tuitavake (909) 989-1125
VALEEN GONZALES
The dining room at Rockin’ Pizza Pub. The mural of rock legends is almost as rockin’ as the pizza. The game room in the back means a fun time for all.
Rockin’ Pizza Pub: tasty pizza & more
Rockin’ Pizza Pub is a small pizza place with a big personality. It lures customers away from the big chains with delicious pizza, friendly service and a unique environment. Located on the corner of Grove Avenue and Foothill Boulevard in Upland, the restaurant just celebrated its first anniversary. Owner Lily Valdez and her mother, Bertha, are warm and welcoming from the moment customers step in the door. Inside, Rockin’ Pizza Pub is clean and spacious, with a game room in the back and TVs in the front. They sometimes have entertainment such as karaoke, stand-up comedy and open mic nights for a small cover charge. The diverse menu offers something for everyone, including bottle and tap beers, pasta and salads.
But it’s the pizza, fresh toppings on a delicious foundation of high-quality dough, homemade sauce and cheese, that shines. Their specialty flavors include Veggie Delight, Pastrami Pizza and Spicy Chicano Special. Their sandwiches, especially the Rockin’ Philly Cheesesteak, are also popular. Although not as cheap as corporate chains, the food tastes better and the higher cost is worth it for better quality food. For students on a budget, Rockin’ Pizza Pub’s $2 Tuesday is a great deal. A slice of cheese or pepperoni pizza, cheesy garlic bread, cheesecake, a side salad or a pint of Bud Light can be purchased for just $2 each. -Valeen Gonzales www.rockinpizzapub.com
Corner Bakery’s sweets a real treat
The Corner Bakery is nothing new for those who walk the streets of Victoria Gardens. Though it’s been there for a while, not everyone has had a chance to walk in and have a taste. The inside of the building is a minimalist style, simple tables and chairs, with a delicate atmosphere. A welcoming place in contrast with the busy streets of the outdoor mall it stands on the outskirts of. The service is great and fast, bringing your order to the table you pick. The food is great, the pasta bringing a unique texture and impressive flavor. The portions aren’t overly large, so it’s easy to save room for dessert, which is a must.
The hard part is choosing just one of their mouth-watering offerings. From cookies to pastries, there is something there to satisfy every sweet tooth. The Whoopee Pies, the most amazing buttercream sandwiched between two soft and delicious cakes, are heavenly. Their signature Cinnamon Creme Cake is also an excellent and popular choice. Corner Bakery is a good place with a simple atmosphere, The food is good, but the desserts are really what make it worthy of a visit. -Jay Adamson www.cornerbakerycafe.com
8 | Features
thebreezeonline.com | September 30, 2013
Culinary program prepares student chefs
MELARIE SOLORIO
Culinary Arts I students take a rest and look at the results of their hard work in the Instructional Kitchen at the Chino campus on Sept. 26.
People bustle through the kitchen, pots clang and spoons stir as students get handson experience in a food service kitchen. Aspiring chefs and cooking enthusiasts alike have the chance to master the art of food in the Culinary Arts program, which is housed at the Chino campus. Students can earn a one-year certificate or an Associate’s degree in culinary arts. The Culinary Arts program combines
lecture in the classroom with lab hours spent in the Instructional Kitchen so students can apply the skills they learn about. Students, faculty, staff and the public get to enjoy the fruits of their learning during the spring semester, when the students staff a cafe on the Chino campus. The cafe offers a complete gourmet lunch, prepared by the students, at an affordable price.
ALUM
he was right,” she said. For two years, Serna continued to maintain the deli until the stress, coupled with mounting family issues, proved to be insurmountable. In November of 2011, Rockabilly closed its doors for good. “My problem was that it was me trying to do everything myself — the marketing and everything. I had reached a point where I was like, OK, what else do I have to give?” Serna said. Over the course of Rockabilly’s run, Serna kept a daily journal, chronicling her experience so that one day she would be able to look back and recall the period of her life. “I had phone numbers, comments about that day, and my own thoughts. Things like, ‘OK this is where I’m at today,’ or ‘I feel like this today,’ or ‘I don’t feel like doing this,’ but I kept a record of every single day and then the day that I closed it I put, ‘The end.’ It was sad for me but luckily I have that paper trail to look over,” she said. “Now, if I don’t remember it, I can always look back and I can recall just by reading a sentence exactly how I felt,” she said. While Rockabilly proved to be less lucrative then Serna had hoped, the experience provided her with valuable insight into herself and the future of her career. “This is the key. If you’re going to open a business, you need somebody that’s going to run it with you, somebody that’s passionate as much as you are, and has the same values and morals that you have,” Serna said. “You don’t want to hire family. You don’t want to hire somebody that’s just going to get you by because you’re going to count on that person to take your place when you’re not there, when you’re out marketing, when you’re out doing the promoting,” she said. “If you have that backup, if you have that person that is going to take care of you and the business, then the sky’s the limit,” she said. After closing Rockabilly, Serna decided to utilize the positive feedback she received on the culinary aspect of the business and launch a catering service of the same name. Two years later, things are finally starting
Continued from Page 1 While the practice was wildly successful, making upwards of $100,000 per month, she eventually became dissatisfied with her daily routine and entertained the idea of opening a deli that could incorporate her love of people and the community. “I’m more hands-on and I’m someone who needs to be all over the place as opposed to just doing the same thing over and over again,” Serna said. “I wanted to do something that would make other people happy and at the same time I could call my own, so I thought, ‘food makes everybody happy,’ and if it’s good, well then I’m in business.” Rockabilly Deli and Grill opened its doors in 2009 in the Rancho area among stiff competition and a sluggish economy. From the get-go, the business faced numerous obstacles, both financial and organizational. “My mother put her house up for me to fund the restaurant, and then once it got started, it was just me doing everything, from choosing the toilet paper to the color of the walls, cooking, shopping, cleaning, paperwork, marketing. It was intense,” the Chaffey alumna said. Still, despite the many challenges posed against her, Serna managed to turn Rockabilly Deli and Grill into a community favorite eatery, hosting events such as taco Fridays, karaoke nights and car shows. “I created my own home-style menu and everything,” Serna said. “There were regulars and repeat customers coming in to eat. I had no culinary experience so it was just motivation, determination, my will and my drive, and that’s all there was.” But behind the scenes, Serna was struggling with the weight and responsibility of maintaining the establishment and enlisted the help of her family who didn’t all share her enthusiasm. “I would have my son go the deli and clean dishes and one day he told me, ‘This is your passion — not mine. I don’t have the same dreams that you do, so don’t expect as much of me as you would of yourself.’ It hurt, but even though it was harsh,
MELARIE SOLORIO
Culinary arts major Cesar Bernal prepares a dish as part of hands-on lab time for the Culinary Arts I class in The Instructional Kitchen at the Chino campus on Sept. 26.
JOE WORRELL
Chaffey alumna Irene Serna, owner of Rockabilly Catering, poses for the camera at the CAA studio.
to look up. “After I ended up closing, I was in demand for my food so I just kind of fell into the catering part of it and it’s been very successful since,” she said. “I have quite a few reputable accounts now. I did the Rancho school district earlier this year and Bass Pro Shops for Christmas. I’m not even marketing anymore. It’s all word of mouth.” Armed with a refined diligence and a
rejuvenated outlook on life, Serna remains optimistic about the rest of the journey that lies ahead and is thankful for how far she’s already come. “I mean, I’m 38 years old and I’ve learned a lot,” Serna said. “I don’t see myself as failing. I see myself as growing. I know now that I can make anything happen. Bring it. Bring the challenge. Just watch, tomorrow I’m gonna be an astronaut.”
Opinion | 9
thebreezeonline.com | September 30, 2013
The organic food process: Is it good for you? Not always best choice
What you’re really eating NANCY YEANG
JOCABETH SALVADOR
Organic foods are defined as being produced without the use of genetic engineering, ionizing radiation, sewage sludge or synthetic chemicals like pesticides, herbicides and fertilizers by the United States Department of Agriculture (USDA). The popularity of organic foods has risen since the start of the 21st century. Between 1997 and 2011, U.S. sales of organic foods have increased from $3.6 billion to more than $24.4 billion. This rapid increase in the demand of organic foods is a signifier that more and more people are starting to believe that organic is universally a better option than conventionally grown foods. Organic food is thought to be healthier, more nutritious and safer to consume. The truth, however, is that organic is not always the best choice, especially when it can cost up to twice as much as conventional foods. According to a study released by Dena Bravata, senior author of “Annals of Internal Medicine” and researcher at Stanford’s Center for Health Policy, there are no real nutritional differences or advantages between organic and conventionally grown foods. The same study also revealed that both organic and conventional foods are within the safe range of toxins allowed by the USDA, and although organic foods were found to have 30 percent less pesticidal residue than conventionally grown foods, the fact is that they still contained forms of pesticides, despite USDA claims that synthetic pesticides are not allowed to be used on organic foods. This is because although USDA classifies organic foods as not using synthetic pesticides (which is not entirely true), farmers can still use “natural” pesticides, which can be just as harmful as its synthetic counterpart in large quantities. In a research article titled, “Choosing Organic Pesticides over Synthetic Pesticides May Not Effectively Mitigate Environmental Risk in Soybeans,” it was revealed that organic pesticides are not only not as effective as synthetic insecticides, but organic-approved insecticides had a similar or even greater negative impact on several natural enemy species in lab studies. They were also more detrimental to biological control organisms in field experiments, and had higher environmental impact quotients. Not only do organic foods contain harmful pesticides, but they damage the environment at a higher rate than synthetic pesticides. This is because organic pesticides are less effective and more of it is needed in larger quantities. In addition, since organic foods cannot be genetically modified, they do not have the advantage as GM crops in needing less synthetic pesticides, herbicides and fertilizers that can contaminate rivers and drinking water. “The fact is, organic foods has become a wildly lucrative business for Big Food and a premium-price-meanspremium-profit section of the grocery store,” according to an article in The New York Times. Ingredients like carrageenan, a seaweed-derived thickener with a somewhat controversial record, or synthetic Inositol, which is manufactured using chemical processes, have been added to a growing list of non-organic ingredients on the National List of Allowed and Prohibited Substances, according to The Times. “To organic purists like Mr. Potter [founder of Eden foods], it was just another sign that Big Food has co-opted — or perhaps corrupted — the organic food business,” according to The Times. “Big Food has also assumed a powerful role in setting the standards for organic foods. Major corporations have come to dominate the board that sets these standards.” “The board is stacked,” Mr. Potter said. “Either they don’t have a clue, or their interest in making money is more important than their interest in maintaining the integrity of organics.” “After DHA got on to the [National] list, we decided to go back and look at all of the ingredients on the list,” Mark Kaster, Director of The Cornucopia Institute, said. “The average consumer has no idea that all these additives are going into organic products they’re buying.” Organic food is not what it promises to be and is nowhere near what it was when it first started out. Organic foods were designed to be effective on a smaller scale, where farmers could tend to their crops and therefore not need to use any form of pesticides or toxins. This, however, is not possible to do in a large setting or with factory farms like many companies have set out operate.
Student Voices:
What do students know about organic and GMO?
“People buy organic foods — not because they taste better or are less harmful — but because they have been lied to.” Eugene Jones, VP, Club of Secular Understanding “Organic food is something that I like. Not because I’m a hippie but because of the fact that I get to eat something that hasn’t been totally processed.” Brian Pollorena, Secretary, Gay Straight Alliance “I don’t know everything about GMOs, but I try to eat organic when I can.” Manuel Elguera, ASCC Senetor Interviews by: Chris Haidl
To read more student opinions on food, go to www.thebreezeonline.com.
Between classes, work and having a social life, who has time to cook a full meal? We grab something edible to shovel in our mouths because we know we have to eat something. The lower the price, the better for our budgets. As long it’s in some kind of plant form, or bears a resemblance to a food item on the pyramid, then we’ve covered our health. Even if most of the time we rely on the junk food portion of the pyramid. Once exams and final papers roll around, aren’t the grades more important than what ends up in our stomachs? So if food is food, and as long as we’re consuming something as close to healthy as we let ourselves get, what’s the difference between consuming a fruit for a dollar and an organic fruit for a few more dollars? If milk is milk, what’s the problem with dipping our Oreos in it? But before you dunk that cookie, let me drop some knowledge on you about what you’re really consuming. What is organic food? According to “How the Government Got in Your Backyard,” by Jeff Gillman and Eric Heberlig, organic foods are grown and processed using natural methods without the use of synthetic fertilizers, insecticides, herbicides and other growth aids. Organic livestock are not injected with hormones or antibiotics, unless the animal is sick, and even then the animal is taken away from the livestock for a specific time. The animals also must be fed natural foods and have access outside. Why are pesticides, hormones and antibodies used? In “The Unhealthy Truth,” Robyn O’Brien states that pesticides, and any other -cides, are used to kill weeds, insects and any other pests that impede the production of crops. Growth aids are genetically modified forms of the original crop seed. Hormones are injected into cows to produce 10 to 15 percent more milk, which is about an extra gallon a day. Antibodies are used on sick cows. What does this mean exactly? In a study done at University of California, Davis, researchers found that corn, strawberries and blackberries grown organically have higher levels of vitamin C and polyphenols. Polyphenols are multi-boosters for our immune system. They act as antibodies, a preventer/fighter of cancer and also a natural pesticide. However, the application of external pesticides causes the plant to stop producing natural polyphenols which drives down the nutritional natural goodies that help your immune system. In a four-year European study, researchers found that fat cells trap and store heavy pesticide residue in un-organic products. This means pesticides that are bound and absorbed in fat can stay in the body for a lifetime. Maybe that’s not so drastic if you don’t mind storing pesticides in your body. But don’t forget about the hormones. According to O’Brien, one of the effects hormones have on cows is the increased risk of mastitis, which is an udder infection that causes cows to pump out bacteria and pus with the milk. To treat the cows, antibodies and medications are used, which also goes into the milk. So did you get the cream side or the cookie side of the Oreo? Still want that glass of milk? I was raised in a family where the fruits we frequently eat, we grow. Walk to my front yard to a six-foot-tall plant and get an armful of lemons. Get another boost of vitamin C at the tangerine tree. Walk towards the front door and get a bunch of bananas. When my mom makes soup, we grab vegetables an herbs in my backyard and pick them fresh. I had my first happy meal a month ago. Yes, it was delicious, and I got the party Smurf toy in case you’re wondering. But to flush out the junk food meant a week of food from my yard. But if you’re OK with consuming poison for insects and storing it in your fat, that’s fine. We have to save time and money. We’re students for a reason, right? If you still need that glass of pus, antibiotics and hormones… oh wait, I mean, milk, to dunk your cookie, by all means, go ahead. I never get the cream side anyway. But do yourself a favor and spend a little more time and money on organic foods and livestock. It really does a body good.
10 | Reviews
thebreezeonline.com | September 30, 2013
The Naked & Famous delivers a solid effort ROBERT ORTIZ
The Naked and Famous’s latest efforts\ In Rolling Waves is different from their first entitled Passive Me, Aggressive You. Breaking genre conventions is what this album is all about. The album starts off with an acoustic guitar strumming along, adding in vocals and ends in their telltale electronic beats and great vocals. The first track really sets the tone of any album. The stillness starts with a folksy, acoustic guitar, then introduces the beautiful vocals of lead singer Alisa Xayalith before becoming a wall of sonic noise. Jumping genres multiple times is really what this album is all about. Categorizing this album into one genre is tough. Each song takes us to a different musical style or blends them to create something wonderful. Wonderful experimentation are the best two words to describe this album. The Naked and Famous know that the electronic beats and beautiful vocals work for them. This band, however, is not afraid to leave their comfort zone. They incorporate pop- sounding songs such as the “Hearts Like Ours” and “Rolling Waves” with the minimalist “Waltz” and ballads such as “We Are Leaving.”
Again, the vocals are amazing, whether it be the lone vocals of their lead singer or the numerous duets and harmonies all throughout their album. The pure musicianship in this album is astonishing. Their blends of powerful electric guitars and house beats really drive home how much this band knows their craft. People who appreciate music in general will admire what they have done with this album. Music should make a person feel emotions. This album brings us into the love letter that is “The Mess,” takes a detour to the club in “I Kill Giants,” cools us off with the folksy sing-a-long in “What We Want,” brings us back to reality with very serious but beautiful ballad “We Are Leaving.” The tapestry of emotions this album weaves is special and hard to do. In Rolling Waves, is a beautifully crafted sophomore effort. The blending of genres is amazing. The experimentation done here is something to behold. The high levels of musicianship and song crafting done here is definitely worth the listen to both old fans, fans of indie electronic music, or just someone looking for something different. The Good: The Naked and Famous are back — familiar, but joyfully different.
Album cover for In Rolling Waves.
The Bad: Some of the songs do sound similar and the track “Golden Girl” feels like filler.
COURTESY OF SOMEWHAT DAMAGED
The Weird: Some of the more poppy sounding songs fall flat, Overall: B+
Prisoners is a dark, tense little fall thriller HANAJUN CHUNG
Prisoners, has one scene in the beginning in which things feel incredibly positive, joyously fitting for the moment. It’s a great, naturalistic moment that provides a nice warmth in an otherwise winter atmosphere. That scene is not only great, but it’s also necessary for the film because the rest is pure darkness in a literal and figurative sense. And it’s absolutely thrilling. Prisoners is about a pair of rural, working-class families who must confront their worst fears when each of their daughters never return from a stroll during a dinner party. Tensions escalate as days slowly pass without the girls, putting pressure on not only the authorities involved in the case, but also one of the fathers. When their first, and only major lead gets released after a 48-hour hold due to the lack of evidence, the father dangerously takes matters into his own hands in finding answers. The film has the structure of a mystery that ultimately concludes with the reveal of the central conceit. But the film is distinct for sustaining its dark, gloomy tone throughout. It provides genuine authenticity to the situation. Credit goes to its strong cast, direction, and cinematography. The fantastic cast makes the film feel incredibly real. When characters start behaving questionably, it doesn’t feel or seem forced or corny, but rather incredibly believable, heightening the discomfort and tension. Hugh Jackman plays the time-bomb father who just can’t contain his increasing rage and frustration. What he does in his quest to find his daughter is horrific, violent, and incredibly uncomfortable in every sense. Yet, Jackman’s eyes remind us of his desperation, making the scenes much more difficult to witness. Jake Gyllenhaal co-stars as Detective
Loki, the officer in charge of the case. While Gyllenhaal doesn’t have as much to do as Jackman, he’s quite solid as the average cop (with experience from his recent cop film End of Watch), excelling with terrific subtlety. A character like this could’ve been wild and uncontrollable, but Gyllenhaal plays the role subdued, aside from a few scenes that require the character to act tougher and more authoritative. He’s also able to pull light laughs due to his demeanor and delivery. He could’ve played things cheesy, but instead informs audiences of his character. Director Denis Villeneuve is no slouch either. His 2010 film Incendies (highly recommended) got nominated for best foreign film the following year, which is also va incredibly naturalistic, slow-burn of a film (before truly exploding). Both Incendies and Prisoners work on a Greek-tragedy level of storytelling that’s both entertaining and informing. While Prisoners is a bit more mainstream, it still retains the tougher elements to make it more challenging than many other similarly premised titles. It just shocking to see his somewhat realistic characters as they begin to slowly lose their humanity. Finally, the man who literally created the darkness is probably the film’s secret weapon: cinematographer Roger Deakins. Nominated for 10 Oscars, Deakins is the eye behind films such as The Shawshank Redemption, No Country For Old Men, and Skyfall. From the rain-soaked nights to the snow-covered days, Deakins creates a gloom and dark atmosphere that accurately reflects the psychology and mood of the situation. The images seen in this film will not be easily forgotten — whether desired or not — but all geared toward being truly affecting. Being a whodunit does lend certain things to be a bit formulaic, so one can already guess the structure of the film.
COURTESY OF WARNER BROTHERS. COPYRIGHT ALCON ENTERTAINMENT.
Jake Gyllenhaal (left) and Hugh Jackman (right) from Prisoners.
Due to said structure, some scenes are going to seem familiar (i.e. captain lectures subordinates, faltering family, red herrings, etc.), and that’s when things edge a little toward the familiar genre trappings. Prisoners could’ve been something quite memorable if it had done a couple different things in it’s mystery, allowing it to reach heights such as Silence of the Lambs or Seven. Instead, Villeneuve’s film is an above-average thriller that’s a welcome fall release that doesn’t reach the operatic sensation of similar titles, but instead reminds us the primal fear of the situation by making Prisoners feel all too real. The Good: Dark and realistic tone. The acting is fantastic with the entire cast, MVP going to Jackman and Gyllenhaal. Villeneuve’s direction. Deakin’s camerawork. The Bad: It is a mystery, so it does have certain genre bits that might seem a bit cliche in an somewhat realistic atmosphere. The Weird: The red herrings aren’t red herrings. That’s good mystery. Overall: B
In honor of our food-centric issue, here are some of cinema’s best films to appease the appetite. After seeing these, ordinary meals will never be the same.
Jiro Dreams of Sushi (2011) Babette’s Feast (1987) Sideways (2004) Ratatouille (2007) Chocolat (2000) Tampopo (1985) Eat Drink Man Woman (1944) Willy Wonka and the Chocolate Factory (1971) Fried Green Tomatoes (1991) Cloudy With a Chance of Meatballs (2009)
Arts & Entertainment | 11
thebreezeonline.com | September 30, 2013
Specialty coffee shops offer lessons in brewing
MASHAYLA KIZZEE
The coffee world used to be dominated by corporate giants such as Starbucks and The Coffee Bean & Tea Leaf. Major corporations became the go-to for a students who needed a pick-me-up or professionals on the go. Smaller places that brew coffee by the cup are now heading to the top as the new trend. Specialty coffee roasters differ from the major corporations because they generally roast in smaller batches to ensure optimum taste with fresh flavors. “I was introduced to a place called Klatch Coffee Inc. (formerly Coffee Klatch) by my parents who have been going for years,” Ashley Poole, music major, said. “The place is amazing and personally, I think it is more fresh than any other coffee place I have been to.” Coffee spots have been known as being social hangouts and intellectual centers where visitors can enjoy unique beverages alongside one-of-a-kind atmospheres. Several specialty roasters in surrounding cities include: Lift Coffee Roasters located in Riverside, Dripp Coffee Bar in Chino Hills, Augie’s Coffee House in Redlands and Klatch Coffee Inc. with locations in Upland and Rancho Cucamonga among others. Specialty Roasters also regularly host “cupping” events where novice coffee enthusiasts can observe and take part in bean quality tests, cup-by-cup brewing, and learn art techniques for executing coffee creations. “I have been to another place like Klatch Coffee Inc. called Augie’s Coffee House in Redlands that provide you with the same cupping training as Coffee Klatch,” Jamie
Baristas for specialty coffee roasting establishment, Lift, serve customers on Sept. 2 at their Riverside location.
Jenkins, math major, said. If interested, but unable to attend a cupping event, establishments like Klatch Coffee Inc., Augie’s Coffee House and Dripp Coffee Bar have website videos that show patrons step-by-step instructions on how to make their own solo brew. Alternatively, some are turned off by the coffee culture shift.
Craft brews bring new, unique flavors to beer connoisseurs
Kegs lined up at the Inland Empire Brewing Co. located in Riverside.
KIMBERLY JOHNSON A new wave of college beer drinkers have risen. As a pastime enjoyed by the college crowd since before the educational system was eradicated, a new shift has been in motion. Favoring the beverage as a drink to be enjoyed for flavor and not just its intoxication value alone has become a fast-growing trend. “Anything other than a craft beer is beer pong beer — and that’s where it belongs,” said Vincent Alvaro, biology major. “I grew up with my dad drinking Keystone and Budlight, so I’ve vowed to do better by my taste buds.” Craft breweries, also referred to as microbreweries, can exist in relation to big
MELARIE SOLORIO
name associations such as the popular BJ’s Brewhouse, or more centralized establishments such as Riverside’s Inland Empire Brewing Co. What makes a brewhouse capable of donning the craft brewery stamp of approval lies less within methods of production, but more in the actual production size. A beer is considered a microbrew if available in limited quantities, making its exclusivity more appealing to the masses. “Seasonal beers are a really big deal for me and my friends,” Anthony Mendoza, political science major, said. “Especially fall blends — there’s a lot of amazing limited edition drinks that only come out in the fall that are available for just a few weeks a year.”
“I have heard of these places, but was not attracted because the prices were higher than normal,” Christina Narsos, accounting major, said. While generally more expensive on average, the price difference between a Starbuck’s 12 oz. and a 12 oz. house blend at Lift Coffee Roasters is a mere 40 cents. So, when beginning an exploration in
KIMBERLY JOHNSON
the realms of coffee, whether one is overwhelmed by the options or unsure of where to start, consider popping in to a specialty roasting house. There, baristas and brewers take the time and care to ensure the delivery of exceptional coffee, and aim to make the customer’s experience good to the last drop.
12 | Sports
thebreezeonline.com | September 30, 2013
What do Chaffey champion athletes really eat?
College changes everything, but does that mean athletes change the way they eat? NIA TUITAVAKE
As Chaffey fall sports team heat up on the field, players have to stay hydrated and fueled for practices and games. So what do coaches hope their players eat and what do players actually eat? “Ideally, we hope they’re not eating junk,” men’s soccer head coach Ben Cooper said. “Guys eat whatever, whenever. It’s their energy. Girls get too busy to eat.” He said the men normally have a granola or protein bar handy. “They know what we ask them to eat,” Cooper said, “but we realize with the heat and all the energy they need to burn just to keep up at practice or a game, they probably don’t always eat what they should.” Both team captains for the soccer teams said it often comes down to appetite. “Coach doesn’t really tell us what to eat, but she expects it, you know?” women’s team captain Tania Guerrero said. “No junk food. Eat salads, the usual. But one thing I have to have game day or whenever is my Lunchables.” “We talk about it before the games, to eat healthy and get a lot of fluids in us,” men’s captain Samer Kandah said. “The night before a game I do like to eat pasta and a heavy protein meal, but if you want me to be honest, something I always eat is sunflower seeds. Gotta have it. Actually almost every player on the team does.” During season the soccer team has an allowance of $7 per player for food after every game.
NIA TUITAVAKE
Soccer players Quincee Worrell, Meranda Salazar, Samer Kandah and Tania Guererro, sit down after practice to share some McDonald’s fries and Rips sour candies on Sept. 23.
“Before games, I love to eat carbs and salad,” women’s player Meranda Salazar said. “After the game when we get our allowance, we eat wherever. In and Out, Del Taco, different places and we eat with the guys, too, so it depends. One thing for sure on game day, we always eat Lunchables. Always.” “After a winning game I would like to eat In and Out, McDonald’s, but I usually eat something with greens,” men’s player Quincee Worrell said. “One thing I always
Football Quarterback has lots of fuel to burn
JOE WORRELL
Panther QB Dimitri Morales hard at work against the Antelope Valley Marauders at Grigsby Field on Saturday Nov. 21.
After a 37-19 win against Antelope Valley College, Panther’s quarterback, Dimitri Morales added to his stats. He had 16 completions and a 98yard rush for a touchdown. With passes and game winning performance as a freshman player, where does a star like this get his fuel to burn? “Before the game I had some bar-
beque ribs and potato salad,” Morales said. “ It fills me up and I had a lot of fuel to burn. Now that the game is done I really want to take care of my lip and have some more barbeque. I also want a smoothie. What time is it? Cause a smoothie sounds good right now.” -Nia Tuitavake
have is a Strawberry Wave from Juice It Up.” Whether it’s Lunchables, sunflower seeds, or even fast food, nutrition has been fueling excellent performances in conference play, where both teams remain undefeated. For women’s volleyball, the uniform is form fitting. The game is physically challenging, where players anticipate the destination of the ball and than sprint to it to keep it in play.
Exercise alone isn't always the answer. How do these volleyball ladies stay fit for this sport and continue to look good in their body-hugging uniform? “We always ask the girls to eat healthy, but you might want to ask them what they really eat,” head coach Larry Chowen said, chuckling. “I know our Libero player has a sweet tooth, so she prepares for a game a little different. But they know single scoop when you get ice cream, and never double during season.”